Wednesday, 21 June 2017

Beans Subzi

This is a dry dish made with tender green beans.This is similar to sukke(a dry konkani style subzi) with a little more extra spices.A great dish to go with rice and daal.The beans may be substituted with boiled potatoes,raw banana etc.,I learnt this from my cousin Pallavi.

Green beans chopped            2cups
Salt                                               to taste
Turmeric powder                   1/4tsp
Jaggery                                     1/4tsp(optional)
Water                                          1/2 cup 

For the masala:
Fresh grated coconut           1/4cup
Red chillies                               2(increase according to spice level)
Coriander seeds                      1/2tsp
Urad daal                                  1/2tsp
Cumin/jeera                            1/4tsp
Methi seeds                              4-5
Tamarind                                 size of a peanut(soaked in little water and softned)

For tempering:
Oil                                               1tbsp+a little more to roast the spices
Mustard seeds                       1tsp
Urad daal                                1/2tsp
Curry leaves                          5-6


  • Wash the chopped beans and add into a pressure cooker along with salt(1tsp) turmeric ,jaggery(if using) and cook for just one whistle.
  • Once done drain the beans and save water for cooking purpose.
  • In a pan heat 1/2tsp oil and on a medium flame roast urad daal to golden,set aside 
  • Add methi when colour changes add jeera roast a few seconds and add dhania seeds.switch off the flame.tranfer along with roasted urad daal that has been set aside.
  • In a small blending jar take the chillies(break into pieces),coconut,tamarind and just pulse it.Add the roasted spices and again blend to form a coarse paste adding very little water(use the pressure cooked one)only if needed.
  • Heat a pan with oil and toss in the  mustard seeds,let it crackle and add urad daal and curry leaves,and when daal turns golden add the prepared masala,very little salt(as it is already added while pressure cooking)and saute for 3-4 minutes,
  • Add the drained beans,mix well till it coats with the masala.Add very little water if it sticks to the pan.
  • Cover and cook for 5-7 minutes on a medium flame.
  • Serve as a side dish with rice accompanied with daal.

Wednesday, 10 May 2017

Godu Appo

Godu Appo is a sweet dish which can be served as breakfast or an evening snack.Godu means sweet in konkani.This is prepared using a special pan having 7 tiny concave moulds ,either cast iron or teflon coated non-stick pans which are available in markets.
 It is also offered to Lord ganesha on several occasions such as ganesh chathurthi,Sankashti as naivedya. This is an instant version using familiar ingredients found in kitchen and using blender just to incorporate the contents resulting in a mouthwatering dish which can be prepared in no time.

Medium rava/semolina                               1cup
Thin poha/beaten rice                                  1/2 cup
Fresh grated coconut                                    1/2cup
Jaggery/brown sugar                                  1//3 cup(or according to taste)
Salt                                                                       1/2tsp(to taste)
Ripe banana(yelakki variety)                  2 ,optional
Cardamom/Elaichi  powder                      1/4 tsp


  • Peel the bananas and roughly chop.
  • Put this into a blending jar.
  • Add coconut,salt,jaggery and beaten rice and just pulse it several times till it becomes coarse.
  • Add the rava/semolina in batches with little water and again pulse it first then blend to get a smooth thick batter consistency.
  • Transfer into a vessel and it should be like idli batter,add water only if required.
  • Heat the appe kaaili/appe pan adding little ghee.
  • When it is smoking hot add ladleful of batter into the moulds till three fourth full.
  • Cover with a lid and reduce the flame to medium low.
  • With a spoon gently tilt the appos and adding little ghee flip to roast on the other side.
  • It should be golden brown on both sides.
  • Repeat the procedure for the remaining batter.
  • Serve with butter and honey for an extra sweet taste.

