Mirsange Nonche / Green Chilly Pickle

Mirsange Nonche /Jeevisaange Nonche is a spicy and tangy instant Konkani Green Chilly Pickle made with hot green chillies and other ingredients and goes well with rice, curd rice etc.Green chilly is called Tarni mirsaang / Jeevi saang in Konkani. Green chilly Pickle recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Mirsange Nonche / Jeeve Saange Nonche / Green Chilly Pickle.

Ingredients:-

Green chillies.  - 10 (spicy)
Mustard seeds. - 2tsp
Methi seeds.     -1/2tsp
Lemon.             - 4
Salt.                 - to taste
Gingely oil.      -1tsp

Instructions:-

1). Wash fresh green chillies in water and pat dry with a clean cloth.Chop the green chillies horizontally into small round pieces and keep aside.

2). Heat a small pan and dry roast mustard seeds and methi seeds on low flame and switch off the flame.

3). When cooled, crush the dry roasted mustard seeds and methi seeds to a coarse powder using a rolling pin and keep aside on a plate.

4). Cut lemons and squeeze out the lemon juice and keep aside in a small bowl.

Method:-

1). Heat 1tsp gingely oil in a small pan and add the chopped green chillies and 1tsp salt. Mix well and fry the green chillies in oil on low flame for 2 minutes and switch off the flame. Allow the fried green chilly pieces to cool.

2). Transfer the fried green chilly pieces in a bowl.

3). Add the coarsely crushed mustard powder and methi powder into the bowl and mix well with fried green chilly pieces.

4). Add lemon juice into the bowl and mix with the green chilly mixture.

5). Add hing powder into the bowl and mix with all the ingredients in the bowl.

6). Mix well all the ingredients in the pickle using a spoon.

7). When the green chilly pickle is cooled to room temperature store in a clean and dry glass bottle.

8). Close the glass bottle with a lid and keep aside.After 4 days tasty Mirsange Nonche/ Green Chilly Pickle is ready to serve.

Store the green chilly pickle in the refrigerator and the pickle stays good for few more months.

Sambar Cheera Dosa

Sambar Cheera Dosa is a Kochi GSB Konkani style healthy, tasty and spicy dosa made with home grown spinach called sambar cheera. Sambar cheera also known as ceylon spinach /water leaf  is rich in minerals, vitamin A and C and this spinach is also good for diabetics.

The following ingredients are needed to prepare Sambar Cheera Dosa.

Ingredients:-

Sambar Cheera leaves.  -1 cup finely chopped
Raw Rice.                      -1 and 1/2 cup
Dry Red chillies.            - 6
Grated Coconut.             - 3/4 cup
Turmeric powder.           - a pinch
Salt.                                - to taste
Coconut oil.                    - for roasting

Instructions:-

1). Wash and soak raw rice in water for 2 hours.

2). Wash the leaves of sambar cheera /water leaf /ceyon spinach and finely chop the leaves. 

Sambar Cheera / Ceylon Spinach / Water Leaf

 

 

 

 

Method:-

1). Grind the soaked raw rice along with grated coconut, dry red chillies and turmeric powder to a smooth paste adding very little water.Transfer the ground batter to a vessel.

2). Add required salt into the ground batter and mix well. Add little water and make a semi thick batter of pouring consistency like normal idli batter.

3). Add finely chopped leaves of sambar cheera into the ground batter in the vessel and mix well.

4). Heat a non stick dosa tawa on medium flame.

5). Pour a ladle of batter on hot tawa and spread the batter on it using the back of the ladle and make a thin dosa.Sprinkle little coconut oil on all side of the dosa.

6). Cover and cook dosa on medium low flame.

7). Flip the dosa with a flat spatula to cook the other side.

8). When both sides are roasted well, transfer the sambar cheera dosa to a serving plate.Make dosa with the remaining batter.

A very tasty, healthy and spicy Sambar Cheera Dosa is ready to enjoy.

Dudhi Palle Pathrodo / Pumpkin Leaves Pathrodo

Dudhi Palle Pathrodo / Dudde Palle Pathravodo / Pumpkin Leaves Pathrodo is a Kochi GSB Konkani style steamed snack made using pumpkin leaves and freshly ground coconut masala batter. Pumpkin leaves is to be tender.

