Allen Lonche (Ginger Pickel)

Ingredients:

1 cup of chopped ginger(ginger should be of medium type).This is the main ingredient
half cup of tamarind pulp.
1/4 cup of jaggery(crush jaggery before use)
1 tsp turmeric powder
3 tsp of Red chilli powder(or more if you want)
1 tsp fenugreek powder/methi powder(dry roast fenugreek seeds and make powder)
Salt to taste
some oil for sauteeing ginger.

Seasoning:

Pinch of hing
2 teaspoon of oil
1 teaspoon of chana dal
1 tsp mustard
5 of garlic crushed (optional)
Some curry leaves

Method:

Step 1: Roughly chop ginger and sautee them in a little oil. Fry until thery are golden brown.This removes rawness and moisture from ginger).Allow it to cool.

Step 2: Once the mixture cools down .Grind the ginger into a fine paste without adding water.

Step 3: Add the tamarind pulp to this mixture in grinder.Add methi powder, red chilli powder, turmeric powder, salt and jaggery. Grind the mixture again until all the ingredients have mixed up well.Make fine paste without adding water.

Step 4:  Take off the mixture in a clean and dry bowl.

Step 5: Its time to add seasoning- Heat oil in a pan, add garlic(optional), fry for some time until the rawness of garlic goes away. Add mustard seeds,once they splutter, add red chilly which is cut into half,asafoetida/hing and finally add curry leaves. See to it that garlic does not burn(For amateur cooks :-)). Add this to the ground ginger mixture and Switch off the heat.

Step 6: Mix well so that the ground ginger mixture and the seasoning come together.

Step 7: Very important step- Once cooled, store in a clean and dry, airtight jar for good shelf life.

The very simple step by step recipe of making Ginger pickle is ready. 

Soya chunks Manchurian

Name of participant : M.Gayathri kini

Place: Kasargod.

Name of Recipe: Soyabean Manchurian

Soyabean Manchurian

Ingredients:
soybean chunks:100gms
Cornflour:1 cup
Red chilli powder:2 tea spoon
Cooking oil:1/2 ltr
Green chilli:2-3
Garlic cloves :8-10
onion :2-3
tomato:2-3
capsicum:1
coriander leaves (or Spring onions) :for garnishing
chilli tomato ketchup:200gms
ginger :50gms
salt :4 tea spoon

Method:

First soak soya bean chunks for one hour then squeeze and wash it properly, then add 2 tea spoon of salt and mix it properly and keep for 5 mins.After 5 mins squeeze it and wash again.
Make a paste of 2 teaspoon chilli powder,a piece of ginger, 4-5 cloves of garlic and salt in  mixer.
Empty the contents in a bowl and add corn flour and mix . Add the mixture to the washed soybean chunks ,keep it for 15 mins.
Now fry the soyabean chunks in 1/2 ltr cooking oil.
In another pan take 2 tea spoon oil heat it for 2 sec,add 2 chopped onion,2 chopped green chilli,1 chopped capsicum,3-4 chopped cloves of garlic,2 tea spoon of finely chopped ginger,1 chopped tomato and fry it until it turns to golden brown colour.
Add salt to  tasteand  mix it well, add 200gms of chilli tomato ketchup , 2 tea spoon of soya sauce and mix it well.
At last add fried soyabean mix properly close the vessel in small flame for 2 mins.After 2 mins sprinkle chopped coriander leaves,spring onions on it.
Hot soyabean manchurian is ready to serve.

My family and friends love this dish a lot and I would love to share it with everyone......hope every body like this.

Cabbage Idli or Cabbage Sannana

Name: Shilpa Kamath

Place: Mangalore

Recipe name: Cabbage idli

Photo: Cabbage Idli

Ingredients:

1/2 cup white rice

1/2 cup turdhal

1 cup coconut grated

8 red chillies

1 ball of tamarind

2 cups cabbage chopped

1 cup onion chopped.

Salt to taste

Instruction:

1. Soak rice and tur dhal together for 45 mins.

2. Grind soaked rice, turdhal, coconut grated, red chillies, tamarind, salt to a rough paste adding little water.

3. In a bowl mix the grounded paste with chopped cabbage and onion.

4. Grease the idly mould, fill it with the cabbage mix and steam in a vessel for 20 mins.

5. Serve it with coconut oil.

Note: Hing can be added instead of chopped onions.

Avarekai Bendi

Description:

In this post you will see a step by step process of making Avarekai bendi, Avarekai is a seasonal which is available during winter season. In Bangalore you will find many street vendors selling this vegetable.Though Avarekai is not typically used in konkani cuisine, it is borrowed and modified to suite the konkan taste. So lets quickly get into the recipe of Avarekai Bendi.

