Avaal Boi Kadi (Konkani Recipe)

Avaal Boi Kadi is a coconut and curd based gravy dish made with Indian gooseberries and goes well with rice. Gooseberry segment is called avaal boi in Konkani.

The following ingredients are needed to prepare Avaal Boi Kadi.

Ingredients:-

Gooseberry (Avalo). - 3 large size and fresh
Buttermilk.                -1 cup
Grated Coconut.        -1/2cup
Dry Red chillies.       - 4
Turmeric powder.      - a pinch
Salt.                           - to taste

For Seasoning:-

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

Instructions:-

1). In a small vessel boil three large size Indian gooseberries adding little water on low flame till soft. Remove the gooseberries from boiled water. Seperate the gooseberry segments with a knife and discard the seeds.

2). Grind the boiled gooseberry segments along with grated coconut, dry red chillies, and a pinch of turmeric powder to a smooth paste adding 2tbsp of water. Keep aside the ground coconut gooseberry segment mixture.

Method:-

1). In a cooking vessel add the ground coconut gooseberry segment mixture, required salt and 1cup of water. Mix well and boil for 3 minutes on low flame.

2). Add buttermilk to the ground mixture in the cooking vessel and mix well. Give a boil and switch off the flame.

3). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add curry leaves and fry in oil for a second and switch off the flame

4). Pour the above seasoning into the gooseberry segment curry in the cooking vessel and mix well.

5). Transfer the gooseberry segment curry (avaal boi kadi) to a serving bowl.

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

Cauliflower Peas Masala Curry.

Cauliflower Peas Masala Curry is a delicious side dish made with cauliflower florets, green peas, onion, tomato, green chilly, ginger, garlic and spice powders, goes well with rice, phulkas or chapathi.

The following ingredients are needed to prepare Cauliflower Peas Masala Curry.

Ingredients:-

Cauliflower florets.     -1cup
Dry Green peas.          -1cup
Onion.                          -1
Garlic.                           -2 cloves
Green chillies.               - 2
Ginger.                          - a small piece
Tomato.                         - 2
Curry leaves.                 -1spring
Coriander powder.         - 1tsp
Turmeric powder.          -1/4tsp
Red Chilly powder.       -1tsp
Garam Masala powder. -1/2tsp
Salt.                               - to taste
Coconut oil.                   - 1tbsp

Instructions:-

1) Wash dry green peas and soak in water overnight. Drain the soaked water and pressure cook the green peas for 4 whistles adding little salt and 2cup of water on high flame. Switch off the flame and keep aside.

2). Remove the stalk from cauliflower and seperate the cauliflower florets from its stem.Clean and wash the florets in water. Drain water completely and keep aside the cauliflower florets.

3). Peel and wash onion and chop into thin lengthy pieces and keep aside.

4). Wash and chop tomato into thin lengthy pieces and keep aside.

5). Wash and slit green chillies into two halves lengthwise and keep aside.

6). Peel the outer skin and wash the ginger and chop into small lengthy pieces and keep aside.

Method:-

1). In a small vessel boil 2 cup of water adding little salt and switch off the flame. Add the cauliflower florets into the hot water and soak the florets for 10 minutes. Remove the cauliflower florets from water and wash well.Drain water and keep aside.

2). Heat coconut oil in a wide bottom pan. Add chopped onion pieces and a pinch of salt into the pan and saute well till the onion pieces become translucent.

3). Add chopped garlic, slit green chillies, chopped ginger pieces and curry leaves into the pan and saute well and fry in oil for a second.

4). Add red chilly powder, turmeric powder and coriander powder into the pan and saute well on low flame.

5). Add chopped tomato pieces and saute well and cook on low flame till the tomato pieces become soft.

6). Add cooked green peas into the pan and mix with the cooked onion and tomato pieces.

7). Add cauliflower florets and required salt and little water into the pan and mix well. Boil and cook for 2 minutes on low flame.

8). When the water is evaporated and curry becomes little thick add garam masala powder and mix well.

