Wednesday, May 30, 2012

Mirsange Gatti (Spicy- Tangy Dip)

Mirsange Gatti is a very popular Mangalorean dish. I got addicted to it after I ate it at my aunt's place. Generally I don't like anything spicy but this even though spicy, I liked it a lot. Try making this wonderful dip and I'm sure you will love it. The best part is, it can be stored for more than a month.

  • Dry red chilli- 15-20
  • Tamarind- A big piece
  • Jaggery- 1 Tbsp
  • Garlic pods, large- 3
  • Salt- To taste
  • Coconut oil- 1 Tbsp
All the ingredients mentioned above, is to taste. You can vary accordingly to your level of spiciness, tanginess and sweetness.


Roast the dry red chilis in few drops of oil, for 30- 45 seconds.
Grind all the ingredients along with little water except oil, to get a fine paste. Give a taste test and add more tamarind or jaggery or salt, if required. Add more water, if required. The final consistency should be a thick paste. Once done, transfer it to a bowl and drizzle coconut oil. Mix it well. Mirsange Gatti is ready!!

Serve it along with dosa, undi, shevai etc. Above measurement serves four people. This remains good for a month, if refrigerated.

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Thursday, May 24, 2012

Kulithu- Gabbe Koddel (Horsegram- Banana Stem Curry)

Kulithu- Gabbe Koddel is a very popular Konkani dish. In Konkani, kulithu means horse gram and Gabbo means Banana stem. The banana stem is obtained from the trunk of the plant. When the fruit is removed from the plant, the trunk is chopped off and the innermost core of the trunk is edible and that is called as gabbo, in Konkani. It is very healthy as it is rich in fiber. It looks like this-

Banana plant is a very useful plant. Every part of the plant is used one way or the other. Its leaves, flower, fruit, outer part of the trunk and the inner core is used. Here is an interesting essay on banana stem written by Ashwini of Konkani Foodie.
Try making this dish if you get a chance to lay your hands on banana stem. The garlic seasoning gives it a special taste.

  • Horse gram/ Kulithu- 1/4 cup
  • Banana plantain stem, chopped- 2 cups
  • Grated Coconut, Fresh/ Frozen- 3/4 cup
  • Roasted red chilli- 4-5
  • Tamarind- A small piece
  • Oil- 2-3 tsp
  • Garlic pods- 5-6
  • Salt- To taste

Cut the banana plantain stem into bite size pieces and put it in a bowl of water.

Wash it and cook it along with horse gram with sufficient amount of water (add salt while cooking) for 3-4 whistles. While it is getting cooked, prepare masala.
For Masala- Grind grated coconut, roasted red chillies and tamarind to get a fine paste. Add water as required. Masala is ready.
Add the masala to the above cooked banana stem- horse gram mixture and bring it to a boil. When it comes to boil, continue heating for 3-4 more minutes. Turn off the heat. 

For seasoning- Heat the oil and add lightly crushed garlic to it. Fry it until light brown and add it to banana stem-horsegram-masala mixture. Mix well. Kulitha- Gabbe koddel is ready!!

Serve it hot with rice, idli or dosa. Above measurement serves 3-4 people.

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Tuesday, May 22, 2012

Nanchane Duddali (Finger Millet/Ragi Halwa)

Nanchane duddali is a jaggery based  halwa. I got this recipe from my mother. In Konkani, Nanchano means Finger millet/ Ragi and duddali means halwa. Since ragi is a rich source of calcium, this halwa is very good for health. It is low in fat and also has Iron content in it (because of the addition of jaggery).
This halwa has a very different texture and taste. Generally it is said that the consumption of ragi has to be increased in summer. This is because it has a cooling effect on the body. Try making this halwa and get the goodness of ragi.

  • Ragi*/ Fingermillet- 2/3 cup
  • Jaggery- 1/2 cup (adjust accordingly)
  • Cardamom pods- 3-4
  • Clarified butter/Ghee- 1 Tbsp
*Can I substitute ragi with ragi flour?
It is always advisable to use ragi over ragi flour. When ragi is used, the halwa gets a better taste and texture. However if ragi is unavailable, then try making it with small amount of ragi flour.


