Monsoon Magic Recipe#5 -Keerla Neeli Sukke/Tender bamboo shoots in sweeet and spicy coconut gravy Filed under ( Amchikele Randap/Konkani food, Bamboo shoots, Lunch and Dinner, Side dish )

Hello to all my friends, 
Wishing u all a Happy Krishna  Janmashtami, may God shower his blessings on u and your family!!! 
Now lets come to today's post, this one was made last nyt so i thought i'll share it with u!!! Last time when I posted This I had missed one item in it.. So I thought I will post it with the missed ingredient.

The method is the same its just that I added jackfruit seeds.

Here is what we need:

Bamboo shoots finely chopped – 1 large bowl

Crushed jackfruit seeds -20
Fresh coconut scraped – ½ cup
Red chillies(fried in 1tsp oil) -5
2 lemon sized jaggery
Urad dal(fried in lil oil) -1tsp
Coriander seeds(fried in oil) -1tsp
Salt to taste
For seasoning:
1tsp oil
Mustard seeds-1tsp
Curry leaves – few

Method:
The one we get in markets in Mangalore look black from outside. Usually the outer layers are removed and then cut we get the fine part chopped which is called keerla Neeli.

To clean the bamboo shoots, add water until it is slightly above the shoots. The next day throw the water and add fresh water. It can be used on 3rd day after discarding the water and giving it a rinse. This is supposed to remove the bitterness of bamboo shoots 

In a pressure cooker add bamboo shoots/ keerla Neeli and bikkand/jackfruit seeds with little water and pressure cook for 4 whistles .
Then add jaggery and salt and boil till jaggery melts.
Grind coconut, red chillies, tamarind, fried urad dal and coriander seeds coarsely.
Then add this gravy to the bamboo shoots and boil for 5 minutes.
Heat oil add mustard seeds, when they splatter add curry leaves and season this on the sukke.

Serve as a side dish with rice.

Tastes Yum Yum  when u add lozza love in it.

Bubye,

 

Monsoon MagicRecipe #2 -Keerlu ani moong ghashi(sprouted moong nd bamboo shoots in spicy coconut gravy) Filed under ( Amchikele Randap/Konkani food, Bamboo shoots, Lentils, Lunch and Dinner, Mangalorean Recipes, Side dish )

This Post was In the draft from pretty long time or say from a yr….. when I was abroad I never got fresh bamboo shoots but here in India we do get it during Monsoon… So I thought this is a best time to post during this Monsoon Magic recipe series….
I prepared this Dish when I was in Abroad and we got bamboo shoots all the 365 days BUT preserved!!! 

As I told in before post bamboo  shoots are one among our fav’s I make varieties of dishes with it….

Now here is one among that

Bamboo shoots cubed -2 cups( I used preserved ones here with fresh ones I will post recipe soon)

Sprouted Moong beans -1 cup (deskin the moong beans after soaking)

Coconut scraped – 1 large cup

Red Chilies 7

Tamarind – 2 pea sized

For tempering

Oil -2 tsp

Mustard seeds – 1 tsp

Curry leaves few

Method:

Cook Moong beans in a deep bottomed vessel, add bamboo shoots.salt(add less salt as the preserved bamboo shoots have salt in it) and cook for 5 minutes.

Meanwhile roast red chillies and grind it with coconut and tamarind to a fine paste.

Add it to the moong and bamboo vessel.

Give it a good boil for 10 minutes .

Switch off flame.

In a mini kadai heat oil add mustard seeds when the splatter add curry leaves and ad it to the ghashi.

Yummy moong and bamboo ghashi is ready

Serve it with Rice. Or roti also will do the choice is yours.

The recipe with fresh bamboo will be coming soon @ Aps Kitchen

Tastes Yum Yum  when u add lozza love in it.

Will be back with another Yummy Monsoon recipe!!!!!

TIll then Its Saying 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

A GR8 week :) Filed under ( Amchikele Randap/Konkani food, Bamboo shoots, Breakfast, Side dish )

This week went on Gr8(every week does but this was more spl). My hubby got his license…..we got a new corolla…..and he was so sweet he did a lozza shopping vth me and for me…. I got a classy sandals, a new bag, cute ear ring sets, and a ethnic salwar kameez(which I nvr expexted to get). Every evening it was just freaking out nd shopping :). M a Roadie thts wht my hubby says…… probably we rnt at home in the evenings most of the time nd now tht we have something to go around its difficult to find us home evenings he he he.



