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.

Horse Gram stir fry Recipe

Horse Gram is a highly nutritious Lentil grown in the Indian subcontinent and a variety of dishes are made from it. Posting a simple stir fry today which is usually served as an accompaniment to Rice and Horse gram Saaru.

Ingredients :

  • 200 gms Horse Gram
  • 3 Kashmiri or Byadgi Chillies broken into bits
  • 1 tsp Hing/asafoetida
  • 2 tbsps Coconut oil
  • 1 tsp mustard
  • 6 tbsps grated coconut
  • Salt

Method :

Wash and pressure cook the Horse Gram in a litre of water. After one whistle, lower heat and cook for 15 minutes. After the cooker has cooled down, drain the water and keep aside to make a Saaru. Heat oil in a pan. Drop in the mustard and after it splutters add the broken red chilly bits. Toss. Add the Hing, toss and drop in the cooked Horse Gram. Add salt and cover and cook for a few minutes. Garnish with grated coconut. Mix well and serve hot with Rice and Horse gram Saaru.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Horse Gram Saaru /Soup Recipe

Horse Gram also known as Kulith, Kollu or Kulthi is a highly nutritious Lentil grown in the Indian subcontinent. A variety of dishes can be made from it, but the most delicious is the soup or the Saaru which is made by draining the water of the cooked Horse Gram.

Ingredients :

  • 200 gms Horse Gram
  • 2 Byadgi or Kashmiri chillies broken into bits
  • 15 flakes Garlic crushed
  • 2 tbsps Ghee /clarified butter
  • Salt
  • 1/4 tsp Tamarind paste

Method :

Wash and pressure cook the Horse gram in a litre of water. After one whistle allow to cook for 15 mnts. Once the cooker has cooled down drain the water into a pan. Take a ladeful of the Horse gram, mash it well and drop it into the drained water. Add the salt and tamarind paste and boil well. Heat Ghee in a pan. Drop in the crushed garlic and roast it to a rich brown. Tip in the red chilly bits and toss for a minute. Drop the seasoning into the boiling Saaru. Simmer gently for five minutes. The Saaru can be served as is on the Rice or strained and served as a soup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Brinjal Bajji Recipe

This preparation of Brinjal called ‘Bajji’ is usually made from a round, green coloured variety of Brinjal / Aubergine /Eggplant called Matti Gool. Matti is a small district in Dakshin Kannada and is famous for this particular variety. A number of preparations are made during the season when it is available.

Ingredients :

  • 2 Brinjals
  • 3 tbsps Coconut oil
  • 2 green chillies finely chopped
  • 1 tbsp Tamarind paste
  • Salt
  • 1 level tsp Hing/asafoetida

Method:

Wash and pat dry the Brinjal. Apply a tbsp of oil and roast the Brinjal over an open flame, turning it frequently to see that it gets roasted evenly. This needs to be done on a very gentle flame as the Brinjal has to cook right through. Once the skin has charred evenly, run a knife through the Brinjal. It should go in smoothly. If not continue to roast till done. Keep aside for a few minutes, till you are able to handle it. Remove the charred skin. Mash the Brinjal well with a masher or with your fingers. Crush the green chillies along with the salt and tamarind paste. Tip it into the mashed Brinjal along with Hing. Drizzle with coconut oil, mix thoroughly and serve as an accompaniment to Rice or Roti.

Method of Roasting:

Copyright © 2018 by Vinaya Prabhu. All rights reserved.