Category Archives: Konkani Recipes

Sambarpalli Chutney | Panikoorka/ Doddapatre chutney – version 2

Sambarpalli leaves are also known as Panikoorka in Malayalam, Doddapatre in Kannada, Ajwain Patta in Hindi and Indian Borage in English. They are very good for digestion and also to cure common cold.

It’s amazing how good music can change your mood completely. This morning as I woke up, checked my YouTube subscriptions and saw that T series has released something called a mixtape which is a combination of two beautiful songs. Today’s was a mix of Tera Chehra and Jaan Meri, both of which are soothing songs, the mixtape sung beautifully by Jubin Nautiyal and Tulsi Kumar. It gave a wonderful start to my day and I loved it so much that I listened to it on repeat. ❀️

So since I am in a pleasant mood, I decided to utilize it to blog a new recipe (Make hay while the sun shines πŸ˜€). This chutney might look like a simple recipe but it’s a very special one. Not only does it taste super delicious, is healthy, made from our home grown leaves and importantly learnt from one among my favorite people, Mamta mai. ❀️

Me and her are so similar in many many ways that she calls us as twins with 25 years difference πŸ˜‚πŸ˜‚. We met each other through food groups, then realized we are related distantly and now we bond just like two long lost siblings and gel along like best friends. 😍 It’s super sweet how she cares for me and her love is very precious for me. ❀️

So when she shared this recipe of Sambarpalli chutney, I had to try it as we have loads of these leaves in our backyard, all thanks to my husband’s gardening skills. For him, plants are his love and passion in midst of his hectic work life, something which makes him very happy. Here is the sambarpalli bush which came in as a small plant but look at how well it has grown. 😍

So, here’s sharing the recipe of this chutney made from homegrown leaves. A very healthy yet delicious chutney. Hope you all try and love it. Happy and healthy cooking! ❀️

Thank you so much Mamta mai for this recipe. β€οΈπŸ™

RECIPE:

Recipe Credit : Mrs Mamta Shenoy

Ingredients:

About 8 to 10 Sambarpalli leaves

1 tsp Oil

1 tsp Jeera/ Cumin seeds

3 to 4 Green chillies

4 Garlic pods

3/4 Cup Coconut

1 tsp Tamarind paste

Salt to taste

Step by step recipe:

1. Heat oil in a pan and add cumin seeds. Fry for few seconds. Add green chillies and garlic. Fry till garlic turns slightly brown in colour. Add sambarpalli leaves and fry till it wilts.

2. Allow it to cool. Then add it to a mixer jar along with coconut, tamarind and salt.

3. Add little water as needed and grind to a smooth paste. Serve as a rice accompaniment or with idlis or dosas.

Notes:

* You can another version of chutney with these leaves here – Sambarpalli leaves Chutney . This version is without garlic.

* The leaves I have taken are tender, small ones. If the leaves in your plant are large ones, 5 to 6 will suffice for the amount of coconut mentioned.

* These leaves are very healthy and I use them in two ways apart from making chutney:::

1. I put couple of leaves in a vessel along with water. Heat it and take steam inhalation when even having the slightest of cold symptoms.

2. Heat the leaves in a pan as shown in the first picture. Then when it starts oozing water, remove it and crush it using mortar and pestle. Sieve the juice and mix honey (for kids above one year old) . Give as medicine for kids and adults when suffering from cold or stomach ache. Works very well. Take about 6 to 8 small leaves for one dose.

Hope these home remedies are helpful to you too. These leaves are really magic!

Banana stem salad | Banana stem Kosambari | Banana stem Upkari | Gabbo recipes Konkani

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There was a time when I used to make only one or two curries for our matta rice meals. Since I cook the matta rice very soft like a gruel, a side dish would be sufficient to enjoy a simple dinner. Don’t know when I started cooking more, maybe lockdown effect πŸ˜„ or to deviate my mind πŸ˜… or listen to more music 😍, I now make atleast 3 to 4 varieties of curries daily. It makes me very happy to see the thali with different colours and nutrients too.❀️

My son is also a huge fan of his plate filled with curries and says, “Amma, Wow 😍” when I bring his meal to feed him. I am glad that this boy needs no extra efforts to make him eat veggies. He already loves vegetables (even traditional ones) so much that I am sure he was a farmer in his past life and a Konkani for sure. πŸ˜…

As for me, due to him, I too have learned to like these vegetables which I did not like as a kid (Amma, true na? πŸ˜‚). So, as a mother, at 31 year old, I am learning healthy eating habits from my 2.5 year old son ( how cool is that πŸ˜„). But honestly, not only this, if I have learned to be happy at the simplest things, it is through my kids, if I have learned to enjoy life with whatever we have, it is through them. Even if I scold them, they still come back to me with the same amount of love and hug me saying, “Love you, Amma”. That forgiving, non judging, free thinking, trusting nature of kids and the innocence, which gets lost as we grow up, have to be learned from kids. Maybe that’s what is a part of the circle of life. ❀️

So, on this thoughtful note, sharing the recipes with Banana stem. Hope you all like it. Happy and healthy cooking!

