SABUT MASOOR KI DAL

SABUT MASOOR KI DAL

Sabut Masoor ( Whole Masoor Dal with skin) is packed with proteins. This simple to make dal dish is famous in the State of Uttar Pradesh.

This recipe is adapted from Whole Masoor Dal or Sabut Masoor Ki Dal from a cookery expert whose website I follow, Nisha Madhulika.

I used all the ingredients mentioned except baking soda. I also used oil instead of ghee. Lastly, I used both onions and garlic in the variation suggested by her.

We had this with rotis and though it is not a spicy dish, it tasted really good.

Ingredients:

• Whole Masoor Dal with skin, (Sabut Masoor), 200 grams/ 1 cup
• Salt, to taste
• Tomatoes, medium sized, 3-4
• Green Chillies, 2-3
• Ginger, 1" piece
• Asafoetida (Hing), 1 pinch
• Cumin Seeds, (Jeera), 1/2 tsp
• Ghee/Oil, 1-2 tbsp 
• Onion, finely chopped, 1 
• Garlic cloves, finely chopped, 5-6
• Turmeric Powder, 1/2 tsp
• Dhaniya (Coriander) Powder, 1 tsp
• Red Chilli Powder, 1/4 tsp
• Garam Masala, 1/4 tsp
• Fresh Coriander Leaves, chopped, 1 tbsp

Method:

Wash and soak whole masoor dal (sabut masoor) in water for 8-10 hours
Wash it once again before keeping it in a pressure cooker with 2 cups of water, salt and baking soda
Pressure cook for one whistle, lower the heat and cook for 3-4 minutes more.
In the meantime, wash and cut the tomatoes into small pieces, chop the chillies and peel the ginger
In a mixer, make a paste of the tomatoes, chillies and ginger. Keep aside.
Heat ghee/oil in a kadhai, when it gets heated add the hing, followed by jeera
When the jeera sizzles, add the finely chopped onion and garlic
Fry the onions and garlic till they turn pink
Next add and fry the turmeric powder,coriander powder, and red chilli powder
Add the ground paste of tomato, chillies and ginger
Fry till the oil separates
Add the cooked masoor and mix well
Add the required amount of water and salt and bring the dal to a boil
Add garam masala powder and half of the chopped coriander leaves
Garnish with the remaining chopped coriander leaves
Serve hot with rotis, naan etc

SNAKE GOURD SEEDS DOSA

SNAKE GOURD SEEDS DOSA
(PODDALE BEEYE POLLO)

In November, I had shared the recipe for Stuffed Snake Gourd.   which we call "Poddale" in Konkani. As you know, Snake Gourd is called Chichinda or Padval in Hindi, Podalangai in Tamil and Padavalkayi in Kannada.

You may be surprised to know that we Konkanis make use of the snake gourd seeds as well. We make dosas using these seeds provided they are tender. I believe this dosa is made in Tamilnadu too.

The amount of red chillies you use depends on your preference. Please note that these dosas do not require chutney as an accompaniment. They themselves are spicy and form a side dish to the meal of rice, dal etc.

Ingredients:

• Seeds of the Snake Gourd, 1/2 cup
• Raw Rice, 3/4 cup
• Coconut, grated, 2 tsp 
• Red Chillies, 4-5 
• Tamarind, size of a tamarind seed
• Asafoetida (Hing) powder, a large pinch
• Salt, to taste
• Oil, to make dosas

Method:
Slit the snake gourd vertically and collect the seeds
Wash and soak the rice for at least 1 hour and drain 
Grind together red chillies, coconut gratings, tamarind, asafoetida powder, and the snake gourd seeds with a little water to make a fine paste
Add salt to taste
Add water (if required) to make a batter as you would for making dosas
Heat a tawa and make dosas, adding oil as required and flipping them on both sides till they are done.
Serve hot

ALOO ACHARI

ALOO ACHARI

This is the quintessential Punjabi dish with the rich flavour of onion seeds (kalonji) and other spices wafting in the air when you prepare it. In Achari recipes you would use the spices necessary for making pickles (achaar) hence the name.

This dish, Aloo Achari, is adapted from the recipe by Master Chef Sanjeev Kapoor. I tried this out recently and we loved it with rotis.

The original recipe called for the use of mustard oil but as I am not accustomed to using this, I used the usual cooking oil.

