Mashed Potatoes With Eggplant (Brinjal Potato Gojju)

Mashed Potatoes with Eggplant / Brinjal Potato Gojju  or Potato Brinjal Gojju is a Konkani style tasty and delicious side dish made with boiled and mashed Potatoes, boiled and mashed Brinjal (Eggplant), Onion, Green chilly, Tamarind and Salt and goes well with rice.

The following ingredients are needed to prepare Mashed Potatoes With Eggplant / Brinjal Potato Gojju.

Ingredients:-

Potatoes.                -2 medium size
Eggplant (Brinjal) -3   

Onion.                   -1small
Green chillies.       -2
Tamarind.              - a small marble size
Salt.                       - to taste

For seasoning:-

Coconut oil.     -1tsp

Mustard seeds. -1tsp

Curry leaves.    -1spring

Instructions:-

1). Peel, wash and chop Potatoes into small pieces and keep aside.

2). Wash Eggplant (Brinjal) in water, remove the stem and chop into small pieces and keep aside.

3). In a small vessel add the chopped Potato pieces and chopped Eggplant (Brinjal) pieces adding sufficient water. Boil and cook the Potato and Eggplant (Brinjal) pieces till soft and switch off the flame. Allow the boiled Potato and Eggplant (Brinjal) pieces to cool.

4). Wash and chop Green chillies into thin round pieces and keep aside.

5). Peel, wash and finely chop Onion and keep aside.

6). Soak Tamarind in 2tbsp of warer for 3 minutes. Squeeze and extract Tamarind pulp and keep aside.

Method:-

1). In a mixing bowl add the chopped Green chilly round pieces, finely chopped Onion, Tamarind pulp and required Salt and mix well. Mash all the ingredients thoroughly with your fingers.

2). Add the boiled Potato pieces and Eggplant  (Brinjal) pieces into the bowl. Combine all the ingredients and mash well.

3). Heat Coconut oil in a small pan for seasoning and splutter Mustard seeds and saute well. Add Curry leaves and fry well in oil and switch off the flame.

4). Pour the above seasoning into the mashed Potatoes and Eggplant (Brinjal) mixture in the mixing bowl.

5). Transfer the Brinjal Potato Gojju / Mashed Potatoes with Eggplant to a serving bowl.

A tasty and delicious Brinjal  Potato Gojju / Mashed Potatoes with Eggplant is ready to serve as a side dish with rice.

Banana Stem Sambar (Gabbya Sambar)

Banana Stem Sambar / Gabbya Sambar is a delicious dish made with Banana stem (Gabbo in Konkani) and goes well with rice.

The following ingredients are needed to prepare Banana Stem Sambar / Gabbya Sambar.

Ingredients:-

Banana stem.        - a small piece
Toor dal.               - 3/4 cup
Turmeric powder. -1/4tsp
Salt.                       - to taste

For grinding Sambar Masala  :-

Urad dal.             -1 and 1/2 tsp
Dry Red chillies. - 5
Coriander seeds. -2 tsp
Methi seeds.        - 1/4 tsp
Black Pepper.      - 8 corns
Cumin seeds.       -1/2 tsp
Tamarind.             - a gooseberry size
Grated Coconut.    -1 cup

For seasoning:-

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

Instructions:-

1). Wash and chop Banana stem into thin round pieces. Remove the fibre and chop into very small pieces and keep aside.

2). Wash and pressure cook Toor dal adding 1 and 1/2 cup of water for 2 whistles and keep aside.

3). Heat a pan and dry roast Coriander seeds and keep aside. In the same pan add Urad dal and dry Red chillies and roast well. When Urad dal change its colour to golden brown add Methi seeds and Pepper corn in the same pan. Saute well for a minute on low flame. Switch off the flame. Allow all the above dry roasted ingredients to cool.

4). Grind grated Coconut along with Tamarind and all the dry roasted ingredients to a smooth paste adding very little water. Keep aside the ground Sambar Masala.

