Potato Capsicum Sukkhe

Ingredients :

• Capsicum -2
• Potatoes -1
• Salt to taste
• Jaggery 1/2 tsp ( Optional )

For Masala :

• Grated coconut 3/4 cup
•  Red chillies 6 to 7
• Coriander seeds- 1/2 tbsp 
• Urdal -1 tsp
• Tamarind - Gooseberry size.

For Seasoning :

• Oil 2 to 3 tsp
• Mustard 1/2 tsp
• Curry leaves - few. 

Method :

• Cut capsicum & potatoes into big chunks, keep aside.
• In a little oil fry red chillies, coriander seeds & urdal.
• Make a coarse masala by grinding grated coconut, tamarind n roasted items without adding water.
• In a kadai heat oil add seasoning items, now add capsicum & potatoes, add salt, jaggery n 1/4 cup water n allow it to cook.( Dont over cook the vegetables )
• Now add ground masala, mix it well &allow it cook for few minutes.

Sukkhe is ready!!! Enjoy with roti, dosa or as a side dish to rice :)

Vali Koddel ( Malabar Spinach Curry )

Traditional konkani recipe which goes really well with hot rice & some pickle !!! 

Ingredients :

• Finely chopped vali/ malabar spinach 1 cup
• Salt to taste

For the masala :

• Grated coconut 3/4 cup
• Roasted red chillies 6-7
• Tamarind - small gooseberry size.

For Tadka :

• Oil  3-4 tsp
• Crushed garlic 6-7

Method :

• Pressure cook Malabar spinach with little water for 2 whistles.
• Prepare masla by grinding masala items into smooth paste.
• Add ground masla into cooked vali, add water to get desired consistency, add salt & boil well.
• Finely season it with crushed garlic. 

Enjoy with hot rice !!

Kirlanu Mooga Ambat ( Sprouted Green Gram Curry )

One of the authentic GSB delicacy, Kiralanu in konknai means " Sprouted" ambat usally means any curry which has onion seasoning!! Its mild curry which really goes well with hot rice n any pickle.So here is the recipe.

Ingredients :

• Sprouted green gram 1 cup
• Mangalore cucumber 1 cup
• Onions 2
• Salt to taste.
• Oil for seasoning

For masala :

• Grated coconut 3/4 cup
• Roasted red chillies 5-6
• Tamarind - small gooseberry size

Method :

• Cook sprouted green gram along with managlore cucumber along with one chopped onion adding little salt, till its cooked, don't over cook it.
• Grind masala items into smooth paste..
• Add ground masala into cooked items, add salt n boil well.
• Finally season it with finely chopped onions till its brown.

Relish it with rice !!!!

Kuvale Sasam ( Ash Gourd Curry )

Kuvale  means " Ashgourd " & Sasam means " Mustard Seeds ". Kuvale sasam is curry in which we use raw musturd seeds, hence the name sasam. Its mild semi thick curry which goes well with rice. Here goes the recipe.

Ingredients :

• Ash gourd chopped into cubes -1 cup
• Grated coconut 3/4 cup
• Roasted red chilles 5-6
• Tamarind - small gooseberry size
• Mustard seeds  1/2 tsp
• Turmeric powder -pinch
• Salt to taste.
• Jaggery - Gooseberry size.

Seasoning :

• Oil 1 tbsp
• Mustard seeds 1 tsp
• Curry leaves 1 spring.

Method :

• Cook ash gourd in small vessel by adding little water, take care not to over cook it.
• Grind grated coconut, roasted red chilies & tamarind into smooth paste, before taking out masala add musturd seeds & turmeric and grind again. 
• Now add ground masala into cooked ash gourd & little water to get semi thick consistency, add salt & jaggery & boil for a minute or so.
• Finally season it with seasoning items. 

Enjoy with hot steamed rice !!!

Batate Vagu ( Coconut based spicy poatato curry )

Batate Vagu !!! Vagu in Konkani means " Tiger " . Its a spicy dish which normally prepared on special occasions where onion & garlic are not allowed, Tastes really well specially with hot rice n dal or even with roti, dosa !!!There are many versions of this recipe,  I am sharing one which is shared by my aunt . So here is the recipe.

Ingredients  :

• Potatoes 3
• Tomatoes  2
• Frozen Peas 1 fistul.

For Masala :

• Grated coconut 1 fistful
• Roasted red chillies 7-8
• Tamarind - methi seed size ( as we are using tomatoes )

Seasoning :

• oil 1 tbsp
• Mustard seeds 1 tsp
• Urdal 1/2 tsp
• Curry leaves 1 spring
• Asafoetida powder 1 tsp

Garnishing : Coriander leaves .

