Showing posts with label Konkani Cuisine. Show all posts
Showing posts with label Konkani Cuisine. Show all posts

Mango Idlis/ Fruit-flavoured Steamed Sweet Idlis

By    3:27 PM // No comments
Long back I had posted the recipe of Sweet fruit Idlis. Today's recipe is yet another sweet idli recipe prepared with mangoes. "Mango Idlis", ~ as you hear the name of this dish  - the first thing that will come to your mind : is it a snack or a dessert? Whatever it is believe me its such a delicious dish that you cannot stop yourself with eating just one.

 After the preparation of Mango Lassi, I was left with some unused mango pulp. That's when the breakfast menu got planned as Mango Idlis. The recipe for this dish is same as Ponsa idlis/ Jackfruit idlis, a traditional monsoon delicacy which we konkani people prepare and enjoy with a dollop of home made butter or ghee The idea to use mango pulp instead of jackfruit pulp was mentioned by one of the foodie member in a food group few years back. So let's see how these idlis are prepared.



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Mooga Dali Usli/ Moong Dal Stirfry

By    2:02 PM // No comments
Mooga dali usli is a healthy and tasty snack prepared by Konkani people. While talking with HD about the plan to incorporate dals in my everyday cooking,  pat came his suggestion "Mooga dali usli". Outwardly I was smiling (and my eyes rolled up) but inwardly I was thinking how will I prepare it? Though the recipe is simple, easy and nutritious but the key step for a tasty usli lies in cooking moong dal perfectly - neither overcooked nor undercooked. And this step which I failed to achieve during my initial days of experimental cooking had discouraged me. I had not prepared it for long time after those failed attempts. So after a lot of trepidation, I decided to include the dish in my meal planning and prepare it regularly. Glad I did so because with each attempt I managed to master the step of cooking the dal perfectly!




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Madgane / Chana Dal Payasu

By    1:56 PM // No comments
We GSB people [Amchigelle community] usher in the new year and celebrate springtime harvest season with Samsaar Padvo/Ugadi celebrations. Traditional home cooked food is an integral part of our celebrations and Samsaar padvo is no exception. The Ugadi menu mostly consists of Chano Kadgi Ghashi, Khotto, Chutney, Tendle bibbe upkari, Dalitoy, Madgane, etc. Though this traditional celebration while living overseas is desirable but not always practical, hence the festive menu gets adjusted depending upon the availability of ingredients and time. Whatever is the menu it does include Madgane as sweet dish. Today posting here the recipe of Madgane that has been lying in my drafts.



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Doodhpak / Milk and Rice Pudding

By    5:26 PM // No comments
There are variety of payasu made on auspicious occasions and festivals by the GSB/Konkani community. Few to name are Shevayin payasu, Rawe payasu, Gharayi, Madgane, Doodhpak, etc. I have already posted the recipe for Shevayin payasu and Rawe Payasu. Today I have got you the recipe for Doodhpak. 

 Doodhpak literally means milk sweet syrup. It is basically a delicious and aromatic concoction made by slowly simmering the milk with rice, sugar and cardamom powder to form a creamy rich treat packed with all dairy goodness. Few years back when I got an opportunity to make this sweet dish for a festival celebration here, one of my friend passed on this recipe to me. 



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Piyava Masala Idlis / Sanna Khotto

By    9:40 PM // No comments
Sanna Khotto is a popular side dish/snack from GSB cuisine. Khotto name is derived from jackfruit leaves (khotte paan) that are used to make moulds/baskets. You may watch the process of making khotte/moulds in this video. These moulds are then used to steam the rice dal mixture and make savoury dumplings. When the mixture is steamed in banana leaves it is called as Sanna Muddo. 

 What I have got here today is an instant recipe for these masala idlis (instead of traditional recipe). I have excluded dal while making these idlis, thereby saving on preparation time. The below recipe has been a saviour when I am short on time and in need of making something filling.




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Alambe Ambat/Mushroom Curry

By    12:19 AM // No comments
"Alambe" is a Konkani name for mushroom and Gud gud alambe aka thunder mushrooms are tiny wild produce, which grow in certain places of Karnataka. There was this moment my palate was yearning for Konkani delicacies prepared from "Gud gud alambe" after knowing about monsoon arrival in Karnataka. These wild fungi sprout at the onset of monsoon when there is thundering and lightning [gud gud in konkani] and thus you get to indulge in the seasonal delicacy for a limited time only. Quite expensive but that doesn't deter Amchis (Konkani people) from buying it and relishing the dishes such as alambe bhutti, alambe song, alambe ambat .. Sigh! With no chance to lay my hands on these wild mushrooms and India vacation still a month away, I had to settle down with the availability of the white mushrooms here and satiate my cravings by preparing this tasty Magge Alambe ambat. We all enjoyed the curry with steaming hot rice.




