GARDUDDE RAMDAYE /Bottle gourd Curry / Lauke Curry/ Chorakaa Curry

Bottle gourd is called Gardudde in Konkani.Bottle gourd is also known as Lauke in Hindi and Chorakaa in Malayalam.

Bottle gourd is rich in essential Minerals,Iron and Protein.Also rich in Fibre.

Curry is called randayi in Konkani.

Gardudde Randayi is a simple and tasty Curry prepared with Bottle gourd.



The following ingredients are needed to prepare this recipe.



Ingredients:-

Bottle gourd chopped .-2 cup
Potato.                         -1 medium size
Tomato.                       - 2 medium size
Onion.                         -2 medium size
Ginger.                        -a small piece
Curry leaves.              -1 spring

Black Pepper corn.     -1/4 tsp crushed
Cumin seeds.              -1 tsp
Dry Red chilly.           - 1
Turmeric powder.       -1/4tsp
Chilly powde.r           -1 tsp
Coriander powder.      -2tsp
Curry Masala powder -1/2 tsp
Salt.                             -to taste.




Instructions:-

Peel the outer skin , remove the seeds, wash and chop the Bottle gourd into big pieces.Keep aside.

Peel the outer skin,wash and chop Potatoes into big square pieces.Keep aside.

Wash and chop Tomato into small pieces. Keep aside.

Finely chop Onions and keep aside.

Remove the outer skin and finely chop the Ginger piece .Keep aside.

Wash and half slit Green chillies lengthwise and keep aside.




Method:-

Heat 1tbsp Oil in a Pressure cooker.
Add Cumin seeds,dry Red chilly, crushed Pepper corns and Curry leaves and saute well.

Add finely chopped Onion and saute well untill the Onion becomes translucent.

Add chopped Tomato and saute well untill the Tomato becomes mushy.

Add Turmeric powder, Chilly powder, Coriander powder and Curry masala powder.Mix well.

Add the chopped Bottle gourd pieces and Potato cubes.Mix well with the Masala

Add Salt and 2 cup Water.Mix well and close the cooker with the lid and pressure cook for 3 whistles.

Transfer the cooked Curry into a vessel and adjust the consistency of the Gravy by adding water and boil for 2 minutes.

Add chopped Coriander leaves and boil for 1 minute .Then switch off the flame.

A yummy Gardudde Randayi is ready to serve with Rice,Chapathi,Pulka,Bread etc.

Try the recipe and enjoy the dish.

DAL MIRYA KONO SAARU / DAL PEPPER RASAM

Pepper is called Mirya kono  and Rasam is called Saaru in Konkani.Rasam is a popular dish in Konkani community.Dal Pepper Rasam is called Dal Mirya Kono Saaru.This Saaru / Rasam is a spicy soup made using Tamarind Juice, Pepper, Cumin seeds/Jeera, Dals and other spices.It is either eaten along with Rice or drunk after a meal.This Rasam is delicious and healthy. Rasam contains Tamarind that is rich in dietary fibre and prevents constipation.By adding lentils the Protein value of Rasam can be increased.There are various varieties of Rasam.Different types of  Rasam can be made using various major ingredients.Dal Pepper Rasam is one of the most popular types.This recipe is simple and easy to prepare and is very good for digestion.All the ingredients contain in this Pepper Rasam improve your appetite. Make a try and enjoy the Rasam.

The following ingredients are needed to prepare Dal Mirya Kono Saaru / Dal Pepper Rasam.

Ingredients:-

Tur dal.                      -2tbsp
Urad dal.                    -2tbsp
Dry Red chilly.          - 1
Whole Black pepper. -1tbsp
Cumin seeds.             -1/4tsp
Curry leaves.             - 2spring
Tamarind                   -a lemon size.
Turmeric powder       -1/4tsp
Garlic crushed.          -5
Coconut oil.              -2tsp
Salt.                           -to taste

Instuctions:-

In a pan dry roast Tur dal until the dal starts to change its colour. Transfer the dal to a plate and keep aside.