Method:-

1). In a cooking vessel add the chopped Banana stem and 1cup of water. Add required Salt and Turmeric powder and mix well with Banana stem pieces. Boil and cook the Banana stem on low flame.

2). Add the cooked Toor dal into the cooking vessel and mix with the cooked Banana stem and boil for 2 minutes on low flame.

3). Add the ground Sambar Masala paste into the cooking vessel and mix with the cooked Toor dal and Banana stem.Boil and cook for 3 minutes on low flame and switch off the flame.

4). Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry for a second. Add Hing powder and saute well. Switch off the flame.

5). Pour the above seasoning into the Banana Stem Sambar in the cooking vessel and mix well.

6). Transfer the Banana Stem Sambar / Gabbya Sambar to a serving bowl.

A delicious Banana Stem Sambar/ Gabbya Sambar is ready to serve with rice.

Cucumber Mango Curry

Cucumber Mango Curry / Green Cucumber Curry is a coconut based curry made using green cucumber and raw mango, goes well with rice. A simple and easy to make Cucumber Curry recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Cucumber Mango Curry.

Ingredients:-

Green Cucumber.    - 3
Raw Mango.           -1
Green chillies.        - 4
Turmeric powder.   -1/4 tsp
Red chilly powder. -2tsp
Salt.                        - to taste

For Coconut paste:-

Grated Coconut. -3/4 cup
Cumin seeds.      - 1/4 tsp

For Seasoning:-

Coconut oil.        -1tsp
Mustard seeds.    -1tsp
Methi seeds.        -2/4 tsp
Dry Red chillies. -2
Curry leaves.       -1spring

Instructions:-

1). Wash the green cucumbers, peel the skin and chop into very small pieces and keep aside.

2). Wash the raw Mango, peel the skin, discard the seeds and chop the raw mango into small pieces and keep aside.

3). Grind grated Coconut along with Cumin seeds to a smooth paste. Keep aside the ground Coconut paste.

4). Broke dry Red chillies into halves and keep aside.

Method:-

1). In a wide bottom vessel add the chopped Cucumber pieces, Turmeric powder, Red chilly powder, Green chillies, required Salt and 1cup of water and mix well. Boil and cook the Cucumber pieces for 5 minutes on low flame. 

2). Add the chopped raw Mango pieces into the vessel.Mix well 

and cook on low flame till soft.

3). Add ground Coconut paste and little water into the vessel and mix with the cooked vegetables. Boil and cook for 2 minutes on low flame and switch off the flame. 

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

5). Pour the above seasoning into the cucumber curry in the vessel and mix well.

6). Transfer the Cucumber Mango Curry to a serving bowl.

A tasty Cucumber Raw Mango Curry / Greeen Cucumber Curry is ready to serve with steamed rice.

Onion Sprouts Stir Fry.

Onion sprouts stir-fry is a delicious side dish goes well with chapathi, phulkas, plain bread or rice. Onion sprout grows through the center of the Onion. Onion sprouts are safe to eat.A simple and tasty recipe explained with step by step method and photos.

The following ingredients are needed to prepare Onion Sprouts Stir Fry.

Ingredients:-

Onion sprouts.         - a bunch
Green chillies.        - 3
Red chilly powder. -1tsp
Turmeric powder.   -1/4tsp
Grated coconut.      -1/2 cup
Cooking oil.            - 3 tsp
Mustard seeds.        -1tsp
Salt.                         - to taste

Instructions:-

1). Remove the outer skin of the sprouted Onions. Wash the Onion sprouts in water and chop into small pieces and keep aside.

   

2). Wash and chop Green chillies into thin round pieces and keep aside.

Method:-

1). Heat oil in a pan and splutter Mustard seeds and saute well. Add chopped Green chilli pieces and fry in oil.

2). Add chopped Onion sprouts and required Salt into the pan.

4). Mix well, cover and cook on low flame till the Onion sprouts become translucent.