Ingredients:

1 cup boiled Avarekai
half cup of coconut
2 fine chopped onions
An inch of finely chopped ginger
4 cloves of garlic(optional)
2 red chillies sauteed in a bit of oil(This will enhance flavour of the dish)
salt to taste
1 tablespoon of oil

Below is how your final dish of Avarekai Bendi should look like,

Following is a step by step process of making Avarekai Bendi,

Method:

Step1: Fry onions, ginger and garlic in 1 tablespoon of oil.Fry it for a minute. Add Avarekai , turmeric powder and salt to taste.Add some water and boil this mixture till onions are cooked.

Step2: Meanwhile prepare the bendi masolu(base gravy of the dish). Grind together coconut, redchillies,half an inch of ginger, tamarind paste. Make a fine paste.

Step3: Add gravy prepared in step2 to the boiling mixture in  step1.

Step4: Boil for 15 minutes. You can optionally add a seasoning of fried chopped onions to this.

Your Avarekai Bendi is ready to be served with rice or chapathi.

Gajar ka halwa

Ingredients:

2 cups of grated carrot
1 cup of milk with cream
2 table spoon ghee/clarified butter
1 cup of sugar
half a teaspoon of cardamom powder for added flavour
chopped almonds for garnishing


Here is how we can make carrot halwa/ gajar ka halwa in an 3 step simple process.
Method:

Step1 : Heat ghee in a round bottom pan. Add grated carrots. Fry until rawness of the carrots go away(This is important as carrots will release their aroma after frying them in ghee).

Step2 : Add milk to the mixture in step 1 and boil until carrot absorbs most of the milk.

Step3 : Add sugar. Mix together until the sugar has melted into the carrots.

Sprinkle some cardamom powder and garnish with chopped almonds and serve.

Gajar ka halwa or carrot halwa is ready to serve.

Khandvi / Surlichi vadi

Ingredients:

1 cup besan/ kadle hittu/chana flour
half cup fresh curd
1 teaspoon red chilly powder
half a teaspoon turmeric powder
Salt to taste
1 cup of water
1 teaspoon oil

For seasoning:
1 teaspoon of oil
1 teaspoon mustard seeds
1 teaspoon till/sesame seeds
half teaspoon zeera/cumin seeds
2 green chillies finely chopped
some finely chopped coriander leaves

Garnishing:
Some grated coconut

Lets start with step by step method of preparing Khandvi or cooked besan rolls. Below is the recipe for Khandvi, Surlichi vadi, besan rolls

Method:

Step 1: Mix besan, curd, red chilly powder, turmeric powder,salt, water and oil in mixing bowl(See to it that lumps do not form).Keep some 3 or 4 flat plates ready( the besan mixture will spread on this after step 2).Grease them with some oil

Step 2: Heat a kadai/round bottom pan. Pour the mixture and stir continuously until the mixture becomes a thick paste consistency.

Step 3: Spread a thin layer of the mixture prepared in step 2 nicely, evenly on the plates.

Step 4 : Allow the mixture spread on the plate cool.Meanwhile follow step 5 for seasoning

Step 5: Heat a teaspoon of oil in a seasoning pan, add mustard seeds and zeera  once they splutter, add sesame seeds, finely chopped coriander leaves and green chillies. Close the heat after 5 seconds.
Let the seasoning cool off

Step 6: Pour the seasoning over the plates on which the besan mixture was spread .Take a knife and draw longitudinal lines. From one side try to curl the besan mixture to for small rolls of 2 to 3 turns.

Step 7: Place the curled Khandvis on a plate and granish with grated coconut .You can optionally sprinkle a little lemon juice(provided the curd is not sour).

Serve this with evening tea or coffee.

Mooga Upkari

Ingredients:

1 cup of moong/green gram/moogu soaked overnight and pressure cooked with some salt
A pinch of turmeric
2 green chillies
Some curry leaves
Mustard seeds
1 tablespoon of cooking oil
1 tablespoon of grated coconut
Salt to taste
A pinch sugar for for taste.

Method:

Heat a round bottom pan. Heat some oil and add mustard,after they splutter add green chillies,karipatta/curry leaves.

Add the cooked moong .Salt to taste if required(We have already added salt when pressure cooking)
Add a pinch of Turmeric powder.Mix all the ingredients really well.

Simmer for 5 minutes. Garnish with grated coconut.

Serve as is for a healthy snack OR serve with your lunch or dinner.


Suggestion: Instead of using plain moong , you can also use sprouted moong. This will increase the nutritive value of the dish.

Kosambari

Ingredients:

1 cup grated carrot
1 cup grated cucumber
1 cup moong dal soaked for 4 hours
1 tablespoon grated coconut
Coriander leaves for garnishing
lemon juice just for taste
chilly paste as required
Salt to taste


Method:

Take a mixing bowl and mix all ingredients really well
[optional] Add seasoning of mustard seeds, 2 red chillies cut into an inch lon pieces and curry leaves

Baingan ka bharta (North Indian style)

Ingredients:

• 1 cup of chopped coal toasted (ranni vairi bhajjaile)Vaingan/Gulla/Egg plant/Dodda basane kai
• 2 finely chopped onions,
• 1 finely chopped tomato,
• 1 finely chopped green chilly,
• 1 teaspoon finely chopped ginger,
• 1 teaspoon finely chopped garlic,
• Salt to taste,
• 1 teaspoon Garam masala,
• half teaspoon pepper powder,
• half teaspoon Turmeric powder,
• 2 teaspoon of cooking oil.