In the same pan add Urad dal and dry Red chilly and dry roast together until Urad dal starts to change its colour and the red chilly become crispy. Transfer to the plate and keep aside.

In the same pan dry roast 1tbsp Whole Black Pepper and 1/4tsp Cumin seeds/Jeera and keep aside.

Heat little Oil in a pan and roast 1spring Curry leaves and keep aside.

Soak a lemon size Tamarind in 1/2cup of  Water and squeeze to make Tamarind Juice [water] and keep aside.

Grind the roasted Urad dal, Tur dal, Red chilly, Pepper corn, Cumin seeds and Curry leaves adding little Tamarind water to a smooth paste.

Peel the skin of 5 Garlic cloves and slightly crush them using Pestal.Keep aside

Method:-

Heat 1tsp Oil in a pan. Add the crushed and peeled Garlic cloves and 1spring Curry leaves.Saute well till the Garlic becomes little golden colour.

Add in the ground paste, 1/4 tsp Turmeric powder, extracted Tamarind juice and Salt.Mix well and bring to a boil.

Add Water more or less according to the consistency you like .When boiling bubble comes switch off the flame.

Dal Mirya kono Saaru / Dal Pepper Rasam is ready to serve with hot steamed Rice.

Make a try and enjoy this delicious Rasam.

KELYA DHUNDU--a Sweet Side dish made with small Banana .

Kelya Dhundu is a sweet side dish made with chopped  Banana  pieces .Usually Dundu is prepared with Gullar, which looks like a large Turkey berry.

Some times we can't get this special vegetable.So instead of Gullar we use ripe small banana to prepare this sweet side dish. 

This side dish is also a menu in the Kochi GSB meal in some of the relegious function instead of Gullar dundu.

The following ingredients are needed to prepare this delecious and sweet side dish.

Ingredients:-

Ripe Banana small.- 4 chopped
Tamarind pulp.       - little
Jaggery.                  -1/4cup
Salt.                        -to taste
Rice flour.              - 1 or 2tsp



For Seasoning:-

Coconut oil.      -1tsp
Mustard seeds   -1tsp
Methi seeds.      -6 seeds 
jeera.                 -1/4tsp
Pepper corn.      -6 crushed
Curry leaves .    -1 spring


Method:-

Crush the Pepper corn  and keep aside.

Crush Jaggery and keep aside.

Soak little Tamarind in little hot Water  and extract  thick Tamarind pulp.

In a small vessel smash and mix the Tamarind pulp with Salt and Jaggery thoroughly with your hands.

Heat a pan and add the above mixture and boil  for 1 minute and saute well.

In the small bowl add 1 or 2 tsp Rice flour and add  little Water.Mix the Rice flower in water without any lumps and add this to the boiled mixture and cook for 2 minutes till the mixture  thickens.Switch off the flame.

Chop a small ripe Bananas into thin roundels.Add this Banana roundels into the cooked Tamarind Jaggery mixture and mix well.

Transfer the mixture to a seving bowl.The consistency of the Kelya Dundu mixture is very thick.

Heat Coconut oil in a pan and splutter Mustard seeds Add Methi seeds, Jeera,crushed Pepper and Curry leaves.

Add this seasoning  into the Kelya Dundu mixture in the serving bowl.

Kalya Dhundu is ready to serve as a side dish with Rice and it  is very thick in consistency..

MASOOR DAL TOMATO SAARU/ Masoor dal Tomato Rasam/ Parippu Rasam

Rasam is called Saaru in Konkani. Rasam is a popular dish in Konkani Community.
Konkani people prepare various varieties of Rasam using different lentils.Different types of Rasam can be made using various major ingredients.Massor dal Tomato Saaru/ Rasam is one  of the popular types.This Rasam is delicious and healthy.By adding lenthils the protein value of Rasam can be increased.This Rasam is also known as Parippu Rasam.

Masoor dal Rasam recipe is very simple and easy to prepare.In this Rasam recipe I have added Tomato  to make it more delicious.Adding Ginger and Garlic will give a unique flavour to this Masoor dal Tomato Rasam.

