Category: Side Dish

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
Breakfast chutney Side Dish

Onion Tomato Curry

There are some food items which tastes best when someone prepares it. Even though we follow the same procedure when they prepare it, it is different. This one curry is my sisters recipe – it is a combination of bombay chutney and zunka with slight modifications. We simply call it tomato piyava randayi. We pair it with neer dosa, chapati, buns, pav etc. Basically easy gravy with great taste.

Ingredients required:

  1. Jeera – 1/4tsp
  2. Garlic – 5-6
  3. Medium onion -2
  4. Tomato – 3
  5. Green chilli – 2
  6. Coriander leaves
  7. Gram flour -4tsp
  8. Chilli powder – 1tsp
  9. Turmeric powder – 1/4tsp
  10. Oil – 4tsp
  11. Salt to taste

Method of preparation:

  • Cut the onion, tomato n green chili into small pieces
  • Take a pan add oil. Once it is hot add jeera. Let it splutter
  • Next add garlic n fry till golden. Now add finely chopped green chilli n fry well. Then add onion and fry till golden brown.
  • Then add tomatoes and cook till they turn mushy.
  • Now add salt, turmeric powder and chilli powder. Chilli powder quantity can be varied as per spicy level needed.
  • Mix everything very well till it looks like masala. Now add gram flour and fry along with the masala. This step is very important otherwise a raw taste of gram flour might come.
  • Once done add little water and dissolve the mixture. Do not add more water as it may create lumps. Once everything is dissolved add about 1.5cup water or more to get the desired consistency.
  • At this point we add 123 noodles masala to get a tangy taste. You may add pav bhaji masala, chole masala, maggi magic masala etc or completely avoid if you don’t like it.
  • Finally add chopped coriander leaves and serve hot.

Note : capsicum can also be added along with onion and tomatoes.

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
paneer Side Dish

Matar Paneer

Matar Paneer

Paneer dishes are always favorite at home. So when I decided to make something special this time decided to try my hands on matar paneer. It turned out delicious and with paneer and matar it is nutritious too. Here is how I prepared it.

Ingredients required:

  1. Onion -1
  2. Tomato – 3
  3. Ginger – small piece
  4. Garlic – 8-10 cloves
  5. Green chilli – 2
  6. Coriander leaves
  7. Fresh green peas – half cup
  8. Paneer cubes – 1 cup
  9. Milk – half cup
  10. MTR matar paneer powder
  11. Oil – 4tsp

Method of preparation:

  • First cut the onion, green chilli, ginger, garlic and coriander leaves as shown in the pic.
  • Puree the tomatoes
  • Take a kadai, add oil. Once it is hot add ginger, garlic, green chilli. You can use ginger garlic paste as well.
  • Once they are fried well, add the onion.
  • Once onion turns golden brown, add the tomato puree, little water from cleaning the mixie.
  • Mix well, bring it to boil. Then simmer the gas and cook for about 5min till it thickens.
  • Then add the salt, matar paneer masala, milk and mix very well.
  • Again cover and cook for 2-3min on medium flame till flavors are combined.
  • Now add fresh green peas, paneer cubes and mix.
  • Cook for another 2min and finally add coriander leaves.