Lasoon Dal (Garlicky Dal)

May 5th, 2010 by User | No Comments | Filed in Indian Food

The simple “Dalithoy” is the konkani dal which I have put up already on this blog and today I would like to put up this Garlicky dal which is called by the name Lasooni dal in Konkani. Its uncomplicated in preparation and great in taste – what more can you ask for and so naturally its among the favorite in the Mangalore region. Try out and leave your feedback !

What you need to have:

1. Tuvar Dal – 1/2 cup

2. Green chilly – 3

3. Salt – To taste

Ingredients of Seasoning:

1. Cookin oil – 3 Teaspoons

2. Garlic pods – 8-10

3. Red chilli pieces – A few

Ingredients of Garlicky Dal

What you do with what you have:

1. Peal and chop garlic fine and keep it aside as shown in image 1. Cut red chilli into pieces as well.

2. Wash and soak Tuvar dal for about 20 minutes in water. Add 1 teaspoon raw cooking oil and 1/2 teaspoon turmeric powder to it. Cook it in the cooker for about 20 minutes till soft. Open the lid of the cooker on releasing the pressure add slit green chillies to it and keep it aside for about 10 minutes.

Cooked Tuvar Dal

3. Transfer cooked dal into a broad based bowl, bring it to required consistency adding required quantity of water, salt and bring it to boil.

Cooked dal being boiled with salt & Green chilly

4. Place a spatula with 3-4 Teaspoons of cooking oil in it. When heated add chopped garlic pods from step-1 to it and fry till light brown . On being done add red chilly pieces to it and switch off the flame.

Garlic seasoning is ready

5. Add the seasoning from step 3 to the cooked dal from step 3. Serve hot with rice and a spicy curry. Enjoy !

Ready to serve Garlicky Dal

A closer view of the dish

Number of servings: 3

How long it takes: 45 minutes

Filed under: Uncategorized Tagged: gravy, Konkani dishes

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Spinach Spicy Gravy (Vali Bendhi)

March 31st, 2010 by User | No Comments | Filed in Indian Food

After Spinach in Moongdal and more recently Spinach Paratha, Spinach makes another appearance this time as Spinach Gravy. This is among the spicy dishes and does not need dal. Very easy and very tasty !

What you need to have:

1. Chopped Spinach – 3 cups

Chopped Spinach

Ingredients of Wet Masala:

1. Fresh grated coconut – 1/2 cup

2. Red chillies -4-5

3. Turmeric powder- 1 teaspoon

4. Onion – 1 small

5. Ginger -1″ piece

6. Bilimbi – 2-3 OR tamarind – A little

Ingredients of Wet Masala

What you do with what you have:

1. Wash and chop spinach fine as shown in image 1. Cook it in the cooker in the cooker as usual for about 20 minutes till done.

Cooked Spinach

2. Place a spatula with 2 teaspoons of cooking oil in it on medium flame. When heated add red chilli to it and switch off the flame and just stir fry in it.

3. Grind all the ingredients of wet masala in the mixer including fried red chillies adding water in steps to a medium fine consistency.

Ground Wet Masala

4. Transfer the cooked spinach to broad based bowl and add ground wet masala from step 3 to it. Add required quantity of salt to it and bring it to boil.

Ingredients of Seasoning:

1. Crushed Garlic pods – 8-10

2. Cooking oil – 3-4 teaspoons

5. Place a spatula with 4 teaspoons of cooking oil in it on medium flame. When heated add crushed garlic pods to it and fry till light brown. Season it to the dish and it is ready to serve now.

Ready to serve Vali Bendhi

Enjoy hot with rice. One can even enjoy it with jwari roti. Yummmm !!!!

