Teek rotti/Spicy puris

March 22, 2016, 1:51 am

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               Teek rottis are nothing but spicy puris.Traditionally puris are referred to as rottis in Konkani.Teek meaning spicy and hence the name teek rottis.This is called so as the dough has some spices and herbs unlike the regular puri dough.My mother in law still refers puri bhaji as rotti bhaji.During my stay at Mangalore I came across many versions of this rotti(Check Notes).This is the version which I follow.

Ingredients:-

1. 1 1/2 -2 cups of wheat flour
2. 2 tbsp of coconut grated
3. 2-3 green chillies
4. Pinch of hing/asafoetida
5. Few curry leaves
6. Tsp of zeera/cumin seeds
7. Few sprigs of coriander leaves
8. Salt to taste
9. Pinch haldi/turmeric

Method:-

Coarsely grind all the ingredient without water( except the flour) in a mixie jar.

Remove to a wide bowl ,add flour and salt if required and form into a dough adding water gradually.The dough should not be too stiff or too soft.

Pinch small balls from the dough and roll into rottis

Heat oil in a kadhai ,once the oil is hot enough,reduce the flame to medium high and drop the puri/rotti and immediately with a spatula press the rotti or pour the oil on top so that the puri/rotti puffs up like shown below,

Once they puff up flip the other side and fry till it is golden or as  you prefer your puris to be,

Remove on a kitchen towel/kitchen tissue to drain excess oil.

Finish the rolled out puris by frying them one by one adjusting the flame as and when required.

                         Enjoy the delicious and hot spicy puris with a side dish of your                choice.Generally this is had with dry potato bhaji .

teek rotti and bhaji

Notes:

1. Don't keep the dough for long as it may absorb oil while frying.
2. Adjust the ingredients as per your want and preferred taste.
3. One more version of this rotti is phanna teek rotti...along with green chillies curry leaves and zeera all crushed they give a seasoning of mustard and urad dal and form a dough(phanna means seasoning in Konkani).
4. The famous Taj Mahal hotel in Mangalore serves this teek rotti.Their version which I have heard has mashed bananas along with crushed green chillies ,sugar ,salt curry leaves and cumin.
5. One of my senior friend in a food group which I regularly follow does the same rottis with crushed zeera and pepper added to the dough.

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Pattal bhaji

March 22, 2016, 8:52 pm

≫ Next: Magge Kanthile

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               Pattal bhaji is the most common and preferred accompaniment to puris (traditionally referred as rotti).Pattal meaning semi liquid i.e the curry or bhaji as we call, is not dry but in liquidy form and goes well with puris.It is easy and quick to prepare too during get togethers or family functions.As it is prepared with potatoes it is loved by everyone.Do try it the next time you prepare puris and enjoy.

Ingredients:-

1. 5-6 potatoes boiled and peeled
2. 2 green chillies slit
3. 1 onion finely chopped OR 1/8 th tsp of hing 
4. 1/4 to1/2 tsp of haldi/turmeric powder
5. 2-4 tbsp of oil
6. Salt to taste
7. Tsp of mustard seeds
8. 1/2 tsp tsp each of cumin/zeera and urad dal
9. Few curry leaves
10. Few sprigs of coriander leaves.
11. Tbsp of coconut grated(optional)

Method:-

Crumble the peeled potatoes and keep aside.

• Heat oil in a pan and add mustard seeds,when they splutter add cumin seeds,urad dal ,then slit chillies and curry leaves.
• Add onion or hing (whichever you are using) and fry for a while and add haldi powder.
• Add the crumbled potatoes and mix well so that the seasoning and the potatoes are mixed.
• Add 1-2 cups of water depending upon the consistency you prefer and also the quality of potatoes ,add salt and simmer the flame.
• Close the lid and simmer for few minutes.
• Remove the lid and add coriander leaves and coconut gratings(optional)mix and cook for few seconds and switch off.

The tasty and easy pattal bhaji is ready to be served with puris or chapatties

Notes:-

1. When made on functions we avoid using onions and use hing instead.
2. Now a days I have seen cooks using chopped tomatoes too in the seasoning ..you can add if you prefer.
3. For the dry version of bhaji follow same recipe except adding water.

