Venti Randayi / Chembu Thandu Koottan /Colocasia Stem Curry

Colocasia Stem is called Venti in Konkani and Chembu Thandu in Malayalam. Venti Randayi is a very tasty Kerala style dish made with Colocasia stem (Chembu Thandu), Pumpkin and Cow peas.This delicious Colocasia Stem Curry goes well as a side dish with Rice.


 The following ingredients are needed to prepare Venti Randayi.

Ingredients:-

Colocasia stem.  -1 cup chopped
Pumpkin.              -1 cup chopped
Red Cowpeas.      -1/4 cup
Tamarind.              - a Gooseberry size
Red chilly powder. -1tsp
Turmeric powder.   -1/4tsp
Salt.                        - to taste

For Seasoning:-

Coconut oil.   -1tsp
Red chillies.   -2
Curry leaves. -1spring
Shallots. -5

Instructions:-

Peel the Colocasia stems and chop into thin 1inch pieces lengthwise. Wash and keep aside.

Peel the outer skin and chop the Pumpkin into medium pieces. Wash and keep aside.

Wash and pressure cook the Red Cowpeas for 2 whistles adding 3/4 cup of Water and keep aside.

Soak Tamarind in water and extract Tamarind Juice and keep aside.

Peel and chop Shallots and keep aside.

Method:-

In a wide bottom pan add the chopped Colocasia stem pieces, Tamarind Juice and 1/4 cup of Water.Boil and cook for 20 minutes on low flame and stir in between.

Add the chopped Pumpkin pieces, Turmeric powder, Red chilly powder, Salt and 1/4 cup of Water. Boil and cook for 10 minutes on low flame.

Add cooked Red Cowpeas and mix well with the cooked Colocasia stem pieces and Pumpkin pieces. Cook for a minute and switch off the flame.

Heat oil in a pan for seasoning and add broken Red chillies and Curry leaves. Add the chopped Shallots and saute well till the shallots became golden brown colour.

Add the above seasoning into the wide bottom pan and mix well.

A tasty Kerala style Chembu Thandu Curry is ready to serve with Rice.

Dudhi Palla Upkari / Dudini Belu Upkari / Pumpkin shoot Stir Fry (Konkani Recipe).

.

Pumpkin is called Dudhi and Pumpkin shoot with tender Pumpkin leaves and stems is called Dudini belu in Konkani.Dudhi Palla Upkari is a tasty and delicious Pumpkin shoot stir fry. Pumpkin leaves are rich in Calcium, Vitamins, Iron and Proteins.Every part of the Pumpkin plant including flowers, buds, leaves, tender shoots and seeds are used in Konkani cuisine.

The following ingredients are needed to prepare Dudini Belu Upkari/Pumpkin shoot Stir fry.

Ingredients:-

Pumpkin leaves with stem. -2 bunch
Red chillies.                         -2
Grated Coconut.                   -2tbsp
Urad dal.                               -1/2tsp
Mustard seeds.                       -1tsp
Salt.                                        -to taste
Coconut oil.                           -2tsp

Instructions:-

Clean and wash the Pumpkin Leaves and Stems under running water.

Drain water and finely chop the Pumpkin leaves and keep aside.

Drain Water and chop the Pumpkin stems and keep aside.

Method:-

Heat 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 Red chillies broken into halves and fry well.

Add the chopped Pumpkin Stems and saute well.Cover the pan with a lid and cook the Pumpkin Stems for 2 minutes on low flame.

Add the finely chopped Pumpkin leaves and stir well.

Add enough Salt and mix well.

Cover the pan with a lid and cook on low flame till the Pumpkin leaves wilt and cooked in its own steam. Stir in between.

Add grated Coconut and mix well. Stir and combine everything and then switch off the flame.

A tasty and delicious Dudhi Palla Upkari / Dudini Belu Upkari /Pumpkin Shoot Stir Fry is ready to serve hot with Rice.

DHAADU - Kochi GSB Konkani Snack.

Dhaadu is an age old Konkani style healthy and delicious snack made with a ground mixture of Kerala Red Rice, Ragi [Finger Millet], Chana dal, Pepper corn, Cumin seeds, white Sesame seeds, dry Red chilies, Hing powder and Salt. Dhaadu  powder is usually served with Coconut oil.

