Varai phanna (little millet upma)

January 12, 2018, 5:01 am

≫ Next: Pendaro Upkari

≪ Previous: Chapathi

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                               Varai/Samo is a  millet used like rice in vegetarian,vegan and gluten free dishes. It is a healthy grain that should be added to our diet as it offers many benefits.It is high in source of nutrients,essential amino acids,has low impact on blood sugar.

                          There are various kinds of millet ,but we GSBians mainly include Ragi(finger tail millet) and Little millet in our menu especially during saatvik days or when we hold vrat (fasting),when rice is not to be  included.

               I have already shared some more details about varai in my varai idli post in this blog.  I have also shared recipe of  Huggi / Varai pongal in this blog.Today I am sharing the recipe of varai phanna/upma/seasoned varai here.I tasted this at Konchadi temple during my visit there . I have tweaked the recipe by adding some vegetables as per my family taste. You may also do without adding the vegetables too , 

Lets us get into the recipe.

Ingredients:-

1. 1 cup varai
2. 1 cup vegetables (carrots,Beans, and fresh Green Peas) chopped finely
3. 3-4 green chillies
4. 1 tsp Jeera
5. 1 tsp Urad dal
6. 1 tsp Mustard seeds
7. 1/4 tsp hing
8. 1 " inch piece ginger chopped
9. 2 tbsp Oil/ghee (can use 1 tbsp  of each too )
10. 3 cups water + 1 cup to cook vegetables(measure in the same cup used to measure varai)
11. 1 sprig curry leaves
12. Salt to taste

Method:-

Heat a pan and roast varai with out oil for just 5 minutes and keep aside to cool. 

Heat a pressure pan/ cooker -add oil - when hot  - add urad dal,jeera and mustard.

Wait for the mustard and  jeera to crackle,then put ginger,green chillies hing and curry leaves.Stir well.

Add chopped carrot,and green peas + 1 cup water and little salt and cook for 5 minutes.

Check whether the vegetables are soft.

When they are 3/4th done add 3 cups water and bring to a boil. Then add the roasted varai  while stirring all the time . Check for salt and add if necessary.

Close lid of the pan and cook for 2 or 3 whistle on medium flame.

Let the cooker cool and steam go off completely  ,remove the lid and mix well.

Serve with papad and curd or with sambar or any curries.

Note:-

1. Vegetables can be precooked and added to save time.
2. Can be prepared in a kadai too.
3. Water quantity may differ - in that case add little more  or less to  adjust the consistency/texure.

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Pendaro Upkari

January 12, 2018, 8:50 am

≫ Next: Dhudha Pongolu

≪ Previous: Varai phanna (little millet upma)

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                  Pendaro is a wild vegetable which is mostly found in coastal forests of Karnataka.. it is a well known seasonal vegetable which is only found when its almost end of the monsoon season and when the winter begins.. that's when you find Pendaro in the local market abundantly. This recipe is by my FB  friend -Chitra Shenoy  She says she  was lucky enough to get some and prepared few of her  family favorite dishes. In Kannada it's called adka baare . This is believed to have many medicinal properties being anti- inflammatory ,antioxidant & even helps in deworming .

             You can make many dishes with this such as Phodis , Koot , Bhutti , sassam Garlic phanna upkari etc. This has a bitter sour taste  which is not liked by some but adored by others .

Here is her very simple recipe of Pendaro upkari:

Ingredients :-

1. Pendaro  - 6
2. Dry red chillies -  3
3. Mustard seeds -  1/2 tsp
4. Cooking oil  - 4tsp 
5. Salt to taste 

Method: -

• Remove the skin and seeds of pendaro, cut in to length wise and put in to water for about 10 minutes to avoid it turning black. 
• Then remove from water and apply some salt and keep it for half an hour.
• Heat oil in a pan add mustard seeds, just when it splutters add the broken red chillies 
• Now  add in the chopped pendaro by gently squeezing through your palms to remove the excess water. 
• Saute for a while then sprinkle some water, cover and let it simmer for a while.
• Once its half done remove the cover and stir fry on a low flame until it turns crispy. 

Enjoy it as a side dish with rice and Dalithoi.

