Green Apple Raita.

Green Apple is an excellent source of Vitamin C and good for health.Green Apple Raita is a Konkani style spicy, salty, sour and sweet apple fruit sassam and can be served as a side dish with the meal and it can be served with chapati, puri, pulao, jeera rice or can be eaten as such.

The following ingredients are needed to prepare Green Apple Raita.

Ingredients:-

Green Apple. -3
Green chilly. -1
Raisins.         -20
Yogurt.          -1cup
Sugar.            -1tsp
Salt.               -to taste

For Seasoning:-

Oil.                  -1 tsp
Mustard seeds. -1/2tsp
Curry leaves.    -1spring

Instructions:-

Wash and peel the skin of green Apples and chop into to small pieces and keep aside.

Wash and chop Green chillies into thin round pieces and keep aside.

Whisk the Yogurt and keep aside.

Method:-

In a mixing bowl add the thinly chopped Green chilly round pieces.

Add little Salt and mix with the Green chilly round pieces.

Add chopped green Apple pieces and mix well.

Add the whisked Yogurt and mix well.

Add 1tsp Sugar and Raisins and mix with the chopped green Apple pieces.

Heat oil in a pan for seasoning. Splutter Mustard seeds and add Curry leaves and fry well. Switch off the flame.

Add the above seasoning into the green Apple Raita in the mixing bowl and mix well.

A tasty and healthy Green Apple Raita is ready to serve as a side dish with the meal and it can be served with chapati, Puri, pulao, jeera rice or can be eaten as such.

Tomato Gojju

Tomato Gojju is a very tasty, spicy, sour and sweet side dish goes well with Chapathi, Phulkas, Rotis, Plain bread etc.

The following ingredients are needed to prepare Tomato Gojju.

Ingredients:-

Tomato.                 -3
Red chilly powder.-1tsp
Turmeric powder. -1/2tsp
Jaggery.               -3tbsp
Salt.                     -to taste


For Seasoning:-

Oil.                     -2tsp
Mustard seeds. -1/2tsp
Cumin seeds.   -1/2tsp
Methi seeds.     -1/4tsp
Hing powder.    -1/2tsp
Curry leaves.    -1spring 

Instructions:-

Wash and chop Tomatoes into very small pieces and keep aside.

Grate the Jaggery and keep aside.

Method:-

In a vessel boil the chopped Tomato pieces adding required Salt and 1/2 cup of water till the Tomato pieces become soft on low flame.

Add Turmeric Powder and Red chilly powder and saute well.

Add grated Jaggery and mix well till it melts and switch off the flame.

Heat oil in a pan for seasoning and splutter Mustard seeds, Cumin seeds and Methi seeds. Saute well.

Add Curry leaves and Hing powder and saute well. Switch off the flame.

Pour the above seasoning into the gojju in the pan.

Transfer the Tomato Gojju to a serving bowl

A tasty and delicious Tomato Gojju is ready to serve with Chapathi , Phulkas, Rotis, plain bread etc.

Banana Flower Cutlet (Bondi Phool Cutlet)

Banana flower is called Bondi phool in Konkani.Banana flower cutlet is a delicious tea time snack.

The following ingredients are needed to prepare Banana Flower Cutlet / Bondi Phoola Cutlet.

Ingredients:-

1.Banana Flowers.          -1cup chopped
2 Potato.                          - 3 (boiled)
3. Cabbage.                     -1cup chopped
4. Onion.                          -1cup choped
5. Green chilly.                 -1tsp chopped
6. Red chilly powder.        -1/2tsp
7. Turmeric powder.          -1/4tsp
8. Fennel seeds.               -1tsp
9 Garam Masala powder. -1/2tsp
10.Roasted gram.             -1cup (powdered)
11. Salt.                             - to taste
12. Coriander leaves.        -few
13. Mint leaves.                 - few
14. Maida [Plain flour].       -1cup
15. Water.                           -as required to make thin Maida batter.                           
16. Bread crumbs               -1cup
17. Oil for frying                  -2 cup

Instructions:-

1. Each Banana floret has a plastic like stamen with a black and hard stigma at the end.Remove th stamen from each Banana flower.Finely chop Banana flowers and keep them in water to prevent from blackening.Drain water and keep aside the chopped Banana flower.

2. Wash and boil the Potatoes with skin and peel the skin. Mash the boiled Potato without lumps and keep aside

3. Wash and finely chop Cabbage and keep aside.

4. Peel, wash and finely chop Onion and keep aside.

5. Wash and finely chop Green Chillies and keep aside.

6. Wash and fiinely chop Coriander leaves and Mint leaves and keep aside.

7. Powder the Roasted gram [Pottukadala] and keep aside.


Method:-

1. In a bowl add all the above ingredients from 1 to 13 and mix well using your hands. Make balls out of the Cutlet mixture and shape it into oval shaped Cutlets.

