Konkani dishes

Mangalore cucumber sweet dosa(Magge surnoli)

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Makes – 10 dosas

Time taken : 45 minutes(other than soaking  grinding and fermenting)

Mangalore cucumber/magge,magaluru southe in english, konkani and kannada respectively. I have already put up Mangalore cucumber dosa, Alambe ambat with magge  and today i would like to put up another dosa dish which happens to be a sweet and spicy dosa also called “Magge surnoli”.  This is one of the favorited of the Gsb people.  I have already put up “surnoli” on this blog a couple of years ago.    It can be a dish for  breakfast, lunch box and also  tiff-in.

What you need to have:

1. Sona masuree rice (raw) – 2 cups

2. Grated Mangalore cucumber – 2-3 cups

3. Fresh grated coconut – 1 cup

4. Salt – A s needed (for the spicy dosa)

5. Chopped Jaggery – as needed(for sweet dosa)

6. Grated ginger – 1/2 teaspoon

7. Chopped green chili – 1 Teaspoon

8. Oil/Ghee – As needed

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                                                                      Mangalore cucumber(Magge)KONICA MINOLTA DIGITAL CAMERA

                                                                Pealed Mangalore cucumber

What you do with what you have:

1. Wash, peal and grate Magge(Mangalore cucumber) after deseeding the same and keep it aside.  Soak raw rice in it adding water if needed so that rice should be soaked properly in it to turn soft to grind a little later.  Add grated coconut as well to it and let it soak for about 3-4 hours.KONICA MINOLTA DIGITAL CAMERA

                                                             Grated Mangalore cucumber (Magge)KONICA MINOLTA DIGITAL CAMERA

                                            Rice soaked with grated cucumber and grated coconut                   

2. Once soaked grind it in the mixer/grinder to a fine thick consistency so that on fermenting it will be right the next morning to make dosas.  Divide the batter into half and keep it aside for fermentation  adding chopped jaggery for one part of the batter.  Add grated ginger and chopped green chili to the other half of the batter on fermenting.KONICA MINOLTA DIGITAL CAMERA                                                                         Grind Magge surnoli batterKONICA MINOLTA DIGITAL CAMERA                                                                        Fermented magge surnoli batterKONICA MINOLTA DIGITAL CAMERA                                                  Chopped green chili & grated ginger being addedKONICA MINOLTA DIGITAL CAMERA                                                 Chopped jaggery being added to half of the batterKONICA MINOLTA DIGITAL CAMERA                                                                    Fermented sweet surnoli batter

3. Place a dosa skillet on medium flame.  On heating splash a little oil/ghee on it and spread a ladle of the dough on it to a thick consistency and close it with a lid.  Holes are formed on the surface of the dosa and no need to flip and is to be cooked on medium/low flame only else it would burn the base of the dosa.KONICA MINOLTA DIGITAL CAMERA

                                                                Magge surnoli(sweet) being cookedKONICA MINOLTA DIGITAL CAMERA

                                                                 Ready to serve  sweet Magge surnoli

Makes : 10 dosa

4. On the same skillet splash a little oil and wip it with a coconut coir or a soft tissue.  Splash water and later spread a ladle of the spicy dosa batter to the required thickness and like the sweet surnoli holes appear .  No need to flip.KONICA MINOLTA DIGITAL CAMERA

                                                                     Spicy surnoli being cooked

5. Serve with any chutney powder, ghee or even butter and pickle of your choice.KONICA MINOLTA DIGITAL CAMERA

                                          Ready to serve spicy surnoli with chutney powder

Time taken – 45 minutes

Serves :3-4 and makes – 10 dosa.

