This is a healthy no sugar dessert which is filled with the goodness of dried fruits. Simple and easy to make and extremely delicious. It stays good for three to four months, hence a boon when having house guests.
250 gms Black seedless dates
50 gms Almonds
50 gms Walnuts
50 gms Cashews
20 gms Pistachios
2 tbsps Khuskhus/Poppy seeds
1/2 a Nutmeg grated
3 tbsps Ghee/Clarified butter
Chop the Cashews, Pistachios, Almonds and Walnuts fine. Mix them together in a bowl. Chop the dates and mash them a little with a masher. If using dates with seeds, remove the seeds and chop them fine. Powder the Cardamom. Heat the Ghee in a pan. Add the poppy seeds and roast till they fluff up and give off their aroma. Add the grated nutmeg and the Cardamom powder. Toss. Add the mashed dates and roast for a couple of minutes. Drop in all the chopped nuts and mix thoroughly. Keep stirring for a couple of minutes till the mixture has come together. Pour it into a greased tray or plate. Pat it into shape. Refrigerate for three hours. Remove and cut into desired shape. You can also decorate it with silver foil if you so desire. Keep it aside for a couple of hours before storing it.
Aloo Matar is a North Indian dish and every household has their own little twist added to it. Some use boiled potatoes, while some prefer to fry them. They may be peeled or left with the skin on. Whatever way it is made it is a delicious and easy to make dish, which goes well with Roti. I love mine with hot Basmathi or Jasmine rice too.
2 medium sizedpotatoes
150 gms shelled peas
3 large onions
1 inch piece of ginger
2 large tomatoes
2 heaped tbsps Coriander powder
1 heaped tbsp Kashmiri Chilly powder
A large pinch of Haldi /Turmeric
5 tbsps oil
1/2 tsp Jeera/Cumin seeds
Pressure cook potatoes. Deskin and mash one of them. Chop the other into large pieces. Slice onions. Grate the ginger. Chop tomatoes fine. Boil the peas separately with a little salt. Heat oil in a pan. Add the Cumin seeds, and after they splutter add the onions and ginger. Roast till translucent. Drop in the coriander powder, chilly powder, salt and turmeric powder. Toss for a few seconds. Add the mashed potato, boiled peas and the chopped tomatoes. Allow to simmer on a gentle flame. In another pan heat a little oil and roast the pieces of chopped potatoes till they turn a golden brown. Drop them into the boiling Aloo Matar. Mix gently, allow to boil for a couple of minutes, switch off and garnish with coriander leaves. Keep aside for about fifteen minutes for the flavours to infuse before serving.
Note: No Garam Masala has been used in this preparation. You may add a little if you wish to, though I prefer mine without it.
Served as a starter, loved as a snack, enjoyed by young and old alike, the Masala Papad is a short eat which adds zing to any meal. Garnished with finely chopped vegetables of choice, the Papad is usually fried, though you may roast it if you want, to keep it healthy. I personally prefer mine fried!
All the below mentioned ingredients are as per requirement.
Papad of choice
Oil for frying the Papad
Heat oil in a pan. Deep fry the Papad till crisp. Drain and, store in an airtight container. Boil the sweet corn. Cool thoroughly. Chop tomatoes, onions, cucumber, green chillies and coriander leaves fine. Tip the chopped onions, cucumber and tomatoes along with the sweet corn into a bowl and mix well. Place the Papad on a plate. Top it with the chopped vegetables. Sprinkle Chaat Masala, Chilly powder and the green chillies. Garnish with coriander leaves and serve immediately.
Note: There is no salt used in this preparation as the Papad contains salt and so does the Chaat masala. The Masala Papad is to be served immediately as it turns soggy if allowed to stand, even for a few minutes.
A Thali which exudes a variety of flavours – Spicy, sweet, tangy, savoury all in one, makes it interesting and is a gourmet’s delight! Posting a Thali which has all these flavours today. Akki Rotti, Rice, Varan, Potato and Onion Saung, Farmyard Beans and Ridgegourd Sukkein, Papad, Spicy Papad, Peas, potato and Onion dry Curry, Masala Buttermilk, Roasted Gram and Jaggery Ladoo and Fruits.
This dry Curry /Subzi is a family favourite. It goes well with Roti, Poori, Dal and Rice or even with Dosa. I prefer using green chillies rather than chilly powder as green chillies make it more piquant!
4 medium sized potatoes
3 medium sized onions
100 gms peas
8 green chillies
1 inch piece of ginger
3 tbsps oil
1 tsp mustard
1/2 tsp Jeera /Cumin seeds
1/2 tsp Urad Dal/Black gram Dal
Juice of half of a large Lemon
A large pinch of Haldi /Turmeric
Pressure cook the potatoes. Deskin and slice them roughly. Slice the onions. Boil the peas with a little salt in an open pan till done. Chop the green chillies fine. Grate the ginger. Heat oil in a pan. Add the mustard and after it splutters add the Urad Dal and Jeera. Toss. Drop in the onions, green chillies, ginger and salt. Roast till the onions are translucent. Add the Haldi. Toss. Add the potatoes, Peas and a glass of water. Stir. Allow to cook covered till the water is absorbed. Add lemon juice , garnish with coriander leaves and mix thoroughly .
