Saturday, 6 October 2012

SIMPLE CAULI CURRY



SIMPLE CAULI CURRY

WHAT YOU NEED:

Cauliflower florets  2 cups
Capsicum, cut in 1" pieces
Cumin powder 1 tsp
Turmeric powder  1/2 tsp
Ginger 2" piece
Garlic cloves  6, chopped
Onions 3 
Tomato 1, cut in 4 pieces
Cashew nuts 1 tbs
Green chillies  3, chopped
Salt to taste
Coriander leaves, chopped 1 tbsp
YUMMY CAULI CURRY

GOES WELL WITH CHAPPATI OR PHULKAS!!!

HOW TO MAKE:

First cook cauliflower florets along with salt with just enough water. ( Do not over cook the florets).
Drain the water from the cooked florets and save the water for the gravy.
Chop 2 onions roughly and cut 1 onion lengthwise. 
Grind chopped onions, 1" piece ginger, cashew nuts and turmeric powder to a fine paste.

Heat 4-5 tsp oil in kadahi, when hot add cumin powder, fry. Add chopped 1" ginger, chopped garlic and chopped green chillies and stir.
Add sliced onion, fry for a while. Then add chopped capsicum, stir for 2 minutes
Add drained cauliflower florets, tomato and mix well.
Now add masala to the florets and mix well. Add saved water and stir well. Cook for few minutes.

Decorate the curry with chopped coriander leaves.

Serve the curry with Pulkas or Chappatis.




YAM / SOORAN KOOTA

A Konkani delicacy...
YAM KOOTA

WHAT YOU NEED:

Yam, cut in cubes, 1 cup
Red chillies - 8-10
Mustard seeds - 1+1 tsps
Coriander seeds - 2 tsp
Methi/ fengreek seeds - 1 tsp
Asafoetida - size of a chick pea
Turmeric powder - little
Tamarind - size of a gooseberry 
Curry leaves - 1-2 sprigs
Jaggery to taste
Salt to taste
SOORAN KOOTA.....

HOW TO MAKE:

Pressure cook  yam pieces with enough water for 15 minutes.
Now roast red chillies,1 tsp mustard seeds, methi seeds, coriander seeds, asafoetida and turmeric powder one by one in little oil.
Grind all the roasted items and tamarind with little water.
Add this masala to the cooked yam.
Again boil it adding salt and jaggery.

Heat a small pan with a tsp of oil. Splutter mustard seeds and curry leaves.
Pour this seasoning on Yam Koota.

Serve Yam /Sooran koota as a side dish.






PAPAYA STIR FRY


PAPAYA STIR-FRY

WHAT YOU NEED:

Raw papaya 1
Garlic cloves  6-7
Red chillies 4-5, broken
Salt to taste
RAW PAPAYA

POPESHAPHAL UPKARI...

HOW TO MAKE :

First remove the green skin of the papaya and cut finely.

Heat 4-5 tsp oil in kadahi.
Crush the garlic cloves with a kitchen stone and add to the hot oil.
Fry garlic till brown color.
Add broken red chillies, stir for a minute.
Now add papaya and salt. Stir well.
Close the lid, reduce the heat to minimum and allow to cook.
Stir the stir fry in between several times.

Serve Papaya Stir fry as a side dish.

POTATO GOJJU

A Konkani preparation..
POTATO GOJJU

WHAT YOU NEED:

Potatoes, boiled  2
Green chillies  3-4
Onion, chopped 1 small
Tamarind, a small piece or Bilimbis, 2-3
Salt to taste
BATATE GOJJU

HOW TO MAKE:

Grind green chillies, tamarind and salt together.
Mash Potatoes.
Now mix ground chilli paste with mashed potatoes.
Mix chopped onions.

Serve as a side dish.

Thursday, 4 October 2012

BISCUIT AMBODO WITH COCONUT CHUTNEY



BISCUIT AMBODO WITH COCONUT CHUTNEY

WHAT YOU NEED:

Udad dal  1 cup
Green chillies  4
Black pepper corns  10
Ginger  1 1/2" piece
Asafoetida, size of a chick pea
Curry leaves 3 sprigs
Salt to taste
HOT HOT AMBODOS ..HERE...

HOW TO MAKE:

Soak Udad dal in enough water for 3 - 4 hours.
Grind udad dal to a very smooth paste adding very little water.
Grind coarsely 3 green chillies, black pepper, ginger, asafoetida and salt together.
Now mix the ground paste to the udad paste.
Chop 1 green chilly and curry leaves and mix with udad paste.

Now heat enough oil in kadahi.
Drop big lemon sized balls of udad mix in hot oil. (Wet your hands so that the batter slips easily.)
Fry well till crisp and golden color.

Serve hot with Coconut chutney.
VERY GOOD COMBO....

COCONUT CHUTNEY  

Coconut, grated 1/2 cup 
Green chilly 2-3
Salt to taste

HOW TO MAKE:

Grind all the above with little water.
Transfer the chutney in a bowl.
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