BABY POTATO PODI CURRY

 BABY POTATO PODI CURRY 

We love baby potatoes in my family. They look cute and add to the visual appeal of the dish. They can be used in many recipes in place of the regular potatoes.

Elsewhere in this blog, you will find recipes for dishes made with baby potatoes, such as:-

• Masala Baby Potatoes
• Batata Losne Saung
• Schezwan Potatoes 

Today's recipe is for a side dish of baby potatoes coated with spice powders. I have adapted this from Potato Podi Curry from Tickling Palates. 

This is a saatvik -no onion-no garlic- recipe which can come in handy on days when you wish to skip these. 

It tastes great with both rice and rotis. Try serving this with steamed rice and rasam. You will love it! 

Ingredients:-

• Baby Potatoes,  250 grams
• Mustard Seeds, 1 tsp
• Asafoetida, (Hing) 1/8 tsp
• Curry Leaves, a sprig
• Salt, to taste
• Oil, 2 tbsp

To Roast & Grind For The Podi  (Spice Powder)

• Coriander Seeds, 1 tbsp
• Urad Dal, (Black Gram ), 1 tsp
• Channa Dal, (Bengal Gram), 1 tsp
• Byadgi Dry Red Chillies, 5-6
• Coconut Gratings , 4 tbsp
• Til, (White Sesame Seeds), 1 tsp
• Khus Khus ( Poppy Seeds), 1/2 tsp
• Oil, 1 tsp

Method:-

Wash the baby potatoes thoroughly and pressure cook them in adequate water for 1-2 whistles or till they are done

They should be cooked yet remain firm

When the cooker cools, remove the boiled potatoes and when they are cool enough to handle, peel them and keep aside.

In a kadhai, heat 1 tsp of oil and on medium heat roast the coriander seeds,  urad dal, channa dal and  Byadgi dry red chillies, until the dals change colour. Remove from heat and keep aside to cool

In the same kadhai, add the coconut gratings, white sesame seeds, and poppy seeds and sauté on low heat till the coconut gratings turn slightly golden and give off a good aroma

Remove from heat and allow this to cool. 

In a small mixer jar, grind together all the roasted ingredients (mentioned above ) to a coarse powder. Keep aside. This forms the Podi ( spice powder) 

Heat 2 tbsp of oil n the kadhai and on medium heat add the mustard seeds, when they splutter add the asafoetida, and sauté till it gives off a good aroma. Now add the curry leaves and sauté for a few seconds.

To this, add the boiled and peeled baby potatoes, and salt to taste

Mix well and cook on medium/low heat for about 5-7 minutes stirring gently from time to time till the baby potatoes get a little roasted and begin to change colour 

Next add the Podi (spice powders) 

Mix /toss gently and cook on low flame for a couple of minutes till the baby potatoes get well coated with the powders

Switch off the gas and transfer to serving bowl

Serve the Baby Potato Podi Curry along with steamed rice and rasam 

MAGGE & MASHINGASAANG AMBAT

 MAGGE & MASHINGASAANG AMBAT

In my house, I make dishes using Mangalore Cucumber from time to time. We call this Magge in my mother tongue, Konkani. It is called  "Mangalooru Southekai" in Kannada, and Vellarikkai in Tamil. While strictly speaking it is called, "Field Marrow" this is variously known in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber!

Here's an interesting article about the Mangalore Cucumber and its many health benefits. 

Elsewhere in this blog, you will find recipes for other dishes made with Magge, such as :-

• Mangalore Cucumber Huli 
• Magge Polo  Mangalore Cucumber Dosa
• Vellarikka Pachadi 

Today's recipe is for a Ambat from our Konkani GSB cuisine made with Magge and Drumsticks ( which are called Mashingasaang in my mother tongue, Konkani).

As you know, Ambats are mildly spiced accompaniments to the main meal of steamed rice.  We can make Ambats with different vegetables. Today's is made with Magge and Mashingasaang - a delicious combination.

This ambat has a distinctive seasoning of fried onions. 

