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.