ALVATHI(COLOCASIA STEM CURRY) / TARO STEM CURRY

Alvathi is a very tasty and delicious Colocasia Stem Curry.This Colocasia Stem Curry [Taro Stem Curry] is made using tender Colocasia Stems [Taro Stems], Green chillies, Curd and Coconut paste and is served with Rice.Alvati is one of the special curry in GSB Konkani cuisine.

The following ingredients are needed to prepare Alvathi(Colocasia Stem Curry) / Taro Stem Curry.


Ingredients:-

Colocasia stems. -20 ( tender)
Green chillies.     -5
Coconut grating. -1 cup
Curd .                  - 3/4 cup
Salt .                    - to taste

For Seasoning:-

Oil                    -1tsp
Mustard seeds. -1/2 tsp
Cumin seeds.   -1/4 tsp
Curry leaves.   - few

Instructions:-

Peel the outer green skin of the tender Colocasia stems and chop into 3/4 inch lengthy pieces. Wash well in water and keep aside.

Wash Green chillies and keep aside.

Grind the Coconut grating adding very little water and keep aside.

Whisk the Curd and keep aside.

Method:-

In a pan add the chopped Colocasia stems, Green chillies, required Salt and 2 cup of Water and boil well till the tender Colocasia stems become soft and well cooked.

Add the ground Coconut Paste and mix well with the cooked Colocasia stem pieces.

Add the whisked Curd and mix well.Give a boil and switch off the flame.Do not over boil.

Heat Coconut oil or any cooking oil in a small pan for seasoning and splutter Mustard seeds and Cumin seeds and saute well.Add Curry leaves and fry in oil for a second and switch off the flame.

Pour the above seasoning into the Curry and mix well.

A very tasty and delicious Alvathi (Colocasia Stem Curry) is ready to serve with Rice.

Try the other Alvathi Recipes:-

TENDER COLOCASIA LEAVES ALVATI / Thera Panna Alavati.
https://konkanicookbook.blogspot.com/2017/11/tender-colocasia-leaves-alvati-tharya.html?m=1

TENDER PALAK LEAVES ALVATI
https://konkanicookbook.blogspot.com/2017/11/tender-palak-leaves-alvati.html?m=1

Noncho Ambya Humman

Brined (salted) Mango is called Noncho Ambo in Konkani.Noncho Ambya Humman is a spicy curry made with medium size salted mangoes.Noncho Ambya Humman goes well as a side dish with Rice,Idli,Dosa etc.

The following ingredients are needed for preparing Noncho Ambya Humman.

Ingredients:-

Salted Mangoes.    -5(both small & medium size)
Urad dal.                -1tsp
Mustard seeds.       -1/2 tsp
Fenugreek seeds.    -1/4 tsp

Curry leaves.          -few
Red Cilly powder.  -1tsp
Hing powder.          -3/4 tsp
Salt.                        -to taste
Coconut oil.            -2 tsp

Instructions:-

Wash and slice the Salted Mangoes into thin lengthy pieces and keep aside.

Method:-

Heat 1tsp Coconut oil in a pan and add Urad dal and saute well.

When Urad dal starts to change its colour splutter Mustard seeds and saute well.

Add Fenugreek (Methi) seeds and fry well.

Add Curry leaves and fry for a second.

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

Add the sliced salted Mango pieces and 1/4 cup of Water and mix well.

Check Salt and add if needed.

Cover the pan with a lid and cook the Mango slices till soft and switch off the flame.

Pour 1tsp Coconut oil over the Noncho Ambya Humman and mix well.

A tasty, spicy, mouth watering Noncho Ambya Humman is ready to serve as a side dish with Rice, Dosa, Idli etc.

Cucumber Chutney

Cucumber Chutney is a tasty and delicious chutney made with raw Cucumber.The following ingredients are needed to prepare Cucumber Chutney.

Ingredients:-

Cucumber. - 2medium size
Salt.           -to taste.

For Grinding the Coconut Masala paste.

