Kananga Godshe

January 20, 2016, 8:49 am

≫ Next: Alva mande Pej Upkari

≪ Previous: Vodi/odi Ambat ..version-2(traditional recipe)

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                 Kanang means sweet potato.Sweet Potato has powerful nutritional punch in it.They are high in fiber content.This veggie is inexpensive and has amazing nutrients needed for a healthy body.In olden days sweet potato creeper can be seen in backyards of houses.Our elders use to charr the sweet potatoes on charcoal and give to children as a evening snack.Charcoal roasted vegetable has a wonderful flavor.
         Today I want to give the recipe of payasam which is called godshe in konkani.The sweet potato cubes drenched in jaggery syrup and coconut milk garnished with cardamom and ghee is a wonderful winter dessert.

  Ingredients:-

1. Sweet Potato - 1 no (chopped)
2. Jaggery - 3/4 th cup
3. Coconut Milk - 1 cup
4. Cardamom powder - 1 tsp
5. Ghee - 1tsp

Method:-

Remove the skin of the sweet potato and chop them into squares.Immediately put them in water to avoid discolouration,otherwise it will turn black in colour.

In a cooking vessel add the chopped sweetpotato cubes and enough water and cook till very soft.When touched should get mashed,thats how we know it is cooked well.

To the cooked veggie add jaggery and wait till it is completely melted.(can powder the jaggery and add which dissolves faster)

Add coconut milk and cook on slow flame. Wait till the bubbles appear on the sides of the vessel.

Now switch off the gas.Sprinkle cardamom powder and teaspoon of ghee.The consistency of the payasam should be little thick and not watery.Serve warm or cold.

Note:-

1. Cook sweet potato very well,so that the payasam consistency is little thick.Otherwise it goes watery.
2. You can mash a tbsp of cooked sweet potato and add to give a good texture to the payasam.
3. I have ground 1 cup coconut with 1/2 cup water to a fine paste and then strained it through a sieve and collected the coconut milk. You can  also use readymade coconut milk or powder too.
4. Few people add white rava to the cooked sweet potato before adding the jaggery,for the thick consistency of the payasam.But I like it this way.  
5. Fried nuts are and ghee are optional.If you wish can garnish and serve

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Alva mande Pej Upkari

January 21, 2016, 8:11 am

≫ Next: Kadgi Phodi

≪ Previous: Kananga Godshe

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                         Alva mande means colocasia, is a seasonal root vegetable, Upkari means stir fry.Pej means normally it is referred to rice porridge. You may wonder to note the name of this recipe.But it is called so because this particular dish retains little thick gravy which looks like rice starch.This is an old recipe which is very simple and lip smacking with just 3 main ingredients.This is served with rice as a side dish.The garlic and chillies seasoning gives the wonderful flavor to curry.Those who are allergic to this veggie can try with potato too.

Ingredients :-

1. Colocasia (alvamande) - 10-15 nos
2. Garlic cloves - 8-10 nos peeled
3. Red chillies - 3-4
4. Salt to taste.

Method:-

• Wash alvamande twice or thrice to remove the mud stuck to the veggie.
• In a cooker add enough water,drop the mandein it and cook for 4-5 whistle or till soft.
• Now mash/crush 4-5 mandes with hand and remaining just cut uneven with a knife.

• Now add this chopped mande in a pan.Add a cup of water and salt to it.Boil well,so that the water becomes thick coconut milk like gravy.
• Heat a seasoning pan, fry garlic pods till brown add red chillies saute for a second.Pour this on the cooked mande and bring to boil for a minute.
•  Pej upkari is ready to serve as a side dish with rice.

 Note:-

1. On satvik days/non garlic lovers can season with hing and red chillies instead of garlic.
2. Incase you are allergic to this veggie then it can be substituted with potato.But the seasoning is with mustard,hing and red chillies.

Kadgi Phodi

January 25, 2016, 8:38 am

≫ Next: Batata Rotti

≪ Previous: Alva mande Pej Upkari

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                         Amchis  can cook so many varieties of dishes with Jack fruit ..So when elsewhere you see only ripe Jack fruits being eaten .. in an amchi home not a single  jack fruit is wasted ..raw or ripe a plethora of dishes await in amchi cuisine . here is yet another  tongue tickling side dish - Kadgi Phodi  ( Raw Jack fruit fry)

Ingredients :-

1. Jack Fruit - sliced thickly 
2. Rava - 1 tbsp or more as per jack fruit quantity 
3. Chilli powder - 1 tsp
4. Hing - 1/2 tsp 
5. Salt to taste 
6. Oil for frying

Method :-

• Peel and cut raw jackfruit into slices , a bit thicker.
• Keep them in a bowl , sprinkle salt, mix well.
• In a cooker pan,add water, keeping  the bowl uncovered, pressure cook for 5 minutes or until you get 3 whistles.
• Remove from cooker, check for  salt. 
• Take the rawa in a bowl , add  chilly powder, hing powder,and salt if needed, mix well.
• Now, dip the cooked jackfruit slices in the rawa on both sides so that they are well covered  with the rava .
• Heat a tawa, fry well on both sides using a little oil .

