Showing posts with label Konkani. Show all posts
Showing posts with label Konkani. Show all posts

Sabudana Poha Chiwada


This chiwada is so easy to make and a sure shot success recipe :) Even when I was small i loved this chiwada the most, for it was light and tasty. Now i love it even more for it is so easy to make too :) I am going to be making this regularly :)

Sabudana Poha Chiwada
Ingredients
100g Sabudana Poha
1 Cup Peanuts
2.5 Spoon Red Chilli Powder
1 Spoon Jeera Powder
1 Spoon Sugar
1 Spoon Salt
Oil

Method
  • In a mixie add in red chilli powder, sugar, salt, jeera powder and grind till fine powder. Add this to a big bowl
  • Heat oil in a pan and fry the peanuts till light brown. Add them to the spice mixture in bowl and stir
  • In the same oil fry sabudana poha, few at a time. After each batch is fried add it immediately to the spice mixture an give it a stir.

Notes
Add in pohe immediately to the spice mixture after you take out of oil, otherwise the spice wont stick to the poha and it wouldn't get the taste.

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Kadboli


Kadboli is Maharashtrian faral dish. You might wonder why am i posting this after so many months of diwali. But given that world cup has started in full swing, i thought it would be good to have some crunchy home made snack instead of just plain chips. So late on sunday I decided to make them whole lot of kadbolis and soon realised that it is too much of work to shape them. Thats when I came up with the idea of using chakali gun with this disc to shape them instead. With these they are bite size and make perfect snack for movies or games :)

Kadboli
Ingredients
4 Cup Rice Powder
3 Cup Milk
1 Cup Butter
Salt to taste
Oil

Method
  • Mix rice powder with butter and salt really well
  • Add in milk and make the dough
  • Take a small lemon sized balls and roll them with hand and make a long rope shape. Give it in a shape of circle. Fry in medium hot oil till pink in color
  • Alternately, put in the dough in the chakali gun and press the circular shapes in the medium hot oil and fry till pink in color

Notes
Dont fry till brown in color as the color darkens a bit after a while.

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Stuffed Bhendi


I had got this recipe from mom like 10 months back but finally gave this a shot today. It turned out as good as mom makes. Its one of my fav preparation of bhendi and am sharing it here.

Stuffed Bhendi
Ingredients
1/2 Kg Okra
1.5 Cup Grated Coconut
1/2 Spoon Saunf
1/4 Spoon Mustard
1/4 Spoon Garam Masala
3/4 Spoon Red Chili Powder
1 Cup Curd
A Pinch of Asafoetida
A Pinch of Sugar
Salt to taste
Oil

Method
  • Wash okra and slice it vertically into halves.
  • In a bowl mix curd, grated coconut, 1/4 spoon of saunf, red chilli powder and garam masala
  • Heat oil in a pan and add in mustard seeds and remaining 1/4 spoon of saunf. Let them splutter
  • Add in Asafoetida, sliced okra and earlier made coconut-curd-masala mixture in it. Stir well
  • Cover the pan and add water on the lid. With few stirring in between let it cook till almost done.
  • Add in sugar and salt and stir again. Cover the lid and cook till completely done.
Notes
This vegetable is best when the Okras are fresh and tender. The hard ones are difficult to cook and not as tasty either.
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Kokam Sarbat


One of the most refreshing and healthy drink that my mom makes. I had been making this for a while but today got chance to click some snaps and hence posting the recipe.

Kokam Sarbat
Ingredients
10-12 Kokam
3 Spoon Sugar
1/2 Spoon Jeera Powder
1/4 Spoon Corriander Powder
Salt to taste

Method
  • Soak kokam in 1/2 cup of water for an hour
  • Add it to the mixie. Add 3.5 cups of water, sugar, jeera powder, corriander powder and salt to taste.
  • Pulse the mixture till kokams are very fine.
  • Strain through and serve.

Notes
You can serve it on ice, but then use 1/2 cup less water so that the taste of the sarbat itsn't diluted.

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Thick Poha Chivada


Chivada (Mixture) in general is weak point for all most everyone i guess :) This one is very common preparation we end up preparing. Even more than one with thin poha (though i like that one too).