Method:

• Step1: Heat 2 tablespoon of cooking oil in a pan. To this add finely chopped green chilly,ginger and garlic. Fry until they start turning brown. Add chopped onions and tomato.Add Salt to taste(This will cook the onions faster).Fry this until the onions turn trasparent(meaning they are cooked).
• Step 2: Add garam masala, turmeric powder,pepper powderto the fried onions. Fry this for a minute.
• Step 3: Its now time to add chopped coal toasted Brinjal/Egg plant to the masala. Mix well. Close the pan with a lid. Cook for 10 min(As Brinjal/Egg plant are already cooked). Switch of the heat once done .

Serve with  chapathi,roti ,naan etc.

Cauliflower Upkari

Ingredients:

• 2 cups of finely chopped Cauliflower
• 2 teaspoons of scraped coconut(optional for garninshing)
• 2 green chillies cut into halves,
• half teaspoon of turmeric powder (optional)
• 1 teaspoon of mustard seeds.
• 2 teaspoon of cooking oil.
• Salt to taste

Method:

• Step1:Heat a round bottom pan or Kayli. Add cooking oil, add mustard seeds , once they splutter,add green chillies and add turmeric powder.
• Step2: Now add the chopped Cauliflower and salt to taste and Sugar(optional) .Simmer and close the pan with a lid until the vegetable is cooked.
• Step4:Garnish with scraped coconut or soyi and switch off the heat.

Cauliflower Upkari is ready to serve. Serve hot with rice and daalithoy.

Mushroom dry curry

Ingredients:

• 1 cup of boiled and chopped mushrooms
• 2 finely chopped onions,
• 1 finely chopped tomato
• 1 teaspoon finely chopped ginger,
• 1 teaspoon finely chopped garlic,
• Salt to taste,
• 1 teaspoon Garam masala,
• half teaspoon pepper powder,
• half teaspoon Turmeric powder,
• 2 teaspoon of cooking oil.

Here is a simple and quick recipe of mushroom dry curry.

Method:

• Step1: Heat 2 tablespoon of cooking oil in a pan. To this add finely chopped ginger and garlic. Fry until they start turning brown. Add chopped onions and tomato.Add Salt to taste(This will cook the onions faster).Fry this until the onions turn trasparent(meaning they are cooked).
• Step 2: Add garam masala, turmeric powder,pepper powderto the fried onions. Fry this for a minute.
• Step 3: Its now time to add chopped mushrooms to the masala. Mix well. Close the pan with a lid. Cook for 10 min(As mushrooms are already boiled and overcooking them will remove chewiness of mushrooms). Switch of the heat once done .

Serve with  chapathi,roti ,naan etc.

Alambe Allen piyavaa Ghashi

Ingredients:

1 cup alambe (button mushrooms)
2 onions roughly chopped
an inch of ginger roughly chopped
3 red chillies
1 cup of grated coconut
Salt to taste
half spoon of turmeric powder
An inch of tamarind
2 tablespoon of oil

Method:

Step 1:Heat oil in a round bottom pan. Add ginger, onions. Fry them until the rawness of ginger and onion goes away.

Step 2: Add 1 cup of grated coconut and fry for another minute. Add turmeric powder, salt to taste, tamarind and red chillies to this and fry for few seconds. Allow the mixture to cool.

Step 3: Meanwhile wash the mushrooms thoroughly. Bring water to lukewarm temperature. Keep the mushrooms in this water for 15 minutes. Now gently wash the musrooms again and throw away the water.(This procedure is common when cleaning mushrooms). Chop them to whatever size you wish to. I prefer to cut them into half.

Step 4: Now grind the mixture prepared in step2 to a smooth paste.

Step 5: Add this to the round bottom pan. Add cut mushrooms. Add a bit of water if you feel that the gravy is too thick.

Step 6: Boil it until the mushrooms are cooked.

Optional Seosoning: Fry some finely chopped onions and ginger until golden brown. Add this seasoning to the alambe allen piyavaa ghashi.

Alambe allen piyavaa ghashi is ready to serve. 

Dry Fruit Karji Kai (Nevri)

Ingredients for the dough

• 2 cups of Maida or all purpose flour,
• a pinch of Salt,
• 3 teaspoons of chiroti rawa,
• A teaspoon of hot oil

Knead all the above ingredients to get consistency of chapathi dough.


Ingredients for the filling inside

• Half cup of grated and dry roasted dried coconut(Khobre in konkani or Kobbari in kannada)
• some chopped dry fruits(Badam,cashew, pista,raisins)
• 2 teaspoon of white till or bili yellu
• 100 grams of grated jaggery

Mix all the above ingredients well and keep them aside.

