Cabbage Potato Dal Curry.

Cabbage Potato Dal Curry is a delicious semi thick masala curry made with Cabbage, Potato and Toor dal cooked in ground Coconut masala paste and goes well as a side dish with rice, chapathi, phulkas, bread etc.A detailed recipe of Cabbage Potato Dal Curry and step by step method with photos.

The following ingredients are needed to prepare Cabbage Potato Dal Curry. 

Ingredients:-

Cabbage.         -2 cup roughly chopped
Potato.             - medium size
Toor dal.          -1/2 cup
Tamarind.        - a gooseberry size
Hing powder.  -a pinch
Salt.                - to taste

For Grinding Coconut Masala paste:-

Grated Coconut.  - 1cup
Dry Red chillies.  - 5
Chana dal.            - 1tsp
Coriander seeds.  -1tbsp
Cumin seeds.       - 1/2 tsp
Black Pepper.      -1/2tsp
Fenugreek seeds. - 1/4 tsp
Coconut oil.         -1tsp

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1tsp
Dry Red chilly. -1
Curry leaves.    -1spring

Instructions:-

1. Wash and roughly chop Cabbage and keep aside.

2. Peel, wash and chop Potato into small pieces and keep aside.

3. Wash and pressure cook Toor dal along with chopped Potato pieces, a pinch of Turmeric powder and 1cup of water for 3 whistles. Keep aside.

4. Heat 1tsp oil in a pan and roast Chana dal, Fenugreek seeds, Red chillies, Coriander seeds, Cumin seeds, Black Pepper and grated Coconut till the Coconut becomes golden colour.

5. Grind all the roasted ingredients adding 2tbsp of water to a smooth paste. Keep aside the ground Coconut Masala paste.

6. Soak Tamarind in 1/2 cup of water and extract Tamarind juice and keep aside.

7 Broke one dry Red chilly into halves keep aside.

Method:-

1. In a cooking pan add roughly chopped Cabbage, a pinch of Turmeric powder, required Salt and 1/2 cup of water. Boil and cook Cabbage till soft.

2. Add extracted Tamarind juice into the pan and boil for 2 minutes on low flame.

3. Add cooked Toor dal and Potato pieces into the pan and mix well.

4. Add ground Coconut Masala paste into the pan and mix well.

5. Add a pinch of Hing powder and 1/2 cup of water into the pan. Mix well and boil for 2 minutes on low flame. Switch off the flame.

6. Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add broken dry Red chilly halves and Curry leaves into the pan and fry well. Switch off the flame.

7. Pour the above seasoning into the curry in the pan.

8. Transfer the Cabbage Potato Dal Curry to a serving bowl.

A very tasty Cabbage Potato Dal Curry is ready to serve as aside dish with rice, chapathi, phulkas, Bread etc.

CABBAGE POTATO DAL CURRY RECIPE -STEP BY STEP METHOD AND PHOTOS.

Instructions:-

1. Wash and roughly chop Cabbage and keep aside.

2. Peel, wash and chop Potato into small pieces and keep aside.

3. Wash and pressure cook Toor dal along with chopped Potato pieces, a pinch of Turmeric powder and 1cup of water for 3 whistles. Keep aside.

4. Heat 1tsp oil in a pan and roast Chana dal, Fenugreek seeds, Red chillies, Coriander seeds, Cumin seeds, Black Pepper and grated Coconut till the Coconut becomes golden colour.

Ingredients for roasting

5. Grind all the roasted ingredients adding 2tbsp of water to a smooth paste. Keep aside the ground Coconut Masala paste.

6. Soak Tamarind in 1/2 cup of water and extract Tamarind juice and keep aside.

7 Broke one dry Red chilly into halves keep aside.

Method:-

1. In a cooking pan add roughly chopped Cabbage, a pinch of Turmeric powder, required Salt and 1/2 cup of water. Boil and cook Cabbage till soft.

2. Add extracted Tamarind juice into the pan and boil for 2 minutes on low flame.

3. Add cooked Toor dal and Potato pieces into the pan and mix well.

4. Add ground Coconut Masala paste into the pan and mix well.

5. Add a pinch of Hing powder and 1/2 cup of water into the pan. Mix well and boil for 2 minutes on low flame. Switch off the flame.

6. Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add broken dry Red chilly halves and Curry leaves into the pan and fry well. Switch off the flame. 