The following ingredients are needed to prepare Dhaadu.

Ingredients:-

1).Kerala Red Rice. -1cup
2).Chana dal.                 -1/2cup
3).Ragi / Finger Millet.  -3/4 cup
4).White Sesame seeds. -1/2tsp
5).Cumin seeds.             -1/2tsp
6).Pepper Corn.              -1tsp
7).Dry Red chillies.        - 4
8).Salt.                            - to taste
9).Hing powder.              - 1/2tsp
9).Coconut oil.                 - as needed.

Instructions:-

In a pan dry roast Kerala Red Rice, Chana dal, Ragi, white Sesame seeds, Cumim seeds, Pepper corn and dry Red chillies seperately on low flame till nice aroma comes and keep aside the roasted ingredients to cool.

Method:-

Grind all the roasted ingredients along with Hing powder and required Salt to a fine powder.

Transfer the ground Dhaadu powder in an airtight, clean and dry glass bottle.

A very tasty Dhaadu powder is ready to serve with Coconut oil .

Magge Batate Gashi (Konkani Recipe) / Mangalore Cucumber Potato Curry.

Mangalore Cucumber is called Magge and Potato is called Batate in Konkani. Magge Batate Gashi is a coconut based Mangalore Cucumber Potato Curry goes well with Rice.

The following ingredients are needed to prepare Mangalore Cucumber Potato Curry.

Ingredients:-

Mangalore Cucumber - 1
Potato                          -1 medium size
Dry Mango piece.       - a small piece
Salt.                             - to taste


For grinding Coconut Masala Paste:-

Grated Coconut.   -1 cup
Dry Red Chillies. - 6
Turmeric powder. -1/4tsp

For Seasoning:-

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

Instructions:-

Chop the Mangalore Cucumber (Magge) into small pieces with skin and keep aside.

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

Grind the grated Coconut, dry Red Chillies and Turmeric powder to a smooth paste and keep aside.

Method:-

In a cooking vessel add the chopped Potatoes and 2 cup of water. Boil and cook the potato pieces till soft.

Add the chopped Mangalore Cucumber pieces and cook till soft.

Add required Salt and a small dry mango piece and mix well.

Add the ground Coconut Masala paste and mix with the cooked Potato and Mangalore Cucumber pieces. Boil on low flame for 3 minutes and switch off the flame.

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

Add the above seasoning into the Mangalore Cucumber Potato Curry in the cooking vessel.

A tasty and delicious Magge Batate Gashi/Mangalore Cucumber Potato Curry is ready to serve with Rice.

Kelya Sali Upkari / Raw Banana Peel Stir Fry.

Banana skin is called Kelya Sali in Konkani.Kelya Sali Upkari is a very tasty Kochi GSB Konkani style raw Nendran Banana (Kerala Banana) Peel Stir fry.A simple and delicious Kelya Sali Upkari / Raw banana Peel Stir fry goes well as a side dish with steamed Rice.

The following ingredients are needed to prepare Kelya Sali Upkari /Raw Banana Peel Stir Fry

Ingredients:-

Raw Nandren Banana peel. - from 4  raw Bananas
Red chilly powder.                -1tsp
Turmeric powder.                  -1/4tsp
Hing Powder.                        - a pinch
Cooking oil.                           -1tsp
Urad dal.                               -1tsp
Mustard seeds.                     -1/2tsp
Curry leaves.                         -1spring


Instructions:-

Peel the skin of the raw Nendran banana /raw Kerala Banana. Remove the thin green outer fiber layer of the raw Banana Peel.Then chop the raw Banana Peel into small pieces. Put the chopped raw Banana Peel pieces in water to prevent  discolouring.Drain water and keep aside the chopped Peels on a plate.

Method:-

Heat oil in a pan on low flame. Add Urad dal and saute well.

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

Add Curry leaves and saute well.

Lower the flame and add Red Chilly powder, Turmeric powder and Hing powder and saute well.

Add the chopped raw Banana Peel pieces into the pan and saute well.

Add enough Salt and little water and mix well.

