Potato, Peas and Onion Curry Dry Recipe

Posted on by vinaya

This dry Curry /Subzi is a family favourite. It goes well with Roti, Poori, Dal and Rice or even with Dosa. I prefer using green chillies rather than chilly powder as green chillies make it more piquant!

Ingredients :

  • 4 medium sized potatoes
  • 3 medium sized onions
  • 100 gms peas
  • 8 green chillies
  • 1 inch piece of ginger
  • Coriander leaves
  • 3 tbsps oil
  • 1 tsp mustard
  • 1/2 tsp Jeera /Cumin seeds
  • 1/2 tsp Urad Dal/Black gram Dal
  • Juice of half of a large Lemon
  • A large pinch of Haldi /Turmeric
  • Salt

Method :

Pressure cook the potatoes. Deskin and slice them roughly. Slice the onions. Boil the peas with a little salt in an open pan till done. Chop the green chillies fine. Grate the ginger. Heat oil in a pan. Add the mustard and after it splutters add the Urad Dal and Jeera. Toss. Drop in the onions, green chillies, ginger and salt. Roast till the onions are translucent. Add the Haldi. Toss. Add the potatoes, Peas and a glass of water. Stir. Allow to cook covered till the water is absorbed. Add lemon juice , garnish with coriander leaves and mix thoroughly .

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potato and Onion Saung-2 Recipe

Posted on by vinaya

This Saung is usually an accompaniment to Rice and Dal. It is dry as compared to the one posted earlier which is generally served over String Hoppers /Idiappam /Shenvayi. Here the variation to the ingredients used, is addition of coriander seeds or coriander powder and roasted red chillies or chilly powder which can be roasted in the seasoning itself.

Ingredients :

  • 5 potatoes
  • 4 onions
  • 2 heaped tbsps Coriander seeds
  • 12 roasted Dry red chillies
  • 2 tbsps Tamarind paste
  • 5 tbsps Coconut oil/ oil of choice
  • Salt

Method :

Pressure cook potatoes. Deskin and chop them into bite sized pieces. Slice the onions fine. Grind the coriander seeds, roasted dry red chillies and tamarind to a smooth paste with a little water. Heat oil in a pan. Add the onions, add salt and roast on a high flame till half the onions turn dark brown and the others remain translucent. Drop in the paste and toss for a minute. Add two glasses of water(500ml) and the potatoes. After the Saung starts boiling, lower heat, cover and cook, stirring in between till the Saung turns semi solid. Keep aside for half an hour for the flavours to infuse before serving.

Note: If using coriander powder and Chilly powder instead of the coriander seeds and roasted red chillies, add them in the seasoning after the onions are done. Toss for a few seconds, add the tamarind paste and, water. Boil this well and then add the potatoes.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Hog Plum and Tender Bamboo Shoot Pickle Recipe

Posted on by vinaya

Though most of the Pickles made by the Konkani community have the same Masala of dry red chillies, mustard, Asafoetida, Turmeric and salt the taste varies because of the vegetable or raw fruit added to the Pickle. I have already posted a Tender Mango, Karvanda and Mixed vegetable pickle on this website. Posting a Hog Plum and Tender Bamboo Shoot Pickle today as both these vegetables are in season.

Ingredients :

  • 1 kg Hog Plums
  • 1/2 kg Tender Bamboo Shoot
  • 200 gms Everest Kashmiri Lal Chilly powder
  • 100 gms mustard
  • 2 tbsps Turmeric powder
  • 150 gms salt
  • A marble sized piece of Hing /Asafoetida
  • Boiled and cooled water.

Method :
Wash and dry the Hog plums thoroughly. Slice the Bamboo shoots thinly. Put both the Hog plums and the tender Bamboo shoots in a bottle and tip in the salt. Shake the bottle to spread the salt evenly. Cap it and keep shaking the bottle twice a day for three days. You will notice that the Hog plums and the tender Bamboo shoots release water. Boil a litre of water and allow to cool thoroughly. With half a litre of water grind the chilly powder, mustard, Turmeric and Asafoetida to a smooth paste. Add more water if required while grinding. Drop this ground paste into the bottle. Mix well. The Masala should be of pouring consistency. If it is thick, thin it down with the remaining water. Cap the bottle and allow the Pickle to mature for a fortnight. Stays good for a year.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 21

Posted on by vinaya

Nothing can provide comfort to the soul as that of a traditional home cooked meal. Posting a traditional Konkani Thali today which is flavourful and delicious! Rice, Tomato Saar, Yogiratna /Valval, Pumpkin Pith Gojju, Ridgegourd fritters, Tender Bamboo Shoot and Hog Plum pickle, Curds and Grapes.