This Saung is usually an accompaniment to Rice and Dal. It is dry as compared to the one posted earlier which is generally served over String Hoppers /Idiappam /Shenvayi. Here the variation to the ingredients used, is addition of coriander seeds or coriander powder and roasted red chillies or chilly powder which can be roasted in the seasoning itself.
2 heaped tbsps Coriander seeds
12 roasted Dry red chillies
2 tbsps Tamarind paste
5 tbsps Coconut oil/ oil of choice
Pressure cook potatoes. Deskin and chop them into bite sized pieces. Slice the onions fine. Grind the coriander seeds, roasted dry red chillies and tamarind to a smooth paste with a little water. Heat oil in a pan. Add the onions, add salt and roast on a high flame till half the onions turn dark brown and the others remain translucent. Drop in the paste and toss for a minute. Add two glasses of water(500ml) and the potatoes. After the Saung starts boiling, lower heat, cover and cook, stirring in between till the Saung turns semi solid. Keep aside for half an hour for the flavours to infuse before serving.
Note: If using coriander powder and Chilly powder instead of the coriander seeds and roasted red chillies, add them in the seasoning after the onions are done. Toss for a few seconds, add the tamarind paste and, water. Boil this well and then add the potatoes.
Though most of the Pickles made by the Konkani community have the same Masala of dry red chillies, mustard, Asafoetida, Turmeric and salt the taste varies because of the vegetable or raw fruit added to the Pickle. I have already posted a Tender Mango, Karvanda and Mixed vegetable pickle on this website. Posting a Hog Plum and Tender Bamboo Shoot Pickle today as both these vegetables are in season.
1 kg Hog Plums
1/2 kg Tender Bamboo Shoot
200 gms Everest Kashmiri Lal Chilly powder
100 gms mustard
2 tbsps Turmeric powder
150 gms salt
A marble sized piece of Hing /Asafoetida
Boiled and cooled water.
Wash and dry the Hog plums thoroughly. Slice the Bamboo shoots thinly. Put both the Hog plums and the tender Bamboo shoots in a bottle and tip in the salt. Shake the bottle to spread the salt evenly. Cap it and keep shaking the bottle twice a day for three days. You will notice that the Hog plums and the tender Bamboo shoots release water. Boila litre of water and allow to cool thoroughly. With half a litre of water grind the chilly powder, mustard, Turmeric and Asafoetida to a smooth paste. Add more water if required while grinding. Drop this ground paste into the bottle. Mix well. The Masala should be of pouring consistency. If it is thick, thin it down with the remaining water. Cap the bottle and allow the Pickle to mature for a fortnight. Stays good for a year.
Nothing can provide comfort to the soul as that of a traditional home cooked meal. Posting a traditional Konkani Thali today which is flavourful and delicious! Rice, Tomato Saar, Yogiratna /Valval, Pumpkin Pith Gojju, Ridgegourd fritters, Tender Bamboo Shoot and Hog Plum pickle, Curds and Grapes.
Ridgegourd is a versatile vegetable. You can make a variety of subzi, use the peel to make a Chutney and also a stirfry. Posting fritters today which can be served as a snack with tea or can be a side dish to a meal.
200 gms Ridgegourd
100 gms Besan/Chickpea flour
25 gms Rice flour
1 tbsp chilly powder
1 tsp Hing/asafoetida
Water to prepare the batter.
Oil to fry the fritters.
Wash and scrape the Ridgegourd. Slice it neither too thick nor thin diagonally, though one can make roundels too. Mix together the Besan, Rice flour, Salt, Chilly powder and Hing. Add water a little at a time to make a batter of pouring consistency. It should be neither too thick nor runny. Heat oil in a pan. Dip the Ridgegourd slices into the batter and fry them to a rich golden yellow. Serve hot.
I have already posted a version of this Ladoo with sugar. Posting a Ladoo which can be made using Jaggery Syrup today.
200 gms Roasted Bengal Gram Dal /Hurakadle/Daalia
100gms Dry coconut /Copra
5 tbsps thick Jaggery Syrup
2 tsps Cardamom powder
2 tbsps Black sesame seeds
3 tbsps warm Ghee/clarified butter
Dry roast the roasted Bengal Gram Dal for a few minutes till it gives its aroma. Alternatively you can also microwave it for a couple of minutes. Allow to cool thoroughly. Dry roast the black sesame seeds till they splutter. Powder the dry coconut and the roasted Bengal Gram Dal. Tip it into a vessel. Add the roasted sesame seeds, jaggery syrup, Cardamom powder and warm Ghee. Mix thoroughly in a kneading motion. Take small portions of this mixture and roll it into balls.