Chivada
Ingredients
2 Cup Thick Poha
2.5 Spoon Red Chilli Powder
1/4 Spoon Sesame Seeds
1/4 Spoon Jeera
1/2 Cup Peanuts
1/4 Cup Pootane Daal(Chanaa Daal)
1.5 Spoon Sugar
7-8 Curry Leaves
4 Spoon Cashews
4 Spoon Raisins
1/4 Spoon Mustard
A pinch of Asafoetida
Salt to taste
Oil

Method
  • Roast jeera and sesame seeds over low flame for around 3-4 minutes
  • Dry grind jeera, sesame seeds and sugar to form fine powder
  • In a big pan, mix the above powder, 2 spoon of red chilli powder, cashews, raisins and salt to taste. Mix well
  • In a pan heat oil over medium flame
  • Fry pohas in small batches by adding them in another strainer (steel or aluminium one) which is dipped in the hot oil
  • Drain them on the kitchen towel and keep adding them to the above masala mixture when 2-3 batches are on towel. Mix well
  • When pohas are fried completely, strain out the remaining oil and heat it in a pan (around 2-3 spoon)
  • Fry groundnut till they turn reddish in it. Keep them aside.
  • In same oil, add mustard and let it splutter.
  • Add Asafoetida, curry leaves and futaane daal(chanaa daal) and roast it for around 2 minutes.
  • Add in fried groundnuts and remaining 1/2 spoon of red chilli powder and add this mixture to the chivada mixture prepared earlier. Mix well.

Notes
Use litte oil at a time and add some more oil when half way though. The oil turns black after frying poha, so it would help in reducing the remaining quantity that we need to throw away.
Using strainer helps in taking out pohas easily after they are fried.
I drained the fried pohas over kitchen towel so that it can soak out oil, but one must make sure to transfer them to masala mixture when it is warm and before it cools down

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Chakali


This time for Diwali I decided to prepare some faraal - snack items prepared especially for Diwali. So the preparation started with getting recipes from mom. When I looked at recipe for chakali, I just couldn't believe it is going to be so easy to make it and yet so quick. I had fun preparing this one and it tasted awesome. Item that is my and ajoy's favorite.

Chakali
Ingredients
2 Cup Rice Powder
1 Spoon Maida
1/2 Spoon Red Chilli Powder
1/4 Spoon Sesame Seeds
1/4 Spoon Carom Seeds
1/4 Cup Unsalted Butter
Oil
Salt to taste

Method
  • Mix rice powder, maida, sesame seeds, carom seeds, red chilli powder, salt in a plate
  • Add in the butter and mix well.
  • Make a soft dough ball (not too tight, not too loose but soft consistency) by adding water to it and kneading it well
  • Knead half portion of it and put it in chakali maker.
  • Heat oil on high
  • Turn the heat to medium, make chakalis from the maker on a plate and transfer them to the oil.
  • Fry from both sides till light red in color
  • Repeat for remaining ones, making sure oil is hot enough before adding chakalis to the oil.
  • Let it drain the oil on the kitchen towel, cool it and store it in air tight container

Notes
If you are using homemade butter, then wash it with cold water before use.
The chakalis should be taken out before they turn completely reddish as the color darkens after removing and cooling it down.

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Khatkhate


I loved this dish a lot since my childhood. Probably then I didn't realise it was the healthiest dish that I loved :D Just like the name says it uses almost everything that's in your fridge :)

Khatkhate
Ingredients
1 Cup Beans
1/2 Cup Mutter
2 Drum Sticks
2 Corn Cobs
1 Potato
1 Sweet Potato
1 Raw Banana
1.5 Spoon Tamarind
1/4 Cup Jaggery
1/2 Cup Coconut
1/4 Spoon Corriander Seeds
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A pinch of Asafoetida
2 Spoon Ghee
Salt to taste

Method
  • In a half cup of water add the tamarind and keep aside.
  • In a pan, add beans and 4 cups of water and cook over high flame for 5 minutes
  • Cut each corn cob into 3 pieces and add the corn cob pieces and another 2 cups of water, Cook for another 5 minutes
  • Add drum sticks - cut into pieces, potato cubes, raw banana pieces, pieces of sweet potato and another 2 cups of water. Cook till they are almost done
  • Mean time grate coconut, tamarind (with its water that was it soaked in) and corriander seeds adding half cup of water.
  • Add it and mutters to the almost done vegetables.
  • Add turmeric powder, jaggery, red chilli powder and salt and simmer it.
  • In another small pan, add ghee and let the mustard splutter in it.
  • Add asafoetida and mix the tadaka with the vegetable.

Notes
You can optionally add 1 cup of pumpkin pieces too, but I couldn't as it wasn't available in the store here.

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Mangana


One of my favorite sweet dish, so much so that every Saturday mom use to make this for lunch and i always looked forward to it. Finally I decided to make it on my own, off course with the recipe help from mom. I modified it a little bit though.