Method:

• Step1 : Take a small portion of the dough. Roll it . Keep the dry fruit filling in the middle of the rooled dough.
• Step2 : Fold the rolled dough to form an envelop and twist the edges(See Picture). Be careful not to leave any gap , else the filling will spill out. Repeat this step to make some more Karji kai.
• Step3 : Heat oil or ghee for frying .Do not heat oil too much else the food will get burnt without cooking from within.
• Step4 : Carefully put the filled karji kai in the hot oil(Be careful!!). Fry them in medium heat until they are golden brown.
• Step5 : Place them on a tissue paper to remove extra oil.

Serve during festivities or special occasions or any time you wish.

Vaingana/Gulla Phodi

Ingredients:

• 3 Gulla (a variant of the common green brinjal special available in south canara in India) .If this is not available in your place, use a large voilet Egg plant commonly available in markets.
• 3 teaspoons of green chilly paste,
• half teaspoon of hing or Asafoetida,
• Salt to taste,
• A pinch of baking soda for crispiness,
• 2 cups of chane peet/Kadle hittu/Chana flour/Besan,
• Oil for frying

Method:

• Step1:Cut Gulla or the Egg plant into round peices. If the Egg plant is too large then cut the round pieces into halves. Place the cut pieces into a bowl of water to avoid Egg plant from turning dark.
• Step 2: Take a mixing bowl , add chane peet/Kadle hittu/Chana flour/Besan,Salt to taste, green chilli paste,Asafoetida,baking soda, a teaspoon of hot oil. Mix all the ingredients along with water to make batter of pouri ng consistency.
• Step3: Heat oil for frying. Once the oil is heated to proper temperature, take one piece of gulla/Egg plant , dip it into the batter, put it into the hot oil. repeat the process with 2-3 pieces. Fry until they are golden brown(See picture).

Serve with green chutney/tomato sauce during evenings . Can also be served during ;lunch or dinner along rice and Dalithoy,Tomato Saaru etc.

Gabbe Sukke(Plantain stem sukka)

Ingredients:

• 3 cups of Gabbo/Plantain stem  cut into small cubes,
• 1 cup of grated coconut,
• 5 fried Byadgi red chillies,
• 2 tablespoon coriander seeds,
• 2 teaspoon Urad dal,
• 1 teaspoon sesame seeds,
• A pinch of hing,
• 1 teaspoon mustard seeds,
• 1 inch tamarind,
• 2 teaspoon  jaggery powder,
• Salt to taste.
• 2 tablespoon cooking oil(Preferably coconut oil).

Method:

• Step1-Heat 1 tablesspoon of oil in a pressure cooker, add mustard seeds, sesame seeds, urad dal. When the mustard seeds start spluttering, add cut Gabbo/Plantain stem , Salt to taste , jaggery and two cups of water . Pressure cook (3whistles).
• Step 2 -Heat 1 tablespoon oil in another pan, add coriander seeds,Urad Dal , sesame seeds, Tamarind, red chillies and  fry for 2 minutes .Add grated coconut and fry for another minute.Close the heat and let the mixture cool.
• Step3- Coarsely grind the above mixture along with a little water (remember we are making Sukke or dry curry so a little water will do)in a grinder.
• Step 4- Add the the above, ground mixture to the pressure cooked  Gabbo/Plantain stem pieces. Mix well .Heat this for 10 minutes or until water has evaporated to form a dry curry(see picture).

Serve with Rice and Daalithoy/Saaru or chapathi.

Tomato Piyavaa chutney

Ingredients:

• 2 tomatoes cut into cubes,
• 3 onions cut into cubes,
• 2 green chillies,
• 1 teaspoon mustard seeds,
• half teaspoon of zeera,
• 1 teaspoon chana dal,
• 2 teaspoon rasam powder,
• half teaspoon turmeric powder,
• Salt to taste,
• A pinch of Sugar to subside the sourness of tomatoes.

Method:

• Step1:Coarsely grind onion ,tomatoes,and green chilly in a grinder.
• Step2: Heat oil in a pan , add mustard seeds, when they start to splutter,add zeera, chana dal. When chana dal turns golden brown , add the coarsely ground tomato onion paste, add Salt to taste and pinch of sugar to subside sour taste of tomato. 
• Step3: Fry the above mixture until the tomato onion paste is cooked(ie the oil starts to separate from the paste).Add  turmeric powder and rasam powder to this mixture. Fry for another 5 minutes. Close the heat.

Serve along with neer dosa, chapathi, Masala dosa or anything you wish.

Methi Chapathi

Ingredients:

• Methi leaves - 1 cup , finely chopped
• Wheat flour -3 cups
• Ginger-Garlic paste- 1 teaspoon ,
• chilli paste - 1 teaspoon ,
• Turmeric powder -half teaspoon ,
• chane peet/ chana flour/Kadle hittu- 2 teaspoon ,
• Salt to taste
• Oil - 1 tablespoon.

