Dalitoy (konkani style dal)

                                                                                 

Dali toy is the konkani style dal It's the comfort food for konkani people just the way "dal fry/dal tadka"is to north indians and "varan"to maharashtrians.I inherited this recipe from my aai who is native from karnataka.Actually it's the simple dal preparation without complex flavors or masalas.Dalitoy accompanied with rice and Batata fodi  (potato rava fry) is the ultimate combination.The asafoetida,ginger and green chilli add a prominant flavor to this simple dal preparation.Friends do try this simple and healthy dal recipe.

          Ingredients (serves 3-4)

• 1 cup toor dal
• 3-4 green chillies(slit)
• 1 inch piece ginger(crushed or grated)
• 1/4 th tsp turmeric powder
• 2-3 tsp ghee or coconut oil
• 1/2 tsp mustard seeds
• 2 red chillies(I used bedgi chillies)
• 2-3 pinches asafoetida
• 4-5 curry leaves
• Salt(as per taste)
• Water ( as per requirement)

          
          Method of preparation

• Soak tur dal in water for atleast 1 hour.
• Cook dal in enough water,add slit green chillies and grated ginger while cooking.
• Once the dal is cooked, mix it nicely using a whisk.At this point add little water if required to adjust the consistency.
• In another pan heat ghee/oil and give tempering with asafoetida,mustard seeds,curry leaves and red chillies.
• Now add the cooked dal in the pan slowly.
• Add turmeric powder and salt,mix well.
• Let it cook for another 3-4 minutes.
• Turn off the flame and serve hot with rice.

          
          Note

• You can garnish this dal with some chopped coriander and grated coconut but it's optional.
• Some people don't add turmeric in the dal but it's again a personal choice.
• You can also add crushed garlic while tempering if you like.

         Happy cooking !

Mugachi usli

This is the authentic goan vegetarian side dish.You can also refer to it as sprouted green gram curry(dry).I love this recipe as it's very tasty and healthy and requires very little time to prepare.Moong or green gram are the most healthy and easy to digest legume among all other legume as per ayurveda.This recipe requires sprouted moong.Sprouted moong are rich source of proteins and fiber in our diet.This recipe can be served with fulka for breakfast or along with rice and dal for lunch/dinner.It can also serve as the healthy option for kids tiffin box.I personally like to have a bowl of this Moong usli as it is for my breakfast.

          Ingredients( serves 3-4)

• 2 cups sprouted moong (green gram)
• 2 tsp ghee/oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 4-5 curry leaves
• 1/2 tsp asafoetida
• 1 green chilli
• 2 tablespoons grated coconut
• Salt as per taste
• 1-2 tsp jaggery
• 1-2 peppercorn
• 1/2 tsp tamarind pulp
• Water (2-3 tablespoons as per need)

          Method to prepare sprouted moong 

• To get sprouts to moong(green gram),wash them and soak in water for around 6-8 hours.Then after 8 hours remove the excess water and tie them in a muslin cloth and keep in a warm place for at least 12 hours.After opening this muslin cloth, you will see sprouted moong. This sprouted moong can be used in the cooking.

          Method of preparation of usli

• In the mixer grind grated coconut,green chilli,peppercorns,tamarind pulp by adding just 1-2 tsp of water to make course paste and keep aside.
• Heat oil in a heavy bottom pan.Once the oil is hot, add asafoetida,mustard seeds and curry leaves and give tempering.
• Now add sprouted moong to the pan,also add turmeric,cover the lid and cook on the medium flame.
• Add very little water at this stage to avoid burning.
• Keep on stirring the moong gently while cooking.
• After around 10 minutes add the grated coconut paste we had already ground.
• Also add salt, jaggery as per taste.Mix well.
• Cover and cook for another 7-8 minutes.Stir in between couple of times gently.
• Once the usli is ready put off the flame and serve hot with Roti or Dal rice.

         Note

• You can also make this recipe with unsprouted moong too. In this case you will have to cook the moong in double the amount of water in pressure cooker. Rest all procedure remains to be the same.
• If you want the usli to be more spicy increase the amount of chilli to the recipe.
• Similarly like mugachi usli you can repeat the procedure to make Masur (red lentil) or Chana(white peas)usli etc.

       

         Happy cooking !