Magge Kanthile

March 23, 2016, 8:06 am

≫ Next: Kajju Juice

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                        Magge means Mangalore cucumber/coloured cucumberKanthile in konkani means grated.Cucumber is  the ideal cooling summer food.They are extremely beneficial for overall health,especially during summer.Since it is mostly made of water and important nutrients that are essential for human body it helps to keep our body cool and refreshed.
         The term "as cool as cucumber" probably has its origin in the cooling effect of this fleshy vegetable.The flesh is rich in Vitamin A,C and folic acid.
                       Those days our ancestors prefer to make use of the vegetables which are available in that particular season.They always chose simple and healthy dishes which are very tasty too.Here is one such dish which they use to make to keep themselves cool  from the scorching sun burns.
                            This is a good old recipe made with the grated cucumber,jaggery and cardamom powder.I dont know the original name of the recipe,as I  was introduced by this name.Do try out this recipe to fight those hunger pangs or If you want to get rid of afternoon tiredness without resorting to using caffeine.Then this will offer the energy boost your body needs and fights heat both inside and out.

Ingredients: -

1. Coloured Cucumber - 1 cup (grated)
2. Jaggery   - 1/2 cup powdered ( can increase or decrease the quantity according to                                      the sweetness required)
3. Cardamom powder - 1 tsp
4. Salt -  a pinch

Method:-

• Select a fresh,firm and ripe cucumber.
• Wash and cut the cucumber into half.Remove the inner seeds with the help of a spoon. 
• Now grate the cucumber with the help of a coconut grater and collect the gratings in a bowl.

Add powdered jaggery, a pinch of salt and garnish with Cardamom powder.

Stir well and keep in fridge for an hour.

Serve chilled.

Note: - Can be served at room temperature too.       

Kajju Juice

March 23, 2016, 6:36 pm

≫ Next: Ambuli Nonche (instant with green chillies)

≪ Previous: Magge Kanthile

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                   Kajju juice is prepared with the fruit of the cashew nut which is also called cashew apple.This juice was first introduced to me by my Amma . She used to tell me about their cashew farm at her native and how they use to collect the fruit and separate the nuts during the season. She also told me about the taste and how energetic it would be after drinking this juice.Those days people used to pluck the fruit in season,remove the nut by simply twisting it off.The taste of the juice is astringent and leaves a dry feeling in the mouth.First time when I tasted it  , I did not like it.But when it was diluted and served chilled I loved it.So its is always better to mix 2 part kajju juice with 1 part water.
                        The vitamin C content in this fruit  is 5 times higher than orange juice and is packed with anti oxidants.
                      We also like to eat the fruit as it is by just chopping  and garnishing with a dash of salt and crushed pepper.Even now every year during season one of my friend sends me a bag full of kajju.This time I wanted to share this recipe with all of you.

Ingredients:-

1. Cashew Apple/fruit - 3 - 5 nos
2. Sugar - 1 big cup ( can increase or reduce the quantity as per taste)
3. Pepper Powder - 1 tsp
4. water enough to dilute
5. salt -a pinch

Method:-

Wash the cashew fruit and remove the nut by twisting it off.

Chop both the ends of the fruit and cut the remaining fruit into cubes.(Be careful not to get the fruit on your clothes as it leaves tough stains)

Put the fruit in a mixer with a cup of water and grind to a fine puree.

Pour the juice through a strainer into a container and discard the fibre.

Add enough sugar to sweeten the juice and more water to dilute it.

Add pepper powder and a pinch of salt.Stir well.

Store in a clean bottle and refrigerate.

Serve chilled or at room temperature with ice cubes.

Notes:-

1. The fruit is available in two beautiful colours red and yellow.
2. After chopping the both sides and made into cubes can be eaten as it is by sprinkling some salt and pepper.
3. Be careful not to stain your clothes as it leaves tough stains on it.
4. Sugar and water level can be adjusted according to ones taste.
5. Can make a concentrate of this juice and refrigerate.Later while serving can dilute according to individuals taste

Ambuli Nonche (instant with green chillies)

March 29, 2016, 8:14 am

≫ Next: Gidigi / Kadgi Sukke( Kochi version )

≪ Previous: Kajju Juice

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                                       Pickles form an integral part of every meal.We too in our GSB community have varieties of pickles- some traditional which can be stored for years and some instant which lasts for about a week.Traditional pickle making is an art and requires lot of practice.
              I do not make traditional pickles as I get my yearly stock of pickles from my mother who learnt the pickle making from my aunts and grandmothers.I do try some Instant pickles which are easy and quick to make and does not have laborious process.Sharing one such pickle from raw mangoes which I had first tasted at a family function few years ago In Udupi.Amma had tried it at home thereafter and it was a hit.Now a days this pickle has become a preferred one at most of the functions and the cooks are specially requested for this pickle over the one with red chillies.

