Avale kadi Filed under ( Amchikele Randap/Konkani food, gooseberry/avalo, Lunch and Dinner, Side dish )

Hey!!! Hope all are doing Fit and fine!!!

Last week was Superb!!! I just loved every day of it… :D And this week its back to normal… Missing miy sweet heart but at the same time enjoying Amma’s cooking.  Last night I was just womdering If U guys have forgotten me or missed me??? M sure Missed me!!!!!

So here I am with a interesting and a Authentic Amchi dish.

My Mamama made it when we were in Mumbai… but I couldn’t post the recipe then.. And when Amma made it for lunch yesterday I thought I must not postpone publishing this recipe.

Avale Khadi/ Gooseberry Khadi

We need:

Gooseberry – 3

Fresh scraped coconut- 1 small cup

Red chillies – according to spice(I used 3)

Garlic – 10

Oil/ghee – 1 tbsp

Method:

Cook gooseberry until done.

Now deseed them and grind it along with coconut and roasted red chillies into a very fine paste.

Remove this mixture into a deep bottom vessel, liquefy it into a thick rasam or daal consistency and heat it.

Add salt to the khadi.

In a small pan heat oil/ghee and fry crushed garlic. And temper it on the khadi.

Boil it for 3 minutes and switch of the flame.

Hot Avale khadi is ready to serve.

Tastes Super with White Rice.

Tastes Yum Yum  when u add lozza love in it.

Till my next post miss me,

Bubye,

Magge Kolmbo/ Yellow cucumber Sambar Filed under ( Amchikele Randap/Konkani food, Mangalorean Recipes, Side dish )

Hey Guys!!! How are all Doing???

I am sure by now all the FB frenz and my lovely blog frenz know the reason for my disappearance!!!!

And becoz of this I cannot be regular in Blogging for some time… and M enjoying Amma’s cooking.

So here is something tasty and one of my favorite.

Here is what we need:

To dry roast for Sambar powder:

Urad dal - 2 tsp
Coriander seeds - 2 tsp
Jeera - 1/2 tsp
Methi seeds - a pinch
Haldi - a pinch
Red chillies - 5 or 6
Hing/asafoetida - 1/2 tsp

Dry roast all the ingredients in a kadai till light brown.Switch off the flame and let it cool.

Grind into fine powder.

Now for the dish:

Yellow cucumber/Magge – 1 full washed and cut into cubes

Onion – 3 peeled and cut into cubes

Tomato – 2 cut into cubes

Toor dal – ½ cup

Salt to taste

Tamarind Juice – 2 tbsp

For Seasoning:

Oil/ghee - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1-2 sprigs
Coriander leaves - 3 tbsp,finely chopped

Method:

Cook toor dal in a pressure cooker.

Cook Magge and onion and tomato together(takes almost 10 min or u can even pressure cook ) in a vessel adding salt in it.

Now Add the ground sambhar masala and a little water,let it boil.
Add the dal and mix.

Add salt to taste if necessary and let it boil.
Add the coriander leaves and let it simmer for another 10 minutes.

Prepare the seasoning by adding oil/ghee.
Splutter mustard seeds, add the curry leaves. And add it to the Kolmbo.

Tastes Super Yum with white rice.

Tastes Yum Yum  when u add lozza love in it.

Will soon be back with lovely dishes till then,

Signing Off,

Mixed Vegetable Pickle/ Kotla Nonche Filed under ( Amchikele Randap/Konkani food, Mango Relish, Nonche/Pickles )

Hey folks,

How r all doing?? Being in Mangalore I am doing good… but at the same time missing my hubby….then  My Moms tight hug makes my Day!!!!  As I always keep telling my mom prepares lovely pickles.. but this time I got to say this is not amma’s made…. Its mamama made(granny) J J J. It was equally good. And she made it for us when she was in Mumbai and both of us(G and Me) relished it.

So here is the recipe for the delicious pickle:

Raw mango – 2,big-chopped
Cauliflower – 1,small-cut into small florets(if it’s a big one use half of it)
Tindora/Tendli/Ivy Gourd – 10-15chopped
Carrots – 1,chopped
Lime – 5-6

For the masala

Red chilly – 200 gms
(Mamama used both Kashmiri chillies and the round red chillies)
Mustard seeds – 1 tbsp
Hing/Asafoetida – 2 tbsp
Salt to taste (use crystal salt) we almost used 1/2 cup.