Recipe to make the perfect Rice

Tomato Saar Recipe

Yogiratna/Valval /Mixed vegetables in Coconut gravy Recipe

Ridge gourd / Turiya Fritters

Pumpkin pith Gojju/Chutney

Hog Plum and Tender Bamboo Shoot Pickle Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ridge gourd / Turiya Fritters

Posted on by vinaya

Ridgegourd is a versatile vegetable. You can make a variety of subzi, use the peel to make a Chutney and also a stirfry. Posting fritters today which can be served as a snack with tea or can be a side dish to a meal.

Ingredients :

  • 200 gms Ridgegourd
  • 100 gms Besan/Chickpea flour
  • 25 gms Rice flour
  • 1 tbsp chilly powder
  • Salt
  • 1 tsp Hing/asafoetida
  • Water to prepare the batter.
  • Oil to fry the fritters.

Method :

Wash and scrape the Ridgegourd. Slice it neither too thick nor thin diagonally, though one can make roundels too. Mix together the Besan, Rice flour, Salt, Chilly powder and Hing. Add water a little at a time to make a batter of pouring consistency. It should be neither too thick nor runny. Heat oil in a pan. Dip the Ridgegourd slices into the batter and fry them to a rich golden yellow. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Roasted Bengal Gram Dal and Jaggery Ladoo Recipe

Posted on by vinaya

I have already posted a version of this Ladoo with sugar. Posting a Ladoo which can be made using Jaggery Syrup today.

Ingredients :

  • 200 gms Roasted Bengal Gram Dal /Hurakadle/Daalia
  • 100gms Dry coconut /Copra
  • 5 tbsps thick Jaggery Syrup
  • 2 tsps Cardamom powder
  • 2 tbsps Black sesame seeds
  • 3 tbsps warm Ghee/clarified butter

Method :

Dry roast the roasted Bengal Gram Dal for a few minutes till it gives its aroma. Alternatively you can also microwave it for a couple of minutes. Allow to cool thoroughly. Dry roast the black sesame seeds till they splutter. Powder the dry coconut and the roasted Bengal Gram Dal. Tip it into a vessel. Add the roasted sesame seeds, jaggery syrup, Cardamom powder and warm Ghee. Mix thoroughly in a kneading motion. Take small portions of this mixture and roll it into balls.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pumpkin pith Gojju/Chutney

Posted on by vinaya

This is one tasty Gojju that I learnt from my friend Vinanti Gouri. It literally is best out of waste! Pumpkin pith which is normally discarded, is boiled, cooled and ground with other ingredients into a tangy Gojju which goes well as a side dish with Rice or also with Roti.

Ingredients :

  • Pith of Pumpkin weighing 1/2 kg
  • A two inch piece of pumpkin
  • 3 tbsps grated coconut
  • 1 heaped tbsp tamarind paste
  • 2 roasted dry red chillies
  • 2 tbsps jaggery syrup
  • 1/4 tsp of mustard
  • Kidney bean piece of Hing/Asafoetida
  • 1/4 tsp Coconut oil
  • Salt

Method :

Scoop the Pumpkin pith from the Pumpkin. Deseed and wash it. (Pith is that part of the Pumpkin where the seeds are found). Boil it along with the piece of pumpkin in half a glass of water till is well cooked. Allow to cool thoroughly. Heat the coconut oil and drop in the piece of Asafoetida. Toss for a few seconds. Grind the coconut, roasted red chillies, mustard, tamarind, jaggery, roasted Asafoetida, salt and the cooled Pumpkin to a fine paste. Serve with Dal rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Rasam Vada Recipe

Posted on by vinaya

One of the most popular breakfasts at home is Vada/Dumplings made of Black gram Dal either accompanied by a Chutney, a Sambhar or dunked in Rasam. The Vadas are to be prepared beforehand and then dunked a few minutes before serving in boiling Rasam. The vadas absorb the fragrance of the Rasam and taste delicious! Recipes to both the recipes are, given below.

Urad vada/ Biscuit Ambado / Black gram dumplings Recipe

Rasam Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Urad/Black gram Dal and Rice Ramdan Recipe

Posted on by vinaya

Just as Idli steamed in Katori/Bowls is called Donne Idli, steamed in Jackfruit leaves is called Khotto, when steamed in a large flat container is called Ramdan. It could be flavoured with green chillies, Asafoetida and curry leaves or steamed as is. Today I steamed it without using any spices, but garnished it with the colours of the Indian Tricolour🇮🇳

Idli Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.