Potato Hummanna /Potato in Coconut Gravy Recipe

This is a traditional Konkani preparation which is relished with rice, Neer dosa or even with Rice Bhakri. It can be made either with Lentils or vegetables of choice, but the most popular version is of that with Potato. Non vegetarians add Prawns instead of vegetables to the same gravy and it is called Sungta Hinga Uddak.

Ingredients :

  • 3 medium sized potatoes
  • 1/2 coconut grated
  • 10 roasted Kashmiri Chillies
  • 1 tbsp Tamarind paste
  • 1 tsp Hing/asafoetida (or as required)
  • 2 tbsps Coconut oil
  • Salt

Method :

Deskin and wash the potatoes. Slice them lengthwise. Boil them in 500 ml of water to which a little salt has been added till done. Grind the coconut, roasted red chillies and tamarind, to a smooth paste. Tip it into the cooked potatoes. Adjust salt. Add the Hing. Boil well. The consistency should neither too thick nor thin. Drizzle with Coconut oil and keep aside for about fifteen minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sprouted Moong/Green Gram Upkari/Stir fry Recipe

Sprouts are rich in Vitamins, protein and minerals. The best way to have them is raw, but some are a little difficult to digest, hence stir frying them is essential to soften them. Posting a sprouted Moong/Green gram Stir fry today.

Ingredients :

  • 100 gms Moong/ Green gram sprouts
  • 1 tbsp Coconut oil (or oil of choice)
  • 1 tsp Mustard
  • 2 green chillies chopped fine
  • 1 sprig Curry leaves
  • Juice of half a Lemon
  • A pinch of Haldi /Turmeric powder
  • 2 tbsps grated coconut
  • 1 tbsp Coriander leaves chopped fine
  • Salt

Method :

Wash and soak the Moong for eight hours. Drain and tie it in a thin cloth. Keep it aside for about a day. The next day you see that it has sprouted. Wash and keep aside. Heat oil in a pan. Add the mustard and after it splutters add the green chillies and curry leaves. Toss. Add the Turmeric powder and immediately add the sprouted Moong and salt. Stir fry on a gentle flame by sprinkling a little water. (If you want it really soft, add about half a glass of water and cook till done.) Drizzle with Lemon juice, garnish with grated coconut and finely chopped coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Carrot Kheer/Payasam Recipe

This used to be a regular on our table when the children were young. Carrots contain carotene and I would try to get the children to eat them by preparing them in a variety of ways. The Carrot Kheer/Payasam was always the hot favourite.

Ingredients :

  • 100 gms Carrot
  • 500 ml milk
  • 5 tbsps Condensed Milk
  • 10 Almonds halved
  • 10 Cashewnuts halved
  • 15 Kishmish
  • 1/2 tsp Cardamom powder
  • Sugar (only if required)
  • 2 tbsps Ghee/clarified butter.

Method :

Deskin, wash and grate the Carrots. Soak the Almonds in hot water for a while. Peel and halve them. Heat the Ghee in a pan and first roast the cashews to a golden yellow. Drop in the Kishmish and roast till they fluff up. Drain and keep aside. In the same Ghee roast the grated carrots for about two to three minutes. Pour in the milk and the Almonds and simmer gently for a few minutes. Add the condensed milk and the Cashew and Kishmish (Keeping a few aside for garnish) and boil for a minute. Add the Cardamom powder, mix well, cover and keep aside for about fifteen minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Spring onion Upkari/Stir fry Recipe

This is a traditional preparation of a mix of onion and spring onions served post delivery and to nursing mothers. Greens contain iron and onions are a natural laxative. Excellent for the elderly too. This stir fry is without the addition of any kind of spices other than a couple of broken red chilly bits.

