Author: ashashenoy

Categories
healthydrink

Kashaya

Kashaya

The weather has been very unpredictable this year and we keep getting rain frequently. Untimely rain causes cold, sore throat and headaches. This kashaya powder which my mom makes has been regular at home ever since corona started. Also we have found multiple uses of this powder so it comes handy in the kitchen.

Ingredients required-

For the powder :

  1. Coriander seeds – 2/3 cup
  2. Jeera – 1/3 cup
  3. Pepper – 1/3 cup

For kashaya:

  1. Above powder – 2tsp
  2. Jaggery – small lemon sized(lemon sized)
  3. Milk – 1/3 cup
  4. Water – 2/3 cup
Kashaya

Method of preparation:

  • First take a pan and dry roast the ingredients listed for the powder till they turn aromatic
  • Now cool them completely and once cooled, make a fine powder.
  • You can store this powder in a air tight container for further use
  • Take a vessel and add 2/3 cup water
  • Once it starts boiling add 2 tsp powder and small piece of jaggery
  • Boil it for about 10min
  • Then strain this to a glass and add milk
  • Enjoy it hot

Note :

  • My mom roasts jeera and coriander seeds together and powders them n stores
  • Pepper powder is made separately
  • This is because we can vary the amount of pepper powder on different days – like if you have a sore throat, can add 1tsp pepper powder and if you want to have this kashaya on a normal day, can use half tsp
  • Also this jeera and coriander powder can be used to make rasam or used in any gravy preparation which needs it.
  • Also don’t add milk when the kashaya is on gas or while boiling, it may curdle
  • If you want can make it less strong by adding more milk for a regular day.
  • You may add ginger, haldi, tulsi as well.
Categories
festivefood Lunch

Kirlel Mooga / Sprouted Green Gram Ghashi

Sprouted Greengram Ghashi(With hogplums and kook)

Kirlel Mooga Ghashi is prepared on the day of Utthana Dwadashi which is also celebrated as Tulasi Pooja in the GSB Konkani Community households. After day long fasting on Ekadashi, most people prepare Godi Surnali and Ekpani Chutney for the breakfast and Kirlele Mooga Ghashi for lunch. Sprouted Moong has amazing health benefits also once a priest also told us it symbolizes growth when they sprout. So we keep using them in preparation of Usli or salads.

Along with Moong we have to add a root/tuber vegetable such as Yam(Surnu) or kook. In this recipe we have used Kook. Also if we can using souring agents such as Hogplums(ambado) or bimbuli depending on season and availability. If those are not available we can add a small piece of tamarind.

Ingredients required –

  1. Green gram – 250grms(1pav)
  2. Coconut – 1 medium size
  3. Red chilly – 5-6
  4. Tamarind/Hogplums/Bimbul
  5. Yam or Kook
  6. Salt to taste
  7. Mustrad
  8. Curry leaves
  9. Oil – 2tsp

Method of preparation –

Mooga Ghashi with Yam(Surnu)
  • As a first step soak the greengram in water 2 nights before the day you want to prepare this curry.
  • Next morning drain the water and you can either tie the moong in a cloth or just cover and keep.
  • By night it will start sprouting. Night again add water and keep.
  • Next day morning drain the water and it is ready to use. This may vary with weather and season.
  • Next clean and make pieces of Yam or kook which will be added as ‘Bharshi’ (the other item which is added with sprouts)
  • Now add moong as well as yam/kook to the vessel and add water, allow them to cook well.
  • Meantime prepare a masala with grated coconut and red chilly, if hogplums or bimbul is not added add a piece of tamarind.
  • Once moong is cooked add salt to taste and mix once
  • Next add the masala and required water.
  • Finally add a tadka of mustard and curry leaves in cooking oil.

Also please refer Godi Surnali recipe.