Method:

• Step 1- In a mixing bowl add chopped methi leaves,ginger-garlic paste, chilli paste, turmeric powder , chane peet/Kadle hittu/chana flour , Salt to taste. Mix well. 
• Step 2 -Now add Wheat flour to this mixture. Make a dough similar to chapathi dough consistency. 
• Step 3-Heat oil and add it to the dough mixture. Keep aside for 2 hours
• Step 4- Make chapathis(By rolling the dough into thin flat circular shapes) out of the methi dough .
• Step 5- Cook the chapathis on a chapathi tawa.Add  a teaspoon of oil on both sides of chapathi . 

Once the chapathi is cooked ,serve hot along with pickel or dahi ka raita(Dhainya pachdi)

Dahi Bhoondhi Raita

Ingredients:

• 2 cups of sweet(unsour) curd/Dahi/Mosaru/Dhainya,
• 1 cup plain bhoondi,
• 1 teaspoon chaat masala,
• 1 onion finely chopped,
• 2 teaspoon of chopped coriander leaves,
• Salt to taste(Chaat masala also contains some sea salt , So be careful while adding salt)
• A pinch of sugar,
• A teaspoon of oil/ghee,
• A teaspoon of Zeera,
• 1 chilli finely chooped.

Method

• Step 1- In a mixing bowl add chopped onions,chaat masala, coriander leaves, Salt to taste, curd/Dahi/Mosaru/Dhainya and a pinch of sugar(to reduce sourness of curd).Mix well. 
• Step 2 -when you are ready to serve , add bhoondi and seasoning (as mentioned below) to the above curd mixture.
• Step 3-Heat oil to smoking point, add Zeera seeds, when they splutter, add chopped green chillies.Close the heat. Add the seasoning to the dish.

Serve along with chapathi, Methi chapathi, Pulav or any other combination you like.

Kadgi ani chane ghashi

Ingredients:

• Black chikpeas (kabuli chana) -1 Cup ,soaked overnight and then pressure  cooked(4 whistles) with a pinch of cooking soda.
• Grated coconut- 1/2 Cup
• Raw Jackfruit /Kathal/Kadgi -1 cup ,cut into square pieces and pressure cooked 
• Rice Flour -1 teaspoon (for thickness)
• Curry leaves 1 strand
• Hing(Asafoetida) a pinch
• Mustard seeds 1 tea spn
• Red chillies 6-7
• Tamarind
• Oil 1 tea spn
• Salt

Method:

• Step 1- Grind together coconut, tamarind, red chillies, hing, rice flour.Grind to a fine paste .
• Step 2 -Now in a vessel pour the ground paste, add the boiled Chana and Raw Jackfruit /Kathal/Kadgi .Add salt to taste and give it a boil for 5 to 7 mins, remove from heat.
• Step 3-Heat oil, add mustard seeds, when they splutter, add cut red chillies and  curry leaves. Add the seasoning to the dish.

Serve hot along with rice or chapathi.

Kadgi Chakko(Raw Jackfruit Sukka)

Ingredients:

3 cups of Raw Jackfruit /Kathal/Kadgi cut into small cubes,
1 cup of grated coconut,
5 fried Byadgi red chillies,
2 tablespoon coriander seeds,
2 teaspoon Urad dal,
1 teaspoon sesame seeds,
A pinch of hing,
1 teaspoon mustard seeds,
1 inch tamarind,
2 teaspoon  jaggery powder,
Salt to taste.
2 tablespoon cooking oil(Preferably coconut oil).

Method:

• Step1-Heat 1 tablesspoon of oil in a pressure cooker, add mustard seeds, sesame seeds, urad dal. When the mustard seeds start spluttering, add cut Kadgi/ raw jackfruit pieces, Salt to taste , jaggery and two cups of water . Pressure cook (3whistles).
• Step 2 -Heat 1 tablespoon oil in another pan, add coriander seeds,Urad Dal , sesame seeds, Tamarind, red chillies and  fry for 2 minutes .Add grated coconut and fry for another minute.Close the heat and let the mixture cool.
• Step3- Coarsely grind the above mixture along with a little water (remember we are making Sukke or dry curry so a little water will do)in a grinder.
• Step 4- Add the the above, ground mixture to the pressure cooked  Kadgi/ raw jackfruit pieces. Mix well .Heat this for 5 minutes or until water has evaporated to form a dry curry(see picture).

Serve with Rice and Daalithoy/Saaru

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Paneer Pakoda

Ingredients

200g fresh paneer sliced into cubes
1 full garlic pod
2 inch ginger
4 green chillies
1 teaspoon red chilli powder
half teaspoon of turmeric powder
2 tablespoon rice flour,
4 tablespoon gram flour(Chane Peeth)
Oil for deep frying.
Salt to taste

Method:
Grind together  garlic, ginger, green chilles to a fine paste.
Empty the contents to a mixing bowl
add rice flour and gram flour.
Make a thick batter
Heat oil in a pan for frying.
When the oil is ready,dip one piece of paneer in the batter and put it into the oil
Fry until golden brown.
Serve as it is or with sauce and green chutney.

