Spicy Rice Noodles Upma (Derived from Rice Shevige, again !) June 30, 2009
Posted by prathibalrao in Uncategorized.Tags: breakfast, tiffin
1 comment so far
After the sweet version of the Upma from Rice Shevige, here comes the spicy version – in fact there are 2 versions within this spicy version ! The first of these is a little more fancy than the second 
For want of a better name, I call them both the Rice Noodles Upma Version 1 and 2 !
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Spicy Noodle Upma – 1.0
What you need to have:
1. Powdered fresh rice noodles – 4 cups
2. Fresh grated coconut – 1/2 cup
3. Coriander leaves chopped – 1/4 cup
4. Lemon juice – 1 Teaspoon
Ingredients for seasoning:
1. Mustard seeds – 1 Teaspoon
2. Blackgram Dal – 1 Teaspoon
3. Asafoetida powder – 1 Teaspoon
4. Turmeric powder – 1Teaspoon
5. Red chillies – 1
6. Curry leaves – 2-3 strands
7. Green chillies – 2-3
Ingredients of Instant Rice Noodles Upma
What you do with what you have:
1. Powder rice noodles, chop green chillies, chop coriander leaves, grate coconut and keep it aside.
2. Place a skillet with 4-5 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds and blackgram Dal. When done add chopped green chillies, curry leaves and broken red chilly pieces from step 1 to it. Add turmeric powder, Asafoetida powder to it and stir well.
3. Finally add powdered noodles, grated coconut, chopped coriander leaves from step 1 to it. Squeeze lemon juice to it and stir well. Add a little salt if needed.
Serve it as tiffin or it can serve as lunch box as well.
Ready to serve Rice Noodles Upma
How long it takes: 25 minutes (excluding the Shevige)
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Spicy Noodle Upma – 2.0
What you need to have:
1. Rice noodles powdered – 2-3 cups
2. Fresh grated coconut – 1/2 cup
3. Asafoetida soft – size of a peanut
4. Salt – as per taste
4. Green chillies chopped fine – 2-3
5. Lemon juice – 1 Teaspoon
6. Coconut oil – 2 Teaspoon
Ingredients of Spicy Rice Noodles
What you do with what you have:
1. Squeeze lemon and dissolve asafoetida in it and keep it aside. Grate coconut, powder noodles (Shevige) and chop green chillies too.
2. Mix grated coconut, chopped green chillies, lemon juice with salt together and squeeze it well in such a way that it will be easy to mix the noodles later.
3. Mix powdered noodles and sprinkle coconut oil to it and serve it with tea as tiffin.
Ready to serve Spicy Rice Noodles
Sweet Rice Noodles (Derived from Rice Shevige) June 29, 2009
Posted by prathibalrao in Uncategorized.Tags: festival food, Konkani food, sweets
5 comments
I had promised to put various forms in which one can have rice shevige. Here is one of them. In Konkani we call this Kalayil (Mixed) Gud (Sweet) Shevayi (Noodles) ! One you have the shevige prepared this should barely take 10 minutes.
What you need to have:
1. Rice Noodles just powdered – 2 cups
2. Fresh grated coconut – 1/2 cup
3. Jagery crushed – As per taste
4. Cardamom – 3-4
4. Pure ghee – 2 teaspoon
Ingredients of sweet Rice noodles
What you do with what you have:
1. Just powder a few noodles and keep it aside. Grate coconut, crush required quantity of Jaggery/Molasses and powder cardamom.
2. Mix all of them together with 2 teaspoons of pure ghee. Squeeze it in such a way that it turns out to be a little damp, so that it will be easy to mix the powdered noodles.
3. To this, add the powdered noodles from step 1 and serve it as a variety.
Ready to serve sweet Rice Noodles
Akki Sujee Upma June 28, 2009
Posted by prathibalrao in Uncategorized.Tags: breakfast, tiffin
7 comments
Surely this dish needs no introduction !
