Star Fruit Pickle (Karambala Nonchey/ Karamali Loncha)

Nupur's Recipe Marathon - Day 7

Star Fruits are in season now. I made this simple pickle to stock up for summer use and rainy days. In Konkani, Star Fruit is known as Karambola/ Karambal. I made Star Fruit pickle or Karambalaa Nonchey on the last day of New Year. In Konkani, Nonchey stands for pickle, especially the ones made with spice powders dunked in vegetables of choice. A perfect way to end the year on a spicy note.


This recipe is pretty easy. But since water is added as a broth, the pickle needs to be refrigerated. The Star Fruit oozes out tangy and sour liquor in few days, so this makes the pickle very tasty. Give the pickle a good stir once in a week to ensure the juices mix and blend in. Mom's pickle especially the Star Fruit one is the best and I know I am being biased here, but rightly so. Mine came no where close to her, but its a humble trial. I was delighted to see the Star Fruit's at the local grocery; Bought back memories of childhood when Granny used to pack the huge pickle jars known as Bharanee and send batches of freshly made pickles to all her daughters.

Ingredients:
Starfruit (chopped) - 5
Lime Rind - 1 whole Lime (chopped)
Fenugreek seeds - 1/4 tablespoon
Red Chillies - 15
Mustard seeds - 2 tablespoon
Turmeric powder - 1/2 teaspoon
Asfoetida powder - 1/4 teaspoon
Salt - 1-2 tablespoon
Water - For pickle liquor

Method:
Chop the Starfruit into pieces, de-seed them to ensure seed free pickle. Chop Lime rind into small pieces. I added them because I had them handy. Take your pick accoridngly. Roast on low flame with (1 teaspoon oil) or without oil. This ensures there is no moisture and also improves the absorption capacity of the pieces. Take the fruits off the stove, cut them into quarters and add salt. Give a good stir and keep aside in a mixing bowl covered for 1-4 hours. Give a gentle stir to allow the juices to seep in the fruit.

Get the masalas ready. Dry roast each of the items - Red Chillies, Mustard, Fenugreek seeds. Be careful not to over roast them as this would render a bitter taste and ruin the taste of the pickle. Mix the powder with fruits and stir well. Add enough water to get a good consistency for the pickle. The oil used for frying the spices can be poured on top of the pickle jar once stuffed completely with pickle. This prevents the pickle from any potential bacterial hazards and spoliage.

Store pickle in a moisture free jar and preferably store in a refrigerator. Owing to water which serves as liquor for the pickle, there are chances that it could get spoilt or the fruits/vegetables spoil at room temperature.

Suggestion: 1. Star Fruit has a tendency to ripen and yellow faster than other fruits. The unripe ones are green. Those are ideal for pickling. The yellow ones are ripe and could turn soggy easily so avoid them for pickle. Based on the temperature around, salt the fruit pieces and keep them aside. If its a cold day, maximum keep them salted for 4 hours and add spice powder and refrigerate. Else, if its a hot day wherein the fruits can easily spoil at room temperatue, its best to salt them for 1-2 hours, add spice powder and refrigerate immediately. 2. De-seeding the fruit is required else your pickle will be full of fruits with seeds. 3. I noticed the South American Fruits lack the tang unlike Indian ones which are tangy. So if you are pickling it ourely for tangy-ness in pickle, it will not serve the purpose.

Egg Biryani 1.0 (With Green Gravy)

Too much of cold, lot of chills and first thing on your mind is to eat something warm and delicious. I thought of Mish-Mash's famous Egg Biryani. Her recipe is one of my favorites and a perfect way to pamper the foodie in me & for my hubby who feels Biryani is the ultimate dish on the face of earth.

I bought Mint leaves from store and made use of rest of my pantry ingredients. I am glad I could make use of many of the pantry items and many are almost close to getting over. This dish was longing and waiting to be tried and tested. Hence, I made it on time by posting it just at about 11:45 night. I am delighted that this Marathon gave me all the options to try, test, experiment and LEARN of all!

I also referred to my Mom's Biryani recipe which is one of my favorites. She makes Vegetable Biryani which has Poppy seeds, Mint, Fennel seeds and Caraway. She also separately prepares Green Masala and the Gravy, It helps a lot while planning the dish. I combined the both to create a very similar Biryani which is tasty, easy-to-make and a perfect way to celebrate the second last day of the calendar year. Luckily, I had the Indian spices handy as well. This Biryani is a regular at our place now and we enjoy it over weekends as a one-pot-dish.

Recipe Source: MishMash + My Mom's recipe

Preparation time: 60 minutes

Ingredients:

For the Biryani Masala -

Fennel seeds (optional) - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Mace - 2

Cinnamon - 1

Cardamom - 2

Caraway seeds - 1/2 teaspoon

Cloves - 3-4

Nutmeg (grated) - 1 whole - 1/2 for rice assembly + 1/2 for spice powder

For the Gravy -

Whole spice - Cinnamon - 2 sticks

Whole spice - Cardamom with pods open - 4

Whole spice - Cloves - 4

Poppy seeds (optional) - 1/2 teaspoon

Onions (sliced finely) - 2 large Onions or 4 cups finely chopped

Tomatoes (chopped finely) - 2-3 medium ones or 2 cups finely chopped

For Green Masala -

Coriander leaves - 6-8 sprigs

Mint leaves - 4-5 sprigs

Green Chillies - 2

Ginger - 1 " piece

Garlic - 5-6 pods

Grind all of the above with little water to a fine paste

Other Ingredients:

Basmati Rice - 1 and 1/2 cups

Eggs - 5-7

Ghee - 3-6 tablespoons

Salt - As per taste

Saffron - 5-8 strands

Warm Milk - 1/2 cup

Garam Masala powder - 1/2 teaspoon

Red Chilli powder - 1/2 teaspoon

Method:

1. Make the spice powder and keep it aside. For better taste, dry roast the spice a little bit and then grind to a powder. Set aside.

2. Hard boil 4 eggs and set aside. Allow them to cool by running cold water over it and peel, poke holes in them, add some salt and set aside.

3. Boil Rice in water in 1:1 1/2 proportion. Which means for 3 cups of rice, we need 5 1/2 cups of water. Add oil and salt while boiling. Once done and par-cooked, spread on a large plate and allow to dry.

4. Heat 3 tablespoon of Ghee and saute Cinnamon, Poppy seeds, Cloves and Cardamom. Add the Cardamom with the shell partly open. This helps in flavouring the ghee appropriately. Once they are roasted, add onions and tomatoes. Fry well till then reduce in size and wear a wilted look. Add the ground Biryani Masala and Green Gravy and adjust salt. Cut the eggs into halves, retain or discard yolk as per choice. Ensure you turn the egg pieces around and dunk them into the gravy but don't break them up. Make a gravy based curry which will eventually lose moisture and become thick.

5. Crush Saffron in 1/2 cup of milk and set aside.

6. Assembly: Now comes the main part. Take a deep dish thick bottomed vessel. Heat 3-4 tablespoons of Ghee. Allow to heat the pan, Once hot, turn to low flame. Put a layer of cooked rice. Sprinkle Garam Masala powder and grated Nutmeg together. Next, pour the egg curry gravy and then pour rest of the rice on top layer. If desired mix the Egg Gravy curry with Rice if you do not want rice to be white colored. Once done, pour the milk on top layer. Now, while pouring milk cover the maximum surface area of the rice. Saffron gives a red color tinge to the rice. This helps in retaining moisture in the rice and enables slow cooking on dum. Last but not the least, pour 2-3 tablespoon of ghee on top and cover with foil and keep on low flame for 5-7 minutes not more than that (beyond 5 minutes gives a roasted layering to the rice, so do not attempt). Turn off the flame.

7. Mix the Biryani should you want to or serve by scooping sideways; I prefer scooping side ways and serving to ensure a complete serve of all 3 layers. Serve with Mirchi Kaa Saalan on the side.

Key Notes:

1. My learning was that Nutmeg (grated), Caraway seeds and Mace offer the extra zing to the Biryani. Do not compromise on adding these.

