ADSARA POLO (TENDER COCONUT DOSA)

Adsara polo is a GSB Konkani style tender Coconut dosa made with a mixture of Rice and tender Coconut.Tender Coconut is called Sheyale in Konkani.Adsara polo can also be made with freshly grated Coconut.No fermentation needed to this dosa batter.

The following ingredients are needed for making Adsara polo.

Ingredients:-

Raw Rice.           -1cup,
Tender Coconut. - 1cup  [or  freshly grated Cconut. -1/2cup]
Sugar.                  - 1tsp
Cumin seeds.       -1tsp
Salt.                     - to taste

Instructions:-

Soak Raw Rice in Water for 3 hours.

Chop tender Coconut into small pieces and keep aside.

Grind the soaked Raw Rice with chopped Tender Coconut pieces [or freshly grated Coconut] to a smooth paste.Transfer the ground batter to a vessel.

Add required Salt and required Water and mix the batter well.The consistency of  the batter should be little thinner than the regular dosa batter.

Add Cumin seeds [Jeera] and Sugar and mix well.

No need to ferment the batter. We can make Adsara polo immediately.

Method:-

Heat a dosa tawa on medium flame.Apply little oil on hot tawa and just pour a laddle full of batter on it. Immediately spread the batter a little with the back of a laddle to give a round shape and the dosa will be little thicker than a normal dosa. Holes will appear here and there on the surface of the dosa.

Cover the dosa with a lid and cook on medium heat till the base of the dosa is cooked.

Drop little oil on the edges and flip the dosa carefully with a flat spatula and cook the other side. Do not make it golden colour.It should be soft and white.

Once cooked, immediately remove the dosa and transfer to a plate.

Adsara polo (Tender Coconut Dosa) is ready to serve.

Serve Adsara polo hot with Jaggery and Coconut mixture called Churnu or with pickle or with  Rontasa Thoy.

For Rontasa Thoy, click on the below link:-

http://konkanicookbook.blogspot.com/2018/05/rontasa-thoykonkani-recipe.html?m=1

 
Left over ground batter can be refrigerated for further use.

Try the recipe and enjoy the Adsara Polo.

Pan Polo /Soyi Polo /Neer dosa

Coconut grating is called Soyi in Konkani. Soyi Polo also called Pan polo  is a soft and thin dosa made with Rice and freshly grated Coconut.The consistency of the Soyi polo/ Pan polo batter is very watery and too thin to spread.Neer means Water in Kannada and hence this Pan polo is known as Neer dosa, a very famous dosa in Mangalore region, Karnataka..Pan polo is an instant dosa and no need to ferment the batter.This soft Pan polo/Soyi polo is served with Coconut chutney or Onion pickle or with a sweet side dish called Churnu.Churnu is a mixture of grated Coconut and grated Jaggery. 


The following ingredients are needed for preparing Pan polo/Soyi Polo/Neer dosa.

Ingredients:-

Dosa Rice or Sona masuri Rice.  -1 cup
Freshly grated Coconut [Soyi]      -1cup
Salt                                               -to taste.

Instructions:-

Soak Dosa Rice or Sona masuri Rice in Water for 4 hours.

Drain the water and grind the soaked Rice along with freshly grated Coconut and 1cup of Water to a very smooth paste.

Transfer the ground batter to a wide bowl.Add Salt and mix well.

The batter should not be thick. Add Water little by little to make it into a slight watery dosa batter.The dosa batter has a smooth flowing consistency and is too thin to spread on hot tawa.


Method:-

Heat a non stick dosa tawa and sprinkle little water and when it evaporates wipe the hot tawa with a cloth.

Take a laddle full of watery batter and pour it on hot tawa in circular motion starts from edges towards the centre till it fills the center. No need to spread the batter with laddle like normal dosa. Just pour and it will spread itself creating holes on the surface.

Pour little oil on edges.Cover and cook on medium flame for 2 minutes.

No need to flip or turn it over to cook the otherside.When the base is cooked just fold the Pan polo to one side with a flat spatula and again fold it into triangular shape.

Transfer to a plate.A very tasty and soft Soyi Polo/ Paan Polo / Neer dosa is ready to serve with Onion pickle or Coconut chutney.Pan polo can also be served with sweet Churnu [a mixture of grated jaggery, grated Coconut and Cardamom powder].