Dhudha Pongolu

January 14, 2018, 6:42 am

≫ Next: Kappya / tapioca saali tallele

≪ Previous: Pendaro Upkari

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                               Dhudha Pongolu  is prepared as prasad in Dhanur masa /in Amchi konkani temples . This is especially special  at the TD temple Kochi. It's made for the afternoon pooja prasad  in the temple and  one could get it with prior booking. So most GSB 's make it for Makara Sankranthi at their homes too - of course the taste of the prasad cannot be replicated but gets close enough , So let's see the recipe which is Courtesy my FB friend - Shobha Kumar  along with the pics

Ingredients :-

1. Raw Rice ( preferably Bhatta Soorai  orovu/ Tandul)- 1 cup 
2. Moong dal - 1/3rd cup or a little less
3. Sugar - 1 cup 
4. Milk - 1/2 litre 
5. Water- 1/2 litre or as needed .
6. Ghee - 2 tbsp s   
7. Cardamom/ elaichi  powder - 1 tsp

Method :- 

Measure out the rice & dal . Wash and soak the the rice for half an hour . Soaking helps the rice to cook faster & be softer . 

Dry roast the dal in a kadai till you get a nice aroma . Then wash well . Boil the milk & water in a pressure cooker  . Then add the rice & dal , Cover with the lid and let cook . 

After the first whistle lower the flame and let cook for another 10-12 mins. Let the pressure subside by itself.

Transfer the cooked rice and dal to a thick bottomed kadai  . Add  the sugar and cook till it thickens .
Keep stirring in between. Now add the ghee to prevent it from sticking at the bottom . When it has thickened and come together  - add cardamom powder and mix well.
Smear some ghee on a plate or banana leaf , transfer the cooked pongolu to it and spread evenly. 

After cooling cut it into pieces.

Here is another version by my friend & author of this blog - Jayashri Shenoy She has added dry fruits like cashews & dates And added 1 cup moong dal for 1 cup rice in the same method 

Kappya / tapioca saali tallele

January 16, 2018, 11:34 pm

≫ Next: Nimbuvo Chirdille

≪ Previous: Dhudha Pongolu

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          GSB women have always been very prudent while using any vegetable and keep wasting any part of it to the minimum .Thus we have several varieties of sun dried salted veggie peels  which when fried can be an excellent side dish or an excellent combo with hot Pejj/ rice gruel , Varieties include - almost all that veggie parts that are discarded these days - like Kuvale / Ash gourd peels  , Pumpkin peels and their soft fibre with seeds , mature string bean skins , potato peels  etc,  So here is one that is nowadays hardly known ,- peel of tapioca / kappa / badi kannang . Here is the pic of  tasty fried peels which were first salted & then sundried .

So lets's see how we can do this , 
Ingredients :-  Peels  of Tapioca and salt to marinate .  Oil to fry the dry peels . 

Method :-

Remove the peels carefully from fresh tapioca . you will see there are two peels - a brown outer one & a thick pink coloured inner one ,,the inner peel is what we will use . You can easily separate the brown from the inner one .

Wash and cut the pink peels into  thin strips . Then drop them in boiling water in which you have about 1 tbsp of salt . ( Salt as per amount of peel . I used peels that I got from 1 kg of tapioca ).

Boil for about 2-3 minutes .and drain off the water . Now spread on a plate or plastic sheet to dry in the sun for about 2-3 days depending on the severity of the sun .

After they have completely dried  . let cool and the transfer to an air tight container , 

              Since I had bought only a small quantity of tapioca ..I had dried only this much amount . So fried it  for our lunch - which was enough  to serve two people . When you are getting  large amounts of tapioca , using up the peels in this way - will prove useful . Even if you are buying only a small quantity ..this wont take much of your time and you can have an excellent dish just for free and you can also have the satisfaction of not wasting and adding to the garbage . 

          So when you want to bite on something crispy ..Just deep fry a handful of these sun dried peels . you can also add a dash of chilli powder on it  for some extra zing ! 

Nimbuvo Chirdille

January 22, 2018, 9:33 pm

≫ Next: Tomato Thiksani Humman

≪ Previous: Kappya / tapioca saali tallele

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                             We have already seen how to brine lemons here  . Now you can make this dish whenever you feel you need a tangy side dish . This is especially good for young children who are recovering from sickness to bring back their appetite . Also just pejj and a pappad with this is enough for a tasty filling comfort meal . Since it is rich in vitamins it is good for all to include in their diets . Invalids recuperating could bring the taste in their mouths with this tangy dish . 

                    So let's see this recipe -

Ingredients :- 

1. Brined lemon - 2 
2. Green chilli - a small piece chopped fine  ( as per your spice level )
3. Hing powder  - 1/4 tsp 
4. Coconut oil - 1 tsp 

Method :- 

• Remove the lemons from the brined jar with clean hands and wash them carefully.
• Add the lemons and the chopped chillies in a bowl and mash them with your fingers .
• You can also a little water as it will usually be very thick .
• Now add the  hing and raw coconut oil and mix . 
• You can serve immediately. 
• Add salt only if needed . 
• You may add Virgin coconut oil for more benefits .

