Konkani Recipes

Potato-Coconut Chutney (Batate Kosambari)

Batate Kosambari
Batate Kosambari


Wish you all a very happy new year 2017.

The highlight of 2016 for me was having my parents visit us here in Kansas. They stayed here for 2 months. We had the best time and food. Aayi cooked all my favorites from my childhood. Kids had a fantastic time with grand parents – It was awesome to see the kids running behind aabbu(grand dad) all day long. We took them to all our favorite restaurants. I wish they could stay more but the winter was making me nervous. We were also trying to think about some old/new recipes to post here. This batate kosambari was one such recipe.

Aayi has very fond memories of eating it while she was growing up. This is her grandmom’s recipe. This is a very easy recipe with few ingredients like most of the Konkani recipes. The raw onions give it a nice crunch. We loved eating it with rice and dalithoy while aayi talked about her grandmom.

Pictorial:
Make the chutney with minimum water needed. Then mix with potatoes and onion.
batate-kosambari1 batate-kosambari2

Potato-Coconut Chutney (Batate Kosambari)

Batate Kosambari is boiled potatoes and raw onions mixed in a spicy coconut chutney.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 -4

Ingredients
  

  • 2 big boiled potatoes peeled and chopped
  • 1/2 cup finely chopped onion
  • 1/2 cup fresh/frozen coconut
  • 3-4 red chillies
  • A small piece of tamarind
  • Salt

Instructions
 

  • Grind coconut, chillies, tamarind, salt into smooth chutney using very little water.
  • Mix potatoes, onions with chutney.
  • Serve with dalithoy or any simple dal and rice.

 

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Stuffed okra (Bharil bhende)

Stuffed Okra (Bharile Bhende)
Stuffed Okra (Bharile Bhende)

‘Bharile’ in Konkani means stuffed. Okra is called Bhende. Stuffed okra or bharil bhende is one of my favorites from childhood. The okra available at our native is parrot-green in color and longer than the okra available here in US. Aayi uses the tender okras for this. She cuts the okra into 2-3 pieces (each piece is of the size of okra available here). She stuffs them and then ties them with a thread so that the stuffed doesn’t come out. These taste amazingly delicious. Only tender okra should be used for this dish. The dish requires a bit of patience to stuff and then fry them on a very low flame.

Updated on 12/4/2016:
Making this dish after a long time. So I decided to update the post with new pictures. Aayi prepared some stuffing for me and saved it. Making the stuffed bhindi was quite easy then.

Pictorial:
Stuff the bhindi and keep them on a hot tava with oil and fry on a low flame.
stuffed-okra1 stuffed-okra2 stuffed-okra3

Stuffed okra (Bharil bhende)

Spicy okra stuffed with a spiced coconut powder.
4.50 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 -3

Ingredients
  

  • 10 Okra Bhindi
  • 3/4 cup Dry coconut Khobra or kopra
  • 1 tea spn Coriander powder
  • 1/2 tea spn Cumin Jeera powder
  • 3/4 tea spn Sugar
  • 1 tea spn Chili powder
  • 1 tea spn Besan chick pea flour
  • Oil
  • Salt

Instructions
 

  • Dry roast the coconut.
  • Powder it(powder should not be too smooth).
  • Mix all the remaining ingredients (except okra).
  • Remove the head (I didn't get a proper word here, so mentioned as 'head') of okra.
  • Put some slits keeping the other side intact.
  • Stuff them with the powder.
  • Heat oil in a nonstick or cast iron tava.
  • Keep the bhindis on it and fry on a very low flame.

 

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Banana-Sooji Sweetdish (Kele Sheera/Sapaath)

Sapaath
Sapaath

Sapaath is the traditional prasad(offering for god) prepared for Satyanarayan pooja. Sooji is cooked in ghee and milk, then bananas are added to make this very aromatic, tasty sweetdish. While growing up, this was one of the reasons we kids attended the pooja.