Left over batter can be refrigerated for further use.

Try the recipe and enjoy the soft  soyi polo/pan polo.

Padwale (Paddale) Pathal Sukke- Konkani recipe

Snake gourd is called Padwale/ Paddale in Konkani.

The following ingredients are needed to prepare Paddale Pathal Sukke.

Ingredients:-

Tur dal.          - 1/2 cup
Snake gourd. - a small.
Salt.               -to taste
Sol.                - a small piece of  Dry Mango or Dharambe Sol

For grinding Coconut Masala paste:-

Coconut grated.     -1cup
Dry Red chillies.   -6
Turmeric powder.  -1/4tsp

For Seasoning:-

Cooking oil.     -1tsp
Urad dal.         -1tsp
Mustard seeds.-1tsp
Methi seeds.    -10 seeds only.

Instructions:-

Wash and pressure cook Tur dal with 1and half cup of Water for 2 whistles and keep aside.

Scrape the outer skin, wash well and chop Snake gourd into small cubes and keep aside.

Grind grated Coconut along with dry Red chilly powder and Turmeric powder to a smooth paste adding little water and keep aside the ground Coconut Masala paste.

Method:-

In a cooking vessel add the chopped Snake gourd cubes and add 1cup of Water and cook till the Snake gourd cubes become soft.

Add required Salt and Sol and mix well and boil for 2 minutes.

Add the ground Coconut Masala paste and mix well with the cooked Snake gourd.

Add little Water to make the gravy to a semi thick consistency. Give a boil and switch off the flame.

(The gravy will thicken as it cools.So add water according to the required consistency of the gravy and boil well.)

Heat a small pan for seasoning on low flame.Add Urad dal and saute well.Splutter Mustard seeds and add Methi seeds and roast well.Switch off the flame.

Pour the above seasoning into the Curry in the cooking vessel.

A tasty and delicious Paddale Pathal Sukke is ready to serve with Rice.

Try the recipe and enjoy the dish.

AJWAIN KADI / OVA KADI/ Carom Curry

Ajwain seeds/Carom seeds is called Ova in konkani.Ova Kadi is very good for digestion.

The following ingredients are needed to prepare Ova Khadi.

Ingredients:-
Ova/ Ajwain.              -2tsp
Fennel seeds.             -1/2 tsp
Coriander seeds.        -1tbsp
Cumin seeds.             -1tsp
Whole Black Pepper. -1tbsp
Dry Red chilly.           -1
Grated Coconut.         -1cup
Turmeric powder.       -a pinch
Dry Mango pieces.     -2 small piece
Shallots.                      - 10  or Onion.  -small size.
Green chilly.               -1
Salt.                            -to taste

Instructions:-

Peel, wash and chop Shallots  or Onion into small pieces and keep aside.

Wash and chop Green chilly into thin roundels and keep aside.

Heat a pan and roast Ajwain, Fennel seeds, Cumin seeds, Coriander seeds and Whole Black Pepper till aroma comes out and switch off the flame.

Grind the rotated ingredients along with grated Coconut, Dry red chilly, Turmeric powder and dry Mango pieces to a smooth paste adding little Water.

Method:-

Transfer the ground paste in a cooking vessel.Add required Water to make the gravy to a semi thick consistency.

Add required Salt and mix well.Boil for few minutes and switch off the flame.

Heat oil in a small pan and add the chopped thin Green chilly roundels and fry in oil well.

Add the chopped Shallots/Onion and saute well till the Shallots/Onion pieces are roasted to golden brown and switch off the flame

Add this seasoning into the gravy in the cooking vessel and close the vessel with a lid.

A very tasty and delicious Ova Khadi(Ajwain Kadi) /Carom Curry is ready to serve with Rice.

Try and enjoy the dish.

Padwale (Paddale) Sukke- Konkani recipe

Snake gourd is called Paddale( Padwale) in Konkani.Padwale(Paddale) Sukke is a tasty and delicious Coconut masala curry made with Snake gourd.

The following ingredients are needed to prepare Padwale Sukke / Paddale Sukke.

