Golden berries also known as Chilput/Chiraputli in India are also known as Peruvian wild berries. Sweet and tangy to taste, they are a favourite with the family. This particular batch was a little too tart, so ended up making a smoothie. Added a small piece of green chilly to give it an Indian touch!
12 Golden Berries
200 ml thick Yoghurt/Curds
1/2 green chilly
1 strand coriander leaves finely chopped
Sugar as per requirement
Wash and liquidise the golden berries along with the sugar. Tip in the green chilly and use the pulse mode to crush it. Drop in the chopped coriander leaves and the Yoghurt. Whip and serve immediately.
Note: The Yoghurt should be chilled well before making the smoothie.
Today’s Thali consists of Rice, Buttermilk Kadhi, Onion Tamballi, Tender green peas Stir Fry, Potato fritters, Sun basked Asafoetida Chillies, Curds and Fruit. Recipe Links to all the dishes are shared below.
Winter is almost over and with it ends the season of fresh Peas. Decided to make an Upkari /Stir fry which goes well with Dal, Rice or even with Roti. Personally, I like to make a meal of it!
1/2 kg Fresh peas
3 green chillies
2 tbsps Coconut oil or oil of choice.
1 tsp Mustard
A large pinch of Hing/asafoetida
4 tbsps grated coconut
Shell the peas and wash them thoroughly. Drain and pressure cook to one whistle with a little salt in one glass of water. (250ml). Heat the oil in a pan. Add the mustard and after it splutters drop in the green chillies and Hing. Toss. Add the cooked green peas and adjust salt. Simmer gently till all the water is absorbed. Garnish with grated coconut. Heat for a couple of minutes and serve hot.
Most communities in India make a Buttermilk Kadhi. The taste, flavour and so also the ingredients differ from region to region. Posting a Buttermilk Kadhi the traditional Konkani way.
300 ml thick curd
400 ml water
3 tbsps Besan/Chickpea flour
15 garlic cloves crushed gently
A pinch of Haldi /Turmeric
3 tbsps Ghee/clarified butter
3 dry red chillies broken into bits
Churn the Curd well. Add the water and Besan and whisk thoroughly, so that there are no lumps left. Boil this mixture on a gentle flame. Drop in the salt and Haldi. Mix thoroughly. Heat the Ghee in a pan. Tip in the garlic cloves and roast to a rich, golden brown. Add the broken red chilly bits. Toss and drop the seasoning into the boiling Kadhi. Allow to simmer for a couple of minutes to allow the flavours to infuse. Serve hot over rice or khichdi.
I had posted a Ragi Bhakri some time ago. Bhakri is usually patted on to the Skillet and is a little thick. Today it’s a Dosa, which is thin and lacy like the Neer Dosa. It is best enjoyed with either home made butter or with a pickle.
250 gms Ragi flour
3 tbsps rice flour
5 tbsps grated coconut
Water to thin down the batter
Oil for roasting the Dosa.
Grind the coconut to a smooth paste with a little water. Tip it into a bowl. Add the Ragi and Rice flour along with salt. Make a batter of watery consistency taking care to see that there are no lumps. Mix thoroughly and let the batter sit aside for ten minutes. Heat a Tava/Skillet. Drizzle a tsp of oil and brush it all over the Skillet. Mix the batter well and pour a ladleful on it, moving the Skillet around, so that the batter runs all over it. Drizzle with a tsp of oil. Allow the Dosa to cook. As it starts to leave at the sides, gently prise it all around, fold and place it over a plate. Serve with a dollop of butter or pickle.
Babies in most Konkani households begin their solids with this Nanchanya bolu/ ragi porridge. Finger Millet is highly nutritious, as it is rich in iron and vitamins and sprouting it increases the B complex content in it. This was one food that I continued giving both my children for breakfast instead of the usual glass of milk as it is not only nutritious but also very filling. Easier and faster instead of getting them to eat breakfast(which can be packed in the tiffin box) at 6 am in the morning before leaving for school.
1kg Finger Millet / Nachani/ Ragi
1/2 kg wheat
Wash both the Ragi and Wheat well and soak in water for a day. Drain out all the water and tie in a cloth. Allow it to sprout. Sprouting time depends on the humidity and temperature. After it has sprouted, dry it in strong sunlight for four days. Store it in an air tight container and powder as required.
To make the Porridge.
1 glass of milk (250ml)
1 tsp powder
1 tbsp jaggery syrup or a small piece of jaggery
A pinch of salt
Mix the powder well in milk and only then cook it along with the jaggery and salt on a gentle flame till it bubbles. Allow to cool and serve.
Star Gooseberries are reminiscent of school days, where we gorged on them by dipping them in a mixture of Chilly powder and salt. When a friend sent over some farm fresh Gooseberries, I lost no time in making a pickle which is a family favourite!
1/2 kg Star Gooseberry
200 gms Everest Kashmiri Lal Chilly powder
100 gms Mustard
150 gms Salt
A marble sized piece of Hing/asafoetida
Boiled and cooled water.
Wash and dry the Star Gooseberry thoroughly. Pressure cook it to one whistle in 250ml (One glass of water. ) Allow to cool thoroughly. Grind together the Chilly powder, mustard and Hing to a smooth paste with enough water. Tip it into the cooked Star Gooseberry. Add the salt, mix thoroughly and adjust consistency by adding water as required. (Ideally the gravy of this pickle is a little thin as compared to other pickles. ) Store in refrigerator. Use after a couple of days. The shelf life of this pickle is only about a month under refrigeration as the Gooseberry is cooked.
Today’s Breakfast Platter consists of soft Urad and Maida/All Purpose Flour Dosa, Coconut Chutney, Milk Burfi, Banana, Pistachios and a cup of hot Chaai. Recipe Links to all the dishes are shared below.
I was left with plenty of boiled potatoes after making a variety of Chaat last evening. Used them up today in a variety of traditional Konkani dishes. Rice, Dalithoy, Methi Leaves Sukkein, Potato Hummanna, Potato and Tomato Gozzu, Masala Buttermilk and Hog Plum and Tender Bamboo Shoot Pickle. Recipe Links to all the dishes are shared below.