Patrode.(steamed colocasia leaves)

Only two days left  for our Samsar padvo/Ugadi....
.As i am posting some  authentic GSB Konkani  dishes from past few days that we me during ugadi festival,
I would like to add one more dish very much liked by konkani's on that day.Almost all our festival  is incomplete without this dish.

                     This is one more favourite dish i would love to prepare on Ugadi day. All most all konkanis love this dish so much so that it  is not only prepared in festivals but also whenever we feel like, especially during rainy season.In rainy season you get to see this leaves in abundance. But you have to be very careful while choosing the leaves becaue it can cause itchiness and irritation so make sure that you choose a good quality green color leaves and cook it properly with lots of tamarind or bilimbi./bimbul.

                                                                                                                                                                                   
The ingredients may differ from region to region as in mangalore we use whole green gram or green gram dal where as  kerala GSBs use raw rice.Even in udupi and other part they use rice as the main ingredient.So i started using both together for my patrodey .

 

Ingredients:- 

Colocasia leaves/arbi leaves/patrode paan -20

Green gram dal -1/2cup

Raw rice-1/2 cup

Coconut-1/4(grated)

Red chillies-10-12(roasted in coconut oil)

Tamarind-1 big lemon sized ball

          or 

Bilimbi/bimbul-15

Asafoetida-1heaped tsp

Salt to taste

Method:-

• Soak green gram and rice together for about 4-5 hours.
• Now grind all the ingredients together to a coarse paste  it should be semolina consistency.The batter should be thick so that it should not drip while  steaming.
• Wash colocasia leaves and let it dry for sometime.
• Then trim all the thick veins from the leaves.
• Now select the largest leaf  and keep upside down or non shiney leaf facing up. 
• Now smear the  thin layer of the masala paste  all over the leaf and then keep one more leaf on the top of the 1st leaf and again spread the masala on that 2nd leaf like a sandwich.The same way make at least 8-10 layes 
• Now fold the both the sides and then roll the leaves together to make cylindrical shape ,like a thick roll .while folding apply some masala again so that the leaves sticks properly.
• Now boil some water in the steamer and start placing rolls one by one.
• Now cover the steamer with a lid and steam for about 45 mins.
• Serve hot with coconut oil on top or with Ghashi a aromatic coconut gravy with roasted urad dal and methi.

Cashew -lemon delight!!

I just love summer fruits ,they have  a unique taste and flavour.One of them is cashew fruit .Many people hate this fruit because of its distinct flavour and taste.But i love this fruit.I still remember my summer holidays at my uncle's place .We all kids used to climb the tree just for this fruit.At those times we used eat this with pepper and salt.Even now i eat the same way 

                                 yesterday i tried this juice with only salt and pepper but some what i didn't like the taste .So my hubby asked me to add lemon juice and the taste was much better.So today i  just added both lemon and pineapple juice along with some sugar and it was really good.I think this is the best drink to beat the heat.

Cashew-lemon delight

Ingredients:-
Cashew fruit-1
Pine apple juice-1/2cup
Lemon juice-2tsp
Sugar-1tbsp or to taste
Salt a pinch
Crushed pepper 1/2tsp
5-6 ice cubes
Chilled water-1glass


Method:-

• Blend pieces of cashew fruit,lemon juice,pineapple juice,salt and sugar in a blender along with some ice cubes.
• Now strain the juice and serve with crushed ice and sprinkle some pepper.

Neat cashew juice

Panaka/panakam..

Panak /nimbe panaka/panakam is a Sanskrit word.It  means juice or diluted sweet water.This drink  is basically served in our hindu temples. The name itself  is so divine . This drink  contains pepper and ginger along with jaggery and lemon .when you gulp this drink you can feel the sharp taste of these  two spices and  it also rich in vitamin C and iron ,that's the reason its healthy and  a very good home remedy for the common cold. For me this drink is an absolute delight !   
                I really used to miss this drink a lot. At last i got this recipe from my friend.In summer i make 2-3 bottles of  this and refrigerate for couple of days.       

