Author: ashashenoy

Categories
konkanirecipe Lunch Side Dish traditionalrecipe

Batate Piyava Saung

This side dish is simple to prepare yet flavorful due to the addition of chilli powder and tamarind. Tastes best with daalitoy and can be paired with dosa or chapati too. Also can be had with rice and curd as a comfort food. Below is method of preparation

Ingredients required :

  1. Mustard seeds – 1/2tsp
  2. Coconut oil – 2 tsp
  3. Curry leaves – 1 strand
  4. Chilli powder – 1 tsp(as per spice tolerance)
  5. Tamarind – lemon sized
  6. Boiled potatoes – 3 medium sized
  7. Onion – 2 medium sized
  8. Salt to taste
  9. Asafoetida – a pinch
  10. Turmeric powder – 1/4 tsp

Method of preparation :

  • First boil the potatoes. Do not cook them too much. Let it be firm. After cooling them peel and cut them into big cubes
  • Soak the tamarind for 10-15min
  • Cut the onions lengthwise. I prefer cutting them into bug pieces for this curry.
  • Take a kadai. Add oil. Splutter mustard, add curry leaves
  • Add onions and fry them till they are translucent.
  • Now squeeze the tamarind and collect the pulp. To this pulp add salt, chilli powder, asafoetida and turmeric powder. Mix everything well.
  • Now pour this mixture into the pan and give it a good mix.
  • After it boils add the cubed potatoes. Mix well
  • Cover and cook on medium flame for 3-5min until it is combined well.

Notes :

  • You can use red chilli and add half tsp coriander seeds along with tamarind and grind it to prepare masala
  • Water can be added if you do not want a dry curry
Categories
Breakfast healthybreakfast traditional recipe

Sabudana Khichdi

Sabudana khichdi

We have been using sabudana(sabakki in kannada/ sabu tandulu in konkani) in the preparation of payasam but never tried in other forms. Recently learnt sabudana vada(I have posted sometime back). But since it had to be deep fried, I started exploring about sabudana khichdi. Got a few suggestions from my sister as well on soaking sabudana. During the previous attempts the sabudana had turned soggy and I always struggled with that perfect pearl like texture of sabudana. Mostly prepared during fasting days it is tasty and filling preparation which doesn’t take longer time if you get the things right. Here is how we made it.

Ingredients required

  • Green chilli – 3-4
  • Ginger – small piece
  • Peanut – 1cup
  • Sabudana – 1cup
  • Potato – 1 big
  • Coriander leave
  • Salt to taste
  • Oil -3tsp
  • Jeera – 1/4tsp

Method of preparation

  1. Boil the potato. Cool it, peel it and cut into pieces. If not boiling before, peel and cut into cubes. It may require more cooking time.
  2. Dry Roast the peanuts. Coarsely crush them in mixer
  3. Soak the sabudana for 4-5hrs in water before preparation.
  4. During preparation,Remove excess water from sabudana. Then mix with crushed peanut and keep ready.
  5. Use a heavy bottom pan on medium flame. Add oil and jeera.
  6. Once it splutters add finely chopped ginger and green chilly. Fry well.
  7. Now add potato. If uncooked then fry for about 5-7min Or until it cooks, on medium flame. If cooked then can fry for 1min.
  8. Add salt to taste and mix well.
  9. Now add sabudana and peanut mixture and mix well.
  10. Sprinkle some water and cook on low flame for 2-3min till sabudana turns transparent.
  11. While mixing take care not to make it soggy.

Note

It takes little bit of time and experience to get right consistency. Also the quality of sabudana also matters. Once the sabudana became very sticky during soaking itself so take care!

Categories
festivefood konkanirecipe seasonal traditional recipe traditionalrecipe

Haldi panna Pattoli

Preparations for pattoli

‘Spread the batter as thin as possible’ – heard Amma’s advice amidst toddler screams. Even though I have been seeing Amma prepare these pattoli’s for years now and roughly know the way it is prepared, I never went ahead and prepared. Always helped her in cleaning the leaves or spreading the choornu(inner filling). So when I heard her say this I had already spread thick batter on a few leaves which I had to correct later 😁 Khotto, chutney, patrado, haldi panna pattoli, kheeri and batate humman has been the menu for nagara panchami in our house. Mainly because we do not fry anything or add tampering (phanna) on this day.

As I was spreading the batter and carefully placing the choornu in the middle so many thoughts crossed my mind. Nagara panchami marks the beginning of the festive season. Also it is the time rains starts reducing. The food which is being prepared on this day has variety of leaves involved and also most of the things are steamed. How thoughtfully our Ansistors have curated the festive menu as per season!

