Tag: Vegetarian

Categories
festivefood konkanirecipe Naivedyam sweets

Moong dal Sweet Khichidi

Moong dal sweet khichidi

Today is Shashti and this moong dal sweet khichidi will be prepared in konkani houses. Different people like to eat it in Different ways. Apart from the base recipe which I have shared here, we can add chopped dates (usually dates will be available during this time around) or while serving add chopped bananas. Or add some more ghee on top and enjoy it with udida polo.

Ingredients required –

  1. Moong dal – 1/2 cup
  2. Rice – 1/2 cup
  3. Jaggery – about 3/4 cup
  4. Grated coconut – 1/2 cup
  5. Ghee – 4-5tsp
  6. Cashews and Raisins
  7. Cardamom- 1

Method of preparation-

  • Take the moong dal and dry roast it till aromatic
  • Cool it completely and wash it along with the rice
  • Now take a pan and add this along with enough water for cooking.
  • When it is 75% cooked add jaggery and cardamom . You can increase jaggery if you like it more sweeter
  • Keep mixing and avoid burning .
  • Once everything is cooked add the grated coconut.
  • Mix and cook well for 5min more.
  • Once everything comes together n forms a lump add about 5tsp ghee. You can add more if you like.
  • Finally top it with cashews and raisins fried in ghee.

Categories
konkanirecipe nofermentation

Kulita Ramdan / Horsegram Idli

Kulitha Ramdonu / horsegram idli

This is one of my personal favorite konkani breakfast recipe which mom usually makes on Sundays as we get more time to enjoy it in Different forms – hot hot directly from pedavan, after cooling a bit and evening ramdana usli. I love it in all the possible ways. Since it has horsegram it is good for winters as it is heat in nature.

Ingredients required –

  1. Urad dal – 250grms
  2. Horse gram – 250grms
  3. Rice rawa – 750 grms
  4. Salt to taste
  5. Water

Method of preparation –

  • Soak the urad dal overnight
  • Next day grind the urad dal with washed horsegram( it is better to grind it in wet grinder )
  • Take the rice rawa add salt to taste and add little water till it is soaked.
  • Once the batter is smooth and fluffy (takes about 20min) transfer it to same vessel as that of rice rawa. Mix them all well.
  • Keep the steamer on gas and add water. Keep it for boiling.
  • Keep a banana leaf for lining and pour the prepared batter over it.
  • Steam cook for about 20min
  • Serve it hot with coconut oil.

Categories
konkanirecipe phodi Side Dish Snacks streetfood

Kananga Phodi / Sweet Potato Pakodas

Kananga phodi / sweet potato fritters

Easy and tasty tea time snack which is also a famous one during the car festivals(teru). Though it is easy to prepare, taking bites of phodis with lots of gupshup and laughter is the key to make it more tastier 😁

Ingredients required –

  1. Gram flour (besan/ chane peet) – 1 cup
  2. Salt to taste
  3. Chilly powder – 1tsp ( can add more if you like spicy)
  4. Hing – a pinch
  5. Carom seeds – 1/2 tsp
  6. Water – for the batter
  7. Sweet potato

Method of preparation-

  • Clean the sweet potatoes and prepare thin slice of it( no need to remove skin)
  • Prepare a batter by mixing gram flour , salt, chilly powder, carom seeds and hing. Add water and let the batter be thick
  • Keep oil in a heavy bottom pan for deep frying
  • Once the oil is hot dip the slices in the batter and fry till golden

Note – you can add half tsp baking soda to the gram flour batter to make the phodis more fluffy and it is completely optional.

Categories
Breakfast Dosa fermentation konkanirecipe

Surayi Ukde Polo

Surayi Ukde Polo

This is a traditional recipe from GSB Konkani households. As the name suggests the dosa has both white rice(surayi) and boiled rice(ukde) and is usually served with jaggery syrup. Mom says it is good to fight against the problems caused because of the intestinal worms(dantu).

Ingredients required-

  1. Dosa rice – 1 cup
  2. Boiled rice – 1 cup
  3. Grated coconut – about 5 tsp
  4. Salt to taste
  5. Water
  6. Jaggery
  7. Water
  8. Oil- for frying

Method of preparation –

  • First wash and soak equal proportion of dosa rice and boiled rice for 5-6hrs
  • Next grind them along with grated coconut and water. Let the batter be thick
  • Keep overnight for fermentation
  • Next day add salt and prepare small dosa (4 small dosas on the pan), add oil as per need for frying
  • Fry them on medium flame for little longer, they turn crispy and golden
  • Meanwhile prepare jaggery syrup by adding very little water to jaggery in a pan.
  • Cook till it attains 1 string consistency

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.