Maralva Panna Phodi/Colocasia fritters

 This Maralva podi is very popular among Konkani people.  Maralva Paan means 'Tree colocasia (Taro)' leaves. It is available during monsoon only.  In Kerala, I  never get to see these leaves.  After so many years I got this when My brother brought it from my native.

Ingredients:

Rice              -   1 cup

Urad Dal       -   1/2 cup

Chilli powder  - 4-5 tsp (as per taste)

Hing              -   1/2 tsp( Assafoetida )

Salt to Taste

Tamarind small piece 

Maralva/colocasia (Taro) - 15 to 20

Leaves 

Method

Dry roast urad dal, let it cool for sometime, then grind into powder.

Soak raw rice for 1-2 hours. Then grind this with tamarind and chilli powder  into fine paste adding little water. Then add roasted urad dal powder, hing powder and salt, mix well. Batter should be thick.

Apply this paste over a clean  leaf , then place one more leaf over this and apply paste over it.

Continue this process with 8-10 leaves.

Now fold the sides of this layers of leaves and roll it tightly into a log.

Keep this rolls in freezer for atleast 30 min. Then cut this into thin slices roll them in rice flour and deep fry till crispy.

Fenugreek leaves/Uluva cheera stir fry / Methi bhajji upkari

 I learnt this recipe from my mother-in-law, she used to prepare this very well.  Since no water is used while preparing and this being a dry dish can be kept for two days.

Ingredients

Methi  leaves       -        1 cup

Grated coconut   -       ½ cup

Red chilly pow     -         2 tsp (as per your taste)

Mustard seeds    -         ½ tsp

Hing powder        -         ¼ tsp

Oil                          -         1 tbsp

Salt to taste

Method

Pluck the methi   leaves,  wash them strain water and spread them on clean cloth for 5- 10 min.  So that water does not remain in leaves (do not use stem, it gives bitter taste), then chop them and keep aside.

Heat oil in kadai, add mustard seeds when it splutter add hing powder, chilly powder and salt. Then add chopped methi leaves and grated coconut, mix well. Close the lid and cook in low flame till it dry.

Serve with rice and dal.

Kovakka-Egg Thoran/Ivy gourd -egg stir fry

 I learnt this recipe from chef shibin. Thank you chef for this easy and healthy stir fry recipe. Those kids who don't eat veg, pls try this recipe, it's delicious.

Ingredients 

Kovakka/Tendle/ivy gourd -- 1/4 kg 

Eggs. -- 2-3

Onion -- 1 small size 

Garlic flakes. -- 6-8 

Red chilli crushed -- 2 tsp (as per taste) 

Pepper powder -- 1 tsp

Mustard seeds -- 1/2 tsp

Turmaric powder pinch 

Oil for cooking 

Salt to taste.

Few curry leaves 

Method 

Wash kovakka/ivy gourd/tendle, then cut into thin round slices. 

Finely chop onion and garlic. 

Heat 1 tbsp of oil in kadai, add mustard seeds, when it splutter, add chopped garlic and red chilli flakes, fry for few seconds, then add curry leaves and chopped onion, fry for few seconds, then add pepper powder, salt and sliced kovakka and little water, mix it nicely cover and cook it 3/4 done. When it is cooked, make little space inside kadai, break eggs and mix it and cook few seconds, then mix everything and cook for few seconds. 

Yummy and tasty stir fry ready to serve.

Thambdi bhaji sasam/Red Amaranth leaves Curry /cheera Curry

 

Ingredients 

Amaranth leaves      - 1 cup chopped

Red chilli.                  - 6 to 8

Grated coconut.       - 1 cup

Arbi roots/potato.   - 4 to 5 small

Tamarind small piece

Mustard be seeds.   - 1 tsp

Curry leaves few

Salt to taste 

Method 

Clean and wash leaves and finely chopp them. Then cook with arbi root till done.

Grind coconut, tamarind, red chilli into fine paste. Add this paste to cooked leaves, mix well and boil it for 5 to 10 min.

Season it with mustard seeds and Curry leaves .

GAJBAJE /Mix vegetable curry

Gajbage  is a traditional konkani  dish  prepared  using Monsoon vegetables like  Bamboo shoots,  Colocasia leaves (chembila), mangalore cucumber,  jackfruit seeds, yam, beans etc.  This is mostly prepared on the day of Ashada Ekadashi. Today people who are fasting eat no garlic Onion dishes.