Thursday, 4 May 2017

Kidney Beans Spicy Daal/Soup-Rajma sarupkari

Konkans being South Indians do not prefer rasam/sambhar much in their diet on a regular basis.Being hard core rice eaters something to go with it is a challenge everyday.The day where coconut based curries are not preferred then Sarupkari is one that comes out as rescue.It is healthy and light as it does not involve any traces of coconut.The only fact in this particular recipe is the time taken to soak and pressure cook rajma/kidney beans.If using canned beans then it would be ready in no time.Few beans like green gram,brown lentil need not be soaked for longer hours which can be prepared in minutes.Sarupkari can be made with any kind of bean and the seasoning remains same.For non-garlic eaters it would be seasoning of mustard ,red chillies, a few curry leaves and a generous pinch of asafoetida(hing)..The one with garlic is tastier than the non-garlic version.In fact I call this as Konkani bean soup.

Rajma(kidney beans)                              3/4cup
Salt                                                                  to taste

For tempering:
Garlic flakes                                                8-10(crushed)
Red chillies                                                  4-5(broken)
Oil                                                                    1tbsp
Other Ingredients:
Water for pressure cooking                 About 2.5cups
And some more water to soak the beans

  • Wash rajma and soak in water for 10 hours.
  • Drain and add into a pressure cooker with the mentioned quantity of water.
  • Cover the pressure cooker lid placing the weight(whistle).
  • Heat the cooker,once heated and when the first whistle is about to begin,lower the flame and cook further for 20 minutes.(this way the beans cook perfect)
  • Switch off the flame and let the pressure come down on its own.
  • Open the lid and transfer the contents along with the water into a soup pot.
  • Add salt to taste and bring to boil.
  • In another small seasoning pan heat oil and add crushed garlic and roast to golden on a low flame.
  • Add red chillies and roast them to light brown,pour this over the cooking rajma.

This is a good accompaniment with hot rice and some dry subzi with some pickle and papad.

Wednesday, 26 April 2017

Ripe mango chutney

Mango season is here and i see a wide variety of mangoes in the market.This wonderful fruit can be consumed in various forms.There are innumerable recipes using mangoes. This is a simple yet mouthwatering chutney recipe which was unknown to me.I learnt this one from my mother-in-law.In Konkani it is known as pikkal ambe gojju,meaning ripe mango chutney and known with the name"Andurli" which sounds a little funny :) but tastes heavenly with rice.

Mangoes(ripe)            2 nos
Green chillies              1-2
Garlic flakes                2-3
Salt                                  to taste
Jaggery                         to taste
Coconut oil 
(for garnish)                1-2 tsp


  • Using a mixie jar or a mortar/pestle blend salt,green chilli and garlic to a paste.
  • Add this to a mixing bowl.
  • Wash the jar with little water and reserve this to squeeze out pulp from the peels
  • Peel mangoes and set the peels aside.
  • In a small bowl take the peels, using the reserved water gently squeeze  to extract the mango pulp and  discard the peels.
  • Reserve this for adjusting the texture later.
  • Take the mangoes in a bowl containing the chilli garlic paste and gently squeeze the mangoes to extract pulp using hands.(if you like to chew mangoes then do not squeeze out the pulp completely)
  • Add jaggery to taste(2tbsp apprx)
  • The consistency should  be thick ,so, care should be taken while adding water.
  • This chutney should have all four tastes,viz.,sweet,sour,salt and spicy.
  • Tranfer into a serving bowl and drizzle the coconut oil on top and give a light stir.
  • Best served with rice or as a side dish in a meal.

The mangoes that are more sour and less sweet will be a best choice for this recipe.
Use chillies,jaggery as per taste requirements.

Serving suggestion:

Friday, 17 March 2017

Eggless Orange Cake

This is a fantastic recipe for all eggless cake lovers.I have used fresh orange juice and doesn't require any fancy ingredient .The result is a soft textured cake with delicate flavour of oranges itself as no artificial flavour is used in this recipe.

All purpose flour                     1.5cups
Powdered sugar                      3/4cup
Baking soda                              1/2tsp
Baking powder                        1tsp
Orange juice                             3/4 cup
Curd/yogurt                             1/4 cup
Oil                                                 1/2 cup
Orange zest                               1tbsp


  • Pre-heat oven to 180 degrees
  • Grease a 9 inch baking pan 
  • Sieve flour,baking soda and baking powder atleat three times and set aside
  • In a wide mixing bowl cream together oil,sugar and yogurt until light.
  • Add orange juice,zest and mix gently.
  • Add flour in batches and gently fold the batter.
  • Pour into the prepared tin and bake for 35-40 minutes or till the tester comes out clean.
To get the said amount of juice in the recipe it required 4 kinnow oranges.

