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.

Jeev kadge /Bread Fruit Tallasani 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 Garlic and dry red chillies today.

Ingredients :

  • One medium sized Bread fruit
  • 5 Dry red chillies broken into bits
  • 15 cloves of Garlic gently crushed
  • 2 tbsps Coconut oil (or oil of choice)
  • Salt

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 crushed garlic and roast it to a golden brown. Add the broken red chilly bits 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.

Ladyfinger/Okra Sagllein – 3 Recipe

This is the third variety of Okra Sagllein that is popular with the Konkani community. It can be served over rice or as an accompaniment to Roti or even Bread. The fragrance of the Fenugreek and Coriander seeds is unmistakable!

Ingredients :

  • 100 gms Okra/Bhindi
  • 1/2 coconut grated
  • 10 roasted dry red chillies
  • 1 heaped tbsp Coriander seeds
  • 1/4 tsp Methi/Fenugreek seeds
  • 1 tbsp Tamarind paste
  • Salt
  • 2 tbsps Coconut oil (or oil of choice)
  • 1 tsp Mustard seeds
  • 2 sprigs curry leaves.

Method :

Wash and pat dry the Okra. Snip of both ends and chop into one inch sized pieces. Heat a tsp of oil. Roast the Coriander seeds and Methi seeds till they turn a golden brown. Grind together the grated coconut, roasted red chillies, tamarind and the roasted coriander and methi seeds to a smooth paste. Tip it into a pot. Add enough water to make a Gravy like consistency which should neither be too thick nor thin. Drop in the chopped Okra and salt. Boil well till the Okra is almost cooked. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss and pour the seasoning into the boiling Sagllein. Switch off and keep aside for half an hour for the flavours to infuse and the Okra to cook completely before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

More Koozhu /Buttermilk Upma Recipe

More Koozhu or Buttermilk Upma is a delicious preparation made of Rice flour and Buttermilk with Thayir Molaga (Curd Chillies) used instead of the usual green chillies. My heartfelt thanks to my friend Radhi Gopal who shared this recipe with me. It was simply amazing!

Ingredients :

  • 125 gms Rice flour
  • 3 glasses sour Buttermilk
  • 2 tbsps Coconut oil
  • 1 tsp Mustard seeds
  • 1 tsp Urad Dal al /Split Black Gram
  • 1 tsp Chana Dal/Split Chickpeas
  • 2 sprigs curry leaves
  • 1/2 tsp Hing/asafoetida
  • 5 Thayir Molaga(Curd Chillies)
  • Salt

Method :

Mix the Rice flour and Butter milk along with some salt well. Heat the oil in a pan. Add the mustard seeds and after they splutter drop in the Urad and Chana Dal. After they have turned golden brown drop in the curry leaves, broken Curd Chillies and Asafoetida. Pour the rice flour Buttermilk mixture into the seasoning and cook on a gentle flame till it leaves the sides of the vessel. Pour the mixture into a greased plate and allow to cool before cutting into pieces of desired shape. This preparation can also be eaten hot like any other Upma.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Cup Idli and Shallots Sambhar Recipe

This combination is sheer nostalgia for me as we grew up on Cup Idli made by Amma. The Idli stand came much later. We would help her peel the shallots that went into making this delicious Sambhar. The best way to eat this combination, is to pour the Sambhar over the Idli and top it with a generous drizzle of home made Ghee/clarified butter. The recipe link to both are provided below.

Idli Recipe

Shallots Sambhar Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Onion Poha Chutney/Onion flavoured Flattened Rice Recipe

Poha chutney is a typical Konkani breakfast which is made on days when one is rushed. Easy to make, delicious and extremely filling! I have shared two recipes of Poha Chutney earlier. One was flavoured with Asafoetida and the other with Sambhar powder. Posting one flavoured with onions today.

Ingredients :

  • 1/2 coconut grated
  • 7 green chillies
  • 1 large onion finely chopped
  • 1 tbsp chopped coriander leaves
  • Salt
  • 3 tbsps coconut oil
  • Poha/Flattened Rice (thin variety) as required.