Batata Rotti

January 27, 2016, 7:12 am

≫ Next: Biscuit Rotti

≪ Previous: Kadgi Phodi

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                                            Batata rotti is the amchi version of North Indian aloo parathas. I learnt this from my cousin years back when we were completely unknown of north indian recipies. For years this was our so called " aloo parathas " ...!! Batata rotti is satvik and can be had on auspicious days when we amchis avoid onion and garlic. So the recipe goes like this....

Ingredients :-

1. Potato  - 4 medium sized
2. Green chillies  - 3 chopped very finely.
3. Wheat flour - as required
4. mustard ,curry leaves ,hing for seasoning.

Method :-

• Pressure cook the potatoes till soft.
• Mash it well without any lumps.
• Put chopped green chillies ,salt and mix well.
• Make a seasoning of mustard,curry leaves and hing and pour it in the mix.
• Now this is the stuffing.
• Knead a soft dough from the wheat flour.
• Proceed as in the normal process of stuffed parathas.
• Roast it on the tawa using ghee or oil.
• The traditional batata roti is ready .

Note :-
1. The stuffing is same as the batata ambada and hence the excess stuffing, if any , can be converted into tasty amabados.
2. You can also add finely chopped coriander leaves to the stuffing.
3. You can replace the potatoes with sweet potato and prepare the kananga rotti in the same procedure.  
4. Basically its done with maida and on a health conscious note I have replaced it with wheat flour.So you can also prepare it from maida too.       

Biscuit Rotti

February 5, 2016, 7:23 am

≫ Next: Tandla shevai usli (Seasoned version from leftover rice noodles).

≪ Previous: Batata Rotti

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                Biscuit Rotti is a popular tea time snack in and around Amchi Mangaluru.  This is very easy to prepare and is the favourite snack of many who belongs to South Kanara.  There are many versions of this snack.  I am  giving  the recipe which is very popular and authentic one.

This measurement is to prepare 7 medium size Biscuit Rottis.

Ingredients:-

For Dough:-

1. Maida - 1 Cup
2. Hot oil  - 4 tsp.
3. Salt  - 1 pinch.

For Filling:-

1. Coconut gratings - 2 tbsp
2. Bombay Rava -  2 tbsp
3. Chilly pdr -  heaped 1 tsp
4. Chopped curry leaves  - 1 tbsp
5. Small Chickpea size Hing dissolved in little water.
6. Salt  to taste
7. 1 ½ tsp mustard seeds with 1 tbsp oil for seasoning.
8. Oil for deep frying.

Method :-

In a pan mix maida very well with salt and hot oil.  Knead the dough adding little water like poori dough and keep aside.

Mix all the  ingredients kept for filling.  Season with musturd seeds and mix it very well.

Make seven equal balls of the dough . Divide the filling mixture in to seven  equal parts. Roll the ball  to 3½ inch diameter size poori. Place one part of the filling mixture in the center of the poori. Gather the circular edges and close the fillings completely.  Now roll this filled ball again to 3½ inch diameter size poori.

Heat oil for deep frying. When the oil is hot, gently slide one rotti in it. Now gently press using laddle to puff up. Flip and gently press again so to get maximum puff up.  Fry till rotti becomes brown. Continue till all the rottis are fried one by one.

Enjoy this tasty snack with coffee, tea or as you please.

Note:-Dissolve the hing in very little water.

Tandla shevai usli (Seasoned version from leftover rice noodles).

February 5, 2016, 8:43 pm

≫ Next: Kadgi Chutney (raw jackfruit chutney)

≪ Previous: Biscuit Rotti

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                 Shevai is the favourite breakfast loved by konkanis.It is normally cooked on sundays or holidays because it consumes time but worth it.Today I have thought to share usli recipe prepared with the shevain.
Prepare rice shevai.After you have relished enough with pickle n oil,sweetened coconut milk or with any spicy gravy.the remaining can also be eaten by seasoning the shevai.It is a good variation to the already existing noodles.
Mangalore side konkanis have a ritual to prepare shevain on suthapunav and also to the expecting mothers on their baby shower ceremony( kapda aarti/seemanth).
Nowadays we get instant rice noodles pack very easily in the markets in different brands.But its nowhere compared to the freshly pressed shevai.Today I am sharing usli recipe made with the freshly pressed shevain which is of two flavors,one with coconut and another with lemon flavoured.We can also prepare few more varieties like,tamarind,jaggery and til etc....
If you are interested in making shevai,some of my friends in this blog have shared the recipe of making the shevain with various variation of rice.Please Check hereShevai with rice powder , Godi shevai/Sweet version from leftover rice noodles/string hoppers  , Shevai......using white rice/dosa rice and coconut  , Ukde tandla shevai ,  Shevayi with boiled rice,raw rice & coconut

.

