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Archive for November, 2010

Jeeve Miryakana Adgai(Fresh pepper Pickle)

This pickle is  prepared both as an instant pickle as well as the preservable one, depending upon the proportion of salt. In season, when fresh pepper pods are available, the pickle can be prepared. It goes well with pej(kanji), white rice etc. This pickle is very handy during convalesence period.

Ingredients:

fresh pepper pods(green)-1 cup,

lemons(large)-2,

green chillies-6(cut into pieces),

ginger-2″ piece(cut into small pieces),

hing-1/4 tsp,

salt to taste,

oil-2 tbsps.

Method:

Cut the pepper pods into 1/2″ long pieces(It is not necessary to separate each pepper corn for making this dish).

Cut the lemon to small pieces.

Heat oil in a pan and remove from the flame, add to it the pepper pieces, lemon pieces and all the other condiments.

Mix thoroughly and store in a bottle.

Keep the pickle bottle in the open shelf for 4 days and then transfer it to the fridge.

It can be used as and when required.

Note:

To preserve the pepper pods, add 100 gms of pepper pods to 2 tbsps of salt, mix well and store it in a sterilised bottle. The pickle like the above one can be prepared as and when required.

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Gharayi(Jackfruit Curry-Semi Dry)

When jackfruit is available in abundance(in season), a variety of curries are prepared by the konkani community. A very simple one out of that is given below.

Ingredients:

Semi-ripe jackfruit bulbs with seeds-250 gms,

coconut scrapings-1/2 cup,

chilly powder-1tsp,

turmeric powder-1/4 tsp,

hing-1/4 tsp,

salt to taste,

coconut oil-2 tsps.

Method:

Remove the seeds from the jackfruit bulbs.

Remove the outer skin of the seeds and soak in water for 30 mts. De-skin them.

Cut the fruit as well as the seeds into pieces and cook in sufficient  quantity of water, till they become soft.The texture can be in the gravy level.

Add salt, turmeric powder, chilly powder, coconut scrapings, hing and cook for another minute.

Remove from the flame , add coconut oil and mix well.

The curry is ready.

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Muggadali/Chonyadali Upkeri(Moongdal/Chanadal Dish-Dry)

This is a very simple dal dish, which can be prepared as a breakfast in lieu of the routine general breakfast items. It is a fast preparation and can be supplemented for breakfast in case the homemaker is pressed for time. At the same time, it is very nutritious.

Ingredients:

mung dal(de-skinned)/chanadal-250 gms,

green chillies(cut into halves)-3,

pepper(crushed)-1 tsp,

jeera-1 tsp,

mustard seeds-1 tp,

ginger -1″ piece(cleaned and chopped),

coconut scrapings-1/2 cup,

salt to taste,

oil-2 tsps,

curry leaves.

Method:

Wash the dal.

Heat oil in a pan, crackle the mustard seeds and add  all the remaining condiments, except the coconut and salt and fry for a minute.

Add dal and 4 cups of water and cook till it is done.

If necessary, add little more water to have the dal cooked right.

When it is mostly done, add the salt and coconut scrapings and mix well.

Cook on high flame, till the water gets completely evaporated.

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Goli Bhajje Patthal Sukkein(Leafy Veg. Curry)

Goli is a kind of  leafy vegetable grown wild. It has very small and thick leaves. A gravy dish using this leafy vegetable is given below.

Ingredients:

goli leaf-2 cups(cleaned and chopped),

coconut scrapings-1 cup,

red chillies-4(lightly fried in oil),

turmeric powder-1/4 tsp,

sol-1 piece,

mustard seeds-1 tsp,

urid dal-1 tsp,

methi seeds-1/4 tsp,

hing-1/8 tsp,

salt to taste and

oil-1 tsp.

Method:

Grind masala with coconut,chillies and turmeric powder.

Cook the vegetable.

Add the salt, hing ,sol  and masala along with enough water to have a gravy to the vegetable and boil for 5 mts on low flame.

Remove from flame and do the phannu(season) with mustard, urid dal and methi.

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Kirla Pathal Sukkein(Bamboo shoot Curry)

Bamboo shoot is used in the preparation of variety of dishes. One such item is given below.This is exclusively a konkani preparation.

Ingredients:

tender bamboo shoot-1 cup(chopped into fine pieces)

jackfruit seeds/potato/chinese potato or yam-1 cup(cut into small pieces)

coconut scrapings-1 cup,

red chillies-5,

turmeric powder-1/4 tsp,

tur dal-1/2 cup,

sol-1 piece,

mustard seeds-1 tsp,

jeera-1 tsp,

salt to taste,

oil-1 tsp and

curry leaves.

Method:

Pressure cook dal.

Cook  bamboo shoot along with the other vegetable in a  vessel.

Grind coconut, chillies and turmeric powder to a fine masala paste.

Add the masala to the cooked vegetables along with sol and salt.

Cook for 5 mts, adding sufficient water to have a gravy consistency.

Add cooked dal, mix well and cook for another minute.

Remove from the flame.

Do phannu(season) with mustard, jeera and curry leaves in oil.

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