9). Mix all the ingredients for a minute and switch off the flame.

10). Transfer the Cauliflower Green peas Masala Curry to a serving bowl.

A tasty and delicious Cauliflower Green Peas Masala Curry is ready to serve as a side dish with rice, chapathi, paratha etc.

Koduvi Bhajji

Koduvi Bhajji or Koduve Bhajji is a coconut based Kochi GSB Konkani recipe made with green koduvi leaves goes well with rice, kanji (rice gruel) or roti. Koduvi also known as Koduve or Koduwe is a very small and nutritious green leafy vegetable slightly bitter in taste. Koduvi Bhajji recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Koduvi Bhajji.

Ingredients:-

Green Koduvi leaves. -2 cup tightly packed
Grated Coconut.         -1 cup
Dry Red chillies.        - 6
Turmeric powder.       -1/4tsp
Tamarind.                   - a gooseberry size
Hing powder.              -1tsp
Coconut oil.                -2tsp
Salt.                             -to taste

Instructions:-

1).Clean and seperate the koduve leaves from its tiny roots and chop the cleaned koduvi leaves into very small pieces.

2). Wash the chopped koduve leaves 2 to 3 times thoroughly in water to remove the dust and keep them in colander to drain the excess water.

3). Wash and soak tamarind in little water and extract tamarind pulp and keep aside.

4). Grind grated coconut along with dry red chillies and turmeric powder to a smooth paste adding little water. Keep aside the ground coconut masala paste.

Method:-

1). Transfer the ground coconut masala paste into a cooking pan. Add 1cup of water into the cooking pan and mix well to make it to a little gravy consistency.

2). Add required salt and extracted tamarind pulp into the pan and bring it to boil.

3). Add hing powder and coconut oil into the pan and mix well. 

4). Simmer the gravy until the rawness of the masala goes off and switch off the flame.

5). Add chopped koduve leaves into the cooking pan and do not stir them. Gently press the koduvi leaves into the coconut masala gravy with a spatula.

6). Cover the pan with a lid and keep it for 15 to 20 minutes.

7). The koduve leaves will soften and cook very fast in the steaming hot gravy in the pan.

8). Transfer the Koduve Bhajji curry to a serving bowl.

A very tasty and healthy Koduvi Bhajji is ready to serve hot with rice or kanji (rice gruels) and a perfect side dish for roti too.

Kele Koddel (Konkani Recipe)

Kele Koddel is a coconut based Konkani curry made with raw banana, seasoned with garlic and goes well with rice. Kele Koddel recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Kele Koddel.

Ingredients:-

Raw banana (Kele). -3
Grated Coconut.      -1 cup
Dry Red chillies.     - 6
Turmeric powder.   - a pinch
Tamarind.               - a small marble size
Garlic.                    - 8 or 10
Salt.                       - to taste

Instructions:-

1). Roast dry red chillies in little oil.Grind the roasted red chillies along with grated coconut, tamarind and a pinch of turmeric powder to a fine paste adding very little water. Keep aside the ground coconut masala paste.

2). Peel the skin and slightly crush garlic cloves and keep aside.

Method:-

1). Peel the outer skin of raw bananas,wash and chop into medium thick pieces.In a wide bottom pan add the chopped raw banana pieces, required salt and 1/2 cup of water. Boil and cook the raw banana pieces till soft on low flame.

2). Add ground coconut masala paste to the cooked banana pieces in the pan.

3). Add little water and mix well and make the curry to a semi thick gravy consistency. Boil and cook for 2 minutes on low flame and switch off the flame.

4). Heat coconut oil in a small pan for seasoning and add slightly crushed garlic cloves.Saute well till garlic turns light golden brown colour and switch off the flame.

5). Pour the above garlic seasoning over the curry in the pan.

6). Transfer the curry to a serving bowl.

A very tasty and spicy Kele Koddel is ready to serve hot with rice.

Notes:-

You can season the Kele Koddel curry with mustard seeds, broken dry red chilly pieces and hing powder in coconut oil instead of garlic seasoning.

