Showing posts with label Konkani foods. Show all posts
Showing posts with label Konkani foods. Show all posts

ತೊಜಂಕ ಅಂಬಡೆ / THAIKILE AMBODO

7:11 PM Priyanka Prabhu

First of all before I start, I would like to apologize for not being able to update ”My Kitchen” with new recipes since I had been on a vacation enjoying with my cousin and nephew at my paternal native place and after returning back to my home, I was a little busy. But now I am back with my new recipes. I learnt many recipes from my aunt during my stay at my paternal native, will post it very shortly.
Thaikile Ambodo (in Konkani) is a seasonal recipe of GSB cooking. Thaikile is a sort of a weed found at your garden or at the hillside or by the side of the road. It’s usually grown only during rainy season. It’s available in markets during this season. My sister enjoys eating this vada for afternoon lunch especially, it’s her favorite. Its tastes really good when it’s eaten hot; rather than when cools down to room temperature. Very easy recipe can be prepared in an half an hour or less time say 15 mins if every ingredient is kept ready beforehand. 

First let me tell you all how to prepare the batter or masala for vada
INGREDIENTS (FOR MASALA)
½ cup White rice
¼ cup Toor Dal (Togari Bele in Kannada and Tori Dali in Konkani)
1 tsp rock salt
8-9 dried red chilies (preferably long ones 5 and 3 to 4 round ones)
+
(FOR VADA)
1 full cup of Thaikile leaves 
1 cup of coconut oil (any oil for deep frying purpose)
METHOD TO PREPARE:
1) Soak the White Rice and Dal for about half an hour or a hour previous to preparation of vada. (TIP: The more u soak in water less amount of water required to be added when you grind them.)
2) Grind the soaked White Rice, Dal along with dried Red chilies and salt crystals .No need to add water at first run. If water is required only then add little water during second run. It should be in thicker consistency (TIP: If masala found to be a little watery add little besan to it, this will absorb water content and make masala thicker in its consistency.)
3) After the Masala gets ready take it in an utensil.
4) Clean and Chop the Thaikile leaves into smaller pieces.
5) Add the chopped Thaikile leaves to the ground masala/ vada batter.
6) Mix the chopped Thaikile leaves thoroughly along with masala.
7) Now take Coconut oil in Kadai and keep it for heating for around 5 mins. Simultaneously make the smaller balls out of this vada batter and give a slight press on its upper surface so that it gets a little flattened.
8) Now drop in these flattened vada balls into the heated oil one by one. Let it get deeply fried; remove the vada when it turns into reddish brown deep color.
9) Serve the Hot ತೊಜಂಕ ಅಂಬಡೆ / Thaikile Ambodo in a serving plate and is ready to eat along with rice and Dal for Lunch.
Hope you all loved this recipe too…..Enjoy this recipe till I write my next recipe till then
Happy Cooking!!!! and Thank you for your visit at my space…..