Method

Boil 2cups of water and add salt in it. Give 2-3 bubble boils. And allow it to cool down.

And Wash the vegetables and wipe them with a kitchen towel and chop them into small pieces and add these vegetables to the cooled salt water. (allow to rest for almost 2 hrs).
Later In a mixer, add the red chillies and grind till they become powdery.
Add the mustard, salt and hing and add enough water to grind(Use the salt water which is in the vegetables).
Pulse till it becomes a very smooth paste.
In a big mixing bowl, add the chopped vegetables. Add the ground paste to the vegetables and mix well.
Mix in the lime juice and water if required.
Keep it covered overnight or at least for 5-6 hours for the flavors to get in. (check the taste if reqd add salt and lime juice to adjust spice)
Pour into sterilized jars and keep 

Tastes Yum Yum  when u add lozza love in it.

With a Tangy and spicy note,

Its time to say Bubye,

Ragi Rawa Dosa/Finger Millet and Semolina crpes Filed under ( Amchikele Randap/Konkani food, Breakfast, Dosa, Raagi/Finger Millet, Side dish )

Hey all!! Whats for breakfast today???? Wanna try this dosa….make it fast eat it crisp.
Rawa dosa is made of rice flour a bit of maida and Semolina… M sure when u thing of rawa dosa the thought u get in ur mind is a crisp dosa made of rice flour… this is common in my house for breakfast… r’nt u guys tired of eating the same type of dosas…how about something new??? How about Raagi Rawa Dosa???? I gues a good Idea… A lil soft a lil crunchy a lil spicy dosa makes a complete dosa..
My elders always said Raagi/finger millet is cold fr the body nd some of my friends told me tht its heat…. Hey all do tell me if it is cold or heat????

I m sure all u guys r gonna try this yummy dosa… to try I must give u the recipe ryt??


Here is the dosa recipe
1 cup raagi flour / finger millet flour
½ cup semolina/rawa
2 tbsp maida / app flour
4 green chillies chopped
Few coriander leaves chopped
1 tbsp jeera / cumin seeds
5 tbsp scraped coconut or thinly shredded coconut pieces
Oil as required
Salt to taste
Method:
Mix all the ingredients very well…Keep the batter in a free flowing consistency.
Now heat a pan or griddle and spead the dosa unevenly (it need not be round and shud be crispy when removed).. drop in few drops of oil( this makes the dosa more crisp, I prefer coconut oil, U can use oil of ur choice).
Now remove the dosa when crisp and serve hot.

It does not require side dish but I had made Batani and batate song…. I will post recipe soon.

Tastes Yummmmmm when u add lozza love in it.

Signing of

Bicuit Ambado/Urad Dal fritters Filed under ( Amchikele Randap/Konkani food, Breakfast, Chutney, Fries and Podis, Mangalorean Recipes, MeMe, Tags )

Hey Guys How r all Ya??? M doing good…. But missing ma sweetheart :(… Each time amma or mayi prepares something the first thing wht comes to my mind is Wish Guru was here…. But no worries he will be here soon :)… after a week time I m freee today… so I thought il get my draft updated…. I kno my drafts keep crying to remove them out there :P…..



Hey all I m sorry if I neva visited ur site…. Sometimes I just went thru cudn drop a word… I guess u all understand…

I hope U all remember me…. Neva forgot me na???? I always think I shud have lozza followers I shud getta kno many ppl in blogging… nd all shud remember me… :P …. I kno all ya bloggers wish the same… I m sure it will be true :)….





Ok now to the recipe…

Biscuit Ambado is one of Amchis fav’s ….

I really donno y its called biscuit ambado… if ne one yak no lemme kno ok…

Its one of our family fav’s too.. I m not a big fan of it though… Ok I hurry up vth the recipe:

E need

Urad dal- 2 cups (soaked atleast for 5 hrs)

Green chillies – 3

Curry leaves – 10-12springs

Coconut thinly shredded or scraped – 4 tbsp

Salt to taste

Oil for deep frying

Method:

Grind Dal into a semi coarse paste …. Do not add water as iy will be flow…. We need the batter thick as it shud be dropd as balls.

