Author: ashashenoy

Categories
Breakfast Lunch OnePot

Bisi Bele Bath

Bisi bele bath

This is one of my goto recipe which I have learnt by referring a lot of recipes on internet. Those pictures from different restaurants in Bangalore always tempted me and I decided to learn it. I prepared it in number of ways and finally settled with this pressure cooker method. As the name suggests it tastes best when it is hot. If you are planning to use it for the next course of meal, do add little water and cook for a while before serving.

Ingredients required-

  1. Oil- about 5tsp
  2. Jeera – 1/2tsp
  3. Mustard-1/2 tsp
  4. Red chilly- 1
  5. Ginger- small piece
  6. Garlic- 5-6pods
  7. Chana dal – 1tsp
  8. Curry leaves – 2strands
  9. Sona masuri rice – 1 cup
  10. Toor dal – 1/2 cup
  11. Tamarind- gooseberry sized
  12. Jaggery- lemon sized piece
  13. Onion – 1
  14. Tomato-1
  15. Beans – 5-6
  16. Carrot – 1 small
  17. Green peas – about 1/4 cup
  18. Bisi bele bath powder – about 6-7tsp
  19. Turmeric powder-1/2tsp
  20. Chilly powder – 2 tsp(as per spice level required)
  21. Salt to taste
  22. Coriander leaves
  23. Ghee -1tsp

Method of preparation-

  • First wash and soak the toor dal for about 30min. This will help in faster cooking.
  • Also soak tamarind hot water for 10min
  • Finely chop the ginger and garlic. Cut onion, tomato, beans and carrots into medium size pieces.
  • Take the pressure cooker and add the oil.
  • Once heated add jeera, mustard. Once spluttered add chana dal, ginger, garlic and fry them all well.
  • Next add red chilly cut into pieces, curry leaves and mix.
  • Then add onion and fry for 2min. Next add tomatoes and mix well
  • After that beans, carrots and green peas or any other vegetable of choice can be added.
  • Now add tamarind extract and jaggery.
  • Then add washed rice and toor dal. Mix.
  • To this add bisi bele bath powder, salt, turmeric powder, chilly powder.
  • Add water little more than immersing the mixture. More water helps in giving watery consistency as there is dal added.
  • Mix everything very well and pressure cook for 2 whistle. Let the pressure release naturally.
  • Now open the cooker and add little water. Gently mash the mixture and cook for about 5min on low flame. This helps in making the mixture thick and watery.
  • Add the chopped coriander leaves and 1tsp ghee.

Note :

  • If using dry green peas, soak it over night and cook for 10min before adding to the cooker.
  • Serve it with boondi or potato chips.

Categories
konkanirecipe Lunch phodi thali

Kadgi Phodi

Kadgi Phodi /Raw jackfruit fritters

I love raw jackfruit(kadgi) very much. I actually like it more than ripe ones. So when we get kadgi, we cut them, cook and store in refrigerator to prepare various dishes such as chakko, koddel, phodi and nonche. This was the first kadgi for this year and today was phodi day😁

Ingredients required-

  1. Red chilly – about 10
  2. Coriander seeds – 1/2tsp
  3. Garlic -10-15
  4. Salt to taste
  5. Oil – for shallow frying
  6. Rava – for coating

Method of preparation –

  • Remove the skin of raw jackfruit and cut them into thin slices. Wash them clean.
  • Next with little water cook them. You can either pressure cook or cook in a vessel. Cooking time may vary depending on the quality of the jackfruit.
  • Once cooked cool and apply little salt.
  • Prepare a masala paste by using red chilly soaked in hot water(for about 30min), coriander seeds, garlic and salt.
  • Soaking red chilly makes it easy to grind. Let the paste be thick. You can use the water from Soaking chilly while preparing paste.
  • Apply the masala paste to the kadgi slices and coat it with rava.
  • Heat the tawa and fry them on both the sides by applying little oil.
Lunch thali

Our lunch thali today. It has –

  • Boiled rice
  • Amaranthus leaves/ bhajji bendi
  • Mattu gulla puddi sagle
  • Kadgi phodi
  • Urad papad
  • Mango pickle

Categories
Breakfast chutney Dosa

Mint / Pudina Chutney

Mint / Pudina Chutney

I have always been ignorant about chutney. I used to eat dosa or idli with the curry more than with chutney. I have always passed that bowl of chutney which comes with masala dosa😁 Only after I got married I thought about chutney seriously as my husband equally admires chutney as much as dosa!

Still I was not much interested in preparing it, and once or twice got from Boon. Though it served the purpose, getting both bili chutney and kempu chutney together was a bad idea and it remained and we struggled to finish it😅

This made me think as wasting food never makes me feel good. I thought of chutney as those people in our life whom we don’t consider as important yet they are significant part of our life. Same way chutney is that small part of any breakfast spread which adds lots of flavor and taste.