2. Saffron Milk is the key to the Biryani flavour and richness. It also adds the rich red color.

3. I used White Onion/ Spanish Onions instead of Red, I found a profound difference in the flavour. Its more advisable to use Red Onions for Biryani.

4. Eggs added loosely on top do not soak the masala as opposed to eggs in gravy. If you like it as toppers, garnish on top else, dunk them in the gravy. Take your pick accordingly. I have toned down the spices to a great extent, increase or decrease as per choice.

Raw Banana Fritters (Kele Phodi/ Kelyachey Kaap)

Nupur's Recipe Marathon - Day 5

The weather is getting colder and chiller with very strong wind chill in the air. I bought a couple of Banana's yesterday. Raw Plantain is a rich source of iron and packs in lot of vital nutrients as well. I thought of making Banana Fritters or Kele Phodi as call it in Konkani.

Chop some Bananas, retain some amount of skin, par boil if required and dredge in a marinade of choice. Pan fry on low flame with a sprinkle of water and once completely cooked, serve hot as a side dish. Phodis are very popular Konkani side dish. I am a big fan of these and in winter I find myself eating quite a lot of them. There are various other vegetables which we use for Phodis - Okra, Potato, Radish, Mushroom. The vegetable bites cook fast and taste delicious. I served them with carrot sticks for lunch. Warm fritters to beat the winter chill.

Preparation time: 20-30 minutes

Yield: 1 Banana - 9-10 Fritters

Ingredients:

Raw Banana Plantain - 1

Rice Flour - 4-5 tablespoon

Red Chilli powder - 1/3 teaspoon

Garam Masala powder - 1/2 teaspoon

Pepper - 1/3 teaspoon

Turmeric powder - just a pinch

Salt - As per taste

Oil - For frying

Method:

Chop the bananas into bite sized pieces. Retain some amount of skin on it and only peel the top layer. This ensures that we don't get rid of all of the vital nutritious layers of Banana. Par-boil in water for 10-15 minutes, this will make them soft and tender. Marinate in all the spices, dredge in Rice flour and pan-fry on both the sides. Serve hot as a side dish.

Punjabi Chole

Nupur's Recipe Marathon - Day 4

Its Day 4 and I am elated. I got to know about so many nice blogs, bloggers and food writers on the blog scene. Its going great. Best part was the way bloggers cajole and motivate each other irrespective of timezones, tastes, choice of food. Thanks Nupur for hosting this event!

More often than not, if I go by statistics and patterns, I tend to eat loads of Punjabi Chole during winter. Well, this was just a silly observation. Come winter, its time for cakes and bakes, soups and warm finger food, spicy and chaat items. I had bought a packet of Garbanzo beans or Chickpeas a month back. There were still lying neatly in my Foodgrains rack begging to be used. I am on a pantry cleaning spree, so want to work towards optimising my resources and capitalise on all what I can benefit from (Now that's a little Management style of thought delivery). We both wanted a "proper" dinner. That's the term P uses when he wishes to be adamant about tagdaa khaana. I soaked the Chickpeas in the morning, since time was less vis-a-vis overnight conventional soaking for 10-12 hours I dropped in a pinch of baking soda and soaked in warm water (Mom's valuable tips come handy during such times).

This is the method I adopt to make Chole, the shortcut method with the basic tomato-onion-ginger gravy, a tea bag dipped in Chole for the blackish color and all the masala's required under the sun. This time around, I decided to settle for the authentic brown color and omit tea bag. I had Everest Chole Masala, just a few spoons left. Thought would use them as well. I also liked several versions of Chole, one of Srivalli's and the other of Anita's. Both are nice and quite authentic.

Preparation time: 45 minutes

Ingredients:

Chickpeas or Garbanzo Beans - 2 cups

Onions (chopped) - 2 onions (large)

Tomatoes (chopped) - 1-2 tomato (medium)

Ginger (grated or minced) - 1" piece

Oil - For frying

Everest Chole Masala or any other brand - 2 teaspoons

Everest Garam Masala or any other brand - 1/2 teaspooon

Red Chilli powder - 1/3 teaspoon

Turmeric powder - Just a pinch

Salt - As per taste

Green Chillies - 2

Baking soda - a pinch

Tea Bag (optional) - 1

Water - For curry consistency

For Garnishing:

Cilantro (chopped) - 6-8 sprigs

Onions (chopped) - 1 small onion or 1/3 cup

Method:

Pre-soak Chickpeas in water for 10-12 hours. If you forgot just the way I did, then plonk a cup of chickpeas in warm water with baking soda and leave for 6-8 hours. Wash the chickpeas thoroughly to eliminate any traces of soda and pressure cook for 20 minutes with salt, tea bag and one teaspoon oil. Once done, smash them lightly and leave aside. The Chickpeas would be salty and blackish at this stage.

Heat oil in a pan. Fry grated ginger and green chillies and thereafter add onions and tomatoes. Fry, fry and keep frying till they wilt, turn more translucent and ooze out oil. Add the masala's and Turmeric powder at this stage and adjust salt and water as per requirement. I like my Chole little thick with no-running gravy on the plate. Bring to boil and simmer on low flame for 5-10 minutes. Turn off flame and garnish with chopped cilantro leaves and onions. You could also add the garnish while serving on individual plates. Serve with Rotis or Pooris on side.

Note: Garnishing with Onions renders a unique aroma and taste. Add the tea bag while boiling Chickpeas, you will get restaurant style Chole which is blackish and bit bitter-y. My proportions are very low on spice, increase or decrease proportion as per taste and requirements. Use Indian Red Onions, do not use Spanish Onions or White Onions if you wish for that authentic Punjabi flavour.

Umm Ali: An Egyptian Bread Pudding

Nupur's Recipe Marathon - Day 3

Very recently I began sampling lot of Middle Eastern cuisines. Middle East Cuisines have a fine spread of some tasty dishes which have caught my fascination and next year around I will try to experiment with all of them. My first tryst with Middle East cuisines and their understanding began with Diana Abu Jaber's - The Language of Baklava. Diana, an American-Jordanian residing is US has beautifully explained her experience on her first visit to Jordan and this also binds in various opportunities she got to understand her Arabian roots through the medium of Food. You could read one of her articles here and here where a brief summary of her love for Middle East cuisines is beautifully narrated; Her interview speaks volumes about her attempt to discover her Jordanian roots through food and culture. She says her ability to find the "in-betweenness" is always something she strives for - the line between which she straddles two cultures - that of her American Mother and Jordanian Father.

I first tasted Falafel at The New Yorker in Bangalore. I felt the sandwich was the creamiest with a dash of spice, greens and vegetables. I enjoyed the taste to the fullest. Even to date, I thank my dear friend M who dragged me this place much to my tantrum and hullabaloo for not tasting anything but Indian cuisines. This day opened new vistas to my taste buds and helped me appreciate myriad other cuisines. I wanted to prepare this dessert for a long time and had been delaying. Pantry cleaning and the Marathon gave a perfect opportunity to try out the dish and I am glad I did so.

Middle Eastern cuisines have many a gorgeous dishes - Few which appear in my list are - Fattoosh (a Middle East salad), Baklava (a crusty roll with nutty fillings), Cream Caramel (a classic dessert which you will find in most Middle East restuarants), Tabbouleh (a wheat-y tasty dish), Arabian Lime Ridge filled Dates, Sulaimaani Chai (black tea with a hint of mint), Shish Taoouk (bites of meat kebabs rubbed with spices and grilled to perfection), spice rubs/spices such as Zaatar, Loomi and Sumac; last but not the least one of my favorites - Umm Ali (Ali's Mother - pronounced as Umm Aa-li).

A friend of mine from Middle East told me that it literally means - Ali's Mother. The story that goes behind is this dish is simply fascinating. Apparently, Ali (the great Prophet) came over hungry one day at his house and his Mom had nothing but Rotis, Milk and some Nuts. She concocted all of them together to make this sumptuous dish which is a famous Egyptian Bread Pudding. I tried this from Mercedes's Desert Candy Blog. The taste was simply heavenly! This is my first attempt on Egyptian fare especially the decadent creamy and milky dessert types. This also turns out to be one of Hubby's favorite dessert item. Umm Ali also serves as a great dessert for friends and family get-togethers. The items are relatively easy to find in your own pantry (I bought only 2 items - Puff Pastry sheets and Heavy cream).