Pattoli ready to steam

Well, even though I took bit longer than Amma finally I got the things together and the pattolis came out well. Cooking is definitely an art! Interest and experience are the additional ingredients every well cooked food item. Here is how we make Pattoli.

Steamed pattoli

Ingredients required –

  1. Rice – 1 cup
  2. Grated coconut -1/4(batter) + 1/2(choornu)
  3. Jaggery – 2/3 cup(or as per sweetness preferred)
  4. Poha – fistful
  5. Turmeric leaves – around 25
  6. Salt – 1/2tsp

Method of preparation :

  • Soak the rice overnight
  • The next morning grind the rice along with 1/4 coconut, salt and fistful of poha
  • Add very little water the batter should be thick – to spread on the turmeric leaves
  • Prepare choornu(the inner filling) with jaggery and 1/2 grated coconut
  • Clean the leaves and keep them ready
  • Once batter and choornu are ready, spread a thin layer of batter on the leaf
  • After spreading batter on leaves, place the choornu in the center as shown in the picture.
  • Fold the leaves and stack them on a plate
  • Pre heat the steamer(pedavana). You can put water in the steamer, switch on the gas and start putting batter and choornu to manage time better.
  • Place the plate with stacked pattolis in the steamer and steam for 20min.
  • Once done enjoy the pattoli with ghee or as it is.

Haldi panna pattoli
Categories
chutney Lunch Side Dish

Tomato gojju

Tomato gojju

With the frequently changing weather and increasing heat it is becoming difficult to consume spicy food and curries with lots of masala. We mostly crave for simple pej/ganji/congee with pickles or chutney or some gojju which are light on stomach and easy to digest. Also easy to prepare. So when I was thinking about a side dish for lunch remembered this humble tomato gojju which we had not prepared since long time. I recently learnt that tomato is called as ಗೂದೆ ಹಣ್ಣು in kannada but all my life I have been thinking it is called tomato in kannada. Let me know if you know any other name for tomato πŸ™‚

This gojju is simple to prepare and method of preparation is given below.

Ingredients required :

  1. Tomato – 2
  2. Green chili -2
  3. Grated coconut – 3tsp
  4. Hing – a pinch
  5. Coconut oil – 1tsp
  6. Salt to taste

Method of preparation :

  • Make vertical cuts on the tomato and add it to a vessels along with chilli. Better to take a wide vessel and add water till everything is immersed
  • Cook them until tomatoes turn soft.
  • Remove from the gas and then you can remove the skin of the tomato or if you like can keep as well.
  • Now you can mash the tomato n chilli with hand or grind it in a mixie to a coarse mixture.
  • Transfer it into a bowl, add freshly grated coconut, salt, hing and coconut oil
  • Tomato gojju is ready to serve

Notes :

  • Better take tomatoes of same size, they will cook at once
  • You can add more chilli if you can tolerate spicy food or pairing it with some other dish
Categories
festivefood Snacks traditionalrecipe

Sabudana Vada

Sabudana Vada

One of the popular dish which is prepared during fasting. When mom mentioned about tasting it somewhere I vaguely remembered consuming it and it’s taste. Decided to give it a try. When I saw the ingredients list it felt more of a feasting dish than fasting dish πŸ˜… definitely a lip smacking and easy recipe but not very healthy one! I refered a lot of recipes online and prepared it within the available time ingredients. I feel the quality of sabudana also affects the texture of vadas. Once I got a variety of sabudana which turned soggy n sticky as I soaked it. This one we got from dmart it retained the pearl texture as it swell during soaking. So take care of this point if you will be trying it for the first time like me😁

Ingredients required :

Sabhdana – about 1 cup

  1. Sabudana – about 1 cup
  2. Boiled potatoes – 4 (medium size)
  3. Jeera – 1tsp
  4. Green chilli – 3-4(depending on spicy level required)
  5. Ginger – a small piece
  6. Coriander leaves
  7. Salt to taste
  8. Oil for deep frying

Method of preparation :

  • Soak the sabudana for about 2hrs. You can soak it for about 4hrs but I felt it had become soft enough to use in 2hrs so went ahead.
  • Also boil, peel and mash the potatoes
  • Drain all the water from sabudana and keep it aside
  • Cut ginger, green chilli and coriander leaves into small pieces.
  • Now take a mixing bowl. Add the sabudana, mashed potatoes, ginger, green chilli, coriander leaves, salt.
  • Mix well until everything is combined well and vadas can be made from it.
  • We have to use just enough potatoes to bind everything together.
  • Now make small vadas from the mixture
  • Meanwhile heat the oil. Once it is hot, deep fry the vadas on medium flame.
  • Fry till they turn golden brown.
  • Serve them hot with coriander chutney or tomato sauce.

Notes :

  • We can use fried, peeled and crushed peanuts for extra crunch.