Rava Upma / Lellama Upma.

Rava (Semolina)is called Lellam in Konkani.Rava Upma / Lellama Upma is a popular breakfast dish made from dry roasted Rava/ / Semolina.

The following ingredients are needed to prepare Rava Upma / Lellama Upma.

Ingredients:-

Rava (Semolina) -1 cup
Salt.                     - to taste
Water.                  - 4 cup
Grated Coconut. -2tbsp (optional)

For Seasoning:-

Coconut oil.     -2tsp +1tsp
Urad dal.          -1tsp
Mustard Seeds. -1 tsp
Cumin seeds.    -1/2tsp
Green chillies.   - 4
Ginger.               - a small piece
Curry leaves.      -1spring

Instructions:-

Heat a wide bottom pan and dry roast Rava / Semolina for 3 minutes on low flame and keep aside to cool.

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

Wash and half slit Green chillies and keep aside.

Method:-

Heat Coconut oil in the same wide bottom pan and add Urad dal and saute well.

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

Add Cumin seeds and saute well.

Add half slit Green chillies and fry well.

Add finely chopped Ginger and saute well

Add Curry leaves and fry well.

Add required Salt and mix well.

Add 4 cup of Water and mix well and boil.

When the water boils add the roasted Rava/ Semolina little by little into the boiling water and mix well with a spatula without lumps.

Rava starts to become thick when the water evaporates.

Lower the flame and cook the Rava / Semolina by stirring in between.

Add grated Coconut and mix well.

When the water completely evaporates and the Rava become thick, stir well and switch off the flame.

Remove from flame and add 1tsp Coconut oil over the Rava Upma.

Transfer the Upma to a serving plate.

A tasty Rava Upma / Lellama Upma is ready to serve as a breakfast with Kooka Humman (Spicy Potato Curry) and fried Kerala Papadam.

Related Post-

KOOKA HUMMAN

Recipe link:-

http://konkanicookbook.blogspot.com/2018/06/kooka-humman.html?m=1

Rava Burfi / Semolina Burfi

Rava Burfi, Semolina Burfi is a sweet desert made with Rava /Semolina, Milk, Sugar, Ghee, crushed Cardamom and desiccated Coconut.A delicious sweet that can be served at festivals, birthday parties etc.

The following ingredients are needed to prepare Rava Burfi / Semolina Burfi.

Ingredients:-

Rava / Semolina.  - 1/2 cup
Milk.                      - 2 cup
Sugar.                     - 6 tsp or 8 tsp
Ghee.                      - 3tsp
Cardamom.             - 3

Cashew nuts.           -few [chopped]   
Badam (Almond)    - few [chopped]
Desiccated Coconut.- 2 tsp

Instructions:-

Heat 2tsp Ghee in a thick bottom pan and roast the chopped Cashew nut pieces and keep aside.

Peel and crush the Cardamom and keep aside.

Chop few Badam (Almond) and keep aside.

Grease a plate with little Ghee and keep aside.

Method:-

In the same thick bottom pan add  Rava / Semolina and roast on low flame until nice fragrant comes.

Add Milk into the pan. Boil the Milk and stir continuously till the Rava is cooked and absorbs the milk without forming any lumps.

Add Sugar into the pan and stir well till the Sugar dissolves and mix with the Rava and Milk mixture.

Add the crushed Cardamom powder and roasted cashew nut pieces and stir well for 2 minutes.

The mixture will starts to thicken. Add 1tsp Ghee and keep stirring continuously until the mixture leaves the pan and does not stick with it.

Switch off the flame and add desiccated coconut and stir well.

Transfer the Rava Burfi mixture to a greased plate and spread evenly with a flat spatula.Keep aside to cool.

Once cooled completly, cut it into square shaped pieces or desired shapes with a sharp knife.

Garnish with chopped Badam (Almond) pieces.

Rava Burfi / Semolina Burfi, a delicious sweet is ready to serve at festivals, birthday parties etc.

Banana Chips / Kelya Baluk

Banana Chips are called Kelya Baluk in Konkani.Banana Chips are deep fried salty and crispy banana slices made from raw banana.A very tasty and crispy home made  Nendran Banana (Kerala Banana) chips deep fried in coconut oil.