Method :

• Peel and chop potatoes into small cubes and pressure cook it along with frozen peas for 2 whistles, don't over cook it.
• Chop tomatoes too into cubes.
• Now grind " masala items into smooth paste by adding water.
• In a kadai add ground masala & add little water ( cooked potato water ) and allow it boil.
• Now add tomatoes & boil till tomatoes get cooked.
• Add boiled  items, salt n boil it well again, mix it well.
• Finally season it with seasoning items.
• Garnish with coriander leaves.

Relish it hot !!!!

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Pathrado

One of the most famous  Konkani Delicacy which stands next line after " Dalithoy ". This is prepared with a leaf called " colocasia  leaf ". I guess no konkani people will say no to this typical dish pathrado.  My hubby is one person who dies for this dish, he always tells there should be one such software with which we can relish this pathrodo, which may be prepared in any part of the World :P. ( Jokes apart ).There are few methods with which its prepared. Here I am sharing one of the method which I normally follow :)

Ingredients 

Colocasia leaves 15-20 tender ones
Rice - 1 cup ( Dosa rice )
Grated coconut - 3/4 grated part of half coconut
Tamarind - Big gooseberry size
Asafoetida - size of chana
Roasted red chillies 15-20 ( depending upon the spiciness you prefer )
Beaten rice / phova  ( thin variety )- 1 fistful ( thats make the pathrodo soft )
Salt for taste

Method :

Soak rice in  in enough water for hour or two. drain it completely

Wash & clean the leaves, remove the fibre from the leaves.

Grind soaked rice, along with grated coconut, chillies, tamarind, phova & salt  to a semi soft paste, finally add asafoetida & grind once.

Now on a kitchen slab place huge leaf facing upside down ( back surface up, & stalk end towards  you )

Start smearing layer of masla on the leaf ( see that masala covers all over ), place smaller leaf over it & repeat the procedure for 6 to 7 leaves.

Now first fold the sides & roll them tightly to form a cylindrical shape.

Repeat the procedure with remaining leaves.

Preheat the steamer and steam it for 25 to 30 mins.

Once its done, cut it into slices of desire thickness.

Relish hot with  coconut oil as a side dish with rice & dal or as a snack with  a hot cup of chai or coffee :) 


Notes :

Make sure the batter is not too thick nor too thin, it should be in such a consistency which is easy to smear on the leaf, so take care while adding water.

 If while cleaning the leaves if you get itching in your hands, its a indication that you will get itchiness once you eat pathrodo, in that case increase the amount of tamarind, which will reduce the itchiness :)

Bhenda Sagle ( Ladies Finger Masala ) )

Ingredients :

Tender Ladies Finger -10 to 15
Tamarind juice  2 tbsp

For the masala :

Grated coconut 3/4 cup
Roasted red chillies 6-7
Coriander Seeds 2 tsp ( roasted )
Feenugreek/ Methi Seeds 1/2 tsp ( roasted )

Seasoning 

Mustard seeds 1 tsp
Curry leaves - few

Method :

Soak tamarind in hot water for 5 to 10 minutes, squeeze out the juice keep aside.

Wash & dry pat the ladies finger, trim the edges, & cut it into 2 inch piece.

Now in a kadai add the tamarind juice, & chopped ladies finger & fry it till ladies finger get cooked & become tender, keep aside.

Prepare masla by grinding masla items into smooth paste.

Add ground masla to cooked ladies finger, add 1/2 cup water, salt & boil it for a minute or so.

Finally season it with seasoning items :)

Relish it with rice or roti :)

Rajma potato humman ( Rajma potato curry )

Ingredients :

Rajma  1 cup ( soaked overnite )
Potato 2 small ( chopped in cubes )
Salt 
Oil 3 tsp ( preferably coconut oil)

For masala 

Grated coconut 1 cup
Roasted red chillies 5-6
Tamarind - small marble size.
Asafoetida - generous pinch.

Method :

Pressure cook rajma & potato  for 2 whistles.

Grind masla by grinding masla items into smooth past( add asafoetida in the end before taking out masala)

Now add masala to cooked items, add salt little water & boil it for few minutes. 

Finally add coconut oil & switch off the flame.


Relish it with rice, roti, dosa or idly :)

Vali Ambat ( Indian Spinach Curry )

Ingredients :

Chopped spinach 2 cups
Toordal 1/4 cup
Onion 1 chopped into small cubes
Onion 1 chopped finely ( for seasoning )
Oil  3 tsp.

