Categories
Breakfast Dosa healthybreakfast konkanirecipe

Overripe banana Rotti

Banana Rotti

Whenever we have overripe bananas the first choice in any house of Udupi/Mangalore is buns. But if you want to utilize these bananas in a healthy way this recipe may help. It is a instant recipe, can be packed in the tiffin box as well and I am sure kids will love the crispy and soft, sweet rotti. I thought it is something new when I made this rotti and told my mom. But she said she already knows it 😁 The smell of banana and jaggery cooked on low flame is a bonus 🤗

Ingredients required-

  1. Over ripe banana- 5(small, i took devabale)
  2. Grated coconut- 1/4 cup
  3. Jaggery – small piece (can increase if required)
  4. Salt to taste
  5. Bombay rawa – 1 cup (may vary based on consistency)
  6. Oil – for frying

Method of preparation-

  • Remove the skin of the banana and mash them well.
  • Add salt, grated jaggery(or jaggery powder), grated coconut and mix well.
  • The mixture will release water and now add the rawa and mix very well.
  • Keep aside for sometime say 15min.
  • Heath the tawa, dip the hand in water and take a portion of the mixture.
  • Spread it on the tawa with wet hand, this will help in spreading it fast and doesn’t stick to hand.
  • Add oil and cook on low flame. This takes time to cook, about 10-15min per rotti.
  • Serve hot with butter or chutney

Note –

  • You can peel the skin of the overripe banana and freeze to use in this dosa
  • You can also add finely chopped green chilly and ginger pieces to this dosa.
Categories
ghashi konkanirecipe Lunch seasonal wildmango

Ambe (Wild Mango) Ghashi

Ambe (wild mango) Ghashi

When the wild mango season comes to end, it is better to cook them and eat as with rains sometimes they tend to spoil soon and it can affect health too. We tried this ghashi which is my moms favorite. This is a curry which can be had as a side dish or along with rice as well. Sweet and sour wild mangoes are best for this preparation.

Ingredients required-

  1. Wild mangoes – 5
  2. Coriander seeds – 3tsp
  3. Urad dal – 3tsp+1tsp
  4. Grated coconut – half
  5. Red chilly- 7-8
  6. Salt to taste
  7. Oil-2tsp
  8. Mustard- 1tsp
  9. Curry leaves – 1 strand
  10. Jaggery- gooseberry size

Method of preparation-

  • Clean the mangoes and make 2 cuts on them as shown in the picture. This is to help the masala to enter into the mango while cooking.
  • Take a vessel and keep the mangoes for cooking by adding little water.
  • Once the mangoes are half cooked add jaggery and salt.
  • Now roast the coriander seeds, urad dal till aromatic with little oil. If you don’t have roasted red chilies add the along.
  • Once they are cooled, grind with coconut to a fine masala paste.
  • Once the mangoes are cooked add the masala and mix well.
  • Continue cooking till raw smell of masala goes.
  • Finally add a tadka of mustard, curry leaves, urad dal in oil.
Categories
konkanirecipe Lunch pickle Side Dish

Karate God Nonche(Bittergourd sweet pickle)

Karate God nonche (Bittergourd sweet pickle)

A pickle which has sweet, salt, bitterness, sourness, crunchiness combined together. A very good way to include Bittergourd even if you don’t like it much. This one is my husband’s favorite as it is prepared in temple for samaradhan. This is the 2nd time I prepared it and throughout the process I was amazed to observe how every taste combines with other and becomes one to be this wonderful dish! Below is the recipe of this pickle.

Ingredients required-

  1. Bittergourd- 2 (small)
  2. Jaggery- 1/2 cup
  3. Tamarind- lemon sized
  4. Coriander seeds – 2tsp
  5. Urad dal – 2tsp+1tsp
  6. Methi seeds- 1/2tsp
  7. Red chilly- 5-6
  8. Salt to taste
  9. Oil- 3tsp
  10. Mustard seeds-1tsp
  11. Curry leaves-1 strand

Method of preparation-

  • Wash the Bittergourd and cut it into tiny pieces
  • Cook it in a pan with very little water till it turns soft
  • Now add the jaggery and continue to cook. Cook 9n medium flame till jaggery melts and starts thickening.
  • Now extract the tamarind juice by adding very little water and add it to the pan.
  • Continue cooking till raw smell of tamarind vanishes.
  • I had roasted coriander seeds, urad dal and methi seeds with little oil in the beggining itself in the same pan before cooking the Bittergourd.
  • Now to the cooled mixture add roasted red chilles or you can simply add them at the end while roasting other things if you don’t have roasted chilly.
  • Powder them all in a mixie jar. Let it be fine powder.
  • Now add this powder and salt to taste to the Bittergourd mixture.
  • Mix everything very well and cook for 2-3min more. Make sure to have flame on medium throughout the process.
  • Cool and store it in air tight container for couple of days.
Categories
biryani Lunch OnePot