RECIPE:

Ingredients:

Banana stem (inner pith)/ Gabbo as available {mine was 35 cm in length}

For Kosambari:

1/4 Cup Moong dal

1 Cup finely chopped Banana stem

3 Green chillies

2 Tbsp Coriander leaves

2 Tbsp grated Coconut

A pinch of Hing/ Asafoetida

1 tsp Oil, 1 tsp Mustard seeds, A sprig of Curry leaves – for seasoning

Lemon juice from 1 Indian lemon for garnish

Salt to taste

For Salad:

1 Cup finely chopped Banana stem

1 Cup Curd / Yogurt

2 Green chillies

Salt to taste

1 tsp Oil or ghee, 1 tsp Mustard seeds, 1/2 tsp Cumin seeds, A sprig of Curry leaves – for seasoning

Step by step recipe:

1. First wash well and soak the moong dal in enough water and keep aside till use. This is for the kosambari.

2. Next, wash the Banana pith well. I get the outer parts of the stem already removed. So I don’t have pictures of how to remove that. Please check YouTube videos on how to use banana stem if using for the first time. Cut into roundels while removing any fibres which may come out. Immediately put in a vessel filled with water as shown.

3. Now finely chop these roundels and add little to a bowl for the salad. Also add finely chopped green chillies.

4. Now add curd and salt. Mix well.

5. Season oil or ghee by spluttering mustard seeds and adding cumin seeds and curry leaves. Pour this seasoning over the salad. Mix well. Salad is ready.

6. For the Kosambari, now again finely chop the banana stem and add to the soaked, drained moong dal along with green chillies and coriander leaves.

7. Now add coconut along with the seasoning of mustard seeds and curry leaves in oil.

8. Add lemon juice and salt. Mix well. Kosambari is ready.

9. For the Gabbe Upkari, cut the rest of the Banana stem into long pieces. Heat about 2 tsp Oil in a pan. Add a pinch of Hing along with 3 to 4 broken red chillies and the chopped Banana stem pieces with salt and little water. Cover and cook till the stem pieces turn soft. Garnish with grated Coconut and mix well.

10. Serve the Banana stem salad, Banana stem Kosambari and Upkari with rice meals.

Notes:

* I also make a simple sambar along with these three dishes as it makes a great combination and a very wholesome meal.

* Remember to remove the outer parts of the Banana stem if you have the stem with outer parts intact. Check YouTube videos on how to use Banana stem. I get it with the innermost pith in my nearest supermarket.

* While chopping the pith, you will get some fibres come out. Discard it.

* Keep the chopped pieces in plain water or tumeric water till use, else the pieces turn black very quickly.

* Don’t worry about using banana stem without cooking it in salad and Kosambari. It can be had raw and tastes really good too. Just chop it very finely.

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Amma’s Carrot Upkari | with ground masala

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This recipe of carrot upkari is simple but the blog is very special as I am posting it on my Amma‘s birthday today. Since I am not with her, this post is my gift for her, my little way of showing my love to make her feel special (the least I can do ❀️). Hope you like it Amma. 😍

Amma and Aanu (my dad) got married in March 1989 and I was born in December the same year. So Amma always says that I am the greatest gift from God as I came into her life so quickly. As for me, her love made me so close and attached to her that even today, she’s the one I am closest to, in my life. ❀️

Amma was a working woman and I am amazed at how well she used to manage both work and home together. She used to cook very lovingly for me and my brother, which made the food taste so delicious that I still remember the flavours and aroma of her dishes (Maa ke haath ka jadoo ❀️).

These are some of my favorites from what she used to make and each of these dishes carry a special memory of Amma in it. ❀️

The moong curry with chapatis which I used to take in my college lunch box, a favorite among my friends too.. ❀️

The eggless Tomato omelette which Amma used to make with the most pieces of tomato in my omelette (out of extra love for me 😍).. ❀️

The panpolos with tomato chutney which Amma made during my pregnancy craving, not one or two but more than 15 at a time, while using her walker for support.. Can never forget that ever in my life.. ❀️

The piping hot, delicious Alu parathas and carrot pulao which were made during weekends by Amma after we were bored of regular meals.. Her love made it extra tasty for sure. ❀️

Same is with today’s recipe of Carrot Upkari.. Though it’s a very simple dish, Amma made it so well that I used to ask her to make it always.. ❀️

This is a collage of pictures of Amma with me in the first two photos and with my kids in the photos below it. The left side picture is of Amma with my daughter, when she had come here to Qatar and we had taken her to Villagio mall. I captured this moment between the loving grandmother in Amma and her first grandchild, to be treasured forever. ❀️ The right side picture is with my son, her second grandchild but not loved any less. This is when he had worn the Krishna costume on Janmashtami. Such a beautiful moment this was, my Shankar Krishna immersed in grandma love. ❀️

As loving a mother Amma is, she is equally my kids’ most loving grandmother too, their moga mamama, as they call her. 😍

I searched for many quotes to describe her, to make a card and found this one apt for her. ❀️

Her beautiful smile is always reassurance for me, that I have her with me, to share my feelings and thoughts, to listen to my woes, to feel happy for my happiness and to pray for me always. ❀️

