Tendli Onion Bhutti / Ivy gourd Onion Masala Curry

 Tendli bhutti / Ivy gourd onion dry masala curry is a spicy coconut masala curry made with ivy gourd, onion and ground coconut masala paste goes well with rice and chapathi. Tendli Onion Bhutti recipe is given below with step by step photos.

The following ingredients are needed to prepare Tendli Onion Bhutti / Ivy Gourd Onion Masala Curry.

Ingredients:-

Ivy gourd /tendli.-15
Onion.                -1large
Grated coconut. -1 cup
Coriander seeds.-1tbsp
Red chillies.       -6
Tamarind.           -a marble size
Mustard seeds.   -1tsp
Curry leaves.      -1sprig
Water.                 -as required
Salt.                    -to taste
Coconut oil.        -2 tbsp

Instructions:-

1). Wash ivy gourd /tendli and pat dry with a clean cloth. Trim both the ends of each ivy gourd and chop each ivy gourd into thin round pieces and keep aside.

2). Peel and finely chop one large onion and keep aside.

3). Heat a pan and dry roast coriander seeds for a minute and transfer to a plate. Add little oil in the same pan and roast dry red chillies. Grind the roasted red chillies along with dry roasted coriander seeds, freshly grated coconut and tamarind to a coarse paste adding 2 tbsp of water. Transfer the coarsely ground coconut masala paste to a plate.

Method:-

1). Heat 2 tbsp coconut oil in a wide bottom pan and splutter mustard seeds. Add curry leaves into the pan and fry in oil for a second.Add finely chopped onion into the pan and saute well till onion becomes translucent.

2). Add chopped ivy gourd pieces, required salt and 3tbsp of water into the pan and saute well.Cover and cook ivy gourd pieces till soft. Saute in between.

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

4). Add 3tbsp of water and mix the ground coconut masala paste to the cooked ivy gourd pieces.

5). Mix the masala curry on low flame for few minutes until the water evaporated and coconut ground masala paste nicely coated to the cooked ivy gourd pieces. Switch off the flame.

Very tasty Tendli Onion Bhutti / Ivy Gourd Onion Masala Curry is ready to serve hot with rice or chapathi.

Undi Ani Piyava Gojju Recipe with Step By Step Photos.

 Undi ani piyava gojju is a traditional Konkani style breakfast dish. Undi is a steamed rice dumplings made with rice rava and served with piyava gojju.Piyava gojju is a spicy tangy and crunchy raw onion pickle.Undi Ani Piyava Gojju recipe is given below with step by step photos.

The following ingredients are needed to prepare Undi Ani Piyava Gojju.

Ingredients:-

For Undi / Steamed Rice Dumplings

Rice Rava.        -1 cup
Grated coconut.-1/2 cup
Green chillies.  -2
Curry leaves.    -1 spring
Urad dal.           -1/2 tsp
Mustard seeds.  -1tsp
Methi seeds.      -1/4 tsp
Coconut oil.      -1tbsp
Salt.                   - to taste

For Piyava Gojju / Raw Onion Pickle.
.
Onion.          -1big
Red chillies. -5
Tamarind.    -gooseberry size
Water.          -as required
Salt.             -to taste
Coconut oil.-1tsp for roasting red chillies

                                                   Undi / Steamed Rice Dumplings

                                Instructions for Undi / Steamed Rice Dumplings:-

1). Wash rice rava and soak it in water in a bowl for 20 minutes.Then drain the soaked water completely from rice rava. Add grated coconut, required salt and 1cup of water into the bowl and mix with the soaked rice rava.

2). Mix well and keep aside the rice rava coconut salt mixture for 20 minutes to rest.

3). Wash and finely chop green chillies and curry leaves and keep aside.

                    

                                          Method for Making Undi / Steamed Rice Dumplings:-

1). Heat 1tbsp coconut oil in a wide bottom kadai and add urad dal and saute well. When urad dal starts to change its colour splutter mustard seeds and methi seeds. Add finely chopped green chillies and finely chopped curry leaves into the kadai and saute well.

2). Add rice rava coconut salt mixture into the kadai and stir well.