Enjoy with hot meals ! 

Tomato Thiksani Humman

January 29, 2018, 8:08 am

≫ Next: Bhenda Upkari

≪ Previous: Nimbuvo Chirdille

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                        Thiksani Hummans are an integral part of Konkani Cuisine. Amchis use a variety of vegetables to prepare Thiksani Hummans. This recipe of Tomato Thiksani Humman is my Hubby’s Grand Mom’s speciality and one of the first recipes that I learned after my marriage. This is a must whenever I make Bhajjille Idlies (Shallow fried Idlies on a Dosa Tawa)) using Idlies leftover after breakfast. This humman is very easy to prepare and tastes delicious with Bhajjille Idlies, Dosas or even with Rice.

            According to my hubby “the Idlies soaked in the tangy-spicy syrup of this Humman tastes divine and is a darling of all in the family”

You can find other Thiksani Hummans Recipes here : http://konkanikhann.blogspot.in/p/konkani-currys-list-2.html

Ingredients :-

1. Tomatoes - 8 Medium sized / 2 1/2 cups after chopped
2. Red Chillies - 8 Numbers
3. Hing / Asafoetida - 1 tsp
4. Salt - as per taste
5. Water - As required

Seasoning :-

1. Mustard - 1/2 tsp
2. Udid - 1/2 tsp
3. Methi Seeds - 1/4 tsp
4. Curry Leaves - 2 Sprigs
5. Coconut Oil - For seasoning

Method :-

Clean and Chop tomatoes in to small cubes

Heat a Kadai and dry roast the chillies till they turn crisp (Take care not to burn them). Take them out in a plate and keep aside.

When the chillies are cooled a bit, add salt and crush the chillies and salt well using your fingertips to get a powder, coarse in consistency

Pour oil in the Kadai and when it is hot enough, add mustard. When it splutters add Udid. Then add methi and curry leaves. Saute till the dal turns into brown color

• Add chopped tomatoes and sauté till they turn a little mushy. Add water as required to cook the tomatoes. Close the lid and cook in a medium heat.
• Mash the tomatoes a little bit when they are cooked well
• Add the crushed Chilli-Salt powder and hing to the mashed tomatoes and mix well
• Pour water as per your likeness and boil the humman till you get your desired consistency
• Check the taste and add salt/hing as per need. Sprinkle some coconut oil on the top and switch off the flame

A tasty Tomato Humman is ready to enjoy with Bhajjille Idlies / Dosas / Rice etc

To Prepare Bhajjille Idlies : Cut the Leftover Idlies in to half and then shallow fry them on a hot dosa pan turning on both sides using Coconut oil.

Notes :-

• You can use a mortar and pestle to crush the chillies and salt if you have a sensitive skin. But I prefer using my fingertips as taught by Grand Mom
• If you are crushing chillies with your fingers, please ensure to wash your hand properly afterwards and to apply coconut oil to your finger tips
• Crushing the chillies with salt is an important step as it really enhances the taste of the humman
• You can reduce / increase the number of chillies as per your spice tolerance. Here I have used Byadgi Chillies

Bhenda Upkari

February 5, 2018, 3:21 am

≫ Next: Idli Upma ( version -2 )

≪ Previous: Tomato Thiksani Humman

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                           We have already documented various upkari recipes in this blog..today sharing one more simple upkari i.e stir fry using bhenda i.e lady's finger. Upkari is used as a side dish and is very easy and quick to make.For other varieties of upkari check our Archives.

Ingredients:-

1. 1/4th kg of tender bhenda (lady'sfinger / okra)
2. A tbsp or two of oil
3. A tsp of mustard seeds
4. 2 red chillies
5. Sprig of curry leaves
6. A pinch asafoetida (hing)
7. A pinch turmeric powder (haldi)
8. Salt to taste
9. 2-3 Tbsp of coconut

Method:-

• Wash the lady'sfinger and wipe them dry using a cloth or paper towel and keep them aside for few minutes until they are dry.
• Trim the edges and cut them into medium thick roundels.
• Heat oil in a pan / Kadhai , once hot enough simmer the flame and add mustard seeds,once they splutter add curry leaves,and red chillies ...then hing and haldi .
• Now add the chopped veggie and mix well ..close the lid for few minutes (around 3-4).
• Open the lid after 3-4 minutes and add salt and let it cook ..do not close with lid at this stage.Keep stirring in between to avoid burning.
• When they are almost done add coconut ..at this stage check for salt and add if required.
• Cook till it is done completely and switch off the flame.