Coconut grating. - 1/2 of a Coconut.
Red chillies.        - 6
Tamarind.            - a small piece
Hing powder.      -1/2 tsp
Mustard seeds.    -1/4tsp

For seasoning:-

Coconut oil.    -1tsp
Mustard seeds.-1/4 tsp
Curry leaves.   -1spring

Instructions:-

Wash and peel the outer skin of the Cucumber and chop into small pieces.Apply little Salt and keep aside.

Roast the dry Red chillies in little oil and keep aside.

Grind the grated Coconut, roasted Red chillies, Mustard seeds, Tamarind and Hing powder to a smooth paste without adding Water.

Transfer the ground Coconut Masala paste in a mixing bowl.

Add the chopped Cucumber pieces in the mixing bowl and mix well with the ground Coconut Masala paste.

Check Salt and add if needed.

Heat oil in a pan for seasoning and splutter Mustard seeds and Curry leaves.Fry well and switch off the flame.

Pour the above seasoning into the Chutney in the Mixing bowl.

A very tasty and delicious Cucumber Chutney is ready to serve as a side dish with Rice.

Taushe Hulel [Raw Cucumber Chutney.]

Taushe Hulel is a Konkani style Cucumber Chutney made with raw Cucumber pieces mixed in spicy Coconut masala paste of Coconut, roasted Green chilllies, Mustard, Tamarind and Hing powder.

The following ingredients are needed for preparing Taushe Hulel/Raw Cucumber chutney.

Ingredients:-

Cucumber. -2 medium size [tender]
Salt.           -to taste

For grinding the Coconut Masala Paste.

Green Chillies.    -3
Coconut grating. -1/2 of a Coconut
Mustard seeds.    -1/2 tsp
Tamarind.           - a small piece.
Hing powder.      -1/4tsp
Salt.                     -to taste

For Seasoning:-

Coconuts oil.   -1tsp
Mustard seeds. -1/4 tsp
Curry leaves.    -1spring


Instructions:-

Wash, peel the outer skin and chop the Cucumber into small pieces and keep aside.

Wash and chop the Green Chillies into 1 inch pieces and apply little Salt and keep aside.

Method:-

Heat oil in a pan and add the Green chillies and roast in oil for 3 minutes and remove from oil and allow to cool.

Grind the grated Coconut, roasted Green chillies mixed with Salt, Mustard seeds, Hing powder and Tamarind to a smooth paste without adding Water.

Transfer the ground Coconut paste into a mixing bowl.

Add the chopped Cucumber pieces in the mixing bowl and mix well with the ground Coconut Masala paste .

Check Salt and add if needed.

Heat oil in a pan for seasoning and splutter Mustard seeds and add Curry leaves and fry well.

Pour this seasoning into the Cucumber Chutney in the mixing bowl.

A very tasty and delicious Taushe Hulel / Raw Cucumber Chutney is ready to serve as a side dish with Rice.

Kooka Humman

Potato is called Kook in Kochi Konkani.Kooka Humman is a GSB Konkani style Potato Curry.Kooka Humman [Kukka Humman] is aso known as Batata Humman in Mangalore side Konkani. Kooka Humman is usually served with Upma.This delicious Potato Curry goes well as a side dish with Idli, Dosa, Chapathi and also with plain Rice.

The following ingredients are needed to prepare this Kooka Humman/Batata Humman

Ingredients:-

Potato.         -2 big 

Tomato.        -1big
Salt.              -to taste

For Seaoning:-

Coconut oil /Oil      -1tbsp
Mustard seeds.        -1tsp

Urad dal.                 -1tsp
Methi seeds.           -1/4tsp
Red chilly powder. -1tbsp
Hing powder.         -1tsp


Instructions:-

Peel the outer skin and wash the Potatoes in water.Chop into small square pieces and keep aside.

Wash the Tomatoes in water  and chop into small pieces and keep aside.