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Instant Karathey Kismuri

By    1:19 PM // No comments
Kismuri is salad type side dish prepared by Amchis that goes well with rice dalitoy combination or pej (red rice kanji), I already have a recipe for Karathey Kismuri which you can check here. Today's recipe is again on Karathey kismuri but this one is a fatafat/instant version. No grinding of masala is done in this recipe. You may substitute bittergourd pieces with vegetables such as beans, carrot, yam [Surna Kismuri] or red chilly papad (Happala kismuri). 




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Palak Alwathi

By    11:35 AM // No comments
Colocasia leaves are popularly known by the name of alwa paan or pathrade paan in Konkani households. They are found in abundance during the monsoon season which coincides with festival season in India and hence preparation from alwa paan/pathrade paan is a must during festival celebration in GSB house. Alwathi is one such recipe that is prepared as tradition during Krishnaashtami and Nopi/ Ananth Chaturdashi. 

 Seasonal availability of this paan and its rare availability in Indian stores here made me stay away from cooking this delicacy for a decade. Luckily it was during one of the Krishnashtami celebrations  I came across palak alwathi prepared by family friend. The taste was super. Since then whenever the tastebuds crave for alwathi this is what I cook and we all enjoy at home!




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Bhenda Upkari / Simple Okra Stirfry

By    12:24 AM // No comments
Okra or Bhendi, being a slimy vegetable doesn't appeal to everyone's tastebuds. Not just that but the sticky sap that oozes out from the ends of this veggie can really discourage a novice cook and this happened to me. Both of us, me and hubby loved to eat it but for many months after marriage I avoided buying it. Slowly, as I got to know about different cooking techniques as well as tips to minimize or eliminate the sliminess, I dared to buy it regularly and the only dish I would attempt those days was Bhenda upkari [Konkani cuisine], simple yet delicious side dish to go with rice and dal. Below is how you prepare this stirfry.



Here you go to read about the tips while cooking okra. Pick up the tip that you are comfortable and gives the best results for cooking this veggie.


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Kunvale Sasam - Ashgourd Curry from Konkani Cuisine

By    7:55 PM // 1 comment
Kunvale Sasam is a traditional dish from Konkani cuisine prepared from ashgourd during festivals/ functions at home and especially for devasthan jevan [meals] during temple festivals. Recently I had prepared this curry at home. Though unable to replicate the same irresistible taste [which the curry gets probably because it is prepared in large quantity], we loved this delicious curry with rice and happolu [spicy papads].




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Magge Surnali/ Surnoli ~ Yellow Cucumber Rice Pancakes

By    9:49 AM // 3 comments
Surnalis are cottony soft, dimpled dosas with a texture similar to pancakes. Traditionally served with butter or ghee, it tastes heavenly and a favourite of kids in most of the GSB families. Addition of jaggery to the batter and the dosa prepared from this batter is called as Godda Surnali [sweet dosa]. If jaggery is excluded, then the dosas are known as Cheppi Surnalis [bland dosas]. Presenting to you here today are the sweet ones.




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Daali Saaru

By    4:51 PM // 2 comments
I got up early morning in search of vicks bottle. Arrgh ... Stuffy nose, hurting throat and severe headache. All this at same time meant I was unwell with flu virus. Yes its mid September and with temperatures fluctuating the weather is humid some days, hinting that winters will be here soon. Humidity as well as sandstorms in Kuwait, both point to seasonal changes but sadly this all is associated with flu/ viral illness as it carries dusty water droplets that contains all sort of viruses ... 

 The throbbing pain did not allow me to sleep after that. I pulled myself up from the bed in order to try some home remedies and get some symptomatic relief. It is always better to try out home remedies in the initial days of illness especially in such flu cases and wait for the nature to take its course before taking any medicines or antibiotics. Steam inhalation gave me some instant relief for my nose block . Next was to try something that would soothe the throat pain. Some of the options were drinking ginger tea, turmeric milk. Saaru/ Rasams also turn out to be great home remedy. Daali saaru was what came to my mind since preparing it was easy as well as quick. I usually have excess boiled dal stored in the fridge and in emergency situations when I have to cook in shortest time possible [situation like today] this dal came to my rescue. With a plan to cook simple menu for lunch as well as dinner, I entered my kitchen and prepared some rice and this saaru. I enjoyed drinking it like warm soup that helped relieve the discomfort caused by pain while swallowing.

