Bread Fruit Saung Recipe

I was left with bits and pieces of Breadfruit after making fritters and Pakora. Breadfruit is one vegetable that I wish would grow throughout the year. Being seasonal, it is available only for three months in a year. I end up making a variety of dishes from stir fry, to ghashi, Tallasani and anything that takes my fancy. Posting a saung that I made from the remnants after having those delicious Pakora!

Ingredients :

  • 2 cups chopped breadfruit
  • 2 cups sliced onions
  • 2 tbsps chilly powder
  • 1 tbsp tamarind paste
  • Salt
  • 4 tbsps coconut oil

Method:

Heat oil. Tip in the sliced onions and salt. Keep tossing on a high flame till a few slices turn brown and the other remain translucent. Add the chilly powder. Toss. Add the tamarind paste, chopped breadfruit and a glass of water. Cook till done. Serve with Dal, rice or even with Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pullikoddel/ Tangy Spicy and Sweet Ashgourd Curry Recipe

Pullikoddel is delicacy made by the GSB community of Mangalore. It is a sweet, tangy and spicy curry all rolled into one and goes well with Rice or even with Rotis. Prepared on all auspicious ocassions as well as weddings, the aroma of the spices used will leave you asking for more!!

Ingredients :

  • 500 gms Ashgourd
  • 1/2 of a small coconut
  • 2 tbsps coriander seeds
  • 10 seeds methi/ Fenugreek
  • 15 pepper corns
  • 2 tbsps Chana Dal /Bengal Gram Dal
  • 1 tbsp Til/ Sesame
  • A kidney bean sized piece of hing /asafoetida
  • 1 tbsp rice
  • A pinch of haldi /turmeric
  • 12 roasted Byadgi chillies
  • 2 tbsps Tamarind paste
  • 5 tbsps Jaggery syrup
  • Salt
  • 4 sprigs curry leaves
  • 1 tbsp mustard
  • 3 tbsps coconut oil

Method :

Deskin the Ashgourd. Wash and cut into cubes. Pressure cook to one whistle with a little salt. Dry roast the coconut to a rich brown on a gentle flame. Roast the Byadgi chillies in half a tsp of oil till crisp. Roast the coriander, chana dal, sesame, methi, pepper corns and rice in a tsp of oil to a golden yellow. Drop in the hing and roast to a nice golden brown. Remove from flame and add the haldi. Mix thoroughly. Grind the roasted coconut, roasted red chillies, tamarind and the roasted spices to a smooth paste with as much water as required. Drop the paste into the cooked Ashgourd pieces. Add the jaggery and adjust salt. Boil well. Heat oil. Add the mustard. After it splutters add the curry leaves. Toss and drop it into the boiling Pullikoddel. Switch off, cover and keep aside for half an hour for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Coconut Chutney Recipe – 2

Another variant of the coconut chutney is the one where ginger is used to flavour it. The earlier one that I had posted contained asafoetida. This one too goes equally well with Idli, Dosa or even Upma.

Ingredients :

  • 1/2 coconut grated
  • 4 green chillies
  • One inch piece of ginger
  • 1/4 tsp tamarind paste
  • Salt
  • 2 sprigs curry leaves
  • 1 tsp mustard
  • 2 tsps coconut oil.

Method :

Grind the grated coconut, green chillies, ginger, tamarind paste and salt to a fine paste. Adjust consistency by adding water. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss. Drop the seasoning into the chutney. Mix well and serve.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Malabar Spinach Stir Fry

Greens contain a lot of iron, hence I prefer to make them once a week. One can make a meal of these simple stir fries which are seasoned either with garlic or a pinch of asafoetida. This time round, I found a big fresh bunch of Malabar Spinach. I had a few jackfruit seeds too. Combined them to make a stir fry with lots of garlic. The aroma in the kitchen is irresistible!!