Method:-

Heat Coconut oil or any cooking oil in a pan and add Mustard seeds and Urad dal.

When the Urad dal change its colour and Mustard seeds starts to splutter add methi seeds and fry for a second.

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

Add the chopped Potato pieces and mix well.

Add required Salt and 2cup of Water and stir well.Cover and cook the Potato pieces till soft on low flame.

Add the chopped Tomato  pieces and mix well with the cooked Potato pieces.Saute well and cook  till the tomato pieces become mushy.

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

Pour little Coconut oil over the Kooka Humman / Batata Humman and mix well.

A tasty Kooka Humman is ready to serve with Rice, Upma, Dosa, Idli or Chapathi.

Sprouted Moong Salad / Sprouted Green gram Salad.

Sprouted Moong Salad is a very healthy and delicious salad made with sprouted Green gram mixed with freshly chopped Vegetables and Lemon juice and can serve the Salad immediately.This Salad can be served as a starter during any Party.


The following ingredients are needed to prepare Sprouted Moong Salad.

Ingredients:-

Sprouted Green gram.-1/2 cup
Green chilly.               -1
Onion.                         -1 big
Carrot.                         -1
Cabbage.                      -1/4 cup chopped
Tomato.                        -1big
Lemon Juice.                -from a Lemon
Salt.                              -to taste

Instructions:-

Wash and soak Green gram in water for 8 hours.Drain water and place the soaked Green gram in a clean cloth and tie with a thread Keep it in a warm place to sprout.

Peel, wash and finely chop Onion and keep aside.

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

Wash and finely chop Carrot, Cabbage,Tomato and keep aside.

Method:-

In a mixing bowl add the finely chopped Green chilly roundels and required Salt and mash well with your hands.

Add all the chopped ingredients into the mixing bowl and mix with the Green chilly Salt mixture.

Add the sprouted Green gram and toss well .

Lastly squeeze Lemon over the salad and toss well with a spoon.

A tasty, yummy, healthy and delicious Sprouted Moong Salad is ready to serve.

Try the recipe and enjoy the healthy Salad.

DRUMSTICK DAL CURRY

Drumstick Dal Curry is a very tasty and delicious curry made with Drumstick and Turdal and goes well with Rice, Idli, Dosa etc.The following ingredients are needed for preparing Drumstick Dal Curry.

Ingredients:-

Tur dal.                        -1cup
Drumstick.                   -2
Tomato.                        -2 small pieces.
Ginger chopped.          -1/2 tsp
Green chilly.                -2
Mustard seeds.             -1/2 tsp
Cumin seeds.               -1/4 tsp
Curry leaves.               -1spring
Turmeric powder.        -a pinch
Coriander Powder.       -1tsp
Red chilly powder.       -1tsp
Hing Powder.               -1/2 tsp
Oil.                               -2tsp

Salt.                              -to taste.

Coriander leaves.         -few [optional]

Instructions:-

Wash and Pressure cook Tur dal adding 2 cup of water, chopped Ginger and a pinch of Turmeric powder for 3 whisles and keep aside.

Wash and chop Tomatoes into small pieces and keep aside.

Peel and finely chop Onion and keep aside.

Peel and remove the outer skin and chop the Drumstick into 1 inch long pieces.In a vessel add the chopped Drumstick pieces and 2cup of Water. Boil and cook the Drumstick pieces till soft and keep aside.

Method:-

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

Add half slit Green chillies and add Curry leaves and fry for a second.

Add finally chopped Onion and saute well till Onion pieces becomes translucent and soft.

Add chopped Tomatoes and saute well till mushy.

Lower the flame and add Coriander powder, Red chilly powder, Hing  powder and mix well with the cooked Onion and mashed Tomato pieces.

Add the cooked Drumstick pieces, required Salt and 2cup of Water and mix well. Boil and cook for 2 minutes.

Add the cooked Tur dal from pressure cooker and mix well with the cooked Drumstick pieces.

Add required water to adjust the consistency of the curry and boil for 2 minutes.