Ingredients:-
Jaggery- 2cups
Water- 1litre 
Lemon-2
Pepper corns-1tsp
Ginger-1"piece
         or
Dry ginger powder -1tsp
Cardamom-1
Crushed ice-1cup

Method:-

• Pound pepper,ginger and cardamom well.
• Now blend water, jaggery,lemon juice,pound pepper-ginger mixture ( if you are using ginger powder then mix instead of fresh) and crushed ice in a blender.
• Strain the juice and serve chilled.

variation:- you can use dry ginger powder/saunt powder as well

Stuffed Capsicum( Microwave)

This capsicum dish is very simple and easy to make.As it is a microwave dish it takes only few minutes to cook.  In this dish i  hav used a drop of oil , which makes a perfect diet food and for those who doesn't like  spicy food. 

           Come summer and i start hunting for simple and quick  recipes,so that i don't waste too much time in the kitchen.

Stuffed capsicum

Ingredients:-

Capsicum- 8(medium)

Potato- 4(grated)

Carrot- 1(grated)

Paneer(cottage cheese)-1/2cup(grated)

Chilly powder-1/2tsp

Sambar powder-1/2tsp

Asafoetida-1/2tsp(optional)

Garam masala-1 tsp

Salt to taste

stuffed capsicum before cooking

Method:- 

• Micro the grated potatoes for 3mins using 1tbsp of water in a micro safe bowl covered with a lid
• In the mean time clean and cut the capsicum from the top. Remove all the seeds and preserve the caps of the capsicum  for later use.
• Now take out the potatoes  from the micro and mix some grated carrots,chilly powder,sambar powder, garam masala powder,asafoetida,grated paneer and salt to taste.Mix all the ingredients well and  keep aside.
• Now stuff all the capsicum with this stuffing and cover it with cap
• Arrange  stuffed capsicum in a microwave safe bowl and microwave on high for about  7- 8 mins or till done.
• serve hot with rice or roti.

Note:- Same dish can be steamed in a steamer for about 15 mins or till done.

Ambya (mango )Upkari. konkani

Come summer and we started dreaming about mangoes and different types of mango dishes.  I love almost all the sweets and desserts prepared with mangoes.Especially our 3-4 dishes like ambya upkari,gozzu,sasam and aam ras.Almost all the functions has one or two dishes prepared with mangoes.

                        This ambya upkari is unlike our other typical veggie upkari,it is totally different. This dish sweet and little spicy with lot of sauce/gravy.

 we prepare this dish on our ugadi /samsar padvo(new year)day  apart from tender cahsewnut upkari and other curries.When i was a kid this  dish was my favourite . For this dish we use a special type of mango called goint* mangoes a fibrous variety which can be easily dipped into the gravy.  and easy to suck the gravy/sauce .So for this dish sucking variety  mango is the best option.

 

Ingredients:-

1. Mango-6-7 (fibrous variety)
2. Jaggery-1-11/2cup(depending on the sweetness of  the mango)
3. Green chillies-4-5
4. Red chillies-2(cut into small pieces)
5. Rice flour or maida-1tbsp
6. Mustard-1tsp
7. Curry leaves-2springs
8. Coconut oil or any veg oil-2tsp
9. Salt to taste

Method:-

• Wash and peel the  mango skin and put the peels in a big bowl to collect the juice from the peels.
• Now put some water into the peels and nicely squeeze the peels  to collect all the juices.
• Now discard the peels and pour the juice back to the mangoes.

• For 6-7 mangoes the sauce should be almost 11/2liter.
• So if you want some sauce then add about extra 1cup water  and keep the mangoes for boiling.
• In that add jaggery,slit green chillies and salt to taste.
• Cook on low flame till it comes to boil.
• Mix maida or rice flour in 1/2 cup water to make a smooth paste.
• Now add the paste into the boiling mango upkari/sauce  to thicken.
• Keep stirring untill the gravy thickens.
• Now switch off the gas.
• Now prepare the tempering.
• Take a small tempering pan(panna kayli)and put some coconut oil or any veg oil.
• Let it heat for a while ,then add mustard seeds followed by,red chillies and  curry leaves.
• Now pour this over the mango upkari and its ready to serve.