Ingredients :

  • 1 large onion
  • 2 bunches of spring onions
  • 2 dry red chillies broken into bits
  • Salt
  • 1 tbsp Ghee/clarified butter
  • 1 tsp Mustard

Method :

Wash and chop the bunch of spring onions along with the greens and the onion fine. Heat a tbsp of ghee in a pan. Drop in a spoon of mustard and after it splutters add the broken red chilly bits. Toss. Add the chopped onions, the spring onions and the greens. Sprinkle salt as required and toss for a couple of minutes till the onions turn translucent. Sprinkle a little water, cover and cook till done. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Breakfast Platter – 4

Vellappam with a difference! I made Vellappam today with batter of Mushti Polo. It turned out really soft and delicious! Vellappam is usually enjoyed with a Potato and Onion Stew or a Chickpea curry but today I decided to sprinkle some chopped onions, minced green chillies and some Coriander leaves on the Vellappam and make a coconut chutney to go along with it. A refreshing change. Served it with a cup of cold Strawberry Milk shake and a few slices of Apple. Recipe Links to all are shared below.

Mushti Dosa Recipe

Coconut Chutney Recipe – 2

Strawberry Milkshake Recipe


Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 39

This Thali includes a favourite dish of each of the family members. Decided to post it today to celebrate my blog turning one. On the Thali are Poori, Aamras, Rice, Tomato Saar, Okra Sagllein, Breadfruit Stirfry, French Beans Kismuri, Okra Tangy and Spicy, Capsicum fritters, Curds and Sun basked Asafoetida chilly. The recipe link to each of the items has been posted below.

Poori Recipe

Aamras /Mango Puree Recipe

Recipe to make the perfect Rice

Tomato Saar Recipe

Lady’sfinger or Okra Sagllein Recipe – 1

Breadfruit Stir Fry Recipe

French Beans Kismuri /Salad Recipe

Okra tangy and spicy Recipe

Capsicum/ Bell pepper Fritters Recipe

Sun basked Asafoetida Chillies

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kesar Bhath/Saffron flavoured Rice Recipe

Celebrating my website turning one by sharing the recipe of Kesar Bhath. This happens to be my 676th post. It has been an eventful year blogging and I have learnt a lot within this one year. Sharing sweet memories with you all with this rich, fragrant and flavourful dessert.

Ingredients :

  • 125 gms Basmathi Rice
  • 1/4 tsp Kesar/Saffron
  • 16 tsps sugar
  • 2 tbsps Ghee/clarified butter
  • 12 Cashews halved
  • 25 kishmish
  • 5 Cloves
  • 1 heaped tsp Cardamom powder
  • 200 ml water

Method:

Wash and soak the Basmathi rice for half an hour. Drain well. Soak the saffron in two tbsps of water. Heat Ghee in a pan. Roast the halved Cashew nuts to a golden yellow. Drop in the Kishmish and roast till they fluff up. Remove the Cashews and Kishmish and keep them aside. In the same Ghee add the Cloves and the rice and stir fry for a couple of minutes. Pour in 200 ml boiling water and the saffron water into the rice. Cover and cook on a gentle flame for ten minutes. The rice will be 75% cooked. Add the sugar and allow it to dissolve on its own without stirring. After five minutes open and add the Cardamom powder. Mix gently and garnish with the roasted Cashew and Kishmish. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Breadfruit Stir Fry Recipe

Bread fruit for the Konkani community is a delicacy! A variety of dishes ranging from stir fries, to Pakoras, Gravy based dishes and fritters are made when it is in season. Posting a simple stir fry seasoned with Mustard and dry red chillies today.

Ingredients :

  • One medium sized Bread fruit
  • 5 Dry red chillies broken into bits
  • 2 tbsps Coconut oil (or oil of choice)
  • 1 heaped tsp Mustard
  • 1/2 tsp Hing/asafoetida

Method :

Deskin the Breadfruit. Wash it and cut it lengthwise. Discard the thin hard layer in the centre. Slice the Breadfruit thinly. Heat oil in a pan. Add the mustard. After it splutters add the broken red chilly bits, Hing and toss. Drop in the sliced Bread Fruit, salt and half a glass of water. Cook on a gentle flame till done. Serve it hot.

