(no title)

Egg malai

Egg malai is a low spice dish cooked in a rich creamy gravy. Egg malai is a simple yet delicious dish that can be prepared with readily available ingredients. This creamy and rich gravy tastes best with chapati, idiyappam, appam, steamed rice or with any other flavored rice.

Serves : 2

Ingredients

2 hard boiled eggs (peeled and halved)
3 medium onion, roughly chopped
2 green chilies
1 tbsp oil
1/2 tsp cumin seeds/jeera
2 – 3 cardamom pods
1 cinnamon stick
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp black pepper powder
1/2 tsp garam masala
1 tbsp ginger garlic paste
1/4 cup chopped coriander leaves
3/4 cup milk
salt to taste

Method

Grind onion, green chili into a fine paste. Add 1/2 tsp of turmeric paste to the paste. Mix well and set aside.
Heat oil in a kadai, add cumin seeds, cinnamon and cardamom pods saute for few seconds.
Next add ground onion paste and ginger garlic paste saute for 2 minutes . Further add coriander powder, black pepper powder and garam masala until it turns brown color.
Add milk to it and mix well. Also add egg halves to the gravy and pour the gravy slightly over the eggs. Cover and cook the eggs on a low flame for 3 minutes.
Garnish with coriander leaves.Serve hot with chapati, idiyappam,appam or with rice.

Uddida ghari | urad dal fritters

Urad dal fritters or ‘uddida ghari’ as we call it in Konkani is a snack prepared with urad dal and basic spices. These are prepared for occasions like Nag panchami and is also offered to God as naivadeyam. Nag Panchami is held in honour of the serpent god, Nag Devta. It is celebrated in different regions in different ways according to their beliefs and traditions.

Ingredients

1 cup urad dal
1 tsp black pepper
4 – 5 green chilies or 1/2 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds/jeera
1 strand curry leaves, roughly chopped
1/4 tsp asafoetida/hing
Salt to taste
Oil for deep frying

Method

Soak urad dal for 2 – 3 hours. Drain water completely.
Further grind soaked urad dal, pepper, green chili or red chili powder into a coarse paste. Sprinkle water if you feel the paste is too dry.
Now add chopped curry leaves, cumin seeds (jeera), salt and asafoetida. Mix well.
Heat oil in a kadai drop pinch sized small portions of the dough in the hot oil.
Cook the dough on a low flame for 5 minutes or until it turns into perfect brown color.
Repeat the same process with the remaining dough. Serve with coffee or tea.

Vegan pumpkin cake | Dudiya kadamb

A cake that is vegan, gluten free, requires no baking and no butter but still is perfectly moist and healthy. “Kadamb” as called in konkani is a healthy dessert prepared by steaming. The authentic version of this dish is prepared on turmeric leaves. Usually this dish is prepared by soaking rice for a few hours and then grinding it to make the batter but this can also be made with readily available idli rava. This vegan dessert is relished by all age groups especially kids. Can be served as a filling breakfast or as a healthy snack.

Ingredients

1 cup grated pumpkin
1 cup freshly grated coconut
2 cups raw rice or idli rava
1 cup jaggery syrup
1/4 tsp cardamom powder
a pinch of salt

Method

Soak raw rice for 3 – 4 hours. For jaggery syrup, heat jaggery in 1/4 cup water and boil until the jaggery dissolves in water. Filter it to remove impurities. Set aside.
Drain rice and grind it along coconut into a coarse paste without adding much water.
Gradually add jaggery syrup to the ground rice paste. The batter must be thick. Also add grated pumpkin, cardamom powder, salt and mix well. Set aside in room temperature for 1- 2 hours.
Pour the batter in a greased steel plate. Steam for about 30 minutes or until a toothpick inserted come out clean.
When cooled, cut into pieces and relish it as a breakfast or as a healthy snack.

Sweet corn soup

This delicious sweet corn soup is dominated by the crunchiness of the vegetables and subtle aroma of ginger and garlic sautéed in butter. The method of preparing this soup is very easy and can be made with readily available ingredients. Relish this soup enjoying the flavors of vegetables. If you prefer to make this soup vegan, replace butter with olive oil.

Ingredients

For corn paste :

½ cup sweet corn
2 tbsp water

For soup :

3 tsp unsalted butter or olive oil
2 clove garlic, finely chopped
1″ ginger, finely chopped
¼ cup sweet corn (frozen or boiled)
¼ cup carrot, finely chopped
¼ cup beans, finely chopped
3 cups water
1 tsp pepper
Salt to taste

For corn flour slurry :

1 tbsp corn flour
¼ cup water

Method

Firstly, prepare the corn paste by grinding sweet corn and water into a smooth paste.
In a large pan heat butter or olive oil. Sauté ginger and garlic for few seconds.
Next add sweet corn, carrot, beans and pepper sauté for 2 minutes until vegetables are slightly cooked.
To this add sweet corn paste and saute for 2 minutes.
Further add 3 cups water, salt and stir well. Cover and boil on a low flame for 10 minutes.
In a separate bowl mix 1 tbsp corn flour in ¼ cup water into a lump free mixture. Pour this corn flour mixture and stir well.
Stir and boil until the soup thickens.
Serve hot.

Tomato garlic chutney

A simple, spicy and quick chutney recipe that is packed with flavors. This chutney is made with garlic and tomatoes. Garlic helps in giving uniqueness to this chutney and the tomatoes gives that perfect tangy flavor. This chutney goes well as a side dish with idli, dosa, paniyaram and with chapati or parathas.

