Shiv Karn(Kind Of Raita)

Shiv Karn(Kind Of Raita)                                                                                                                                                      

This is one kind of raita, generally prepared on Janmashtami day. After the pooja, this is served along with other prasad.The cucumber used for this is called pickling cucumber, having bumpy skin with tiny white or black-dotted spines. Its colour can vary from creamy yellow to pale or dark green.

Read more on Janmashtami Festival Here.

Pickling Cucumber

Ingredients:

cucumber(medium size)-1(chopped),

banana stem-a small 1″ long piece, cut into very small pieces,

thick curd1 cup,

green chillies-2(finely chopped),

ginger-1/2″ piece(finely chopped),

salt to taste,

mustard seeds-1 tsp,

jeera-1/2 tsp,

oil-1 tsp,

curry leaves.

Method:

In a vessel, mix all the items except the  last four.

Season with the last 4 ingredients.

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Bhuttha Sassam(Jackfruit Rags Raita) Type-2

Bhuttha Sassam(Jackfruit Rags Raita) Type-2.

This is a chutney type side dish for meals.

Ingredients::

Fried rags-1 cup,(see jackfruit rags fries  type-2  in the konkani recipe list)

(sundried rags can be deep fried in oil)

coconut scrapings-1 cup,

red chilly-1(deep fried in oil),

mustard seeds-1/2 tsp,

1 small piece of tamarind/mango sundried,

salt to taste,

coconut oil-1 tsp.

Method: 

Soak tamarind/dried mango in little water.

Grind all the condiments, using  water to a fine paste.

Crush the fried rags with hands.

Add rags and coconut oil to the ground paste and mix well.

If necessary, add water, if necessary, to get the required consistency.

Raita is ready.

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Venti Polthein(Colocasia Stem Raita)

Venti Polthein(Colocasia Stem Raita)

This variety of raita goes well with meals.

Ingredients:

stem of colocasia-10,

green chillies-3,

hing-1/8 tsp,

coconut scrapings-1 tbsp,

sol-1 small piece,

curd-1 cup(medium sour),

mustard-1 tsp,

salt to taste and

coconut oil-1 tsp.

VENTI POLTHEIN

 

Method:

De-skin the stem with knife.

Wash and cut into small pieces.Pressure cook with sol, green chillies, hing and salt using 2 cups  of water.

Add coconut scrapings and curd and mix well.

Do phannu(season) with mustard seeds in oil.

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AMBYA SASSAM(MANGO RAITA)

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)

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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GODA PHALA SASSAM(MIXED FRUIT RAITA)

 GODA  PHALA  SASSAM(MIXED FRUIT RAITA).

This dish, a nutritious one by virtue of the very combination of many fruits, is a side dish served with the meals on festival days in the konkani homes.It is very tasty too.

 

Ingredients:

 

pineapple pieces-1cup,

grapes-1/2cup,

plantain pieces-1cup,

ripe mango pieces – 1/2 cup,

orange pieces-1/2cup,

apple pieces-1cup,

pomegranate seeds-1/2 cup,

mustard seeds-1tsp,

coconut scrapings-1 cup,

red chilly-1,

salt- 1/2tsp and

sugar-1/2 cup.

 

Method:

 

Clean and cut the fruits into small pieces.

Grind coconut scrapings,chilly and the mustard seeds to a very fine paste.

Add the paste,salt and sugar to the fruits and mix well.

Fruit Raita is ready to serve.

 

Sassam can be made with single fruit also.

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BHUTHA SASSAM(JACKFRUIT RAGS RAITA) Type-1.

BHUTHA  SASSAM(JACKFRUIT RAGS RAITA) Type-1.

The white long ribbon type rags of the jackfruit is usually thrown away as garbage after using other parts of the jackfruit.  But  the konkanis in their wisdom of optimising/maximising the use of nature’s blessings make use of these rags, for the preparation of some unique cuisines.One of the delicacies made from the rags is raita.

Ingredients:

raw white rags -2cups,

green chillies-4,

coconut-1/2 cup,

curd-1 cup,

mustard seeds-1tsp,

jeera-1/2tsp,

salt to taste,

oil(for frying) and

curry leaves.

Method:

Shred the rags from its base,  add a little salt, mix well and keep it for 15 mts.

Squeeze the salted rags and remove the moisture in it and deep fry in oil, till crisp. Lightly crush the fried rags with hands.

Grind coconut and green chillies to a  very fine paste(masala).

