TENDLE BIBBE UPKARI / IVY GOURD TENDER CASHEW STIRFRY

Tendle and bibbe upkari is made on special occasions like Ugadi, Vijaya dashami, weddings or on temple festivals. Bibbo is tender cashew nuts. It is mainly a Konkani recipe.

IVY GOURD TENDER CASHEW STIR FRY

WHAT YOU NEED:

IVY GOURD - 20-25

TENDER CASHEW - 2 BIG HANDFUL /1 CUP

COCONUT GRATINGS - 1 TBS

DRIED RED CHILLI - 3-4, BROKEN

MUSTARD SEEDS - 1 TSP

SALT - TO TASTE

TENDLE BIBBE UPKARI

HOW TO MAKE:

WASH IVY GOURD AND CUT LENGTHWISE IN THIN STRIPS.

REMOVE THE OUTER COVER OFF CASHEWS, BREAK THEM INTO TWO. IF YOU DON'T GET VERY TENDER ONES SOAK THE CASHEWS IN HOT WATER AND USE WHEN IT BECOMES SOFT. THEN REMOVE ITS OUTER COVER AND PART THEM.

NOW HEAT KADAHI WITH A TSP OF OIL IN IT.

 ADD MUSTARD SEEDS, WHEN IT SPLUTTERS ADD DRIED RED CHILLI, SAUTE FOR A SECOND.

THEN ADD IVY GOURD, CASHEW AND MIX WELL.

ADD SOME WATER AND SALT TO TASTE.

COVER AND COOK TILL ALL THE WATER GOES AND DONE.

GARNISH WITH COCONUT GRATINGS.

SERVE TENDLE BIBBE UPKARI AS SIDE DISH

JEEV KADGI BATATE UPKARI / TENDER BREADFRUIT POTATO STIR FRY

A simple Konakni preparation of tender breadfruit with potato stir fry.

WHAT YOU NEED:

TENDER BREADFRUIT - HALF OF MEDIUM SIZE

POTATO - 1 

DRIED RED CHILLI - 3 BROKEN

MUSTARD SEEDS - 1/2 TSP

SALT - TO TASTE

HOW TO MAKE :

WASH BREADFRUIT AND POTATO. NO NEED OF REMOVING SKINS.

CUT BOTH THE VEGETABLES IN THIN STRIPS, AS SHOWN IN THE PIC.

NOW HEAT A TBSP OIL IN KADAHI. WHEN IT IS HOT ADD MUSTARD SEEDS. WHEN IT SPLUTTERS ADD DRIED RED CHILLI. STIR FOR A SECOND, 

IMMEDIATELY ADD POTATO PIECES, SUATE WELL. THEN ADD BREADFRUIT PIECES AND SALT. STIR WELL. REDUCE THE HEAT. COVER AND COOK TILL DONE.

STIR IN BETWEEN TO AVOID BURNING.

SERVE JEEV KADGI BATATE UPKARI AS SIDE DISH.

KADGI GHASHI / RAW JACK FRUIT GHASHI

Raw Jackfruit ghashi is a popular side dish in Konkani household. This preparation is made in temple festivals also. Here we don't add garlic seasoning. We add mustard seeds and curry leaves seasoning gives the special aroma of Temple feast.

KADGI GHASHI

WHAT YOU NEED:

RAW JACKFRUIT - 2 CUPS PIECES

COCONUT GRATINGS - OF HALF COCONUT

DRIED RED CHILLI - 7-8, ROASTED IN LITTLE OIL

TAMARIND - ONE SMALL GOOSEBERRY SIZE

FOR SEASONING:

MUSTARD SEEDS - 1 TSP

FENUGREEK SEEDS / METHI SEEDS - 4-5

CURRY LEAVES - 1 SPRIG

HOW TO MAKE:

FIRSTLY, PRESSURE COOK THE JACK FRUIT PIECES FOR 10-15 MINUTES. KEEP ASIDE.

GRIND COCONUT GRATINGS, ROASTED CHILLI, TAMARIND ALONG WITH LITTLE WATER TO A SMOOTH, FINE MASALA.

NOW IN A VESSEL ADD COOKED JACKFRUIT AND GROUND MASALA. 

ADD SOME WATER, MIX WELL. AND HEAT IT.

ADD SALT. CHECK THE THICKNESS OF GRAVY, ADD WATER IF NEEDED.

WHEN IT STARTS BUBBLING PUT OFF THE FIRE.

NOW HEAT 3-4 TSP OIL, WHEN IT IS HOT ADD MUSTARD SEEDS. WHEN IT STARTS CRACKLING ADD METHI SEEDS AND CURRY LEAVES. POUR IT OVER RAW JACKFRUIT GHASHI.

SERVE KADGI GHASHI ALONG WITH STEAMED RICE.

TOMATO JUICE

On summer days to beat the heat one should drink lots of water, eating juicy fruit also helps a bit. Fruit juices with little punch makes the feel like just entering in heaven, yes it tastes heavenly.

WHAT YOU NEED:

TOMATOES - 7-8

COCONUT WATER - 1 CUP

MINT LEAVES - 1 HANDFUL

GINGER - 3-4 INCHES PIECE, CRUSHED

LEMON JUICE - OF 1 LEMON

SUGAR - TO TASTE

TOMATO JUICE

HOW TO MAKE

WASH TOMATOES WELL AND THEN CHOP.

NOW IN BLENDER ADD IN CHOPPED TOMATOES, MINT LEAVES, SUGAR, GINGER AND LEMON JUICE. BLEND ALL TILL SMOOTH.

THEN ADD ONE CUP COCONUT WATER AND BLEND AGAIN.

CHILL THE JUICE IN REFRIGERATOR.

SERVE TOMATO JUICE IN TALL GLASSES.

DAHI PAKHALA

PAKHALA IS AUTHENTIC DISH FROM ORISSA, MADE FROM RICE AND ENOUGH WATER. IT IS CALLED WATER RICE, CONSUMING THIS WILL HELP TO BEAT THE HEAT ON SUMMER DAYS.

WHAT YOU NEED:

RICE - 1 CUP

CURD - 1 CUP

GREEN CHILLY - 1-2, FINELY CHOPPED

GINGER - 1/2 INCH, FINELY CHOPPED

ONION - 1, CHOPPED

CUMIN SEEDS - 1 TSP

CURRY LEAVES - 1 SPRIG

ÇORIANDER LEAVES - 1 STALK, FINELY CHOPPED

SALT - TO TASTE

HOW TO MAKE:

WASH RICE AND COOK SOFT IN ENOUGH WATER.

ALLOW TO COOL IT FOR 2-3 HOURS.

NOW MIX CURD, CHOPPED ONION, GINGER, GREEN CHILLI AND SALT.

HEAT A TSP GHEE IN A PAN. WHEN HOT SPLUTTER CUMIN SEEDS, ADD CURRY LEAVES. POUR IT OVER PAKHALA.

GARNISH WITH CORIANDER LEAVES.

SERVE DAHI PAKHALA WITH ANY FRIED CHIPS OR PAPADS.