342) TAUSHA CHUTNEY

TAUSHA CHUTNEY

A SIMPLE, DELICIOUS KONKANI CUCUMBER CHUTNEY

A TRADITIONAL CHUTNEY FUSION SALAD DISH SERVED IN TEMPLES

Ingredients:

     1)    Peeled tender cucumber – 170 gm.

     2)    Grated coconut – 100 gm.

     3)    Hot green chilies – 7 gm.

     4)    Peeled ginger – 5 gm.

     5)    Lemon / lime juice – 1 teaspoon

     6)    Salt – 1 teaspoon (5 gm.)

To make:

          Grate the cucumber and set aside. Chop the ginger. Put the grated coconut, the green chilies, the ginger, the lemon juice and the salt into your food processor and grind to rough paste. Take care not to add any water while grinding. Transfer to a mixing bowl.

          Tip in the grated cucumber and mix thoroughly. Your extra-delicious, healthy, lively tausha chutney is ready to enjoy. Serve fresh with chappatis, rotis, naans, porottas, dosas, appos, machkats, masala dosas or uthappams.

Try making scrumptious tausha chutney butter sandwiches or just enjoy the cucumber chutney fresh by itself.

 

Bon appétit!

330) PAPADA GOJJU

PAPADA GOJJU

A TANGY, HOT, YUMMY KONKANI PAPAD SALAD

A PAPAD KACHIMBER GUARANTEED TO BRING TASTE TO YOUR TONGUE

Introduction:

          Ever wondered what to do with leftover deep-fried papads going soft? Or with softened roasted papads for that matter? What if you could create a dish fit for a gourmet king to drool over! Here is the recipe.

Ingredients (see note):

     1)    Fried papads (turning soft) – 70 gm. (any papad – plain, pepper, masala or chili papad or a combination will do)

     2)    Tamarind – 20 gm.

     3)    Dry hot red chilies – 3 gm.

     4)    Peeled onion – 110 gm.

     5)    Cooking oil – 1 tablespoon (15 ml.)

     6)    Mustard seeds – ½ teaspoon (2 gm.)

     7)    Curry leaves – 1 sprig

     8)    Powdered salt – 5 gm.

     9)    Drinking water – 150 ml.

To make:

          Put the tamarind in a small bowl and pour in the water. Squeeze well with your fingers till most of the pulp dissolves in the water. Set aside to soak.

Chop the onion to superfine pieces and set aside. Use a pair of scissors to cut the dry chilies to fine rings and set aside. Cut the papads to thin slivers likewise and set aside.

Sieve the tamarind juice into a serving bowl. Squeeze and sieve the pomace (residue) and collect the remaining juice too. Tip in the chopped onion and the powdered salt.

Set a small pan or skillet on low heat. Pour in the oil and throw in the mustard seeds. As soon as the mustard seeds finish crackling, pull the curry leaves off their sprig and throw them in together with the chili rings. Stir once and empty the contents into the serving bowl. Mix well and set aside.

 

          Just before serving the dish, tip in the papad pieces and mix. Enjoy your exhilarating papada gojju as a side dish to rice.

 

Enjoy!!!

Note:

For this recipe, I used 9 regular plain papads and a couple of chili papads. If leftover papads are not in stock, just crumble fresh fried papads with your fingers and mix them in.

314) KELA GOJJU

KELA GOJJU

A SWEET AND HOT KONKANI SIDE DISH

A BANANA SALAD BEYOND COMPARE

Ingredients:

     1)    Fully ripe, sweet, small yellow skinned bananas (any variety) – 500 gm.

     2)    Coconut milk – 1 cup (250 ml.) OR thick butter milk – 1 cup (250 ml.)

     3)    Sugar – 50 gm.

     4)    Hot green chilies – 5 gm.

     5)    Dry hot red chilies – 3 gm.

     6)    Tender curry leaves – 1 sprig

     7)    Mustard seeds – ¼ teaspoon

     8)    Cooking oil – 2 teaspoons

     9)    Cumin seeds (jeera) – ½ teaspoon

     10)    Salt – 5 gm.

     11)    Coriander leaves of 1 plant (optional)

To make:

          Peel the bananas. Chop to superfine pieces and transfer to a mixing bowl. Tip in the sugar, the salt and the coconut milk (or butter milk). Pull the curry leaves off their sprig and set aside. Chop the green chilies and the red chilies to fine bits.

Set a small pan or skillet on low heat. Pour in the cooking oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish spluttering, tip in the cumin seeds quickly followed by the curry leaves and the chopped chilies. Stir once and switch off the heat.

Pour the contents into the mixing bowl and stir. Your delicious kela gojju is now ready to serve. Garnish with fragrant coriander leaves.

Enjoy!!!

Note:

          Kela gojju is bestowed with distinctly different tastes while using either coconut milk or butter milk. Both are equally delicious. Do try both on different occasions.

201) DATE N’ ONION KACHIMBER

DATE N’ ONION KACHIMBER

A SWEET, HOT, TANGY, CRUNCHY SALAD

Ingredients:

     1)    Seedless dates – 150 gm.

     2)    Onion – 100 gm.

     3)    Hot green chilies – 4 Nos.

     4)    Garlic cloves – 6 Nos.

     5)    Tender ginger – 5 gm.

     6)    Vinegar – 100 ml.

     7)    Powdered salt – 1½ teaspoons

To Make:

          Peel the ginger and the garlic. Chop the dates, the onion, the green chilies (remove the stems), the garlic and the ginger to fine pieces. Transfer to a mixing bowl and tip in the salt. Pour in the vinegar and mix well. Your crunchy, refreshing, cleansing, appetizing, hot, tangy and sweet date n’ onion kachimber is ready.

          Serve with all kinds of rice dishes like biriyani, fried rice, tomato rice, ghee rice and also with chappatis and porottas. You can store kachimber in a glass jar in your refrigerator for up to a week. You will love this simple dish.