We moved into our new house last year. I wanted to have Satyanaran pooja at home but I wanted to have family here for the pooja. I was trying to convince my parents to visit, but things were not working out. Finally this August they agreed to come and I immediately thought about pooja. So we had the pooja last week. I invited all my friends home. Aayi made a HUGE batch of Sapaath. All the friends loved it, most of them had never tasted it before.

I wanted to keep the lunch simple that day but still wanted everyone to have something to eat. We had lemon rice, idli-sambar-chutney, chane usli, airaawat, curd rice, lemon pickle. Everyone enjoyed the food and I loved all the company too.

Pictorial:
Fry sooji in ghee.
sapaath1 sapaath2
Cook it in milk.
sapaath3 sapaath4
Add sugar, banana and cook.
sapaath5 sapaath6 sapaath7

Banana-Sooji Sidedish (Kele Sheera/Sapaath)

Aromatic and delicious sweetdish, prepared by cooking sooji in milk and ghee, flavored with bananas

Ingredients
  

  • 1 cup ghee
  • 1 cup sooji/rava
  • 2 cups milk
  • 1 cup banana pieces
  • 1 cup sugar

Instructions
 

  • Heat ghee and add sooji.
  • Fry till a nice aroma comes out and sooji turns slightly brownish.
  • Add milk and cook till all the milk is absorbed.
  • Add sugar and bananas.
  • Cook for few minutes till the mixture turns slightly dry.

 

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Coconut Jaggery Burfi (Soyi Khadi)

coconut-jaggery-burfi-soyi-khadi

Wish you all a very happy Deepavali.

I was thinking to post few recipes before Deepavali this year but lately I have been so busy  at work and with kids, it has become impossible to sit down to write something!. My parents are visiting us for a short time and I am celebrating the festival with them after a very long time. We didn’t do much this year but having them with us in itself is a huge blessing. Aayi made a few dishes last week and someone pointed out on FB that this recipe was not on the blog. Yes, I have reached a point where I forget what is there on the blog :). Aayi brought some delicious coconut jaggery burfis (soyi khadi) with her from India. They were delicious, melt in the mouth and fragrant.

Coconut burfis – soyi khadis can be made with sugar or jaggery. I don’t remember this variety as much as the white sugar variety or the black variety with liquid jaggery (molasses/pattal goad). The batch aayi brought got over in a week, so we made a fresh batch for Deepavali.

Pictorial:
coconut-jaggry-burfi1 coconut-jaggry-burfi2 coconut-jaggry-burfi3 coconut-jaggry-burfi4 coconut-jaggry-burfi5

Coconut Jaggery Burfi (Soyi Khadi)

Delicious and fragrant burfis made with coconut and jaggery
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 1 cup fresh grated coconut
  • 1 cup jaggery
  • 1 tea spn ghee
  • 5-6 cardamom pods

Instructions
 

  • Apply ghee to a plate or wooden board and rolling pin, keep aside.
  • Combine jaggery and coconut in a thick bottomed pan and start heating.
  • Keep mixing on a medium low flame taking care the mixture does not turn brown (it goes from a light color to dark brown within few seconds).
  • When the mixture becomes frothy and starts leaving the base, take off heat.
  • Mix the cardamom powder.
  • Spread the mixture on the prepared wooden board/plate.
  • Let it cool to room temperature.
  • Cut them into small pieces.

Notes

The burfi texture largely depends on the kind of jaggery used. Sometimes they tend to get rock hard. Like any Indian sweet, it has to be removed from heat at the right moment. I suggest trying with a smaller batch first to understand when to stop cooking.

 

 

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Green Tomato Pickle

green-tomato-pickle

I planted some tomatoes in our backyard this year. I was not sure what would be the yield, so in the small vegetable patch, I planted 8 plants. They grew so big and soon filled with tomatoes. I planted mostly cherry tomatoes of different kind, along with 1 bigger variety, since Ishaan loves the tiny juicy cherry tomatoes. I have not bought any cherry tomatoes in last 4-5 months. Last week we had to do some lawn work and I had to cut down the low hanging branches. When I did that, I got almost 3 kgs (around 6lbs) of tomatoes, most of which were still green. I was sure I couldn’t use them all, so I wanted to make green tomato pickle. When I googled, I found this recipe by indosungod. I mostly followed that recipe but I thought ginger would give it some extra flavor.  So I used some steps from my aayi’s  avale hinDi. The pickle came out so good. I think I will be making this again in future.