Amma suffers from muscular dystrophy in her legs since many years and needs wheelchair for movement. But the way she lives her life, happily, filled with devotion to God, music, even doing many household chores while sitting on the wheelchair, without complaining, is commendable and very inspiring for me. Hats off to you, Amma. So proud of you! ❀️

A mother’s love is always exceptional and unconditional. I believe that we can’t be loved by anyone more than our mother can love us. Even if we are far from her, she only wants us to be happy and will always pray for us. Her love is not based on conditions that I should be with her, I should talk to her or even does not expect me to love her as much as she loves me. She just loves truly with all her heart, irrespective of any conditions. ❀️

On this note, here’s wishing you a very Happy Birthday, Amma. May you always be healthy and happy. Love you so much. ❀️❀️❀️❀️❀️❀️❀️❀️

For my readers, excuse me for such a long write-up. But I know you all will also agree that no matter how much we write for our mothers, it’s very less for their love. Anyhow, hope you all will try this recipe and remember my Amma when you do. Happy and healthy cooking! ❀️

RECIPE:

Ingredients:

3 Cups peeled and chopped Carrots

1 medium sized Onion

3 to 4 Red chillies (depends on the variety)

6 to 8 Curry leaves

Salt to taste

2 tsp Coconut oil

2 Tbsp grated Coconut for garnish

Step by step recipe:

1. Take chopped onion, red chillies and curry leaves in a mixer.

2. Now add little water and grind to a smooth paste.

3. Heat oil in a pan and add the ground paste. Fry for couple of minutes till the raw smell of onion goes away.

4. Now add chopped carrots and salt. Mix well. Add little water, cover and cook till the carrots turn soft.

5. The mixture turns dry on cooking as all the water is absorbed. Remove from flame. Garnish with grated Coconut. Serve with rice meals.

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Notes:

* The number of red chillies depends on the variety of chillies you have. Since carrots are sweet, the masala needs to be spicy to make the curry spicy too.

* Remember to fry the ground paste well in oil. Else there will a raw smell of onions in the curry.

* Curry leaves adds a wonderful aroma and flavour. So don’t skip it.

* Here are the other recipes by Amma which I have added on the blog:

# Amma’s Moong curry with freshly ground masala

# Amma’s Carrot Pulao

# Amma’s Tomato Chutney and Panpolos

# Amma’s Alu Paratha

# Amma’s Eggless Tomato Omelette

Cabbage Kosambari | Easy Cabbage salad

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As my kids are finally asleep, I can sit to write a new recipe now. A recipe I had been wanting to add to the blog since long but could not find time. With Eid holidays going on here, kids sleep till late in the morning and thus, my son skips his evening nap. Him skipping his nap = I don’t get time to sit for long in a place = I can’t blog. So night time is blog time as of now. πŸ˜„

Is night time also a time for deep thoughts for any of you? (or is it just me πŸ˜…) I find the silence of night so peaceful and comforting that I get time to talk to the divine, to understand myself, to over think (πŸ˜„), to listen to my favorite music and to relax too. After all this, when I finally sleep, I dream a lot, also remembering my dreams completely when I wake up. I see myself going back to my school days, my college days, the tension of exams, the fun of enjoying with my friends, chatting with Amma along with seeing people close to my heart, in my favorite places like the mountains and beaches, every night in my dreams. ❀️ I feel very happy when I wake up that, so what if I can’t see them for real, atleast they visit me in my dreams. 😍 So, thank you my dream companions for coming in this crazy girl’s dream world. πŸ˜„β€οΈ

So that was about night time which is my own “me” time. And what about my day time? Here is a glimpse into it:

My son making towers, cars, trucks, ships, tents, caves, houses, see saw, slides and what not with our sofa cushions. πŸ˜‚πŸ˜‚ These cushions are his inhouse park and me being a child with them, don’t stop him too πŸ˜… (I just see that he does not go overboard and is safe.) He has taught his elder sister as well and both of them enjoy making their own creations with these cushions. 😍

By the way, did any of you notice his dress? Yes, he loves wearing his Akka’s frock, specially this red one. Reminds me of how my brother used to love wearing my dresses too as a kid. Such wonderful memories. ❀️ His sister also adorns him with necklaces and accessories to doll him up. One of their favorite games. Look at him admiring his bangle. 😍

My daughter also loves to draw and colour, which can be clearly seen from the first picture above. Almost all of our walls are stuck with her paintings. She also likes to create various dress designs and here is one among them. I admire her for her creative ideas in art and craft, which I lack completely. πŸ˜‚

So these two bundles of joy (sometimes also the reason for my 1 minute angers πŸ˜‚πŸ˜‚) make my mornings worth waking up and are huge entertainment in my daytime. I don’t realize how my day passes with them. Also, I am so glad they have each other for company in these home bound times. ❀️❀️

Finally after my long chatter, here’s sharing the recipe of this simple yet very delicious Cabbage Kosambari which I learnt recently from my dear friend, Ambratha Shenoy. This is too tasty for words and definitely a must try recipe. Hope you all like it too. Happy and healthy cooking! ❀️

Thank you Ambratha for sharing this recipe! β€οΈπŸ™

RECIPE:

Ingredients:

2 Cups grated Cabbage

1 medium Onion, finely chopped

3 Green chillies

1/4 Cup finely chopped Coriander leaves

3 Tbsp freshly grated Coconut

Juice from 1 Indian lemon or to taste

Salt to taste

Step by step recipe:

1. Take the grated Cabbage in a mixing bowl. { I grated the cabbage as much as possible and finely chopped the end pieces}

2. Now add finely chopped onion, green chillies, coriander leaves, coconut and salt.

3. Add lemon juice and mix well.

4. Mix well and serve as an accompaniment to meals.

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Notes:

* Try to serve freshly made as much as possible as onions may start to leave water if kept for long as it has salt in it. Else you could salt just before serving.

