15 minutes

Beans Stir-fry (Garlic Version)

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French Beans Stir-fry (Garlic version)

How long it takes: 15 Minutes

Number of servings : 4-5

French Beans is ubiquitous and used in side dishes, one pot meals and also combined with other vegetables in the preparation of curry, sambar, and the like. I have already put up beans upkari, bharith. Today I would like to put up this simple version of stir fry with garlic which is commonly made by Mangalorean Konkanis as a side dish for lunch. Here it is:

What you need to have:

1. Chopped French Beans – 3 Cups

2. Red chilli pieces – 20-25 (Byadgi chilli)

3. Dhania-Jeera powder – 3-4 Teaspoons

4. Garlic pods – 10-15

5. Fresh grated coconut – 2 Tablespoons

6. Cooking oil – 3-4 Teaspoons

Fresh tender French beans

Ingredients of Seasoning and Garnishing

What you do with what you have:

1. Wash, and chop beans finely and keep it aside. Peel garlic pods, cut red chilli into pieces,grate coconut and keep aside as shown in image-2.

2. Place a skillet with 3-4 Teaspoons of cooking oil on medium flame. When hot, add peeled garlic from step-1 to it till it turns light brown. When garlic looks nearly well fried, add red chilli pieces too to it and fry for a while.

Seasoning in progress

3. Add chopped French beans from step-1; also add dhania-jeera powder and salt into the skillet.  Place water in a plate above the dish so that the beans cooks faster without loosing the oil content or nutrients.

French Beans being cooked with the seasoning

4. When done add fresh grated coconut and serve hot with rice and Rasam.  Yummmmmm

 Ready to serve Beans stir fry

A closer view of the dish

How long it takes: 15 Minutes

Number of servings : 4-5

Good to remember:

1. We need fresh and very tender beans for this dish.

2. Garlic pods can even be increased/decreased as per one’s taste.

3. The dish should not be highly spiced and hence use Byadgi chilli.

4. The reason to place water above the dish is to make the dish aromatic and also to preserve the nutrients and the oil content.

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Banana Blossom Chutney (Wet)

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Banana Blossom Wet Chutney

How long it takes: 15 mins

Number of servings: 5-6

Banana blossom is not very popular, however, we use it in our cuisine since it is healthy with high fibre content. We get around 4-5 Blossoms in a year in our garden and we use it in the preparation of this wet chutney which tastes well and gives a lovely flavour and aroma to the dish. The recipe is very easy and here it is.

What you need to have:

1. Chopped Banana Blossom – 1 cup

2. Fresh grated coconut – 1/2 cup

3. Green chilly – 2-3

4. Ginger – 1/2 ” piece

5. Bilimbi – 2-3

6.Curry leaves(tender) – 3-4 strings

7. Cilantro chopped – A handful

8. Salt – As per taste                                                                                                     

Banana bunch with blossom

Banana blossom after chopping the outer covers

Ingredients of banana blossom chutney

What you do with what you have:

1. Take off the outer 3-4 covers of the blossom and chop the inside tender portion of the blossom and soak it in water overnight. Wash, peel and chop onions as well. Grate coconut, and wash and chop cilantro too and keep it aside as shown in image-1.

2. Place a skillet with 1 Teaspoon of cooking oil in it on medium flame and fry chopped blossom adding a little salt till the raw smell disappears and a pleasant aroma is given out. Keep stirrng constantly.

Chopped Banana blossom being fried

3. Grind fried banana blossoms, ginger, onion, bilimbi, grated coconut, cilantro, curry leaves and required quantity of salt in the mixer adding water in steps to a medium fine consistency.

Ready to serve banana blossom chutney

4. Serve it with idli, chapati and roti too.

Banana blossom chutney with idli

How long it takes: 15 minutes

Number of servings: – 5-6

Good to remember:

1. The reason to chop off the outer cover of the blossom is that the outer portion will be very hard and will be tough to grind too .

2. One can even use red chilly in place of green chilly and tamarind in place of bilimbi.

3. Soaking it in water will reduce the black coloured water which we get even if we soak it overnight.

Ambe Hashale (Aamras / Mango Juice in Coconut Milk )

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Ambe Hashale

How long it takes: 15 minutes

Number of servings: 4-5

I have already put up Aamras and this is the old conventional Aamras with coconut milk and jaggery. We give this concoction a special name and place in Konkani cuisine, ‘Ambe hashale’. It tastes great with either puri, chapati or even served chill as a drink.  I have used the mangoes from our own garden and home-made fresh coconut milk. The recipe is very simple and easy yet very tasty. Here it is:

What you need to have:

1. Chopped sweet mango pieces – 1/2 cup

2. Mango pulp(sweet) – Around 2 cups

3. Coconut milk – 2 cups

4. Jaggery – As per taste

5. Fresh grated coconut –  2 cups (To extract coconut milk )

6. Thin Beaten rice – A handful

7. Cardamom – 5

Fresh Sweet Mangoes

Ingredients of Aamras

What you do with what you have:

1. Preparing home-made coconut milk: Grate coconut and grind it in the mixer adding water in steps to a medium coarse consistency. Then, to extract coconut milk, strain the ground mix in a strainer.  Add some more water and grind again so that you get some more coconut milk on straining. Coconut milk is as shown in image-2 (above).

