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.

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...