For the batter add chopped green chillies,curry leaves, coriander leaves, and salt… and mix well…

Now drop in the batter(small tennis ball sized) into hot oil … Fry it on mediun flame until crisp…



This taste awesome with Coconut Chutney

For chutney we need

1 cup scraped coconut, green chillies 4 (cn more according to ur taste ) a slmall piece of tamarind(a peanut size), salt to taste

Grind all these items smoothly until fine…. Now serve this chutney with Hot Ambado….

We even Season the chuytney… but for Amados we prepare the chutney without tempering.









Tastes Yum Yum when u add lozza love in it.



I m really on the tp as Sushma has passed on this award to me... Thank u Sushma :).. It really means a lot to me :)







1. Where is your cell phone: In ma pocket bcoz I have a habit rgetting it here nd there nd then give a call from ma land line so its better to be with me :P

2. Your hair: Brown

3. Your mother: Jayanthi Bhat

4. Your father: Surendra Bhat

5. Your favorite food: Amma’s cooking is always ma fav…. But apart from tht I love chineese, nd ne mushroom dishes

6. Your dream last night: sometimes I get weird dreams but I donno what was my dream last night

7. Favvorite drink: Mango Juice ne time :)

8. Your dream/goal: Will let ya know when It comes true :)

9. What room are you in: Drawing room

10. Your hobby: I love doing ne thing artistic… now I have developed a hobby of cooking

11. Your fear: Of dying… I don’t wanna die soon… :p

12. Where do you want to be in 6 years: Where my Guru wud take me is always the best place :))….

13. Where were you last night: Home

14. Something you aren’t: A back stabber….A snake Tongued person

15. Muffins: I Love them

16. Wish list item: Lemme wish some more things then il list up

17. Where did you grow up: Mangalore… Kodial… Namma Kudla

18. Last thing you did: Cut capsicums for Bajji’s

19. What are you wearing: A brown T nd a pant…

20. Your TV: For the time being its switched off

21. Your pets: I wud love to have a mans best fren at my house

22. Your friends: I have many nd now all ya bloggers r frenz aint it????

23. Your life: Is just like a dream come true..

24. Your mood: I Love to be cheerful

25. Missing someone: In my last tag I wrote I m missing ma parents now whn I m here I m missing Guru a lotsssss

26. Vehicle:Toyota Corolla nd Maruti

27. Something you’re not wearing: All my jewelleries r in Nd I guess I take them out 2c or 3c in a blue moon :P

28. Your favorite store: I loved bossini :)

29. Your favorite color: Purple Is always my Fav…

30. When was the last time you laughed: Lemme think… 5 minute…no 1 minute I guess!!

31. Last time you cried:When I left Guru nd came here alone….. I really m missing him.

32. Your best friend: My best frenz r Gem of a person :))

33 One place that I go over and over: Over nd nd over is mangalore for the time being…. :P

34One person who emails me regularly: Now FB nd orkut notifications r more :P

35. Favorite place to eat: Lozz I can mention one…



I Pass on this award to all my fellow blogger frenz... Enjoy :)

Fish Fry Filed under ( Amchikele Randap/Konkani food, Fish Variety, Fries and Podis, Vacations )

Hey Guys this is my Last post from Jeddah.... M leaving Jeddah for good.... Now I can breath well.....Fresh Oxygen :P..... But m feeling very very sad that i m moving back to India all alone :'( without my dear Guru..... But will be back to him within 2 weeks..... I cud not check all your lovely recipes nd for some time i will be giving a break for myself nd be bac soon.... :)
I have many posts lying down in my draft will try publishing them one by one....



Here is the fish fry recipe for which i used:
Pomfret fish -2 cleaned, 1 cup white rice soaked for atleast 3 hrs, red chillies 15 (use according to ur spice), Hing a pinch, bread crumbs to roll ( u can use semolina also), Coconut oil for frying, juice of 1 Lime, Haldi powder, Salt to taste.
Method - apply salt nd turmeric powder to the fish for atleast n hour.
Grind rice,chillies hing into a very fine and thick paste (without adding much water).
Apply this mixture to the marinated fish and rest it for n hour.
Heat oil ... roll the fish in bread crumbs and deep fry.

Fish fry is ready.

Tastes Yum Yum when u add lozza love in it.




