Ghosleya seerechi tambali-Ridge gourd peel chutney

The shifting of my house had kept me very busy and its months since i have blogged .I'm feeling so guilty as i had planned so many dishes but couldn't post any . Let me promise all of you and of course myself that i would  never again take such long breaks and that i will keep on updating new recipes regularly.Today let's try out a new recipe.It is a  healthy  chutney made using the peel of ridge gourd which we normally discard.Sounds wonderful na.Trust me ,it is very tasty also.The funniest part is that most often people don't realize that this is the secret ingredient behind your tasty chutney unless you tell them lol....So next time u buy a ridge gourd you can refrigerate the peel in a zip pouch .It stays fresh for two days .Here is the recipe:-

This chutney can also be made without using onion.In that case you can store the chutney for a day or two.

serves-2

 
Ingredients :-

Ridge gourd peel-that of one big ridge gourd.
Grated coconut-3 tbsp
Coriander seeds-1/2 tsp
Dry red chillies-2nos
Green chillies (slit into two)-1no
Ginger(roughly chopped)-1/2 inch piece
Tamarind(puli)-in the size of a kabuli channa
Onion(roughly chopped)-50 gms
Oil-1tbsp
Curry leaves-1sprig
salt
water

Method:-

Boil the water and allow it to cool.This is done so that the chutney stays for a longer time .So if u intend to consume the chutney immediately this step can be avoided.

In a kadai dry roast the coriander seeds and keep aside.Then add some oil and fry red chillies, green chilly curry leaves, and ginger ,saute till the chillies turn soft.Now add the onion and fry till it becomes translucent.Then add the  grated coconut and fry till it becomes light brown in colour.Add coriander seeds ,chopped ridge gourd peel and salt.Sprinkle some water  and allow the mixture to come together on a very low flame.There is no need to cook the mixture.

 Allow the mixture to cool down .Add the required amount of water and grind the chutney.As mentioned earlier only add the water that you have boiled and then cooled

.As seen in the picture this chutney is normally prepared in a thick consistency.No special seasoning is required for the chutney.But you can season is with mustard seeds, jeera and curry leaves if u wish to. This chutney goes well with dosa, idly or even chapatti and is a great accompaniment especially when you carry food while travelling.Hope you will try it out.

Vegetable polo-Vegetable Dosa

Making a healthy snack for your kid is always a challenge, especially if he/she is a fussy eater.The dosa I'm posting below is very nutritious since it made using a wide variety of vegetables.I learnt this dosa from 'P' my grandfather's sister who lives in Bangalore.She has taught me many new recipes after my marriage.This is one amongst them.You can make this for breakfast or as an evening snack.Though my initial attempt to make this dosa was not very successful, i slowly mastered it and now it keeps on featuring every now and then in my menu.

All the vegetables added in this dosa should be grated/ chopped very finely for the dosa to come perfectly.
Makes-9 dosas.

Ingredients:-

Gram flour(besan)-50 gms

Rice flour-50gms

Wheat flour / Maida-50gms

Rawa-50gms

Red chilli powder-1/4 tsp

Cumin seeds-1/4 tsp

Tomatoes (chopped very finely)-3 tbsp

Onion(chopped very finely)-2 tbsp

Potato(grated)-2tbsp

Carrot (grated)-3tbsp

Capsicum(chopped very finely)-1 tbsp

Ginger (chopped finely)-1/4 tsp

Green chilli-1 small(chopped finely)

Coriander leaves(chopped finely)-2 tbsp

Salt

Water

Oil ( for making dosas)

Method:-

In a large bowl mix all the ingredients .Add salt and water and make dosa batter.The batter should have the same consistency like a normal dosa batter.

Heat a dosa griddle. Grease it with oil.Pour a ladle full of batter a make a dosa.Apply some oil on the dosa and cook both the sides till it becomes crispy.

Serve hot with coconut chutney/ pickle .

Cabbage Polo - Cabbage Dosa

A short weekend stay @your native place with your mother and ma- in -law making no compromise in pampering you makes you very lazy :-)....so much that you find the simple job of making a cup of coffee so tedious.Back in Bangalore(in the literary sense ) i was still in the hangover of  all the festivities ;( we konkanis celebrated sutta punnav/ aavani avittam on Saturday and choodi pooja on Sunday) the memorable get to gathers and all the scrumptious food.The weather here is very cold and it is heavy rains all over. I'm feeling like eating something special without putting in much effort .So i thought of making this dosa.It is very easy to make and the batter needs no fermentation.



