Categories
konkanirecipe Lunch Side Dish thali

Ghar dudde Saung

Ghar dudde(bottle gourd) Saung

Bottle gourd is in season. We usually prepare halwa, payasam or a simple stir fry(upkari) using it. I was discussing with mom for some spicy curry ideas using this vegetable. She suggested this recipe. I usually do not like one dish to other but I this one tasted like alambe phanna upkari. So if you see people selling this super summer veggie on the road side, do buy and try different recipes or you can even prepare juice.

Ingredients required-

  1. Coriander seeds – 1tsp
  2. Grated coconut- a little more than 1/4th
  3. Tamarind- gooseberry sized
  4. Red chilly- 5-6
  5. Bottle gourd (ghar dudde) – 1 big cup
  6. Oil – 2tsp
  7. Garlic cloves – 10-12
  8. Onion – 1
  9. Salt to taste

Method of preparation-

  • Clean and peel the skin of bottle gourd. Also remove the skin. Cut it into tiny pieces
  • Roast the coriander seeds and red chilly with 1/2tsp oil
  • After cooling grind the coriander seeds, red chilly, tamarind and grated coconut into a fine masala paste
  • Take a pan and add the oil. Add the crushed garlic after removing skin.
  • Fry it till golden. Then add onion and fry well.
  • Once onion is fried add bottle gourd. Mix it well and add very little water. Cover and cook it for about 10min or till bottle gourd is cooked. Don’t cook it till mushy.
  • Now add the masala and salt to taste. You can also add the water from cleaning mixie.
  • Mix well and cook for about 10min.
Categories
Breakfast pulav

Vermecili Pulav

Vermecili Pulav

One of the quick breakfast dish which I make often. I use roasted vermecili which saves the roasting time. If you are using non roasted vermecili, please add 2tsp oil or ghee and roast it on medium flame for about 5min and keep aside. This can be packed in lunch box as well. Only precaution to be taken is while adding water to avoid it from becoming sticky.

Ingredients required-

  1. Oil- 3tsp
  2. Ginger- small piece
  3. Garlic-8-10 pods
  4. Onion- 1big
  5. Vegetables (beans, carrots, baby corn, capsicum, green peas etc) – 1 cup
  6. Vermecili 1.5 cup
  7. Water
  8. Salt to taste
  9. Turmeric powder- 1/2tsp
  10. Chilly powder- about 2tsp
  11. Garam masala – 2 tsp
  12. Coriander leaves
  13. Green chilly- 2

Method of preparation-

  • Firstly chop onion and other vegetables such as beans, carrots, baby corn, Cauliflower, capsicum. You can add as per availability. Make sure to chop them into tiny pieces.
  • Now take a pan and add finely chopped ginger and garlic
  • Fry them for a while and then add onion.
  • Once it turns golden, add chopped green chilly.
  • Next add the veggies and add 1/4 cup water. Cover and cook for 3-4min.
  • Open and add the vermecili and mix well. Add the salt, chilly powder, turmeric powder and garam masala.
  • Mix well and add water just to immerse everything. Don’t add more water.
  • Cover and cook for 5min. Open and mix well
  • Add coriander leaves. Keep it aside for sometime and then serve to avoid vermecili from breaking.
Categories
Lunch thali

Curd Rice

Curd rice

One of the comfort foods that has been one of my regular item for husband’s tiffin box along with roasted chilly papad(happolu). Very good option to prepare in jiffy or if you have leftover rice(for tiffin i prepare rice freshly, haven’t tried leftover rice) or just want to have something light for lunch/dinner to fix the digestion.

Ingredients required-

  1. Cooked and cooled rice – 2cups
  2. Onion – 1 medium
  3. Tomato- 1 medium
  4. Green chilly- 1
  5. Oil – 1tsp
  6. Mustard- 1tsp
  7. Urad dal – 1.5tsp
  8. Curry leaves – 1 strand
  9. Salt to taste
  10. Red chilly – 1
  11. Curd – 1/2 litre

Method of preparation-

  • Chop the onion, tomato and green chilly
  • To this add salt to taste and curd. Add little water
  • Mix well and add the cooked rice
  • Prepare a tadka of mustard, urad dal, red chilly, curry leaves in oil
  • Add this tadka and give a good mix
  • Keep aside for about 30min and then enjoy with pickle or roasted papad.
Categories
konkanirecipe Lunch phodi Side Dish Snacks streetfood

Cabbage Ambado

Cabbage ambado / pakoda

There are different ways in which cabbage ambado is prepared. In one of the method rice is soaked and ground with toor dal and it requires bit of a planning. But if you want to prepare it instantly then you can follow this method. The food carts also use same method to prepare these mouth watering ambades.

Ingredients required-

  1. Finely chopped Cabbage -1 cup
  2. Bombay rava – 1/2 cup
  3. Besan/gram flour- 3-4tsp
  4. Coriander seeds – 1tsp
  5. Chilly powder – 2-3tsp
  6. Salt to taste
  7. Hing- 1tsp
  8. Green chilly – 1
  9. Water
  10. Oil for frying

Method of preparation-

  • Firstly chop the cabbage and also green chilly into tiny pieces
  • Crush the coriander seeds and add to the cabbage
  • Now add salt and chilly powder, hing powder and mix everything well. Allow it to rest for sometime so that cabbage softens.
  • Then add gram flour and rava. You can add more rava if cabbage turns more watery.
  • Adjust it till you can form small tikkis. You can add very little water if mixture turns too dry.
  • Now heat the oil and deep fry them. Better to fry on medium heat so that it is uniformly cooked and does not burn from outside.
  • You can serve it for lunch/dinner or as evening snacks.

Categories
Breakfast Dosa fermentation festivefood konkanirecipe sweets

Godi Surnali

Godi(sweet) Surnali

This dosa is liked by many because it is sweet and usually had hot with a dollop of butter on top. I like it for its rich yellow color and the porous texture. This is mostly prepared on the Uthana dwadashi which is also the day of Tulasi Pooja. My way of preparing this dosa is as below.

Ingredients required-

  1. Dosa rice – 1 cup
  2. Poha – 1/2 cup
  3. Jaggery – 1/3 cup
  4. Salt – 1/4 tsp
  5. Turmeric powder- 1/2 tsp
  6. Fenugreek seeds – 1/4tsp
  7. Oil – for frying

Method of preparation-

  • Soak the dosa rice for about 3-4hrs along with Fenugreek (methi) seeds
  • Wash and clean this and grind to a fine paste.
  • Now rinse the poha(i have used thin poha) and grind along with jaggery.
  • Mix everything and keep overnight for fermentation
  • Next morning add salt and turmeric powder and mix well.
  • Spread a thick layer of batter on a hot tawa and add oil .
  • Cook it on medium flame. Since it is a thick porous dosa we don’t flip it. It is cooked from one side only.

Also please refer this recipe for Kirlele Mooga Ghashi(sprouted moong ghashi) which is prepared on Tulsi Pooja day.