C ya guys soon and thank U all for appreciating my food with ur Lovely comments.... Cya Soon

Signing of for now,

Bibbe Upkari Filed under ( Amchikele Randap/Konkani food, Lunch and Dinner, Side dish )

When it comes to Authentic Konkani food there are so many varieties that one gets confused which one to choose…. Especially when it comes to the Ugadi feast its totally a Bliss…..
Bibbe Upkari is one among it….. We get fresh and tender cashew nuts during Ugadi. They are Available in South Kanara and mind me we just can gulp them away after peeling….

When the matter comes of tender cashews I remember my Mamama buying them in a good qtty and drying them in Sun so that she could use it when she needs it….. Those childhood days were a bliss indeed…. Mamama  used to pack them in a cotton cloth and stitch all the corners so that the kids do not eat the cashews just like this (as it was meant to be heat ). But I always had made a small corner hole where I cud put my petty finger and pull out the cashews…. :P :P :P. It was total fun…….. I miss those days….

Now Mamama gets it only during function prepares it there n then and empties it..  And even my fingers are not tht petty :D.

Here we don’t get tender cashews so we have to depend on the regular cashews which we get in Dry Fruit shops….  I soak the regular cashews for almost 6-7 in water and then use it for curries and upkari… It tastes similar to the tender cashews….. But the tender ones r total Yummm….

Bibbe Upkari can be done just with bibbo(cashews) or along with Tendle(ivy gourd). I made it with Ivy Gourd/Tendle

So after all the history here is the recipe:

Cashew nuts – 250 gms (soak in water for 7 hrs) (if u get tender cashew no need to soak just peel the skin)

Tendle/tindora/Ivy Gourd – 100 gms slit and cut into 4 pieces(long)

Mustard seeds – 2 tsp

Red chillies – 3-4

Salt to taste

Grated Coconut- 4 -5 tbsp

Oil – 1 tbsp

Method:

Heat oil in a deep bottom pan.

Add  mustard seeds and when splatters add cut red chillies.

Now add Tendle/ivy gourd , 1/4^th cup of water, and close it with the lid for 5 minutes.

Now open the lid and add cashews, salt and grated coconut.

Close the lid and allow it to cook until tendle and bibbo is cooked. (if water evaporates add a bit more).

Now turn of the flame and Serve.

Tastes Yum Yum  when u add lozza love in it.

Tastes Awesome with hot Puris or Rotis.

Till I come back Again

Bubye,

Signing Off,

Navrathri Specials Filed under ( Amchikele Randap/Konkani food, Cook it with Rice, Festivals, Lunch and Dinner, Side dish, Sweets and Desserts )

Navratri is a combination of two words. 'Nav' means nine while 'ratri' means night. Therefore, this celebration is literally translated as 'nine nights'.During Navaratri, we invoke the energy aspect of God in the form of the universal mother.

The worship of Three Goddess, Durga (the god of power and strength), Lakshmi (the goddess of wealth) and Saraswati (the Goddess of knowledge and learning). The festival leads to spiritual growth of a person. It gives the person inner strength to fight against all odds of life. The courage to fight for the weaker section of the society and against all evils of the society. So the first three days is dedicated to the worship of Goddess Shakti. The next most important requirement in life is wealth and prosperity and for that the next three days of the festival is dedicated to Goddess Lakshmi (the Goddess of wealth and prosperity). Knowledge and learning is another important aspect of life. And for that the last three days of the festival is dedicated to Goddess Saraswati. She is worshipped so that she blesses us with power of knowledge and helps us to attain spiritual enlightenment.

