KOOK & TOMATO CHIRDILLA/ Mashed Potato & Tomato Curry.

Potato is called Kook in Konkani.A delicious and lip smaching dish of mashed Potato and Tomato with mashed Green chilly is called  Kook& Tomato Chirdille in Konkani. The recipe is very simple and easy to prepare with few ingredients.The consistency of the dish is thick or semi thick or watery.Adjust the consistency according to your choice.

The following ingredients are needed to prepare this delicious recipe.

Ingredients:-

Potato.          -2 medium
Tomato.        - 2 medium
Green chilly. -2
Salt.              -to taste.

For Seasoning:-

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

Instructions:-

Wash and boil Potato in a vessel and peel the skin and mash the boiled Potato well.Keep aside.

Wash and boil Tomato in the vessel till cooked.Remove the skin and mash the Tomatoes well. Keep aside.

Wash and finely chop Green chillies Keep aside.

Method :-

In a mixing bowl mash the finely chopped Green chillies and little Salt thoroughly with your finger tips.

Add the boiled and mashed Potato into the mixing bowland mix well with the mashed Green chilly mix.

Add the cooked and mashed Tomato and mix with the Potato ,Green chilly mix in the mixing bowl.

Heat Coconut oil in a pan and splutter Mustard seeds.Add Curry leaves and fry for a second.
Add this seasoning into the Mashed Potato, Tomato , Green chilly mix in the vessel.

A yummy Kook &Tomato Chirdille/Mashed Potato & Tomato Curry is ready to serve as a side dish with Rice.

CARROT CAPSICUM ONION UPKARI/ Mixed Vegetable Stir fry.

Stir fry is called Upkari in Konkani. Mixed vegetables like Carrot, Capsicum and Onion are used for preparing this delicious stir fry . The recipe is easy and simple to prepare.

The following ingredients are needed to prepare mixed vegetable stir fry /Carrot Capsicum Onion Upkari.

Ingredients:-

Coconut oil.     -2tsp
Mustard seeds. -1tsp
Green chilly.    -1
Carrot.              -1 cup chopped
Capsicum.        -1 cup chopped
Onion.              -2 medium size

Salt.                  -to taste

Instructions:-

Wash and Peel the skin and chop the Carrot into thin lengthy pieces.Boil the Carrot pieces in a vessel adding water till soft. Keep aside.

Wash and chop the Capsicum into lengthy pieces and keep aside.

Peel,wash and chop the Onion into lengthy pieces and keep aside.

Wash and half slit Green chilly and keep aside.

Method-

In a pan heat Coconut oil and  splutter Mustard seeds and saute well.

Add half slit Green chilly.Saute and fry for few seconds.

Add the chopped Onion and saute well till the Onion becomes translucent.

Add the chopped Capsicum pieces and saute well.

Cover the pan with a lid and cook the Capsicum on low flame and saute in between .

When the Capsicum half cooked add the boiled and cooked Carrot and mix well.

Add required Salt and sprinkle little water and mix well.

Cover the Pan with a lid and cook the vegetables on medium flame for a minute and switch of the flame.

A tasty and delicious Carrot Capsicum  Onion Upkari / Mixed Vegetable Stir Fry is ready to serve as a side dish with rice.

AMBO PUDDI GALLOLO / RAW MANGO PICKLE

Raw Mango Pickle is called Ambo Puddi gallolo in Konkani.During Raw Mango season Kochi GSB people buy raw Mangoes in bulk and dry them in sun, applying Salt and prepare Pickles adding spice powders.I learnt this recipe from my Amma who inspired me to prepare various types of  Pickles..All the pickles I put in my blog are learnt from my Mother.She prepares various types of pickles in bulk and kept in big Proceline pot called Barni .In this recipe I used Kashmiri Red chilly powder to get the colour.

The following ingredients are needed to prepare this delicious and spicy  Mango Pickle.

Ingredients:-

Raw Mangoes.         -10
Salt .                           -6tbsp
Gingely oil.               -4tbsp
Mustard seeds.          -2tsp
Methi seeds.              -1tsp

Red chilly powder.  -4tbsp Kashmiri
Hing powder.           -4tsp   

Instructions:-

Wash, clean, pat dry and cut 10 medium size Raw mangoes into big cubes with skin.Apply required Salt and sun dry them in a big plate till the salty water absorbs.Keep aside.

Dry heat 2 tbsp Salt in a pan for 1second and keep aside.