Ingredients:-

• Magge ( Mangalore Cucumber ), medium-sized, 1/2 or about 400 grams 
• Mashingasaang ( Drumsticks), 1
• Toor Dal, 1/2 cup
• Turmeric powder, (Haldi) 1/4 tsp
• Fresh Coconut Gratings, 1 cup
• Roasted Red Byadgi Chillies, 4-5 
• Tamarind, small marble sized 
• Raw Rice, 1 tsp  
• Onion, 1
• Salt, to taste
• Coconut Oil, 1 tbsp

 Method :- 

Wash the toor dal and pressure cook in adequate water for 3-4 whistles or till done

Once the cooker cools, remove the dal and mash it well and keep aside

Wash, peel and cut the magge into bite- sized pieces  and cook in adequate water with a little salt and turmeric powder 

Wash, peel and cut the drumstick into 1 and 1/2 " pieces. Cook them in adequate water with a little salt

Chop the onion 

In a mixer grinder, grind together the coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste adding just the required amount of water

Take the cooked and mashed dal in a vessel and to this add freshly prepared ground paste and salt to taste

Remember that a little salt has already been added to the magge and drumsticks when they were being cooked 

Mix well and add the cooked magge and drumstick pieces 

Adjust the consistency by adding water as required 

Bring to a boil, then lower the flame and let it simmer for a couple of minutes

In a small pan, heat oil and fry the chopped onions until they turn a golden brown 

Pour this seasoning of onions on to the ambat

# Tip: I always add a teaspoon of raw rice while grinding the coconut gratings etc to make the masala (ground paste) for the ambat. This improves the texture of the ground paste.

PAPLET MASALEDAR

 PAPLET MASALEDAR

The silver pomfret is called Paplet in Marathi. Pomfrets are really good for health as they are low in calories and fat but are rich in protein and have high quantities of Omega 3 fatty acids.

One of our Maharashtrian friends had invited us to lunch some years ago. The dish that stole the show that day was the pomfret. I simply had to ask her for the recipe for this dish which is popular in the Konkan areas and in Goa. She gave this willingly but in a general sense as she did not know the exact measurements.  

I tried it out a few times before I perfected it and am glad to share my version of this popular dish. 

Here's hoping you will love it - as much as we do!! 

Ingredients:-

• Paplet (Pomfret), 500- 600 gms or about 7-8 slices
• Onions,  2
• Garlic Cloves,  7
• Poppy Seeds, (Khus Khus), 2 tsp
• Fresh Coconut Gratings, 1/2 cup 
• Turmeric Powder, 1/2 tsp + a little for marination 
• Chilli Powder, 4 tsp
• Coriander Powder, 1 and 1/2 tsp
• Cumin Powder, 1 tsp
• Tamarind, 2 tsp 
• Salt, to taste
• Oil, 2 and 1/2 tbsp

Method:-

Clean the pomfret, de-gut and make into slices.

Wash the fish slices 3-4 times in water and drain the water fully 

Apply turmeric powder and salt to the fish slices and keep aside to marinate for about 15 minutes 

Chop the onions

Crush the garlic cloves 

Soak the tamarind in warm water for 10 minutes and extract the pulp 

Heat 1 tbsp of oil in a kadhai and sauté the chopped onions, crushed garlic and poppy seeds till the onions turn translucent

Next add the fresh coconut gratings, mix well and fry for a few minutes

Allow it to cool and transfer to a mixer jar

Now grind this mixture to a fine paste adding just the required amount of water

In the same kadhai, heat the remaining oil and on medium heat add the ground paste and sauté for 1-2 minutes

To this add the turmeric powder, chilli powder, coriander powder, cumin powder and salt to taste

Remember that some salt has already been added to the fish for marination 

Saute this for about 1 minute 

Add the tamarind pulp and immerse the fish slices one by one

Cover and cook for 7-8 minutes or till the fish gets done and the gravy thickens

Switch off the gas and transfer to a serving bowl

Serve the Paplet Masaledar with hot steamed rice 

METHAMBA

 METHAMBA

Children and adults alike wait eagerly for the hot summer months in India as this is the season for mangoes! There are so many different types of mangoes available and people have their own special preferences for one variety or another. 

Quite apart from the ripe mangoes, we make use of raw/green mangoes too in a wide variety of dishes.  These range from cooling drinks, different kinds of chutneys and pickles, and tarty jams and relishes. 

Besides being so tasty, raw mangoes help in the hot summer by preventing dehydration, and have numerous health benefits. 

Elsewhere in this blog you will find recipes for dishes made with raw mango such as:- 

• Maavinakayi Chitranna or Raw Mango Rice 
• Kairichi Urad Methi 
• Raw Mango Palu 
• Instant Mango Pickle

Today's recipe is from Maharashtrian cuisine. It is a sweet, hot and tangy relish called Methamba which gets its name from two ingredients Methi (Fenugreek Seeds) and Amba ( Mango). 

