Tag Archives: Konkani dish

Bhajjil Phovu | Easy Konkani style roasted Poha snack

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I know I have been taking long breaks from blogging and there are many reasons for it, some are personal, some are worth sharing with all of you. The main reason why I can’t blog like before is my son, who needs me all the time, to play with him, to hear his life issues as a 3 year old (πŸ˜…) and sometimes to just hug him tight, sitting on our sofa, looking outside at the birds. ❀️

But all this will last only for 4 more months as we have got him admission for Kindergarten (KG 1/ LKG) which he will join in April. It’s a bitter sweet moment for me as both the kids will be at school while the home turns empty.. Though I know I will get all the time in the world for myself, I really don’t know what I will do with that time πŸ˜‚. Will definitely miss the chatter and the fun mornings with my son. ❀️

It’s been many days my husband has been asking me to restart blogging ( he loves this blog much more than me πŸ˜…) and I wanted more time to get my mind reset on blogging. Today he said he will play with the momma’s boy and here I am writing this blog.

I learned to make this roasted Poha snack long back when Nandini Bhandarkar Akka posted it on our common food group. We all loved it and it has now become a regular at my place. I absolutely love how quickly it can be made, yet tastes really delicious with simple flavours.

Hope you all try and love this Bhajjil Phovu. Happy and healthy cooking! ❀️

Thank you Nandini Bhandarkar Akka for your recipe. ❀️

RECIPE:

Recipe credit: Mrs Nandini Bhandarkar

Ingredients:

1 1/2 Cups thin Poha/ Aval/ flattened rice (thin variety)

2 tsp Coconut oil

1 tsp Mustard seeds

6 to 8 Curry leaves

3 Green chillies

1/4 tsp Turmeric powder/ Haldi

1 tsp Sugar/ Jaggery powder

Salt to taste

Freshly grated Coconut for garnish

Step by step recipe:

1. Dry roast the thin variety of Poha in a pan (without oil) on medium flame till it turns crisp. Takes about 5 mins.

2. Now remove it in a mixing bowl. Keep aside.

3. Now heat coconut oil in the same pan. Splutter mustard seeds, add curry leaves, finely chopped green chillies, turmeric powder and fry for few seconds.

4. Add the roasted Poha to this seasoning along with salt and sugar. Mix well. Switch off the flame.

5. Remove in a bowl. Garnish with freshly grated coconut. Serve!

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Notes:

* Bhajjil Phovu makes for an excellent evening snack as it is light on the tummy and can be easily made, yet really delicious.

* You can also roast peanuts in the seasoning.

* Please note that this snack is made using thin Poha and not thick Poha. Thick Poha needs soaking before consuming whereas thin Poha does not need it.

* If making for breakfast, you can combine it with Upma or Chane Usli too for a filling breakfast.

* Store this in a tight, moist free container and it lasts well for few days too. You can add freshly grated coconut just before serving.

* This Bhajjil Phovu tastes just like the Phova Chiwda that is made during festivals, the difference being this Phovu is a simpler and easier version of it.

* For more recipes with Poha/ Aval, you can checkPoha recipes collection

* For all breakfast recipesBreakfast recipes collection

* For all snack ideasSnack recipes collection

* For all Konkani recipesKonkani recipes Collection

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Healthy meal ideas – 1 | Snake gourd upkari, Broccoli fry, Carrot Kismuri

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There was a time when I used to make only one or two curries for our meals. But since few months, I have been making atleast 3 to 4 curries because my son is a huge fan of vegetables (touchwood 🀞). He loves seeing different colours on his plate and enjoys eating them too. 😍

Here is him holding his share of all three curries as soon as I make them. He eats them as it is at first even without rice. πŸ˜€

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He’s only three years old and I hope this love for vegetables lasts always. In this plate, my daughter’s favorite is the broccoli stir fry. When I make it, she eats her matta rice gruel only with broccoli. It is super easy to make but tastes really delicious. ❀️

The rest two curries are simple Konkani style accompaniments which are also very healthy. Will share the recipes below. We eat these curries with matta rice gruel but if you make normal rice, you can add a rasam/ dal/ sambar to the meal. Makes for a wholesome, healthy and yummy meal. ❀️

Hope you all like this idea of mine to share healthy meal plans. I know how difficult it is to decide for meals each day and my aim is to make it easier for all of you. Happy and healthy cooking! ❀️

RECIPES

Snake gourd Upkari | Poddale Upkari

1. Soak about 2 Tbsp of Chana dal in water for about 20 mins or till needed.

2. Scrape the skin of the snake gourd, remove core and finely chop the snake gourd. Keep aside.

3. Heat 1 Tbsp coconut oil in a pan, add 1 tsp mustard seeds, a sprig of curry leaves and a pinch of hing. Allow mustard seeds to splutter.

