Konkanifood

                                          WAL (VAL) USAL Wal (Val) or Field beans are of many types: Surti wal, Kadve wal, Gode val, Rangooni wal and many more. It is a Maharashtrian dish made in the Konkani houses also very frequently. It is made with sprouted wal. Here I have used Surti wal.   Preparation time: 10 mins Cooking time: 20 mins Total time: 30 mins Servings: 4 people.   Ingredients: 1.   Wal, sprouted and removed skin- 250 gms. 2.   Oil- 3 tsp 3.   Onions – 4 medium chopped 4.   Garlic chopped – 8 to 10 cloves 5.   Tomatoes chopped – 2 medium 6.   Green chillis-2 slit 7.   Red chilli powder- 1 ½ tsp 8.   Haldi powder- ½ tsp 9.   Dhania powder-2 tsp 10.Jeera powder- ½ tsp   11.  Kitchen king masala- ½ tsp   12.  Salt- to taste  13.  Coriander leaves chopped for garnishing- 1 tbsp. 1.    Instructions: 1.   Firstly, soak the wal in water for about 8-9 hours or overnight. Drain the water and tie them in a cotton cloth. Set aside for aga

                                 VEGETABLE KURMA(veg korma) Vegetable kurma / Veg korma is a south indian recipe. It is made with coconut masala which is then served with paratha, poori, chapati or roti (Jawar, Makai, Bajra etc.,). It is made up of mixed vegetables. It is made in Konkani weddings with Poori also. Preparation time:10 mins Cooking time: 20 mins Total time: 30 mins Servings: 4 people.   Ingredients: 1.   Green peas frozen or freshly peeled - 1 cup 2.   Onion – 1 chopped 3.   Potato peeled and diced – 1 4.   Cauliflower- 4 to 5 florets 5.   Beans- 3 to 4 chopped 6.   Carrot- 1 small chopped 7.   Capsicum- 1 small chopped 8.     Salt to taste 9.     Coriander leaves- 2 tbsp Masala :                       1.   Oil- 3 tsp 2.   Grated coconut (soyi)- 1 cup 3.   Green chillies- 4 to 5 4.   Cumin seeds( jeera)- 1 tsp 5.   Cinnamon ( dalchini)- ½ inch 6.   Cloves (lavang)-3 to 4 7.   Turmeric powder( haldi pitto)- ½ tsp 8.   Cashew

                    TANDLA PITA BHAKRI (CHOLKYA BHAKRI)                        Rice flour roti roasted on a banana leaf It is a breakfast recipe prepared in almost all Konkani homes in Goa, Mangalore, Udupi, Coastal Karnataka etc., It is made with rice flour (mediumly ground) and coconut grated and roast with banana leaf (fresh). It is a very quick recipe. Preparation time: 5 mins Cooking time: 10 mins Total time: 15 mins Servings: 2 people, 4 rotis   Ingredients: 1.   Rice flour- 1 cup (medium ground or fine) 2.   Grated coconut -½ cup 3.   Banana leaves – 4 cut into square pieces 4.   Jaggery or god – 1 tsp 5.   Salt to taste 6.   Butter -1tbsp 7.   Oil- 6 tsp   Instructions: 1.   To a deep bowl, add Rice flour, grated coconut, jaggery, salt and butter and then mix well with the hand. Add ¼ cup water to make a smooth batter. 2.   Cut the banana leaves into square shape or rectangle shape. Wash well with water. Grease the leaf with some oil. Spread th