The Methi gives a nice flavour to the dish and you can adjust the quantity based on your individual preference. Once you make the Methamba in a larger quantity, allow it to cool. Store this in air tight containers in the refrigerator and use as required. 

We are big fans of Methamba and we simply love it! 

Ingredients:-

• Raw Mango, 1 or Chopped Raw Mango, about 1 heaped cup 
• Fenugreek (Methi) Seeds, 3/4 tsp
• Jaggery, grated, 1/2 cup or to taste
• Mustard Seeds, 1/2 tsp
• Asafoetida, (Hing) 1/8 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp 
• Salt, to taste
• Oil, 1 to 1 and 1/2 tbsp 

Method:-

Wash the raw mango, dab it dry, peel, cube and keep aside discarding the seed

Heat oil in a pan and on medium heat add the mustard seeds, when they splutter add the fenugreek seeds and sauté till they become golden brown

To this add the asafoetida and turmeric powder and sauté for a few seconds

Now add the cubed mango pieces, salt, and chilli powder, mix well and fry for 1-2 minutes

Add 1/2 cup of water and cover and cook on medium heat till the mangoes get done 

Add the grated jaggery, mix well and cook on low flame for about 5 minutes till the jaggery melts fully and blends well with the mango pieces  

Switch off the gas and transfer the Methamba to serving bowl and serve as a relish 

SWEET POTATO STIR FRY

 SWEET POTATO STIR FRY

There is a school of thought which says that Sweet Potatoes are indeed better than Potatoes. Both are good within limits and each has its pros and cons but it is well-established that the sweet potato has several health benefits.

Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada and Kannang in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for other dishes using sweet potatoes such as:-

• Sweet Potato Masala Fry 
• Sweet Potato Tikkis
• Mergole- Sweet Potato Payasu

Today's recipe is for a simple stir fry or Upkari as we would say in Konkani. Kannanga Upkari is easy to make and goes well as a side dish with rice or rotis. 

Ingredients:-

• Sweet Potatoes,  500 grams
• Medium-sized Onion, 1
• Green Chillies,  2
• Ginger, 1 " piece
• Chilli Powder, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste 

For the Seasoning:-

• Mustard Seeds, 1 tsp
• Curry Leaves, a sprig 
• Oil,  1 and 1/2 to 2 tbsp

Method:-

Wash the sweet potatoes thoroughly and pressure cook in adequate water for 1 whistle

Once the cooker cools, remove the sweet potatoes and when it is cool enough to handle peel and cube them. Keep aside

Chop the onion, finely chop the green chillies and grate the ginger

In a thick bottomed kadhai, heat oil and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté for a few seconds

To this, add the chopped onion and green chillies and the grated ginger and saute till the onion becomes translucent

Now add the chopped sweet potatoes, salt to taste, turmeric powder and chilli powder and mix well

Cook on medium/low flame, stirring from time to time, for 4-5 minutes till the sweet potatoes get well blended with the spice powders

Transfer to serving bowl

Serve Sweet Potato Stir Fry as a side dish with rice and rasam or with rotis

KAIRICHI URAD METHI

 KAIRICHI URAD METHI 

This is the season for mangoes in India and we make so many dishes using raw mangoes. The mention of raw mangoes brings back many childhood memories. Of climbing mango trees to pluck the raw mangoes, and then enjoying them dabbed in salt and chilli powder!

Apart from being so tasty, raw mangoes help in the hot summer by preventing dehydration, and have numerous health benefits. 

Elsewhere in this blog you will find recipes for dishes made with raw mango such as:- 

• Raw Mango Chutney South Canara Style 
• Aam ka Panna
• Maavinakayi Chitranna or Raw Mango Rice 
• Mamidikaya Menthi Pachadi

Today's dish Kairichi Urad Methi gets its name from three ingredients: Kairi, Urad Dal, and Methi Seeds. Kairi means raw mango in Konkani and Marathi. This dish is mainly made in Karwar area of Karnataka, in Goa, and in the Konkan area of Maharashtra. 

We enjoyed this sweet, spicy and tangy side dish with its distinctive flavor of methi, served with hot steamed rice. I am sure you will enjoy it too! 

Ingredients:-

• Kairi (Raw Mangoes), 2 or about 350 gms
• Urad Dal ( Black Gram Dal), 1 tbsp
• Methi Seeds (Fenugreek Seeds), 1 tsp
• Coriander Seeds, 1/2 tbsp
• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chillies, 5
• Raw Rice, 1 tsp
• Jaggery, grated, 2 tbsp or to taste
• Salt, to taste
• Coconut Oil, 1 or 2 tsp

For the Seasoning:-

• Mustard Seeds, 1/2  tsp
• Asafoetida, 1/8 tsp
• Curry Leaves, a few 
• Coconut Oil, 1 tsp 

Method:-

Wash the raw mangoes, peel and cut into bite-sized pieces

In a vessel cook the mango pieces in adequate water. make sure the mangoes are cooked but remain firm and don't get overcooked. Keep aside. 