How long it takes: 45 Minutes

Number of servings: 4

Filed under: Uncategorized Tagged: Konkani dishes, lunch side dish

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Kadge Chakko (Raw Jackfruit Curry)

March 31st, 2010 by User | No Comments | Filed in Indian Food

Now is the season of the Jack Fruit (Panas in Konkani andHalasina hannu in Kannada ) and get the raw Jackfruit by April/May. We prepare a number of dishes and also we shallow fry it which tastes really great. Today I would like to put up the popular dish Kadge Chakko. People prepare it in two different ways - either a) cut it into bite size pieces, cook it and just crush it in the masala and season it. Or b) it can also be chopped fine and season it in the masala. I prefer the second method since one gets to eat the small pieces with the masala. This dish is a good combo with Konkani dal. Here it is.

Raw Jack

Jack being halved

Skin of the jack being scraped

What you need to have:

1. Chopped Jack fine – 3 cups

Jack chopped fine

Ingredients of Wet Masala:

1. Fresh grated coconut – 1 cup

2. Red chilly (Byadgi) -3-4

3. Blimbi – 4

4. Coriander seeds – 4 teaspoons

5. Blackgram Dal – 1 teaspoon

6. Asafoetida (soft) – Size of a peanut

7. Jaggery – As per taste

8. Salt – To taste

9. Turmeric powder – 1 teaspoon

Ingredients of Wet Masala

What you do with what you have:

1. Cut Jack into half as shown in image 2. Wipe of the sticky white fluid with a chopped lemon ring. Scrape the skin of it as shown in image 3.

2. Chop it to a fine consistency as shown image-4.

3. Cook it in the cooker as usual for about 30 minutes till soft adding a very litle water and salt.

4. Place a spatula with 3-4 teaspoons of cooking oil in it on the flame. When heated fry asfoetida in it till crisp. Keep it aside and in the same oil fry Blackgram dal and coriander seeds in it. Keep it aside and fry red chillis adding a little more oil in it. Add all the fried ingredients to the wet masala. Grind the ingredients in the mixer adding water in steps to a medium fine consistency. Ground wet masala is as shown in the image below.

Ground Wet Masala

Ingredients of Seasoning:

1. Mustard seeds – 2 Teaspoons

2. Blackgram Dal – 1 Teaspoon

3. Red chilli – 1

4. Curry leaves – 2 strands

Ingredients of Seasoning

5. Place a skillet with 4-5 teaspoons of cooking oil in it. When heated, add mustard seeds to it. When it starts sputtering add blackgram dal to it. When fried add broken red chillis and curry leaves to it.

Seasoning of the dish in progress

6. When done add ground masala from step 4 to it and let it cook in the seasoning till it thickens.

Ground Wet Masala being cooked

7. Now add cooked raw jack from step-3 to it and let it be on the low flame till it absorbs all the masala.

Kadge Chakko being cooked

Ready to serve Kadge Chakko is as shown in the image below. Serve with rice and konkani dalithoy.

Ready to serve Kadge Chakko

How long it takes: 1 hour

Number of servings: 5-6

Filed under: Uncategorized Tagged: Konkani dishes, lunch side dish

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Post no 250: Plain Akki Roti on Banana leaf (Mumbri)

March 31st, 2010 by User | No Comments | Filed in Indian Food

tulsi pooja 041

Mumbri is the delicacy of North Kanara Konkani people. I borrowed this recipe from my mother-in-law and this is one really tasty recipe. All we need is a good quality rice atta, little coconut and a dollop of pure ghee or butter to make the dough. Mumbri is the roti that is roasted with banana leaf and then just tossed in the burning fire. These days we just make it on the banana leaf and then just turn over on the tawa itself adjusting the flame. One can use either milk, water or coconut water to make the dough. Asafoetida chutney, eggplant bhaji or bharith are among the classic combinations for this roti. Without further ado.

What you need to have:

1. Plain rice atta – 1 cup

2. Fresh grated coconut – 1/4 cup

3. Butter/Pure ghee – A dollop

4. Salt – to taste

5. Banana leaves – A few pieces

Picture 091 Ingredients of Mumbri

What you do with what you have:

1. Sieve Rice atta in the siever and keep it aside. Grate coconut as well.

2. Mix pure ghee and salt to rice atta and add water to it to make the dough. The dough should be such that one should be able to spread it easily on Banana leaf.

