Potato Onion Tomato Raita

Potato onion tomato raita is a very tasty side dish made with boiled and mashed potato, finely chopped onion, red tomatoes and green chillies adding curd and goes well with rice, biryani and pulavu.

The following ingredients are needed to prepare Potato Onion Tomato Raita.

Ingredients:-

Potato.           -1
Red tomato.   -3
Onion.            -1
Green chilly.   -2
Curd.               -1cup
Mustard seeds.-1tsp
Curry leaves.   -few
Salt.                 -to taste
Coconut oil.    -1tsp

Instructions:-

Wash potato and boil potato in sufficient water with skin. Then peel the outer skin and mash the boiled potatoes. Finely chop ripe red tomatoes. Finely chop onion. Chop green chillies into thin round pieces. Whisk curd. Keep aside.

Method:-

1). In a mixing bowl add thinly chopped green chillies and required salt and mix together thoroughly using your finger tips.

2). Add finely chopped onion and finely chopped ripe red ripe tomatoes into the bowl and mix with the green chilly salt mixture.

3). Add boiled and mashed potato into the bowl and mix well.

4). Add whisked curd and mix with all the ingredients in the bowl using a spoon.

5). Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds.Add few curry leaves into the pan and fry in oil. Switch off the flame and pour the above seasoning over the potato onion  tomato raita in the mixing bowl and mix well.

Very tasty Potato Onion Tomato Raita is ready to serve with rice, biryani or pulavu. 

Boiled Eggplant Mash / Boiled Purple Brinjal Mash

 Boiled eggplant mash is a very tasty spicy and little tangy curry made with eggplant /purple brinjal and goes well with rice.

The following ingredients are needed to prepare Boiled Eggplant Mash / Boiled Purple Brinjal Mash.

Ingredients:-

Eggplant /Brinjal.-2
Dry red chilly.     -4
Tamarind.            -gooseberry size
Asafoetida.          -1/2 tsp
Salt.                     -to taste

For Seasoning:-

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

Instructions:-

1). Heat little coconut oil in a small pan and roast dry red chillies till crisp on low flame and keep aside. 

2). Soak a gooseberry size tamarind in little water for few minutes. Squeeze and extract tamarind pulp. In a mixer grinder add roasted red chillies, tamarind pulp and required salt and grind to a smooth paste.Keep aside the ground red chilly tamarind paste

3). Wash eggplants / purple brinjals and cut each into 4 lengthy pieces. In a vessel add chopped eggplant pieces and add sufficient water to immerse the eggplant pieces. Boil and cook eggplant pieces till soft. Switch off the flame and remove the boiled eggplant pieces from boiled water. Keep aside the boiled water and boiled eggplant pieces to cool.

Method:-

1). Peel and remove the outer skin of boiled and cooled eggplant pieces and put them again into the vessel. Mash the boiled eggplant pieces thoroughly using your hand. Add the boiled and cooled water into the vessel and mix the mashed eggplants and make a thick consistency.

2). Add ground red chilly tamarind paste into the vessel and mix with the mashed eggplants.

3). Add required salt and asafoetida (hing powder) into the vessel and mix well.

4). Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds. Add few curry leaves and fry in oil for a second. Switch off the flame and pour the seasoning over the spicy and tangy mashed eggplants in the vessel and mix well.

Very tasty spicy and little tangy Boiled Eggplant Mash / Boiled Purple Brinjal Mash is ready to serve with rice.

Boiled Peanut Carrot Salad.

 Boiled peanut carrot salad is a very tasty and easy to prepare healthy snack.

The following ingredients are needed to prepare Boiled Peanut Carrot Salad.

Ingredients:-

Raw peanut.    -1cup
Carrot.             -1
Green chillies. -2
Lemon juice.   -1tbsp
Salt.                 -to taste
Coriander leaves -few

Instructions:-

1). Wash raw peanuts and pressure cook peanuts adding 2 cup of water and little salt for 2 whistles on medium flame. Drain the cooked water and keep aside the boiled peanuts.

2). Grate carrot. Chop green chillies into very thin round pieces, Finely chop coriander leaves.Keep aside.

