INDIAN CUCUMBER/MAGGE AND VALI BENDI

Bendi is a Konakni preparation, very hot and spicy curry. More spicy makes the curry very tasty and lots of garlic seasoning enhances the taste of the curry. With this masala you can prepare with any veg or Pulses Bendi.

INDIAN CUCMBER AND VAALI BENDI

WHAT YOU NEED:


Indian cucumber or Magge 1 big
Vali or Basale leaves with stem 3 feet
Coconut 1/2 grated
Red chillies 8-9 ( fried in little oil)
Tamarind, marble size
Garlic 10-12
Salt to taste.

VAALI/BASALE

HOW TO MAKE:


Wash Magge,  peel and cut in big cubes.
Chop leaves and cut stem in 3' pieces.
Pressure cook both the veges for 10 to 15 minutes.
Grind grated coconut, red chillies, tamarind with little water to a fine paste.
Put boiled veges in a big vessel, add ground masala, water and salt.
Keep on the fire and bring it to boil for 5 to 10 minutes.

MAGGE+VAALI BENDI

Heat a small pan with 3-4 tsp of oil.
When hot add crushed garlic and fry till dark brown color.


Pour this seasoning on the curry Bendi.
Goes well with hot rice....

CARROT HALWA

CARROT HALWA

WHAT YOU NEED:


Carrots grated 5 1/2 cups
Sugar 1 1/2 cups
Milk, thick 1/2 cup
Cashew nuts broken 1 tbs
Ghee 3 tbsp

CARROT/GAJAR HALWA

HOW TO MAKE:


Heat thick bottomed or non stick kadahi.
Put grated carrots in the kadahi and stir several times till it becomes dry.
Add thick milk and cook carrots till the milk evaporates.
Then add sugar and stir. 
Keep stirring.
Add ghee to it and stir again till it becomes hard.
Decorate it with roasted cashews in ghee.


Serve hot or cold as a dessert...

SPRING ONION DAUNGER/AMBODO

My Daughters always prefer new item to eat when they come from schools. I can not oblige all the time...sometimes I get too tired to make any thing ..or bored...or I can say that I am becoming lazy these days...at the same time It is my duty to satisfy their wishes.... And at times I whip up something. Look at this snack- crispy Pakode, which I  made specially for them... Why don't you try this and leave the comment????

SPRING ONION DAUNGER

WHAT YOU NEED:


Rice 3/4 pav(cup)
Red chillies 8-9
Spring onion 2 bunches ( chopped, 2 soup cups full)
Oats 3 tbsp
Ginger 2" piece, chopped finely.
Salt to taste
Oil to deep fry.

CHOPPED SPRING ONION..

HOW TO MAKE:


Wash rice and soak for 1/2 an hour.
Drain and keep aside.
Then grind rice, red chillies and salt together  to a fine paste. The batter should be thick so add very little water while grinding.
Add chopped spring onions and chopped ginger and mix well.
Finally add oats and mix thoroughly.

HOT N CRISPY AMBODO..

Heat enough oil in kadahi.
When hot, take a small amount of batter in hand , roll in ur hands, flatten a little and slide in hot oil.
Fry 5-6 in batches.
Fry crisp on both sides. 


Very tasty Snack, tastes good with sauce.

TOMATO AND SPRING ONION SAUNG/SONG

TOMATO N SPRING ONION SAUNG

WHAT YOU NEED:


Tomatoes 7-8
Onions 2 medium
Spring onion 1 bunch
Coconut, grated 2 tbsp
Coriander seeds 1 tsp
Tamarind, a small piece
Red chillies 8-9
Salt to taste

SPICY SAUNG

HOW TO MAKE:


Wash tomatoes, cut and keep aside.
Cut onions in big pieces.
Cut spring onions in 2" long pieces.


Dry roast grated coconut till the color changes to lightly brown.


Grind roasted coconut, coriander seeds, a small piece tamarind and red chillies to a very fine masala.

VERY GOOD COMBO WITH RICE...

Heat kadahi with 1 tbsp oil.
Add spring onion and saute for few minutes.
Add onions, saute a while or till it becomes translucent.
Then add tomatoes, saute.
Add masala, salt and some water and cook for a while. 


Goes well with steaming rice. 

CAULIFLOWER FRY

CAULI FRY

WHAT YOU NEED:


Cauliflower 1
Ginger 3 inches piece
Garlic 10
Maida 3 tbsp
Cornflour 2 tbsp
Sambar powder 1 tsp
Chilli powder to taste
Salt to taste
Oil to deep fry

FRESH CAULIFLOWER

HOW TO MAKE:


Cut the cauliflower into florets and immerse into salt water for 15 mins.
Make a paste of garlic and ginger. Add sambar powder, salt, chilli powder to it and mix thoroughly.
Drain water from the florets completely.
Marinate the florets with ginger garlic paste.
Then add maida and cornflour, mix well.
Keep aside for 15-20 minutes.

GOOD APPETIZER 

Heat enough oil in kadahi. 
When it is very hot put marinade florets in the oil and fry crisp, till golden color.


Tastes awesome. It can be eaten as it is or can dip in any mint chutney or sauce.

AMARANTHS/BHAJJI UPKARI

AMARANTHS UPKARI

WHAT YOU NEED:


Bhajji (red or green) 2 bunches
Grated coconut 1 tbsp
Red chillies 3 broken
Mustard seeds 1/2 tsp
Salt

BHAJJI UPKARI

HOW TO MAKE :


Wash Bhajji nicely, remove its roots and chop the leaves finely and cut stem in long pieces.


Heat kadahi with 1 tsp oil. When it is hot add mustard, when it starts popping add broken red chillies. Saute.
Add chopped Amaranths and grated coconut. Reduce the flame and cover with a lid. Stir occasionally.
Add salt and stir the upkari well.


A side dish.

RIDGE GOURD AND POTATO UPKARI

RIDGE GOURD/POTATO UPKARI

WHAT YOU NEED


Ridge gourd/Ghosale 2
Potatoes 2 medium size
Red chillies 4
Oil 4 tsp
Mustard 1/2 tsp
Salt

RIDGEGOURD

HOW TO MAKE:


Wash the ridge gourd , removes its ridges and cut into cubes.
Wash potatoes, cut them into cubes. 

GHOSALE BATATE UPKARI

Heat kadhahi and add oil.
When it is hot add mustard seeds then add broken red chillies. Saute.


Add veges and salt to it. Stir and cover.
Cook the veges on a low heat.
Stir occasionally. 


A konkani preparation... as a side dish...