* You could increase or decrease lemon juice and coconut as per your taste.

* Instead of grating cabbage, you could also very finely chop it. I combine both ways. Grate as much as I can and then finely chop the end pieces.

* Tastes very good as an accompaniment to rice meals.

* You could also try these three South Indian style salads that I make regularly:

1. Moong dal Kosambari with Cucumber and carrots

2. Carrot Kismuri

3. Khamang Kakdi

Instant Pumpkin idlis | Dudhi idli | Dudhe Kadamb

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With online classes becoming the new way of life, my mornings are busy juggling between my daughter (who wants me to be with her during the class), my son (who needs me to be close to him as he always spends the first hour after waking up in my arms and nowhere else 😍) while preparing breakfast which we have to eat right after the class which gets over by 10 15 am. So, since I can’t spend time in kitchen making dosas, idlis are my best friend these days!! ❀️

I have shared many varieties of idlis which you can check in my Idli recipes collection. They have been very helpful for me nowadays as I can just put them to steam while sitting with both my kids and the idlis get ready by themselves. πŸ˜…

My daughter’s first term exam is soon coming (she’s only in 1st std πŸ˜„) but I take studies very seriously (aadat se majboor since my school days 😁). So made a little planner last night which I want to share with all of you. I started making such planners for each of her term exams since last year (when she was only in KG 2 πŸ˜†) but it has been very helpful for both of us. I get to know when her exams are and what to teach her as this is always in front of my eyes. She also reads the spellings daily which makes her learn it very quickly. Sharing in case it is useful for any of you. Teaching small kids is not easy but this way has helped me a lot.

I have stuck it in front of our dining table or our makeshift study table or mainly our artist’s table πŸ˜„ as both my kids love to draw, colour and paint sitting on it. Here is a glimpse of it with my son wondering what Amma is upto πŸ˜… while my daughter is busy writing.

Life changes a lot post kids and all our attention goes into their studies plus playing plus activities plus cooking for them, but I am grateful that they keep me very busy which is essential to not overthink, for the very sensitive me. Whenever I feel I am getting overwhelmed by thoughts, I make myself super busy with them so that I forget everything else. They are my blessings. β€οΈβ€οΈπŸ™πŸ™

On this note, sharing the recipe of these delicious idlis with all of you. This is a traditional Konkani recipe and makes me so happy to add this on my blog. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 22 idlis }

2 Cups Idli Rava/ Rice Rava

2 Cups peeled and grated Pumpkin

1/2 Cup fresh or desiccated Coconut

1/2 Cup powdered or grated Jaggery

Salt to taste

1/8 tsp Cardamom powder

Note: Skip jaggery to make plain pumpkin idlis.

Step by step recipe:

1. Wash the Idli rava well two to three times. Then drain the water completely. Add grated pumpkin.

2. Now add coconut, salt, cardamom powder and about 2 cups water to make a slightly thick batter.

3. Grease idli moulds with oil/ghee and add the batter into each moulds. Let there be little water in each mould as shown.

Note: I filled half of the moulds with plain idli batter and added jaggery to the rest of the batter. Then filled the rest of the moulds with sweet idli batter.

4. Steam for 20 mins or till done.

Serve hot with a simple coconut chutney or sambar. Sweet ones can be relished with ghee.

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Notes:

* If you are not much of a pumpkin or sweet lover, you can make a spicy chutney with these idlis. It masks the pumpkin flavour and balances the sweetness of the idlis well.

* You can skip jaggery completely if making plain ones.

* Cardamom powder is also optional for plain ones but gives a great aroma and flavour.

* You can also make extra sweet ones adding 1/4 Cup more of jaggery with raisins and cashews. Steam them in a vessel and cut into pieces. It is called Dudde Sannan if made that way.

* The 2 cups water is perfect for my idli rava. You can reduce or increase if needed. Don’t make the batter very thick nor very thin. There should be little water in each mould of the idli container. That’s what makes soft idlis.

* They are authentically steamed in Banana leaves but I make them in idli moulds. Still tastes delicious. Add little less water to the batter if steaming in banana leaves.

* I make a similar idli with Cucumber called Thoushe idli or Instant Cucumber idlis.

* One more instant idli with idli rava – Instant Poha Idlis

* You can check all my Idli recipes here – Idli recipes collection.