Mangana
Ingredients
1 Cup Harbara Daal
3/4 Cup Jaggery
1/2 Cup Cashews
1/2 Cup Raisins
3 Cup Milk
A pinch of Cardamom Powder
Salt to taste

Method
  • Pressure cook the harbara daal by adding 1.5 cup water over 4-5 whistles.
  • Add jaggery, cashews, raisins, cardamom powder and salt and cook over medium flame for 5 minutes. Let the mixture cool down
  • Add milk to the cooled mixture and serve

Notes
Isnt it simplest sweet dish ever :) The taste is amazing esp because of jaggery, daal and dry fruits.
You can use coconut milk instead of normal milk but since mom uses milk I used same.

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Garam Masala


First of all this is not my experiment but its my mom's expertee. When everybody asks me about garam masala I use to tell that its my mom's speciality. So now that I am in pune I actually got the chance to see how this is prepared and wrote the recipe. Obviously this needs more patience than what one thinks of and quite lengthy process but the result i guarantee to be awesome :) So here is the recipe for for all interested parties :)

Garam Masala
Ingredients
500g Corriander Seeds
50g Cumin Seeds
50g Fennel Seeds or Saunf
40g Poppy Seeds
20g Bay Leaves
10g Star Anise
10g Black Cardamom
10g Mace or Jayapatri
10g Naak Kesar
10g Cinnamon
10g Black Pepper
10g Cloves
5g Turmeric Stick
1/2 Nutmeg
1cm Asafoetida Block
20g Stone Flower or Dagad Phool
20g Caraway Seeds or Shahi Jeera
Oil

Method
  • Heat Pan and add 1/2 Spoon of oil. Roast Jayapatri in this oil on low flame till reddish in color. Transfer to the mixie.
  • In same pan add 2 drops of oil and Naak Kesar. Roast it for around 3 min on low flame till it becomes little bigger. Transfer to mixie.
  • In same pan add 2 drops of oil and roast Stone Flower in it on low flame for around 3 minutes. Transfer it to the mixie
  • Add 2 drops on oil in the same pan and roast Cloves on low flame for 3-4 minutes till they get little bigger. Transfer to the mixie.
  • Add 2 drops of oil in same pan and roast black pepper on low flame for around 4 minutes. Transfer to the mixie
  • In same pan add 2 more drops of oil and roast cinnamons on low flame till they turn dark brown in colour. Transfer to the mixie
  • Add 2 drops of oil and roast Saunf on low flame till it becomes light brown in color. Transfer to the mixie.
  • Break nutmeg into small pieces and roast it on low flame for 2 minutes in same pan with 1 drop of oil. Transfer it to the mixie
  • Break Asafoetida block into small pieces and roast it on low flame in the same pan with 1 drop of oil till it turns white in color. Transfer it to the mixie
  • Break Turmeric stick into the small pieces and roast it on low flame in 1 drop of oil till reddish in color. Transfer to the mixie.
  • In same pan roast the bay leaves on low flame in 2 drop oil for 3 minutes. Transfer the contents to the mixie
  • Roast Star Anise on low flame with 2 drop of oil for 2 minutes and transfer to the mixie.
  • Roast Black Cardamom with 2 drop of oil on low flame till it turns little bigger and dark brown in color. Transfer to the mixe.
  • In same pan roast the Jeera with 1 drop of oil on medium flame till it turns brown in color. Transfer the contents to the mixie.
  • Roast Shahi Jeera on low flame with 1 drop of oil for around 2 minutes. Transfer it to the mixie
  • Roast the Poppy Seeds with 1 drop of oil for 1 minute on low flame. Transfer to the mixie
  • Grind all the contents transferred till now to fine powder.
  • Sieve the powder and transfer the non so fine powder to the mixie
  • Grind again and sieve the contents. transfer the contents which didnot pass through sieve into mixie.
  • Roast half of the Corriander seeds with 2 spoon of oil on medium flame. When the seeds start spluttering turn the flame to low and roast for another minute. Transfer the half of them to mixie and Grind
  • Sieve the masala again and transfer the not so fine contents to the mixie.
  • Add remaining of roasted corriander seeds to mixie and again grind.
  • Sieve the contents through and again grind the not so fine contents. Sieve again. Transfer the contents that did not get sieved into the mixie
  • Roast remaining corriander seeds in 2 drops of oil on medium flame till they splutter. Turn the flame to low and roast for another minute. Transfer half of them to the mixie and Grind.
  • Sieve the masala again and transfer the not so fine contents to the mixie.
  • Add remaining of roasted corriander seeds to mixie and again grind.
  • Sieve the contents through and again grind the not so fine contents. Sieve again.
  • Mix well all the sieved contents and masala is ready.