Tomato salsa

         
I love this salsa,because its simple to make,yet delicious to taste !This salsa goes perfect with tortilla chips,crackers or even our papad! They can also be used as topping for burrito or in sandwichs also.Salsa refers to a Mexican style sauce with tomato as its main ingredient.The tomatoes added can be fresh or cooked.When salsa is made with fresh tomatoes, it is known as raw salsa or Mexican fresh sauce.

This may not be an authentic Mexican salsa recipe because,I have my own tweaks in this recipe.These days salsa is available in jars in supermarkets with spice levels ranging from mild to hot.Store bought salsa has so many scary preservatives and tons of sugar.Hence i prefer to make fresh homemade salsa rather than buying from store as you can make your healthy blend.It tastes better too! Try it and i am sure you will love it.

         Ingredients

• 3 medium size blanched tomatoes(finely chopped)
• 1 medium size Onion(finely chopped)
• 1 Green Chillies (finely chopped)
• 1 tsp Chilli powder
• 1/4 teaspoon roasted Cumin powder
• 1 tablespoon Coriander leaves(chopped)
• 2-3 tablespoons tomato ketchup
• 1-2 tsp Lemon juice
• 1-2 teaspoon Extra Virgin Olive Oil
• Salt (as per taste)
• 1-2 tsp Sugar

          (Serves 3-4)

          
          Method of preparation

• To begin making the Salsa Recipe,first blanch the tomatoes and remove the skin. Blanching tomatoes are important, as it partially cooks the tomatoes and also gives a good taste to the salsa. 
• Once the tomatoes are blanched,chop them nicely.During this step i don't remove seeds of tomato but if you want you can do so.
• In a mixing bowl take the chopped tomatoes and then add one by one chopped onion,chopped green chilli,cumin powder,red chilli powder,salt,sugar,tomato ketchup,olive oil,lemon juice,chopped coriander leaves and mix nicely.
• Check the salt and spice levels and adjust to suit your taste.
• Salsa is now ready to be served along with tortillas chips.

          Note

• If you don't have time to blanch tomatoes then you can directly use the chopped raw tomatoes.
• You can increase or decrease the quantity of green chilli as per your taste.
• Before adding onion into the mixture you can store this salsa in an airtight container in fridge for couple of days. Add onion before serving.

          Happy cooking !

Batata fodi/kapa (Potato rava fry)

                                                                                 

Batata fodi is one of the quickest and tasty accompaniment for lunch or dinner.Favorite among kids and adult as well.Batata fodi,turns out spicy and crispy and goes very well as a side dish with a dal or a vegetarian curry and plain rice.I have also prepared it as veg starter for a potluck here in US.

Similar to the potato you can also prepare the fodi of brinjal,raw banana,ridge gourd,lady's finger,cauliflower etc. as per your choice using similar recipe.Although this dish looks very easy i have given some important tips in notes below to make perfect crispy fodi.

          Ingredients

• 1 potato(big size)
• 3-4 tbsp rava (rava should me mixed with half tsp each of turmeric powder and chilli powder)
• 2 tsp red chilli powder
• 1 tsp haldi powder
• salt to taste
• oil for frying

          Method

• Cut the potatoes into round of 1/4 inch thickness.
• Wash, and sprinkle salt, haldi powder and red chilli powder.Keep aside.
• Heat a  flat pan/tawa on a medium flame.
• Spread the sooji on a plate.
• Add 1/2 tsp haldi powder and 1/2 tsp of red chilli powder to the sooji and mix well.
• Take each piece of the potato and roll it in the sooji so that the sooji coats the potato completely and place it in the pan.
• Arrange all the fodi nicely on tawa.
• Drizzle some oil all over the fodi slowly and cover the pan with a lid.
• Let the potatoes cook on a  medium low flame.
• Uncover the pan in between and flip them to fry on the opposite side, again drizzle some oil and cover them.
• After 10-15 minutes check if potatoes are cooked by using a fork or by toothpick.
• Now uncover them and fry on low flame for 1-2 minutes.Fry them till golden brown.
• Turn off the gas and transfer them on a plate.
• Serve hot with rice and dal.