Ingredients:

• Baby Potatoes, 500 gms
• Fenugreek Seeds ( Methi seeds), 1 tsp
• Mustard Seeds, 1/2 tsp
• Fennel Seeds, ( Saunf) seeds, 1/2 tsp
• Red Chillies, 4
• Cumin, 1 tsp
• Onion Seeds (Kalonji), 1/2 tsp
• Turmeric (Haldi) Powder, 1/4 tsp
• Garlic Paste, 1 tbsp
• Ginger Paste, 1 and 1/2 tsp
• Black Salt, (Kala Namak), 1/4 tsp
• Sugar, 1 tsp
• Vinegar, 1 tbsp
• Salt, to taste
• Oil, 2 tbsp

Method:

Wash and boil the baby potatoes and peel them when they cool. Keep aside.
In a small mixer jar, grind together fenugreek seeds, mustard seeds, fennel seeds, and red chillies to a coarse powder. Keep aside

Heat oil in a pan and when it gets hot add cumin seeds, and when they sizzle add the onion seeds, and saute 

To this add the turmeric powder and the boiled baby potatoes and mix well

Add garlic paste, ginger paste, and saute till the raw smell goes
Add 1/4 cup of water and mix

Now add the coarsely ground spices powder, salt, black salt, and sugar. Mix well.

Add vinegar and 1/4 cup of water and cook till the water evaporates

Serve hot.

CHOCOLATE YULE LOG CAKE: GUEST POST BY BRIDGET WHITE KUMAR

CHOCOLATE YULE LOG CAKE: GUEST POST BY BRIDGET WHITE KUMAR

The Christmas season is here and what better way to celebrate than have a gorgeous cake that is specially baked for the occasion. Many of my friends are good at baking. My knowledge of baking stops at the rudimentary cakes I made for my kids when they were small. I wanted to identify someone who makes a truly outstanding cake. 

I am thrilled that today's Christmas Special guest post comes from Bridget White Kumar, acknowledged expert in her field with many a published cookbook to her credit. I admire Bridget for her work in preserving and continuing the fine traditions of Anglo-Indian cooking and hospitality.  

Notice the carefully crafted detail in this awesome Chocolate Yule Log Cake. Apart from the decorations on the cake, I loved the way you can see the bark of the log as well as the layers that make up the cake.

Merry Christmas to all of you and yours! My special thanks to Bridget for agreeing to my request  and posting this despite her hectic schedule so soon after her return from abroad.

 Serves 6  Preparation time 1 hour

Ingredients:

• 200 grams flour / maida
• 4 eggs beaten
• 250 grams sugar powdered
• 3 tablespoons Icing sugar
• 200 grams sugar
• 3 tablespoons cocoa powder
• 2 teaspoon Nescafe
• 125 grams fresh cream
• 50 grams chopped walnuts
• 1 teaspoon baking powder
• 1/2 teaspoon salt.

 Method:

Sift the cocoa powder, Nescafe, flour and baking powder together. Cream the butter and sugar together well. Add the eggs one by one and mix well. Add the vanilla essence. Now add the sifted flour with the other ingredients and fold in the mixture to form a smooth slightly thick consistency without lumps. Pour into a greased and papered long cake tin and bake in a hot oven for 30 to 35 minutes till slightly golden on top. Remove from the cake tin and turn it out on a sheet of paper, which has been liberally sprinkled with icing sugar. Roll the cake tightly with this paper so as to form a log and keep aside to cool.

Beat the fresh cream with 3 tablespoons of icing sugar and 2 tablespoons of cocoa powder till peaks form. Unroll the log cake from the paper and place on a suitable plate. Using a spatula, cover the cake with the icing.  Then with a wet fork make long lines across the surface of the icing to create a bark effect on the log. Store in the refrigerator until required for serving. Before serving, dust with icing sugar and decorate with some fresh small leaves. 

ALOO AND METHI SUKKE ( METHIYE BAJJI SUKKE)

ALOO AND METHI SUKKE ( METHIYE BAJJI SUKKE) 

My husband and children have always been fond of our Konkani dish Methiye Bajji Sukke. This dish of potatoes and fenugreek (methi)  leaves has been a favourite of the family over the years. I learnt this from my mother years ago and still make it from time to time. In

In this dish the bitterness of the fenugreek is balanced by the sweetness of the potatoes. In addition, the pleasant aroma of the cooked methi leaves and potatoes adds to it's appeal as does the coriander seeds in the coconut-based masala. 

If you have boiled potatoes readily available, this saves time in making this dish. 

A "sukke" is a dish which can be had as an accompaniment to the meal with rice as well as with rotis.