Today is also a milestone as this is my 150th post. Congratulations to my dear Konkani Foodie. Here's a sweet fare for the sheer indulgence of the Foodie in me and my family.

Recipe Courtesy: Desert Candy with few changes

Preparation time: 60 minutes

Ingredients:

Pastry Puff sheet - 1

Whole Milk - 1 1/2 cup

Butter (Non-salted) - 2-3 teaspoon

Heavy Cream - 1 1/2 cup

Dry Fruits (Mixed and chopped) - Almonds, Walnuts, Apricot, Pine nuts and Raisins

Vanilla Extract - 1/2 teaspoon

Sugar - 1/4 to 1/2 cup

Saffron - few starands (crushed in 1-2 teaspoons of milk)

Coconut powder or sweet flaky coconut (optional) - 2-4 teaspoons

Almonds (halved) or Silvered Almonds - For garnishing

MTR Badam Powder - 1 teaspoon

Essentials: Parchment paper

Contraption: Glass Bakeware preferably one withstanding heavy baking and high temperature

Method:

Thaw the Puff Pastry sheet to room temperature. Pre-heat the oven for 10 minutes. Lightly grease the pastry sheets with Butter (non-salted) or oil, stretch the dough little by a rolling pin's help. Take a baking tray, line up with parchment paper and spread the pastry sheet on it. Bake for 20-25 minutes or till the pastry sheet turns fluffy and crispy.

On the side, heat milk, heavy cream, sugar, coconut, badam powder, saffron and vanilla extract and stir continuously. Take care to avoid lumps and the liquid becomes an even consistency. Bring to a gentle boil (on low to medium flame) and turn off the heat. Allow to cool for 10 minutes. By then, the pastry sheets would be done. Crumple the sheets to tiny bits and spread on a glass bake ware. Add the mixed fruits and spread on the crumpled sheets. Pour the cooled milk mix on this and bake at 375 degrees for 15 minutes. Turn over to broil thereafter for 3 minutes at 325 degrees for a perfect browning on the crust and the sides.

Check for doneness with the following: upper crust completely golden-to-brown and milk would be cooked to perfection. Serve warm (not too hot nor too cold) by scooping a ladle full of Umm Ali goodness.

Outcome: The pudding was yummy and creamy. Milk cooked and baked well. A very milky dessert and quite easy if you keep a watchful eye on the oven.

Note: 1. Umm Ali, the way I had sampled it, has a broiled look with the perfect browning and crust. So, a little broiling at the end helps to get the right taste.

2. Traditionally, its made with Pine nuts as one of the nuts and sweetened flaky coconut, I decided to omit both because I did not have them stocked.

Mushroom Methi

Nupur's Recipe Marathon: Day 2



I love Fenugreek Leaves or Methi and for some reasons cannot cook many Methi dishes since the Indian grocery stores here stock them up on an on-and-off basis. This turned out a lucky stroke in disguise as I got a crispy pack of Kasuri Methi leaves from India through a well wisher. Now, I store the packet in my spice rack and use them abundantly for any dish which requires a dash of Methi.

I made Mushroom Methi since hubby loves Mushrooms and so do I. I garnished the dish with Kasuri Methi leaves. The flavour cannot beat authentic Methi leaves but somewhat closer to the Methi aroma. The gravy was full of Methi flavour. I was pretty pleased with Mushrooms as they seem to blend well with any gravy or spice and render a unique taste to the dish overall.

Recipe Source: Ashwini
Preparation time: 30 minutes

Ingredients:
Mushrooms - 1 packet ~ Whole Button Mushrooms
Onions (chopped) - 1 cup
Kasuri Methi powder - 2 teaspoon or Fresh Fenugreek Leaves (chopped) - 1/2 cup
Tomatoes (chopped or grated) - 1/2 cup
Ginger (grated) - 1/2" piece
Cumin seeds - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Red Chillies powder - 1/2 teaspoon
Salt - As per taste
Water - For gravy consistency
Oil/ Ghee - For frying
Coriander leaves (chopped) (optional) - 1-7 sprigs

Method:
Clean the Mushrooms thoroughly to remove dirt and grime. Chop into halves and keep them aside. In a deep dish thick bottomed pan, heat ghee/ oil and add cumin seeds. Once they begin to pop, add grated ginger and onions. Saute well and add tomatoes. Smash the tomatoes and onions lightly with the ladle to get a smashed up gravy consistency. Once the gravy gets cooked and become even, add the Masala's and stir well. Add Mushroom pieces and adjust salt and water as per requirements. Crush Kasuri Methi powder on the palm gently and sprinkle over the dish. Simmer on a low flame for 5 minutes. Check if completely cooked. Turn off the flame. Serve hot with Rotis.

Suggestions: 1. Add Mushrooms towards the end as they cook very fast.
2. If you do not want Kasuri Methi powder to have a coarse appearance in the dish, then lightly run in the Mixie for a minute and add to the dish.
3. I used Yellow Onions instead of Red and found a profound change in the flavour, it tasted better and more succulent.

Cold Milk Chocolate Fudge

Nupur's Recipe Marathon: Day 1

Bad weather and no net connection. Totally bad. I felt extremely disappointed since I''d signed up for Nupur's 7 Day Recipe Marathon. My net was totally going bonkers and the connection was off. Thankfully, today the connection was up and restored (thank God!). Sorry for the miss on 25th Nupur. I have backdated the post for 25th and will begin with full gusto for next few days till 31st. I had made this yummy Cold Chocolate fudge since I wanted a sugar rush after lot of salty diet for days together. I wanted to get rid of most of my pantry items before I usher into the New Year. So this was made on a trial-and-error whim. The taste was very good and hubby also appreciated the experiment. You can also see a Chocolate Fudge Piroutte sitting neatly on the stemware in the picture. Cheerz! We had an awesome Christmas lunch with friends and the festive spirit was all in the air.

Merry Christmas to all my friends!! Tis' the season of sharing and giving.

Recipe Source: Ashwini

Preparation time : 10 minutes

Ingredients:

Cold Milk - 1 cup

Sugar - 2 teaspoons or as per taste

Vanilla Essence/ Extract - 1-2 drops

Cinnamon powder - 1/6 teaspoon or just a pinch

Chocolate Fudge Pirouttes - 1

Method:

Take a glass of cold milk. Mix in the Vanilla essence, sugar and cinnamon powder. Stir well. Add the Chocolate Piroutte and crush a little bit to allow the Fudge of the Piroutte to blend in the milk. Leave some for the crispies to float around for that extra crunch while drinking. Enjoy the Chocolate-y drink during a cold winter evening.

Idlis in Jackfruit Leaves (Khotte/ Hittu/ Kadubu)

Idlis are always a savior when it comes to long trips and heavy duty breakfast required especially during festivals, travels, weddings. I love Idlis and much better if they come in Jack fruit leaves. Nothing to beat the aroma of steamed Idlis in Jack fruit leaves (Pansaa Paan). Initially, in cities when we wanted Jack fruit leaves we used to get shocked looks in return much to the amusement of folks. Well, very few houses had Jack fruit trees and getting the leaves was a big problem. You eat leaves??? Well! Ahem, no! Then we had to explain the whole story and then we got to eat Khotte.
Khotte is a Konkani way of steaming Idlis in Jack fruit leaves containers. These containers are hand made at home. Nowadays you get them ready made in Mangalore stores in Bangalore or even street vendors in Udupi and Mangalore. Mom makes the best looking Khotte containers. She stitches the leaves in a very cute, very less spillage and steams them to the perfect level. I am still on the learning curve but can make decent Khotte containers. 4 Jack fruit leaves (pre-washed and dried) are stitched together with thin Bamboo sticks (which are pre-soaked in water for atleast 1/2 hour). They are stitched together to form a container. One by one fill these containers with Idli batter, steam as usual (20 minutes to 30 minutes). Have some chutney to go along and you are set for a filling, heavy duty Konkani breakfast.

