Magge Sasam (Temple style)

This is a typical traditional konkani style curry which is prepared in most of the households , I am sure every family might have that special magical touch in their recipe which was passed on by their elders , here's the way it's been prepared in my house and which in turn I learnt from my mom . As shravan month marks so many auspicious days , I thought this post is apt for the festive month , do try this simple satvikk recipe which I am sure you would find it lovely when served with rice . Do leave in your feedback on my space below would love to read your comments !

Ingredients

1 cup Magge / Mangalore cucumber (peel off the skin and chop into small chunks)

3 green chillies

2 red chillies (Kashmiri Red chillies)

1 small piece jaggery 

1 cup coconut

1 tbsp coconut oil

2 tsp mustard seeds ( 1 tsp for grinding with masala + 1 tsp for tadka)

1 sprig of curry leaves 

salt to taste

Method

• In a deep pan add 1 and 1/2 cup water 1 tbsp jaggery , cucumber chunks then boil till cooked and keep aside.
• Grind green chilli, red chilli, coconut, mustard seeds, salt to a fine paste.
• Add paste to the the boiled Cucumber chunks and bring it to a boil .
• Now let's prepare the tadka /tempering for heating 1 tsp coconut oil add 1 tsp mustard seeds when it pops or starts to crackle add in curry leaves and drop this tadka in the curry and let it cook for good 10 to 15 mins.
• Serve and relish with Rice .

Khatti Aloo Gobhi ( No onion No garlic )

Aloo gobhi this combination of vegetables rocks I absolutely try so many variations and this recipe what I am going to share today is a very hot dish perfect to go with dal and rice and what's more it's a no onion no garlic recipe when I tried it I absolutely fell in love with the Dish from the very first bite I took ..flavours were just Awesome . Here is the recipe of this amazing dish which I got from Chef Atul Khocchar's book and I hope my reader do try this and enjoy this dish as much as I did .

Ingredients 

4 Small Potatoes (cut into quarters)

2 cups of cauliflower (cut into med sized florets)

1/2 tsp crushed black peppercorns

2 green chillies (cut into thin roundels)

2 ' ginger ( 1 big tbsp ginger grated) 

2 tbsp oil 

1/2 tsp cumin seeds

3 tbsp tomato puree / Passata (used store brought here)

1/4 tsp coriander powder

1 and 1/2 tsp Kashmiri Red chilli powder ( mild)

1/4 tsp haldi /Turmeric powder

1/4 tsp Amchur powder (dry Mango powder)

1/2 tbsp freshly squeezed lemon juice

1 tbsp fine chopped coriander leaves

salt to taste

Method 

• Parboil Potato and cauliflower and drain and keep aside.
• Heat oil in a pan add in cumin seeds, when it starts to crackle add in green chilli, ginger fry for a minute.then add in peppercorn , tomato puree fry well it it leaves out oil.
• Now add in haldi, red chilli powder, coriander powder, Amchur powder, salt and fry well it all the masalas get mixed well and it leaves out oil .
• Now add in  parboiled potato and cauliflower and mix well .
• Now add in coriander leaves and lemon juice .

Moong dal usli

This is one of the traditional konkani breakfast serve it with fried Jackfruit papad (easily available in Mangalore stores) nevertheless becomes one of the most delectable meals for me . Not only filling but the simplicity of the ingredients used here makes it more lovely and authentic , so thought of sharing this simple and lovely breakfast recipe which can be made quickly and doesn't need any accompaniment to be served along with it ...The main key ingredient which hypes the taste of the dish is ginger , so if u love the gingery flavour ...serve this to our loved one's and I am sure they will enjoy this :) 

Ingredients 

1 cup yellow split Moong dal

3-4 green chillies (slit)

2 tbsp grated gigner

1 tsp mustard seeds

1/2 tsp Jaggery 

salt to taste

1/4 tsp haldi 

1/4 cup freshly grated coconut 

2 tbsp oil + 1/4 tsp ghee


Method

• Wash the Moong dal and keep it aside.
• Take a non stick pan add in oil + ghee mustard seeds, when it starts popping add in slit green chillies, fry for a min add in ginger fry it for a min then add in washed moong dal, haldi and mix well .
• Now add in Jaggery , salt to taste , enough water and cover and cook on a med flame for 10 - 12 mins till the moong dal is cooked and the water soaks up .
• Now add in grated coconut and serve it with any crisps of your choice ...we traditionally serve this with ghare (Jackfruit)  papad . 
• Note : Add more water and cook if you feel moong dal isn't cooked . You can even pressure cook it if you are in short of time :)

Neer Ponusu /Jeev Kadgi Phodi (fritters)

I am sharing traditional style of making the fritters in konkani style just like how my mom and gran used to make it with a ground spice paste . This spice paste can be even frozen and used whenever you feel like having them. Today I have used this paste in making fritters out of breadfruit ....choice here is endless you can even make fritters out of vegs of your choice like cauliflower, potato, karela these . Do try this I am sure you will enjoy making and sharing it with your loved one's as much as I have done over the years ... Happy Cooking !