7. Pour the above seasoning into the curry in the pan.

8. Transfer the Cabbage Potato Dal Curry to a serving bowl.

A very tasty Cabbage Potato Dal Curry is ready to serve as aside dish with rice, chapathi, phulkas, bread etc.

Biyye Humman (Kochi GSB Konkani Recipe) Cashew nuts curry.

Cashew nut is called kajubie in Konkani. Biyye Humman is a very tasty and delicious Kochi GSB Konkani style Tender Cashew nuts Curry made with cashew nuts cooked along with potato, drumstick, and ridge gourd pieces.Fresh tender cashew nuts [Bibbo in Konkani] are used to prepare this dish.Fresh tender cashew nuts are seasonal and are available only for a short duration.We can make this delicious Biyye Humman using dried cashew nuts also.

The following ingredients are needed to prepare Biyye Humman:-

Ingredients:-

Tender Cashew nuts. - a handful [or Dried Cashew nuts - a hand full]
Potato.                       - 4 medium size
Ridge gourd.             - 1big
Drumstick.                - 2
Green chillies.          - 4
Curry leaves.            - 1spring
Mustard seeds.          -1tsp
Hing powder.             -1/2tsp
Coconut oil.              -2tsp

Salt.                          -to taste

Instructions:-

1. Remove the outer skin of the Drumstick. Chop the Drumstick into 1 and 1/2 inch lengthy pieces. Wash well and keep aside.

2. Remove the outer skin and wash the Ridge gourd and chop into 1 inch lengthy pieces. Keep aside.

3. Peel wash and chop Potato into medium size pieces and keep aside.

4. Wash and half slit Green chillies lengthwise and keep aside.

5.Peel the outer skin of the tender Cashew nuts.Wash well and keep aside.

Method:-

1.Heat Coconut oil in a pan  on low flame and splutter Mustard seeds and saute well.Add half slit Green chillies and saute well.Add Curry leaves and fry well.Add Hing powder and saute well.

2. Add chopped Drumstick pieces and Potato pieces into the pan.

3. Add required Salt and 1cup of water into the pan and boil well. Cover and cook the chopped pieces on low flame till soft.

4. Add chopped Ridge gourd pieces and Cashew nuts into the pan and saute well. Cover and cook on low flame for 10 minutes or till the Ridge gourd pieces and Cashew nuts become soft and tender. When the curry thickens switch off the flame.

5. Transfer the Biyye Humman to a serving bowl.

A tasty Biyye Humman / Tender Cashew nut Curry is ready to serve hot with rice.

Thambidi Bhajje Dentya Upkari [Konkani Recipe] / Red Amaranth Stem Stir Fry

Stem of the Amaranth leaves are called Bajje dento in Konkani.Thambidi Bhajji Dentya Upkari is a very tasty stir fry made with Red Amaranth stems and goes well with rice.

The following ingredients are needed to prepare Thambidi Bhajje Dentya Upkari.

Ingredients:-

Red Amaranth Stem. - 1bunch
Shallots.                     - 4
Garlic.                        - 4 cloves
Dry Red chillies.        - 3
Red chilly powder.     -1tsp
Coriander powder.      -1tsp
Turmeric powder.       -1/4ts
Mustard seeds.           -1tsp
Salt.                            - to taste
Coconut oil.               -2tsp

Instructions:-

1. Clean and chop Red Amaranth stems into 1/2 inch lengthy pieces and keep aside.

2. Broke the dry Red chillies into halves and keep aside.

3. Peel and chop Shallots into thin lengthy pieces and keep aside.

4. Peel and chop Garlic into small thin pieces and keep aside.

Method:-

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

2. Add broken dry Red chilly pieces into the pan and fry in oil for a second.

3. Add finely chopped Shallots and chopped Garlic into the pan and saute well.

4. Add Red chilly powder, Coriander powder and Turmeric powder into the pan and saute well.

5. Add chopped Red Amaranth stems, required Salt and 1/4 cup of water into the pan and mix well. Cover and cook on low flame till the Amaranth stems cooked well.

A very tasty Thambidi Bhajje Dentya Upkari / Red Amaranth Stem Stir fry is ready to serve as a side dish with rice.

Cabbage Idli (Konkani Recipe)

Cabbage Idli is a GSB Konkani style breakfast dish made with fresh Cabbage.No need to ferment the batter.A delicious and tasty Cabbage Idli recipe and step by step method with photos.