Picture 094 Mumbri dough

3. Clean the banana leaf with a wet cloth and spread the dough dipping your hand in water and level it as shown in the image below.

Picture 095 Mumbri dough being spread on Banana leaf

4. Place one more piece of the banana leaf over it. Place a chapathi griddle on high flame. On heating place Mumbri on it.

Picture 096 Mumbri being roasted

5. When the leaf on the tawa is roasted just reverse the Mumbri and remove the blackened leaf.

Picture 098 Mumbri being roasted on the reverse

6. When it is roasted on the reverse as well roast the roti on the griddle itself adjusting the flame. It puffs up as and when you press with your spatula. Picture 099

Picture 100 Mumbri being roasted on the griddle

7. Just reverse the roti and dry roast it on the other side as well pressing light with the spatula and it puffs up at certain places to form a layer within the roti.

?

tulsi pooja 041 Ready to serve Mumbri with chutney & chutney powder

How long it takes: 30 minutes

Number of Rotis: 4-6 of the above size

Posted in Uncategorized Tagged: Konkani dishes, Parathas & Rotis

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Phagila Koot (Kantola Curry)

March 31st, 2010 by User | No Comments | Filed in Indian Food

Picture 052

Kantola belongs to the family of bitter guard though its not bitter at all. Of course the local varieties available here is a little bitter. The Calcutta grown breed is very good to taste and also huge in size. We Konkanis prepare a variety of dishes like the curry, fritters (phodi) and the koot. Though the most popular koot being Yam koot (Soorna Koot). Here goes the recipe.

What you need to have:

1. Chopped Kantolas – 2 cups

Picture 025

Fresh Kantolas

Picture 023

Chopped Kantolas

What you do with what you have:

1. Wash and chop kantolas fine discarding seeds if any and keep it aside applying a little salt.

Ingredients of Wet Masala:

1. Fresh grated coconut – 1/3 cup

2. Red chillies -3

3. Mustard seeds – 1/2 teaspon

4. Fenugreek sdds – 5-6

5. Asfoetida(soft) – A pinch

6. Tamarind/Bilimbi – 3 (i used bilimbi)

7. Turmeric powder – 1/2 teaspoon

8. Salt – To taste

9. Cooking oil for frying Kant0las – 6 teaspoons

Picture 033

Ingredients of Wet Masala

2. Place a spatula with 6 teaspoons of cooking oil on medium flame. Just squeeze out water from salt applied kantolas from step 1 and add toss it in oil. Picture 029 Chopped Kantolas being fried in oil

3. Keep stiring till it is fried to brown colour.

Picture 030

Frying of Kantolas in progress

4. When done just transfer it to another plate and is as shown in the image below.

Picture 031 Deep fried Kantolas

5. Place a spatula with 3-4 teaspoons of cooking oil in it. When heated, toss in asfaoetida and fry it on low flame till crispy and keep it aside. In the same oil fry mustard seeds, fenugreek seeds, turmeric powder and red chillies one by one. Grind all the fried ingredients, fresh grated coconut and bilimbi to a medium fine consistency adding water in steps . Mix sufficient quantity of salt to it.

Picture 035 Ground koot masala

6. Place a spatula with 2-3 teaspoons of cooking oil in it on low flame. On heating, add mustard seeds to it. When it sputters add curry leaves to it. Switch off the flame and season it to the ground wet masala.

Picture 036 Seasoned Wet Masala

7. Serve deep fried Kantolas from step 4 and the wet masala from step 6 seperately so that one can enjoy each bite of the dish with the crispy kantolas.

