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