In 1 or 2  tsp of coconut oil, roast the urad dal, methi seeds, coriander seeds, raw rice, and dried red chillies on low heat till the dal change colour 

Grind together these roasted ingredients along with fresh coconut gratings to a smooth paste adding just the required amount of water. 

Add this ground paste to the cooked mangoes, add salt and jaggery, and water as required to get the desired consistency, mix well and bring to a boil 

In a small pan, heat 1 tsp of coconut oil and on medium heat add the mustard seeds and when they splutter add the asafoetida and curry leaves and sauté for a few seconds

Pour this seasoning on to the Kairichi Urad Methi and transfer to a serving bowl

Serve the Kairichi Urad Methi as an accompaniment to the main meal 

BHENDA SASAM ( LADY'S FINGER CURRY )

 BHENDA SASAM ( LADY'S FINGER CURRY )

In these days of Covid 19, we home makers have sharpened our skills in planning meals and buying/ ordering vegetables and fruits. We try to make the best out of difficult circumstances prevailing in all parts of India, and indeed the world. 

Called Bhindi in Hindi, Bhenda in my mother tongue, Konkani and Bendekai in Kannada, lady's fingers/okra has numerous health benefits. It is strong in Vitamins and has good quantity of proteins as well. It is said to have positive control on blood sugar, especially for diabetics. 

I make it a point to use lady's fingers in my cooking from time to time. Elsewhere in this blog, you will find recipes for dishes made with lady's fingers/okra such as:- 

• Lahsuni Bhindi
• Bendekayi Gojju 
• Bhenda Puddi Sagle
• Bharwan Bhindi

Last week I had made Vendakkai Puli Kuzhambu and found that I had enough lady's fingers/okra from that order to make one more dish. 

I immediately decided to make Bhenda Sasam, a popular dish in our Konkani cuisine. In my house we are very fond of this and I make it the way my Amma used to. Though we call it Bhenda Sasam, in this version we do not add any mustard for grinding but only for the seasoning. 

One advantage of this dish is that you can put to use the not so tender lady's fingers as well since they will be deep fried. In case you are using curds in place of buttermilk, whisk the curds in adequate water before use. 

Bhenda Sasam is served as a side dish with the main meal of rice and dal. 

Ingredients:-

• Bhenda (Lady's Fingers/Okra), 18-20 nos. or 250 gms 
• Salt, 
• Oil, as required for deep frying

For The Masala:

• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chillies, 2
• Buttermilk, 1 cup
• Asafoetida, a large piece or 1/4 tsp Asafoetida Powder
• Salt, to taste
• Coconut Oil, 1 tsp for roasting the red chillies and asafoetida 

For The Seasoning:-

• Mustard Seeds, 1 tsp
• Curry Leaves, 1 sprig
• Coconut Oil, 1 tsp

Method:-

Wash the lady's fingers and pat them dry with a clean kitchen towel. 

Snip off both the ends and cut them into roundels. 

Sprinkle a little salt, mix well and keep aside. 

Heat oil in a kadhai and deep fry the lady's fingers till they turn crisp and golden brown in colour 

Transfer the deep fried lady's fingers on to absorbent paper to remove the excess oil. Keep aside.

In a small pan, heat 1 tsp of oil and sauté the asafoetida for a few seconds till it gives off a good aroma. Keep aside 

In the same pan, roast the Byadgi Red Chillies 

Next, grind together the coconut gratings along with the roasted asafoetida and red chillies and the buttermilk to a smooth paste 

Transfer the ground paste to a bowl, add salt and mix well. If the ground masala is too thick, you can add a little water

In the same pan, heat 1 tsp of oil and on medium heat add the mustard seeds and when they splutter add the curry leaves and sauté for a few seconds

Pour this seasoning on to the Bhenda Sasam masala

Finally, add the deep fried lady's fingers just before serving the Bhenda Sasam as they should be crisp 

Serve Bhenda Sasam as a side dish to the main meal of rice and dal 

Tips: 

# The buttermilk used should be fresh yet a little sour 

# The coconut gratings used must be fresh as this dish is not boiled