Cabbage Sanna Idlies-Spicy steamed cabbage cakes

This is one of my favourite spicy idli  recipe using cabbage and onion and after so many trials Iam satisfied with this recipe.The use of sona masoori rice instead of dosa rice would be the key!!.The batter should be perfectly blended and it should be on the coarser side.These idlies can be enjoyed as a snack too,but beware as the spice levels may take toll of your tummy.Traditionally they were made weaving tiny baskets made of jackfruit leaves called 'Khotto'and hence called 'sanna khotto' where sanna means small and khotto meaning the weaved jackfruit leaf baskets.I have used idli moulds instead and called them sanna idlies.The baskets should be carefully weaved with no gaps as it results in loss of moisture in form of dripping.I prefer making idlies over khottos due to unavailability of leaves and foolproof weaving as well.Here you go with the instructions below.

Ingredients:
Rice(sona masoori)               1cup
Tuvar daal                                 2/3 cup
Red chillies(roasted)             7-8
Tamarind                                   cherry sized(soak in warm water and make pulp)
Salt                                                to taste
Fresh/frozen coconut            1/2 cup or little more
Cabbage Shreddings             1cup
Onion(chopped fine)             1 large
Oil                                                 just to grease the idli plates/moulds

Method:

• Wash and soak rice and daal for atleast 2-3 hours.
• Take a blending jar add the roasted chillies,salt,coconut and tamarind.
• Pulse it to make a coarse paste.
• Add drained rice+daal and blend to form a coarse paste adding little water as required.
• The texture should be like rava idli batter.
• Transfer into a mixing bowl.
• Add cabbage and onion and give a nice stir.
• Rest it for 30 minutes as both cabbage and onion wilt and also give out some moisture.
• Prepare the idli steamer filled with required amount of water and heat it up and grease the idli plates/moulds with oil of your choice.
• Pour a ladleful of batter into the greased plate and steam for 15-20 minutes.
• Tastes heavenly when served hot drizzled with coconut oil(thats a must) with rice and dali thoy or rasam or even any sarupkaris(refer this blog for variants)

Magge Thambur(split pigeon peas and cucumber seasoned with spices)

This is a variation of dali thoy with addition of cucumber chunks and a slight variation in the seasoning as well.It serves as a comfort meal.The cucumber chunks quantity can be more if you have a liking towards it.
"Magge" refers to sambar /madras/malabar cucumber.

Ingredients:
Tuvar daal                         1/2 cup
Salt                                       a pinch
Turmeric powder             1/4tsp

Other Ingredients:
Cucumber Chunks         1cup(peeled and diced)
Salt                                      to taste
Green chilli                      1

For seasoning:
Ghee                                   1tsp
Oil                                       2 tsp
Mustard seeds              1tsp
Jeera(cumin)                1/2 tsp
Urad daal                       1/2tsp
Red chillies                    2-3
Asafoetida                     1/4tsp
Curry leaves                 8-10

Method:

• Wash and rinse the daal in couple of changes of water.
• Soak it in the cooker itself adding 1-1.5cup of water for about 30-40 minutes(which helps in faster cooking)
• Place the cucumber chunks in a bowl  by mixing little salt covering with a lid along with the daal.
• Pressure cook for one whistle,then cook for five minutes on low flame and turn off the flame.
• Once the pressure releases transfer the contents into a soup pot,add salt and green chilli by slitting it and bring to a good boil adding additional water if required to get a pouring consistency.
• The texture is like that of any daal.
• Keep stirring at  intervals as it may stick to the bottom of the pot.
• Prepare the seasoning by heating oil in a small pan with the contents mentioned and drop into the cooked daal.
• Simmer for a couple of minutes and then switch off the flame.
• Serve it with hot rice.

Mango Menaskai-Sweet Sour And Spicy Mango Curry

Come summer and it is time to relish mangoes either raw or ripe.Here is a dish prepared using mangoes that are just beginning to ripe.this gravy /curry tastes heaven when served with rice.It also serves as an accompaniment with dosa(to be honest,not my choice).It is a must try recipe by one and all during summer when mangoes are in abundance.Any variety of mango may be used but the totapuri variety will be the best choice if available.

