Author: ashashenoy

Categories
konkanirecipe Lunch pickle Side Dish

Karate God Nonche(Bittergourd sweet pickle)

Karate God nonche (Bittergourd sweet pickle)

A pickle which has sweet, salt, bitterness, sourness, crunchiness combined together. A very good way to include Bittergourd even if you don’t like it much. This one is my husband’s favorite as it is prepared in temple for samaradhan. This is the 2nd time I prepared it and throughout the process I was amazed to observe how every taste combines with other and becomes one to be this wonderful dish! Below is the recipe of this pickle.

Ingredients required-

  1. Bittergourd- 2 (small)
  2. Jaggery- 1/2 cup
  3. Tamarind- lemon sized
  4. Coriander seeds – 2tsp
  5. Urad dal – 2tsp+1tsp
  6. Methi seeds- 1/2tsp
  7. Red chilly- 5-6
  8. Salt to taste
  9. Oil- 3tsp
  10. Mustard seeds-1tsp
  11. Curry leaves-1 strand

Method of preparation-

  • Wash the Bittergourd and cut it into tiny pieces
  • Cook it in a pan with very little water till it turns soft
  • Now add the jaggery and continue to cook. Cook 9n medium flame till jaggery melts and starts thickening.
  • Now extract the tamarind juice by adding very little water and add it to the pan.
  • Continue cooking till raw smell of tamarind vanishes.
  • I had roasted coriander seeds, urad dal and methi seeds with little oil in the beggining itself in the same pan before cooking the Bittergourd.
  • Now to the cooled mixture add roasted red chilles or you can simply add them at the end while roasting other things if you don’t have roasted chilly.
  • Powder them all in a mixie jar. Let it be fine powder.
  • Now add this powder and salt to taste to the Bittergourd mixture.
  • Mix everything very well and cook for 2-3min more. Make sure to have flame on medium throughout the process.
  • Cool and store it in air tight container for couple of days.
Categories
chattambade konkanirecipe Snacks streetfood

Chattambade

Chattambade

Today there was a discussion about chattambade from a gaadi near my office at home. It used to stay fresh and crispy for hours. Then suddenly we decided to prepare it and quickly chattambade happened with no preparation and it tasted best.

There have been failed attempts of this snack when we either added more water while grinding or Ground it more. So have to be careful while grinding chana dal and rest of the steps are simple.

Ingredients required-

  1. Chana dal – 1 cup
  2. Coconut pieces – 4-5tsp(preferably copra)
  3. Curry leaves – 4-5 strands
  4. Ginger- small piece
  5. Green chilly- 5-6
  6. Salt to taste
  7. Oil – for deep frying

Method of preparation-

  • Soak the chana dal for about 3-4 hrs.
  • Meanwhile prepare tiny pieces of Coconut, curry leaves and ginger
  • Drain the water from chana dal and keep it aside for sometime to remove excess water
  • Coarsely grind it. Better to grind in batches. Even if 1 batch is ground to smooth make sure some batches are Coarsely ground so that chana dal pieces are retained.
  • Now add salt and pieces prepared and mix well. Mixture should be dry.
  • Now make small vadas , preferably thin so that it gets fried well.
  • Heat the oil and deep fry the chattambade on medium flame till it turns crisp. It may take 5-10min.
  • Serve it with coconut chutney. It can be stored for a day or two.
Chattambade before frying
Categories
biryani Lunch OnePot

Raw Jackfruit(Kadgi) Biryani

Raw Jackfruit Biryani

Prepared all the standard curries- ghashi, koddel, chakko, phodi etc using the plenty of jackfruit available this year! I had cut one jackfruit used some and remaining portion had cut into pieces, cooked and kept in the fridge. Wanted to try something new and came across this biryani which I had seen in some restaurant menus but never tried. Raw jackfruit is called vegetarian’s chicken so I imagined it might give similar texture. I decided to try it out in my own way after referring several recipes. It did taste yumm probably waking up late and cooking in hurry added its extra ‘magic of urgency’ to it. Here is how I made it.

