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Thursday, 8 August 2019

Kaarate Ambade gaud nonche / Bittergourd hog plum sweet pickle



Bitter gourd is called KAARATE and hog plums are called AMBADO in Konkani. This pickle or gojju  is a Konkani delicacy, which is spicy, tangy sweet, all in one bite. Bittergourd and hog plums are a very great combo because they compliment each other's taste .  This is an instant recipe.

INGREDIENTS:

1 kaarate / bittergourd / karela / hagalkaayi
2 ambade / hog plums /amate kaayi
2 tblsp white or black til / sesame seeds
4 tblsp dessicated coconut or  coconut gratings
3 tsp rasam powder
Salt and jaggery as per taste

FOR THE TEMPERING:
3 tsp oil
1 tsp mustard
2 sprigs of curry leaves

PROCEDURE:

  • Wash karela, scrape little the outer skin and cut the ends.
  • Cut it into semi thick roundels , descard the seeds if any.
  • Apply 2 tsp salt , mix well and keep aside for 30 mins
  • Wash the hog plums and crush it 
  • Dry roast sesame seeds  and powder it
  • After half an hour wash the karela roundels,squeeze out all the water from it and cook with crushed hog plums and 1/2 cup water in cooker for 2 whistles
  • Put the boiled karelas and hog plums in a vessel, add salt, jaggery and cook for 5 mins 
  • Add the powdered sesame seeds, coconut gratings , rasam powder,and let it boil
  • Add water if needed and adjust the consistency according to your taste
  • Boil it for 10 mins and turn off the flame
  • Add the tempering and your pickle is ready to use
  • You can store this in the refrigerator for a week
  • Enjoy with hot rice and dal.
  • You can substitute bittergourd with raw mango or pineapple .


Thursday, 1 August 2019

Kaarate Ambade Ghashi / Bittergourd Hog plum curry


Bitter gourd is called KAARATE and hog plums are called AMBADO in Konkani. This curry is a Konkani delicacy, which is spicy, tangy sweet, all in one bite. Bittergourd and hog plums are a very great combo because they compliment each other's taste . When they are paired with some jaggery in a coconut gravy they make a delicious curry.

INGREDIENTS:
1 bittergourd / kaarate / hagalkaayi / karela
2 hog plums / ambado / amate kaayi
2 green chillies
15 long yard beans 
1/2 ridge gourd / gosale / heere kaayi / turai
100 gms alasande /  yard long beans
Salt to taste
Jaggery to taste

FOR THE MASALA PASTE:
1 cup fresh grated coconut
3-4 red chillies roated in oil
3 tsp urad dal roasted in oil
Grind the above ingredients into a smooth paste.

FOR TEMPERING:
4 tsp oil
2 tsp mustard
2 sprigs of curry leaves

PROCEDURE:
  • Cut bittergourd into i inch pieces, wash well and apply 2 tsp salt. keep aside for one hour
  • After one hour, wash again, squeeze out all the water from it.
  • Peel ridge gourd and cut into chunks
  • Cut   yard long  beans into one inch pieces 
  • Smash hog plum well using a pestle so that the gravy gets infused into it and it's tanginess gets into the curry.
  • Put all the veggies, slit green chilli and hog plums with 1/2 cup water , in the cooker and cook for 2 whistles
  • Once the steam of the cooker is released, open it and transfer the boiled veggies in a vessel
  • Add salt and jaggery to it and cook for 5 mins
  • Add the masala paste , mix well and add water if needed, adjust the consistency . (semi thick )
  • Let it boil for 10 mins, turn off the flame.
  • Temper with  the mentioned ingredients and serve with hot rice and dal.


Sunday, 28 July 2019

Aloo palak paratha



INGREDIENTS:
1 cup wheat flour / gehun ka  atta
Salt to taste
1 tsp oil
1/4 cup palak / spinach  puree ( blanch 10- 12 palak leaves and make puree)
Oil / ghee  for cooking parathas

FOR THE STUFFING:

2 boiled and mashed potatoes
1/2 tsp turmeric powder
1 tsp roasted jeera / cumin powder
1/2 tsp garam masala powder
1/4 tsp amchur / dry mango powder
1/2 tsp red chilli powder
2 tblsp chopped coriander leaves
Salt to taste

PROCEDURE:

  • Combine atta, salt, oil and spinach puree in a bowl
  • mix well and make a soft dough adding little water if needed
  • Keep covered for 15 mins
  • Take mashed potatoes in a bowl, add salt, and all the other ingredients mentioned 
  • Mix well and the stuffing is ready
  • Devide the dough into portions and make balls
  • Roll it and place around 2-3 tblsp stuffing in the center . cover it with the dough and amke a ball
  • Dust with thw flour and roll it again into a paratha
  • Heat tava and cook the rolled paratha adding oil , both the sides
  • Serve hot with curd, pickle and chunda.



