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Archive for the ‘Sweet side dish’ Category

Bikkanda God Ambat(Jackfruitseeds Sweet Side Dish)

This preparation is similar to the banana ambat(Nenthrapazha sweet dish), but with a difference that the  jackfruit seeds are used in place of banana. It is very tasty.

Ingredients:

chana dal-1 cup,

jackfruit seeds-1 cup(peeled and cut into small pieces),

jagerry-1 1/2 cups,

salt-1/4 tsp,

fresh coconut scrapings-1 cup,

red chilly-1(whole),

mustard seeds-1 tsp,

coconut oil-1 tsp,

jeera-1/2 tsp,

curry leaves.

Method:

Cook dal and the jackfruit seed pieces together in a pressure cooker using 3 cups of water.

After  the 1st whistle bring the flame to low and cook for 10 mts.

Using a heavy bottom vessel, cook it for another2/3 minutes after putting the jagerry and salt.

Grind the coconut and chilly to a fine paste using little water.

Add this paste to the cooked mix and boil for 5 mts.

Remove from flame and season with mustard, jeera and curry leaves in oil.

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DUDHIYA MORGELU(SWEET PUMPKIN CURRY)

Pumpkin isa very nutritious vegetable and also helps to reduce blood pressure. It has a light sweet touch with an inviting taste, if the vegetable curry is prepared with the required finesse.A simple method of preparing one of the dishes is given below.

Ingredients:

ripe pumpkin(red/yellow)-250 gms,

jagerry-100 gms,

coconut scrapings-1/2 cup,

red chillies-4(to be cut into small pieces),

mustard seeds-1 tsp,

urid dal- 1tsp,

salt to taste and

coconut oil- 2tsps.

Method:

Wash and de-skin the pumpkin.

Cut it into medium size pieces.

Heat oil in a pan, crackle mustard seeds, add the chillies and urid dal and fry to a light brown shade.

Add the pumpkin pieces and salt , sprinkle little water on the top and cook on a low flame.

When half cooked, add jagerry and coconut scrapings  and cook again  till the water is fully evaporated.

The curry is ready.

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AMBYA  SASSAM(MANGO RAITA)

Ingredients:

ripe mangoes-6(small),

jagerry-100gms,

red chillies-2,

coconut scrapings-1 cup,

mustard seeds-1tsp and

salt-1/2tsp.

Method:

Clean and peel the mangoes.

Grind coconut scrapings and the chillies to a very fine paste.

Roast the mustard seeds and powder it.

Dissolve jagerry in very little water.

Mix all the above processed items together and keep aside for 30mts.

Sassam  is ready for serving.

Note:

This dish cannot be kept for long as all the ingredients are raw.(not cooked)

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ANVASA  SASSAM(PINEAPPLE  RAITA)

Ingredients:

pineapple-250gms,(de-skinned, cleaned and finely chopped)

sugar-100gms,

green chillis-2,

salt-1/2tsp,

mustard seeds-1tsp,

jeera-1tsp,

coconut oil-1tsp,

coconut scrapings-1/2cup,

curd-1/2cup and

curry leaves.

Method:

Grind coconut and green chillis to a very fine paste.

Mix it with the pineapple pieces.

Add sugar, salt and the curd and thoroughly mix.

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

Use after 30 mts.

Note:

As all the ingredients are raw and the curd ferments over the time, this dish cannot be kept for more than a few hours.

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PONSA  AMBAT(SWEET JACKFRUIT CURRY)

This dish is mostly prepared during jackfruit season and is a delicacy amongst Konkanies.

Ingredients:

ripe jackfruit bulbs-250gms,

jaggery-150gms,

chana dal-1cup,

cashew nuts-10,

salt-1/4tsp,

mustard seeds-1tsp,

jeera-1tsp,

coconut scrapings-1cup,

red chillis-2 ,

turmeric powder-1/8tsp,

oil-1tsp and

curry leaves.

Method:

Cook chana dal in a pressure cooker using 2 cups of water to a smooth texture.

Cut the ripe jackfruit bulbs, minus the seeds, to small pieces.

Mix dal and jaggery and cook till the jaggery is dissolved.

Split the cashews and add it to the above.

Grind coconut scrapings, chillis and turmeric powder to a very fine paste(masala).

Add this masala and salt to the dal and jaggery mix and cook for 5mts on a low flame.

Add water, if necessary, to have semi-fluid consistency for the preparation.

Add the jackfruit pieces and cook for a minute(Ripe jackfruit needs very little time for cooking).

Mix well and remove from the flame.

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

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PIKKALLE  AMBYA GHASSI(SEMI-RIPE MANGO CURRY)

This is a very favourite preparation amongst Konkanis during mango season. This goes as a part of the normal meal and is considered as a delicacy. Its rich flavour and taste makes it a mouth-watering dish and many times, 2/3 helpings are savoured.

Ingredients:

semi-ripe mangoes-2,

jagerry-150gms,

coconut scrapings-1 cup,

red chillis-2,

urid dal-1tsp,

mustard seeds-1tsp,

turmeric powder-1/8tsp oil-1tsp and

salt-1/8tsp,

oil for seasoning.

Method:

Wash and cut the mangoes in long pieces. Mangoes are best used with skin.( If necessary ,de-skin the mangoes).

Cook the mangoes in a pan adding 2 cups of water.

Grind red chillis to a very fine paste(masala).

Add jagerry to the cooked mangoes and cook till jagerry is dissolved.

Add the masala, salt and turmeric powder and cook for 5 mts.

Remove from flame and do phannu(season) with urid dal and mustard seeds in oil.,

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