          Notes

• The thickness of the potatoes can be varied.Even if you slice them thin they taste good.
• I add 1/2 tsp of haldi and 1/2 tsp of red chilli powder to the sooji to enhance the flavours.
• You can use plain rawa also to cover fodi if you don't like to add seasoning.
• The potatoes must be moist only then will the sooji stick to the potato.If its dry add a tsp of water.
• Do not marinate the potato for too long, it will turn dark and very soft.
• One of the important tip would be sprinkle oil on rava covered fodi only after arranging them on tawa,because if u put oil first on tawa and then place fodi there is tendancy that the masala covering on fodi is detached.
• The fodi are cooked soft and crispy by covering them with lid.
• Some people sprinkle water on fodi while cooking as i feel this step will not make them very crispy so i avoid it.
• Instead of rava you can also use coarse rice flour it is called as "Aalen" in goa.

         Happy cooking !

Capsicum raita

Capsicum raita

This tasty goan style raita is my innovation.It can be served as the side dish in veg as well as non-veg  meal or can go very well with chapati or fulka.This recipe is no onion no garlic and can be prepared with very few ingredients available in the kitchen.

          
          Ingredients

• 1 medium size capsicum(finely chopped)
• 3-4 tablespoon grated coconut
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp tamarind paste
• asafoetida (2-3 pinch)
• jaggery ( 1-2 tsp as per taste)
• 1/2 tsp mustard seeds
• salt(as per taste
• oil (around 2-3 tablespoon)

          (Serves 2-3 )

          
          Method of preparation

• Clean and chop capsicum.
• Apply some salt to it and shallow fry in the frying pan using someoil (on medium flame)
• Keep on stirring in between till it changes color and becomes soft.
• Switch off the gas and let it cool for a while.
• Now in a mixie take grated coconut,turmeric powder,chilli powder,tamarind paste,jaggery,salt and grind to a fine paste.(add little water as per requirement)
• Now before removing this paste from mixie put the fried capsicum in it and grind for just 4-5 seconds to coarsely grind capsicum.
• In a pan take some oil and  give tempering with oil,asafoetida and mustard seeds.
• Then in the same pan add the ground mixture.
• Mix and let it cook for 1-2 minutes.
• Serve hot. 

         Happy cooking !

Carrot curd raita/ Carrot pachdi

                                                                                   

Carrot raita/Carrot pachdi

Carrot raitha/Pachdi  is a great way to include raw carrots in our diet and also can be prepared in a few minutes.Carrot adds crunch plus lovely orange color to this raita along with little sweetness. It is very quick to make and goes very well with parathas,rotis or even biryani.

Pachdi can be considered as synonym of raita.Pachadis are tongue-tickling accompaniments, the preparation involves combining curds with veggies and/or spices and tempering it with mustard seeds, urad dal and curry leaves.Pachdi is very common in south indian cuisine.This raita is easy and can be made using few ingredients easily available in our kitchen.


         Ingredients

• Chilled Curd/Yogurt – 1 cup
• Carrot grated – 3/4 cup
• Coriander leaves – few leaves finely chopped(optional)
• Chat Masala powder – 1/4 tsp
• Cumin powder- 1/4 tsp
• Salt – to taste

          Serves 2-3 people

         For tempering

• Oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Cumin seeds– 1/2 tsp
• Green Chillies – 1 chopped
• Few karipatta leaves
• Hing – a small pinch

         Method of preparation

• Wash, peel the skin and grate the carrot. 
• Take curd in a mixing bowl and beat it nicely, add grated carrot to it and mix well.
• Now prepare tempering. Heat oil in a pan, add mustard seeds,cumin seeds,udad dal,hing,karipatta and chopped chillies.Once it splutters, Saute for a minute and remove from flame.
• Pour the tempering into the carrot curd mixture along with required salt, chat masala and cumin powder.Mix well and garnish with coriander leaves.
• Serve chilled.

          Note

• Carrot should be fresh for raita.
• I have not added sugar in this recipe but if you want you can add as per your taste.
• As this recipe involves curd it can not be stored at room temperature for long time.You can keep leftover raita in fridge.

          Happy Cooking !

Masala Tendli talasani

‘Talasani’ are the dishes prepared by shallow frying the vegetables in oil.So water should not be used at any point.Tendli (Ivy gourd) talasani is the konkani dish prepared by stir frying tendli in oil,it is very easy to make and amazingly delicious dish.Me and my aai are big fan of this dish.