Upma is prepared from wheat sujee, Bombay sujee and also with Rice sujee. In Kannada it is called Akki Tari Uppittu. Normally people do not add any veggies at all but nowadays for some added flavor to add flavor I have added capsicum to it. One can even add fresh green peas if available. This upma is a pleasure to eat for breakfast though some prefer to carry it as a lunch box as well.
For those that might still find this upma too bland and boring, here is a more exciting variation – the Masala Upma and Bread Upma.
What you need you have:
1. Raw Rice Sujee – 1 cup
2. Chopped Capsicum – 1 cup
3. Fresh grated coconut – 4 tablespoons
4. Chopped coriander leaves – 2 tablespoons
Ingredients of Rice Sujee Upma
Ingredients of Seasoning:
1. Mustard seeds – 1 teaspoon
2. Bengalram Dal – 1 teaspoon
3. Green chillies – 2-3
4. Ginger – 1″ piece
5. Curry leaves – 2 strands
6. Onions chopped – 2/3 cup
Ingredients of Seasoning & Toppings
What you do with what you have:
1. Wash, peal and chop onion, ginger, capsicum, green chilis fine and keep it aside as shown in the image above. Grate coconut as well.
2. Place a skillet with 6-8 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds , Bengal gram dal to it and when fried add chopped green chillies, ginger and curry leaves from step 1 to it. One can even add cashews at this stage to it.
3. When fried add chopped capsicum from step 1 to it and saute for about 3-4 minutes. Now add chopped onions and required quantity of salt to it and fry it till onions turn transparent.
Capsicum being fried in seasoning
4. When onions turn transparent add rice sujee to it and fry for about 10 minutes on medium flame.
Rice sujee mixed to fry
5. Keep stirring till it is mixed properly with the veggies and is as below.
Rice sujee being fried with the veggies
6. Add boiling water to it and stir well. Keep it closed with a lid and put it on low flame till done.
Rice sujee upma being cooked adding water
7. Just open and see if any water required and close it with a lid to cook well on low flame.
8. When cooked well decorate it with grated coconut and coriander leaves.
Ready to serve Rice Sujee Upma
Ready to serve Rice Sujee Upma
This dish could serve as a lunch box too.
How long it takes: 45 minutes
Number of servings: 5-6 people
Tomato Chutney June 24, 2009
Posted by prathibalrao in Uncategorized.Tags: wet chutney
5 comments
This is a request recipe by a few of the viewers for a while now. Tomatoes are used in our daily life in so many recipes like the Rasam, soups, salad and even the Tomato Burfi ! Today I would like to put up tomato chutney. Goes very well with idlis in fact I personally prefer this chutney more than the others.
Here then goes the 10th variety of wet chutneys on this blog !
What you need to have:
1. Tomatoes -2-3
2. Onion – 1
3. Garlic pods 5-6
4. Curry leaves -2-3 strings
5. Fresh grated coconut – 4 Tablespoons
6. Red chillies – 2-3
7. Cumin seeds – 1 Teaspoon
8. Bengalgram Dal – 1 Tablespoon
9. Salt – to taste
10. Cooking Oil – 4-5 Teaspoons
Ingredients of Tomato chutney
What you do with what you have:
1. Wash and chop tomatoes, grate coconut, peal and chop onion, also peal garlic pods and keep it aside.
2. Place a skillet with 4-5 teaspoons of cooking oil in it on the flame. When heated fry Bengalgram dal in it till light brown and keep it aside.
3. To the same oil add cumin seeds. When it sputters add red chillies and curry leaves.
4. Now add chopped onions from step 1 and a little salt to it and saute till transparent.
5. Add chopped tomatoes from step 1 to it and saute till the mixture turns mushy.
6. Finally add grated coconut from step 1 to it and just stir it for a while also add fried Bengalgram dal from step 2 to it and switch off the heat. Allow it to cool. Add garlic pods and coriander leaves as well to it. The mixture would look like something below.
The Mushy tomato chutney mix
7. Transfer the above chutney mix into blender/mixer bowl adding sufficient quantity of salt, water and grind it to required consistency.
