Tag: Gsb/Konkani cuisine

Pumpkin leaves roll/fritters.

Duddhi panna podi/Patrado.

Pumpkin is a creeper plant and is very rich in calcium, iron, protein,Vitamin A and C.

We have so many reasons to include it in our diet on a daily basis as it is available through out the year.

It’s also low in calories and not only healthy but delicious too.

We can have it as a snack or as sides with rice and dal.

Since it’s not easily available I grew them from a pumpkin seed in a pot and made these fritters which in konkani is called Duddhi panna podi or Patrado.

Ingredients:

Pumpkin leaves – 20

Red chillies – 6+8 ( Guntur and bedgi chillies)

Pumpkin leaves rolls/fritters.

Pumpkin is a creeper plant and is very rich in calcium, iron, protein,Vitamin A and C.

We have so many reasons to include it in our diet on a daily basis as it is available through out the year.

It’s also low in calories and not only healthy but delicious too.

We can have it as a snack or as sides with rice and dal.

Since it’s not easily available I grew them from a pumpkin seed in a pot and made these fritters which in konkani is called Duddhi panna podi or Patrado.

Ingredients:

Pumpkin leaves – 20

Red chillies – 6+8 ( Guntur and bedgi chillies)

Tuvar dal – 1/2 cup

Rice – 1 cup

Asafoetida- 1/2 spoon

Methi/fenugreek seeds – 10-12

Coriander seeds – 1 table spoon.

Tamarind – 1 small piece( size of two peas)

Semolina – 1/2 cup.

Salt as per taste

Method:

Wash and clean the Tuvar dal and rice.

Soak the Tuvar dal and rice for two hours.

Grind the above with tamarind, chillies, Methi, Hing and coriander seeds to a fine paste.

Now transfer the mixture to a bowl and add salt as per ones taste and mix well. Add a little water if needed.

The mixture should be thick.

Now take a washed and cleaned Pumpkin leaf ( the vein side facing up)

With your fingers spread the ground mixture and then keep another leaf over it and apply the masala as earlier.

Follow the same procedure for the rest of the leaves.

You may add the leaves as per the size you wish to make.

Slowly fold the two sides of the edges of the leaf.

Now slowly start rolling the leaves.

Slice them into a centimetre thick slice and lightly flatten them with the help of your palms and fingers.

Roll them on the plate which has the Suji/semolina by covering the slice fully.

Now heat about 1/2 to 3/4 cup of oil and on medium flame fry these pumpkin slices to golden colour and until crisp.

Enjoy them as a snack or with rice and dal as an accompaniment.

Truly delicious and nutritious it is.

namithaskitchen

Suran Kootu

This is a no heat or cook dish.

Ingredients

Yam – 1 piece

Bedgi chillies-4 to 5

Guntur chilli – 2

Mustard-1/4 spoon

Methi – 6 to 8 seeds

Coriander seeds -1 t spoon

Hing -2-3 pinches

Tamarind – size of a chana.

Coconut -3 table spoons.

Coconut oil -1 small Vati (for frying the suran pieces)

Salt as per taste.

For tempering

Mustard -1/2 spoon

Coconut oil 1 table spoon

Curry leaves – 1 sprig

Method:

Clean the yam and remove the peels.

Now slice it into very thin and small bits

Apply a little salt and keep aside for about 10-15 minutes.

Squeeze out the excess water from the yam and keep aside.

In a small pan heat the oil and fry the suran pieces till golden and crisp.

Drain them on a paper towel.

Now in a spoon of oil roast the mustard, coriander, chillies, methi and Hing until you get a nice aroma.

Now grind all the above roasted ingredients with the grated coconut and tamarind adding about 1/4 glass of water.

Add the ground mixture to the suran and mix well.

You may add salt if needed as the suran has salt.

Mix well and give the tempering of mustard and curry leaves in coconut oil.

namithaskitchen

Sweet Appos(Sweet Paniyarams)

Ghee – 1/2 cup

Wheat flour -1 cup

Laayi -1/2 cup

Jaggery – 3/4 cup

Grated coconut – 3/4 cup

Ellakki bananas – 3 finely sliced.

Water- 1 cup.

2 to 3 Pinches of salt.

Method:

In a saucepan heat half a cup of water and add in the jaggery and make a syrup (neither too thick nor watery)

Mix a cup of grated coconut to it and allow it to cool.

Once it is warm add the puffed rice and sliced bananas and mix well.

Then add the wheat flour and salt and mix well.

If the mixture is too thick add a little water.

The consistency of the batter should be thicker than idli batter.Allow it to rest for about five minutes and then the batter is ready to make Appos or paniyarams.

Heat the tava and once hot add ghee liberally into the appo slots and then with the help of a spoon put the mixture in it and lower the flame.

Allow two to three minutes to cook and then with help of a knife flip it over to cook till golden.

Adding ghee allows it to come out crisp and golden brown.

Enjoy it hot.

namithaskitchen

Raw Mango(Kairi)Chutney

Raw mangoes are super food rich in vitamin A and C. They help aid digestion and issues such as acidity and constipation.

Today I am sharing a recipe of an appetising raw mango chutney relished by every member of our family. This chutney goes well as an accompaniment with roti and rice.

I enjoy it with curd rice or par boiled kanji(Porridge)

Since I am fasting I have used Asafoetida (Hing) as a substitute to raw garlic. If you are using raw garlic please use it with the skin.

Ingredients:

Raw mango bits(peeled) – 6-8 bits

Asafoetida (Hing)- 2-3 pinches

Green chillies -3

Coconut grated – 1 small bowl.

Water – 1/2 cup

Rock salt – as per taste.

Method:

In a mixer jar add in all the above ingredients and going to a smooth paste and transfer to a bowl.

namithaskitchen

Kokum Saaru

Had some fresh kokum peels and so soaked them and cooked them and made devastana saaru or burri jevan saaru what we Amchis call it.

I have just replaced the tomatoes with kokum.

Tastes so yumm.

Ingredients:

Chana dal-1 spn

Kokum peels-5-6

Water -2 cups

Grated coconut-1 table spn

Cumin-1/2 spn

Coriander seeds-1 .5 t spn

Pepper corns-6 to 8

Urad dal-1/2 spn

Red chillies-3

Hing- big as a pea

Oil-2 table spoons

Salt as per taste

Coriander leaves chopped-1 handful

Method :

Jaggery grated-1 table spoon

Curry leaves-1 sprig

Mustard-1/2 Tspn

Method:

1.Heat a spoon of coconut oil and roast the chana dal followed by urad dal, methi seeds,cumin, coriander seeds, pepper corns,red chillies, kokum peels and grated coconut.

2.Now grind it to paste along with Hing and water.

3.Add a little water and the ground mixture to the kokum water and salt to taste and jaggery.

4.Give a proper boil and temper it with mustard seeds and curry leaves in a spoonful of coconut oil.

5.Garnish with coriander leaves.

namithaskitchen