Cover the pan with a lid and cook the chopped raw Banana Peel till soft on low flame. Stir in between.When Peels are cooked and the water evaporates switch off the flame.

A tasty and delicious Kelya Sali Upkari / Raw Banana Peel Stir Fry is ready to serve hot as a side dish with steamed Rice,accompanied with Sambar and Dal Curry.

Mint Peanut Chutney.

The following ingredients are needed to prepare Mint Peanut Chutney.

Ingredients:-

Mint leaves.          -1/2 cup chopped
Peanut.                 -1/4cup
Coriander leaves. -1/2cup
Garlic.                   -2cloves
Green chillie         -2
Ginger.                  -1/2 inch piece
Sugar.                   -1tsp
Salt.                      -1/2tsp
Lemon juice.         - from a lemon


Instructions:-

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

Heat a pan and dry roast Peanuts and keep aside.

Peel wash and chop Ginger and Garlic. Keep aside.

Wash the Green chillies and keep aside.


Method:-

Grind the finely chopped Mint leaves, Coriander leaves along with roasted Peanuts, Green chillies, Ginger, Garlic, Sugar and Salt to a fine paste.

Transfer the ground Chutney in a bowl and squeeze Lemon juice and mix well.

A tasty Mint Peanut Chutney is ready to serve with Idli, Dosa, Paniyaram etc.

Avalo / Gooseberry Curry (Konkani Recipe)

Gooseberry is called Avalo in Konkani.Gooseberry Curry is a very tasty and delicious Konkani style Coconut and Curd based gravy dish made with fresh Gooseberries and goes well with Rice.

The following ingredients are needed to prepare Gooseberry Curry

Ingredients:-

Gosseberry.        - 4 (fresh)
Salt.                     - to taste
Grated Coconut.  -1 cup
Red chillies.         -5
Turmeric powder. -1/4tsp
Curd.                     -1/2 cup


For Seasoning:-

Cooking oil.    -1tsp
Mustard seeds. -1tsp
Red chilly.        -2 broken into halves.
Curry leaves.    -1spring



Instructions:-

Wash and deseed the fresh Gooseberries and chop into cubes. Keep aside.

Grind the grated Coconut, Red chillies, Turmeric powder along with deseeded fresh Gooseberries to a fine paste and keep aside.

Whisk the Curd and keep aside.



Method:-

In a cooking vessel transfer the ground Gooseberry Coconut masala paste  and mix well.

Add required Salt, and 2 cup of Water. Mix well and boil for 2 minutes in low flame and switch off the flame.

When cooled add the whisked Curd and mix with the boiled Gooseberry curry in the vessel.

Heat oil in a pan for seasoning and splutter Mustard seeds.Add broken Red chillies and Curry leaves and fry in oil and switch off the flame.

Pour the above seasoning into the Gooseberry curry in the cooking vessel.

A very tasty and delicious Gooseberry Curry is ready to serve with Rice.

Beetroot Sasam

Mustard is called Sasam in Konkani.Beetroot Sasam is a delicious mustard flavoured ground Coconut masala based Beetroot curry adding Curd.A detailed recipe of Beetroot Sasam and step by step method with photos.

The following ingredients are needed to prepare Beetroot Sasam.

Ingredients:-

Beetroot. -1 medium size
Salt.         - to taste
Curd.       -1cup

For grinding the Coconut Masala:-

Grated Coconut. -1cup
Cumin seeds.      -1tsp
Mustard seeds.    -1tsp
Green chilly.        -3
Ginger.                 -a small piece

For Seasoning:-

Coconut oil.  -1tsp
Red chillies.  -2 broken into halves
Curry leaves. -1spring

Instructions:-

Peel, wash and grate Beetroot and keep aside.

Whisk the Curd and keep aside.

Method:-

1).In a cooking vessel add the grated Beetroot and 1cup of water.

2).Boil and cook the Beetroot till soft on low flame.

3).Grind the grated Coconut, Green chillies, Cumin seeds, Ginger and Mustard seeds together to a smooth paste adding 2tbsp of water.

4).Add the ground Coconut Masala paste to the cooked Beetroot.