Kali dosa | Soft and spongy dosas for lunch box

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Traditional recipe + mom’s recipe + unique name + dosa = I have to try it! πŸ˜„ This is what ran in my mind the moment my friend Sreeja posted this Kali dosa. It was a dosa which her Amma made regularly for her college lunch box and she loved it as it stayed soft till lunch time unlike other dosas. I too have made this dosa many times now following her recipe and love how soft these dosas come out.

College lunch time reminds me of my lunch sharing with my best friends, Taniya and Sunanda (Tanu and Chu 😍😍). Tanu being brought up in the North used to bring roti-sabzi for lunch whereas Chu being a Malayalee used to bring dishes from the Kerala cuisine. And you can guess what I used to take for lunch box πŸ˜… – Konkani food. So it was a great combination of three cuisines and we used to have a wonderful time sharing our food while chattering our hearts off, giggling at our silly jokes which only we understood. πŸ˜…πŸ˜β€οΈ

Even though I miss seeing, hugging, talking and laughing with them, I am so grateful to Mr Whatsapp 😁 that we are in contact everyday even after being in three different countries in our small group named “Tanu Chu Ladoo”😍😍😍. Our friendship has been strong since more than 12 years now and I am sure we will be the same forever. ❀️

My Amma shared a quote yesterday saying she felt it apt to describe our friendship and I can’t agree more. Here’s the quote. ❀️

For me, soul connection is most important and these relations are what I treasure the most..❀️

Here’s ending my write-up by thanking Sreeja for her recipe and sharing her mother’s recipe with all of you. Happy and healthy cooking!

Thank you dear Sreeja. Loved the dosa very much. ❀️

RECIPE:

Ingredients: { Makes about 12 dosas }

2 Cups Raw white rice ( I use any regular variety available)

1/2 Cup Urad dal (I use split ones)

1/2 Cup thick or thin Poha (flattened rice/ beaten rice)

1 tsp Fenugreek seeds or Methi

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal with poha while rice and Methi separately for 3 to 4 hours.

2. Drain water from urad dal- poha bowl. Add water as required, little by little and grind Urad dal with poha and Methi to a smooth paste. Don’t drain water from soaked Methi. It is very healthy and also helps ferment the batter well. Pour the ground paste into a large bowl.

3. Now add drained rice to the mixer and grind to a smooth paste too. Add to the Urad dal batter and add salt. Mix well.

4. Keep covered at room temperature overnight or for about 8 hours.

5. Heat a dosa pan and add a ladle of batter. No need to spread this dosa. Cook on medium flame or else the dosa may turn black due to poha in the batter. Add ghee on top when it cooks on the surface.

6. Flip and cook for few seconds.

7. Remove and repeat the same with the rest of the batter. Serve hot with a chutney or your choice or with sambar or with both like me. πŸ˜„πŸ˜„

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Notes:

* Adding the soaked Methi water in the batter is beneficial to health and also ensures good fermentation of the batter which gives very soft dosas.

* Remember to make these dosas on medium flame and not on high flame as this dosa turns black underneath very quickly due to poha in the batter.

* You can also cook these dosas only on one side like set dosas.

* Check all my dosa varieties in my Dosa Corner page.

* For all my no rice dosas, check this No Rice Dosa Recipes Compilation.

Ram Navami recipes | Konkani dishes made on Shri Ram Navami festival day

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Tomorrow, April 21st 2021 is Ram Navami which is celebrated as the birth day of Lord Rama. For me, as much as I love my Krishna, that much I respect Rama too (“my” Krishna because I consider Krishna to be my own, dwelling within me and not separated from me ever ❀️). If Krishna has taught me unconditional love, Rama has taught me righteousness. They are both incarnations of Lord Vishnu but their teachings are different and we have lots to learn from stories of their life. πŸ™

Apart from reading about their life, there are two shlokas which I listen to daily. It is the Shri Rama Raksha Sthothra and Hanuman chalisa. Amma taught them to me when I was a child and told me to chant these whenever I felt lonely, sad or need to talk to God. Now, when I listen to these shlokas, I feel God is always with me and listening to my woes. Also, the divine vibration in the house when these shlokas are chanted are the reason that I believe brings peace and happiness in my house. If you have any stress in life, do try listening to shlokas and trust me, you will definitely feel better. You will feel yourself entrusted in God’s hands and once that is done, there is no need to worry as he will take care of everything. πŸ™

When I had mentioned about my daily shlokas in my earlier posts, I got messages from couple of my friends asking how do I manage to read shlokas in midst of household chores and taking care of kids. I want to clarify with all of you who wonder the same that I don’t sit and read the shlokas. I listen to my daily shlokas playlist on Youtube while cooking and doing other chores. In fact I keep the shlokas first and then start cooking. It keeps my mind engaged in a positive way and I keep reciting alongside too (that is when my kids are not talking in between 😁). So, those of you who are not finding time to sit and read shlokas, try listening to them on Youtube.

A snapshot of my daily shlokas playlist on youtube. My day starts with these. πŸ™

Lord Rama’s life or The Ramayana has been a path of inspiration for his believers like me and I would like to share a picture of him describing his qualities which I found apt to share on this auspicious occasion. πŸ™

Though it is not easy for us, mere mortals to follow all these qualities, we can atleast:

* Try to be good and kind towards everyone, choosing empathy and being understanding instead of being judgemental while controlling our negative emotions like anger, pride and jealousy.