Ingredients 

1/2 cup sona masoori /Basmati Rice 

8-10 Red chillies 

salt to taste

1/2 tsp Hing / Asafeotida  powder 

1/2 tsp Coriander powder 

Breadfruit cut into thin Slices (Here I have cut the breadfuit in quarters first then with a quarter of this cut into thin slices 

Method

• Soak Rice with Red chillies and grind it with very little water to a coarse paste .
• Take it out in a container add salt to taste, hing , coriander powder mix it well .
• Now add in bread fruit pieces and mix then well in this paste ensuring they are well coated and deep fry in oil in golden brown. (tip : I sometimes coat it with fine semolina just to get a crisp texture )
• This is a traditional way of making fritters which is an age old recipe but nevertheless one of my favourite way of making them too :)
• Variations : Instead of Breadfruit you can even use cauliflower, potato, karela .Do try this I am sure you will love it :)
  

Aloo Methi Pakoda

These Gorgeous pakodas are absolutely melt in your mouth and with amazing flavour of methi it's Surely a burst of beautiful flavours in my mouth and  when I took the first bite these became my favourite too  ...Just couple of weeks back I did try my hands on these aloo pakoda had a bunch of methi leaves  lying in my pantry  so this was the idea which came up in my head and ....then what else can I say sipping hot cup of coffee these aloo pakoda vanished in no time my family absolutely gorged on these , this is actually 3rd time in a row I am making these yes on request and thought of sharing it with my readers too....:D ...Please don't forget to share in your feedback !

Ingredients

2-3 med sized potato (cut into thin roundels)

large pinch of ajwain 

1/2 cup gramflour 

2 tbsp fine riceflour 

1 tsp hot oil 

1/4 cup methi leaves (washed and finely chopped)

1/2 tsp Red chilli powder

1/4 tsp haldi (turmeric Powder)

salt to taste 

oil for deep frying these pakoda /fritters

Method 

• Chop methi leaves finely and keep aside. In a bowl add in Gram flour, rice flour, ajwain, red chilli powder, haldi, salt  and give a good mix . Now add in enough water and whisk well such that you have a lump free batter which is free flowing , batter should be of medium consistency here (not too thick nor too thin).
• Add in methi leaves and mix well.
• Peel the potato and slice them into thin sized roundels and keep aside.
• Now heat oil till the smoking point , take a spoonfull of this oil and pour on the batter this is to ensure that they come out crispy, now when the oil is heated up then simmer a bit dip these roundels in the batter and deep fry till golden brown.
• Serve with Ketchup / Spicy Chutney and don't forget ur hot cup of tea or coffee with it ....no one can beat this heavenly combo :D

Kadgi chakko

I simply love kathal/ Raw Jackfruit / kadgi fries or even our traditional delicacy chakko which is made of tender Jackfruit ..yesterday was so happy to find one Local Indian store that I couldn't stop myself from buying this it was delicious and lovely :) . Here is the traditional way my mom makes this blogging for mine and my reader's reference :)

Ingredients

1 med sized tender Jackfruit (Remove the outer tough skin and cut the center pith and cut into med sized Chunks)

1 tbsp coriander seeds

1 tsp Urad dal

3/4 cup Freshly grated coconut

small pea size tamarind

5-6 Red chillies (Roasted in oil )

salt to taste

2 tbsp oil

1/2 tsp Mustard seeds

2 sprigs of curry leaves

Method

• Cut the tender Jackfruit with a knife (make sure you apply oil / coconut oil generously on the knife to avoid it getting sticky and messy ) .
• Grease the cooker properly with oil then add in water and Pressure cook these tender Jackfruit for 1 whistle. Now discard the water, stain these cooked Jackfruit and mash it lightly with the help of your hands
• Take a non stick pan add in 1 tbsp oil then add coriander seeds, urad dal and fry well on a low flame till you get a nice aroma and urad dal slightly start changing colour . Now transfer this fried spices in a mixer grinder and grind this along with red chillies, coconut, salt , tamarind to a fairly coarse paste adding little water .
• In a mixing bowl add in these jackfruit put ground paste and mix well till all the jackfruit is evenly covered with this spice paste.
• Take a non stick pan add in generous amount of oil add in mustard seeds when it starts poping at in curry leaves and this lightly mashed jackfruit mix and fry on med flame for about 4-5 mins .(There is no need of adding water here ) . Serve with Rice and dal.

