GODSANI RONTI.(Sweet Diamond Cuts /Sweet Tukdi /Panka Ronti.

Godsani in konkani means Sweet.Godsani Ronti is a traditional and popular sweet snack prepared in Konkani homes during Diwali Festivals and Family functions.

Godsani Ronti is also known as Panka Ronti in Konkani.Panku means Sugar syrup.This sweet is a deep fried crunchy diamond shaped snack dipped in Sugar syrup.So they are known as Sweet diamond cuts or Sweet Tukdi. This sweet snack recipe is very easy to make and very delicious.

The following ingredients are needed to prepare this Godsani Ronti.

Ingredients:-

Maida.          -1 cup
Salt             . - to taste
Warm Water. -1/2 cup
Ghee.            - 2tsp

For Sugar Syrup

Sugar.                      -1/2 cup
Water.                      -1 cup
Cardamom powder. -1tsp

Oil for deep frying .

Method :-

In a mixing bowl mix together Maida ,Salt and 1tsp Ghee.Add Water little by little and knead it well.Add again 1tsp Ghee while kneading and make a stiff dough.Keep aside for 10 minutes.

Divide the dough into equal balls.Roll each ball into thin rotis using a rolling pin.

With a pizza cutter or a knife first cut the rotis vertically into small strips.Then cut the strips horizontaly into small diamond shape pieces.

Lift all these pieces using a flat spatula and put them on a greased plastic sheets.They will not stick together.If they stick together they will detach once thrown in hot Oil.

Heat Oil in a kadai for deep frying.Gently drop the diamond shaped Roti pieces into the hot Oil and deep fry till crispy on both sides.Remove from oil and transfer it on a tissue papper.

In a vessel add Sugar and Water and make a Sugar Syrup to thread like consistency.Add 1tsp Cardamom powder to the Sugar syrup and mix well.

Drop in, the deep fried and cooled diamond shaped ronti pieces into the Sugar syurp and mix them thoroughly.Let the sugar syrup coat on all its sides.

Allow it to cool down and then with the help of a flat spatula seperate the whole mass.When cool, store them in air tight container.

A sweet and crunchy diamond shaped  Godsani Rontis /Tukdis are ready to eat as a snack and enjoy.

POTATO, ASH GOURD, DRUMSTICK DHEVI GHASSI[Kochi GSB style Coconut based Curry}

 A semi thick gravy[Curry] prepared with Coconut Masala paste is called Ghassi in Konkani.Ghassi or Gassi or Gashi is a main gravy in Konkani meals.A traditional Kochi GSB style Konkani recipe made with Potato, Ash gourd and Drumstick. Kochi side GSB People prepare Ghassi in 2 ways.One with fresh Coconut gratings and another with fried Coconut gratings.Ghassi made with fresh Coconut grating is called Dhevi Ghassi [White Gashi].Ghassi made with fried Coconut grating is called Soyi Bajjilli Ghassi. Dhevi Ghassi is a simple coconut masala curry and can be prepared easily with single or mixed Pulses or Vegetables.You can use a small piece of Dharmbya sol [Kudampuli / Kerala Tamarind] or one Ambado [Hog plum] instead of a small raw Mango in this konkani recipe.

The following ingredients are needed to prepare Potato, Ash gourd, Drumstick Dhevi Ghassi .  
         
Ingredients :-

Potato.          -1medium size
Ash gourd.    -2cup chopped
Drumstick.    -2
Raw Mango. -a small mango
Salt.              -to taste

For grinding the Coconut Masala paste :-

Grated Coconut.   -1cup ( fresh)
Dry Red chillies.  -5 or 6
Turmeric powder. -1/4 tsp

For Seasoning :-

Coconut oil.     -1tsp
Urad dal.          -1tsp
Mustard seeds. -1tsp
Methi seeds.     - 8 or 10 seeds [optional]

Instructions :-

Remove the outer skin and the seeds inside a small Ash gourd.Wash well and chop the Ash Gourd into medium square pieces [about 2 cup] and keep aside.