5).Mix well the cooked Beetroot and ground Coconut masala paste and boil for a minutes on low flame.

6).Add the whisked Curd to the Beetroot curry in the cooking vessel.

7).Mix the Curd and Salt with the Beetroot curry and boil on low flame.When Bubble starts to appear on sides switch off the flame.

8).Heat oil in a pan for seasoning and splutter Mustard seeds and saute well.Add the Red chillies and Curry leaves and roast well. Switch off the flame.

9).Add the above seasoning into the Beetroot Sasam in the cooking vessel.


10).A very tasty and delicious Beetroot Sasam is ready to serve as a side dish with Rice.

      
                                         
BEETROOT SASAM RECIPE- Method With Step By Step Pictures.

Method:-

1). In a cooking vessel add the grated Beetroot and 1cup of water.

2). Boil and cook the Beetroot till soft on low flame.

3). Grind the grated Coconut, Green chillies, Cumin seeds, Ginger and Mustard seeds together to a smooth paste adding 2tbsp of water.

4). Add the ground Coconut Masala paste to the cooked Beetroot.

5). Mix well the cooked Beetroot and ground Coconut masala paste and boil for a minutes on low flame.

6). Add the whisked Curd to the Beetroot curry in the cooking vessel.

7). Mix the Curd and Salt with the Beetroot curry and boil on low flame.When Bubble starts to appear on sides switch off the flame.

8). Heat oil in a pan for seasoning and splutter Mustard seeds and saute well.Add the Red chillies and Curry leaves and roast well. Switch off the flame.

9). Add the above seasoning into the Beetroot Sasam in the cooking vessel.

 10). A very tasty and delicious Beetroot Sasam is ready to serve as a side dish with Rice.

Dal Palak

Dal Palak is a healthy and delicious Curry made with Palak leaves,Tur dal, split yellow Moong dal and other spices.


The following ingredients are needed to prepare Dal Palak recipe.

Ingredients:- 

Tur dal.                          -1/2 cup
Split Yellow Moong dal. - 1/2 cup
Palak leaves.                  - 2 bunch
Tomato.                           -2 medium size
Onion.                             -1 Medium size
Green chilly.                    -3
Ginger.                            - a small piece
Red chilly powder.           -1tsp 
Turmeric powder.            -1/4tsp
Hing powder.                   -1/2tsp
Cumin seeds.                  -1tsp
Salt.                                 - to taste
Cooking oil.                      -1tbsp +1tsp
Ghee.                               -1tsp


Instructions:-

Wash well and pressure cook Tur dal and skinless split yellow Green gram (Split Yellow Moong dal) along with 1/4tsp Turmeric powder, 1tsp oil and 2cup of Water for 3 whistles and keep aside.

Wash and finely chop Palak and keep aside.

Wash and half slit Green chillies and keep aside.

Wash and finely chop Tomatoes and keep aside.

Peel, wash and finely chop Onion and a small Ginger piece and keep aside. 


Method:-

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

Add half slit Green chillies. Saute well and fry in oil.

Add finely chopped Ginger and saute well.

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

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

Add finely chopped Tomatoes and saute well till the Tomato becomes mushy.

Add required Salt and mix well.

Add finely chopped Palak leaves and mix well.

Cover the pan with a lid and cook for 2 minutes on low flame or till the Palak leaves become soft and cooked well.

Add cooked Tur dal and split yellow Moong dal and mix well.Add 1cup of Water and mix well. Boil and cook for 2 minutes and switch off the flame.

Add 1tsp Ghee into the Dal Palak curry in the cooking pan and mix well.

A tasty, yummy Dal Palak is ready to serve with Rice, Roti, Chapathi, Phulkas etc.

Puran Poli / Purna Poli

Puran Poli also known as Purna Poli in Konkani is a sweet flatbread made of Maida stuffed with Puran made from the mixture of Chana dal and Jaggery.

The following ingredients are needed to make delicious Puran Poli / Purna Poli

Ingredients:-

Maida (All Purpose Flour) - 2 cup
Tumeric powder.                -1/4tsp
Salt.                                    - a pinch
Ghee.                                  - 3tbsp +1tbsp
Chana dal.                           -2cup
Jaggery.                               -2 cup
Cardamom pods.                 - 5

Instructions:-

Grate the Jaggery and keep aside.