Wednesday, 1 March 2017

Chapparda Avre/Vaal Papdi Upkari(Subzi)-Sauteed Hyacinth Beans With Spices and Fresh Coconut

A very easy to prepare side dish with hyacinth beans or chapparda avre (Konkani/kannada)that can be had with rice,roti or just as a snackbowl is one more kind of  Konkani side dishes.This variety is even common with most of the south indian counterparts too,may be with a twist in the seasoning part.

Surti papdi/Chapparda avre
Hyacinth beans                                      250 gms
Salt                                                              to taste
Fresh grated coconut                          2-3tbsp
Asafoetida                                               2 pinches
Turmeric powder(optional)            1/4tsp

For seasoning:
Oil                                                              1tbsp
Red chillies                                             2-3
Mustard seeds                                     1tsp
Urad daal                                              1tsp
Curry leaves(optional)                   5-6

  • Wash the beans thoroughly with water and drain in a colander
  • Snap the tip ends to take out the fibre on both sides just like you do with any legumes.
  • Chop into desired size pieces.
  • Heat oil in a wok and toss in the red chillies(broken into pieces),once they change colour add the mustard seeds and wait till the crackling stops
  • Add urad daal ,once they are light brown add the curry leaves and chopped beans and stir on high heat for about a minute.
  • Add salt,turmeric powder and about 1/4 cup of water and bring to boil,cover with a lid and lower the flame.
  • Cook for about 5-8 minutes
  • Add asafoetida and fresh coconut and give a nice stir,it would become tender by now as this beans cooks very fast.
  • Cook for another 5 minutes covered sprinkling little water if it is too dry as to avoid burnt flavour.
  • Switch off the flame
  • Serve with rice or roti with any variety of daal


Wednesday, 15 February 2017

Mushroom potato saung

This is traditional curry prepared by GSB community of south canara.Usually it is prepared using potato and onion but here i have used mushrooms in addition.It tastes heavenly with rice,neer dosa ,shevai(rice noodles)and so on.I have used ground masala by roasting coconut and spices which gives it a little thick consistency,else can be prepared using chilli powder and skipping coconut altogether.


Mushrooms                  100gms
Potato(boiled)            1 nos(large),cubed
Onion                              2 nos (large)sliced
Tomato                           1 nos(large)
Green peas,boiled     2tbsp(optional)
Salt                                   to taste

For masala:

Fresh coconut              2tbsp
Byadagi chillies          8-10
Guntur chilles              2-3
dhania seeds                1/4tsp
Tamarind                      chickpea size,soaked in water or use pulp if already having

Other ingredients:
Oil                                     1tbsp +1/2 tsp for roasting the masala
Mustard seeds            3/4 tsp
curry leaves                 5-6
Asafoetida/hing        a pinch
Turmeric/haldi          1/4tsp


  • Heat little oil in a kadai/wok and roast coconut gratings,chillies,dhania seeds on a medium low flame till coconut becomes light brown.switch off  and let it to cool.
  • Transfer the roasted ingredients into a blending jar along with tamarind and blend to form a smooth thick paste adding required amount of water.
  • Wash and wipe mushrooms,tomatoes and chop mushroom into quarters and tomatoes into medium pieces.
  • Slice onions into medium pieces.
  • Heat oil in the same wok and add mustard seeds,once the crackling stops add curry leaves and sliced onions and saute till it becomes pale.
  • Add turmeric, asafoetida ,mushrooms,tomatoes and saute.
  • Add cooked peas and potatoes and give a nice stir.
  • Add 1/2 cup water,salt to taste and boil well covered on a medium flame for few minutes till mushrooms are a little tender.
  • Add the prepared paste required additional water.This is a curry and should have a gravy consistency so add water accordingly.
  • Boil for some more time,can add fresh chopped coriander whis is optional.
  • After a while the curry becomes thick,boil adding water to maintain the texture.
  • Tastes best when served with white/red boiled rice or with panpolo/neer dosa,rice noodles and so on...