Later, while in Bangalore I came to know that they go by the name of Kadubu. Granny said that olden days families were huge and they did not have massive Idli containers to use. Trees and their leaves were made to good use by ladies and ecologically they were more degradable, healthy and consumed less water for cleaning. How smart?

Preparation time: 30 minutes (steaming Idlis) + 30 minutes (stitching Khotte leaves) = 1 hour

Ingredients:

Idli Batter - 10 cups

Jack fruit leaves - 4 x 10 = 40 leaves

Bamboo sticks or Curry leaves sticks (sun dried) - 10-15

Water - For steaming Idlis

Contraption - Idli steamer : Available in plenty in India at steel and utensil stores

Method:

Make Idli batter using the recipe for Idlis. Take 4 leaves at a time. Stitch them together to form a container. Make 10-15 similar containers. Let the Steamer boil. Place Khotte one by one and cover the lid tightly. Allow to steam for 20 minutes. Remove from heat once completely cooked. Serve with Byadgi Red Chilli chutney.

Suggestions: If the Jackfruit leaves are a big crispy and tight for stitching, soak them in water for some time and then stitch them. That way, it becomes easier. In some Konkani houses, the Khotte is served with a spoon full of Coconut oil and mixed vegetables pickle or any other pickle with broth on the side. This combination tastes very delicious.

Onion Gojju (Piyavaa Gojju)

A simple dish for rainy and cold winter days. I just love the simplicity of this dish. How do I describe Gojju?

"A simple concoction of vegetables - chopped, mashed, diced or boiled, add a dash of chosen appropriate seasoning - Mustard seeds and Curry leaves and you are set to enjoy this simple dish which packs lot of flavours. Vegetables I use for Gojju - Onions, Okra, Potato, Paasphanas, Raw Mango in brine. This is suitable and apt as a side dish. Gojju truly explores the simplicity and dexterity of vegetables".

I have grown up eating Gojju. A very simple dish when you quickly need a side dish say in 15 minutes flat. Quite a regular at my home. My maushi's are all adept at different varieties of these. Its a soupy side dish, the broth of the coconut and vegetables blend well to offer a unique flavour. The Gojju main ingredients (atleast in Konkani preparations) - Coconut grated, Green Chillies and Tamarind fuse to offer different flavours when tried with different vegetables.

Personally I like Onion Gojju and Okra Gojju; I feel it gels well as an accompaniment to Soupy Brown Rice or Ganjee. I have recently registered for Nupur's 7-day Recipe Marathon and cannot wait for my turn to dish out 7 recipes which go back to back. I am all set and excited about the Marathon.

A dear friend N from Chicago recently sent me excerpts of Gretchen Rubin's Book - The Happiness Project which is all set to hit the stands on Dec 29th. I cannot wait to get my hands on this long awaited book. You could read the excerpts here. Do skip through her blog if you get a chance. Her blog speaks about simple things which we often fail to think or retrospect upon. Personally, I find a lot of impact and depth in her simple tips and suggestions. Happy Holidays and Merry Christmas!!

Recipe Source ~ My Mom

Preparation time ~ 15 minutes

Ingredients:

Onions (finely chopped) - 2

Grated coconut - 1/ 2 cup

Tamarind pulp - 1/2 t

Coconut oil - 2 t

Water - for Gojju consistency

Green Chillies (chopped) - 2

Salt - as per taste

Asafoetida - 1/4 t

Seasoning (optional):
Curry leaves - 1 sprig
Mustard seeds - 1/3 teaspoon
Oil - For frying


Method:
Take a serving bowl and crush the coconut, chillies, tamarind, asafoetida and salt together. Add enough water as per the consistency desired. Add chopped Onions and mix well. Garnish with coconut oil and serve as a side dish.
Some of the people I know also serve this dish with a seasoning. Just heat oil in a small container on flame, add mustard seeds and once they finish popping, add curry leaves. Do all this on low-to-medium flame. Pour this seasoning on top of the dish. This is an optional step.

Red Lentils Tadka Daal (Masoori Thoi/ Masoor Thove)

One of those lets-kill-time conversations with my favorite aunt S, I realised she is a treasure trove of recipes. I am not kidding. She dons the prized chef hat ala "Best Cook" in my maternal side. I cannot agree more with the jury and the critics. She dishes out restaurant style dishes and hold your breath, they are not limited to **Konkani** alone. She rattles off recipes from North to South, East to West, understands food science and nutrition, can cook a banquet for 50+ people without hiccups, knows many a rare cuisines which even the most knowledgeable ladies of my family fail to recognise and fathom.

She informed me about this quick and easy way of cooking Masoor Daal especially when you want the side dish in 20-30 minutes flat. Masoor Daal is sparingly cooked in our household when I was a child, it is believed to cause joint pain if consumed in excess. Red Lentils cook faster and hence works well for less than 30 minutes cooks. I tried this recipe, very similar to Daali Thoi, flavour is much milder and sharpened a wee bit with Red Chillies tadka. Thanks Aunty! You are the best!!

Preparation time: 20-30 minutes

Ingredients:

Red Lentils (Masoor Split lentils) - 2 cups

Red Chillies - 2-3

Salt - As per taste

Lime juice - 2 teaspoon

Oil - For seasoning

Water - For boiling lentils

Curry leaves - 1 sprig

Mustard seeds - 1/2 t - For seasoning

Method:

Wash the lentils multiple times till water is clear and non-cloudy. Bring to boil in thick bottomed saucepan, once done mash the daal fervently. This takes around 10 minutes. Adjust salt. Pour a seasoning of mustard seeds and curry leaves and serve hot with lime juice.

Teasel Gourd Fries (Kantola Fries/ Phaagila Phodi)

Phaagil or Teasel Gourd is a favorite amongst most of the West Coast foodies in India. I was introduced to this vegetable during my early childhood days. We used to get these in plenty in Goa and Mumbai. Best consumed when the vegetable is tender and the seeds are not formed. Teasel Gourd is known as Phaagil in Konkani. Some like this vegetable a lot and some hate it. But out and out favorite at many a homes I know owing to the yummy fries dipped in Rice batter. For best results, the fries have to be made from tender Teasel gourds. When I visit India, Mom knows that this one has to be there. I love the fritters fried to crispy red perfection.

This vegetable primarily grows during the rainy season in abundance. It grows best in marshy areas and well watered habitats. In Konkani homes, the Teasel gourd finds prominence during festivals like Ganesh Chaturthi when 5 types of Phodis are made as an offering to Lord Ganesha.

More often than not its used to make Phodi - Pan-fried or Deep fried. Mom makes Phaagla Saasam which is another delicacy we used to cherish during Sunday lunches. The fries are very delicious and make a great side dish.

Serves: 2-3 individuals

Ingredients:
Teasel Gourd or Phaagil (sliced into thin slices of 3-4 mm each) - 8-15
Salt - as per taste
Oil - for frying

For Batter:
Rice (pre-soaked) -1 Cup
Red Chillies - 6-10
Asafoetida - 1/10 teaspoon
Water - For accomodating grinding consistency

Method:
Pre-soak washed rice in water for 5-6 hours. Grind it to a batter after draining water along with red chillies and asafoetida, salt and very less water.
Apply salt to Gourd slices/ pieces and set aside for 1/2 hour. Heat oil in a deep dish pan. Once oil heats up (should not be smoking hot as fries would burn) dip the pieces in batter and deep fry. Serve hot along with rice and curry.

Soupy Brown Rice/ Ganjee/ Paej

Paej ~ The name itself strikes a chord of emotional nostalgia for me. Have grown eating plateful of this soupy Brown Rice delight. Some houses including that of my grandmothers has a norm of 11:00 tiffin with Paej as its called in Konkani. A special kind of rice called as Ukhdo Tandool (Brown Rice ~ very similar to Rosematta Rice available in US) in Konkani is used for the same. Silly I may sound! But hold it and do not stop me this time around. Fistful of Brown Rice washed and washed in tap water till its clean, non-cloudy and the red and white color sparkles at your face. Boil a pot full of water, we used to follow 1:4 proportion, which means for 1 cup of rice 4 cups of water. This Rice is eaten with the soupy starch and pickle, pappadams and vodee on the sides. Specially prevalent during those days when ancestral houses were full of kids and after a hiatus of early morning breakfast all the starving tummies used to yearn for a morsel of this humble nutritious delight.