The following ingredients are needed to prepare Dudhi Palle Pathrodo / Pumpkin Leaves Pathrodo.

Ingredients:-

Large Pumpkin leaves.- 20 or more
Raw Rice.                    - 2 cup
Dry Red chillies.         - 12
Turmeric powder.        - a pinch
Tamarind.                    - a small size
Hing powder.               -1tsp
Salt.                             - to taste
Grated coconut.           -1 cup

Instructions:-

Large Tender Pumpkin Leaves / Dudhi Palle

1). Seperate the tender large pumpkin leaves from its branches and remove the strong veins if any on the back of the pumpkin leaves using a knife. Wash the tender pumpkin leaves in water and drain water completely. Pat dry the leaves with a clean cloth.

2). Wash and soak raw rice for 2 hours. Drain the soaked water and grind the soaked rice along with grated coconut, dry red chillies, turmeric powder and tamarind to a smooth but little coarse and thick paste. Transfer the ground coconut masala paste to a vessel and add required salt, hing powder and little water and make a medium thick batter.

Method:-

1). Take 4 largest tender pumpkin leaves and keep them on a large plate upside down and spread little ground masala batter evenly on the back of the pumpkin leaves.

2). Place 2 pumpkin leaves on the top of the first 4 leaves and spread the batter on it. Again keep few more pumpkin leaves on the top, bottom and either side of the second layer and smear the masala batter on all the leaves. Repeat the process till all the leaves are used.

3). Fold both sides of the layered leaves inward and apply little ground masala batter over it.

4). Then starts to roll the layered leaves tightly from bottom to the top and form like a cylindrical shape. Hold the rolled leaves tightly and apply little masala batter on the top and tie the leaf roll with a thread.

5). Boil sufficient water in a steamer and keep the rolled leaves in the steamer vessel and steam cook the stuffed pumpkin leaves roll for 30 minutes on medium flame.

6). When done remove the steamed pumpkin leaves pathrodo from steamer vessel and allow to cool a bit. Cut into small round pieces and serve hot with coconut oil.

Mullangi Sambar/ Radish Sambar

Mullangi Sambar /Radish Sambar is a gravy dish made with radish and can be served as a side dish with rice, dosa or idli.

The following ingredients are needed to prepare Mullangi Sambar / Radish Sambar.

Ingredients:-

Radish.                 -2 cup chopped
Potato.                  - 1 medium size
Tur dal.                 - 3/4 cup
Turmeric powder. -1/4tsp
Onion.                   -1
Tomato.                 -2
Tamarind.              - a small piece
Sambar powder.     - 2tbsp
Mustard seeds.         -1tsp
Cumin seeds.          -1/2tsp
Curry leaves.          -1 spring
Coconut oil.            - 2tsp
Salt.                        - to taste

Instructions:-

1). Remove the outer skin of radish and wash well. Chop the radish into thin round pieces.

2). Peel, wash and chop potato into medium size pieces.

3). Wash tur dal and pressure cook along with chopped radish pieces, chopped potato pieces, turmeric powder, 1tsp oil and required water till soft and keep aside.

4). Wash and chop tomatoes into small pieces.

5). Soak a small piece of tamarind in little water and extract tamarind juice.

6). Peel, wash and chop onion into thin lengthy pieces. Saute the chopped onion pieces in little oil till translucent.

7). In a small bowl add sambar powder and add little water in it and mix well.

Method:-

1). In a cooking vessel add the pressure cooked radish, potato and tur dal along with cooked water and boil for 2 minutes on low flame.

2). Add chopped tomatoes and extracted tamarind juice into the vessel and boil till tomato pieces become soft.

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

4). Add sambar powder and little water into the vessel and mix with all the ingredients.

5).Add fried onion pieces into the vessel and mix well.

6). Add hing powder into the sambar and mix well.Boil for few minutes and switch off the flame.

7). Heat 1tsp coconut oil in a pan and splutter mustard seeds and cumin seeds and saute well. Add curry leaves and and saute well. Switch off the flame and pour the above seasoning into the mullangi sambar in the cooking vessel and mix well.