                                        As the raw mangoes are in season now ..do try this instant pickle and enjoy.

Ingredients:-

1. 3-4 raw mangoes
2. A small fistfull of mustard seeds
3. 6-8 green chillies( I have used 2 dark green varieties which are spicy and rest the light green non spicy ones)
4. Small pinch of asafoetida/hing(gum variety) or 1/4 th tsp Hing powder
5. Salt to taste
6. Generous pinch of turmeric powder

Method:-

Chop the mangoes into tiny pieces with skin as shown ...apply salt and pinch turmeric powder and keep aside.

Grind green chillies,turmeric powder,mustard seeds,salt and hing to a paste(need not be fine) adding boiled and cooled or filtered water gradually.

Mix the ground paste with the chopped mangoes and stir well .

• Cover and keep aside for minimum 1/2 an hour before serving.Best if you keep it for 4-5 hours as the flavours would seep  in by that time.
• After 4-5 hours check for salt and add if necessary. Store in a clean and dry jar or bharni and refrigerate.
• Stays good for about a week .

Notes:-

1. Though the pickle can be had after half an hour ,try keeping it for 3-4 hours before serving.
2. Do not refrigerate immediately after preparing...leave it outside for 4-5 hours and then refrigerate.
3. You can prepare this with mixed vegetables like carrots,cauliflower,raw mangoes,lemons,tendle(ivy gourds) too.
4. I have made it dry.add more water while grinding if you prefer it with some gravy(kholu).
5. Adjust the mangoes and green chillies as per their sourness and hotness.

Gidigi / Kadgi Sukke( Kochi version )

March 30, 2016, 12:28 am

≫ Next: Batata ,Tomato & Piyava Sukke

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                   Its  the season of jackfruits again ! Now we are getting small tender  Jack fruits  and time for us to prepare a favourite dish made in & around Kochi , Kerala  by us GSBs !

Ingredients :-

1. Small tender jack fruit - 1
2. Grated coconut -1 cup 
3. Red chillies - 10  or as per taste 
4. Turmeric powder - 1/4 tsp
5. Mustard seeds- 1tsp 
6. Urad dal - 1/2 tsp
7. Oil for seasoning

Method :- 

•  Deskin the jack fruit and cut into large pieces . Applying oil to hands & knife will help in avoiding a messy job because of the white latex  present in unripe jack fruits .
• Pressure cook the pieces until soft . 
• Grind the coconut adding the  red chillies , tamarind & turmeric powder to a coarse paste .
•  In a Kadai heat the oil for seasoning  and  splutter the mustard seeds . 
• Add the urad dal & let it turn brown , Now add the cooked pieces & coconut paste . 
• Cover  and let cook on simmer . Add little more oil if necessary so that it gets roasted well. Asafoetida / hing  may also be added as per taste .
• Serve hot with rice as a side dish .

Note :- 
  A similar dish with little changes is made by the Mangalore side GSBs s which  you can find in this blog written by my friend Jayashri Shenoy as Kadge Chakko

Batata ,Tomato & Piyava Sukke

March 31, 2016, 9:31 am

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This is a recipe of my dear mother-in -law ! An easy & tasty recipe with ingredients which will always be found at all homes !

 Ingredients :-

1. 2 potatoes, 
2. 2 onions, 
3. 2 tomatoes,
4. 1/2 cup grated coconut
5. 10 fried red chillies
6. A pinch of tamarind , (as we have added tomatoes.)
7. 1/4 tsp turmeric powder,
8. 1 tbsp coriander seeds
9. 2 cloves of garlic peeled, (if very small add 2 more.)
10. 1 tbsp oil
11. 1 tsp mustard seeds.