Ready to serve chutney is here below. One can even season it with mustard, red chili and curry leaves.
Ready to serve Tomato chutney
Enjoy with idlis or with Dosa as well. One can even enjoy it with paratas.
Ready to serve Tomato chutney with Idlis
How long it takes: 20 mins
Serves: 5-6 people
Brown Cow Peas Gravy (Vegetarian !) June 21, 2009
Posted by prathibalrao in Uncategorized.Tags: lunch side dish
8 comments
Brown cow peas in english is Alsandebi in Konkani and Alasande in Kannada. For this dish we sprout lentils since that typically adds to the taste of the dish and normally we season these dishes with onion. This time though I tried something different. Here presenting is a different Alsandebiye Ambat.
Brown Cow-Peas
What you need to have:
1. Sprouted and pealed Brown cow Peas – 2 cups
2. Cashews – 1/3 cup
Sprouted Brown cow peas
Sprouted , pealed brown cow peas & cashews
What you do with what you have:
1. Soak peas in water over night. Drain water next morning and tie it in a clean cloth tightly and keep it aside for another 12 hours by the end of which it will have sprouted like in the picture 2 shown above.
2. Again soak in water for about 12 hours and one should be able to peal it completely as shown in picture 3. Soak cashews in water for about 1 hour and peal them as well and mix it with sprouted lentils and cook it directly on the flame.
Cooked lentils with cashews
Ingredients of Wet Masala :
1. Fresh grated coconut – 1/3 cup
2. Red chillies – 3-4
3. Tamarind – a small piece or bilimbi
4. Cardamom – 1
5. Cloves – 2
6. Cinnamon – 1/2″ piece
7. Turmeric powder – 1/2 Teaspoon
8. Coriander seeds – 1 Teaspoon
Ingredients of Wet Masala
1. Grate coconut and keep it aside. Place a spatula with 1 teaspoon of cooking oil in it on the flame when heated fry red chillies in it and keep it aside.
2. In the same oil fry coriander seeds and add cardamom, cinnamon, cloves and turmeric powder one by one and switch off the flame.
3. Grind grated coconut, tamarind, red chilies from step 1 and fried ingredients from step 2 together in the mixer adding water in steps to a fine consistency.
4. Add the ground masala from above to the cooked lentils adding sufficient quantity of salt and bring it to boil.
Ingredients of seasoning:
1. Mustard seeds – 1 Teaspoon
2. Cumin seeds – 1/2 Teaspoon
3. Red chili – 1
4. Curry leaves – 2 strands
Ingredients of Seasoning
Place a spatula with 2-3 teaspoons of cooking oil in it on the flame. When heated, add mustard seeds to it. When it sputters add cumin seeds and red chili pieces and curry leaves to it.
Season it to the dish and enjoy it with either rice or chapathi.
Ready to serve Brown Cow Peas dish
How long it takes: 45 minutes
Number of servings: 4-5
Raw banana curry June 17, 2009
Posted by prathibalrao in Uncategorized.Tags: lunch side dish
6 comments
Raw bananas – we prepare a lot of dishes like curry, chips, shallow fry and deep fried slices, chutney and also papads ! Today I would like to put up curry with garlic seasoning. It tastes great and is a good combination with either curd rice or with dal.
What you need to have:
1. Raw Bananas chopped – 3 cups
2. Tomato chopped – 1/3 cup
3. Pealed garlic pods – 15-20
4. Chilli powder – 2 Teaspoons
5. Turmeric powder – 1 Teaspoon
6. Dhania -Jeera powder – 1 Teaspoon
7. Chopped coriander leaves – 2 Tablespoons
Raw Bananas
What you do with what you have:
1. Peal and chop bananas lengthwise and soak in water for about 10-15 minutes.
2. Wash and chop tomato, coriander leaves and peal garlic pods. Crush them a bit and keep it aside.
Ingredients of Raw Banana curry
3. Place a skillet with 4-5 teaspoons of cooking oil in it on medium flame. When heated add crushed garlic pods from step-2 to it.