Wash ragi and then grind it to get a paste as fine as possible. Add water as required. Then strain it to get the thick milk from ragi. Then transfer the remains of ragi (from the strainer) to a bowl and add little water and again strain this mixture in the bowl which contains the thick milk of ragi. Repeat this process two more times, so that the milk from ground ragi is extracted completely ( I added 320ml of water or in simple words twice the amount of water that a 2/3 cup can hold).

Add jaggery to the milk collected from ragi and mix well until it melts completely. Check for the sweetness and you can add more at this point. Then add the cardamom powder as well. Now transfer this mixture to a kadai.

Now start heating it on a medium flame and keep stirring continuously. After 3-4 minutes, the liquid starts to solidify and the color starts to deepen.

Continue to stir further, until everything gets solidified. Once done, add ghee and mix well. Turn off the heat.

Transfer it to a plate which is greased with ghee. Spread the mixture evenly as shown below. Allow it to cool for 15-20 minutes.

Once it cools, cut it into desired shape. Nanchane Duddali is ready!!

Serve it with small amount of ghee drizzled on top. Above measurement serves three people.

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Monday, May 21, 2012

White Rice Dosa

White Rice Dosa is a recently learnt dish. I saw the photo of this dosa in my friend's profile on FB and was totally attracted towards it. The day I saw it, I had decided that it will go on my growing list of dosas. I tried it within couple of days and to my surprise it turned out very crispy and tasted like urad dal- rice dosa. I was very happy with the outcome.

I made very slight variations in the measurements from the original recipe. This recipe is worth trying. If you have leftover rice then this dosa might help you out:-) I am very thankful to my friend P, for this wonderful recipe.

  • White rice- 1 cup
  • Cooked rice, packed- 1/2 cup (leftover can be used)
  • Fenugreek seeds/ Methi- 1 tsp
  • Baking Soda- 1/4 tsp
  • Salt- To taste


Wash and soak rice for 3-4 hours along with fenugreek seeds. Drain the water and grind it along with cooked rice to get a smooth batter. Add water as required while grinding. The consistency of the batter should not be too thick/ thin. Allow the batter to ferment overnight or for 8-9 hours. Once fermented add salt and baking soda (adjust the consistency of the batter, if required). Batter is ready.

Heat the dosa pan. Add a ladel full of batter and spread it in circular motion.

Sprinkle little oil (optional). Close it with a lid for half a minute and then open the lid. Once it turns golden brown and crispy then its done.

Transfer it to a plate. White Rice Dosa is ready!!

Serve it hot with Chutney or any spicy curry of your choice. Above measurement serves 2-3 people.

I love crispy dosas. A closer view of the dosa.

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Sunday, May 20, 2012

Salla Upkari (Pickled Raw Jackfruit Pods Stir Fry)

Salla Upkari is a favorite of the konkanis. In Konkani, saala means pickled/ brined jackfruit pods. These were/are generally stored in huge porcelain jars called 'Bharni'. 
Generally the jackfruit pods are removed from a fully grown unripe jackfruit. These pods has to be deseeded and then stored in the porcelain/glass jars with the addition of huge amount of salt. The salt acts as a preservative and helps it to stay good for a year or more. After 2-3 months in salt, it is ready to use.

  • Pickled Jackfruit pods- 2-3 cups
  • Oil- 2 Tbsp
  • Mustard seeds- 1/2 tsp
  • Grated coconut, fresh/frozen- 2-3 Tbsp
  • Red chilli powder- To taste
  • Salt- If required

Remove the pickled jackfruit pods from salt water and then add to a bowl. Add fresh water to it. Leave it for a while and then squeeze it to remove the excess amount of salt. Change the water 2-3 times. This helps to remove the excess amount of salt.

Then make thin strips of it as shown below.