Method :-

• Wash , peel and cut the  potatoes and onions into cubes. Chop the tomatoes.
• Heat a thick bottomed kadai, add oil and mustard.When they splutter, add  the chopped onions,
• Saute for a while.Now add chopped potatoes, turmeric powder and little water.
• Cover and  cook till soft  but not mushy.Add chopped tomatoes, salt, mix well, keep it covered for a while. 
• Meanwhile,grind the coconut gratings , chillies and tamarind adding enough water. 
• Lastly add  the coriander seeds and peeled garlic cloves and grind again to a smooth paste.
• Add this masala to the cooked potatoes, mix well, boil for a while and switch off the gas.

Serve hot as a side dish !

Dudda Mumbri ( milk bhakris )

April 3, 2016, 8:34 am

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Here  is a breakfast delicacy of  the North  Karnataka GSB people.

Ingredients :-

1. 1 cup rice flour
2. 1/2 cup grated coconut,
3. 1 cup milk (room temperature)
4. 1 cup water or more if needed
5. A handful of idly rawa
6. Ghee -  2 tsps ( a must)
7. A tsp sugar
8. Salt to taste
9. Butter for frying.

Method :-

• Mix  all the ingredients given above. The dough should not be watery.
• Reasonably thick so that you can use hands to spread it on tawa.
• Heat tawa, once heated lower the fire. Keep a cup of water in a bowl ready to dip your hand.
• Smear the tawa with butter.Dip your hand in water and take a handful of dough and spread it neatly patting on it.
• You can spread 3 at a time on your tawa.Cover with a lid.
• Once cooked on one side, smear again on the mumbris with butter and flip.
• Keep the fire on medium flame.When they get a nice orange hue .remove from the tawa. 
• Eat it with chutney powder mixed with coconut oil.

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Alambe Sukke

April 9, 2016, 9:38 am

≫ Next: Dhuddhali

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ALAMBE SUKKE ( mushroom and onion dry curry) Version - 2. I have already posted Version -1  already in this blog as Alambe bhutti.

Ingredients :-

1. Mushrooms, chopped  - 1 and 1/2 cups.
2. Onions, chopped -  1 cup,
3. 1 tbsp coriander seeds,
4. 1 tbsp udid dal,
5. 10  fried red chillies,
6. 1 gooseberry size tamarind,
7. 1/2 cup grated coconut
8. 2 tbsp coconut oil
9. 1 tsp mustard seeds.

Method :-

• Heat oil in a kadai, add mustard, when  it splutters, add the onions. Saute for a while, add mushrooms,and saute again .
• Roast  the coriander seeds and udid dal in 1 tsp oil  till golden brown.
• Now grind  the coconut, red chillies , tamarind. and fried coriander and udid dal, coarsely adding just enough water.
• Now add this masala to the mushrooms and onions, add salt ,  mix well. Don't add extra water as mushrooms leave water on their own after you add salt to it. Cover and simmer it for another 5 minutes.
•  Serve hot with rice or as per your wish  !

Dhuddhali

April 16, 2016, 8:43 pm

≫ Next: Bhenda alle piyava ghashi

≪ Previous: Alambe Sukke

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                                A traditional , simple & easy to make dish that is so delicious - this is Dhuddhali- made with chana dal we as kids used to love to have it as a tea time snack !! As it could be made quickly my amma used to give to us when we came home ravenous after school . As we are not using much ghee it can be had by all even diet conscious people !

Ingredients :-

1. Chana dal - 1 cup 
2. Sugar or jaggery - 3/4 cup or more  as per taste
3. Ghee - 1 tbsp 
4. Grated coconut - 2-3 tbsp ( optional )
5. Cardamom powder - 1 tsp 

Method :-

• Pressure cook the chana dal till soft .
• Transfer the dal to a kadai and add sugar ,ghee & coconut . 
• Keep stirring till it has become thick .
• Add the cardamom powder and mix well.
• Remove on to a plate  and cut out shapes as per your wish .
• Serve to your hungry kids & watch them finish it up in no time !
• Elders  with health problems too can have a small piece safely!

Note :- 
Do not miss out on the cardamom powder as it gives thia dish the  unique flavour!