Lets move on to the usli recipe.
Ingredients:-

1. Freshly pressed shevai - 2-3 cups crumbled
2. Red chillies- 2
3. Green chilly - 1
4. Mustard - 1 tsp
5. Urad dal - 1 tsp
6. Channa dal - 1 tsp
7. Cashewnuts/Groundnuts - few
8. Curry leaves - 1 sprig
9. Coconut - 1/4th cup
10. Hing - 1/2  tsp
11. Salt to taste
12. Oil - 1 tbsp

Method:-

Crumble the shevain and keep aside.

 

In a kadai heat oil and add mustard,urad dal,and channa dal.Allow the dals to turn brown and the mustard to splutter.Put broken red chillies, hing,green chillies,curry leaves fry for a second.Also add cashew/peanuts.

Now add the crumbled shevai,grated coconut and salt.mix very well.Keep for 2 mnts by mixing it properly so that the coconut,salt and the seasoning is mixed well with the shevai.

Switch off and serve for breakfast or as a evening snack.

Lemon flavour:Prepare the above mentioned seasoning to it add a tsp of turmeric powder and follow rest of the pocedure.Finally add lemon juice 1 tsp or as per taste.

Kadgi Chutney (raw jackfruit chutney)

February 10, 2016, 6:21 am

≫ Next: Karmbala Udid Methi

≪ Previous: Tandla shevai usli (Seasoned version from leftover rice noodles).

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                        Soon jackfruits will be in season ! apart from all the recipes you have tried - here is one many of you may not have known - Kadgi Chutney / Raw jackfruit chutney. lets see the recipe !

Ingredients :-

1. 1 cup of peeled ,cleaned and cubed raw jackfruit.
2. 6 green chillies.
3. 1/2 gooseberry size tamarind
4. 1tbsp chopped coriander leaves.
5. 2 tbsps of grated coconut
6. 1 big pinch of asafoetida.
7. 1 tsp coconut oil

Method :-

• Cook the cubed pieces of raw jackfruit in a pressure cooker adding salt and enough water. Cook till soft. Remove from cooker, drain the water completely, let it cool.
• Using a stone and pestle , crush coconut gratings, green chillies,hing,coriander leaves and tamarind.
• Now add jackfruit cubes crush again.
• Remove and check salt. add if necessary.
• Pour coconut oil, mix well.
• You an do this in a mixer, but without water. First grind all the ingredients except jackfruit and lastly add the veggie , just grind for some seconds.

Karmbala Udid Methi

February 12, 2016, 7:51 am

≫ Next: Teppla Ambat( potato and drumsticks)

≪ Previous: Kadgi Chutney (raw jackfruit chutney)

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             Here is one more recipe for lovers of tangy dishes !!easy & tasty ..this will leave you licking your fingers !!

Ingredients :-

1. Karambal  -- 3 or 4
2. Grated coconut -  1/2 cup
3. Roasted red chillies -  6 or as per taste
4. Raw rice, uncooked - 1 tsp
5. Powdered jaggery  - 3 tbsp
6. Salt to taste

For tempering:- 

1. Oil  - 2 tbsps
2. Udid dal - 1/2 tbsp
3. Methi seeds -  1/2 tbsp
4. Mustard   - 1/2 tbsp
5. Big pinch of hing
6. A sprig of curry leaves.

Method:-

• Slice the karambals  and adding a little water , cook till done. 
• Add salt and jaggery and boil for 3 minutes.
• Grind coconut, red chillies to a smooth paste,then add rice and grind again.
• Add the above masala to the cooked veggie and bring to a boil.
• Lastly give a tempering of the ingredients given above.

 Note :-
You can use any one among raw mangoes, bimbuls, hog plums(ambado) or karambals. Gives the same flavour with different aromas.

