KADGI CHAKKO/RAW JACK FRUIT SUKKA

Kadgi chakko is a side dish using tender raw jackfruit. This is a traditional Konkani dish and a favourite of most Konkani people...

Ingredients. ...

small jackfruit.         -  1 number
coconut grated.         - 1cup
Fried red chillies       - 10 to 12
tamarind                    - small piece
Urad daal                   - 3 tsp.
Coriander seeds         - 2 tsp
Coconut oil                - 1 to 2 tbsp.
Mustard seeds            - 1 tsp.
Few curry leaves.
Salt to taste.

Method

Apply oil to your palm and cut Jack fruit, remove outer skin then cut into medium size pieces. Then add little water, little salt and pressure cook for 1 or 2 whistle.

Let it cool for sometime.

Drain water from the jackfruit and keep aside. 

Heat one or two tsp of oil, add coriander seeds, then add urad dal, fry till nice aroma comes.

Grind fried red chilli, salt, little grated coconut and tamarind into coarse powder, then add remaining grated coconut and fried items an make coarse paste adding little water.  Meanwhile, take boiled jack fruit pieces, gently shred them, u need not completely smash it or break it.  slowly mix masala, keep aside.

Heat oil in kadai, add mustard seeds, when it splutter, add curry leaves, fry for few seconds, then add urad dal, fry till light brown, then add masala coated jack fruit and mix well.  cover and cook in low flame for 10 to 5 minutes (stir in between).  After 15 minutes its ready to serve, garnish with curry leaves and dash of coconut oil and serve.

CABBAGE SUKKE COCHIN GSB STYLE

Simple and yummy recipe learnt from Usha bhat

Ingredients

Cabbage                                               - 1 cup finely chopped

Beans                                                    -  ½ cup, finely chopped

Grated coconut                                   -  ½ cup

Green chilly                                          -  5-6

Turmeric                                               -  ½ tsp

Mustard seeds                                     -   1 tsp

Methi seeds                                         -   ¼ tsp

Salt to taste

Oil for seasoning (preferably coconut oil)

Method

Heat oil in kadai, splutter mustard seeds, urad dal and methi seeds fry till light brown then add chopped vegetable, add salt and sprinkle little water.  Cover and cook in low flame.  Grind green chilly, coconut, turmeric into coarse paste adding just few drops of water.  Add this masala to cooked veggies mix well and cook for another 5-10 minutes till its dry.   Serve as side dish with rice.

Tips:- this can be prepared with only cabbage also.

BONDAS/SQUID PULIMUNCHI

One of the finger licking delicacies of “Namma Kudla” (Mangalore).   Its spicy and tangy dish which goes well with Neer dosa, sannas and boiled rice.

Ingredients

Squid                                      --    ½ kg cut into circles

Turmeric powder                 --     ¼ tsp

Dry red chilly                        --      8 to 10

Coriander seeds                   --      2 tsp

Pepper corns                        --      5  -  6

Cumin seeds                         --      ½  tsp

Fenugreek seeds                  --      ¼ tsp

Onion                                     --      one medium sized sliced

Tamarind                               --     one lemon size

Garlic cloves                         --      6  - 7

Oil for cooking

Curry leaves few

Method

Dry roast the red chillies, keep aside.  In the same pan dry roast remaining spices—coriander seeds, fenugreek seeds, pepper corns.  Then grind this with roasted red chilly, turmeric powder, garlic and tamarind into fine paste.   Heat oil in a pan add sliced onion, fry till light brown, add curry leaves and grounded masala.  Add little water (according to the required consistency) and cut and cleaned squid, cook in a low flame for 5 to 10 minutes.

PEANUT CHUTNEY

This is a traditional Maharastrian dish, which is very aromatic and flavourful. This  can be used with vada pav, sandwiches, toasts as spread and  as side dish for dosa, meals etc. 

                      

Ingredients

1. Peanuts                       -- 1 cup
2. Red Chilly                    --  10 to 15
3. Garlic Flakes               --   10 to 15
4. Jeera(Cumin seeds)   --   ½ tsp
5. Tamarind                     --    1 small piece
6. Salt to taste
7. Oil                               --    ¼ tsp

Method

                                  

Dry roast  the peanuts, then remove the skin, keep aside. Add oil in a kadai, fry garlic for a while, then add jeera, fry for a second, then add red chilly and fry till you get a nice aroma. In a mixer grinder, add all the fried items, salt and tamarind and grind it into coarse powder. 

      

SURNA KOOT (FRIED YAM CURRY)

 Typical Konkani delicacy Surna koot goes well with hot rice and papad.

 INGREDIENTS

Yam                                                           --  ½ kg

Red chilly                                                   --   6-8

Grated coconut                                        --  1 cup

Coriander seeds                                       --  2 tsp

Methi seeds                                              -- 8-10

Hing                                                            --  ¼ tsp

Tamarind                                                   -- small piece

Mustard seeds                                         --  1 tsp

Curry leaves few

Salt to taste

Oil for cooking

Method

Cut yam in to small pieces, wash and strain then apply little salt, keep aside for 10 minutes then fry them till crisp and keep aside.

For masala

Heat little oil in a sizzling pan and fry red chilly for few seconds, then in the same oil add coriander seeds, methi seeds and hing, fry till nice aroma comes.  Then grind this with grated coconut, tamarind and fried red chilly into fine thick paste.  Add little water and boil for few minutes, then give tadka of mustard and curry leaves.  Then add fried yam pieces and mix well.