Note:

1. Use ripe Mangalore cucumber for the dosa.

2. Use quality rice for best results.

3. Fermenting is a must for this dosa .

4. Use fresh jaggery as well to avoid it from getting the batter extra  tangy.

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Broad Beans upkari(konkani style)

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   Ready to serve Broad beans upkari

Time taken – 45 minutes(including chopping the vegetable)

Serves 3-4

Broad beans/Chapparada avrekayi is available only for a couple of months in a year.  Though not very popular still i have relished it since my childhood days.  Of course it is not as tasty as the french beans and the Long beans  for sure and  it is a little bland to taste too.  I have put up Broad beans dry curry on this blog a year back.  Today i would like to put up simple upkari which is a classic combination with rice and Toor dal Rasam.  Here it goes!!!!

What you need to have:

1. Chopped Broad beans – 2 cups

2. Chopped potato – 1/2 cupIMG_0949

Chopped Broad beans & potatoes

Ingredients of Seasoning & garnishing:

1. Mustard seeeeds – 1 Teaspoon

2. Black gram dal – 1/2 Teaspoon

3. Asafoetida powder – 1/3 Teaspoon(hing)

4. Turmeric powder – 1/2 Teaspoon

5. Green chili – 2-3

6. Curry leaves – 2 strands

7. Salt -to taste

8. Sugar – 1/2 Teaspoon (optional)

9. Cooking oil – 1 Teaspoon

10. Fresh grated coconut – 2 Teaspoons(for garnishing)IMG_0952

          Ingredients of Seasoning & Garnishing

What you do with what you have:

1. Wash and chop Broad beans fine.  Also peal, wash and chop potatoes as well fine and keep it aside as shown in image-1.  Wash and slit green chili and grate coconut as well.

2. Place a wide skillet with 1 Teaspoon of cooking oil in it on low/medium flame.  When heated add mustard seeds to it.  Once it starts spluttering add black gram dal to it.  When fried add slit green chili, asafoetida powder and turmeric leaves to it.IMG_0953

      Seasoning in progress

3. When done add chopped Broad beans and potatoes from step-1 to it .  Add required quantity of salt, sugar  and close it with a lid.  Keep a close watch to see that if it is cooked every now and then so that it is not burnt.IMG_0954

       Chopped fresh veggies being added to the seasoning

4. Stir it with a spatula and allow it to cook till done.IMG_0955

                       Cooking in progress

5. When done add fresh grated from step-1 to it and enjoy with rice, rasam and papad!!!YummmmIMG_0956

  Fresh grated coconut being added to the dish

6. Transfer it to a serving bowl for a closer view of the dish.IMG_0958                                                              Ready to serve Broad beans upkari

Time taken – 45 minutes(including chopping the vegetable)

Serves – 3-4

Note: 1. Use preferably fresh and tender veggie for the dish for best results.

2. Sugar is optional but gives an awesome taste to the dish.

Rice kesari -bath

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                                                         Ready to serve Rice kesari bath

Time taken ; 45 minutes

Serves 8-10

Usually Kesari bath is prepared with suji/semolina in almost all kitchens.  But on special occasions like the wedding, house warming etc now a days this has again entered the menu list for sure.  We have attended a couple of weddings and for one’s surprise the old conventional dishes  like the “Chanedali kichadi”(sweet) and “Rice kesari bath” have made a come back.  Of course these dishes are really tasty and healthy for sure but still the younger generation who might not have been aware of these dishes, they could be taken aback!!!   Here is my version of rice kesari bath….

What you need to have:

1. Basumati rice – 1 cup

2. Water to cook rice  – 4-6 cups(depending upon the quality of rice)

3. Sugar – 2/3 cup(adjust according to taste)

4. Saffron strings – A few

5. Pure ghee – 4 Tablespoons

6. Cloves – 4-5

7. Dry fruits – A handfulKONICA MINOLTA DIGITAL CAMERA                                                                 Ingredients of Rice kesari bathKONICA MINOLTA DIGITAL CAMERA                                                        Other ingredients of Rice kesari bath

What you do with what you have:

1. Wash and drain water from Basumati rice and keep it aside. Soak saffron strings in a little  warm milk so that milk gains the colour of saffron.

