My Food Journey KONKAN!! Relish the food of Coastal Mahatrashtra : Authentic Amboli and Tangy Kokam Drink Enjoy

My Journey to KONKAN is always going to be the Memorable one.. It is the celebration of Delicious Food , People and every bit of the Wonderful Mother Nature.. 

And i have got something for you Foodies too. Yes!!!  Authentic Recipes and its Nutritional importance in our diet

       AMBOLI with

          Coconut CHUTNEY

 

 

Ingredients	Quantity
For Amboli Rice	¾ cup
Chana dal	¼ cup
Urad dal	¼ cup
Meethi  (Fenugreek seed)	1 tablespoon
Whole Dhania (coriander seeds)	1 teaspoon
Salt to taste
For Chutney Fresh grated coconut	1 cup
Green chillies Curry leaves Garlic Lemon juice Salt	3 to 4 pieces 3 to 4 leaves 1 to 2 small cloves 2 tablespoon To taste

 

Method:

• Mix together rice and methi seeds. Soak in sufficient water.

• Soak the urad dal and chana dal separately

• Let all the grains soak well overnight or 6 to 7 hours.

• Using a little water, grind the rice and urad dal together into a smooth batter

• The consistency of the batter should be similar to that of pancake batter, a little more thicker.

• Let it ferment further for 7 to 8 hours.

• Add a teaspoon salt to taste

• Coat the pan caste iron pan (preferred ) with 1 tsp oil, when hot, pour a ladle full of batter on the pan

• Spread it slightly like a dosa , do not press.

• Cover the pan for 2 mins and let it cook.

• When it starts turning golden brown at the bottom, gently flip and cook on other side uncovered for two more minutes

• Remove from heat and serve hot with Coconut Chutney J amboli also tastes delicious with spicy chicken curry or any spicy usal or missal.
• Serves 4 to 5

Coconut Chutney:

• Put all the ingredients except lime juice in the mixer and blend them to fine paste. Add lime juice at the end, mix well and serve with the hot amboli.

GOOD AND HEALTHY REASONS TO TRY THIS RECIPE

• Rice has an element that prevented the availability of minerals like iron, potassium, sodium and calcium in high quantities.

• Resarch says About 100gm of cooked rice has only 3.4mg of iron, while for the same quantity of rice fermented for 12 hours, the iron content went up to 73.91mg. Likewise, sodium, which was 475mg came down to 303mg, potassium went up to 839mg and calcium went up from 21mg per 100gm of cooked rice to 850mg, after 12 hours of fermentation of the same quantity of rice.

• Rice also contain oligosaccharides that are not easily digestible because of absence of an enzyme in the human intestinal mucosa but Fermentation allows for breakdown of this and easy process of digestion.
• Fresh coconut is antibacterial antiviral antifungal and also has healing properties.
  Coconut helps to aid  and support overall immune system function
  Coconut is utilized by the body to actually produce energy rather to store in as  bodyfats.
  Enjoy the authentic healthy and delicious amboli .

                 KOKAM DRINK

INGREDIENTS	QUANTITY
Kokam syrup	6 tablespoon
Chilled Water	400 ml
Kokam Petals	2 to 4 for garnish

• Add 6 tablespoons of kokam syrup in a jar full of 400 ml chilled water and stir well .

• You can also add few pinches of cumin powder and black salt (optional).

• Garnish with the kokam petals .

• Serves 2.

 GOOD AND HEALTHY REASONS TO TRY THIS RECIPE

• Kokum fruits contains antioxidant which helps to prevent oxidative damage to body cells. According to some Research, garcinol has antioxidant and anti-inflammatory properties and hence it can inhibit intestinal cancer cell growth. This garcinol is present in kokum fruit.

• It promotes cell regeneration and repair.

• Regenerates fat metabolism.

• It is known to fight cholesterol strengthens the cardio-vascular system and stabilizes liver function.

•  Kokum juice improves the digestion and appetite. It is also used to treat piles and dysentery.

• It not only quenches your thirst, but also helps to prevents dehydration and sunstroke due to heat.
• Cheers!!!