Kali Tori Ghasi / Black Pigeon Peas Masala Curry

 Kali tori ghasi is a very tasty Konkani style black pigeon peas coconut masala curry made with black pigeon peas, potato and ground coconut masala paste goes well with rice and chapathi.Black Pigeon Peas is known as Kali Tori in Konkani. Kali Tori Ghasi / Black Pigeon Peas Masala Curry recipe is given below with step by step photos.

The following ingredients are needed to prepare Kali Tori Ghasi / Black Pigeon Peas Masala Curry.

Ingredients:-

Black pigeon peas.-3/4 cup
Potato.                   -2
Asafoetida.            -a pinch
Water.                    -as required
Salt.                       -to taste

For grinding Coconut Masala Paste:-

Grated coconut.  -1/2 of a coconut
Dry red chilly.     -6
Coriander seeds.  -2 tbsp
Turmeric powder.-1/4 tsp
Tamarind.            -a gooseberry size
Coconut oil.        -1tsp for roasting

For Seasoning:-

Urad dal.        -1tsp
Mustard seeds.1tsp
Curry leaves.  -1sprig
Coconut oil.    -2 tsp

Instructions:-

1). Soak black pigeon peas / kali tori in water for 12 hours or overnight. Then drain soaked water and wash the soaked black pigeon peas in water 2 to 3 times. Pressure cook the soaked black pigeon peas along with a pinch of asafoetida, little salt and 1 and 1/2 cup of water for 5 whistles. Keep aside the cooked black pigeon peas / kali tori along with cooked water.

2). Peel and remove the outer skin of 2 potatoes and wash well.Chop the potatoes into medium cubed pieces and cook the potato pieces adding required water in a vessel. Keep aside the cooked potato pieces.

3). Heat 1tsp coconut oil in a small pan and roast coriander seeds and dry red chillies for a minute on low flame. Grind the roasted coriander seeds and red chillies in a mixer grinder along with grated coconut, turmeric powder and tamarind to a smooth paste adding little water.Transfer the ground coconut masala paste to a plate. Wash the mixie with little water and pour it into the ground coconut masala paste in the plate.

Method:-

1). In a wide bottom pan add cooked black pigeon peas / kali tori along with cooked water and boil on low flame.

2). Add cooked potato pieces into the pan and mix with the cooked black pigeon peas / kali tori.

3). Add ground coconut masala paste into the pan and mix with cooked black pigeon peas and potato pieces.

4). Check for salt and add required salt if needed. Add little water and make the curry to a semi thick gravy consistency. Boil the black pigeon peas potato masala curry for 2 to 3 minutes on low flame and switch off the flame.

5). Heat 2 tsp coconut oil in a small pan for seasoning and add urad dal and saute well. Splutter mustard seeds. Add curry leaves and fry in oil for a second and switch off the flame.Pour the seasoning into the black pigeon peas masala curry / kali tori ghasi and mix well.

6). Remove the kali tori ghasi / black pigeon masala curry from flame.

Very tasty Kali Tori Ghasi/ Black Pigeon Peas Masala Curry is ready to serve with rice.

Kabuli Chana Raw Mango Coconut Curry

Kabuli chana raw mango coconut curry is a very tasty curry made with kabuli chana, raw mango and ground coconut paste and goes well with chapathi, phulka and rice

The following ingredients are needed to prepare Kabuli Chana Raw Mango Coconut Curry.

Ingredients:-

Kabuli Chana.    -1 cup
Raw mango.       -1/2 mango
Green chilly.       -4
Grated coconut.  -1 cup
Mustard seeds.    -1tsp
Cumin seeds.       -1/2 tsp
Turmeric powder.-1/2 tsp
Curry leaves.       -1sprig
Water.                   -as required
Salt.                      -to taste
Coconut oil.         -3 tsp

Instructions:-

1). Wash and soak kabuli chana in water overnight. Drain and pressure cook soaked kabuli chana adding turmeric powder, 1tsp coconut oil and sufficient water to cover the chana for 3 whistles. Keep aside the cooked kabuli chana along with cooked water.

2). Grind grated coconut to a smooth paste adding 2 tbsp of water. Keep aside the ground coconut paste.

3).Take 1/2 of a medium size raw mango and remove the skin.Chop the raw mango into thin lengthy slices. 

4). Half slit green chillies and keep aside.

Method:-

1). Heat 2 tsp coconut oil in a pan and splutter mustard seeds and cumin seeds. Add half slit green chillies into the pan and saute well in oil for few seconds. Add curry leaves and saute in oil.

2). Add thinly chopped raw mango slices, required salt and 1/2 cup of water into the pan and mix well.Cover and half cook the mango slices on low flame.