3). Keep stirring the rice rava coconut mixture in the kadai till the water is evaporated and the mixture becomes a thick dough.Switch off the flame.

 4). When the thick dough becomes little warm make small dough balls and flatten it a little and make a dent in the middle and keep them on a steel plate.

 

5). Boil sufficient water in a idli steamer with steamer plate. Place the flattened undi on the steamer plate and close the steamer with lid.

  6). Steam cook the undi in the steamer for 20 minutes. After 20 minutes switch off the flame and open the steamer lid.

 

7). Remove the steamed undi from the steamer and transfer to a serving plate. Serve the steamed undi with piyava gojju.

 

 

 Piyava Gojju / Raw Onion Pickle.

 

Instructions for Piyava Gojju:-

 Roast 5 dry red chillies in 1tsp coconut oil. Finely chop one large onion. Keep aside.

 

         Method for Making Piyava Gojju:-

 In a mixer grinder add roasted red chillies, gooseberry size tamarind and required salt and grind together to a fine paste.Transfer the ground red chilli tamarind paste in a bowl. Add required water into the bowl and mix the ground red chilly tamarind paste.Add finely chopped one large onion into the bowl and mix well. Add 1tsp coconut oil over the raw onion pickle and mix well.

Very tasty, spicy and tangy Piyava Gojju / raw onion pickle is ready to serve as a dip with Undi / steamed rice dumplings. Try the recipe and enjoy the Konkani  breakfast dish.

Mushroom Tomato Masala Curry

Mushroom tomato masala curry is a very tasty coconut masala curry made with button mushroom, ripe tomato and freshly ground coconut masala paste and goes well with rice, dosa and idly.

The following ingredients are needed to prepare Mushroom Tomato Masala Curry.

Ingredients:-

Button Mushroom.-200 gm
Tomato.                 -2
Green chillies.       -2
Curry leaves.         -few
Salt.                       -to taste
Coconut oil.           -2 tsp

For grinding Coconut Masala Paste:-

Grated coconut.-1 cup
Dry red chilly.  -5
Mustard seeds. -3/4 tsp
Tamarind.         -a small piece
Asafoetida.       -1/2 tsp

Instructions:-

1). Wash and clean button mushroom under running water. Chop the cleaned button mushroom each into 4 pieces.Wash and chop tomato into big pieces.Wash and half slit green chillies.Keep aside.

2). Roast dry red chillies in little oil. Grind the roasted red chillies along with grated coconut, mustard seeds, tamarind and asafoetida to a smooth paste adding 1tbsp of water. Keep aside the ground coconut masala paste.

Method:-

1). Heat 2 tsp coconut oil in a pan. Add half slit green chillies and few curry leaves into the pan and saute well. Add chopped tomato pieces into the pan and saute well.

2). Add chopped button mushroom pieces and required salt into the pan and mix well.Cover and cook mushroom pieces on low flame without adding water.

3). Add ground coconut masala paste into the pan and mix with the cooked button mushroom pieces. Boil the curry on low flame and switch off the flame.

4). Transfer the mushroom tomato masala curry to a serving bowl.

A very tasty Mushroom Tomato Masala Curry is ready to serve with rice, dosa and idly.

One Pot Veg Biryani Recipe with Step By Step Pictures

 Vegetable Biryani is a one pot rice dish made with basmati rice, vegetables and spices in a pressure cooker and garnished with ghee fried onion, cashewnuts and raisins and can be served with onion curd raita.One Pot Vegetable Biryani recipe is given below with step by step photos.

The following ingredients are needed to prepare One Pot Vegetable Biryani.