4. Add 3 finely chopped green chillies and soaked Chana dal along with chopped snake gourd and salt. Mix well. Cover and cook on medium flame till the snake gourd turns soft. Add very little water only if needed.

5. Garnish with freshly grated coconut. Mix well and remove from flame.

You can check the recipe for Snake gourd spicy dosa which I make with the core of the snake gourd.

Broccoli fry

1. For Broccoli stir fry, take bite size broccoli florets in a bowl and wash it well. Drain and keep it ready.

2. Heat oil in a pan and add the broccoli florets. Also add salt and pepper. Fry on high flame for few seconds. Cover and cook on medium flame till the florets turn soft. Sprinkle water only if needed. You are done!

You can also check the recipe of Vegetable Paneer Chilly where I add Broccoli too and my kids love it a lot.

Carrot Kismuri

You can check the recipe for Carrot Kismuri here – Carrot Kismuri recipe

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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!

Horsegram dosa | Kulitha polo | Crispy dosas with Muthira/ Huruli kaalu

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Dosas are our “most made” breakfast as my regular readers already know. For those who are new, here is a glimpse into more than 30 dosa recipes on my Dosa corner page. We just can’t get enough of them and my kids’ too either love dosas or idlis for breakfast. ❀️❀️

And what’s not to love about dosas? They are healthy, filling and so delicious when dipped into its companion, the quintessential chutney 😍. Also, I love how once we finish our breakfast, there are no mid meal hunger pangs which keeps us away from junk food binging. That is why I believe that breakfast is the most important meal of the day. ❀️

My grandmother always made Horsegram idlis but I started making these dosas after seeing many people make it in Konkani households. Came out so crispy and importantly my kids loved it. So during winter months, when I include Horsegram in our diet (as it is warm to the body), I make these dosas as well.

Hope you all try these dosas for a change too. I am sure you will love it. Happy and healthy cooking! ❀️

Want to share a quote with all of you which my Amma shared with me last week and I loved it a lot. ❀️

I am someone who loves with all my heart and get attached with all depths. The problem with that is sometimes that leads to a lot of hurt. Not judging people whom I love, can never do that, but all the experiences I have faced in life has taught me exactly what is written in the quote above. Don’t expect anything in return. You love someone without any reason, so don’t expect anything back, not even love. Just keep expectations away and pray for the well being of that person. That’s what love is all about and no one apart from you needs to understand your love. ❀️

Amma, this quote is so beautiful and I am going to remember it forever. Thanks for sharing this Amma. ❀️

RECIPE:

Ingredients: { Makes about 13 dosas }

1 Cup Raw white rice ( I use any variety available here )

1/2 Cup Horsegram/ Muthira/ Kulithu/ Huruli kaalu

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

Salt to taste

Ghee or oil while cooking the dosas

Step by step recipe:

1. Wash well and soak rice, Horsegram and Urad dal together for 4 to 5 hours. Now drain water completely. Add along with about a cup of water to a mixer.

2. Grind to a smooth paste. Pour into a large steel bowl. Add salt and mix well.

3. Keep covered at room temperature overnight or for 6 to 8 hours.

4. Heat a dosa pan and pour a ladle full of dosa batter. Spread like regular dosas using the back of the ladle. Add little ghee and cook till the dosas turn crisp.

5. Remove and repeat the same with the rest of the batter. Serve with a chutney of your choice. I serve this with hing chutney.

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Notes:

* Do pick stones from Horsegram before soaking as Horsegram usually contains stones in it.

* I also make Horsegram idlis. You can check that recipe here – Horsegram idlis.

* Fermenting this batter too long can make the dosa batter turn sour as it contains Horsegram in it. So don’t ferment more than 8 hours in summers.

* For hing chutney, grind about 1 Cup coconut with 3 to 4 red chillies, 1/4 tsp Hing powder, salt and little water. Season in coconut oil with mustard seeds and curry leaves.

* You can check all my Dosa recipes here – Dosa Corner

* For my ” no rice ” dosa recipes collection – ” no rice” Dosa recipes Compilation

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.