5). Add Red chilly powder and Turmeric powder into the pan.Mix well and cook on low flame.

6). Add grated Coconut into the pan and mix well.

7). Saute well till the Coconut grating nicely coated with the Onion sprouts and the water is completely absorbed. Switch off the flame.

8). Transfer the Onion sprout stir-fry to a serving plate or serving kadai.

A tasty and delicious Onion Sprout Stir Fry is ready to serve with chapathi, phulkas, roti and can be served as a side dish with rice.

Carrot Kadi

Carrot Kadi is a curd based curry made using Carrot, Curd and Green chillies, goes well with rice.

The following ingredients are needed to prepare Carrot Kadi

Ingredients:-

Carrot.             - 2
Green chillies. - 2
Salt.                 -1/4tsp
Water.              -1/4 cup
Curd.               -1cup

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1/2tsp
Cumin seeds.   -1/4tsp
Curry leaves.   -1spring

Instructions:-

1). Scrap the outer skin and wash the carrots. Chop the Carrots into small pieces and keep aside.

2). Wash and chop Green chillies into halves and keep aside.

3). Whisk the Curd without lumps and keep aside.

4). In a mixer grinder add the chopped Carrot pieces, Green chilly halves and 1/4 tsp Salt and grind to a rough paste without adding water.Add 1/4 cup of water into the mixer grinder and grind again to a smooth paste.

Method:-

1). Transfer the ground Carrot paste in a serving bowl. Add 1cup of whisked Curd into the serving bowl and mix well. Check for Salt and add required Salt if needed.

2). Heat Coconut oil in a small pan for seasoning. Splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry in oil for a second and switch off the flame.

4). Pour the above seasoning into the Carrot Kadi in the serving bowl and mix well

 A very tasty and healthy Carrot Kadi  is ready to serve with rice.

Happala Adgai (Instant Papad Pickle)

Papad is called Happolu in Konkani. Happala Adgai (Papad Pickle) is an age old Konkani recipe.Instant Papad Pickle is made with Urad Papad (Udida Happolu in Konkani) goes well as a dip for dosa and idli and also as a side dish for rice. A simple and easy to make Happala Adgai / Instant Papad Pickle recipe is explained with method and photos.

The following ingredients are needed to prepare Happala Adgai /Instant Papad Pickle.

Ingredients:-

Urad Papad /Udida Happolu. - 6
Oil.                               - for deep frying

For grinding Red chilly paste:-

Dry Red chillies.          - 6
Whole white Urad dal. -1tsp
Tamarind.                     - a lemon size
Hing powder.                -1/2tsp
Salt.                              - to taste.

For Seasoning:-

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

Instructions:-

Urad Pappad and dry Red chillies.

Urad dal, Soaked Tamarind and Hing powder.

1). Take 6 raw Urad Papads. Soak the Papads in little water for 2 minutes and keep aside on a plate.

2). Chop each soaked Papad into two halves and fold each half lengthwise on both sides.

3). Chop the folded Papad into small roundels and make small Papad balls out of it. Apply little water on all sides of the Papad pieces using your fingers to make it stick and become round shape. Keep aside the Pappad balls.

4). Heat oil in a pan and deep fry the Papad balls in hot oil till crispy and keep aside.

5). Soak Tamarind in 2tbsp of warm water and keep aside.

6). Heat 1/4 tsp oil in a pan on low flame and roast Red chillies and Urad dal. Switch off the flame.Grind the roasted Red chillies and Urad dal along with Hing powder, soaked Tamarind and required Salt to a fine paste adding very little water. Keep aside the ground Red chilly paste.

Method:-

1). Transfer the ground Red chilly paste in a serving bowl.

2). Heat 1tsp Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add Curry leaves and fry for a second.Switch off the flame.

3). Pour the above seasoning into the ground Red chilly paste in the serving bowl and mix well.

4). Add the deep fried Papad balls into the ground Red chilly paste just before serving.