The original recipe of this dish is very simple which my mother taught me but I have added some spices in the dish to make it more chatpata (tasty).Hot rice,a simple dal and fried ivy gourd is a complete meal i would cherish anytime.

Talasani tastes best if coconut oil is used as it imparts a very nice flavor to the dish.However coconut oil is not a must and any other cooking oil can be used.The flavor of the tendli,oil and seasonings used takes these tiny gourds to another level.

                                                   

Tendli cut into long pieces and apply salt 

        
        Ingredients

• Ivy gourds/ tendli 2 cups (cut in long pieces)
• Red chili powder (1tsp)
• Turmeric powder (½ tsp)
• Coconut Oil (3-4 tablespoons)
• Chat masala powder (½ tsp)
• Coriander powder (½ tsp)
• Jeera powder (½ tsp)
• Lemon juice (1-2 tsp)
• Salt (as per taste)

        Method of preparation 

• Wash tendli well.Remove both the ends and cut into long  pieces.
• Apply salt(as per taste)and set aside for 10 minutes.
• In a kadhai, heat oil and transfer the tendli into it.
• On the medium flame fry them slowly,uncovered.Stir them in between.
• When they are half done add chili powder,turmeric powder,chat masala powder,jeera powder,coriander powder and mix well.Now fry them for some more time on low medium flame.
• When the tendli(ivy gourd)turns crispy brown and cooked well sprinkle some lemon juice.Mix well.
• Put off the flame.Serve hot with rice and dal.

      Note

• These should be fried on low medium flame.If they are not fried till they become crispy brown they remain tender from inside and do not taste good.
• While selecting the tendli for talasani all the ripe ones should be discarded as it will not taste good.
• If you like to make simple version of this dish the just add salt,chilli powder and turmeric powder to the dish and omit all the other ingredients.

        Happy cooking!

Wheat flour banana appe(paniyaram)

                                                                           

Wheatflour banana appe( paniyaram)

In my search of using ripe bananas from my kitchen I found this dumpling recipe.Paniyaram or appe is the dumpling prepared in the special pan called appe pan. It’s absolutely healthy and easy to make recipe with all the readily available ingredients.

This recipe consumes very little time as it doesn’t involve grinding or fermenting. This recipe is the best option for breakfast, evening snack, for kid’s Tiffin box n also while travelling. Taste of this dish came out super yummy; my husband compared the taste of this appe to that of banana cup cakes.

                                                         

Batter ready for making appe

       
         Ingredients

• 1 cup whole wheat flour(atta)
• 1 tbsp rava
• 2 tbsp rice flour
• 1 tsp baking soda
• 1 tsp cardamom powder
• 1 ripe banana
• 1/2 cup jaggery
• 1/2 cup water
• 1 tbsp chopped cashews
• 2 tbsp desiccated coconut
• 1 tsp ghee
• pinch of salt
• ghee/oil (for frying the appe)

                                                  

fill each depression with the batter

         
        Method of preparation 

• Heat 1 tsp ghee in a small pan.Add the chopped cashews and fry until golden brown. 
• Add the desiccated coconut and switch off the stove.The residual heat in the pan is enough to toast the coconut slightly. Set aside to cool.
• In another pan place the grated jaggery and 1/2 cup water. Bring this to a boil. Stir until the jaggery dissolves. Set aside to cool.
• In a bowl, place the ripe banana and mash it with a fork. Add the fried coconut and cashews.
• Add jiggery syrup into the banana mixture.
• Add the whole wheat flour, rava, rice flour,baking soda and a pinch of salt. 
• Whisk to combine, adding water as needed to make a thick batter. Sprinkle in the cardamom powder and set aside to rest for 5 minutes.
• Meanwhile heat the paniyaram pan over medium heat. Maintaining the heat level at medium is important to ensure the paniyrams dont get too dark and the insides are cooked as well as the outside. 
• Pour about 1/2 tsp of the ghee/ oil in each depression. Add a small ladleful of batter in each depression. 
• Cover the paniyaram pan until it is cooked, for about 2 minutes. 
• Flip the paniyarams using a skewer and cook until golden brown on the other side. Serve while hot.

         
        Happy cooking!