Serves : 2

Ingredients

2 medium sized tomatoes
8- 10 garlic pods
3 – 4 dry red chilies, soaked in hot water
Salt to taste
A pinch asafoetida (hing)
A pinch sugar
1 tbsp oil

Method

Grind tomatoes, garlic and soaked red chilies into fine paste. Set aside.
Heat oil in a pan, add a pinch of asafoetida (hing) further add ground tomato and garlic paste.
On a medium flame sauté the paste until the raw smell goes away and the consistency of the chutney becomes thick.
Add salt and a pinch of sugar. Mix well.
Serve with idli, dosa, paniyaram or with parathas.

Ela Ada | Pan Patholi

Pan Patholi or ela ada is a popular steamed dessert in Konkani cuisine. Ela or pan translates to banana leaf, which is used to cover ‘ada’ that is prepared using rice, coconut and jaggery. The smell and flavor of banana leaf adds to the taste of this steamed dessert. The quintessential usage of jaggery and coconut makes this dessert irresistible to the taste buds.

Ingredients

For dough

2 cups rice flour
1.5 cup hot water
Salt to taste
3 – 4 banana leaf
2 tbsp coconut oil

For filling

3/4 cup grated jaggery
1 cup freshly grated coconut
1 tsp cardamom powder
a pinch of salt

Method

Mix coconut, jaggery,cardamom powder very well until every thing is combined well. Set aside.
Make a dough by adding hot water and salt.
Spread half tsp of oil all over the leaf.
Place lemon size dough in the center of the leaf, flatten it with finger and spread the filling on it.
Fold the leaf in half. Tuck the ends of the leaf.
Place the ada in a steamer/idly cooker and steam it for 10 minutes. Ela Ada is ready to serve it warm or after it cools down.

Ginger Chutney

Ginger is a popular spice. It is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties. Ginger is very good for digestion, reduce nausea and help fight the flu and common cold, to name a few. Ginger chutney or ‘Alley’ as we call it in konkani, is one of the traditional konkani dish prepared for special occasions and feasts. This chutney is usually prepared as a side dish with rice but can also be had as a side with dosa or idli.

Ingredients

1″ piece ginger
2-3 green chilies
1/2 cup freshly grated coconut
salt to taste
2 tbsp green chilies
2 tbsp curd (yogurt)
- For tempering :
2 tbsp coconut oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds/jeera
1 strand curry leaves

Method

Grind coconut, ginger, salt and green chilies into fine paste by adding little water.
Transfer ground paste into a bowl. Add curd and mix well.
Heat oil in a pan splutter mustard seeds, cumin seeds and curry leaves. Pour it over the chutney. Mix well. Serve.

Sprouted green gram and chanadal erissery

Erissery or ‘Elchakari’ as konkani’s call is a typical south Indian side dish which is very healthy, tasty and less spicy. It finds its way in many south Indian cuisines, including Konkani, Kerala and Tamil Nadu, with minor variations. This dish has just the right blend of proteins and nutty flavor of coconut makes it a balanced meal with a heavenly taste! That is probably why elchakeri is never forgotten during special festivals and temple feasts. Erissery can be prepared in many ways and this erissery is made using sprouted green gram (moong) and chana dal.

Ingredients

1 cup sprouted green gram (moong/cherupayar)
1 cup chana dal (kadala parippu)
1 cup freshly grated coconut
1/2 tsp turmeric powder
1 tsp red chili powder
salt to taste
1/2 cup water
- for tempering :
2 tbsp coconut oil
1/4 tsp mustard seeds
1/4 tsp cumin/jeera
1 strand curry leaves
2 tbsp freshly grated coconut

Method

Pressure cook chana dal for 2 whistles. set aside.
Grind coconut with turmeric powder, red chili powder by adding little water into a fine paste. set aside.
In a separate kadai, cook sprouted green gram with required water for 5 minutes.
Once the green gram is cooked, add the cooked chana dal, salt and ground coconut paste. Mix well on a low flame and boil.
Heat oil in a separate pan, splutter mustard seeds, cumin add grated coconut and curry leaves. Fry until the coconut turns brown color.
Serve hot with rice.

Koduvi polo | dosa

Koduvi polo or dosa is an authentic konkani style breakfast recipe. This dosa is prepared with batter made of rice, coconut and red chilies. The main ingredient in this dosa is ‘Koduvi’ which is basically a small, slightly bitter green leafy vegetable.

Ingredients

1 cup washed and cleaned koduvi
2 cups raw rice
1.5 cup freshly grated coconut
salt to taste
1/4 tsp turmeric powder
1 tsp red chili powder
1/2 cup water
oil

Method

Soak the raw rice in water for 5- 6 hours.
Drain water and in a mixer, add soaked rice, coconut, red chili powder and turmeric power. Grind it to a fine paste with very little water. Transfer the batter into a bowl.
Next, add asafoetida (hing) and koduvi leaves to this. Add a little water and adjust the consistency to dosa batter.
Take a ladleful of batter, pour in on a medium hot dosa pan. maintain the heat medium and cook it on both sides without covering. Add enough oil and turn sides and cook until both sides are done.
Serve hot with coconut chutney.

Potato upkari

Potato upkari also known as batata upkari or kooka upkari is a simple konkani style potato dish which is very easy to prepare and requires only basic ingredients. This upkari is best served with with rice & dal or as a side dish with chapati or poori.

Serves : 2.

Ingredients

2-3 large Potatoes, cubed
2 tbsp coconut oil
1/4 tsp mustard seeds
1.5 tsp red chili powder
salt to taste
1/4 cup water
1 spring curry leaves

Method

Heat oil in a kadai, splutter mustard seeds.
Add cubed potatoes and mix well.
Next add red chili powder, salt, curry leaves and water.
Cover and cook on a low flame until the potatoes are soft and mushy.