Categories
Breakfast chutney Side Dish

Onion Tomato Curry

There are some food items which tastes best when someone prepares it. Even though we follow the same procedure when they prepare it, it is different. This one curry is my sisters recipe – it is a combination of bombay chutney and zunka with slight modifications. We simply call it tomato piyava randayi. We pair it with neer dosa, chapati, buns, pav etc. Basically easy gravy with great taste.

Ingredients required:

  1. Jeera – 1/4tsp
  2. Garlic – 5-6
  3. Medium onion -2
  4. Tomato – 3
  5. Green chilli – 2
  6. Coriander leaves
  7. Gram flour -4tsp
  8. Chilli powder – 1tsp
  9. Turmeric powder – 1/4tsp
  10. Oil – 4tsp
  11. Salt to taste

Method of preparation:

  • Cut the onion, tomato n green chili into small pieces
  • Take a pan add oil. Once it is hot add jeera. Let it splutter
  • Next add garlic n fry till golden. Now add finely chopped green chilli n fry well. Then add onion and fry till golden brown.
  • Then add tomatoes and cook till they turn mushy.
  • Now add salt, turmeric powder and chilli powder. Chilli powder quantity can be varied as per spicy level needed.
  • Mix everything very well till it looks like masala. Now add gram flour and fry along with the masala. This step is very important otherwise a raw taste of gram flour might come.
  • Once done add little water and dissolve the mixture. Do not add more water as it may create lumps. Once everything is dissolved add about 1.5cup water or more to get the desired consistency.
  • At this point we add 123 noodles masala to get a tangy taste. You may add pav bhaji masala, chole masala, maggi magic masala etc or completely avoid if you don’t like it.
  • Finally add chopped coriander leaves and serve hot.

Note : capsicum can also be added along with onion and tomatoes.

Categories
konkanirecipe Lunch seasonal Side Dish traditional recipe traditionalrecipe

Ambade(hog plum) Gojju

Ambade(hog plum) gojju

Ambado/hog plum/amate kaayi is mostly foraged seasonal souring agent which is widely used in ghashi, sukke, gajbaje, bharshi upkari etc. Tender hog plums are called ambadi and used in making pickles. The raw hog plums are brined and used in curries and gojju just like brined mango.

So if you find them in plenty next time after using in the curries do not waste them. Clean them well. Dry and then cook in water till the outer skin becomes soft. Cool them completely and then preserve in salt water for future use.

We had brined some ambado which were plucked and then prepare this gojju which hardly takes 10min. It makes a delicious side dish and a perfect combo for pej/ganji. Below is the simple procedure if you have brined hog plums.

Ingredients required:

  1. Brined hog plums – 4
  2. Green chilly – 4-5
  3. Grated coconut – about 5 spoon
  4. Garlic cloves -7-8
  5. Salt to taste

Method of preparation:

  • Remove the skin of the garlic cloves
  • In a mixie take green chilly, grated coconut , garlic cloves and salt
  • Grind it to coarse paste with little water
  • Gently wash the hog plums
  • Transfer the ground paste to a bowl, squeeze the hog plums in this till it’s flesh is well mixed with the paste.
  • You can keep the seed or discard it.
Categories
konkanirecipe Lunch seasonal traditional recipe traditionalrecipe

Humman

Humman

A traditional recipe which is prepared only with potatoes on a normal day and prepared with tender cashew(bibbo) on special occasions. When bibbo is not in season, dry cashew can also be used. A simple no fuss dish which tastes amazing and has a special place in function food as well typically paired with shevei(string hoppers) which is one of the best combos. This dish does not make use of onion or garlic and no tadka too! The Creaminess of coconut, richness of cashews and mild sweetness of potatoes (probably I should call it potatoness 😄 as most people love the taste n no different explanation needed!) Makes this dish unique and favorite of many.