                                       The delicious and healthy bhenda Upkari is ready

Notes:-

1. Make sure the lady'sfinger are completely dry before chopping or else they turn very sticky and also make it difficult to chop.
2. The cooking time depends upon the thickness of veggie ..so chop accordingly.
3. Adding haldi and hing is optional but I recommend adding it due to its health benefits and also for the taste and aroma.
4. Do not cook bhindi with closed lid as it turns very sticky.. I prefer the method as mentioned above ..if you are comfortable with any other method do as per your preference and comfortability.
5. Do not add a single drop of water .

Idli Upma ( version -2 )

February 7, 2018, 7:23 pm

≫ Next: Batate Happolu

≪ Previous: Bhenda Upkari

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                                   Many of us love to have the healthiest breakfast - Idlis . Since it is quite easy to make quickly in large quantity - this is very popularly cooked up in large numbers and had for the next days too ( since it keeps well too without going stale !),Idlis are had with a lot of various dips - chutneys , sambhar etc  You can find the recipes for all including idlis in this blog ! Yet when there is still an excess left over and the family may complain of yet another repeat - this upma comes to the rescue ! This is soo simple & tasty that I actually reserve some idlis  to make this upma. So let's see this simple recipe - 

Ingredients :- 

1. Leftover Idlis - as available 
2. Green Chillies - 1-2  as per amount 
3. Jeera - 1 tsp 
4. Curry leaves - 1 sprig 
5. A pinch of salt 
6. Oil & mustard for seasoning 

Method :-

• Crumble the idlis well . Keep aside .
• Chop the green chillies finely .
• Heat a kadai with oil & splutter the mustard seeds .
• Then add the jeera ,chopped green chillies & the curry leaves .
• When they have sauteed well , add a pinch of salt . 
• Mix well and then add the crumbled idlis .
• Mix well , cover and let simmer on a low flame for about five minutes . 
• Switch off and serve hot with any side dishes like  pappads , pickles or just as such . 

Try this out and I am sure you too will love this simple & tasty dish for breakfast or as a snack ! 

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Batate Happolu

February 12, 2018, 10:14 pm

≫ Next: Chevli Sukkelle

≪ Previous: Idli Upma ( version -2 )

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                    Fries with amchi jevan is always an integral part  of it ! No jevan feels complete until you have some crunch while you are enjoying  the most delicious curries & side dishes & when it is Battata happolu - there is no denying the pleasure ! And when it is homemade - the pleasure is double . So make Batata happolu "while the sun is shining ". 
Here is a step by step recipe with pics  shared by my dear FB friend - Chitra Shenoy akka  .Thanks a ton to you! 

Ingredients :-

1. Potato  - 1kg 
2. White rice -  3/4kg  
3. Red chillies - 15 nos. 
4. Hing  - a chana size 
5. Salt to taste

Method :-
Soak the rice for three hours , Then wash and grind along with the chillies to a fine batter of  dosa consistency . Add the salt too and mix well .

pic courtesy - Jayalaxmi Bhat

Heat a pedavan /steaming vessel and keep the batter in it .. 

Steam for about 20 minutes .

pic courtesy - Jayalaxmi Bhat

Pressure cook the potatoes for four whistles . Peel them when a little cooler . Now for the next step we need a shevai press like the one shown in the pic below .

pic - courtesy - Jayalaxmi Bhat

Add the potato pieces and press to get a smooth potato mash .

Add the potato mash to the rice batter .

Mix well and add salt if required . 

Knead the dough and make small balls of it . 

Now apply oil on a plastic sheet and keep in a chapati presser .

Keep the ball in between and using the presser make a flat disc 

Remove it to a large sheet  which you will be using to dry all the happolu

Repeat this with all the balls and keep the rolled out happolus on the sheet a little distance from each other , 

Keep under the sun until they have turned crisp without any moisture on them . 

Let cool first before you stock them in an air tight container . Take the required quantity as & when needed and deep fry to enjoy this crisp kurkuri treat !