Temple Style Puliyogare

I am going to share authentic way of making puliyogare which tasted so close to that served in temples that I absolutely stuck on this recipe after preparing it for the first time. It was absolutely fab and me being a big fan of this rice preperation ,  I always tend to do make it extra so that even after 2nd helping I can still enjoy it next day guilt free and it tastes even better the next day when all the flavours mix well  ....I had actually got this recipe from a chef when I tried it almost came up to same taste as one gives in temples ...tempting isn't it ?...do try this it's fab ....Here is the AUTHENTIC recipe , do drop in a feedback if you try :)

Ingredients

For Puliyogare Paste

1 tsp methi (fenugreek seeds)

1/2 tsp black peppercorn

1 and 1/2 tsp Jeera

2-3 Bedagi Red chillies + 2 Red chilli

3 tbsp Coriander seeds

1/4 tsp Hing powder

2 sprigs of curry leaves

1/2 tsp mustard seeds

1/2 tsp haldi /turmeric powder

Other Ingredients

3 tbsp sesame oil

2 cups cooked Rice  (Basmati Rice /Sona Masoori Rice

1/4 cup tamarind

2 tbsp Jaggery

2 tbsp black til /sesame seeds

For tempering

2 Red chilli (broken into pieces)

2 sprigs of curry leaves

2 tbsp freshly gratred coconut

2 tbsp groundnuts

Method

For Puliyogare paste

• In non stick pan add sesame oil add in methi, black peppercorns, Jeera, Red Chillies, Coriander seeds, Hing , Curry leaves, haldi fry well. Take in out in a mixer grinder . Now add in mustard seeds to the pan and fry well now add this to the mixer grinder and grind to a fine paste.
• Soak tamarind in 1/2 cup water and keep aside for 10 mins . Now extract the juice of the tamarind and keep aside.

• Take a non stick pan add in black sesame seeds and fry well and grind it to fine powder and keep aside.
• In Pan add in sesame oil , add mustard seeds when it splutters add in groundnuts , curry leaves , haldi, add in ground paste and fry well for 2-3 mins add in tamarind water,  Jaggery , salt to taste and cook till it thickens a bit and oil starts oozing out from the sides switch off the gas and keep it aside.
• Now add in Rice , haldi, coconut grated (opt), black sesame powder and fry and toss well.
• Tastes so good it's absolutely heavenly !....Please do not omit the sesame oil as it's a must to get the authentic taste.

Mooga Pathrado

Traditional dish which is absolute favourite in every konkani house is this Pathrado ....one of the most delicious preparation using arbi/ colocasia leaves and spice paste which is absolutely scrumptious , delicious when paired with our traditional dalitoi (Our traditional dal ) one of my hubby's fav combo . There are 2 ways you can prepare this spice paste one using Moong and other using Rice ....Today I am sharing Mooga pathrado which I learnt from my mom . These leaves are little itchy so it's pretty best to choose small or medium sized arbi leaves and this takes a pretty long time to steam cook  these spicy logs as these leaves must be thoroughly cooked . I will be sharing special tips what can you do to avoid itchiness from these leaves . So here is the traditional way I do pathrado :D

Ingredients

15- 20 Arbi / Colocasia leaves

lemon sized tamarind

For the masala

1 cup Green whole Moong

2 cups of grated coconut (half of the coconut)

4-5 Bimbul or 1-2 small whole Green raw mango (chopped) or Lemon sized Tamarind

pea size Solid Hing

2 tsp salt

15- 20 Roasted Red chillies

Method

For Masala

• Soak Green moong overnight and next morning drain all the water and transfer this in mixer grinder add in coconut, bimbul / Tamarind / Green Mango along with the skin, salt, Red chillies to a fine paste adding little water ( it must be semi thick paste ) . I have shown the consistency of the paste below.