The following ingredients are needed to prepare this delicious Rasam.

Ingredients:-

Masoor dal.           - 1/2 cup
Turmeric powder.  -1/4tsp
Salt.                        -to taste.
Ghee.                      -1tsp
Hing powder.          -1tsp

For grinding the paste:-

Tomato.                   -2 medium size.
Dry Red chilly.        -1
Black Pepper.           -1tsp
Jeera.[cumin seeds]  -1/2tsp
Ginger.                      -a small piece
Garlic.                       -2 small[optional]
Tamarind.                  -a marble size.
Coriander leaves.      - few

For Seasoning:-

Oil.                  -1tsp
Mustard seeds. -1tsp
Dry Red chilly. -1tsp

Instructions:-

Wash and pressure cook Masoor dal adding 1cup of Water, Turmeric powder, Salt and 1tsp Ghee for 3 whistles.Keep aside.

Chop Tomatoes into small pieces.Keep aside.

Soak Tamarind in little hot Water for 5 minute.Keep aside.

Chop Ginger into small pieces. Keep aside.

Peel the skin of Garlic clove and keep aside.

Grind the chopped Tomatoes, dry Red chilly, Black Pepper, Jeera, Ginger, Garlic and soaked Tamarind along with chopped Coriander leaves to a smooth paste without adding Water.Keep aside.

Method:-

Transfer the ground paste in a cooking vessel and add 2cup of Water. Mix well and boil for 2 minutes  on low flame till the raw smell of the ground paste goes off.

Add the pressure cooked Masoor dal in the vessel and mix with the ground paste.

Add one more cup of Water to make the Rasam to a pouring consistemcy and boil for 5 minutes.

Add 1tsp Hing powder and Salt to taste and mix well.

Reduce the heat, cover the pan with a lid,boil  and cook for 2  minutes and switch off the flame.

Heat 1tsp Oil in a pan and spluttter Mustard seeds.Add dry Red chilly broken into two halves and fry for a second and switch off the flame

Pour the above seasoning into the hot Rasam.

A tasty and yummy Masoor dal Tomato Rasam is ready to serve with hot steaming Rice.

Try and enjoy.

THERA PANNA SAARU /COLOCASIA LEAVES RASAM

Colocasia leaves are called Thera Pan in Konkani. Saaru means  liquid type gravy.We can prepare varieties of dishes with Colocasia leaves.Thera Panna Saru is a easy to prepare recipe of Colocasia leaves.

The following ingredients are needed to prepare this delecious Thera Panna Saaru/ Colocasia Rasam.

Ingredients :-

Colocasia Leaves.    -10 or 15
Salt.                          - to taste.
Soaked Tamarind.    - a lemon size.Or 4 big Star Fruits( Karmbal).
Green chilly.             -1
Rasam powder.         -3tbsp
Hing powder.            -1tsp

For Seasoning:-

Coconut oil.              -2tbsp
Mustard seeds.          -1tsp
Curry leaves.             - 6 leaves

Instructions:-

Wash, clean and devined the back side of 10 or 15 Colocasia leaves. Finely chope the leaves .
Put the leaves in a pressure cooker and cook for 2 whistles or till mushy.

Soak Tamarind in little warm Water to extract Tamarind Pulp or chop the Star fruits .Keep aside.

Method:-

Transfer the cooked Colocasia leaves into a cooking vessel and boil along with cooked Water .

Add Salt and mix well.

Add 1 Green chilly half slit lengthwise.

Add 4 big Star Fruits (Karmbal) chopped, or add a lemon size soaked Tamarind and boil and cook for 5 minutes.

Add 3tbsp Rasam powder and mix well and boil for 2 minutes.

Add 1tsp Hing powder and mix everything well. Then switch off the flame.

Heat Coconut oil in a pan and splutter Mustard seeds. Add Curry leaves and saute well for a second and then switch off the flame.

Add this seasoning over the Curry in the vessel.

A very tasty Yummy Thera Panna Saaru / Colocasia leaves Rasam is ready to serve hot with Rice.

Try and enjoy.