JEERA MIRYA KONO SAARU / CUMIN PEPPER RASAM

Jeera means Cumin in Konkani.Mirya kono  means Pepper in Konkani.Jeera Mirya kono Saaru is a Cumin and Pepper Curry.Jeera Mirya kono  Saaru is one of the favourite dish in Konkani Cuisine.This curry is very good for health.It is a spicy dish with a nice flavour of Garlic seasoning.I stayed in Bangalore from 2010 to 2016 and learn many dishes of North Cananra, and South Canara  GSB style dishes from my friends living near my flat there.Sometmes they use Curd instead of Tamarind in this curry.My friends use Garlic alone for seasoning this  Saaru.

You can make this Saaru with Onion seasoning if you don't like the garlic seasoning.Fry finely chopped Onion in oil for 10 minutes till they stars to brown and add it to the cooked gravy instead of Garlic seasoning.You can also season this Saaru with Mustard and Curry leaves and with or without Garlic.The Saaru tastes best in all types of seasoning.

The following ingredients are needed to prepare this deliciious Cumin Pepper Curry.

Ingredients for Grinding Masala paste:-

Cumin seeds.          -1tbsp
Black Pepper Corn.-15
Red chillies.            - 6
Coconut grating.     -1 cup
Tamarind.               -a gooseberry size
Salt.                        -to taste

For Seasoning

Oil.               -1tsp
Mustard.       -1tsp
Garlic            -4 or 8 cloves
Curry leaves. -few

Instructions:-

In a pan roast  Red chillies in little  Oil and keep aside.

In the same pan roast  Cumin seeds and Black Pepper corn. Keep aside.

Grind grated Coconut ,roasted Red chilllies, Cumin  seeds and Pepper corns with a gooseberry size Tamarind to a smooth paste adding water. Keep aside.

Crush Garlic slightly and keep aside.

Method:-

Transfer the ground Coconut Masala paste to a cooking vessel and add water to make it  a thin Saaru / Rasam consistency.The Saaru will thicken on cooling.So add more water if required.

Boil the Saaru for 2 minutes and add required Salt and mix well. Then switch off the flame.

Heat Coconut oil in a pan and splutter Mustard seeds and  add Curry leaves. Add  crushed Garlic cloves and fry well till the Garlic starts to change the colour to a golden and switch off the flame.

Pour this seasoning over the Cumin Pepper Curry in the vessel.

A tasty yummy lip smacking Jeera Mirya kona Saaru is ready to serve with Rice, Dosa or Idli.

AAVALYA EDGAI / INSTANT GOOSEBERRY PICKLE / AMLA PICKLE / Nellilkai Achaar

Gooseberry is called Aavalo in Konkani.It is also called Amla in Hindi and Nellikai in Malayalam.

Gooseberry has a rich source of Vitamin C.It helps to prevent cold and cough if included in our diet regularly.Gooseberry reduces the blood sugar and Cholesterol.So include Gooseberry in our diet and enjoy its health benefits.

AAVALYA EDGAI is a traditional Kochi GSB Konkani style instant Gooseberry pickle prepared from sour Gooseberry.Every one prefer to make instant pickles with less oil and salt.I prefer to make Gooseberry pickles in small quantities.So that it tastes and smells fresh.Generally the shelf life of instant version pickles are less compared to traditional one which are exposed to sunlight for weeks.But the instant version is quick and easy to prepare and tastes very good.This Instant Gooseberry Pickle recipe is simple, quick and easy to make in just 15 minutes.The seasoning of Urad dal, Mustard seeds and Methi seeds in Coconut oil and adding Hing powder gives an immense boost to its flavour and aroma.

The following ingredients are needed to prepare Aavalya Edgai / Instant Gooseberry Pickle /Amla Pickle.

Ingredients:-

Gooseberry.  - 8
Salt.               - to taste

For seasoning:-

Coconut oil.           -1tbsp+1tsp
Urad dal.                -1tsp
Mustard seeds.      -1tsp
Methi seeds.           -1/4 tsp
Red chilly Powder.  -1tbsp
Water.                     -1/4 cup
Hing powder.           -1tsp

Instructions:-

Wash and chop the Gosseberry into small slices and discard the seeds.Apply little Salt on the Goose berry slices and keep aside for 10 minutes.

