KonkaniRecipes

batata phovu

posted on : Monday November 17, 2008

poha with potato

poha is flattened rice and is called phovu in konkani. There are different kinds of phovu and also different dishes are made with them. phovu is very popular in konkani households. This one is a popular breakfast item. It is prepared using only the basic ingredients like potato, onions, coconut and green chillies. It is a very filling breakfast item/evening snack.

Ingredients

• poha – 1 cup
• onion – 1 small
• potato – 1 small – cut into tiny pieces
• green chillies – 3 to 4
• curry leaves – 6 to 7
• grated coconut – 2 tablespoons
• turmeric powder – a pinch
• salt to taste
• Lemon juice – (to taste)

Method

• Wash and soak the poha in water for 5 minutes. Squeeze the water out of the poha and set it aside.
• Heat some oil in a kadai and add the onions, green chillies and curry leaves. Fry till the onion turns translucent.
• Add turmeric powder and the potato pieces. Add salt and cook on a very low flame till the potato becomes soft.
• Finally add the poha, grated coconut and mix evenly.
• Add some lemon juice to taste

Preparation time: 20 minutes

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garadudde paayas

posted on : Friday November 14, 2008

bottle gourd sweetdish

Bottlegourd is called garadudde in konkani. It is a very versatile vegetable. It can be used to make both spicy and sweet dishes and is supposed to have a cooling effect on the body. I like this paayas a lot and it is also very easy to make.

Ingredients

• bottlegourd cut into very small pieces – 2 cups
• sugar – 4 tablespoons
• cardmom powder – half teaspoon
• Raisins and cashews
• milk – 1 cup

Method

• Cook the bottlegourd pieces, raisins and cashews with some water till they are tender.
• Add sugar and cook for some more time. The quantity of sugar may vary according to taste. (I like it to be moderately sweet)
• Add milk and cardmom powder and cook for some time on a low flame stirring now and then till you get the desired consisitency.

Preparation time: 25 minutes

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mooga daaLitoi

posted on : Monday September 1, 2008

moong daal

This is rather like daaLitoi but made with moong daal instead. I like this toi a lot compared to the regular one. This is my MIL’s recipe and very easy to make.

Ingredients

• Moong daal – half cup
• A small tomato
• Green chillies – 2 to 3
• Red chillies – 1
• Curry leaves – 3 to 4
• Hing/Asafoetida
• Mustard – half teaspoon
• Salt to taste

Method

• In a pressure cooker, fry the moong daal for a while (without oil) till the raw smell goes away. It should not turn brown.
• Now add the tomatoes and green chillies and pressure cook with enough water. (3 to 4 whistles)
• After the pressure is released, transfer the contents to a different vessel and mash the green chillies and tomato with a ladle.
• Add salt and bring to a boil.
• Season with mustard, hing, red chillies and curry leaves.
• Serve with rice.

Preparation time: 25 minutes

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eNagaayi

posted on : Tuesday July 8, 2008

eggplant sidedish

eNagaayi means eNNe (oil) + kaayi (vegetable). The eggplants are fried in oil and then the masala is added. The tiniest variety of the eggplants must be used for this eNagaayi.

eNagaayi is very popular and commonly made in North karnataka belt of Hubli, Dharwad, Bijapur etc It is made as a sidedish with joLada rotti. (jowar rotti)

There are lots of versions of this eNagaayi. This is my MIL’s recipe and I like it a lot. She makes it usually for dinner along with chapati or akki-rotti.

The eggplants must be carefully chosen for this dish and then 4 cuts must be made into it from the bottom, with the crown of the eggplant being kept intact. The cuts are needed to allow the eggplant to cook well.

Ingredients

• Eggplants (readied as mentioned above) – 10 to 12
• Mint leaves (pudina) – half cup
• Green chillies – 2
• Onion – 2 average onions or 1 big one cut into small pieces
• Tomatoes – 2 small or 1 big cut into small pieces
• Cilantro – about half the quantity of mint leaves
• Red chillies – 4 to 5
• Grated coconut – 2 tablespoons
• Coriander seeds – 1 teaspoon
• Cinnamon – 1 inch stick
• Jeera – a pinch
• Peppercorns – 2
• Salt to taste
• Oil

Method

• In a wide bottomed kadai, heat about 4 tablespoons of oil and add half portion of the onions and fry till translucent.
• Now add half portion of tomatoes and a few pudina leaves and fry for a while.
• Add the eggplants and keep frying on a low flame with some salt.
• Meanwhile, in a separate pan, fry all the remaining ingredients except cilantro and coconut on a low flame for about 7-8 minutes. You should be getting a very nice aroma by now.
• Keep stirring the eggplants in the other kadai.
• Now grind all the fried items along with cilantro and coconut with some water.
• When the eggplants are cooked, add this masala to it and give it a thorough boil.
• Allow it to cook for some more time to get the desired consistency.
• Serve with chapati or akki (rice) roTTi or joLada (jowar) roTTi.

