Tag: festive food

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
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
chattambade konkanirecipe Snacks streetfood

Chattambade

Chattambade

Today there was a discussion about chattambade from a gaadi near my office at home. It used to stay fresh and crispy for hours. Then suddenly we decided to prepare it and quickly chattambade happened with no preparation and it tasted best.

There have been failed attempts of this snack when we either added more water while grinding or Ground it more. So have to be careful while grinding chana dal and rest of the steps are simple.

Ingredients required-

  1. Chana dal – 1 cup
  2. Coconut pieces – 4-5tsp(preferably copra)
  3. Curry leaves – 4-5 strands
  4. Ginger- small piece
  5. Green chilly- 5-6
  6. Salt to taste
  7. Oil – for deep frying

Method of preparation-

  • Soak the chana dal for about 3-4 hrs.
  • Meanwhile prepare tiny pieces of Coconut, curry leaves and ginger
  • Drain the water from chana dal and keep it aside for sometime to remove excess water
  • Coarsely grind it. Better to grind in batches. Even if 1 batch is ground to smooth make sure some batches are Coarsely ground so that chana dal pieces are retained.
  • Now add salt and pieces prepared and mix well. Mixture should be dry.
  • Now make small vadas , preferably thin so that it gets fried well.
  • Heat the oil and deep fry the chattambade on medium flame till it turns crisp. It may take 5-10min.
  • Serve it with coconut chutney. It can be stored for a day or two.
Chattambade before frying
Categories
ambeupkari konkanirecipe Lunch

Ambe Upkari

Ambe upkari

A few days back I had posted the recipe of ambuli chutney . Now we are transitioning from preparing ambuli chutney almost daily to preparing ambe upkari almost daily phase of summer 😁 Well most our first lockdown was spent eating ambe upkari as we were fortunate to have lots of mangoes that year. Followed by no mangoes in not only our but also most of the other trees last year. So we didn’t eat ambe upkari the whole year. We did eat mangoes. But Alphonso and Mallika are not for ambe upkari for us😁 ambe upkari mango has to be a little sweet and sour. We call them ‘kaat ambo’. I will post the recipe but I suggest you to vary the quantities as per your taste.

Also a gentle reminder to respect that person who takes the responsibility to finish the ‘katto / ಗೆರಟೆ/ seed/ gutli’ at home on daily basis. I am sure it is the same person always😁

Ingredients required-

  1. Mango – 5-6
  2. Grated jaggery- 5 tsp
  3. Grated coconut- 2tsp
  4. Maida – 2tsp
  5. Green chilly – 5
  6. Oil – 2tsp
  7. Mustard- 1tsp
  8. Curry leaves- 1strand
  9. Urad dal – 1tsp
  10. Red chilly- 1
  11. Salt

Method of preparation-

  • First clean the mangoes and separate the skin.
  • Gently press the mangoes with hand. This will help it cook better and the curry will become thick.
  • Now take the skin and add some water to it. Squeeze well will hand to release the remaining pulp from the skin.
  • Repeat this 2-3 times and transfer the collected water to the vessel with mangoes. Some mangoes will have more pulp on skin and some may not have. So do this according to the quality of mango.
  • Now add the slit green chilly, salt to taste and grated jaggery. Amount of jaggery canbe varied as per sweetness of mango used and the sweetness tolerance.
  • Cook the mangoes for about 10min. This starts becoming thick.
  • At this point you can prepare the maida slurry by adding 2tsp maida and little water. Pour this to the vessel while stirring continuously. This helps in making the upkari thick. This step is optional too.
  • Finally add the grated coconut and a tadka of mustard, curry leaves, red chilly and urad dal in oil.
  • This tastes best after slightly cooled say after 30min.
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.