Star Fruit is seasonal, and a variety of dishes ranging from chutneys, pickles and curries are made from it. Posting a sweet, tangy and spicy curry today. This is a traditional Konkani recipe known as Karmbala Upkari.
6 Star fruits sliced
200 gms jaggery
7 green chillies
2 tbsps Coconut oil or oil of choice
1 tsp mustard
1 tsp Urad Dal/Split Black Gram
1 dry red chilly
A sprig of curry leaves
1 tbsp rice flour or corn starch
Disslove the jaggery in a litre of water. Bring it to a boil. Drop in the sliced Star Fruit, green chillies and salt. Cook till done. Disslove the rice flour or corn starch in a little water to make a paste free from lumps. Pour it into the boiling curry. Heat oil in a pan. Drop in the mustard and after it splutters add the Urad Dal. After it turns golden brown drop in the red chilly bits. Toss. Add the curry leaves. Tip in the seasoning into the Curry. Allow to simmer for a couple of minutes.
With fresh and luscious Strawberries flooding the market, couldn’t resist indulging in an icecream topped with fresh Strawberry Crush. The icecream is Vanilla from Naturals and the Strawberry Crush made at home. Recipe Link to the Strawberry Crush is given below.
Jelly has been a favourite since childhood. I am particularly partial to the Raspberry flavoured one. Here I have used Weikfield Raspberry Jelly. Followed the instructions on the pack. The only addition is the juice of one lemon for that extra zing!
Fresh Strawberry Crush is an absolute delight on icecream or in milk shakes. I usually make a big bottle of it when Strawberries are in season. Essence and preservative free, it tastes divine!
250 gms Strawberry
500 gms sugar
400 ml water
1 tbsp lemon juice.
Wash and remove the stem of the Strawberries. Chop them and tip them into the mixer. Puree them well. Keep aside. Heat the sugar and water in a pan. Boil to a two string consistency. Add the lemon juice. Boil for a couple of minutes and then drop in the strawberry puree. Continue boiling for a few minutes till the puree coats the back of the spoon. Remove and keep aside. The crush may appear watery, but turns semi solid when it cools. Cool thoroughly and store in an air tight bottle in the fridge.
Note: The shelf life if the Crush can be increased by adding a pinch of Sodium Benzoate after the puree has been added to the sugar syrup. I personally prefer the crush without any additives or preservatives.
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.
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.
This is yet another variety of Saung that is popular with the Konkani community of Mangalore. One can use either tamarind paste or tomatoes to add sourness to the dish. I personally prefer using tomatoes to the variety of Saung made, as it adds texture to the gravy. The only Saung that I make use of Tamarind paste is while making the Potato and Onion Saung. Saung goes well with both Chapati and Rice.
250 gms of shelled peas
3 large onions
2 heaped tbsps Coriander powder
1 tbsp Kashmiri Chilly powder
5 tbsps coconut oil
Deskin and wash the potatoes. Chop them into tiny cubes. Chop onions and tomatoes fine. Keep aside. Pressure cook the peas and potatoes with a little salt in two glasses (500ml) of water with a little salt to one whistle. Allow the cooker to cool down completely before opening it. Meanwhile, heat the oil in a pan. Add the chopped onions and roast on a high flame till half of them turn dark brown and the other half remain translucent. Drop in the Coriander and chilly powders. Toss for a couple of seconds and immediately add the tomatoes and salt. Roast for a couple of minutes till the tomatoes wilt. Add the cooked pea and Potato mixture, a glass of water if required and simmer gently, stirring often till the tomatoes are cooked. Cover and keep aside for half an hour for the flavours to infuse before serving.
Saung is a Konkani delicacy. It can be made with fresh vegetables or dried lentils. Though the most popular one is the Potato and Onion Saung, I love the one made with Brinjal as well. Traditionally, Tamarind puree is added to give the tang to Saung, but I have replaced it with tomatoes to add texture to the gravy.
10 baby Brinjals
3 tbsps Coriander powder
2 tbsps Kashmiri Chilly powder
5 tbsps coconut oil
Wash and slit the Brinjal into half, keeping the stem intact. Chop the tomatoes and onions fine. Keep aside. Heat oil in a pan. Add the onions and the Brinjals and roast along with a little salt, till the onions turn a golden brown. Add the coriander powder, chilly powder and the remaining salt. Toss, and drop in the tomatoes. Add a glass of water and bring to a boil. Simmer till the Brinjals and tomatoes are cooked. Serve hot with either Rice or Roti.
What Panch phoran is to the Bengali, Maru Marang is to the Manipuri. The addition of this combination of spices lends this dish its unique flavour. This Subzi goes well with both Rice and Roti.
Maru Marang :
1 tbsp Coriander seeds
1 tsp Cumin seeds
1/4 tsp Fenugreek seeds
7 Pepper corns
Dry grind the above to a fine powder.
Vegetables and other Ingredients :
14 florettes of Cauliflower
1 large potato deskinned and cubed
1 large onion sliced
7 flakes garlic grated
2 inch piece of ginger grated
1 tbsp Maru Marang spice
3 tbsps oil
1 Bay leaf
2 tsps chilly powder
1/4 tsp Turmeric powder
Heat oil in a pressure cooker. Drop in the Bay leaf. Add the onion, garlic, ginger and salt and roast till the onions are translucent and the raw smell of the ginger garlic is gone. Add the Maru Marang spice, chilly, turmeric powders and toss. Tip in the Cauliflower florettes and potatoes. Mix thoroughly. Pour in two glasses of water ( 500ml) cover and cook to one whistle. Serve hot with Rice or Roti.
Baghare Baingan is a traditional Hyderabadirecipe where deep or shallow fried Eggplants are cooked in a peanut and Sesame gravy. It goes well with both Roti or Rice, though it is is usually served with a Biryani.
250 gms small variety of Brinjal
3 onions chopped fine
2 inch piece of ginger
4 tbsps peanuts
1 tbsp sesame
4 tbsps grated coconut
2 tsps chilly powder
1/3 Turmeric powder
2 tbsps Coriander powder
1/2 tsp Garam masala powder
1 tsp Tamarind paste
1 tsp sugar
4 tbsps oil
1/2 tsp mustard seeds
1 tsp Cumin seeds
1 sprig curry leaves
Wash and slit the Eggplant/Brinjal at the base into four, keeping it intact at the stem. Do not remove the stem. Dry roast peanuts, deskin and keep aside., roast the Sesame till they splutter. Dry roast the grated coconut till it gives its aroma and turns a golden yellow. Make a paste of the ginger and garlic. Grind the peanuts, Sesame and coconut to a fine paste adding water as required. Heat oil in a pan. Deep fry the Brinjal, till almost done. Drain them on a paper towel. Heat 4 tbsps oil. Add the mustard seeds and after they splutter add the cumin seeds. Toss. Drop in the curry leaves, chopped onion and the ginger garlic paste. Roast till the onions are translucent and the raw smell of the ginger garlic paste is gone. Drop in the chilly, turmeric, Coriander and garam masala powders. Toss. Tip in the peanut, Sesame, peanut paste, the tamarind paste, sugar and salt. Add a little water to adjust the consistency of the gravy. Boil well. Add the fried Brinjal and boil for a couple of minutes. Switch off and garnish with coriander leaves.