2. Place a cooker with 2 teaspoons of pure ghee in it.  When heated add cloves and fry for a minute.KONICA MINOLTA DIGITAL CAMERA                                                                 Cloves being fried in pure ghee

3. Add Basumati rice from step-1 to it and fry for a  minute.KONICA MINOLTA DIGITAL CAMERA                                                              Basumati rice being fried in pure ghee

4. Add the required  quantity of water to it depending upon the quality of rice and cook it till done.  Make sure it is not over cooked.KONICA MINOLTA DIGITAL CAMERA                                                                 Basumati rice being cooked

5. Place a spatula with 1 teaspoon of pure ghee in it.  Fry both cashews and raisins till done.KONICA MINOLTA DIGITAL CAMERA                                                      Dry fruits being fried in pure ghee

6. Place a wide skillet with sugar in it preferably on low/medium flame. Add cooked rice from step-4 to it.  Also add 1 tablespoon of pure ghee to it.KONICA MINOLTA DIGITAL CAMERA                        Cooked rice, sugar & pure ghee being added to incorporate itself

7. When the mixture incorporates well add milk-saffron mix from step-1 to it and also add fried dry fruits from step-5 to it and mix well with a wooden spatula.  One can even add a dash of pure ghee when done and ready to serve.KONICA MINOLTA DIGITAL CAMERA                                                          Saffron mixed milk being addedKONICA MINOLTA DIGITAL CAMERA                                                                Fried dry fruits being added

8. When done the final dish would be as below.  Transfer it to a serving bowl and enjoy hot.  yummyyyyyyyyyy!!!!!!!!!!!!!!!!!!!!!!!!!KONICA MINOLTA DIGITAL CAMERA                                                                  A closer view of the dish

Servings 8-10

Time taken : 45 minutes

Note: 1. Use Basumati rice for better quality and flavour.

2. The quantity of water depends upon the quality of rice one uses for the dish.  Please do not add the water at once.  I cooked rice thrice as the water i added was not sufficient.

3. Any dry fruits of one’s choice can be used.

4. The quantity of sugar depends upon one’s individual taste.

5. Please do not over cook rice.  But make sure it is ideally cooked.

6. Some people use food colour  which i do not prefer at all.

Chinese potato spicy dish(Kooka saung)

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                                                                      Ready to serve kooka saung

How long it takes: 45 minutes (other than cooking and pealing the veggie)

Number of servings: 4-5

Chinese potato/kook/Sambrani in English, Konkani and Kannada respectively. Even though it can be considered as the close cousin of the king potato, it is available only for 2-3 months in a year. It is really healthy, generally and certainly for lactating women. We also prepare various dishes like the tikkies, upkari and today I would like to put up Kooka saung.  It is a good combination with Konkani dalithoy , rice and papad. This is among the classical Konkani delicacies.

What you need to have: 

1. Chinese potatoes (kooka) 2 cups

2. Chopped onions – 2 cups(to season)

3.  Coriander seeds – 2 teaspoons(to grind)

4.  Fenugreek seeds – 8-10

5. Red chili – 5-6(spicy)

6. Tamarind – A generous lump

                                                                             Fresh chinese potatoes

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                                                         Ingredients of seasoning & grinding

What you do with what you have:

1. Wash and cook chinese potatoes in the cooker adding a little salt and water till  soft. On cooling peal them and keep it aside.

KONICA MINOLTA DIGITAL CAMERA                                                        Chinese potatoes being cooked in the cooker

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                                                                    Cooked and pealed chinese potatoes

2. Wash and peal onions lengthwise and keep it aside. Place a skillet  with 2 teaspoons of cooking oil in it on medium flame. When heated add chopped onions to it adding salt to fry till transparent.

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                                                      Chopped onions being fried till transparent

3. Place a spatula with 1 teaspoon of cooking oil in it and fry coriander seeds, fenugreek seeds and red chili in it. On cooling grind it with tamarind and a little water to a fine consistency.