Ingredients:
Raw mango                          1 large(totapuri * will be the best choice)
Jaggery                                  1tsp
Salt                                          1 tsp
Turmeric powder               1/4 tsp
Chilli powder                      1/4 tsp

For the masala:
Byadagi chillies                   6
Guntur chillies                      1-2
Coriander seeds                    2tsp
Urad daal                                2tsp
Jeera                                         1/2 tsp
Methi seeds                             1/2 tsp
Sesame(til) seeds                  2tsp
Grated coconut                     3-4 tbsp (preferably dry variety)
Oil                                               just enough for roasting the ingredients

For tempering:
Mustard seeds                       1 tsp
Curry leaves                           a few
Urad daal                                1/2 tsp
Oil                                              1 tbsp

Method:

• Wash and chop the mangoes into big chunks.
• In a vessel take the mango pieces,to this add salt,jaggery ,chilli powder and water(enough to boil).
• cook till the mangoes are tender enough.Overcooking will make the mango chunks mushy which is not desirable.

• Meanwhile prepare the masala by heating up a small pan with little oil on a medium flame with chilies to crisp and coconut to light golden.
• Put the roasted chillies and coconut into the blending jar.
• Roast remaining  ingredients one by one (except sesame seeds)till the aroma of it is felt.Set these on a plate.
• Finally roast the sesame seeds till it crackles.
• While blending,first blend coconut and chillies adding little water.
• then add the raosted spices and blend some more.
• add required water and finally add the sesame seeds and blend some more
• The consistency need not be very smooth,it should be slightly coarse.

• Add the prepared masala to the cooked mangoes.
• adjust the consistency(curry consistency) adding required water,also check for the taste.Add salt and jaggery to suit your needs
• Bring to a good boil.
• Prepare the seasoning and drop it into the gravy.
• cook for further 2-3 minutes.

Note:

• The mangoes should be slightly ripe yet firm.
• Sesame seeds could be white or black,difference would be the colour of the masala.I have used black sesame.

*Totapuri mango
below pic shows the mango totapuri

Piyava(Onion) Ghashi

This is one of the easiest, tastiest and traditional gravy native to konkani cuisine which anyone can prepare with minimal ingredients easily available in the kitchen.The taste will be best when paired with pathrado(colocasia leaves steamed rolls).The sliced rolls may be even dunked in the gravy just like koftas which will also taste heavenly and known 'ghashi pathrado',and non onion lovers may season the gravy with mustard seeds,curry leaves and asafoetida/hing skipping onions altogether.
I had totally forgotten about this gravy as i had not prepared it for ages.Had a box of colocasia rolls and was thinking about something to go with rice for an afternoon lunch and this was the one that flashed!!! otherwise would have been usual daalithoy or rasam.

Ingredients:
Fresh grated coconut                   1 cup
Roasted red chillies                     4 bydagi or Kashmiri and 3 guntur
Salt                                                     to taste
Tamarind                                        size of a chickpea
Onion finely chopped                 1/2cup
Oil                                                       1tbsp(preferably coconut)

Method:

• In a blending jar take red chillies,tamarind and salt and just blend it once so that chillies are coarse.
• Add in the coconut gratings and with required amount of water blend it to form a smooth and fine paste.
• Transfer this into a soup pot.
• Add required water to get curry consistency and bring to a nice boil and then cook for 5-10 mintues on sim flame.
• Take a small seasoning pan with oil and heat it up
• Add the finely chopped onions and roast it turns golden brown(had to be done on a medium low flame)
• Drop this into the pot of gravy.
• Tastes best with rice and Pathrado

Sambarpalli Thambli/Country Borage Cold Soup

This is a very simple yet very healthy and tasty accompaniment to go with rice,and i bet you will have to cook a little extra rice than usual as it is quite appetizing and delicious.Thambli or thambali/thambuli is a cold dish prepared by roasting spices,herb(in this case) and coconut and blending like a chutney then mixing up with buttermilk/curd tempered with oil or few varieties where nothing is roasted except red chillies and then drizzling with coconut oil on top.There are umpteen varieties of thamblis available accross coastal karnataka and this is one such kind.I have already posted a kadi recipe using this herb before in this blog.