For the Masala  :

Grated coconut 1 cup
Roasted red chillies 5-6 depending upon the spiciness 
Tamarind - small marble size.

Method :

Pressure cook toordal  for 4-5 whistles till its  mushy.

Pressure cook spinach  along with onion for 1 whistle.

Make a masala by grinding masala items .

Now add cooked dal to spinach, add ground masala , salt and give a good boil.

Finely season it with onions.

Serve hot with rice !!!

Instant Sanna Khotto ( Instant Spicy Idlies )

Instant sanna khotto or spicy idlies are authentic konkani recipe which is yummy combo wit dal & rice :) These dish is normally prepared when you have loads of grated coconut :)As the name indicates " Instant " it can be prepared with in no time :) So here is the recipe.

Ingredients 

 Grated coconut 1 cup
 Idli rava 3/4 cup
Roasted red chillies 10 or more depending upon your preference
Tamarind - Gooseberry  size
Asafoetida - Generous amount 

Method :.


Grind grated coconut, tamarind , roasted red chillies & asafoetida  to  coarse paste

Wash idli rava  well & pour ground paste on idli rava, add salt & mix well

Batter should be thick but not dry .Keep aside for 10-15 minutes.

Pour the batter in idli mould or tray & steam it for 15 to 20 minutes.

Serve hot with coconut oil !!!

Note :

If you feel batter is too thick add little water .

Kelya Koddel ( Raw Banana curry )

Ingredients :

Raw Banana 1
Grated coconut 3/4 cup
Roasted red chillies 5-6 ( Depending upon spiciness you prefer)
Tamarind - Marble size

Seasoning :

Garlic pods 5
Coconut oil 

Method :

Peel the skin of the banana and chop it into big chunks , soak it in the water to avoid blackening.

Cook banana in little water, cook till its cooked.

Prepare masala by grinding grated coconut, red chillies & tamarind into smooth paste.

Now add ground masla to the cooked banana, add little water, salt and boil well.

Finally season it with garlic pods !!!

  

Sanna Idli ( Spicy Idli )

This dish is authentic konkani recipe which is normally served as side dish for rice and dal!!! This dish requires little preparation for soaking the ingredients but the outcome is yummy:)


Ingredients :

• Dosa rice 1 cup
• Toordal 1 fistful ( optional )
• Grated coconut 2 cups
• Tamarind - gooseberry size
• Roasted chilies - 8-10
• Asafoetida - generous amount .

Method :

• Soak rice and dal for 2-3hours
• Grind roasted chilies, tamarind and grated coconut first without adding water
• Now add soaked item & grind it into coarse batter by just sprinkling water. 
• Before taking out masala add hing & grind it again.
• Steam it in idli stand for 20-25 minutes.

Notes :

• Take care while adding water, if you add too much water while grinding the battery will be sticky & idlis will turn hard so just sprinkle water !
• This dish requires more grated coconut so be generous in adding coconut, if you add less coconut idli will turn hard & you have to compromise with taste :)
• You can add finally chopped onions, cabbage or methi leaves to the batter& prepare idlis

 

Valval ( Mixed Vegetable Cooked in Coconut Milk )

Authentic "konkani delicacy"  in which all vegetables are cooked in thick coconut milk :) It tastes great as a "main course " or as a good accomplishment with hot rice :) & Here is the recipe .


Ingredients 

•     Thick coconut milk 2 cup
•      3 cups of vegetables ( normally Gherkins/ Tendle, Pumpkin/ Dudde, Managalore yello cucumber/ Magge, Ridge Gourd/ Gosale, Yard Long Beans / Alsano, Potatoes , Tender Cashews/ Bibbo  are used )   
• Green chillies 2-3                                          

Seasoning :

- Ghee 2 tsp

- Jeera/ Cumin seeds 1 tsp

- Curry leaves - few

- Broken red chillies 2

Method :

* Wash and chop the vegetables into relatively big pieces and  pressure cook the vegetables ( except ridge gourd)  with little water, salt and green chillies for one whistle. Cook ridge gourd in little water in small vessel.  

* Extract coconut milk by crushing 2 cups of  fresh grated coconut in mixy by adding little water in steps. Strain the milk in strainer or in muslin cloth.

* Repeat the same procedure with residue 2 times and extract thin coconut milk & keep this aside.

* Now transfer the cooked vegetable to big vessel and add thick coconut milk and give a gentle boil by adding limited salt ( we have added salt while cooking veggies ) and now at this stage  if you feel curry is too thick add the thin coconut milk which you have kept aside. 