The following ingredients are needed to prepare Cabbage Idli.

Ingredients:-

Cabbage.              -2 cup chopped
Idli Rice.              -2 cup
Grated Coconut.   - 1/2 of a Coconut
Dry Red chillies.  - 5
Turmeric powder. - a pinch
Tamarind.              - a small piece
Hing powder.         -1/4tsp
Salt.                        -to taste.

Instructions:-

1). Wash and soak Idli Rice in water for 5 hours. Drain water and keep aside.

2). Grind grated Coconut along with dry Red chillies,Turmeric powder and Tamarind to a smooth paste. Add soaked Idli rice and grind again to a thick and little coarse batter. Transfer the batter to a vessel.Add required Salt and mix well.No need to ferment the batter.

3). Wash and chop Cabbage into very thin pieces and keep aside.

4). Add chopped Cabbage leaves into the batter in the vessel and mix well with your hands.

Method:-

1).Take Idli moulds and grease little oil on each depression. Mix the thick batter well and pour the batter in each depression.

2). Boil sufficient water in a pressure cooker and keep the Idli mould into the cooker.

3). Close the cooker with lid and steam cook the Cabbage Idli for 20 minutes on medium flame without putting the cooker weight.

4). When done switch off the flame and open the cooker lid.

5). Remove the Idli mould from cooker and allow the Cabbage Idlis to cool.

6). When little cooled demould the cooked Cabbage Idlies and transfer to a serving plate.

A very tasty steam cooked Cabbage Idli is ready to serve with Coconut oil.

CABBAGE IDLI RECIPE -STEP BY STEP METHOD  WITH PHOTOS

Instructions:-

1). Wash and soak Idli Rice in water for 5 hours. Drain water and keep aside.

2). Grind grated Coconut along with dry Red chillies,Turmeric powder and Tamarind to a smooth paste. Add soaked Idli rice and grind again to a thick and little coarse batter. Transfer the batter to a vessel.Add required Salt and mix well.

3). Wash and chop Cabbage into very thin pieces and keep aside.

4). Add chopped Cabbage leaves into the batter in the vessel and mix well with your hands.

Method:-

1).Take Idli moulds and grease little oil on each depression. Mix the thick batter well and pour the batter in each depression.

2). Boil sufficient water in a pressure cooker and keep the Idli mould into the cooker.

3). Close the cooker with lid and steam cook the Cabbage Idli for 20 minutes on medium flame without putting the cooker weight.

4). When done switch off the flame and open the cooker lid.

5). Remove the Idli mould from cooker and allow the Cabbage Idlis to cool.

6). When little cooled demould the cooked Cabbage Idlies and transfer to a serving plate.

A very tasty steam cooked Cabbage Idli is ready to serve with Coconut oil.

Tendli Chutney / Ivy gourd Chutney

Tendli Chutney is a very tasty and delicious side dish made with Ivy gourd and can be served with rice, dosa, idli etc.

The following ingredients are needed to prepare Tendli Chutney/ Ivy gourd Chutney.

Ingredients:-

Ivy gourd.            - 6
Tamarind.            - a gooseberry size
Dry Red chillies. - 5
Urad dal.             - 3tsp
Fresh Coconut.   -1/4 cup [grated]
Curry leaves.       - 4 spring (fresh)
Sesame oil.          -2tsp

Instructions:-

1.Keep aside 6 Ivy gourd, 3tsp Urad dal, 5 dry Red chillies, 4 spring Curry leaves, a gooseberry size Tamarind and 1/4 cup fresh Coconut.

2. Heat 1tsp oil in a pan and roast Urad dal and Red chillies and saute well. Add Curry leaves and fry well.

3. Keep the roasted ingredients on a plate.

4. Wash and trim both the ends of the Ivy gourd and chop into thin round pieces.In the same pan add the chopped Ivy gourd roundels and roast for 2 minutes on low flame.

5. Add Tamarind and 1/4 cup of water into the pan and saute well along with Ivy gourd pieces.. Boil and cook the Ivy gourd pieces on low flame till the water is absorbed.

Method:-

1. Grind all the roasted ingredients [Urad dal, Red chillies, Curry leaves, Ivy gourd and Tamarind] along with frehly grated Coconut and required Salt to a fine paste.

2. Transfer the ground Ivy gourd Chutney to a serving bowl. 

3. A very tasty Tendli Chutney / Ivy gourd Chutney is ready to serve with rice, dosa, idli etc.

Try the recipe and enjoy the Tendli Chutney.