Ingredients:-

Snake gourd. - a small piece.
Potato.           -1 medium size.
Salt.               - to taste
Ambya sol.     - a small piece of dry mango

For Coconut Masala Mixture:-

Coconut grated.     -1cup
Red chilly powder.  -2 tsp
Turmeric powder.   - a pinch

For Seasoning:-

Cooking oil.       -1tsp
Urad dal.           -1tsp
Mustard seeds. -1tsp
Methi seeds.     -10 seeds only

Instructions:-

Scrap and remove the outer skin of the Snake gourd. Wash well and chop into small cubes and keep aside.

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

On a wide mixing plate add grated Coconut, Red chilly powder and Turmeric powder.Mix the spice  powders with the grated Coconut thoroughly using your hands and make Coconut Masala mixture.Keep aside the Coconut Masala mixture..

Method:-

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

Add Methi seeds and saute well.

Add the chopped Potato pieces and saute well.

Sprinkle little water.Cover and cook till the potato pieces are half cooked .

Add the chopped Snake gourd pieces and saute well.

Sprinkle little water and cover the pan with a lid and  cook the Potato and Snake gourd pieces till soft but firm.

Add a small piece of dry mango /ambya sol and required Salt. Mix well and cook for a minute .

Add the Coconut Masala mixture and mix well with the cooked Potato and Snake gourd pieces .

Cook for few minutes in low flame and stir in between.Then switch off the flame.

A tasty Padwale Sukke / Paddale Sukke is ready to serve as a side dish with Rice.

Try the recipe and enjoy the Paddale Sukke.

Hardhankoru Fruit Salad

Hardhankoru is a Kochi GSB style healthy fruit Salad made with chopped Nendran Banana (Kerala banana) mixed with chopped Coconut pieces,Sugar, Kalkkand and dry Fruits.Similar type fruit salad is served as a Nivedya (Neevadu) to the devotees in Kochi side GSB Temples especially in Kochi TD Temple on Deepavali festval after early morning Nirmalya Aarathi.Children and elders equally love this delicious fruit salad.

The following ingredients are needed to prepare this Fruit Salad.

Ingredients:-

Nendran Banana.  -1 (Kerala banana)
Coconut bits.         -1/2 cup
Sugar.                    -1tsp
Kalkkand[small]      -1tbsp [small sugar Candy]
Cashew nuts.         -10
Black dry grapes.   -20
Dates.                     -3
Ghee.                     -2 tsp[optional]


Instructions:-

Remove the outer skin of a Nendran banana and vertically chop into four  lengthy slices and then chop into small cubes and keep aside.

Chop Coconut into small bits and keep aside.

Chop Cashew nuts and Dates into small pieces and keep aside.

In a mixing bowl add the chopped Nendran banana cubes, Coconut bits, chopped Cashewnuts, chopped Dates, black dry Grapes and Kalkkand. Mix well.

Add Ghee and mix well.[optional]

Sprinkle Sugar and mix everything well with a spoon.

A healthy and delicious  Hardhankoru Fruit salad is ready to serve.

Try and enjoy the healthy Salad.

PAPAYA PHALA UPKARI-Konkani recipe/Raw Papaya Stir fry

Papaya phala Upkari is a very tasty konkani style raw Papaya stir fry.The recipe is very simple,quick and easy to prepare.The following ingredients are needed to prepare Papaya phala Upkari(stir fry).

Ingredients:-

Papaya.               - 2 medium size
Green chilly.       -2
Coconut oil/ Oil. -2 tsp
Mustard seeds.   -1 tsp
Salt.                    -to taste

Instructions:-

Wash the raw Papaya in Water and remove the outer green skin with a grater.Chop lengthwise and remove the seeds.Chop the Papaya into thin slices or grate with a grater and keep aside.

Wash and half slit Green Chillies lengthwise and keep aside.

Method:-

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

Add the half slit Green chillies and fry in oil for a second.

Add the chopped or grated Papaya slices and saute well.

Add required Salt and mix well.

Cover the pan with a lid and cook the Papaya in low flame.Sprinkle 2 tbsp Water and mix well and stir in between.

When Papaya cooked and the Water evaporates switch off the flame.

A tasty Papaya Phala Upkeri is ready to serve as a side dish with Rice.

Tender Cucumber Salad

Cucumber Salad is a healthy and delicious dish made with tender Cucumber mixed with Onion, Greenchilly, Pepper powder and Lemon juice.