The following ingredients are needed to prepare Banana Chips / Kelya Baluk.

Ingredients-:-

Raw Nendran Banana. - 4 (Kerala Banana)
Coconut oil.                  - for deep frying.

For Salt Solution:-

Turmeric powder. -1/4tsp
Salt.                       -1tsp
Water.                     -1/4 cup

Instructions:-

In a small bowl add 1tsp Salt, 1/4tsp Turmeric powder and 1/4 cup of water. Mix well and keep aside the Salt solution.

Peel and remove the skin of the raw Nendran Bananas (Kerala Bananas). Wash well and keep aside.

Method:-

Heat Coconut oil in a wide bottom kadai on high flame for deep frying.

Slice the peeled raw Bananas into thin round pieces and drop into the hot oil in small batches and deep fry the slices.

When the Banana slices become a bit sturdy (3/4 fried) add 1tsp Salt solution into the hot oil.

Keep stirring once in a while with a slotted spoon until the bubbles and sizzling sound stops.

Deep fry the Banana slices till they become crisp and golden colour.

Remove the deep fried Banana chips from hot oil with a slotted spoon and transfer to a clean and dry bowl or plate.

Repeat the process with the rest of the peeled Bananas.

When completely cooled store them in a clean and dry air tight container.

A very tasty and crunchy Banana chips are ready to serve.

Karmbala Torro / Star Fruit Pickle.

Star fruit also known as Carambola fruit is called Karmbal in Konkani. Karmbala Torro is a spicy and dry pickle made with Star fruits and goes well as a side dish with Rice, Dosa, Idli, etc. Karmbala Torro can be stored in the refrigerator and will last for a month.

The following ingredients are needed to prepare Kabala Torro / Star fruit Pickle.

Ingredients:-

Star Fruit (Karmbal). -15
Dry Red chillies.        - 5
Urad dal.                    -1tbsp
Chana dal.                  -1tbsp
Coriander seeds.         -1tbsp
Hing powder.              -1tsp
Mustard seeds.            -1tsp
Oil.                              -2tbsp
Salt.                             -to taste

Instructions:-

1. Wash the Star fruits (Karmbal) in water and pat dry with a clean cloth.Chop the Star fruits into thin round pieces and keep aside.

2. Heat 1/4 tsp oil in a pan on low flame and roast Urad dal, Chana dal, Red chillies and Coriander seeds till dal changes into golden colour. Switch off the flame and add Hing powder and keep aside the roasted ingredients to cool.

3. Grind the above roasted ingredients together to a fine powder and keep aside the ground spice powder.

Method:-

1. Heat oil in a wide bottom pan on medium flame and splutter Mustard seeds and saute well. Add chopped Star fruits (Karmbala) and saute well.

2. Add required Salt and sprinkle little water and saute well. Cook on low flame till the Star fruit  pieces become soft. Saute in between.

3. Add the ground spice powder into the wide bottom pan.

4. Saute well on low flame till the cooked Star fruit pieces are nicely coated with the ground spicy powder. Switch off the flame.

5. Transfer the Karmbala Torro to a serving bowl.

6. Karmbala Torro can be kept in a clean and dry container with lid and can store in the refrigerator.The pickle will last for a month.Always use clean and dry spoon to take out the pickle from the container.

A tasty Karmbala Torro / Star Fruit Pickle is ready to serve as side dish with Rice, Dosa, Idli etc.

KARMBALA TORRO RECIPE-STEP BY STEP METHOD WITH FEW PHOTOS

Instructions:-

1. Wash the Star fruits (Karmbal) in water and pat dry with a clean cloth.Chop the Star fruits into thin round pieces and keep aside.

2. Heat 1/4 tsp oil in a pan on low flame and roast Urad dal, Chana dal, Red chillies and Coriander seeds till dal changes into golden colour. Switch off the flame and add Hing powder and keep aside the roasted ingredients to cool.

3. Grind the above roasted ingredients together to a fine powder and keep aside the ground spice powder.

Method:-

1. Heat oil in a wide bottom pan on medium flame and splutter Mustard seeds and saute well. Add chopped Star fruits (Karmbala) and saute well.

