Menasina Gatti
Menasina Gatti is a Jain speciality, a spicy,tangy and sweet saucy preserve/ chutney .Tastes heavenly with akki rotii,neer dosa,rice undi ,idli or parathas.Got ths recipe from my FB friend Kudpi Raj Maam , an expert cook. Always love his recipes and had tried some of them. Fresh ghee is a must to get the right flavour and taste.
INGREDIENTS;
1 cup rice rava (idli rava )
3/4 cup finely grated coconut
2 tsp oil
1 tsp mustard
curry leaves
1 tsp urad dal
4-5 methi seeds
around 3 cups of water
PROCEDURE:
- Wash rice rava and add salt to taste,coconut grated
- In a pan take oil , put mustard , when it starts popping add methi, curry leaves and urad dal and fry for 2 minutes
- Add rava mixture with 3 cups water and cook (keep on stirring) till it becomes a lump
- When it becomes cool make lemn size balls and press one of the sides of ball with your finger
- Arrange these balls in a vessel that fits into your cooker or in idli stand
- Put water in your cooke and keep on flame
- When the water starts boiling keep the vessel in it and close the lid (without whistle)
- Steam it for 20 minutes (like idli)
- Serve hot with chutney or jaggery syrup
INGREDIENTS FOR MENASINA GATTI:
40 gms byadgi red chillies (long chillies)
10 gms ramnad red chillies(short chillies)
25 gms garlic flakes
75 gms jaggery
20 gms tamarind pulp
1.5 tsp salt
25 ml coconut oil
1/2 cup water
PROCEDURE:
- Peel the garlic flakes and powder the jaggery
- Boil half cup water in a pan ,add tamarind ,jaggery and boil for 2-3 mins and extract the sauce by filtering
- Remove the stalks and roast the red chillies with little oil till it becomes crisp
- Grind the roasted chillies with garlic and jaggery tamarind sauce into a smooth paste without water
- Heat coconut oil in a pan add the paste,salt to taste and keep mixing on low flame for 2 mins, until the sauce thickens
- Take care not to burn or caramalise the contents
- Allow to cool and store in a sterile dry bottle or ceramic clay jar with tight lid
- You can use this for 2-3 monts if kept in fridge
- Dont forget to serve it with fresh ghee
Note: I used only byadgi chillies
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