Bikkand Ani Nonche Ambya Humman(JackfruitSeed and salted Mango Curry)

Bikkand Ani Nonche Ambya Humman(Jackfruit Seed & salted Mango Curry).

Jackfruit seeds are available in plenty during summer.A simple preparation using this is given below.

Ingredients:

Jackfruit seeds-250gms,

salted mango-1(medium)’

chilly flakes-1tsp,

mustard seeds-1tsp,

hing-1/8tsp,

coconut oil-2tsps,

salt to taste.(only if necessary. Salted mango has  plenty of salt in it)

Method:

Cut the mango into pieces.

Remove the white outer skin of the seeds and soak them in water for 2hrs.

Then using a knife, scrap off the brown skin.

Cut the seeds into small pieces.

Heat oil in a pan, add mustard seeds.

Once it flutters, add the chilly flakes and the cut seeds.

Add sufficient water and salt and cook  on a meduim flame till the seeds are well cooked.

Add the mango pieces and cook for another 2 mits.

Remove from flame and the curry is ready.

Th curry is of  semi gravy texture.

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Chouli Ani Nonche Ambya Ghassi.(Chouli Beans And Salted Mango Curry)

Chouli Ani Nonche Ambya Ghassi(Chouli Beans And Salted Mango Curry)

Konkanis make use of the salted mangoes during off season. These salted mangoes are good sustitutes for the sour taste and can be used in many hot and spicy curries. This gives a good taste too.

Ingredients:

chouli beans/lobia(pulse)-200gms,

salted mango-1 small,

red chillies-5,

turmeric powder-1/4tsp,

coconut scrapings-1cup,

mustard seeds-1tsp,

jeera-1tsp,

oil-2tsps(preferably coconut oil),

curry leaves-a few,

salt to taste.(Salted mango already has salt in it)

Method:

Cook chouli to a soft texture(Soaking it in water for an hour hastens cooking).

Grind masala with coconut, chillies and turmeric powder to make a smooth paste.

Boil the masala for 5mts, adding little water.

Then add the cooked chouli and mango cut into pieces, along with the requisite quantity of salt and cook for few mts more.

As the mango has salt content in it, additional salt has to be added very carefully.

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

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NONCHE AMBYA HUMMAAN(SALTED MANGO DISH)

NONCHE AMBYA HUMMAAN(SALTED MANGO DISH)

Whenever fresh mangoes are not available during the off-season,the preserved salted mangoes become handy to prepare a quick spicy side dish to be served with rice, pej(rice kanji), chappatis,etc.

Ingredients:

salted mango-1(medium),

red chilly powder-2tsps,

turmeric powder-1/4tsp,

hing-1/8 tsp,

urid dal-1tsp,

methi seeds-1/4tsp,

mustard seeds-1 tsp,

oil-2tsps,

curry leaves-a few.

Method:

Cut the mangoes into small pieces.

In a pan, heat oil, add mustard and after it splutters, add the urid dal and methi fry a little.

Add chilly powder, turmeric powder, hing, cut mangoes, curry leaves and little water.

Cook for 5 mts.

Remove from flame .

Note:

1.Additional water can be added to get the required consistency.

2.One  tsp of coconut oil can be added as per choice.

3.Normally, additional salt may not be required as the mangoes are already seasoned with enough salt. If found necessary, a bit of salt can be added to get the required individual taste.

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Kappya Ambat(Tapioca Spicy Curry)

Kappya Ambat(Tapioca Spicy Curry)

 

It is a favourite side dish of Konkanies and a bit spicy. It is prepared with fresh tapioca . While it retains its sour flavour , the vegetable  in it slightly tones down the spiciness and makes it a highly palatable and delicious dish. This ambat is prepared mostly on Ad-Diwali(Yamadwithiya) day.

Ingredients:

Fresh tapiocxa-1/2 kg,

curd-1 1/2 cups,

coconut scrapings-1 1/2cups,

red chllies-5,

mustard seeds-1tsp,

oil -2 tsps
Curry leaves,
Salt to taste,

jeera- 1tsp  and
methi seeds -1 1/4tsp.

