Aug 16 2016
Tendli is one of the favourite veggies at home. It is liked in all forms and as such I make different dishes with it. I had posted a similar recipe
years ago . Though the ingredients are exactly the same, it tastes different because of the way the tenDli is crushed here and not cut.
Bits of each tenDli’s small ends are cut and then each tenDli is crushed with a small stone (or in a mortar). The trick is to do enough damage
to each tendli so that it has some slits on it but it still remains as a single piece :). All the masalas get into the slits and also the cooking
time is fast. I use coconut oil for this recipe. But you can choose any oil.
- Ivygourd crushed- about 20-25
- Mustard seeds
- Red chilli powder
- Salt to taste
- Heat some oil in a pan and add mustard seeds.
- Once they stop popping, add the crushed tenDlis, salt to taste and cover with a lid.
- When it is closed to being cooked, add some chilli powder and fry some more. Keep frying till the tenDlis are cooked and the outside is
slightly brown in color
Preparation time: 10 minutes
Cooking time: 15 minutes
Aug 12 2016
I have finally decided to move out of my inertia and dust my long forgotten blog. Today for lunch I made a really simple konakni fare. I made this happaLa pachaDi to go with rice and saru.
These spicy happaLs are a must in every konkani household (red pappad - though the translation is not accurate). I am hoping to make these happaLs someday and post that recipe too.
I dont like eating happaLs for every meal like some konkani people do, but every now and then I do long to eat them.
- Grated coconut - about 3 tablespoons
- Onion cut into small pieces - about 1 tablespoon
- Green chilles - 1
- Roasted happaL - 2
- Mix the coconut, onions and green chillies beforehand.
- Add the crushed happal just before serving
- You can adjust the proportion of the above ingredients as per your taste and preference. There is no need to add salt as happaL already is salty.
Preparation time: 5 minutes
Jul 14 2013
I was not a big fan of crab when I was growing up. But now I like it a lot and so does the kid. When it comes to seafood, I am very picky and like only the traditional konkani preparation. This is my mother’s recipe for kurle ambat. I have no idea how to clean the crab. I get the cooked snow crab clusters, break them into small pieces and use in my preparation.
Here is a step by step prepartion of the crab curry. If you are using fresh raw crab, then you will have to clean it before using in the curry.
- Cooked snowcrab – 2
- Chopped onion – 1 big or 2 small
- Green chillies (optional) – 2
- Grated coconut – 3/4th cup
- Tamarind – a small marble sized
- Coriander seeds – 1.5 teaspoons
- Turmeric – A pinch
- Red chilles – 5 to 6
- Salt to taste
- Cut the crab into pieces (I cut the frozen and cooked snow crab).
- Add the chopped onions, green chillies, some water and salt to it and boil. This step didnt take more than 5 minutes long for me as the crab was already cooked.
- Meanwhile dry roast the coriander seeds and red chillies. The crab curry is usually made less on the spicy side because the crab meat is sweet.
- Grind the roasted mixture with coconut, tamarind and turmeric powder to a smooth paste.
- Once the crab and onion mixture is cooked, add this ground paste to it and give a good boil.
- Crab curry is ready to be savored with rice.
Preparation time: 15 minutes
Cook time: 10-12 minutes.
Apr 21 2013
alle means ginger and losaNi is garlic in konkani. I dont know the origin of this recipe
nor have I eaten this anywhere else other than my home. I grew up knowing this as one of
my father’s comfort food. This is a very easy to make affair and is simply lots of cut
ginger and garlic fried in ghee and seasoned with black pepper and salt. When this is
mixed with steaming hot rice and eaten, it is heavenly and very satisfying not to mention
the health benefits of all the ingredients. It is especially good in winters.
- Chopped garlic – 2 tablespoons
- Chopped ginger – 2 tablespoons
- Ghee (clarified butter) – 2 tablespoons
- Green chillies (optional) – 1
- Crushed Black pepper – half teaspoon
- Salt to taste
- Heat the ghee in a thick bottomed pan and fry all the ingredienst (except salt and pepper) on a low-medium flame.
- Keep frying till it starts to change color. Add salt and pepper and it is ready to be served.
Preparation time: 10 minutes
Cook time: 10 minutes.
Nov 27 2011
Pathrode is a konkani speciality dish. It is also made in other parts of India like Gujarath and Maharastra but the masala is different. Even in konkani households, the proportion of the spices and daals varies. Some people add some jaggery to give it a sweetish taste. But I have always preferred the non-sweet version.
Pathrode is made out of Colocasia leaves (aLva paan). Some of the Colocasia leaves are itchy.. so you have to be a little careful when choosing the leaves. The tender ones are supposed to be non-itchy. Tamarind is always added more to any dishes with Colocasia to offset any itchiness.
- Prepared colocasia leaves – 4-5
- Toor dal – 3 cups (or 2 cups Toor daal and 1 cup greengram )
- Rice – 2 cups
- Tamarind – lemon sized ball
- Hing/Asafoetida – 2 pinches
- Grated coconut – 1.5 to 2 cups
- Red chillies – 8 to 10
- Prepare the leaves by washing thoroughly with water and trimming the thick veins on the back.
- Soak the rice and daal for 4-5 hours and grind to a paste (Neither very coarse nor very fine)
- Grind the coconut, chillies, tamarind and hing to a chutney consistency.
- Mix the 2 pastes and add salt to taste.
- Rub the paste on the back of one leaf, then layer the second leaf and rub more paste. Arrange about 4-5 leaves this way.
- Roll the layered leaves and steam it the way you would steam idlis. It will take 30-35 minutes to cook properly.
- Allow it to cook a little and cut the pathrode in small rings and serve by topping with a little coconut oil. It is yummylicious :)
Preparation time: 30 minutes.
Cooking time: 30 minutes.