    Categories
    Lunch

    Garlic and Pepper Rasam

    Garlic and Pepper Rasam

    I am a fan of watery yet flavourful rasams, typically prepared at temple. We prepare tomato rasam frequently at home. But when I want to have something different or there is a gloomy weather or I want to fix digestion, I instantly think of this rasam. Its a easy and quick recipe.

    The ingredients required are-

    1. Pepper – 1/2 tsp
    2. Cumin (jeera) – 1/2 tsp
    3. Garlic – 8-10 pods
    4. Red chilly- 3
    5. Turmeric – 1/4tsp
    6. Hing – a pinch
    7. Oil – 2tsp
    8. Mustard- 1/2tsp
    9. Curry leaves – 1 strand
    10. Tamarind- small lemon sized
    11. Tomato- 1
    12. Salt to taste
    13. Jaggery – 2tsp
    14. Coriander leaves

    Method of preparation-

    • Soak the tamarind in a small bowl of hot water.
    • Finely chop the tomato into pieces
    • Take a pan and dry roast the pepper, cumin, red chilly and garlic pods
    • Once cooled grind them to a coarse powder
    • Take a pan, add 2tsp oil, mustard and curry leaves
    • Once mustard is spluttered add the turmeric and hing.
    • Now add the ground mixture and mix well.
    • Add the tamarind extract and tomato and mix well till it starts boiling and tomato turns mushy.
    • Now add required amount of water as per the consistency required. 2-3 glass water should be fine.
    • Now add salt to taste and jaggery and cook well.
    • Finally add coriander leaves.
    Categories
    Breakfast Dosa nofermentation

    Urad and Green Moong Dosa(Udid mooga Polo)

    Urad Moong dosa/ Udid Mooga Polo

    It is amazing to see the varieties of dosas we have and the little variations which all together gives a new dosa with amazing color, texture and taste. I have been looking for dosa without rice. When my mom made this last week I instantly decided to note down recipe and try it. It can be prepared during fasting days as well. Also it is a no fermentation dosa!

    Ingredients-

    1. Urad dal – 1/2 cup
    2. Green Moong – 1/2cup
    3. Water
    4. Salt
    5. Oil for frying

    Method of preparation

    • First soak equal amount of urad dal and green moong over night or atleast 3-4hrs.
    • After that grind them to fine batter
    • Add required amount of water and salt to taste.
    • Fry on dosa tawa, on medium heat by applying oil
    • This takes time to cook and have to be very careful while frying. But dosa will be soft and fluffy, very tasty.
    Categories
    Breakfast Lunch OnePot

    Rice and Moong Dal Chitranna

    Rice and Moongdal Chitranna

    Tired of adding masalas to your rice preparation? Want a easy dish which can be #breakfast as well as #lunchbox ready? Give a try, this simple yet flavourful rice preparation is less known but surely going to impress you!

    There are a number of ways in which #chitranna is made. Usually people hate it as it is most commonly made. But this one my mom makes and there are no haters so far at #home ðŸ™‚

    Ingredients –

    1. Rice -1/2 cup
    2. Moong Dal – 1/2 cup
    3. Oil – 3tsp
    4. Mustard – 1/2tsp
    5. Jeera – 1/4tsp
    6. Curry Leaves – 1strand
    7. Ginger – small piece
    8. Green chilly -3
    9. Turmeric – 1/2tsp
    10. Salt
    11. Freshly Grated coconut- about 5tsp
    12. Lemon

    Method of preparation –

    1. Wash 1/2 cup rice(I used sona masuri) and half cup moong dal.
    2. Take a pan add 3tsp oil. Add mustard seeds and 1/4tsp jeera. Once spluttered and curry leaves, a small piece of finely chopped ginger and 3 finely cut green chilli. Add 1/2tsp turmeric.
    3. Then add rice and dal. Mix everything well.
    4. Add sufficient water to cook the mixture(3/4th of the pan). It will take 15-20min to cook. Keep the gas on medium flame and also add salt to taste. Once it is cooked completely top it with freshly grated coconut.
    5. While serving add lemon juice and enjoy.