Bhenda alle piyava ghashi

April 17, 2016, 8:56 am

≫ Next: Kadgi Uppat - Raw jack fruit curry

≪ Previous: Dhuddhali

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            Ghashi's are usually done with mustard seasoning but this recipe is bit different as it has onions and ginger which gives it a very unique flavour.In this recipe ladies fingers are simmered in a coconut gravy which is flavoured with ginger and onion.Goes well as main course curry with rice.

Ingredients:-

1. 1/4 kg of fresh and tender ladies finger
2. 1 cup of grated coconut
3. 5-6 red chillies roasted
4. Marble sized tamarind
5. 2 onions chopped
6. 1" piece of ginger chopped
7. Salt to taste

Method:-

Wash the ladies finger, wipe dry with a cloth or paper napkin and chop them into pieces as shown

Heat a few drops of oil in a non stick pan and roast the ladies finger sprinkling salt till they are cooked.It takes about 10-12 minutes.

While it is being roasted ,cook the chopped onions and ginger with water in a wide vessel.

Grind coconut with red chillies and tamarind to a smooth paste.

Once the onions and ginger is cooked ,transfer the paste to the vessel ,add water as required ,salt to taste and allow it to boil.

As it starts to boil add the roasted ladies finger to the paste and gently boil on low flame for few minutes.

A delicious curry is ready to be relished as main course dish with rice .

Notes:-

1. You can also drizzle coconut oil on the curry before serving.
2. I prefer to roast the ladies finger before adding to the paste as it helps in avoiding the veggie from turning sticky.
3. Add the onions and ginger generously to bring out the flavours.

Kadgi Uppat - Raw jack fruit curry

April 21, 2016, 9:10 pm

≫ Next: Kananga Upkari/Sweetpotato stir fry

≪ Previous: Bhenda alle piyava ghashi

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Here is one more delicious amchi curry of jack fruit for you  all to try out !

Ingredients :-

1. Raw jack fruit, peeled and cut into cubes - 2 cups
2. Grated coconut - 3/4 cup, (more , if you want more gravy ).
3. Tamarind - 1 gooseberry size.
4. Roasted red chillies -10 or as per taste
5. Methi seeds -1 tsp
6. Turmeric powder  - 1/2 tsp
7. Salt to taste
8. Oil, mustard and curry leaves for tempering.

Method :-

• Peel and cut the raw jack fruit into cubes. Cook in a pressure cooker adding water and salt till soft, but not mushy ( should not loose shape).
• Once cooked,remove it and let  cool  as this curry is not to be boiled.
• Drain the excess water.You can add it to the curry later and can use it to grind the masala only when it is cooled.
• Grind together  the coconut gratings, chillies and tamarind with water to a very smooth paste. 
• Fry the methi seeds and turmeric in a little oil before. Add this to the ground masala and grind it again.
• Add this masala  and salt to the cooled jack fruit cubes.Mix well. 
• Finally give a tempering of oil, preferably coconut oil, mustard and curry leaves.

Serve with rice !

Kananga Upkari/Sweetpotato stir fry

April 25, 2016, 10:20 pm

≫ Next: Bhenda-cauliflower Sukke

≪ Previous: Kadgi Uppat - Raw jack fruit curry

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                   Sweet Potato is a humble root vegetable with lots of health benefits . Along with starch content it is also rich in carbohydrates,fibre and beta-carotene . In olden days sweet potato (kanang in Konkani) used to be charred and cooked in wood fire and everyone used to enjoy it as a snack . One more item which was commonly done was the upkari , the recipe of which I am sharing today . I usually prepare this as an evening snack or on days when I am fasting as it it quite filling and healthy too.Do try and enjoy this easy and quick recipe.

Ingredients:

1. 2 sweet potatoes 
2. A tbsp or two of grated coconut
3. A tbsp of oil
4. 2 red chillies broken
5. Few curry leaves
6. A tsp of mustard seeds
7. A tsp or two of urad dal
8. A tbsp of jaggery
9. A pinch  of hing
10. Salt to taste

Method:-

Wash the sweet potatoes thoroughly to remove all the mud,peel and chop them into small cubes and immerse them in water to avoid them into turning black.

• Heat oil in a pan and add mustard seeds,when they splutter add urad dal,curry leaves and fry.
• Add red chillies , pinch hing and stir.
• Remove the chopped sweet potatoes from water and add it to the pan.
• Mix well and add some water ,salt to taste ,coconut gratings and jaggery.

