BATATE SAUNG/SPICY POTATO CURRY !!!!!

This is one of popular Konkani recipe. Goes well with steaming hot rice & dal/idly/khotto/moodo/chapathi etc. There are so many different recipes for this. But this one is my MILs recipe which i liked most. So, today i am going to share this with you all.

INGREDIENTS:-

onions, finely chopped - 4 medium
potato, cubed - 3 medium
mustard seeds - 1/2 tsp
curry leaves - 3 strands
salt to taste
oil - 1 tbsp ( i used coconut oil)

Grind together:-

grated coconut - 1 cup
red chilly - 10-12 (depending on your taste)
tamarind - big chana size
turmeric powder - 1/4 tsp
methi seeds - 1/2 tsp
coriander seeds - 2 tsp

METHOD:-

1. In a tadka pan heat 1 tsp oil & add methi seeds & coriander seeds & fry till the aroma comes & keep it aside.
2. Coarsely grind grated coconut+red chillies+tamarind together. 
3. Now add roasted methi seeds+coriander seeds & grind it to almost smooth paste.

4. In a kadai, heat oil & add mustard seeds + curry leaves. When it starts spluttering add onion fry till very light brown in colour.
5. Now add cubed potatoes+ground masala+salt to taste & required water & mix well.
6. Cook till potatoes becomes soft.
7. Serve hot.

HAPPY COOKING :)))))))

GREEN CHUTNEY PULAO !!!!!

I adapted this recipe from NAMITHA'S CULINARY JOURNEY & according to her she adapted this recipe from our sweet FB friend Suphala Shenoy. It tasted bit spicy but tasted too good.

INGREDIENTS :-

 Basmati rice - 1 cup,

 Chopped veggies - 1/2 cup,

 Onion - 1 chopped,

 Tomatoes - 2 chopped,

 Haldi powder - 1/4 tsp,

 Garam masala powder - 1 tsp,

 Cashews,

 Ghee - 2 tablespoon,

 Salt.

FOR GREEN CHUTNEY:

Coriander n mint leaves - 1/2 cup,

 Green chillies - 3-4,

 Jeera/cumin - 1/2 tsp,

 Cloves 2-3,

 Cardamom - 2,

 Garlic - 3-4 cloves,

 Ginger - 1/2 inch piece.

METHOD:

1. Soak basmati rice for 15min & drain it & keep aside.

2. Make green chutney from the items listed above by adding little water.

3. Heat ghee in the kadai add chopped onions & fry till golden brown.

4. Now add green chutney & fry fr 3-4 minutes till raw smell goes.

5. Now add chopped tomatoes, cashews, turmeric & garam masala powder, fry well.

6. Add basmati rice & fry fr 3-4 minutes then add chopped veggies n fry for sometime.

7. Add salt & 2 cups water & then pressure cook for 5 minutes up to 2 whistles.

HAPPY COOKING :))))))

SPICED BLACK EYED PEAS !!!!

I adopted this recipe from CHEF IN YOU. A very tasty side dish for rice as well as chapathis. 

INGREDIENTS:-

black eyed beans, soaked overnight (or canned) - 1 & 1/2 cup
red onion, chopped - 1
ginger-garlic paste - 1-2 tsp
cumin seeds - 1/2 tsp
fennel seeds - 1/2 tsp (optional)
garam masala - 1 tsp
turmeric powder -  1/4 tsp
chilly powder - 1tsp (or as per taste)
hing - a pinch
tomatoes, chopped - 2-3 medium
sugar - 1/2 tsp
salt to taste
chopped coriander leaves for garnishing

METHOD:-

1. Pressure cook the black eyed peas.
2. Saute the seeds in 1 tsp of oil. When aroma starts wafting add the onions & the ginger-garlic paste.
3. Add chilly powder+turmeric+hing. 
4. Saute it for a minute. Then add tomatoes, garam masala, suger & salt..
5.  When tomatoes becomes mushy add cooked beans+little water & mix well & bring it to a boil.
6. Cook till water absorbs.
7. Garnish with coriander leaves & serve hot with steaming hot rice/chapathis.

HAPPY COOKING :)))))))

and here's a tip:-

If you think gravy is not thick then you can mash few black eyed peas to make it thick.

CHANE GHASHI / BLACK CHANA IN COCONUT BASED GRAVY !!!!

Chane ghashi is a popular amchi cuisine. This dish is prepared during almost all amchi festivals like wedding, thread ceremony, temples etc. You can add yam/raw jackfruit/chinese potato/potato to this dish. Best combo is chana & yam and chana & raw jackfruit. This is my son's one of favourite dish among amchi cuisine.

