Monsoon Magic Recipe #7- Maddi Humman Filed under ( Amchikele Randap/Konkani food, Lunch and Dinner, Monsoon Magic Recipes, Side dish )

I am so happy that I can post so many monsoon recipes here J. I we back home grew up eating all such monsoon amchi dishes. But these days the young generation have almost forgotten such dishes. The reason to start this Monsoon Magic Recipe is to keep the recipes fresh in our mind or to give the recipes to all who never know such recipes or even to the ones who forgot about this!!!!

Maddi (a Konkani word) also known as Colocassia thick root is one of the monsoon vegetable available in market. While using this one must be very careful, sometimes it can cause itching while cutting it, So apply oil before cutting, still if it happenes so then apply tamarind water on the hands.

Maddi is added to accompany legumes (such as ghashi or coconuit based dishes just like suran) or Humman is made out of this.

Humman is a thick porridge kind,tempered with garlic, and dish is white in color, just because I had kept beetroot along with this in cooker it has got pinkish color.

Here is the Humman recipe:

Maddi cut into cubes -2 cups

Garlic – 10

Red chillies- 3

Oil -1tbsp

Ambado /hog plums-3(Ambado is also a Monsoon Vegetable)

Salt to taste

Method:

Presuure Cook maddi Ambado with 1 cup water for  3 whistles.

Now in a Bottom pan/kadai heat oil and add crushed garlic and fry till brown. Now add red chillies and  the cooked maddi and ambado. Add ½ cup or more water if there is no water in the pressure cooked maddi.

Add salt and allow it to boil for next 10 minutes.

Now Switch off the flame.

Serve hot with rice or roti or even chapati.

Tastes Yum Yum  when u add lozza love in it.

Will be back with another Yummy Monsoon recipe

Monsoon Magic Recipe#6-Ganti Talasani Filed under ( Ambado/amtekayi/hog plums/ambrella, Lunch and Dinner, Mangalorean Recipes, Monsoon Magic Recipes, Side dish )

Here in Mumbai Ganesh chaturthi celebrated with a blast. That doesn’t mean elsewhere its not!!!M sureall of u came out of the celebration mood. So lets get back to the simple cooking.

 Here in my  even back in my house Amma does’t make any garlic and onion dishes the whole shravan month until Ganesh chaturthi. I avoid cooking onion and garlic dishes this month but sometimes I cant manage but I strictly so not make dishes with it Sundays, Mondays and Fridays of this Shravan month.

As shravan has come to a end and simple cooking has started here is a simple Monsoon Magic recipe # 6Ganti Talasani

When I posted the Gajbaje recipe I showed u how to make the Ganti/knots. Here is another monsoon recipe with Ganti

Here is the simple and Yummy recipe

Ganti -30 knots

6-8 garlic cloves
3 dry red chillies
1 tsp oil

Salt to taste

Ambado crushed-4(if ambado/hogplums are not available add Bimbul or for sour taste u can add raw mango)

Method:

Pressure cook Ganti along with crushed ambado with 1 cup water for 6 whistles on high flame(if on small flame 3 whistles are enough)

Now in a deep bottom kadai heat oil and add crushed garlic cloves and fry till brown, now add cut red chillies and the cooked ambado, ganti along with the cooked water, and salt to taste.

When it gets a good boil for 5 minutes. Switch off the flame.

Serve with rice.

Tastes Yum Yum  when u add lozza love in it.

With more recipes 

will be back!!!!

Monsoon Magic Recipe#4- Taikile ambado Filed under ( Amchikele Randap/Konkani food, Crunchy Munchy, Fries and Podis, Mangalorean Recipes, Monsoon Magic Recipes, Starters, Tried and tasted )

Remember the Taikile khadi  and Taikile chutney I posted Last year??? Taikilo is a monsoon greens.

Here is one more dish made out of this leaf.

Taikile Ambado: Ambado in Konkani is a fried item. This is our family favourite leaf and dish too.

Here is what we need:

Taikilo washed and chopped finely-2 cups

Rice – 1 cup

2 handful of Toor dal (soak rice and toor dal for 4 hrs)

20 Kashmiri red chilies

Salt to taste

Coconut oil for frying(u can use oil of ur choice I always prefer coconut oil for frying).

Method:

Grind soaked rice, dal and red chilies into a smooth paste. Add as less water. Make a thick paste.

Now mix salt and the ground paste with chopped taikilo. Mix evenly.

Make small balls and flatten it. Keep all the ambado ready for frying.

Heat oil and fry the ambado’s till crisp.

Taikile Ambado is ready to serve.

Taste fantastic with Rice and dal or Rasam.

Tastes Yum Yum  when u add lozza love in it.

Till Later Then,

Monsoon Magic Recipe #3 – Pear Kheer- A reason to celebrate Filed under ( Celebrations, Monsoon Magic Recipes, Sweets and Desserts )

Hello Folks!!!

How are all ya doing??? M sure most of them are enjoying the rains…. And  some like me even complaint about the rains (that doesn’t mean I don’t like rains I love them but not here ..in this place its worst).