As the name suggests this dosa is made using cabbage.In the authentic recipe we need to use 3/4 cup of fresh grated coconut for 1 cup of rice.I have made some alterations in my recipe by grinding cooked rice and some grated cabbage along with the rice ,thereby reducing the quantity of grated coconut.I have not found any difference in the taste.So you can do it the either way :-)
       
 Ingredients:-

Dosa rice-200gms
Fresh grated coconut-100gms
Cabbage(chopped very finely)-100gms
Dry red chillies-6 nos
Turmeric powder-1/4 tsp
Tamarind- in the size of 1 kidney beans(soak it in a tsp of water and take the extract)
Cooked rice-11/2 tbsp
Salt
Water

Method:-

Wash the rice thoroughly and soak it in water for at least four hours.

Grind the soaked rice along with grated coconut,cooked rice , 2 tbsp of chopped cabbage,dry red chillies,turmeric powder and tamarind extract.Add the required amount of water while grinding.The batter should have the same consistency like a normal dosa batter.

Take the batter in a bowl and add salt and the remaining chopped cabbage.The batter is ready.You have to refrigerate the batter if you are not going to use it immediately.It can be stored for one day.

                                                        

Grease an iron /indolium tawa with oil.Take a ladle full of batter and spread it like you spread a normal dosa.These dosas will be slightly thicker than a normal dosa.Spread some oil on the dosa .when one side is done turn the dosa and spread some oil on the other side also.Serve hot with coconut oil.you will surely love it.Do try.

Kartya Saglein-"Bitter gourd and Onion Curry"

Bitter gourd is called 'Karaten' in konkani. As the name says it all , make a curry with bitter gourd and you get to hear all  those extra ordinary ooooohs and yukkkkks from the people who eat .The scenario was no different during my childhood .I still remember how i used to pick and keep aside the bitter gourd pieces from my plate.
 Now imagine  making a curry with bitter gourd and your kid eating it happily or your husband asking for a second helping.Sure it is possible with this curry.I learnt to make this curry from my aunt 'S'.Special thanks to her for this wonderful dish .Here's the recipe.

Ingredients:-

Bitter gourd cut into 2" long and slightly thick pieces- 200 gm*
Onion sliced-100 gm
Tomatoes chopped-100gm
Chilli powder-3/4 tsp( you may have to add more if the bitter gourd is too bitter)
Turmeric powder-1/4 tsp
Coriander powder-1/2 tsp
Mustard seeds-1/2 tsp
Jeera-1/4 tsp
Curry leaves- 1 sprig
Rice flour-1 1/2 tbsp
Sugar-a small pinch
Salt
Oil-for deep frying

*I have used the light green variety of bitter gourd available mostly in kerala
Method:

 Marinate the bitter gourd pieces with salt and keep aside.Please remember that bitter gourd needs more salt when compared to other vegetables.While cutting the bitter gourd  please make sure that they are cut into slightly thick pieces.After 15 minutes you can see that water has started coming out of the vegetable.Squeeze out all the water and put the pieces in another bowl.

In an open pan boil some water.When the water begins to boil add these bitter gourd pieces

Strain after a minute.

Sprinkle rice flour and  some salt( remember that you have already added some salt) on the bitter gourd pieces and mix well so that the powder coats evenly on all the pieces.

In a pan heat some oil and fry these pieces till they become golden yellow in colour.

In another pan add 1 tsp of oil and  add mustard seeds.When they crackle add jeera.Add curry leaves when you begin getting the aroma of jeera.

 Add sliced onion and fry till it  changes in colour.

Now add chilli powder, turmeric powder,coriander powder and stir well. Now add the tomatoes and sugar .Add  as much as salt required only for the gravy.Sprinkle a few drops of water, close the pan with a lid and cook till the tomatoes are almost done.

Add the fried pieces of bitter gourd and stir well . Serve hot.This dish goes well with rice and chapatti.

 

Adsara Polo-Tender coconut dosa

As i have mentioned earlier Adsara Polo is somewhat similar to Pan polo (Neer dosa). It is generally made using tender coconut .In case tender coconut is not available you can use fresh grated coconut.The fact that this dosa batter needs no fermentation makes it a super hit.Be it with Daali thoy,Pickle ,Sugar or Ambya Humman this dosa disappears very quickly from your plate with that feeling in your mind."मा के हाथ  के खाने की याद आ गई"

Note:-
According to the authentic recipe you have to add 3/4 cup of chopped tender coconut or fresh  grated coconut for1cup of rice. In my recipe i have added cooked white rice which makes the dosa soft .Therefore less coconut has been added..I have not found any difference in the taste. You can try it out the either way.