Preparation time: 45 minutes

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mooga moLe randayi

posted on : Monday July 7, 2008

sprouted moong curry

Mooga moLe randayi is a very common and popular konkani curry. Be it any festival or pooja or any other occassion like marriage you can guarantee the presence of this randayi along with daaLitoi and a upkari of the most common vegetable. Typically in all these functions, it will be tenDli upkari.

This randayi is easy to make, however it requires some amount of planning (1 day before) as the moong has to sprout. Soak some moong in water at night. Early in the morning, drain the water and cover the vessel with a lid and set it aside. By late evening, the sprouts should have come out well. Wash the sprouted moong to remove as much skin as possible. (I dont remove the skin however as it is fibrous and good for health)

Either raw banana or potato or tender bamboo shoots(keerlu) are added to this randayi to enhance the taste. I added potato to this dish. (My personal favourite is bamboo shoots)

Ingredients

• Sprouted moong – 1 cup
• 1 small potato cut into medium sized cubes.
• Grated coconut – half cup
• Red chillies – 5 to 6
• Corainder(dhania) seeds – 1 teaspoon
• Tamarind – size of a marble
• Turmeric – a pinch
• Mustard – half teaspoon
• Curry leaves – 5 to 6
• Asafoetida (Hing)- a pinch
• Salt to taste
• Oil for seasoning

Method

• Pressure cook the sprouted moong with the potato cubes.
• Transfer the contents to a vessel and add enough salt to it.
• Fry the coriander seeds and red chillies with a little oil for a few minutes on a low flame.
• Grind this fried chillies and coriander with coconut, tamarind and a pinch of turmeric powder to a smooth paste.
• Add this ground masala to the cooked sprouts and cook well till the masala is fully cooked.
• Season with mustard, curry leaves and hing.

Preparation time: 30 minutes

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mooga saaru

posted on : Thursday July 3, 2008

moong curry

This mooga saaru is an easy to make, simple, tasty, wholesome saaru made of full moong. I guess most people would know about this saaru but I thought of posting it anyways as I love it and make it very often. The lovely aroma of garlic seasoned that goes into this dish makes me drool…

Ingredients

• Moong (green gram) – 1 cup
• Green chillies – 2
• Red chillies – 2
• Garlic – 6 to 7 medium pods crushed
• Salt
• Ghee/Oil – for seasoning

Method

• Pressure cook the moong till it is soft and mushy.
• Transfer the moong to a vessel, add salt and slit green chillies to it and let it cook for a while.
• Heat some ghee or oil (or coconut oil), add the crushed garlic and fry it well. Add the red chillies and fry it well. Add this seasoning to the moong saaru and give it a boil.
• Serve with rice and any sidedish…. yummy.

Preparation time: 20 minutes

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biskooT ambaDo

posted on : Sunday June 29, 2008

vada

I made this biskooT ambaDo with aalle(ginger) chutney for today’s evening tea. The konkani biskooT ambaDo is nothing but the regular ‘uddina vada’. I dont know why it is called biskooT ambaDo :-)

There is an unwritten rule that this ambaDo is to be accompanied by aalle chutney. It is very easy to make this vada. But you should plan atleast one hour before (in order to soak the urad daal)

biskooT ambaDo

Ingredients

• Urad daal – 1 cup
• Green chillies – 2
• Ginger – half an inch
• Curry leaves – 4 to 5
• Grated coconut – 2 tablespoons
• Salt
• Baking soda
• Oil for frying

Method

• Soak urad daal for an hour.
• Then grind it to a thick paste (do not add any water).
• Cut green chillies, ginger and curry leaves into very fine pieces. Add it to the batter. Add salt to taste and a pinch of baking powder.
• Deep fry small amounts of batter on a medium flame till they are crispy. Drain excess oil and serve with chutney.

aalle chutney

Ingredients

• grated coconut – half cup
• Green chillies – 2
• Tamarind
• Ginger – half inch
• Salt to taste

Method

• Fry green chillies with a little oil.
• Grind coconut,green chillies, a little tamarind, ginger and salt with the required amount of water.

Preparation time: 20 minutes

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