Method:-

Heat Coconut Oil in a pan. Add Urad dal and splutter Mustard seeds.Add Methi seeds and saute well till Urad dal and Methi seeds become little golden colour and nice aroma comes out.

Add the Gooseberry slices and saute well in oil for 3 minutes.

Lower the flame and add Red chilly powder and saute well for a second.

Add Water and required Salt.Mix and boil well on medium flame.

Cover the pan with a lid and cook until the gooseberry slices become soft and cooked well.

Add Hing powder and mix everything well.

Lastly add 1tsp Coconut oil over the Gooseberry Pickle.

A yummy and  very tasty Aavalya Edgai / Instant Gooseberry pickle / Amla Pickle is ready to serve with Dosa, Idli, Curd Rice and also as a side dish with hot steaming Rice.

DHAVE CHAWLI UPKERI / BLACK EYED BEANS SABZI / Lobia Curry

Black eyed beans is called Dhave Chawli in Konkani.This beans is also known as Lobia beans, Cow pea, Alasande or Karamani.

Dhave Chawli Upkeri, a very simple and quick dish prepared with Black eyed beans,Onion, Coconut grating and spices.

It is a very delicious, nutritious and protein rich dish which goes well as a side dish with Rice, Chapathi, Paratha, Phulka,Ghee Rice...





The following ingredients are needed to prepare this delicious Upkeri

Ingredients:-

Black eyed beans. -1 cup
Water.                    - 3 cup
Salt.                       -to taste.



For seasoning :-

Coconut oil /Oil. -2tbsp
Garlic                  -3
Onion.                 -1medium size
Hing powder.      -1/4 tsp
Green chilly.        -2
Turmeric powder.-1/4 tsp
Water.                  -1 cup
Grated Coconut.  -1 cup
Coriander leaves. - 1 bunch (optional)




Instructions:-

Soak 1cup Dhave Chawli / Black eyed beans in Water for 8 hours or overnight.
Drain the Water and pressure cook the soaked Dave Chawli /Black eyed beans for 3 whistles adding litttle Salt and 3 cup of Water and keep aside.

Peel and slightly crush 3 Garlic cloves and keep aside.

Peel the outer skin,wash and finely chop Onion and keep aside.

Wash and half slit Green chillies lengthwise.Keep aside.

Finely chop Coriender leaves and keep aside.(optional)




Method :-

Heat Coconut oil /Oil in a pan.Add slightly crushed Garlic and saute for some seconds.

Add finely chopped Onion, Hing powder, half slit Green chillies and Turmeric powder . Saute well till the Onion becomes translucent.

Add cooked Chawli [Black eyed beans] with 1cup water.Sprinkle little Salt and saute well on low flame.

Add 1cup freshly grated Coconut and mix well
Cover the pan with a lid and cook for 2 minutes on low flame

Switch off the flame

Garnish with finely chopped Coriander leaves.(optional)

Serve the  Dhave Chawli Upkeri / Lobia Curry with Chapathi, Roti, Phulkas, Rice or as a side dish with any meal .

Try the recipe and enjoy the dish.

AVALYA KADI / Amla Raita / Nellilkai Thayir Pachadi

Gooseberry is called Avalo in Konkani.Kadi in Konkani means any gravy having curd in it. Avalya Kadi also known as Nellikai Thayir Pachadi in  Malayalam and Tamil. 

Gooseberry is rich in Vitamin C and antioxidants.Gooseberry is a great body coolant and has many other health benefits.It improves eye sight,a memorry booster and also used in beauty products.Amla hair oil brings colour and lustre to hair.Avalya Kadi is a tasty and healthy recipe to include in our diet in summer.This side dish goes very well with Rice, roti, or even with Phulkas. No Onion no garlic is used in this recipe.

The following ingredients are needed to prepare this delicious side dish.