Tender cashew nut upkari(bibbya /bebbe upkari).. A konkani cuisine

Tender cahewnut upkari ... a GSB delight.Almost all our function is not complete without this upkari.It is very popular in Goa and some parts of Karnataka.This upkari is prepared specially for our Ugadi(new year) day.This is the season when tender cashew nuts are available in the markets.

                I remember how my dad used to buy tender cashew nuts   in bulk and my mom used to dry them for later use.So whole year we used to enjoy this delicacy.

                   Even now i buy about 1000,as prices are gone high. I just to use my cashew nuts on some special occasions only.But last year i could not able to buy. As the season is already started i am looking forward to buy in bulk  this time. Yesterday  my hubby got some from mangalore to prepare this bibbe upkari on this coming UGADI.

        The recipe is very simple and requires only 3-4 ingredients yet tastes superb.  

bibbe upkari

Ingredients

1. Tender cashewnuts with skin-1/4kg
2. Mustard-1tsp
3. Red chilly-3(cut into pieces)
4. Asafoetida-1/2tsp(optional)
5. Coconut grated-1tbsp
6. Coconut oil-2tsp
7. Salt to taste

Method

sun dried cashew nuts

• Soak tender cashewnuts in water for about 5-6hours or overnight.
• Next day peel off the skin and cut into half.
• In a pan heat coconut oil and put some mustard.Let it crackle some time then add red chilly pieces and saute for few seconds followed by asafoetida.
• Now add cashew nuts, 1/2 cup of water  and salt to taste.
• Cover and cook till tender.
• At last add grated coconut and mix it well and switch off the gas.
• Serve hot for lunch or as a evening snack(sanje kapi ottu)

khotto/kottigey/gundu/idli batter steamed in jackfruit leaves..

WE GSB konkani's love this kotte idli(khotto).Actually it is made from the same batter from which we make idlis but still it has got a lovely aroma and taste of those jackfruit leaves. It is  an art  of making these kotto cups  though it look very  simple but unless you try it for at least quite a few time you won't be master in making  jackfruit leaves cups/basket  or khotto(as we call it).It goes well with our hinga chutney.I also love to have it with my manglorean chicken curry.

                       The reason behind posting this today is only few days left for our new year " ugadi " so i thought of posting all special dishes that we prepare on our ugadi day and this kotte stands 1st in my list because  we start our day with this kotto for breakfast on that day.

Method of making kotto basket:-

1st step- wash and clean the fresh jack fruit leaves . You many need at least 40 leaves big sized leaves for making 10 kotto.i e 4 leaves  for each kotto.

2nd step-nicely spread it on the clean cloth to dry.

3rd step-Be ready with some bamboo stick or tooth pick or broom stick(clean one) to join the leaves.

4th step-Start joining 4 leaves of same size together as shown in the below picture.

Once you done with all the leaves.once again dip all the water and arrange this in big tub and cover it with damp cloth to used it in the morning ( you have make it ready the previous evening)

Ingredients for  the batter:-

Parboiled rice( ukdo tandul)-3 cups

Urad dal-1cup

Salt to taste

jackfruit tree

fill kotto cups

steam for about 30-40 mins

Method :-

• Soak rice and dal separately for 6-7 hours.
• 1st grind dal to smooth paste.
• Then grind rice to coarse paste.The texture should be of semolina or rava.
• Now mix both the batter together and salt to taste.
• Then  keep  the batter for fermenting at least 7-8 hours or overnight.
• Next day morning put some water to boil Into  idli steamer and then start  filling the  kotto cups as shown in the picture for steaming.
• Steam for at least 30 -40 mins.
• Let it cool for sometimes before serving.
• Serve hot with any chutneys or sambar or with any curries of your choice

triangle shaped kotto prepared with 1leaf..for a change

Horsegram Idli(kulita idli)