Peel the skin and finely crush the Cardamom pods and keep aside.

Method:-

Wash and pressure cook Chana dal for 3 whistle adding required water. When cooled drain the Water and grind the cooked Chana dal to a fine paste without adding Water.

In a pan melt the grated Jaggery adding little Water and strain it.Mix the ground Chana dal paste with the melted Jaggery and add finely crushed Cardamom powder. Mix well the Chana dal Jaggery mixture.

Heat a non stick Pan and transfer the Chana dal Jaggery mixture into the pan and mix well.Keep on stirring till it becomes dry and thick and switch off the flame.When little cooled make lemon shaped balls of the Chana dal Jaggery mixture (Puran) and keep aside.

In a wide mixing bowl add Maida, Turmeric powder and a pinch of Salt and mix well. Add 3tbsp of Ghee and required amount of Water and knead well to make a soft dough.Keep aside the Maida dough for 20 minutes.

Knead the Maida dough again to become smooth and elastic and make equal lemon size balls of the Maida dough.

Place a Maida ball on a plastic paper.Apply little oil on your palm and flatten the Maida ball into a small Puri.

Place the Chana dal ball (Puran) in the centre of the flatten Maida Puri and fold the edges together and join all the edges and pinch and seal them.Then dust it with Maida flour and gently roll the Puran stuffed Puri into thin roti without breaking the stuffed Puran.

Make the Puran stuffed Puris with the remaing Maida balls and place the prepared flattened Puris on a paper.

Heat a flat tawa and place the flattened Puris one by one and roast with little Ghee till light brown colour on both sides.

Keep each roasted Puran Polis seperately on a paper without touching each other till cooled.

Sweet Puran Poli / Purna Poli is ready to serve.

Mint Curd Chutney.

Mint Curd Chutney is a delicious side dish goes well with Rice, Dosa etc.The following ingredients are needed to prepare Mint Curd Chutney.

Ingredients:-

Mint leaves [Pudina] . -1/2cup chopped
Coriander leaves.         -1/2 cup
Green chillies.              -3
Ginger.                          - a small piece
Garlic.                           -2 cloves.
Sugar.                            -1tsp
Salt.                               -1tsp
Curd.                             -3tbsp



For Seasoning:-

Coconut oil.  -1tsp
Red chillies.  -1broken into halves.
Curry leaves. -1spring


Instructions:-

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


Method:-

Grind finely chopped Mint leaves[Pudina], Coriander leaves, Green chillies, Ginger, Garlic, Sugar,and Salt to a fine paste.

Transfer the ground Chutney in a serving bowl .

Whisk the Curd and add into the ground chutney and mix well.

Heat oil in a pan and splutter Mustard seeds and saute well.Add dry Red chilly broken into halves and add Curry leaves and fry well and switch off the flame.

Add the above seasoning into the Chutney in the mixing bowl.

A tasty Mint Curd Chutney is ready to serve with hot Rice, Dosa etc.

Bhenda Kolmbo / Lady's Finger Sambar.

Lady's Finger is called Bhenda and Sambar is called Kolmbo in Konkani.The following ingredients are needed to prepare Bhenda Kolmbo/ Lady's Finger Sambar.

Ingredients:-

Lady's Finger / Bhenda - 8
Tomato.                         -2 small
Tamarind.                      - a Gooseberry size
Sambar Powder.            - 4tsp
Shallots.                         - 5
Salt.                                - to taste
Coriander leaves.           -few chopped.


For grinding:-

Grated Coconut. -1/2 cup
Shallots.             -2
Cumin seeds.     -1/2tsp

For seasoning :-

Cooking oil.      -1tbsp
Mustard seeds.-1tsp
Methi seeds.    -1/4tsp
Curry leaves.   - 1spring

For Sambar powder:-

Tur dal.                -1tbsp
Urad dal.              -1tbsp
Coriander seeds. -2tbsp
Red chillies.         - 6
Pepper Corn.       -1/2 tsp
Cumin seeds.       -1/2 tsp
Turmeric powder.  -1/4tsp
Hing powder.         -1/4tsp


Instructions:-

To prepare Sambar Powder:-

Dry roast Tur dal, Urad dal, Coriander seeds, Red chillies, Pepper Corns and Cumin seeds seperately and keep them on a large plate. When little cooled add Turmeric powder and Hing powder and mix with all the roasted ingredients.Grind all the ingredients together to a fine powder.Store the Sambar powder in a clean and dry glass bottle.