Pictorial:
Make the spice powder by frying mustard seeds, fenugreek seeds, asafoetida and powdering them.
green-tomato-pickle2 green-tomato-pickle3 green-tomato-pickle4 green-tomato-pickle10
Cut the tomatoes. Fry chillies, curry leaves, ginger and then add tomatoes.
green-tomato-pickle1green-tomato-pickle5 green-tomato-pickle6 green-tomato-pickle7 green-tomato-pickle8 green-tomato-pickle9 green-tomato-pickle11 green-tomato-pickle12
Add the masalas when the tomatoes have softened. Add the lemon juice and cook.

green-tomato-pickle13 green-tomato-pickle14
For some extra aroma, add a seasoning of curry leaves at the end.
green-tomato-pickle15 green-tomato-pickle16

Green Tomato Pickle

Indian spicy, tangy green tomato pickle
4.67 from 3 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • 1 and 1/2 kgs green tomatoes
  • 6-7 green chillies
  • 1 tbl spn chopped ginger
  • 1 tea spn mustard seeds
  • 1/2 tea spn turmeric powder
  • A small pea sized asafoetida stone or 1/2 tea spn powder
  • 1/2 tea spn methi fenugreek seeds
  • 3 tbl spn red chilli powder
  • 10 curry leaves
  • 1/8 cup lemon juice
  • 1/8 cup + 1 tbl spn oil
  • 1/8 cup salt

Instructions
 

  • Clean green tomatoes.
  • I cut half of them to pieces to have some chunks and remaining half I added to food processor and pulsed them.
  • In a dry small kadai, heat a tea spoon oil and add asafoetida.
  • When a nice aroma comes out, add mustard and fenugreek seeds.
  • Take it on a clean mortar or a spice blender.
  • Switch off heat, when the pan is still warm, add chilli powder and turmeric, keep mixing.
  • When it cools down to room temperature, grind it to a powder (I use my mortar and pestle to powder).
  • In a big thick bottomed pan, Heat remaining oil.
  • Add ginger, half curry leaves, green chillies pieces, salt.
  • When a nice aroma comes out, add tomatoes.
  • Cover the lid and let it cook for about 30mins.
  • Add the chilli powder, ground powder, lemon juice, cook for another 10mins.
  • Switch off the heat.
  • In the kadai that was used to make the powder, heat little oil and add remaining curry leaves.
  • Pour this over the pickle.
  • Put the pickle in clean dry bottles.
  • Close the lid tightly. When it cools down to room temperature, store in fridge.
  • It remains good for few months.

green-tomato-pickle17

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Mushroom in Coconut Paste (Almbe Sukke)

Almbe Sukke
Almbe Sukke

Sukke is a classic Konkani dish where some vegetable or sea food is cooked in spicy coconut paste. Mushroom or almbe sukke is one such dish which I prepared after a very long time. As I have mentioned before, the artificially grown mushrooms are no comparison to the wild mushrooms that we get in my hometown. The grated ginger gives an amazing aroma to the dish. Make it as spicy as you can handle. Serve it as a side dish with rice and dal.

Pictorial:
Fry coriander seeds, red chillies. Grind with coconut and tamarind. Fry onions and ginger.
almbe sukke1 almbe sukke2
Add mushrooms and fry.
almbe sukke3 almbe sukke4
Add the masala and cook.
almbe sukke5 almbe sukke6

Mushroom in Coconut Paste (Almbe Sukke)

A Konkani classic spicy mushrooms cooked in a coconut-red chilli paste flavored with ginger
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 -4

Ingredients
  

  • 2 cups chopped mushrooms
  • 1 cup grated/fresh coconut
  • 4-5 red chillies
  • 1 tea spn tamarind paste or 3-4 pieces of tamarind
  • 1 tea spn freshly grated ginger
  • 1 tea spn coriander seeds
  • 1/2 cup onion
  • A pinch turmeric
  • Oil
  • Salt