8). Transfer the mullangi sambar to a serving bowl.A delicious Mullangi Sambar/ Radish Sambar is ready to serve with rice, dosa or idli.

Methiyeche Palle Sanna Polo / Fenugreek Leaves Instant Dosa

Fenugreek Leaves Dosa / Methiyeche Palle Sanna Polo is a GSB Konkani style coconut based instant and spicy dosa made with fresh fenugreek leaves and can be served as a breakfast dish or tea time snack.Fenugreek leaves Dosa is known as Uluvayila Dosa in malayalam.

The following ingredients are needed to prepare Methiyeche Palle Sanna Polo/ Fenugreek Leaves Instant Dosa / Uluvayila Dosa.

Ingredients:-

Fenugreek Leaves. - a small bunch
Hing powder.          -3/4 tsp
Salt.                        - to taste
Oil.                         - for roasting

For grinding Coconut masala batter:-

Raw Rice.                 -1 and 1/2 cup
Dry Red chillies.       - 8
Grated Coconut.        -1 cup
Turmeric powder.      -1/4tsp
Tamarind.                  - a small marble size

Instructions:-

1). Take a small bunch of fresh fenugreek leaves.

2). Remove the stems and small twigs attached to the leaf and seperate the leafy parts. Wash the leaves in water. Drain water completely and keep aside on a plate.

3). Finely chop the cleaned fenugreek leaves and keep aside.

4). In a mixer grinder add the soaked rice, grated coconut, dry red chillies, turmeric powder and deseeded tamarind and grind to a smooth paste adding little water.Transfer the ground batter in a vessel.Add required salt into the batter and mix well.Add finely chopped fenugreek leaves into the batter.

5). Mix the batter with a ladle. No need to ferment the batter. Now the batter is ready to take instant fenugreek leaves dosa.

Method:-

1). Heat a dosa tawa on medium flame and apply little oil on the tawa.

2). Take a ladle of batter and pour the batter on hot dosa tawa and spread it evenly and make a normal shape round thick or thin dosa using the back of the ladle. Cover and cook the dosa on low flame until the base of the dosa is roasted well.

3). Open the lid and apply little oil on the sides of the dosa with a spoon or with a oil brush and flip the dosa using a flat spatula to cook the other side.

5). When both sides are roasted well flip the dosa back with flat spatula.

6). Transfer the well roasted fenugreek leaf dosa to a serving plate. Repeat the process and make leafy dosas with the remaining batter.

Methiyeche Palla Sanna Polo/ Fenugreek Leaves Instant Dosa / Uluvayila Dosa is ready to serve hot.

Koduve Vodi / Kaippa Cheera kondattam (Sun dried Fryums)

Koduve Vodi is a Kochi GSB Konkani style black gram based ready to fry sun-dried crispy fryums /vattal / Kaipa Cheera Kondattam made with koduvi leaves. Koduvi is a very nutritious small leafy vegetable slightly bitter to taste available in Kochi, Kerala. Koduvi leaves are known as Kaipacheera in Malayalam. Koduve Vodi recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Koduve Vodi / Kaippa Cheera Kondattom.

Ingredients:-

Koduve leaves.            - 2 cup (tightly packed)
Whole white Urad dal. - 2 cup (black gram)
Green chillies.              - 15
White Sesame seeds.    -2 tbsp
Salt.                              - to taste

Instructions:-

1). Clean and seperate the koduvi leaves /kaippacheera from its small root and branches. Wash the koduvi leaves thoroughly in water to remove the dust. Drain water completely and finely chop the koduvi leaves.

Method:-

1). Wash and soak Urad dal (whole black gram) in water for 3 hours. Drain the soaked water and grind the soaked urad dal to a smooth and thick paste.(Add very little water if required while grinding).Transfer the ground urad dal batter in a large bowl. Add required salt and mix with the ground urad dal batter.

2). Wash  green chillies and wipe with a clean cloth.Chop green chillies into very thin round pieces.Add thinly chopped green chilly roundels into the urad batter in the bowl.

3). Add finely chopped Koduvi leaves into the urad batter in the bowl.