Tender Cucumber

The following ingredients are needed to prepare tender Cucumber Salad.

Ingredients:-

Cucumber.        - 4 small tender
Onion.               -2 medium size
Green chilly.     -2 small
Pepper powder. - a pinch
Lemon.              - 1/2 of a Lemon
Salt.                    - to taste

Instructions;-

Wash and peel the green outer skin of the tender green Cucumber and çhop length wise and then chop into very small cubes and keep aside.

Peel, wash and chop Onion into small cubes and keep aside.

Wash and chop Green chilly into thin roundels.Add little Salt and mash the Green chilly thin roundels with Salt and mix well. Keep aside .


Method:-

In a wide mixing bowl add the chopped tender Cucumber cubes and chopped Onion cubes.

Add the mashed Green chilly Salt mixture and mix well with the chopped Cucumber and Onion cubes.

Sprinkle a pinch of Pepper powder and mix everything well.

Squeeze Lemon juice over the Salad and toss well with a spoon.

A tasty tender Cucumber Salad is ready to serve.

SHIVKARNl( Konkani style Cucumber Salad)

Shivkarni is a traditional, healthy and delicious tender Cucumber Salad made during Sreekrishna Janmastami festival in all Kochi side GSB homes and served along with Panchagadayi( Konkani style broken wheat Kheer) and Gajbaje( Konkani style Colocasia/Taro leaves, roots and stems gravy)

Tender Cucumber

Tender Banana stem/pith

The following ingredients are needed to prepare this delicious salad.

Ingredients:-

Cucumber.      -2 tender
Banana stem.  - a small piece
Ginger.            - asmall piece
Green chillies. -2
Tamarind.        - a gooseberry size
Salt.                 -to taste.


For Seasoning:-

Coconut oil.    -1tsp
Mustard seeds.-1tsp
Curry leaves.   -1spring

Instructions:-

Wash and peel the outer skin of the tender Cucumber.Chop lengthwise and finely grate the Cucumber and keep aside.

Wash and finely chop a small Banana stem (Gabbo) and keep aside.

fiely chopped Banana stem

Wash and finely chop Green chillies into thin roundels and keep aside.

Peel and grate a small piece of Ginger and keep aside.

Soak a gooseberry size Tamarind in 2tbsp warm Water for 5 minutes and mash it to make a Tamarind Pulp.Keep aside.

Method:-

In a wide mixing bowl add finely chopped Green chilly roundels.

Add grated Ginger and required Salt .Mash the above three ingredients thoroughly with your hands.

Add finely chopped Banana stem and mix well with the mashed items.

Add the Tamarind pulp and mash again all the above ingredients with your hands.

Add the grated Cucumber and mix everything well with a spoon.

Heat Coconut oil in a small pan for seasoning 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 Cucumber Salad in the pan.

A very tasty Konkani style Shivkarni(Cucumber Salad) is ready to serve.

Serve the Shivkarni with Panchagadayi(Konkani style broken wheat Kheer).

For Panchagadayi (Broken Wheat Kheer) click on the below link.

http://konkanicookbook.blogspot.in/2017/12/panchagadayi-broken-wheat-kheer-gova.html?m=1

For Gajbaje(Taro leaves, stems and roots Curry)click on the below link.

http://konkanicookbook.blogspot.in/2017/10/gajbaje-kochi-gsb-konkani-style-recipe.html?m=1

KIWI FRUIT SALAD.

Kiwi Fruit Salad is a very tasty and healthy dish.The following ingredients are needed to prepare this delicious Kiwi fruit Salad.

Ingredients:-

Kiwi fruit.            - 2 or 3
Pepper powder. -1/2 tsp
Sugar.                -1/2 tsp
Salt.                   - a pinch
Honey.               - 1/2 tsp
Chat masala.     -a pinch

Instructions:-

Wash and clean the Kiwi fruit.Peel and remove the skin.Chop the Kiwi fruit into thin slices lengthwise.


Method:-

spread the chopped Kivi fruit slices on a plate.

Spread 1/2 tsp Honey on the Kiwi fruit  slices with a spoon.

Sprinkle little Salt, Sugar, crushed Pepper and a pinch of Chat masala over the Kiwi fruit slices
and keep the salad in refrigerator to chill for few minutes.

