Category: traditionalrecipe

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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
festivefood Snacks traditionalrecipe

Sabudana Vada

Sabudana Vada

One of the popular dish which is prepared during fasting. When mom mentioned about tasting it somewhere I vaguely remembered consuming it and it’s taste. Decided to give it a try. When I saw the ingredients list it felt more of a feasting dish than fasting dish 😅 definitely a lip smacking and easy recipe but not very healthy one! I refered a lot of recipes online and prepared it within the available time ingredients. I feel the quality of sabudana also affects the texture of vadas. Once I got a variety of sabudana which turned soggy n sticky as I soaked it. This one we got from dmart it retained the pearl texture as it swell during soaking. So take care of this point if you will be trying it for the first time like me😁

Ingredients required :

Sabhdana – about 1 cup

  1. Sabudana – about 1 cup
  2. Boiled potatoes – 4 (medium size)
  3. Jeera – 1tsp
  4. Green chilli – 3-4(depending on spicy level required)
  5. Ginger – a small piece
  6. Coriander leaves
  7. Salt to taste
  8. Oil for deep frying

Method of preparation :

  • Soak the sabudana for about 2hrs. You can soak it for about 4hrs but I felt it had become soft enough to use in 2hrs so went ahead.
  • Also boil, peel and mash the potatoes
  • Drain all the water from sabudana and keep it aside
  • Cut ginger, green chilli and coriander leaves into small pieces.
  • Now take a mixing bowl. Add the sabudana, mashed potatoes, ginger, green chilli, coriander leaves, salt.
  • Mix well until everything is combined well and vadas can be made from it.
  • We have to use just enough potatoes to bind everything together.
  • Now make small vadas from the mixture
  • Meanwhile heat the oil. Once it is hot, deep fry the vadas on medium flame.
  • Fry till they turn golden brown.
  • Serve them hot with coriander chutney or tomato sauce.

Notes :

  • We can use fried, peeled and crushed peanuts for extra crunch.
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.