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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Poha Sheera | Aval Kesari with Jaggery | Easy 15 min sweet recipe

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A new recipe after nearly two months! Both Feb and March were filled with so much uncertainties and many sad days due to losing my loved ones that I did not even feel like trying something new or blogging recipes. If there was something that kept me going without breaking down, it is my love for music. I kept listening to my daily shlokas, bhajans and my favorite songs on youtube all day, which gave me peace of mind. Youtube has become my favorite app now! ❀️

Music really has healing powers and when you don’t feel like talking with anyone, immerse yourself in the world of music and it will definitely bring you peace! ❀️

In devotional music, Guru Raghavendra Swamy’s bhajans and shlokas are my favorite. Whenever I feel nobody can understand me, and also when there are instances in my life which I can’t share with anyone else (not even with my Amma as I don’t want to worry her ❀️), that’s when Guru Raghavendra Swamy comes to my aid. Through his bhajans, I talk to him and he shows me the way. Not all would believe, but I get the answer to my talks within a day. That’s the power of my relation with him and those who believe in him will know how he’s always with us, taking care of us, knowing all the battles that we face in life.

Sharing my favorite picture of Guru Raghavendra Swamy with all of you. The way he is hugging Krishna depicts so much love that I feel very happy just looking at this picture. ❀️

So, I am dedicating this sweet that I learnt recently from Usha Thukaram mai, which we loved a lot, to my Guru Raghavendra Swamy. πŸ™ Today is Thursday (Guruvaar) and my Guru’s day. An apt day to post this Sheera as prasad to him. Om Shree Guru Raghavendraya Namaha πŸ™

This sweet is very easy to make and a unique twist of adding roasted poha powder instead of semolina, gives it a wonderful flavour. Do try for a change and I am sure you will love it. Happy and healthy cooking!

Thank you Usha Thukaram mai for your recipe. You had once said that you see me as your daughter. Just want to say that I will never forget that and always admire you for your amazing dishes that you post. Love, respects and seeking blessings from you! β€οΈπŸ™

RECIPE: { Serves 2 }

Ingredients:

1 Cup thick or thin Poha / Aval / Flattened rice / Beaten rice

3/4 Cup Jaggery (I used powder)

2 Tbsp Ghee

6 to 8 chopped Cashews

6 to 8 Raisins

2 Cups Water

1 tsp Cardamom powder

Step by step recipe:

1. Heat 1 Tbsp ghee in a pan and roast the poha on medium flame till it turns light brown in colour. Allow it to cool.

2. Add to a mixer and powder it finely.

3. Now heat the rest 1 Tbsp ghee in the pan and fry cashews and raisins in it till cashews turn brown in colour. Add 2 Cups water and bring to a boil.

4. Add the powdered poha along with jaggery powder. (If adding jaggery as blocks, melt jaggery first in the water and then add the poha powder.) Mix continually removing lumps if any.

5. Now cook mixing continually on medium flame till the mixture leaves the sides of the pan. Takes about 8 mins.

6. Add cardamom powder. Mix well and remove from the flame. Serve hot or cold. Both tastes yummy.

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Notes:

* You can use both thick or thin Poha for this recipe.

* Make sure to not burn the poha while roasting. Remove from flame as soon as it starts turning brown in colour.

* For 1 Cup Poha, 2 Cups water and 3/4 Cup jaggery works well for me. It turns out sweet enough for our taste buds. If you have a extra sweet tooth, you could increase the quantity of jaggery to upto 1 Cup.

* When poha powder is added to the hot water, there is chance of it forming lumps. So mix continually with a spatula removing lumps if any.

* If using jaggery blocks instead of powder, melt it in the water and then add the poha powder.

* Also, if the jaggery you use has impurities in it, make jaggery water separately (3/4 Cup jaggery in 2 Cups water). Sieve and then add the water to the roasted cashews and raisins.

* Don’t skip the cardamom powder as it enhances the flavour so much.

* I found that as the Sheera is kept in room temperature, it increases the taste than when had hot. So I would suggest to make this sweet a bit ahead of time for the poha to absorb the flavours well. The tagline behind this Sheera is ” As time went by, the Sheera kept tasting better and better! πŸ˜„”

* Here is yet another Sheera that I make always with Rava/ Semolina: Jaggery Sheera

* This is the compilation of all my Easy 15 mins sweet recipes.