* Finally Season it with seasoning items.

Valval is reday to relish !!!!

Notes :

    -  Boil the curry only in medium flame for few minutes or else the dish will curdle.

    - Half coconut shell will yield you nearly 1 1/2 cups of coconut milk.

Tingalavare Sambhar ( White Navy Beans Sambhar )

 Tingalavaro ( white navy beans) one of the variety of dried beans, which has many nutritional value.  This sambhar is "no dal sambhar " yeah you heard it rite its sambhar which has no dal in it, yet yummy to relish . Here is the recipe :


Ingredients :

• Tingalavro 1 cup ( Soaked overnight )
• Potato 1 ( optional )
• Tomato 1 
• Salt for taste

Seasoning :

• Oil
• Mustard seeds
• Curry leaves
• Red chillies 1 

Garnishing :

Coriander leaves 

And I usually  prepare sambhar with fresh  ground spices rather than store bought powders. So here is the ingredients for ground spices . ( Adopted from  one of the famous cook book " THE KONKANI SARASWAT COOK BOOK by Asha Philar )

Fry the following ingredients in 2 tsp of oil

• 1 tsp chana dal
• 3/4 tsp urdal
• 1/4tsp feenugreek seeds
• 1/2 tsp cumin seeds
• 1/4 tsp musturd seeds ( I skipped this )
• 4-5 pepper corns
• 1 tbsp corriander seeds 
• 4-5 red chillies ( I used byadgi for rich red colour )
• Asafetida , size of feenugreek seed

Roast the following two items separately 

• 1 tbsp grated coconut
• 1 spring curry leaves

Now grind all the roasted item along with small marble size tamarind into smooth paste. Your sambahr masala is ready.

 Pressure cook  navy beans along with potatoes, if using for 2-3 whistles.

Now add  ground masala to cooked beans add salt, tomato and boil it for 2 to 3 minutes.

Finally season it with seasoning items and garnish it.!!!


Serve hot with rice, idli, dosa or roti.

Batate Songa ( Potato in Coconut Gravy with onion seasoning )

Every one will sing a song we amchis "eat a song " ha ha sounds funny rite :P Jokes apart. Its a authentic konkani  delicacy which goes really yummy with dosa specially neer dosa or roti or even with hot rice !!!  Lets go to the recipe part 


Ingredients : ( Serves 2-3 people)

Potatoes 4
Onion 2 small or 1 large 
Salt for taste

For masala 

Grated coconut 1/2 cup
Roasted red chillies 7-8
Tamarind - Marble size
Coriander seeds  1/2 tsp

Seasoning 

Finely chopped onion 1
Coconut oil 1/2 tsp

Method  :

Chop potatoes and onions into cubes and pressure cook it for 3 whistles, take care not to over cook it.

Meanwhile prepare smooth masala by grinding masala ingredients by adding little water,

Now add ground masala to boiled item, add little water, salt and allow it to boil for 2 minutes.

Finally season it with seasoning items !!!!

Enjoy it with hot rice / roti !!!!

Gulla Bharth ( Brinjal in coconut Masala )

Amchi version  of "Baingan Ka Bhartha",a simple amchi recipe and requires "no heating".

I got this recipe from one of my face book friend Archana, thanks Archana for the yummy recipe :) Here comes the recipe.

 

Ingredients

Brinjals  5-6 ( I used seasonal Udupi brinjals, i.e.  Matti Gulla )

For masala :

Grated coconut 1/2 cup
Roasted red chillies 4-5
Tamarind small piece
Raw garlic flakes 4-5

Salt for tatse

Garnishing :

Chopped onion

Method :

Chop the brinjals and cook it in little water, peel off the skin once its cools down, smash it well.

Grind items to grind ( except garlic ) into smooth paste, just before taking out masala add  garlic flakes and grind again.

Add ground masala to smashed brinjals , add salt and mix well.

Before serving add chopped onion. 

Relish it with hot rice or roti

 

Chane Gashi (Bengal Gram in ground coconut masala )

This is authentic konkani  recipe which is normally served in wedding or any other functions !!! It tastes good with rice!!!


