tomato chutney

tomato chutney is famous in Tamil Nadu. here, for dosha and idlies Tamil people need coconut chutney and tomato chutney.it is some thing different and tasty .try this chutney with phova polo.....



you need
********
tomatoes - 3 big size
onions - 2
garlic -5flakes
Channa Dal -1tbsp
urad Dal -1tbsp
red chillies -5nos (according to your requirements)
currypatha -1 stick
oil - for frying and seasoning
mustard -1tsp
urad Dal -1tsp
curry patha - little
salt -to taste


preparation
*********

cut the tomatoes and onions into thin slices. heat little oil in a kadai. add onions and fry .when it become transculant add Channa Dal and urad Dal and red chilly and garlic.when these become little golden brown add the tomatoes and fry till the the tomatoes cooked.add the curry patha also.
when it become cool grind it along with enough salt.season it with mustard , urad Dal and currypatha.


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phova polo (avil dosha)

" phova " is good for snack any time. phova is also eaten for breakfast as "phova upmav",snacks like "phova ukkeri"etc..etc... it can also be made a sweet dish like " godsani phov kaleylolo".this is a sweet dish which we konkani's used to distribute on occasion like "engagements, naming ceremony"etc...here i am going to share a different recipe which my mom-in-low used to make .it is instant, easy dish for breakfast or dinner...you can follow my recipe.....


ingredients
**********
raw rice - 1 cup
phova -1cup
urad Dal - 1hand full
salt -to taste


method
********
soak the rice and urad Dal together for 5 to 6 hours and grind together.wash the phova and and grind it well and mix with the rice batter. phova should not be socked ,wash it and immediately drain it and grind. mix with the rice batter . the batter should be little more looser than the normal dosha batter. otherwise the dosha will not come nicely.

heat the thava.put thick dosha and cover it in a medium flame to cook. there is no need to flip to the other side.serve hot with spicy tomato chutney

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KERALA CHICKEN KURUMA

this is a exotic dish which i have learned from a book,and i tried it and came out well.

things needed

************

chicken - 1kg

oil -for frying

onions -6nos

ginger -1''piece

garlic -10

tomato -3

curry patha -1 stick

haldi -1tsp

chilly powder -2tbsp

sauf -1tbsp

coriander powder -2tbsp

coconut milk -1st milk 1cup

-2nd milk 2cups

nutmeg powder -1tsp

coriander leaves -2tbsp

salt -to taste

preparation

**********

• clean the chicken and marinate with haldi and salt.
• extract the coconut milk.first thick milk, keep it aside .take the second milk,along for cooking the chicken.

heat oil in a kadai.fry the half onions ,ginger ,and garlic till it become light golden brown.add the tomatoes chilli powder,haldi, sauf, coriander powder and grind it well into a smooth paste.

keep a kadai fry the rest of the onions,and curry patha.add the chicken and stir for couple of minutes.the chicken will leave water .allow it to dry. add the ground masala to the chicken and stir .add salt and put second coconut milk.and allow it to cook. keep it in a simmer fire. when it done add the first coconut milk and boil it to reduce. garnish with nutmeg powder and coriander leaves......

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bitter gaurd theeyal (karathya theeyal)

" theeyal " which means 'burnt curry' is a typical kerala dish,in which the main ingredients are coconut and tamarind .and usually this dish is a dark brown in colour.spicy and tasty also...


things needed
***********

bitter guard-1 nos
sambar onions-1cup
tamarind pulp -2tbsp

cut the bitter guard into thin slices,clean the sambar onions and fry it separately in the oil. cook the fried vegetables with tamarind pulp and salt.

for masala
*********

coconut-1
red chilly -7or8
methi(fenugreek seeds) -1/4tsp
dhanya(coriander seeds)1 1/2tbsp
garlic(optional) 2nos

dry fry the coconut ,red chilly,methi, dhanya,and garlic till it become brown .you have to fry this in a medium flame , otherwise the coconut will burnt very fast.when the coconut become brown putt off the fire and allow it to cool. grind these ingredients into a very smooth paste.add this masala to the cooked vegetables and boil for another 5 to 10 minutes.season with mustard and currypatha.



