Drumstick Curry

Drumstick Curry is a simple and easy to make gravy dish made with drumstick, potato, onion, tomato and spices and goes well as a delicious side dish with rice, chapati, poori, dosa or idli.

The following ingredients are needed to prepare Drumstick Curry.

Ingredients:-

Drumstick.                - 5
Potato.                       - 2
Tomato.                      - 2 large
Onion.                        -1 large
Green chilly.               -2
Curry leaves.               -1spring
Coriander powder.       -2 tsp
Red chilly powder.       -1tsp
Turmeric powder.         -1/4tsp
Garam masala powder. -1/2tsp
Coriander leaves.          - few
Mustard seeds.              -1tsp
Cumin seeds.                 -1/2tsp
Oil.                                 -3 tsp
Salt.                                - to taste

Instructions:-

1). Remove the outer skin lightly and chop the drumsticks into 2 inch lengthy pieces.Wash the chopped pieces in water and keep aside.

2). Peel the outer skin of the potatoes and wash well and chop into 1/2 inch lengthy pieces and keep aside.

3). In a vessel add the chopped drumstick pieces, chopped potato pieces and 2 cup of water. Boil and cook the chopped pieces on low flame till soft and keep aside.

4). Wash and roughly chop tomatoes and keep aside.

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

6). Wash and half slit green chillies and keep aside.

7). Clean, wash and finely chop few coriander leaves and keep aside.

Method:-

1). Heat oil in a wide bottom pan and splutter mustard seeds and cumin seeds and saute well. Add half slit green chillies and curry leaves into the pan and fry in oil for a second.

2). Add finely chopped onion pieces and little salt into the pan and saute well till they become translucent.

3). Add roughly chopped tomatoes into the pan and saute well till mushy.

4). Add coriander powder, red chilly powder, turmeric powder and garam masala powder one by one into the pan and saute well.

5). Add  cooked drumstick pieces and potato pieces into the pan and saute well.

6). Add required salt and 2 cup of water into the pan and mix well. Boil and cook the gravy on low flame and switch off the flame.

7). Add finely chopped few coriander leaves into the curry.

8). Transfer the drumstick curry to a serving bowl.

A very tasty and delicious Drumstick Curry is ready to serve hot with rice, poori, chapati, dosa or idli.

Mushroom and Peas Curry

Mushroom and Peas Curry / Mushroom Matar Masala Curry is a delicious side dish made with mushrooms, frozen green peas, tomatoes, cashews and spices, goes well with rice, chapati, poori or naan.

The following ingredients are needed to prepare Mushroom and Peas Curry / Mushroom Matar Masala Curry.

Ingredients:-

Mushroom.             - 250 gm
Green peas.             -1/4 cup frozen
Tomato.                   -2
Onion.                     -2
Cashew nut.             -7
Green chilly.            -2
Ginger garlic paste. -2 tsp
Cumin seeds.           -1/2 tsp
Fennel seeds.           -1/
Cinnamon.               -1small stick
Cloves.                     - 4
Cardamom                -2
Black pepper.            -1 and 1/2 tsp
Turmeric powder.      -1/4 tsp
Chilly powder.           -1tsp
Coriander powder.     -1tbsp
Garam masala.           - 2 tsp
Salt.                            - to taste
Oil.                              -2 tbsp
Water.                          -1/2 cup
Coriander leaves.         - few

Instructions:-

1). Wash and boil tomatoes in hot water until the skin peels off. Switch off the flame and let it cool.

2). Soak cashew nuts in hot water for 10 minutes.

3). Grind the boiled and cooled tomatoes and soaked cashew nuts together to a smooth paste.

4). Peel, wash and finely chop onion.

5). Wash the mushroom in water and cut each mushroom into 5 piece lengthwise.

6). Wash and half slit green chillies.

Method:-

1). Heat oil in a pan and add cumin seeds, fennel seeds, cinnamon, cloves, cardamom, black pepper and saute well.

2). Add finely chopped onion and saute well till it turns brown.

3). Add half slit green chillies and ginger garlic paste and saute well till raw smell goes.

4). Add ground tomato cashew nut mixture into the pan and saute well for 3 minutes.

5). Add turmeric powder, red chilly powder, coriander powder and garam masala powder and saute well.

6). Add required salt and mix well. Cook on medium flame until oil comes out from edges.Saute in between.

7). Add chopped mushroom pieces into the pan and saute well.

