Tuesday, 3 December 2013

FRESH PIGEON PEAS SUKKE / TARNI TORI SUKKE

A Konkani recipe.
FRESH PIGEON PEAS SUKKE 

WHAT YOU NEED:

Fresh pigeon peas / tori - 1/2 cup
Chinese potatoes - 1 handful ( small ones)
Red chilly - 2-3 ( roasted in little oil)
Grated coconut - 1 1/2 handfuls 
Tamarind - a small piece
Udad dal - 1 tsp
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Salt - to taste
TORI AND KOOK SUKKE 

HOW TO MAKE:

Pressure cook pigeon peas and Chinese potatoes separate vessels for 10 minutes.
Once chinese potatoes are cooked in pressure cooker, skin can be removed easily.  

Grind coconut, red chilly, tamarind and udad dal to a paste. ( if the paste is little coarse it is fine).

Heat a tsp oil in kadahi. Splutter mustard seeds, add curry leaves.
Add coconut masala and stir well.
Then add cooked piegen peas and chinese potatoes, stir well.
Add salt and little water. cook for few more minutes or till the water evaporates. 

Serve Tori sukke as a side dish

COLOCASIA IN CURD MASALA / ALVA MANDE TAKKA RANDAYI

This recipe is my my mother-in-law's favorite. She used to prepare this very often , so i learned from her and I loved this curry very much when I tasted it for the first time. This is not very spicy, hope children will like this curry.
COLOCASIA IN CURD MASALA

WHAT YOU NEED:

Colocasia bulbs - 10 
Bilimbis / Raw mango - 4-5 bilimbis / 3-4 pieces of raw mango
Green chilly - 3-4, slit
Coconut, grated - 1 1/2 handfuls
Curd - 1 tbsp
Curry leaves - 1 sprig
Salt - to taste.
ALVA MANDE TAKKA RANDAYI!

HOW TO MAKE:

Pressure cook the colocasia bulbs for 10 to 15 minutes.
When cool remove its skin. 

Grind coconut to a very fine paste.

Cut Bilimbis length wise.

Now put colocasia bulbs, bilinmbis, curry leaves and green chillies in a vessel and keep on the fire.
Let it cook for few minutes.
Then add coconut paste and salt to it and stir well. Add a little water if needed.
Finally add curd, mix well. Put off the fire.

Serve hot Colocasia curd masala as a side dish.






Sunday, 1 December 2013

CAULI CAPSI MASALA

I love capsicum, so I try many dishes out of it. This time I made masala out of it and its flavor is awesome!  
CAULI N CAPSI IN CAPSI MASALA

WHAT YOU NEED :

Cauliflower florets - 1 cup
Green capsicum - 1, cut in big pieces
Red capsicum - 1/2 cup, chopped
Tomatoes - 2 chopped
Onion - 1 chopped
Cashew nuts - 5-6
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Ginger - 1 tsp, chopped
Garlic - 1 tsp, chopped
Garam masala powder - 1 tsp
Red chilly powder - 1 tsp / to taste
Turmeric powder - 1/4 tsp
Butter - 2 tbsp
Salt - to taste
CAULI CAPSI MASALA

HOW TO MAKE :

Deep fry cauliflower in oil and keep aside.

Fry cumin seeds, coriander seeds, ginger, garlic, cashew nuts, onion, red capsicum and tomato in little butter.
Grind it to a paste when it is cooled.

Now heat butter in kadahi, add ground paste and fry till the raw smell appears.
Add garam masala powder, red chilly powder and mix well.
Now add fried cauliflower and green capsicum, stir well.
Add some water and cook for few minutes.

Serve hot with chappati or naan.


PATRODE PODI

Made this recipe easier and quick to make to Patrode lovers. I have posted pothrode podi earlier,  but prepared with Maralva leaves. I have added Besan instead of fried udad powder. It became so crisp and one can hear the crackle sound while biting this podi! Yummy! loved this one ..
PATRODE PODI

WHAT YOU NEED:

Colocasia leaves - 5-6 ( to make one cylinder)
Rice powder - 4 tbsp ( should be little coarse)
Chana flour / Besan - 3 tbsp
Tamarind paste - 1 tsp
Salt - to taste
Red chilly powder - 1/2 tsp / to taste
Asafoetida - a small piece 
Cumin seeds - 1/2 tsp
CRISP N YUMMY PODIS 

COLOCASIA LEAVES FRY!

HOW TO MAKE:

Wash colocasia leaves and remove its stems and thick part of nerves.

Now take a little water in a mixing bowl.
Add asafoetida and dissolve in water.
Add tamarind paste, red chilly powder and salt. Stir well with your hand.
Add cumin seeds, rice powder and besan to it and mix well.
Add little water and make thick batter.

Now apply this mixture thin on the back side of the colocasia leaves.
Keep another leaf over it and apply again. So apply over all the leaves.
Then fold the sides and roll tightly downwards from the upwards and make a cylinder.

Now slice the cylinder thinly and keep aside.

Heat kadahi with enough oil in it.
When hot put 4-5 slices at a time in the oil and reduce the heat to low.
Fry till crisp, then flip the other side and again fry them till very crisp.

Serve as a side dish.


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