Pumpkin Upkari/ Stir fry Recipe

This is one vegetable that I can never have enough of! I like it cooked, roasted, fried, baked or even just steamed with some salt and pepper. Posting a very simple yet delicious Stir fry which the Konkani community calls as Upkari. Goes well with both rice or Roti.

Ingredients:

  • 250 gms Pumpkin
  • 2 green chillies chopped fine
  • 2 tbsps Coconut Oil
  • 1 tsp mustard
  • 3 tbsps sugar/ jaggery as required
  • Salt
  • A pinch of Hing/ Asafoetida

Method:

Deskin the pumpkin. Sometimes I leave the skin on too. The choice is yours. Slice it thinly and wash well under running water. Heat oil in a pan. Drop in the mustard seeds and after they crackle add the green chilly bits and the Hing. Toss, drop in the sliced pumpkin, sugar, salt and mix well. Sprinkle with water, cover and cook for a couple of minutes. It’s done. This is one preparation which gets ready in no time, so be careful not to over cook the vegetable.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Bell pepper and Peanut Kairas Recipe

This is a lip smacking dish that I learnt from my friend Purnima Trikannad Udyavar. It goes well as a side dish with Dal and rice or with Chapati too. It’s a mix of tangy, sweet and spice and is extremely flavourful!

Ingredients:

  • 3 green capsicums/ Bell peppers
  • 1/2 cup peanuts
  • 1 tbsp Chana dal/ Bengal Gram Dal
  • 1 tsp Coriander Seeds
  • 1/4th tsp Fenugreek seeds
  • 2 tbsps Sesame seeds
  • 5 Dry Red chillies
  • 3 tbsps grated coconut
  • 2 tbsps oil
  • Salt
  • 2 tbsps Tamarind paste
  • 5 tbsps jaggery syrup
  • A large pinch of Hing/ Asafoetida
  • A large pinch of Haldi/ Turmeric powder
  • 1 tsp mustard seeds.

Method:

Chop the Bell pepper into bite sized pieces. Pressure cook the peanuts with a little salt till done. Keep aside.
Heat 1 tbsp oil in a pan. Roast the Chana Dal, Coriander seeds, Methi and Sesame seeds in that order to a golden brown. Roast the red chillies separately in a drop of oil. Allow to cool. Grind this mixture with the grated coconut to a smooth paste. Keep aside.
Heat the remaining 1 tbsp oil in a pan. Drop in the mustard and after it crackles add the Hing. Toss. Add the chopped Bell pepper and saute for a few minutes. Add salt and Haldi. Toss.
Add the boiled peanuts to it and cover and cook for a few minutes. Drop in the ground paste, tamarind paste and the jaggery syrup. Mix thoroughly. Add half a glass of water, cover and cook till done.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Sanna Khotto- Steamed Rice and split Pigeon pea Dumplings Recipe.

This is the fourth variety of Sanna khotto that I am posting today. This is a traditional Konkani recipe which is prepared during the month of Shravan or during Navratri when onion and Garlic are generally avoided. A dumpling where Asafoetida is the ingredient which adds to the flavour.

Ingredients:

  • 125 gms Rice
  • 125 gms Split Pigeon peas/ Toor Dal
  • 1 Coconut grated
  • 25 roasted Byadgi chillies
  • A kidney beans sized piece of Hing/ Asafoetida
  • 1 heaped tsp tamarind paste
  • Salt
  • Coconut oil

Method:

Wash and soak the rice and split pigeon peas for four hours. Drain and keep aside. Grind the coconut, roasted red chillies, Hing and tamarind to a smooth paste. Add the rice and split Pigeon peas and grind to a semolina like consistency. Do not make a smooth batter. It’s the coarseness which adds to the texture of the Sanna khotto. Add salt and mix thoroughly.

Heat water in a pan or in the Idli Cooker. Place the stand over it. Keep the water boiling. Grease the katoris ( small bowls) with coconut oil. Pour in the prepared batter and place them on the stand. Cover and steam till done. The process takes about fifteen minutes. To check whether the Sanna khotto is ready, insert a knife in it. It should come out clean. Remove from flame and keep aside to cool. Unmould and serve drizzled with oil. Goes well with Dal and Rice.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Happla/Red chilly Papad Poha Chutney Recipe

This is a traditional but long forgotten Poha/Flattened Rice Recipe made with crushed Red chilly Papad. The Konkani community call it Happla Poha Chutney and it is usually served as an evening snack.