Chevli Sukkelle

February 26, 2018, 6:39 am

≫ Next: Batate Talasani

≪ Previous: Batate Happolu

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               Something crunchy is always nice to have along with lunches- so also with evening tea especially during rainy season ! For long we GSBs are known for not wasting any veggie or fruit . Peels which are usually thrown away by most people are cleverly used to make yummm snacks . Usually in Kerala the long beans/chevli /alsande that we get is very matured and fibrous ..usually they peel it & use only the seeds ..only rarely they get tender ones to make upkari .but instead of throwing it away , they are cut and batter is applied & sun dried . When these are deep fried - they turn out so tasty . not only these peels but peels of Kuvale /ashgourd , dhuddhi/ pumpkin , matured ladies finger , matured beans ,cluster beans / mitkesaang even the stalk of chillies is used this way ..So let's quickly see how to do these fritters / Saali sukkeles

Ingredients :- 

1. Veggie peels - 1cup
2. Udid dal batter - a handful
3. Green chillies - 1-2 
4. Hing - 1/4 tsp 
5. Salt to taste 

Method :-

• Clean and chop the peels into small pieces .
• You may remove a handful  from your regular  udid dal batter which you grind for idli & dosas.
• Add chopped & crushed green chillies , the hing & salt . Remember to add less salt or else  when these peels dry - they will become very salty . 
• Apply the batter to the peels evenly , spread out on a plate or plastic sheet and keep out under  the hot sun to dry.

Since I get very tender beans here I chose the most matured ones in the lot , and applied the batter 

After a day in the sun , I turned them so that they dry out evenly , on the third day - they had dried out fully , I had added some ladies finger too . After they are cool - store them in an airtight container . Keep making  these even in small batches whenever you get peels and soon you will have a large variety of Sukkelles.

So whenever you crave for something crunchy , just bring these out & deep fry . Now enjoy with your meal or with your tea !
Note :- 
You may sun dry these peels as plain too especially the kuvale & dhuddhi peels . you can add the seeds too . Apply salt and keep for some time . when they let out water you can sun dry and then stock them . 

Batate Talasani

February 28, 2018, 6:07 am

≫ Next: Keerla Sukke

≪ Previous: Chevli Sukkelle

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                                                   Am back with yet another simple stirfry using garlic for seasoning with everyone's favourite veggie potato. Amma used to do this often and we relished this. Infact it would be finished in no time and now my daughter too love this a lot. I prepare this whenever am out of stock of veggies or am lazy to prepare anything elaborate.Do try this simple stir fry and am sure you and your family will enjoy it just like we do. 

Ingredients:-

1. 7-8 potatoes
2. 10-12 garlic flakes crushed lightly
3. Chilli powder as per taste and preferred spice level
4. Salt to taste
5. Oil as required

Method:-

• Wash the potatoes well, peel them and chop them into medium thick finger strips and drop them in water.
• Heat oil and add the crushed garlic and fry till it gets slightly golden and a nice aroma fills in...switch off or remove the pan from flame and add the chilli powder and stir.
• Now add the potato strips removing them from water and squeezing them lightly.
• Transfer the pan over the flame or switch on and mix throughly until the potatoes is well coated with the chilli powder.
• Add salt and give a mix again..sprinkle some water and cook on low flame ..stirring in between so as to avoid burning until it is done.                                                             

The delicious tasty batate talasani is ready to be served.

Notes:-

1. I have used both Kashmiri chilli powder and regular one to balance the colour and spice level.
2. Some prefer it a bit spicy ..adjust the chilli powder as per your preference.
3. Some prefer to cook it without using water..in that case you need to use more oil .

Keerla Sukke

March 8, 2018, 11:54 pm

≫ Next: Harve Ambya God Humman ( Raw Mango sweet curry )

≪ Previous: Batate Talasani

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                         One of my hubby's favourite veggie is Keerlu / Bamboo Shoots .I have already posted Keerla Upkari in this blog here  . Here is another of his favourite  - Keerla Sukke .  I made this with salted /brined keerlu . While using salted ones - Soak them overnight in water & then use the next morning after draining the water !  You can find the method to salt it here   . You can do this with fresh ones when in season .So let's see the recipe .

Ingredients :-

1. Chopped bamboo shoots - 1.5 cups
2. Grated coconut - 1 cup  and a little more if preferred 
3. Tur dal - 2 tbsps
4. Tamarind - a gooseberry size 
5. Red chilies - 6-7 or as per taste 
6. Turmeric powder - 1/4 tsp
7. Salt to taste ( use less than usual if using salted shoots )
8. Mustard seeds , 1 tsp urad dal & oil for seasoning

Method :- 

If using salted Keerlu . soak them in water overnight . In the morning drain the water & wash well . then chop them into small pieces 

Roast the red chillies using just a drop of oil . Grind the chillies along with the coconut , tamarind and turmeric powder  to a coarse paste adding just a little water . Keep aside .

Heat a kadai with a generous amount of oil  and splutter mustard seeds ..also add the urad dal . when it has browned , add washed tur dal . Add some water and just a little salt . Allow to cook  until half done .