Note: Most stirfries are prepared on a high flame as the vegetables that are sautéed generally take very little time to cook. Breadfruit Stir Fry tastes best when it is a little soft rather than crunchy.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Soyi Bhajjilli Ghashi /Vegetables in Roasted Coconut Gravy Recipe

Soyi Bhajjilli Ghashi which literally translates to a Gravy of Roasted coconut is a Kerala Konkani preparation. A combination of vegetables like Potatoes and Drumstick or Chana/Black Chickpeas and Bread Fruit along with Cashew nuts are used in this dish. Coconut is roasted to a rich brown and ground to a fine paste with other condiments. This dish is not seasoned and served either as an accompaniment or over Rice.

Ingredients :

  • 3 potatoes
  • 1 Drumstick
  • A handful of Cashew nuts halved
  • 1/2 of a small coconut grated
  • 100 gms Arhar Dal/Split Pigeon peas
  • 1 tbsp Tamarind paste
  • 2 tbsps Coriander seeds
  • 1 heaped tsp Urad Dal/Black gram Dal
  • 12 roasted Dry red chillies
  • Salt
  • Oil to fry the potatoes.

Method :

Peel the potatoes and wash them. Cube them into bite sized pieces and wash them again under running water. Drain, apply a little salt and keep aside for a few minutes. The potatoes release water. Squeeze out all the water from the potatoes. Heat oil in a pan and deep fry them to a rich golden brown. Chop the Drumstick into one inch sized pieces and cook with a little salt in a glass of water. Boil the Cashew nuts separately in water till done. Wash and pressure cook the Dal . Churn and keep aside. Roast the grated coconut on a slow flame to a rich brown. Roast the coriander seeds and split black gram Dal separately in a tsp of oil to a golden brown. Grind the roasted coconut, the roasted coriander seeds and split Black gram, tamarind paste and the roasted red chillies to a smooth paste. Tip the fried potatoes, the cooked Cashew, pieces of cooked drumstick, the ground paste and the churned Dal into a pot. Boil well. Serve hot.

Note: If using Chana/Black Chickpeas soak them for about eight hours and then pressure cook them. Chop the Breadfruit and cook it separately. Rest of the procedure remains the same.

Tip: Grating and freezing the coconut for a couple of hours ensures even browning and also hastens the process of roasting.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Palak Dal/Spinach in Split Pigeon peas Recipe

Palak Dal or Dal Palak is a very popular dish of North India. Palak /Spinach is cooked along with Split Pigeon peas and the fragrant and flavourful Dal is enjoyed both with Rice or with Roti. Though some people prefer using oil to season the dish, I prefer using Ghee/clarified butter, as it adds to the taste!

Ingredients :

  • 125 gms ArharDal/Split Pigeon peas
  • One small bunch of Spinach
  • 1 tomato
  • 1 large onion
  • 5 cloves of garlic
  • 1 inch piece of ginger
  • 2 green chillies
  • 1 tsp Chilly powder
  • 1/4 tsp Haldi /Turmeric powder
  • 1 tbsp Coriander powder
  • 1/4 tsp Jeera/Cumin powder
  • 4 tbsps Coriander leaves
  • 3 tbsps Ghee/clarified butter
  • 1 tsp Jeera/Cumin seeds
  • Juice of half a Lemon
  • Salt

Method :

Wash and pressure cook the Dal. Churn and keep aside. Chop the Palak roughly. Chop the onions and tomatoes fine. Grate the garlic and ginger. Mince the green chillies. Chop the coriander leaves extremely fine. Heat the Ghee in a pan. Add the Cumin seeds and after they splutter add the chopped onions, grated garlic and ginger and the minced green chillies. Roast till translucent. Drop in the Chilly, Turmeric, Coriander and Cumin powders and toss. Add the chopped Palak and salt. Sauté till the Palak wilts. Drop in the tomatoes and cook till they are mushy. Add the churned, Dal and boil well. Garnish with coriander leaves and a drizzle of Lemon juice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.