Peel the skin, wash and chop Potato into medium square pieces and keep aside.

Remove the outer skin and chop the Drumsticks into 2 inch lengthy pieces.Wash well and keep aside.

Wash well and chop one small raw Mango into small pieces with skin and keep aside.

Grind the freshly grated Coconut along with dry Red chillies and Turmeric powder to a smooth paste adding 2tbsp of water. Keep aside the ground Coconut Masala paste.

Method :-

In a cooking vessel add the chopped Potato pieces, Ash Gourd pieces and Drumstick pieces. Add 2 cup of water and required Salt. Boil and cook on low flame until the chopped vegetable pieces become soft and cooked well.

When all the vegetable pieces are cooked well and become soft add the chopped raw Mango pieces.Boil and cook for 2 minutes till the raw Mango pieces become soft.

Add the ground Coconut Masala paste to the cooked vegetable pieces.Mix well and boil for 3 minutes.Check for Salt and add little Salt if needed and mix well. Boil again for a minute and then switch off the flame.

Heat 1tsp Coconut Oil in a pan on low flame for seasoning and add Urad dal and saute well.Splutter Mustard seeds and Methi seeds and saute well.Switch off the flame.

Pour the above seasoning into the Dhevi Ghassi in the cooking vessel.The aroma of the seasoning in Coconut Oil is heavenly.So immediately close the lid of the cooking vessel after pouring the seasoning into the Curry to retain the aroma.

A very tasty, yummy and delicious Kochi GSB style Konkani recipe, Potato, Ash gourd, Drumstick Dhevi Ghassi is ready to serve with Rice.

Try the recipe and enjoy the dish.

CORN FLOUR HALWA (without adding any Food Colour )

Corn flour Halwa is also known as Bombay Halwa /Karachi Halwa.This sweet is prepared especially during Diwali festival.Corn flour Halwa is a very popular and easy sweet Halwa which requires only little Ghee unlike other Halwa recipe.This Halwa is soft and melt in your mouth and a perfect sweet for any special celebration.

As Diwali is round the corner I wanted to share with you a very simple and easy recipe of Corn flour Halwa without adding any food colour .(Adding food colour is optional)

Ingredients :-

Corn flour. -1 cup
Sugar.        -1 and 1/2 cup or 2 cup
Water.        -1cup+ 2cup
Ghee.         -3 tbsp
Cardamom powder. -1tsp
Cashew nut pieces. -1tsp

Instructions :-

Grease a steel plate with little Ghee and keep aside.

In a large mixing bowl add 1cup Corn Flour and 1cup Water and mix well without forming lumps.Keep aside. (You can add 2drops of Food colour with Corn flower mixture if you need it)

Method :-

In a non stick pan add Sugar and 2 cup Water and allow the syrup to boil.

To this Sugar syrup add Corn flour mixture and stir continuously on medium low flame.

Once the Corn flour mixture starts to boil and starts to thicken add 2tbsp Ghee little by little in between and stir continuously till the mixture thickens completely.

Add 1tbsp Ghee and continue to mix well till it turns transparent and silky releasing Ghee from sides.

Once the Ghee starts leaving the edges of the pan add Cashew nut pieces and Cardamom powder and continue to mix till the mixture starts to form lump.Switch off the flame.

Transfer the Corn flour Halwa from the pan to the greased steel plate and level the Halwa with a flat spatula on the steel plate.

When cools cut into desired size and shape and serve.

A Diwali sweet desert - Corn flour Halwa-is ready to serve.

POTATO TOMATO HUMMAN /Potato Tomato Curry

POTATO TOMATO HUMMAN  is  a delicious gravy made with Potato and Tomato. Potato & Tomato Humman is a popular curry in Kochi GSB style konkani cusine.Humman in Konkani, means gravy. This is one of the most easiest recipe to make with a combo of Potato and Tomato.The consistency of the curry depends on individual choice.Some prefer to make it thick and some like to have it thinner.So add water according to your preference.This delicious curry is one of the famous Kochi GSB style Potato Tomato Curry.