Ingredients:-

Basmati rice.         -2 cup
Onion.                    -1
Tomato.                  -1
Green chillies.        -2
Ginger garlic paste.-1tsp
Carrot.                    -1
French Beans.         -few
Frozen peas.           -1/4 cup
Mint leaves.            -few
Red chilly powder. -1/2 tsp
Turmeric powder.   -1/4 tsp
Garam masala.       -1/2 tsp
Biryani masala.      -1/2 tsp
Curd.                      -1/4 cup
Cumin seeds.          -1/2 tsp
Stone flower.          -a small piece
Cinnamon.              -1 inch stick
Cloves.                    -3
Cardamom.             -4
Star anise.                -1
Bay leaf.                  -1
Salt.                         -to taste
Water.                      -1 & 3/4 cup
Oil.                          -2 tbsp
Ghee.                       -1tbsp

For Garnishing:-

Onion.          -1 medium size
Cashewnuts. -12
Raisins.        -1tbsp
Ghee.           -1tbsp
Lemon juice.-1/2 of a lemon

For Onion Curd Raitha:-

Onion.         -1 small
Green chilly.-1
Curd.            -1/2 cup

Instructions:-

1). Wash and soak basmati rice in water for 30 minutes. Then drain and keep aside the soaked basmati rice.

2). Chop onion into thin lengthy slices.Chop carrot and french beans into thin 1 inch lengthy pieces. Chop tomato into smal pieces.Chop green chillies into small round pieces. Keep them on a plate along with frozen green peas. Keep aside cinnamon pieces, bay leaf, cumin seeds, rock flower, star anise, cloves and green cardamom. Keep aside 1/4 up curd and few mint leaves.

3). Heat 1tbsp ghee in a pan. Fry the cashew nuts and raisins in ghee and transfer to a plate. Thinly chop a very small onion and fry in ghee until golden brown and transfer to the plate.Keep aside the ghee fried onion, cashewnuts and raisins for garnishing the vegetable biryani.

Method:-

1). Heat 2tbsp oil in a pressure cooker. Add cumin seeds, bay leaf, cinnamon, cloves, cardamom, star anise and rock flower into the cooker and saute well. Add chopped green chilly pieces and saute well. Add chopped onion slices into the cooker and saute well.

2) Once onion starts to become golden colour add ginger garlic paste and saute well till raw smell goes out.

3). Add vegetables (chopped carrot, french beans and frozen green peas) into the cooker and saute well on medium flame for 2 minutes.

4). Add few mint leaves into the cooker and mix well.

5). Add required salt, turmeric powder, red chilly powder, garam masala powder and biriyani masala powder into the cooker and stir well.

6). Add chopped tomato into the cooker and saute well.

7). Add 1/4 cup curd into the cooker and mix well.

8). Add soaked basmati rice, 1 and 3/4 cup of water and 1tbsp ghee into the cooker and mix all the ingredients in the cooker with a ladle and boil on high flame for a minute.

 

9). Cover the cooker with lid and put the whistle on top and cook the basmati rice for 1 whistle on medium flame. Then switch off the flame.

 

 

10). Once the pressure releases open the cooker and gently fluff up the vegetable biryani with a fork.

11). Transfer the vegetable biryani to a wide botton pan. Squeeze lemon juice over the biryani. Garnish the vegetable biryani with ghee fried onion, cashewnuts and raisins.

 

 

For Onion Curd Raita:-

In a bowl add 1 chopped green chilly pieces , finely chopped onion and little salt. Mix all the ingredients in the bowl using your fingers. Add required curd into the bowl and mix well. Onion Curd raita is ready.

A very tasty One Pot Vegetable Biryani garnished with ghee fried onion, cashews and raisins is ready to serve with Onion Curd Raita.

 

Try the recipe and enjoy the very tasty  Vegtable Biryani.

Kadgi Chana Ghasi / Tender Jackfruit Black Chickpeas Curry.

Kadgi chana ghasi is a Konkani style very tasty and easy to prepare coconut masala curry made with tender jackfruit pieces and black chickpeas goes well with rice.Tender jackfruit is known as Kadgi in Konkani.

The following ingredients are needed to prepare Kadgi Chana Ghasi / Tender Jackfruit Black Chickpeas Curry.

