PINEAPPLE PULISSERI /Anavasa Pulchikkery

Pineapple is called Anavas in Konkani.Pineapple Pulissery is a curd based Curry.Pineapple is rich in Vitamin and Minerals and has several heath benefits due to their nutrients.Pinapple has an ability to reduce arthritis and also helps digestion.

The following ingredients are needed to prepare Pineapple Pulissery/Anavasa Pulchikkery

Ingredients:-

Pineapple.               -1 small half ripe
Red chilly powder. -1 tsp
Turmeric powder.   -1/4 tsp
Curd.                      -1cup whisked
Salt.                       -to taste

For Grinding the Masala:-

Coconut grated .      -1cup
Green chillies.          -2
Cumin seeds/ Jeera. -1/2 tsp
Curd                       . -1/2 cup

For Seasoning:-

Coconut oil/ Oil.            -1tsp
Mustard seeds.               -1/2 tsp
Fenugreek/ Methi seeds.-10 seeds
Dry Red chilly.              -1broken into two halves.
Curry leaves.                 -1 spring

Instructions:-

Remove the thorny outer skin of a small semi ripen Pineapple.Wash and chop into medium lengthy pieces and keep aside.

Wash and slit Green chillies and keep aside.

Grind the grated Coconut with slit Green chillies, Cumin seeds and 1/2cup of Curd to a fine paste and keep aside.

Method:-

In a cooking vessel add the chopped Pineapple pieces, Red chilly powder Turmeric powder and 2 cup of Water. Boil and cook the Pineapple pieces on low flame.

Add Salt and mix well.

Add the ground Masala paste and mix with the cooked pineapple pieces and boil for a minute. Stir in between.

Add 1cup whisked Curd and mix again well and give a boil on low flame.Do not over boil.Then switch off the flame.

Heat Oil in a small pan and splutter Mustard seeds.

Add Methi seeds and fry for a second.

Add broken Red chilly and Curry leaves and fry well.Switch off the flame.

Add this seasoning into the Pineapple Pulissery in the cooking vessel.

A tasty, yummy and delicious Pineapple.Pulissery is ready to serve with Rice.

PAPAYA BESAN CURRY

Papaya Besan Curry is a little spicy and little sweet Raw papaya stir fry adding Besan /Chickpea flour and seasoned with Mustard and Cumin seeds and goes well as a side dish with Chapathi, Phulkas or hot steamed Rice.

The following ingredients are needed to prepare this delicious Papaya Besan Curry.


Ingredients:-

Raw Papaya.                   -1 medium size
Green chillies.                  -4or 5
Turmeric powder.             -1/4 tsp
Hing powder/Asafoetida. -1/2tsp
Cumin seeds/ Jeera.        -1/2 tsp
Besan/Chickpea flour.      -3tbsp
Mustard seeds.                -1/2 tsp
Salt.                                  -to taste
Sugar                              . -a pinch
Cooking oil.                      -1 tbsp


Instructions:-

Peel the outer green skin of a Raw Papaya and cut into two halves lengthwise and remove the seeds.Again chop the Raw papaya lengthwise into medium lengthy pieces. Then chop into thin slices with a slicer.

Wash and slit Green chillies lengthwise and keep aside.

In a mixing bowl add Besan flour and little water and mix well without any lumps and keep aside.



Method:-

Heat oil in a pan and splutter Mustard seeds and Cumin seeds and saute well.

Add slit Green chillies and saute well and fry the Green chilly pieces for a second.

Add Turmeric powder and Hing powder and mix well.

Add the Raw papaya slices and saute well.

Add required Salt and mix well with the Raw papaya slices.

Cover the pan with a lid and cook till the Raw papaya become soft and well cooked.Stir in between.

When the Raw papaya cooked well add a pinch of Suger and stir well.

Add the Besan flour mixture and stir well and cook till the water absorbs and the Besan flour mixture coated well with the cooked Papaya slices.

Switch of the flame.

A tasty, delicious, little sweet and little spicy Papaya Besan Curry is ready to serve as a side dish with Chapathi, Phulkas or hot steaming Rice.

Left over Papaya Besan Curry can be stored in refrigerator and lasts for a week.

MANGO JAM- home made Mango Jam.