Add finely chopped Coriander leaves. Mix well and switch of the flame.

A tasty Drumstick Dal Curry is ready to serve with Rice, Idli, Dosa etc.

NIMBUVO CHIRDILLO / SALED LEMON CHUTNEY / LEMON GOJJU

Nimbuvo Chirdillo is a very yummy and delicious Salted Lemon dish.Preserved Lemons were mashed with Green chilly and other ingredients.Brine is a solution made of Salt and water.Lemons were preserved in Brine solution and  they will last a long time.Salted Lemons were used to prepare varieties of dishes.

The following ingredients are needed for preparing Nimbuvo Chirdillo /Lemon Gojju /Salted Lemon Chutney.


Ingredients:-

Salted  Lemon.             - 3
Green chilly.                 -3
Salt.                              - very little
Hing powder.                -1/2 tsp
Coconut oil.                  -1tbsp

Instructions:-

Wash and chop the Green Chillies into small roundels and keep aside.

Method:-

In a mixing bowl add the chopped Green chilly roundels,little Salt and Hing powder.Mix all the ingredients together with your hands and keep aside.

Add the salted [preserved] Lemons into the mixing bowl and mash with the Green chilly+ Salt+ Hing powder mixture using your hands.

Add 1tbsp Coconut oil over the dish and mix well.

A yummy, tasty, delicious and mouth watering Nimbuvo Chirdillo /Konkani style Salted ( preserved) Lemon Chutney/Lemon Gojju is ready to serve with meal or with Kanji ( Rice gruels) .

Ash Gourd Curry / Kuvale Curry

Ash gourd is called Kuvale in Konkani.Kuvale Curry is a Coconut and Curd based Ash gourd Curry using roasted red chillies.Kuvale curry is a Konkani style recipe goes well with hot steamed Rice.

The following ingredients are needed to prepare Ash gourd Curry / Kuvale Curry.

Ingredients:-

Ash gourd. -1 cup chopped
Salt.           -1tsp
Water.        -2 cup

For grinding Coconut Masala paste: --

Coconut grating.     -1cup
Turmeric powder    -1/4tsp

 Dry Red chillies.    - 6
Curd.                       -1cup

For Seasoning --

Coconut oil/Oil. -1tsp
Mustard seeds    -1tsp
Jeera.                  -1/2tsp
Curry leaves.       -1spring

Instructions:-

Remove the outer skin of a small Ash gourd and chop into square pieces and wash well.Keep aside.

Roast dry Red chillies in little oil.Grind the roasted Red chillies with grated Coconut and Turmeric powder to a smooth paste.Keep aside.

Whisk the Curd adding little Water and keep aside.

Method:-

Boil 2 cup of Water in a cooking vessel and add the chopped Ash gourd pieces. Add 1tsp Salt and cook the Ash gourd pieces till soft but not mushy.

Add the ground Coconut Masala paste to the cooked Ash gourd pieces and bring it to boil.Lower  the flame and boil for 2 minute.

Switch off the flame and remove the cooking vessel from heat and keep aside to cool.

When the Curry is little cooled add the whisked Curd and mix well.Check for Salt and add little Salt  if needed and mix well

Heat Coconut oil/Oil in a pan for seasoning and splutter Mustard seeds and Jeera and  saute well.Add Curry leaves and fry for a second and switch off the flame.

Pour the above seasoning over the Kuvale Curry/Ash gourd Curry in the cooking vessel and keep covered for few minutes.

A tasty and yummy Ash gourd Curry /Kuvale Curry addinng Curd is ready to serve with Rice.

Try the recipe and enjoy the dish.

BRINED RAW MANGO RASAM /Noncho Ambya Saru( Konkani recipe)

Brined Raw Mango is called Noncho Ambo in Konkani.Noncho Ambya Saaru is a very tasty and mouth watering Konkani style recipe.Brine is a solution made of Salt and Water.Raw Mangoes are stored in clean porcelain jars filled with boiled and cooled Salt Water and close well with air tight lids.Mangoes will preserve in brine solution and lasts for a long life time. We can prepare varities of dishes with the brined Mangoes when the Mangoes are not available in the market.

