Pepper chicken

(This is my version of pepper chicken)

Chicken                                                ½ kg

Red chilli powder                               2 tsp

Pepper powder                                  1 tsp

Garlic                                                    10 to 15 cloves                            

Ginger                                                  1’’ piece                              

Green chilli                                         5 to 6

Black pepper                                      1 tbsp

Cloves                                                  5 to 6

Cinnamon                                           2 to 3 small pieces

Garam masala                                    ½ tsp

Onion chopped                                  2

Garlic chopped                                  1 tsp

Ginger chopped                                1 tsp

Green chilly chopped                      2 to 3

Tomatoes  chopped                         2

Rice flour/ corn flour                      ½ tbsp         

Method

Cut and clean chicken pieces then marinate this with red chilli powder, pepper powder and salt and keep aside for 15 to 30 min.

Then add rice flour/corn flour mix well then  shallow fry marinated chicken till half done and keep aside.

Dry roast cloves, cinnamon and black pepper  till nice aroma comes then prepare coarse powder and keep aside.

Grind green chilli, garlic and ginger into fine paste.

Heat remaining chicken fried oil add chopped onion fry till light pink , then add  garam masala, ginger and  garlic chilly paste fry till raw smell goes then add chopped tomatoes fry till  soft, then add chopped green chilly, ginger and garlic add half coarse powder. Add 1 and half cup water mix well let it boil for 5 min then add shallow fried chicken  cook for 10 to 15 min. Switch off gas add remaining coarse pepper powder and chopped coriander leaves. Mix well serve with rice or roti.

Tasty  pepper chicken ready.

Raaja gobboru/Sagle (mackerel curry-konkani style)

This one is my favourite fish curry I never get tired of eating this. Today I just remembered my Grand Mom who used prepare and serve this on banana leaves with hot steaming boiled rice. I don’t know how this name came “raaja gobboru”.  Gobboru  in Konkani means Ash and  raaju means mackerel/ ayala/bangude.   This curry is very aromatic because we use roasted urad dal and roasted coriander.  Adding raw onion and ginger gives different taste to this curry.

Sure you all fish lovers will like it. pls try this once.

 

 

 

Ingredients

Raaju/mackerel/ayala                      ½ kg

Grated coconut                                  1 cup

Red chillies                                          15 to 20

Green chilly                                         2

Onion                                                   1 

Ginger                                                  1 inch piece

Coriander seeds                                 3 tsp

Urad dal                                               2 tsp

Tamarind                                             small piece

Oil                                                           2 tsp

Method

Cut and clean fish and keep aside.

Chop onion, ginger and green chilly and keep aside.

Heat 1 tsp oil in a pan fry coriander seeds and urad dal till urad dal turns light brown colour.  Let cool for some time.

Fry red chilly in few drops of oil then grind this with coconut, tamarind coarsely.  Then add fried coriander seeds and urad dal again grind it for few secs .

Take this masala in earthen pot or any vessel add  little water and boil it for 5 min. Then smash chopped onion, ginger, salt and green chilly so we get all the flavours.  

Then add this to boiling gravy mix well and boil it 5 min then add cut and clean fish cook in low flame for 10 min. Switch off gas and pour 1 tsp of coconut oil on top. Enjoy this with hot steaming rice.

(this tastes better if prepared in earthen pot)

 

 

 

Varutharacha Thakkali Curry(Tomato Curry)

Ingredients

Tomatoes                               3 to 4

Chopped onion                     ½ cup

Green chillies                         3 to 4

Turmeric powder                  ¼ tsp

Cumin powder                      ½ tsp

Mustard seeds                      ¼ tsp

Few curry leaves

Oil

Salt to  taste.

Ingredients to  dry roast

Grated coconut                    1 cup

Garlic flakes                          2 to 3

Red chilly powder               1 tsp

Garam masala powder      ½ tsp

Fennel seeds                        ½ tsp 

 

Method

Dry roast grated  coconut and garlic in medium heat. Fry till coconut turns dark brown colour, then add fennel seeds, red chilly powder and garam masala fry for 2 min. Then allow it to cool then grind into fine paste.