A delicious Happala Adgai/Instant Papad Pickle is ready to serve as a dip for idli, dosa or as a side dish for rice.

5). You can keep the Papad Pickle in a vessel. Close the vessel with a lid and store in the fridge and last for a week.

HAPPALA ADGAI / INSTANT PAPAD PICKLE RECIPE

Papad is called Happolu in Konkani. Happala Adgai (Papad Pickle) is an age old Konkani recipe.Instant Papad Pickle is made with Urad Papad (Udida Happolu in Konkani) goes well as a dip for dosa and idli and also as a side dish for rice.

The following ingredients are needed to prepare Happala Adgai /Instant Papad Pickle.

Ingredients:-

Urad Papad /Udida Happolu. - 6
Oil.                         - for deep frying

For grinding Red chilly paste:-

Dry Red chillies.          - 6
Whole white Urad dal. -1tsp
Tamarind.                     - a lemon size
Hing powder.                -1/2tsp
Salt.                               - to taste.

For Seasoning:-

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

Instructions:-

1). Take 6 raw Urad Papads. Soak the Papads in little water for 2 minutes and keep aside on a plate.

2). Chop each soaked Papad into two halves and fold each half lengthwise on both sides.

3). Chop the folded Papad into small roundels and make small Papad balls out of it. Apply little water on all sides of the Papad pieces using your fingers to make it stick and become round shape. Keep aside the Pappad balls.

4). Heat oil in a pan and deep fry the Papad balls in hot oil till crispy and keep aside.

5). Soak Tamarind in 2tbsp of warm water and keep aside.

6). Heat 1/4 tsp oil in a pan on low flame and roast Red chillies and Urad dal. Switch off the flame.Grind the roasted Red chillies and Urad dal along with Hing powder, soaked Tamarind and required Salt to a fine paste adding very little water. Keep aside the ground Red chilly paste.

Method:-

1). Transfer the ground Red chilly paste in a serving bowl.

2). Heat 1tsp Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add Curry leaves and fry for a second.Switch off the flame.

3). Pour the above seasoning into the ground Red chilly paste in the serving bowl and mix well.

4). Add the deep fried Papad balls into the ground Red chilly paste just before serving.

 A delicious Happala Adgai/Instant Papad Pickle is ready to serve as a dip for idli, dosa or as a side dish for rice.

5). You can keep the Papad Pickle in a vessel. Close the vessel with a lid and store in the fridge and last for a week.

Maskat -Thiksaniche Maskat / Mitsaniche Maskat (Konkani Recipe)

Maskat is a Konkani snack.Thiksani Maskat also known as Mitsani Maskat is a spicy breakfast dish or evening snack made using wheat flour, grated coconut, onion, green chillies and salt and roasted on both sides on a hot tawa. Thiksani Mitsani Maskat is served with coconut chutney.

The following ingredients are needed to prepare Thiksaniche Mitsaniche Maskat.

Ingredients:-

Wheat flour.        - 1cup
Grated Coconut. -3tbsp
Onion.                -1
Green chillies.    -2
Water.                 - for kneading
Ghee/ Oil.          -1tbsp
Salt.                    - to taste

Instructions:-

1). Peel, wash and finely chop Onion and keep aside.

2). Wash and chop Green chillies into thin round pieces and keep aside.

Method:-

1). In a mixing bowl add Wheat flour, required Salt and little Ghee or Oil and mix well.

2). Add grated Coconut, finely chopped Onion and thinly chopped Green chilly round pieces into the mixing bowl and mix well with Wheat flour.

3). Pour required water little by little into the mixing bowl and mix the Wheat flour with all the ingredients in the bowl using hands.

4). Knead the flour mixture and make a semi solid dough / semi thick batter.

5). Heat a non stick dosa tawa on medium flame and apply little Ghee or Oil on the dosa tawa.

6). Wet your hands and take a hand full of semi thick batter mixture and place it on hot tawa. Pat the semi thick batter with wet fingers and spread it evenly and make a thick round Maskat. Gently press and flatten the Maskat to cook on all sides. Cover and roast the Maskat on medium flame.