Ingredients:
Sambarpalli leaves                              10-12
Green chilli                                             1  
Fresh grated coconut                         1/2 cup
Jeera/Cumin seeds                              1tsp
Black peppercorns                              1/2- 3/4tsp
Oil(for roasting)                                   1tsp
Salt                                                            to taste
Water                                                       as required for blending
Curd/Buttermilk                                  1/2 cup(apprx)or more or as required 

For tempering:
Oil                                                              1tsp
Ghee/clarified butter                        1tsp
Mustard seeds                                      1tsp
Curry leaves                                         8-10

Method:

• Wash the leaves and dab it with a washcloth.
• In a small pan heat a tsp of oil and on medium heat roast peppercorns,once they begin popping up add jeera and roast it till a nice aroma is felt.
• Now add the green chilli and saute for 30 seconds followed by the leaves(just tear it into pieces) and roast till it wilts.
• Add the fresh coconut and saute for about a minute,add salt and switch off the heat.
• When it is cool,transfer into a blending jar and grind it to form a smooth paste, adding required amount of water.Thambli is almost ready.
• Transfer into a bowl .
• Prepare the tempering in a small pan and pour it over the thambli.
• Mix well beaten curds or buttermilk whichever is available(say about 1/2 cup) to the thambli to get the desired consistency.
• If you like it sour then use sour curds/buttermilk.I have used moderate one.

Note:

Since this dish is not boiled later consume it immediately,and leftover if any may be refrigerated.
If you like it more spicy increase the amount of chilli and peppercorns

Ashgourd peel subzi

The name tag of this dish may sound weird as it is made with peels of ashgourd which otherwise would have gone into trash.The only care to be taken here while using it is to scrape the white ash like substance present on the peel as it has a pungent flavour and a shell like texture.If ashgourd chunks are used to prepare sasam(refer this blog for kuvale Sasam)then this subzi can be paired to form a complete meal!!!

Ingredients:
To be pressure cooked:
Ashgourd peels Chopped(into tiny pieces)             2 cups
Red chilli powder                                                              1/4 tsp
Salt                                                                                         3/4 tsp
Jaggery                                                                                1/2 tsp(or as per taste)
Turmeric powder                                                            1/4tsp
Tamarind                                                                           size of a chickpea
Water                                                                                   3/4 cup

For Masala:
Red chilli(byadagi variety)                                       1
Fresh grated coconut                                                   2tbsp
Mustard seeds                                                                1/4 tsp

For Tempering:
Oil                                                                                         2-3tsp
Mustard seeds                                                                 3/4 tsp
Jeera/cumin seeds                                                        1/4tsp
Urad daal                                                                          1/2 tsp
Curry leaves                                                                     5-6

Method:

• While chopping pumpkin for any curry cut the peel part into thicker ones.
• Scrape the peel with rubbing knife on it so that the ash like substance gets off.Try to scrape off as much as possible.
• Then chop them into tiny bits,rinse in water.
• Take a pressure cooker and add all the mentioned ingredients above and cook for 3 whistles.
• Once cooled down drain the cooked contents in a colander and reserve water.
• in a blending jar prepare a coarse masala adding little reserved water if necessary.
• Heat a kadai with oil then add mustard seeds, once the crackling stops add jeera followed by urad daal,roast till golden,toss in the curry leaves.
• Add the prepared masala and saute for 3-4 minutes sauteeing continuously till the raw flavour fades away.
• Add the cooked peels and mix till it incorporates with the masala.
• Check the taste and add salt,jaggery if needed .
• Add very little water(reserved) and cook covering with a lid for about 5-7 minutes.
• The texture should be absolutely dry.

 Below is the collage in the making of this dish

Black beans Spicy Daal/Kaali chawli sarupkari

This is a variety of bean popular in Udupi district.When cooked it gives a blackish colour and also little thick texture to the dish.Locally it is known as Kaali chawli(Konkani) which means black beans.The beans resemble urad/black gram but are slightly bigger in size.So far i have posted sarupkari's of horsegram,green gram,rajma and here is one more addition to the list which is simple to prepare and tasty too!!.This particular sarupkari is made adding jackfruit seeds which definitely enhances the taste.