2. Wash, peel and chop mango into small pieces as many as required to add to Aamras as garnishing. Grind the remaining pieces it in the mixer with chopped jaggery into a smooth paste. Add this paste to the coconut milk from step-1 to it.

Mango being ground with jaggery

Mango pulp being added to coconut milk

3. Add the mango pulp to coconut milk and stir well. Wash and squeeze water from beaten rice and add it to the same mix. Peel cardamom and powder it and add to it.  Aamras is ready to be served either chilled or at normal temperature. Add chopped mango pieces too.

                                                                                                                                                    Chopped mango pieces, soaked beaten rice & cardamom powder being added

4. Transfer to serving bowls and serve chilled. Like I always say – Yummmmmmmmmmmmm !!!

Ready to serve Aamras (Ambe hashale)

How long it takes: 15 minutes

Number of servings: 4-5

Good to remember:  

1. Use fresh, sweet and pulpy mangoes like the Ratnagiri Appus or even Pyry variety.

2. Tangy variety of mangoes will curdle coconut milk and may spoil the taste of the dish.

3. One can even use the coconut milk available in super bazar as well, but as far as possible home made coconut milk is always more welcome.

4. Adding beaten rice is optional.

Raw Mango Chutney

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Raw Mango Chutney

How long it takes: 15 minutes

Number of servings: 3-4

The season of mangoes is almost done and I had prepared this chutney during the season. Raw Mangoes is used to prepare chithranna, menskai, and also in different varieties of kosambari and also in the preparation of chutney which can be enjoyed with idli, dosa, chapati and roti. This is to be added to the long list of wet chutneys that I have already uploaded on this blog. Raw mango makes for a very simple but yummy chutney and an easy recipe for beginers too. Here it is.

What you need to have:

1. Raw Mangoes chopped – 1 cup

2. Fresh grated coconut – 1/2 cup

3. Green chilly – 2-3

4. Asafoetida (soft) – Size of a peanut

5. Mustard seeds – 1/2 Teaspoon

5. Salt – As per taste.

                                                                   Fresh Raw Mangoes                                                                  

                                                                                                                                   Ingredients of Raw Mango Chutney

What you do with what you have:

1. Wash, peel and chop raw mango into bite size pieces as shown in image-2.

2. Grate coconut as well and keep it aside.

3. Place a spatula with 1/2 teaspoon cooking oil in it on low flame and fry asafoetida in it till crispy. Also fry green chilly in it till done. (Break it into pieces to avoid it from bursting.) Fry mustard seeds as well in it.

                                                                                                      Asafoetida, green chilly being fried in oi

4. Add chopped mango, fresh grated coconut, salt, fried asafoetida, green chilly and salt into the grinder and grind it to medium fine consistency adding water in steps. Ready to serve raw mango chutney is as shown in the image below. (A variation to asafoetida is 1-2 cloves of raw Garlic is also welcome.)                                                                                                                                                   Ready to serve Raw Mango chutney

5. Enjoy with Chapati, roti, dosa, or idli.                                                                                                                                             Raw Mango chutney with Chapati                                                                              

How long it takes: 15 minutes

Number of servings: 3-4

Good to remember:

1. Use fresh raw and tangy mangoes for the dish.

2. The chutney should be thick in consistency so that it can be used for lunch as well as a side dish with rice and dalithoy which is also a good combo.

3. No need to use either tamarind or bilimbi as raw mango itself is tangy .

Pudina Chutney (Mint Chutney)

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Pudina Chutney

How long it takes: 15 minutes

Number of servings: 5-6

Pudina in Kannada is called mint in English. It has an aroma which is sometimes not tolerated by one and all. It is a creeper that grows well in the kitchen garden  and does not need fussy care. It has immense use in kitchens across cultures all over the world and we use it in our daily life in a few salads, pulav and also especially as chutneys in the preparation of sandwiches, chaats and other snacks. These days, people use it as an ingredient in mixtures, chakli too. I have already put up Mint Rice and would like to put up this Pudina chutney which is a good combo for Sabudana Vada. Here it is:

What you need to have:

1. Dry roasted bengalgram dal – 1 cup

2. Mint leaves – 1/2 cup

3. Cilantro – 1/4 cup

4. Bilimbi or Tamarind  – As per taste

5. Green chilly – 3-4

6. Salt – To taste

           

Ingredients of Pudina chutney

What you do with what you have:

1. Wash and chop both mint and cilantro/coriander leaves and keep it aside.

2. Clean roast bengalgram dal, and chop off the stem of bilimbi as well.

3. Grind chopped cilantro, pudina, green chilly, roasted bengalgram dal, bilimbi, salt and a pinch of sugar in the mixer adding water in steps to a required medium coarse consistency.