Karatyache raite (Bittergourd curd raita)

                                                   

Bitter gourd curd raita with tempering

This dish was formulated by me as my husband loves bitter gourd as well as curd very much. I thought of combining both his favorite ingredients in a dish which I named as bitter gourd curd raita. I also prepare bitter gourd raita in coconut gravy (I will post it soon).Although Bitter Gourd is the bitterest vegetable; it can taste the best if prepared in the right way.Bitter gourd is also called as "karela" in hindi and "karate" in konkani.

Although its bitter taste might turn some people away from it, in-fact, it really can sweeten your health through virtue of its disease preventing and health promoting qualities. Some of the most well-known benefits of bitter gourd are its ability to help manage diabetes, prevent and reduce symptoms of cancer, reduce the effects of hemorrhoids, improve respiratory health,improve skin health, and boost the immune system. It is also proven that bitter melon has anti inflammatory, anti fungal, antibiotic, anti-allergenic, antiviral, anti parasitic and expectorant qualities.

Bitter gourd curd raita is for the karela lover. Those who like karela will love this and those who don’t eat karela will start loving karela after eating this recipe. This is an easy way to overcome the reluctance to eat Bitter Gourd!  This raita can be best served as side dish for vegetarian as well as non vegetarian meal.

Bitter gourd cut into pieces 

Ground bitter gourd 

                            

      Ingredients

• Bitter gourd (one)
• Curd (1 cup)
• Salt (as per taste)
• Sugar (around 1-2 tsp)
• Chili powder
• Curry leaves (5-6)
• Cumin seeds (¼   tsp)
• Mustard seeds (¼ tsp)
• Asafetida (3-4 pinches)
• Oil (1-2 tsp)

                                                                                 

Curd with  seasoning

                                                                               

Mix curd and fried bitter gourd

      Method of preparation

• Clean the outer covering and seeds from bitter gourd and make small pieces.
• Apply salt to this and keep it aside for half an hour. When it becomes watery, squeeze by hand and remove all water.
• Transfer these pieces into mixer and grind them for a while to make smaller pieces and not paste.
• Take some oil in a pan and shallow fry these ground pieces with some oil till it becomes crispy on medium flame.
• Take curd in a bowl and add salt, sugar, chili powder and mix properly.
• Now add crispy fried bitter gourd and mix well.
• Lastly give tempering with some oil, asafoetida, mustard, cumin seeds and curry leaves.
• Mix well and ready to serve.

                                                                                                                                                               Happy Cooking!

Valache sasav (Cowpea beans in coconut chutney)

                                                    

Cowpea beans are called “vaal” in konkani.Normally cowpea beans subji (valachi bhaji) is very common in goa .It is prepared in the same manner how we prepare cabbage foogath .But this recipe is bit different from regular subji. I learnt this recipe from my mother. She is basically from Karnataka and she learned this recipe from my grandmother.

This recipe is very healthy and it’s prepared without using oil. This simple recipe involves very few ingredients yet the taste is amazing. Can be served as side dish in veg as well as non veg thali.

                                                    

Before Cooking

        Ingredients

• 1 cup vaal/cowpea beans(cleaned and finely chopped)
• Water (as per requirement)
• Salt (as per taste)
• Grated coconut (3-4tablespoons)
• Tamarind paste (1/2 tsp)
• Green chili (1 small chopped)

        Serves (2-3)                                                                                                                

Ingredients for chutney

                                                     

Coconut chutney

        Method of preparation

• Take the cleaned and chopped cowpea beans and apply some salt to it. Now transfer this into a pan with very little water.
• Cover the pan and let this beans cook for 7-8 minutes. Don’t add too much water. Stir the beans in between.
• Once the beans are cooked (press with the finger and check) and color is changed remove it from gas and keep aside.
• In a mixer grind grated coconut, salt, tamarind pulp, green chili and some water to make paste (chutney).
• Now add the coconut paste (chutney) and cooked beans together properly. Serve with phulka or dal rice.
• Some like to have this dish with little curd in it.

       Happy cooking !

                                                   

After cooking 

                                                         

Mix chutney and cooked beans

                                              

           

Tendli bibbe upkari ( Ivy gourd cashewnut stir fry)

                                                         

Tendli bibbe upkari

Tendli is one of my favorite vegetable.In English it’s known as ivy gourd. Some people also call it with funny names like baby watermelon (as it has white strips like watermelon), gentleman’s toes or little gourd. In Konkani it’s known as tendli, in Marathi as tondli and in hindi as tindora or kunduru.