 The below recipe has been adapted from the book "Rasachandrika"




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Karathey Ambade Ghashi [Karathey Tikshe Godshe Amshe]

By    11:49 PM // 2 comments
"Where are you?" ... "Missing ?" ... "Long time no see busy ?" ...  "No new posts, what happened?" ... aah friends I am feeling special and humbled by all the attention received from you. Thank you so much for all your kind words and messages. Now what had happened and why I was missing from here.

With series of events happening on personal front I opted to stay away from blogging and social media for some time. The vacation time was scheduled with two main events, firstly my elder son's thread ceremony. The function went well. After the function the next event in line was his participation at International Spell Bee competition so you see the whole focus was on him. Happy to share with my readers that he got selected as Budding Star at the competition among 97 students and received a trophy as well as cash prize in dollars. 

 After this event it was time for our return. Though we had scheduled our holidays to be little longer than previous ones but with these events it went by very quickly making it a memorable one. Post vacation after resuming routines at home and at work, I realized there was some imbalance and not able to finish my work in time. This made me step back and analyze what had caused it. Things at home were not in place and it dawned on me to opt for declutter lifestyle. As Barabara Hemphill has said " Clutter is nothing more than postponed delayed decisions". How true.. yes I have been postponing those decisions leading to a stressful routines, so decided to devote my blog time to sort and set things in order. Created space by becoming minimalist. Gave some of the toys , books to friends and other unused things were diverted to charity. I am happy I took the step and feeling happy and relaxed. 


Source: Pinterest 

So friends what next? Am I done with this or still it will keep me away from blogging?  
The answer is I am back to the space that is very dear to me ,,,  with a hope that it will not interfere in my clutter maintenance schedule [to stay organized] and this in turn gives me some time for blogging  ~ a virtuous cycle you see :). Probably you would see less posts but I won't keep myself away from posting recipes.  With many recipes lying in my draft for sometime now [the ones I had cooked before vacation], I decided why not publish them one by one.  

 So here is the recipe of curry 'Karathey Ambade Ghashi' from Konkani cuisine prepared with bittergourd and hogplums [ambado]. 




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Mangalore Buns with Whole Wheat Flour

By    10:04 PM // 1 comment
With vacation on and we enjoying our time with dear and near ones, I grabbed the opportunity of getting some free time on hands and decided to share this recipe for Mangalore Buns. Kids have equated our annual vacation to eating buns and family members are busy preparing them upon their request. 


 Mangalore Buns are mildly sweet deep fried fluffy pooris with banana flavor. They are very famous across the coastal area of Mangalore besides Goli Bajje. It is commonly served as breakfast or evening snack. 


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Batate Toi/ Potato Soup

By    9:52 AM // 6 comments
I have Jaya V Shenoy's cookbook in English which helped me to build up my basics of Amchi cuisine. During one of my vacation when I went to my aunt's place [who is a great cook] I saw she too had Jaya V Shenoy's cookbook in kannada [guess most of amchi girls would have bought one when they went to sasural]. Upon comparing the recipes with ones that are present in my book I felt I am missing on major recipes from that book ,, the only problem with book was kannada script [ I learnt the script after my graduation and now for past 10 years no contact with it and hence I struggle to read in this language]. With hubby's suggestion photocopied the whole book and now with his help only, I type the required recipes in english as he reads out to me from the photocopied book [I can understand it very easily].

 So today I am posting a very simple soupy preparation from potatoes, and its "Batate toi" from "Oota Uphara" by Jaya V Shenoy. I adjusted the quantity of ingredients as per my preference for consistency and added little turmeric for that nice color.



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Tendle Talasan

By    11:00 PM // 3 comments
When I was a kid always used to hear [now I know its a myth] "masta tendle khaunu jeeb daata and matte kumbh jatta" which means the kid will have a slurred speech and difficulty in learning making them dull headed if this veggie is consumed in large amounts. Ha ha surely a myth as till now the diminishing intellectual effects are not seen inspite of enjoying this dish since my childhood :) ... I love this stirfry so much to the extent that my mouth is watering while I am drafting the recipe to share with you. Yet another garlic lovers delight and very very easy to prepare. Previously, I had posted Tendle butti and was wondering how did I miss posting talasani. That's because whenever this stir fry is prepared the quantity gets reduced after cooking and is finished in no time. This dish is infact our family favourite. A simple stirfry from amchi cuisine is prepared using coconut oil and seasoned with basic ingredients. They taste best when we use small and green ivygourds instead of ripe ones. My mom has kept a special stone in her kitchen used exclusively for crushing/smashing this veggie [tendle dhaddoche]. You can crush this veggie with mortar pestle. I don't have a stone, so the crushing part is done with Indian kitchen pincer/pakad/sansi. Don't forget to add lots garlic in the seasoning which will enhance the taste of this dish and you will enjoy it even with plain rice and milk.




