APPO

One of the popular breakfast in Konakni households. This is my fav too... Appos become crispy outside and soft inside, when you add oil before pouring the batter in the Appo Tava.

APPO WITH COCONUT CHUTNEY AND BUTTER

WHAT YOU NEED:


Urad dal  1/4 cup
Raw rice 1 12 cup
Red rice /ukdo rice 1/4 cup
Methi seeds  9-10 seeds.
Salt to taste

APPOS ON THE TAVA.....

READY TO EAT.....

HOW TO MAKE:


Wash udad dal, 2 types of rice and methi seeds and soak in enough water for 4 to 5 hours.


Grind soaked dal, rice with some water to a very fine batter.


To ferment keep the batter overnight.


Add salt to the batter before going to bed.


Next day stir well with ladle. Add some water if needed.


Heat Appo Tava on a high flame. 


Pour 1 tsp oil in each hole and fill the Appo batter.


Reduce the flame to medium and cover the lid.


Open the lid after 2 minutes, flip the appos and fry or cook them till done.


Remove them and follow the procedure and do the same process.


This goes well with any coconut chutney, sambar and butter.

GREEN BANANA STIR FRY/ KELE UPKARI

GREEN BANANA STIR FRY

WHAT YOU NEED:


Green Raw banana .3
Coconut, grated 1 tbsp
Red chillies 3
Mustard 1/2 tsp
Oil 1 tbsp
Salt to taste

APPLIED SALT AND KEPT FOR 15 MINUTES,,HERE...

KELE UPKARI, HUBBY'S FAV..:))

HOW TO MAKE:


Wash the bananas and remove its skin lightly.
Cut them in small cubes. Apply salt and keep aside for 15 minutes.
Heat kadahi with 1 tbsp oil. Add mustard, when it starts spluttering add broken red chillies.
Reduce the heat to minimum. Then Squeeze out the salt water from the banana pieces and put these to kadahi. stir well.
Add grated coconut, stir well.
Cover and cook the Upakri for 5 to 10 minutes. Saute several times, so that it doesn't stick the kadahi.


A side dish, simple.. yet tasty....

PEAS /BATTANI AMBAT

One more Konkani  delicacy here...not very spicy...I am sure one will enjoy this curry and sure you will enjoy the aroma of onion seasoning....Try this...

PEAS AMBAT

WHAT YOU NEED:


Fresh Peas 1 cup
Potato 1 cubed
Coconut, grated 1 cup
Red chillies  6 ( fried in little oil)
Tamarind, a small marble size
Salt  to taste
Onion 1 small

FRESH PEAS AND CUBED POTATO

GROUND MASALA

HOW TO MAKE:


Pressure cook peas and potato cubes for 10 minutes after the first whistle.
Grind coconut, red chillies. tamarind with a little water to a very fine paste.
Transfer cooked peas and potato to a vessel. Then add masala and water to it and mix well.
Keep the vessel on fire, add salt and allow it to boil for few minutes.

BATTANI AMBAT

Then chop Onion and Heat a small pan with 3,4 tsp oil.
Add chopped onion, stir, fry till it turns to brown color. 


Pour this seasoning on the Ambat.
Serve hot with rice.. excellent taste...

SHEERA

When guests arrived without any notice, my Mom used to prepare this sweet. It was a very popular sweet at Mom's place, made of rava. Because it is very easy, simple and quick to prepare.

SHEERA

WHAT YOU NEED:


Rava or Semolina 1 cup
Water 2 cups
Milk 1/2 cup
Sugar 3/4 cup
Cloves 4
Ghee 4 tblsp
Raisins 1 tbsp
Cashew nuts 1 tbsp
Cardamom powder 1/2 tsp
Saffron a few strands, dissolved in little warm milk

RAVA SHEERA

HOW TO MAKE:


Heat kadahi with 3-4 tsp of ghee. Put raisins, cashew nuts and cloves and fry for 2 minutes.
Add Rava and fry on a low heat till you get the fragrance.
Transfer this fried rava to a plate and keep aside.
In the same kadahi pour 2 cups of water, when it is boiling add sugar and stir till it dissolves completely.
Add 2 tbsp of ghee, fried rava slowly in the boiling water. To avoid forming lumps keep stirring. 
Add milk, saffron and 2 tbsp ghee to it and keep stirring.
Finally sprinkle cardamom powder on Sheera..
A dessert, serve hot...