* Love and show compassion to all beings, not only humans but also every creature, every bird, every animal as they deserve to live peacefully on this Earth too as much as we all.

* Also, always remember to be humble and grateful, for what we are is due to God’s blessings and without that, we are nothing.

This is what I feel Lord Rama’s life and his qualities show us. Jai Shree Ram. πŸ™

Coming to the occasion of Ram Navami, there are some dishes which are made in every Konkani household on this day. Though it may vary with every family, these dishes are the most commonly made ones.

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1. Paanak Spiced Jaggery Lemonade drink

2. Muga dali Kosambari A salad with raw moong dal, cucumber and carrots

3. Muga dali Usli Seasoned Konkani style moong dal

4. Sheera A sweet with semolina and sugar but I add jaggery instead

5. Chane Usli & Godu PhovuA classic combination of seasoned black chickpeas and sweetened rice flakes made as prasad

You can click on the names above for each recipe. Will write in detail about each dish below.

1. Paanak – This drink is made on Rama Navami in our temples and served to all the devotees. One of the most precious memories of my childhood is when I used to wait for my turn to get to drink this refreshing Paanak in Venkatarama temple, Katapadi. Though the ones made in temples are divine and heavenly, we can easily make it at home to dedicate to Lord Rama on his birth day.

Recipe herePaanak

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2. Muga Dali Kosambari – This is also a offering made commonly on Ram Navami in not only Konkani households but also among Kannadigas, Tamilians and Telugu community too. It is a salad with soaked moong dal, cucumber and carrots. I make it regularly even otherwise as it is very tasty and healthy too.

Recipe hereMuga Dali Kosambari

Click on the image for the recipe.

3. Muga dali Usli – Moong dal in another form that is made on Ram Navami. It is seasoned in a simple manner and cooked either till soft or mushy, like how I like it. I make this during those sudden hunger pangs too as it is very healthy and delicious.

Recipe hereMuga Dali Usli

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4. Sheera – Also known as Rava Kesari in South India, this sweet was regularly made on festive days at my house by my grandmother and mother. They used sugar but I have been using jaggery in it since many years. We all love Jaggery Sheera more than sugar ones now.

Recipe hereSheera

Click on the image for the recipe.

5. Chane Usli & Godu Phovu – This is yet another prasad made in temples, even on Ram Navami day in some places. Chane Usli is seasoned black chickpeas and Godu Phovu is sweetened rice flakes. The combination is delicious and hardly takes time to make.

Recipe hereChane Usli & Godu Phovu

Click on the image for the recipe.

So, these were the dishes that are commonly made on Ram Navami day to offer Lord Rama. Apart from these, you can also make sweets like Churmundos or wheat flour ladoos on this festival. You can check my Ready in 15 min healthy sweet recipes compilation for easy, healthy sweet recipes.

Click on the image for the recipe compilation.

Wishing you all a very Happy Rama Navami. May Lord Rama bless you all with peace and happiness in your lives. Jai Shree Ram. πŸ™

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Chane Usli – Godu Phovu | Seasoned black chickpeas – sweetened rice flakes | Konkani Breakfast/snack combo

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Since childhood, my Amma has always taught me the importance of days dedicated to each God. Not sure how many of you believe in it but sharing the little I have learnt.

* Mondays To worship Lord Shiva and in our case, our Kuladevata too, Shree Damodar. πŸ™

* Tuesdays For Ganpati Bappa, Devis/ Goddesses and Hanumanji. πŸ™

* Wednesdays Dedicated to Lord Krishna. β€οΈπŸ™

* Thursdays A day dedicated to Lord Vishnu and our Gurus. Dattatreya Swamy or Guru Raghavendra Swamy or Sai Baba or as believed by each individual in their life. πŸ™

* Fridays To worship Devis/ Goddesses. πŸ™

* Saturdays Dedicated to worship Lord Venkatarama. Also, Shanidev and since worshipping Hanumanji is said to remove the Shani dosha or wrath in one’s life, Hanumanji too is worshipped on this day. πŸ™

* Sundays Dedicated to Sun God. Also, Mahalasa Narayani (Amma’s Kuladevi in her mother’s side); Sunday is dedicated to this devi. πŸ™

You might be wondering why all this explanation (free ka gyan πŸ˜…) is for. Actually, along with all the days dedicated to each God, there have been foods dedicated to these days too. In almost all Konkani households, black chickpeas is cooked on Fridays as it is believed to be a favorite of Goddess Lakshmi. Hence, considered auspicious to make a ghashi (curry) or this usli with black chickpeas on Fridays. Same is the case with Horsegram which is said to be good to be had on Saturdays saying it gives us strength like Hanumanji.

Some of you may laugh at this, but I believe all of these traditions were made by our ancestors for a reason. When I think about it, this tradition made sure we had the healthy legumes atleast once a week. Else, I would forget to make it as Chickpeas and Horsegram have a long shelf life, easily can be bought and forgotten (if you are like me πŸ˜…).

