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.
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.
250 gms Ragi flour
3 tbsps rice flour
5 tbsps grated coconut
Water to thin down the batter
Oil for roasting the Dosa.
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.
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.
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!
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.
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.
Today’s Breakfast Platter consists of soft Urad and Maida/All Purpose Flour Dosa, Coconut Chutney, Milk Burfi, Banana, Pistachios and a cup of hot Chaai. Recipe Links to all the dishes are shared below.
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.
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.
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
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.
This is a Pilaf that I usually make when I am in a hurry, or have some Basmathi rice and green chutney leftover. Absolutely easy and simple to make, it’s delicious as well. Accompanied by a Raita it makes for a meal by itself! Recipe links for making the Rice, All Purpose Chutney and the Vegetable Raita are given below.
Deskin the potatoes and carrot, wash and chop into bite sized pieces. String the French Beans, wash and chop into one inch size pieces. Cook the vegetables together in two glasses of water with a little salt till done. Slice onions and keep aside. Heat the Ghee and oil mixture. Add the Jeera and after it splutters drop in the Cashews. Toss and add the sliced onions and the All purpose chutney. Roast till the onions are translucent and the raw flavour of the green chutney is gone. Add the Garam masala and roast for a couple of minutes. Drop in the cooked vegetables and Rice. Mix thoroughly. Adjust salt and heat on a gentle flame stirring frequently till well heated. Alternatively you can microwave the Pilaf for ten minutes after adding the vegetables and rice. Serve with a mixed Vegetable Raita.
Poha Usli with onions is a cousin of Kande Poha, the difference being it is made sans Turmeric . The addition of coriander leaves and a dash of lime makes it fragrant and the garnish of coconut is simply delish.
250 gms thick poha/flattened rice
3 large onions finely chopped
5 sprigs curry leaves
6 green chillies
3 tbsps ghee
3 tbsps oil
1 tsp mustard
1/4 of a large coconut for garnish
A small bunch of Coriander leaves finely chopped
Juice of one Lime
Method : Wash the poha and drain it immediately. Squeeze out all the water and place it in a bowl. Add the finely chopped coriander leaves, salt and lemon juice.Chop the green chillies fine. Heat the ghee and oil mixture. Add the mustard. After it crackles add the green chillies and the curry leaves. Toss. Add the onions and roast till translucent. Tip in the poha and mix well. Heat the Poha on a gentle flame. Garnish with grated coconut. Serve immediately.