Raw Jackfruit(Kadgi) Biryani

Raw Jackfruit Biryani

Prepared all the standard curries- ghashi, koddel, chakko, phodi etc using the plenty of jackfruit available this year! I had cut one jackfruit used some and remaining portion had cut into pieces, cooked and kept in the fridge. Wanted to try something new and came across this biryani which I had seen in some restaurant menus but never tried. Raw jackfruit is called vegetarian’s chicken so I imagined it might give similar texture. I decided to try it out in my own way after referring several recipes. It did taste yumm probably waking up late and cooking in hurry added its extra ‘magic of urgency’ to it. Here is how I made it.

Ingredients required-

  1. Jackfruit pieces- 1 big bowl
  2. Curd – about 10tsp
  3. Salt – about 1tsp for marination + 1.5tsp
  4. Chilly powder- 2.5tsp(can vary based on spice level required)
  5. Biryani masala – I took MTR Biryani masala 10rs pack which is 15g
  6. Turmeric powder-1tsp
  7. Oil- 4tsp
  8. Ghee – 2tsp
  9. Jeera – 1/2tsp
  10. Onion – 2
  11. Tomato- 1
  12. Ginger- small piece
  13. Garlic- about 10pods
  14. Basmati rice – 1cup
  15. Coriander leaves

Method of preparation-

  • First clean and remove skin of raw jackfruit, cut it into pieces and cook it in a vessel. Preferably do it in advance.
  • Put curd, 1tsp Salt, 1/2tsp turmeric, 1tsp chilly powder, half pack of biryani masala and mix well.
  • Now add the jackfruit pieces and mix well. Keep aside for 30min.
  • Cut 1 onion into small pieces and fry it till brown with 2tsp oil in a pan. Keep aside.
  • Take the cooker, add oil and ghee. Add jeera and finely chopped ginger and garlic.
  • Fry for a while. Now add onion cut into big pieces.
  • Then add tomato cut into big pieces. Mix well
  • Now add the marinated jackfruit pieces.
  • Wash and clean basmati rice and add to the cooker, no soaking required.
  • Add 1/2tsp turmeric powder, salt, 1.5tsp Chilly powder, remaining biryani masala. Give it a good mix
  • Pressure cook for 2 whistles.
  • Finally top with onion pieces and chopped coriander leaves. You can add roasted cashews as well.
Categories
Breakfast healthybreakfast konkanirecipe

Kirlele Mooga(Sprouted Moong) Usli

Kirlele Mooga( Sprouted Moong) Usli

This one is a traditional breakfast recipe of Udupi/Mangalore region. Sprouted moong usli is paired with poha and it makes a filling breakfast during any function.

The Sprouted moong is a natural coolant for this scorching summer also it is loaded with nutrients, good for weight management, diabetes and blood pressure management.

Also you can store the water used for boiling the moong and prepare saaru using the same.

Ingredients required-

  1. Green gram- 1 cup
  2. Green chilly-4-5
  3. Mustard- 1tsp
  4. Curry leaves – 1strand
  5. Jaggery- lemon sized piece
  6. Grated coconut- 5 tsp
  7. Salt to taste
  8. Oil – 2tsp
  9. Red chilly – 1
  10. Hing – a pinch
  11. Onion- 1 medium

Method of preparation-

  • I usually soak the moong in the morning
  • In the night I drain the water and keep it covered
  • Next day In the morning moong will sprout
  • Then add about 3 cups of water and cook it. If you want the usli to be mushy cook in pressure cooker for 1 whistle. Else cook in a vessel for 10-15min till it turns soft
  • Once done drain the water and keep aside
  • Now take a kadai and add oil. Prepare tadka by adding mustard, curry leaves, red chilly.
  • Then add onion and fry for 2min. Next add cut green chillies.
  • Next add grated coconut, salt and jaggery and hing. Adding jaggery is optional.
  • Finally add the green gram and mix well. Simmer the gas and cook for 2min.

Note –

  • The water from cooking the moong can be used in making saaru by adding salt and green chilly. Add a tadka of garlic in oil.
  • Also if you are preparing for fasting days skip the onion
  • The usli can be prepared without sprouting the green gram as well.