Ingredients:
Black chawli
(black beans)              1/2 cup
Jackfruit seeds             8-10

For tempering:
Garlic flakes                  6-8
Red chillies                    3-4
Oil                                     1tbsp
Other ingredients:
Water                             for pressure cooking(about 2-2.5cups)
salt                                  to taste

Method:

• Soak the beans for 8-10 hours
• Crush the jackfruit seeds and remove the thin peel
• Rinse the soaked beans well as it may have sand or mud particles and transfer into a pressure cooker along with the crushed jackfruit seeds.
• Add about 2-2.5 cups of water and bring it to a boil adding the weight(whistle) to the cooker
• When the first whistle is about to start turn the flame to sim and cook for 20 minutes(dont count the blowing whistles)
• After 20 minutes switch off the flame.
• When the pressure is completely gone transfer the contents into a soup pot(beans should be soft)
• Add salt to taste and bring to boil.
• Add water if it is too thick and continue boiling.
• Crush the garlic flakes and break chillies into 2-3 pieces.
• Meanwhile prepare the seasoning by heating up oil in a small pan.
• Add the crushed garlic and roast on medium flame till light golden and now add the broken chillies and roast further til both turn golden
• Pour this over the boiling beans.
• Boil another 1-2 minutes
• Tastes good  with white or brown rice.

Note:
Jackfruit seeds are optional as they are seasonal and not available everywhere.

Doodh Paak/Rice Pudding

This is a very simple and tasty dessert that can be prepared in minutes.It can be used as offering during festivites.It tastes good if served warm or cold.Here i have not used any food colour.If desired can be added too.I have used basmathi rice here as it is aroamtic by itself.Even jeera rice is a good option and in case of unavailability in pantry any other variety of rice(white) may be used.
Ingredients:
Basmati rice                                  2-3 fistful
Milk                                                   3-4 cups
Water                                               1/2cup
Sugar                                               1/4-1/2cup
Elaichi
(cardamom) powder                  1/2tsp
Cashew nuts                                   1tbsp
Raisins                                             8-10
Ghee                                                  2tsp
Saffron strands a few(soaked in warm milk)

Method:

• Soak raisins with little water in a bowl.
• In a heavy bottom pan add a cup of milk and bring to boil
• Wash rice and add when the milk begins to boil.
• Cook till soft stirring at intervals adding additional water/milk if it becomes too dry.
• When rice becomes soft add sugar and saffron
• Cook for a further few minutes.
• Add elaichi and give a nice stir.
• In a small seasoning pan heat ghee and roast cashewnuts to golden and add the raisins(drain and dab with a paper towel or a washcloth)saute gently and switch off.
• Add this to the kheer,mix well and switch off.

Alternate method:

• The rice can be pressure cooked adding the said quantity of water and 2 cups of milk.
• Once the first whistle is about to start simmer the flame and cook for 5-8minutes and switch off.
• once the pressure releases add the remaining milk then add sugar and continue cooking using above method.
• Add more milk if the texture becomes solid.

Note:

A fistful of sago pearls can also be added along with rice.It tastes great.

Godu Appo

Godu Appo is a sweet dish which can be served as breakfast or an evening snack.Godu means sweet in konkani.This is prepared using a special pan having 7 tiny concave moulds ,either cast iron or teflon coated non-stick pans which are available in markets.
 It is also offered to Lord ganesha on several occasions such as ganesh chathurthi,Sankashti as naivedya. This is an instant version using familiar ingredients found in kitchen and using blender just to incorporate the contents resulting in a mouthwatering dish which can be prepared in no time.