Heat oil in kadai add mustard seeds and curry leaves fry for a min. Then add chopped onions fry till light brown, then add slit green chilly and chopped tomatoes fry for a while then add jeera powder fry for a min. Then add dry roasted coconut paste, salt and little water mix well and cook in low flames till gravy becomes thick.

Tasty varutharacha thakkali curry ready to serve with chapathi or rice.

Onion Masala Kozhukkatta (steamed rice dumpling in Onion Masala)

I learnt this recipe from Indira R Prabhu Maayi.  Thank you for this easy and flavourful recipe.

 

 

 

Ingredients

Rice flour                                 -  1 cup

Grated coconut                      -   ¼ cup

Water                                       -   ¾ cup

Jeera                                        -    ¼ tsp

Mustard seeds                        -  ½ tsp          

 curry leaves and coriander leaves

 

For masala

Small onions                          -  15 to 20

Red chilli                                 -  10

Garlic cloves                          -  3 to 4

Tomato                                  -  small one

 

Method

Boil water in a kadai add salt in it, add grated coconut and jeera.  Lower the flame, add rice flour keep stirring until it reaches dough consistency.   After cooling down make small balls from the dough.   Steam the balls in steamer/idly cooker for 5 to 10 minutes.  meanwhile, take a mixer add shallots, red chilli, tomato and garlic grind it as powder without adding water.  Heat oil in a pan, add mustard seeds, curry leaves then add onion paste fry for a while add steamed rice balls mix well, cover and cook for 5 minutes in a low flame.  Add chopped coriander leaves and serve hot.

 

 

 

Ulli theeyal

Theeyal is a typical kerala dish.  Ulli theeyal is prepared with small onions/shallots.   It goes well with hot steaming rice and papad.   For a change I tried it with Mangalore special Neer dosa and it proved to be a very  good combination.

 

 

 

Ingredients

 

Small onion                                         250 gms

Grated coconut                                   ½ cup

Coriander seeds                                 2 tsp

Red chillies                                          6 to 7

Mustard seeds                                    ½ tsp

Curry leaves few

Oil for cooking                           

 

Method

 

Peel the skin of onions and keep aside. If onion is big cut them into 2.

 Dry fry the grated coconut, red chilli, coriander seeds, and small onion 4 to 5 fry them till brown colour.

 

Let it cool for some time,  then grind into fine paste.

 

Heat oil in kadai add mustard seeds when it pop up add curry leaves and small onions fry till light brown .

 

 

then add grounded paste mix well do not add too much water this gravy should be thick,  boil it for 5 to 10 min.

 

Ulli theeyal ready to serve with dosa or boiled steaming rice.

 

 

 

 

 

Charumburi dosa (puffed rice dosa with garlic coriander chutney)

I saw this in another food page “KAF’ posted by Archana Kamath Prabhu for dosa theme.  I got tempted and thought of preparing this for next day breakfast.

Ingredients

Dosa rice/raw rice                  -  1 cup

Urad dal                                   -  ½ cup

Methi seeds                             - 1 ½ tsp

Puffed rice                               -  ¾ cup

 

Method

Soak dosa rice, urad dal and methi seeds for 2-3 hours. Soak charumburi(puffed rice) in water for 10 minutes.  after soaking strain the excess water out of charumburi and grind it with soaked rice, urad dal and methi seeds into fine paste.   add salt and leave for fermentation over night

Heat dosa tawa, apply 1 tsp of oil take a ladleful of batter and pour on tawa (don’t spread too much) roast on both sides.  Serve hot with any chutneys.

Egg sandwich

Egg sandwich is one of the few snacks available in Indian Coffee House outlets.  After cutlets and samosas egg sandwich comes to third position in snacks division in the ICH outlets.   This is one of my favourite snack.  Whenever I visit ICH outlet I surely have this.

Boiled egg                              5 to 6

Bread slice                             10 to 15

Pepper powder                     1 tsp

Salt to taste

Butter             

Method

Boil egg then smash it and keep aside.