Roast 2 tsp Mustard 1tsp Methi seeds in a pan separately for 1 minute.Grind both together  to a little coarse but smooth powder and keep aside.

Method:-

Heat 4tbsp Gingely Oil in a steel Kadai. Add the sun dried raw Mango pieces and fry for 2 minutes.

Add the dry Salt and stir continuously for 1 minute.

Lower the flame and add 4 tbsp Kasmiri Red chilly powder(increase the spiciness according to your taste) and mix well and stir continuously.

Add the Mustard powder and Methi powder.Mix well and stir continuously.

Add 4 tsp Hing powder and mix every thing well till the mixture coated with Mango pieces.

Switch off the flame.Add 2 tbsp Gingly Oil over the pickle.

Transfer into a sun-dried air tight glass bottle.

 You can use this pickle after one week for better taste.

A tasty mouth watering Raw Mango Pickle/Ambo Puddi gallolo is ready to serve as a side dish with Rice,Dosa or Idli.

NENDRABALE KELYA HALWO -Kochi GSB Konkani style Sweet dish

 Nendrabale Kelya Halwo is a traditional Kochi GSB Style sweet dish made from ripe Nendran Banana.Nendran Banana is called Nendra Pazam in Keralaand Nendrabale kela in Konkani.In Kochi,we GSB people call this banana as Nendrabale Kela and the Halwa is popular and famous in all homes in Kochi. This delicious Nendren Banana Halwa recipe is very simple ,quick and easy to prepare.

The following ingredients are needed to prepare this delicious Nendran Banana Halwa.

Ingredients:-

Nendran Banana.   -2 ripe and firm
Sugar.                   -2tsp
Cardamom pods.  -5
Coconut oil.         -for deep frying



Instructions:-

Peel the outer skin of 2 ripe and firm Nendran banana and chop horizontally into small pieces.Keep aside.

Peel and crush the Cardamom pods into powder and keep aside.




Method:-

Heat Coconut oil in a deep frying pan and drop the chopped Nendran Banana pieces into the hot Oil and deep fry them on medium flame till it's colour changes into golden.Remove the deep fried Nendran Banana pieces  from hot oil and keep them on a kitchen /towel to absorb the excess oil if any and then transfer them  to a  serving plate.


When hot sprinkle Sugar and crushed Cardamom powder over the deep fried Nendran Banana Halwa  pieces.

A yummy healthy and delicious deep fried Nendran Banana Halwa/ Nandrabale Kelya Halwo is ready to serve with Tea or Coffee.

THARNI AMBADI THIKSANI HUMMAAN/ Spicy Tender Hog plum

Tender Hog plum is called Jeevi Ambadi in Konkani.We can make a spicy ,tangy curry with the tender Hog plum.

The following ingredients are needed to prepare this delicious recipe.

Ingredients:-

Hog plum (Ambadi)  -10 tender
Salt.                            -to taste

For Seasoning:-

Coconut oil.            - 2tsp + 1 tsp
Urad dal.                 - 1tsp
Mustard seeds.        -1tsp
Fenugreek (Methi). - 8 or 10 seeds only
Red Chilly powder. - 1tsp
Hing powder.           -1tsp 

Instructions:-

 1). Wash and chop tender Hog plum /Ambadi into small cubes and apply little Salt and keep aside for 10 minutes.

Method:-

1). Heat 2tsp Coconut oil in a pan and splutter Mustard seeds Add Urad dal, and Fenugreek (Methi) seeds and saute well till Urad dal starts to change its colour and a nice aroma spreads.

2). Add the marinated tender Hog plum (Ambadi)  pieces and saute well and fry for a minute.

3). Add required Salt and mix well with the Hog plum pieces.

4). Sprinkle little water and stir well till the tender Hog plum pieces becomes little soft on low flame

5). Lower the flame and add Red chilli powder and mix well with the Hog plum pieces.Add little water and boil well till the Hog plum cooked and mix with the Red chilly powder.

6). Add Hing powder into the pan and mix well.

7). Lastly pour 1tsp Coconut oil over the Ambadi Thiksani hummaan in the pan.

Tharni Ambadi Thiksani Hummaan /Spicy Tender Hog plum is ready to serve with dosa,idli and can also be served as a side dish with rice.

You can prepare this Thiksani hummaan with tender green Mango (Ambuli) instead of  adding tender Hog plum (Ambadi).

Try the recipe and enjoy the dish.