Tag: konkanicusine

Categories
festivefood konkanirecipe Lunch Side Dish thali

Kadgi Chakko

Kadgi Chakko

This dish is prepared when tender most jackfruit is available. So i can say it is one of the first dishes we make when jackfruit season starts because we can prepare ghashi, koddel etc even after it is grown a bit(bikkand starts forming). Being a kadgi fan this one is my favorite dish too.

Ingredients required:

  1. Jack fruit
  2. Mustard seeds – 1tsp
  3. Curry leaves- 2-3 strands
  4. Urad dal -1.5tsp
  5. Coconut oil – 3tsp
  6. Urad dal – 2tsp(for masala)
  7. Coriander seeds- 2tsp
  8. Coconut- half
  9. Roasted red chilies- 6-7
  10. Tamarind- gooseberry size
  11. Jaggery- lemon sized
  12. Salt to taste

Method of preparation-

  • Cut the jackfruit remove skin and inner hard part(maavu)
  • Make tiny pieces of it
  • Take a heavy bottom pan and add oil
  • Add urad dal, mustard and curry leaves to prepare tadka
  • Then add jackfruit and add required water and cook till it becomes soft. Time may vary depending on jackfruit
  • Meanwhile roast urad dal and coriander seeds with little oil
  • To this add Coconut, tamarind and red chilly and prepare a coarse masala
  • Once jackfruit is cooked add the masala and jaggery and salt to taste.
  • Cook for 5-10 min or till raw smell of masala goes away.
Categories
Breakfast konkanirecipe Snacks

Poori Bhaji

Poori Bhaji

Winter naturally makes us crave more for deep fried food. Poori bhaji for breakfast in this season definitely makes most of us raise our eyebrows out of happiness. I am usually more of a chapati person, like in restaurants if waiter asks chapati or poori I always choose chapati. But with bhaji it always has to be poori. This bhaji is without onion and can be had on fasting days as well. Do check notes at the end for multiple uses of this bhaji.

Ingredients required-

For bhaji

  1. Oil -4tsp
  2. Chana dal – 1/2tsp
  3. Urad dal – 1/2tsp
  4. Jeera -1/2tsp
  5. Hing – pinch
  6. Curry leaves – 1strand
  7. Mustard- 1/2tsp
  8. Turmeric powder- 1.5tsp
  9. Green chilly- 6-7
  10. Boiled potatoes- 5-6
  11. Salt to taste
  12. Coriander leaves

For Poori

  1. Wheat flour- 1 cup
  2. Water for kneeding
  3. Salt to taste
  4. Sugar -1tsp

Method of preparation-

  • First mix the wheat flour, salt, sugar and add water to prepare a dough.
  • Kneed it well and keep aside
  • Meanwhile chop green chilly and coriander leaves. Also boil and peel the potatoes
  • Take a pan, add oil, chana dal, urad dal, mustard, jeera.
  • Once spluttered add curry leaves and turmeric and hing.
  • Then add finely chopped green chilly and fry well.
  • Now add mashed potatoes and salt to taste.
  • Very little water can be added while mixing
  • Finally add coriander leaves.
  • Using the prepared dough prepare small dough balls and roll pooris.
  • Deep fry them in oil.

Note

  • After preparing tadka, chopped onion can be added to the bhaji. Also at the end freshly grated coconut can be added.
  • More water can be added if you like bhaji to be watery consistency
  • The same bhaji can be used as a filling for Batatambade. So you can prepare a large batch and save some.
  • By adding curd to little bhaji, we can also prepare gojju to have along with rice.
Categories
Breakfast konkanirecipe sajjigeavalakki

Rullav Phovu / Sajjige Avalakki

Rullav Phovu / Sajjige Avalakki

A staple breakfast combo of coastal region which instead of asking did you also hate? I would like to ask why did you hate?😁 For me as a kid and grown up never liked for no particular reason as such. When I got married I and my husband decided we will never prepare it at home which I was so happy about. But within I once even thought will we be the last generation to have this item?🤔 Not sure if starting to cook made me like this or knowing the process of preparation, I developed taste for this combo and don’t hate it as much as before now.