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Teppla Ambat( potato and drumsticks)

February 12, 2016, 11:49 pm

≫ Next: Muga udda(beverage from Green gram for summers)

≪ Previous: Karmbala Udid Methi

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                 Teppla Ambat is to North Canara just like Koddel(Coconut based pulse curry with garlic) is to South Canara . In North Canara garlic is very rarely used in cooking and hence most of the recipes are with Teppal .
               Teppal is a spice which resembles black pepper but has a unique taste and flavour.Its also referred to as Tirphal in Hindi and Marathi and Jummankai in Kannada . This is not a common spice and is used by us Konkanis in Karnataka and Goa.Some believe that this is the same spice which is used in Chinese cuisine too and called Sichuan pepper but again its said that they differ in taste.Teppal are dark green in colour when freshly plucked ,they are then dried and stored to use in cooking.I have never used fresh ones for cooking but have tasted them when I visit my relatives in North Canara.I always have the dried ones in stock and use them in curries.Today am sharing one such Ambat recipe using teppal.

Ingredients:-

1. 3-4 potatoes(peeled and cubed)
2. 2 nos of drumstick(cut into pieces)
3. 1 cup coconut
4. 4-5 red chillies(not to roast)
5. Marble sized tamarind/3-4 peels of kokum dried
6. 10-12 dried teppal
7. Salt to taste

Method:-

Dried Teppal

Soak teppal in water for 20 -30 minutes.

Meanwhile pressure cook the potatoes and drumsticks with generous pinch of salt for 1-2 whistles.

Grind coconut,red chillies (do not roast),and tamarind (if using) to a very smooth paste.

Add soaked teppal along with water and just pulse or give one round gently.Take care to see that you don't grind it for too long as that will crush the teppals which will result in strong bitter taste.

Combine the paste with the cooked veggies in a wide vessel and boil for 8-10 minutes adding salt.Add kokum peels at this stage if you are using it instead of tamarind.

Remove from flame and it is ready to serve.

Notes:-

1. The teppals may be discarded once the curry is done or after grinding the paste.
2. The paste should be very very fine.
3. Some prefer adding coconut oil on top of curry just before serving.
4. You can prepare this with only potatoes or potato-double beans(vaal/butter beans) combo .
5. Do not use the black seed which is present inside the teppal,remove it before you soak.
6. Some people do not prefer to grind but drop the soaked teppal along with water while boiling ,but as my mother follows the above method ...I do the same.
7. In North Canara red chillies are not roasted while using it along with teppal.It doesn't effect the taste in any way .

Muga udda(beverage from Green gram for summers)

February 21, 2016, 10:16 pm

≫ Next: Shevai with Sweet Rossu

≪ Previous: Teppla Ambat( potato and drumsticks)

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             Muga udda is a drink made from green gram.Earlier the packaged drinks were unheard of and such drinks were made in summer to cool the body and also served to guests.Green gram is a powerhouse of nutrition.It is high in protein,high in fibre ,aids good digestion and also provides cooling effect to the body.This drink made with green gram along with jaggery and cardomoms is  as refershing as it is healthy.My mother makes this in every summer and we enjoy this delicious and healthy drink.This drink is also available in small shops across South Canara though sadly this is almost forgotten now as the  demand is less now as younger generation prefer the packaged drink over this.Do try this delicious and healthy drink in summer .

Ingredients:-

1. 250 grams of whole mung/green gram
2. 200 grams of crushed jaggery(adjust more or less)
3. 7-8 cardamom pods

Method:-

Dry roast the mung in a pan till it gets a nice aroma and the colour changes as shown below.Takes about 8-10 minutes.

Cool and wash it well once .

Transfer the roasted mung to a mixie jar along with the jaggery and cardamoms

Pulse it once so that the mung is crushed 

 Add water and grind to a smooth paste 

Transfer to a wide bowl and add water to get a thin juice  consistency.Check for the sweetness and adjust jaggery as required.

You can also strain the juice at this stage 

      Chill the juice for a while or serve as such ...tastes equally delicious both ways.

Muga Udda

Notes:-

1. Roast well to remove the rawness from mung.
2. Some also add half cup of coconut while grinding,I have not added here,if you prefer you can add.
3. This can be refrigerated for upto a day and can be served as and when required.

Shevai with Sweet Rossu

March 4, 2016, 9:51 pm

≫ Next: Chattambado

≪ Previous: Muga udda(beverage from Green gram for summers)

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This is an extremely tasty & traditional amchi style noodles.Looks and sounds difficult but actually very easy to make

 For Shevai

Serves: 4
Course: Breakfast / Lunch or Dinner / Main Dish
Diet Type: Vegetarian
Cook time: 30mins
  Ingredients: 

1. 2 1/2 cup -  rice(soaked in 4 cups water for minimum 4-5 hrs)
2. Grated coconut  - 1 1/2 cup
3. Salt to taste

For Sweet Rossu

1.  1 grated coconut
2. Jaggery a little more than 1 cup (variations according to taste)
3. Elaichi powder - 1 tsp or more