The following ingredients are needed to prepare Brined Mango Rasam/Noncho Amby Saaru.

Ingredients:-

Brined Mango.       - 1medium size
Green chillies.        -2
Salt.                        -to taste
Coriander leaves.   - few
Black Pepper.         -1tsp
Cumin seeds/Jeera.-1tsp
Coriander seeds.    -1/2tdp

For Seasoning:-

Coconut oil.        -1tsp

Instructions:-

Wash and chop Brined Mango /Noncho Ambo into small slices with skin and keep aside.

Wash and half slit Green Chillies lengthwise and keep aside

Clean, wash and finely chop Coriander leaves and keep aside.

Dry roast Black Pepper, Coriender seeds and Cumin seeds .Grind the roasted items to a fine powder and keep aside.

Method:-

In a cooking vessel add the brined Mango slices and boil well adding 1cup of water till soft. Mash it well.

Add half slit Green chillies and required Salt and mix well. Boil for few minutes.

Add the ground Masala powder in it and mix well.

Add little more Water to make it a semi thick Saaru consistency and switch off the flame.

Add the finely chopped Coriander leaves and mix well.

Add 1tsp Coconut oil over the Saaru in the cooking vessel.

A very tasty, yummy and mouth watering Brined Mango Rasam/Noncho Ambya Saaru is ready to serve with steamed Rice.

Try the recipe and enjoy the taste of the dish.

Avale Saaru/ Brined Gooseberry (Amla) Rasam / Nellikai Rasam

Gosseberry is called Avalo in konkani,Amla in hindi and Nellikayi in tamil and malayalam. Avale (Avalo) Saru is a traditional konkani style Gooseberry Rasam made with brined Gooseberries.Brined Gooseberry/ Amla/ Nellikkai is called Mitta gallolo Aavalo in Konkani. Brine is a solution made of Salt and Water. Amlas are cleaned and stored in clean and air tight glass bottles filled with concentrated brine solution.Amlas preserved in brine solution will last for a long life time.We can prepare varities of dishes with the brined Amlas when they are not available in the market.

The following ingredients are needed for preparing Aavale Saru/Brined Gooseberry Rasam/ Amla Rasam/ Nellikkai Rasam.

Ingredients:-

Brined Gosseberry. -4
Coriander leaves.    - a bunch
Tamarind.                - a small piece
Salt.                         -to taste

For grinding the Masala paste:-

Coconut grating. -1/4 cup
Red chillies.       -4 roasted
Urad dal.            -1tbsp
Chana dal.          -1tsp
Coriander seeds. -2tsp
Cumin seeds.     -1/2 tsp

For Seasoning:-

Oil.                  -1tsp
Mustard seeds. -1tsp
Curry leaves.    -1spring

Instructions:-

Clean, remove the stems and wash the Coriander leaves in Water and keep aside.

Remove the seeds from Brined Amlas and keep aside.

In a pan dry roast Urad dal, Chana dal, Coriander seeds and Cumin seeds till aroma comes out and keep aside on a plate.

In the same pan add little oil and roast the Red chillies. Add the Coconut grating and roast well till golden colour.

Grind the roasted ingredients together along with the Brined Gooseberries, a small piece of Tamarind and little Salt to a fine paste.

Method:-

Transfer the ground paste into a cooking vessel. Add 2 cup of water and bring it to boil.

Add water to make a normal Rasam consistency.Once it starts to boil switch off the flame.

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

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

Pour the above seasoning into the brined Goose berry/ Amla Rasam in the cooking vessel.

Add the finely chopped Coriander leaves and mix the Rasam well.

A very tasty and delicious Avale Saaru / Brined Gosseberry Rasam/ Amla Rasam/ Nellikkai Rasam is ready to serve with steamed Rice.