Kiwi fruit salad is ready to serve.

Try  the recipe and enjoy the tasty and healthy  fruit salad.

PAPAYA PHAL PATHAL SUKKE( Konkani recipe)

Papaya phal Pathal Sukke is a Kochi GSB style Raw Papaya curry made with ground masala paste of Coconut and other spices. Pathal Sukke in Konkani,means semi thick gravy.The consistency of this masala gravy is semi thick and goes well with Rice.

The following ingredients are needed to prepare this delicious and tasty recipe.

Ingredients:-

Raw Papaya. -1small.
Tur dal.         -1/2 cup
Sol.               - a small piece of dry Mango 

Salt.               -to taste

For grinding Coconut Masala paste:-

Coconut gratings.  -1cup
Red chilly powder. -1tsp or Dry Red chillies -5
Turmeric powder.   -1/4 tsp

For Seasoning:-

Coconut oil/ oil. -1tsp
Urad da               -1tsp
Mustard seeds.    -1tsp
Methi seeds.        - 10 seeds only

Instructions:-

Wash and pressure cook Tur dal with required water till soft and keep aside.

Wash and peel the outer green skin of a Raw Papaya and chop into medium thick pieces.Keep aside.

Grind the grated Coconut along with dry Red chillies or Red chilly powder and Turmeric powder to a smooth paste adding little water and keep aside the ground Coconut Masala paste.

Method:-

In a cooking vessel add the chopped raw Papaya pieces and add 1cup of water. Boil and cook  the Papaya pieces on low flame till soft.

Add the cooked Tur dal into the vessel and mix well.

Add required Salt and Sol into the vessel and mix well with the cooked Tur dal and Papay pieces and cook for 2 minutes. Stir well in between.

Add the ground Coconut Masala paste into the vessel and mix everything well and bring to boil.

Add 1cup of water to make the gravy to a semi thick consistency and boil for a minute and switch off the flame.[The gravy will thicken as it cools,so add water according to the consistency of the gravy and boil]

Heat 1tsp Coconut oil or cooking oil in a pan for seasoning and add Urad dal and saute well.When Urad dal starts to change its colour splutter Mustard seeds and Methi seeds and saute well.Switch off the flame.

Add the above seasoning into the gravy in the cooking vessel and close  the vessel with a lid.

Transfer the Papaya Phala Pathal Sukke to a serving bowl.

A tasty, yummy Papaya Phala Pathal Sukke is ready to serve with Rice, Chapathi, Phulka, Dosa, Idli, Puttu, Idiyappam etc.

Try the recipe and enjoy the tasty dish.

PAPAYA PHAL SUKKE [konkani recipe]

Papaya phal Sukke is a coconut based Kochi side GSB style Konkani recipe.Raw Papaya contains vitamines and minerals and is good for digestion and immune system.This tasty Sukke goes well as a dry side dish with Rice, Chapathi Phulka , Dosa etc.

The following ingredients are needed to prepare Papaya phal Sukke.

Ingredients:-

Raw Papaya.    - 1/2 piece of a Medium Papaya.
Potato.              -1 medium size
Tur dal.             -1/4 cup
Dharambe Sol.  - a small piece or a small dry Mango piece
Salt.                   -to taste.

For Coconut Masala Mixture:-

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

For Seasoning:-

Coconut oil/ Oil.   -2 tsp
Urad dal.               -1tsp
Mustard seeds.      - tsp
Fenugreek/ Methi. -10 seeds only

Instructions:-

Wash and remove the outer green skin of a Raw Papaya and grate to make small thin pieces and keep aside.

Peel, wash and chop Potato into thin slices and keep aside.

Wash and Pressure cook Tur dal with required Water for 2 whistles or till soft but not mushy.

(You can pressure cook the thin Potato slices along with Tur dal)- optional.

In a wide mixing plate add Coconut grating, Red chilly powder and Turmeric powder and mix well with your hands.Keep aside the Coconut Masala mixture.

Coconut Masala Mixture

Method:-

Heat 2tsp Coconut oil or any cooking oil in a pan and add Urad dal and splutter Mustard seeds and Methi seeds and saute well.

Add Potato slices and sprinkle water to cook the Potato slices till soft and stir in between.