Cabbage Upkari

Ingredients:
2 cups of finely chopped Kobi or Cabbage
2 teaspoons of scraped coconut(optional for garninshing)
2 green chillies cut into halves,
half teaspoon of turmeric powder (optional)
4 cloves of garlic crushed
1 teaspoon of mustard seeds.
2 teaspoon of cooking oil.

Method:
Step1:Heat a round bottom pan or Kayli. Add cooking oil, add mustard seeds , once they splutter,add green chillies and garlic,

optionally add turmeric powder.
Step2: Now add the chopped Cabbage and salt to taste  .Simmer and close the pan with a lid until the vegetable is cooked.
Step4:Garnish with scraped coconut or soyi and switch off the heat.

Cabbage Upkari is ready to serve
Serve hot with rice and daalithoy.

Bhel Puri

Ingredients:
4 cups of puffed rice(Kurmuro/Kurmura/Mandakki/Churmuri/KadlePuri)
2 finely chopped onions,
2 tomatoes finely chopped,
1 boiled potato cut into small cubes
half a cucumber finely chopped
some coriander leaves
some mint leaves
an inch of tamarind
1 teaspoon of sugar
2 cloves of garlic
1 green chilly(or more if you want the dish to be spicy)
Sev for garninshing
salt to taste
1 teaspoon of red chilly powder
half teaspoon of turmeric powder
chat masala powder
1 teaspoon of oil

Method

Heat a teaspoon of oil in a round bottom pan,add red chilly powder and turmeric powder.Add puffed rice to this and fry for

some time till the rice becomes crisp.
Make some green chutney- In a grinder add chopped coriander leaves(Kothambari Soppu),mint leaves(Pudina),green chilli,

some salt to taste ,tamarind , sugar, ginger and garlic.Make a fine paste
Empty the the ground mixture(Green chutney) and the roasted puffed rice into a mixing bowl, add chopped onions , tomatoes,

cucumber,potatoes and Salt to taste(please check if the salt is sufficient by tasting first).Mix all the ingredients really well
Serve on a plate .Garnish with yellow sev.Sprinkle some chaat masala over the chaat.

Bhenda Upkari

Ingredients:
3 cups of chopped ladys finger,
2 byadgi red chillies cut into halves,
1 teaspoon of mustard seeds.
half teaspoon of haldi/turmeric powder,
half teaspoon garam masala powder,
half teaspoon red chilli powder
1 tablespoon of cooking oil.

Method:
Step1:Heat a round bottom pan or Kayli. Add cooking oil, add mustard seeds , once they splutter,add red chilles and zeera.Now add haldi,redchilli,garam masala powders. Be sure not to burn the masalas.
Step2: Now add chopped ladys finger  and salt to taste. Simmer and close the pan with a lid. Cook until the vegetable is soft.
Step4: Increase the heat and saute for 2 more minutes (this will roast ladys finger to give a nice taste) and switch off the heat.

Bhenda Upkari is ready to serve

Serve hot with rice and daalithoy.

Tomato Sasam

Ingredients:
2 cups of partly ripe Tomatoes finely chopped,
1 cup of scraped coconut.
3 fried byadgi red chillies,
An inch of tamarind.
Salt to taste
For seasoning,
1 teaspoon mustard seeds,
1 tablespoon of cooking oil,
4-5 curry leaves ,
2 slit red chillies.

Method:
Step1: Grind together scraped coconut,red chilles and tamarind to make a fine paste.
Step2: Take a round bottom vessel, add the chooped tomatoes and the ground paste.Add some water if the mixture is too thick.Add salt to taste.
Step3: Meanwhile heat a seasoning pan, add cooking oil,musturd seeds.Once they start spluttering and curry leaves and red chilllies.
Step4:Add the seasoning to the tomato mixture.

Serve hot with rice and lonche.

Karate Chutney and Karate kismuri

Ingredients:

3 karate or bitter gourd , cut into small cubes
half cup grated coconut,
3 byadgi red chillies,
an inch of tamarind
finely chopped onions
few twigs of coriander leaves finely chopped
Salt to taste

Method

Add a little  salt  to bitter gourd . Deep fry them till golden brown and keep it aside.
In a grinder add scraped coconut , redchilllies , tamarind and salt to taste (Remember we have already added some salt to the

deep fried bitter gourd).Make a fine paste.
Add the ground mixture to the fried bitter gourd.
Garnish with chopped onions and coriander leaves when you are ready to serve.

or
For Karate Kismuri ,
Mix up the fried karate or bitter gourd , finely chopped onions,coriander leaves and 2 teaspoon of scraped coconut.

Vatane Ambat(fresh green pea curry)

Description

Vallo Vatano in konkani means fresh green peas in english.This is one dish which I prepare when it is green peas season.Other than making north indian curries like mutter panner,Aloo mutter,mutter paranthas, green peas pulav etc ,this is a konkani dish which I would prefer during this season.The nutty flavour of coconut paste and the crunchy , a kind of sweet bite of green peas make this dish a nice alternative to above mentioned north indian dishes.