4. Transfer it to a serving bowl. Ready to serve pudina chutney is as shown in the image below.

                                                                                                                Ready-to-serve Pudina Chutney

5. Enjoy with Sabudana vada. Yummmmmmmmmmmmmmm

Ready to serve Pudina chutney with Sabudana vada

How long it takes: 15 minutes

Number of servings: 5-6

Good to remember:

1. Quantity of both cilantro and pudina depends upon one’s palate, so also green chilly.

2.The consistency of chutney should be always medium coarse, to avoid it from being tasteless.

3. Can store in the refrigerator for 4-5 days and used as a spread in sandwiches or as dips for other snacks.

Kootu powder

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Kootu powder

How long it takes: 15 mins

Kootu is a South Indian recipe prepared by many comunities as per their own ways.  I have already put up Phagila koot (Kantola Koot) which is a G.S.B recipe and is totally different in its ingredients – we do not use a powder for this dish and instead make it with a wet masala. This Kootu powder which i am putting up today is a Tamilian recipe which I borrowed from my daughter-in-law’s mother. I was well received at home and so, I thought of putting up the powder followed by the Kootu recipe. Here it is:

What you need to have:

1. Bengalgram Dal – 2 Tablespoon

2. Blackgram Dal – 3 Tableaspoon

3. Pepper corns – 1 Level Tablespoon

4. Cumin seeds – 2 Teaspoons

5. Asafoetida(soft) – Size of a Tamarind seed

6. Red chilly (Byadgi) – 15

7. Copra (Dried coconut) / Grated coconut – 2 Tablespoons

Ingredients of Kootu powder

What you do with what you have:

1.Place a spatula with 4 teaspoons of cooking oil in on low flame. Fry asafoetida till done and keep it aside. In the same oil, fry cumin seeds and pepper corns in till done.

Pepper corns, cumin seeds being fried in oil

2. Empty the spatula and adding little more oil fry bengalgram dal in it. When half done add blackgram dal to it and fry together till crispy and light brown.

Bengalgram dal & blackgram dal being fried in oil

3. Dry roast copra in the spatula till crispy and light brown in colour. Empty it and fry red chilly in oil till crispy on low flame only. Be careful to ensure that it is not burnt.

Copra being dry roasted

4. Cool the roasted ingredients and is as shown in the image below.

Roasted ingredients of Kootu powder

5. Grind it in the mixer to a medium coarse consistency.

Ready-to-use Kootu powder

How long it takes: 15 mins

Good to remember:

1. One can modulate the number of chillies used according to the level of spice one prefers.

2. Store it in air-tight container in the freezer if to be used for a long time.

Ripe Mango Gojju

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Ripe Mango Gojju

How long it takes: 15 min

Number of servings: 2

The Mango season is in full flourish now, making it easy to experiment with this lovable fruit. I thought of putting this up as it is a very easy dish for the beginners and amateurs.  In summer, I typically like to prepare either salads or gojju which need no cooking and that will be also pleasant for lunch in the noon when it is very hot.  This dish ideally needs wild tangy and sweet mangoes with pulp.  One can enjoy it with dal and rice.

What you need to have:

1. Mangoes – 4

2. Green chilly – 2

3. Jaggery (chopped) – 2 Teaspoons

4. Salt – As per taste

5. Fresh grated cocnout – 1 Teaspoon

5. Mustard – 1/2 Teaspoon

6. Curry leaves – 2-3 Strings

Ingredients of Mango Gojju

What you do with what you have:

1. Wash, peel and squeeze the mangoes in a bowl.  Also add a little water to the skin and squeeze out juice if any. Wash and chop green chilly into two pieces so that it is convenient to fry in oil.  Chop jaggery as well and keep it aside.

2. Place a spatula 1/2 Teaspoon cooking oil in it on low flame and fry chopped green chilly in it for a while. When cooled just squeeze it with salt and jaggery in a separate bowl and mix it to the mango pulp from step-1.

3. Place a spatula with 1 Teaspoon of cooking oil in on low flame. When hot, add mustard seeds to it.  Once it splutters, add curry leaves to it and season it to the mango pulp from step-1 to it. Place squeezed mango in it and dip it in the gravy and enjoy.   Finally add fresh grated coconut too.  Enjoy with rice and dal.

Ready to serve Ripe Mango Gojju

How long it takes : 15 minutes

Number of servings :2

Good to remember: 

1. Always use pulpy, tangy little sweet mangoes for this dish. (Quality mangoes like the Alphonso will not be good for the dish since it is too sweet.)

2. Jaggery will make the dish tastier.

3. Seasoning with mustard and squeezing it in the dish will add flavour and aroma.

4. Use water to bring it to the required consistency.