4. When fried to light brown add chopped tomatoes from step 2 and just stir for a while till it is fried.
5. Now add chilli powder, Turmeric powder and Dhania-Jeera powder one by one and stir well.
6. Add chopped raw banana from step 1, required quantity of salt, sprinkle little water and close the dish with a lid.
7. Keep observing to see that it does not get burnt. When cooked decorate it with chopped coriander leaves.
Ready to serve Raw Banana Curry
Serve hot with either dal rice or Curd rice.
How long it takes: 30 minutes
Number of servings: 3-4
Wild(Raw) Mango Chutney June 13, 2009
Posted by prathibalrao in Uncategorized.Tags: wet chutney
3 comments
Wild mango in English is Ambado in Konkani and Amtekai in Kannada are normally available in the markets here and also some people have trees in their own garden. These wild mangoes have medicinal qualities as well – digestion n all. We prepare chutney, pickle (of course temporary) and also Menskai which I have already put up on this blog. This chutney tastes unique and can be a side dish and also is suitable for idli and dosas. These wild mangoes are available almost 6-8 months in a year during which period people here replace it for tamarind for masalas. This wet chutney should be 9th in the list of wet chutneys on this blog.
What you need to have:
1. Wild Mango peals – 1/2 cup
2. Fresh grated coconut – 3/4 cup
3. Peanuts – 1/4 cup
4. Green chillies – 2-3
5. Ginger – 1 ” piece
6. Coriander leaves – A handful
7. Salt – To taste
Wild Mangoes
Crushed Wild Mangoes
Ingredients of Wild Mango chutney
What you do with what you have:
1. Wash and crush wild mangoes as shown in the image above. We use 0nly the peals for this chutney.
2. Grate coconut, wash and peal ginger and coriander leaves also chop green chillies and keep it aside.
3. Place a broad based bowl on medium flame with peanuts in it and dry roast the same till you get a pleasant aroma. On cooling, peal them.
4. Place a spatula with 1 teaspoon of cooking oil in it on medium flame and fry chopped green chillies in it.
5. Transfer crushed mango peals from step 1 , grated coconut, chopped coriander leaves, ginger from step 2, dry roasted and pealed peanuts from step 3 and fried green chillies from step 4 and salt to a mixer bowl and grind it to the required consistency adding sufficient quantity of water.
Here then is your wild mango chutney !
Ready to serve Wild Mango chutney(wet)
Post no. 200 Rice Shevige June 11, 2009
Posted by prathibalrao in Uncategorized.Tags: tiffin
13 comments
Fresh rice noodles is arguably the quintessential konkani dish – a real favorite in the family. Sure its laborious and time consuming but then fruits of labor pass the cost-benefit test . We relish it with chutney typically but its also not uncommon to prepare a sweeter version of this dish – something I will put up in a later post.
What you need to have:
1. Raw Sona Masoori rice – 2 cups
2. Fresh grated coconut – 1 cup
3. Water to soak and grind – 2.5 – 3 cups
Ingredients of Rice Noodles
What you do with what you have:
1. Wash and soak rice in 2 and 1/2 cups of water for about 2-3 hours. Grind it in mixer with grated coconut to fine consistency adding water in steps. Add required quantity of salt to it.
Ground Rice noodles batter
2. Transfer the ground batter to a broad skillet and put it on the flame.
Ground batter being cooked on the flame
3. Keep stirring the batter till it thickens in such a way that one should be able to shape it to required shape.
Cooked rice batter
4. Dip your hands in cool water and shape cooked batter to required shape to suit one’s noodles mold. It can be either round or long.
Cooked batter being shaped
5. Steam it in the cooker or in broad vessel for about 15 minutes till done. To know whether it is cooked or not, insert a knife into the batter and it should turn out free. ( If you are cooking it in the cooker steam it like you steam the idlis)
Shaped batter being steamed
6. Insert cooked batter into the mould and press it and it is ready to serve now. (For this mold you need two people. But in the Bhujia mould one can do it alone.)