Add pepper powder and salt and mix well.

 

 

 

Cut bread edges then apply butter on it then keep egg mix again take one slice bread apply butter keep over, press it tightly.

   egg sandwitch ready to serve with hot coffee or tea.

 

 

 

 

 

 

Vaali ani mande sasam/ Malabar spinach with taro root curry

Vaali/ Malabar spinach                                  1 cup

allva mande /taro root/chembu                  ½ cup                                                                  

Grated coconut                                               1 cup                                                                                         

Red chillies                                                       7 to 8                                                                                                

Mustard seeds                                                ½ tsp                                                                                                                                                         

Curry leaves few

Cooking oil                                                       2 tsp                                                                                                   

Salt to taste.

Method

Chop vaali / Malabar spinach leaves and stem. Peel skin of alva mande/taro root  then cut into cubes then pressure cook for 2 whistles.  Let it cook for some time.

Grind grated coconut with red chilly into fine paste. then  add this paste into cooked vali and alva mande then boil it for 10 min.

Heat oil in kadai add mustard seeds when it pop up add curry leaves. Pour this on boil curry mix well.

Serve with rice.

u can use any leafy vegetable for this curry normally this dish is prepared with Malabar spinach.

   

Mitta avale bendhi / salted amala curry

This is again a forgotten Konkani dish.  My grand mother’s mother used to prepare this and this was her favourite dish.  

 

 

 

 

ingredients

Salted amala/mitta avalo                                 8 to 10

Grated coconut                                                  1 cup

Red chilly                                                             10 to 12

Garlic                                                                    8  to 10  cloves

Coconut oil                                                          2 to 3 tsp

Method

Take salted amla then soak in water for 5 min. wash this with clean water. then cut amla into pieces add half cup water and pressure cook for 2 whistles.

Fry red chilly in little oil for 2min in low flame.

Grind grated coconut and fried red chilly into fine paste. then add this paste to pressure cooked amla and boil it for 10 to 15 min.

Heat oil in kadai   add crushed garlic fry  till light brown then pour this on boiling curry.

Tasty avale bendhi  with rice and papadam.

 

 

 

Tingalavare vaagu/ white bean spicy curry

Konkanis love tingalavre. TingaLavare or white beans is the most commonly used bean in the konkani cuisine. Normally this curry is prepared with potato and tomato. Today I tried an easy method with white bean. This   dish is the favourite dish of everyone in my home.  Same   recipe can be tried with green peas also. Beans need to be soaked for 3 to 4 hours. It saves cooking time.

 

 

 

ingredients

White bean/tingalavare                             1 cup

red chilly powder                                         2tsp to 3tsp

red chilly                                                        2

hing powder                                                  ¼ tsp

tomatoes                                                        2

mustard seeds                                               ½ tsp

curry leaves few

salt to taste

oil for cooking

method

soak white beans for 3 to 4 hours then pressure cook for 3 to 4 whistles.

Heat  3tsp of oil in kadai   add mustard seeds, curry leaves, hing powder and broken red chilly  fry for 1min. Then add chopped tomatoes fry till smashy then add red chilly powder fry for a min. Then add cooked beans and salt. Boil it for 5 to 10 min.

Tingavare vaagu ready to serve with rice and rasam.

 

 

 

Alva Mande bajjunu upkari/ Taro root/Arbi shallow fried

Alva mande/ taro root                             ½ kg

Mustard seeds                                           ½ tsp

Red chilly powder                                     2 tsp

Pepper powder                                          ¼ tsp

Hing powder                                               ¼ tsp

Salt to taste.

 

Method

Steam alva mande/ taro root peel skin and keep aside.

Then make thin slice of alva mande.

Mix red chilly powder and   salt with little water make thick paste,  marinate this paste to alva mande slices sand keep aside for 10 to 15 min.

Heat oil in kadai add mustard seeds when it splutter add hing powder and pepper powder fry for a min then add marinated alva mande sliced mix well. cook till it becomes little crisp.

Spicy alva mande bajjunu upkari ready to serve with dal and rice.