Some like it only at function, some like only with some kurkuri side item such as mixture, chakkuli etc. Some like it only in restaurants- few people visit taj mahal restaurant in Mangalore just to eat this. Whatever might be the reason this surely is a simple to make and good for health breakfast combo. So if you don’t have any solid reason to hate it, consider trying to include it in your life🤗

Ingredients required-

For Rullav/Sajjige

  1. Bombay rava – 1cup
  2. Green chilly- 5-6
  3. Oil -10 tsp
  4. Mustard-1tsp
  5. Curry leaves -1 strand
  6. Chana dal – 1tsp
  7. Urad dal – 1tsp
  8. Grated coconut- about 5tsp
  9. Water – about 5 cup
  10. Salt to taste

For Phovu/ Avalakki

  1. Thin poha – 2 cups
  2. Grated coconut- 1/2cup
  3. Salt to taste
  4. Grated Jaggery – about 1/4 cup
  5. Sambar powder – about 3tsp

Method of preparation-

  • Take a pan and add oil. You can reduce oil and add few tsp of ghee as well. Or can reduce the amount of oil if you don’t like it. The temple style rullav needs more oil for its softness and texture.
  • Add mustard, urad dal, chana dal and curry leaves.
  • Once mustard is spluttered add the rava and fry well on medium flame till aromatic.
  • Once done add 4-5 cups of hot water while stirring continuously to avoid the lumps. Add salt.
  • Allow it to cook for about 5min and keep stirring.
  • Finally add fresh grated coconut and if required a tsp of sugar.
  • For phovu mix grated coconut, jaggery, salt and sambar powder to prepare a choorna.
  • Then add poha and gently mix it till flavors are absorbed. Don’t squeeze it much.
Categories
festivefood konkanirecipe Naivedyam sweets

Chana Dal sweet khichidi

Chana dal sweet khichidi

Today is makara Sankranti and it is Dhanurmasa. So for all the celebrations khichidi is prepared as a sweet in this month. I have already shared the recipe of moong dal and rice khichidi. This is another khichidi which is usually prepared. This is my moms recipe. Along with mom, my sister prepares it very well as it is a slow cooking procedure and requires patience.

Ingredients required-

  1. Chana dal – 250grms
  2. Broken wheat – 250grms
  3. Jaggery – a little more than 250grms(can be adjusted as per sweetness needed)
  4. Coconut- 1
  5. Ghee – about 100grms
  6. Cashews
  7. Raisins
  8. Dates
  9. Cardamom

Method of preparation-

  • Wash chana dal and broken wheat and pressure cook for about 4 whistles
  • Take a pan and add jaggery and coconut. Slowly cook it on medium flame till jaggery melts and paaka is formed.
  • Cashews can be either added to pressure cooker or can be fried in ghee and added.
  • Once jaggery is melted add chana dal and broken wheat. Also add crushed cardamom.
  • Mix them well and cook on low flame for about 15min. Keep adding ghee as you cook.
  • It is important to keep stirring in between else it will stick to the bottom of the pan.
  • Add deseeded and chopped dates, raisins and mix.
Categories
drycurry konkanirecipe Lunch Side Dish thali

Kooka Sagle

Kooka Sagle

Kooka or Koorka or Sambrani(kannada) or chinese potato is a root vegetable available widely in winter. Sanekal kooka is a famous variety which has high demand. Although it is available for short duration we can store it for months. The process of deskinning this veggie is bit tedious job. Traditional way is to put it in a gunny bag and smash it to remove parts of skin. Then remaining skin can be removed using hands or by rubbing to the same gunny bag. The hand becomes brown and rough after this work so many dont like venturing into this 🙂 We also use the peeler used for peeling potato skin. This vegetable is very much loved. Used in ghashi, upkari or sagle, saung etc.

Ingredients required –

  1. Grated coconut – 1/2
  2. Red chilly – 7-8
  3. Tamarind – lemon size
  4. Coriander seeds – 1tsp
  5. Oil – 2tsp
  6. Mustard seeds – 1tsp
  7. Curry leaves – 1strand
  8. Kooka/ Chinese potato – 500grms
  9. Salt to taste

Method of preparation –

  • First peel and clean the kooka and cut it into 2,4 or 6 pieces depending on the size. Better to have big pieces.
  • Take the coconut, fried red chilly, tamarind and coriander seeds(no need to roast) and prepare a fine masala paste.
  • Take a pan and prepare tampering of oil, mustard and curry leaves.
  • Add the cut kooka to this and mix well. Add water and cook till it becomes soft. Time may vary depending on variety.
  • Now add the masala and little water from cleaning mixie and salt to taste.
  • Mix, cover and cook till raw smell of masala goes.

Below are the items on the plate –
🍽 Boiled rice
🍽 Daat daalitoy with a topping of curd
🍽 Mango pickle
🍽 Pappodu(papad)
🍽 Happolu(spicy papad)
🍽 Kooka sagle