Khotte

There was no dearth of exotic foods in our kitchen. Having a large internationally integrated family meant there was always something new and unusual from someones kitchen that found its way to our dining table. Dads closest friends were konkanis. Khotte or idlis steamed in triangular moulds made from jack fruit leaves and twigs were not only exotic but delicious. Just looking at those huge steamed leafy moulds made my dad go weak in the knees. Accompanied by a spicy runny corriander and coconut chutney it was a meal fit for a king. On special occasions it was served with a spicy coconut based fish curry. A treat for the eyes, a feast for the palate and nirvana for the soul.

The khotte are basically made with regular idli batter. Once can use the normal store bought batter as well to make the khotte. For the procedure to make the jack fruit moulds, here is a fantastic site where it has been explained with pictures.

http://www.aayisrecipes.com/2006/10/25/idlis-in-jackfruit-leaveshittukhottekhotte-kadubu/

Batate Song

A spicy side dish with Daali Thoy . This potato dish is a favourite with the konkani people. Its spicy gravy and colour can add a zing to any bland meal.
3 big potaoes, boiled and cubed, 1 big onion chopped, 4 red chillies ( if you cannot handle the heat , use kashmiri chillies, which gives a red colour but are not spicy), 1/4th cup grated fresh coconut, 1 tsp coriander seeds, 1 tsp tamarind pulp, salt to taste.

Grind together coconut, coriander seeds, tamarind and salt, to a fine paste. Heat oil fry the onions till soft....do not brown.add the potato cubes and saute for a minute. Add the paste and 1/4th cup water. Cover and cook for another couple of minutes. The gravy is not supposed to be too liquid, just semi thick. I like mine a little dry.
Serve hot with rotis or steamed rice and dal.

Here is another version of the Song , as my friend Madhvi Pai pointed out . The rest of the recipe remains the same except you use bedgi chillies instead of kashmiri chillies and omit the coconut. What you get is yummy spicy batate song.

This was sent to me by a very indulgent aunt, Pushpa Aatya. That and Farasbi Upkari with takka kadhi was today's Lunch. Now for some susegad :)

Daali Thoy

Daali Thoy is the ultimate comfort food for Konkanis. It is combined with a slice of fried fish to complete the meal. Steamed rice, daali thoy and fried fish is indeed what a true amchi gele will crave for.

1 cup Toor dal , 1 tbsp chopped ginger, 3 green chillies broken,2 tbsp oil, 5-6 curry leaves, 1/4 tsp mustard seeds, generous pinch of asafoetida, Dried red chilles 2, salt to taste 1 tsp sugar, 1/4 cup coconut milk.

Cook the toor dal with salt , ginger and green chillies. This daal is usually cooked with out haldi ( turmeric). Once cooked , mash the dal, add sugar and coconut milk. Heat oil ( preferably coconut oil) when hot, add mustard seeds, curry leaves, asafoetida and red chillies. Add the tempering to the dal. Now serve with rice and fried Fish. Can be served with roti and Batate Song.