Mango jam is very easy and simple to prepare with limited ingredients.You can prepare this yummy and delicious jam during ripe Mango season and keep them in air tight glass bottles and store them in refrigerator. It stays good for about 3 weeks or one month. Home made jam is healthy, more tasty and delicious than store brought one.No preservatives are add in this recipe.This mango Jam is my daughter's preparation.


The following ingredients are needed to prepare this home made Mango Jam.


Ingredients:-

Ripe Mango. -3 large
Sugar.           -1 cup
Lemon juice. - 1 tsp


Instructions:-

Wash the ripe Mangoes in water and peel the outer skin and chop them into big cubes.

Mash the chopped Mango cubes with a potato masher or add the chopped ripe mango cubes in a blender and blend them to a smooth puree. --about 3 or 4 cup



Method:-

Heat a wide bottom non stick pan and pour the ripe Mango puree into the pan and cook for few minutes.

Add 1cup Sugar and stir continuously and cook until the mixture thickens.- for about 10 minutes.

When the Mango pulp/ paste thickens and leaves the sides, then switch off the flame.

Add Lemon juice and stir and mix well.

When cool keep the Mango jam in air tight glass bottle and store it in refrigerator.It stays good for about a month in the refrigerator.Always use clean and dry spoon when you scoop out the mango jam from the glass bottle for better shelf life.

You can make Mango jam with locally available juicy and fleshy ripe mangoes too.

You can spread them on breads or Chapathi for break fast or snack.It tastes like pure ripe mangoes.

Try this recipe and enjoy the real taste of the jam.

PASSION FRUIT JUICE

Passion fruit juice is very tasty, healthy and  refreshing juice and contains minerals and VitaminA and C.Passion fruit is rich in Iron and Calcium. Passion fruit is available in purple and pure yellow colour.The taste of the Passion fruit juice is just like Guava.

The following ingredients are needed to prepare this delicious Passion fruit juice recipe.

Ingredients:-

Passion fruit. - 2 Yellow or Purple
Sugar.             -6 tsp
Water.             -1/4 cup

Instuctions & Method

Take 2 Yellow colour fresh  Passion Fruits.

Cut the Passion fruit into 2 halves.

Scoop out the sour and sweet flesh/ pulp inside the Passion Fruit with a spoon.

Transfer the scooped flesh/ pulp in a blender and blend it adding 6 tsp Sugar and 1/4 cup Water to a smooth paste.

Add 2 glass of boiled and cooled Water in the blender and mix well.

Pour the blended Passion Fruit Juice with water from the blender into a Juice jar through  a strainer .

Discard the residue left in the strainer after filtering the Juice.

Check Sugar.If you need add few more Sugar for sweetness.

Transfer the Passion fruit Juice into 2 beautiful glasses.

Drop in few Ice Cubes on the Juice glass for chillnes and s

erve cool.

A tasty, healthy and delicious Passion fruit juice is ready to drink for fresheness.

PAANAKA / Sweet, little spicy, tangy, and cardamom & dry ginger flavoured Jaggery Water.

Paanaka is a flavoured and little spicy, tangy and sweet Jaggery Water made in Temples on Rama Navami festival. In GSB temples  this Paanaka drink /Godda Uddak is served to devotees on festival days.It is a refreshing and healthy drink.Paanaka drink is a mixture of Jaggery, Black Pepper, Dry ginger, Cardamm and Lemon juice.This drink is called Godda Uddak in Konkani and dry ginger is called Soonti in Konkani.

The following ingredients are needed to prepare this refreshing and healthy Paanaka/drink .

Ingredients:-

Grated Jaggery.       -1 cup
Black pepper Corn. -1tsp
Dry Ginger/Soonti. - a small piece
Water.                      -6cup
Cardamom pods      -5 Cardamom
Lemon juice.           -from a Lemon

Instructions:-

Grate Jaggery and keep aside.

Grind Black pepper corn, dry Ginger piece and Cardamom pods with skin to a coarse powder and keep aside.

Wash and squeeze a small Lemon to extract Lemon juice and keep aside.

In a small mixing bowl add grated Jaggery and little hot Water and stir well till the Jaggery melts and strain the Jaggery mixture and keep aside.

Method:-

Take a small steel vessel and add the Jaggery mixture.

Add about 6 cup of Water and stir the Jaggery mixture well.

Add the coarsely ground Pepper+ Ginger+ Cardamom mix powder into the steel vessel and mix well.