Ingredients

Taro leaves (small and tender) - 20-25 

Bamboo shoot  pieces.  1/4 cup            

Yam  pieces                  -    1/2 cup (cubed) 

Yellow cucumber piece  1 cup           

Jackfruit seeds            10                       

Potato (medium size)  1               

Coconut  grated.     1 cup   

Coriander seeds.      2tsp                         

Urad dal                      3tsp                                       Tamarind/hog plum  2-3               

Dried red chilli     10-12                 

Mustard seeds   1tsp

curry leaves.

Method

Remove the hard stem on the back of the taro leaves and make them into knots or  chop them.

Pressure cook yam, potato, yellow cucumber, taro leaves, crushed Hog plums, bambooshoot, jackfruit seeds and salt. Cook for 3 or 4 whistles. 

Fry dried red chillies and keep aside.

Roast coriander seeds in a little oil for  few seconds then add urad dal, fry until they turn light brown.

Grind the roasted items along with coconut  into a rough paste. Add this paste to the cooked vegetables. Bring it to boil for a  few minutes. Give tadka of mustard seeds and curry leaves.

Serve hot with Kotto,  idli or with steamed rice.

Kirlu ambade Ambat/Tender bamboo shoot and Hog plum curry 😋

 Konkani traditional style rainy season delicacy. Delicious and have lots of health benefits.

Ingredients

Kirlu/Tender bamboo shoots.  

Onion                           -- 1 medium size

Hog plum/ambado    -- 3-4

Grated coconut          --1cup

Red chilli.                    -- 8-10

Salt to taste

Oil for cooking

Method 

Peel outer skin of bamboo shoots/kirlu, then cut into thin slices. Soak this in water for 2-3 days (daily change its water).  After 3 days it's ready to use. 

Pressure cook Bamboo slice with crushed hog plum/ambado, salt and water for 2-3 whistles. 

Fry red chilli in few drops of oil for few seconds. 

Grind grated coconut, red chilli into fine paste. 

Add this to cooked bamboo shoot pieces, add little water and make gravy boil it for 5-10 minutes. 

Heat 1 tbsp of oil, add finely chopped onion, fry till light brown, pour this on boiling curry.  Switch off gas let it set for 10-15 minutes.  Then serve it with rice 😋

Solkadhi

  Cool, creamy, and oh-so-refreshing drink . Say hello to Solkadhi – the soul-soothing drink from the heart of the Konkan coast. Made with the goodness of coconut milk and the tangy kick of kokum, this traditional cooler is a must-have in Goa, Mangalore, and coastal Maharashtra. Perfect to calm those taste buds after a spicy meal or enjoy as a refreshing sip with your food.

Ingredients 

Dried Kokum/dried birinda sali    -- 8-10

Grated coconut            -- 1/2 cup

Green chilli.                   -- 3-4

Garlic flakes                  -- 4-5

Jeera                              -- 1/2 tsp 

Red chilli                        -- 1-2

Jaggery (optional)

Salt to taste 

Coriander leaves for garnish 

Method 

Soak dried kokum petals in hot water for 5 to 10 min. Then crush them with your hand or spoon strain water and keep aside.

Grind grated coconut with green chilli, jeera, 2 flakes of garlic into fine paste. Strain then coconut milk. Repeat 2-3 times. 

Add kokum water to coconut milk, salt ,add coriander leaves, mix well. 

Heat oil, add chopped garlic,  fry till light brown, add red chilli, fry for a second, pour this on kokum kadhi/solkadhi.

Bun Dosa

This is trending dosa now. It's tasty and spongy. Yummy combo with coconut-coriander chutney 😋

Recipe Courtesy : Hebbar's kitchen.

Ingredients

Raw rice/pachari. - 2 cup

Methi seeds - 1/2 tsp

Grated coconut - 1cup

Poha/Avil - 1cup

Salt to taste

Oil for cooking

For seasoning 

Mustard Seeds - 1 tsp

Urad dal. - 1 tsp

Green chilli - 3-4

Method 

Soak rice and methi seeds in different bowls for 3-4 hours. 

Soak poha for 10 min if u are using thick poha/Avil.

Grind washed and soaked rice & methi seeds into fine paste. 

Take this into big Bowl.

Then grind washed poha and grated coconut into fine paste. Add this to rice batter and mix well and keep aside to for fermentation for 6 to8 hours.

Once it is fermented, give tadka of mustard seeds, urad dal, finely chopped green chilli. add salt and mix well. 

Heat kadai, grease little oil and pour one ladle of batter, cover and cook once its done, filp it and cook both side. Enjoy with yummy chutney.