4). Mix the green chilly pieces and chopped Koduvi leaves into the ground urad dal batter in the bowl. Add sesame seeds into the batter the mixture and mix well.Keep aside the batter mixture for a minute.

5). Spread a clean plastic sheet under hot sun. Sprinkle very little water mix with little oil on the plastic sheet and wipe with a wet cloth. Spread a small spoon full of batter mixture on the plastic sheet.Leave some space in between each batter while spreading the batter on the sheet.Let it dry under the hot sun for 3 consecutive days.

6). After 3rd day the koduve vodi shrinks a little bit. Shrinked vodi come off the plastic sheet very fast. Take out the shrinked vodis from the plastic sheet using your fingers.

7). Dry the shrinked koduve vodis again on a large plate together for 2 more days or till they dry up completely.Koduve Vodi /Kaipa Cheera Kondattom is now ready to use. Store the sun dried Koduve Vodi in a clean and dry airtight container. Koduve Vodi stays good for a year when sun dried and stored them properly. 

 
8). When ever needed deep fry some of the sun dried Koduve vodi in hot oil and serve hot with meal, lunch or dinner or with a cup of hot tea.

Chawli Sukkeylele / Salted and Sun dried Long Beans/ Achinga Payar Kondattam

Salted and sun-dried long beans/ Achinga payar vattal or Achinga payar kondattam is called Chawli Sukkeylele in Konkani. It is a ready to fry side dish and once deep fried in hot oil the sun-dried long beans becomes crispy and can serve as a side dish with meal. Kondattam recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Chawli Sukkeylele / Salted and Sun-dried Long Beans / Achinga Payar Kondattam .

Ingredients :-

Long yard beans.   -1 kg
Salt.                        -1/4cup
Red chilly powder. - 4 tbsp
Urad dal flour.        -1/2cup
Hing powder.         -1tsp

Instructions:-

Wash the long beans / achinga payar (chawli) in water. Drain water completely and cut into 1 inch lengthy pieces.

Method:-

1). Apply salt and red chilly powder to the chopped long beans pieces.Mix well and keep aside for 10 minutes.

2). Add urad dal flour and hing powder to the long beans chilly powder mixture.

3). Mix well all the ingredients using your hands till urad dal flour nicely coated with the long beans pieces.

4). Spread the flour coated long beans pieces on a plastic sheet and place it directly under hot sun to dry it the whole day.

5). When the flour coated long bean pieces are 3/4 th dried, transfer them to a large plate.

6). Again keep the long beans pieces under hot sun to dry up completely till they become very crispy. Store the chawli sukkeylele /salted and sun dried long beans pieces / achinga payar kondattam in a clean and dry air tight container and it will stay good for a year.

8). As and when needed deep fry the salted and sun-dried long bean pieces /chawli sukkeylele in hot oil till crispy.

Deep fried crispy chawli sukkeylele /achinga payar kondatam is ready to serve hot as a side dish with meal.

Fried Pumpkin Seeds (Dudde Bee Thallele)

Fried pumpkin seeds /Salted and sun dried pumpkin seeds fry (Dudde bee thallele in Konkani) is an age old Konkani snack served hot with rice and daal curry.

The following ingredients are needed to prepare Fried Pumpkin Seeds / Duddde Bee Thallele.

Ingredients:-

Pumpkin seeds. -1 cup (matured)
Salt.                   - to taste
Oil.                    - for deep frying

Instructions:-

1). Cut a yellow pumpkin and collect the meatured pumpkin seeds inside the pumpkin. Wash the seeds and drain water completely.

2). Keep the pumpkin seeds on a large plate. Apply little salt on the pumpkin seeds and keep aside for 5 minutes.Place the marinated pumpkin seeds under hot sun to dry completely.

3). Store the sun dried pumpkin seeds in a clean and dry container and fry the seeds as and when needed.

Method:-

1). Heat little oil in a wide bottom pan and add the salted and sun-dried pumpkin seeds into the hot oil and fry them until crisp and brown in colour.

2). Saute well for 2 minutes on medium flame to fry the pumpkin seeds uniformly.

3). When the seeds puffed up and become brown in colour remove the fried pumpkin seeds from oil using a slotted spoon and transfer to a plate.

