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,

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

What do u think about this dish??? Filed under ( Chapathi, Lunch and Dinner, Parathas, Side dish )

Which dish do u remember when u think of Pumkin??? Fry, Curry, kheer… If not u I just cud think only about these.

One fine day I see pumkin calling my name loud from my fridge… telling me ‘Hey Gal y r u gonna leave me rotten’ then I pitied on the pumpkin nd thought il take them out n now wht do do vth it??? My thoughts stiked to paratha nd kofta… I always tasted veg kofta… but Kofta’s vth pumpkin??? Never tried??? Now after this recipe I m sure all u guys will try bcoz it turns out to be lovely. I searched for the sanjeev kapoor book nd found beg kota recipe in it( I can always rely on his recipes bcoz they turn out to be indulging)… I replaced all the veggies with pumpkin.

Now after the curry I had to do some roti/chaps/paratha…. I decided for pumpkin paratha bcoz I had to empty pumpkin so tht it doesn cry in my fridge. Nd yepppppy I did.

Now to the recipe:

Ingredients



For Koftas

1 bowl grated pumpkin

2 tsp lemon juice

1 tblsp. gram flour

1 tsp sugar.

1 tsp coriander leaves

oil for deep fry

salt and chilli powder to taste

For Gravy

1 bowl cashewnut paste (I used ½ bowl cashew nut paste nd half bowl almond paste)

2 onions (finely Chopped)

1 bowl Yogurt

2 tbl sp fresh cream

salt, chilli powder, turmeric powder to taste

1 tsp sugar

1 tsp ginger and garlic paste

3 tomatoes (grinded)

2 tblsp butter

1tsp coriander leaves



Method:

To make Koftas, mix grated pumpkin, lemon juice, salt, chilli powder, corriander leaves, sugar and gram flour.



Roll out into small balls and deep fry.



For the gravy

Heat butter in a pan, add onions, fry until light brown.

Then add grinded tomatoes, ginger garlic paste, cashewnut paste, yogurt, freash cream, salt, chilli powder, turmeric powder, coriander leaves and sugar.

Cook until the gravy becomes little thick and then add the koftas.

Remove from flame after a min or 2.



Serve Hot with Parathas.



For the Parathas:

1 Cups Whole wheat flour

1/2 cup grated Pumpkin (we call it Lal Bhopla here, the flat round variety)

2 tsp chopped fresh green coriander leaves

2 tsp red chilli powder

1 tsp turmeric powder

2 tsp lime juice (optional)

Salt as per taste

Combine all the ingredients in a bowl.Pumpkin contains lots of water, so knead the dough it. Use more water if required and knead into a soft dough. Make small lime size balls of the dough.Roll out each ball on a flat surface with a rolling pin into a circle(mine came like some Map though). Dust some flour if required. On a hot griddle/tava, cook each paratha on both sides applying little ghee on both sides.

Serve hot.



P.S -Actually u can make a dough with wheat flour and add all the masala to the pumkin and stuff it into the dough. (I had tried tht but cudn succeed so I mixed everything together).

Now tell me what do u think about this dish???

Tastes Yum Yum when u add lozza love in it.

Ciao

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 :)

Tawa Pulav Filed under ( Chaats and Tangy food, Cook it with Rice, Salads, Side dish )

I have always loved rice dishes…. Tawa pulav is the one I always ate nd loved but never knew how to prepare it…. Thanks to Master Chef Sanjeev Kapoor for showing this recipe in his wonderful show Khana Khazana……U can watch the vedio here



One fine day when we were so bz playing Carom it just struck my mind that Ah….Khana khazana myt be going on on TV….I just changed the channel nd what do I see….One of our Fav dish Tawa Pulav… I left my game aside nd saw the whole episode… I tried it the next day itself so tht I can pack it for lunch.



Ingredients:

1/2 Cup Basmati rice

1/2 Cups chopped mixed vegetables(Carrot diced,Beans cut in lengthise,Capsicum cut in small dices,Gobi florets)

1/4 cup Fresh/Frozen Green peas boiled nd mashed

1/4 Cup chopped Tomato

1 medium onions chopped

1/2 tsp ginger garlic paste

2 tbsp pav bhaji masala(the key ingredient in this pulav)

1/2 tsp red chilli paste(add if you want extra spicy stuff)

2 tbsp coriander leaves

Juice of 1 lemon

Salt to taste

2 tbsp Oil

Method:

Soak Basmati rice in water for 15-30 mins and cook the rice.

Heat Oil in a thick bottomed Tawa or Pan,fry the Onions until translucent,then add ginger-garlic paste and then add the Veggies,peas and fry them for approx 6-7 mins until they are crisp.

Add pav bhaji masala,red chilli paste,salt and the rice to the vegetables and mix gently on high flame.

Sprinkle lemon juice and finely chopped coriander.

Serve it piping hot with some cucumber onion raitha.



A stomach filling Tawa Pulav is ready to serve.



A hot tawaa Pulav, Raitha n a Cool Berry Juice completes the lunch.



For Raitha

Cucumber peeled nd chopped - 2

Onion peeled nd chopped - 1

Yogurt - 1 cup

Green chillies finely chopped - 1

Corriander leaves finely chopped - few strands

Salt to taste

Juice of half Lemon

Method:

Mix all the ingredients well add little water if required.

Serve with ne Pulav of ur choice.



Serves - 2

Verdict - It tasted awesome and u cant be without trying it again nd again..

Try this pals nd do lemme kno how did it turn out :)

Tastes Yum Yum when u add lozza love in it.



Ciao,





♥**********************♥

Makai Gobi Filed under ( Lunch and Dinner, Side dish )

When it comes to corns I love to just boil them add a blob of butter, salt and lime or even pepper…. How Many of U Love It this Way??????

 But this time I had fresh corns in abundance and and I had to try varieties of corn delicacies…

And as I had a big Cauliflower I ended up making this curry. We have always heard about gobi mutter but this one is something new which I tried and it was just yummy.

Ingredients :

Cauliflower - 1
Fresh Corn Kernels- 2 cups
Salt
Oil - 21/2 tsp
Tomato paste -1/2 cup(paste of Freshly Ground Tomatoes)
Cinnamon - 2
Cloves -4
Aniseed or saunf- ½ tsp

Jeera – ½ tsp

To grind :
Onion - 2
Garlic - 10 pieces
Jeera - 1 tsp
Coriander - 1 1/2 tsp
Cashews - 15
Chilli powder – 1 ½  tsp
Green chillies - 3
Turmeric powder - ½ tsp

Preparation:

Cut the cauliflower into big pieces; wash them in cold water and salt. Cook Corn kernels and Gobi separately until done and keep aside.
Heat some oil in a pan add the cloves, saunf,jeera and cinnamon.
Add the ground paste to it; let it boil till the oil separates from the masala.
Add the cooked vegetables.
Let the masala come to a boil with the vegetables.
Add the tomato sauce to them .After two minutes remove them from the stove.
Finally garnish them with coriander leaves.

Tastes Yum Yum  when u add lozza love in it.

Tastes super with Ghee rice, Rotis, Chapathis.

With this time to say Bubye,

Signing Off,