Ingredients

1. Horsegram-1cup
2. Urad dal-1/2cup
3. Raw rice(dosa rice)-2cups
4. Salt to taste

Method

• Soak horsegram and urad dal together for 3hours.
• Soak rice separately for 1hour.
• Grind horsegam-urad dal to smooth paste and keep aside.
• Now grind rice to coarse paste like how you grind for normal idli or it should be semolina consistency.
• Now add salt and keep for at least 4-5 hours for fermenting or overnight .
• Next day or after 4-5 hours start making idlis.
• Boil water in a idli steamer and grease the idli tray or mould with oil or ghee.
• Now fill the idli cups or tray and steam for about 10mins.
• Serve hot with chutney or sambar.
• Normally we GSB's prefer our   Hinga (asafoetida)chutney.... which goes well this idli.

horse gram idli & Hinga (asafoetida)chutney.... 

Tomato rasam

Rasam... the name itself make me drool..South indian's meal  is not complete without  rasam or tomato saru as we call it in our konkani .I can have my simple lunch with only rasam and papad. There are many variation for tomato saru or rasam .But this type rasam you can have it like soup too. I just love the aromatic,spicy,and tangy taste of this rasam and it is very healthy too as it contains dal water/stock.

Ingredients for the rasam:

1. Tomato- 4-5(chopped)
2. Tur dal-1tbsp
3. Tamarind-1small marble sized ball
4. jaggery-1tsp(optional)
5. coriander leaves for garnishing

    Ingredients for the rasam powder

1. Pepper-1/2tsp
2. Coriander seeds-1tsp
3. Jeera(cumin)1/2tsp
4. Methi seeds(fenugreek)-6-7
5. Kashmiri chilly-4
6. Asafoetida-1/2tsp
7. bengal dal(chana dal)-1/4tsp
8. Curry leaves-4-5

Method of making rasam powder:-

• Dry roast all the ingredients and make a fine powder.

Method of preparing rasam:-

• Pressure cook lentil ,tomato,tamarind, and salt in 1 litre of water .Take 3 whistle and switch off the gas.
• Once the pressure cooker cools down open the lid and blend the tomato and lentil with a hand blender to smooth paste.
• Strain the soup and add about 2 cups of water and rasam powder and boil it again .Check for salt and add Jaggery .
• Garnish with fresh coriander leaves and pour some ghee(clarified butter) before serving.

Note:- If you want you can temper the rasam with mustard and curry leaves.

Fish Reacheado(stuffed fish with spicy masala paste)..A Goan cuisine

Serves-4

Ingredients for the ReacheadoPaste:-

Red chillies-15

Cloves-4-5

Cinnamon-2 pieces(1"piece)

Cumin seeds-1/2tsp

Garlic-1big pod

Black pepper-1/2tsp

Ginger-2"piece

Vinegar-1cup

Cardamom-3-4

Method:-

• Soak all the ingredients in vinegar for for about an hour.
• Now grind all the ingredients to a  smooth paste along with the vinegar.

Reacheado Paste

For the masala: 
1finely chopped onion
sugar or goan jaggery 2tsp
1tbsp oil


Method of making masala for the stuffing 
Heat the oil in a pan.Add chopped onions and saute untill it changes to light pink,now add sugar or jaggery  and switch off the fire.Now add the  prepared  Reacheado paste and mix it  well.Now its ready for stuffing.

Main dish:

This masala can be used for many types of fishes especially flat type like mackerel,pompret or salmon.But today i have prepared it with black pompret. Actually in Portuguese Reacheado means stuffed ,so  basically this masala  is used for stuffing any flat type  of fishes and then it is  shallow fried on a low flame.Here i have used flat variety fish .This fish is like pompfret.Perfect for preparing Reacheado.