The following ingredients are needed to make this Potato& Tomato humman/gravy.

Ingredients :-

Potato.  -4 medium size.
Tomato. -2 medium size

For Seasoning :-

Coconut oil.         -2tsp  +1tsp
Urad dal.             -1tsp
Mustard seeds.    -1tsp
Methi seeds.        -1/4tsp
Curry leaves.        -few
Green chillies.       -2 half slit
Red chilly powder. -1tsp
Turmeric powder.   -1/4tsp
Salt.                        -to taste
Hing powder.          -a pinch

Instructions:-

Wash and boil 4 medium size Potatoes till soft. Peel the skin and roughly chop the boiled Potatoes into small pieces. Mash the Potato pieces roughly and keep aside.

Wash and chop 2 medium size Tomato finely or roughly.Keep aside.

Wash and half slit Green chillies lengthwise and keep aside.

Method :-

Heat 2 tsp Coconut oil in a pan.Add 1tsp Urad dal, 1tsp Mustard seeds, 1/4 tsp Methi seeds and few Curry leaves.Saute well. Add 2 half slit Green chillies and saute well.

Simmer the flame and add 1tsp Red chilly powder and 1/4 tsp Turmeric powder and saute well.

Add the roughly or finely chopped Tomatoes.Cover the pan with a lid and cook till the Tomatoes become mushy.

Add the boiled and roughly mashed Potato pieces into the pan and saute well.

Add enough water and required Salt and boil well for 2 minutes on low flame.

Add a pinch of Hing powder and mix well.Switch off the flame

Lastly pour 1tsp Coconut oil over the Potato Tomato Humman.

A tasty and yummy Potato Tomato Humman /Curry is ready to serve with Dosa, Idli or Rice.

Try the  recipe and enjoy the delicious Potato Tomato Humman also with Roti, Chapathi, Phulka.

RAGI HALWA / Nanchonae Halwa - a sweet dish made from Finger Millet Flour.

Ragi Halwa/Finger Millet Halwa is a traditional Amchi dish.A healthy and sweet desert made from Ragi Flour. It is a very delicious sweet in Konkani cuisine. Ragi(Finger millet) is a millet grain and also known as Nanchonae in Konkani.Ragi has great benefits as it is loaded with Calcium and rich in minerals.Ragi Halwa is a healthy sweet dish for kids too.The recipe is very simple, quick and easy to prepare.

With the following ingredients we can make this sweet Ragi Halwa.

Ingredients :-

Ragi flour.              -1 cup
Ghee.                      -1tsp+2tbsp
Jaggery.                   -1 cup (powdered)
Water.                       -2 cup
Milk powder            -1 cup
Cardamom powder. -1tsp
Cashew nuts.            - 8 finely chopped
Pista.                        -for garnishing

Method :-

Powder 1 cup Jaggery and boil with 2 cup Water in a vessel till all the Jaggery melts well.Remove and strain it.Keep aside.

Heat 1tbsp Ghee in a pan on medium flame and add Ragi flour and fry well till nice aroma comes out.

Add the melted Jaggery Water and stir continuously. When it starts thickening add 1tbsp Ghee little by little and stir thoroughly with a flat spatula.

Add the Milk powder.Mix well and keep on stirring continuously till it become thick.

Add 1tbsp Ghee and stir well and cook till the mixture leaves from the sides of the pan and thickens.

Add chopped Cashew nut pieces to the Ragi Halwa mixture and stir well.

Add Cardamom powder and mix well and switch off the flame.

Grease a steel plate with little Ghee and transfer the Halwa mixture to the greased steel plate.Apply little Ghee on the Halwa and garnish with Pista pieces.

OR

Spread the Halwa mixture evenly on the greased steel plate with the flat spatula.Apply little Ghee on the top of the Ragi Halwa.

After the Ragi Halwa fully cooled to normal room temperature cut into desired shape.
Garnish with Pista pieces.

A healthy and sweet desert Ragi Halwa is ready to serve .

Try this Ragi Halwa recipe and enjoy the dish.