Dec 29, 2009

Onion Potato Dish/Batate-Piyava Sukke

Recently I have been getting lot of potato recipes. I have quite a few of them lined up to try and then post it. Since its been a holiday season for 2 weeks now I am feeling totally relaxed and I have taken off from my cooking. Today I had boiled potatoes ready and I decided to prepare this sukke. Sukke in konkani means dry. So this dish is without gravy and can be served with rice as a side dish.


Ingredients:
2 boiled potatoes
1/2 large onions, chopped
1/2 tea spoon coriander seeds
1/2 tea spoon urad dal
1/2 cup grated coconut
7-8 red chillies (I use long red chillies)
1/4 tea spoon thick tamarind extract
1/2 tea spoon mustard seeds
4-5 curry leaves
3 table spoon oil
1 cup water
Salt

Method:
Boil potatoes upto 2-3 whistles. Peel and cut them into small cubes.
Chop onion into small pieces.
Heat 1 table spoon of oil and fry urad dal, red chillies, coriander seeds and grated coconut for couple of minutes.
Grind this with tamarind extract to a paste. Let the paste be course and not too fine.
In a pan heat remaining 2 table spoon of oil and add mustard seeds. When it starts spluttering add curry leaves.
Add chopped onion and fry until translucent.
Add the coconut mixture and add 1/2 cup of water. Simmer the stove and keep stirring this mixture. Add some more water as and when required. Once the mixture is completely cooked add boiled potatoes and fry for 3-5 minutes or until the water is completely absorbed.
Serve hot with rice.

Serves: 2
Preparation Time: 20-25 minutes

Dec 23, 2009

Onions in Coconut Gravy/Piyuvu Tambli

Tambli doesnt need cooking and is mainly prepared with grated coconut and buttermilk. I love Tambli because it is prepared with buttermilk. My lunch and dinner are not complete without atleast 2 spoons of curd or buttermilk. Also these tambli comes very handy on a busy day. Most of them are so easily prepared and doesnt need much time.


Ingredients:
1/4 cup chopped onion
1/2 cup grated coconut
3 red chillies
1/4 teaspoon tamarind extract
1 cup buttermilk
1/4 cup water
Salt

Method:
Grind grated coconut, red chillies and tamarind extract into a smooth paste.
Chop onion into very small pieces. Smaller the better.
In a bowl mix coconut paste, chopped onion with pinch of salt.
Add buttermilk and stir it. Add water according to your desired consistency.
Serve with rice.

Serve: 3
Preparation Time: 10 minutes

Note: As mentioned above this dish does not need cooking. So I always use chilled buttermilk and this tastes divine.

Dec 10, 2009

Daal/ Dalitoy

Dalitoy is liked by almost everyone at our home. People always have some twist in preparing this and so far I have liked everyone's version. I have mentioned my sister-in-law's (vhanni's) style of preparing dalitoy. Today I prepared differently with red chillies. This is a tip from my husband.


Ingredients:
1 cup toor dal
3 green chillies, slit
3 red chillies
1/2 tea spoon mustard seeds
1/4 tea spoon asafoetida
6-7 curry leaves
1 table spoon ghee
salt

Method:
Pressure cook toor dal upto 3 whistles.
In a pan boil cooked toor dal by adding green chillies and salt for 8-10 minutes.
Heat ghee in a small skillet and add mustard seeds. When it starts spluttering add curry leaves, red chillies and asafoetida and fry for 1 minute.
Pour this seasoning onto dal.
Serve hot with rice or chapathi.

Serves:2
Preparation Time: 25 minutes

Dec 9, 2009

Horse Gram Soup/Kulitha Kadi

Couple of months back I posted a recipe for Kulitha Koddel. Whenver I cook horse gram I do not throw the excess water. Instead I store it for few days and prepare this kulitha kadi. Both me and Pr just loves this simple kadi.

My uncle was an agriculturist and my aunt used to cook a lot of horse gram to feed the cattle. My grandma never used to throw the water of this and had a beautiful idea of re-heating this until the water really gets very thick like a paste. Store it for more than a month and prepare this yummy kadi whenever we want.


Ingredients:
1 cup horse gram
2-3 cup water
3-4 green chillies, slit
4-5 red chillies
4-5 garlic pods
1 table spoon oil
salt

Method:
Soak horse gram for few hours. This will help cook horse gram faster.
Pressure cook horse gram for 5-6 whistles and then again simmer it for atleast 5-7 minutes.
Drain all the water from cooked lenthils.
Bring this kadi to boil by adding green slit chillies and salt.
In a skillet heat oil, add red chillies and garlic pods. Fry this until garlic turns slightly brownish.
Pour this seasoning into kadi.
Serve hot with rice.

Serves:5-6
Preparation Time: 30 mins (excludes soaking time)

Note: I soaked horse gram for more than a day changing water intermittently. You can also use chopped onions instead of garlic. Prepare kulitha koddel or kulitha upkari with cooked horse gram.