Pineapple pudding July 23, 2009
Posted by prathibalrao in Uncategorized.Tags: festivals, sweets
16 comments
Pineapple is one of the fruits available only during the summer since it is grown locally here in a place namely Moodbidri. These Pineapple grown here are so huge in size that they vary from 5-6 kg by weight as well. More over this variety is very sweet and juicy. During the season we can even prepare juice adding preservatives to store for the whole year rather than buying it in the super markets . W e also prepare Murabba , Pineapple sasam, Gojju etc., Today i would like to put up Pineapple Pudding which is served for most of the functions nowadays with a scoup of Ice cream as well!!
What you need to have:
1. Chopped Pineapple – 3 cups
2. Sujee(thin) – 1 cup
3. Pure ghee – 1/2 cup
4. Sugar – 1 cup
5. Water – 1 and 1/2 cup
6. Saffron – A few strings
7. Dry fruits – As required
Ingredients of Pineapple Pudding
What you do with what you have:
1. Wash, peal and chop Pineapple into small pieces and keep it aside.
2. Place a skillet on medium flame with 2-3 Teaspoons of ghee in it and fry dry fruits till done.
Dry fruits being fried in pure ghee
3. Add remaining ghee and fry sujee in it on medium flame till you get a pleasant aroma. Make sure that you donot burn it.
Sujee being fried in pure ghee
4. Place a bowl with the required quantity of water and sugar and cook chopped pineapple in it till smooth. On switching off the flame add saffron strings to it.
Pineapple being cooked in sugar syrup
5. When cooked it would look as below.
Cooked Pineapple in sugar syrup
6. On sujee being fried in ghee mix cooked pineapple from step-5 to it and cook it till done. Decorate it with extra dry fruits and is as shown in the image below. Serve with a scoop of icecream of one’s choice if required!!!!
Ready to serve Pineapple pudding
How long it takes: 45 minutes
Number of servings: 3-4 people
Parval Curry July 23, 2009
Posted by prathibalrao in Uncategorized.Tags: 30 minutes, lunch side dish
4 comments
Parval is the popular vegetable of the Northeastern part of our country. When we lived in Guwahati in the early 90s, I saw this vegetable for the first time in my life time. I learnt to shallow fry it as well. Though it somehow resembles ivy guard in its looks, the taste is different. Only tender ones can be used to prepare curry though. The little beyond tender ones will have small and hard seeds and will have to be removed before using for this dish. This simple curry is a recipe for starters.
What you need to have:
1. Chopped Parval – 2 cups
Fresh Parval Veggies
Pealed and chopped Parval
Ingredients of Seasoning:
1. Chopped Tomatoes – 1/4 cup
2. Mustard seeds – 1 Teaspoon
3. Cumin seeds – 1/2 Teaspoon
4. Asafoetida powder – 1 Teaspoon
5. Turmeric powder – 1 Teaspoon
6. Dhania-Jeera powder – 1 Teaspoon
7. Chilli powder – 1 Teaspoon
Ingredients of Seasoning
What you do with what you have:
1. Wash and peal Parval and cut it lengthwise as shown in the image above. Wash and chop Tomatoes as well and keep it aside.
2. Place a skillet with 2-3 Teaspoons of cooking oil in it on medium flame. When heated add mustard seeds to it. When it sputers add cumin seeds to it.
Seasoning Parval curry
3. When cumin also sputters add Dhania-Jeera powder, Asafoetida powder and chilli powder one after the other.
seasoning in progress
4. Add chopped Tomatoes from step 1 to the seasoning and saute for a while adding required quantity of salt. When done add chopped Parval from step 1 to it and let it cook for a while till it is smooth.
Chopped Parval added to the seasoning
5. Keep the lid of the dish closed till it is done. Ready to serve Parval curry is as shown in the image below.
Ready to serve Parval curry
How long it takes: 30 minutes
Number of serves: 2-3
Ivy Gourd Gojju July 20, 2009
Posted by prathibalrao in Uncategorized.Tags: lunch side dish
8 comments
This is submitted as an entry to the Regional Cuisine of India Contest
This is submitted as an entry to the Regional Cuisine of India Contest
Ivy gourd in english is Thendle in konkani and Thondekai in Kannada. It is available after the rainy season for about 6 months in a year. Most of the people here grow in their own kitchen garden. We get 3-4 varieties of Ivy gourd here. I have already put up tendle thalasani, spicy delicious dish on this blog long long ago ! Today I would like to put up this Gojju which is usually prepared with the tender ivy guard. These fresh tender gourds are from our garden itself. It is an easy dish for starters and a summer delight !