Method for Shevai:-

• Grind soaked rice and grated coconut,with the same water in required quantity.make fine paste
• Heat it on a pan on low flame add little salt, keep stiring all the time till the water evaporates and it becomes a thick dough and it should not stick to the hands and can be moulded into shapes easily
• Switch off the gas and let it cool for sometime.
• Then when its warm dip hands in water and make long or round balls accordingly required.
• Then steam it in cooker like idlis. without whistle (appx 10-12 mins)
• Put the steamed balls in the shev mould and make shevais.
• Tip:    to keep the steamed rice balls hot, do not switch off the gas, keep on low flame until the whole shevais are done

 Method for Rossu

• Extract coconut milk by grinding the grated coconut with water,strain the coconut milk thru the strainer,repeat this twice.
• Add jaggery in the coconut milk and mix well and then add elaichi powder.
• Rossu  is ready.
• Tastes well with a topping of little ghee on the shevai

Chattambado

March 5, 2016, 5:59 am

≫ Next: Beans Sukke

≪ Previous: Shevai with Sweet Rossu

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Chattambade or Chana dal vada - the name is enough for us to drool . this evening snack with soaked chana dal ground to a coarse paste with few spices and deep fried to golden brown fritters  goes well with a hot cup of coffee or tea especially during rainy season..Being quite easy to prepare ..its a popular snack at home . 

Ingredients: -

1. Chana dal-1 cup 
2. Roasted red chillies-3-4(depending on spice level) 
3. Curry leaves-1 sprig 
4. Onion-1 medium sized
5. Coconut grated or kobri-3 tbsp 
6. Coriander leaves-few
7. Asafoetida- 2-3 pinch 
8. Green chillies-1-2 
9. Salt-as desired. 

this measure will yield around 10-15 Chattambades.:

Method: -

•  Wash well and soak chana dal in water for 3 hrs. Drain out the water completely using a strainer. 
• Grind this to a coarse paste adding roasted red chillies without adding water. Don't worry if some whole chana dal remains in the paste. 
• Chop green chillies,curry leaves,coriander leaves into small pieces and keep aside. 
• Mix the paste with chopped ingredients and add grated coconut or kobri pieces, asafoetida and salt in a mixing dry bowl. Mix well. 
• Divide the mixture into small lemon sized balls and flatten it gently by pressing in between your palms into a flat 2 inch round disc. 
• Heat oil in a kadai on medium flame. Drop these discs into hot oil and fry on a medium flame till they turn golden brown and crispy. 
• Serve it hot with hot cup of coffee/tea.

 This post is courtesy of my friend - Soumya Pai K 

Beans Sukke

March 6, 2016, 7:54 am

≫ Next: Vaali ani Bikkand galnu upkari

≪ Previous: Chattambado

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                  Sukke means dry in konkani. Beans Sukke is a spicy dry sidedish normally served with rice in a konkani thali.This sukke is a combination of beans and onion combined with coconut and other spices.
This sukke is slightly different from the other sukke's in this blog.
Lets check out the recp.

Ingredients:-

1. Beans - 1 cup chopped
2. Onion - 1/2 cup chopped
3. Coconut - 1/4 cup grated
4. Red chillies - 3-5
5. Urad dal - 1/2 tsp
6. Coriander seeds - 1 tsp
7. Methi  - 1/4 tsp
8. Tamarind - a marble size
9. Mustard - 1tsp
10. Oil -1 tbsp
11. Salt to taste.

Method :-

• Wash and trim the sides of the beans.chop them and keep aside.
• Heat a tsp of oil and fry urad dal,methi, coriander seeds and red chillies till they change their colour.Switch off the stove and add the grated coconut to this fried spices and fry for a while.
• When cool transfer this to a mixie jar and powder it coarsely along with a marble size tamarind. Remember do not use water to grind the masala.The masala should be ground dry.

• In a wide pan heat the remaining oil and splutter mustard.Add the chopped onions and fry till they are soft and pink in colour.Now add the chopped beans and salt.Saute it for a minute.Sprinkle minimum water which is required to cook beans.Close lid and cook till the beans is soft.
• Mix in the ground masala and give it a nice stir till the entire masala coats the cooked onion and beans.Close lid and cook for a minute or two.
• Take care not to burn the curry.
• Sukke is ready to serve with a bowl of rice and konkani favourite dali thoi or any kind of saaru.

Vaali ani Bikkand galnu upkari

March 6, 2016, 7:50 am

≫ Next: Karathe-chane Sukke

≪ Previous: Beans Sukke

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              Vaali as it is known in konkani  is widely known as Malabar Spinach in English,Malabar cheera in malayalam and Bassale in kannada and tulu languages.It is a popular leafy green vegetable commonly grown as backyard plant in the GSB home gardens.This is a seasonal veggie
              There are two varieties with Green stems with deep green leaves and Purple stem with deep green leaves with pink veins.
                     There is another seasonal vegetable, jackfruit seed which is also cooked along with the vali in this curry.This is a side dish which is very tasty and simple.