Steamed noodles passing through the mould
7. Place the batter into the Bhujia mould and here also it works!!!!
Rice Noodles through the Bhujia mould
8. Ready to serve Rice noodles is here below.
Ready to serve Rice noodles (Shavige)
9. Enjoy it with Asafoetida chutney.
Rice Noodles with Asafoetida chutney
10. Some people love to relish it with coconut oil and pickle.
Shavige with coconut oil & pickle
Number of Shevige: 20
Kultha Saaru (Horsegram soup) June 8, 2009
Posted by prathibalrao in Uncategorized.Tags: lunch side dish, Soups
13 comments
Horsegram in English is Huruli in Kannada and Kulithu in Konkani. Horsegram soup is a monsoon delight - we enjoy it during this season only by seasoning it with garlic and cooking it in combination with Mangalore Cucumber and onion. It tastes great with a dollop of butter. People cook Horsegram to feed the cattle during cultivation and we in turn consume the soup as a special dish and enjoy.
What you need to have:
1. Horsegram – 2 Cups
2. Mangalore Cucumber chopped – 2 Cups
3. Onion (big) – 1
4. Galic pods for seasoning – 10-15
5. Oil/Ghee – 4-5 Teaspoons
Horsegram
Mangalore Cucumber
Ingredients of Horsegram Soup (Kultha saru)
Ingredients of Wet Masala & Garlic pods for seasoning
Ingredients of Wet Masala:
1. Grated coconut fresh – 2 tablespoons
2. Red chillies – 2-3
3. Tamarind – a small piece
4. Garlic pods – for seasoning
What you do with what you have:
1. Wash and cook Horsegram in the cooker adding sufficient quantity of water on medium flame for about 30-45 minutes till it is cooked. On pressure being released, drain soup from cooked lentil.
2. Wash, peal and chop Mangalore Cucumber, chop onions and cook both of them in the soup on a medium flame till they are cooked. When done add required quantity of salt and bring it to boil.
3. Place a spatula with a teaspoons of cooking oil in it on medium flame. When heated add red chillies and just fry it for a while.
4. Grind fried Chillies, grated coconut, tamarind in the mixer adding water in steps to a fine consistency.
5. Add the ground masala to the soup from step-2 and bring it to boil.
6. Place a spatula with 3-4 teaspoons of cooking oil in it. Add crushed garlic pods to it and fry it till brown and season it to the soup from step 5.
Ready to serve Horsegram Soup(Kultha Saru)
Serve it hot with a dollop of butter and enjoy.
How long it takes: 45 minutes (+ 35 minutes for cooking Horsegram)
Number of servings: 6-7
Tomato-Onion Salad June 8, 2009
Posted by prathibalrao in Uncategorized.Tags: Salads
6 comments
Almost anybody out there is familiar with this dish – so this recipe is strictly for beginners !
Salads play a vital role for lunch/dinner among the side dishes. We prepare salads of many raw vegetables like the carrots, beetroot, cucumber , onion spring onion, cabbage , tomatoes etc. Today I would like to put up the most popular of salads – Tomato-Onion salad. This salad could be a side dish for Jeera rice, vegetable Biryani, Mint Rice or any of those one pot meals.
What you need to have:
1. Tomatoes chopped – 3 cups
2. Onions chopped – 1 cup
3. Coriander leaves chopped – 2-3 Tablespoons
4. Thick Curds(sweet) – 2-3 Cups
5. Salt – To taste
Ingredients of Tomato-Onion Salad
What you do with what you have:
1. Wash and chop Tomatoes to required shape. Wash, peal and chop onions to match chopped tomatoes in size.
2. Transfer chopped tomatoes, onions in a wide bowl, and add finely chopped coriander leaves to it.
3. When ready to serve add thick sweet curds, required quantity of salt to it and stir well. You may also add chaat masala for some flavor.
Ready to serve salad is as shown in the image below. Enjoy it with any dish of your choice.
Ready to serve Tomato-Onion Salad
How long it takes: 20 Minutes
Number of servings : 3-4