This also made me realize the person who gets the grocery or cooks the food at home has lots of influence on what the family eats! Example, I like green peas more and try to add it in as many dishes. I used to rarely prepare chutney because I dint like it. These are the small things which affects overall food habits of the family. Do you agree?

Thus finally when I started preparing chutney I started liking it. After all accepting small things can make life more joyful! I prepare different chutneys now, but favorite has been Pudina Chutney. I have always wasted the pudina bunch after preparing juice, but when I started preparing this, I am utilizing the mint leaves completely.

Ingredients required:

  1. Mint / Pudina leaves – 1 cup
  2. Freshly grated coconut – 1cup
  3. Ginger – small piece
  4. Tamarind- gooseberry size
  5. Salt to taste
  6. Green chilly- 1
  7. Oil – 2tsp
  8. Mustard- 1tsp
  9. Curry leaves- 1 strand
  10. Urad dal – 1tsp
  11. Red chilly – 1

Method of preparation-

  • In a mixi jar add mint leaves, Coconut, ginger, tamarind, salt, green chilly and grind to a fine paste along with a very little water.
  • Transfer it to a bowl and add water from cleaning the mixi.
  • Adjust water as per thickness required.
  • Prepare a tadka with mustard, curry leaves, urad dal, red chilly (cut into pieces) in oil(preferably Coconut oil)
  • Add to the chutney and mix well before serving.
Categories
festivefood konkanirecipe Snacks

Poha Chivda

Poha Chivda

A favorite snack item at home which we prepare often. There is a variety of thick poha available which is best for preparing chivda. If we use other varieties it may become soft soon. The measurements i have given here are rough ones. You can always vary it as per your taste. After all it is home made we have the liberty to customize it.

Ingredients required –

  1. Thick poha – 1.5cup
  2. Oil for frying
  3. Raisins – 5tsp
  4. Coconut pieces/kattoli-5tsp
  5. Ground nut – 5tsp
  6. Cashew- 5tsp
  7. Roasted gram/Putani -5tsp
  8. Sev – 1/4 cup
  9. Oil – 2tsp
  10. Mustard seeds – 1/2tsp
  11. Curry leaves – 3strands
  12. Red chilly- 2
  13. Turmeric powder – 1tsp
  14. Dry mango powder/amchur powder- 2tsp
  15. Salt to taste
  16. Sugar powder – about 4-5tsp

Method of preparation-

  • Prepare sev as explained in the previous post and take about half cup of it
  • Heat oil and fry the poha. Add little by little and keep gas in medium flame to avoid burning
  • In the same oil also fry ground nut and coconut pieces. It is best to use dry Coconut (khobre). You can also use fresh ones but may need more frying.
  • Now take a kadai and add oil. Once hot add mustard, red chilly cut into pieces.
  • Once it splutters add cashews and Raisins. Once it is roasted add putani.
  • Add coconut pieces and ground nuts as well.
  • Now add salt, sugar powder, turmeric powder and amchur powder. You can also add chilly powder.
  • Now add poha and sev. Mix very well keeping flame minimum.
  • Cool and store in air tight container.

Note :

Alternatively we can roast the poha instead of deep frying to make it more healthy. In such case thin poha can be used.

Categories
festivefood konkanirecipe Snacks

Sev / shavo /karo

Sev or shavo or karo as we call it in konkani, is a crispy snack which can be had as it is or it can be paired with uppittu(rullav), avalakki(phovu) or used in chats or preparation of chivda. We can prepare spicy as well as non spicy version.

Sev / shavo

Ingredients required –

  1. Besan / gram flour – about 2 cups
  2. Salt to taste
  3. Asafoetida/ hing – 1/4 tsp
  4. Carom seeds – 1/2 tsp
  5. Hot oil – about 8-10 tsp
  6. Oil – for deep frying
  7. Water
  8. Chilly powder – 2-3tsp

Method of preparation-

  • Sieve the gram flour and keep.
  • Now take about half cup water and to that add salt, chilly powder and hing
  • Mix well and add the gram flour
  • Kneed it well
  • Heat the oil and add to the dough little by little while kneeding
  • Once the dough comes together and doesn’t stick to hand it is done. It may take 8-10min.
  • Finally add the carom seeds and mix
  • Take the sev mould and add a small portion of the dough
  • Heat the oil and press the mould to prepare sev
  • Take care while ending each batch of sev to prevent lump formation. Gently shake the mould so that dough doesn’t form a lump at the end of the batch
  • Deep fry it till crispy and store in air tight container

Note :

  • Adding hot oil makes the sev crispy
  • Let the dough be soft and not too hard to help in making pressing easy
  • You can skip chilly powder if don’t want spicy sev
  • Different sizes of moulds can be used to prepare khara kaddi as well.