Author: ashashenoy

Categories
Breakfast pulav

Vermecili Pulav

Vermecili Pulav

One of the quick breakfast dish which I make often. I use roasted vermecili which saves the roasting time. If you are using non roasted vermecili, please add 2tsp oil or ghee and roast it on medium flame for about 5min and keep aside. This can be packed in lunch box as well. Only precaution to be taken is while adding water to avoid it from becoming sticky.

Ingredients required-

  1. Oil- 3tsp
  2. Ginger- small piece
  3. Garlic-8-10 pods
  4. Onion- 1big
  5. Vegetables (beans, carrots, baby corn, capsicum, green peas etc) – 1 cup
  6. Vermecili 1.5 cup
  7. Water
  8. Salt to taste
  9. Turmeric powder- 1/2tsp
  10. Chilly powder- about 2tsp
  11. Garam masala – 2 tsp
  12. Coriander leaves
  13. Green chilly- 2

Method of preparation-

  • Firstly chop onion and other vegetables such as beans, carrots, baby corn, Cauliflower, capsicum. You can add as per availability. Make sure to chop them into tiny pieces.
  • Now take a pan and add finely chopped ginger and garlic
  • Fry them for a while and then add onion.
  • Once it turns golden, add chopped green chilly.
  • Next add the veggies and add 1/4 cup water. Cover and cook for 3-4min.
  • Open and add the vermecili and mix well. Add the salt, chilly powder, turmeric powder and garam masala.
  • Mix well and add water just to immerse everything. Don’t add more water.
  • Cover and cook for 5min. Open and mix well
  • Add coriander leaves. Keep it aside for sometime and then serve to avoid vermecili from breaking.
Categories
Lunch thali

Curd Rice

Curd rice

One of the comfort foods that has been one of my regular item for husband’s tiffin box along with roasted chilly papad(happolu). Very good option to prepare in jiffy or if you have leftover rice(for tiffin i prepare rice freshly, haven’t tried leftover rice) or just want to have something light for lunch/dinner to fix the digestion.

Ingredients required-

  1. Cooked and cooled rice – 2cups
  2. Onion – 1 medium
  3. Tomato- 1 medium
  4. Green chilly- 1
  5. Oil – 1tsp
  6. Mustard- 1tsp
  7. Urad dal – 1.5tsp
  8. Curry leaves – 1 strand
  9. Salt to taste
  10. Red chilly – 1
  11. Curd – 1/2 litre

Method of preparation-

  • Chop the onion, tomato and green chilly
  • To this add salt to taste and curd. Add little water
  • Mix well and add the cooked rice
  • Prepare a tadka of mustard, urad dal, red chilly, curry leaves in oil
  • Add this tadka and give a good mix
  • Keep aside for about 30min and then enjoy with pickle or roasted papad.
Categories
konkanirecipe Lunch phodi Side Dish Snacks streetfood

Cabbage Ambado

Cabbage ambado / pakoda

There are different ways in which cabbage ambado is prepared. In one of the method rice is soaked and ground with toor dal and it requires bit of a planning. But if you want to prepare it instantly then you can follow this method. The food carts also use same method to prepare these mouth watering ambades.

Ingredients required-

  1. Finely chopped Cabbage -1 cup
  2. Bombay rava – 1/2 cup
  3. Besan/gram flour- 3-4tsp
  4. Coriander seeds – 1tsp
  5. Chilly powder – 2-3tsp
  6. Salt to taste
  7. Hing- 1tsp
  8. Green chilly – 1
  9. Water
  10. Oil for frying

Method of preparation-

  • Firstly chop the cabbage and also green chilly into tiny pieces
  • Crush the coriander seeds and add to the cabbage
  • Now add salt and chilly powder, hing powder and mix everything well. Allow it to rest for sometime so that cabbage softens.
  • Then add gram flour and rava. You can add more rava if cabbage turns more watery.
  • Adjust it till you can form small tikkis. You can add very little water if mixture turns too dry.
  • Now heat the oil and deep fry them. Better to fry on medium heat so that it is uniformly cooked and does not burn from outside.
  • You can serve it for lunch/dinner or as evening snacks.

Categories
Breakfast Dosa fermentation festivefood konkanirecipe sweets

Godi Surnali

Godi(sweet) Surnali

This dosa is liked by many because it is sweet and usually had hot with a dollop of butter on top. I like it for its rich yellow color and the porous texture. This is mostly prepared on the Uthana dwadashi which is also the day of Tulasi Pooja. My way of preparing this dosa is as below.

Ingredients required-

  1. Dosa rice – 1 cup
  2. Poha – 1/2 cup
  3. Jaggery – 1/3 cup
  4. Salt – 1/4 tsp
  5. Turmeric powder- 1/2 tsp
  6. Fenugreek seeds – 1/4tsp
  7. Oil – for frying

Method of preparation-

  • Soak the dosa rice for about 3-4hrs along with Fenugreek (methi) seeds
  • Wash and clean this and grind to a fine paste.
  • Now rinse the poha(i have used thin poha) and grind along with jaggery.
  • Mix everything and keep overnight for fermentation
  • Next morning add salt and turmeric powder and mix well.
  • Spread a thick layer of batter on a hot tawa and add oil .
  • Cook it on medium flame. Since it is a thick porous dosa we don’t flip it. It is cooked from one side only.

Also please refer this recipe for Kirlele Mooga Ghashi(sprouted moong ghashi) which is prepared on Tulsi Pooja day.

Categories
konkanirecipe Lunch thali

Office Dal

Office dal

I don’t know what it is called. Maybe this dal has a name of its own, I am not trying to rename😁 Just today when I was planning to prepare lunch i did not want to prepare dalitoy. I also dint want much creamy n flavorful daltadka. That time I remembered the dal, catering person used to bring to our office. Though we did not like the food much and everybody would complain and eat, I secretly admired this dal and few other things 🤭 probably thats why my colleagues decided I can eat anything and I don’t have tastebuds😂

Almost 2 years after being home bound Today suddenly remembered this and all the lunch time conversations as I was trying to find the recipe. Did not find exact one so I tried recollecting ingredients from the taste. When I finally made it I was quiet Happy to achieve the same taste. Here is how I made it.

Ingredients required-

  1. Toor dal -1cup
  2. Ginger – small piece
  3. Garlic- about 10pods
  4. Capsicum- 1 small
  5. Tomato- 1 medium
  6. Green chilly- 4-5
  7. Salt to taste
  8. Oil – 3tsp
  9. Jeera -1tsp
  10. Red chilly-1
  11. Hing – a pinch
  12. Coriander leaves

Method of preparation-

  • First wash and add the dal to a pressure cooker. If you want it to be thick you can take toor dal and moong dal 50:50
  • Now finely chop the ginger and add to the cooker. Next peel the garlic (don’t cut) and add. Then add tomato and capsicum- cut into big pieces. Also add green chilly slit into 2 pieces.
  • Add enough water and pressure cook for 4-5 whistle
  • Allow the pressure to release and then transfer to a vessel.
  • Add salt to taste and bring it to boil. Cook for about 10min.
  • Meanwhile prepare a tadka of jeera, cut red chilly and hing in the oil.
  • Once done add the tadka
  • Finally garnish with coriander leaves.

I have paired it with lemon pickle prepared by mom and store bought roasted papad.