Wash and chop Bhenda (Lady's finger) into 1inch lengthy round pieces. Heat 1tsp oil in a pan and roast the chopped Bhenda in oil till little golden on all sides and keep aside.

Peel and chop Shallots and keep aside.

Wash and chop Tomatoes into small pieces and keep aside.

Soak Tamarind in little water and extract Tamarind Juice and keep aside.

Grind the grated coconut, Cumin seeds and 2 chopped Shallots to a smooth paste adding little water and keep aside.


Method:-

Heat 1tbsp oil in a cooking pan and splutter Mustard seeds and saute well. Add Fenugreek seeds and Curry leaves and saute well.

Add chopped Shallots and fry well till the Shallots become golden colour.

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

Add Tamarind juice, required Salt and mix well.

Add  4tsp Sambar Powder and 2cup of water. Mix well without lumps and boil for 5 minutes on low flame.

Add the roasted Bhenda. Mix well and boil again for 2 minutes.

Add the ground Coconut paste and 1/2cup of water and mix well. Boil till the gravy becomes little thick and switch off the flame .

Add few chopped Coriander leaves and mix well.

Bhenda Kolmbo / Lady's Finger Sambar is ready to serve with Rice.

Mint Coriander Leaves Chutney

Mint Coriander Leaves Chutney is a very tasty side dish served with Samosa, Bel Puri chat etc. The following ingredients are needed to prepare this delicious recipe.

Ingredients:-

Mint leaves [Pudina.]  -1/2cup
Coriander leaves.      -1cup chopped
Green chillies.           -3
Ginger.                      - a small piece.
Garlic.                       -2 cloves.
Salt.                          -1/2tsp
Sugar.                       -1tsp
Lemon juice.             - from a Lemon.


Instructions:-

Wash and finely chop Mint leaves [Pudina] and keep aside.

Wash and finely chop Coriander leaves and keep aside.

Peel, wash and finely chop a small piece of Ginger and keep aside.



Method:-

Grind the finely chopped Mint leaves, Coriander leaves, Garlic, Green chillies, chopped Ginger, Sugar and Salt to a fine paste adding very little water.

Transfer the ground paste to a serving bowl and add Lemon juice. Stir well.

A very tasty Mint Coriander Leaves Chutney is ready to serve for Samosa, Bel Puri etc.

Madras Rasam

A tasty Rasam made with home made Rasam powder. I started preparing this tasty and delicious Madras Rasam at the instance of my friend when we were settled at Chennai.

The following ingredients are needed to prepare Madras Rasam.

Ingredients:-

Tur dal.                         -1/4 cup
Turmeric powder.         -a pinch
Tomato.                         - 4 medium size
Oil.                                - a little
Tamarind.                      -a Gooseberry size.
Grated Coconut.            -2tbsp
Salt.                               -to taste
Madras Rasam powder. -3tbsp
Coriander leaves.          -few chopped (optional)

For Seasoning:-

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

For Madras Rasam powder:-

Tur dal.                  -1/4 cup
Coriander seeds.    -2tbsp
Dry Red chillies.    -9
Cumin seeds.          -2tbsp
Fenugreek seeds.    -1/4tsp
Black Pepper corn. -2tbsp
Turmeric powder.   -1/4tsp
Hing powder.          -1tsp

Instructions:-

1).To prepare Madras Rasam Powder:-

Heat a pan on low flame and dry roast Tur dal till golden brown and keep aside on a plate. In the same pan dry roast Coriander seeds, dry Red chillies, Cumin seeds, Fenugreek seeds and Black Pepper seperately until a nice aroma of the spices comes out and keep aside on a plate.

