Cabbage Pakoda

Cabbage pakoda is a very tasty and easy to prepare deep fried tea time snack.made with finely chopped cabbage, spices and gram flour. The following ingredients are needed to prepare Cabbage Pakoda.

Ingredients:
Cabbage.              -1/4 cup chopped
Ginger chopped.  -1tsp 
Garlic cloves.       -2 tsp chopped
Corn flour.            -1tbsp
Gram flour.           -2 tbsp
Garam masala.      -1/2 tsp
Turmeric powder .-1/4 tsp
Red chilli powder.-1tsp
Coriander powder -1tsp
Fennel seeds.         -1/2 tsp
Curry leaves.         -1spring
Lime juice.            -1tsp
Salt.                       - to taste
Oil.                        -for frying

Method:
1). Finely chop cabbage, ginger, and garlic cloves. In a mixing bowl add finely chopped cabbage, finely chopped ginger, finely chopped garlic cloves, fennel seeds, gram flour, cornflour, turmeric powder, red chilli powder, coriander powder, garam masala and curry leaves. Add required salt, lime juice and required water into the bowl and mix all the ingredients in the bowl to form a semi thick cabbage mixture.

2). Keep aside the cabbage mixture to marinate for 15 to 30 minutes. Make small cabbage balls with the cabbage mixture and keep them on a plate.

3). Heat oil in a deep frying pan. Once the oil is hot drop the cabbage balls into hot oil and deep fry them on medium flame until golden colour on all its sides. Deep fry them in batches 

4). Remove the fried cabbage pakoda from hot oil using a slotted spoon and transfer to a serving plate.

Cabbage Pakoda is ready to serve hot with tomato ketchup and hot tea.

Kovakka Masala Curry / Ivy gourd Masala Curry

Kovakka masala curry / Ivy gourd masala curry is a coconut masala curry made with ivy gourd cooked in coarsely ground spicy coconut masala paste and goes well with rice.

The following ingredients are needed to prepare Kovakka Masala Curry / Ivy gourd Masala Gravy.

Ingredients:
Ivy gourd / Kovakka. -10
Grated coconut.-1cup
Dry red chillies.-5
Tamarind.          -a small piece
Coriander seeds.-2 tsp
Salt.                   - to taste
Coconut oil.      -2 tsp +1tsp

Instructions:
1). Wash kovakka / ivy gourds and trim both the ends. Slightly crush the ivy gourds and apply little salt and keep aside for a few minutes.

2). Roast dry red chillies in little hot oil.Grind the roasted red chillies along with grated coconut, tamarind and coriander seeds to a little coarse paste adding very little water. Keep aside the coarsely ground spicy coconut masala paste.

Method:
1). Heat coconut oil in a pan and add the crushed ivy gourd and roast it in oil on both sides on low flame.

2). Add little water into the pan and cook the roasted ivy gourd for few minutes on low flame.

3). Add coarsely ground spicy coconut masala paste into the pan and mix with the cooked ivy gourd. Add very little water and make the curry to a semi thick gravy consistency.

4). Check for salt and add little salt if needed and cook for 2 minutes on low flame and switch off the flame.

5). Add 1tsp coconut oil over the masala curry and mix well. Transfer the kovakka masala curry /ivy gourd masala curry to a serving bowl.

Kovakka Masala Curry /Ivy gourd Masala Curry is ready to serve hot with steamed rice.
 

Alvamande Humman / Colocasia Roots Curry

 

Alva mande humman is a konkani style spicy colocasia roots curry goes well with rice. Colocasia root contains a good amount of fibre and is good for digestive process. Alvamande Humman / Colocasia Roots Curry recipe is given below with step by step pictures.

The following ingredients are needed to prepare Alvamande Humman / Spicy Colocasia Roots Curry.

Ingredients:
Alvamande / Colocasia roots.-5
Red chilly powder.-1tsp
Turmeric powder.  -1/4 tsp 
Asafoetida / hing.  -1/2 tsp
Mustard seeds.      -1tsp
Salt.                       -to taste
Water.                    -as needed
Coconut oil.          -2 tsp

Method:
1). Take colocasia roots (alvamande in konkani).