Instructions
 

  • Heat oil and fry coriander seeds and red chillies.
  • Grind them with coconut, tamarind to a smooth paste with little water.
  • Heat oil and fry onions till translucent.
  • Add grated ginger and fry for few minutes.
  • Now add chopped mushrooms, turmeric, fry and let them cook for few minutes by covering the lid.
  • When they are almost half cooked, add the coconut paste, salt.
  • Cover the lid and cook till mushrooms and coconut paste is cooked.
  • Serve hot as a side dish with rice.

 

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Okra Sidedish (Bhende Upkari)

Bhende Upkari
Bhende Upkari

Upkaris are the integral part of Konkani cuisine. We make upkaris with almost all the vegetables and they are a must in any Konkani meal. The vegetables are very lightly spiced to bring out the unique flavor of it. Bhende upkari is one such dish loved by all. Okra(bhende) is cooked in very minimum spices and then garnished with fresh coconut.

When I was a kid, my granddad used to grow a lot of vegetables in out garden. Okra was one such vegetable that was grown. The taste of freshly plucked and cooked okra used to be divine. I feel there is a huge taste difference between the okra that I grew up eating and the one we get in Indian store here in USA. But still it is one the vegetables we love the most.

Pictorial:
Apply salt and turmeric to the cut okra and keep aside. Cook okra in the seasoning. Garnish with coconut.
bhende upkari1 bhende upkari2 bhende upkari3 bhende upkari4

Okra Sidedish (Bhende Upkari)

Bhende upkari is a Konkani classic dish prepared by cooking okra in minimum spices and garnished with coconut.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 -4

Ingredients
  

  • 1 lb 1/2 kg apprx okra(bhende) cut into long pieces
  • 1 tea spn mustard seeds
  • A pinch asafoetida
  • A pinch turmeric
  • 3-4 green chillies
  • 4-5 curry leaves optional
  • 1 tbl spn fresh/frozen coconut
  • Oil
  • Salt

Instructions
 

  • Cut okra into long pieces.
  • Apply some salt and turmeric to it and set aside. (This step reduces the sliminess of okra when cooked).
  • Heat oil and add mustard seeds.
  • When they start popping, add asafoetida, curry leaves(optional), green chillies slit into halves.
  • Add the okra and mix well.
  • Fry for 2-3 mins and then close the lid and let it cook on medium heat.
  • When it is cooked, sprinkle the fresh coconut on top and take off the heat.
  • Serve hot as a side with rice or chapatis.

 

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Banana Dosa (Kele poLe)

 

Banana dosa
Banana Dosa

For a long time now, I am trying to include more fruits in our diet. But somehow it is one food group that is most neglected in this home. I buy bananas, most of the times we finish them off before they get to the overripe stage. Lately, I find atleast 1 or two that get to that stage before I had a chance to finish them.  I thought of making banana bread with them, but get too lazy to bake. Couple of times I made banana puri/buns with them. But lately this kele poLe or banana dosa has become my go to dish. It is made on the similar lines of Konkani classic Surnali. Cardamom makes these slightly sweet dosas very festive.

Pictorial:
Grind all ingredients to a smooth batter and keep overnight.
banana dosa1 banana dosa2
Make thick dosas.

banana dosa3

Banana Dosa (Kele poLe)

These are thick sweet dosas with aromatic cardamom.
3.75 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 -3

Ingredients
  

  • 1 cup dosa/idli rice
  • 1/2 cup coconut
  • 1/4 cup poha
  • 1/2 cup jaggery
  • 3-4 cardamom pods
  • A pinch turmeric
  • 1 cup overripe banana about 1/2 cup mashed
  • Salt
  • Oil

Instructions
 

  • Soak rice in water for 2-3hrs.
  • Peel cardamom.
  • Grind all ingredients together (except oil).
  • Keep it overnight for fermentation.
  • Next day, make thick dosas.