Many years ago I happen to visit my aunt's place in south goa called poinguinim in my vacation.Near poinguinim there is famous sacred place called the Gokarn partagali jeevottam math.There was some religious function followed by lunch in that math.In the thali which was served to us as Prasad, was ivy gourd subji with cashew nuts.I still have the heavenly taste of that dish in my mouth.This dish is called ‘tendli-bibbe upkari‘(ivy gourd cashew stir fry).Both tendli and cashew nuts are favourites along the south-western coastal regions of india.Tendli cashew nut is an interesting subzi that combines both.This dish is a common in the meals served at temples or for some religious functions. Here in this recipe I have tried to bring back the same taste I had once experienced and I am successful to a larger extent. Hope you all will like the taste of this healthy south Indian recipe.

Ivy Gourd has various medicinal properties like anti-oxidant, anti-triglyceride, and anti-bacterial.In the case of treating jaundice, abscesses and high blood pressure, tindora is used.Ivy gourd is loaded with high amounts of vitamins.The abundant amount of vitamin C present in the vegetable helps to condition your bones and it also plays a vital role in the development of general structure of the body. On top of the above it is filled with the set of vitamins such as beta-carotene, vitamin A, vitamin B1 and B2. Ivy gourd is featured with the ability of detoxifying our blood. The ability of minimizing the blood sugar level can also be related to this particular veggie. Since ivy gourd is rich in fiber the laxative properties of Ivy gourd helps in smooth bowel movements.

        Ingredients.

• 2 tsp coconut oil
• ¼ kg of Ivy Gourd (Tendli) cleaned and chopped
• 1 green chili finely chopped
• ½ tsp mustard seeds
• ½ tsp udad dal
• Asafetida (2-3 pinches)
• Turmeric powder (1/4 tsp)
• Cashew nuts (10-12 cashews cut into pieces)
• 1 medium size potato chopped finely
• 2 tbsp fresh grated coconut
• Salt as per taste
• Water (as per requirement)
• Jaggery/sugar (1/4 tsp)

         Serves (2-3)

        Method of preparation

• Soak the cashew nuts in a bowl with enough water for 30 minutes. Drain and keep aside.
• Wash the tindora very well under running cold water. Let the excess water drain out. Cut the head and tail (top and bottom part) and discard it. Then slice it into discs.
• Take coconut oil in a wok or vessel. Place it on low heat. Give tempering with asafetida, mustard seeds,udad dal and green chili. Add cashew nuts pieces and sauté for a while.
• Now add chopped Ivy Gourd (Tendli) and chopped potato mix all nicely. Add little water if required. Place a lid on it and allow it to cook for 7 to 10 min. on low mode. Keep stirring in between.
• Remove the lid add fresh grated coconut, turmeric powder, salt and jaggery to it. Mix all nicely. Cover with lid and cook for another 3-5 min till tendli  is soft and potato is cooked.
• Switch off the gas. Check the seasoning, add salt if required. Serve hot with chapattis or dal rice.

        Notes

• For making this subji select only raw tendli as ripened one are not good in taste and may ruin the flavor of dish.
• I have used coconut oil for tempering in this dish as it will enhance the overall taste of the dish. You can use any other oil instead of coconut oil.
• During summer season, fresh raw cashews (called bibbe in Konkani) are available in the market; you can use them while making this dish instead of soaking dry cashew nuts.
• If cashews are not available, potatoes can be used for this dish, but I have used both cashews and potato as I like both.

        Happy Cooking !

Cabbage Foogath ( Kobichi suki bhaji )

                                                      

Cabbage Foogath

                                                    

Cabbage foogath is my favorite dish since childhood.Cabbage is easy to chop and takes very little time to cook.

Foogath or Foogad is the Western Indian term used for any vegetable dish made with coconut and curry leaves.

Cabbage Foogath is perfect side dish for vegetarian as well as non vegetarian meal. I often make and eat it by itself... like a salad!

