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Saturday, 3 June 2017

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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