Golden berries/ Chilput Smoothie Recipe

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!

Ingredients:

  • 12 Golden Berries
  • 200 ml thick Yoghurt/Curds
  • 1/2 green chilly
  • 1 strand coriander leaves finely chopped
  • Sugar as per requirement

Method :

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.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal – 54

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.

Recipe to make the perfect Rice

Takka Kadhi /Buttermilk Kadhi Recipe

Onion Tamballi Recipe

Fresh Peas Upkari /Stir fry Recipe

Potato Fritters Recipe – 2

Sun basked Asafoetida Chillies

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Fresh Peas Upkari /Stir fry Recipe

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!

Ingredients :

  • 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
  • Salt

Method :

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.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Takka Kadhi /Buttermilk Kadhi Recipe

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.

Ingredients :

  • 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
  • Salt.

Method :

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.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Ragi/Finger Millet Dosa Recipe

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.

Ingredients :

  • 250 gms Ragi flour
  • 3 tbsps rice flour
  • 5 tbsps grated coconut
  • Salt
  • Water to thin down the batter
  • Oil for roasting the Dosa.

Method :

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.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Ragi/Finger Millet Porridge for Infants

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.

Ingredients :

  • 1kg Finger Millet / Nachani/ Ragi
  • 1/2 kg wheat

Method:
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.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Star Gooseberry Pickle Recipe

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!

Ingredients :

  • 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.

Method :
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.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Thali Meal – 53

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.

Potato Hummanna /Potato in Coconut Gravy Recipe

Methi /Fenugreek Leaves Sukkein Recipe

Potato and Tomato Gozzu Recipe

Dalithoy Recipe

Recipe to make the perfect Rice

Masala Buttermilk Recipe

Hog Plum and Tender Bamboo Shoot Pickle Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.