Matar Paneer Masala

Paneer Mutter Masala or Matar Paneer Masala is a very tasty and easy to make north Indian dish goes well with chapathi, rice, phulka, roti or bread.Matar Paneer Masala recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Matar Paneer Masala.

Ingredients:-

Paneer cubes.              - 200 gm
Matar(Green pes).       -1/4 cup frozen
Onion.                          -1
Green chilly.                -1
Tomato.                        -2
Cashew nuts.                -5 or 6
Ginger Garlic paste.     - 2tsp
Cumin seeds.                - 1tsp
Red chilly powder.       -1tsp
Turmeric powder.         -1/4tsp
Coriander powder.        -1 and 1/2 tsp
Garam Masala powder. -1/2 tsp
Coconut oil.                   - 2 tsp+ 2tsp
Coriander leaves.           - few
Salt.                                - to taste

Instructions:-

1). Peel, wash and finely chop onion.Wash and chop tomatoes and green chilly into small pieces.Heat 2 tsp coconut oil in a pan and add finely chopped onion and little salt into the pan and saute well.Add ginger garlic paste, chopped green chilly pieces, cashew nuts and chopped tomatoes into the pan and saute well until the tomatoes become soft. Switch off the flame and keep aside the above mixture to cool.

2). Once cooled add all the above ingredients in a mixer grinder and grind together to a fine paste.Keep aside the ground paste to cool.

3). Wash, clean and finely chop few coriander leaves and keep aside.

4). Keep aside frozen green peas (matar) and chopped paneer cubes.

Method:-

1). Heat 2tsp coconut oil in a wide bottom pan and splutter cumin seeds and saute well.

2). Lower the flame and add red chilly powder, turmeric powder, coriander powder and garam masala powder into the pan and mix well.

3). Add ground paste into the pan and stir well.

4). Add little water into the pan and mix the ground paste.Boil and cook for 2 minutes on low flame.

5). Add paneer cubes to the ground paste in the pan and mix well.

6). Add frozen green peas (matar) into the pan and mix well.

7). Add required salt and little more water into the pan and mix with all the ingredients in the pan.Boil and cook for 3 minutes on low flame. Add few finely chopped coriander leaves into the pan and switch off the flame.

8). Transfer the matar paneer masala to a serving bowl.

A very tasty Matar Paneer Masala / Paneer Matar Massla is ready to serve hot with chapathi, rice, roti, phulka or bread.

Chonya Dali ani Kook ghalnu Soi Bhajjilli Ghassi / Thambidi Ghassi (Kochi GSB Konkani Recipe)

Chonya dali ani kook galnu ghassi or Thambidi gassi is a Kochi GSB  Konkani style roasted coconut masala curry made with bengal gram dal (chonya dali) and potato (kook / batata) and goes well with rice. A small piece of dry dharambe sol (kudampuli in malayalam /garcinia cambogia in english) is used as a souring agent in this recipe.

The following ingredients are needed to prepare Chonya Dali ani Kuk ghalnu Soi Bajjilli Ghassi.

Ingredients:-

Chana dal /Bengal gram dal.- 3/4 cup
Potato.                                   - 2 medium size.
Dharambe Sol.                      - a small piece
Roasted Coconut Masala.     - 3tbsp
Salt.                                       -to taste

Ingredients for grinding Roasted Coconut Masala (Soi Bhajille Massolu):-

Grated Coconut.    - 2 cup
Dry Red chillies.   -12
Urad dal.               -1tbsp
Coriander seeds.   - 2tbsp
Turmeric powder. -1/4tsp

Instructions:-

1). To prepare Roasted Coconut Masala (Soi Bhajjille Massolu) - dry roast dry red chillies, urad dal, coriander seeds and grated coconut in a wide bottom pan till deep golden brown colour on low flame. Switch off the flame and add 1/4tsp turmeric powder into the pan and mix with all the roasted ingredients and allow to cool. Once cooled dry grind all the roasted ingredients together in a mixer grinder to a smooth paste till oil seperates without adding water. 