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ಕೊಳಂಬೊ/ SAMBHAR

2:51 PM Priyanka Prabhu


A Well Known Recipe done by everyone at their home for lunch or for dinner. Idli Sambhar is the best combo to taste and favorite breakfast of many people. The preparation of Sambhar varies from one region to other. In my mother tongue, Konkani we call it as “ಕೊಳಂಬೊ” prepared almost in the same way as sambhar is generally prepared in South Karnataka. There is a slight change in the masala that we add in this recipe.
It is a common or a usual dish on Sundays that mom prepares along with other side dishes. My dad and sister likes it a lot but not one of my favorite. But this is the most basic recipe to be learnt by ones who learn cooking first time. I have been preparing it along with mom every now and then but last Sunday I prepared it all by myself. Its pretty time consuming took around an hour to prepare it. It’s not a very easy recipe to prepare it soon; need to get ready with too many ingredients.
Let me list down the ingredients one by one. Its a very lengthy list!!!!!!
INGREDIENTS: (for 4 members)
a) Vegetables required are:
·         ½  cup of chopped Beans
·         ½ cup of chopped carrot pieces
·         ½  cup of chopped Southekayi/Cucumber
·         ½  cup of Ivy gourd chopped
·         1 cup of chopped Drumstick pieces
·         ½ cup of chopped Lady’s Finger
·         ½ cup of chopped tomato
·         ½ cup of chopped potato
·         ¼ cup of chopped onion
·         Small bunch of Coriander leaves along with its Stem
b) For the preparation of ಕೊಳಂಬೊ/Sambhar Masala
·         2 tsp of Coriander seeds
·         ½ tsp of Mustard seeds
·         ½ tsp Cumin or Jeera seeds
·         Small pinch of Hing or asafoiteda
·         7-8 Bengal Gram i.e. Channa
·         4-5 tsp of Coconut oil
·         6 Methi seeds
·         Small Turmeric piece or ¼ tsp of turmeric powder
·         ½ cup of grated Coconut
·         9 dries red chilies(preferably 5 long red chilies and 4 short round red chilies)
c) For Seasoning
·         1 tsp of Mustard seeds
·         10 Curry leaves
·         3 tsp of coconut oil
d) Other Ingredients are
·         4 Glass of Water( 1 cup for Grinding of Sambhar Masala+2 Cups of Water for Boiling vegetables+1 cup for cooking purposes)
·         2 tsp of Crystal salt
·         ½ cup of ( washed )Dal (Togari Bele in Kannada or Tori Dali in Konkani)
Finally done with listing the required ingredients for preparation of Authentic Sambhar or ಕೊಳಂಬೊ (as we call it)……..
METHOD TO PREPARE IT:
1) First let’s cook some vegetables in a Pressure Cooker that requires more time to cook like Carrot, Beans, Potato, Southekayi/cucumber and Ivy gourd along with Dal and 2 glass of water for about 10 minutes after the first whistle of Pressure Cooker.
2) Simultaneously while Vegetables are getting cooked in the Pressure Cooker we shall prepare Sambhar or ಕೊಳಂಬೊ Masala. For preparing Masala we need to roast the Bengal gram with 5 tsp of coconut oil. After Bengal gram gets roasted add Coriander seeds, Mustard seeds, Cumin seeds, Hing or asafoiteda, turmeric piece or powder to it and roast these seeds as well. Now put it off the flame and add 6 Methi seeds to it (we won’t roast these seeds because it gets charred very soon).
3) Grind the roasted Masala along with Red chilies and Grated coconut with 1 glass of water.
4) Add the Ground masala to an utensil and put it over low flame for preparing of Sambhar. Now we shall add the remaining vegetables that will require less amount of time to cook such as Drumstick pieces, Lady’s Finger, Tomato, Potato and freshly chopped coriander seeds.
5) Add the cooked Vegetables to the Utensil as well along with the cooked vegetable water.
6) Salt must be added to the Curry and add a little more water say about ½ or full glass of water as you prefer to the utensil.
7) Cook for about 10-15 minutes and then we shall take it off the flame and season it.
8) For seasoning we need to add Mustard seeds, Curry Leaves and Coconut Oil in a small seasoning Pan and add to the prepared Sambhar or ಕೊಳಂಬೊ.
It will take a maximum of an hour to prepare it. But it’s worth spending an hour to taste and eat it along with Idli or rice (along with other side dish).
This may be a lengthy process to prepare Sambhar or ಕೊಳಂಬೊ, but trust me it’s worth trying out this recipe. It really tastes very good and its fragrance because of the fresh coriander leaves is mind blowing……..
Everyone must try this and enjoy it…….
Thank you all

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HOT AND SPICY CAPSICUM FRY…

7:57 PM Priyanka Prabhu


It’s a very simple recipe to be tried and tasted; I learnt it from my mom a long time back. Very easy to be prepared requires only hardly 10-15 minutes to prepare with Minimal Requirements/Ingredients. I prepare it whenever I feel like eating something hot, crispy and spicy. I prepared it this Sunday along with Authentic Sambhar prepared with most of GSB’s (which is called “ ಕೊಳಂಬೊ” in Konkani).
INGREDIENTS:
3 Capsicums
Pinch of Hing (asafoiteda)
1 tsp of Salt Powder (according to taste)
½ Glass of Water
½ big cup of Besan (Kadale Hittu in Kannada and Channe Pitta in Konkani)
1 ½ tsp of red chili powder
1 tsp of Jeera or Cumin seeds
1 cup of Coconut Oil
METHOD TO PREPARE:
1) Wash, Clean and Slice the Capsicums into long pieces.

2) Take a small bowl and add Salt to it, pinch of Hing and 5 spoons of water and mix the salt well with the water.
3) Add Besan to the small bowl and mix well with salt, Hing and water.
4) Stir this mixture in small bowl well see to it that it doesn’t get too watery; a little thicker consistency mixture should be got. If you need water to mix them well; add little more water.
5) Add Cumin seeds to this mixture in the bowl and mix them well
6) Now to this mixture add Capsicums and mix and coat them well with the mixture.
7) Deep fry the Capsicums coated with mixture in the heated oil till you get a brown color of the Capsicums Fry.
Hot Capsicum Fry is ready to be served along with White rice and Curry or you can have it just like a snack with evening coffee at snack time. Easiest and simplest recipe to prepare at the earliest.Hope u all try it and enjoy it.
Thank you friends……
Do visit again.

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RIDGEGOURD UPPUKARI / HIREKAYI PALYA

4:17 PM Priyanka Prabhu

My next recipe is a simple side dish made out of Ridgegourd (Hirekayi in Kannada or Ghosale in Konkani).
Ridgegourd is full of fibrous content and is very good for health and one’s digestion. It is one of my favorite vegetable. Ridgegourd can be used along with other vegetables. But it is mainly used to prepare Uppukari. This recipe hardly takes 10-15 minutes once all the ingredients are ready. You don’t need any special ingredients for it, the ingredients that you use regularly for cooking other recipes is enough. We at home prepare this dish with many other vegetables as well but I will be using Ridgegourd in here. The recipe is called “Ghosale Uppukari” in Konkani.