When the above dry roasted ingredients are little cooled add Turmeric powder and Hing powder and mix well.Grind all the dry roasted ingredients together to a fine powder. Madras Rasam Powder is ready. When cooled store in air tight container.

2).Wash and finely chop Tomatoes and keep aside.

3).Wash and pressure cook 1/4 cup Tur dal adding chopped Tomatoes, a pinch of Turmeric powder, little oil and 1cup of Water for 4 whistle on low flame and keep aside.

4).Soak Tamarind in little water and extract Tamarind Juice and keep aside.

Method:-

1).In a cooking vessel add theTamarind Juice, cooked Tur dal, chopped Tomatoes, Curry leaves and required Salt. Mix well and boil on low flame.

2).Add 3tbsp Madras Rasam powder and mix well.

3).Add 2tbsp grated Coconut and boil for a minute and switch off the flame.

4).Heat oil in a small pan for seasoning and splutter Mustard seeds and saute well.Add Curry leaves and fry well.

5).Switch off the flame and pour the above seasoning into the Madras Rasam in the cooking vessel.

6).Garnish with finely chopped Coriander leaves .(optional)

A tasty Madras Rasam is ready to serve with Rice.

Cheppi Kheeri (Konkani Recipe)

Cheppi Kheeri is a Konkani style traditional Rice pudding made with Rice, Coconut milk and Turmeric leaves. This unsweetened and fragrant Rice pudding is prepared during festival days.

The following ingredients are needed to prepare Cheppi Kheeri.

Ingredients:-

Raw Rice.           -1cup
Coconut milk.      -from a big Coconut
Turmeric leaves. -2 medium size fresh.

Instructions:-

Grind freshly grated Coconut adding 1cup of water and extract the fresh and thick first Coconut milk. Strain the fresh thick Coconut milk and keep aside in a bowl.

Again grind the same residue of the Coconut gratings by adding 1cup of water and extract the thin Second Coconut milk. Strain the thin Coconut milk and keep aside in a vessel.

Again add 1cup of water to the Coconut residue and grind to extract the thin Third Coconut milk.Strain the Coconut milk and keep aside.

Wash and pressure cook the Raw Rice adding extracted Second and Third thin Coconut milk along with 1/2 cup of Water for 4 whistle or till mushy and keep aside.

Wash and clean the Turmeric leaves and make a knot and keep aside.

Turmeric leaves knot

Method:-

1.In a wide bottom pan transfer the cooked Rice. Add the knotted Turmeric leaves and boil well for 10 minutes on low flame and stir continuously to prevent sticking to the bottom of the pan.

2.Once the Rice mixture turns thick, stir well and add 1cup of extracted first thick Coconut Milk. Mix well and cook for 2 minutes till the bubble starts to appear. Switch off the flame.

3.A healthy and delicious Cheppi Kheeri, flavoured with Turmeric leaves is ready to serve. (A pinch of Salt can be added if needed).

Beetroot Rasam

A tasty Rasam made with Beetroot.The following ingredients are needed to prepare Beetroot Rasam.

Ingredients:-

Beetroot.              -1medium size
Tamarind.             - a Gooseberry size
Jaggery.               -1tsp grated
Green chilly.         -3
Rasam powder.    - 2tbsp
Hing powder.        -1tsp
Lemon juice.         -1tsp
Coriander leaves. - few
Salt.                      - to taste

For Seasoning:-

Cooking oil.       -1tsp
Mustard seeds. -1tsp
Cumin seeds.    -1tsp
Curry leaves.     -1spring

Instructions:-

Peel the outer skin and chop the Beetroot into small pieces.

Grind the chopped Beetroot into smooth paste.

Soak Tamarind in 1cup of water and extract Tamarind juice and keep aside.

Wash and slit Green chillies and keep aside.

Method:-

In a cooking vessel add the ground Beetroot paste,Tamarind juice,Green chillies, grated Jaggery and 1cup of Water. Boil for 2 minutes on medium flame.

Add Rasam powder, Hing powder and required Salt and boil for 3 minutes on medium flame and switch off the flame.

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

Switch off the flame and add the above seasoning into the Rasam in the cooking Vessel.