Crispy and crunchy Fried Pumpkin Seeds / Dudde Bee Thallele is ready to serve hot with rice and dal curry.

Boiled Tapioca With Green Chilly Shallot Chutney / Chenda Kappa with Pacha Mulaku Ulli Chutney

Boiled tapioca served with green chilly shallot chutney (Chenda kappa with pacha mulaku ulli chutney) is a delicious evening snack in Kerala.Tapioca also known as Cassava is called Kappa in Malayalam in Kerala.Green chilly shallots chutney is a mouth watering chutney made with green chillies, shallots, tamarind, salt and coconut oil goes well with boiled tapioca and also with kanji (rice gruels).

The following ingredients are needed to prepare Boiled Tapioca and Green chilly Shallot Chutney.

Ingredients:-

For Boiled Tapioca:-

Tapioca /Cassava. - 1 kg
Salt.                     - 1tsp
Water.                  - as required

For Green chilly Shallots Chutney:-

Green chilly. -2
Shallots.        -5
Tamarind.     - small piece
Salt.              - to taste

Method:-

1). Clean tapioca and peel the outer skin.Cut the tapioca into large round pieces using a knife. Wash the tapioca pieces thoroughly in water 2 to 3 times to remove the mud if any.

2). Cook the chopped tapioca pieces in a vessel adding a pinch of salt and enough water till it turns soft but not mushy.Drain the boiled water completely and keep aside the chenda kappa/ boiled tapioca pieces

3). Wash green chillies and chop into small pieces.Peel and wash shallots.

4). Gently crush the shallots along with chopped green chillies, tamarind and required salt using mortar and pestle.Don't make it a smooth paste.

5). Transfer the crushed green chilly shallots chutney to a bowl and add coconut oil over the chutney and mix the chutney well.

Serve the Green chilly Shallots Chutney with Boiled Tapioca pieces.

Sweet Rava Appam / Lellava Godu Appo

Ghee roasted Sweet Rava Appam / Rava Unniyappam (Lellava Godu Appo in Konkani) is a delicious and sweet snack made with rava (semolina), banana, sugar and milk. Sweet Rava Appam recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Sweet Rava Appam /Lellava godu Appo.

Ingredients:-

Rava (Semolina).          -1cup
Sugar.                            -1/2 cup
Ripe small banana.        -1
Boiled and cooled milk. - 1 cup
Chopped Cashew nut.     - few
Raisins.                            - few
Cardamom.                      - 4
Ghee.                                - for roasting

Instructions:-

1). Heat 1tsp ghee in a pan and fry cashew nut pieces till golden colour and keep aside. Add raisins into the same pan and fry in ghee till they puffed up and keep aside.

2). Peel and crush cardamom using mortar and pestel and keep aside.

3). Mash a small ripe banana (mysore banana or palayamkodan banana) to a smooth paste using hands (about 1/4 cup) and keep aside.

Method:-

1). In a mixing bowl add rava (semolina). Add boiled and cooled milk into the mixing bowl and soak rava for an hour.

2). Then add crushed cardamom, mashed banana paste, fried cashew nuts and fried raisins into the mixing bowl and mix with the soaked rava.

3). Add sugar into the mixing bowl and mix with the rava banana mixture.

4). Keep aside the rava banana sugar mixture to rest for 5 minutes.

5). If the rava sugar mixture is too thick, add 2 tbsp of water into the mixture and mix well to make a semi thick batter of pouring consistency.Keep aside the sweet rava batter.

6). Heat a appe pan (paniyaram pan) on high flame and pour 1tsp ghee in each cavity of the appe pan.

7). Take a ladle of sweet rava batter and pour it in each cavity of the appe pan. Fill all the cavity of the appe pan with sweet rava batter.

8). Close the appe pan with a lid and cook the rava appam on low flame for 3 minutes or till the bottom of the sweet rava appam becomes golden colour.

9). Open the lid and turn the rava appam with a spoon to cook the other side.

10). Remove the well roasted sweet rava appam from appe pan with a spoon and transfer to a serving plate.

  
11). Make sweet rava appam with the remaining batter.

Ghee roasted Sweet Rava Appam / Rava Uunniyappam/ Lellava Godu Appo is ready to serve hot.