TAPIOCA AMBAT

Method:

Clean, peel and cut  tapioca into 1″ square  pieces.

Cook  the vegetable  in a pressue cooker.

Fry chillies in oil . Ensure that they are not overburnt and change its colour.

Grind fried chillies and coconut scrapings and make a paste(masala).

Add 1 cup of water and cook the masala with salt for 5 minutes.

Add curd and cook for another 2 minutes.

Add the cooked vegetables and cook all together for  2  minutes.

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

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Thiksani Koot Humman.(Spicy Side Dish)

Thiksani Koot Humman.(Spicy Side Dish)

This side dish is similar to the ‘Thiksani Humman’ given in the konkani recipe list, except for some ingredients. This is very tasty and will go well with rice, dosa etc.

Ingredients:

red chillies-6,

turmeric-1/2 tsp,

hing-1/8 tsp,

sol-1(or tamarind-an avla size or birmi karmbal- 4),

salt to taste,

potato-1,

colocasia bulbs-4,(or kachil)

bitter gourd- a small piece,

long beans-4,

jackfruit seeds-6(peeled and cut),

chundephala-a few,

mustard seeds-1 tsp,

methi seeds-1/2 tsp,

urid dal-1 tsp,

coconut oil-2 tsps,

curry leaves.

Method:

Clean and cut the vegetables into small pieces.

Cook them in a pressure cooker for 3 whistles or till they become soft.

Grind chillies with turmeric and hing to a fine paste.

In a pan, heat oil, add mustard and when it crackles, add methi seeds and urid dal.

Add the paste, sol and curry leaves and boil, adding sufficient water along with salt.

After 5 mts,  add the cooked vegetables and cook for another 2/3 mts.

Remove from the flame.

The side dish is ready.

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Appla Phadi Adgai(Pickle With Papad balls).

Appla Phadi Adgai(Pickle With Papad Balls).

A simple variety of pickle that can be instantly prepared as a side dish with papads which are readily available in every home. In earlier days people used to make papads at home and fresh  papad balls were used to prepare the adgai.

Ingredients;

raw papad-3,

red chillies-6,

hing-1/8 tsp,

urid dal-1 tsp,

tamarind-a small lemon size,

salt to taste,

oil for frying.

For Seasoning:

coconut oil-1tsp,

mustard seeds-1 tsp,

curry leaves.

Method.

Dip the papads in water and keep aside for a few mts.

Strip the papads and make small balls out of it.

Deep fry in oil to a crisp texture.

Soak tamarind in little water for a few minutes.

Fry the chillies  and urad dal in little oil, till  light brown.

Grind masala with chillies, urad dal, hing, salt and tamarind to a fine paste using little water.

Add water, if necessary, to get a liquid texture.

Add the fried papad balls.

Season with mustard seeds and curry leaves in oil.

Mix well.

Can be used after a couple of hours.

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Nonche Ambya Bhajja Pittya Upkeri (Spicy salted Mango Curry)

Nonche Ambya Bhajja Pittya Upkeri(Spicy Salted Mango Curry).

This curry is quite spicy and also very tasty and will go very well with rice and pej(rice kanji). Preparation is very easy.

     

Nonche Ambya Bhajja Pittya Upkeri(Spicy Salted Mango Curry)

 

Ingredients:

salted mangoes-2 nos,

red chillies-6,

corriander seeds-2 tsps,

jeera-1 tsp,

methi seeds-1/4 tsp,

hing-1/4 tsp,

urid dal-1 tsp,

dry coconut scrapings-2 tsps(optional),

mustard seeds-1 tsp,

oil-1 tbsp.

Method:

Cut the mangoes to 1″ pieces after de-seeding them.

Fry all the condiments, except hing and mustard seeds, along with coconut scrapings, in little oil to a golden brown shade.

Powder it(masala powder).

Heat oil in a pan, crackle mustard ,add hing and cook the mangoes with out water on low flame for 5 mts.