The worship of Three Goddess, Durga (the god of power and strength), Lakshmi (the goddess of wealth) and Saraswati (the Goddess of knowledge and learning). The festival leads to spiritual growth of a person. It gives the person inner strength to fight against all odds of life. The courage to fight for the weaker section of the society and against all evils of the society. So the first three days is dedicated to the worship of Goddess Shakti. The next most important requirement in life is wealth and prosperity and for that the next three days of the festival is dedicated to Goddess Lakshmi (the Goddess of wealth and prosperity). Knowledge and learning is another important aspect of life. And for that the last three days of the festival is dedicated to Goddess Saraswati(which is also called Sharda in Mangalore). She is worshipped so that she blesses us with power of knowledge and helps us to attain spiritual enlightenment. the worship of Three Goddess, Durga (the god of power and strength), Lakshmi (the goddess of wealth) and Saraswati (the Goddess of knowledge and learning). The festival leads to spiritual growth of a person. It gives the person inner strength to fight against all odds of life. The courage to fight for the weaker section of the society and against all evils of the society. So the first three days is dedicated to the worship of Goddess Shakti. The next most important requirement in life is wealth and prosperity and for that the next three days of the festival is dedicated to Goddess Lakshmi (the Goddess of wealth and prosperity). Knowledge and learning is another important aspect of life. And for that the last three days of the festival is dedicated to Goddess Saraswati. She is worshipped so that she blesses us with power of knowledge and helps us to attain spiritual enlightenment.

In Mangalore it is celebrated in a different way where the Sharada Idol (which is mad of Clay) is brought to the temples on the night of shrashti nd the Prathistapan of the Idol is done the next day during Moola nakshatra.

And as the Vahan of durga is tiger or can be even lion there is Tiger Dance in mangalore… These troups go to houses to dance and people give them money. U can watch the tiger dance of mangalore HERE.

Nd a peacock is kept besides sharadha matha(saraswathi) as it is the vahan of the Godess.

The Visarjan (immerse) of all the Idols r done on Vijaya dashami. The procession moves on with lozza Tableaux in which many of them are of Tiger Dance.

The men coloured as tigers nd garlanded with money.





This one is as soon as Godess is ready with decoration.



When all the Idols are immersed in water 2 idol visarjan is done the next day.

That is of Venkatarama temple and of Jodu mutt.

The procession goes on almost the whole night… and the Visarjan is done early morning.

Here I upload the picture of The Sharada Idol. This is last years snap before visarjan.

U can watch the pictures of Sharada visrjan of SVT Temple here.

And Glimpses of Mangalore Dassera Here.

I must say I enjoyed the Navratri til the last year. This year I am missing it.

This Snap is of SVT temple Sharada Mahotsav just before the procession starts



I hope u Guys saw all the vedios...nd felt good after seeing that.

Now after all this I come to the special food. During Navratri we have a day celebrated as Nave Javan (new food). Where people get the first harvest of rice either directly from farm or temples and keep them in their safe, and use a some in cooking and new harvest of vegetable is also eaten on tht day( this significances tht our house will never be short in food). A pooja is held at home and then the family has its lunch all together.

The specials done on this day is Ghashi or any other side dish, rasam/daali toy , phodi, any item of cucmber, cheppi kheeri, godshe (sweet/kheer).

When i speak about sweets more than any other sweet i remember about Kaju Katli. Vch i wanted to prepare nd even had bookmarked...but now m not gonna try it for months and that is bcoz Chirag(Guru's fren) got me a Kilo of Kaju Katli from India.... Thank U Chirag.

I prepared Val Val(vegetables in coconut milk), Cheppi Kheeri, Taushe Kosambari, Rulava kheeri.

Now in this post I will just post the recipe of Cheppi kheeri…Val val I will post some other day.

U can find the Kosambari recipe here.







Cheepi(in Konkani) means without salt and sugar. This is a dish done with rice, coconut water and Haldi leaf. As I dint have haldi leaf I did not add ther (u can skip if u don’t have it but it tastes awesome with haldi leaf).



We need

Rice (white rice) – 1 cup

Coconut Milk – 2 cups

Haldi leaf -2 nos



Method:

Boil rice with 1 cup coconut milk in cooker and wait until 4 whistles.

Once the cooker is cooled down. Remove the rice in a vessel and add the other cup of milk and boil for atleast 5 -10 minutes (make sure u keep stirring if u r using a steel or a aluminum vessel orelse it will get stuck to the vessel).

At last ass the Haldi leaves and boil for 5 more minutes.

Now remove from flame. And serve hot.

While eating u can add salt to this kheer and eat.



I will post the rest of the recipes soon.

Tastes Yum Yum when u add lozza love in it.







I will upload this year snaps as soon as the Visarjan is done.



I have a added happiness on this day and that is Sushma has showered on 4 lovely awards…. Thank U sushma this means a lot to me.

Signing of

I know this post was too long but Thank u for taking ur wonderful time and reading the whole post :)