7). When the base of the Maskat is roasted and cooked well apply little Ghee or Oil around the sides and on the Maskat and flip to cook the other side. Turn it again and cook it till golden spots appear on both sides.

8).When both sides are roasted and cooked well, transfer the roasted Maskat to a serving plate.

Serve the roasted Thiksaniche Mitsaniche Maskat with coconut chutney.

Birmi Karmbala Sasmiti (Fresh Bilimbi Pickle)

Bilimbi fruit is called Birmi Karmbal (Bimbul) in Konkani.Birmi Karmbala Sasmidi is a GSB Konkani style fresh Bilimbi pickle made with Bilimbi fruits and can be be served as a side dish with meal.

The following ingredients are needed to prepare Birmi Karmbala Sasmiti (Fresh Bilimbi Pickle).

Ingredients:-

Small Bilimbi fruits. -15 (tender)
Red chilly powder.  -1tsp
Hing powder.          -1/2tsp
Mustard seeds.       -1tsp
Salt.                        -to taste
Coconut oil.             -1tsp

Instructions:-

1). Wash the tender Bilimbi fruits. Wipe and dry with a clean cloth.

2). Chop the Bilimbi into very small pieces and keep aside.

3). Keep the Mustard seeds under hot sun for 3 hours. Then crush the Mustard seeds and remove the black outer skin.

Method:-

1). Keep the chopped Bilimbi pieces on a plate.Apply a pinch of Salt and set aside for about 20 minutes to marinate.

2). Add Red chilly powder, Hing powder, crushed Mustard seeds and required Salt to the Bilimbi pieces.

3). Mix well all the ingredients together on a plate using a clean and dry spoon.Keep aside for about 10 minutes.

4). Add 1tsp Coconut oil on the fresh Bilimbi pickle mixture and mix well, just before serving.

4). Transfer the Bilimbi Pickle to a ceramic serving bowl and this fresh Bilimbi Pickle can be kept in the fridge for one or two weeks.

 Fresh Bilimbi Pickle / Birmi Karmbala Sasmiti is ready to serve as a side dish with meal.

Lotus Root Chips (Kamal Kakdi Fry)

Lotus Root is the stem of the Lotus plant which is found in sticky mud under water. Lotus root also known as Lotus stem (Kamal kakdi in Hindi) is a very nutritious root vegetable. Lotus stem / Lotus root contain a large amount of vitamins and minerals and a good source of protein and dietary fibre.

The following ingredients are needed to prepare crispy and crunchy Lotus Root Chips / Kamal Kakdi Fry.

Ingredients:-

Lotus Root.  -1

Salt.              -a pinch
Oil.              - for deep frying

Instructions:-

1). Wash and clean the Lotus root (Kamal Kakdi) in water.

2). Peel the outer skin of the Lotus root and chop a little from both the ends. Then chop the Lotus root into very thin round slices and keep aside.

3). Apply a pinch of Salt on both sides of each thin slices of the Lotus root using your fingers and keep aside to fry.

Method:-

1). Heat oil in a deep frying pan on high flame.When the oil is hot, lower the flame to medium heat.

2). Put the chopped Lotus root slices (Kamal kakdi slices) into the hot oil and deep fry until they turn crispy and golden brown colour. Deep fry the slices in batches.

3). Take out the deep-fried crispy Lotus root chips from hot oil with a slotted spoon.

4). Transfer the deep fried chips to a tissue paper in a bowl to absorb excess oil. Crispy Lotus root chips / Kamal kakdi fry is ready to serve.

5). You can sprinkle little chat masala over the crispy and crunchy Lotus root chips / Kamal kakdi fry.

6). Deep fry the remaining Lotus root slices in the same way.Allow the chips to cool. When cooled to room temperature store the crispy and crunchy Lotus root chips in airtight containers. It can be stored for more than 2 weeks.