Notes
Use exact given qunatities of oil for the best results as if you exceed oil quantity it becomes difficult to grind the spices.
Also Fry the spices in same order for the best results as this is the oder that maximises the aroma and will retain it in the masala.
You can use the Not sieved through contents in the non veg gravies or when you would be grinding masala with wet contents.
The above ingredients make around 3/4Kg of masala

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Palak Pakoda Kadhi(Spinach Pakoda Curry)


Since I was small, My Dad always tells mom that in his company canteen he gets amazing Kadhi Bhaji(Curry Pakoda). And there use to always an attempt from mom to get the same taste and even then dad would be more inclined towards his canteen bhaji. So as kids we normally had this item almost twice a week or so giving another reason that this type of curry wont give cough unlike butter milk. So when I thought of preparing this, I decided to use Green vegetable for pakodas for more nutrition value of the curry. And here I got amazing item in my favourite list.

Palak Pakoda Kadhi(Spinach Pakoda Curry)
Ingredients
3 Cup Palak Pakodas
6 Cup Butter Milk
A Pinch of Turmeric Powder
1/4 Spoon of Mustard
A Pinch of Asafoetida
3 Spoon Sugar
1 Spoon Ghee
Salt to taste

Method
  • In the butter milk, mix sugar and salt to taste and keep aside.
  • Heat the ghee in a small pan and let the mustard splutter in it.
  • Add Asafoetida, turmeric powder and take off from the flame
  • In the buttermilk add this ghee mixture and mix well.
  • While serving, add the pakodas to the above curry and serve.

Notes
You can additionally add Curry leaves in the ghee to give it that flavour but I perferred not to so that I can relish palak and the curry taste rather than the curry taste only.

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Coconut Ras


In our house puran poli without Ras is "Not" Puran Poli. So I cannot imagine eating puran poli without Ras and enjoying it as much as I do with it. So here is the recipe for you.

Coconut Ras
Ingredients
4 Cup Grated Coconut
1.5 Cup Jaggery
Salt to taste

Method
  • Preapre the coconut milk out of the grated coconut by grinding it in mixie with enough water and squizzing juice out of it. Repeat on same coconut for 3 times to get complete juice out of it.
  • Stir in the jaggery and salt to this milk till its completely dissolved. Ras is ready to serve

Notes
Its best to prepare this fresh, the quantity I mentioned is enough for puran polis that will be made out of the given quantity in Puran Polis recipe. So adjust your quantity accordinly.

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Banana Flower Vegetable


I had first had it at my uncles place and I loved it. So asked mom to prepare it, she has tried this vegetable so quite a few times and she has never succeeded. I guess this is the only thing my mom couldn't get it right. When I moved to Bangalore, and for few days when I was staying with my cousin Sangeeta tai, they prepared it once. That's when I learnt how to clean it, prepare it from her and her mother in law. So here is the recipe for you.

Banana Flower Vegetable
Ingredients
1 Banana Flower
1 Spoon Red Chilli Powder
1/4 Spoon Garam Masala
1/4 Spoon Jaggery
1/4 Spoon Mustards
1/4 Spoon Corriander Powder
1/4 Spoon Jeera Powder
A pinch of Asafoetida
Salt to taste
Oil

Method
  • Cleanup the banana flower
  • Cook finely chopped flower in the cooker for 2-3 whistles
  • Remove the water and keep it aside
  • Heat oil in a pan and let the mustard sputter in it
  • Add asafoetida and cooked banana flower
  • Add the red chilli powder, garam masala, corriander powder, jeera powder, jaggery and salt
  • Let it cook for couple of minutes

Notes
The most important part of this vegetable is to clean the flowers, you need to open the covers and clean the flowers. I have uploaded image which shows exactly what needs to be removed. When the flowers become too small to open up, you can just use them just like that. Keep it soaked in water and throw this water while cutting it

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Cucumber Omelette


After long time I am posting a recipe.. Last few weeks I was out of action.. But yep I had prepared few items I wanted to post but didnt have enough energy to do so.. Anyways will prepare those item sometime later and post them.. No worries..
Today when I was late, I wanted to cook something quick, yet that will suffice my hunger so here is what I cooked.. This is inspired by the dosas mom use to make when I was small..