Try the recipe and enjoy the taste of the Rasam.

IVY GOURD MASALA CURRY / Tendli Masala / Tindora Masala/ Kovakkai Masala Curry

Ivy gourd is called Tendli in Konkani,Tindora in Hindi and Kovakkai in Malayalm.Ivy gourd Masala Curry also known as Tendli Masala or Tindora Masala or Kovakkai Masala Curry is a very tasty, delicious and spicy curry using fresh Ivy gourd,Onion,Tomato, roasted Coconut and other spice powders.Adding Kashmiri  Red Chilly powder gives more colour to the masala curry.This tasty masala curry is served as a side dish for Rice,Roti, Chapathi,Dosa, Idli etc.

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

Ingredients:-

Ivy gourd                -15 fresh
Salt.                         -to taste

For Seasoning:-

Coconut oil/ Oil.      -2tsp
Mustard seeds.         -1tsp
Cumin seeds/ Jeera. -1/2 tsp
Fennel seeds/Saunf. -1/4 tsp  

Green chillies.          -4
Curry leaves.            -1spring

Onion.                       -2 medium size

Ginger Garlic paste.  -1tsp

Tomato.                     -2 medium size
Coconut grated.         -1/2 cup roasted

Coriander leaves.       -2 spring

For Chilly Paste Mixture:-

Kashmiri Red chilly powder.- 2tsp
Coriander powder.                 -1/2 tsp
Turmeric powder.                  -1/4 tsp
Garam Masala powder.         -1/4 tsp

Water.                                    -2tbsp

Instructions:-

1. Wash and clean Ivy gourd  two three times in running Water.Remove both the edges of the Ivy gourds and chop them each into two lengthy pieces.

2. In a cooking vessel boil 1cup of Water and add the chopped Ivy gourd pieces and a pich of Salt and cook  till soft and keep aside.

3. In a small bowl add Coriander powder, Kashmiri Red chilly powder, Turmeric powder and Garam Masala powder and mix well adding 2tbsp of Water and make chilly paste mixture. keep aside the Chilly Paste Mixture.

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

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

6. Roast grated Coconut or desiccated Coconut adding little oil in a pan till golden brown and grind to a smooth paste and keep aside the roasted Coconut Paste.

7. Wash and finely chop Coriander leaves and keep aside.

Method:-

1. Heat Coconut oil or any cooking oil in a pan and splutter Mustard seeds and saute well.

2. Add Cumin seeds and Fennel seeds and saute well.

3. Add finely chopped Green chilly roundels and add Curry leaves and fry for a second.

4. Add Onion pieces and required Salt and saute well till the Onion becomes translucent.

5. Add Ginger Garlic paste and stir well till the raw smell goes off.

6. Add finely chopped Tomato pieces and saute well and cook till the Tomatoes become mushy.

7.Add the Chilly Paste Mixture from the bowl and mix well.

8.Add the boiled and cooked Ivy gourd and mix well with the Chilly Paste Mixture

9. Add the roasted Coconut Paste and mix everything well.Spinkle little Water and cook on low flame for a minute and switch off the flame.

10. Lastly add the finely chopped Coriander leaves and mix well.

The consistency of the Ivy gourd Masala Curry is semi thick.Add Water according to the consistency of the curry.Mix well and switch off the flame.

A tasty ,yummy , delicious Ivy gourd Masala Curry is ready to serve as a side dish with Rice, Chapathi, Phulka, Roti , Dosa, Idli etc.

Try and enjoy the Ivy gourd Masala curry.

CUCUMBER SWEET DOSA [TAUSHE GODU POLO]

Cucumber is called Taushe in Konkani.Taushe Godu Polo is a very tasty and sweet dosa made by using  grated Cucumber,Coconut,Jaggery and Rice served hot with Ghee.

The following ingredients are needed to prepare Cucumber Sweet Dosa.

