I have posted a variety of Sukkein earlier too. This is again a traditional Konkani preparation of potato and Farmyard beans. The slight sweetness of jaggery, the medium spice of the Byadgi chilly, the tang of tamarind and the nutty flavour of the urad dal all lend it’s flavour to this dish. Coconut is the main ingredient in a Sukkein, as in most coastal preparations.
2 medium sized potatoes
100 gms Farmyard beans
1/2 of a small coconut
12 roasted Byadgi chillies
1 tsp tamarind paste
1 tsp jaggery powder or more as desired
2 tsps Urad dal/ split black gram
1 tsp oil to roast the Urad dal
2 tsps coconut oil
1 tsp mustard
2 sprigs curry leaves
De skin and cut the potato into bite sized pieces. Chop the farmyard beans into one inch sized pieces. Heat oil in a pan. Add the mustard and after it splutters drop in the curry leaves. Toss and immediately drop in the potatoes and farmyard beans. Add half a glass of water and salt. Bring to a boil. Cover and cook till three fourth done. Roast the urad dal to a golden brown in a tsp of oil. Grind the coconut, roasted urad dal, roasted Byadgi chillies and tamarind to a slightly coarse paste. Tip it into the cooked farm yard beans and potato mixture. Add the jaggery and a quarter glass of water used to rinse the mixer jar. Cover and cook on a very gentle flame till it turns semi solid. Serve with rice and dal or even with Roti.
A complete meal that can be enjoyed by the family. Grilled vegetables like Peas, Cauliflower, Eggplant, Bellpepper and French Beans compete with a salad of Carrot, cucumber, tomatoes and cabbage. Fragrant Basmati rice topped with grilled potato wedges and accompanied by a mixed Vegetable. The recipe link to the Kashmiri mixed vegetable is given below.
All the grilled vegetables, salad items and rice is as per one’s requirement.
100 gms of Amul butter/ salted butter
Brush the vegetables to be grilled with butter and grill them till they are done but crisp. Alternatively you can also saute them in a pan . Take care to see that you saute each of the vegetables in butter separately. You may either grill the potato wedges or deep fry them. Season the vegetables with salt and pepper. Chop the salad items into thin strips and tomatoes into roundels for aesthetic effect. You may slice them as you please. Place the rice, grilled vegetables, salad and the Kashmiri mixed vegetable on a serving platter. Serve as is or with a Raita.
All this while I have posted a variety of Ashgourd curries. Today posting a Halva which is not only easy to make, but tastes divine. A semi soft version of this Halva is called Kashi halva. I have roasted it a little more so that it can be patted onto a plate and cut into pieces when cool.
500 gms Ashgourd
Sugar, twice the quantity of the Ashgourd after it is cooked.
1 heaped tsp Cardamom powder
5 tbsps Ghee/ clarified butter
Deskin the Ashgourd and wash well. Grate, tip it into a pressure cooker and pressure cook to a whistle. Note that no water needs to be added as the Ashgourd itself gives it out. If it does not, then you may add a glass. Once the pressure is released, measure the quantity of Ashgourd. Tip it into a pan. Add twice the amount of sugar. Keep stirring continuously on a medium flame till the water evaporates and the mixture starts leaving the sides of the pan. Add the Ghee and continue stirring. Once the Ghee is absorbed ( takes about a minute or two) add the cardamom powder. Mix well and pour the mixture into a greased plate. Allow to cool thoroughly. Cut into pieces of desired size.
Celebrating New Year with a Thali of Chapati, Rice, Eggplant, potato and onion subzi, Toyya, Yam Kismuri, Baby corn fritters, Cucumber raita and Kerala Banana halva. Recipe links to all the items are given below.
Wash the baby corn and marinate in the All purpose chutney, salt, lemon juice and pepper powder for two hours in the refrigerator. Heat oil in a pan. Dust the baby corn in the rice flour and fry on a gentle flame till they are crisp and golden. Serve hot.
Preparations of Ashgourd / Bhopla / Budhakumbalkayi are common down South. It is used in making Huli, Sambhar, in curries and the raw juice too is consumed on an empty stomach early in the morning as it helps weight loss. A delicious halva known as Kashi halva is also made during weddings and other functions. Posting a Sasam, a preparation made by the Konkani community which can be served over rice or used as an accompaniment.
250 gms Ashgourd
1/2 of a small coconut grated
2 green chillies
1 roasted Guntur chilly
1/2 tsp tamarind paste
1 tsp rice flour
2 tbsps coconut oil
1 tsp mustard
3 sprigs curry leaves
Deakin the Ashgourd. Cut into bite sized pieces and wash thoroughly. Tip them into a pan. Add salt and enough water to cover the pieces. Bring to a boil and cook till half done. Grind the coconut, green chillies, roasted Guntur chilly, a tsp of mustard and tamarind to a smooth paste. Drop it into the cooked Ashgourd. Add the tsp of rice flour, and one sprig of curry leaf. Adjust consistency by adding enough water and bring to a boil. The gravy should be slightly on the thinner side as it thickens in a few minutes. Simmer for a couple of minutes. Heat oil in a pan. Drop in the mustard and after it splutters drop in the remaining two sprigs of curry leaves. Toss and drop the seasoning into the simmering Sasam. Switch off and keep aside for about fifteen minutes for the flavours to infuse.
This is an instant, no fuss Dosa which can be prepared when you have unexpected guests or you haven’t decided what to prepare for breakfast. Ready in precisely ten minutes. You can serve it with Chutney, pickle or fresh homemade butter.
250 gms Maida/All purpose flour
100 gms Wheat flour
10 green chillies
2 inch piece of ginger
2 heaped tbsps grated coconut
1/4 tsp Asafoetida
3 sprigs curry leaves
1 tsp mustard
1 tsp cumin seeds
2 tsps ghee/clarified butter
2 tsps sugar
Oil to roast the Dosa
Grind the grated coconut, green chillies, ginger and Asafoetida coarsely. Tip it into a bowl. Add the Maida, wheat flour, salt, sugar and add enough water to make a semi thick batter. It should neither be runny nor too thick. Heat the Ghee in a pan. Drop in the mustard seeds. After they crackle add the Cumin seeds and curry leaves. Toss. Pour the seasoning into the batter. Mix well. Heat a tava/Skillet. Pour a ladleful of batter and spread it thinly over it. Drizzle with a tsp of oil. Allow to roast. Flip. Roast on the other side as well. Serve hot.
Amla or Indian Gooseberry is rich in Vitamin C. It is a digestive as well. Indians make a variety of preparations from juice, pickles to Murabbas, Mukhwas, Chutney or saaru. It is also brined for use at a later date. A saaru is a liquid preparation served over rice. Posting the fragrant garlic seasoned saaru. It can be served as an appetizer as well.
10 pieces of sliced brined Gooseberry
1 litre water
10 cloves of garlic crushed coarsely
2 Byadgi chillies broken into bits
2 tbsps ghee/clarified butter
Salt only if required
Tip the sliced brined Gooseberry into a pan. Add the water and bring it to a boil. Lower heat and simmer for a couple of minutes. Heat the Ghee in a pan. Add the crushed garlic and roast till they turn a golden brown. Add the dry chilly bits and toss. Drop in the seasoning into the boiling saaru. Simmer for a couple of minutes. Switch off and keep aside for fifteen minutes for the flavours to infuse. Serve over rice or enjoy it as an appetizer.