Ingredients : ( Serves 3 to 4 people )

Bengal Gram 1 cup
Chopped Indian Yam 1 cup ( You use raw jackfruit or even potatoes)

For Masala

Grated fresh coconut 3/4 cup
roasted red chillies ( Both byadgi n guntoor ) 6-7
Tamarind - Marble size
Roasted musturd 1/4 tsp
Roasted methi seeds  4-5 grains

Tempering :

Coconut oil 2 spoon
Jeera 1 tsp
Musturd seeds 2 tsp
Red chilli -1
Curry Leaves - few leaves

Salt for taste

Method :

Soak Bengal gram overnite in enough water, pressure cook it with salt  next day for 5-6 whistles. Chop yam ( raw jackfruit, potatoes ) into cubes, pressure cook it separately for 2 whistles.

Now prepare masala into smooth paste , add roasted musturd and methi seeds before taking out masala ( if you add it in the beginning masala may turn bitter )

Add ground masala to the cooked item add 1/2 cup water , salt and boil it for few minutes

Season it with seasoning item !!!

Serve hot with rice:)

Note:

Take care not to  burn musturd and methi seeds while roasting, it will make curry bitter.


 

Cabbage Sannapolo ( Cabbage Spicy Dosa )

Sannapolo basically amchis weakness :). No amchis  will tell no to this Yummy Spicy dosa. :) Best way to relish this is with hot rice, amchi dalithoy topped with spoon of ghee or ting of lime juice :) Ahhh heavenly!!!:)  Here is the recipe :)



Ingredients :

Dosa rice 1 1/ 2 cup
Grated coconut 1 cup

Tamarind big marble size
Roasted red chilli  10 to 12 ( used byadgi , that's why the  colour)
Hing  solid form : little more than tamarind seed size
Chopped cabbage 2 cups
Chopped onion 1 cup

Method :

Soak dosa rice for 4 to 5 hours, now grind soaked rice along with grated coconut, chilli and tamarind into little coarse batter, it shouldn't be too watery ( take care while adding water) Finally add hing and salt and grind again, now to the batter add chopped cabbage and onion mix well, keep aside for 5 to 10 minutes. Now keep tawa take small amount of batter and  pat on tawa directly, add oil to the sides cook it covered for 2 to 3 minutes and  cook it till its little crispy !!!!

 

Serve hot !!! You can relish this as snack with evening cup of coffee or Tea :)

 

Batate Humman ( Potato in spicy coconut gravy )

 

 

Batate Humman is typical konkani recipe, which goes really well with hot rice, roti or even with roasted bread! This dish simple to prepare, so here goes the recipe


Ingredients ( Serves 2 to 3 people)

Potatoes 5-6
Grated Coconut  1/2 cup
Roasted Red chillies 6-7 ( I used both byadgi and guntoor )
Tamarind - marble size
Asafoetida - generous pinch ( I used solid form)
Coconut oil 2 spoon
Salt for taste

Method

Chop potatoes in cubes and pressure cook it for 3 whistles, take care not to over cook it, once cooled down peel off the skin. Now make masala by grinding grated coconut, roasted  red chillies and tamarind into smooth paste, before taking out masala add hing and grind again for one round. Now add masala to boiled potatoes 1/2 cup of water ( Preferable boiled potato water ) add salt and cook for 2 minutes finally add 2 spoon of coconut oil mix well and switch off the flame!!!

Serve hot!!!!


Note :
Coconut oil is best for this dish, as its aromatic it gives good tatse to the dish



 

Matti Gulla Mashinga Sanga Sukkhe ( Seasonal Brinjal, Drumstick in coconut based dry masala)

Matti Gulla  a seasonal brinjals which is available in small place called ''Mattu " near Udupi!! These brinjals are very aromatic, any dishes prepared out of this brinjals is just delicious!! Matti Gulla Mashinga Sanga Sukkhe  is delicious delicacy which is a great accomplishment for rice or roti. Here goes the recipe


Ingredients

Matti Gulla 3 ( Chopped into square pieces)
Drumstick 2   ( Chopped into 2 inch pieces)
Salt for taste
Jaggery 1/2 tbsp

For Masala :

Grated Coconut 1/2 cup
Roasted red chillies 5-6
Corriander seeds 1 tbsp
Urdal 1/2 tsp
Tamarind marble size

Seasoning

Oil
Musturd Seeds 2 tsp
Curry Leaves few


Method :

Roast corriander seeds and urdal in t spoon of oil till its brown , make sure not to burn it( it will make dish bitter )

Now grind  items of masala into coarse paste, so don't add too much water in grinding process. Keep this aside.

Now in kadai heat oil do the seasoning now add brinjals, drumstick, salt, jaggery  and little water  and cook it covered until done, now add ground masala and  little water cook it for 2 minutes, mix well !!!

Serve hot with rice / roti !!!