Picture 052

Ready to serve Kantola koot

How long it takes: 45 minutes

Number of servings: 2

Posted in Uncategorized Tagged: Konkani dishes

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Raw Banana Kodhel (coconut gravy)

March 31st, 2010 by User | No Comments | Filed in Indian Food

Picture 221

I have already put up raw banana curry, raw banana chutney, deep fried and shallow fried banana as well till now. Today I would like to put up raw banana in coconut gravy with garlic seasoning. This is a litle hot dish though it does not contain any spices. But with the garlic seasoning it will get a unique flavour and is a good combination with rice and dal. People who do not have a fancy for garlic can season the dish with mustard, asafoetida, red chillies and curry leaves. Here it goes.

What you need to have:

1. Chopped raw Bananas – 3-4 cups

Picture 208

Pealed Raw Bananas

Picture 209

Pealed & Chopped Raw Banana pieces

Ingredients of Wet masala:

1. Fresh grated coconut – 1/3 cup

2. Red chillies – 3

3. Tamarind – a small piece

4. Turmeric powder – 1/2 Teaspoon

Picture 212

Ingredients of Wet Masala

Ingredients of Seasoning:

1. Pealed & Crushed Garlic pods – 6-8 and Cooking oil – 2 Teaspoons
Picture 216

Crushed Garlic pods for Seasoning

What you do with what you have:

1. Wash, peal and chop Raw Bananas into 1″ rectangular size pieces as shown in the image 2.

2. Place a wide bottomed skillet on medium flame and put the chopped Raw Banana pieces into it.

3. Add 1/2 cup water and required quantity of salt to the dish and allow it to cook in an open skillet till just done. (The reason being that if overdone it will be crushed and one does not get to eat Banana pieces)

Picture 211

Raw Banana pieces being cooked

Picture 219

Cooked Raw Banana pieces

3. Place a spatula with 1 teaspoon of cooking oil in it on the flame and fry red chillies in it also add turmeric powder to it. Grind grated fresh coconut, tamarind and fried chillies and turmeric powder in the mixer adding sufficient quantity of water to a fine consistency. The ground Masala is as below.

Picture 213

Ground Wet Masala

4. Add the ground wet masala to cooked Banana pieces and bring it to boil on a medium flame.

Picture 220

Raw Banana Kodhel being boiled

5. Place a spatula with 2-3 teaspoons of cooking oil on the flame. When heated add crushed Garlic pods to it. Keep stiring all the time so that it turns crispy and brown. Season it to the cooked Banana dish and is as shown in the image below. Enjoy with Dal and Rice .

Picture 221

Ready to serve Raw Banana Kodhel

How long it takes: 45 minutes

Number of servings: 2-3 people

Posted in Uncategorized Tagged: Konkani dishes, lunch side dish

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Moong Dalithoy (Greengram Dal soup)

March 31st, 2010 by User | No Comments | Filed in Indian Food

Picture 017

The Konkani Dal – dali thoy – is prepared with Toor dal but at times, we use Moong Dal too.Greengram dal in English is Muga dali in Konkani, Hesarubele in Kannada and Pyethamparupu in Tamil. I have put up a few dishes with Moong Dal as the main ingredients.

What you need to have:

1. Green gram Dal – 1/2 Cup

2. Green chilly – 2

3. Ginger – 1 ” piece

4. Turmeric powder – 1/2 Teaspoon

5. Coriander leaves – A handful

Picture 016

Ingredients of Mooga dali thoy

What you do with what you have:

1. Wash and slit green chilly, also wash and peal ginger, also chop coriander leaves and keep aside.

2. Wash dal and cook it in the cooker till it is done adding 1/2 teaspoon of turmeric powder, water and a few drops of cooking oil to it. On being cooked dal would look as below. Add slit green chilly and a piece of chopped ginger from step 1 to it and bring it to boil adding required quantity of salt and water to bring it to the required consistency.

Picture 014

Cooked Moong dal

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Cumin seeds – 1/2 Teaspoon

3. Red chilly – 1

4. Curry leaves – 2 Strands

Picture 015

Ingredients of Seasoning

3. Place a spatula with 3-4 teaspoons of either cooking oil or pure ghee in it on the low flame. When heated add mustard seeds to it. When it sputters add cumin seeds to it. Finaly add red chilli pieces and curry leaves to it. Switch off the gas and add this seasoning to the cooked dal from step 2.