Ingredients :

  • A big bunch of Malabar spinach
  • 1 potato
  • 15 jackfruit seeds
  • 15 cloves of garlic
  • 3 dry red chillies
  • 2 tbsps Coconut oil
  • Salt

Method :

Wash the Malabar spinach well and chop along with the tender stems. Discard the hard ones if any. Deskin the potato, wash and chop into tiny cubes. Peel the jackfruit seeds. Wash and crush them with a mallet. Pressure cook to five whistles. Do not discard the water in which the seeds have been cooked. Crush the garlic roughly. Heat oil. Add the garlic and roast to a rich golden brown. Drop in the broken red chilly bits. Toss. Add the chopped Malabar Spinach, potatoes and the cooked jackfruit seeds along with the water. Add salt as required. Cook till done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Musk Melon Harshallein/Salad Recipe

Chibda Harshallein / Muskmelon Harshallein is a Konkani delicacy which is enjoyed during the summer months when Musk melon is in plenty. Though fruits are best eaten as is, this is one preparation I just cannot resist. You can serve it as a dessert or for for brunch as well.

Ingredients :

  • 1 medium sized musk melon
  • Coconut milk extracted from half a coconut
  • Jaggery as per requirement
  • Cardamom powder
  • A pinch of kesar/saffron
  • Poha/ flattened rice

Method :
Scoop and chop the musk melon fine. Add the coconut milk, jaggery, kesar and Cardamom powder and mix well. Refrigerate for an hour or more till it is chilled. Serve with poha.

Note: poha should not be added beforehand as it turns soggy. It is dropped into the harshallein in small quantities and eaten immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ivygourd and Tender Cashew Stir Fry Recipe

This is the most popular stir fry or upkari as it is called in Konkani cuisine. A must on occasions, get togethers and weddings. Tender Cashew is a delicacy and when in season, a variety of dishes are made. Posting a combination of Ivy gourd and Tender Cashew today.

Ingredients :

  • 250 gms Ivygourd
  • 250 gms Tender Cashew
  • 6 dried red chillies broken into bits
  • 3 tbsps coconut oil
  • 1 tbsp mustard
  • A large pinch of hing/asafoetida
  • Grated coconut for garnish
  • Salt

Method :

Wash and slice the Ivygourd lengthwise. Soak the tender Cashew for a couple of hours in warm water and deskin them. Wash thoroughly. Heat oil. Add the mustard. After it splutters add the broken red chilly bits and toss. Add the tender Cashew, two glasses of water and salt. When half done add the sliced Ivygourd. Cook till done. Add the hing and grated coconut. Heat well. Serve with Rice and dal or with Poori.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Carrot, Potato and Onion Sambhar Recipe

A variety of Sambhar can be made by using a variety of vegetables. No two Sambhars taste the same because of the distinctive flavour of the vegetables used. I have posted an Okra and, a mixed Vegetable Sambhar too earlier. Posting a Sambhar which I made using only three vegetables that I had in my fridge. It turned out delicious!

Ingredients :

  • 125 gms toor dal/ split Pigeon peas
  • 2 medium sized potatoes
  • 1 medium sized carrot
  • 2 large onions
  • 3 tsps sambhar powder
  • 1 heaped tsp tamarind paste
  • Kidney bean sized piece of hing/asafoetida powdered fine
  • 2 tbsps ghee/clarified butter
  • 4 sprigs curry leaves
  • 1 tsp mustard
  • Salt

Method :

Chop the vegetables into size of your choice and boil them with salt and sambhar powder till done. Pressure cook the split Pigeon peas to three whistles. Churn well. Add the churned dal, tamarind paste and vegetables and boil well.
Heat the ghee. Add a tsp of mustard and after it splutters add the hing. Add 4 sprigs curry leaves. Toss and drop the seasoning into the Sambhar. Switch off and keep aside for the flavours to infuse for about 15 minutes . Add a tsp of ghee before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pathrado /Aloo Vadi /Colocassia leaves roll Recipe

Pathrado in Konkani, Aloo Vadi in Marathi, Pathra in Gujarati refer to Colocassia or Taro leaves rolled and steamed after being generously stuffed. The stuffing used varies, depending on the region where it is made. The Konkani community of Mangalore makes use of either Whole green gram or a mixture of rice and split Pigeon peas to make the stuffing. Posting the recipe for the latter today.

