Wednesday, September 30, 2020

Video: Ambade Bhartha (Hog Plums in Coconut Gravy)| Konkani Recipes

Ambado (Hog plum/June plums/Amtekai) is a seasonal souring agent. In this dish, the pulp is extracted from the cooked hog plums. Then it is mixed with a coconut masala, finely chopped ginger, green chilli and onion. It is finished off with a good drizzle of coconut oil. It is generally served along with rice. This dish is simple yet tasty. Do try making it and leave me a comment if you have any questions.

Video recipe is here. Please subscribe to my channel for regular updates.


Ingredients:
Hog plums - 3 Grated coconut - 1/2 cup Roasted Dry red chilli - 1 Salt - To taste Green chilli - 1 Ginger, finely chopped - 1/2 tsp Onion, finely chopped - 1/2 tsp Coconut oil - 1-2 tsp
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Saturday, September 26, 2020

Video: Moogadali Kichidi (Rice - Lentil Sweet Pudding), Sweet Pongal |Konkani Recipes

Moogadali Kichidi is a sweet dish made using lentil and rice. This dish requires few ingredients and can be made quickly in a pressure cooker. Rice and moongdal are cooked in a pressure cooker. It is then sweetened with jaggery followed by ghee, grated coconut and roasted dry fruits and nuts. It is then finished off with a generous sprinkle of freshly ground cardamom powder. It tastes amazing when served warm with an extra drizzle of ghee. Do try making this simple yet tasty recipe. Leave me a comment if you have any questions.

Video recipe is here. Please subscribe to my channel for regular updates.


Ingredients:
Moongdal - 1/4 cup Rice (Basmathi or Sonamasuri) - 1/2 cup Jaggery - 3/4 cup Grated coconut - 1/2 cup Ghee - 2-3 Tbsp Cashew and raisins - 2 Tbsp Water - 2 cups Cardamom pods - 4-5
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Wednesday, September 23, 2020

Video: Rava Kichadi, Sooji Khichidi | Easy Breakfast Recipe

Rava Kichadi is a quick breakfast made using sooji/semolina/rava. The tempering is made using ghee. Onion, tomato and peas are roasted in the tempering followed by rava (you can also add capsicum, carrot, beans). Then it is cooked in water and finished off with grated coconut and coriander leaves. Do try making this quick and tasty breakfast. Please leave me a comment if you have any questions.

Video recipe is here. Please subscribe to my channel for regular updates.


Ingredients: Rava- 1 cup Onion, big sized - 1/2 Tomato - 1 Frozen green peas - 1/4 cup Coriander leaves - 4-5 sprigs Turmeric powder - 1/4 tsp Grated coconut - 1 Tbsp Water - 3 cups Salt - To taste For Tempering: Ghee - 2 Tbsp+ 1 Tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Curry leaves - 4-5 Green chilli - 2-3 Broken cashew - 2 Tbsp (You can also grate a small piece of ginger for added flavor)

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Saturday, September 19, 2020

Video: Kolmbo (Mixed Vegetable Konkani Sambar)| Konkani Recipes

Sambar is a popular South Indian dish which is commonly served with idlis, dosas or rice. Sambar tastes amazing when it is made using freshly ground spices. Toordal and mixed veggies are cooked and then simmered with freshly ground masala. A tempering is added to finish off the dish. This is my mother's recipe which she has been making since 40 yrs. I continue in her steps and make it this way every single time. Do try making this and I will assure you that it will be the best tasting sambar! Leave me a comment if you have any questions.

Video recipe is here. Please subscribe to my channel for regular updates.


Ingredients: Mixed Vegetables, chopped - 3-4 cups Toordal - 1/2 cup Coriander leaves - 5-6 sprigs Salt - To taste For Masala: Dry Byadgi red chilli - 4-5 Chanadal - 1 1/2 Tbsp Coriander seeds - 1 1/2 Tbsp Cumin seeds - 1/2 tsp Methi seeds - 1/2 tsp Asafoetida (Hing) - 1/4 tsp Turmeric powder - 1/4 tsp Grated coconut - 1/2 cup Oil - 1 tsp Tamarind - marble sized (1 Tbsp) For Tempering: Coconut Oil - 1 Tbsp Mustard seeds - 1 tsp Curry leaves - 5-6


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Wednesday, September 16, 2020

Video: Ukdo Surai Polo (Mixed Rice Dosa), No fermentation dosa| Konkani Recipes

Ukdo Surai Polo is a simple breakfast recipe. Two types of rice are soaked and then ground along with coconut to get a smooth paste. Then dosas can be made immediately. They taste amazing with butter or pickle or any curry of your choice.Please leave me a comment if you have any questions.

Video recipe is here. Please subscribe to my channel for regular updates.


Ingredients:
Kerala matta rice - 1/2 cup Sonamasuri rice - 1/2 cup Grated coconut - 1/2 cup Salt - To taste
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Saturday, September 12, 2020

Video: Ambade God Nonche (Hog Plum Sweet Pickle), Amtekai Sihi Uppinakaayi | Konkani Recipes

Ambado (Hog plum/June Plum/Amtekai) is a seasonal fruit which is available during the Indian monsoon season. The mature fruit is sour and has a seed. It is used in many konkani dishes to add sourness. The sweet pickle is one of them. It turns out very tasty. It can be stored in the refrigerator for two weeks. This pickle is a good accompaniment to rice and dal. Do try making it and let me know how it turned out for you. leave me a comment if you have any questions.

Video recipe is here. Please subscribe to my channel for regular updates.


Ingredients: Ambado (Hog plums) - 8 Jaggery - 2-3 Tbsp Salt - To taste For Roasting: Byadgi Dry red chilli - 5-6 Mustard seeds - 2 tsp Methi (fenugreek seeds) - 1/4 tsp Turmeric powder - 1/4 tsp Hing (Asafoetida) - 1/4 tsp Coconut Oil - 1 tsp For Tempering: Coconut Oil - 2 tsp Mustard seeds - 1/2 tsp 
Curry leaves - 5-6 

Written recipe: http://www.lakshmicanteen.com/2015/08/ambade-god-nonche-hog-plum-sweet-pickle.html
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Wednesday, September 9, 2020

Video: Narla Chutney (Coconut Chutney), Tenginakaayi Chutney | Chutney Recipes

Coconut(Tenginakaayi / Nariyal) Chutney is a popular accompaniment to idli and dosa. This is a basic chutney recipe and tastes best when fresh coconut is used. Do try this and let me know how it went for you. Leave me a comment if you have any questions.

Video recipe is here. Please subscribe to my channel for regular updates.


Ingredients:
Grated coconut - 1 cup Green chilli - 2-3 Tamarind - 1/4 tsp Salt - To taste For Tempering: Coconut Oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Asafoetida (Hing) - 1/4 tsp 
Curry leaves - 4-5 



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