French Beans, Potato and Onion Subzi Recipe

This is a simple and delicious Subzi which goes well with both, Rice or Roti. Here I have used Sambhar powder to spice it up. You may use spices of your choice or even a pinch of Garam masala to make it flavourful.

Ingredients :

  • 200 gms French Beans
  • 2 medium sized potatoes
  • 2 large onions
  • 2 heaped tsps Sambhar powder
  • 1 tomato
  • 2 tbsps oil
  • 1 tsp mustard
  • Salt
  • 5 tbsps grated coconut

Method :

String the French Beans and wash thoroughly. Chop them fine. Chop the potatoes, onions and tomatoes fine too. Heat oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the French Beans and potatoes, the Sambhar Powder and salt. Mix well. Pour in 250 ml water, cover and cook till three fourth done. Add the tomatoes and cook till done. Garnish with grated coconut and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Dhoddak/Idli batter Pancakes Recipe

Dhoddak is a close cousin if the Uthappa sans onions and spice. Idli batter is used to make it. A small pan called Kadhai is used to make the Dhoddak as each of it has to be seasoned individually with mustard seeds.

Ingredients :

  • 250 gms urad dal/Split Black Gram
  • 600 gms rice
  • Salt.

Method :

Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a rava like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours. Alternatively you can use Idli batter too.

Method:

Heat a Kadhai. Drizzle a tsp of oil. Drop in a few mustard seeds and after they crackle pour a ladleful of the batter. Drizzle with oil on the sides. Cover and roast the Dhoddak to a golden brown. Flip. Roast on the other side too. Serve with coconut chutney.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Masala Dosa/Crepe Recipe

The Masala Dosa is a popular dish all over India. Traditionally served at breakfast, many like to have it for lunch as well as it is not only filling, but is delicious as well. It can be served with a dollop of butter on top for those who love their Dosa with butter.

Ingredients :

  • 200gms Urad dal/Split Black Gram Dal
  • 50gms Toor dal/Split Pigeon peas
  • 600 gms Rice
  • 1 tbsp Methi/Fenugreek seeds
  • Salt
  • 2 tsps sugar

Method :
Wash the the rice, urad dal and toor dal and soak them in enough water together for 5 hours Soak the methi seeds separately. Grind everything together to a smooth batter non stop in the wet grinder for half an hour adding water little at a time to fluff up the batter. Remove, add salt and allow to ferment for 10-12 hours. Add the sugar and mix well.

Bhaji

  • 6 potatoes pressure cooked, peeled and chopped
  • 4 large onions sliced
  • 12 green chillies chopped fine
  • 3 inch piece of ginger grated
  • 1tsp Tamarind paste
  • 4 tbsps oil
  • 1 tsp mustard
  • 1tsp Urad Dal /Black gram Dal

Method :
Heat the oil in a pan. Add a tsp of mustard and after it splutters add a spoon of urad dal. After it turns golden brown add the sliced onions, salt, ginger and green chillies. Roast till the onions are transparent. Add a pinch of haldi and toss. Add the chopped potatoes, Tamarind paste, sprinkle a little water and heat well.

Chutney

  • 100 gms roasted chana dal/ Daalia /putani/hurakadle powdered
  • A small bowl of grated coconut
  • 7 green chillies
  • A tsp of tamarind paste
  • A bunch of coriander leaves
  • 1 sprig curry leaves
  • Salt

Method :
Powder the Daalia and then add the rest of the above mentioned ingredients. Grind to a smooth paste with water to a Chutney like consistency. This chutney is not seasoned.

To make the Masala Dosa.

Heat a tava/Skillet. Pour a ladleful of the batter and spread in concentric circles to make a Dosa eight inches in diameter. Drizzle a tsp of oil or Ghee/clarified butter and allow to roast to a golden brown. Tip in a few tsps of Bhaji onto the Dosa, fold and remove . Serve hot with Chutney.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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.

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.