What you need to have:
1. Fresh tender Ivy guard – 2 cups
2. Green chillies - 1-2
3. Fresh grated coconut – 2 Teaspoons
4. Tamarind – A pinch
Ingredients of Seasoning:
1. Mustard seeds – 1 Teaspoon
2. Asafoetida powder – 1/2 Teaspoon
3. Cumin seeds – 1/2 Teaspoon
4. Curry leaves – 2 strands
5. Red chilli – 1
Fresh tender Ivy guard
Ingredients of Ivy guard Gojju
What you do with what you have:
1. Wash and chop ivy gourd fine and discard the ripe ones among them before cooking. Cook it in the cooker along with the green chillies adding a pinch of salt so that it is not over cooked. Grate coconut as well and keep it aside.
Cooked Ivy guard with Green chillies
2. Cool the cooked ivy gourd and just squeeze the chillies and tamarind in it. Add sufficient quantity of water to bring it to the required consistency.
3. Check for salt and add if necessary. Add grated coconut to it at this stage.
4. Place a spatula with 2-3 Teaspoons of cooking oil in it on the flame. On heating, add mustard seeds to it. When it sputters add cumin seeds, Asafoetida powder, red chilli pieces and finally curry leaves to it.
Season it to the dish immediately. Ready to serve Ivy guard gojju is as shown in the image below. Serve with rice and Rasam .
Ivy guard Gojju
How long it takes: 30 minutes
Number of serves: 4-5 people
Jackfruit sweet Idlies July 10, 2009
Posted by prathibalrao in Uncategorized.Tags: Idli point, Konkani dishes, sweets
10 comments
This is submitted as an entry to the Regional Cuisine of India Contest
This is submitted as an entry to the Regional Cuisine of India Contest
Jackfruit is a seasonal fruit available only during 3-4 months of a year. In those times we prepare various dishes like the Mulika and Payasam (gharayi). Today I would like to put up sweet idlis which is very popular among the Konkani people. It can even be prepared on the Banana cut leaves if available which is called the Gatti. This should be eighth in the list of idlies on this blog.
What you need to have:
1. Chopped Jack fruit sheaths – 2 cups
2. Rice sujee – 1 cup
3. Fresh grated coconut – 1 cup
4. Jaggery – Depending upon the sweetness of the fruit
5. Salt – a pinch
6. Cashews, Almonds , Kishmish – a handful
Ingredients of Jackfruit sweet idlies
What you do with what you have:
1. Clean and chop jack sheaths, chop jaggery, grate coconut and keep it aside.
2. Grind chopped jack sheaths, jaggery, grated coconut in the mixer to a smooth consistency without adding water.
Ground Jackfruit, coconut & Jaggery mix
3. Transfer ground mix to a bowl and mix rice sujee, salt, dry fruits to it and the homogenous idli mix is here below.
Homogenous Jackfruit idli mix
4. Grease idli moulds with pure ghee and fill in the idli mix into it and steam it in the cooker for about 30 minutes till done. The steamed idlies are here below.
Idli moulds filled with dough
Serve hot either pure ghee, Amul butter or Honey.
Jackfruit idlies with Pure ghee
Number of Idlis: 15
Number of serves: 5 people
Curry leaves chutney powder (Dry) July 10, 2009
Posted by prathibalrao in Uncategorized.Tags: dry powders
2 comments
Curry leaves needs no introduction as it is the main ingredient in the seasoning of several dishes prepared in South Indian. We use it in a variety of chutney powders as well. Today I am putting up the curry leaves dry chutney powder. I borrowed this recipe from one of my friends in Kerala.
Here are other (several) dry powders on this blog over the years.
What you need to have:
1. Fresh curry leaves – 2-3 cups
2. Fresh grated coconut – 1 and 1/2 cups
3. Cumin seeds – 1 teaspoon
4. Pepper corns – 1 teaspoon
5. Asafoetida(soft) – size of a peanut
6. Red chillis – 3-4
7. Tamarind (dry) – a little
8. Salt – to taste.
Ingredients of Curry leaves Chutney powder(Dry)
What you do with what you have:
1. Grate coconut, wash and clean curry leaf strands and separate the leaves and keep it aside.
2. Place a skillet with 2 teaspoons of cooking oil in it. When heated fry Asafoetida in it till it turns crispy and keep it aside.
3. To the same oil add pepper corns and when it sputters add cumin seeds to it. When fried add red chilies and soon after add grated fresh coconut and fry for a while.
4. When half done add curry leaves to it and fry till the mixture turns crispy but does not get burnt.
5. Add fried Asafoetida from step 2 to it, add Tamarind and salt and stir well. The fried mixture is as shown in the image below. Allow it to cool.
Curry leaves chutney powder mixture(Dry)
5. Dry grind the chutney mixture in the mixer to a medium fine consistency and is as shown in the image below.
On cooling store it in dry containers and that should remain afresh for about 15-20 days. Enjoy with idlis, dosas and parathas etc..