Close the lid and cook for few minutes until the sweet potatoes are cooked.

        The yummy sweet potato / kananga Upkari is ready to be served steaming hot.

Notes:-

1. The sweet potatoes cook very fast  , so add little water and keep checking.
2. I prefer it a bit sweet ,you can decrease the amount of jaggery if you prefer.

Bhenda-cauliflower Sukke

April 26, 2016, 10:25 am

≫ Next: Kashaya pitti/pitto(powder) and Kashayu (a Beverage from North Kanara)

≪ Previous: Kananga Upkari/Sweetpotato stir fry

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                                  The recipe I am sharing today is a traditional one from North Canara .The curry is actually called 'Huggi'( pronounced as whoggi)  .Most of the curries from North Canara uses Teppal(check here for more recipes and info) and this is no different but what makes it special is the procedure followed and the infusion of turmeric leaves flavour in the curry . Again using turmeric leaves is not compulsory and one can try it without those leaves too but if you love turmeric leaves and it is easily available then do try it at least once.

Ingredients:-

1. 1/4 kg tender ladies finger/bhenda
2. 1 cup of cauliflower florets(washed well and dipped in salted water)
3. 1 cup coconut
4. 5-6 red chillies(do not roast)
5. 10-12 teppal soaked in water
6. 5-6 peels of dried kokum(bhirind in konkani) OR marble sized tamarind
7. Salt to taste
8. 3-4 turmeric leaves(optional) trimmed and washed

Method:-

Wash the bhendas,dry wipe them, chop them into two and again slit them into two,remove the cauliflower florets from salted water and combine them with chopped bhendas.

Grind coconut with chillies (add tamarind if using instead of kokum peels) to a very smooth paste using water as required,then add the soaked teppal and just grind again gently ( just one round).

Take the veggies in a pan or kadhai in which you are going to cook them ,add the ground paste,salt,kokum peels(if using instead of tamarind) and mix them well .

Switch on the gas and keep the pan or kadhai on low flame ,place some turmeric leaves on top like shown...

Close the lid and let it cook on low flame for 12-15 minutes or till the veggies are cooked and the curry has turned dry.Stir once or twice in between.

                                The delicious sukke is ready to be served as side dish 

Notes:-

1. The chillies are not roasted while using teppal.
2. The ground paste should be very fine.
3. The curry is dry as shown above ,so do not add water while cooking.
4. Using the turmeric leaves enhances the flavour but curry can be prepared without using them too.
5. You can discard the teppal after grinding ,also take care not to grind too much after adding teppal .

Kashaya pitti/pitto(powder) and Kashayu (a Beverage from North Kanara)

April 28, 2016, 9:46 am

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                  Kashay(u) is often referred to a drink prepared during common ailments like cold, cough etc . The one I am posting today is a drink from North kanara which is had daily like how we have tea/coffee . Each and every house will offer you this drink along with the option of tea but coffee is very rarely asked or preferred . The powder too is prepared at home using simple spices which we use in our daily cooking and have one or other medicinal properties.If you are trying to decrease your intake of coffee or tea then this would make for a great option.Basically this is a health drink and can be had any time of the day.
                       I am sharing both the recipes in a single post ...the powder and making of the drink.The recipe of powder is a basic one followed in many houses,though small variations or additions can also be done (Check Notes).

Ingredients:-

For kashaya pitto(powder)

1. 1 cup coriander seeds(kotambari)
2. 1/4th cup fennel seeds(badishep/saunf)
3. 1/4th cup cumin seeds(zeera)
4. 10-12 cardomom pods
5. 1/4 -1/2 tsp of fenugreek seeds(methi)

For kashay(u):

1. 1/2 cup water
2. 1/4 -1/2 cup milk
3. A tsp or two of sugar
4. A tsp or a bit more of the kashay powder

Method:-

Kashaya powder:

•  Dry roast the ingredients mentioned for "powder " separately one by one or together in a same pan till the colour changes slightly and a nice aroma comes from them.
•  Cool and grind them to a powder (need not be too fine ).
• Store in a air tight container and use as and when required.