3). Add cooked kabuli chana along with cooked water into the pan and boil on low flame for 3 to 5 minutes.

4). Add ground coconut paste into the pan and mix with all ingredients in the pan. When boiling bubbles starts to appear switch off the flame.Transfer the curry to a serving bowl.

Very tasty Kabuli Chana Raw Mango Coconut Curry is ready to serve with chapathi, phulka and rice.

Caramel Payasam

Caramel payasam is a very tasty and sweet caramel rice kheer made with basmati rice, sugar and milk.Caramel Payasam recipe is given below with step by step photos.

The following ingredients are needed to prepare Caramel Payasam.

Ingredients:-

Basmati rice.         -1/2 cup
Sugar.                    -3/4 cup +2tbsp
Milk.                      -1 liter
Cashew nuts.          -1tbsp
Raisins.                   -1tbsp
Cardamom powder.-1tsp
Water.                      -2 tbsp
Ghee.                       -2 tsp

Instructions:-

1). Heat 2tsp ghee in a pan and fry cashew nuts and raisins in ghee and keep aside.

2). Make caramel syrup.Add 2 tbsp sugar in a pan and heat on medium flame. Once the sugar starts to melt mix well until light golden brown colour.Add 2 tbsp hot water and mix the melted sugar. Caramel syrup is ready. (Don't make it dark brown, else it will have bitter taste).

3). Wash and soak basmati rice for 15 minutes. Drain water and add the soaked basmati rice in a mixer grinder. Pulse the soaked basmati rice twice without adding water.

Method:-

1). Boil one liter milk in a steel kadai on low flame.

2). Add ground basmati rice into boiling milk and allow it to cook for around 20 minutes on low flame or until cooked and milk reduces into half. Stir in between.

3). Once the rice is half cooked add cardamom powder and mix well. Stir occasionally.

4). Once the rice is cooked and milk is reduced to half add caramel syrup and mix well. The colour of
the payasam will change to light brown.

5). Add sugar and mix well on low flame. (I added brown sugar, you can add regular sugar). Adjust the consistency of payasam. Payasam will thicken once it cooled. If the payasam is too thick add 1/2 cup hot water into the thick payasam and mix well to loosen it.

6). Add ghee fried cashew nuts and raisins into the caramel payasam and mix well. Switch off the flame.

A very tasty and sweet Caramel Payasam is ready.

 You can serve  the Caramel Payasam hot or chilled.

Chembu Pulissery / Taro Root Curd Curry.

Chembu pulissery is a Kerala style coconut based taro root curd curry goes well with rice. Chembu Pulissery recipe is given below with step by step photos.

The following ingredients are needed to prepare Chembu Pulissery / Taro Root Curd Curry.

Ingredients:-

Taro root/ Chembu.-1 large
Green chilly.           -1
Turmeric powder.   -1/2 tsp
Curd.                       -1 cup
Salt.                         -to taste

For grinding Coconut Masala Paste:-

Grated coconut.     -1 cup
Cumin seeds.         -1/2 tsp
Green chillies.       -2
Black pepper corn.-1/4 tsp

For Seasoning:-

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

Method:-

1). Remove the outer skin of a large taro root. Wash well and chop it into medium thick pieces. In a pan add the chopped taro root pieces, half slit one green chilly, turmeric powder, 1cup of water and boil on low flame.Cover and cook taro root pieces till soft.

2). Grind grated coconut, cumin seeds, green chillies and black pepper corn to a smooth paste adding little water.

3). Add the ground coconut masala paste into the pan.

4). Add required salt and little water into the pan and mix the ground coconut masala paste.Boil and cook till raw smell of the coconut masala paste goes.

5). Whisk curd adding little water. Add the whisked curd into the pan.

6). Mix the whisked curd with ground coconut masala paste and heat the curry on low flame.Once the boiling bubbles starts to appear switch off the flame.Do not boil the curry for a long time after adding curd.

7). Heat 2 tsp coconut oil in a small pan for seasoning and splutter mustard seeds and fenugreek seeds (methi seeds). Add dry red chilly broken pieces and curry leaves into the pan and saute well in oil for a second and switch off the flame. Pour the seasoning into the taro root curd curry in the pan.

8). Mix the seasoning in chembu pulissery / taro root curd curry.

Very tasty Chembu Pulissery / Taro Root Curd Curry is ready to serve with rice.

Potato Balls

 Potato balls are deep fried teatime snack made with boiled potatoes. Potato Balls recipe is given below with step by step photos.

The following ingredients are needed to prepare Potato Balls.