2. Add required Salt and sprinkle little water and saute well. Cook on low flame till the Star fruit pieces become soft. Saute in between.

3. Add ground spice powder into the wide bottom pan.

4. Saute well on low flame till the cooked Star fruit pieces are nicely coated with the ground spicy powder. Switch off the flame.

5. Transfer the Karmbala Torro to a serving bowl.

6. Karmbala Torro can be kept in a clean and dry container with lid and can store in the refrigerator.The pickle will last for a month.Always use clean and dry spoon to take out the pickle from the container.

A tasty Karmbala Torro / Star Fruit Pickle is ready to serve as side dish with Rice, Dosa, Idli etc.

TOMATO SOUP

Tomato soup is one of the tastiest, healthiest and refreshing soup among various soups.Tomato soup is a healthy drink prepared using red and ripe Tomatoes, Beetroot, Carrot and spices.We can make Tomato Soup in different varieties by using different spices.Tomato Soup recipe is simple and easy to prepare.In this recipe Corn flour is used to thicken the texture. Tomato soup can be served with Bread Croutons and also with steamed Rice.

The following ingredients are needed to prepare Tomato Soup.

Ingredients:-

Tomato.                 - 4 large,red and ripe
Beetroot.               - a small piece
Carrot.                   - a small piece
Garlic .                   -2 small cloves
Black Pepper corn. - 8
Bay leaf.                 - a small leaf
Cinnamon.              - a small piece (optional)

Pepper powder.       -1/2tsp
Corn flour.               -1tsp
Water.                      -1cup + 1cup
Butter.                   -1tsp
Sugar.                      -1tsp
Salt.                         - to taste.

Instructions :-

Chop 4 large red and juicy Tomatoes into small pieces and keep aside.

Peel, wash and chop a small Beetroot into thin slices ( about 1/4 cup) and keep aside.

Peel, wash and chop a small Carrot into thin slices (1/4 cup) and keep aside.

Peel the outer skin and chop 2 small Garlic into small pieces and keep aside.

Make a smooth paste of Corn flour adding 2 tbsp of  Water. Stir well without lumps and keep aside.

Method :-

In a pan add the chopped Tomatoes, chopped Beetroot pieces, chopped Carrot pieces, chopped Garlic cloves, whole Black Pepper corns, Bay leaf, small Cinnamon piece. Add 1cup of  Water and little Salt.Cook till the chopped pieces become soft.

Then discard the Bay leaf and Cinnamon piece.Put the cooked ingredients in a blender and make a fine and smooth puree.

Strain the ground puree through a strainer and discard the residue.

Heat 1tbsp Butter in a pan on low flame and add the smooth paste of Corn flour and stir continuously without lumps and cook for a minute.

Add the strained Tomato puree and stir continuously without lumps.

Add 1cup of Water and 1tsp Sugar and mix well.

Check Salt and add if required. Mix well and bring it to a boil. Cook on medium flame for 3 minutes stirring continuously.

Let the soup come to a gentle boil and switch off the flame.

Garnish with Black Pepper powder. You can also garnish the soup with chopped Coriander leaves.

Tomato Soup is ready to serve hot as a healthy drink.

Pour the steaming hot Tomato soup into the soup bowls.

Add bread croutons to the soup and serve the Tomato soup hot.It can also be served with steamed Rice.

Tomato soup adding Bread Croutons

To prepare Bread Croutons:-

Bread Croutons are pieces of bread that have been toasted either in a frying pan or in the oven until they are crisp and golden.

Try the recipe and enjoy the healthy drink..

Karmbala Koot Humman

Star fruit / Carambola fruit is called Karmbal in Konkani. Karmbala Koot Humman is a spicy side dish made with star fruits, potatoes and turkey berries. A very tasty and delicious side dish goes well with rice, dosa, idli etc. 

The following ingredients are needed to prepare Karmbala Koot Humman.