INGREDIENTS:-

chana - 1 & 1/2 cup
yam, deskined & cubed - 15-20 pieces
salt to taste

Grind together :-

grated coconut - 1 cup
red chillies - 8-9
tamarind - chana size

For tempering:-

mustard seeds - 1/2 tsp
curry leaves - 3 strands

METHOD:-

1. Soak chana in water whole night.

2. Pressure cook soaked chana for 2 whistles. 
3. Deskin yam & chop them into 1 inch cubes & add them in pressure cooker & again take 1 whistle.
4. Grind grated coconut+red chillies+tamarind to a smooth paste.

5. Add this masala to cooked chana+yam+salt & required water to get desired consistency & bring it to a boil.
6. Temper mustard seeds+curry leaves & add it to the curry & mix well.

HAPPY COOKING :))))))

TEMPLE TOMATO SAARU !!!!

I adapted this recipe from SEEMA'S DINE DEVINE & It tasted great. You can have it as soup too. My hubby liked it that way. A must try recipe.

INGREDIENTS:-

tomatoes - 4
green chillies, slit - 2
jaggery - gooseberry size
salt to taste

Grind together:-

long red chillies, fried - 3
chana dal - 3 tsp
coriander seeds - 1 tsp
jeera - 1/2 tsp
white rice - 1tsp
hing - small piece
turmeric powder - 1/2 tsp
curry leaves - 2 strands
coriander leaves - little
tamarind - small chana size

For tempering:-

mustard seeds - 1/2 tsp
curry leaves - 3 strands
chopped coriander leaves for garnishing

METHOD:-

1. In a vessel boil chopped tomatoes by adding water+salt+slit green chillies.
2. When cooked switch off the flame & keep it aside. 

3. Grind fried red chillies along with fried spices (chana dal+jeera+white rice+hing+turmeric pow+curry leaves)+coriander leaves+small piece of tamarind to a smooth paste.
4. Add ground paste to tomato mixture, add enough water+jaggery & bring to boil.
5. Finally season it with mustard seeds+curry leaves.
6. Garnish it with chopped coriander leaves.
7. Serve it with steaming hot rice.

HAPPY COOKING :)))))) 

ALSANDE BEEYYE(BLACK EYED BEANS) SAARUPKARI !!!!

Saarupkari is a very popular dish among amchis. This is a very simple yet very very tasty dish. The garlic tadka makes this dish simply lip smacking. ThIngalavre saarupkari & alsande beeyye saarupkari are most popular ones. You can make saarupkari of kulithu(horse gram), batani(soaked green peas), chana(soaked bengal gram), moogu( green gram) too. Procedure is same for all. Today i made Black Eyed Beans saarupkari. So, i am going to share this with you guys.

INGREDIENTS:-

black eyed beans - 1 cup
garlic, crushed - 2  pods (i always add extra garlic for saarupkari as i luv it :D )
green chillies, slitted - 3
long red chillies, cut into pieces - 4
salt to taste

METHOD:-

1. Pressure cook black eyed beans by adding enough water. ( i took 6-7 whistles). It should be cook well. (do not discard water).
2. Add salt to taste & slit green chillies & water if required & bring it to a boil.
3. In a tadka pan, heat oil add crushed garlic+red chillies & saute garlic are brown in colour.
4. Add it to the cooked beans & mix well.
5. Serve hot with plain rice.

HAPPY COOKING :)))))))

BENDA UPKARI / OKRA SABZI / LADYS FINGER STIR FRY !!!!

INGREDIENTS:-

ladys finger - 15
green chillies, slitted - 2
long red chillies, cut into pieces - 2
curry leaves - 2 strand
mustard seeds - 1/2 tsp
salt to taste

METHOD:-

1. Wash & chop ladys fingers as shown in the main pic.
2. In a kadai, heat oil & add mustard seeds. When it starts to splutters add green chillies+red chillies+curry leaves.
3.  When curry leaves changes its colour add chopped ladys fingers & fry them for 7-8 mins. This lessens the stickiness.
4. Now add salt to taste & sprinkle water on it & mix well.
5. Close the lid & cook further till okra cooks well.
6. Serve hot with steaming hot rice as side dish.

Note :- Check in between as okra cooks very fast & don't add much water, just sprinkle it.

HAPPY COOKING :))))))

DAALITHOY/DAAL !!!!!!

DDT....this is what we amchis call daalithoy & DDT means "daat daalithoy" :D . Amchis most favourite one. And every amchi girl learns to cook this dish first. This is a must dish in every amchis festival, occasion etc. You can have it with steaming hot rice/idlies/khottos/moodos/shenvai/chapathis etc. My hubby & son loves to eat chakkuli with daalithoy. Usually people use oil for seasoning but i always use ghee & daalithoy tastes simply awesome. 