Yesterday my Lil Angel M completed 6 months and this was a good occasion to prepare a sweet. I did not want to prepare regular kheer so I added a Monsoon Fruit into it and gave a new twist  to the kheer.

So here is the recipe

Pear – 1 (remove the skin and seed and chop them)

Sugar – ½ cup adjust according to taste

Rawa – ½ cup

Milk -1 n ½ cup

Cardamom powder

Almonds and cashews – roasted

Ghee – 1 tbsp

Saffron strands few

Method:

Heat a tsp milk and dissolve saffron strands in it and keep aside.

First microwave the pear with 1 tbsp sugar for 3 minutes (If u do not have a microwave then sauté the pear in same way for 5 minutes and keep aside.

Now in a deep bottom pan add 1 tbsp ghee and roast the rawa until light golden color(by doing this rawa does not stick to each other) this takes hardly 2-3 minutes.

Now add milk 1 cup milk and cook the rawa for 5-10 minutes. When the rawa is cooking add the remaining milk along with saffron mixture and sugar and stir well.

Boil for 5-10 minutes well in low flame and keep stirring as the kheer has chances of sticking in the bottom of the pan.

Now add the pear pieces and boil for 5 more minutes and switch the flame off.

Now add cardamom powder,almonds, and cashew nuts. Serve hot or cold according to ur choice.

Isnt it Easy and new???

With this recipe Its time to end todays post

Tastes Yum Yum  when u add lozza love in it.

Bubye,

 

MONSOON MAGIC RECIPE #1- GAJBAJE Filed under ( Ambado/amtekayi/hog plums/ambrella, Bamboo shoots, Festivals, Leaves and Greens, Lunch and Dinner, Mangalorean Recipes, Monsoon Magic Recipes, Side dish )

Remember my last post where I spoke about monsoon magic???? Yeh u heard it right the next few posts will be related to Monsoon vegetables. The vegetables or fruits that we get during Rainy season!!!!  

 Yeh It’s raining for a couple of days already. Watching the rain brings back some childhood memories. Wow! I feel like ancient saying that. I remember when I was a young girl back in Mangalore I loved jumping around in my shorts in the muddy water, making paper boats and putting them in the rain water, coming back from school having a hot Cup of filter coffee biscuits or bonda’s or anything tht my mamama (till I was 10) and Amma(later on) prepared for me J.

Ah!!!!! I miss those days yep the school days where we used to put back our umbrella’s in the bag drench in the heavy rains splash our legs in the muddy water, or just arrive 5 minutes late during the assembly all becoz the bus was not on time becoz of the rains!!!! Yes the Rains!!! I love it!!!! I not here in Mumbai but back in mangalore the rains here are horrible sorry the roads and the muddy water is horrible rains r the same everywhere isn’t it??? LOL

I love the monsoon veggies Do u???

My Mamama always tells us that during her childhood she never even saw Beans, or Cauliflower…… can u believe it?  The vegetables what they saw was Magge(yellow cucumber) bamboo shoots, colocasia  leaves n so on….

Now we have so many vegetables yet I find there’s a lesser variety!!! ;) 

Last Monday was Ashaad Ekadashi and during that day we fast the whole day. Our Amchi fast Is filing the stomach with lots of varieties but no onion garlic or anything made of rice and outside food. Sometimes I feel is it a fast??? Its feast ;).

On Ashaad Ekadashi we make Gajbaje(this is made with all the monsoon vegetables) and its so yummy that I wait for rainy season just to eat this dish sometimes……

So here is today’s Monsoon Magic Recipe #1 – Gajbaje ( I have posted the recipe earlier but they did not have few items in it as I was out of India now that I m here I m posting the recipe in detail with all items in it J)

My before post it Here

What we need:
1cup magge pieces,
1cup yam(suran)pieces,,

1 cup tender breadfruit pcs
3-4 any thick green bhaji stems/green amaranth stem(denthu)
2 cups  ganti(patrado panna ganti/colocasia leave knots approx 20),
1 potato cubed,
1 cup tender bamboo(kirlu)pieces,

1 raw banana deskinned and cubed

Curshed and deskinned jackfruit seeds/bikkand  -25

Hog plums/ Ambado-4-5 crushed

salt

The Method to make Ganti/colocassia knot is shown below

To grind
1coconut scraped approx 2 cups
1 roundi red chillis(whole)
2 tbsp roasted urad dal

little oil,(coconut oil,)
1tspoon mustard seeds(rai)

tamarind 2 pea sized

kadipatta/curryleaves

Method:

1. Take little oil in a pan ,fry urad dal till little brown ,add whole red chilles.fry for few seconds.
2.Grind grated coconut,tamarind, & above fried urad dal&red chillies
3.in pressure cooker add all  hard vegetables and  once a whistle comes switch of f the gas and when cools down and then add the soft vegetables and pressure cook for a whitsle more switch off gas after .(you can cook vegetables in the vessel instead of cooker).
4. Add ground coconut masala in it & boil it till it get mixed with all vegetables.
5. Make tadka of oil, mustard seeds ,& curry leaves. Add it in above curry. Curry should be semi dry .

Tastes Yum Yum  when u add lozza love in it.

Will be back with another Yummy Monsoon recipe