Now add the chopped keerlu  and cook further . 

Now add the Coconut paste and mix well. 

Since I had tamarind paste I added it separately 

Now Cover & let simmer until the dal & shoots have cooked and have roasted  well . Check for salt and add if required .

Remove and serve as a side dish with rice . 

Note :- 

 The chillies I have used were Kashmiri chillies which are not very spicy but give good colour . So adjust  according to your spice levels . 

You may also use other souring agents like Dharmbya sol (Malabar tamarind ) or kokum  instead of tamarind . 
Use less salt as the shoots are  already very salty . 

Harve Ambya God Humman ( Raw Mango sweet curry )

March 17, 2018, 2:19 am

≫ Next: Birmikarmbala / Bimbla Nonche

≪ Previous: Keerla Sukke

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                  Raw mangoes are used in a variety of amchi dishes in which one of my favourit is " godd humman " . I simply love this a lot when my amma prepares it. A lovely blend of sweetness , tanginess and the spiciness in the tadka takes this dish altogether  to a different level .

                                   

Ingredients :-

1. Raw mango  - 1 large
2. Grated jaggery - almost 1/2 cup
3. Rava /sooji - 1 tsp (optional) 
4. Mustard , urad dal and broken red chillies ( around 4 to 6 ) for the tempering 

Method :-

• Cut green mangoes in medium sized pieces ..
• Cook this in sufficient water adding grated jaggery and little salt .
• Let the mangoes turn soft
• Now sprinkle rava to the curry ..
• Rava is added only to bring  thickness to the gravy . You can omit it completely if you don't prefer it.
• Now prepare the tadka with mustard , urad dal and broken red chillies.
• Pour the tadka to the humman ...and its ready to enjoy .....

Birmikarmbala / Bimbla Nonche

March 23, 2018, 11:52 pm

≫ Next: chane dali Usli

≪ Previous: Harve Ambya God Humman ( Raw Mango sweet curry )

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                            Pickles are very much in demand at home ! So I try to make all varieties as & when each  ingredient is available in each season . The other day I got some fresh Bimbuls/ birmi karmbals / Bilimbi. Since I already had a stock of thorros / puddigalle ..I decided to make this nonche . This is a great combo with breakfast dishes like idlli, polos etc  and also with rice . So let's see the recipe -

Ingredients :-

1. Bimbul/ birmi karmbal- 1 cup ( washed , dried and chopped medium sized )
2. Red Chillies - 10 -12 as per your spice levels 
3. Mustard - 2 tsp 
4. Hing - 1 tsp 
5. Green Chillies - 2 -3 
6. Ginger - 1 inch piece 
7. Sesame / gingelly /til oil - 1 tbsp 

Method :- 

Wash the fresh bimbuls , pat them dry with a cloth  and chop them into medium sized roundels 

Apply salt and keep overnight in a glass bottle  . Next day remove the pieces into a dry vessel & keep the water it had let out , 

Add the chillies and mustard in a mixer jar and grind . 

Add the drained water and grind to a fine paste .

Add the paste to the bimbuls 

Add boiled and cooled water to get a thick consistency . Add the hing & salt ( if required only).

Heat the oil and add the finely chopped green chillies and ginger and saute.

When cool add the tempering , Transfer the nonche to a sun dried bottle .

Refrigerate for a longer shelf life .

 You can start using immediately  but tastes best after a day . 

Note :-

1.  Use only glass bottles to store this ,,DO NOT use plastic ones . 
2. As always use a dry spoon  to serve .

chane dali Usli

March 28, 2018, 9:41 am

≫ Next: Bhajji Ambat with urida(udida) vodis

≪ Previous: Birmikarmbala / Bimbla Nonche

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                 Usli is a simple dish which uses either pulse like chana,mung etc or dals like mungdal, chanadal. My co-blogger friends have already shared a few versions of uslis in blog ..We also prepare usli using poha or leftover idlies. Basically usli is like stir fry using minimum ingredients in the seasoning. Usli is also a dish which is prepared and distributed at temples after a special pooja .Today sharing usli using chana dal which is easy to prepare and very filling too.

