Tag: Lunch

Categories
festivefood konkanirecipe Lunch thali

Tomato Saaru

Tomato saaru / Saaru powder

There are a number of ways in which saaru is prepared. Different communities and even households have their own recipe as per their liking. Sharing here the recipe of saaru powder which we prepare and store for about a month.

Ingredients required-

For Saaru powder –

  1. Coriander seeds – 2tsp
  2. Methi seeds – 2tsp
  3. Jeera – 2tsp
  4. Chana dal – 5tsp
  5. Urad dal- 5tsp
  6. Toor dal – 5tsp
  7. Hing- a big piece
  8. Curry leaves- fist ful(4-5 strands)
  9. Byadagi red chilly-8-10

For saaru –

  1. Water -3 glass
  2. Ripe tomato-1
  3. Green chilly -3-4
  4. Tamarind- lemon sized
  5. Salt to taste
  6. Coriander leaves
  7. Mustard- 1tso
  8. Curry leaves- 1 strand
  9. Red chilly- 1
  10. Coconut oil – 2tsp

Method of preparation-

  • Dry roast all the items under Saaru powder till aromatic on medium flame.
  • Powder it, cool and store in a air tight container
  • To prepare saaru, to a vessel add finely chopped tomatoes, slit green chilly and water.
  • Boil it. Also add the extract of tamarind after soaking it in water.
  • Now add about 5tsp of above powder, salt to taste and cook for another 10min
  • Finally add chopped coriander leaves
  • Add a tadka of mustard, curry leaves and cut red chilly in coconut oil.

Note : A small piece of jaggery also can be added.

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
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

Categories
Breakfast Lunch OnePot

Bisi Bele Bath

Bisi bele bath

This is one of my goto recipe which I have learnt by referring a lot of recipes on internet. Those pictures from different restaurants in Bangalore always tempted me and I decided to learn it. I prepared it in number of ways and finally settled with this pressure cooker method. As the name suggests it tastes best when it is hot. If you are planning to use it for the next course of meal, do add little water and cook for a while before serving.

Ingredients required-

  1. Oil- about 5tsp
  2. Jeera – 1/2tsp
  3. Mustard-1/2 tsp
  4. Red chilly- 1
  5. Ginger- small piece
  6. Garlic- 5-6pods
  7. Chana dal – 1tsp
  8. Curry leaves – 2strands
  9. Sona masuri rice – 1 cup
  10. Toor dal – 1/2 cup
  11. Tamarind- gooseberry sized
  12. Jaggery- lemon sized piece
  13. Onion – 1
  14. Tomato-1
  15. Beans – 5-6
  16. Carrot – 1 small
  17. Green peas – about 1/4 cup
  18. Bisi bele bath powder – about 6-7tsp
  19. Turmeric powder-1/2tsp
  20. Chilly powder – 2 tsp(as per spice level required)
  21. Salt to taste
  22. Coriander leaves
  23. Ghee -1tsp

Method of preparation-

  • First wash and soak the toor dal for about 30min. This will help in faster cooking.
  • Also soak tamarind hot water for 10min
  • Finely chop the ginger and garlic. Cut onion, tomato, beans and carrots into medium size pieces.
  • Take the pressure cooker and add the oil.
  • Once heated add jeera, mustard. Once spluttered add chana dal, ginger, garlic and fry them all well.
  • Next add red chilly cut into pieces, curry leaves and mix.
  • Then add onion and fry for 2min. Next add tomatoes and mix well
  • After that beans, carrots and green peas or any other vegetable of choice can be added.
  • Now add tamarind extract and jaggery.
  • Then add washed rice and toor dal. Mix.
  • To this add bisi bele bath powder, salt, turmeric powder, chilly powder.
  • Add water little more than immersing the mixture. More water helps in giving watery consistency as there is dal added.
  • Mix everything very well and pressure cook for 2 whistle. Let the pressure release naturally.
  • Now open the cooker and add little water. Gently mash the mixture and cook for about 5min on low flame. This helps in making the mixture thick and watery.
  • Add the chopped coriander leaves and 1tsp ghee.

Note :

  • If using dry green peas, soak it over night and cook for 10min before adding to the cooker.
  • Serve it with boondi or potato chips.

Categories
festivefood Lunch

Kirlel Mooga / Sprouted Green Gram Ghashi

Sprouted Greengram Ghashi(With hogplums and kook)

Kirlel Mooga Ghashi is prepared on the day of Utthana Dwadashi which is also celebrated as Tulasi Pooja in the GSB Konkani Community households. After day long fasting on Ekadashi, most people prepare Godi Surnali and Ekpani Chutney for the breakfast and Kirlele Mooga Ghashi for lunch. Sprouted Moong has amazing health benefits also once a priest also told us it symbolizes growth when they sprout. So we keep using them in preparation of Usli or salads.

Along with Moong we have to add a root/tuber vegetable such as Yam(Surnu) or kook. In this recipe we have used Kook. Also if we can using souring agents such as Hogplums(ambado) or bimbuli depending on season and availability. If those are not available we can add a small piece of tamarind.

Ingredients required –

  1. Green gram – 250grms(1pav)
  2. Coconut – 1 medium size
  3. Red chilly – 5-6
  4. Tamarind/Hogplums/Bimbul
  5. Yam or Kook
  6. Salt to taste
  7. Mustrad
  8. Curry leaves
  9. Oil – 2tsp

Method of preparation –

Mooga Ghashi with Yam(Surnu)
  • As a first step soak the greengram in water 2 nights before the day you want to prepare this curry.
  • Next morning drain the water and you can either tie the moong in a cloth or just cover and keep.
  • By night it will start sprouting. Night again add water and keep.
  • Next day morning drain the water and it is ready to use. This may vary with weather and season.
  • Next clean and make pieces of Yam or kook which will be added as ‘Bharshi’ (the other item which is added with sprouts)
  • Now add moong as well as yam/kook to the vessel and add water, allow them to cook well.
  • Meantime prepare a masala with grated coconut and red chilly, if hogplums or bimbul is not added add a piece of tamarind.
  • Once moong is cooked add salt to taste and mix once
  • Next add the masala and required water.
  • Finally add a tadka of mustard and curry leaves in cooking oil.

Also please refer Godi Surnali recipe.