• Wash colocasia leaves properly . Then In a big bowl add in water put tamarind  in it and squeeze it well . Now dip these washed leaves in water and keep it aside for 10 mins . This is main tip for removing itchiness from these leaves. After 10 mins remove these leaves and keep aside. 

• Take a backside of leaf as shown select a big leaf first spread the prepared spice paste evenly . Then now select a slightly smaller leaf then the first one place the back side of the leaf facing you and spread paste evenly on that leaf now repeat till you selected and spread the spice paste evenly on 5 leaves .
• Then when you have stacked all the 5 leaf one over the other like shown in the picture start rolling into a log fold both the side of the leaf and then started rolling it onto a log .
• Repeat the same with all the leaves and make logs of 5 leaves and roll then cut the logs into 3 pieces and steam in a steamer make sure you have kept enough water I actually steam it on a lower flame for 35-40 mins till done. Drizzle with coconut oil (it's a must!!) and serve it steaming hot with rice and dalitoi .

Please Note ; The spice paste must be slightly salty as when you spread on a leaf and steam it will be perfect in salt .

Puri with Batate Usli

Puri with Batate bhaji...YUM.... my perfect Sunday brunch, I simply love it but usually I do prepare bhaji with onions and have relished it for years (will soon share that recipe too) . This recipe is perfect for vrat /fasting where I don't consume onion and garlic and was very delicious .....though simple it's one of the delicious recipe which was shared by my dear friend Shamala Bhat akka ...thanks for sharing such a lovely awesome recipe I have tried it so many times that I have lost count so whenever I feel like having puri and batate (potato ) bhaji on a fasting day this is one recipe I always follow....So dear friends and readers try it and hope you all enjoy as must as we did ...Do share your feedback if you did try :) 

Ingredients 

3-4 Potato Boiled and mashed roughly with hands

3 tbsp grated coconut

1/4 tsp cumin seeds /  Jeera

1/2 tsp hing / asafoetida 

2 tbsp coriander leaves (chopped)

1 ' ginger 

3-4 green chillies 

2 tsp lemon Juice

salt to taste

For tadka 

1/2 tsp mustard seeds 

1/4 tsp Jeera

2 tbsp oil 


Method

• Pressure cook Potato into 2-3 whistles and  peel the skin and mash it roughly with the help of your hands.
• Take a Mixer grinder grind green chilli, hing , little cumin seeds, ginger ,coriander leaves just give this one Whiz and make sure you don't add any water . Lastly add coconut and give it one final blitz. Then take this ground masala out and keep it aside.
• Take  a kadai add oil add mustard seeds when it pops add jeera and curry leaves now add in ground masala and fry for 2-3 mins .
• Add in salt and now add in crushed potato mix well then finally add in lemon juice and give it a final toss. Ready ! 
• Serve with Chapathi / Poori 
• Pure bliss ...I absolutely love it every time I prepare this :D
• 

Lapsi and Urad dal Dosa

Lapsi / Broken wheat has so many health benefits , I have already posted Lapsi upma earlier this is one more delicious dosa which I learnt from my mom , doesn't require any fermentation and comes out crispy too it does take a little bit of time to take out the dosa , but mark my words it 's tastes fab when paired with coriander chutney ....too good to taste ...so here is the quick and easy recipe for this dosa :)

Ingredients

1/2  cup lapsi /Broken wheat

1/2 cup urad dal

salt to taste

oil for taking out the dosa

For tempering

1/2 tsp mustard seeds

1 sprig of curry leaves ( finely chopped)

1 tbsp coriander leaves (finely chopped)

2-3 green chillies (finely chopped)

1 tsp ghee /oil

Method

• Soak lapsi /broken wheat and urad dal together preferably overnight .
• Next morning grind soaked urad dal and lapsi and grind to a smooth consistency.
• Add in salt to taste.
• Now let's prepare the tadka /tempering : Heat oil /ghee add in mustard seeds when it splutters add in curry leaves, green chillies, coriander leaves fry well and add this tadka to the batter . Mix well.
• Heat a chapathi /Dosa pan when it is hot drizzle with oil and smear the pan evenly with oil with the help of the kitchen towel.
• Add a ladle full of batter and then spread a little with the ladle and simmer the gas to a minimum heat Then when the base gets crisp drizzle with a little oil and cook on both the side. 
• Serve with chutney of your choice.
• Note : Simmer the gas and take out the dosa as this dosa does take a little time to cook as it doesn't have any crispy agent like rice . So always simmer the gas once you have spread the dosa so that it comes out nicely and crispy.
• This Dosa doesn't need any fermentation so it's quick, easy and tasty too :)