Beetroot Peanut Chutney.

 Beetroot Peanut Chutney is a very tasty and healthy chutney made with boiled Beetroot and roasted Peanuts and goes well with rice, chapathi etc. A simple and easy to make tasty and healthy Beetroot Peanut chutney recipe with photos.

The following ingredients are needed to prepare Beetroot Peanut Chutney.

Ingredients:-

Beet root.         -1big
Peanut.             -1/2 cup
Dry Red chillies -3
Cumin seeds.    -1/2tdp
Mustard seeds. -3/4 tsp
Curry leaves.     -2 spring
Salt.                   - to taste
Coconut oil.        -2tsp +1tsp for roasting.

For Seasoning:-

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

Instructions:-

1. Peel and remove the outer skin of a big Beetroot. Wash well and chop into medium cubes. Boil the Beetroot cubes in water till they become soft. Drain water and keep aside the boiled Beetroot cubes.

2. Heat 2tsp oil in a pan and roast the Peanuts and keep aside.In the same pan roast Mustard seeds, Cumin seeds, dry Red chillies and Curry leaves and keep aside. In the same pan add the boiled Beetroot cubes and saute well. Switch off the flame and allow the roasted ingredients to cool.

Method:-

1. Grind all the roasted ingredients along Beetroot and required Salt to a smooth paste.

Transfer the ground Beetroot chutney paste to a serving bowl.

2. Heat 1tsp Coconut oil in a pan on low flame for seasoning.Splutter Mustard seeds and saute well. Add Curry leaves and fry well.Switch off the flame.Pour the above seasoning into the Beetroot Peanut Chutney in the serving bowl.

A very tasty and healthy Beetroot Peanut Chutney is ready to serve with rice, chapathi etc

Kachila Humman / Kachil Humman (Kochi GSB Konkani Recipe)

Kachila Humman / Kachil Humman is a Kochi GSB Konkani style curry made with Kachil adding Cashewnuts and goes well with rice. Kachil is a variety Yam available in Kerala in plain white or purple colour. A detailed recipe of Kachila Humman and step by step method with photos.

The following ingredients are needed to prepare Kachila Humman / Kachil Humman.

Ingredients:-

Kachil.               -1/2 kg. (Plain white colour)
Cashewnuts.       - 8 or 10
Dry Red chillies.- 3 or 4
Mustard seeds.   -1tsp
Hing powder.     -1/2 tsp
Salt.                   - to taste

Instructions:-

1. Chop and remove the outer skin of the Kachil and chop into medium cubes. Wash the chopped Kachil cubes and keep aside.

2. Broke the dry Red chillies into halves and keep aside.

Method:-

1. Heat Coconut oil in a pan on medium flame and splutter Mustard seeds and saute well. Add broken Red chillies into the pan and fry in oil.

2. Add Hing powder into the pan and saute well.

3. Add chopped Kachil cubes into the pan.

4. Add required Salt and mix well.

5. Add Cashewnuts and 2 cup of water into the pan. Mix and boil well.Cover and cook the Kachil cubes and Cashewnuts till soft on low flame. Saute in between.

6. When the Kachil cubes are cooked well switch off the flame.

7. Transfer the Kachila Humman to a serving bowl.

A very tasty Kachila Humman is ready to serve with rice.

KACHILA HUMMAN RECIPE - STEP BY STEP METHOD WITH PHOTOS.

Instructions:-

a big Kachil [a variety Yam]

1.Take half of a big Kachil.Chop and remove the outer skin of the Kachil piece and chop into medium cubes. Wash the chopped Kachil cubes and keep aside.

2. Broke the dry Red chillies into halves and keep aside.

Method:-

1. Heat Coconut oil in a pan on medium flame and splutter Mustard seeds and saute well. Add broken Red chillies into the pan and fry in oil.

2. Add Hing powder into the pan and saute well.

3. Add chopped Kachil cubes into the pan.Add required Salt and mix well.

5. Add Cashewnuts and 2 cup of water into the pan.Mix and boil well.Cover and cook the Kachil cubes and Cashewnuts till soft on low flame. Saute in between.

6. When the Kachil cubes are cooked well switch off the flame.

7. Transfer the Kachila Humman to a serving bowl 

A very tasty Kachila Humman / Kachil Humman is ready to serve with rice.