Some also address it as Ganjee Utaa in Kannada. In Konkanis its known as Paej. Initially I felt a silly blogging about it but could not stop myself after thinking about all the wonderful times I have had eating spoons and spoons of this soupy rice during summer vacations at Udupi at my Grannys place. Paej along with Pickle, Vodee and Papads suffice as a one pot dish. Some serve Upkari of choice on the side.

I had a small bag of Rice I had bought from my India trip. Curiosity kills as they say! Could not hold my taste buds and plunged some into boiling water to enjoy this on a cold winter afternoon with Lime Pickle and Red Chilli Papad. Tastes best when served with Salt, dollops of home made Ghee and some spicy pickle. Happy Winter!!!

Preparation time ~ 30 to 45 minutes

Ingredients:

Brown Rice/ Parboiled Rice/ Ponni Rice ~ Ukhdo Tandool or Rosematta Rice (US) - 1 cup

Water - 4-5 cups

Method:

Wash rice multiple times till the rice is super clean and devoid of mud and grit. Boil 4-5 cups of water and once water begins to boil, add the washed rice. Give an occasional stir. Turn to a low flame and allow to simmer. Keep stirring occasionally. Once rice is cooked and done completely, turn off the flame and serve hot with ghee, salt and pickle on the side.

Sweet Konkani Pancake ~ Surnoli

One type of Konkani Dosa which I grew eating wondering how on the earth the Dosa gets such beautiful holes on it? This is one cute little Konkani Sweet Dosa or Sweet Indian Pancake which is very very soft and gets plenty of tiny perforation/ holes on it once cooked. I had no idea how it happens. Only when I grew up, I understood the fermentation process; Than I became a little sure about the nuts and bolts of this dish. Surnoli is a sweet Konkani pancake, mostly prepared in South Canara Konkani homes. It gets the peculiar name owing to the noli which means holes or perforations in Konkani language. The dosa is not as big as the conventional dosa but is spread to around 8 inches in diameter, atleast thats the way my Mom does it.

I personally love the combination of Surnoli with Mooga Ghashi. This is one combination which is always followed in my house, don't ask me why. I love the salty taste of Mooga Ghashi with Surnoli. Dad loves the Dosa with homemade butter or Loni. The final outcome of this breakfast dish is simply out of the world!

Recipe Source ~ Mom

Preparation time ~ 30 minutes

Ingredients:

Rice - 1 cup

Fenugreek seeds - 1/3 teaspoon

Poha or Flattened Rice - 1/2 cup

Buttermilk - 3/4th cup

Grated coconut - 2-3 tablespoon

Turmeric powder - 1/3 teaspoon

Jaggery (grated) - 2 tablespoon or as per taste ~ preferably molten jaggery

Water - For grinding consistency

Method:

Wash rice and poha. Soak rice along with rest of the ingredients for 6-8 hours. This dosa needs ample time for fermentation for the pretty perforation to be evident on the dosa. Hence, it needs to be fermented pretty well. Grind to a batter like consistency and allow to ferment for 6-8 hours.

Heat a griddle pan or dosa pan and pour a ladle full of Dosa batter and spread to the size of Chapathi. Once you are done with spreading, you will notice tiny perforations on the dosa. Once cooked on the sunny side, do not flip over. You will notice the other side wee bit charred and readily cooked. Serve immediately with Mooga Ghashi or Butter. Best when consumed hot from the pan.

Simple Bon Masala Vegetable Pulao

This is a very simple Pulao recipe. I wanted to blog about it for the cute pictures I had alongwith. Forgot to put off the flash, nevertheless worthy while you travel the memory lane. I was so hungry that I chose to forget clicking the final picture of my Pulao. Something which I never do otherwise. I have a fetish for locally made/produced/ invented Masala's. Any country or place or city that I travel to, I make sure I grab a small chunk of their local flavour which would be their Masala's. I think thats the closest way to connect with the food and the authenic flavour quite synonymous with the place. One of our cousins had told me about this masala named Bon Masala some time back. Bon Masala is very famous in Udupi and Mangalore especially their Chicken and Fish masala's. Their Pulao goes well if made with Jeera Rice which you get in India. This is fairly easy recipe and good for beginner's who want to try out simpler dishes in the kitchen.

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Ingredients:

Rice - 1 cup

French Beans (chopped) - 1/2 cup

Onions (chopped) - 1/2 cup

Carrot (chopped) - 1/2 cup

Cauliflower (cut into florets) - 1/2 cup

Ginger - garlic paste - 1 tablespoon

Water - 6 cups

Bon Pulao Masala - 2 teaspoon

Oil - For frying

Garam masala powder - 1 teaspoon

Salt - As per taste

Method:

Take a deep dish pan and fry the vegetables till they wilt a little. Add the rice (pre-washed multiple times to ward off starch). Fry the rice well, add salt and both the masala's. Adjust salt as desired. Cover with a lid and bring to boil. Simmer on low flame till water gets evaporated. Do not stir the Pulao too many times as this could render a soggy finish to the dish. Serve hot with pickle and Raita.

Simple Fruit Salad

A very easy dessert, something which I used to like eating as a kid. As a kid and even now, I detest eating fruits. I eat them for purely health reasons. This is a kid friendly recipe and makes a special appeal since ice-cream is loved by most of the kids and making kids eat fruits can be quite a tough task. This was my Mom's way of ensuring I got my dose of fruit nutrition albeit with a little more ice-cream.

Recipe Source ~ Mom

Preparation time ~ 15 minutes

Servings ~ 6-8

Ingredients:

Banana (chopped) - 1 cup

Chikoo (chopped) - 1 cup

Orange pulp (diced) - 1 cup

Pomegranates - 1/2 cup

Apple (chopped) - 1 cup

Cashewnuts (chopped) - 2 tablespoons

Almonds (chopped) - 2 tablespoons

Vanilla ice-cream - 1 litre pack

Method:

Mix in all the fruits and nuts, and add the ice-cream only while serving. This is a fairly simple recipe but something I wish to pen down lest I forget. Kids love this method of eating fruits. Ice-cream adds to the delight.

Turmeric Saaru (Haladi Saaru)

Simple recipe for simpler tastes and meals. Subtle flavours of Turmeric and Cumin seeds mix together to form his delicious Saaru (a soupy Konkani version which goes well with Rice).

Recipe Source ~ Mom

Preparation time ~ 20 minutes

Ingredients:

Turmeric powder - 1 teaspoon

Cumin seeds - 1 teaspoon

Grated coconut - 1 cup

Salt - As per taste

Curry leaves - 6-7

Mustard seeds - 1/2 teaspoon

Oil - For seasoning

Asafoetida (optional) - Just a pinch

Tamarind - 1 teaspoon pulp

Green Chillies - 1

Water - For curry consistency

Method:

Grind together turmeric powder, grated coconut, 1/2 teaspoon cumin seeds, tamarind and green chillies to a fine paste. Add enough water to get a good consistency. Bring this soupy consistency to a boil alongwith Asafoetida, adjust the salt as per taste. Add a seasoning of Mustard seeds, curry leaves in oil. Serve hot with Rice.

Onion Mini Dosa (Piyava Sanna Polo/ Piyava Sanna Pole)

Quite a typical Konkani dish and loved by many of them. Sanna Polo or Mini Dosa is prepared in many a South Canara Konkani houses and is one of the most tastiest things I have munched. A little spicy with lots of vegetables, its crunchy and the mini size of Dosa's are simply cute.The combination of both kinds of chillies (Byadgi + Harekala) spikes up the flavor.