Ingredients :

  • 125 gms rice
  • 125 toor dal/split Pigeon peas
  • One coconut grated
  • 25 roasted dry red chillies
  • 2 tbsps tamarind paste
  • Kidney bean sized piece of hing/asafoetida or as per taste.
  • Salt
  • 18 colocasia leaves deveined, washed and wiped thoroughly.

Method:

Devein the Taro leaves using a gentle hand, as they tear easily. Wash and wipe dry. Keep aside. Wash and soak the rice and dal together for about 4 hours. Grind the coconut, roasted red chillies, hing and tamarind to a smooth paste. Add the rice and dal and grind to a batter of semolina like consistency. Add salt. Mix well. Place a leaf on the table top. Apply the batter. Place another leaf on it. Apply the batter again. Place the third leaf. Follow it up with the batter. Fold and roll it up like a log. Keep aside. Finish off with the remaining leaves. Steam in a steamer or in a pressure cooker without whistle for half an hour. A knife inserted in the Pathrado should come out clean if it is done. If not, steam for another ten minutes. Cut and serve drizzled with coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tender Jackfruit and Drumstick Curry Recipe

This Coconut based gravy seasoned with garlic is a gastronomical delight!! The succulent pieces of tender Jackfruit and the flavour of fleshy drumsticks are best eaten with hot rice. Byadgi chillies give the gravy not only a beautiful colour but also the required texture!

Ingredients :

  • 18 bite sized pieces of tender Jackfruit
  • 2 Drumsticks
  • Half of a large coconut grated
  • 12 Byadgi chillies roasted
  • A heaped tsp of tamarind paste
  • Salt
  • 20 cloves of garlic
  • 3 tbsps coconut oil

Method :

Pressure cook the tender Jackfruit in a glass of water with salt, to two whistles. Chop the Drumstick into bite sized pieces and cook them separately in an open pan with a little salt. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked tender Jackfruit. Add the cooked Drumstick. Thin down the gravy to the required consistency. Adjust salt and boil well. Heat the coconut oil. Crush the garlic gently and drop it into the oil. Roast to a rich golden brown. Tip it into the boiling curry. Boil well for a couple of minutes and keep aside for half an hour for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Adgai/Tender Jackfruit and Tender Mango Pickle Recipe

Adgai is a Konkani delicacy which is made when tender Jackfruit and tender mango are in season. This is a pickle type of spicy curry, but the spice level can be adjusted according to one’s preference. Both the tender mango and Jackfruit are first boiled and cooled before the spicy paste is added to make the pickle. This is an instant pickle and stays good for a week if refrigerated or can be stored in the freezer if it is to be stored for a longer period.

Ingredients:

  • 250 gms tender mango
  • 38 bite sized pieces of Tender Jackfruit
  • 45 Byadgi chillies
  • 3 tbsps coriander seeds
  • 2 tbsps mustard
  • 1 tsp methi/ fenugreek seeds
  • A kidney beans sized piece of Hing/ asafoetida
  • Salt

Method:

Pressure cooker the tender jackfruit to two whistles with a little salt and water. Drain. Keep aside. Chop the tender mango into small cubes. Boil two glasses of water. Drop in the raw mango pieces and boil only for a couple of minutes. Allow to cool thoroughly. Drain and keep aside. Dry roast the coriander seeds, mustard, methi and Hing separately. Roast the Byadgi chillies with a tsp of coconut oil till crisp. Powder the roasted ingredients and grind them to a smooth paste with the drained water which has been thoroughly cooled.. Adjust salt. Drop the paste into the jackfruit and mango pieces. Mix thoroughly and keep aside for a couple of hours for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.