Ingredients:-

Tender Jackfruit.-1cup chopped
Black Chickpeas.-1/2cup
Asafoetida.          -1/4 tsp
Water.                  -as required
Salt.                     -to taste

For grinding Coconut Masala Paste:-

Coriander seeds. -2 tbsp
Dry red chillies.  -8
Turmeric powder.-1/4 tsp
Grated coconut.   -1cup
Tamarind.            -goosebery size
Coconut oil.        -1tsp for roasting

Instructions:-

1). Remove the outer thorny skin and chop the tender jackfruit (kadgi) into thin lengthy pieces and wash well. Wash and soak black chickpeas in water overnight.

2). Drain soaked water and pressure cook the soaked black chickpeas along with chopped tender jackfruit pieces, little salt, asafoetida and 1 and 1/2 cup of water for 5 whistles. Keep aside the cooked jackfruit pieces and black chickpeas along with cooked water.

3). Heat 1tsp coconut oil in a pan and roast dry red chillies and coriander seeds. Grind the roasted red chillies and coriander seeds along with grated coconut, tamarind and turmeric powder to a smooth paste.Keep aside the ground coconut masala paste.

Method:-

1). In a wide bottom vessel add cooked black chickpeas and jackfruit pieces along with cooked water.Mix well and boil on low flame.

2). Add ground coconut masala paste into the vessel and mix with the cooked black chickpeas and jackfruit pieces.

3). Check for salt and add required salt and little water into the vessel. Mix well and boil the curry for 3 minutes on low flame and switch off the flame.

Very tasty Kadgi Chana Ghasi / Tender Jackfruit Black Chickpeas Curry is ready to serve with rice.

Kothamalli Rasam / Coriander Rasam

Kothamalli rasam is a very tasty coriander rasam made using coriander seeds, green coriander stems and leaves, garlic and tomato goes well with rice. Kothamalli rasam can be served as a soup and a very good remedy for sour throat.

The following ingredients are needed to prepare Kothamalli Rasam / Coriander Rasam.

Ingredients:-

Coriander leaves. -1/2 cup
Tomato.                -3
Coriander seeds.   -2 tsp
Coriander stems.   -2 tbsp
Dry red chillies.    -3
Black pepper corn.-1tsp
Cumin seeds.         -1tsp

Mustard seeds.      -1tsp
Garlic cloves.        -6 crushed
Curry leaves.         -few
Asafoetida.            -1/4 tsp
Water.                    -2 to 3 cup
Salt.                       -to taste
Oil.                        -2 tsp
Ghee.                     -2 tsp

Instructions:-

1).Take a small bunch of coriander leaves. Seperate the coriander leaves and stems. Wash and chop coriander stems into small pieces. Wash coriander leaves. Drain water and keep aside.

2). Wash and roughly chop tomatoes. Slightly crush garlic cloves. Keep aside.

3). Heat a pan and dry roast coriander seeds, dry red chillies, black pepper corn and cumin seeds on low flame till nice aroma comes out and allow the roasted ingredients to cool.

4). In a mixer grinder add 1/4 cup coriander leaves, roughly chopped tomatoes and roasted ingredients (coriander seeds, dry red chillies, black pepper corn and cumin seeds) and grind to a fine paste. Keep aside the ground coriander leaves tomato paste.

Method:-

1). Heat 2 tsp ghee and 2 tsp oil in a wide bottom pan and splutter mustard seeds. Add crushed garlic cloves and fry on low flame till golden brown. Add curry leaves into the pan and saute in oil.

2). Add chopped coriander stems and saute in oil on low flame for 2 minutes. Add asafoetida into the pan and mix well.

3). Add ground coriander leaves tomato paste into the pan and mix well.

4). Add required salt and 2 to 3 cup of water into the pan and mix well. Boil the rasam for 3 minutes on low flame and switch off the flame.

5). Lastly add 1/4 cup coriander leaves into the rasam and mix well.

Very tasty and healthy Kothamalli Rasam / Coriander Rasam is ready to serve hot with rice.

Coconut Rice

Coconut rice also known as Thenga sadam / Thengai sadam is a very tasty, flavourful and delicious rice dish made with cooked basmati rice, grated coconut, cashews and can be served for lunch or dinner.

The following ingredients are needed to prepare Coconut Rice / Thenga Sadam.

