Category: konkanirecipe

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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
konkanirecipe Lunch seasonal Side Dish traditional recipe traditionalrecipe

Ambade(hog plum) Gojju

Ambade(hog plum) gojju

Ambado/hog plum/amate kaayi is mostly foraged seasonal souring agent which is widely used in ghashi, sukke, gajbaje, bharshi upkari etc. Tender hog plums are called ambadi and used in making pickles. The raw hog plums are brined and used in curries and gojju just like brined mango.

So if you find them in plenty next time after using in the curries do not waste them. Clean them well. Dry and then cook in water till the outer skin becomes soft. Cool them completely and then preserve in salt water for future use.

We had brined some ambado which were plucked and then prepare this gojju which hardly takes 10min. It makes a delicious side dish and a perfect combo for pej/ganji. Below is the simple procedure if you have brined hog plums.

Ingredients required:

  1. Brined hog plums – 4
  2. Green chilly – 4-5
  3. Grated coconut – about 5 spoon
  4. Garlic cloves -7-8
  5. Salt to taste

Method of preparation:

  • Remove the skin of the garlic cloves
  • In a mixie take green chilly, grated coconut , garlic cloves and salt
  • Grind it to coarse paste with little water
  • Gently wash the hog plums
  • Transfer the ground paste to a bowl, squeeze the hog plums in this till it’s flesh is well mixed with the paste.
  • You can keep the seed or discard it.
Categories
konkanirecipe Lunch seasonal traditional recipe traditionalrecipe

Humman

Humman

A traditional recipe which is prepared only with potatoes on a normal day and prepared with tender cashew(bibbo) on special occasions. When bibbo is not in season, dry cashew can also be used. A simple no fuss dish which tastes amazing and has a special place in function food as well typically paired with shevei(string hoppers) which is one of the best combos. This dish does not make use of onion or garlic and no tadka too! The Creaminess of coconut, richness of cashews and mild sweetness of potatoes (probably I should call it potatoness 😄 as most people love the taste n no different explanation needed!) Makes this dish unique and favorite of many.

Below is the simple method of preparation:

Ingredients required:

  1. Medium size potato – 1
  2. Cashews – 20-25
  3. Grated coconut – half
  4. Red chilli – 6
  5. Tamarind – gooseberry size
  6. Hing – pinch
  7. Salt
  8. Coconut oil – 1tsp

Method of preparation:

  • Peel the skin of the potato and cut it into small cubes
  • Wash the potato and add it to a vessel along with the cashews.
  • Add little water to this and bring to boil. Then continue to cook on medium flame till potato turns soft. Do not overcook to make it mushy.
  • Now prepare a masala with grated coconut, fried red chilli and tamarind.
  • Grind to a fine paste by adding little water
  • Once potatoes and cashews are cooked, add the masala and the water from cleaning the mixie.
  • Let the curry be medium thick. Do not add much water.
  • Add salt and slow cook till the raw smell of the masala goes away.
  • Take 2 tsp water add hing to it and prepare hing water(hinga udda). Best to use compound hing but you can use the powder as well.
  • Add this hing, a tsp of coconut water and mix well.
  • Switch off the flame. Enjoy hot with shevei Or rice.
Categories
Breakfast healthybreakfast konkanirecipe traditional recipe

Huggi/nucchu/kani phanna ghallele

Huggi/ kani phanna ghallele

One simple traditional breakfast recipe of our region which can be prepared under 30min with minimum ingredients yet it tastes the best. Nucchu Or kani as we call it is konkani are rice grains which are reminders during the process of separating grains from the husk. These are grains which are in pieces. So if you don’t have access to nucchu you can prepare it with usual sona masoori rice as well.

The method of preparation is simple. Key ingredients here are coconut oil and freshly grated coconut which gives all the taste to this dish. This can be a breakfast recipe or packed for lunch as well.