Ingredients:

• Methi, (Fenugreek leaves) chopped, 2 cups
• Boiled Potatoes, medium-sized, cut into cubes, 3
• Mustard Seeds, 1/2 tsp
• Onions, chopped, 2
• Coriander seeds, 1 and 1/2 tsp
• Fresh Coconut Gratings, 1/2 to 3/4 cup
• Red Chillies (Byadgi), 4- 5
• Tamarind, size of a marble
• Cooked Tuar Dal, 1/4 cup
• Oil, 1 tbsp
• Salt, to taste

Method:

Wash the methi leaves thoroughly and chop them. Keep aside.
Chop the onions. Keep aside.
In a little oil, roast the red chillies till they become a little crisp. Also separately roast the coriander seeds till you get a good aroma and the colour changes to a golden brown. Keep aside.
Grind together coconut gratings, roasted red chillies, tamarind, and the roasted coriander seeds to a masala of chutney consistency, adding just the required amount of water. Keep aside.
Heat oil in a thick-bottomed kadhai on medium heat
Add the mustard seeds, when it splutters add the chopped onions and fry till they become translucent
Now add the chopped methi leaves and mix well
Cook on medium/low heat by keeping the kadhai covered. Stir from time to time,  sprinkling very little water, till the methi leaves are done,
Add the boiled potato cubes and salt
Now add the ground masala and the cooked dal. Mix well and cook for a few minutes more till they are well blended and the excess water evaporates
Serve hot.

Tip: Adding cooked Tuar Dal enhances the taste of this dish 

TOMATO THOKKU

TOMATO THOKKU


This pickle like dish is extremely tasty and fairly simple to make. It can be used with idli, dosa etc as an accompaniment.

I used regular cooking oil although sesame oil was recommended in the recipe. This recipe is adapted from  the delicious Thakkali Thokku or Tomato Thokku from Rak's Kitchen, the blog of the talented Rajeswari Vijayanand.

If handled properly she says it can last for up to a month. I suspect though that it will be finished off much before then because it is so yummy!

Ingredients:

• Tomatoes, large, 5
• Fenugreek seeds, 1 tsp
• Mustard, 1 tsp
• Curry leaves, 2 sprigs
• Asafoetida, 1/4 tsp
• Chilli Powder, 2 tsp
• Sambar Powder, 2 tsp * I used MTR store bought Sambar Powder
• Turmeric Powder, 1/4 tsp
• Jaggery, small piece, 1
• Salt, as per taste
• Oil, 3 tbsp

                                                                           Method: 

Wash and finely chop the tomatoes. Keep aside.
In a heavy bottomed pan, roast the fenugreek seeds in a few drops of oil till golden brown
Powder it when it cools and keep aside.
In the same pan, add oil and when it gets heated add mustard, when it splutters add the curry leaves and asafoetida and stir fry taking care that it doesn't get burnt
Now add the chopped tomatoes, salt, chilli powder, sambar powder and turmeric powder
Mix well and reduce the flame
Cook for about 5-6 minutes stirring from time to time
Add the jaggery, powdered fenugreek seeds, combine well and cook till the oil separates
Switch off the gas and allow the thokku to cool completely
Transfer the thokku to an airtight container and refrigerate

HARA BHARA KABAB

HARA BHARA KABAB

The name for this delicious starter comes from the green colour from the spinach used. What I loved best of all about this dish was the taste of the crushed ginger and chillies which made the dish really very tasty.

This recipe is adapted from Hara Bhara Kabab by Master Chef Sanjeev Kapoor.

According to his recipe this like any other kabab is ideally deep fried but since he gave the option of shallow frying it, I chose to do so.

Ingredients:

• Potatoes, 3-4, medium-sized
• Green Peas, 3/4 cup * I have used frozen green peas
• Spinach, 10 leaves or about 100 grams
• Chopped Green Chillies, 1 tbsp
• Chopped Coriander Leaves, 2 tbsp
• Ginger, grated, 1 tbsp
• Chaat Masala, 1 tsp
• Salt, to taste
• Cornflour (Corn Starch), 2 tbsp
• Oil, for deep frying.* I have shallow fried on the tawa

Method:

Boil, peel and grate the potatoes. Keep aside.
Boil and mash the frozen green peas. Keep aside.
Blanch the spinach leaves in plenty of salted boiling water. Refresh in cold water, then squeeze out excess water and chop them fine.
In a deep bowl, mix together the grated potatoes, mashed peas and chopped spinach.
Add chopped green chillies, chopped coriander leaves, grated ginger, chaat masala and salt
Add cornflour for binding. Using your fingers, mix all this well
Divide the mixture into 25 equal portions.
Form equal sized balls from out of this mixture.
Press each of the balls between your palms to make a flat tikki.
In a thick-bottomed kadhai, heat oil and deep fry the tikkis for 3-4 minutes.
Alternatively, shallow fry them on a tawa (as I have done)
Serve hot with ketchup or chutney of your choice.