Below is the simple method of preparation:

Ingredients required:

  1. Medium size potato – 1
  2. Cashews – 20-25
  3. Grated coconut – half
  4. Red chilli – 6
  5. Tamarind – gooseberry size
  6. Hing – pinch
  7. Salt
  8. Coconut oil – 1tsp

Method of preparation:

  • Peel the skin of the potato and cut it into small cubes
  • Wash the potato and add it to a vessel along with the cashews.
  • Add little water to this and bring to boil. Then continue to cook on medium flame till potato turns soft. Do not overcook to make it mushy.
  • Now prepare a masala with grated coconut, fried red chilli and tamarind.
  • Grind to a fine paste by adding little water
  • Once potatoes and cashews are cooked, add the masala and the water from cleaning the mixie.
  • Let the curry be medium thick. Do not add much water.
  • Add salt and slow cook till the raw smell of the masala goes away.
  • Take 2 tsp water add hing to it and prepare hing water(hinga udda). Best to use compound hing but you can use the powder as well.
  • Add this hing, a tsp of coconut water and mix well.
  • Switch off the flame. Enjoy hot with shevei Or rice.
Categories
paneer Side Dish

Matar Paneer

Matar Paneer

Paneer dishes are always favorite at home. So when I decided to make something special this time decided to try my hands on matar paneer. It turned out delicious and with paneer and matar it is nutritious too. Here is how I prepared it.

Ingredients required:

  1. Onion -1
  2. Tomato – 3
  3. Ginger – small piece
  4. Garlic – 8-10 cloves
  5. Green chilli – 2
  6. Coriander leaves
  7. Fresh green peas – half cup
  8. Paneer cubes – 1 cup
  9. Milk – half cup
  10. MTR matar paneer powder
  11. Oil – 4tsp

Method of preparation:

  • First cut the onion, green chilli, ginger, garlic and coriander leaves as shown in the pic.
  • Puree the tomatoes
  • Take a kadai, add oil. Once it is hot add ginger, garlic, green chilli. You can use ginger garlic paste as well.
  • Once they are fried well, add the onion.
  • Once onion turns golden brown, add the tomato puree, little water from cleaning the mixie.
  • Mix well, bring it to boil. Then simmer the gas and cook for about 5min till it thickens.
  • Then add the salt, matar paneer masala, milk and mix very well.
  • Again cover and cook for 2-3min on medium flame till flavors are combined.
  • Now add fresh green peas, paneer cubes and mix.
  • Cook for another 2min and finally add coriander leaves.
Categories
Breakfast healthybreakfast konkanirecipe traditional recipe

Huggi/nucchu/kani phanna ghallele

Huggi/ kani phanna ghallele

One simple traditional breakfast recipe of our region which can be prepared under 30min with minimum ingredients yet it tastes the best. Nucchu Or kani as we call it is konkani are rice grains which are reminders during the process of separating grains from the husk. These are grains which are in pieces. So if you don’t have access to nucchu you can prepare it with usual sona masoori rice as well.

The method of preparation is simple. Key ingredients here are coconut oil and freshly grated coconut which gives all the taste to this dish. This can be a breakfast recipe or packed for lunch as well.

Ingredients required:

  1. Broken rice/nucchu – 1 cup
  2. Freshly grated coconut- 1/2 cup
  3. Coconut oil – about 3tsp
  4. Mustard-1/2 tsp
  5. Curry leaves – 1 strand
  6. Green chilli – 3
  7. Urad dal – 1/2tsp
  8. Salt to taste
  9. Water – about 1.5 -2 cup

Method of preparation:

  • Take a kadai and add the coconut oil. Once it is hot add mustard and urad dal.
  • Once mustard splutters add curry leaves and green chilli.
  • Meanwhile wash the nucchu 3 times to remove any impurities.
  • Add it to the pan and give a good mix.
  • Add water and salt. Bring it to boil. Then cook on medium flame.
  • Cook for about 10-15min till it is cooked. Do not cook till mushy.
  • Add the grated coconut, switch off the flame and keep it covered for 5min.
  • Serve hot Or pack in lunch box.