Category: traditionalrecipe

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
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.