Ingredients :-

1. Vaali leaves - 20 to 25
2. Tender stem - 10 to15
3. Jackfruit seeds - 6 to 8
4. Red chillies - 3 to 4
5. Garlic - 6 to 8 pods peeled
6. Salt to taste
7. Oil - 1 tbsp

Vaali/Malabar Spinach climber grown at the backyard of my house

Method:-                               

First step is to separate the leaves from the stem.Wash them twice thoroughly with clean water.

Chop the leaves and tender stem into 1" pieces.

Crush the jack fruit seeds or chop them into small pieces and keep aside. 

                                  

• In a kadai heat oil and add garlic when it changes the colour slightly throw in red chillies broken into pieces.
• Wait for a minute and then add the chopped jack seeds,vaali and the chopped tender stem.Add salt and 1/2 cup water for the seeds to cook.Close lid and cook for 5-10 minutes.By this time the vaali also releases water which is enough for the vegetables to cook.
• Now remove lid and check whether the seeds are tender and soft.Switch off and serve hot with rice as a side dish.
• If you wish can retain excess water in the upkari or can cook till it is dry. But we love to retain the water which goes well  to mix with hot rice and relish.

Note: - Can avoid jack fruit seeds if not available and can make with just vaali and its tender stem.

Karathe-chane Sukke

March 9, 2016, 7:19 am

≫ Next: Ghar duddhi Halwa

≪ Previous: Vaali ani Bikkand galnu upkari

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                      Karathe aka bitter gourd is not a favourite veggie with many,but I love it.I have already posted many varieties in this blog like kismuri , Rosu , Karathe kholu  (pickle) , bhutti .Today am here with one more delicacy from North Canara using sichuan pepper(teppal in konkani)If you are not used to teppal , use garlic instead (check Notes), but do try this delicious sukke with black chana combo which is very tasty.For details about Sichuan pepper/teppal refer Here.

Ingredients:-

1. 1/2 cup black chana(soaked overnight and pressure cooked)
2. 2 Medium sized bitter gourds
3. 1 cup coconut grated
4. 4-5 red chillies(do not roast)
5. 10-12 sichuan pepper/teppal soaked in water
6. Marble sized tamarind/ 3-4 peels of dried kokum
7. Salt to taste
8. Jaggery 1 tbsp (adjust more or less)

Method:-

Chop bittergourds removing seeds and pith if any and cook it in a pan with water and salt as shown ...

Grind coconut,chillies(take care NOT to roast) and tamarind(if using) to a fairly smooth paste,then add the soaked teppal and just give a gentle round once again and keep aside.

Once the bitter gourds are cooked add the cooked chana to it ..

Now add the ground paste,jaggery and kokum peels( if using instead of tamarind)

Mix well and add salt ,water ,close the lid and let it boil for few minutes till it is semi dry..

The delicious karathe chane sukke is ready to be served as side dish with meals.

Notes:-

1. If you do not prefer using teppal (sichuan pepper) use crushed garlic instead.Heat oil and add crushed garlic,then add the chopped bitter gourd and proceed with the recipe 
2. Roast the red chillies if using garlic but DO NOT roast when using teppal.
3. I like bitter gourd curry a bit sweet,you can adjust the jaggery as your preference.
4. Use either tamarind or kokum peels and not both.

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Ghar duddhi Halwa

March 9, 2016, 7:29 am

≫ Next: Shepi Bhaji Ambado

≪ Previous: Karathe-chane Sukke

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               Ghar duddhi means Bottlegourd which is known by a variety of other names like Lauki,doodhi,Sorekai etc.It is a veggie with pale,smooth and waxy green surface and white spongy pulp.It is readily available in the market and is affordable too.It can be seen in two shapes, long and another pear shaped.
                   Halwa is a most popular dessert served in GSB functions like engagement ,breakfast / mid snack at marriage , birthday parties, baby shower and cradle ceremonies.There are many varieties of halwa like Govan halwo,Kelya Halwo (deep fried version),Kelya Halwo GSB kochi version,Amchi Kodiyal "Kelya Halwo" (refer these links from the blog for the recipe)kashi halwo and carrot halwo.
                 Health Benefits:Bottlegourd is highly nutritious veggie which is rich in Vitamin C,B,Sodium,Iron and Potassium.It promotes weight loss, helps digestion, treats constipation,has cooling effect,treats urinary problems.
            Today I have made the halwa using Bottle gourd.It is prepared by grating the veggie which is later cooked in sugar and ghee.Not everyone like this vegetable.But try this halwa that no one can guess its made with bottlegourd.The green colour is the natural colour and I have not used any food colour to this recipe.