Ingredients:-

Potato.               -4
Carrot grated.    -1 small
Onion chopped .-1small
Green chilly.      -2
Ginger & garlic.-1tsp crushed.
Corn flour.         -2 tbsp
Garam masala.   -1tsp
Chat masala.      -1tsp
Coriander leaves.-few
Salt.                     -to taste
Oil.                      -for deep frying

Method:-

1). Boil potatoes with skin.Peel and mash the boiled potatoes.

2). In a bowl add peeled and mashed boiled potatoes. Add grated carrot, finely chopped onion, thinly chopped green chilly pieces, crushed ginger and garlic paste, garam masala, chat masala, required salt and finely chopped coriander leaves into the bowl and mix with the mashed potatoes.

3). Add 2 tbsp corn flour into the bowl and mix with the mashed potato mixture.

4). Make small balls with the potato mixture. Keep the potato balls on a plate.

5). Heat oil in a deep frying pan.Put the potato balls in hot oil in batches and deep fry on medium flame till golden brown. Remove the deep fried potato balls from hot oil and transfer to a tissue paper to absorb excess oil. Then transfer them to a serving bowl.

Very tasty Potato Balls are ready to serve with tomato ketchup.

Baby Corn 65

 Baby corn 65 is a very easy to prepare tasty deep fried snack.Baby Corn 65 recipe is given below with step by step photos.

The following ingredients are needed to prepare Babu Corn 65.

Ingredients:-

Baby corn.             -250 gm
All purpose flour.  -1/4 cup
Corn flour.             -1/4 cup
Red chilly powder.-1tbsp (Kashmiri)
Coriander powder .-1tsp
Garam masala.       -1 and 1/2 tsp
Pepper powder.      -1/2 tsp
Salt.                        -to taste
Green chilly sauce.-1tsp
Vinegar.                 -1tsp
Fennel seeds.         -1tsp crushed
Curry leaves.          -2 sprig
Onion.                    -1
Lemon.                   -1
Oil.                         -for frying

Instructions:-

1). Peel and remove the outer skin and slit each baby corn into two haves lengthwise and keep aside on a plate.

2). Peel and chop onion into thin lengthy slices and keep aside on a plate.

Method:-

1). In a mixing bowl add all purpose flour (maida), corn flour, coriander powder, red chilly powder, pepper powder, green chilly sauce, garam masala, required salt and mix well.

2). Add vinegar, fennel seeds and chopped curry leaves into the mixing bowl.

3). Add required water into the bowl and mix all the ingredients and make a thick batter.

4). Add baby corn slices into the batter and mix well.

5). Heat oil in a deep frying pan. Drop the batter coated baby corn slices into hot oil and deep fry them till crisp and golden colour on all sides. Remove the fried baby corn slices from hot oil and transfer to a plate.

6). Deep fry few curry leaves in hot oil till crisp. Cut lemon into quarters.Keep the fried baby corn slices on a serving plate and garnish with onion rings, fried curry leaves and lemon quarters.

Very tasty Baby corn 65 is ready to serve.

Raw Mango Coriander Chutney

 Raw mango coriander chutney is a very tasty dry chutney made with raw mango, coriander leaves, grated coconut and shallots and goes well as a good side dish with rice.

The following ingredients are needed to prepare Raw Mango Coriander Chutney.

Ingredients:-

Raw mango.       -1/2 of a mango
Grated coconut.   -3/4 cup
Coriander leaves.-a bunch
Green chillies.     -2
Shallots.               -4
Water.                   -2 tbsp
Salt.                      -to taste

Instructions:-

Chop and remove the outer green skin of raw mango and chop the raw mango into small pieces.Take a bunch of coriander leaves and seperate the coriander leaves from stems and discard the coriander stems.Chop green chillies into small pieces. Keep aside.

Method:-

1). In a mixer grinder add raw mango pieces, freshly grated coconut, coriander leaves, chopped green chillies, shallots (small onion) required salt and 2 tbsp of water. Grind all the ingredients together to a smooth paste.

2). Transfer the ground raw mango coriander chutney to a serving bowl.

Very tasty Raw Mango Coriander Chutney is ready to serve.

Broad Beans Potato Sambar

 Broad beans potato sambar is a very tasty curry made using broad beans, potato and sambar powder and goes well with rice, dosa and idli.

The following ingredients are needed to prepare Broad Beans Potato Sambar.

Ingredients:-

Broad beans.     -1 cup
Potato.               -2
Tamarind.          -a small piece
Sambar powder.-3 tbsp
Mustard seeds.  -1tsp
Cumin seeds.     -1/2 tsp
Curry leaves.     -few
Coconut oil.       -2 tsp
Water.                 -as required
Salt.                    -to taste
Coriander leaves.- few

Instructions:-

1). Wash and soak broad beans in water for 2 hours. Remove the outer skin of potato and chop it into medium cubed pieces and wash well.