Ingredients:-

1. A cup of chana dal 
2. A tsp of mustard seeds
3. A pinch  of hing
4. A sprig of curry leaves
5. 1-2 green chillies
6. 2 red chillies broken
7. A tbsp of coconut
8. Salt to taste
9. Oil as required 

Method:-

• Wash the dal well and soak it minimum for 30 to 60 minutes.
• Pressure cook it for 2-3 whistles taking care to see that the dal is firm in shape but has cooked well and not mushy.
• Drain the water in which it has been cooked retaining some moisture.
• Heal oil in a pan and add the mustard seeds,when they splutter add curry leaves,hing,and both the chillies
• Now add the cooked dal along with a bit of the water retained and mix well.
• Add salt , coconut and give a mix.
• Simmer for few minutes and switch off.

                                 A tasty, healthy and filling usli is ready to be served as an evening snack or for morning breakfast.

Notes:-

1. Chana dal takes  a long time to cook so minimum soaking is required but if you prefer to pressure cook directly you may require to cook it for a little longer time.
2. Be careful while pressure cooking as the chanadal must not be mushy and retain its shape and at the same time should not be raw as well.
3. I have used coconut oil but you can use any oil as per your preference.
4. The water used for cooking which has been drained can be used to make delicious saaru..the recipe of which can be found in our archives..so do not waste it as it has lots of nutrients.

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Bhajji Ambat with urida(udida) vodis

April 10, 2018, 8:43 am

≫ Next: Bhende Thikshe (Bhindi Spicy Curry)

≪ Previous: chane dali Usli

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                 You can find many ambat recipes in this blog documented by me and my co-blogger friends. Most of the ambat recipes are with onion seasoning though there are times when mustard - curry leaves is also used to season the curry ! Today I am sharing one such ambat using amaranth(bhajji) leaves.The unique aspect about this curry is that this also has  urad fritters in it . This is added to it along with seasoning or just after that which gives a nice crunchy bite to the curry. Do try this for a change and am sure you will like it.

Ingredients:-

1. 1/2 bunch of amaranth(bhajji) leaves,washed well and chopped
2. 1/4 cup of turdal 
3. 1 cup of grated coconut
4. 4-5 roasted red chillies
5. Marble sized tamarind
6. Salt to taste
7. A tsp of mustard seeds
8. A sprig of curry leaves
9. Oil as required
10. Handful of sundried urad fritters (Check Notes)

Method:-

Pressure cook the chopped bhajji leaves and turdal for 2-3 whistles or until well cooked.

Grind coconut ,red chillies and tamarind to a smooth paste and transfer to a wide vessel ...add the cooked dal and veggie to this paste and add water as required.

• Add salt and boil for a few minutes .
• Heat oil in a pan and deep fry the fritters until  crisp and golden and keep aside..in the same pan prepare the seasoning of mustard and curry leaves ..add everything to the ambat and close the lid until the fritters are well absorbed in the curry.

                                      The tasty ambat is ready to be served with rice 

Notes:-

1. You can use either green leaves or the red ones as available to you.
2. I have used store bought urad fritters which are easily available at all stores in my native now and also at Mangalore stores.
3. You can also fry the fritters a day or two in advance and add  at the last minute just before switching off the curry.
4. The fritters absorbs in the curry and makes it a bit thick.

Bhende Thikshe (Bhindi Spicy Curry)

April 18, 2018, 6:52 am

≫ Next: Chidmidikki pallo sukke

≪ Previous: Bhajji Ambat with urida(udida) vodis

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                                "Bhenda thikshe" is one of the simplest yet tastiest side dish from bhindis  which can be prepared in a jiffy ! I learnt this from my mother in law. It has minimal ingredients and a must try for all bhindi lovers.

 Ingredients :-

1. Bhindi (lady's finger )-   cut in long pieces - 10 to 12
2. Kashmiri red chilli powder - 2 to 3 teaspoon
3. Hing powder (asafoetida )- 1 teaspoon
4. Mustard and oil for seasoning .

• Choose fresh tender bhindis for this .
• Cut them in long pieces..
• Heat oil in a kadayi and add mustard to splutter.
• Now add the bhindi and saute for a few minutes.
• Add red chilli powder , hing and salt and saute for a few more minutes.
• Now add water , cover and cook till done

Note :-
A  little of the gravy can be retained which will enhance the taste .