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SANNA POLO(CABBAGE ONION DOSHA)

another variety of dosha...very easy to make....you want to try this????with red coconut chutney this polo is very nice.



ingredients
*********
raw rice _ 1 1/2 cups
coconut -1/2 grated
Thur Dal -1/4 cup
onions -2nos chopped
cabbage - 2 cups chopped
red chilly -3nos
tamarind -1 small piece
salt - add to taste (but little less)

preparation
***********

soak rice and Thur Dal together for about 5 to 6 hours.grind it with coconut and red chilly and tamarind . it should not be a smooth paste. and no too liquid.it should be half grind and semi liquid batter.add salt and chopped onions and cabbage. mix well . and keep this batter out side for 1 hour to ferment.keep the dosha thava and make doshas putting oil. when it started browning flip to the other side and cook till it become light brown. serve hot with red coconut chutney



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lime rice (nimbya seeth)

"seeth" is a konkani word which means cooked rice. with the cooked raw rice we can make different varieties of rices.lime rice is one of them......

Ingredients required
*******************

1. raw rice - 1 cups
2. water - 2 cups
3. lemon - 1 full
4. oil - 2 tablespoons
5. Mustard -1 teaspoon
6. red chillies - 2 pieces
7. bengal gram (split) - 1 teaspoon
8. urad dal (split) - 1 teaspoon
9. curry leaves - 10 leaves
10. turmeric powder -1/2 teaspoon
salt to taste

method
***********

Cook rice with water and a spoon full of oil. when it done allow it to cool .so the rice will not sticky
For seasoning .....
************
take two spoons of oil in a pan, heat it and put the mustard seeds in the oil. When the mustard seeds start popping and crackling add the red chillies. Then add the bengal gram and urad dal(split). Add a pinch of asafoetida (hing), curry leaves,salt and turmeric powder and the lime juice.mix the rice and mix well . Remove from fire .You can decorate the dish with chopped coriander and curry leaves.

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chicken fry

last time i went to kerala my bhavu took me to a resturant . they serve only chicken fry and chappathi and ghee rice. the chicken fry was sooo good that i took the recipe and tried that at home. it was sooo easy ,tastyand yummy...i want to share it with you my friends.....

ingredents

*********

chicken -1kg

chilly powder -1tbsp

haldi -1tsp

coriander powder -3tbsp

sauf powder -1tbsp

lime juice -1 full

salt -what required

Gram masala -1/2tsp

oil -for deep frying

method

*******

marinate the chicken with all the ingredients for 1 hour.heat oil in a kadai.deep fry the chicken pieces.and garnish with fried green chillies and currypatha

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AVIAL

avial is a traditional common south Indian side dish .even in kerala the "sadhya"(feast)with out avial is unimaginable.it contains all the vegetables,then coconut and jeera which is very good for the digestion.

ingredients

..................

raw banana -1

yam -a small piece

potato -1

carrot - 1

drumstick -1

tomato- 2

or

raw mango- 1/2 a mango

salt -to taste

coconut -1
green chillies -4
jeera -1tsp
haldi -1/2tsp
curry patha - little
coconut oil -1tbsp

hing -little

method

.............

boil the vegetables with salt and enough water.when it half done put tomato or raw mango and cook .

grind the grated coconut along with green chillies, haldi,and curry patha,with out adding water.it should not be a smooth paste .it is actually altogether crushed.

add this ground masala into the cooked vegetables and mix well.do not add water.

take a boil.put hing powder and coconut oil on the top and mix well.garnish with currypatha.and serve hot

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NOTES
...........

• do not add to much water . this is a medium dry side dish
• put the raw mangoes or tomatoes little later while cooking because ,if you add these along with other vegetables ,they will take more time to cook.

