Tag: traditionalkonkanirecipe

Categories
festivefood konkanirecipe Lunch traditional recipe traditionalrecipe

Ambade Menaskayi

I had never prepared menaskayi before as my sister prepares it very well. Now that we have started getting fully grown hogplums(ambado) and one dish we prepare every year with it is menaskayi. Since my sister had a leg injury and could not move and wanted to prepare and relish this dish we decided to work together on it.

Ingredients required for menaskayi

Even though procedure is lengthg it was a nice experience to cook and casually chat with sister about things around us.. It used to be a every day affair before and now rare and more special!

Listing below step by step procedure to prepare menaskayi

Ingredients required

  1. Hogplums -10
  2. Urad dal – 5tsp
  3. Black til – 5tsp
  4. Methi seeds- 1/2tsp
  5. Tamarind – gooseberry side
  6. Red chilly – around 10
  7. Grated Coconut – 1/2 coconut
  8. Jaggery – 2 small piece (as shown the pic above, can vary based on sweetness preferred)
  9. Curry leaves – 2 strands
  10. For tadka
    • Red chilly – 1(for tadka)
    • Urad dal – 1/2tsp(for tadka)
    • Coconut Oil – 2tsp
    • Mustard seeds- 1/2tsp
    • Curry leaves – 1 strand
Ambade Menaskayi

Steps are as below. Please follow the order while grinding masala which is important.

  • First clean the hogplums and then roughly crush them
  • Also soak the tamarind in warm water
  • Now take a frying pan and dry roast black til(seseme), urad dal and methi seeds one by one
  • Next add very little oil and roast the red chilli
  • Then add grated coconut and curry leaves and roast on low flame till aromatic
  • Now cool all the roasted items completely.  Extract juice from tamarind.
  • Now in the same pan add hogplums and little water and let it cook for 5-10min
  • Meanwhile grind the masala – coconut, red chilly, curry leaves and tamarind pulp which remains after extracting juice
  • Once these items are ground to fine paste add urad dal and grind again. Next add methi and grind.
  • Finally add black til and grind.
  • Now once hogplums are cooked add salt and jaggery and let it cook.
  • Once jaggery melts and syrup thickens add the ground masala
  • Let it cook well for about 10min
  • Once done add a tampering of the items mentioned above under heading tadka

Menaskayi can be refrigerated for 4-5 days. Usually prepared in functions – tastes best with daali toy.

Categories
konkanirecipe Lunch seasonal traditional recipe traditionalrecipe

Humman

Humman

A traditional recipe which is prepared only with potatoes on a normal day and prepared with tender cashew(bibbo) on special occasions. When bibbo is not in season, dry cashew can also be used. A simple no fuss dish which tastes amazing and has a special place in function food as well typically paired with shevei(string hoppers) which is one of the best combos. This dish does not make use of onion or garlic and no tadka too! The Creaminess of coconut, richness of cashews and mild sweetness of potatoes (probably I should call it potatoness 😄 as most people love the taste n no different explanation needed!) Makes this dish unique and favorite of many.

Below is the simple method of preparation:

Ingredients required:

  1. Medium size potato – 1
  2. Cashews – 20-25
  3. Grated coconut – half
  4. Red chilli – 6
  5. Tamarind – gooseberry size
  6. Hing – pinch
  7. Salt
  8. Coconut oil – 1tsp

Method of preparation:

  • Peel the skin of the potato and cut it into small cubes
  • Wash the potato and add it to a vessel along with the cashews.
  • Add little water to this and bring to boil. Then continue to cook on medium flame till potato turns soft. Do not overcook to make it mushy.
  • Now prepare a masala with grated coconut, fried red chilli and tamarind.
  • Grind to a fine paste by adding little water
  • Once potatoes and cashews are cooked, add the masala and the water from cleaning the mixie.
  • Let the curry be medium thick. Do not add much water.
  • Add salt and slow cook till the raw smell of the masala goes away.
  • Take 2 tsp water add hing to it and prepare hing water(hinga udda). Best to use compound hing but you can use the powder as well.
  • Add this hing, a tsp of coconut water and mix well.
  • Switch off the flame. Enjoy hot with shevei Or rice.
Categories
Breakfast healthybreakfast konkanirecipe traditional recipe

Huggi/nucchu/kani phanna ghallele

Huggi/ kani phanna ghallele

One simple traditional breakfast recipe of our region which can be prepared under 30min with minimum ingredients yet it tastes the best. Nucchu Or kani as we call it is konkani are rice grains which are reminders during the process of separating grains from the husk. These are grains which are in pieces. So if you don’t have access to nucchu you can prepare it with usual sona masoori rice as well.

The method of preparation is simple. Key ingredients here are coconut oil and freshly grated coconut which gives all the taste to this dish. This can be a breakfast recipe or packed for lunch as well.

Ingredients required:

  1. Broken rice/nucchu – 1 cup
  2. Freshly grated coconut- 1/2 cup
  3. Coconut oil – about 3tsp
  4. Mustard-1/2 tsp
  5. Curry leaves – 1 strand
  6. Green chilli – 3
  7. Urad dal – 1/2tsp
  8. Salt to taste
  9. Water – about 1.5 -2 cup

Method of preparation:

  • Take a kadai and add the coconut oil. Once it is hot add mustard and urad dal.
  • Once mustard splutters add curry leaves and green chilli.
  • Meanwhile wash the nucchu 3 times to remove any impurities.
  • Add it to the pan and give a good mix.
  • Add water and salt. Bring it to boil. Then cook on medium flame.
  • Cook for about 10-15min till it is cooked. Do not cook till mushy.
  • Add the grated coconut, switch off the flame and keep it covered for 5min.
  • Serve hot Or pack in lunch box.
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.