Ingredients:-

Potato.                    -2
Star fruit /Karmbal.- 3
Turkey berry.          -1cup
Red chilly powder.  -3/4 tsp
Hing powder.           -1/2tsp
Mustard seeds.         -1tsp
Coconut oil.              -1tbsp +1tsp
Salt.                          -to taste

Instructions:-

1. Wash and chop Star fruits/ Karmbal into 1inch lengthy pieces and keep aside.

2. Peel and chop the Potatoes into 1inch lengthy pieces.Wash well and keep asde.

3. Remove the stems and wash the Turkey berries and chop into halves and keep aside.

Method:-

1. Heat 1tbsp Coconut oil in a wide bottom kadai on low flame and splutter Mustard seeds and saute well.

2. Add Red chilly powder and saute well for few seconds on low flame.

3. Add the chopped Potato pieces, chopped Star fruit pieces and 3 cups of water and boil well. Cover and cook on low flame till the Potato pieces become soft.

4. Add required Salt into the kadai and mix well.

5.Add chopped Turkey berries. Cover and cook for 5 minutes on low flame.Saute in between.

6. Add Hing powder and mix well. Switch off the flame.

7. Add 1tsp Coconut oil over the curry in the kadai and mix well.Transfer the curry to a serving bowl.

A very tasty and delicious Karmbala Koot Humman is ready to serve as a side dish for Rice, Dosa, Idli etc.

KARMBALA KOOT HUMMAN RECIPE-STEP BY STEP METHOD WITH  FEW PHOTOS

Star fruit / Carambola fruit / Karmbal

1. Wash and chop Star fruits / Karmbal into 1inch lengthy pieces and keep aside.

2. Peel and chop the Potatoes into 1inch lengthy pieces.Wash well and keep aside.

3. Remove the stems and wash the Turkey berries and chop into halves and keep aside.

chopped Turkey berries

Method:-

1. Heat 1tbsp Coconut oil in a wide bottom kadai on low flame and splutter Mustard seeds and saute well.

2. Add Red chilly powder and saute well for few seconds on low flame.

3. Add the chopped Potato pieces, chopped Star fruit pieces and 3 cups of water and boil well. Cover and cook on low flame till the Potato pieces become soft.

4. Add required Salt into the kadai and mix well.

5. Add chopped Turkey berries. Cover and cook for 5 minutes on low flame.Saute in between.

6. Add Hing powder and mix well. Switch off the flame.

7. Add 1tsp Coconut oil over the curry in the kadai and mix well.Transfer the curry to a serving bowl.

A very tasty and delicious Karmbala Koot Humman is ready to serve as a side dish for Rice, Dosa, Idli etc.

Mangalore Cucumber Dal Curry / Mogya Dali Ambat

Mangalore Cucumber Dal Curry / Mogya Dali Ambat is a very tasty and delicious Konkani style coconut based dal curry made with mangalore cucumber.Seasoning of onion in coconut oil makes the curry more tasty. Mogya Dali Ambat / Mangalore Cucumber Dal Curry goes well as a side dish with rice.

The following ingredients are needed to prepare Mogya Dali Ambat / Mangalore Cucumber Dal Curry.

Ingredients:-

Mangalore Cucumber. -1 cup
Tur dal.                         -1 cup

Turmeric powder.          -1/4tsp

Salt.                               -to taste

For grinding the Masala paste:-

Grated Coconut.   -1cup
Dry Red Chillies.  - 6
Coriander seeds.   -1tsp
Tamarind.              - a marble size

For Seasoning:-

Coconut oil. -1tbsp
Onion.          -1medium size.

Instructions:-

Wash and chop the Mangalore Cucumber / Magge and remove the seeds.Again chop the cucumber into 3/4 inch pieces and keep aside.

Peel and finely chop Onion and keep aside.

Wash and pressure cook Tur dal adding 1 and 1/2 cup of water , Turmeric powder and required Salt for 3 whistles and keep aside.

Heat little oil in a pan and roast the Red chillies and keep aside.Grind grated Coconut, Coriander seeds, roasted Red chillies and Tamarind to a fine paste and keep aside.

Method:-

In a cooking vessel add the chopped Mangalore Cucumber / Magge pieces along with 3/4 cup of water. Boil and cook the cucumber pieces till soft.

Add the cooked Toor dal and ground Coconut masala paste and mix well. Boil for 5 minutes on law flame. Then switch off the flame.