BABY POTATO FRY

wonderful side dish.....

kids loves it...

even i....

ingredients

...................

baby potatoes -1/2kg

for seasoning

.......................

mustard -1tsp

urad dal -1tsp

sambar powder -1tbsp

haldi -little

hing -little

oil -1tbsp

salt -to taste

method

..............

boil the baby potatoes.peel off the skin and keep it aside.

heat oil in a kadai.put urad dal first. when it become light brown add mustard, when it splutters put salt, hing, and sambar powder and these boiled and deskined baby potatoes.and stir well .keep it in a simmer fire and roast it .keep stirring.when the potatoes become roasted put off the fire and serve hot......

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STUFFED SNAKEGUARD (PODALYA CUTLET)

this is a very special dish from my mom-in-low.she used to do this very often earlier.when i got married and came to Chennai ,she gave me this recipe . but i was not that interested ,thinking that "snake guard cutlet" oh no 'it wont be that good !!!

but i was wrong;now i love this .try it . you will also like it!!!!!

ingredients

------------

snake guard -2nos

potatoes boiled and smashed -2nos

green chillies -2nos

coriander leaves little -little

onions chopped - 1nos

hing - 1pinch

roasted jeera powder - 1/2 tsp

salt - to taste

METHOD

------------

cut the snake guard into 1'thick round pieces.remove the seeds and keep it aside.

smash the boiled potatoes ,mix the chopped snake guard seeds,chopped onions,green chillies,coriander leaves,hing powder,roasted jeera powder,and salt and mix it well with out adding water.stuff this mixture into the snake guard pieces and keep.

heat the thava ,keep the stuffed snake guard on that and shallow fry, adding oil little by little(what required for the shallow fry)fry till it become golden brown.garnish it with coriander leaves and serve hot....

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SPICY POTATO CURRY(COOKA THIKSANI UMMANA)

thiksani ummana is a common side dish we used to make for dosha and idlies.here i am enclosing a recipe which my mom-in-low used to make very often...especially for idlies...... it is very hot,tangy,yummy...


ingredients
-------------

boiled potatoes -3nos smashed
onions chopped - 2nos
dry mango pieces -5-6
red chillies soaked in hot water - 10 nos
salt -to taste

for seasoning
----------------

mustard -1tsp
coconut oil 2tsp


method
-----------
grind the red chillies into a smooth paste adding enough water. in a kadai put the oil ,add mustard ,when it splutters add chopped onions and fry for a few minutes,add dry mango pieces and ground masala and stire it well.add enough water,remember that this curry is medium thick.so careful while adding water.when a boil comes add smashed potatoes into that and boil it till the oil separates.garnish with coconut oil.serve hot with idlies and doshas






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Traditional kerala konkani food: regular cooking

Traditional kerala konkani food: regular cooking

CHICKEN PUTTU

one of the variation of puttu ,chicken puttu,i got it from a magazine ,when i read it ,it seemed very interesting.i tried this delicious dish at home.it came out very nicely. so i want to share it with all my friends.....try it out....

i have already given the normal puttu recipe. here you have to add only chicken masala with the puttu.

for chicken masala

==============

chicken (boneless chopped) 1/2kg

onions ( chopped) 2 nos

tomato ( chopped) 1

greenchilli ( chopped) 2

meat masala 1tbsp

redchilli powder 1tsp

haldi 1tsp

coriander powder 1tbsp

coconut oil 2tbsp

salt required

clean the chicken .in a kadai heat oil .add onions,when it become transculant add green chili, tomato's and fry it .after a few minutes add the powders and fry till the oil comes out. add the chicken and cook .put salt . the chicken will leave the water .so no need to add extra water.keep it in a medium flame and

cook till the oil separates.garnish with coriander leaves.

in the puttu maker first layer the grated coconut ,then the chicken mixture,then the rice flour,repeat the layers,steam it for 10 -15 minutes and serve it hot.....