Ingredients:
Medium rava/semolina                               1cup
Thin poha/beaten rice                                  1/2 cup
Fresh grated coconut                                    1/2cup
Jaggery/brown sugar                                  1//3 cup(or according to taste)
Salt                                                                       1/2tsp(to taste)
Ripe banana(yelakki variety)                  2 ,optional
Cardamom/Elaichi  powder                      1/4 tsp

Method:

• Peel the bananas and roughly chop.
• Put this into a blending jar.
• Add coconut,salt,jaggery and beaten rice and just pulse it several times till it becomes coarse.
• Add the rava/semolina in batches with little water and again pulse it first then blend to get a smooth thick batter consistency.
• Transfer into a vessel and it should be like idli batter,add water only if required.
• Heat the appe kaaili/appe pan adding little ghee.
• When it is smoking hot add ladleful of batter into the moulds till three fourth full.
• Cover with a lid and reduce the flame to medium low.
• With a spoon gently tilt the appos and adding little ghee flip to roast on the other side.
• It should be golden brown on both sides.
• Repeat the procedure for the remaining batter.
• Serve with butter and honey for an extra sweet taste.

Kidney Beans Spicy Daal/Soup-Rajma sarupkari

Konkans being South Indians do not prefer rasam/sambhar much in their diet on a regular basis.Being hard core rice eaters something to go with it is a challenge everyday.The day where coconut based curries are not preferred then Sarupkari is one that comes out as rescue.It is healthy and light as it does not involve any traces of coconut.The only fact in this particular recipe is the time taken to soak and pressure cook rajma/kidney beans.If using canned beans then it would be ready in no time.Few beans like green gram,brown lentil need not be soaked for longer hours which can be prepared in minutes.Sarupkari can be made with any kind of bean and the seasoning remains same.For non-garlic eaters it would be seasoning of mustard ,red chillies, a few curry leaves and a generous pinch of asafoetida(hing)..The one with garlic is tastier than the non-garlic version.In fact I call this as Konkani bean soup.

Ingredients:
Rajma(kidney beans)                              3/4cup
Salt                                                                  to taste

For tempering:
Garlic flakes                                                8-10(crushed)
Red chillies                                                  4-5(broken)
Oil                                                                    1tbsp
Other Ingredients:
Water for pressure cooking                 About 2.5cups
And some more water to soak the beans

Method:

• Wash rajma and soak in water for 10 hours.
• Drain and add into a pressure cooker with the mentioned quantity of water.
• Cover the pressure cooker lid placing the weight(whistle).
• Heat the cooker,once heated and when the first whistle is about to begin,lower the flame and cook further for 20 minutes.(this way the beans cook perfect)
• Switch off the flame and let the pressure come down on its own.
• Open the lid and transfer the contents along with the water into a soup pot.
• Add salt to taste and bring to boil.
• In another small seasoning pan heat oil and add crushed garlic and roast to golden on a low flame.
• Add red chillies and roast them to light brown,pour this over the cooking rajma.

This is a good accompaniment with hot rice and some dry subzi with some pickle and papad.

•  

Ripe mango chutney

Mango season is here and i see a wide variety of mangoes in the market.This wonderful fruit can be consumed in various forms.There are innumerable recipes using mangoes. This is a simple yet mouthwatering chutney recipe which was unknown to me.I learnt this one from my mother-in-law.In Konkani it is known as pikkal ambe gojju,meaning ripe mango chutney and known with the name"Andurli" which sounds a little funny :) but tastes heavenly with rice.

Ingredients:
Mangoes(ripe)            2 nos
Green chillies              1-2
Garlic flakes                2-3
Salt                                  to taste
Jaggery                         to taste
Coconut oil 
(for garnish)                1-2 tsp

Method:

• Using a mixie jar or a mortar/pestle blend salt,green chilli and garlic to a paste.
• Add this to a mixing bowl.
• Wash the jar with little water and reserve this to squeeze out pulp from the peels
• Peel mangoes and set the peels aside.
• In a small bowl take the peels, using the reserved water gently squeeze  to extract the mango pulp and  discard the peels.
• Reserve this for adjusting the texture later.
• Take the mangoes in a bowl containing the chilli garlic paste and gently squeeze the mangoes to extract pulp using hands.(if you like to chew mangoes then do not squeeze out the pulp completely)
• Add jaggery to taste(2tbsp apprx)
• The consistency should  be thick ,so, care should be taken while adding water.
• This chutney should have all four tastes,viz.,sweet,sour,salt and spicy.
• Tranfer into a serving bowl and drizzle the coconut oil on top and give a light stir.
• Best served with rice or as a side dish in a meal.