INGREDIENTS:-

toor dal - 1 cup
green chillies - 2 
red chillies (longer one) - 3
hing - little
salt to taste
curry leaves - 2 strands
mustard seeds - 1/2 tsp

METHOD:-

1. Cook toor dal in pressure cooker (i usually take 6-7 whistles as it cooks well). Daal should be mashed & cooked really well.
2. After some time, open the lid & add water to bring it to desired consistency &  mix it well & add slit green chillies+salt & bring it to boil.
3. Dilute little hing in water & add it to the daal.
4. In a tadka pan, heat ghee & add mustard seeds. When it starts to splutters add curry leaves & cut red chillies. Switch off the stove when curry leaves slightly changes its colour & add this tadka to hot daal & close the lid.
5. After some time open the lid & mix it well & check the salt.
6. Serve hot.

HAPPY COOKING :)))))))

and here's a tip:-

1. If you want to make daal spicy then add slit green chillies to the daal  & then pressure cook it.
2. You can add turmeric powder to the daal for the beautiful colour & it is healthy too.
3. You can add chopped tomatoes & chopped coriander leaves too for extra taste.

SUKHI BHAAJI/SEASONED POTATOES !!!!!!!

I adopted this recipe from SHOW ME THE CURRY.COM. According to them, sukhi bhaji is a traditional dry potato dish popular in the state of Gujarat. This particular recipe uses ground peanuts & sesame seeds for a unique taste & wonderful texture.

INGREDIENTS:-

potatoes, boiled & peeled - 3 large
salt - to taste
lime juice - 1 tsp ( or to taste)
oil - 2tbsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
hing - a pinch
peanuts, coarsely ground - 1/2 cup
sesame seeds - 1 tbsp
turmeric powder - 1/2 tsp
green chilly, slitted or finely chopped - 1-2 ( or to taste)
curry leaves - 1 spring
coriander leaves - 5 springs, chopped for garnishing

METHOD:-

1. Cut boiled & peeled potatoes into bite size cubes & keep in mixing bowl.
2. Sprinkle salt & lime juice on the potatoes & gently mix.
3. Heat oil in a medium nonstick pan.
4. Add mustard seeds & cumin seeds & allow them to splutter.
5. Add hing, coarsely ground peanuts & sesame seeds.
6. Once sesame seeds start to pop, add turmeric pow+green chilly + curry leaves.
7. Add potatoes & gently mix until potatoes are evenly coated with the oil.
8. Cook on medium heat for 4-5 mins stirring occasionally.
9. Garnish with chopped coriander leaves.

HAPPY COOKING :))))))))

and here's a tip:-

1. If you have time, allow potatoes to cool completely before cutting them. This prevents the potatoes from breaking apart & getting mushy when you stir them.
2. This subzi is usually eaten with poori, an unleavened fried Indian bread, but tastes great with chapathis.

MICROWAVE DHOKLA !!!!

Now we can prepare the very famous Gujarati snack Khaman Dhokla easily in microwave. That too within 1/2 an hour. I adopted this recipe from NISHAMADHULIKA.COM.

INGREDIENTS:-

For making dhokla mixture:-

besan - 1cup
semolina - 1/4 cup
salt - 3/4 tsp
sugar - 2tsp
lemon juice - 3 tsp
ENO fruit salt - 1 tsp
ginger, grated - 1/2 inch (i skipped this)

For making tadka:-

green chilly, slit lenghtwise - 2
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
sesame seeds - 1 tsp(optional)
curry leaves - 5-6
coriander leaves, chopped - 1tbsp
grated coconut - 1 tbsp
oil - 1 tbsp
water - 1/2 cup

HOW TO MAKE DHOKLA IN M/W:-

1. Take besan+semolina in any bowl & add little water at a time.( i added 3/4 cup of water to make this mixture). Stir until all lumps get dissolved. The batter should not be too thick or too thin in consistency.
2.  Add ginger(i didn't add)+salt+1 tsp sugar in the gram flour batter. Also add lime juice in the batter. Keep it aside for 20 mins so that batter become fluffy.

3. After 20 mins add ENO fruit salt & mix really well. Batter seems to become fluffy. Now pour the batter into greased m/w safe bowl & m/w it for 4 mins. Give 2 mins standing time. Insert knife, if it comes out clean 
your m/w dhokla is ready.

4. Now unmould it on a serving plate & cut it into equal parts.

HOW TO MAKE TADKA :-

1. For making tadka, take some oil in a pan & place it on flame for heating. 
2. Add black mustard seeds+cumin seeds+sesame seeds.
3. When mustard seeds starts spluttering add curry leaves+green chillies & fry until they change their colour slightly.
4. Now add 1/2 to 3/4 cup of water+ 1tsp sugar as well. Cook until water starts boiling & sugar melts completely.
5. Pour this evenly on dhokla. Dhokla absorbs water & becomes soggy.
6. Garnish with coriander leaves & grated coconut.
7. Your m/w dhokla is ready to eat.

HAPPY COOKING :))))))

and here's a tip:-

1. We have used lemon juice but tartaric powder can also be used. For this take 1 tsp powder & dissolve it in water. 

2. You can also use 1 cup curd for making dhokla. Mix besan+semolina in curd instead of water.