DAALI THOY

Dalithoy is a popular dish among GSB people. It will be unfair if i don't post the recipe of Dalithoy in my blog. 

DALITHOY

WHAT YOU NEED:

Tud dal - 1/2 cup
Green chilly - 4-5, slit
Red chilly - 2, broken
Mustard seeds - 3/4 tsp
Asafoetida - pea size, diluted in little water
Jeera - 1/4 tsp ( optional)
Curry leaves - 2 sprigs
Salt - to taste

DAL- BEFORE SEASONING...

READY TO SLURP..DALITHOY

HOW TO MAKE :

Wash tur dal and soak in enough water for half an hour.
Pressure cook the dal for 15 minutes.
Mash or whip the dal to smooth paste.

Transfer mashed dal in to a vessel.
Add 1-2 cups water and stir well.
Add slit green chilly, salt and 1 sprig curry leaves.
Boil dal on a medium heat.
Add some more water if needed.

Heat 1 tsp oil/ ghee in a small pan.
Add mustards and allow them to splutter.
Add jeera, broken red dried chilly and 1 sprig curry leaves. Saute. 

Pour the seasoning on hot dal. Also add diluted asafoetida.
Stir well.

Serve hot Dalithoy with steaming Rice.

RICE ONION ODI / SANDIGE

This method is very simple and easy. My Mom's recipe. I tried it for the first time and it came out so well, Crisp and nurnuri :)

RICE ONION ODI

WHAT YOU NEED:

Cooked rice - 4 cups
Water - 1 cup
Onion - 1, chopped
Red chilly powder - 1 tsp
Salt - to taste

THE DOUGH ALONG WITH CHOPPED ONION

SUN DRYING....

DRIED ODIS...READY TO FRY...

HOW TO MAKE:

I made Odi with leftover rice. 

First make paste of rice in Mixer. 

Transfer the paste in a big kadahi.

Keep the kadahi on fire.

Add water, salt and red chilly powder. mix well.

Keep stirring till the dough becomes thick. Put off the fire.

Now add chopped onion and mix well.

Now spread a plastic sheet to the sun light.

Sprinkle some mixture of oil and water and spread over the sheet.

Now drop little dough on the sheet, continue this process till all the dough is over.

Allow the Odis to dry under the hot sun.

Flip the Odis next day and again keep under the hot sun for drying. 
( Needs 4 days for drying it completely).

Store the Onion Odis in a air tight container.

Deep fry them when ever you wish to have them.

Odis can be served as a side dish.

PALAK - I - PULAV

SPINACH PULAV

WHAT YOU NEED:

Basumati Rice - 2 cups
Onions - 2 , chopped finely
Ginger - 1 tsp, chopped finely
Garlic - 1 tsp, chopped finely
Green cardamom - 4 pods
Clove - 3
Mace / javitri - 2 pieces
Pepper corns - 10-15
Tej patta / Bay leaf - 2
Spinach / palak - paste /puree - 1/2 cup
Salt - to taste
Oil / Ghee - 8 tbsp
Firm Tomatoes - 2 ( remove the seeds and cut in 1" pieces)

PALAK-I-PULAV

HOW TO MAKE:

Wash rice and soak for 15 minutes. Drain.

Heat oil or ghee in deep kadahi.
Add cardamom, javitri, clove, ginger, garlic, pepper corns and stir.
Add onion and bay leaves and fry till onions are translucent.
Then add spinach puree, mix well and cook for few minutes.
Add rice and keep stir frying for few minutes. 
Now add 4 cups water along with salt.
When the water starts bubbling reduce the heat to simmer and cover with the lid.
Cook till all the water evaporates. Put off the fire.

Now fry the tomato pieces in little oil and add to the Pulav.

Serve Palak-I-Pulav with Raita, Pickle and Papad.

RADISH SALAD / MOOLANGI KOSUMBARI

WHAT YOU NEED:

Radish - 2, medium (red and white), grated

Green chilly - 1-2, finely chopped

Onion - 1 small, finely chopped

Coriander leaves - 1 tbsp, finely chopped

Salt - to taste

HOW TO MAKE:

Heat little coconut oil in kadahi.

Add grated Radish and stir fry for a while or till done.

Mix all the above along with stir fried radish in a mixing bowl.

Serve Radish Kosumbari as a side dish.

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.

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.