Ingredients:
2 cups of fresh green peas boiled with a pinch of turmeric,
1 cup of scraped coconut.
3 fried byadgi red chillies,
An inch of tamarind.
Salt to taste
For seasoning,
1 finely chopped medium sized onion,
1 tablespoon of cooking oil.


Method:
Step1: Grind together scraped coconut,red chilles and tamarind to make a fine paste.
Step2: Take a round bottom vessel, add the green peas and the ground paste.Add some water if the mixture is too thick.Add salt to taste. Boil this for around 15 minutes.Keep stirring from time to time so that it doesnot burn.
Step3: Meanwhile heat a seasoning pan, add cooking oil,chopped onions. Fry until golden brown.
Step4:Add the seasoning to the boiling green peas curry or Vatane Ambat.Switch off the heat .

Serve hot with rice and lonche.

Bhajje Upkari

Description:

Bhajji in konkani means Amaranthus which is a leafy vegetable that comes in green and purple colors. It is also called Harve soppu in kannada.The health benefits of eating any leafy vegetable is known to all of us. So I you guys are bored with the usual spinach and methi, Bhajji upkari is for you. This is a very simple dish which can be had along with rice or chapathi. When had with rice it is best served with daalithoy.There are a number of recipes that can be made with Bhajji or Amaranthus leaves, this is one such dish. So without wasting much time lets quickly check the recipe of Bhajje Upkari.

Ingredients:
2 cups of finely chopped Amaranthus(Bhajji) leaves,
2 teaspoons of scraped coconut(optional for garninshing)
2 byadgi red chillies cut into halves,
1 teaspoon of mustard seeds.
2 teaspoon of cooking oil.


Method:
Step1:Heat a round bottom pan or Kayli. Add cooking oil, add mustard seeds , once they splutter,add red chilles(if you want the dish to be spicy you can add 1 or 2 green chilles).
Step2: Now add the chopped amaranthus or bhajji. Simmer and close the pan with a lid. Cook until the leaves are soft.
Step4:Garnish with scraped coconut or soyi and switch off the heat.

Bhajji Upkari is ready to serve

Serve hot with rice and daalithoy.

Harven Kelen Koddel(Raw banana curry)

Description

Harven kelen is nothing but raw bananas and are used in konkani dishes like harve kelen sukke, harve kelen upkari ,harven kelen baje/Phodi, and so many other dishes. One such recipe is Harven kelen Koddel which I will be presenting now.Among other koddel recipes like kulta koddel, bagade koddel and so on, kelen koddel in my view is the most tastiest.This dish is best served with rice and can also be had with chapathi.

Ingredients:
2 cups of harve kelen ,cut into medium sized cubes, boiled with a pinch of turmrric
1 cup of scraped coconut.
3 fried byadgi red chillies,
An inch of tamarind.
For seasoning,
1 full Garlic pod(some 10 cloves or more if you like),
1 tablespoon of cooking oil.


Method:
Step1: Grind together scraped coconut,red chilles and tamarind to make a fine paste.
Step2: Take a round bottom vessel, add the cooked raw bananas and the ground paste.Add some water if the mixture is too thick.Boil this for around 15 minutes.Keep stirring from time to time so that it doesnot burn.
Step3: Meanwhile heat a seasoning pan, add cooking oil,crushed garlic. Fry until golden brown.
Step4:Add the seasoning to the boiling Kelen koddel.Switch off the heat .

Serve hot with rice and lonche.

Alsande Upkari

Description:

Alsande in konkani means Cow pea which is a green vegetable jus like the french beans. It is also called Alsande kodu in kannada.As with all the upkaris ,this is a very simple dish which can be had along with rice or chapathi.Upkaris are know to be healthy and very simple to prepare.When had with rice it is best served with daalithoy or Tomato saaru which altogether makes a nice a healthy meal.So lets quickly take a look at the recipe of Alsande Upkari.

Ingredients:
2 cups of finely chopped Alsande,
2 teaspoons of scraped coconut(optional for garninshing)
2 byadgi red chillies cut into halves,
half teaspoon of turmeric powder (optional)
1 teaspoon of mustard seeds.
2 teaspoon of cooking oil.


Method:
Step1:Heat a round bottom pan or Kayli. Add cooking oil, add mustard seeds , once they splutter,add red chilles(if you want the dish to be spicy you can add 1 or 2 green chilles), optionally add turmeric powder.
Step2: Now add the chopped Alsande. Simmer and close the pan with a lid until the vegetable are cooked.
Step4:Garnish with scraped coconut or soyi and switch off the heat.Alsande Upkari is ready to serve

Serve hot with rice and daalithoy.