And whenever I make Chane Usli on Fridays, it has to be combined with this delicious Godu Phovu. This is a classic Konkani breakfast/ snack combination, also made as Navaratri prasad.

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Inspite of being from Udupi, I have grown up among our Konkani community in Elamakkara, Kochi where we have a GSB Vikas Parishad group which conducts meetings every month in one of the members’ house to discuss issues faced by our community and also to help those in need. During Navaratri, members would volunteer for bhajans to be conducted in their house and the rest of us would go, sing bhajans together and consume the prasad made by them. The prasad would always be Chane Usli – Godu Phovu in every member’s house and it used to taste so divine and delicious that I still remember the flavours. Every family had their own unique way of making it and that made it even more special. ❀️

Now, whenever I get black chickpeas, I always make it on Fridays, to respect our traditions and not allowing it to diminish away at any cost. Also, since these traditions have health benefits associated with it, it is an added advantage too, right! πŸ˜„

Hope you all try this combination too. Very filling and comes out delicious. Also, can be made as a breakfast or evening snack too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Serves 3 }

For Chane Usli –

1 Cup dried Black Chickpeas/ Kala Chana

1 Tbsp Coconut oil

1 tsp Mustard seeds

A sprig of Curry leaves

A pinch of Hing/ Asafoetida

3 to 4 Green chillies

Salt to taste

3 Tbsp freshly grated Coconut for garnish

For Godu Phovu –

1/2 Cup Jaggery

1/4 Cup water

1/2 Cup freshly grated Coconut

1 1/2 Cups Poha/ Flattened rice/ Beaten rice/ rice flakes (thin variety)

1 Tbsp Ghee

1/4 tsp Cardamom powder

Step by step recipe:

For Chane Usli:

1. Soak the black chickpeas in more than double the water for atleast 6 to 8 hours. Drain the water. Add to a pressure cooker. Add fresh water enough to soak the chickpeas. Pressure cook till soft. {Takes a whistle on high and 10 mins on medium flame on my electric stovetop.}

2. Heat oil in a pan. Splutter mustard seeds. Add curry leaves, hing and green chillies.

3. Fry till green chillies change colour. Now add the cooked chickpeas. {I add along with the cooked water. If you plan to make saar (check notes), add only the chickpeas and keep the cooked water aside}.

4. Mash lightly with a ladle. Add salt and cook till the mixture turns dry. Mix in coconut and keep aside.

For Godu Phovu:

1. Melt jaggery in water. I use 1/2 Cup jaggery and 1/4 Cup water. It melts and bubbles start forming. Then I remove it from the flame. Sieve and mix in 1/2 Cup coconut.

2. Now add thin Poha, first 1 Cup, mix well. Then if needed add 1/4 Cup at a time till the texture and sweetness is perfect. Do taste tests.

3. When the mixture is even and done, add ghee and cardamom powder. Mix well.

Serve with Chane Usli. I have garnished the Godu Phovu with Tulsi leaves as they do in temples.

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Notes:

* Mixing few Tulsi leaves in the Godu Phovu not only makes it more aromatic, but gives us the benefit of eating Tulsi leaves which are very healthy and also giving us the divine feel of temple prasad.

* Thin Poha does not need soaking. Just mix as it is with melted jaggery. Add little at a time to ensure you don’t over add the poha as it leads to less sweet poha.

* Both these recipes require atleast the amount of freshly grated Coconut I have mentioned. Lesser than that, it does not give the authentic taste. You can add more too if you love coconut.

* Make sure to cook the chickpeas till soft.

* Black chickpeas can be substituted with white chickpeas too.

* The cooked water is usually drained and kept for Chane Saaru (A kind of rasam). Just add salt to the water and bring to a boil. Season coconut oil with mustard seeds, curry leaves and broken red chillies. Pour over the boiled water. Mix well. Serve with rice meals. You can also give fried garlic seasoning instead.

* You can also check this Quick to make Kerala style Kadala curry recipe.

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Amma’s Moong curry (with freshly ground masala)

All of us have a special kind of liking towards our mother’s cooking and I am sure you all will agree that no matter which Masterchef cooks for us, our Amma’s food is the best. Why not, as she makes everything with a secret ingredient in it – Love. ❀️

My Amma too used to cook so well and the flavours of all her dishes are still in my taste buds. This moong curry was one among them and I used to take it with puris in my lunch box during my school/ college days. My friends used to love it too and I used to take extra boxes of it for them as well. The precious memory of those days is forever etched in my heart and I remember it each time I make this curry. ❀️

Now Amma can’t cook like before as she suffers from muscular dystrophy in her legs. Although she’s strong most of the days and remains happily engaged all day, there are times when she falls into self doubting sadness and I have to convince her my best that she is still very much loved and an important part of our lives. Right now, she’s going through a difficult phase and this post of mine is to cheer her up in my little way, by adding her recipe on my blog.

Amma, this is for you. ❀️ I am coming in few months to make this curry for you and you have to tell me if it tastes as good as yours or not. 😍 Loads of love to you Amma. 😘 Please be happy always as that is what makes me happy too. ❀️ Sharing some words for you which I found as best to describe our love for each other. Hope it cheers you up. 😍

Now to Amma’s recipe. Hope you all try her way of moong curry too. Tastes amazing with puris, chapatis or even with rice. Happy and healthy cooking!