4. Top it with chopped coriander leaves from step 1 and ready to serve Mooga dali thoy is as shown in the image below.

Picture 017

Ready to serve Mooga dali thoy

Enjoy with pickle or any spicy curry of your choice.

How long it takes: 30 mins

Posted in Uncategorized Tagged: 30 minutes, Konkani dishes

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Jackfruit sweet Idlies

March 31st, 2010 by User | No Comments | Filed in Indian Food

This is submitted as an entry to the Regional Cuisine of India Contest

Picture 087

This is submitted as an entry to the Regional Cuisine of India Contest

Jackfruit is a seasonal fruit available only during 3-4 months of a year. In those times we prepare various dishes like the Mulika and Payasam (gharayi). Today I would like to put up sweet idlis which is very popular among the Konkani people. It can even be prepared on the Banana cut leaves if available which is called the Gatti. This should be eighth in the list of idlies on this blog.

What you need to have:

1. Chopped Jack fruit sheaths – 2 cups

2. Rice sujee – 1 cup

3. Fresh grated coconut – 1 cup

4. Jaggery – Depending upon the sweetness of the fruit

5. Salt – a pinch

6. Cashews, Almonds , Kishmish – a handful

Picture 078

Ingredients of Jackfruit sweet idlies

What you do with what you have:

1. Clean and chop jack sheaths, chop jaggery, grate coconut and keep it aside.

2. Grind chopped jack sheaths, jaggery, grated coconut in the mixer to a smooth consistency without adding water.

Picture 081

Ground Jackfruit, coconut & Jaggery mix

3. Transfer ground mix to a bowl and mix rice sujee, salt, dry fruits to it and the homogenous idli mix is here below.

Picture 082

Homogenous Jackfruit idli mix

4. Grease idli moulds with pure ghee and fill in the idli mix into it and steam it in the cooker for about 30 minutes till done. The steamed idlies are here below.

Picture 085

Idli moulds filled with dough

Serve hot either pure ghee, Amul butter or Honey.

Picture 087

Jackfruit idlies with Pure ghee

Number of Idlis: 15

Number of serves: 5 people

Posted in Uncategorized Tagged: Idlis, Konkani dishes, sweets

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Bread Upma

March 31st, 2010 by User | No Comments | Filed in Indian Food

29-1-2009-118

Bread upma is a traditional dish which I have enjoyed from my childhood days. Those days it was very simple in the sense that mom was never adding any veggies but just season it for a change in its form. I have modified it just a bit by adding a few veggies and also some dry fruits that go with the rest of the ingredients. It is actually a very crunchy dish which we enjoy as a time pass food not when you are at the hungriest.

What you need to have:

1. Bread pieces 4-5 cups

2. Chopped Capsicum – 1 Cup

3. Fresh Green peas – 1/4 cup

4. Tomato chopped – A handful

5. Kishmish – 2 Tablespoons

6. Chopped onion – 1/4 cup

7. Mustard seeds – 1 Teaspoon

8. Turmeric powder – 1 Teaspoon

9. Chlli powder – 1 Teaspoon

10. Cumin seeds -1/2 Teaspoon

11. Fresh grated coconut – 2 Tablespoons

12. Finely chopped coriander leaves – 2 Tablespoons

13. Cooking oil – 5-6 Teaspoons

29-1-2009-035 Ingredients of Bread Upma

29-1-2009-036 Toppings & Bread slices

What you do with what you have:

1. Wash, peal and chop onions, chop tomato, capsicum, coriander leaves fine. Also grate coconut and keep it aside as shown above.

2. Just break bread slices into small pieces and keep it separately.

29-1-2009-116

Bread slices cut into pieces

3. Place a skillet with 5-6 teaspoons of cooking oil in it on a medium flame. On heating add mustard seeds to it. On spluttering add cumin seeds, turmeric powder, chili powder one by one.

