Category: Lunch

Categories
festivefood konkanirecipe Lunch traditional recipe traditionalrecipe

Ambade Menaskayi

I had never prepared menaskayi before as my sister prepares it very well. Now that we have started getting fully grown hogplums(ambado) and one dish we prepare every year with it is menaskayi. Since my sister had a leg injury and could not move and wanted to prepare and relish this dish we decided to work together on it.

Ingredients required for menaskayi

Even though procedure is lengthg it was a nice experience to cook and casually chat with sister about things around us.. It used to be a every day affair before and now rare and more special!

Listing below step by step procedure to prepare menaskayi

Ingredients required

  1. Hogplums -10
  2. Urad dal – 5tsp
  3. Black til – 5tsp
  4. Methi seeds- 1/2tsp
  5. Tamarind – gooseberry side
  6. Red chilly – around 10
  7. Grated Coconut – 1/2 coconut
  8. Jaggery – 2 small piece (as shown the pic above, can vary based on sweetness preferred)
  9. Curry leaves – 2 strands
  10. For tadka
    • Red chilly – 1(for tadka)
    • Urad dal – 1/2tsp(for tadka)
    • Coconut Oil – 2tsp
    • Mustard seeds- 1/2tsp
    • Curry leaves – 1 strand
Ambade Menaskayi

Steps are as below. Please follow the order while grinding masala which is important.

  • First clean the hogplums and then roughly crush them
  • Also soak the tamarind in warm water
  • Now take a frying pan and dry roast black til(seseme), urad dal and methi seeds one by one
  • Next add very little oil and roast the red chilli
  • Then add grated coconut and curry leaves and roast on low flame till aromatic
  • Now cool all the roasted items completely.  Extract juice from tamarind.
  • Now in the same pan add hogplums and little water and let it cook for 5-10min
  • Meanwhile grind the masala – coconut, red chilly, curry leaves and tamarind pulp which remains after extracting juice
  • Once these items are ground to fine paste add urad dal and grind again. Next add methi and grind.
  • Finally add black til and grind.
  • Now once hogplums are cooked add salt and jaggery and let it cook.
  • Once jaggery melts and syrup thickens add the ground masala
  • Let it cook well for about 10min
  • Once done add a tampering of the items mentioned above under heading tadka

Menaskayi can be refrigerated for 4-5 days. Usually prepared in functions – tastes best with daali toy.

Categories
konkanirecipe Lunch Side Dish traditionalrecipe

Batate Piyava Saung

This side dish is simple to prepare yet flavorful due to the addition of chilli powder and tamarind. Tastes best with daalitoy and can be paired with dosa or chapati too. Also can be had with rice and curd as a comfort food. Below is method of preparation

Ingredients required :

  1. Mustard seeds – 1/2tsp
  2. Coconut oil – 2 tsp
  3. Curry leaves – 1 strand
  4. Chilli powder – 1 tsp(as per spice tolerance)
  5. Tamarind – lemon sized
  6. Boiled potatoes – 3 medium sized
  7. Onion – 2 medium sized
  8. Salt to taste
  9. Asafoetida – a pinch
  10. Turmeric powder – 1/4 tsp

Method of preparation :

  • First boil the potatoes. Do not cook them too much. Let it be firm. After cooling them peel and cut them into big cubes
  • Soak the tamarind for 10-15min
  • Cut the onions lengthwise. I prefer cutting them into bug pieces for this curry.
  • Take a kadai. Add oil. Splutter mustard, add curry leaves
  • Add onions and fry them till they are translucent.
  • Now squeeze the tamarind and collect the pulp. To this pulp add salt, chilli powder, asafoetida and turmeric powder. Mix everything well.
  • Now pour this mixture into the pan and give it a good mix.
  • After it boils add the cubed potatoes. Mix well
  • Cover and cook on medium flame for 3-5min until it is combined well.

Notes :

  • You can use red chilli and add half tsp coriander seeds along with tamarind and grind it to prepare masala
  • Water can be added if you do not want a dry curry
Categories
chutney Lunch Side Dish

Tomato gojju

Tomato gojju

With the frequently changing weather and increasing heat it is becoming difficult to consume spicy food and curries with lots of masala. We mostly crave for simple pej/ganji/congee with pickles or chutney or some gojju which are light on stomach and easy to digest. Also easy to prepare. So when I was thinking about a side dish for lunch remembered this humble tomato gojju which we had not prepared since long time. I recently learnt that tomato is called as ಗೂದೆ ಹಣ್ಣು in kannada but all my life I have been thinking it is called tomato in kannada. Let me know if you know any other name for tomato 🙂

This gojju is simple to prepare and method of preparation is given below.

Ingredients required :

  1. Tomato – 2
  2. Green chili -2
  3. Grated coconut – 3tsp
  4. Hing – a pinch
  5. Coconut oil – 1tsp
  6. Salt to taste

Method of preparation :

  • Make vertical cuts on the tomato and add it to a vessels along with chilli. Better to take a wide vessel and add water till everything is immersed
  • Cook them until tomatoes turn soft.
  • Remove from the gas and then you can remove the skin of the tomato or if you like can keep as well.
  • Now you can mash the tomato n chilli with hand or grind it in a mixie to a coarse mixture.
  • Transfer it into a bowl, add freshly grated coconut, salt, hing and coconut oil
  • Tomato gojju is ready to serve

Notes :

  • Better take tomatoes of same size, they will cook at once
  • You can add more chilli if you can tolerate spicy food or pairing it with some other dish
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.