Add the masala,  a lttle salt and the broken fried rags to the curd and thoroughly mix.

Do phannu(season) with mustard seeds, jeera and the curry leaves in oil. The Raita is ready.

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KELYA SASSAM(BANANA RAITA)

KELYA  SASSAM(BANANA RAITA).

This is a sweet side dish prepared from the locally available bananas. This is a very simple dish and easy to prepare. It goes well with meals in Konkani homes on some occasions. It is invariably one of the side dishes prepared during festivals, marriage functions, etc.

Ingredients :

ripe bananas-2,

curd-1cup,

salt-1/4tsp,

sugar-1/2 cup,

mustard seeds- 1tsp,

cumin seed(jeera)- 1tsp,

green chilly-1,

curry leaves,

oil- 1tsp for phannu(seasoning).

Method:

Cut banana into pieces.

Clean and cut the green chilly into small pieces.

Thoroughly mix sugar,salt , banana and green chilly pieces and dahi .

Do phannu with cumin seed, mustard seed, and curry leaves in oil.

Note:

Sasam can be prepared with a mixture of other fruits like apple, ghuava,chikoo mango, pineapple etc.

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VAINGANA BHARTH(BAINGAN RAITA).

VAINGANA  BHARTH(BAINGAN  RAITA).  

As this dish requires a good amount of fleshy portion of baingan , the baingan used for this preparation is generally large in size. It is called Aubergine. This preparation is used as a side dish during lunch/dinner. This is a yummy dish and liked even by children because of its smoothy texture, though it is slightly spicy. It can also sometimes go well as a side dish with chapathi. 

 Ingredients : 

large baingan(aubergine)-1(approx.250gms), 

curd-1cup,  

green chillies-3, 

hing powder-1/8 tsp,

mustard seeds-1tsp,

salt to taste ,

curry leaves and

oil-1tsp for phannu(seasoning).

 

 Method:

Smear oil on the baingan and slowly roast it directly on the flame on a low fire  using a gauze, rolling it every few minutes over the gauze.

Once properly cooked, leave it for cooling.

Peel the skin and mash well.

Clean and chop the chillies and add it to the mashed baingan along with salt, hing and curd.

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

   

  

  

  

  

  

  

  

  

  

  

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GABYA POLTHEIN(BANANA STEM RAITA)

GABYA POLTHEIN(BANANA STEM RAITA).  

The tender core(stem) of the banana plant is called Gabbo  in Konkani. It is one of the unique vegetables which can be used in raw or cooked form. It has great nutritive value and contributes greatly to the biological well-being. It is an effective diuretic. It  is rich in fibre content. It is also a  medicinally useful  vegetable.ecause of its high fibre content, it acts as a good laxative and aids bowel movement. It removes toxins from the body. It helps in the effective management of gall and kidney stones.  A cup  of its fresh juice every day morning goes a long way in containing the the formation of these stones. 

This vegetable can be used in the preparation of a dry curry or in curd based raita form. It is a favourite of Konkanies and used quite often.    

GABYA POLTHEIN

  

GABYA POLTHEIN(RAITA)-TYPE1.

  

Ingredients:

 

tender banana stem-1 piece,about 6″ long,

green chillies- 2,

curd-1cup,

salt to taste,

mustard seed-1tsp,

jeera(cumin seed)- 1/4 tsp,

curry leaves, and

oil for phannu(seasoning)

  

Method:

 

Cut the stem into small round pieces and then chop into pieces, while at the same time removing the jutting fibre  threads by rolling it over on the index finger.

Add curd,green chillies(chopped) and salt.

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

 

GABYA POLTHEIN(BANANA STEM(TENDER CORE OF THE BANANA PLANT) RAITA)-TYPE2.

  

Ingredients:

 

tender banana stem- 1 piece , approx, 6″ long,

red chillies-4,

tamarind- an avla size,

hing powder- 1/4 tsp,

mustard seeds-1 tsp,

curry leaves,

salt to taste,

oil for phannu(seasoning)

 

Method:

 

Soak tamarind(imly) in water.

Chop the banana stem in very very small pieces, removing fibre  threads while cutting( as explained in part 1).

Fry  the chillies  in oil.

Grind chillies,hing powder, salt and the tamarind.

Add the ground mix to the banana stem pieces , mix well adding a small quantity of water to get a semi-fluid consistency.

Do phannu(seasoning) with mustard seeds and curry leaves in oil. 

 

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