When cooled  to room temperature transfer the ground coconut masala paste (massolu) to a clean and sun dried air tight glass bottle and use the roasted coconut masala paste as and when required. Always use clean and dry spoon to take out the roasted coconut masala paste from glass bottle, else fungus will enter into the glass bottle and decay the massolu.This roasted coconut masala paste (soi bajjillo massolu) has a good shelf life for around 6 months if preserved properly.

2). Peel, wash and chop potato into medium cubes.

3). Wash chana dal and pressure cook along with chopped potato pieces and little water for 2 whistles on low flame and keep aside.

Method:-

1). In a wide bottom vessel add the pressure cooked chana dal and potato cubes.

2). Add required salt and a small piece of dry dharambe sol (kudampuli /Ochi GSBgarcinia cambogia)) and 2cup of water into the vessel. Boil and cook for 2 minutes on low flame.

3). Add 3tbsp of roasted coconut masala paste (soi bhajilli massolu) into the vessel and mix with the cooked chana dal and potato cubes. Boil and cook for 3 minutes on low flame and switch off the flame.

A very tasty and delicious Chonya Dali ani Kook  ghalnu Soi Bajjilli Ghassi (Thambidi Ghassi) is ready to serve hot with rice.

Mugu Kele Elichikeri (Konkani Recipe)

Mugu Kele Elichikeri is a Kochi GSB Konkani recipe. Elchikeri is a coconut based masala curry made with green gram (mugu) and raw banana (kele) garnished with roasted coconut grating and can be served as a main side dish with rice.

The following ingredients are needed to prepare Mugu Kele Elichikeri.

Ingredients:-

Green gram (Mugu). -1/2 cup
Raw Banaba (Kele).  - 3

Salt.                           - to taste
Ambya sol. - a small piece (sun dried raw mango slice)

For grinding Coconut Masala Paste:-

Grated Coconut.  -1 cup
Dry Red chillies.  -5
Turmeric powder. -1/4tsp

For Seasoning:-

Coconut oil.              -1tsp
Mustard seeds.          -1tsp
Cumin seeds (Jeera). -1/2tsp
Curry leaves.             -1spring

For Garnishing:-

Coconut oil.        -1/2tsp
Grated Coconut. -2 tbsp

Instructions:-

1). Wash and soak green gram in water overnight.

2). Peel the outer skin and chop raw bananas into very small pieces. Wash the chopped raw banana pieces and pressure cook along with soaked green gram adding required water for 2 whistles and keep aside.

3). Grind grated coconut along with dry red chillies and turmeric powder to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

Method:-

1). In a wide bottom cooking vessel add the cooked green gram and raw banana pieces.

2). Add required salt, a small piece of sun dried raw mango (ambya sol in Konkani) and 1 cup of water into the vessel. Mix well and boil for 2 minutes on low flame.

3). Add ground coconut masala paste and little water into the cooking vessel and mix well. Boil and cook for 2 minutes on low flame. Stir well in between and switch off the flame.

4) Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add curry leaves into the pan and saute well in oil for a second and switch off the flame.

5). Pour the above seasoning into the curry in the cooking vessel.

6). Heat 1/2tsp coconut oil in the same small pan and roast 2tbsp of grated coconut until golden brown colour and switch off the flame.

7). Pour the above roasted coconut gratings into the curry in the cooking vessel.

8). Transfer the curry to a serving bowl

A delicious and very tasty Mugu Kele Elichikeri is ready to serve as a side dish with rice.

Sambar Cheera Tur dal Curry.

Sambar Cheera Tur dal Curry (Sambar Cheera Parippu Curry) is a coconut based gravy dish made with water leaf (sambar cheera) adding tur dal and tomato and goes well with rice.

The following ingredients are needed to prepare Sambar Cheera Tur dal Curry.