INGREDIENTS: (for 4 members)
3 Long Ridgegourd Vegetable
Half a glass of Water
2 Dried Long Red Chilies
10 Curry Leaves
1 tsp Urad Dal (u can add more if u wish)
3 tsp coconut Oil
2 tsp of Mustard Seeds
Small piece of Jaggery
Salt for taste (I tsp of crystal salt or 2 tsp of powdered salt)
PROCEDURE TO PREPARE:
1)     Peel the skin of Ridgegourd and  cut it into smaller pieces (preferably square shape).
2)      Wash the cut Ridgegourd properly once.
3)      Keep the utensil or Kadai over flame and start preparing for its seasoning.
4)      Now add Coconut Oil into the Kadai along with it add Urad Dal, Curry Leaves and Dried Red Chilies to the heated Coconut oil.
5)      Once the Mustard seeds start popping up because of heat add the washed Ridgegourd into the Kadai.
6)      Now add half a glass of water
7)      Add the salt according to taste or as I have mentioned in the ingredients section.
8)      Add Jaggery to the boiling Ridgegourd pieces.
9)      Boil this for about 10 minutes (initially let it boil over high flame and later just boil Ridgegourd Uppukari in low flame)
10)  Your Ridgegourd Uppukari/Hirekayi Palya/Ghosale Uppukari is readily instantly…….





One more tip I would like to give is don’t add too much of water to vegetables like Ridgegourd and Snakegourd when boiling it because they release water when they get boiled: so add only little water for it to boil.
You can taste this recipe along with White Rice, Dal (Dalithoy) for afternoon lunch or the dinner; it’s a perfect combination to taste.
Hope you all have enjoyed this recipe.I will be back with more recipes, till then Eat healthy food and stay fit…………….

Thank you Once again

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SIMPLE DAL (Dalithoy in Konkani)

9:08 PM Priyanka Prabhu


I am back with My First Recipe for today; it’s a very easy and a simple method to prepare Dal.
The easiest and the first recipe thought my mom to me yesterday was how to prepare Dal in a simple way. Dal as we call Dalithoy in my mother tongue Konkani is a very well known dish. We prepare dalithoy in almost every function it could be festival say Nagara Panchami, Ganesh Charturthi, Gowri Puja or in marriages, anniversary etc. It’s a very essential recipe for Konkani’s in their every function and it’s very easy to prepare it takes hardly 15 minutes to prepare. It requires minimal ingredients and that is very easily found at everyone’s home.
Let me now discuss how to prepare it
The required Ingredients are as follows:
INGREDIENTS: (for 4 members)
½ Cup (pav) Dal (Togari Belle in Kannada or Tori Dali in Konkani)
2 Green Chilies
Pinch of Hing or asafoiteda
2 Dried Red Chilies (long one)
10 Curry leaves (as per your taste)
1 tsp of Mustard seeds
5 tsp of Coconut Oil
Salt for taste (1 ½ tsp of powdered salt or 1 tsp of crystal salt)
PROCEDURE TO PREPARE:
1) Wash Dal thoroughly using clean water twice or thrice.
2) Boil the washed Dal along with two glass of water in the Pressure cooker for about 5 minutes.
3)Now transfer the boiled Dal into an utensil and add water to it (if u like to have it in a diluted    form or else its ok no need of adding water you can have it without adding extra water as suggested).I prefer to have it in a little diluted form.
4) Next start heating the Dal.
5) Take a Pinch of Hing or asafoiteda in water start to dissolve it in water and then add it to the diluted Dal solution.
6) Slice the two Green chilies into two halves and add it to the Dal solution.
7) Add Salt according to your taste (or as I have mentioned)
8) Boil this for nearly 5-8 minutes till it starts bubbling up with heat.
9) At the end season it and remove it from flames and Dal is ready to be served hot for four members.
HOW TO SEASON IT:
1) Take a small seasoning pan (kadai)
2) Add Coconut Oil, Mustard Seeds and Curry Leaves to it.
3) Cut the dried red chilies into two or three pieces and add to the oil.
4) Heat it until the mustard seeds start popping and ad to the hot Dal solution
Your Dal will be ready within no time. It will go very well with white rice, chapatti and hot buns. Some add Ginger to Dal I don’t like to have Dal with ginger taste in it, I feel it spoils the original taste of authentic Dal prepared for Konkani functions and festivals; that’s my opinion but if you prefer to have like that you can add a little ginger and coriander leaves as well.

I insist everyone should try this recipe some day ………..
Thank you friends
Do Visit again.................................

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