Ready to serve Curry leaves Chutney powder(Dry)
How long it takes: 45 minutes
Sprouted Greengram Usli July 8, 2009
Posted by prathibalrao in Uncategorized.Tags: Konkani dishes, lunch side dish
7 comments
This is submitted as an entry to the Regional Cuisine of India Contest
Sprouted lentils is really good from the health point of view. I normally prepare Sprouted green gram dishes at least once in a week since it is the favorite in my family. Today I would like to put up a simple dish which is ideal and easy for starters. It is called usli in Konkani and Sundal in Tamil. Now a days sprouted lentils are available readily in the super markets and so you need not take the trouble to sprout them at home although I normally sprout it at home itself for quality and freshness. This dish can be prepared for evening tiffin or breakfast or a lunch side dish. Here goes:
What you need to have:
1. Sprouted Greengram(Moong) – 2 cups
2. Fresh grated coconut – 2 Tablespoon
3. Chopped coriander leaves – 2 Tablespoons
Ingredients of Seasoning:
1. Mustard seeds – 1 Teaspoon
2. Blackgram Dal – 1 Teaspoon
3. Cumin seeds – 1/2 Teaspoon
4. Asafoetida powder – 1 Teaspoon
5. Chopped Green chillies – 2-3
6. Curry leaves – 2 Strands
Sprouted Green gram
Ingredients of Sprouted Green gram usli
What you do with what you have:
1. Wash and deskin sprouted moong and cook directly on the flame in 2 cups of water till it is just smooth as shown in the image above. Maybe you can add a little salt so that it is not over cooked.
2. Wash and cut green chillies, chop coriander leaves, grate coconut. Wash curry leaves and seperate it from the stem and keep aside.
3. Place a skillet with 3-4 teaspoons of cooking oil in it on medium flame. When heated, add mustard seeds to it. When it starts sputtering add Blackgram dal to it.
4. When done add cumin seeds, Asafoetida powder, chopped green chillies and curry leaves one after the other.
5. Lastly add cooked green gram from step 1 to it. Add grated coconut and chopped coriander leaves from step 2 and also salt after checking for salt.
Ready to serve Green gram Usli is as shown in the image below.
Ready to serve Sprouted Green gram Usli
Time taken ; 45 minutes
Serves : 3-4 people
Palak Moongdal Masala July 3, 2009
Posted by prathibalrao in Uncategorized.Tags: 45 minutes, lunch side dish, North indian dishes
1 comment so far
Palak dishes need no introduction. They are prepared in various varieties. I have already put up Dal Palak (uses Toor Dal) which is a very simple dish and not to mention very popular on this blog. Today I would like to put up yet another dish of palak in combination with Moong dal and hopefully this dish will also be widely appreciated. Palak-Moongdal masala is a great side-dish for all kinds of rotis and even rice.
Another variation on this dish which I put up earlier uses Vali Bhajji (Malabar Spinach/Basale Sappu).
What you need to have:
1. Chopped Palak – 4 cups
2. Split Moong Dal – 1/3 cup
3. Water to cook – 1 and 1/2 cup
Ingredients of Moong Dal Palak Masala
Ingredients of Seasoning:
1. Chopped Onions – 2/3 Cup
2. Chopped Tomatoes – 1 Tablespoon (Medium size -1)
3. Ginger-Garlic paste – 1 Teaspoon
4. Cumin seeds – 1 Teaspoon
5. Chilli powder – 1 Teaspoon
6. Turmeric powder – 1 Teaspoon
7. Garam masala powder – 1 Teaspoon
Toppings:
Chopped corriander leaves – A Handful
Ingredients of Seasoning & Topping
What you do with what you have:
1. Wash and chop palak fine. Wash Moong Dal 2-3 times and cook it together in the cooker adding required quantity of water, a pinch of salt and turmeric powder as usual for about 20 minutes. The cooked dal with palak is here below.
Cooked Moong Dal with Plak
2. Wash and chop onions, tomatoes and corriander leaves fine and keep it aside.
3. Place a skillet with 4-5 teaspoons of cooking oil in it on a medium flame. When heated, add cumin seeds to it. When it sputters add chopped onions and add requireed quantity of salt to it.
4. When done add chopped tomatoes and stir fry for a while. Add ginger-garlic paste to it. Add turmeric powder, chilli powder and garam masala powder one after the other and stir fry on a low flame.
5. On lowering the flame, add cooked Moong Dal palak mix from step 1 to the seasoning and stir well continuously so that it doesn’t get burnt. Add salt if required and bring it to boil.
Decorate it with chopped Corriander leaves and the dish is ready now to be served
Ready to serve Palak-Moongdal Masala
How long it takes: 45 Minutes
Number of servings: 3-4