RECIPE:

Ingredients:

1 Cup dried whole green gram/ whole moong

1 Tbsp Oil

2 tsp Red chilli powder or to taste

Salt to taste

For the ground paste:

1/4 Cup Coconut (freshly grated or desiccated)

6 to 8 sprigs of Coriander leaves

1/2 a large Tomato

1 small sized Onion

2 Cloves

1 Cardamom

1 small piece of star anise

1/2 tsp Cumin seeds or Jeera

1/4 tsp Turmeric powder

Step by step recipe:

1. Soak whole moong in atleast thrice the amount of water overnight or for 6 to 8 hours. When soaked, drain the water. Add fresh water enough to soak it in a pressure cooker and cook until soft. Takes 3 to 4 whistles on high in my electric stove top. Might vary depending on your cooking range.

2. Add ingredients to grind in a mixer.

3. Grind adding about 1/4 Cup water or as needed to a smooth paste. Now heat oil in a pan and add the paste. Also add red chilli powder and cook till the raw smell goes away. (About 5 mins and this paste splatters. So be careful and mix continually.)

4. Now add the cooked moong and salt. Bring it to boil and cook for 5 to 8 mins. Adjust consistency of the gravy.

5. Serve hot with Puris, Chapatis or rice meals.

Notes:

* The gravy thickens when kept at room temperature as moong absorbs a lot of water. So if serving later, add water that time to adjust gravy consistency.

* Star anise and coriander leaves make this masala very aromatic. So don’t skip it.

* The masala splatters while cooking. So be careful while sauteing.

* I also sprout moong and make this same curry.

* You can also check my mother’s other three recipes –

# Amma’s Carrot Pulao

# Amma’s Tomato Chutney

# Amma’s Alu Paratha

Broken wheat sweet sannan | Konkani style broken wheat steamed cake

Traditional recipes always attract me as I believe in going the age old ways to live a healthy life. Simple, homemade food combined with regular exercise even if brisk walk for atleast 30 mins a day is enough for our good health instead of any diets. Having said that, I do indulge in restaurant food and store bought goodies sometimes (especially sweets for the sweet lover in me ❀️) which I believe is necessary too for a change in tastebuds.

But finally, making sweets at home gives me happiness and specially simple and tasty Konkani sweet like this one, which is filling and doubles up as a great evening snack too. I learned to make this from my dear friend Sreeja Shenoy whom I came to know through Facebook food groups. She says she resonates with my feelings in each of my posts and feels close to me (how sweet of her ❀️) while for me, her posts take me back to my days in Kochi as her food is Kerala Konkani style.

So when she posted this broken wheat sannan, I knew I had to try this and saved the post immediately. And how amazing does it come out! So so delicious. Cannot believe this simple sweet can have such an amazing texture and flavour.

Thank you so much Sreeja for this recipe. A definite keeper and will surely be making this whenever I crave for something sweet. My kids loved it a lot too which made it even more special. ❀️

Also, I want to thank you and your sister Ambratha for always encouraging me with your kind words. It means so much to me that I am always filled with gratitude. Much love to both of you. β€οΈβ€οΈπŸ™πŸ™

Hope you all will try this recipe. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 12 squares of 5 cm each }

1 Cup Broken wheat / Gonva Khan/ Dalia

3/4 Cup Coconut (freshly grated or desiccated)

3/4 Cup Jaggery

Seeds from 2 Cardamom pods

A pinch of Salt

Ghee to grease the bowl

Step by step recipe:

1. Soak 1 Cup Broken wheat for 3 to 4 hours in thrice the quantity of water.

2. Now drain the water completely and add the broken wheat to a mixer. Also add 3/4 Cup Coconut, 3/4 Cup Jaggery and seeds of 2 cardamom pods.

3. Add a pinch of salt and grind to a semi coarse paste. Don’t add water at first while grinding as soaked broken wheat leaves water while grinding. Only if required, add 1 Tbsp at time. It took me about 4 Tbsp to grind it to a thick semi coarse batter.

4. Now grease a vessel with ghee and pour this mixture to the vessel. Level using a spoon and spread evenly. My vessel is of 18 cm diameter.

5. Steam for about 20 mins till a knife inserted in the center comes out clear. Cool down. Slice and serve.

Notes:

* I used Patanjali brand of Broken wheat or Dalia.

* Soaking the broken wheat for atleast couple of hours ensures that the broken wheat turns soft and grinds quickly.

* The amount of jaggery can be changed according to your taste.

* You can grind to a smooth paste too but grinding coarsely gives a bite of coconut which tastes delicious.

* It takes me exactly 20 mins to steam. You can check by inserting a knife in the center. If it comes out clear, it’s done.

* Remember to level the mixture evenly in the bowl for it to steam evenly.

* Grease the bowl well with ghee so that the pieces comes out in perfect shapes.

* I poured in a round vessel of 18 cm diameter.

* You can also try this:

# Broken wheat sweet khichdi

# No rice Broken wheat idlis

# No rice Broken wheat mixed dal dosas