Keep the steel vessel covered for few minutes to infuse the Jaggery mixture with the coarsely ground spicy powder.

Add the extacted Lemon juice into the steel vessel and stir well and allow the flavours to settle for a few minutes .

Keep the steel vessel with Godda Uddak/ Paanaka into the refrigerator to chill before serving.

A healthy, tasty little spicy, little tangy, little sweet and refreshing drink - Godda Uddak /Paanaka is ready to serve.

SABJA SEED COOL DRINK/ Sweet Basil seed Sherbat.

Sabja seed is also known as Black Kus kus, Sweet Basil seed, Falooda Seed.It has a capability to maintain cooling effect on our body.So this drink is mainly used in summer. You can increase or decrease the sweetness according to your choice.

The following ingredients are needed to prepare this delicious juice.

Ingredients:-

Sabja seeds.            -1 tsp
Sugar.                      -3 tsp
Jaggery.                   - 1tbsp (grated)
Lemon juice.           -2 tsp
Cardamom powder. -1tsp

Instructions:-

In a small bowl soak 1tsp Sabja seeds adding little Water till it puffs up- for about 15 minutes and keep aside.

Wash and squeeze a small lemon and extract lemon juice and keep aside.

Grate a small Jaggery piece - about 2 tbsp and keep aside.

In a small mixing bowl add 3tsp Sugar and 1tbsp grated Jaggery and add in 1/4 cup Water and mix well with a spoon till the Jaggery and Sugar dissolves and strain the mixture and keep aside.

Method:-

Pour the Sugar Jaggery mixture from the mixing bowl into a Juice glass.

Add 3/4 of Water into the Juice glass and stir well with a spoon.

Add the squeesed Lemon juice into the juice glass and mix well.

Add Cardamom powder and again mix well.

Check the sweetness and add Sugar if needed and stir well with the spoon.

Add the soaked Sabja seeds into the Juice glass and again mix well with the spoon.

Add few ice cubes into the Juice glass filled with soaked Sabja seeds or keep the Juice glass with Sherbat in the refrigerator for few minutes to chill.

A healthy, yummy, tasty, cool and delicious Sabja seed cool drink/ / Sweet Basil seed Sherbat is ready to serve especially in summer.

MIXED VEGITABLE PICKLE/Spicy,Tangy and Sweet mixed Vegetable Pickle.

Mixed Vegetable Pickle is a  lip smacking, little spicy, tangy and sweet pickle made with vegetables, and adding coarsely ground spicy powders,raw Mango pieces, Jaggery and Tamarind Pulp.You can store this Pickle in refregerator for 2 weeks.

The following ingredients are needed to prepare this mixed Vegetable pickle recipe.

Ingredients:-

Raw Mango.                  - 1 medium size
Bitter gourd.                   - a small one
Jaggery.                         -1/2 cup grated
Yam.                               - a small piece
Tamarind.                       - a marble size
Hing powder.                  -1 tsp
Coriander seeds.            -2 tbsp
White Sesame seeds.    -1tbsp
Mustard seeds.               -1 tsp
Fenugreek/ Methi seeds. -1/4 tsp
Dry Red chillies.               -8
Gingely oil.                       -1tsp
Mustard seeds.                -1 tsp
Curry leaves.                    -1spring

Instructions:-

Heat a pan on medium flame and dry roast Coriander seeds, White Sesame seeds, Mustard seeds and Methi seeds seperately and then keep them together on a plate.

Heat little Gingely oil in the same pan and roast the dry Red Chillies in oil till crispy and keep aside.

When cooled grind all the roasted items together to a little coarse powder.Keep aside

Soak a marble size Tamarind in little hot Water and extract the pulp.Keep aside.

Wash and cut the Bitter gourd lengthwise and remove all the seeds and chop them into medium pieces and keep aside.

Clean and remove the outer skin of a small Yam piece and chop into medium square pieces and wash them well in water and keep aside.

Pressure cook the chopped Bitter gourd and Yam pieces adding 2 cup of Water for 2 whistles and keep aside.

Chop 1medium Raw Mango with skin into medium square pieces and keep aside.

Add grated Jaggery in a vessel and add little Water.Boil till the Jaggery dissolves in Water and keep aside.

Method:-

In a cooking vessel boil 2 cups of Water.