Ingredients:-

Gooseberry.      - 6
Coconut grated.-1 cup
Green chilly.    -4
Ginger.              -1tbsp chopped[optional]
Salt.                  -to taste
Water.               -a little
Curd                . -1 cup

For seasoning:-

Coconut oil   . -1tsp
Mustard seeds.-1/2 tsp
Jeera.               -1/2 tsp
Curry leaves.   -1 spring
Hing powder.   -1tsp

Instructions:-

Wash Gooseberry and slice the sides to get rid of the seeds in the middle..Keep aside the Gooseberry slices.

Grind Coconut grating, Gooseberry slices, Green chilly and Ginger with little Water to a paste.Keep aside.

In a mixing bowl, beat the Curd. Keep aside.

Method:-

In a vessel add the ground Coconut gooseberry paste.

Add the beaten Curd and Salt and mix everything well.Keep aside.

Heat Coconut oil in a pan and splutter Mustard seeds,Jeera and fry the Curry leaves  for a second.
Add Hing powder and saute well. Switch off the flame.

Add this seasoning into the Avalya Kadi in the vessel.

Avalya Kadi/ Amla Raita/ Nellilkai Thayir Pachadi is ready to serve as a side dish with steamed Rice or with Roti or Phulka.

SAPADA NEEVADU - Satyanarayana Pooja Nevadiyam /Sapata Prasad / Wheat Sheera Naivedyam.

In GSB Konkani Community Satyanarayana Pooja is performed to achieve good health,wealth, pease and prosperity.In Konkani,Satynarayana Pooja is called -Satyanarayana Vrat.This Pooja is performed on auspicious occasions like House warming Ceremony and other important occasions.On Satyanarayana Pooja day,the most divine prasadam in the form of broken Wheat Sheera addindg small banana is offered to Lord Satyanarayana Swamy.

The priest (Bhat Mamu) will conduct this Pooja.At the end of the Pooja the priest will tell a story about the origin of the Pooja, benefits of doing this.It is very important to listen to this story.In this story it is given the recipe of Maha Prasadam and the right quantity of each ingredients.

Here in this recipe I followed the same method.Each ingredients has to be 1/4 cup + a whole number or just 1/4 cup is ok.

(If you are planning to make Prasadam using 1 cup broken Wheat Rava, add 1/4 cup to it and make it 1and 1/4 cup.

Like that all ingredients must be equal quantity except Milk.For 1 cup milk add 1/4 cup Water to make it 1 and 1/4 cup or You can use only milk too)

A special small Banana called Kadali is used in this Sheera Prasad.

At the end of the Pooja this maha Naivedyam is distributed to the relatives,neighbours and friends invited as Pooja Prasad.

The following ingredients are needed to prepare this Maha Nevadu according to the measurement and recipe given in the Sathya Narayana pooja STORY [Satyanarayana katha]

The Pooja STORY tells that all the measurement should be 1 and 1/4th cup.

Ingredients:-

Ghee.                   -1and1/4 cup
Wheat Rava.         -1 and 1/4 cup
Boiled Milk.          - 2and 1/2 cup (1and 1/4 cup Milk + 1 and 1/4 cup Water.)
Kadali Banana.      -1and 1/4 cup chopped
Sugar.                     -1 and 1/4 cup
Cardamom powder.-1 and 1/4tsp
Cashews chopped. -1and1/4 tsp
Raisins.                    -1and 1/4 tsp

Instructions:-

Boil 1 and 1/4 cup Milk adding 1 and 1/4 cup Water. Keep aside.

Peel the skin of 5 Small Kadali Banana and chop into small pieces. Keep aside.

Fry 6 chopped Cashews and 10 raisins in little Ghee and transfer it to a bowl and keep aside.

Method:-

Heat half of the Ghee in a pan and add the wheat Rava,fry it on low heat for a few minute. Add little more Ghee and continue frying until we get a pleasant aroma and the Wheat Rava turns golden brown.

Add boiled Milk and cook the Wheat Rava in Milk till it is done. Mix it thoroughly .So lumps are not formed [.Add liitle boiled Water if required.]

Add chopped Banana pieces and mix well and saute for a minute.

Add Sugar and saute continuously till it thickens.

Add Ghee in between and keep on mixing it for 5 minutes till the Ghee seperates.

Finally add Cardamom powder and switch off the flame.

Add fried Cashews and raisins, mix it again.

Sapata Neevadu is ready for Nevadyam.