Ingredients:-

1. Bottle gourd - 1 - 1/2 cups grated
2. Sugar - 1/4th cup (can increase If you like more sweetness)
3. Ghee - 2 tbsp
4. Cardamom powder - 1/4 tsp
5. Cashew/almond - Handful (roasted) for garnishing

Recipe :-

• Wash the vegetable,remove skin with a peeler and grate with a grater.Discard the seeds.
• After grating measure it in a measuring cup so that the quantity of sugar can be adjusted.
• Heat a thick bottom pan/Non stick pan.Add 1 tbsp ghee and allow it to melt.
• Now add the grated bottle gourd and saute well.Allow it to cook.By this time the water oozes from the veggie.Let it cook till soft.
• If the water evaporates quickly and your veggie is still not soft.Then add suffiecient water to cook.
• Check whether the vegetable is soft,only after that add sugar.
• Now the sugar will melt and again the mixture will be thin.Keep cooking till the water is gone and the mixture becomes sticky.
• When it is almost done and leaves the sides of the pan add the remaining ghee and Cardamom powder.Give it a nice stir.Switch off the gas.
• Garnish with Almonds and cashew previously roasted in ghee.
• GharDuddhi halwa is ready.Serve it once it comes to the room temperature.

Note: -

1.  Cook on medium flame.
2. You DO need little patience as the veggie oozes water and it will take time to evaporate and for the veggie to become soft.
3. Can add little milk too to enhance the taste.But I have not included it.
4. Serve it only when it reaches the room temperature.
5. I have not used any food colour and the colour you see in the picture is the natural colour obtained after cooking the halwa.
6. Remove thin layer of the skin to get this colour.

Shepi Bhaji Ambado

March 10, 2016, 12:45 am

≫ Next: Vaali ani Alvamande Sasam

≪ Previous: Ghar duddhi Halwa

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Shepi Bhaji means Dill leaves and Ambado means vada.Any type of fries is favourite of GSB Konkanis.This is famous among Mangalore and Bangaloreans.This leaf has a strong aroma and few don't like this.This greens is very good for Lactating mothers.
            Dill Seed is a spice in garam masala and called as Fennel in english,saunf in hindi , Perumjeerakam in malayalam , Sombu in tamil and Badishep in marathi etc...
                 This ambado can be served along with rice as we serve cabbage ambado or can be eaten as a evening snack with tea/coffee.My hubby got these leaves from his native.I learnt this recipe from my MIL . So thought to share this amchi recipe with you all. Apart from ambado upkari and sambar can also be prepared with these leaves. Can chop finely and knead it along with the chapati dough and make chapathi.

Ingredient :-

1. Channa dal - 3/4 th cup soaked in water
2. Rice - 1/2 cup
3. Red chillies - 4-5 nos
4. Onion  - 1 chopped finely
5. Tamarind  - small piece
6. Green chillies - 1 no chopped
7. Dill leaves  - 1 bunch finely chopped
8. Salt to taste
9. Oil for deep frying

Method ;-

Soak channa dal for 3-4 hrs and Rice for 1/2 hr separately.Spread the rice on a clean cloth and channa dal in a colander to drain the water.Grind the rice to a fine powder form.

Remove the rice powder in a bowl and keep aside.To the same bowl add the channa dal,red chillies and tamarind.Grind it coarsely without adding water.

Remove this in a wide bowl.Add washed and finely chopped dil leaves,green chillies and finely chopped onions,Rice powder and salt. Mix very well.Do not add any water.

 

Make small lemon size balls and flatten keeping it between palms.Heat kadai with oil on medium flame.Place 2-3 shaped vadas and fry them on both sides till they turn into light brown in colour.

Take them on a tissue to remove excess oil if any.Similarly continue with the rest of the vada batter.

Hot vadas are ready to serve along with rice and other side dishes or can be served as a evening snack with coffee/tea.They are crisp from outside and soft inside.

Note:-

1. Channa dal should be compulsorily soaked for minimum 3-4 hrs
2. After draining the rice on the clean cloth within 1 minute grind it into fine powder.Otherwise fine powder cannot be obtained.
3. Salt and chopped onion gives moisture to the batter.So donot add water in any case.
4. For Instant version can use Readymade channa flour/powder and Rice powder too.In this case very little  water can be sprinkled if needed.