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                                                                             Grind wet masala

4. Add the wet masala to the fried onions and give a stir.

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                                              Grind wet masala being added to the fried onions

5. Add cooked and pealed chinese potatoes  from step 1 to the Onion-Masala mix and give a stir.

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                                Cooked chinese potatoes being added to the fried onion masala mix

6. Add a little water, check for salt and bring it to boil on low flame to incorporate the dish with the masala to make a homogeneous mix.

KONICA MINOLTA DIGITAL CAMERA                                              Ready to serve chinese potato saung(kooka saung)

7. Transfer it to a bowl for a closer view of the dish.  Enjoy with rice and dalithoy or even with Roti/chapati as well!!!                                                 KONICA MINOLTA DIGITAL CAMERA

                                                                   A closer view of the dish

Good to remember:

1. Fresh kook should be used for the dish for better results.

2. Onions should be chopped fine to get incorporated with the masala and the veggie.

3. People use coconut too in the masala which can surely be omited.

Stir fried kantolas/Spine gourd

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KONICA MINOLTA DIGITAL CAMERA                                                                      Ready to serve Kantola stir fry

Time taken : 30 minutes

Serves : 2

Kantolas/Spine gourd also called phagil is available only for a couple of months in a year.  I have already put up Deep fried and shallow fried Kantolas and Phagila koot on my blog a couple of years ago.  Today i would like to put up yet another recipe the tasty and crunchy stir fried kantola(garlic version).  It is very simple yet yummy too.!!!!

What you need to have:

1. Chopped kantolas – 2 cups

2. Red chili powder – 1 Teaspoon (less spicy)

3. Turmeric powder – 1/4 Teaspoon

4. Chopped Garlic pods – 4-5

5. Roasted Flax seeds powder –  1 Teaspoon

6. Cooking oil – 1 Teaspoon

7. Salt – As per taste

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                                                    Ingredients of stir fried kantolas

What you do with what you have:

1. Wash and dry roast flax seeds in a spatula till it splutters and powder it on cooling.

2. Wash and chop kantolas into bite size pieces after deseeding if any which  are very hard to bite .  Peal garlic and chop it fine and keep it aside.

3. Place a skillet with 1 teaspoon of cooking oil in it on low flame.  When heated just turn on flame to medium and add chopped garlic pods and fry till light brown.  When done add turmeric powder, chili powder.

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                                                                Seasoning in progress

4. When done add chopped kantolas lowering the flame and close it with a lid allowing it to cook till done adding salt.

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                                              Chopped kantolas being added to the seasoning

5. When cooked, finally add roasted flax seeds powder to it and just give a stir and is ready to serve.  Enjoy it with rice and dalithoy!!!!

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                                                       Flax seeds powder being added to the dish

6. Transfer it to a serving bowl for a closer view of the dish!!!Yummmmmmmmyyyy!!!! Enjoy with rice and dalithoy!!!

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                                                                  Ready to serve stir fried kantolas

Time taken : 30 minutes(since one needs to deseed the veggie)

Serves : 2

Note: 1. Kantolas are to be chopped and deseeded at times since the seeds are very hard to bite while consuming the dish.

2. Flax seeds powder gives unique flavour to the dish along with garlic for sure.

3. A best match with super “Dalithoy “.

Sweet Idli (Doodh sannana / Sandana)

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Number of Idlis: 12-16

How long it takes: 30 minutes to cook (other than grinding/fermenting)

This is a delicacy of the G.S.B families especially from the south canara region.  It is prepared whenever we have a lot of coconut at our disposal – coconut that is fresh and not ripe too. It helps the dish turn soft and aromatic too.  Some people use cooking soda and prepare it without fermenting the dough. I prefer to ferment the dough naturally so that Idlis are themselves natural without the odor of the soda. Here is my version of the dish.