VEGETABLE KOLHAPURI

VEGETABLE KOLHAPURI

We often have rotis at home for dinner. I am always therefore looking out for recipes for curries that go well with rotis. This dish is made of mixed vegetables in a coconut-based masala blended with other spices.

You can use a wide variety of mixed vegetables. Today I have used  French beans, carrots, hyacinth beans and potatoes. If you wish, you can use green peas instead of hyacinth beans. The recipe for this excellent dish is adapted from the late Tarla Dalalji.

I think it is awesome with rotis and chapatis.

Ingredients:

• Mixed Vegetables (French Beans, Carrots, Hyacinth Beans and Potatoes), 2 cups
• Onions, finely chopped, 1 cup
• Tomatoes, finely chopped, 1/2 cup
• Garam Masala, 1 tsp
• Oil, 1 tbsp
• Salt, to taste

To be ground into a paste:

• Fresh Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 3
• Garlic, 5 cloves
• Ginger, 1 inch piece
• Poppy Seeds, (Khus Khus) 1 tbsp
• Sesame Seeds, (Til) 1 tbsp
• Water, 6 tbsp

 For the garnish:

• Fresh Coriander Leaves, (Dhania), chopped, 2 tbsp

 Method:

Wash and chop the French Beans, Hyacinth Beans, Carrots and Potatoes.
Boil the mixed vegetables without overcooking them. Keep aside.
In a blender, grind the ingredients mentioned above to make a smooth paste.
In a kadhai, heat oil and when it gets hot add the onions and fry till they turn golden brown.
Add the prepared ground paste and tomatoes and cook till the oil separates
Now add the boiled vegetables, salt, garam masala and water as required and bring it to a boil.
Serve hot, garnished with chopped fresh coriander leaves.

CORIANDER LEAVES GOJJU

CORIANDER LEAVES GOJJU

This gojju or chutney like dish is commonly made by us Konkanis. We call this "Kothambari Palle" Gojju which is the Konkani term for Coriander (also known as Cilantro)  leaves. As you know, these are commonly used in many of our recipes. Coriander has health benefits due to its having antioxidants.

This gojju is hot and sweet at the same time and makes a nice accompaniment with the main meal.
This is easily one of my favourite gojjus. Try it for yourself and I am sure you will like it.

Ingredients:

• Coriander leaves, 1 cup
• Fresh Coconut Gratings, 2 tbsp
• Roasted Byadagi Red Chillies, 3
• Jaggery, 3 tbsp, or to taste
• Tamarind, size of a marble
• Salt, to taste

For seasoning:

• Mustard seeds, 1/2 tsp
• Curry leaves, a few
• Oil, 1 tsp

Method:
Wash the coriander leaves thoroughly and chop them 
Grind together in a mixer, fresh coconut grating, roasted red chillies, tamarind, grated jaggery, and salt to a paste of chutney consistency, adding water as required.
Pour the chutney into a bowl
Season it with mustard seeds and curry leaves

RAVA LADOO: GUEST POST BY NISHA BALIGA SHENOY

RAVA LADOO: GUEST POST BY NISHA BALIGA SHENOY

Today's guest post is from my friend, Nisha Baliga Shenoy, who is an expert cook. She has in the past shared her recipe for a Konkani delicacy called Patoli.

Now she shares her recipe for another all time favourite: the easy to make and delicious Rava Ladoos.

Ingredients:

• 3 cups rava
• 2 cups sugar
• 3/4 cup ghee
• Some dry fruits
• 1 tsp cardamom powder
• 1 tsp milk
• 2 cups water

Method:

Heat a thick bottom pan and add 2 tbsp of ghee. Fry the dry fruits and keep aside.
Then add the remaining ghee heat it and add rava and fry till it gives a fine aroma .Keep 

aside.

Mean while take 2 cups of sugar and add 2 cups of water to it and boil it.
Add a tsp of milk. The impurities collect on top. Take it out.
Then let it boil to half thread consistency
Add the fried rava and cardamom powder and mix well. Close the lid and keep aside for 2

hours.
After 2 hours the rava will be soaked in syrup. Add the dry fruits.
Make ladoos of equal size.