Add the masala powder mix well and cook again for another 5 mts on low flame, by which time the curry would have got roasted and ready for serving.

Caution: No salt is required as the mangoes already contain enough salt.

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Therya Panna Sambaru(Colocacia Leaves Sambar)

Therya Panna Sambaru(colocasia Leaves Sambar).

This is an innovation in sambar brought about by Kankanies.The leaves enhance the taste of sambar.The preparation is similar to the common  sambar, except for the vegetable.

Ingredients:

colocasia leaves-5(de-veined,cleaned and chopped),

tur dal-1 cup,

corriander seeds-2 tsps,

chana dal-1tsp,

methi seeds-1 tsp,

red chillies-6,

hing 1/4 tsp,

fresh coconut scrapings-1tbsp,

turmeric powder-1/4 tsp,

tamarind-1 lemon size,

oil-2tsps,

mustard seeds-1 tsp,

salt to taste,

curry leaves.

Method:

Pressure cook tur dal.

Pressure cook leaves in two cups of water.

Extract tamarind pulp using a cup of water.

Heat 1 tsp oil in a pan. Fry chana dal, corriander seeds, methi seeds and the red chillies to golden brown.

Grind the fried items along with the coconut to a fine paste.

Mix the paste with the tamarind pulp, add turmeric powder, hing and salt and boil for 5  mts. Stir the mix in between.

Add cooked dal and the leaves and cook for another 2 mts. Add required water to bring the curry to have a gravy consistency.

Crackle mustard seeds in the remaining oil and add the curry leaves.

Add it to the curry and mix well.

Sambar is ready.

Note:

Sambar can be prepared with spring onions also as per choice.

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KUKKA HUMMAAN(POTATO SIDE DISH)

KUKKA  HUMMAAN(POTATO SIDE DISH)

This is, not only one of the best side dishes to go along with white rawa upma, it makes an excellent combination with ‘PEJ’, one of the delicacies of many of the conservative Konkani  homes. It is very easy to prepare and can be an instant preparation to go with dosas, idlis and breakfast items similar to that.

Ingredients:

potatoes-2nos(large),

chilly powder-1tsp,

turmeric powder-1/4tsp,

mustard seeds-1tsp,

hing-1/8 tsp,

coconut oil-2 tsps,

salt to taste and

curry leaves.

Method:

Peel , wash and cut the potatoes into small pieces. 

Heat oil in a pan and crackle the mustard seeds. Add  urid dal  and Saute it till it is golden brown

Keep the flame on medium and add chilly powder,turmeric powder and hing along with the curry leaves.

Add sufficient water for cooking and  also have a small portion to remain as liquid gravy.

Add salt and the cut potatoes and cook till it is well cooked and soft. Keep enough water to make it to liquid consistancy.

NOTE:

One or two  tomatoes cut into pieces can also be added to make the dish more tasty.

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THIKSANI HUMMAAN

Thiksani Hummaan(Hot & spicy side dish)

This is  generally used as a side dish with the konkani meal . It also goes very well as a side dish with polo,idli, ettu, upma, etc. This dish is a bit hot . Hence , the quantity in  each helping should be taken very carefully. The preparation is very easy.

Ingredients:

potatoes-2 nos(large),

colocasia roots-4nos,

bitterguard,small-1,

longbeans- few,

chilly powder-1tsp,

turmeric powder-1/2 tsp,

hing-1/4 tsp,

salt as required,

urid dal-1tsp,

mustard-1 tsp,

methi seeds(fenugreek)-1 tsp,

dharambya sol/tamarind/raw mango pieces- small quantity as per the taste( sour),

coconut oil 2 tsps and

curry leaves.

Method:

Clean and cut the vegetables to small pieces. Cook in a pressure cooker.

Pour oil in kadai,  heat it and crackle the mustard. Add methi seeds and ura dal and fry till brown.  Add  all the other items including the vegetables . Add sufficient water and boil  for 5 mits. Ummaan is ready for use.

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