What you need to have:

1. Rice sujee – 1 cup

2. Fresh grated coconut – 1 cup(3/4 if tender as mentioned)

3. Puffed paddy – 2 cups

4. Jaggery – 3/4 cup

5. Milk – 1/4 cup

6. Curds – A pinch

7. cashews & raisins –  As needed

8. Cardamom powder – 1/2 Teaspoon

9. Salt – A pinch

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                                                                         Ingredients of sweet idli

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                                                                     Other ingredients of the dish

What you do with what you have:

1. Chop jaggery, grate coconut, chop cashews , peel and powder cardamom and keep it aside.

2. Soak puffed paddy in water for about an hour in 1/2 cup water. It turns completely smooth and ready to grind.  Also just dampen rice sujee and keep it aside.

3. Grind coconut, puffed paddy in the grinder adding water so that it is easy for you to run the mixer to a fine consistency.

4. Transfer the grind mix to a bowl and mix drenched rice sujee to it. Also add chopped jaggery from step 1 to it and make a dough so that the consistency of the dough is like it is a free fall from a serving spatula adding milk and curds to to it.  Add cardamom powder and a pinch of salt to it and allow to ferment.

KONICA MINOLTA DIGITAL CAMERA                                                                 Grind sweet idli dough

5. Allow it to ferment for over 12 hours and the dough is as shown in the image below.  Add dry fruits  and give it a strong stir with your hands.

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       Fermented sweet idli dough

6. Place a wide idli cooking bowl on the flame with water in it and close it with a lid.  Grease the Idli mould with ghee and pour the dough in each mould and place the idli stand in it  and stem it for over 30 minutes.  Just prick with the back of a spoon or a knife and if it comes out clean then it is sure to be done.

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Idlis being steamed

7. When done transfer it to serving plate and enjoy either plain or with butter.

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Steamed sweet idli

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Ready to serve sweet idli

Good to remember:

1. Just wash the store bought rice rava and keep it aside.  Since I prepare rice rava at home i just drenched it.

2. Make the dough in such a way that it is a little watery and will be just right on fermentation.

3. Quantity of jaggery depends upon your own palate. Feel free to add your favorite dry fruits!

4. It takes normally 25-30 minutes to cook since it is sweet and the ingredients like coconut take a long time to cook with jaggery as well.

5. Adding cooking soda and preparing idli  without fermenting is one’s choice for sure!!!!!!!!!

Banana Stem Stir fry (Garlic version)

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Banana stem even though is not very popular at home we prepare a few dishes like the Kosambari, bharith  and here comes the stir fry today.  Banana stem has to be very tender and we have to use the inner most tender part of the stem for this stir fry after removing the thread like structures in it. It turns out to be very tasty and can be relished with rice and dal. We call it “Gabbe Upkari” in konkani and Here it goes:

What you need to have:

1. Chopped tender banana stem – 2 cups

2. Chopped tomato – 1/2 cup

3. Garlic pods – 4-6

4. Turmeric powder – 1 teaspoon

5. Chili powder – 1 teaspoon

6. Green chili – 1 (less spicy)

7. Cooking oil – 1 teaspoon

8. Salt – to taste

Ingredients of banana stem stir fry

What you do with what you have:

1. Chop banana stem fine after removing threads from it, peel garlic, slit green chili and keep it aside as shown in image 1.

2. Place a skillet with a teaspoon of cooking oil in it on low flame. Add crushed garlic to it and fry it till light brown. Add chopped tomatoes to it and fry it till mushy adding required quantity of salt to it.

Chopped tomatoes being fried

3. When done add green chili and all powders in a row to just stir it.

Greeen chili & the powders added to seasoning

4. Finally add chopped banana stem and let it cook till done closing it with a lid and checking it frequently. Enjoy with rice and dal even though very simple and tasty !

Chopped banana stem added to the seasoning

Ready to serve banana stem stir fry

Time taken : 45 minutes(including chopping)

Serves: 4

Good to remember:

1. One can even add Dhania-jeera powder if needed.

2. Banana stem should be very tender and should be chopped fine to cook faster.

3. Yet another option is to add jeera and asafoetida powder instead of garlic for this dish for seasoning.