Ingredients required-

  1. Jackfruit pieces- 1 big bowl
  2. Curd – about 10tsp
  3. Salt – about 1tsp for marination + 1.5tsp
  4. Chilly powder- 2.5tsp(can vary based on spice level required)
  5. Biryani masala – I took MTR Biryani masala 10rs pack which is 15g
  6. Turmeric powder-1tsp
  7. Oil- 4tsp
  8. Ghee – 2tsp
  9. Jeera – 1/2tsp
  10. Onion – 2
  11. Tomato- 1
  12. Ginger- small piece
  13. Garlic- about 10pods
  14. Basmati rice – 1cup
  15. Coriander leaves

Method of preparation-

  • First clean and remove skin of raw jackfruit, cut it into pieces and cook it in a vessel. Preferably do it in advance.
  • Put curd, 1tsp Salt, 1/2tsp turmeric, 1tsp chilly powder, half pack of biryani masala and mix well.
  • Now add the jackfruit pieces and mix well. Keep aside for 30min.
  • Cut 1 onion into small pieces and fry it till brown with 2tsp oil in a pan. Keep aside.
  • Take the cooker, add oil and ghee. Add jeera and finely chopped ginger and garlic.
  • Fry for a while. Now add onion cut into big pieces.
  • Then add tomato cut into big pieces. Mix well
  • Now add the marinated jackfruit pieces.
  • Wash and clean basmati rice and add to the cooker, no soaking required.
  • Add 1/2tsp turmeric powder, salt, 1.5tsp Chilly powder, remaining biryani masala. Give it a good mix
  • Pressure cook for 2 whistles.
  • Finally top with onion pieces and chopped coriander leaves. You can add roasted cashews as well.
Categories
Breakfast healthybreakfast konkanirecipe

Kirlele Mooga(Sprouted Moong) Usli

Kirlele Mooga( Sprouted Moong) Usli

This one is a traditional breakfast recipe of Udupi/Mangalore region. Sprouted moong usli is paired with poha and it makes a filling breakfast during any function.

The Sprouted moong is a natural coolant for this scorching summer also it is loaded with nutrients, good for weight management, diabetes and blood pressure management.

Also you can store the water used for boiling the moong and prepare saaru using the same.

Ingredients required-

  1. Green gram- 1 cup
  2. Green chilly-4-5
  3. Mustard- 1tsp
  4. Curry leaves – 1strand
  5. Jaggery- lemon sized piece
  6. Grated coconut- 5 tsp
  7. Salt to taste
  8. Oil – 2tsp
  9. Red chilly – 1
  10. Hing – a pinch
  11. Onion- 1 medium

Method of preparation-

  • I usually soak the moong in the morning
  • In the night I drain the water and keep it covered
  • Next day In the morning moong will sprout
  • Then add about 3 cups of water and cook it. If you want the usli to be mushy cook in pressure cooker for 1 whistle. Else cook in a vessel for 10-15min till it turns soft
  • Once done drain the water and keep aside
  • Now take a kadai and add oil. Prepare tadka by adding mustard, curry leaves, red chilly.
  • Then add onion and fry for 2min. Next add cut green chillies.
  • Next add grated coconut, salt and jaggery and hing. Adding jaggery is optional.
  • Finally add the green gram and mix well. Simmer the gas and cook for 2min.

Note –

  • The water from cooking the moong can be used in making saaru by adding salt and green chilly. Add a tadka of garlic in oil.
  • Also if you are preparing for fasting days skip the onion
  • The usli can be prepared without sprouting the green gram as well.
Categories
konkanirecipe seasonal Snacks

Ghare Karo/ Jackfruit Chips

Ghare karo/jackfruit chips

This is a seasonal snacking item prepared from jackfruit just before it ripens. A specific variety of jackfruit has to be used whose arils are thick. We rarely used to get this jackfruit and tried with a number other jackfruits n failed even after following correct procedure. Couple of years ago a tree in our backyard started producing very few jackfruit and my mom thought of trying ghare karo from it. It became perfect and now we prepare it at home for our use. The process is labourous yet satisfying. Best activity for the kids during summer holidays.

Ingredients required-

  1. Jackfruit
  2. Concentrated salt water
  3. Oil for frying

Method of preparation-

  • Remove the skin of jackfruit and clean the arils
  • Put them on a cloth for drying to remove any excess water content.
  • Cut theme lengthwise and remove the top and bottom portion.
  • Heat the oil in deep pan. Once hot put the chips and fry.
  • The frying will take sometime. Around 10-15min for each batch
  • When it is almost done add a half table spoon of concentrated salt water.
  • Remove once it is crisp
  • Cool completely and store in air tight container. It will stay good upto a month.

Note –

  • Always remove the top and bottom portion of the arils as they will not get fried properly
  • If these don’t become crisp, later the whole batch of ghare karo will lose its crispness soon
  • These top and bottom portion can be used in preparing upkari by adding crushed garlic, salt and chilly powder in 4-5tsp of oil.