Note:
The mangoes that are more sour and less sweet will be a best choice for this recipe.
Use chillies,jaggery as per taste requirements.

Serving suggestion:

Chapparda Avre/Vaal Papdi Upkari(Subzi)-Sauteed Hyacinth Beans With Spices and Fresh Coconut

A very easy to prepare side dish with hyacinth beans or chapparda avre (Konkani/kannada)that can be had with rice,roti or just as a snackbowl is one more kind of  Konkani side dishes.This variety is even common with most of the south indian counterparts too,may be with a twist in the seasoning part.

Ingredients:
Surti papdi/Chapparda avre
Hyacinth beans                                      250 gms
Salt                                                              to taste
Fresh grated coconut                          2-3tbsp
Asafoetida                                               2 pinches
Turmeric powder(optional)            1/4tsp

For seasoning:
Oil                                                              1tbsp
Red chillies                                             2-3
Mustard seeds                                     1tsp
Urad daal                                              1tsp
Curry leaves(optional)                   5-6

Method:

• Wash the beans thoroughly with water and drain in a colander
• Snap the tip ends to take out the fibre on both sides just like you do with any legumes.
• Chop into desired size pieces.
• Heat oil in a wok and toss in the red chillies(broken into pieces),once they change colour add the mustard seeds and wait till the crackling stops
• Add urad daal ,once they are light brown add the curry leaves and chopped beans and stir on high heat for about a minute.
• Add salt,turmeric powder and about 1/4 cup of water and bring to boil,cover with a lid and lower the flame.
• Cook for about 5-8 minutes
• Add asafoetida and fresh coconut and give a nice stir,it would become tender by now as this beans cooks very fast.
• Cook for another 5 minutes covered sprinkling little water if it is too dry as to avoid burnt flavour.
• Switch off the flame
• Serve with rice or roti with any variety of daal

 

Mushroom potato saung

This is traditional curry prepared by GSB community of south canara.Usually it is prepared using potato and onion but here i have used mushrooms in addition.It tastes heavenly with rice,neer dosa ,shevai(rice noodles)and so on.I have used ground masala by roasting coconut and spices which gives it a little thick consistency,else can be prepared using chilli powder and skipping coconut altogether.

Ingredients:
Mushrooms                  100gms
Potato(boiled)            1 nos(large),cubed
Onion                              2 nos (large)sliced
Tomato                           1 nos(large)
Green peas,boiled     2tbsp(optional)
Salt                                   to taste

For masala:
Fresh coconut              2tbsp
Byadagi chillies          8-10
Guntur chilles              2-3
Coriander/
dhania seeds                1/4tsp
Tamarind                      chickpea size,soaked in water or use pulp if already having

Other ingredients:
Oil                                     1tbsp +1/2 tsp for roasting the masala
Mustard seeds            3/4 tsp
curry leaves                 5-6
Asafoetida/hing        a pinch
Turmeric/haldi          1/4tsp

Method:

• Heat little oil in a kadai/wok and roast coconut gratings,chillies,dhania seeds on a medium low flame till coconut becomes light brown.switch off  and let it to cool.
• Transfer the roasted ingredients into a blending jar along with tamarind and blend to form a smooth thick paste adding required amount of water.
• Wash and wipe mushrooms,tomatoes and chop mushroom into quarters and tomatoes into medium pieces.
• Slice onions into medium pieces.
• Heat oil in the same wok and add mustard seeds,once the crackling stops add curry leaves and sliced onions and saute till it becomes pale.
• Add turmeric, asafoetida ,mushrooms,tomatoes and saute.
• Add cooked peas and potatoes and give a nice stir.
• Add 1/2 cup water,salt to taste and boil well covered on a medium flame for few minutes till mushrooms are a little tender.
• Add the prepared paste required additional water.This is a curry and should have a gravy consistency so add water accordingly.
• Boil for some more time,can add fresh chopped coriander whis is optional.
• After a while the curry becomes thick,boil adding water to maintain the texture.
• Tastes best when served with white/red boiled rice or with panpolo/neer dosa,rice noodles and so on...