Ingredients:-

Dosa rice-200 gm
Tender coconut chopped/ Fresh grated coconut-70 gm
Cooked rice-1 1/2 tbsp
Jeera-1/4 tsp
Salt
Oil- for greasing the tawa

Method:-

Wash the rice thoroughly and soak it in water for about four hours.

Grind the soaked rice along with chopped tender coconut/ grated coconut and cooked white rice, adding the required amount of water.The batter should be smooth just like normal dosa batter but  should have a slightly thinner consistency. After grinding add salt and jeera to the batter and mix well.The batter is ready.It can be used immediately.

Grease a hot iron / indalium tawa with oil. (This dosa cannot be made on a  non stick tawa) .Scoop a ladle full of batter and make a dosa.Now close the tawa with a lid so that the dosa gets cooked evenly on both the sides.There is no need of adding oil on the dosa.The tawa also needs to be greased only after making two/ three dosas coz if the tawa is too  oily then the dosas will not come properly.Remove the dosa as soon as it is done (it takes very less time when compared to a normal dosa) .Don't wait till it turns golden brown in colour like other dosas  .These dosas taste best when they are  white and soft.

Serve hot.Hope you"l love it.

Bhajje Ambat-Amaranth and Pigeon peas in coconut gravy.

In our old house we used to have a small vegetable  garden in the backyard  where amma used to grow vegetables like Bittergourd,Snakegourd,Amaranth, etc....Amaranth leaves are completely  nutritious coz they are an excellent source of carotene, iron, calcium, protein, vitamin C and trace elements.Infact they contain three times more calcium and vitamin B3 than spinach leaves.Now you know why you need to use them more often in your diet .This combined with pigeon pea(Toor dal),yet another storehouse of nutririon leaves you fully contented in preparing a nutritious curry .Here it is.

Ingredients:-

Red Amaranth leaves (washed thoroughly and chopped)-130gms
Pigeon peas(Toor dal)  -70 gms
Potatoe(diced)-70gms
Grated coconut(fresh/frozen)-50gms
Mustard seeds-1/4tsp
Cumin seeds-1 fat pinch
Curry leaves-1 sprig
Coarse Red Chilli powder -1 1/4 tsp
Turmeric powder-1/4 tsp
Curds-100ml /kudampuli (also known as Kerala tamarind/ Malabar tamarind.The scientific name is Garcinia Cambogia )-1/2"piece
Oil
Salt

Method:-
Pressure cook  dal and   chopped potatoes.

Grind the grated coconut along with chilli powder, turmeric powder into a thick paste by slowly adding water.This is called Masolu in konkani.This  paste is  the base for the gravy.

In a kadai put oil and splutter the mustard seeds.Add cumin seeds .When the aroma of the cumin seeds starts coming add  curry leaves and stir well.

Add the chopped amaranth leaves and cook till they are half done.To it add the cooked dal and potatoes.

Now add the ground coconut paste(masolu), salt, curds/kudampuli and stir well.Close the kadai with a lid and bring the curry to a boil.

Serve hot with rice.

Beans Sukken-Beans Stir Fry

"Sukken" in konkani means a vegetable curry  prepared with grated coconut as its base.The grated coconut is either used just like that along with some spices or it is ground into a smooth paste along with these spices. While the latter gives a gravy for the curry ,the former one (the one that i'm going to post below) is more like a side dish.

Today i was absolutely confused as  to what i should make for lunch.When i  found some nice french beans in the refrigerator ,the menu was fixed.This curry finds a place very often in my menu when my in-laws visit us since my father in law loves french beans .The curry tasted really good .Here is the recipe for you:-)


Ingredients:-

French beans-250gms
Fresh grated coconut -4-5 tbsp*
Mustard seeds-1/2 tsp
Urad dal-1 tsp
Curry leaves-1 sprig
Coarse red chilli powder-1tsp
Turmeric powder-1/2 tsp
Asaefotida powder-a fat pinch
Coconut oil-1tbsp
Salt


Method:-

Mix together grated coconut,coarse red chilli powder, turmeric powder, asafoetida powder and keep aside.

 In a kadai put coconut oil and add mustard seeds.When they splutter add urad dal and give it a quick stir.

When the urad dal turns into golden brown colour add curry leaves and stir well.

Then add the chopped beans and coconut spice mix and stir well.Sprinkle a few drops of water and close the kadai.Cook in a medium flame.

 You may add some coconut oil as a garnish after the curry is done.This curry goes well with rice.