Tendle Talasan

Description

Tendle Talasan is one of my favourite recipes from childhood days. "Tendle" in konkani means Gherkins in English and tonde kai in kannada. My grandma had a "tendle" vaali or Gherkin climbers in her kitchen backyard from where we used to pluck them  and demand my grandmother to prepare this recipe.This recipe is so simply delicious that I can have it with just Rice and milk- Doodh Sheet as we konkanis call it. Today I just felt the urge to eat this dish and so I went to the market nearby , bought some fresh Tendle or Gherkins(remember the gherkins need to be fresh and green inside-Ripe gherkins will spoil the dish). So here is my recipe made with fresh tendle(Gherkins).

Ingredients:
1 kg fresh and green gherkins /tendle,
half teaspoon of  turmeric powder,
1 full Garlic pod(or more if you like),
3 green chillies,
1-teaspoon Mustard seeds for seasoning,
1 tablespoon of cooking oil.


Method:
Step1: Crush all the Gherkin with crusher. Similarly crush garlic and grenn chilles and keep it aside.
Step2: Heat 2 tablespoon of oil in a kadai or pan . Add crushed garlic and green chilles. Fry them until the gralic turns brown.Add turmeric powder.
Step3: Add the crushed Gherkins, some salt to taste. Mix all the ingredients well. Close the pan with a lid ,simmer and cook until gherkins are soft .You can stop here or cook it further on full heat so that the gherkin turns a bit brown and crunchy(I do this as it gives the dish a smoky flavour).
Step4: Serve hot with rice Daalithoy or Tomato saaru or just doodh sheet.

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Pani Puri

Ingredients

half cup of coriander leaves,
some mint leaves,
quarter-teaspoon Zeera/cummin powder,
1 green chilli or more if you need it spicey,
An inch of ginger,
2 cloves of garlic,
An inch of tamarind,
A teaspoon of jaggery (can skip this if you dont want Paani to be sweet)
Salt to taste.
1 teaspoon Chaat masala.
half cup of Bhoondi (optional for garninshing)


Method


Step1-Grind all the above ingredients in a grinder and make fine paste.

Step2-Add 4 cups of water to this mixture so as to dilute it to a liquid consistency.(add more water if you feel it needs to be diluted further)

Step3-Seave this water so as to separate any residues of ground coriander leaves.

Step4-Sprinkle a teaspoon of chaat masala and bhoondi for that final touch.(This really enhances Paani puri flavour)

Serve along with mashed potatoes and round, hollow Puris.Happily savour your safe,home made ready to eat Pani Puris;-)

Similar posts on my blog,

VADA PAV
BATATA VADA

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Masala Taaka

Description:

Taaka in konkani is nothing  but "Butter-milk" in English and "Majjige " kannada. I cherish those momments when my mother used  to prepare varieties of Buttermilk , flavouring it with Ginger, Garlic, Asoefoetida, and a variety different seasonings. As a child I never liked the smell of Butter-milk, ut when you grow up you start liking things which you  never liked as a kid. Butter milk is usually had after lunch, becuase it helps digestion . My mom says that buttermilk should be taken after lunch and not after dinner. Butter milk can taste better by adding some additional flavours as we will see now. So lets quickly check how to make Taaka.

Hinga Thaaka

Add a pinch of powdered asfoetida(Hing) to glass of buttermilk.Add Salt to taste. Serve chilled or at room temperature after a heavy afternoon lunch.

Phanna Thaaka

Heat  a 2 teaspoon of oil , add mustard seeds, when they splutter add methi seeds, add half teaspoon on chopped green chillies, add 2 cloves of crushed Garlic. Add Salt to taste .Close the heat and add it to 3 cups of buttermilk. If you want your lunch to be simple and healthy try this with rice .

Allen(Ginger) Thaaka

Crush an inch of Ginger, finely chop some coriander leaves . Add these to buttermilk with Salt to taste. Serve alongside lunch.

Poddalen Sanna polo

Description :

As in my previous recipe Poddalen upkari , I had kept the seeds of poddalen to make another side dish which is Poddalen Sanna polo. Poddalen as you know is snake gourd in English and Padwal kai in kannada. Sanna polo in konkani means a small dosa made with some vegetables in a spiced, coarse rice and coconut paste.

Ingredients:

1 cup of Poddalen bee(Snake gourd seeds),

2 cups of  rice  soaked for 1 hour,

6 fried Byadgi red chilles,

half cup of scraped coconut,

a pinch of hing,

an inch of tamarind ,

Salt to taste.

Method:

• Fry red chilles in a teaspoon of oil, add hing ,tamarind and coconut .Fry this for a minute.Let it cool.
• In a mixer add the above mixture and pake a fine paste.To this add soaked rice and salt to taste. Make a thick paste(Dont add too much water).
• Empty the contents of the mixer into a bowl , add crushed Poddalen bee(Snake gourd seeds) Mix well.
• Medium heat a dosa or chapathi tawa . Take 2 teaspoon of the above mixture and spread it to form a circular shape.
• Sprinkle some cooking oil. Close the tawa with a lid and simmer for 2 minutes. See to it that both sides are cooked.

Serve as it is or along with rice and daalithoy/Saaru