8). Add water and mix well. Cover and cook until the gravy becomes thick. Switch off the flame.

9). Lastly garnish the mushroom and peas masala curry with finely chopped coriander leaves.

10). Transfer the Mushroom and Peas Curry / Mushroom Matar Masala Curry to a serving bowl and serve hot with rice, chapathi, pulao, phulka or naan.

Raw Jackfruit Curry

Jackfruit Curry is a very tasty and delicious gravy dish made with raw jackfruit cooked in ground coconut paste goes well with rice.Raw Jackfruit Curry recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Raw Jackfruit Curry

Ingredients:-

Raw jackfruit.        - a small portion
Onion.                    - 1 finely chopped
Green chilly.          - 2 half slit
Garlic.                    - 3 chopped
Red chilly powder. - 1tsp
Turmeric powder.   -1/4 tsp
Salt.                        - to taste

For grinding Coconut paste:-

Grated Coconut. -1cup
Green chillies.     - 2
Fennel seeds.       -1/2 tsp

For Seasoning:-

Coconut oil.       -1tsp
Mustard seeds.   -1tsp
Dry red chillies. - 2 broken into halves.
Garlic.                - 3 crushed
Curry leaves.      - 1 spring

Instructions:-

1). Grease little coconut oil on your hands, knife and cutting board before cutting the jackfruit.Cut a small portion of a small raw jackfruit and remove the outer thorny and hard skin. Chop the jackfruit into medium small pieces and immediately put them in water to prevent discoloration.

2). Pressure cook the chopped jackfruit pieces along with finely chopped onion, chopped garlic, half slit green chillies, red chilly powder, turmeric powder and little salt adding 2 cup of water for 5 whistles or until soft.

3). Soak tamarind in little water and extract tamarind juice and keep aside.

4). Grind grated coconut along with 2 green chillies and 1/2 tsp fennel seeds to a smooth paste adding little water. Keep aside the ground coconut paste.

Method:-

1). Transfer the pressure cooked jackfruit pieces and onion green chilly mixture along with cooked water to a wide bottom cooking vessel. Boil and cook for 2 minutes on low flame.

2). Add required salt into the vessel and mix well.

3). Add extracted tamarind juice into the cooking vessel and boil on low flame.

4). Add ground coconut paste into the curry in the vessel and mix with the cooked jackfruit pieces.Boil for 2 minutes on low flame and switch off the flame.

5). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and saute well. Add crushed garlic and broken dry red chilly halves into the small pan and roast well. Add curry leaves into the pan and fry in oil for a second and switch off the flame.

6). Pour the above seasoning into the jackfruit curry in the cooking vessel.

7). Transfer the raw jackfruit curry to a serving bowl.

A very tasty and delicious Raw Jackfruit Curry is ready to serve hot with steaming rice.

Chawli Palle Upkari / Long Bean Leaves Stir Fry (Konkani Recipe)

Chawli Palle Upkari or Chavali Palle Upkari or Alsande Palle Upkari is a Konkani style long bean leaves stir fry made with most tender green leaves of home grown yard long bean plant, cooked with grated coconut and spices, goes well as a healthy side dish with rice.Long beans leaves are rich in iron, calcium, vitamin A, B2 and C.Chawli Palle Upkari recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Chawli Palle Upkari / Alsande Palle Upkari / Long Bean Leaves Stir Fry

Ingredients:-

Long bean leaves chopped.  - 2 cup
Red chilly powder.                -1tsp
Hing powder.                         - 1/2 tsp

Grated coconut.                      -1/4 cup
Mustard seeds.                       -3/4 tsp
Coconut oil.                           -1tsp
Salt.                                        -to taste

Instructions:-

1). Take the most tender dark green leaves without black spots from the stem of  yard long bean plant.

2). Remove the stems attached to the leaves and wash the leaves in water.

3). Drain and finely chop the washed leaves and keep aside.

Method:-

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

2). Lower the flame and add red chilly powder into the pan.

3). Immediately add the finely chopped long bean leaves into the pan.

4). Add required salt into the pan and mix well.

5). Add hing powder and mix with the chopped long bean leaves.

6). Add 1/4 cup of water into the pan. Boil and cook the leaves on low flame.

7). Cover the pan with a lid and cook till the leaves are cooked well.

8). Saute the leaves in between till the water evaporates.