Add the chopped Raw Mango pieces and cook till soft.

Discard the cooked water from the pressure cooker and add the cooked Bitter gourd pieces and cooked Yam pieces and mix with the cooked Mango pieces in the cooking vessel.

Add Salt and mix well and boil for 2 minutes.

Add Jaggery syrup and stir well till the Jaggery mix with the vegetable pieces.

In a small bowl add the coarse powder of the roasted items with little Water and mix well without any lumps and add this ground mixture into the cooking vessel and mix well with the cooked vegetables.

Add the extracted Tamarind pulp. Mix and boil well for few minutes till the gravy thickens.

Check Salt and sweetness and add if needed.

When the mixture in the cooking vessel starts to thicken add Hing powder and mix well and switch off the flame.

Heat GingelyOil in a pan and splutter Mustard seeds and saute well.

Add Curry leaves and fry for a second and switch off the flame.

Pour this seasoning into the mixed vegetable pickle in the cooking vessel and close the vessel with a lid to retain the flavour of the seasoning.

After cooling, the Pickle will become little thick.Store the Pickle in dry and clean Glass bottle.

A very tasty , little tangy, little spicy, sweet, delicious and lip smacking Mixed Vegetable Pickle is ready to serve as a side dish with Rice.

You can store this Mixed vegetable Pickle  in refrigerator for 2 weeks..Always use clean and dry spoon to take out the pickle from the container to get a long store life,shelf life.

Gabbo & potato Upkari/ Banana Stem & Potato Stir fry adding Coconut gratings.

Banana stem/ Banana pith is called Gabbo in Konkani.The tender inner most part of the Banana stem called 'pith' is used for preparing various dishes in Konkani cuisine.Banana pith is a rich source of fibre and is excellent for entire digestive system.

Banana Stem/Banana Pith

The following ingredients are needed to prepare healthy and delicious Gabbo & Potato Stir Fry/ Banana Stem& Potato Stir Fry.

Ingredients:-

Banana stem.      -1 small piece( tender)
Potato                 -2 medium size
Mustard seeds.    -1 tsp
Dry Red chillies. -2
Coconut grated.   -1/2 cup
Cooking oil.         - 2 tsp

Instructions:-

1. Clean a small piece of Banana stem / Gabbo and slice them into thin roundels with a sharp kitchen knife.

Remove and discard the net like fibre between each Banana stem roundel by rolling them around your finger when you chop.Keep the sliced roundels in water to prevent the colour change.

2. Drain the Water and chop the thin Banana stem roundels together into very small pieces and keep aside.

3. Peel the skin of Potatoes and wash them.

4. Chop the Potatoes into thin round slices.

 5. Chop the Potato thin roundels together into small pieces.

6. Cook the chopped Potato Pieces seperately in a small cooking vessel adding required Water till soft and keep aside.

7. Broke dry Red chillies into halves and keep aside.

Method:-

Heat cooking oil/ Coconut oil in a pan and splutter Mustard seeds and saute well.

Add broken dry Red chillies and fry for a second.

Add the chopped Banana stem / Gabbo pieces.Saute and mix well.

Sprinkle little water and mix well.

Cover the pan with a lid and cook the Banana stem pieces on low flame for 2 minutes or till the Banana stem pieces cooked little soft.Stir in between.

Add the boiled and cooked Potato pieces and mix well with the cooked Banana stem pieces .

Add Coconut grating and mix again till the whole water is absorbed and then switch off the flame.

A tasty Gabbo & Potato Upkari/ Banana Stem & Potato Stir Fry adding grated Coconut is ready to serve as a side dish with Rice.

BABY CORN PEAS MASALA

The following ingredients are needed to prepare this delicious Baby Corn White Peas masala.

Ingredients:-

Baby corn.                    -5 small
Dry White peas.            -1/4 up
Onion.                           -1 big
Tomato.                         -2 medium size
Spring Onion.                -a bunch
Cumin seeds/ Jeera.       -1 tsp
Bay leaf.                         -1
Curry leaves.                  - spring
Ginger and Garlic paste. - 1tsp
Red hilly powder.             -1tsp
Turmeric powder.              -1/4 tsp
Coriander powder.             -2 tsp
Garam masala powder.      -1/2 tsp

Instructions:-

1. Wash and soak dry White peas for 8 hours or overnight.

2. Pressure cook the soaked White peas along with required Water and little Salt for 4 whistles or till soft but not to become mushy. Keep aside.