4. Add chopped Capsicum from step 1 to it let it fry for a while. To it add green peas, Kishmish and let it soften for a while. Add chopped tomatoes and fry for a while. At this point add onions and required quantity of salt to the dish and fry it till it turns transparent.

5. Lastly add broken bread pieces and stir for a minute. Garnish with chopped coriander leaves and grated coconut.

And the dish is ready to be enjoyed with some snacks.

29-1-2009-118 Ready to serve Bread Upma with snacks

How long it takes: 45 minutes

Number of servings: 3-4

Posted in Uncategorized Tagged: Konkani dishes, spicy snacks

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Moong Ghashi (Coconut based Greengram Gravy)

March 31st, 2010 by User | No Comments | Filed in Indian Food

20-11-2008-048

Moong in hindi – that is Hesrukalu in Kannada , Moogu in Konkani and Green gram in English. Sprouted grains is very good from the health point of view as well – look at the sprouted moong salad earlier on this blog. The dish I am putting up today – Moong Gashi – is considered a delicacy among the Konkanis, a favorite at home. It is almost mandatory on the menu at marriages and temple food. Do not forget to try the dish that is complementary with this – Mooga Saru.

What you need to have:

1. Sprouted Green gram – 1 cup

2. Chopped Yam – 1 cup
29-1-2009-085

Sprouted Green gram

13-10-2008-123
Yam and the plant behind

What you do with what you have:

1. Sprout the green gram at home by soaking it in water overnight. Drain water next morning, just tie it in a cloth and keep it aside for about 6-8 hours. By then it will have sprouted and is shown in the image above. Again soak it in water the next night. Morning it will be sprouted completely and you will be able to peal the skin.

2. Peal yam and chop it into small pieces.

20-11-2008-034

3. Cook sprouted green gram directly on the flame in a skillet, adding salt and 4-5 glasses of water so that it is not overco0ked. Drain the water ( this is to be used to make the Mooga Saru ( soup ) and keep it aside.

20-11-2008-042Cooked Greengram

4. Cook chopped yam in the cooker adding a pinch of turmeric powder and salt till it is soft.

Cooked yam pieces

Ingredients of Masala:

1. Fresh grated coconut – 3/4 cup

2. Red chily – 3-4 (less spicy)

3. Tamarind or Bilimbi – 1/2 Teaspoon OR 2-3

4. Turmeric powder – 1 teaspoon

20-11-2008-039Ingredients of Wet Masala

5. Place a spatula with 1 teaspoon of oil in it on the flame and fry red chilly in it. Grind the above shown ingredients of wet masala including the fried red chillies in the grinder adding water in steps to a fine consistency.

20-11-2008-041Ground Wet Masala

6. Transfer cooked Greengram and yam from steps 3 and 4 into a broad based bowl and add ground wet masala from step 5 to it. Add required quantity of salt and water to make gravy to the dish and bring it to boil stirring every once a while.

5112008-077

Ingredients of Seasoning

Ingredients of seasoning:

1. Mustard seeds – 1 Teaspoon

2. Red chilly – 1

3. Asafoetida powder – 1 Teaspoon

4. Curry leaves – 2 strands

Place a spatula with 2-3 teaspoons of cooking oil on the flame. On heating, add mustard seeds to it. On sputtering add asafoetida power, red chilly pieces, and lastly curry leaves and switch off the gas. Pour it into the dish from step 6. Serve hot with rice as lunch side dish.

20-11-2008-048Ready to serve Mooga ghashi

How long it takes: 45 minutes (other than sprouting)

Number of servings: 4-5 people

Good to remember

1. One can use raw banana, potato, bread fruit, raw jack pieces, Drum stick as a combination for this dish. Here I have used yam as a combination.

2. You may also add onions to the seasoning.

Posted in Uncategorized Tagged: Advance planning, Konkani dishes, lunch side dish

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