Method:-

1). In a mixing bowl add thinly chopped green chilly pieces, little salt and mix well.

2). Add grated carrot and boiled peanut into the bowl and mix well.

3). Add lemon juice over the salad and toss well.

4). Add finely chopped few coriander leaves and mix everything using a spoon.

A tasty and healthy Boiled Peanut Carrot Salad is ready.

Kootumman/ Valval/ Mixed Veg Coconut Milk Curry.

Kootumman /koottumman also known as valval is a traditional GSB Konkani style very tasty and easy to prepare mixed vegetable curry cooked in coconut milk and goes well with rice.

The following ingredients are needed to prepare Kootumman / Valval.

Ingredients:-

Potato.                     -2
Colocasia root.        -5 or 6
Ash gourd.               -a small piece
Pumpkin.                  -a small piece
Green chilly.             -6
Thick Coconut milk.-1 cup
Thin Coconut milk.  -2 cup
Asafoetida.               -1tsp
Curry leaves.            -few
Salt.                           -to taste
Coconut oil.              -1tsp

Instructions:-

1). Peel and remove the outer skin of potato and colocasia roots and chop them into square pieces and wash well. Chop and remove the outer skin of pumpkin and ash gourd . Wash and chop them into large pieces. Wash and half slit green chillies.

2). Grate a large coconut and grind in a mixer grinder. Squeeze and extract thick coconut milk and transfer to a bowl. Again grind the coconut residue in mixer grinder adding 2 cup of water. Squeeze and extract second coconut milk and transfer to another bowl.

Method:-

1). In a wide bottom cooking vessel add chopped colocasia root, chopped potato, 2 cup thin coconut milk and 1/2 cup of water. Boil and cook on low flame.

2). When potato pieces and colocasia root pieces half cooked add chopped ash gourd pieces and chopped pumpkin pieces into the vessel. Add half slit green chillies and required salt into the vessel.Mix well and cook the vegetables till soft on low flame.

3). Once vegetables are cooked add 1cup of thick coconut milk into the vessel and stir well. Simmer for 2 minutes and switch off the flame.

4). Add asafoetida (hing powder) into the curry. Add few curry leaves and mix well.

5). Add 1tsp coconut oil over the curry and close the vessel with lid.

Koottumman / Valval / Mixed Vegetable Coconut Milk Curry is ready to serve hot with rice.

Chana Dal Duddali / Chana Dal Halwa

Chana dal duddhali /Chana dal halwa is a very easy to prepare tradtional Konkani sweet dessert made with chana dal and sugar. Chana Dal Duddali recipe is given below with step by step photos.

The following ingredients are needed to prepare Chana Dal Duddhali / Chana Dal Halwa.

Ingredients:-

Chana dal.        -1 cup
Sugar                -1/2 cup or 3/4 cup
Grated coconut.-2 tbsp
Cardamom.       -2 crushed
Ghee.                -1 tbsp +2 tsp

Instructions:-

1). Wash chana dal and soak in water for 3 hours. Drain and pressure cook soaked chana dal adding required water until soft.

2). Once cooled grind the cooked chana dal to a thick paste without adding water.

Method:-

1). In a non stick pan heat 1tbsp ghee. Add thick chana dal paste into the pan and stir well and cook on low flame.

2). Add sugar into the pan and mix with the cooked chana dal paste. Stir well and cook on low flame.

3). Add 2 tbsp freshly grated coconut into the pan and mix well on low flame.

4). Once the chana dal sugar coconut mixture becomes thick add peeled and crushed cardamom and
2 tsp ghee into the pan and mix well until the thick mixture seperated from pan. Switch off the flame.

5). Grease a container with little ghee. Pour the thick chana dal mixture into the greased container and spread it evenly and level the top. Allow the chana dal duddali /  chana dal halwa to cool.

6). Once cooled cut the chana dal duddali / chana dal halwa into desired pieces.

Very tasty and sweet Chana Dal Duddali / Chana Dal Halwa is ready to serve.