3. Wash the tender Baby corns and chop them into small roundels .

4. Boil the chopped Baby corn adding 1/4 ofcup water in a small vessel till the Water evaporates on low flame. Keep aside.

5. Finely chop Onion and keep aside

.

6.Wash and chop Spring onion and keep aside.

7. Wash and chop Tomatoes into rough pieces and keep aside.

Method:-

1. Heat oil in a pan and add Bay leaves and saute well.

2. Add Cumin seeds and splutter well.

3. Add Ginger Garlic paste and mix well till the raw smell goes off.

4. Add finely chopped Onion and saute well till the chopped Onion becomes translucent and reddish in colour.

5. Add Curry leaves and fry well and add chopped tomatoes and saute well till the Tomato peaces little cooked.Add required Salt and mix well.

6. Add Red chilly powder, Turmeric powder, Coriander powder and Garam Masala powder and saute well.

7. Add cooked White peas and mix well.

8. Sprinkle little Water and add the boiled Baby corn and mix well with the spicy masala and white peas and cook for few minutes on low flame. Stir in between.

9. Finely add the finely chopped Spring Onion pieces and mix well.

10. A tasty,  yummy, little crunchy and delicious Babycorn Peas Masala is ready to serve.

Try this recipe and enjoy this tasty dish.

White Peas spicy Curry

The following ingredients are needed to prepare this delicious dry White peas spicy curry.

Ingredients:-

White peas. -1 cup (dry)
Salt.             -to taste

For Seasoning:-

Cooking oil.           - 2 tsp
Mustard seeds.       -1 tsp
Onion.                    -1 big
Curry leaves.          -1spring
Red chilly powder. - 2tsp
Turmeric powder.   -a pinch

Instructions:-

Wash and soak dry White Peas for 8 hours or overnight and then pressure cook the soaked White Peas for 4 whistles adding required Water or till cooked soft but not mushy and keep aside.

Finely chop Onion and keep aside.

Method:-

Heat cooking oil in a pan and splutter Mustard seeds and saute well.

Add Curry leaves and fry for a second.

Add finely chopped Onion and saute well till the chopped Onion become translucent and reddish in colour.

Lower the flame and add Red chilly powder and a pinch of Turmeric powder and mix well.

Add the cooked White Peas along with cooked Water into the pan. Miix well and boil for a minute.

Add required Salt and mix well.

Cover the pan with a lid and cook  on low flame for few more minutes and switch off the flame.

A tasty, yummy and delicious White P

eas spicy Curry is ready to serve as a side dish with plain Rice, Roti, Chapathi, Puri, Phulkas, Idiyappam, puttu etc.

Try this recipe and enjoy the yummy dish.

POTATO THIKSANI HUMMAAN / Kuka Hummaan /Spicy Potato Curry-Konkani style

Potato Thiksani Hummaan is a spicy Potato curry served as a side dish with Upma, Dosa, Idli etc.Potato is called Kuk in Kochi Konkani and this dish is also known as Kuka hummaan in Kochi.Upma with Kuka Humman/ Potato Thiksani humman is a good combination usually prepared in Kochi GSB homes.This little spicy side dish is very tasty an easy to prepare

 and also goes well with plain Rice.You can use any type of cooking oil for seasoning.But seasoning in Coconut oil makes the curry more tasty.

The following ingredients are needed to prepare this tasty and yummy  Kuka Hummaan/Spicy Potato Curry.

Ingredients:-

Coconut oil.          -2tsp
Urad dal.               - 1tsp
Mustard seeds.      -1/2tsp
Methi seeds.          -6 or 8 seeds
Red chilly powder. -2tsp
Tomato.                   -1 big
Potato.                     -2 medium size
Hing powder.           -1tsp
Salt.                          -to taste
Water.                       -1 cup

Instructions:-

Peel the skin, wash and chop the Potatoes into small cubes and keep aside.

Wash and finely chop Tomato and keep aside.

Method:-

Heat Coconut oil in a pan and add Urad dal and saute well.Splutter Mustard seeds and add methi seeds and fry for a second.

Lower the flame and add Kashmiri Red chilly powder and stir well.