2. In a mixing bowl mix Maida [Plain flour] with little Salt and add required water to make a thin Maida batter without any lumps

3. Dip the oval shaped Cutlet balls into thin Maida batter and then coat it with bread crumbs.

4. Heat Oil in a  deep frying pan and add the Cutlet balls into the hot oil and deep fry on medium flame till dark golden brown.

5. Transfer  the Banana Flower Cutlets to a serving plate.

A tasty and delicious Banana Flower Cutlet is ready to serve hot with Tomato Ketchupe as a tea time snack..

Rava Puttu / Semolina Puttu Recipe With Step By Step Method.

Rava Puttu is a steamed semolina cake steam cooked in a special cylindrical shape mould called Puttu maker (Puttu mould). Rava Puttu / Semolina Puttu is served as a breakfast with Kerala Kadala Curry (Chickpea Lentil Curry) or with ripe Banana and Sugar.

The following ingredients are needed to prepare Rava Puttu / Semolina Puttu.

Rava (Semolina). -2 cup
Salt.                     - to taste.
Grated Coconut.  -1/2cup
Water.                  -3/4cup or as required

Instructions:-

Heat a pan and dry roast Rava /Semolina on low flame till nice aroma comes and saute well. Remove the roasted Rava / Semolina from flame.

Method:-

1. In a mixing bowl add the roasted Rava,little Salt and grated Coconut.

 2. Sprinkle water little by little and mix the Rava with Salt and grated Coconut using your hands.Do not add all the water at once.The Puttu mixture should be crumbly and moist.

3. The Rava Puttu mixture should be a bread crumb consistency and not form a dough.Keep aside the Rava Puttu mixture.

4.Take a cylindrical shape Puttu mould and put the round perforated disc at its bottom.

5. Add 2tbsp grated Coconut to the bottom of the Puttu mould to close the holes of the perforated disc.

6. Add prepared Rava Puttu mixture inside the Puttu mould and fill the mould 1/2 inch below the brim.

7. Lastly add Coconut gratings at the top of the layer above the Puttu mixture and close the Puttu mould with its lid. Keep aside.

8. Add 4 cups of water in a pressure cooker and close the cooker with lid without adding the cooker weight and boil well.

9. When the steam starts to appear, place the Puttu mould over the cooker lid. Now wait for the steam to come out from the top holes of the Puttu mould lid.

10. Steam cook the Rava Puttu for 6 minutes on medium flame and switch off the flame.

11. Remove the Puttu mould from the cooker lid and place the Puttu mould parallel to the serving plate.

12. Push the perforated disc through the bottom hole of the Puttu mould with a laddle stick to slides the steamed Rava Puttu on the serving plate.

A tasty and delicious Rava Puttu / Semolina Puttu is ready to serve hot as a breakfast dish with Kerala Kadala Curry or with ripe Banana and Sugar.

Note:-
Recipe link for Kerala Kadala Curry / Chickpea Lenthil Curry.
https://konkanicookbook.blogspot.com/2018/07/kerala-kadala-curry.html?m=1



RAVA PUTTU / SEMOLINA PUTTU RECIPE -Step By Step Method With Photos.

Instructions:-

Heat a pan and dry roast Rava /Semolina on low flame till nice aroma comes and saute well. Remove the roasted Rava /Semolina from flame.


Method:-

1. In a mixing bowl add the roasted Rava, little Salt and 2tbsp of grated Coconut.

2. Sprinkle water little by little and mix the Rava with Salt and grated Coconut using your hands.Do not add all the water at once.The Puttu mixture should be crumbly and moist.

3. Rava Puttu mixture should be a bread crumb consistency and not form a dough.Keep aside the Rava Puttu mixture.

4.Take a cylindrical shape Puttu mould and put the round perforated disc at its bottom.

5. Add 2tbsp grated coconut to the bottom of the Puttu mould to close the holes of the perforated disc.

6.Add the prepared Rava Puttu mixture inside the Puttu mould and fill the mould 1/2 inch below the brim.

7. Lastly add Coconut gratings at the top of the layer above the Puttu mixture.

8. Close the Puttu mould with its lid. Keep aside.

9. Add 4 cups of water in a pressure cooker and close the cooker with lid without adding the cooker weight and boil well.

10. When the steam starts to appear, place the Puttu mould over the cooker lid. Now wait for the steam to come out from the top holes of the Puttu mould lid.

11. Steam cook the Rava Puttu for 6 minutes on medium flame and switch off the flame.

12. Remove the Puttu mould from the cooker lid and place the Puttu mould parallel to the serving plate.

13. Push the perforated disc through the bottom hole of the Puttu mould with a laddle stick to slides the steamed Rava Puttu on the serving plate.

A tasty and delicious Rava Puttu / Semolina Puttu is ready to serve hot as a breakfast dish with Kerala Kadala Curry [Chickpea Lenthil Curry] or with ripe Banana and Sugar.

Note:-
Recipe link for Kerala Kadala Curry/ Chickpea Lenthil Curry.

http://konkanicookbook.blogspot.com/2018/07/kerala-kadala-curry.html?m=1

Kadala Curry / Chickpea Curry.