Ingredients:-

Cucumber grated.      - 1/2cup
Raw Rice/Dosa Rice. -1cup
Coconut grated.          - 1cup
Jaggery grated.           - 1/2cup
Cardamom pods.         -4
Salt.                             - a pinch
Ghee.                          - for spreading.

Instructions:-

Wash, peel the skin and remove the seeds and grate Cucumber and keep aside.

Peel and crush well the Cardamom pods and keep aside.

Wash and soak Raw Rice/ Dosa Rice in Water for 5 hours.

Drain the soaked Water and grind the soaked Rice with grated Coconut, grated Jaggery to a little coarse batter adding 1/4 cup water.

Transfer the ground batter into a deep vessel and add grated Cucumber, a pinch of Salt and crushed Cardamom powder.Mix the batter well.The batter should have a pouring consistency.

Cover the vessel with a lid and keep the batter aside for few hours.

Method:-

Heat a non-stick dosa tawa and spread little Ghee on the hot tawa.

Mix the batter well and pour a ladle full of batter on the hot tawa and spread the batter evenly to make small round thick dosas.

When one side of the dosa is roasted well,spread little Ghee on all sides and on the top of the dosa and flip the dosa with a flat spatula to cook the other side.

Cook the dosa on both sides till golden colour on medium flame.

When both sides are roasted remove from hot tawa and transfer the Cucumber dosa to a serving plate.

Serve Cucumber sweet dosa hot immediately with Ghee.

Kothambari Palle Polo - Konkani Style Coriander Leaves Dosa Recipe.

Coriander leaves [Cilantro] is called Kothambari Pallo in Konkani.Kothambari Palle Polo is a Konkani style tasty dosa made by mixing the fresh Coriander leaves with spicy masala batter.Coriander leaves are very good for health.

The following ingredients are needed for preparing Coriander leaves dosa .

Ingredients:-

Coriander leaves. - a bunch(fresh)
Hing powder.       - a pinch
Salt.                     -to taste.

For grinding the Dosa batter.

Raw Rice.           -2cup
Dry Red chillies. - 8
Coconut grating. -1cup
Turmeric powder.-a pinch.
Tamarind.            - a small piece

Instructions:-

Clean and remove the roots if any and wash the Coriander leaves with tender stems in water thoroughly and keep aside to drain water completely.Finely chop the Coriander leaves with tender stems and keep aside.

Wash and soak Raw Rice in water for 4 hours .

Grind the soaked Raw Rice along with grated Coconut, dry Red chilies, Turmeric powder and a small Tamarind to a smooth and thick batter of pouring consistency.

Transfer the ground batter to a vessel.Add required Salt and a pinch of Hing powder and mix well with the batter.No need to ferment the batter.

Add the finely chopped Coriander leaves and mix the batter well.

Method:-

Heat a dosa tawa on medium heat and spread little oil on the dosa tawa.

Take a laddle full of batter and spread it on the tawa and make thin dosa.Cover and cook for 2 minutes on low flame.

When the base is cooked and roasted well pour little coconut oil on the sides of the dosa and flip the dosa to cook the other side on low flame.

When both sides are cooked and roasted well remove the cooked dosa from tawa with a flat spatula and transfer to a serving plate.

A tasty and delicious Coriander leaves[Cilentro] dosa is ready to serve with Coconut chutney, hot Coffee or Tea.

Try the recipe and enjoy the tasty dosa.

KHARBASA POLO (Konkani Style Spicy Methi Dosa)

Kharbasa Polo is a Kochi GSB style traditional and healthy dosa made with Methi seeds (Fenugreek seeds), Red chillies and Black Pepper. Methi seeds are rich in fibre and have many health benefits.It improves Cholesterol level in our body.Spicy Kharbasa Polo is usually served with Coconut bits ( Katholi in Konkani) or shredded Coconut (Soyi in Konkani).

The following ingredients are needed to prepare Kharbasa Polo (Spicy Methi Dosa).