Rajastani Lahsun ki Chutney



INGREDIENTS:
2 tsp red chilli powder
1 tsp jeera / cumin seeds
8 peeled garlic cloves
Salt to taste
2 tblsp oil

PROCEDURE:

  • In a mixer jar put red chilli powder, jeera,garlic cloves and salt
  • Add water and blend into a smooth paste
  • Heat oil in a pan and add the chilli paste and cook 
  • Cook it till  oil leaves the sides of the pan
  • Turn off the flame and let it cool
  • Store the chutney in an airtight container
  • If you are using it more than 2-3 days refrigerate it.
  • Serve this chutney with roti or parathas.

Besan ka Paratha



INGREDIENTS:
1 cup wheat flour /  Gehun ka atta
1/2 cup besan / gram flour
1/2 tsp turmeric powder / haldi
2 tsp Red chilli powder
1 tsp cumin seeds / jeera
1/2 tsp ajwain / carom seeds
Salt to taste
1/2 tsp garam masala powder
1/4 tsp asafoetida / hing powder
2 tsp kasuri methi / dry fenugreek leaves
Oil 4 + 1 tblsp + to cook

PROCEDURE:

  • Put wheat flour in a bowl , add salt and mix, knead into a soft dough adding water (around 1/2 cup )
  • Keep the dough covered for 20 mins
  • Put the besan in a bowl, add haldi, salt to taste ,red chilli pdr,jeera,ajwain,garam masala pdr,hingkasuri methi and mix well
  • Heat 4 tblsp oil in a small pan till smoking point
  • Pour the hot oil over the besan mixture, you can see the bubbles in that mixture , and becomes like a thick paste
  • Devide the dough into ortions and make balls
  • Roll each ball into thick roti, take one tblsp besan paste and spread all over the roti
  • cover it and roll agin into paratha 
  • Heat tava and cook parathas adding oil , both the sides until they turn browna nd crisp.
  • Serve hot with curd and pickle.
  • Mix the mixture well 
TO MAKE LAHSUN KI CHUTNEY  YOU NEED:

INGREDIENTS:
2 tsp red chilli powder
1 tsp jeera / cumin seeds
8 peeled garlic cloves
Salt to taste
2 tblsp oil

PROCEDURE:

  • In a mixer jar put red chilli powder, jeera,garlic cloves and salt
  • Add water and blend into a smooth paste
  • Heat oil in a pan and add the chilli paste and cook 
  • Cook it till  oil leaves the sides of the pan
  • Turn off the flame and let it cool
  • Store the chutney in an airtight container
  • If you are using it more than 2-3 days refrigerate it.
  • Serve this chutney with roti or parathas.

Wednesday, 24 July 2019

Nippat / Nippattu







INGREDIENTS:
2 cups rice flour
1/2 cup maida / all purpose flour
2 tblsp butter
1/4 cup dry  roasted and slightly crushed peanuts
1/4 cup roasted gram dal/ putani / hurigadale
2-3 sprigs of chopped curry leaves
3-4 minced green chillies / or red chilli powder
1/4 tsp hing / asafoetida pdr
2 tsp white til / sesame seeds
Salt to taste
Water as required to knead the dough
Oil for deep frying 

PROCEDURE:

  • Put rice flour and maida in a wide bowl, add maida, peanuts, roasted dal. curry leaves, green chillies, hing, sesame seeds, salt 
  • Mix well and add the butter. Mix again
  • Now adding water as required , mix the ingredients to make a sticky dough
  • Knead well amd devide it into small portions
  • Make balls and keep covered
  • Grease one plastic sheet or parchment paper , place the balls on it
  • Press the balls with your greased fingers and shape into nippat
  • Heat oil and fry them on a medium flame till they turn brown and crisp
  • Transfer them on a tissue paper, once they comes to room temperature store in a n airtight container
  • Enjoy with your hot coffee or tea.

Capsi Paneer Masala



INGREDIENTS:
100 gms paneer cut into cubes
1/2 capsicum cut into cubes
5 tsp oil
1 finely chopped onion
1 tsp lemon juice
1/4 tsp turmeric powder
1 tsp coriander powder
2 tsp kasuri methi
Salt to taste
Chopped coriander leaves for garnishing

FOR THE MASALA PASTE:

1rughly chopped onion
2 green chillies
1/2 inch ginger
2 tsp white til / sesame seeds
4 cashew nuts
4 garlic cloves
3 tblsp chopped coriander leaves
5-6 pudina / mint leaves
1/4 cup grated coconut
Roast the above ingredients in 2 tsp oil for about - 10 mins. Let it cool and then grind into a smooth paste and keep aside

PROCEDURE:

  • Heat oil in a pan, fry the chopped onions till they turn transparent
  • Now add the masala paste and fry well for 5 mins
  • Add the capsicum cubes and cook for 5 mins
  • Now add turmeric pdr, coriander powder and saute for a second
  • Add salt,1/2 cup water ,kasuri methi and mix well 
  • Now add the paneer cubes and mix, let it boil for 5 mins, turn off the flame.
  • Garnish with chopped coriander leaves, lemon juice and serve hot with naan, phulkas, roti or poori.
NOTE: If you want to make orange gravy then add red chillies in place of green chillies
You can substitute paneer with gobi or mushrooms.