PUTTU

a typical kerala breakfast may be puttu,which is rice powder and greated coconut steam cooked together in a bamboo stick or metal puttu maker .it is served with banana ,plain with sugar of with a spicy chickpeas curry.....

for puttu powder

............................

soak raw rice for 1 ,1/2 hours . allow it to dry for 1 hour.then put the dry rice into the mixer and powder it into a rough puttu powder.keep a kadai ,and dry fry the puttu powder well till the aroma comes.allow it to cool.you can keep the powder for further use.

you need

...............

rice flour -2cups

ghee -1tbsp

salt -to taste

sugar -1tbsp

mix the rice flour with all the ingredients except water.

mix it well.add water little by little to the rice flour and mix it gently.the flour should be wet enough for steaming,but we have to be careful when you add water to the flour.the consistency had got to be right.it should not become too watery.puttu has to be made in puttu maker .layer the puttu maker with grated coconut first.then the rice flour and the grated coconut and the rice flour ,once again the grated coconut.steam it for 4-5 minutes .take it out and serve hot....

notes

~~~~~

* Always keep the puttu in a hot pot as the fresh puttu tastes better.

*if you have left over puttu,just steam it in a microwave oven for a few minutes.u will have fresh tasting puttu instantly.

*the key to a better tasting puttu is to add water carefully to prevent forming lumps.(put the rice flour in the small jar of the mixer grinder and run it for 2 seconds.)

PEAS EGG MASALA

green peas is called attano in konkani.here i am going to present a very simple and tasty gravy which i have tried a few days back.i got this recipe from a magazine which says that this recipe is a" thattukadai"dish.so i decided to try this at home.and it came out very well.for vegetarians, instead of egg they can use paneer ....try it out....

ingredients

'''''''''''''''''''''

1.green peas -1 cup

2.egg -3 nos

3.red chilly powder -1tbsp

meat masala -1/2tbsp

haldi -1/2tsp

salt -to taste

4.onions chopped -2big

green chilly slited -3 nos

currypatha 2 sticks

crushed garlic -3 or 4

5.tomatoes -2nos

6.pepper powder 1/2tsp

7.coriander leaves -little

8.coconut oil -1tsp

method

''''''''''''''''

soak green peas for 10 hours .then add enough water and salt and cook it directly on the flame.when it done add the red chilly powder,meat masala and haldi and (if required)salt .allow it to cook.when the masala aroma comes add chopped onions ,green chillies,garlic,chopped tomatoes and curry patha and stir it well.

in a pan add little coconut oil ,put the eggs, salt and pepper powder and scramble it.when it done add this with the green peas mixture and stir well.

garnish with coriander leaves and coconut oil.

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RICE DUMPLINGS (KOZHUKATTAI)

kozukattai is a special prasad made especially for vinayaka chaturthy .in this particular day every one will make this sweet dish in their house.we also made kozhukattai for vinayaka chathurthy.it is smoothie,tasty and simple too........

ingredients
..................

raw rice flour -1 cup (without roasted)
maida -1tbsp
water -2 1/4 cups

boil the water .add 1tbsp of gingelly oil,and salt(very little).add the rice flour and maida into the boiling water.stir well till it becomes thick.cover the dough.keep it for couple of minutes.kneed the dough with your hand into a smooth dough.keep it aside....

preparation for filling
.....................................
coconut grated -1 nos
jaggery -1/4 kg
cardamom -4nos

crush the jaggery ,add the grated coconut.mix well.keep it on a simer fire.when the coconut jaggery mixture become thick(not too hard,) put off the fire and allow it to cool.make small balls out of it .make small cups with the rice flour dough .keep the jaggery coconut balls inside the cups and cover it tightly.steam it for 10 minutes with out touching each other....

your kozhukattai is ready..........

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GOBI CAPSICUM MASALA

this is a very easy and tasty side dish.you want to know how i got this recipe....