       Ingredients

• 2 cups of finely sliced cabbage
• 1 medium sized potato (sliced and chopped)
• ½ cup of green peas (fresh)
• 1 or 2 green chilies (chopped)
• 2-3 tbsp grated coconut
• 1 tsp of sugar
• Salt to taste
• Oil (around 1 tablespoon)
• Cumin seeds (1 tsp)
• Turmeric powder (1/4 tsp)
•  Mustard seeds (1 tsp)
• Curry leaves (5-6)
• Asafetida ( ½ tsp)
• Coriander leaves (handful to garnish)

        Serves (3-4)

        Method of preparation

• Heat oil in a pan, add the mustard seeds,cumin seeds,asafetida, green chilies and saute on a medium flame for a few seconds, while stirring continuously.
• Then add the cabbage, green peas, and potato mix well and cook on a medium flame for 8 to 10 minutes, while stirring once or twice in between. Cover the pan.
• Add the coconut, salt, sugar and turmeric powder mix gently and cook on a slow flame, while stirring continuously for another 4 to 5 minutes.
• Garnish with coriander leaves. Cabbage foogath is ready, serve hot.

         Note

• I normally add very very little or no water in any dry vegetable dish while cooking .I cover the pan while cooking to keep the flavors intact.
• Cabbage and green peas take very little time to cook, but check whether the potato is cooked properly.
• Though I also prepare cabbage foogath with onion I personally love the combination of cabbage, potato and green peas. It’s personal choice.
• Adding turmeric in this dish is again as per individual choice. I feel adding turmeric to any vegetable improves the healthy aspect of that dish.                                                                                                                                                                                                                                                           Happy Cooking !

Raw jackfruit subji ( kuvlyacho chakko)

Raw jackfruit subji

                     
Kuvlyacho chakko (raw jackfruit dry subji) is the traditional and popular seasonal recipe from goa and also famous in konkan region, which is easy to prepare with abundant medicinal properties and divine taste and smell.

The Chakko tastes best with tender meat of Raw Jack fruit, the tender the meat the better the taste. It was my favorite dish since childhood. This recipe is borrowed from my mom.

I must say it’s a super food if you have a look at its health benefits. Jack fruit is powerhouse of lot of vitamins, minerals and other nutrients. Iron.Iron and calcium present in it makes it very useful in anemia and to strengthen the bones. It’s rich in antioxidants hence good for skin and prevents ageing. Vitamin A in it makes it good for vision. Jack fruit's flesh is very high in fiber content, so it is easily digestible and reduces constipation. Potassium present in it lowers blood pressure and maintains healthy heart functioning and the list of health benefits continues.

It is a healthy fruit with almost no fats but high energy. The taste and preparations make it a delectable fruit that is not too hard to include in the diet. Asian cuisine commonly uses this fruit as a condiment to various curries and other dishes. This fruit usually grows in abundance during the summer. Unripe raw jack fruits are used in savory dishes and are cooked in gravies and spicy curries. The texture of unripe jack fruit is like mutton and so is its taste when cooked in spices which makes it popular among vegetarians and non-vegetarians alike.

        Ingredients

• Raw jack fruit (kuvlo) medium size 1/2
• Vatana (white peas) ¼ cups soaked overnight/Tur dal (2-3 tablespoon)
• Grated coconut ¼ cups
• Peppercorns (7-8)
• Green chili (1 medium size)
• Salt and jaggery (as per taste)
• Tamarind pulp 1-2 tsp/raw mango/bilimbi (as per taste and availability)
• Asafetida + oil+ mustard seeds (for tempering as per need)

         Serves (3-4)

        Method of preparation

• Apply coconut oil to your hands and cut raw jack fruit into half. Keep aside the second half. 
• Clean the outer covering and the middle hard part.
• Cut the fleshy part into smaller pieces. 
• Pressure cook the jackfruit pieces and soaked white peas till 3 whistles (add little water if required while cooking).
• Now in a mixer coarsely grind grated coconut, tamarind paste, peppercorns and green chili. 
• Add this mixture into cooked vegetable and peas. Mix it well, add salt and some jaggery. 
• Give tempering with oil, asafetida and mustard seeds. Cook on medium flame for another 5 minutes.

        Note

• Instead of tamarind you can add raw mango or Bilimbi (Bimla) for even better taste if available. But they are to be added while cooking jackfruit and not in the paste form.
• If coconut oil is used for tempering it enhances the overall taste of dish.
• Tur dal or white peas(white peas are my personal favorite) are optional .you can use either of one or even can make simple one without adding both.

       Happy Cooking !

