Monday 25 August 2014

Kolambya gojju ( pickled mango chutney)

This is an old and forgotten Konkani authentic  recipe.
I have explained in detail about salted mango in my earlier posts.  In my earlier post I used Hing but in this post I used garlic instead of Hing.

Salted mango                         1
Grated coconut                      ½ cup
Garlic flakes                            7 to 8
Red chillies                              7 to 8
Mangoes already have salt in it so no need of adding any salt to the dish.  If necessary then u can add
Cut  salted mangoes in to pieces.   Then grind this with grated coconut,  red chillies(slightly fried in little oil) and garlic in to fine paste. Add little water while grinding.   Check salt  ,add if needed.
Take this in serving bowl pour 1 or 2 tsp of coconut oil over it.
Serve this with rice or chapathi.

Karbevya chutney pitti (curry leaves & coconut dry chutney powder)

Curry leaves is used in most of the recipes in south India.  Curry leaves is supposed to be very good for reducing acidity, control of diabetes, lower bad cholesterol, controls premature greying of hair etc.  In curries generally  these leaves are used for tempering/seasoning and it is not eaten and most often discarded.   But the major benefit of this becomes  available to our body only when we consume it.   Here I present a chutney powder which is very tasty and healthy and  we can have as a side dish for rice, gruel, dosa, idly etc..



Grated coconut                      1 cup

Red chilly                                 10 to 12

Curry leaves                            ½ cup

Tamarind                                 small piece

Salt to taste.



Wash and clean curry leaves and dry them with kitchen towel and  keep aside.

Dry roast the grated coconut till light brown, then add  red chilly, tamarind, salt and curry leaves fry till nice aroma comes and coconut becomes dark brown.

Roast them in low flame so that it does not get burnt.

Let it cool  completely .

Then make fine powder without adding water.

Store in air tight container.

You can store this in room temperature for 15 to 20 day.

Serve this healthy  curry leaves chutney with rice or dosa, idly .

Sunday 24 August 2014

Tomato onion chutney


Tomato chopped                        1cup

Onion chopped                           1cup

Red chilly                                     4 to 5

Urad dal                                       1 tsp

Tamarind                                     small piece

Hing                                              a pinch         

Salt to taste.

Oil                                                  1tbsp


Heat  oil in a kadai add urad dal and fry till light brown, then add red chillies fry till colour change then add chopped onion  fry till light brown then add chopped tomatoes,  hing  fry till mashy and soft add salt mix it well.

Let it cool for some time.

Grind into fine paste.  If too much thick add little water.  Take this into serving bowl.

Serve with dosa  and idlys.

Tomato dosa


Raw rice                              1 cup

Tomatoes                            2

Green chillies                     2 to 3

Ginger                                 1 inch piece

Coriander leaves               little

Coconut grated                 2tbsp

Curry leaves few

Salt to taste.



Soak rice for 2 to 3 hours.  Rinse and wash soaked rice.

Then grind this with chopped tomatoes, green chilly, coriander leaves,  ginger, grated coconut and salt  in to fine paste.

Prepare thin dosa batter add curry leaves. Keep it for 10 min.

Heat dosa tawa and prepare dosa cover and cook   both side.

Since this dosa is spicy and has its flavour there is no need of any chutney as a side dish.   If needed can be  served with any chutney also.J

Wednesday 20 August 2014

Rava idly


Bombay rava                            1 cup

Curd                                          1 cup

Water                                        1 cup

Channa dal                              1 tsp

Urad dal                                   1 tsp

Peanuts                                   2 tsp

Mustard seeds                        ½ tsp

Ginger garted                          1 tsp

Green chilly                             3 to 4 finely chopped

Grated carrot                           ¼ cup

Curry leaves few

Eno fruit salt                             1  tsp

Oil or ghee                                2 tbsp




Heat oil in kadai  add mustard seeds when it splutter add urad dal, chana dal, peanuts fry till light brown then add curry leaves, grated ginger  and chopped green chillies fry for a min.   Then add Bombay rava fry till nice aroma comes. Switch off the flame. Let it cool for some time.

