ME, the lazy foodie !!

Panpolo or Neer dosa is a very common breakfast dosa in a konkaNi household. Neer - meaning water in kannada - is a main constituent of this dosa along with soaked rice. The consistency of this dosa is also watery, which is why the name probably. In konkaNi, I think it associates with Paani (water) polo (dosa). However, this is just a guess :) There are several versions of this dosa, with coconut, cucumber, magge (mangalore cucumber / melon), water melon peel etc., I love all these versions, but they all have distinct flavors and I think they are all acquired tastes.

"Bhakri" in konkani means a hybrid of a dosa and rotti (rotti in kannada - not roti in hindi). So, its a kind of a thick pancake type dish which is a bit crunchier and has a bite compared to a soft pancake.  Bhakri can be made out of rice flour, wheat rava, idli rava etc.,

Serves 2 Preparation Time (10 min) Cooking Time - 15 mins approx Ingredients   1/2 Cabbage (medium sized - chopped) Grated coconut - 1 tbsp Green Chillies - 2 - slit lengthwise Salt - as per taste

Grr... Have any of you hated Firefox sometimes ?? I just wrote this post twice already and both the times, it did not save my post :( Now I have to write it for the 3rd time, fortunately, its working in Chrome... So, lemme collect all my feelings again and.... here it is now....

Serves 2 Preparation Time (10 min) Cooking Time - 20 mins approx Ingredients Fresh / Frozen green peas - 2 cups Rice (preferably basmati) - 2 cups Water - 3 cups (1.5 times of rice) Salt - to taste

Serves 2 Preparation Time (1 min)  Cooking Time - 15 mins Ingredients Raw green plantain - 1 Coriander leaves - few sprigs (finely chopped) Salt - to taste   Chat Masala and / or Amchur powder - 1 tsp each (optional - use if you want to Indianize it) Oil - for deep fry Method   Heat up some oil in a frying pan (the wider the better) on a medium flame, so that by the time the preparation is over, the oil is hot enough to start cooking. This way you wont waste much time. (Remember not to start on a high flame) Wash the plantain thoroughly and peel it (not with a peeler - peel it like you would peel a banana - tips below*). Cut the plantain into 3/4 inch thick slices. Keep aside until oil is hot. Once the oil is hot, add the slices one by one into the oil - they should come up in the oil immediately. Turn them over in less than 30 secs. They should not fry much, just until they change color. Remove them onto a paper towel. Reduce the oil to a low flame. No No its not y

Well, well, well... what do we have here ? A dull girl ? Maybe !! I know, I haven't updated my blog in a long time now. So here's something to go by.... I will post one recipe everyday until my store of recipes is over. Haven't been cooking much lately, so there are no pics / new recipes... just old ones. So here goes... check out my next post for a new recipe :D