Method :

Grind the coconut, green chillies and salt roughly. Just a couple of pulsations of the whipper blade will give you the right texture. Tip this coarse mixture into a bowl. Add finely chopped onions and coriander leaves. Drizzle with Coconut oil and mix everything thoroughly. Keep aside. Take three tbsps of this mixture in a bowl. Add two fistfuls of Poha to it and mix thoroughly. Serve immediately.

Note: Poha should be added to the coconut onion mixture just before serving as the water released by the onions can make it soggy if kept standing for long.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Wheat Semia Usli /Upma Recipe

Making Wheat Semia is a tedious and long drawn process, so rarely does anybody attempt making it in the metropolis. The soaking, grinding, stirring, and drying process takes up a lot of time and any working woman thinks twice before attempting to make it! It is now usually made by people who run small home product industries in the rural areas and it is then transported to the urban areas. A quick and easy breakfast option, it needs to be soaked for only about fifteen minutes and is then seasoned and served hot garnished with coconut.

Ingredients :

  • 500 gms Wheat Semia
  • 7 green chillies chopped fine
  • 1 dry red chilly broken into two
  • 3 tsps sugar
  • Salt
  • 1 tsp Hing/asafoetida
  • 3 sprigs Curry leaves
  • 1 tbsp Ghee/clarified butter
  • 5 tbsps Coconut oil (or any oil)
  • 1 heaped tsp Mustard
  • 1tsp Urad Dal/ Split Black Gram
  • 1/4 coconut grated

Method :

Soak the Wheat Semia for about fifteen minutes. Drain thoroughly. Tip it into a colander so that all the remaining water if any, drains out too. Add Hing, sugar and salt to the drained Semia and mix well. Heat the Ghee and oil mixture in a pan. Add the mustard. After it splutters add the Urad Dal. Allow it to turn golden yellow, before adding the broken red chilly bits, green chillies and curry leaves. Toss. Drop in the Semia, mix well and cover and cook over a gentle flame for five minutes. Garnish with the grated Coconut and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Brinjal/Eggplant, Potato and Onion Stir Fry Recipe

This is a traditional stir fry made by the Konkani community but with a twist. Instead of broken red chilly bits I have used Chilly powder. Loved the taste and the texture!

Ingredients :

  • 250 gms Brinjal
  • 3 large onions
  • 1 large potato
  • 1 heaped tsp Chilly powder
  • 1 tbsp Coconut oil
  • 1 tsp Mustard
  • Salt

Method :

Wash and remove the stalk of the Brinjal. Slice them into strips and place them in a bowl of water to prevent discolouration. Peel the potatoes and slice them into thin strips. Wash them under running water thoroughly. Slice the onions lengthwise. Heat oil in a pan. Add the mustard and after it crackles add the onions, potatoes and salt. Roast till the onions turn translucent. Drop in the chilly powder and toss. Add the sliced Brinjal, sprinkle water and cover and cook till done. Serve hot with Rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Avalya/Gooseberry/Amla Gozzu Recipe – 1

This preparation is made with Amla or Gooseberry which is brined during season. You can make it by adding roasted red chillies or with green chillies as per preference. Both have their own unique taste and flavour.

Ingredients :

  • 10 tbsps grated coconut
  • 2 Brined Gooseberries or more depending on the sourness
  • 7 roasted red chilles
  • 3 cloves of garlic
  • Salt
  • 1 tsp Coconut oil (optional)

Method :

Wash the brined gooseberries and pit them. Grind the coconut, roasted red chillies, Gooseberry, garlic and salt to a smooth paste. Tip the Gozzu into a bowl. Add coconut oil. Mix well. Enjoy with Rice or with Roti.

Note: Please remember that the Brined Gooseberry already contains salt so be cautious while adding it. Asafoetida can be used instead of Garlic for those who avoid it. Tastes equally good.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.