Thank you, Nisha for these lovely ladoos. I appreciate your readiness to share your recipes in 

my blog.

MAKAI MASALA (CORN MASALA)

MAKAI MASALA (CORN MASALA)

Most of us remember eating sweet corn as kids, don't we? Biting into them is a memorable experience. We also make a variety of dishes using sweet corn.

I learnt this dish from a Punjabi neighbour many years ago. I was surprised that sweet corn could be combined so well with assorted spices to give a tasty dish which goes well with both rotis and rice.

Ingredients:

• Cooked Corn Kernels from 2 cobs, approx 2 cups
• Onion, finely chopped, 1
• Green Chillies, chopped, 2
• Ginger Garlic Paste, 1 tsp
• Capsicum, small-sized, chopped, 1
• Turmeric (Haldi) Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander (Dhania) Powder, 1 and 1/2 tsp
• Cumin (Jeera) Powder, 1/2 tsp
• Kasuri Methi, (Dry Fenugreek Leaves), 1 tsp
• Tomatoes, chopped, 2
• Garam Masala Powder, 1/4 tsp
• Cashewnut Paste, made from 4-5 cashewnuts
• Salt, to taste
• Oil, 1 and 1/2 tbsp
• Coriander leaves, finely chopped, 2 tbsp, for garnish

Method:

Cook the corn cobs in a pressure cooker adding a little salt to the water in which it is cooked.
Remove the corn kernels after they cool down. Keep aside.
Heat a little oil in a thick-bottomed non-stick kadhai. When hot, add onions and saute till transparent
Add the chopped chillies and ginger garlic paste and saute
Add the chopped capsicum and saute for 2-3 minutes. Make sure that they remain firm and do not get overcooked.
Next add the turmeric powder, chilli powder, coriander powder, cumin powder, kasuri methi and salt
Mix well
Add the chopped tomatoes and saute till oil separates
Now, add the cooked corn kernels and mix well
Add half a cup of water, cover with a lid and cook for about 5 minutes for the corn to fully absorb the masala
Finally, add the garam masala powder and the cashewnut paste. Mix well and cook for 1-2 minutes
Garnish with coriander leaves
Serve hot with rotis or as a side dish with rice

SWEET MOONG DAL KHICHDI

SWEET MOONG DAL KHICHDI ( Mooga Dali ani Rulaava Khichdi) 

There are different types of khichdi, the one I am making today is a sweet which I usually make on some festivals. I remember this dish very well as it was one of the first I learnt.  In my mother tongue, Konkani we call this sweet: Mooga Dali ani Rulaava Khichdi. 

Some choose to garnish the sweet khichdi pieces with sliced bananas. While I have used medium rava and moong dal, this can also be made with chana dal.

Ingredients:

• Medium Rava (Semolina/Rulaav), 1 cup
• Moong Dal, (Split Green Gram/ Mooga Dali) , 1 cup    
• Fresh Coconut Gratings, 2-3 tbsps
• Sugar, 1 and 1/2 cups, or to taste
• Raisins, 2 tsp
• Cashewnuts, broken into pieces, a few
• Elaichi (Cardamom) Powder, 1/2 tsp
• Ghee, 2 heaped tbsp

Method:

In a non-stick khadai, on low/medium heat, roast the rava till you get a nice aroma. Keep aside.
Roast the moong dal till it turns a light brown. Keep aside.
Roast the cashewnuts and raisins separately in a little ghee. Keep aside.
Heat water (about 4 cups or twice the quantity of the rava+ moong dal) and when it boils, add the roasted moong dal
Stir well and cook covered on medium flame till it is half done
Next, add the roasted rava, mix well and cook until soft
Add sugar, coconut gratings and ghee

Keep stirring on medium heat till the khichdi leaves the sides of the khadai
Add the elaichi powder, roasted cashewnuts ( keeping a few pieces for garnishing) and roasted raisins and mix well
Remove from the khadai and spread onto a greased plate

Cut into squares/diamonds or any shape of your choice
Garnish with roasted cashewnuts.

GREEN PEAS MASALA

GREEN PEAS MASALA

This recipe is easy to make and is tasty. It goes well with rotis/paranthas or even as a side dish with rice. The combination of green peas, tomatoes and onions along with the spices gives this dish a nice aroma and flavour.