Now heat oil in a kadai and then add mustard seeds (you can substitute mustard seeds with garlic pods). Once it starts spluttering, add the strips of pickled jackfruit pods. Mix it well. Add red chilli powder and salt (only if required). 

Fry it for 2-3 minutes and then add grated coconut. Mix it and then add little water (Some cook without adding water as it gives a very good taste, crunch and we have added more amount of oil as well). Close it with a lid and cook it on a medium flame for 8- 10 minutes or until done. Salla Upkari is ready!!

Serve it hot as a side dish to rice. Above measurement serves 3-4 people.

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Saturday, May 19, 2012

Mashinga Palle Polo (Drumstick Leaves Dosa)

Mashinga Palle Polo is a very healthy dosa. In Konkani, Mashinga Pallo means drumstick leaves. This is a spicy dosa and tastes great. Generally it is served along with rice as a side dish. Apart from dosa we also prepare idli, fritters.
Drumstick leaves are very nutritious and they are a rich source of Calcium, Vitamin A and C, Protein and Potassium. Know more about it here. Trying making this, whenever you get a chance to lay on drumstick leaves. Here is a picture of the branch of a tree, back at my home.

  • Drumstick leaves, Chopped- 2 cups
  • Rice- 1 cup
  • Roasted Red chilli- 4-5
  • Tamarind- A small piece
  • Grated Coconut- 2 Tbsp
  • Salt- To taste
  • Oil- As required, for frying.


Here is a bunch of fresh drumstick leaves. 

Wash and just separate the leaves from the stalk. Give a rough chop to it.

Wash and soak rice for 1-2 hours. Drain the water and grind it along with roasted red chillies, tamarind and salt. Add water to ease the processing of grinding. The batter should be a fine paste.
Transfer it to a bowl. Add the chopped leaves to it and mix well. The consistency of the batter should be not too thick/thin.

Pour a ladel full of batter on the hot tawa and spread it like a dosa.

Spread little oil and close it with a lid and fry it on a low flame until it turns golden brown. Then flip it to roast the other side. 

Once it is golden brown, transfer to a plate. Mashinga Palle Polo is ready!!

Serve it hot along with rice and any side dish of your choice. Above measurement serves four people.

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Friday, May 18, 2012

Bondi Chutney (Banana Blossom Chutney)

Bondi Chutney is a very tasty chutney. In konkani, Bondi means Banana blossom.I found the recipe for this chutney in a cook book and made slight variations. It turned out very tasty. The recipe of this chutney is almost similar to ridge gourd peel chutney, which I posted long back.
Banana blossom is my favorite and the stir fry prepared from it tastes awesome! When I went to India this time, a banana blossom was waiting for me in a banana plant, which was planted by me few years ago. I was so happy to see it. Even my plant knew that I loved Banana blossom. Here is the picture of it-

Try making this chutney and I am sure you will love it.

Ingredients :
  • Banana blossom/Bondi - one
  • Grated Coconut (fresh/frozen)- 3/4 cup
  • Roasted Red Chillies-3-4
  • Tamarind-a small ball (goose berry sized)
  • Cumin/Jeera- 1 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves- few
  • Asafoetida- ¼ tsp
  • Oil- 2 Tbsp
  • Salt- To taste  


Wash the banana blossom and remove the outermost hard layers. Then chop it finely and put it in a bowl containing water. 

Drain the water completely and then sprinkle little salt over it and let it rest for 15-20 minutes. 
Now heat oil in a kadai and then add mustard seeds. Once it starts spluttering, add cumin seeds, curry leaves, asafoetida and fry for few seconds. Then add grated coconut and fry for few minutes. Now add the finely chopped banana blossom and mix well (squeeze it well before adding to remove the bitterness). Continue frying for 2-3 minutes and then add little salt and water (1 cup). Close it with a lid and allow it to cook (add more water if required). Once everything looks cooked turn off the heat and allow it to cool.

Once it is cooled completely, grind it along with fried red chilli and tamarind without adding any water (don't make it very fine). Transfer it a bowl. Bondi Chutney is ready!!