Cucumber Omelette
Ingredients
1 Cucumber
1 Cup Rice Powder
3-4 Green Chillies
1 spoon Jeera
Salt to taste
Oil

Method
  • Grate the cucumber
  • Mix the cucumber, rice powder, finely chopped green chillies, jeera and salt to taste.
  • Make batter out of this mixture with flowing consistency using water
  • Heat the tawa and spread oil
  • Spread the batter and cook on medium flame till the side is done
  • Flip it and cook on the otherside and then serve

Notes
Use nonstick tawa for better result, as the rice powder dosa becomes quite sticky.
Sometimes I also add a spoon or two of rawa to make it little less sticky.
This tastes best with the coconut green chutney but if you dont have enough time to prepare this it even goes with pickle

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Jackfruit Vegetable


This time when we went out for vegetable shopping, we got hold of raw jackfruit. So this was the vegetable i tried out.

Jackfruit Vegetable
Ingredients
1 Raw Jack fruit
4 spoon Groundnut powder
1/2 Coconut
2 Green Chillies
1/2 spoon Red chilli powder
1/2 spoon Turmeric powder
1 spoon Jaggery
1 spoon Mustard
Salt to taste
Oil

Method
  • Remove the cover of the jack fruit and the innermost portion which is thick and solid.
  • Cut remaining portion with seeds into fine pieces
  • Heat little oil in a pan and add mustard. Let the seeds sputter
  • Add turmeric powder, green chillies and mix well
  • Add the finely chopped jack fruit pieces to it and stir well. Cook for around 3-4 minutes
  • Add around 2 cups of water and cook with lid till the jackfruit cooks well. If required add more water in between
  • Once the vegetable is done, add jaggery, red chilli powder, salt, groundnut powder, grated coconut and mix well

Notes
Apply oil to hands and to knife before cutting jackfruit as it has lot of sticky material.

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Fish Rava Fry


Fish rava fry is special delicacy from Goa and north karnataka.. Any body would get instant liking towards this dish.. And you will soon come to know its lot easy to prepare as well..

Fish Rava Fry
Ingredients
4-5 Fish Pieces
2 spoon Red Chilly Powder
1 spoon turmeric powder
2 spoon Rava
Salt
Oil

Method
  • Marinate the fish pieces with salt and keep aside for 5-10 minutes
  • Now marriante the fish pieces with the turmeric powder and chilly powder. Keep aside for another 5-10 minutes
  • Heat the tawa, add little oil
  • Roll the marinated fish pieces in the rawa and fry them on the tawa on medium heat till rawa is golden brown and fish is well cooked

Notes
You can try this on any fish, even prawns. Recipy remains same taste changes with the taste of fish.

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Sol Kadhi


This is very famous item from konkani cuisine and it tastes awesome.. And above all its very digestive and also helps a lot in acidity.. You can drink it like it or can eat it with rice.. in all combinations it tastes awesome :) So here is the recipe

Sol Kadhi
Ingredients
8 kokams
1 coconut
1-2 cloves of garlic
salt to taste
corriander for garnishing

Method
  • Soak the kokams in 1/4 cup of water
  • Preapare milk from coconut, while preparing it add garlic cloves as well so that only its falvour is in coconut milk and not the pieces
  • Add this coconut milk to the soaked kokam water
  • Add salt to taste and garnish with the corriander

Notes
If you do not like garlic taste you can prepare coconut milk without garlics, but garlic gives it nice taste
You get very good kokams in goa, they are red and sour which give nice red colour to the kadhi
You need to customize number of kokams according to their sourness. I have very old kokams so i need to add them in little extra quantity and even then it doesnot give the colour to the curry though it tastes good. you might need 1-2 kokams less if your kokams are red, sour and new.

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वांग्याचे(Brinjal) Kaap


These days its so hard to get big brinjals in hyderabad.. so this time when i went to pune i got couple of them from pune, for my fav recipe - kaap. I have already posted the bengali style of this here. But today i prepared it our style - saraswat style.. The main difference is with bengali style the bhaja melts in mouth as its completely fried and soft, but in our style its crispier outside and soft inside.. I love Brinjal kaap the most in all other kaaps :)

Brinjal Kaap
Ingredients
1 Big Brinjal
Red Chilli Powder
Turmeric Powder
Salt to taste
Rava
Oil

Method
  • Cut Brinjal into round medium thick pieces
  • Marrinate with these pieces with salt and keep aside for 5-10 min
  • Marrinate with turmeric and red chilli powder
  • Heat the tawa and put little oil
  • Take rava in dish and keep each piece of marrinated brinjal in it to cover it with rava on both sides
  • Shallow fry it this covered pieces on low-medium heat till it turns brown

Notes
Fry on low-medium flame so that brinjal is well cooked and outer rawa coating is crispy
For better results use fine rawa. Sadly i didn't find fine(barik) rawa here so used bombay rawa that one gets in big bazzar
Also same recipe can be used to prepare banana(raw), potato kaaps

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