9). Add grated coconut into the pan and mix with the cooked leaves. Switch off the flame.

10). Transfer the long bean leaves stir fry to a serving plate.

A very tasty, healthy and delicious Chawli Palle Upkari /Long Bean Leaves Stir Fry is ready to serve hot as a side dish with rice.

Chunda Phala Pulichikeri / Chundanga Pulisseri

Chundaphala Pulichikeri / Chundanga Pulissery is a Konkani style curd based curry made with turkey berries cooked in ground coconut masala paste goes well with rice.

The following ingredients are needed to prepare Chunda Phala Pulichikeri/ Chundanga Pulisseri.

Ingredients:-

Raw Turkey berry. -3/4 cup
Grated coconut.     -1 cup
Dry red chillies.     - 4
Turmeric powder.  -1/4tsp
Curd.                      -1 cup
Mustard seeds.       -1tsp
Cumin seeds.         -1/2tsp
Curry leaves.          - few
Coconut oil.            -1tsp
Salt.                         -to taste

Instructions:-

1). Wash and chop each turkey berries into two halves and keep them in water to prevent from darkening. Drain the water and keep aside the turkey berries just before adding in the curry.

2). 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.

3). Whisk the curd without lumps adding little water and keep aside.

Method:-

1). In a cooking vessel add the chopped turkey berries, required salt and 2 cup of water. Boil and cook the chopped turkey berries on low flame.

2). Add the ground coconut masala paste into the cooking vessel and mix with the cooked turkey berries. Boil for 2 minutes on low flame.Switch off the flame and allow the gravy to cool.

3). Add whisked curd into the vessel and mix the curry.

4). Heat a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add few curry leaves into the pan and saute well. Switch off the flame.

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

6). Transfer the chundanga pulisseri to a serving bowl.

A very tasty Chunda Phala Pulichikeri / Chundanga Pulisseri is ready to serve with rice.

Bondi Phulla Polo / Banana Flower Florets Dosa (Konkani Recipe)

Banana flower is called bondi in Konkani.Bondi phulla polo/ Bondi phulla sanna polo is a Konkani style spicy dosa made with banana flower florets. Bondi phulla polo/ Banana floret dosa recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Bondi Phulla Polo / Banana Flower Florets Dosa.

Ingredients:-

Banana flower (Bondi).-1
Raw rice.                       -2 cup
Grated coconut.             -1 and 1/2 cup
Dry red chillies.             - 6 or 7
Turmeric powder.          -1/4 tsp
Tamarind.                       - a gooseberry size
Hing powder.                  -1tsp
Salt.                                 - to taste

Instructions:-

1).Soak raw rice in water for 6 hours.

2). Grind grated coconut in a mixer grinder along with dry red chillies, turmeric powder and tamarind to a fine paste. Add the soaked raw rice into the mixer grinder and grind again all the ingredients in the mixer grinder together adding very little water to a smooth paste of idli batter consistency.

3). Take a banana flower (bondi). Lift and remove the dark red colour outer petals of the banana flower and collect the white banana flower florets attached to it.

4). Remove and discard the thick stalk like structure called style with stigma from the centre of the banana florets and also remove the translucent plastic like outer most cover called tepal from each banana flower florets.These two parts of the banana flower florets are not digestible and are bitter to taste.

5). Chop all the cleaned banana flower florets into very small pieces.(Chop the florets just before adding in the ground batter).

Method:-

1). Transfer the ground batter from mixer grinder to a vessel. Add hing powder and required salt into the ground batter and mix well.

2). Add the finely chopped banana flower florets into the ground batter.

3). Mix the chopped banana florets in the batter with a ladle and keep aside for 5 minutes. No need to ferment the batter.Now the batter is ready to make banana flower floret dosa.

4). Heat a dosa tawa on medium flame.Take a ladle of batter and pour the batter on the hot tawa.

 

5). Spread the batter in circular motion with the back of the ladle and make a thick or thin round dosa.

6). Pour little coconut oil on all sides of the dosa. Cover the dosa with a lid and cook on medium low flame till the base of the dosa is cooked well.

7). Apply little coconut oil over the dosa and flip the dosa with a flat spatula to cook the other side.

8). When both sides are cooked well transfer the cooked banana flower floret dosa to a serving plate.

9). Repeat the process and make banana floret dosas with the remaining batter and serve as a breakfast dish or as a evening snack. (Left over dosa batter can be refrigerated for further use).