Ingredients :

  • Half a coconut grated
  • 2 large onions chopped fine
  • 4 green chillies minced
  • Salt
  • Coconut oil
  • Thin variety of Poha
  • 10 fried Red chilly papads

Method :

Crush the green chillies with salt. Add it to the chopped onion and grated coconut. Coconut masala is now ready. Deep fry the chilly papad and crush them coarsely. Take a portion of the coconut Masala. Add the crushed happolu/red chilly Papad and mix it with required amount of Poha. Drizzle with coconut oil. Serve immediately.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Moodo/Idli batter steamed in Screw Pine leaves

Idli batter steamed in Jackfruit leaves is called Khotto and the same when steamed in Screw Pine leaves is called Moodo. A delicacy savoured by the Konkani community of Mangalore, India, it is served with a Chutney or with any spicy coconut curry. The screw pine leaves are woven into a cylinder like holder with the help of coconut fiber and Idli batter is steamed in it. The leaves impart a distinct aroma to the dish. The Moodo after it is steamed is allowed to cool for a few minutes. It is then unmoulded by gently removing the topmost coconut fiber which holds the cylinder in place. The leaf can then be just rolled down. The steamed Moodo looks like a log and is sliced into desired size before serving. The recipe link to the Idli batter and also the Chutney is given below.

Idli Recipe

Coconut Chutney Recipe – 2

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.

Methi /Fenugreek Leaves Sukkein Recipe

This fragrant Sukkein goes well with almost everything. You can serve it with Rice, Roti, Bread and even with Dosa. In fact I can make a meal of it with plain hot rice.

Ingredients :

  • One medium sized bunch Methi leaves.
  • 2 large onions chopped fine
  • 1 large potato chopped fine
  • 1/2 of a small coconut grated
  • 2 tbsps Coriander seeds
  • 1 tsp coconut oil
  • 12 Roasted Byadgi chillies
  • 1tbsp Tamarind paste
  • 2 large fistfuls Dal/Split Pigeon peas pressured cooked and churned
  • 2 tbsps Coconut oil or oil of choice.
  • 1 tsp Mustard
  • Salt

Method :

Clean the Methi leaves and wash them well under running water. Chop them roughly and keep aside. Heat oil in a pan. Add the mustard and after it splutters add the onions and potatoes. Add salt and roast till the onions are translucent. Drop in the Methi leaves and roast on a gentle flame till they wilt and change colour. Roast the coriander seeds in a tsp of oil to a golden brown. Grind them along with the Coconut, roasted red chillies and tamarind to a semi coarse paste with as much water as required to run the mixer. Pour this ground paste into the cooked Methi, Onion and potato mixture. Drop in the cooked Dal too. Boil thoroughly till it reaches a semi solid consistency. Serve hot.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Peas, Potato and Onion Saung Recipe

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.

Ingredients :

  • 250 gms of shelled peas
  • 3 potatoes
  • 3 large onions
  • 3 tomatoes
  • 2 heaped tbsps Coriander powder
  • 1 tbsp Kashmiri Chilly powder
  • 5 tbsps coconut oil
  • Salt

Method :

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.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Eggplant/Brinjal Saung Recipe

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.

Ingredients :

  • 10 baby Brinjals
  • 3 onions
  • 2 tomatoes
  • 3 tbsps Coriander powder
  • 2 tbsps Kashmiri Chilly powder
  • 5 tbsps coconut oil
  • Salt

Method :

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.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

French Beans, Potato and Onion Subzi Recipe – 2

This semi dry subzi goes well with both Rice or Roti. I have posted one earlier, where I had used Sambhar Masala for flavour. This one is slightly more spicy, to balance the tanginess of the tomatoes that are added.

Ingredients :

  • 200 gms French Beans
  • 1 large potato chopped fine
  • 2 large onions chopped fine
  • 2 tomatoes chopped fine
  • 1 tsp Jeera/Cumin powder
  • 2 tbsps Dhania/Coriander powder
  • 1 tbsp Chilly powder
  • A large pinch of Haldi/Turmeric powder
  • 2 tbsps oil
  • 1 tsp mustard seeds
  • Coriander leaves chopped fine
  • 4 tbsps grated coconut
  • Salt

Method :

String the French Beans, wash and chop them fine. Heat oil in a pan. Add the mustard seeds and after they splutter, drop in the onions, and salt. Roast till the onions are translucent. Drop in the French Beans, Potato, the coriander, cumin, chilly and turmeric powders and mix well. Add 100 ml (Half a glass) of water and cook till three fourth done. Drop in the tomatoes and cook till done. Garnish with coriander leaves and grated coconut. Mix thoroughly and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.