 

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Breadfruit Phodi (Palapansa phodi)

Neerpansa Phodi
Phodi

Different people call it by different names – Palapanas, Neerpanas, jeev kadgi to name a few. Many years ago, we had a long discussion about Konkani name of breadfruit. When I visited India this time, our tree was full of beautiful breadfruits. My parents were very happy that I visited during that time and I could enjoy one of my childhood favorites. They tell me that they have kept this tree mainly because of me. I also saw lot of tiny breadfruits getting sold in the market. Aayi had prepared a huge batch of chips for me. She also prepared the delicious randayi. But my favorite has to be the phodi. Fresh breadfruits make the best phodis.

Pictorial:
Breadfruit on the tree
palapansa phodi1
Cut breadfruit put in water.
palapansa phodi2
Apply salt, turmeric and asafoetida to pieces.
palapansa phodi3
Roll the pieces in rava and shallow fry.
palapansa phodi4 palapansa phodi5

Breadfruit Phodi (Palapansa phodi /jeev kadgi phodi)

One of the most popular items on the menu in North Kanara during the rainy season are these shallow fried phodis prepared with fresh breadfruits.
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 pieces

Ingredients
  

  • 2 tbl spns rava sooji
  • A pinch asafoetida
  • 1 tea spn chilli powder
  • A pinch turmeric powder
  • Oil
  • 1/2 tea spn tamarind extract
  • Salt
  • 8 breadfruit pieces

Instructions
 

  • Remove the green skin and inner most hard white part of breadfruit.
  • Cut the edible part into pieces(refer pictures).
  • Put the pieces in water while cutting them.
  • Mix pieces with asafoetida, turmeric powder, salt, tamarind juice.
  • Keep aside for 10-15min.
  • Heat a tava and apply little oil to it.
  • Mix rava with chilli powder and little salt.
  • Apply it on all sides of breadfruit pieces and shallow fry on the tava.
  • Close the lid and let it cook.
  • After few minutes, turn them upside down.
  • Check the phodis after few minutes by poking them with a knife/spoon.
  • If they are still not done, sprinkle some water, cover and cook for another 5-10mins.
  • Serve hot with rice and dal.

 

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Lady Fish Gravy (Nagli Ambat)

Nagli Ambat
Nagli Ambat

Nagli or Kane or Lady fish is abundantly available in the river near our home. So we get very fresh ones in the market. It is considered as one of the “clean fishes” as it does not have too many bones. It is easy for digestion, so when we introduce fish to babys, we start with nagli. We make few different dishes with this fish. This Nagli Ambat is one of them.

Pictorial:
Clean fish.
nagli ambat1 nagli ambat2
Make coconut paste. Fry onion.
nagli ambat3 nagli ambat4
When they turn brownish, add coconut paste and then fish.
nagli ambat5 nagli ambat6 nagli ambat7-001

Lady Fish Gravy (Nagli Ambat)

Nagli Ambat is a gravy prepared by cooking lady fish in a coconut gravy.
4.75 from 4 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 -4

Ingredients
  

  • 7-8 pieces of lady fish/nagli
  • 1/2 cup onion
  • 1 cup fresh/frozen coconut
  • 4-5 red chillies
  • A piece of tamarind
  • 1/4 tea spn turmeric
  • 1 tea spn coriander seeds
  • 2 green chillies
  • Oil
  • Salt

Instructions
 

  • Remove scales of lady fish and clean the fish.
  • Heat a little oil and fry coriander seeds, turmeric.
  • Grind them with coconut, tamarind and red chillies to a smooth paste.
  • Heat oil and fry onion till they are brownish.
  • Add the coconut paste, green chillies slit into two pieces and salt.
  • Add little water to make it a thick gravy.
  • Slowly slide in the fish and cook till they are done.
  • Serve hot with rice.

Notes

Instead of cooking the coconut paste first and then adding fish, fish can be added to onions and fried for few minutes and then coconut paste is added. This gives a slightly different taste. Be very careful with the fish if this is followed. The fish is very delicate and can break down if it is mixed much

 

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