This is a simple stir fry of Cluster Beans/ Mitke Sang /Gavar which is very popular with the Konkani community. The seasoning changes depending upon individual preference. I like mine with a dash of jaggery to tone down the slight bitterness of the vegetable.
300 gms Cluster Beans
4 dry red chillies broken into bits
2 tbsps Jaggery syrup
1 tbsp Coconut oil (choice of oil)
1 tsp Mustard
3 tbsps grated Coconut.
Snip both ends of the Cluster Beans. Wash and chop them fine. Heat oil in a pan. Drop in the mustard and after it splutters add the broken red chilly bits. Toss. Add the chopped cluster Beans, jaggery syrup and salt. Mix well. Pour in a glass of water and cook on a high flame till done. Garnish with coconut. Serve hot.
The ‘Indian Spice Box’ as it is so called is a prized possession in every Indian kitchen. It holds together all the spices that are required while seasoning. The Indian Spice box has seven tiny containers with tiny spoons to hold the various spices. Most Indian recipes begin with heating the oil first and the spices or condiments are added in quick succession. The kind of spices stored depends upon the kind of Cuisine one makes on a daily basis. The temperature of the oil has to be just right so that the spices pop without burning. Hence the commonly used spices are stored in the container together for easy access.
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.
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
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.
Sprouts are rich in Vitamins, protein and minerals. The best way to have them is raw, but some are a little difficult to digest, hence stir frying them is essential to soften them. Posting a sprouted Moong/Green gram Stir fry today.
100 gms Moong/ Green gram sprouts
1 tbsp Coconut oil (or oil of choice)
1 tsp Mustard
2 green chillies chopped fine
1 sprig Curry leaves
Juice of half a Lemon
A pinch of Haldi /Turmeric powder
2 tbsps grated coconut
1 tbsp Coriander leaves chopped fine
Wash and soak the Moong for eight hours. Drain and tie it in a thin cloth. Keep it aside for about a day. The next day you see that it has sprouted. Wash and keep aside. Heat oil in a pan. Add the mustard and after it splutters add the green chillies and curry leaves. Toss. Add the Turmeric powder and immediately add the sprouted Moong and salt. Stir fry on a gentle flame by sprinkling a little water. (If you want it really soft, add about half a glass of water and cook till done.) Drizzle with Lemon juice, garnish with grated coconut and finely chopped coriander leaves.
This used to be a regular on our table when the children were young. Carrots contain carotene and I would try to get the children to eat them by preparing them in a variety of ways. The Carrot Kheer/Payasam was always the hot favourite.
100 gms Carrot
500 ml milk
5 tbsps Condensed Milk
10 Almonds halved
10 Cashewnuts halved
1/2 tsp Cardamom powder
Sugar (only if required)
2 tbsps Ghee/clarified butter.
Deskin, wash and grate the Carrots. Soak the Almonds in hot water for a while. Peel and halve them. Heat the Ghee in a pan and first roast the cashews to a golden yellow. Drop in the Kishmish and roast till they fluff up. Drain and keep aside. In the same Ghee roast the grated carrots for about two to three minutes. Pour in the milk and the Almonds and simmer gently for a few minutes. Add the condensed milk and the Cashew and Kishmish (Keeping a few aside for garnish) and boil for a minute. Add the Cardamom powder, mix well, cover and keep aside for about fifteen minutes for the flavours to infuse before serving.
This is a traditional preparation of a mix of onion and spring onions served post delivery and to nursing mothers. Greens contain iron and onions are a natural laxative. Excellent for the elderly too. This stir fry is without the addition of any kind of spices other than a couple of broken red chilly bits.
1 large onion
2 bunches of spring onions
2 dry red chillies broken into bits
1 tbsp Ghee/clarified butter
1 tsp Mustard
Wash and chop the bunch of spring onions along with the greens and the onion fine. Heat a tbsp of ghee in a pan. Drop in a spoon of mustard and after it splutters add the broken red chilly bits. Toss. Add the chopped onions, the spring onions and the greens. Sprinkle salt as required and toss for a couple of minutes till the onions turn translucent. Sprinkle a little water, cover and cook till done. Serve hot.
Vellappam with a difference! I made Vellappam today with batter of Mushti Polo. It turned out really soft and delicious! Vellappam is usually enjoyed with a Potato and Onion Stew or a Chickpea curry but today I decided to sprinkle some chopped onions, minced green chillies and some Coriander leaves on the Vellappam and make a coconut chutney to go along with it. A refreshing change. Served it with a cup of cold Strawberry Milk shake and a few slices of Apple. Recipe Links to all are shared below.
This Thali includes a favourite dish of each of the family members. Decided to post it today to celebrate my blog turning one. On the Thali are Poori, Aamras, Rice, Tomato Saar, Okra Sagllein, Breadfruit Stirfry, French Beans Kismuri, Okra Tangy and Spicy, Capsicum fritters, Curds and Sun basked Asafoetida chilly. The recipe link to each of the items has been posted below.
Celebrating my website turning one by sharing the recipe of Kesar Bhath. This happens to be my 676th post. It has been an eventful year blogging and I have learnt a lot within this one year. Sharing sweet memories with you all with this rich, fragrant and flavourful dessert.
125 gms Basmathi Rice
1/4 tsp Kesar/Saffron
16 tsps sugar
2 tbsps Ghee/clarified butter
12 Cashews halved
1 heaped tsp Cardamom powder
200 ml water
Wash and soak the Basmathi rice for half an hour. Drain well. Soak the saffron in two tbsps of water. Heat Ghee in a pan. Roast the halved Cashew nuts to a golden yellow. Drop in the Kishmish and roast till they fluff up. Remove the Cashews and Kishmish and keep them aside. In the same Ghee add the Cloves and the rice and stir fry for a couple of minutes. Pour in 200 ml boiling water and the saffron water into the rice. Cover and cook on a gentle flame for ten minutes. The rice will be 75% cooked. Add the sugar and allow it to dissolve on its own without stirring. After five minutes open and add the Cardamom powder. Mix gently and garnish with the roasted Cashew and Kishmish. Serve hot.