In a bowl add curd, grated carrot  and salt and  mix well. Then add rava and water and mix well.   Keep aside for 15 to 20 min.

Batter should be thick as idly batter.

Khjoor and dry fruit roll

Thanks  to Jayashri Baleri for healthy low calorie recipe.  We  did not get edible gum so we skipped it and  gave my twist to this recipe.



Dates                                        40 to 50

Almonds                                   50 gm

Walnut                                      50 gm

Cashew nut                              50 gm

Candid cranberries                 50 gm

Cardamom                               5 to 6

Cloves                                       2 or 3

Cinnamon stick                       small piece

Ghee                                         2 tsp

Sugar                                        1 tbsp    



Deseed dates and chop them.  Chop cranberries into small pieces.

Fry the all dry fruits  in low flame.

 Make fine powder  of half of them.    Finely chop the other half.

Dry roast cardamom,  cloves and cinnamon till nice aroma comes.

Then powder them with sugar  and keep aside.

Pulse dates in mixer and keep aside or  can be chopped   finely.

Heat ghee in kadai add dates and chopped cranberries and fry them till it become little smashy.

Then add powdered dry fruit with  chopped dry fruits and mix well fry till it  becomes  thick paste.   Then add already prepared spice powder mix well.  Switch off the gas.

Let it cool for sometime.  Then make two balls from it.   Make two rolls out of them . Then roll them in foil like a toffee.

Keep it in fridge for 4 to 5 hours.

Then cut into thin slices.

Store in an air tight jar.

Rava Chakkuli (Rava Murukku)

I got this recipe from my foodie friend Vinutha  Rao.  Its  really   easy to prepare and super tasty and crispy.  I prepared this on Janmashtami   day.  Thanks   a lot  Vinutha  for such a wonderful recipe. 
Bombay rava                  1 cup
Rice flour                        2 cup
Water                              2 cup
Chilly powder                ½ tsp
Jeera                               1 tsp
White Thil                       1 tsp
Butter                              1 tbsp
Salt to taste
Oil for frying
In a pan add 2 cups of water and salt to taste and boil it .   When this  start  boiling add rava and mix well cook till it becomes thick like Upma.   Switch off gas let it cool for some time.
Then add rice flour, chilly powder, butter,  jeera,  thil (Sesame seeds/yellu) to the rava paste and mix it well if needed add little water  and knead dough.
Grease little oil to chakkuli  (Murukku) press put dough in it  and prepare chakuli  and deep fry them in medium flame till crisp.
Allow it to cool.  Store in air tight containers.

Saturday 16 August 2014

Kabuli channa gashi (Kadala/ chick peas curry)

This curry is generally prepared for  feasts in temples during festivals .
Kabuli/black  chana                                   1 cup
Grated coconut                                          1
Yam  or tender jack fruit                          ¼ kg
Red chillies                                                10 to 15
Tamarind                                                    small piece
Salt to taste                   
For seasoning
Cooking oil                                                2 tsp
Mustard seeds                                          ½ tsp
Methi seeds                                              ¼ tsp
Curry leaves few
Soak chickpeas overnight.
Then pressure cook  with water for 3 to 4 whistles.
Peel  skin of yam or jack fruit and cut into cubes and keep aside.
When pressure cooker cools down add yam cubes  and salt to chickpeas  and  again pressure cook  for 3 whistles.
Add few drops of oil to red chillies and fry them  a little.
Grind grated coconut,  fried red chillies and tamarind into fine paste.
Add this paste to cooked chick peas and yam and boil.  If needed add little water for gravy.
Heat  oil in seasoning pan,  add mustard  seeds, when it splutters add methi seeds and curry leaves and fry for few seconds.   Add this to curry.   Mix well and  serve with hot steaming rice.

