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.
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.
Categories
Breakfast healthybreakfast konkanirecipe traditional recipe

Huggi/nucchu/kani phanna ghallele

Huggi/ kani phanna ghallele

One simple traditional breakfast recipe of our region which can be prepared under 30min with minimum ingredients yet it tastes the best. Nucchu Or kani as we call it is konkani are rice grains which are reminders during the process of separating grains from the husk. These are grains which are in pieces. So if you don’t have access to nucchu you can prepare it with usual sona masoori rice as well.

The method of preparation is simple. Key ingredients here are coconut oil and freshly grated coconut which gives all the taste to this dish. This can be a breakfast recipe or packed for lunch as well.

Ingredients required:

  1. Broken rice/nucchu – 1 cup
  2. Freshly grated coconut- 1/2 cup
  3. Coconut oil – about 3tsp
  4. Mustard-1/2 tsp
  5. Curry leaves – 1 strand
  6. Green chilli – 3
  7. Urad dal – 1/2tsp
  8. Salt to taste
  9. Water – about 1.5 -2 cup

Method of preparation:

  • Take a kadai and add the coconut oil. Once it is hot add mustard and urad dal.
  • Once mustard splutters add curry leaves and green chilli.
  • Meanwhile wash the nucchu 3 times to remove any impurities.
  • Add it to the pan and give a good mix.
  • Add water and salt. Bring it to boil. Then cook on medium flame.
  • Cook for about 10-15min till it is cooked. Do not cook till mushy.
  • Add the grated coconut, switch off the flame and keep it covered for 5min.
  • Serve hot Or pack in lunch box.
Categories
Breakfast buns healthybreakfast konkanirecipe Lunch sambar Side Dish

Buns with Sambar

Buns with Sambar

I like it when the Mangalore buns is dry and pillowy with slight sweetness from sugar and hint of sourness from mysore banana and curd. Even though baking soda is essentially added to it, if it is not in right amount buns tends to become oily and taste salty. So quality and quality of the ingredients play an important role in making the buns perfect.

And how people like to eat buns also varies. Some relish it as it is for evening snack. Some prefer chutney with buns. And others like Sambar to be paired with buns. As I write this I remember the buns and kurma from Hotel Triveni in Udupi which has been consistent in taste n texture over the time.

Few days back when mom prepared and gave me buns dough, I utilized the extra time I got in making an elaborate Sambar which makes one of the best and fulfilling combo. The Sambar recipe here is my moms recipe which I have been following and it never fails. Here is how we prepare it.

Ingredients required-

For Buns :

  1. Banana – 3-4 ( preferably mysore variety)
  2. Sugar – about 5 tsp( can increase if you like it sweet)
  3. Curd – about 10 tsp( I used nandini, if using home made it maybe slightly sour)
  4. Baking soda – 1/4tsp
  5. Salt – a pinch
  6. Maida – about 2-2.5 cup
  7. Gram flour- 3tsp
  8. Jeera – 1/2tsp
  9. Oil – for frying

For Sambar :

  1. Coriander seeds- 1tsp
  2. Jeera – 1 tsp
  3. Chana dal – 2tsp
  4. Urad dal – 2tsp
  5. Red chilly – about 5
  6. Grated Coconut – about 5 tsp
  7. Pepper – 1tsp
  8. Tamarind – gooseberry size
  9. Turmeric – 1/2tsp
  10. Hing – 1/4tsp
  11. MTR sambar powder – 2tsp
  12. Toor dal – 1/2 cup
  13. Onion – 1
  14. Tomato – 1
  15. Potato – 1
  16. Beans – about 10
  17. Carrot – 1
  18. Green chilly -3
  19. Vegetables such as ladies finger, brinjal, drumstick etc
  20. Coriander leaves
  21. Salt to taste
  22. Oil -2 tsp
  23. Mustard – 1 tsp
  24. Curry leaves- 1+1 strand

Method of preparation –

Buns :

  • In a wide vessel take the peeled banana n mash it well.
  • To this add sugar, salt, curd and baking soda. Mix well.
  • Now add the gram flour and mix.
  • Then add the maida and keep mixing till you get the dough consistency.
  • Kneed it well for about 10min to make a soft dough.
  • Finally sprinkle jeera and keep it covered over night.
  • Next morning you can see the dough will be double in size.
  • Make small balls and roll like poori by dusting maida
  • Deep fry in oil.

For Sambar :

  • Roast the coriander, jeera, urad dal, chana dal, red chilly, pepper, turmeric, hing, 1 strand curry leave with a tsp of oil.
  • Once it turns aromatic add coconut and tamarind.
  • Grind to prepare a fine paste by adding MTR sambar powder
  • Cut onion, tomato, potato, beans and carrot into big pieces. Also slit the green chilly.
  • Wash the toor dal and add to pressure cooker.
  • Also add the above cut vegetables except onion to the cooker. Add enough water n pressure cook for 3 whistle.
  • Once pressure is released open the lid, add salt and onion. Also add vegetables such as ladies finger/brinjal/drumstick.
  • Cook for about 5min and then add the prepared masala along with water to adjust the consistency.
  • Mix well and allow to boil for about 10min.
  • Prepare a tadka of mustard and curry leaves in oil or ghee and add at the end.
  • Garnish with coriander leaves.

Note :

You can skip preparing the masala and increase the quantity of sambar powder. This method above makes thick sambar which can be had as a side dish for breakfast and can be paired with rice/roti as well.

Categories
Breakfast drycurry healthybreakfast paneer Side Dish

Paneer Burji using Homemade Paneer

In last couple of weeks there were 2 instances where milk got spoilt. In the first case I made butter milk out of it. But then next week again when milk was spoilt, I had a good stock of buttermilk since we were sick n did not consume buttermilk regularly! There was about half ltr of milk and looking at the work I had, decided to throw it with heavy heart. But did not do it immediately.

After sometime when I returned to kitchen got this idea of preparing paneer from this milk. I went through couple of blogs, which spoke about making paneer from scratch. Since I was already halfway through the process and the milk was warm, took a thin cloth and strained the milk. Discarded all the water. Poured some cold water on it to remove any traces of milk that might have remained. Tied it and hung/rested for about 2hr for any water to come out. After that when I opened the knot n transfered to a bowl n refrigerared for a day. I was still in doubt about using this. Next day I could see crumbled texture and was very happy. Decided to use it in paneer burji the following morning n results were very satisfying.

Hone made Paneer

Finally I am happy for not wasting food and making best use of it n discovering something new(only to myself). If you want to know how I made burji here is the recipe.

Ingredients required:

  1. Onion – 1
  2. Tomato- 1
  3. Capsicum- 1
  4. Coriander leaves – few
  5. Green chilly- 2
  6. Oil – 3tsp
  7. Cumin- 1/4tsp
  8. Chilly powder- 1tsp
  9. Salt to taste
  10. Garam masala- 1tsp
  11. Turmeric powder- 1/2tsp
Paneer Burji

Method of preparation-

  • Firstly chop onion, tomato, capsicum into small pieces. I have taken all of them big sized ones. If you want you can use more or less
  • Also chop green chilly n coriander leaves into tiny pieces
  • Take a pan, add oil, jeera. Once spluttered add onion and fry till golden brown.
  • Next add tomatoes n continue to fry. Once tomatoes turn mushy add salt, garam masala n chilly powder, turmeric powder.
  • Fry for few min. Then add capsicum, cover n cook for 5min.
  • Once done add crumbled paneer and coriander leaves. Cook for 2min.
  • Serve with roti, dosa or rice.
Paneer burji served with chapati