Category: Lunch

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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
festivefood Lunch

Kirlel Mooga / Sprouted Green Gram Ghashi

Sprouted Greengram Ghashi(With hogplums and kook)

Kirlel Mooga Ghashi is prepared on the day of Utthana Dwadashi which is also celebrated as Tulasi Pooja in the GSB Konkani Community households. After day long fasting on Ekadashi, most people prepare Godi Surnali and Ekpani Chutney for the breakfast and Kirlele Mooga Ghashi for lunch. Sprouted Moong has amazing health benefits also once a priest also told us it symbolizes growth when they sprout. So we keep using them in preparation of Usli or salads.

Along with Moong we have to add a root/tuber vegetable such as Yam(Surnu) or kook. In this recipe we have used Kook. Also if we can using souring agents such as Hogplums(ambado) or bimbuli depending on season and availability. If those are not available we can add a small piece of tamarind.

Ingredients required –

  1. Green gram – 250grms(1pav)
  2. Coconut – 1 medium size
  3. Red chilly – 5-6
  4. Tamarind/Hogplums/Bimbul
  5. Yam or Kook
  6. Salt to taste
  7. Mustrad
  8. Curry leaves
  9. Oil – 2tsp

Method of preparation –

Mooga Ghashi with Yam(Surnu)
  • As a first step soak the greengram in water 2 nights before the day you want to prepare this curry.
  • Next morning drain the water and you can either tie the moong in a cloth or just cover and keep.
  • By night it will start sprouting. Night again add water and keep.
  • Next day morning drain the water and it is ready to use. This may vary with weather and season.
  • Next clean and make pieces of Yam or kook which will be added as ‘Bharshi’ (the other item which is added with sprouts)
  • Now add moong as well as yam/kook to the vessel and add water, allow them to cook well.
  • Meantime prepare a masala with grated coconut and red chilly, if hogplums or bimbul is not added add a piece of tamarind.
  • Once moong is cooked add salt to taste and mix once
  • Next add the masala and required water.
  • Finally add a tadka of mustard and curry leaves in cooking oil.

Also please refer Godi Surnali recipe.

    Categories
    Lunch

    Garlic and Pepper Rasam

    Garlic and Pepper Rasam

    I am a fan of watery yet flavourful rasams, typically prepared at temple. We prepare tomato rasam frequently at home. But when I want to have something different or there is a gloomy weather or I want to fix digestion, I instantly think of this rasam. Its a easy and quick recipe.

    The ingredients required are-

    1. Pepper – 1/2 tsp
    2. Cumin (jeera) – 1/2 tsp
    3. Garlic – 8-10 pods
    4. Red chilly- 3
    5. Turmeric – 1/4tsp
    6. Hing – a pinch
    7. Oil – 2tsp
    8. Mustard- 1/2tsp
    9. Curry leaves – 1 strand
    10. Tamarind- small lemon sized
    11. Tomato- 1
    12. Salt to taste
    13. Jaggery – 2tsp
    14. Coriander leaves

    Method of preparation-

    • Soak the tamarind in a small bowl of hot water.
    • Finely chop the tomato into pieces
    • Take a pan and dry roast the pepper, cumin, red chilly and garlic pods
    • Once cooled grind them to a coarse powder
    • Take a pan, add 2tsp oil, mustard and curry leaves
    • Once mustard is spluttered add the turmeric and hing.
    • Now add the ground mixture and mix well.
    • Add the tamarind extract and tomato and mix well till it starts boiling and tomato turns mushy.
    • Now add required amount of water as per the consistency required. 2-3 glass water should be fine.
    • Now add salt to taste and jaggery and cook well.
    • Finally add coriander leaves.
    Categories
    Breakfast Lunch OnePot

    Rice and Moong Dal Chitranna

    Rice and Moongdal Chitranna

    Tired of adding masalas to your rice preparation? Want a easy dish which can be #breakfast as well as #lunchbox ready? Give a try, this simple yet flavourful rice preparation is less known but surely going to impress you!

    There are a number of ways in which #chitranna is made. Usually people hate it as it is most commonly made. But this one my mom makes and there are no haters so far at #home 🙂

    Ingredients –

    1. Rice -1/2 cup
    2. Moong Dal – 1/2 cup
    3. Oil – 3tsp
    4. Mustard – 1/2tsp
    5. Jeera – 1/4tsp
    6. Curry Leaves – 1strand
    7. Ginger – small piece
    8. Green chilly -3
    9. Turmeric – 1/2tsp
    10. Salt
    11. Freshly Grated coconut- about 5tsp
    12. Lemon

    Method of preparation –

    1. Wash 1/2 cup rice(I used sona masuri) and half cup moong dal.
    2. Take a pan add 3tsp oil. Add mustard seeds and 1/4tsp jeera. Once spluttered and curry leaves, a small piece of finely chopped ginger and 3 finely cut green chilli. Add 1/2tsp turmeric.
    3. Then add rice and dal. Mix everything well.
    4. Add sufficient water to cook the mixture(3/4th of the pan). It will take 15-20min to cook. Keep the gas on medium flame and also add salt to taste. Once it is cooked completely top it with freshly grated coconut.
    5. While serving add lemon juice and enjoy.

    Categories
    Lunch Side Dish

    Gulla(brinjal) Puddi Sagle

    Gulla Puddi Sagle

    A powdered(puddi) masala is filled in whole(sagle) brinjal. Hence the name. It is usually prepared using mattu gulla(a famous variety of Brinjal available in coastal Karnataka region). Now it is not in the season so we prepared using purple brinjal.

    Ingredients –

    1. Brinjal – 6-8
    2. Urad Dal – 2tsp + 1tsp
    3. Coriander seeds – 2tsp
    4. Coconut – half
    5. Tamarind – gooseberry sized piece
    6. Red chilly -6-7
    7. Salt – to taste
    8. Jaggery – lemon sized piece
    9. Oil – 3tsp
    10. Mustard seeds – 1tsp
    11. curry leaves
    12. Water – as required

    Steps to prepare are as below-

    •  Make horizontal and vertical cuts in the brinjal to make cavities to fill the masala. Keep them in water for sometime.
    •  Meanwhile roast 2tsp urad dal and 2tsp coriander seeds with little oil till aromatic.
    •  Next grind them with grated coconut(half), small piece of tamarind and red chilly(6-7). Add salt to taste and a piece of jaggery. Grind with minimum water.
    •  Now remove brinjal from water. Fill this masala in the cavities.
    •  In the pan take 3tsp oil. Add urad dal, mustard seeds and curry leaves to prepare a tampering.
    •  Keep these stuffed brinjal in the pan. Can add little water from cleaning mixie. This is optional. Since brinjal is kept in water, it will cook even without adding water.