Chidmidikki pallo sukke

April 24, 2018, 12:25 am

≫ Next: Gova kona Godd Sannan ( Broken Wheat sweet steamed cake )

≪ Previous: Bhende Thikshe (Bhindi Spicy Curry)

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                                      Chidmidikki or Kaaki phal as it is most commonly called in Konkani is a herb which grows luxuriantly in our backyards - especially after the monsoons you can see them covered with their shiny black berries.The botanical name for this is Solanum Nigrum  . It is known as Manathakkali in Tamil and can easily be got from a greens seller in Tamil Nadu , where the leaves and berries are popular & made into very tasty dishes . Its also available as Kakkesappu in Karnataka .Also known as Manithakkali in Malayalam ,Kamanchi Chettu in Telugu, Makoi in Hindi, Kakkesappu in Kannada, and Black Nightshade in English. The leaves and fruits are used for both culinary & medicinal uses , You can learn more about the medicinal useshere 

I had this plant growing wild in my garden ...it grows easily without requiring any care except watering ..The fallen seeds germinate easily so that you always have some plants growing in your garden 

I plucked the fresh green leaves and the berries , The ripe ones are a pleasure to eat as such , the unripe ones can be added to make a simple upkari or sukke . 
Ingredients :-

1. Chidmidikki leaves & berries - 3 cups 
2. Red Chillies - 2 or 3 as per your spice level
3. Grated coconut - 1/4 cup 
4. Tamarind - a chickpea sized ball
5. Turmeric powder - 1/4 tsp 
6. Udid dal - 1 tsp 
7. Mustard seeds - 1 tsp
8. Methi seeds - 1/4 tsp 
9. Salt to taste 
10. Oil for tempering 

Method :-

• Clean & wash the leaves thoroughly . Chop them  and keep aside . 
• Heat a kadai and add the oil . Splutter the mustard seeds , Then add the udid dal & methi and let them brown .
• Now add the chopped leaves along with the berries , a little water & salt. 
• Grind the coconut , red chillies , turmeric powder & tamarind to a coarse paste without adding water . 
• Add the paste to the leaves . Now cover & let cook on medium flame  till done . 

Enjoy with rice as a side dish !

You can also add 1/4 cup moong dal ( soaked for half an hour ) for more taste & health benefits as in the pic below . You can add a small tomato too instead of tamarind and chopped onions ( optional )

 Note :- You can also make a very simple upkari without coconut too , Just make a seasoning of mustard & red chillis and then add the leaves . Add a little water & salt & cook tilll done !

Gova kona Godd Sannan ( Broken Wheat sweet steamed cake )

April 25, 2018, 9:13 am

≫ Next: Kadgi Talasani

≪ Previous: Chidmidikki pallo sukke

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               Anything made from broken wheat becomes very tasty ..So a sweet dish from broken wheat is simply amazing..Today I am posting a very tasty and healthy sweet from broken wheat .

Ingredients :-                                                     

1. Broken wheat  -  2 cups
2. Grated coconut   - one and half cups
3. Jaggery     - almost 250 gm or as per taste .
4. Cardamom   - 4 to 6

Method :-

• Soak broken wheat  in water for 3 hours.
• Grind coconut , cardamom and jaggery to a smooth paste.
• Squeeze the broken wheat well to drain the water  and add it to the coconut mix.
• Grind  the whole mixture a bit coarsely .
• The consistency should be fairly thick .
• Now keep this batter covered for one hour.
• Later  grease a steaming vessel with 1 tsp ghee and pour the batter in it .
• Now steam cook the batter for around 20- 25 mins.

Tasty sannan is ready to relish ..
Note :-

1. If your jaggery contains impurities , add little water and melt it completely .
2. Strain this melted jaggery to remove the impurities.
3. Later you can mix this with the ground coconut and broken wheat mix.

Kadgi Talasani

April 26, 2018, 7:09 am

≫ Next: Ukda Tandula Muddo

≪ Previous: Gova kona Godd Sannan ( Broken Wheat sweet steamed cake )

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           There are many recipes of Jack fruit in this blog ! Here is another traditional one from me ! A very tasty & simple one ..so let us see the recipe !

Ingredients:-

1. Peeled, cleaned , cubed , cooked raw jack fruit - 1 bowl.
2. 5 bimbuls  / Tree Sorrel or  1 tbsp tamarind paste.
3. 3 tbsps red chilli powder.
4. 10 cloves of peeled garlic.
5. 2 tbsp s oil.
6. Salt to taste 

Method:-

• Chop the bimbuls. 
• Heat oil in a kadai and add the peeled garlic .
• When brown, add the  chilli powder, saute till the raw smell goes . 
• Add  the chopped bimbuls, saute  forsome more time .
• Now  add the cooked raw jack fruit cubes, salt, mix well. 
• Close the lid and cook for 5 minutes adding very little water. 
• If you use tamarind juice instead of bimbul, no need of adding water. 
• Check for doneness and serve with rice as side dish 

Note :-

• On upavas day you can use hing instead of garlic cloves. 
• Tastes better if it is very spicy. You can change the amount of red chilli powder and tamarind or bimbuls as per taste .