Mangalore Buns Yet Again!!!

Well.. I agree I am addicted to this wonderfully yummy dish! So this was the third batch in 2 weeks

Some snaps:

Kanagachyo Nevryo (Sweet Potato Nevryo)

Had a sweet potato lying idle in my kitchen and dreams of eating these tasty nevryos which my mom makes!
So made an attempt to make them myself!

Followed the recipe from Ashwini’s blog and enjoyed!

Only changes were :
I used atta instead of maida and I forgot to cook the coconut mixture (called ‘chunn‘ in konkani)! But they still turned out tasty

Here are some snaps from the trials :

A Special Diwali!

This year my parents will be coming to celebrate Diwali with us!

Will try to put up all the “fov” (poha) recipes we prepare on Diwali on the blog

Chanyache Tonnak ( Goan Peas Curry)

The masala used in this curry is call as ‘samaar‘ in konkani. It’s the garam masala which is used for this curry called as ‘tonaak‘

Samaaracho Pitho (‘Pitho’ means powder)
Ingredients: [ Measurement-English name/Konkani name ]
2 tea spn coriander seeds/kothmirichyo biyo
1 tea spn fennel seeds/badishep ( added only when using onions for tonaak)
2-3 cloves/lavnga
4-5 pepper corns/miryaa
1″ piece of cinnamon/tikhi
3-4 dried red chillies/sukhillyo mirsango

Method:
Dry roast all these ingredients on a tava, till a nice smell comes from the coriander. Take off stove when the coriander turns slightly brown. Cool and grind to a fine powder.

Tonaak:
Ingredients: [ Measurement-English name/Konkani name ]
1 cup green peas/vataane
1 medium potato/batat
3/4 cup grated or dessicated coconut/katillo nall or khobre
1 medium onion/kaano (optional)
Samaar Masala/Samaar Pitho
a pinch of turmeric/halad
a small round of tamarind/amtaan
little piece of jaggery/godd
1 tea spn oil/tel
salt to taste/meeth

Method:

If using dry green peas, soak them in water overnight and pressure cook for 2-3 whistles.
If using green peas from safal, then just thaw in water for 1/2 hr and use.

Chop onions finely. Peel and dice potatoes.

Add oil in a pan and fry the 1/2 of the onions. Add coconut and fry for some more time. Put the coconut-onion with samaar masala, turmeric and tamarind in a grinder with little water. Grind to a semi-coarse paste.

Fry the remaining onions in the oil and add the potatoes to it. Add 1/2 cup water and let it boil till potatoes are almost cooked. (To avoid this step you can cook the potatoes seperately and add.)
Now add the peas.
Then add the ground paste. Add water if it becomes too thick.
Boil for around 10 mins.

Adjust spices to taste.
Then add salt and jaggery and mix well.
Let it simmer on heat for a few mins.

Serve with Daal-Rice or with chapati/roti!

Prepare Misal Paav with this dish -
Fill a small dish/bowl with the tonaak, sprinkle some finely chopped onion followed by sev . Serve with paav/slice bread and a small piece of lemon!

Usal

Usal is a very common dish prepared all over.

In Goa it’s prepared this way:

1 cup cooked lentils (moong, masoor, etc…)
2 tbl spn freshly grated coconut
2 green chillies slit
1/2 tea spn mustard
1/2 tea spn oil
1 tea spn sugar or little jaggery
a pinch of hing (optional)
salt to taste

Method1 :
Heat oil in a kadai and add mustard seeds. Let them splutter. Add hing to this tadka. Now add the cooked lentils with little water. Add coconut, green chillies, sugar/jaggery and salt to taste. Mix well.

Let it cook for 4-5 mins.

Method 2:
Cook lentils in a pan. When almost done, add coconut and green chillies. Mix well. Cook for few more mins. Now add salt and sugar/jaggery to taste.
Cook for 4-5 mins.
Heat oil in a tadka pan and add mustard seeds. Add hing. Pour this tadka on the lentils. Mix before serving.

Tip: I cook the lentils in pressure cook for 2 whistles. Then add the tadka on this.
If the lentils need to be cooked more, then do not add salt. Let the lentils cook fully, only then add salt.

* I am a bit biased toward hing as it enhances the smell of the tadka! Also it aids in digestion