Ingredients required:

  1. Broken rice/nucchu – 1 cup
  2. Freshly grated coconut- 1/2 cup
  3. Coconut oil – about 3tsp
  4. Mustard-1/2 tsp
  5. Curry leaves – 1 strand
  6. Green chilli – 3
  7. Urad dal – 1/2tsp
  8. Salt to taste
  9. Water – about 1.5 -2 cup

Method of preparation:

  • Take a kadai and add the coconut oil. Once it is hot add mustard and urad dal.
  • Once mustard splutters add curry leaves and green chilli.
  • Meanwhile wash the nucchu 3 times to remove any impurities.
  • Add it to the pan and give a good mix.
  • Add water and salt. Bring it to boil. Then cook on medium flame.
  • Cook for about 10-15min till it is cooked. Do not cook till mushy.
  • Add the grated coconut, switch off the flame and keep it covered for 5min.
  • Serve hot Or pack in lunch box.
Categories
Breakfast buns healthybreakfast konkanirecipe Lunch sambar Side Dish

Buns with Sambar

Buns with Sambar

I like it when the Mangalore buns is dry and pillowy with slight sweetness from sugar and hint of sourness from mysore banana and curd. Even though baking soda is essentially added to it, if it is not in right amount buns tends to become oily and taste salty. So quality and quality of the ingredients play an important role in making the buns perfect.

And how people like to eat buns also varies. Some relish it as it is for evening snack. Some prefer chutney with buns. And others like Sambar to be paired with buns. As I write this I remember the buns and kurma from Hotel Triveni in Udupi which has been consistent in taste n texture over the time.

Few days back when mom prepared and gave me buns dough, I utilized the extra time I got in making an elaborate Sambar which makes one of the best and fulfilling combo. The Sambar recipe here is my moms recipe which I have been following and it never fails. Here is how we prepare it.

Ingredients required-

For Buns :

  1. Banana – 3-4 ( preferably mysore variety)
  2. Sugar – about 5 tsp( can increase if you like it sweet)
  3. Curd – about 10 tsp( I used nandini, if using home made it maybe slightly sour)
  4. Baking soda – 1/4tsp
  5. Salt – a pinch
  6. Maida – about 2-2.5 cup
  7. Gram flour- 3tsp
  8. Jeera – 1/2tsp
  9. Oil – for frying

For Sambar :

  1. Coriander seeds- 1tsp
  2. Jeera – 1 tsp
  3. Chana dal – 2tsp
  4. Urad dal – 2tsp
  5. Red chilly – about 5
  6. Grated Coconut – about 5 tsp
  7. Pepper – 1tsp
  8. Tamarind – gooseberry size
  9. Turmeric – 1/2tsp
  10. Hing – 1/4tsp
  11. MTR sambar powder – 2tsp
  12. Toor dal – 1/2 cup
  13. Onion – 1
  14. Tomato – 1
  15. Potato – 1
  16. Beans – about 10
  17. Carrot – 1
  18. Green chilly -3
  19. Vegetables such as ladies finger, brinjal, drumstick etc
  20. Coriander leaves
  21. Salt to taste
  22. Oil -2 tsp
  23. Mustard – 1 tsp
  24. Curry leaves- 1+1 strand

Method of preparation –

Buns :

  • In a wide vessel take the peeled banana n mash it well.
  • To this add sugar, salt, curd and baking soda. Mix well.
  • Now add the gram flour and mix.
  • Then add the maida and keep mixing till you get the dough consistency.
  • Kneed it well for about 10min to make a soft dough.
  • Finally sprinkle jeera and keep it covered over night.
  • Next morning you can see the dough will be double in size.
  • Make small balls and roll like poori by dusting maida
  • Deep fry in oil.

For Sambar :

  • Roast the coriander, jeera, urad dal, chana dal, red chilly, pepper, turmeric, hing, 1 strand curry leave with a tsp of oil.
  • Once it turns aromatic add coconut and tamarind.
  • Grind to prepare a fine paste by adding MTR sambar powder
  • Cut onion, tomato, potato, beans and carrot into big pieces. Also slit the green chilly.
  • Wash the toor dal and add to pressure cooker.
  • Also add the above cut vegetables except onion to the cooker. Add enough water n pressure cook for 3 whistle.
  • Once pressure is released open the lid, add salt and onion. Also add vegetables such as ladies finger/brinjal/drumstick.
  • Cook for about 5min and then add the prepared masala along with water to adjust the consistency.
  • Mix well and allow to boil for about 10min.
  • Prepare a tadka of mustard and curry leaves in oil or ghee and add at the end.
  • Garnish with coriander leaves.

Note :

You can skip preparing the masala and increase the quantity of sambar powder. This method above makes thick sambar which can be had as a side dish for breakfast and can be paired with rice/roti as well.