Add chopped Potato cubes and mix well.

Add 1cup Water and required Salt Mix and boil well.

Cover the pan with a lid and cook the Potato cubes till soft on low flame.

Add finely chopped Tomato and mix well and cook again till the tomato pieces become mushy.

Add Hing powder and mix well.Then switch off the flame.

Add little Coconut oil over the Potato Thiksani hummaan.

A tasty Potato Thiksani Hummaan is ready to serve with Upma, Dosa, Idli and also with plain Rice.

KELA SUKKE/ Raw Banana coconut dry Masala Curry

Raw Banana is called Kela in Konkani.Kela Sukke is a konkani style raw Banana coconut dry masala curry served as a side dish with steamed Rice.

The following ingredients are needed to prepare this delicious Kela Sukke recipe.


Ingredients:-

Raw Banana . - 2 or 3medium size
Salt.                -to taste.


For Coconut mixture:-

Coconut grated    -1/2 cup
Red chilly flakes.  - 1/2 tsp
Turmeric powder.  - 1/4 tsp

For Seasoning:-

Cooking oil.       -2 tsp
Urad dal.           -1/2 tsp
Mustard seeds. -1 tsp
Green chilly.      -1
Curry leaves.    -1 spring


Instructions:-

Peel the green outer skin of the raw bananas and chop them into small cubes.Wash well and keep them in Water till used to prevent it from darkening.

In a mixing bowl add grated Coconut,Red chilly flakes and Turmeric powder and mix well with your hands and keep aside.

Wash and half slit 1 Green chilly and keep aside.


Method:-

Heat Oil in a pan and add Urad dal and saute well.

Then splutter Mustard seeds and saute well.

Add half slit Green chilly and Curry leaves and saute for a second.

Drain Water and add the chopped Raw Banana cubes and saute well.

Sprinkle little Water and stir well.

Cover the pan with a lid and cook the banana cubes till soft but not mushy and stir in between.

When the banana cubes cooked and and the water evaporates add the Coconut mixture and mix well and cook on medium flame for a minute.Stir in between and switch off the flame.

A tasty, yummy Kela Sukke /Raw Banana Coconut  dry masala curry is ready to serve as a side dish with Rice.

THUMBA LEAVES SUKKE

Thumba is a small herb plant  found in south India  mainly in Kerala and Karnataka.This plant is used as a medicine.Juice of Thumba leaves  is good  for  indigestion, stomach pain,Throat pain/tonsilitis, diabetic,fever,swellings.Thumba flowers are famous in Kerala.Thumba flowers are used for Ona pukkalam[floral flower rangoli] during Onam festival in Kerala.In south India this plant is knwon in different names asThumba in Malayalam,Thumbai in Tamil, Thumbe in Kannada and Thummi in Telugu

With this Thumba leaves we can make a delicious Konkani style dish.The following ingredients are needed to prepare this delicious Thumba leaves Sukke.

Ingredients:-

Thumbs leaves. -3 cup chopped
Tamarind piece. -a small piece.
Salt.                   -to taste.


For Coconut Mixture:-

Coconut grated.    - 1 cup
Red chilly powder.- 1 tsp
Turmeric powder.  - 1/4 tsp


For Seasoning:-

Cooking oil. -2 tsp
Urad dal. -1/2 tsp
Mustard seeds -1/2 tsp




Instructions:-
Seperate the Thumba leaves from the stems and discard the stems. Clean and wash the leaves thoroughly in water to remove the mud and finely chop the leaves and keep aside .

Soak a small Tamarind piece in warm water for 5 minutes and extract Tamarind juice about 1 tsp and keep aside.

In a mixing bowl mix 1cp grated Coconut, 1tsp Red chilly powder,1/4 tsp Turmeric powder using your hands without water and keep aside. 



Method:-

Heat 2tsp Coconut oil in a pan add Urad dal and saute well.

Add Mustard seeds and saute well.

When the Mustard seeds splutter add the finely chopped Thumba leaves and saute well.Don't add a little drop of water.

Cover the pan with a lid and cook the chopped leaves till soft.

When the leaves wilt add Tamarind water and mix well.Cover and cook for 2 minutes in low flame and stir in between.

Add Salt and mix well.

When the water evaporates add the Coconut mixture and mix everything well.