                        Knol Khol (Kohlrabi) randayi (curry) Knol khol is known as Kohlrabi in English and Gaant gobhi in hindi. This randayi is served as a side dish with rice or chapati. It is made with coconut. It is a rich source of carotenoids, including beta carotene, which acts as an antioxidant compound in the body. It is diabetic friendly vegetable.         Preparation time: 10 min Cook time: 20 min Total time: 30 min Ingredients: 1.    Knol khol(Kohlrabi)- 2 2.    Onion chopped-2 3.    Toor dal- ½ cup 4.    Garlic-7 to 8 cloves for tempering 5.    Salt to taste 6.    Coriander leaves for garnishing For masala , 1.    Coconut grated (soyi)- ¾ cup 2.    Oil-2 tsp 3.    Coriander seeds (kotambari)-2 tsp 4.    Bedgi chilli (mirsang) -4 to 5 5.    Haldi powder-1/2 tsp 6.    Tamarind( Amsani)- small marble size Method: 1.    Firstly cut the knol khol into small cubes, peeling the outer skin properly. Then put knol khol, toor dal washed, chopped onion  into a dish. Add some water.

  1.                                     RICE SEVAI (TANDUL SHEVAI) It is a breakfast recipe, one of the common recipes which is very easy to make and less time consuming recipe. It has nutritional value and healthy. Preparation time: 10 mins Cook time: 10 mins Total time: 20 mins Servings: 4 people Ingredients: 1.     Rice sevai- 200 gm  2.     Water boiled-1 lit 3.     Oil-3 tbsp 4.     Mustard seeds-1tsp 5.     Hing or asafoetida- A pinch 6.     Onion chopped-2 medium 7.     Garlic chopped-7 to 8 cloves 8.     Green chillis-2 slit or chopped 9.     Curry leaves-7 to 8 10. Coconut grated- ½ cup 11. Coriander leaves- for garnishing Instructions: 1.     Firstly boil the water in a saucepan. Once the water comes to a boil, add the rice sevai and close the lid. Switch off the fire. If you are using concord sevai, do this procedure. If you are using MTR rice sevai, boil the mixture for 5 to 7 mins more. Then drain off the water once the sevai is coo

                                               Zunka (Pitla) It is a traditional Maharashtrian dish made with besan or chickpea flour and some vegetables. It can be served with chapati, Bhakri or with rice made dry or as a gravy.                       Ingredients : 1.     Oil, 2 tbsp 2.     Cumin ( jeera) 3.     Asafoetida (Hing), pinch 4.     Mustard seeds (sasam), 1 tsp 5.     Onion, 1 big, finely chopped 6.     Garlic, 4-5 cloves, finely chopped 7.     Ginger, ½ inch, finely chopped 8.     Green chillis, 2-3 slit or chopped 9.     Turmeric powder, ½ tsp 10.      Coriander powder, 1 tsp 11.      Kitchen king masala, 1 tsp 12.                        Tomato, 1 medium chopped 13.      Capsicum, ½ chopped (optional) 14.      Carrot, 1 chopped (optional) 15.      Cauliflower, 2-3 florets, chopped (optional) 16.      Corn seeds (jola bondo) , few seeds (optional) 17.      Green peas (optional) 18.      Salt to taste 19.      Besan or gram flour, ½ cu

                                Kolambo ( Mixed vegetable sambar) Kolambo or mixed vegetable sambar is a Konkani style lentil-based stew cooked with a variety of vegetables and coconut based masala.                                                                                     Cook time : 20 minutes Preparation time : 20 minutes Servings :4 people Ingredients: For masala: 1.        1 tsp coconut oil 2.        1 tsp chana dal 3.        1 tsp udad dal 4.        ½ tsp cumin seeds (jeera) 5.        1 tsp coriander seeds (kothambari) 6.        2-3 cloves (lavang) 7.        4-5 black pepper corns (miryakan) 8.        ¼ tsp Fenugreek seeds (methi seeds) 9.        Pinch of Asafoetida/hing 10.    4-5 bedgi mirchi or Kashmiri chilli 11.    ½ cup grated coconut(soyi) 12.    ¼ tsp Turmeric powder(haldi pitto) 13.    Tamarind (amsani), small marble size   Ingredients for tempering : 1.     1 tsp ghee or coconut oil 2.     ½ tsp mustard seeds(sasam) 3.     Pinch of asafetida or hing 4.     Curr