            

Kumbalakkayi majjige huli( Ash gourd butter milk curry)

Majjige huli is a very popular dish in Karnataka, with mild gravy, prepared using ash gourd, coconut, butter milk and minimum spices.  Since ash gourd is a very low calorie vegetable, its good for diabetic patients and helps in weight loss.

ingredients

Ash gourd                           --      250 gm

Grated coconut                 --       ½ cup

Green chilly                        --       4 to 5

Bengal gram/chana  dal   --       1 tbsp

Jeera                                    --       1 tsp

Mustard seeds                   --       ½ tsp

Coriander seeds                --        2 tsp

Turmeric powder              --        a pinch

Butter milk                         --        1  cup

Curry leaves few

Salt to taste

Method

Soak Bengal gram/chana dal in ¼ cup of water for 30 minutes.  Remove skin of ash gourd then cut into cubes.   Then pressure cook it with pinch of turmeric powder and salt for 1-2 whistles.  Grind coconut, soaked channa dal, green chillies, coriander seeds and jeera into fine paste.   Add this to cooked ash gourd, boil till its gravy becomes thick.  Then add butter milk and boil for few seconds.  Heat oil in seasoning pan, add mustard seeds and curry leaves.  Pour this on the curry.  Serve Kumbalakkayi majjige huli with steamed rice.

Jeere Saaru/ Jeera Rasam

Ingredients

Grated coconut                --    2tbsp

Jeera                                   --    1tsp

Green chilli                        --    5 to 6

Turmeric powder             --     ¼ tsp

Mustard seeds                  --    1tsp

Curry leaves few

Salt to taste  

Method

Slit green chillies, add salt and  1 cup of water and boil for 5 minutes.  Grind grated coconut, turmeric powder and jeera into fine paste.  Add this to green chilli water and boil  for 5 min. then give tadka of mustard seeds and curry leaves.

MATHANGA ERISSERY (Kerala style Pumpkin Erissery)

Ingredients

Van Payar (Red Lobia)    --  ¼ cup

Pumpkin                            --   ½ kg

Grated coconut                --   1 cup

Garlic flakes                      --  2 to 3

Red chillies                        --  5 to 6

Jeera                                   --  ¼ tsp

Turmeric powder             --  ¼ tsp

Mustard seeds                  --  1 tsp

Curry leaves                      --  few

Salt to taste

Method

Soak lobia overnight, then pressure cook it for 2-3 whistles and keep aside.  Cut pumpkin into small pieces, add turmeric powder and salt, pressure cook for one whistle.   

Take ½ cup of grated coconut, garlic, jeera and red chillies into paste.  Add this masala to cooked pumpkin and lobia.  Boil it for few minutes.  Meanwile, dry roast ½ cup of grated coconut, sprinkle roasted coconut over the curry and give thadka of custard and curry leaves.

Yummy mathanga erissery ready.

TAKKA POLO (BUTTERMILK DOSA)

Ingredients

Boiled rice                                  --  1 cup

Raw rice                                      --  1 cup

Grated coconut                         --  ¼ cup

Butter milk                                 --  ½  cup

Green chilly                                --   3-4

Salt to taste

Method

Soak raw rice and boiled rice for 2-3 hours.  Then grind it with butter milk, green chilly, grated coconut and salt into fine paste.

Heat tawa spread dosa batter, add little coconut oil over it, cover the lid, cook for few minutes,  turn it and cook for few minutes.

You can have it as it is or with any side dish or chutney.

TANDOORI JHEENGA

Ingredients

Jheenga (Jumbo Prawns)   --   15 nos

Butter                                   

For 1^st Marination :-

Lemon juice                           --  60 ml

Red chilly powder                --  2-3 tsp

Garlic paste                           --  5 tsp

Ginger paste                         --   3 tsp

Salt to taste

For 2^nd Marination :-

Hung curd                              --  100 gm

Carom seed (ajwain)           --   a pinch

Garam masala                      --    2 tsp

Method

Cut and clean the prawns and keep aside.  For the 1^st marination,  mix all  the ingredients in a bowl and evenly rub the prawns with this marinate and keep aside for 15 mts.

Then for 2^nd marination, put the hung curd in a bowl, add remaining ingredients, mix it gently, then add marinated prawns, mix it well, keep in Refrigerator for minimum 1 hour.

 Heat tawa, grease butter on tawa, then keep all the prawns, then baste with butter and roast again for a few minutes both sides.

Healthy yummy Tandoori Jheenga ready to eat.

Note:- for best result charcoal grill can be used for this. Here I used iron tawa.

ORU VADAKKAN MUTTA PORICHATHU/ EGG FRY

INGREDIENTS

Boiled egg                            --  5 nos

Garlic cloves                        --  5 to 6(finely chopped)

Mustard seeds                    --  ½ tsp

Curry leaves                        --   a few leaves

Turmeric powder               --   ¼ tsp

Coriander powder             --    1 tsp

Chilly powder                     --    2 tsp

Pepper powder                  --   ½ tsp

Garam masala                    --   ¼ tsp

Cooking oil                          --  2 tbsp (preferably coconut oil)

Coriander leaves                -- 1-2 tbsp finely chopped

Salt to taste                                              

Method

Heat oil in a thick bottom pan, add mustard seeds, when it splutter, add garlic and curry leaves. Fry till light brown.

Simmer the gas, add chilly powder, coriander powder, and salt and fry for few seconds(make sure it does not get burnt).

Then sprinkle little water, cut boiled eggs into halves, slowly place them over the masala.   Sprinkle garam masala and pepper powder, mix it slowly, so that masala gets coated evenly.

Finally sprinkle coriander leaves and roast it for few seconds.

This can be had as side dish for chapathi or rice or as a starter also.