Friday we were fasting as it was Ashad Ekadashi.



Ekadashi is the eleventh day of every Lunar month and on these days many fast just by having water, some fast by eating legumes or anything in vch rice,garlic,onion is not used (not even outside food) This Ekadashi is a very significant one as its in the month of Ashad. This is also known as as Shayani or Padma Ekadashi. On this ekadashi if you worship Lord Vishnu, Its equivalent to worshipping all the three worlds. Ekadashi pooja during this time is equivalent to worshiping Hari, Hara and Brahma ( all trimurtis ). This ekadashi marks the end of Uttrayan and marks the begining of Dakshinayan. Lord Vishnu is supposed enter into yoga nidra for the next six months.

And the Ashad Ekadashi spl dish is Gajbaje (it’s a medley of vegetables in a spicy coconut gravy)…. The dish is incomplete without tender colocosia knots and green leave sticks……..and my dish was incomplete.

Yet I wud love to post this incomplete dish (it tastes good though).

At Amma’s place I used to have more of this curry than have idli’s….even here I did the same but the difference is that here I made Udidh Rulava Polo.

Now on to my recipes

Now for the Dosa



Udidh Rulava Polo (Urad Dal and semolina Crepe)



Soak 1 cup Urad dal for 5-6 hrs and Grind it into a fine paste and allow it to ferment overnight.

The next morning mix 1 cup of semolina rawa in the Urad dal batter add salt to taste ans mix well (keep the batter semi thick)

Heat a gridle/tawa sprinkle some oil and spread a ladle full of batter and fry both sides until brown.

Remove from pan and serve it vth ur favourite side dish.





Here is how I prepared gajbaje:



3 Phagil/ kantolas/ wild gourd (diced)

Phagil/Kantola/Potol/wild Gourd

1 Raw Banana peeled and diced

Bamboo shoots diced – 1 cup ( I used this more as we love it)

Surnu/suran/elephants foot peeled and diced – 1/4th cup

Magge/ Yellow Cucumber – ½ cup (diced)

Ambado/Amte Kayi/Ambhazanga/Ambrella – 1 crushed

Jackfruit Seeds- A handfull peeled and boiled

Salt to taste

Wash all the veggies, boil them and keep aside.



For the Gravy-

Fresh coconut grated – 2 cups

Fried Urad Dal – 1 tsp

Fried Red Chillies – 12 (if they r spicy use 9-10)

Grind all the ingredients into a fine paste.



For seasoning-

Oil – 1 tbsp

Mustard seeds – 1tbsp

Curry leaves -10-12



Now in a large vessel add all the veggies and keep them on flame, add the masala(for gravy),salt to taste, and get it a good boil once u c lozza bubbles remove from flame.

Heat oil add mustard seeds once they splatter add curry leaves and season it on the Gajbaje. Now the Lovely Dish is ready to serve.





If u want to make a dish Tasty then add lozza Love into it.



I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!



Signing of for now

Simple but Yummy!! Filed under ( Amchikele Randap/Konkani food, Bamboo shoots, Breakfast, Mangalorean Recipes, Side dish )

Hey All! Hope u all enjoyed ur weekend. But when u all ver enjoying weekend our routine week starts……. :(

As I wrote in my old post that keerlu (bamboo shoot) as our favorite. I have another recipe for all of u guys. A simple breakfast went with Boiled Bananas and White Rice and Keerlu and Vallache Ghashi (bamboo shoots and American beans in coconut gravy).

Here is what we need:

Bamboo shoots – 1 cup, American beans boiled/canned -1cup, Coconut fresh/ grated -3/4th cup, Red chillies 7-8, Tamarind a small piece, Garlic pods -8, Oil – 2 tbsp

Method:

Heat ½ tbsp oil and fry red chillies and grind with coconut until fine paste and keep aside. In a vessel add bamboo shoots and boil for 2 minutes or so(as I used canned it hadn’t to boil more than this).
Once boiled add boiled American beans and the ground gravy and mix well, add water as required it should be to pouring consistency, then allow it on flame until bubbles.
At last add seasoning, for seasoning heat oil add crushed garlic and fry until brown.
I must say all it tastes yummmmmmm if served after 2 hrs that’s because the bamboo shoots drinks the gravy……. Then serve it with hot rice.

I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!

Signing of for now