Monday, February 6, 2017

Potato Sabzi with peanuts

Vrat, fasting or upvaas or Ekadashi. Potato sabzi with peanuts is yummy and quick to make. 
It is spicy, tangy and crunchy. 

Konkani Vesion 

English Version 

2 Medium size boiled cubed potatoes
1/4 cup roasted crushed peanuts.
1 tbsp. Ghee/Butter/Oil
1 tsp Jeera/Cumin seeds
2 Chopped Green Chilies
Few Curry Leaves
Salt to Taste
1 tsp fresh lemon juice
Chopped Cilantro and Mint leaves

Take a pan on medium heat. 
Add Ghee/ Butter or oil.
Once it is warm enough, add cumin seeds/jeera.
Once Cumin seeds splutter add chopped green chillies and curry leaves. 
Stir for a minute. 
Add cubed boiled potatoes. 
Add crushed roasted peanuts. 
Mix and add little bit of water. 
Cover and cook for 2 minutes or until water evaporates. 
Add fresh lemon juice and chopped cilantro and mint leaves.

You can make it less spicy and serve to toddlers. 
You can also add more butter/ghee instead of water.

Tuesday, January 24, 2017

Sheera/Semolina Sweet

Usually Sheera done during puja and offering to god is made with banana.

For lighter version you can replace milk with half water and half milk.
1/2 cup Rawa/Sooji/Semolina
1/4 cup Ghee
1 1/4 cup cup Whole fat Milk
1/4 cup water
1/2 cup Sugar
Assorted nuts
1/4 tsp Cardamom Powder
few strands saffron (optional)
Banana (optional)

English Version 


Konkani Version

  1. Heat the ghee in a saucepan and saute the sooji/semolina till it is toasty and fragrant. This should be done on a low flame to avoid burning.
  2. Meanwhile, mix water and whole fat milk together till it is simmering. Add the saffron strands, if using.
  3. Add the nuts and raisins and saute for a minute more.
  4. Add the sugar to the toasted sooji/semolinaand stir together after putting off the flame.
  5. Take sooji/semolina on gas stove and pour in the hot water/milk, take care as it will boil and start spluttering and stir constantly for several minutes till the sooji/Semolina is separated from each other.
  6. Cover and cook for another 3-4 minutes until all liquid evoparates and it is fluffy.
  7. Put off the gas stove and Stir in the cardamom.
  8. Serve warm, topped with ripe banana slices, if desired.

If you have constipation then add more milk or water to get porridge consistency. Add black raisins, 2 tbsp of fresh ginger juice or 1 tsp of soonth/dry ginger powder.
If you have cough and cold then replace milk with water. Do not add dry fruits.
Add Add black raisins, 2 tbsp of fresh ginger juice or 1 tsp of soonth/dry ginger powder.
When adding cardmom powder add 1 tsp of licorice/jethi madh powder.

Wednesday, January 4, 2017

Tutti Fruity

• Raw papaya
• Sugar 2 cups
• Color of your choice
• Essence - vanilla

English Version

Konkani Version

DIY Tutti Fruity 
Wash papaya, peel the skin, remove seeds and chop finely.

Blanch the papaya pieces:

Boil water and add papaya pieces to boiling water and let it boil for 3-4 minutes. 
Turn off the gas and cover and keep papaya pieces in water for another 5 minutes. 
Drain the water.

Cook blanched papaya pieces in sugar syrup:
Take sugar in a pan and add water and cook on medium flame until sugar dissolves in water completely.
Add papaya pieces in sugar syrup now and cook until sugar syrup have one thread consistency. 
And they will become soft and transparent. 
Turn off the gas let it cool down and add 1 tsp of vanilla essence in syrup coated papaya pieces. 

Coloring Tutti Fruity:
Equally divide the papaya pieces into how many colors you have. 
Add color in each bowl and sugar coated papaya pieces along with sugar syrup in each bowl. 
Now keep these papaya pieces soaked in color and sugar syrup aside for 12-15 hours so that they get sweet and colored properly.
After 12-15 hours take out the pieces form sugar syrup and place them on a wire rack or net placed on top of the plate.
Extra sugar syrup will get drained out and keep the papaya pieces until the stickiness dries up completely. 
Store the tutti fruity in any container in the refrigerator. Use it when needed.

Wednesday, December 7, 2016

How to Chop, store and cook drumstick/Moringa Sangyo

Fresh moringa (drumstick) pods and leaves are an excellent sources of vitamin-C. The greens as well as pods also contain good amounts of many vital B-complex vitamins such as folates, vitamin-B6 (pyridoxine), thiamin (vitamin B-1), riboflavin, pantothenic acid, and niacin. Moringa pods can be used in curry, vegetables, rice, zhunka and so many dishes. It is healthy and yummy.

Konkani Version

English Version

Chopping and storing drumstick pods
Wash drumstick pods.
Wipe them dry with paper napkin or kitchen towel. 
Cut both the ends and discard it. 
Cut the size you desire. 
Pass the knife 95 percent through drumstick and then break with hand so partial skin is removed. 
Do not remove the whole skin as pods will not stay intact after cooking. 
Store it in a airtight container or zip lock bag. 
They will stay fresh in the fridge for 3-4 weeks and in the freezer for 4-5 months.

Cooking Tip
Boil water 
Add drumstick pods
When they are almost cooked, add salt. 
If you add salt before they are cooked then they will break. 
If you add salt towards end of the cooking process they will remain intact.

Wednesday, November 23, 2016

Banana flower sabzi Kelyache bonachi baji

  • Chopped Banana Flower
  • Chana Dal 1/ 4 cup
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 red chillies
  • 1 tsp red chilli powder
  • 1/2 tsp Turmeric
  • pinch of hing
  • 1/4 cup fresh grated coconut
  • 1/2 tsp tamrind paste or 1
  • Kokum
  • 1 tsp Jaggery or sugar (optional)
  • salt
Konkani Version

English Version

  • Clean an chop banana flower.
  • Add turmeric and salt to water.
  • Keep chopped banana flower soaked in water for 5-6 hours to remove stickiness.
  • Soak Chana dal or black chana or moong dal for 4-5 hours.
  • After 5-6 hours squeeze water and collect chopped banana flower in a plate.
  • Take 1 tsp oil (coconut oil goes well with banana flower sabzi)
  • Add mustard seeds once they splutter add cumin seeds, Red chilies and pinch of hing.
  • Drain water from soaked chana dal and add.
  • Add chopped banana flower.
  • Add rest of the spices, red chilli powder, salt, turmeric, kokum and jaggery.
  • Add water enough to cover the vegetable and spices.
  • Cook on low medium heat.
  • When there is little bit of water left, add grated coconut and mix it.
  • Cook until all the water dries up.
  • You can serve this with rice or roti.