Heat Coconut oil in a pan and add the finely chopped Onion. Saute well till the Onion pieces become translucent and brown. Switch off the flame.

Add the above Onion seasoning into the curry in the cooking vessel

A tasty Mogya Dali Ambat / Mangalore Cucumber Dal Curry is ready to serve as a side dish with Rice.

Birmi Karmbala Theek Humman / Bilimbi Pickle.

Bilimbi fruit is called Birmi Karmbal and also known as Bimbul in Konkani. Birmi Karmbala Theek Humman is an instant Bilimbi Pickle made with Bilimbi fruits and goes well as a side dish for Dosa, Idli, Rice etc. 

The following ingredients are needed to prepare Birmi Karmbala Theek Humman / Bilimbi Pickle.

Ingredients:-

Birmi Karmbal (Bilimbi).       -10
Salt.                                     - to taste
Urad dal.                              -1tsp
Mustard seeds.                    -1tsp
Fenugreek seeds            .    -1/4tsp
Kashmiri Red chilly powder. -2tsp
Hing powder.                        -3/4tsp
Coconut oil.                          -1tbsp

Instructions:-

Wash and clean the Birmi Karmbal (Bilimbi) and chop into small round pieces. Apply a pinch of Salt and keep aside.

Method:-

1. Heat Coconut oil in a pan on medium flame and add Urad dal and saute well.

2. Splutter Mustard seeds and Fenugreek seeds [Methi seeds] and saute well.

3. Add the chopped Birmi Karmbal / Bilimbi pieces and saute well.

4. Add required Salt and mix well.

5. Saute well and cook on low flame till the Birmi Karmbal /Bilimbi pieces become soft.

6. Add Kashmiri Red chilly powder and mix well.

7. Add 1/4 cup of water and mix well. Boil and cook for few minutes on low flame till the Pickle becomes little thick.

8. Add Hing powder and mix well. Switch off the flame.

9. Transfer the Birmi Karmbala Theek Humman / Bilimbi Pickle to a serving bowl.

10. When cooled keep the Bilimbi Pickle in a clean and dry glass bottle and close with a lid. You can store the Pickle in the refrigerator.This home made instant Bilimbi Pickle will stay good for a week.Always use clean and dry spoon to take out the Pickle from the glass bottle each time.

A tasty and delicious Birmi Karmbala Theek Humman / Bilimbi Pickle is ready to serve with Dosa, Idli and also as a side dish with Rice.

Magge Upkari (Malabar Cucumber Stir Fry)

Field Marrow is called Magge in Konkani. Field Marrow is also known as Malabar Cucumber in India.Magge Upkari is a delicious stir fry made with Malabar Cucumber and goes well as a side dish with Rice.

The following ingredients are needed to prepare Magge Upkari / Malabar Cucumber Stir Fry

Ingredients:-

Malabar Cucumber. -1cup chopped
Shallots.                   -10
Green chilly.            -2
Dry Red Chilly.       -1
Curry leaves.           -1spring
Grated Coconut.      -1/2 cup
Cumin seeds.           -1tsp
Mustard seeds.        -1tsp
Salt.                         -to taste
Coconut oil.            -2tsp

Instructions:-

Wash and chop the Malabar Cucumber, remove the seeds and chop into small pieces with skin and keep aside.

Peel the Shallots, wash well and keep aside.

Wash and half slit 2 Green chillies and keep aside.

Broke one dry Red chilly into halves and keep aside.

Grind the grated Coconut and Cumin seeds to a coarse paste without adding water and keep aside.

Method:-

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

Add the peeled Shallots and fry till the Shallots become translucent.

Add the broken dry Red chilly halves and half slit Green chillies and saute well.

Add Curry leaves and fry well.

Add the chopped Malabar Cucumber pieces and saute well.

Add required Salt and mix well.

Sprinkle little water and cook the Malabar cucumber pieces on low flame till soft.

Add the coarsely ground Coconut mixture and saute well for 2 minutes on low flame. Switch of the flame.

A tasty Malabar Cucumber Stir Fry / Magge Upkari is ready to serve as a side dish with Rice.