Add finely chopped Coriander leaves and mix well.

Finally add 1tsp Lemon juice and mix well.

A tasty Beetroot Rasam is ready to serve with Rice.

Vegetable Fried Rice.

The following ingredients are needed to prepare Vegetable Fried Rice.

Ingredients:-

Basmati rice.   -2 cup
Ghee.              - 4 tbsp
Cinnamon.       - 2
Cloves.             - 4
Cardamom.      - 6
Salt.                  - to taste
Green chillies.  - 4
Onion.               -2 big
Carrot.               - 2 (grated)
French beans.   - 4
Green peas.      -1cup ( frozen)
Pepper powder. -1 tsp

Instructions:-

Wash and soak 2 cup Basmati Rice for 30 minutes.Drain water and keep aside.

Wash and half slit Green Chillies lengthwise and keep aside.

Wash and grate Carrots and keep aside.

Wash and chop french beans into small lengthy pieces and keep aside.

Heat 2tbsp Ghee in a Pressure cooker and add soaked and drained 2 cup Basmati Rice and fry for 2 minutes till the Water from the soaked Rice evaporates and the Rice fried well.

Add in 4 cup of Water, 2 Cinnamon Pieces, 4 Cloves, 6 Cardamom pods and little Salt and saute for 1 minute .Cover the pressure cooker with lid, put weight and cook for 7 minutes.

Method:-

Heat 2tbsp Ghee in a pan and add 4 half slit Green chillies and saute for a minute.

Add finely chopped 2 big Onion and fry till the Onion becomes translucent.

Add 2 grated Carrots, 4 french Beans chopped, 1 cup frozen Green peas and little Salt. Saute well and sprinkle very little Water.Cover the pan with a lid and half cook the veggies.

Add the cooked Basmati Rice and mix well thoroughly.

Add 1tsp Pepper Powder and mix everything well.Cover the pan with a lid and cook for 5 minutes in low flame.Then switch off the flame.

A tasty Vegetable Fried Rice is ready to serve hot with Onion Carrot Cucumber Raita.

Vermicelli Pulav / Sevai Pulao

Vermicelli Pulav also known as Sevai Pulao is a simple and delicious breakfast dish.The following ingredients are needed to prepare Vermicelli Pulav / Sevai pulao.

Ingredients:-

Vermicelli.               -2cup
Ghee.                        -2 and 1/2tsp
Oil.                           - 4tsp [2tsp + 1tsp+1tsp]
Water.                       - 3cup
Salt.                          - to taste
Ginger.                      -1inch piece
Garlic.                       -2 small (optional)
Green chilly.             -2
Carrot.                      -1
Onion.                       -2 medium size
Red chilly Powder.   -1tsp
Turmeric powder.     -1/4 tsp
Salt.                           - to taste
Coriander leaves.      - few finely chopped

Instructions:-

Peel, wash and finely chop Ginger and keep aside.

Peel, wash and finely chop 2 small Garlic and keep aside.(optional)

Wash and slit Green chillies into thin roundels and keep aside.

Peel,wash and finely grate the Carrot and keep aside.

Peel and finely chop Onion and keep aside.

Wash, clean and finely chop few Coriander leaves and keep aside.

To prepare Carrot Onion spicy mixture:- Heat 2tsp Oil in a pan and add finely chopped Ginger, Garlic, Green chilly roundels, grated Carrots, Onions and little Salt. Saute well till the Onion becomes translucent. Add Red chilly powder and Turmeric powder. Add 1tsp Oil and stir well till everything combine together and keep aside the Carrot Onion mixture.

Method:-

Heat 2 and 1/2 tsp Ghee in a pan and roast 2 cup of Vermicelli till golden brown and keep aside.

In a non-stick pan boil 3 cup of Water and add 1tsp Oil, and 1tsp Salt and mix well.

Add the roasted Vermicelli into the boiling water and stir well. Cook the Vermicelli till soft.

Add the prepared Carrot Onion mixture and combine with the cooked Vermecelli and saute well.

Lower the flame and add finely chopped coriander leaves.Mix well and switch off the flame.

A very tasty Vermicelli Pulav /Sevai Pulao is ready to serve hot.