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,

Rangeela Chawal Filed under ( Cook it with Rice, Lunch and Dinner )

I m kinda lazy to cook these days and the main reason is My Amma…. Now m sure all are wondering is there any relation to laziness and my mom…. It relates so much…. These days Amma is been cooking and m enjoying her delicacies…. That has made me lazy to cook…..

That doesn’t mean I don’t cook I do but rarely…. Nd about blogging I am less active…. and that’s y my dear friends I cannot visit each and every blog and drop a comment of appreciation… But all thanks to u sweet people who mail me or ping me and ask me how am I??? And so on……

Lets come up to today’s recipe……

Whenever I think of Capsicum the only thing I can think is using them in a stir fry, tikka bajjis, or rice…. I rarely add them in curries and subjis.. that’s becoz no one prefers them much in subjis….

Rice - 1 cup 
Capsicum(yellow, green and red) - 1/2 of each 
Cumin seeds/Jeera- 2 tsp 
Ginger - 1/2 inch pieces 
Garlic - 4 pods 
Green Chillies -2 slit 
Salt - for taste

Method:

Dice capsicum into cubes and keep it aside. Now in a pan heat one tsp of oil and crackle cumin seeds/Jeera. Add fnely copped ginger garlic to it and fry. Once done add the chopped capsicum,green chilly and salt and sauté for five min. Add rice,to this and fry till everything gets mixed well. Colorful capsicum rice is ready to eat. Serve it hot with raitha of your choice. J J J. I served it with capsicum onion raitha……

Tastes Yum Yum  when u add lozza love in it.

I love the capsicum a bit crunchy. So I just boil them half way.

With a sizzling recipe…. It’s time to say

Bubye,

Cya All Soon,

Broccoli Soup Filed under ( Lunch and Dinner, Soups )

Its been long time I blogged…. I m a kind of busy these days.. but if one asks me doing what I haveno answer….. :P

May be I have turned  to be a bit lazy…… :D… Ok for a lazy dizzy evening how about something quick and easy or say something very healthy and which can be made in a jiffy ?????

So here is a healthy soup

What we need and how to make :

Broccoli – 1 (wash and remove the florets)

Onion – 1 finely chopped

Garlic – 3-4 finely chopped

Milk - 1 cup

Water - 1 cup

Salt and pepper to taste

Butter – 1 tsp

Italian seasoning as per taste

Method

In a deep bottom pan add a tsp of butter and sauté onions and garlic.

When the they turn golden brown add broccoli florets Italian seasoning (a tsp or less)and fry for 2 or 3 minutes

Add 1/2 cup of water and let it cook for 5 minutes.

Switch off the flame and allow it to cool

Blend in the mixer into a fine puree.

Put it back into the pan add milk and cook it for another 5-10 minutes.

Add salt and pepper to taste.

Tastes Yum Yum  when u add lozza love in it.

Signing off,

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 :)

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,

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!!!!