Friday 15 August 2014

Tiranga Sandwich

This is prepared as a part of   68th Independence day celebration.  This is a fat free and my  son loved this very much.


Bread slices                                    10

Coriander leaves                           hand full

Mint leaves                                    1 tbsp

Garlic                                              2 to 4 flakes

Onion                                              half

Green chilly                                    4 to 5

Grated carrot                                 1 cup

Garam masala powder                  ½  tsp

Chilly powder                                 ½  tsp

Chat masala                                    ½  tsp(optional)

Salt to taste


Grind coriander leaves, mint leaves, garlic, onion, green chillies and salt into fine paste.

Take one bowl add grated carrot, chilly powder, chat  masala, garam masala and little salt mix well keep aside.

Take one bread slice apply green chutney then keep another slice of bread then spread grated carrot mix again keep bread slice.

Your  sandwich ready to eat.                    


Thursday 14 August 2014

kirlayilea mooga upkari (Spourted green gram stir fry)

Sprouted green gram is highly nutritious and it is a great source of proteins.   This stir fry is purely in   Konkani method with little spice and grated coconut. We  eat this stir fry as our break fast with pova chutney(spicy beaten rice flakes). You can  use this as side dish for lunch.

Sprouted green gram              2 cups

Grated coconut                        ¼  cup

Red chillies                                5 to 6 broken into Pieces

Mustard seeds                         ½ tsp

Hing powder                            ½ tsp

Curry leaves few

Salt to taste

Oil                                              2 tsp



Add little salt to sprouted green gram and steam it for 10 min.

Heat oil in kadai,  add mustard seeds when it pops up add broken red chilly, hing powder and curry leaves for 1 or 2 min. Then add cooked sprouted green gram and grated coconut  mix well. Cover and cook for 5 to 10 min.

Sprouted  green gram stir fry ready to eat. Healthy and tasty .

Wednesday 13 August 2014

Mooga saaru upkari (green gram rasam )

Saaru upkari is really a simple and authentic Konkani dish . This is one of the easiest recipes.  We can prepare this with any pulses.  It can be eaten  like a soup and good side dish for rice too. The lovely aroma of garlic seasoned  into the dish makes  it  mouth watering.   This is my son’s favourite and he likes to eat this with rice and  spicy fish fry.


Moong/green gram                           1 cup

Green chillies                                      3 to 4

Red chilli powder                               ½ to 1 tsp

Garlic                                                    7 to 8 flakes crushed

Salt to taste

Oil for seasoning


Pressure cook the moong with  salt and slit green chillies with 2 ½ cup of  water till it becomes  soft  ( cook for 3 to 4 whistles).

Let it cool for some time  then open the  lid,  if you need more  gravy add little more water then boil it for 5 min.

Heat oil in seasoning pan,  add crushed  garlic fry till light brown then add red chilly powder for a min.   Pour this on cooked moong.  Serve with hot steaming rice and pickle/spicy fish fry.  

Tendle bibbo upkari (Ivy gourd and tender cashew nut stir fry )

This dish is prepared during Konkani festivals like  Samsar Padvo, sutha Punav etc.   Generally its prepared with raw tender cashew nuts but here could not get tender cashew nut so I soaked the dry cashew nut in hot water for 10  minutes.



Tendle (Kovakka)                        ¼ kg

Bibbo  (raw cashew nut)           100 gms

Red chilly                                     5 to 6

Grated coconut                           2 tbsp

Mustard seed                              1 tsp

Salt  to taste

Oil for cooking




Boil half cup water pour this on bibbo  and keep aside for 10 min.

Cut  tendle/kovaka   into lengthwise and keep aside.

Heat oil in kadai  add mustard seeds  when it splutter add broken red chilli  for a min then add tendle and soaked bibbo with water cover and cook till done. Then add grated coconut mix well cook for another  5min.


Tendle bibbo  upkari  ready to serve .