 Kashayu/Kashay

Heat water in a vessel or pan ,when it starts to boil add sugar and the kashaya pitto/powder and let it boil on low flame for 1-2 minutes,

Add milk and let it boil for few more minutes

Switch off and allow it to remain in the same pan for few minutes,then strain and it is ready to be served and enjoyed.

Notes:-

1. I roast all of them together in a same pan.
2. Note that the methi seeds is measured in spoon and NOT in cup.
3. Apart from the above mentioned spices you can also use pepper corns,dry ginger or its powder,godkosht(mulethi) and any other local herb you know or prefer.
4. The powder will stay good for months together if roasted properly and stored well.
5. Use water and milk ratio as you prefer,usually the kashay is not thick but watery.

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Vaingana Bharath

May 12, 2016, 2:42 am

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                                             " Bharath" !!!! sounds amusing ??? Even I used to wonder what the name  " Bharath " has to do with this curry with brinjal ...But now I realize its just an amchi version of the Punjabi " Baingan ka bhartha".. When the recipe was amchified may be the name was also amchified to " bharath " ..... Traditionally this curry is prepared by roasting the whole  brinjal in burning coal till its cooked inside.But in the new gen - kitchen this can be done by roasting the brinjals in open flame on a gas stove. Usually the " Matti Gulla " variety of brinjals are used for this .But here I have used the normal purple round variety of brinjals.

Ingredients :-

1. Brinjal - 1 
2. Coconut grated  - 1/2 cup
3. Roasted red chillies  - 8 to 10
4.  Onion chopped finely  - 1 medium sized
5. Ginger chopped finely    - 1 tsp
6. Coconut oil   - 2 tsp
7. Tamarind  - a small piece

Method :-

• Roast the brinjal in open flame till the skin is charred and its cooked inside.
• Keep it aside for cooling.
• Remove the skin carefully and mash the flesh with  a spoon well .
• Meanwhile grind coconut , red chillies and tamarind to a smooth paste.
• Add this to the mashed brinjal ,chopped onion and ginger well..
• Adjust the consistency by adding water.
• Basically its a semi thick curry .
• Pour fresh coconut oil on top.

Note:-

• Take care that no cooking is involved in the process apart from the roasting of brinjal.
• Hence it may not  stay fresh for a long time .
• You can replace the coconut oil with any type of oil which you prefer .                                            

Piyava Butthi

May 13, 2016, 9:59 am

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                                                      Piyava butthi is a tasty side dish usually had with rice and dalitoy.  " Bhutthi " is  coriander based coconut masala with any vegetable. Here its prepared with onion.

Ingredients :-

1. Onion     - 4 large
2. Grated coconut   - 1/2 cup
3. Roasted red chillies  -  8 to 10
4. Corriander seeds  - 2 tsp
5. Tamarind   - a small piece

Method :-

• Chop onion in to very small squares.
• Roast coriander in little oil for a few seconds.
• Heat oil and sauté the onion adding salt  till they are transparent .
• Now sprinkle some water and cover to cook.
• Meanwhile grind the coconut ,red chillies ,coriander and tamarind a bit coarsely.
• Add this to the cooked onion.
• Add 1/4 cup of water and leave to cook evenly .
• Keep on low flame till the all the water is absorbed and the butthi is a bit thick .
• Turn off and its ready .

Note :-
Take care that the coriander seeds are not over roasted . Roast only until its raw smell disappeared ...The colour should not change..

Kajubee Tallilli

May 16, 2016, 9:51 pm

≫ Next: Rasam

≪ Previous: Piyava Butthi

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                            Konkan Coast being rich in cashewnuts , GSBs have made Kajubee tallilli - fried cashewnuts into an exotic snack !! Mainly distributed at festival & Marriage feasts , its a mouth watering snack . Also served at homes when we have important guests - especially when its the bridegrooms family & for pampering the son-in-law !

Ingredients :- 

1. Whole Cashew nuts - 250 gms 
2. Salt to taste 
3.  Chilli Powder - 1 tsp or more as per taste
4. Oil for deep frying ( preferably coconut oil )

Method :-

• Use good quality & fresh Cashew nuts. 
• Heat oil to medium heat .
• Drop  the cashews in it & let fry till they are golden brown .
• Remove on to a strainer .
• Mix the salt & chilli powder  and sprinkle on d nuts .
• Mix well so that d spices are evenly coated .
• Serve warm .
• Store in an air tight container so as not to lose the crispness .

