Steamed Basmati Rice, Goan Kairas, Alsande Sukke and Roasted Papad

Ingredients

• 1 large Cucumber (Peeled, deseeded, and finely grated (approx. 500g))
• 1 cup Jaggery (Grated or powdered (approx. 200g))
• 1.5 cup Rice Flour
• 0.5 cup Fresh Coconut (Freshly grated)
• 0.5 tsp Cardamom Powder
• 0.25 tsp Salt
• 2 cup Vegetable Oil (For deep frying)

Instructions

1. 1

   Prepare the Base

   • In a large mixing bowl, combine the finely grated cucumber and the grated jaggery.
   • Mix them well with a spoon or your hands. Set the mixture aside for 15 minutes.
   • During this time, the jaggery will melt and draw out water from the cucumber, creating a natural sweet liquid base for the batter. Do not add any external water.
2. 2

   Make and Rest the Batter

   • After 15 minutes, add the rice flour, freshly grated coconut, cardamom powder, and salt to the cucumber-jaggery mixture.
   • Mix everything thoroughly to form a thick, dropping consistency batter, similar to that of pakoras. If the batter seems too runny, add a tablespoon of rice flour at a time to thicken it.
   • Cover the bowl and let the batter rest for at least 30 minutes. This step is crucial as it allows the rice flour to absorb all the moisture and flavors to meld.
3. 3

   Deep Fry the Kairas

   • Heat vegetable oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny bit of batter into it; if it sizzles and rises to the surface steadily, the oil is at the right temperature.
   • Carefully drop tablespoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry in batches of 4-5 at a time.
   • Fry for 3-4 minutes on one side until it turns golden brown and crisp.
   • Gently flip the kairas and fry the other side for another 3-4 minutes until they are evenly cooked and have a deep golden-brown color.
4. 4

   Drain and Serve

   • Once cooked, use a slotted spoon to remove the kairas from the oil.
   • Place them on a plate lined with paper towels to absorb any excess oil.
   • Serve the Goan Kairas hot or warm with a cup of masala chai for a perfect evening snack.

Ingredients

• 1 cup Black-Eyed Peas (Dried)
• 3 cup Water (For pressure cooking the peas)
• 0.25 tsp Turmeric Powder
• 1.25 tsp Salt (Divided)
• 1 cup Fresh Grated Coconut (Tightly packed)
• 4 pcs Byadgi Red Chillies (For mild heat and vibrant color)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 2 tsp Urad Dal (Divided)
• 1 tsp Tamarind Paste (Concentrated)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 1 pcs Onion (Medium, finely chopped)
• 1 tbsp Jaggery (Grated or powdered)

Instructions

1. 1

   Prepare and Cook the Black-Eyed Peas

   • Rinse the dried black-eyed peas and soak them in ample water for 6-8 hours or overnight.
   • Drain the soaking water. Combine the soaked peas, 3 cups of fresh water, turmeric powder, and 1/2 tsp of salt in a pressure cooker.
   • Pressure cook on medium heat for 3-4 whistles (approx. 15 minutes) until the peas are tender but still hold their shape. Do not overcook them into a mush.
   • Once the pressure releases naturally, drain the peas, reserving about 1/4 cup of the cooking liquid. Set both aside.
2. 2

   Roast Spices for the Masala

   • In a small, dry pan over low heat, add the Byadgi red chillies, coriander seeds, cumin seeds, and 1 tsp of the urad dal.
   • Roast for 2-3 minutes, stirring constantly, until the spices are fragrant and the urad dal turns a pale golden brown. Be careful not to burn them.
   • Remove from the heat and allow the roasted spices to cool completely.
3. 3

   Grind the Coconut Masala

   • Transfer the cooled roasted spices to a grinder or mixie jar.

Ingredients

• 8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)

Instructions

1. 1

   Prepare for Roasting

   • Ensure your gas stovetop is clean.
   • Turn the burner on to a medium-low flame.
   • Have a pair of long metal tongs and a serving plate ready.
2. 2

   Roast the Papad

   • Using the tongs, hold one papad flat, about 2-3 inches above the flame.
   • Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
   • You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
   • Be vigilant, as it can go from perfectly roasted to burnt in a second.
3. 3

   Check for Doneness and Repeat

   • The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
   • Place the roasted papad on the serving plate.
   • Repeat the roasting process for the remaining 7 papads, one at a time.
4. 4

   Serve Immediately

   • Roasted papad is best served immediately while it is warm and at its crispiest.
   • Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.