Ingredients:-

Sambar cheera. -2 cup chopped
Tur dal.             -1/2cup
Tomato.            - 2
Salt.                  - to taste

For grinding Coconut Masala Paste:-

Grated Coconut. -1 cup
Dry Red chillies. - 3
Turmeric powder. -1/4tsp

For Seasoning:-

Coconut oil.        -1tsp
Urad dal.             -1tsp
Mustard seeds.    -3/4 tsp
Dry Red chillies. -2
Curry leaves.       - 1spring

Instructions:-

1). Wash and pressure cook tur dal adding water for 2 whistles and keep aside.

2). Seperate the sambar cheera leaves from its stem and wash well in water and finely chop the leaves. Keep aside.

3). Wash and chop tomato into small pieces and keep aside.

4). Grind grated coconut along with 3 dry red chillies and turmeric powder to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

5). Broke 2 dry red chillies into halves and keep aside.

Method:-

1). Heat coconut oil in a wide bottom pan and add urad dal and saute well till it turns light brown colour. Splutter mustard seeds and saute well.Add broken dry red chilly pieces and fry in oil for a second. Add curry leaves and saute well.

2). Add chopped tomato pieces into the pan and saute well and cook for a minute.

3). Add finely chopped sambar cheera leaves and required salt into the pan.Mix well and cook the leaves till they wilt without adding water.

4). Add cooked tur dal into the pan and mix with sambar cheera leaves and cook for 3 minutes on low flame.Stir in between.

5). Add ground coconut masala paste and 1/2 cup of water into the pan. Mix well and make the curry to a gravy consistency.Boil and cook for 2 minute and switch off the flame.

6). Transfer the curry to a serving bowl.A very tasty Sambar Cheera Tur dal Curry is ready to serve with rice.

Raw Banana Kootu Curry

Raw Banana Kootu is a delicious curry made with raw banana and chana dal cooked in ground coconut masala paste and garnished with roasted coconut gratings, goes well with rice.Raw Banana Kootu Curry recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Raw Banana Kootu Curry.

Ingredients:-

Raw Banana.        -3
Chana dal.            -3tbsp
Turmeric powder. -1/4tsp
Tamarind.             - a small piece
Salt.                      - to taste

For grinding the Coconut Masala paste:-

Grated Coconut. - 1/2 cup
Coriander seeds. - 2tsp
Chana dal.           -1tbsp
Dry Red chillies. -3

For seasoning:-

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

For Garnishing:-

Coconut oil.        -1/2 tsp
Grated Coconut. - 2 tbsp

Instructions:-

1). Wash and pressure cook 3tblsp of chana dal adding sufficient water for 2 whistles and keep aside.

2). Dry roast coriander seeds, dry red chillies and 1tbsp of chana dal in a pan and allow to cool. Grind the above dry roasted ingredients along with grated coconut to a smooth paste adding little water.Keep aside the ground coconut masala paste.

3). Soak a small piece of tamarind in little water for 2 minutes and extract tamarind juice and keep aside.

Method:-

1). Peel and chop raw bananas into medium size cubes and wash well.In a wide cooking vessel add the chopped raw banana cubes, turmeric powder and little water and mix well.Boil and cook the banana cubes till soft on low flame.

2). Add cooked chana dal into the vessel and mix with the cooked banana cubes.

3). Add required salt and extracted tamarind juice into the vessel.Mix well and cook for a minute.

4). Add ground coconut masala paste into the vessel and mix well.

5).The kootu curry becomes thick when it cools down, so add little more water into the vessel and mix well to make it a gravy consistency.Boil and cook the gravy for 2 minutes and stir in between.Switch off the flame.

6). Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well.Add dry red chillies and curry leaves into the pan and fry in oil and switch off the flame.

7). Pour the above seasoning into the banana kootu curry in the vessel.

8). In the same small pan roast 2tbsp of grated coconut in 1/2 tsp coconut oil till it turns golden colour and switch off the flame.

9). Sprinkle and garnish the above roasted coconut gratings over the banana kootu curry in the vessel.

10). Transfer the banana kootu curry to a serving bowl.

A very tasty and delicious Raw Banana Kootu Curry is ready to serve with rice.