2). Pressure cook the soaked broad beans along with chopped potato cubes for 3 whistles adding 1cup of water.Keep aside the cooked broad beans and potato along with cooked water.

3). In a small bowl soak a small piece of tamarind in 2 tbsp of water for few minutes. Squeeze and extract tamarind water. Keep aside tamarind water.

4). In another small bowl add sambar powder and 1/4 cup of water and mix well without lumps. Keep aside the water mixed sambar powder.

Method:-

1). In a wide bottom vessel add the pressure cooked broad beans and potato pieces along with cooked water.

2). Add required salt and extracted tamarind water into the vessel and boil on low flame.

3). Add water mixed sambar powder into the vessel and mix well.Add required water into the vessel and make it a desired gravy consistency. Boil the broad beans potato sambar for 5 minutes on low flame and switch off the flame.

4). Heat 2 tsp coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds. Add curry leaves and fry in oil for a second and switch off the flame. Pour the seasoning into the broad beans potato sambar and mix well.

5). Add finely chopped few coriander leaves into the broad beans potato sambar and mix well.

Very tasty Broad Beans Potato Sambar is ready to serve hot with rice.

Ponsa Chari Sukke / Raw Jackfruit Skin Dry Masala Curry

 Ponsa chari sukke / Raw jackfruit skin dry masala curry is a very tasty coconut masala curry made with raw jackfruit skin, grated coconut and spice powders goes well with rice.Raw jackfruit skin is known as Ponsa chari in Konkani.

The following ingredients are needed to prepare Ponsa Chari Sukke / Jackfruit Skin Dry Masala Curry.

Ingredients:-

Jackfruit skin.-2 cup chopped
Water.             -as required
Salt.                -to taste

For grinding Coconut Masala Paste.

Grated coconut.   -1 cup
Dry red chilly.     -8
Turmeric powder.-1/4 tsp
Tamarind. - a small

For Seasoning:-

Mustard seeds.  -1tsp
Urad dal.            -1tsp
Fenugreek seeds.-a pinch
Coconut oil.        -1tbsp

Instructions:-

1). Thinly chop and remove the thorns from outer skin of raw jackfruit. Finely chop the jackfruit skin - about 2 cup and keep aside.

2). Grind grated coconut along with dry red chillies, turmeric powder and a small piece of tamarind to a smooth paste without adding water. Keep aside the ground coconut masala paste.

Method:-

1). Heat 1tbsp coconut oil in a pan and add urad dal and saute well. Splutter mustard seeds and fenugreek seeds (methi seeds).

2). Add finely chopped jackfruit skin, required salt and very little water into the pan and mix well. Cover and cook jackfruit skin on low flame till soft.

3). Add ground coconut masala paste into the pan and mix with the cooked jackfruit skin pieces. Cover and cook the curry on low flame for 2 minutes and switch off the flame.

4). Transfer the jackfruit skin dry masala curry to a serving plate.

Very tasty Ponsa Chari Sukke / Jackfruit Skin Dry Masala Curry is ready to serve with rice.

Ponsa Chari Upkari / Raw Jackfruit Skin Stir Fry.

 Ponsa chari upkari / ponsa chari ukkeri is a very tasty stir fry made with raw jackfruit skin after removing outer thorns and goes well as a side dish with rice.Raw jackfruit skin is known as ponsa chari in Konkani.

The following ingredients are needed to prepare Ponsa Chari Upkari / Raw Jackfruit Skin Stir Fry.

Ingredients:-

Raw jackfruit skin  -2 cup chopped
Red chilly powder. -1/2 tbsp
Asafoetida.             -1/2 tsp
Mustard seeds.        -1tsp
Salt.                         -to taste
Coconut oil.            -1tbsp

Instructions:-

Thinly chop and remove the outer green thorns of the raw jackfruit skins. Wash and chop the raw jackfruit skins into thin lengthy pieces and keep aside.

Method:-

1). Heat 1tbsp coconut oil in wide botom pan and splutter mustard seeds.

2). Add red chilli powder and asafoetida into the pan saute for a second.

3). Add thinly chopped raw jackfruit skins into the pan and saute in well.

4). Add 2 tbsp of water into the pan and mix the raw jackfruit skin pieces. Cover and cook till jackfruit skin pieces become soft. Switch off the flame.

5). Transfer the raw jackfruit skin stir fry to a serving plate.

Ponsa Chari Upkari / Raw Jackfruit Skin Stir Fry is ready to serve as a side dish with rice.