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Posts Tagged ‘sweet and spicy dish’

Pikkalle Kajjuphala God Humman(Ripe Cashewfruit Dish)

This is similar to sweet mango spicy dish. Cashew fruits are available in abundance in Kerala/Goa during the season. This curry is generally prepared in konkani homes.

Ingredients:

ripe cashewfruits-6,

jagerry-250gms,

salt-1/2 tsp,

rice flour-2 tsps,

red chilly-1(cut into pieces),

pepper-1 tsp(crushed),

mustard seeds-1 tsp,

coconut oil-1 tsp,

curry leaves-a few.

Method:

Wash and cut the fruit into 1” square pieces.

Cook them in 2 cups of water till it becomes soft.

Add jagerry and salt and cook till jagerry is dissolved.

Mix the rice flour in little water and add to the fruit curry.

Keep stirring till the rice flour is well cooked.

Remove from flame and season with mustard seeds,red chilly, pepper and curry leaves in coconut oil.

The dish is ready for use.

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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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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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DHUNDU(SWEET CHUTNEY)
 
This is a special chutney made by konkanis on festival days. It is served as a side dish during meals.
 
Ingredients:
 
tamarind-small lemon  size,
jaggerry–1/2cup,
mustard seeds-1tsp,
salt-1tsp,
methi seeds-1/8tsp,
jeera-1/2tsp,
pepper powder-1/2tsp,
rice flour-2tsps and
guller(a kind of vegetable available in Kerala)-6 nos.
 
Method:
 
 Soak tamarind  in little water for a few minutes and take out the pulp.
Mix jaggery, salt and tamarind pulp thoroughly.
Clean the guller, cut into pieces  and cook it in the above mix for 10mts.
Mix rice flour in little water and add it to the above boiling  masala  and cook for another minute. 
Do phannu(season)  with jeera, methi seeds, pepper, mustard seeds and curry leaves.
The Dhundu is now ready. It will have a chutney texture. 
 
NOTE: Ripe plantain can be used in place of guller.

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 KELYA  AMBAT(SWEET BANANA CURRY).
 
This is a sweet side dish  generally prepared during festive occasions by Konkani community. The banana used for this preparation is a special variety , mosty grown in Kerala and Tamil Nadu. It is larger in size than other bananas. It is known as Nenthrapazham in Malayalam and Nandharbhale kele in Konkani.It is nowadays available in most of the large and metropolitan cities in India.
 
Ingredients :
bananas-2,
chana dal-1cup,
crushed jaggery-1cup,
coconut scrapings-1 cup,
red chillies-2,
salt- 1/4 tsp,
turmeric  powder-1/8 tsp,
mustard seeds-1tsp,
jeera -1/2tsp,
cashew nuts–8 ,
curry leaves,
oil-1tsp for phannu(seasoning).
 
Method:
Cook dal.
Peel and cut the bananas  into  pieces and cook .
Grind coconut scrapings, turmeric powder and the chillies to a smooth  paste(masala).
Mix  dal, jaggery, masala, cashewnuts, salt and the  cooked banana and boil for 5 mts. 
Do phannu(season) with mustard seeds, jeera and curry leaves in oil.

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PARTIALLY SKINNED MANGOES

  

PIKKOLLO  AMBYA  AMBAT   

Tside dishes in konkani  meals during mango season. To name it a preferred delicacy will be a bit of understatement, because each and every member of the family without any hesitation calls for more than one helping. his is another Ripe Mango cuisine savoured by each and every Konkani with relish. Every house-hold eagerly awaits the  arrival of this great tropical fruit which is used in a number of ways for the preparation of spicy and aromatic side dishes for their meals. Ambya ambat is one of the main  

Ingredients    

ripe mangoes(local ones)-5(medium),   

chana dal-1cup,   

jagerry-1cup,   

coconut scrapings-1 cup,   

red chillies-2,                                                                                    

turmeric powder -a pinch,   

salt-1/2tsp,                                                      

mustard-1 tsp,   

jeera-1tsp,   

 oil-1tsp and   

curry leaves.   

Method   

Pressure cook chana dal using sufficient water.    

Clean and skin the mangoes(as shown in the photo image). Use the whole mangoes. Cook  them  in water  adding  salt.   

Grind coconut scrapings and the chillies to a fine paste(masala).    

Mix cooked dal , mangoes , jagerry and the masala  and cook for  5mts.   

Remove from fire and do phannu (season/tadka) with mustard, jeera and curry leaves in oil.   

  

 

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