Serve it with dosa, rice, idli etc. Above measurement serves 4-5 people.

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Wednesday, May 16, 2012

Udida Vodi (Sun dried Black gram Fritters)

Udida Vodi is one more dried item made during summer. In konkani, Udidu means black gram and vodi is a sun dried item. In my earlier post, I had posted how to make Piyava Vodi. This is one more variety of vodi made by my MIL. This variety is much simpler when compared to Piyava vodi
I am thankful to my MIL who made these vodis, so that I can click the pictures and post. Try making these before the summer ends:-)

  • Split black gram/ Urad dal- 2 cup
  • Green Chilli- 10-15
  • Cumin seeds/ Jeera- 3-4 Tbsp
  • Salt- To taste
For Drying: You will require big sheets of plastic and flattened boxes, to support the plastic.


Wash and soak split black gram for 2-3 hours. Then drain out the water and grind it to get a smooth paste (add very little water while grinding, if required). Transfer it to a large bowl and add salt to taste. 
Now wash and remove the stalk of green chillies and then grind it to get a coarse paste (don't add water). Transfer it to a small bowl and add cumin seeds to it and mix well.

Add the green chilli- cumin mixture to the black gram paste.

Mix it well.

Next- spread the plastic sheet on flattened boxes and clean it with a towel (you can as well grease the plastic sheet with a mixture of water and oil). Once everything is set, start spreading a spoonful of batter on the sheet as shown below -

Repeat the process until the batter gets over. Leave some space (1 inch) between each portion of batter, as its going to spread a little. After everything is done, it looks like this-

A close up view of the same-

Let this dry in the hot sun for five consecutive days. After a day in sun, the vodi looks like this-

A close up view of the same-

After 2-3 days, the vodi shrinks a little bit and later can be removed from the plastic and then dried together for two more days. Udida Vodi is ready!!

Store it in an air tight container. Whenever wanted, deep fry it and serve along with rice.

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Monday, May 14, 2012

Kooka Song (Spicy Chinese Potato Curry)

Kooka Song is a very spicy dish. In konkani, Kooka means Chinese potato. Chinese potato is a seasonal vegetable and not known to many. It is smaller in size when compared to potatoes and they has a very distinct smell, when cooked. Many konkani dishes are made using this vegetable.
This time when I went home, my amma made Kooka song as it was my favorite. I helped her in making it as well as tried to click pictures, so that I can post it:-) My amma makes very tasty Song/saung. Try to make this spicy curry using these Chinese potatoes (For people staying in US, try to find the frozen Chinese potato available in Indian Stores (not all though)). If not, you can always substitute it with potato. The Chinese potato looks like this-

  • Chinese Potato/Kooka*, cooked and chopped- 1 1/2 cup
  • Onion, small sized- 3-4
  • Roasted dry red chilli- 7-8
  • Grated Coconut, fresh/frozen- 1/4 cup
  • Tamarind- A small piece (Gooseberry sized)
  • Oil- 4-5 tsp
  • Salt- To taste
*You can substitute potato for chinese potato. The procedure remains the same for both.


Wash the chinese potato and then pressure cook it in a cooker for 2-3 whistles. Add salt to taste while cooking. Once it cools down, remove its peel and chop it into bite size pieces.

Chop the onions. Heat oil in a kadai and then add chopped onions. Start frying it on a medium flame until it turns slightly brown.

While it is frying, prepare the masala
For Masala- Grind grated coconut along with red chillies, tamarind, salt to get a fine pate. Add water as required.
After frying the onions, add the prepared masala to it. Mix it well. 

Then add the cooked chinese potato pieces and mix well.

 Add water to get desired thickness of the gravy.

Bring it to a boil. Once it comes to a boil, continue heating for 4-5 minutes, to remove the rawness of the masala. Turn off the heat. Kooka song is ready!!

Serve it hot as a side dish to rice, dosa, idli etc. Above measurement serves 3-4 people.

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