Stuffed Bhindi (okra) Fry

Stuffed Bhindi I love try so many dishes with Okra fav being stuffed bhindi there are many variations which I have tried but this one really tickled my taste buds was perfect ! Thanks to Veena Mallya akka for contributing such a lovely recipe , I have tweeked a recipe a little bit and end result was a wow So thought of sharing this recipe with my readers.....Do try this you will find it absolutely yummy and as it's shallow fried so you can just enjoy it guilt free too :)

Ingredients 

12 -15 Okra / Bhindi / Lady's finger

1/2 cup gramflour

1 and 1/2 tsp Red chilli powder

Juice of 1/2 lemon 

1/4 tsp haldi 

1/2 tsp Garam masala

2 tbsp finely chopped Coriander leaves 

1/2 tsp Jeera / Cumin seeds

2 tbsp desiccated coconut 

salt to taste

1 tbsp oil  +  2 tbsp Oil to shallow fry okra

Method 

• In a wide mixing bowl add in gram flour, red chilli powder, haldi, Garam masala , salt mix well.  Add in desiccated coconut and mix well.
• Take a pan add in little oil when it's hot add in cumin seeds, when they sizzle add in coriander leaves fry well. Now add this to the gram flour mix add in juice of half a lemon , add little water and mix to form a thick paste like shown in the picture below.
• 
• Wash the okras , trim the tops slit it to the end making sure u don't break them into two the fill the okra with prepared gramflour paste. Repeat the same with all the remaining okras .
• Now take a non stick pan add in 2 tbsp of oil and spread it evenly add in this okra may be 6-7 at a time and roast in on a simmer flame on both the sides till well roasted you will notice the gramflour mixture being crisp.
• Serve as an accompaniment with Rice and dal ...Yumm !

Instant Quinoa and Oats Idli

There are so many healthy benefits of Quinoa ...they are excellent for weight loss and it's really good to incorporate in our daily diet as it's less in starch and is such a great source of protein . Today I am posting one of the ways you can incorporate this in your daily diet and this is low fat as well ....This is one perfect and beautiful concoction of ingredients which makes it perfect low fat recipe ....excellent diabetic as well as perfect weight loss recipe .;..Do try this I am sure many will benefit from this recipe :)

Ingredients 

1/2 cup Quinoa 

1/2 cup Oats 

2 tbsp semolina

1 tsp Eno 

1 tbsp oil

1/4 tsp Jeera

4-5 finely chopped green chilli

1 Sprig of curry leaves (finely chopped)

1 tbsp chopped cashew (opt)

salt to taste 

1 and 1/2 cup water (approx)

Method

• Heat water in Idli steamer and grease the idli moulds well with oil.
• In mixer grinder grind quinoa to a rawa consistency and take it out in mixing bowl .
• Fry oats on a low heat then grind in a mixer grinder. Now In a mixing bowl add quinoa, oats, semolina then mix well.
• Now take a pan add in oil when it is hot add in Jeera, add green chillies, broken cashews , finely chopped curry leaves and add this to the flour .
• Now add salt and mix well. Add in water little by little and bring to the consistency needed it should resemble the texture of idli batter then add in eno and mix well,
• Pour 2 tsp of the batter and steam for about 10-15 mins till done.
• Serve with chutney / Sambar .

Toushe ullel (cucumber Cold curry)

Today I thought of posting our traditional curry and the one I have posting is perfect for summer ...it's a cold curry so there is no heating required here ...this gravy is true winner I am amazed how ginger and cucumber compliment each other so well..I absolutely love this and do prepare this every time I have cucumber in my pantry . Do try this simple yet Simply gorgeous Curry !

Ingredients 

1 med sized Cucumber (roughly grated)

small piece of ginger (grated may be 1/4 tsp)

1 green chillies (chopped finely)

1-2 Red chilli (roasted) ( Do not use more then 2 as u add even green chilli)

1/2 cup coconut 

peanut sized tamarind

salt to taste

Method 

• Grind coconut with red chilli and tamarind to a fine paste.
• Remove this paste in a serving bowl. Add in grated cucumber (do not squeeze out the juice).
• Add in grated ginger, minced green chilli, salt to taste and mix .
• Serve with Rice ...it's absolutely yummy 
• Notes : There is no heating required in this curry . So make sure you do it is small quantity but if you do it more ...don't worry it's too delicious that it won't last long :)