Rava Kesari

Rava Kesari is a popular and delicious sweet dish made of Semolina (Rava), Sugar, Water, Ghee, Kesari food colour, Cardamom powder and fried Nuts.

The following ingredients are needed to prepare Rava Kesari.

Ingredients:-

Rava.                      -1 cup
Sugar.                     - 2 cup
Water.                     - 3 cup
Milk.                       - 2 tbsp
Kesari food colour. - a pinch
Ghee.                       - 3 tbsp + 2 tsp
Cashewnut.              - few
Cardamom powder.  -1tsp

Instructions:-

1. Heat 1tsp Ghee in a flat bottom pan and fry the Cashew nuts and keep aside the fried Cashew nuts.

2. In the same pan add Rava and roast for a miniute to goes off the raw smell of the Rava and keep aside the roasted Rava.

3. In a small cup add a pinch of Kesari food colour and 2tbsp of Milk and mix well. Keep aside the Kesari food colour mixture.

4. Grease a bowl or a plate with little Ghee and keep aside.

Method:-

1.In the same flat bottom pan boil 3 cup of water.

2. When the water boils add the Kesari food colour mixture from the cup.

3. Stir well and mix the kesari food colour mixture with boiled water and boil again on low flame.

4. Add roasted Rava little by little into the boiling water.

5. Stir the Rava continuously for 2 minutes on low flame or till the Rava get cooked and absorbs the water.

6. Add 2 cup of Sugar into the pan.

7. Stir well till the Sugar dissolves and mix with the cooked Rava.

8. Add 3 tbsp Ghee and stir well. So that the Rava mixture will not stick to the pan.

10. When the Rava mixture starts to thicken add fried Cashewnuts and stir well.

11. Continue stirring till the Rava starts leaving the sides and come together.Switch off the flame and add Cardamom powder. Stir well.

12. Transfer the Rava Kesari into a greased bowl and flatten the top with a spoon.

13. When cooled transfer the Rava Kesari to a greased plate or a bowl and garnish with fried Cashew nuts.Rava Kesari is ready to serve.Enjoy the tasty and sweet Rava Kesari.

14. Or you can grease a plate with little Ghee and spread the Rava Kesari in it and flatten the top of the Rava Kesari with a spoon. When cooled cut into desired shapes and enjoy.

RAVA KESARI RECIPE -STEP BY STEP METHOD WITH PHOTOS

Instructions:-

1. Heat 2 tsp Ghee in a flat bottom pan and fry the Cashewnuts and keep aside the fried Cashew nuts. 

2. In the same pan add 1cup Rava and roast for a miniute to goes off the raw smell of the Rava and keep aside the roasted Rava.

2. Keep aside 2cup of Sugar.

3. In a small cup add a pinch of Kesari food colour and 2tbsp of Milk and mix well. Keep aside the Kesari food colour mixture.

4. Grease a bowl or a plate with little Ghee and keep aside.

Method:-

1. In the same flat bottom pan boil 3 cup of water.

2. When the water boils add the Kesari food colour mixture from the cup.

3. Stir well and mix the kesari food colour mixture with boiled water and boil again on low flame.

4. Add roasted Rava little by little into the boiling water in the pan.

5. Stir the Rava continuously for 2 minutes on low flame or till the Rava get cooked and absorbs the water.

6. Add 2 cup of Sugar into the pan.

7. Stir well till the Sugar dissolves and mix with the cooked Rava.

8. Add 3 tbsp Ghee and stir well. So that the Rava mixture would not stick to the pan.

10. When the Rava mixture starts to thicken add fried Cashewnuts and stir well.

11. Continue stirring till the Rava starts leaving the sides and come together. Switch off the flame and add Cardamom powder. Stir well.

12. Transfer the Rava Kesari into a greased bowl and flatten the top with a spoon.

13. When cooled transfer to a greased plate or a bowl and garnish with fried Cashew nuts.Rava Kesari is ready to serve.Enjoy the tasty and sweet Rava Kesari.

Or you can grease a plate with little Ghee and spread the Rava Kesari in it and flatten the top of the Rava Kesari with a spoon. When cooled cut into desired shapes and enjoy.