When Potato slices are 3/4 the cooked add the grated Papaya slices into the pan and mix well.

Add required Salt and Sol (a small piece of dry Mango or Dharambe sol (Kudam puli)  into the pan and mix well.Cover the pan with a lid and cook till Potato and Papaya pieces become soft.

Add cooked Tur dal into the pan and mix well with cooked Papaya and Potato pieces.

Add Coconut Masala mixture into the pan and mix well till both the pieces are nicely coated with the Coconut Masala mixture.Cover and cook for few minutes and stir well in between and switch of the flame.

A tasty Papaya phala Sukke is ready to serve as a side dish with Rice, Chapathi, Phulka etc.

Try this recipe and enjoy the tasty dish.

Radish Paratha

The following ingredients are needed to prepare Radish Paratha.

Ingredients:-

For making the dough:-

Wheat flour. -2 cup
Salt.              - to taste
Ghee.            - 2 tsp
Water.            -1 cup boiled

For making the Radish stuffing:-

Radish.                          -2 big
Salt.                               - to taste
Onion.                           -2 small
Cumin seeds/ Jeera.      -1/4tsp
Red chilly powder.        -1/2 tsp
Turmeric powder.          - a pinch
Garam Masala powder. -1tsp

Instructions:-

Peel,wash and finely chop Onion and keep aside.

Peel the skin ,wash and grate the Radish.Apply little Salt and keep aside for 10 minutes.Then squeeze out the Water completly and keep aside.

Method:-

1. Heat oil in a pan and add Cumin seeds and saute well.

2. Add finely chopped Onion and saute well till the Onion becomes translucent.

 3. Add the squeezed Radish gratings and saute well.

4.Add Turmeric powder, Red Chilly powder and Garam Masala powder and mix well with the Radish gratings and Onion pieces

5. Cover and cook till the water completely evaporates . Stir in between and switch off the flame.

6. Radish stuffing is ready to fill.Transfer the stuffing to a plate

7. Make the Radish stuffing into small lemon size balls and keep aside.

8. In a wide mixing bowl add Wheat flour,Salt and Ghee and mix well.

9. Add boiled warm water little by little over the flour and knead it into a soft dough.

10. Divide the dough into equal lemon shaped balls, little bigger than the Radish stuffing balls.

11. Flatten each lemon shaped wheat dough ball into circle with the rolling pin.

12.Place the Radish stuffing ball in the centre of the flatten dough circle and pinch all sides together around the stuffing and seal it.

13. Roll it into thick Paratha with the rolling pin without breaking the Radish stuffing.Dust the filled balls with flour while rolling.

14. Heat a tawa and place the thick Paratha and roast on both sides with little Ghee.

15. Press the side edges of the thick Paratha with a flat spatula to puff up the Paratha.

16. Flip to roast on other side.

17. When the brown spot appears on the Paratha, remove from tawa .

Radish Paratha is ready to serve hot with Ghee or Pickle.

Try and enjoy the dish.

Landhe Gudhga Dhevi Ghassi ( Konkani recipe)/Breadfruit Coconut Masala Gravy

Breadfruit is called Landhe Gudhgo in Konkani.Landhe Gudhga Dhevi Ghassi is a Kochi GSB style Breadfruit Coconut Masala gravy. You can use  a small piece of Ambya sol (dry Mango piece) or Dharmbya sol (Kerala Tamarind) in this masala gravy as a sovering agent.

The following ingredients are needed to prepare  Landhe Gudhga Dhevi Ghassi /Breadfruit Masala Gravy.

Ingredients:-

Breadfruit.  - 1/2 of a firm and matured Breadfruit.
Ambya sol. - a small piece( dry mango slice)
Salt.             -to taste.

For grinding the Coconut Masala Paste :-

Coconut grated.   -1 cup
Dry Red chillies.  -5
Turmeric powder. -1/4tsp

For Seasoning:-

Coconut oil/ Oil. -1sp
Urad dal.             -1tsp
Mustard seeds.    -1tsp
Methi seeds.        -10 seeds only.

Instructions:-

Wash well and chop the outer skin of a firm and matured Breadfruit piece. Chop and remove the middle core portion. Chop the Bread fruit Piece into medium cubes.Wash well and keep the pieces in water for few minutes.