Ingredients:-

Raw Rice.                -2 cup
Urad dal.                  -1cup
Methi seeds.             -2 tsp
Dry Red chillies.      -2   
Turmeric powder.     -a pinch
Black Pepper Corn.  -1tsp
Salt.                          - to taste
Hing powder.            -1/2 tsp
Cumin seeds /Jeera.  -1tsp (optional)
Ghee.                        - for spreading.

Instructions:-

Wash and soak Urad dal and Methi seeds together in Water for 6 hours.

Wash and soak Raw Rice in water for 6 hours.

Grind the soaked Urad dal along with Methi seeds to a smooth paste adding very little water.Transfer the batter to a big vessel.

Grind the soaked Raw Rice along with dry Red chillies, Pepper corns and Turmeric powder to a smooth batter adding little water. Transfer the batter to the same big vessel.

Add Salt and mix both the batters together in the vessel with your hands.

The consistency of the batter is like a normal dosa batter.

Keep the vessel in a warm place to ferment the batter.

Method:-

Mix the fermented batter with a laddle and add Hing powder and mix well. Add Jeera to the batter and mix well (optional).

Heat a dosa tawa on medium heat.

Pour a laddle of batter on the centre of the dosa tawa and spread it on the tawa and make thin dosa.Cover and cook.

When one side is roasted add little Ghee on the sides and top of the dosa and flip the dosa with a flat spatula to cook the other side.

When both sides are cooked well remove the dosa from the tawa and transfer to a plate.

Make thin dosas with the remaining batter.

Kharbasa Polo/ Methi dosa is ready to serve.

Serve Kharbasa Polo hot with Coconut bits( Katholi) or with shredded Coconut (Soyi).

( Can make Kharbasa Polo adding equal quantity of Raw Rice and Boiled Rice.)

Try and enjoy the spicy dosa.

Capsicum Tomato & Potato Curry.

Capsicum Tomato & Potato Curry is a very tasty and delicious side dish for Chapathi, Roti, Naan or Plain Bread .

The following ingredients are needed for preparing the Capsicum Tomato & Potato Curry.

Ingredients:-

Capsicum[Bell Pepper]. -1
Potato.                             -1
Tomato.                           -3
Onion.                             -1big
Garlic cloves.                  -5
Black Pepper.                  -1tsp
Cumin seeds.                   -1tsp
Amchur/ Mango powder.-1 tsp
Soya sauce.                      -2 tsp
Tomato sauce.                  -2 tsp
Corn flour.                        -1tbsp
Chilly powder.                  -1/2 tsp
Turmeric powder              -1/2 tsp
Green chillies.                   -2

Instructions:-

1. Wash and chop Capsicum[Bell Pepper] into quarter pieces and keep aside.

2. Peel and chop Onion into big pieces an keep aside.

3. Wash and chop Tomatoes and keep aside.

4. Peel wash and chop Potatoes into square pieces.Cook the chopped Potato pieces and keep aside.

5. Peel and chop Garlic into small pieces and keep aside.

6. Wash and chop Green chillies into small pieces and keep aside.

7. Mix Corn flour in 1/2 cup of Water and keep aside.

8. Dry roast cumin seeds and crush along with Black Pepper and keep aside.

Method:-

1. Heat 2tsp Oil in a pan and add the chopped Green chillies and chopped Garlic and saute well for 2 minutes.

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

3. Add chopped Capsicum and saute well for 2 minutes.

4. Add chopped Tomatoes and saute well.

5. Add cooked Potato pieces and mix well.

6. Add crushed Pepper Cumin powder and saute well.

7. Add Tomato sauce and soya sauce and mix well.

8. Add Corn flour mixture and mix well and simmer for 2 minutes.

9. Lastly add Amchur powder and mix everything well and switch off the flame.

10. A very tasty, yummy and delicious Capsicum Tomato & Potato Curry is ready to serve as a side dish with Chapathi, Roti, Naan or Bread.

Capsicum Tomato & Potato Curry with Chapathi

Try the recipe and enjoy the dish.