Colocasia masala curry (Aluche tonak)

The large and billowing colocasia leaf looks like the ears of an elephant. Commonly known as arbi ke patte in Hindi, alu che paan in Marathi, alvi na patta in Gujarati and taro leaves in English,and aluchi pana in konkani it has many medicinal properties that makes it a wonderful food during the rains. Just as an umbrella protects you from the rains, so also arbi and its leaf protect you against many ailments.

The leaves are rich in vitamins and minerals. The Vitamin A content is good for your vision. It also contains Vitamin C, which improves the luster of the hair and gives a sparkle to the eye. Vitamin C is essential for skin health. Its antioxidant action cleanses your body, removing the bad effects of wrong eating, stress and pollution.

The cleansing action adds a glow to the face.The iron content in colocasia leaves improve the quality of blood, and boosts liver health. It is a rich source of calcium, which is essential for sturdy bones and women’s bone health and guards against pre menstrual problems. It is good for lactating mothers as it increases the flow of milk.

The potassium content of the leaves may help to lower blood pressure. Colocasia leaves contain traces of zinc, which is excellent for men’s health and acts as a mood stabilizer if consumed regularly. Consuming these fibre-rich leaves can help to regulate the digestive system, cleanse it, preventing constipation and stomach-related disorders.

Most edible varieties of colocasia leaves contain traces of oxalic acid, which leads to an itching sensation in the mouth and hands during contact. To prevent this, make sure you wash it thoroughly before use. Rinse the itchy area well under running water. A little tamarind juice added during cooking will prevent the itchy sensation when you eat it.

Though this dish is very famous in Maharashtra in the name of अळूचं फदफदं, i will present here the goan version of this dish which is called as” Aluche tonak”. Tonak is the name given to gravy dish in goa which is made using coconut.
Before marriage I never had liking towards this dish and was always worried about the fact that eating the dish prepared from this leaves let to itching in the mouth and throat. This dish is also famous in some families in goa during ganesh since it’s a no onion no garlic recipe, and leaves are easily available during that period.

I happened to eat this dish in goa during ganesh which was prepared by my mother in law. I liked the way she cooked it. My husband just loves this dish hence I borrowed the  authentic goan recipe from my MIL. Now I am also a big fan of this dish along with my husband.

         

       Ingredients

• Around 7-8 medium sized colocasia/alu  leaves and leaf stem (cleaned and chopped)
• Grated coconut (1 cup)
• Garam masala (1 tsp)
• Chili powder (1/2 tsp)
• Tamarind pulp (1 tablespoon)
• Salt (as per taste)
• Jaggery (1 tsp)
• Oil (around 1tablespoon)
• Mustard seeds (1/tsp)
• Asafetida (1/4^th tsp)
• Water (as per need)
• White peas (½ cup soaked in water overnight)
• Vadiyo (5-6)
• (Vadiyo is a sun dried chunk of ash gourd, black gram and other spices. These are very typical to the goan cuisine  )

          Serves ( 3-4)

      Method of preparation

• In a large bowl, take water cut the stems off the leaves, and put the leaves in the water. Make sure they are immersed in water for at least 5 - 10 minutes.
• When the leaves are soaking in the water, in the meanwhile with a small knife, start peeling the skin of the stems. It comes off very easily.
• Drain and rinse the leaves in fresh water. Shake the extra water off the leaves. Roughly chop the leaves and the stems.
• In a pressure cooker place the chopped leaves and stems,also add soaked vatana and around 1 cup of water. Cook till 3-4 whistles.
• After the cooker is ready and the steam has settled, open it and allow the container to cool a little.
• Prepare the gravy by grinding tamarind pulp, grated coconut, garam masala and chili powder and little water.
• Now mix together the coconut gravy and the cooked vatana and leaves. Add salt and jaggery and mix again. Add little water if necessary to adjust the consistency.
• Heat oil in a pan add oil, hing, mustard seeds and vadiyo, allowing them to crackle. Transfer the gravy along with cooked leaves in the pan; stir well and allow it to cook for another 2-3 minutes.
• Serve with roti/chapati or rice.

       

        Note

• Instead of tamarind you can also use sour fruit from goa called 'Amado'/'Ambado' They  are found in plenty during the monsoon season between June and September. Amade have a tangy sour flavor and nice aroma. If you are using it in this dish add around 2-3 sliced amade(as per taste) while cooking the chopped colocasia leaves.

       

       Happy Cooking !