2). Scrap and remove the outer skin of colocasia root.Wash and clean the2- colocsia roots 2-3 times in water.

3). Drain water and chop the cleaned colocasia roots into small pieces. In a bowl add the chopped coloscasia root pieces.

4). Add turmeric powder, red chilly powder, asafoetida (hing powder) and required salt into the bowl.

5). Mix the salt and spice powders thoroughly with the chopped colocasia roots using your hand and keep aside.

6). Heat coconut 2tsp coconut oil in a pan and splutter mustard seeds. Add the spice powder coated colocasia root pieces into the pan. Add required water into the pan and make a desired consistency gravy. Mix well and boil on low flame. Cover and cook the colocasia root pieces until soft. When done switch off the flame.

Alvamande Humman / Konkani style Colocasia Roots Curry is ready to serve hot with rice.

Pumpkin Curry

 Pumpkin curry is very tasty and easy to prepare coconut masala curry goes well with rice. The following ingredients are needed to prepare Pumpkin Curry.

Ingredients:
Pumpkin.             -250 gm
Grated coconut.   -1 cup +2 tbsp
Dry red chilly.     -5 or 6
Turmeric powder.-1/4 tsp
Mustard seeds.    -1tsp
Cumin seeds.      -1/2 tsp
Curry leaves.      -1 sprig
Water.                 -as required
Salt.                    -to taste
Coconut oil.       -1tsp +1tsp

Instructions:
1). Cut and remove the outer skin of pumpkin and chop pumpkin into medium thick pieces. Keep aside.

2). Grind grated coconut dry red chilly and turmeric powder to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

Method:-
1). In a wide bottom vessel add chopped pumpkin pieces. Add required water and cook pumpkin pieces till soft.

2). Add ground coconut masala paste into the vessel and mix with cooked pumpkin pieces.

3). Add required salt and mix well. Boil the curry for 2 minutes on low flame and switch off the flame.

3). Heat 1tsp oil in a small pan for seasoning and splutter mustard seeds and cumin seeds. Add curry leaves and saute in oil and switch off the flame.

4). Pour the seasoning into the pumpkin curry and mix well. In the same small pan add 1tsp coconut oil and roast 2 tbsp grated coconut till golden brown and pour it in the pumpkin  curry.

Pumpkin Curry is ready to serve with rice. Pump curry is little sweet and less spicy  so small children like it.

Mushroom Tomato Pepper Fry

 Mushroom tomato pepper fry is a delicious mushroom pepper fry made with button mushrooms, tomato, green bell pepper, onion, spices and sauce and goes well with chapati, naan or rice. The following ingredients are needed to prepare Mushroom Tomato Pepper Fry/ Mushroom Pepper Fry.

Ingredients:-

Button mushroom. -200 gram
Tomato.                  -1
Bell pepper.            -1
Onion.                    -1
Pepper crushed.     -1 tsp
Red chilly powder.-1tsp
Soy sauce.             -1&1/2 tsp
Red chilly sauce.   -1tsp
Sugar.                    -1&1/2 tsp
Salt.                       -to taste
Oil.                        -1tbsp

Instructions:

Rinse and clean button mushroom and chop each mushroom into 4 pieces. Chop tomato into 4 pieces. Chop green bell pepper into medium thick pieces.Chop onion into medium thick pieces. Keep aside.

Method:

1). Heat 1&1/2 tsp oil in a pan. Add sugar into the pan and saute well and caramelize it. Add chopped onion and required salt into the pan and saute well until onion turns translucent.

2). Add chopped bell pepper and chopped tomato and saute well.

3). Add chopped button mushroom pieces and saute for 3-4 minutes. Do not add water. Mushroom itself releases water.

4). Add red chilly powder and crushed black pepper and mix well. Cover and cook mushroom pieces on low flame and saute well in between.

5) Add soy sauce, red chilly sauce and mix with all the ingredients in the pan and cook for a minute on low flame. Once the stir fry becomes thick mix everything and switch off the flame.

Mushroom Tomato Pepper Fry / Mushroom Pepper Fry is ready to serve with chapati, naan or rice.