Grind grated Coconut, dry Red chillies and Turmeric powder to a smooth paste and keep aside the ground Coconut Masala Paste.

Method:-

In a cooking vessel add the chopped Breadfruit cubes and add 2 cup of water.Boil and cook till the Breadfruit pieces become soft.

Add required Salt and a small piece of dry mango [ambya sol]. Mix well and boil for 2 minutes.

Add the ground Coconut Masala Paste and mix with the cooked Breadfruit pieces.

Bring to a boil and simmer for few minutes and switch off the flame.

Heat oil in a small pan for seasoning and add Urad dal and saute well.Splutter Mustard seeds and Methi seeds and fry well. Switch off the flame.

Pour the above seasoning into the Breadfruit masala gravy in the cooking vessel.

A tasty and delicious Landhe Gudhga Dhevi Ghassi / Breadfruit Coconut Masala gravy is ready to serve with Rice.

Bikkand & Kuk Thiksani Humman( Konkani recipe)/Jackfruit seeds & Potato Spicy Curry

 Jackfruit seed is called Bikkand and Potato is called Kuk in Konkani.Bikkand & Kuk Thiksani Humman is a Kochi GSB style spicy Jackfruit  seeds & Potato Curry. This dish goes well with Rice, Dosa or ldli.

Ingredients:-

Bikkand (Jackfruit seeds). -10
Potato                               -1medium size
Salt.                                  -to taste
Sol /dry Mango piece.      - a small piece
Red chilly powder.            -1tsp
Hing powder.                    - 1tsp
Urad dal.                           -1tsp
Mustard seeds.                 -1tsp
Methi seeds.                     -10 seeds only
Coconut oil / Cooking oil.  - 2 tsp

Instructions:-

Remove the outer white skin of all the Jackfruit seeds and soak them in water for 2 hours.Then scrap the outer brown skin of each Jackfruit seeds  with a knife and chop them into thin lengthy pieces and keep aside.

Peel and wash a medium size Potato and chop into thin lengthy pieces and keep aside.

Cook the chopped Jackfruit seeds and chopped Potato pieces seperately in a small vessel till soft and keep aside.

Method:-

Heat Coconut oil or any cooking oil in a pan.Add Urad dal and saute well.

Splutter Mustard seeds and saute well.

Add Methi seeds and fry well.

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

Add the cooked Potato pieces and cooked Jackfruit seed pieces and stir well.

Add Salt and a small piece of Dharmbya Sol or dry mango piece and mix well.

Add 1cup of Water and mix and boil well for 2 minutes.

Add Hing powder and mix well. Boil for a minute and switch off the flame.

A tasty and yummy Bikkand& Kuk Thiksani Humman is ready to serve as a side dish with Rice, Dosa or Idli.

Rontasa Thoy(Konkani recipe)

Rontasa Thoy is a delicious Kochi GSB style side dish made with Toor dal and chopped Potato pieces.This tasty side dish is served with Rontaso- a Konkani style Roti made with Rice flour.

The following ingredients are needed to prepare Rontasa Thoy.

Ingredients:-

Toor dal.               -1 cup
Potato.                  -1 medium size
Green chilly.         - 4
Turmeric powder. - a pinch
Salt.                       -to taste

For seasoning:-

Coconut oil/Oil. -1 tsp
Dry Red Chilly. -1
Curry leaves.     - 1 spring

Instructions:-

Peel the skin and chop Potato into very small pieces and keep aside.

Wash and half slit Green Chillies lengthwise and keep aside.

Wash Toor dal in Water and keep aside.

Pressure cook Tur dal, Potato pieces, Green chillies and a pinch of Turmeric powder with 2 cup of water for 2 whistles or till soft and keep aside.

Method:-
In a cooking vessel transfer the cooked Toor dal and Potato pieces along with Water and boil well.

Add Salt and mix well.Boil for 2 minutes in low flame and switch off the flame.

Heat oil in a small for seasoning. Splutter Mustard seeds and saute well.

Add dry Red chilly bits and Curry leaves and fry I oil d for a second and switch off the flame.

Pour this seasoning into the Thoy in the cooking vessel.

Rontasa Thoy is ready to serve with hot Rontaso or with Thoyya Undi and enjoy the dish.