Try the recipe and enjoy the tasty Breakfast.

Beetroot Potato Kurma.

Beetroot Potato Kurma is a tasty and delicious coconut based side dish goes well with Rice, Chapathi, Phulkas etc.

The following ingredients are needed to prepare Beetroot Potato Kurma.

Ingredients:-

Potato.                          -2
Beetroot.                       -2
Tomato.                         -2
Coriander powder.        -2tsp
Red chilly powder.        -1tsp
Turmeric powder.          -1/4tsp
Garam Masala powder. -1/2tsp
Salt.                               - to taste

For Grinding the Coconut Masala Paste:-

Grated coconut. -1 cup
Roasted gram.   -1tsp [pottukadala]
Green chilly.       -1
Garlic.                 -1clove
Cinnamon.          - a small piece
Cloves.                -2
Cardamom.         -2
Fennel seeds.     -1/2tsp

For Seasoning:-

Cooking oil.      -2tbsp
Bay leaf.           -2
Cumin seeds.   -1/2tsp
Onion.              -2
Garlic.               - 4 cloves
Ginger paste.   -1/2tsp

Instructions:-

1. Peel, wash and chop Beetroots into medium pieces and keep aside.

2. Peel, wash and chop Potato into medium pieces and keep aside.

3. Pressure cook the chopped Beetroot pieces and Potato pieces along with a pinch of Turmeric powder and 1/2 cup of water for 4 whistles and keep aside.

4. Peel, wash and finely chop Onion and keep aside.

5. Peel and finely chop Garlic and keep aside.

6. Wash Tomatoes and finely chop and keep aside.

7. Add the grated Coconut along with Roasted gram [Pottukadala], Green chilly, Garlic, Cinnamon,Cloves, Cardamom and Fennel seeds into a mixer grinder.

8. Grind all the ingredients in the mixer grinder together to smooth paste and keep aside the ground coconut masala paste.

Method:-

1. Heat oil in a pan and add Bay leaves and splutter Cumin seeds.Saute well on low flame.

2. Add finely chopped Garlic and saute well.Add finely chopped Onion and add little Salt.Saute well till the Onion becomes translucent.

3. Add Ginger paste and saute well.

4. Add finely chopped Tomato pieces and saute well.

5.Cook the chopped Tomato pieces till soft and mushy.

6. Lower the flame and add Red chilly powder,Turmeric powder, Coriander powder and required Salt and saute well.

7. Add Garam masala powder and saute well and cook for 2 minutes on low flame.

8. Add the ground Coconut Masala paste and mix well.

9. Add 1/2 cup of water and mix well.Check for Salt and add little Salt if needed.

10. Add the cooked Beetroot pieces and Potato pieces and saute well.Add water according to the consistency of the gravy you needed and boil well.

11. Cover the pan and cook the curry for 5 minutes on low flame. Stir in between and switch off the flame.

12. Transfer the Beetroot Potato Kurma to a serving bowl.A tasty and delicious Beetroot Potato Kurma is ready to serve with Rice, Chapathi, Phulkas etc.

BEETROOT POTATO KURMA Step By Step Method With few Photos.

Instructions:-

1. Peel, wash and chop Beetroots into medium pieces and keep aside.

2. Peel, wash and chop Potato into medium pieces and keep aside.

3. Pressure cook the chopped Beetroot Pieces and Potato Pieces along with a pinch of Turmeric powder and 1/2 cup of water for 4 whistles and keep aside.

4. Peel, wash and finely chop Onion and keep aside.

5. Peel and finely chop Garlic and keep aside.

6. Wash Tomatoes and finely chop and keep aside.

7.Add the grated Coconut along with Roasted gram [pottukadala], Green chilly, Garlic, Cinnamon, Cloves, Cardamom and Fennel seeds  into a mixer grinder.

8. Grind all the ingredients in the mixer grinder together to a smooth paste and keep aside the ground coconut masala paste.

Method:-

1.Heat oil in a pan and add Bay leaves and splutter Cumin seeds.Saute well on low flame.

2. Add finely chopped Garlic and saute well.Add finely chopped Onion and add little Salt.Saute well till the Onion becomes translucent.

3. Add Ginger paste and saute well.

4. Add finely chopped Tomato pieces and saute well.

5.Cook the chopped Tomato pieces till soft and mushy.

6. Lower the flame and add Red chilly powder,Turmeric powder, Coriander powder and required Salt and saute well.

7. Add Garam masala powder and saute well and cook for 2 minutes on low flame.

8. Add the ground Coconut Masala paste and mix well.

9. Add 1/2 cup of water and mix well.Check for Salt and add little Salt if needed and boil for a minute.

10. Add the cooked Beetroot pieces and Potato pieces and saute well.Add water according to the consistency of the gravy you needed and boil well.

11.Mix well and cook the curry for 5 minutes on low flame. Stir in between and switch off the flame.

12. Transfer the Beetroot Potato Kurma to a serving bowl.A tasty Beetroot Potato Kurma is ready to serve with Rice, Chapathi, Phulkas etc.