one day we went for a dinner to our friend's house.she made only non-veg items without knowing that my mom in low is a vegetarian.when we told her about this she went inside .... searched the refrigerator ... she took some vegetables...you wont belive ....she made this colourful,tasty side dish...with in ten minutes....try this ....

ingredients
....................
cauliflower -1cup

capsicum -1 nos cubed
potato -1big
tomatoes -3nos
onions -2nos cubed
oil -2 tbsp
chilli powder -1tbsp
coriander powder -1tbsp
haldi -1/2tsp
jeera powder -1/2 tsp
salt -to taste



method
..............
heat oil in a pan. put onions,fry till it become transculant ,add Gobi ,potatoes and fry in a medium flame for 2 minutes, add all the dry masalas and stire for a while...add tomatoes and allow it to cook.the water from the tomatoes will be enough to cook the veg's,if not add a little water. when it done,add cubed capsicum and take a boil.that 's all .....garnish with butter and coriander leaves....


it is a very good side dish for chapatis and ghee rice




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FRIED COCONUT CURRY(SOI BAJILLI GASHI)

soi bajjilli gashi -from the name itself you can make out that this is a tippical konkani dish.the main item of this dish is coconut.it is a main side dish in konkani feasts. i know you will be thinking it looks like sambar,ohh.. nooo.it is having its own taste and aroma.why dont you try this.....

ingredients

..................

coconut -1

red chili -10 nos

coriander seeds -2tbsp

urad dal -1tsp

turmeric powder -1 pinch

this is for grinding.for this fry coconut with out oil.add red chilli,coriander seeds,urad dal and fry it in a sim fire till the coconut become golden brown.

(if you don't fry the coconut properly you wont get the proper taste). after some time grind it into a smooth paste adding water. keep it aside.this is called masolu

Thur dal -1/2 cup

overo(butter beans) -1/2 cup

yam(soornu) -1/2 cup big cubed

drumstick(masinkha sang)-1 nos

dry mango pieces -5 or 6

pressure cook Thur Dal and butter beans together adding salt.after 3 or 4 whistle,put off the fire.keep it aside

boil the vegetables when half cooked add salt and dry mango pieces and cook properly.(careful-you have used salt in Dal and in the veges also .so if necessary only you add salt)

when the vegetables are done add boiled Dal's and take a boil.add ground masolu(fried coconut paste).add water if necessary.this curry should not be so thick.(after some time it will become thick because of Dal's and yam )boil it in a simmer fire for 10 minutes .that 's it .your Delicious gashi is ready....

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RED CHANNA CHUNDAL(CHANA UPKARI)

This is a simple Channa recipe with less masala and lot of coconut.it is so delicious and you can have it as a evening tiffin.mostly we make this dish with rice . But when some religious functions comes we make this as one of the tiffin items.

ingredients

........................

Channa - 500g

coconut -1/4

for seasoning

...........................

coconut oil -2tsp

mustard -1tsp

jeera -1/4 tsp

green chillies -2 nos

curry patha - 1 stick

hing -little

pepper powder -1/2tsp

salt -to taste

method

............

soak Channa overnight with little baking soda.{so that it will cook very easily}. next day pressure cook the Channa with salt .take 2 or 3 whistle in the cooker .heat oil in a kadai ,put mustard, when it splutters add jeera, green chillies, curry patha, and pepper powder.add cooked Channa with the water( in which it cooked).keep it on the fire till the water evaporates.then add the greated coconut and hing and stir it well.serve hot......

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THOYE {DAL}

Normal Dal is called thoye .seasoned with mustard and currypatha. it is good with white rice.

ingredients
_________

Thur Dal -1 cup

mustard -1/2 tsp

jeera -1/2 tsp

red chilly -3 or 4 nos

currypatha -little

hing -1/4 tsp

haldi -little

salt -to taste

Method
=======

Cook the Dal in a pressure pan with salt and a spoon full [small]of oil.

After the pressure release ,remove the Dal and smash with a spoon .

In a kadai heat 1tbsp of oil . put mustard ,jeera,red chilly,curry patha,haldi and hing.after a minute add the cooked Dal and boil it well.

NOTE

:::::::::::

IF YOU PUT A TBSP OF OIL WITH ANY DAL WHILE COOKING,IT WONT SPILL OUT.