1st step

  

2nd step

 3rd step Marinate  the fish with  Reacheado  pas te  

4th step

5th step

• Take 4 medium sized pomfrets.
• Clean the fish and remove the internal organs and wash it thoroughly .
• Now slit the fish on either side of the bone to make 2 deep pockets for stuffing.
• Now apply salt and a tsp of vinegar and keep aside for 10 mins.
• Now stuff the fish with  Reacheado  Masala paste as shown in the picture.
• Marinate the fish for at least 2 hours.
• Now take a shallow frying pan.
• Heat some oil and gently put the fish into the pan and fry on a low flame for 5-6 mins on each side till dark brown.
• Serve hot as an appetizer or as a main course                                                                                                          

MELON-LEMON PUNCH

melon-lemon Punch

Ingredients:-
Lemon-2
Water melon pieces -2cups
Ginger-1" piece(shredded )
Pepper -1/2tsp(crushed)
Rock salt-1/2tsp
Ice cubes-10
Chilled water-1/2ltr
Sugar to taste


Method:-

• Blend all the ingredients in a blender.
• Serve chilled with lemon wedges and grated ginger.

Red lush!!

Ingredients

1. Lemon -4
2. Beet root -1tbsp(grated)
3. Ice cubes-10
4. Chilled water-1litre
5. Sugar-1cup
6. Salt-1/2tsp
7. Pepper powder-1/2tsp
8. Water melon scoops for garnishing
9. Mint leaves few  for garnishing

Method:-

• Blend lemon juice,grated beet root,sugar,salt,pepper powder and water in a blender . 
• Now strain the juice and blend it  again with ice cubes .
• while serving add 3-4 water melon scoops and mint leaves.Refreshing Red lush is ready.

Sunny melon delight!!

Sunny melon delight

Ingredients:-
 Musk Melon pieces-2cups
Water Melon pieces(seeded)-2cups
Sugar-2tbsp
Ginger juice-1tsp
Ice cubes-10
Chilled water-2cup


Method:-

• Blend Musk melon pieces along with 1tbsp of sugar, 5 cubes of ice and one cup of water to make a thick juice.
• Now prepare watermelon juice by adding ginger juice,1tbsp of sugar  ,remaining ice cubes and  a cup of water in a blender.
• While serving pour watermelon juice 1st  in the tall glass and then slowly pour musk melon juice from the side of the glass.

Sunny melon delight

 

 

Cabbage balls in spicy chilly sauce

Ingredients for the balls:-

Cabbage -2 cups(finely chopped)

Corn flour-1cup

Maida-1/2cup

Ginger-1tsp chopped

Garlic-1tsp chopped

Green chilly-1chopped

Soy sauce-2tsp

Salt to taste

Oil of deep frying

Ingredients for the sauce:-

Soy sauce-1tbsp

Chilly sauce-1tsp

Chilly powder-1/2tsp

Corn flour-2tsp(make a paste)

Ginger-garlic paste-1tbsp

Green chilly-2(finely chopped)

Spring onion-2(chopped finely and keep the green parts for garnishing) 

Pepper powder-1tsp

Vinegar-1/2tsp

Mono sodium glutamate(MSG)-1/2tsp(optional)

Method of preparing the balls:-

• Apply salt to cabbage and leave for 20 mins.
• After 20 mins mix rest of the ingredients to make the balls.While making the balls do not add too much water .
• Now make 15 lemon sized balls and keep aside
• Now heat oil in a deep frying pan and start frying balls till nice crisp and brown in colour and keep aside.

 Now start making the sauce:-

• Heat a sauce pan and put 2tsp of oil and saute spring onions t  on a high flame for a few seconds.
• Now add ginger-garlic paste and  chilly powder ,saute again for a second.
• Add  green chillies followed by soy sauce,vinegar and chilly sauce.
• Next add little water and corn starch along with MSG.
• Check for sauce as both the sauce contains little sauce so only if needed add very little salt.
• Now boil the sauce till it becomes thick(depending on your requirement if you want little thin can add little more water to adjust the sauce).
• Now add the pepper powder and the fried balls.
• Mix it well in the gravy and switch off the gas.
• Garnish with chopped spring onion and  cabbage.