Browsing the "Sweet Dishes" category...

garadudde paayas

bottle gourd sweetdish

Bottlegourd is called garadudde in konkani. It is a very versatile vegetable. It can be used to make both spicy and sweet dishes and is supposed to have a cooling effect on the body. I like this paayas a lot and it is also very easy to make.

payas

Ingredients

  • bottlegourd cut into very small pieces – 2 cups
  • sugar – 4 tablespoons
  • cardmom powder – half teaspoon
  • Raisins and cashews
  • milk – 1 cup

Method

  • Cook the bottlegourd pieces, raisins and cashews with some water till they are tender.
  • Add sugar and cook for some more time. The quantity of sugar may vary according to taste. (I like it to be moderately sweet)
  • Add milk and cardmom powder and cook for some time on a low flame stirring now and then till you get the desired consisitency.

Preparation time: 25 minutes

Posted 13 November 2008, 18:43 by Nayanatara Pai · Comment [2]

kuwaLe halwa

ashgourd halwa

Ashgourd/white pumpkin/Winter melon
is very good for health and has a cooling effect on the body. I especially like the Damroot and Pheta sweets made out of it but I feel taht it may be tedious to make them at home. So I prefer to cook this halwa at home. It is also widely used in making sambhars.

Ingredients

  • Grated ashgourd – 2 cups
  • Sugar – 3/4 cup
  • Ghee – 2 tablespoons
  • Cardmom/Elaichi
  • Cashew

Method

  • Cook the grated ashgourd in a wide bottomd pan. Do not add any water as it discharges water on its own. It will take about 20 minutes to become soft.
  • Now add sugar and cook again for a few minutes on a low flame.
  • Add some ghee, elaichi powder and garnish with cashewnuts.

Time required: 40 minutes

Posted 25 September 2006, 03:59 by Nayanatara Pai · Comment [2]

aambya humaNe

mango sidedish

This is a very common sweet n sour dish and is prepared very frequently in most konkani households throughout the mango season :-)

Ingredients

  • Juicy mangoes – 4
  • Grated jaggery – 4 tablespoons
  • Oil – 1 teaspoon
  • Mustard – half teaspoon
  • Red chillies – 2
  • Green chillies – 2
  • Udad daal – half teaspoon
  • Bay leaves – a strand
  • Salt to taste

Method

  • Peel the mangoes and squeeze the pulp. ( Do not throw away the seed )
  • To this add the grated jaggery and mix well. If the mangoes are sour, add more jaggery.
  • Heat some oil in a pan.
  • Add the mustard. After it sputters, add the udad daal, red chillies, green chillies and bay leaves.
  • To this add the mango pulp (along with the seed), little water to dilute and salt to taste.
  • Bring this to boil.

Tips

  • Use mangoes that are not very sweet. This way these mangoes are put to a good use and the dish tastes sweet and sour.

Preparation time: 15 mins

Posted 19 June 2006, 05:19 by Nayanatara Pai · Comment