Ginger Dry Pickle

Ginger pickle is a spicy, little sweet and dry pickle made with ginger, tamarind, jaggery and spice powders. Ginger Dry Pickle recipe is given below with step by step photos.

The following ingredients are needed to prepare Ginger Dry Pickle.

Ingredients:-

Ginger chopped.   -1 cup
Tamarind.              -a lemon size
Jaggery crushed.   -1/4 cup
Red chilli Powder.-1tbsp
Turmeric powder. -1/2 tsp
Salt.                      -to taste
Gingelly oil.         -2 tbsp

For Seasoning:-

Mustard seeds -1tsp, Fenugeek seeds -1/4 tsp, Dry red chillies -2 broken, Gingelly oil -3 tbsp.

Instructions:-

Peel and remove the outer skin of ginger and wash well. Pat dry the ginger with a dry cloth and chop it into small pieces.

Method:-

1). Heat 2 tbsp gingelly oil in a pan and add chopped ginger pieces and saute well on medium flame till ginger pieces shrinks.

2). Add required salt and tamarind into the pan.

3). Mix salt and tamarind with ginger pieces and saute well in oil.

4). Switch off the flame and add red chilli powder and turmeric powder into the pan and mix well.

 5). Add crushed jaggery into the pan and mix well.

6). Mix together all the ingredients in the pan and let them to cool.

7). Once cooled grind together all the ingredients in a mixer grinder to a smooth paste. Transfer the ground ginger mixture to a plate.

8). Heat 3 tbsp gingelly oil in a pan and splutter mustard seeds and fenugreek seeds. Add broken dry red chillies and saute well in oil.

9). Add ground ginger mixture into the pan and mix in the seasoning and switch off the flame.

10). Allow the ginger dry pickle to cool.Once cooled transfer the spicy and sweet ginger dry pickle to a bowl.You can store the pickle in an airtight container and have a good shelf life.

Sweet and Spicy Ginger Dry Pickle is ready.

Green Tomato Dry Chutney / Pachathakali Chammanthi

 

Green tomato dry chutney /Pachathakkali chammanthi is a green tomato chutney goes well with dosa, idli or with rice. Green Tomato Dry Chutney /Pachathakkali Chammanthi recipe is given below with step by step photos. 

The following ingredients are needed to prepare Green Tomato Dry Chutney / Pachathakali Chammanthi. 

Ingredients:- 

Green tomato - 4,  Green chillies - 4,  Urad dal -1tsp,  Chana dal -1tsp,  Roasted peanuts -1/4 cup, Tamarind -a small piece, Turmeric powder -1/4 tsp,  Asafoetida -1/4 tsp, Coconut oil -2 tsp, Salt -to taste 

 For Seasoning:- 

Mustard seeds -1tsp, Dry red chilly -1, Cumin seeds -1/2 tsp, Curry leaves -1 sprig, Asafoetida -1/4 tsp, Coconut oil -1tsp 

Instructions:- 

Chop green tomatoes into small pieces. Slit green chillies lengthwise. Keep aside. 

 Method:- 

1). Heat 2 tsp coconut oil in a pan. Add chana dal and urad dal and saute well.When both dal starts to change its colour add slit green chillies, few curry leaves, turmeric powder and 1/4 tsp asafoetida (hing powder) into the pan and saute well. Add chopped green tomatoes into the pan and saute well.Add required salt and mix well.Cover and cook green tomatoes on low flame till little soft without adding water. Saute well in between. Switch off the flame and allow the cooked green tomato mixture to cool.

 2). Once cooled add cooked green tomato mixture along with roasted peanuts and tamarind in a mixer grinder and grind together to a thick and smooth paste without adding water

 

 3). Transfer the ground green tomato dry chutney to a bowl.

 

 4). Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds. Add broken dry red chilly halves, curry leaves and 1/4 tsp asafoetida into the pan and saute well.

 

5). Switch off the flame and pour the seasoning over the green tomato dry chutney in the bowl.

 

Green Tomato Dry Chutney /Pachathakali Chammanthi is ready to serve with dosa, idli or rice. Left over green tomato chutney can be stored in the refrigerator and it stays good for a week.