In Konkani homes, the Sanna Polo is made of any seasonal vegetables available. Some use Drumstick leaves, Fenugreek leaves, Onions which are chopped, Cabbage which are chopped finely or simply a combination of any of these. The Dosa's are little spicy in taste but go well as a side dish. My personal favorite is Fenugreek leaves or Methi Sanna Polo. Mom's Sanna Polo taste is simply incomparable and one of its kind. Even my Granny's version is nice but less spicy as she adds more of Tamarind. She makes two versions - one without Toor Dal and another with Toor Dal, both taste yummy. I prepare without Toor Dal, it still taste good.

Cooking time: 10-15 minutes

Preparation time: 4 hours (includes soak time)

Ingredients:

Rice (Sona Masoori variety) - 1 cup

Grated Coconut (fresh or frozen) - 4 tbsp.

Onion (finely chopped) - 2 cups approx.

Red Chillies (Byadgi - 4 nos. + Harekala - 2 nos.) - 8
Tamarind (pulp) - 1 tsp.

Salt

Oil

Water

Method:

Soak Rice rinsed in water till clear, for at least 3-4 hours. Wash, drain and set aside. Save the drained water. Roast red chillies in few spoons of oil for couple of minutes. Turn off flame and allow to cool. Grind together coconut, red chillies and tamarind pulp. Once the mixture is ground, add rice, salt with less or no water. Add the chopped vegetables. Mix well.

On a griddle pan, pour a small ladle of this mixture and spread to form a round shape. On one Griddle, you can manage making at least 4 nos. of Dosa's. Drizzle ghee on sides. After few minutes when its cooked, flip them over and allow to cook till get a slightly charred finish. If you allow them to get charred, they become more crispy, if non-charred they taste softer.

Suggestion: Coconut makes a big difference to the Dosa. More coconut it becomes softer and less coconut makes the Dosa harder. Use your discretion and make Dosa accordingly.

Kokum/ Brinda Kadhi (Sol Kadhi with Coconut)

Something which I miss a lot in US. Words cannot explain the nostalgic association I have with Sol Kadhi. This pinkish soulful Kadhi has been the witness of many a timeless conversations, bazaar visits, nostalgic moments shared on elaborate lunches with family and friends. A favorite with my Mother and me. I wish there was some source of constant Sol Kadhi supply here in US. I can only wish ! :)

For me Sol Kadhi is an epitome of Goa, the Viva Goa spirit, the assimilating bon vivant culture of Goa, the unique diversity prevailing, easy-going and happy-go-lucky sense of self, the ability to pack a punch with tang, spice and some salt. Nothing to beat a glass of Sol Kadhi during a hot summer afternoon for a quiet lunch with family.

Some of my friends from Goa who travel abroad, carry the Kokum syrup which is already packed for long distance travel. The taste is never the same though. Best bet would be to carry Sol or Kokum as they can be used and stored for longer duration and have a good shelf life depending on the quality of Kokum and the harvest time it was reaped.

There are different styles of making this Kadhi in Goa. Some like it thin, with less coconut juice, some like it thick, with more coconut juice. Some prefer it with cumin seeds and some like it with garlic.

Preparation time ~ 20 minutes

Soak time ~ 2-3 hours

Ingredients:

Kokum shells/ Sol - 4-6

Garlic flakes - 2-3

Salt - As per taste

Green Chillies (chopped) - 2

Grated Coconut - 2 cups

Method:

Soak kokum shells in water for 2-3 hours. Grind coconut (grated) with garlic flakes. Extract the juice out of it. You could use the same ground mix to extract the juice atleast 3 times. Add this juice to the soaked kokum juice. Add salt and slit chillies. Discard the Kokum or retain if you want more sourness. I prefer retaining the shells for deep sour taste.

Kokum/ Brinda Fruit Drink (Sol Kadhi without Coconut or Footi Kadhi)

As temperatures soar in India, what is one thing you want to reach out to? A nice chilled drink. I reach out to my humble all-time satiating soulful drink - Footi Kadhi or Sol Kadhi. As a child I used to be a hard core addict to Footi Kadhi. So much so that Mom stopped making this fearing that I might develop excessive affinity towards this addictive drink. :)


Sol Kadhi is made from Kokum (as they are called in Goa) or Brinda (as they are called in Mangalore). Kokum is a dark purple colored fruit grown in abundance in Konkan region. One of our family friend owned a expansive lush green farm in Goa; we used to love hopping around in her Farm during summer eating cashewnuts, kokum, hog plums with salt. There are times when we even got beatings from Mom's for excessive indulgence. :)

When we had been to Goa last time around, my friend A had gifted us with a huge batch of Kokum. She got these from her Farm, got them sun-dried with Aaghol treatment and got them neatly packed in a huge jar for annual usage. Thanks A, will always remember you for this sweet gesture. The Kokum shells are treated with special creamy extract alongwith salt taken from the Kokum seeds called as Aaghol in Goan Konkani. The Aaghol is applied to the shells and they are sun-dried for days together till you get dark blackish purple shells ready for use. Mom uses Sol practically for most of her cooking. For all the Upkaris, Colombo's we have atleast 2-3 of them happily thrown in.

Kokum tree has multiple benefits. The leaves, roots, bark and even the fruits, seeds, shells all hold a medicinal value. All my friends from Goa drink Sol Kadhi for lunch. Its a good substitute for butter milk, considering that butter milk is not supplemented so much in the Goan diet. I picked the habit of drinking Sol Kadhi from my Goan friends. It is a good pacifer for the tummy and an excellent aid for digestive ailments.

The low-fat version which originates from Goa, is called Footi Kadhi which is simply Kokum shells thrown in with water and spiced up with Asafoetida, sugar, salt and green chillies. The next version is Sol Kadhi with Coconut milk and Garlic ground to perfection. Juice of this added to the Kadhi and partaken during lunch as a beverage. Rest of the ingredients remain the same. The coconut milk version is suitable as a supplement with rice. I prefer drinking Footi Kadhi just like that. Mom refrigerates the Kadhi to get a chilled flavour.

Preparation time ~ 10 minutes

Soaking time ~ 2-4 hours

Ingredients:

Kokum - 5-7 shells

Salt - As per taste

Sugar - As per taste

Asafoetida - 1/3 teaspoon

Green Chillies (chopped) - 2

Method:

Soak the Kokum is water for 3-4 hours alongwith salt to release color and juice. Once ready to be consumed, squeeze and drain out the Kokum. Add sugar, asafoetida and green chillies. Stir well. Serve chilled or at room temperature.

Suggestions: The Kokum which my Mom had stocked were old hence required more soaking time. If the Kokum are young and more fresh, you could soak the shells for an hour or two and consume them immediately once rest of the ingredients are added. The younger the Kokum shells, the more colorful and tastier would be the drink.

Powdered Gram Festival Prasadam (Chaney Panchakajjaya)

With the onset of month of Shraavanam or Saawan, the pooja's and the rituals begin. I personally love all the festivals and the various celebrations associated with each of them. These are special moments when I really miss home. Mom makes this tasty and simple Chaney Panchakajjaya which is Powdered Gram Festival Prasadam. Recently she made it on Lakshmi Pooja day. Thanks Mom for the lovely picture!

Preparation time ~ 15 minutes

Ingredients:

Chana Dal (powdered) - 1 cup

Jaggery (sliced roughly) - 4-6 tablespoons

Black Sesame seeds - 1 tablespoon

Ghee - 2 tablespoon

Cardamom powder - 1/2 teaspoon

Grated Coconut - 6 tablespoons

Method:

Heat Jaggery and Ghee in a saucepan and bring to a molten state. Once melted completely, add grated coconut and cardamom powder. Separately, roast Black Sesame seeds and add to the mixture. Mix in the ingredients to form a well collected mixture. Powder the Chana Dal and add to the mixture. Stir well and set to cool. Serves as a tasty Prasadam on festival occasions and important ceremonies.

Potato Bhaaji (Goan-style Batatyachi Paatal Bhaaji)

One dish which I grew up eating and simply love the taste. Potato Bhaaji is a very simple dish yet very tasty suiting the coastal taste buds. You will find this is most of the Goan houses in North Goa - Panjim, Mapusa, Bicholim et al. It goes well with Chapathi or Goan Laadi Pao. It is called Batatyachi Paatal Bhaaji owing to the liquid consistency of the curry, Paatal in Goan Konkani stands for liquid. This dish is available in most of the retaurants in Goa and is a delight to eat owing to the subtle flavours of Potatoes and Tomatoes. One could also garnish with grated coconut, I simply omitted it.