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Tomato Saaru (with freshly ground spices)/ Soup

By    4:31 PM // 19 comments

Before coming to today's recipe, I would like to show my work that was done this weekend.
I am always in love with these painted wooden planks been used as background for food photography and have been fascinated by so many DIY ideas floating on net for painting these boards. Somehow didn't know how to go about doing it myself , as I was sure I will not be comfortable picking those planks from garbage pile out on the road. Buying them from hardware shop is always an option but the price tag on them just meant it to be an expensive project in the place where I stay and since this was only for photography purpose I decided not to spend so much. Then I came across a reasonably doable not so expensive DIY option/idea. For many days the project got postponed for known and unknown reasons, until this weekend while driving back home I took a halt at hardware shop picked up some colours, brushes and decided to do it. Below is the pic of the finished work - painted boards and painted spoons. Now all eager to click food pics on these backgrounds and you hope to see them soon in future posts ! 


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Chanya Dali Polo/Chana Dal Dosa - Version 1

By    12:07 PM // 11 comments
The need to send variety tiffin snacks in school lunch boxes makes me go hunting for variety recipes. It kind of stresses me sometimes but then I take it as an opportunity to learn more recipes. I have been trying out recipes for different dosa these days and today sharing the recipe of a variety dosa, Chanya dali Polo. This dosa is prepared from dals~ chana dal and urad dal only. It doesn't have rice in it so those who have diet restrictions or intentionally want to reduce their rice intake, this recipe is perfect and it can go on your list of meal options. Recipe below has been adapted from my cookbook based on Konkani cuisine authored by Sandhya Pai.  




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Posu/ Kharvas/ Ginnu

By    3:41 PM // 9 comments
Happy Ramnavami to all of you!

 Posu, a special steamed pudding is a famous amchi delicacy prepared from thick milk of cow which we call as 'cheeka doodh' [meaning lactating cow's colostrum]. The pudding is known as Kharvas in Marathi, Ginnu in Kannada and Junnu in Telugu. An easily prepared dish either with sugar or jaggery, it was done at home in old days mostly when people owned cows/buffalos to meet the dairy needs of their joint family. This practice was commonly seen in native places or rural areas. The colostrum milk would make its appearance once in a while, few times in a year when the cow gave birth. First, the calves were taken care of with their feeds and the excess milk then used to prepare this delicacy. This milk is yellowish in color and very thick on first day. Gradually over next few days the consistency thins down. 

 In cities, with trend of nuclear families and small apartments the tendency was to prefer dairy outlets in order to meet their daily demands of milk, yogurt, ghee, etc. [which is more practical than keeping a cow as pet ;)]. This all meant, to depend on the milkman who would arrive at doorsteps to sell the colostrum milk after the cow delivered a calf in his cow barn. Gradually, the number of cow barns reduced and this dish became a rare treat at home as well as my native place during my childhood days itself. I feel lucky at least to have tasted it. Chilled or hot both tastes yummy. 

After reaching Kuwait, I used to wonder if any dairy farm existed in this place as the general inclination was to buy fresh milk cans or tetra packs marketed by dairy companies/ dairy farms mostly from Saudi region. Now that I have read about existence of farms here, this special milk may be available but I never made an attempt to check for it. Thus, it's like ages we didn't have it and kids never tasted this fresh colostrum milk pudding.


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Colorful Panpolos With A Twist - Version 2

By    10:34 AM // 4 comments
I have shared the recipe for panpolo few months back which you can check here. The recipe below is without using any coconut. Yes, this is version 2 of panpolos, with NO COCONUT which was shared by my friend VNS on a food group. A preferred option for people who would look or are advised for no coconut consumption in their diet. 

 I have read about crispier neer dosas been made by tuluvers and kannadigas without the use of coconut, so my understanding was that we need to include coconut to bring in that softness while preparing these dosas. It was when VNS posted a photo titled "panpolo with a twist" that caught my attention. After checking her post realized she had prepared them with rice, poha and NO COCONUT. The dosas looked perfect, so I immediately bookmarked her recipe and decided to give it a try. Her recipe has been adapted to prepare COLORFUL PANPOLOS as you see in method and photos below. 


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