Vaali ani Alvamande Sasam

March 10, 2016, 6:45 am

≫ Next: Kulle Ambat

≪ Previous: Shepi Bhaji Ambado

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                   Vaali/Malabar Spinach is one of the favorite leafy vegetable among Mangalore konkanis . Here both the leaves and its tender stem are used for this curry.I have shared more information about vaali in my Vaali Bikkand upkari post.
                   Alvamande means taro roots.Both vaali and alvamande are seasonal vegetables.Sasam means mustard.As the masala added for this curry includes raw mustard seeds this curry is named as sasam.
          This is a spicy curry - had as a side dish.Variety of other recipes cooked with Vaali can be refered from this blog.

Ingredients :-

1. Vaali/Malabar Spinach - 2 cups along with tender stem cut into 1" long pieces
2. Grated Coconut - 1 cup
3. Roasted Red chillies - 8-10 (can increase or reduce the nos as per taste)
4. Tamarind - marble size
5. Mustard - 1 tsp (1/2 tsp for grinding along with masala and rest for seasoning)
6. Curry leaves - 4-5 leaves
7. Salt to taste
8. Oil for seasoning

Method:-

Remove the leaves from the stem and also chop the stem into 1" pieces.Wash them thoroughly in clean water and cook till soft with little salt.

In a pressure cooker or in a vessel with water in direct flame cook the alvamande till soft.When cool remove the skin and chop into halves.

• Combine Vaali and alvamande and cook in slow flame.
• Besides grind coconut,roasted chillies and tamarind to a fine paste adding little water.Before taking the masala from the mixie jar/grinder add 1/2 tsp of raw mustard and grind once.
• Now add this masala to the cooked vaali and alvamande.Bring to a boil.Check for salt . if needed add as per taste.
• In a seasoning pan heat oil and splutter mustard seeds and curry leaves.Pour this over the boiling curry and switch off the gas.
• Hot curry is ready to serve.

Kulle Ambat

March 20, 2016, 5:50 pm

≫ Next: Kelya Modoku

≪ Previous: Vaali ani Alvamande Sasam

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                              Kulle Ambat !!   Sounds amusing ,right ?? Yes,its a traditional recipe of my great grand mom . Its simply the mixed veg ambat (with onion seasoning) but prepared in kulles or clay pans ( the flat ones )...Most of the  GSB's in North Kerala especially in Kannur / Thallashery area are great fish lovers...If on some days for any reasons fish were not available and the dil maange more for fish curries , then she used to prepare this ambat in the kulles. It tasted awesome with the aroma that the claypans would impart generously...

                               

Ingredients   :-                                           
1. Potato     - 1 medium                                                                      
2. Yellow cucumber / magge  - cut in small squares - 1/2 cup
3. Drumstick   - 1 
4. Onion    -1 for seasoning
5. Finely chopped onion or shallots - 1 large spoon
6. Coconut  grated   - 1 cup
7. Roasted red chillies   - 10 to 12
8. Tamarind   - a small piece

Procedure:-

• Cook the vegetables together in a clay pan (kulle) adding salt in sufficient water.
• Meanwhile grind  the grated coconut ,red chillies, tamarind to a smooth paste.
• Add this to the cooked vegetables.
• Adjust the consistency adding required water..
• Let it boil and then turn off..
• Now prepare the seasoning.Heat oil and add the finely chopped onion and fry till golden in color.
• Pour the tadka over the ambat.

Now relish this with hot rice!

Kelya Modoku

March 21, 2016, 1:25 am

≫ Next: Teek rotti/Spicy puris

≪ Previous: Kulle Ambat

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                              Kelya Modoku is a very popular snack among the GSBs of Kochi, Kerala and around it !! Also made as Nivedu for many rituals /poojas , this is very easy & quick to make ! even when you have a lot of over ripe bananas  you can prepare this & make your kids & family happy with a delicious & healthy snack !

  Ingredients :- 

1. Wheat flour/atta - 1cup 
2. Rice flour - 1/4 cup
3. Grated coconut - 1 cup 
4. Sugar / jaggery - as per choice and sweetness required 
5. Very ripe bananas (  Mysore kele or other yellow ones  ) - 3 to 4
6. salt - a pinch

 Method :-

• Mash  the bananas well ..then add all the other ingredients . mix well  to make a soft dough .
• See that the dough is softer & wetter than a chapati dough ..but should not be too watery . add more flour to thicken it . 
• Heat oil in a kadai & drop small balls or pinches of the dough into the oil and deep fry  till  golden brown .
• Keep the flame on medium so that  the insides too cook well and the outside is crisp . 
• Remove and serve . 

Note :- 

1. There are many variations to this as each family follows the traditional methods in their family . 
2. Some make with just atta and bananas . and do not add sugar or jaggery . 
3. Some add cardamom too for added flavour .
4.  Some do not add rice flour while making it as nivedhu/prasad.