~ Bataatyachi Paatal Bhaaji - Goan style ~

Preparation time ~ 15 minutes minutes
Cooking time ~ 20 minutes

Ingredients:

Potatoes (boiled and mashed) - 2 cups

Tomatoes (Chopped, diced and blanched) [optional] - 1 cup

Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Green Chillies (chopped) - 2

Grated coconut - 4 teaspoons

Coriander leaves (chopped) - 6-7 sprigs

Oil

Salt

Method:

Heat oil in a deep dish sauce. The pan should be thick bottomed. Once oil heats up, add cumin seeds, they would pop up in size. Saute green chillies, mustard seeds and urad dal. Once they are sauted well, add diced and lightly mashed potatoes. Saute well and add tomatoes. Add enough water to bring about a semi-liquid consistency. Adjust the salt and simmer on a low flame for 10-15 minutes. Once completely cooked, turn off the flame and garnish with coconut (grated) and coriander leaves. Serve hot with Pao, Poori or Chapathi.

Goda Phovu

Goda Phovu - Quite a simple dish prepared at my place for Pooja's and served as a Prasadam. Today is Uttan Duvadashi and a very important day for Hindus. This day is celebrated all through Konkan as Mothi Diwali or Badi Diwali. The hallmark of this day is "Tulsi Pooja" or "Tulsi Lagna". My family has been following the tradition of Tulsi Pooja and we do not perform the Tulsi Lagna. I was also informed that traditionally some families perform Tulsi pooja on any given day during Karthik month as per Hindu calendar. The month of Karthik is supposedly deemed as the holy months and all the days are considered auspicious. In Udupi, there is Laksha Divve program where 100 earthen lamps are illuminated around the premise of Udupi Sri Krishna Temple. It is quite a sight to see and lot of people flock to witness the visual delight.

In Goa, where I used to whole heartedly participate in Tulsi Lagna which means marriage of Tulsi; it was celebrated in quite a different way. The sugarcane is deemed as the Groom and is dug into the Tulsi pot. Alongwith these, Gooseberry (Amla) and Tamarind (Chincha) branches is also dug into the Tulsi plant. The Tulsi plant is decorated with the Rangoli (traditional Indian art of decorative designs hand drawn during festivals). Evening time,the priest visits from door to door to perform the pooja. I used to love going to my friends house for the Pooja, in return we used to get Puffed Rice with Sugarcane pieces and Chocolates as Prasad. We also used to burst crackers and that used to be the end of annual cracker firing process for us. I used to be delighted getting Chocolates as prasadam. Once Pooja is over, we used to be busy getting our hands on Tamarind and Gooseberries the next day around. We used to happily dip them in salt and devour them all till our set of teeth would be pleading and begging to be rescued from the tangy treats.

In my maternal home, the Tulsi pooja has been performed by my father for ages together now. Except for rest of the things which remain the same as a practice, we do not get the groom which is the Sugarcane. Mom makes God Phovu (Poha in molten jaggery) every year which is served as Prasadam to friends and family. Her signature Rangoli is always drawn on the Tulsi Pot which I personally find very cute. Since we have been a mobile family and been all over the place, we always had Tulsi pooja in Pots and never had a stationary Tulsi Katte as some of aunts have.

Preparation time ~ 20 minutes

Ingredients:

Poha - 1 cup

Jaggery - 1/2 cup

Black Sesame seeds - 2 teaspoons

Grated coconut (optional) - 2-4 teaspoons

Cardamom powder - 1/3 teaspoon

Water - Just a sprinkle

Method:

Melt Jaggery in a saucepan and once in a molten state, add grated coconut. Give a good stir and add slightly roasted Black Sesame seeds (roasted separately in a different pan). Add Poha now and stir well. If the Poha retains its stiffness, sprinkle some water to add softness. Add cardamom powder and serve as a Prasadam during festivals.

Bilimbi Pickle (Bimblaa Nonchey)

Mom makes the best Bilimbi Pickle/ Bimblaa Nonchey which I have ever tasted. Even my friends agree to that and they say that her spice accuracy, taste and aesthetics blend perfectly. I think every kid feels a bit biased or all the more to their Mom's. Mom loves Pickles and feels that its one food item which completes every meal. I cannot agree more with her. She always has a perennial stock of 4-5 types of Pickles pickling in the cosy corner of kitchen at all given times. Primarily, she loves the salty and spicy mesh of flavours. She stores all of them in Porcelain Jars also called as Bharnee. I am a big pickle addict.

We have Bamboo Shoots Pickle (Keerlaa Nonchey), Hog Plums Pickle (Aambadey Nonchey), Lemon Pickle (Limbey Nonchey), Star fruit pickle (Karambala Nonchey), Stuffed Raw Mango Pickle (Bharleley Torachey lonchey -a Goan style pickle), Garlic pickle (Lasuni nonchey - one of my aunties specialties) and Small Mango pickle (Appey Midi Nonchey). Phew! That's quite a big list. Mom makes this special type of pickle powder which is good while travelling abroad as the pickle liquor is powdery and does not ooze out any oil which will mess the clothes/ baggage. Her pickle-packing is so perfect and something which I do not seem to comprehend to this date. The Lime pickle Jar which Mom had packed was perfect and intact with no spillover at all.

I personally love joining anyone to make pickles. Guess, its got more to do with nostalgia because Pickle making is observed as a big ritual in Goa where I grew up. One of our close friends handed over a big batch of Bilimbi to Mom since they knew we all love Pickles. I cannot be less thankful to them for this kind act. There are many styles and versions to this, however my Mom's style is a personal favorite. I like to eat them raw with salt and red chilli powder. Bilimbi is a fruit cum vegetable and originates from Indonesia. It is popularly used as a souring agent for various Konkani dishes like Patrodo, Sukke and Gravy based curries. The tiniest light green variety of Bimbal gives best results. The bigger ones which are more moss green in shade sour very fast owing to which the pickle gets spoilt with a highly fermented flavour. In Udupi, Mangalore you will find this tree in the garden area of many a konkani homes. Curry leaf saplings, Bilimbi saplings and Papaya saplings are quite a common sight.

The best part about this pickle is its quick to make and requires very less pampering. I like dishes which do not require me or anyone slogging in the kitchen for hours together.

Recipe Source ~ Mom

Preparation time ~ 60 minutes including marinade time

Ingredients:

Bilimbi (chopped) - 15-20

Red Chillies (Byadgi variety) - 6-10 ~ Tone down should you want the pickle less spicy

Salt - 3-4 teaspoon (approximate)

Methi/ Fenugreek seeds - 1/2 teaspoon

Mustard seeds - 2 teaspoon

Asafoetida - 1/3 teaspoon

Oil - around 2 teaspoon ~ For frying

Method:

Wash the Bilimbi thoroughly and clean them with a dry cloth. They should be dry and should not have any moisture on the surface. Chop them into slices and add salt and transfer to a non-reactive glass mixing bowl. Give a good shake and set aside for 30 minutes. After 30 minutes, squeeze out the water. This is a very important step in ensuring that the pickle turns out dry and oozes no or minimal liquor.

In a saucepan, heat 2 teaspoon of oil, lightly toast Red Chillies, keep aside. Also roast Methi seeds, mustard seeds and asafoetida powder separately and set aside. Make a powder of all these roasted spices together. Pour this powder on the sliced Bilimbi and give a good stir. Adjust salt as desired. Store in an air tight glass jar for usage within 4-6 days. Store in a cool dry place away from moisture.

Chinese Potato Vegetable Side Dish (Kooka Upkari/ Koorka Upkari/Kookachi Bhaaji)

Kook/ Chinese Potato/ Koorka - One of the very rarely scarcely available vegetables and one of my personal seasonal favorites when it comes to seasonal Konkani preparations. I was unable to find Chinese Potato or Kook in US. Many years later, I found cooked Chinese Potato in the frozen section termed as Chinese Potato. They were nice, quick to cook and tasted good. Chinese Potato or Kook or Koorka as its called in Konkani language is available during particular seasons in coastal regions of Mangalore and Bangalore. Its similar to a root vegetable, blackish like a coal with rootlets and tiny roots attached, needs to be peeled and the black skin has to be removed neatly for the vegetable to be used and cooked.