Ingredients:

• Green Peas, cooked, 2 cups
• Onions, chopped, 2
• Tomatoes, 2
• Oil, 2 tsp
• Cumin Seeds, 1 tsp
• Ginger, 1/2 inch piece, finely chopped
• Red Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Cumin Powder, 1 tsp
• Garam Masala, 1/2 tsp
• Dried Mango Powder (Amchur), 1/2 tsp
• Salt, to taste
• Coriander leaves, 1 tbsp

Method:
Wash the tomatoes and put them in boiling water for 3-4 minutes
Once they are cool, peel them and blend them to make a smooth puree. Keep aside
In a kadhai, heat the oil and once it is hot add the cumin seeds. When they sizzle and change colour, add the chopped onions and saute till they are light brown
Add the finely chopped ginger and saute for about 2 minutes
Next, add the tomato puree, chilli powder, coriander powder, and cumin powder, garam masala powder, and the dried mango powder
Mix well, add the cooked green peas and salt, a little water and cook for 5-6 minutes on medium heat
Lastly, garnish with finely chopped coriander leaves
Serve hot

CAPSICUM MASALA RICE

CAPSICUM MASALA RICE

This recipe for Capsicum Masala Rice is again from one of my favourite Chefs, Sanjay Thumma of Vah Chef.

There are some small variations between the video on YouTube and the recipe as provided by the contributor. I followed Chef's method in making it, as I found this easier. I didn't have red and yellow capsicum (bell pepper) so had to make do with green ones. I agree the use of the coloured ones would have enhanced the visual appeal of the dish.

The dish came out very well.We enjoyed it served with a curd salad.

Ingredients:

• Black Mustard Seed, 1 tsp
• Black Gram Dal, 1 tsp
• Big-sized Capsicums, thinly sliced, 2
• Cinnamon, 1 " piece
• Cooked Rice, 3 cups
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Dry Red Chillies, 3-4
• Fresh Curry Leaves, 10-12
• Freshly Grated Coconut, 1 tbsp (optional)
• Ghee/Oil, 2 and 1/2 tbsp
• Roasted Peanuts, 3 tbsp
• Salt, to taste

Method:

To the cooked rice, add a tsp of ghee and combine. Each grain should be separate. Keep aside.
Heat a tsp of ghee in a cooking vessel on medium heat.
Add cumin seeds, and black gram.
Fry till the cumin splutters and the dal turns light brown
Add the coriander seeds, cinnamon stick, curry leaves and dry red chillies
Fry further for another minute till the rawness disappears and the flavours come out
Finally add the roasted peanuts and combine with the other sp
ices for a few seconds and turn off heat
Once cool, grind to make a fine powder
In the same vessel add the remaining ghee/oil and once it is hot add mustard seeds and let them splutter
Add the curry leaves and let the flavours of the curry leaves come out and the leaves turn crisp
Add the sliced capsicum and fry them for approximately 3 minutes. Don't overcook them. Let the capsicum retain their crunchy texture
Add salt to taste and combine well
Reduce heat and add the cooked rice and combine with the spiced mixture
Add grated coconut, roasted peanuts and ground masala powder
Combine with rice till it is well mixed
Serve hot with pickle, yogurt or pappad.

LOSNE CHUTNEY (GARLIC CHUTNEY)

LOSNE CHUTNEY (GARLIC CHUTNEY)

We make a spicy chutney using garlic which I would like to share with you today. I have used the Konkani term for this recipe "Losne Chutney"  with "losun" (lasun) being garlic in our language.

From ancient times we know that garlic was used for treatment /prevention of many diseases. Even today it is considered to have immense medical value as you can see from this article in Livestrong.

This spicy chutney is one of our favourites. I recommend the use of  Byadgi chillies which give a rich colour to the chutney without making it too hot/spicy.

Ingredients:

• Garlic Cloves, 8-10
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 6-8, or as per taste
• Tamarind, size of a small marble
• Salt, to taste
• Oil/Ghee, 1 tsp, to roast the garlic

Method:

Peel the garlic cloves taking care not to leave any skin otherwise the garlic will splurt while frying
In a small non-stick pan, pour a little oil/ghee and on medium heat roast the red chillies till they are crsip. Keep aside.
In the same pan, fry the garlic cloves stirring continuously till they become golden. Take care that they don't get burnt.
In a blender, grind together coconut gratings, roasted red chillies, tamarind and the roasted garlic cloves and salt to a paste of chutney consistency adding just the required amount of water.
Serve the Losne Chutney with chappatis, idli or dosa.