When the water completely absorbs and the masala coated well with the leaves switch off the flame .

A tasty Thumba leaves sukke is ready to serve as a side dish with Rice.

THERA PANNA SAMBAR/ Colocasia leaves Sambar - Konkani style.

Colocasia leaves are called Thera paan in Konkani.Thera Panna Sambar is a tasty and yummy Konkani style Sambar goes well hot with plain Rice and steamed Rice.

The following ingredients are needed to prepare this delicious Sambar.

Ingredients:-

Colocasia leaves              -20
Sambar powder.               - 6 tsp
Hing powder.                   -1 tsp
Bilimbi/ Birmi Karmbal. -12 medium size 
Salt.                                 -to taste

For Seasoning:-

Mustard seeds. -1 tsp
Coconut oil. - 2 tbsp

Instructions:-

Clean and seperate the leafy part in between the veins of Thera paan/Colocasia leaves and discard the veins.

Finely chop the Thera paan and wash them thoroughly in Water and keep aside.

Wash and chop the Bilimbi fruit/ Bimbul into small roundels and keep aside.

In a small bowl add Sambar powder and mix well without lumps and keep aside.

Method:-

In a cooking vessel add the finely chopped colocasia leaves/ Thera paan and add chopped Bilimbi fruits/ Bimbul and 2 cup of Water . Boil and cook till the Colocasia leaves become very soft, mushy and well cooked.

The Colocasia leaves should be cooked very well till soft and mushy . Otherwise it will itch on your throat.You can pressure cook them for 2 whistles adding Water and then transfer to the cooking vessel and cook.

Add Salt and mix well and cook for 2 minutes.

Add the sambar powder mixture from the bowl and mix well andcook for 2 minutes in low flame.

Add Hing powder and mix well and boil for few second and switch off the flame.

Heat cooking Oil/ preferably Coconut oi/ in a pan and splutter Mustard seeds and saute well.

Add the seasoning into the Colocasia leaves Sambar in the cooking vessel.

A tasty, yummy Colocasia leaves Sambar /Thra Panna Sambar is ready to serve hot with plain Rice or steam med Rice.

Try this recipe and enjoy the yummy dish.

GREEN CHAWLI& ALOO MASALA / Green Long Yard Beans & Potato Sabzi / Jeeve Chawli& Kuk Upkeri.

Long Yard Beans is known as Chawli in Konkani.Chawli & Aloo Masala is a spicy vegetable recipe made by stir frying fresh Green Long beans and Potato cooked with spices.

The recipe is very simple and this spicy side dish is easy to prepare and served  with Rice Chapathi, Roti Phulka.


The following ingredients are needed to prepare this delicious side dish.


Ingredients:-

Green Chawli.            - 2 cup chopped
Potato.                       -2 medium size
Coconut oil.                -2tsp
Fennel seeds(Saunf). -1tsp
Coriander powder.      - 1tsp
Red chilly powder.      -1 and 1/2tsp
Turmeric powder.        -1/4tsp
Amchur powder.          -1tsp
Besan flour.                 - 2 and 1/2 tsp
Salt .                           -to taste


Instructions:-

Wash and chop green Chawli(Green Long yard beans)into 1inch long pieces.Keep aside.

Peel the outer skin,wash and chop Potato into 1inch long pieces and keep aside.

Pressure cook the chopped Potato pieces for 1 whistle without adding Water.Keep aside.



Method:-

Heat Coconut oil in a kadai.Add Fennel seeds and allow to crackle.

Add the chopped green Chawli pieces. 

Add Salt and saute well .

Cover with a lid and cook the Chawli pieces without adding Water for 5 minutes.Saute in between.

Lower the flame and add Coriander powder, Chilly powder, Turmeric powder and Amchur powder. Mix the spices with the cooked Chawli pieces and saute well till the raw smell of the spices goesout.

Add 2tsp Besan flour .Saute and mix well.

Add the cooked Potato pieces and mix well.Cover and cook for 1 minute on low flame.Saute in between.

Mix and saute again everything well till the spices coated with the chopped Chawli and Potato pieces for about 5 minutes on low flame and switch off the flame.

Green Chawli & Aloo Masala is ready.to serve.

Serve this delicious dry side dish with Phulka, Chapathi,steamed Rice or as a side dish with any meal.

Try the recipe and enjoy the yummy dish