The cleaning process for the vegetable is very different. The Potatoes are collected in a clean, dry gunny bag/ jute bag and the sides of the bag are enclosed in the hands, you then hit the gunny bag against the floor many a times, till the skin begins coming off on its own. Multiple repetition of this process ensures that the skin comes off; else you rub the jute bag against the surface of the Potato and peel them one by one. So, its quite a painstaking process but quite easy if one is patient enough. Many a times Mom had her entire palm blackened because of peeling requirement. Chinese Potato Upkari is a dish which was cooked and prepared at home from decades since I remember. My Grandmom also called as Ammamma fondly remembers this dish being cooked and prepared at home by her mother and aunts. My Grandma loves Chinese Potato preparations.

Picture of Kook/ Chinese Potato placed on Shiblo - Traditional Eco-friendly Utility Lids made from natural roots, creepers and fibers.


Chinese Potato is extremely good for Diabetes patients and is a also deemed as an important healthy vegetable. It is loved a lot by mom and dad. They love the Upkari version of Kook also called as Kooka Upkari. It is also used at times as an accompanying vegetable for various Ghashi's, Koddel's and Masala based curries. The taste of this vegetable is extremely delicious. It grows underground and requires whole lot of cleaning, peeling and cooking before it can be used. Special thanks to my Mom for providing the recipe and the pictorial. The Chinese Potato or Kook as you see is kept on a popular Konkani household item called Shiblo; Shiblo is a small plate made of natural tree parts, creepers and fibers; It is used for covering dishes and is utilized as a eco-friendly lid in many Konkani homes.

Recipe Source ~ Mom

Preparation time ~ 30 minutes

Ingredients:

Chinese Potato (sliced vertically) - 2 cups

Red Chillies (Byadgi variety preferred) - 3-4

Mustard seeds - 1/2 teaspoon

Curry Leaves - 6-7 leaves

Urad Dal - 1/2 teaspoon

Oil - For frying

Green Chillies (sliced) - 2

Salt - As per taste

Oil - For seasoning

Water - For boiling the vegetable

Grated coconut - 1/2 cup

Method:

Clean the Potatoes by taking the help of a rough cloth and peeling the skin of all the Potatoes. Sometimes the skin peeling technique leaves the fingers blackened. You could wear kitchen gloves should the need be. Wash them thoroughly in water and slice them vertically. This is a very common practice followed in all Konkani household where I have tasted and sampled this Upkari.

Heat oil in a saucepan, add mustard seeds and once it begins to pop, add the curry leaves and urad dal and red chillies, preferably broken into two pieces each. Give a gentle stir. Add sliced Potato pieces. Adjust salt as desired. Add enough water to completely immerse atleast 3/4th of the exposed area of the pan filled with the vegetable. Bring to boil and simmer on a low flame. Keep stirring in between. Test for doneness by tasting a small piece of it. If its done the vegetable will get evenly mashed and taste like a cooked potato. Turn off the flame after the water has evaporated and the vegetable is completely cooked.

Garnish with Grated coconut and serve hot alongwith Paej (Brown Soupy Rice). This combination is much appreciated and tried in many of my cousins house.

Raw Jackfruit Fries (Saalla Upkari)

There are some dishes which are very authentic Manglorean Konkani. Saalla Upkari is one such dish which is a luxury for me to eat because many a times they get over much before the stipulated time period of consumption. These Fries are very popular in South Canara cooking and owing to abundance of Jackfruit crop which gets harvested in summer, ladies get plenty of opportunities to store the raw jackfruit which are picked from the choicest of trees, treated with a marinade of salt water and stored for monsoon consumption. This is a family favorite dish. It demands lot of work in terms of getting the right Jackfruit for the Fries. During summer, granny used to pick the most raw and tender Jackfruit kernels and marinade them in salt water with sea stones placed as weight on top of the kernels. These marinated Jackfruit kernels are called as Saal in Konkani. They had to be preserved in the salt water marinade for months together and eaten as a Reserve Food during Monsoon. They were stored in Porcelain Jars called as Bharnee in Konkani. Some of my aunts even now have tall porcelain Bharnee at their homes. My granny still has the tall, gigantic looking porcelain jars which she uses to store Raw Mango, Raw Jackfruit, Raw Paasphanas in salt water.

It takes me back to old stories which Grandma recited wherein during olden days, people did not have enough access to vegetables and groceries during rainy season. The best way to have reserve food and produce was begin the stock in summer. After nearly 3-6 months of marinade, the Jackfruit kernels are ready to be eaten. Mom had a small batch of Saal which she used to make Upkari recently. The kernels have to be evenly coated with red chilli powder. This recipe is not for the faint hearted and can be little bit spicy but very very tasty. I thought of posting them immediately lest they remain to be a royal dish and long forgotten one for the posterity.

Recipe Source ~ Mom

Preparation time ~ 30 minutes

Ingredients:

Raw Jackfruit - 2 cups

Water - 1/2 cup

Red Chilli powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Mustard seeds - 1/2 teaspoon

Coconut Oil - For frying

Asafoetida - 1/4 teaspoon

Salt - As per taste

Method:

Pick 2 cups of Raw Jackfruit from the stock and wash them thoroughly in water till the salty taste evades completely or is less in the jackfruit kernels. Sometimes, its better to soak them in water for an hour before they are ready to be cooked. Slice them if required or keep them even as they were when they were in the marinade.

Heat oil in a deep dish pan, season with mustard seeds, curry leaves and asafoetida. Add the sliced Jackfruit kernels and add red chilli powder, turmeric powder and salt. Give a gentle stir, add enough water for cooking purpose (almost 1/2 cup for 2 cups of Jackfruit) and cover with a lid and allow to simmer. Once water evaporates, stir well and serve hot with Rice and Daali Thoi.

Suggestions: If the Jackfruit kernels are on the firmer side, add more water while cooking. If the kernels are soft, then add less water, cooking time is less for these. If they are overcooked they would turn soggy and lose their flavour.

Plain Poha (Kaalayiley Phovu)

Poha or Beaten Rice is one of my favorites for breakfast. Any form of Poha be it Poha with Potatoes (Batata Poha), Poha with spice powder or plain (Kalayiley Phovu and Phova Chutney), Poha Chivdaa, Poha with Onions (Kanda Pohey) . I am a big fan of this. Sometimes as a kid my Mom used to wonder how come I love Poha so much. I can have simple plain poha 365 days without complaining.

The simplest version of this - Plain Poha or Kaalayiley Phovu is my favorite breakfast item of Poha. Its easy, can be made in 10 minutes flat if your kitchen is well stocked. The term Kaalayiley in Konkani stands for Mixing hence Kaalayiley Phovu. The dish is very healthy. It finds prominence in many Konkani weddings, social events, functions et al. It is an important "Taanni" or Tiffin item amongst Konkanis. There are many versions to Poha - this one being the simplest and easiest of all of them.

Recipe Source ~ Mom

Preparation time ~ 10 minutes

Ingredients:

Poha or Beaten Rice/ Flattened Rice - 1 cup

Grated Coconut - 1/2 cup

Coconut pieces - 2 teaspoon

Green Chillies - 1 (chopped)

Asafoetida - Just a sprinkle

Water - For mixing

Salt - As per taste

Method:

Crush together green chillies, salt, coconut pieces and grated coconut in a mixing bowl. Add Poha and water and mix well. The more mixed and soaked the Poha the better tasting is the Kalayiley Poha. Mix Asafoetida in water and pour over the Poha and mix in again. Check for taste. The taste of this Poha is very salty and sugary - that's the way its prepared at my home in Udupi.

Suggestions: Try and use fresh coconut, the fresher the coconut the better tasting the Poha. The Poha should be soaked in water yet need not be watery. Use your judgement since if the Poha is raw it renders a very raw flavour to the whole dish.