JACK FRUIT FRY/ KADGI PHODI

JACK FRUIT FRY

WHAT YOU NEED:


Jack fruit, tender one, 1 small.

Rice 3/4 cup

Red chilly 13-14

Tamarind - 1 piece

Salt to taste

Asafoetida, size of kabuli chana

Oil to deep fry

KADGI PHODI...

HOW TO MAKE:


Remove the thick skin of Jack fruit and cut half an inch thick, triangle shape and keep aside.

Wash, soak rice for half an hour and drain.

Grind rice, red chillys, asafoetida and salt together with very little water. 

Transfer the masala in a mixing bowl and marinate jack fruit pieces evenly. keep aside for minimum 15 minutes.


Heat kadahi with enough oil, when it is really hot slide a few jackfruit pieces in oil. Reduce the heat to medium and fry on both sides till done or crisp.

KASHI HALWA / GHARDUDI HALWA

I have not tasted this Sweet for many years. My Mom used to prepare this and in those days we children really enjoyed any sweet or eateries made by her. The taste was different and it lingered for so many days, even today the taste is fresh as if i have had it minutes ago. When my hubby bought 2 Bottle gourds, the first thing that came to my mind was preparing Halwa . I didn't utter a single word about it, just waiting for the occasion.  Today, Jan 24 is my hubbys B'day. I prepared it without any one's notice and kept this sweet on the dining table at the time of breakfast. He was surprised and I was smiling...

KASHI HALWA

WHAT YOU NEED:


Bottle gourd, grated and squeezed  2 cups
Sugar 1/2 cup
Milk 1 cup
Ghee 2 tbsp
Cardamom powder 1/2 tsp
Cashew bits 1 tbsp

BOTTLE GOURD/ GARDUDDE

GARDUDDE HALWA

HOW TO MAKE:


Heat nonstick kadahi. put grated bottle gourd and stir till it is dry.
Then add milk to it and cook the gourd till the milk evaporates completely.
Add sugar and stir till it becomes dry.
Finally add ghee, stir well till it becomes hard.
Remove from heat, add cardamom powder and garnish with cashew bits which are fried in little ghee.


Serve hot as Desert.

CHINESE POTATO /KOOK UPKARI

THIS IS MY 100TH POST....I AM HAPPY TO POST THIS LOVELY STIR FRY AS 100TH POST...

CHINESE POTATO STIRFRY

WHAT YOU NEED:

Chinese potatoes  abt 30 to 40 (medium size)

Red chillies 7-8

Mustard seeds 1 tsp

Oil 4 tbsp

Salt to taste

CHINESE POTATO / KOOK

HOW TO MAKE:

Cleaning chinese potato is a messy job, hands get dirty and it blackens the hands also.

I remember my mom used to clean these with a gunny bag. Filling the Kook in the bag and beat lightly on the ground..like washing the clothes on the washing stones or she made us walk over it. It was so funny and we children enjoyed walking over the kook....about 90% of the skin peel off..

Another way to clean them is  soaking the Kook in water for some time. With the knife you can remove its skin. Put cleaned kook immediately in the water. Cut kook finely and put directly in the water. After finishing the cuttings wash them thoroughly with enough water and put in colander. Keep aside for minimum  half an hour. Let all the water evaporates from the cook.

KOOK UPKARI

Heat a kadahi with 4 tbsp oil. Add mustard seeds, when it starts spluttering  add broken red chillies. Reduce the flame to minimum.  Then put chopped Chinese potatoes/ Kook in the kadahi, mix well. 

Add salt and combine well with the Kook pieces. Cover the lid. Stir several times so that it doesn't  burn.