Rasam

June 6, 2016, 12:11 am

≫ Next: Nanchenya Vodi Usli

≪ Previous: Kajubee Tallilli

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                             There is nothing like home cooked food ! especially when one is sick or home after a long time out of town - there is nothing as soothing as a simple home cooked no -fuss meal with minimal dishes !!And when its Rasam - with minimal effort a delicious meal is ready in minutes !! Just  rice or pejj with a pappad with this  would  make the taste buds come alive with the aroma !!Anyone on the first steps of the world of cooking can master this confidently!! 

              This is my amma's recipe which used to draw us to the dining table with its aroma even when we were not in a mood to eat or feeling sick with loss of appetite ! Besides invigorating we derive all the benefits of the spices added to have an easy on the tummy meal ! 

 Ingredients :-

for the Rasam powder 

1. Tur dal - 1 tbsp
2. Jeera - 1 tsp 
3. Black peppercorns - 1 tsp ( 10 -12)

Roast each separately  - the dal till golden brown , the jeera & pepper till it pops. When cool powder in a mixer to a not so fine powder !

Method for Rasam :-

1. Tomatoes - 3 medium 
2. Tamarind - 1 gooseberry size ( paste- 1 tsp )
3. Garlic - 2 ( optional )
4. Cooked dal - 1/4 cup ( optional )
5. Rasam powder  - the above mentioned amount 
6. Chilli powder - 1 tsp or more as per taste
7. Hing - a pinch  ( if you are not adding garlic )
8. Salt to taste
9. Oil , Mustard seeds & curry leaves for seasoning.
10. Coriander leaves - 1 small bunch 

• Chop the tomatoes  and add 4 cups of water& salt  . put to boil till they have turned mushy ,
• Add the tamarind paste and the garlic (optional ) / hing  . let simmer  for another 3 minutes minute .
• Add the rasam powder , chilli powder  &  the dal  let simmer for some more time .
• Add more water if necessary  for a watery consistency
• Add chopped coriander leaves  and then switch off gas .
• Add the seasoning of mustard & curry leaves . 
• Garnish with a little more coriander leaves & close lid for some time .

 Enjoy this with hot rice & side dishes of your choice ! . Just this with rice & papad is a great combo !

 Sheeth with rasam , Karate balukk - ( http://konkanikhann.blogspot.com/2014/04/kartya-balukk-peet-lavunnu.html) , mitta galli ambuli , Surna sukke - ( http://konkanikhann.blogspot.in/2014/12/surna-sukkein.html ) & cabbage upkari 
Note :-

1. You may use left over dali thoy for this . 
2. This tastes best when it has a watery consistency ! 
3. Can be had as an appetiser too !

Nanchenya Vodi Usli

June 17, 2016, 7:52 am

≫ Next: Kokum Saaru - Version -2

≪ Previous: Rasam

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                             Nanchenya Vodi Usli is a breakfast dish.These ragi vodis are available only in  and around  Mangalore, especially at Puttur.  These special vodis are used only to do this dish as seen in the pic below . We can't use the ones which are made for deep frying. This is a very healthy dish which be eaten even on upavas days.

Nanchenya vodis

Ingredients :-

1. 3 cups of sun dried ragi vodis.
2. 1/2 cup of water,
3. 1 tsp mustard seeds
4. 1 tsp of udid dal
5. 1 tbsp of oil, preferably coconut oil.
6. 5-6 slit green chillies
7. 2 sprigs of curry leaves.
8. salt  to taste and sugar(optional)
9. 3 tbsp s of coconut gratings

Method :-

• Heat oil in a  thick bottomed kadayi, add mustard and udid dal.
• When they splutter, add curry leaves and green chillies. Saute  for a while. 
• Now add  the washed vodis in it, mix well, add water, and cover.
• Cook till soft stirring in between and sprinkling water if needed.
• Add salt and sugar(very little, optional). 
• Lastly add coconut gratings and mix well. Take care  that the  vodis  do not stick together. 
• Some people soak them for 1/2 an hour before doing this.
•  If you do so,you  need not  add water while cooking.Just sprinkle some, that too if you need.
• Tastes best when eaten  hot.