Ingredients:-

Cooked Basmati rice.-1 cup
Grated coconut. -1 & 1/2 cup
Green chillies.    -2 or 3
Ginger chopped. -2 tsp
Asafoetida.         -1/2 tsp
Mustard seeds.   -1tsp
Urad dal.            -1tsp
Chana dal.          -1tsp
Dry red chillies. -5 or 6
Curry leaves.      -1sprig
Cashewnut bits.  -2 tbsp
Coconut oil.        -4 tbsp
Ghee.                   -2 tbsp
Salt.                     -to taste
Coriander leaves.-2 tbsp chopped

Instructions:-

1). Wash, soak and cook basmati rice seperately and keep aside.

2). Chop green chillies into thin round pieces. Finely chop ginger. Finely chop coriander leaves. Keep aside.

Method:-

1). Heat 4 tbsp coconut oil in a wide bottom kadai. Splutter mustard seeds. Add urad dal and chana dal and saute well till golden colour. Add dry red chillies and curry leaves and fry in oil.

2). Add thinly chopped green chillies and finely chopped ginger into the kadai and saute well in oil.

3). Add cashewnut bits into the kadai and roast till golden colour and saute well.

4). Add asafoetida and grated coconut into the kadai and mix well. Saute well and roast the grated coconut on low flame.

5). Add cooked basmati rice and required salt into the kadai and mix with all the ingredients in the kadai. Lower the flame and add finely chopped coriander leaves and mix well.

6). Lastly add 2 tbsp ghee over the coconut rice. Toss the coconut rice well and mix all the ingredients and switch off the flame.

Very tasty and flavourful Coconut Rice/ Thenga Sadam is ready to serve.

Kaarakka Achar / Indian Olive Pickle

Karakka achar / Indian olive pickle is a very tasty pickle made with green kaarakka fruits and spice powders. Kaarakka is a small sour fruit with a seed inside and looks like small tender hog plum and usually grown in Kerala. Kaarakka fruit is also known as Indian olive / Ceylon olive, Karakka in Malalyalam, and Bor in Konkani. Karakka pickle is known as Bora Nonche in Konkani.We can preserve the green kaarakka fruit in brine (in boiled and cooled salt water). We can also make very tasty pickle with green karakka fruit. Kaarakka Achar / Indian olive pickle recipe is given below with step by step photos.

The following ingredients are needed to prepare  Kaarakka Achar / Indian Olive Pickle.

Ingredients:-

Green Kaarakka fruit.-20
Green chillies.           -2
Red chilly powder.    -3 tbsp
Mustard powder.       -2 tbsp
Fenugreek powder.   -1tbsp
Asafoetida.               -1tsp
Vinegar.                    -1tbsp
Salt.                          -to taste
Water.                       -as required
Gingelly oil.             -2 tbsp

Instructions:-

1). Wash green kaarakka fruits in water and pat dry with a clean cloth and keep them on a plate.

2). Make slits on all sides of green kaarakka fruit lengthwise without chopping it. Boil 1cup of water in a vessel adding 1tsp salt. Add green kaarakka fruits into the boiling water and cook the kaarakka fruits for 10 minutes on low flame and switch off the flame. Once cooled take out the boiled karakka fruits and keep them on a plate and transfer the boiled salt water to a bowl.

Method:-

1). Heat 2 tbsp gingelly oil in a pan. Add thinly chopped green chilly pieces and saute well in oil.Add boiled kaarakka fruits into the pan and saute in oil on low flame. Add 2 tbsp salt into the pan. Mix well and switch off the flame.

2). Add red chilly powder, mustard powder and fenugreek powder into the pan and mix with the kaarakka fruits.

3). Add asafoetida into the pan and mix well.

4). Add boiled salt water into the pan and stir well till the spice powders nicely coated inside the slit of the boiled kaarakka fruits.

5). Add vinegar to the pickle and mix well.

6). Transfer the Kaarakka Pickle to a ceramic bowl to cool.

Kaarakka Achar / Indian Olive Pickle is ready to serve after 2 days. Once cooled store the pickle in a clean and sun dried airtight glasss bottle.The pickle will stay good for 6 months to one year.