Thursday, February 20, 2014

Konkani Randap : Ambadya Nonche | Hog Plums Pickle | Kannadiga Amatekayi Uppinakayi

A tangy and spicy pickle recipe goes here.

Preparation Time: 40 minutes

  • 15 – 17 Hog plums ( Ambade)
  • 2 table spoon Red chilli powder
  • 2 cups grated Coconut
  • 5 -6 table spoon Jaggery syrup
  • 2 table spoon Mustard seeds
  • 1 table spoon Fenugreek seeds (Methi seeds)
  • 1 table spoon Urad dal
  • A pinch of Asafoetida for seasoning
  • 2 strands of Curry leaves
  • A pinch Turmeric powder
  • 2 table spoon oil
  • Salt as per taste


  • Cook the hog plums in water as shown in picture. After cooking mash them a little and keep them aside.
  • In a kadai, heat oil put mustard seeds.
  • When it starts spluttering, add fenugreek seeds, urad dal, asafetida and curry leaves, one by one.
  • Add a pinch of turmeric powder to it. Now add the cooked hot plums to it.
  • In a separate vessel, mix red chilli powder, grated coconut, jaggery and salt nicely.
  • Transfer this mixture to the kadai.
  • Mix it well and cook it for around 13 – 15 minutes.
 PS:  This pickle has to be preserved in refrigerator for longer use.

Sunday, February 16, 2014

Quick And Easy Breakfast Recipe : Instant Rava Idli

Rava Idli is one of the famous South Indian breakfast dish, which takes very less time to prepare compared to regular Idli. Here goes the recipe of soft and puffy  Rava Idli.

Preparation Time: 60 minutes

Servings: 4

  • 2 cups Rava/Sooji
  • 3 cups Curds
  • 1 table spoon Cumin powder
  • ½  table spoon Mustard seeds
  • ¼ cup grated Carrot
  • ¼ cup grated Coconut (optional)
  • 2 – 3 Green chillies finely chopped
  • ½ table spoon Ginger paste
  • ½ table spoon Urad dal
  • ½ table spoon Chana dal
  • ¼ table spoon Baking soda
  • Salt as per taste
  • 6-7 Cashew nuts broken in to half
  • A small bunch Coriander leaves finely chopped
  • 1 table spoon oil

  • Heat oil in a kadai, fry cashew nuts and keep it aside.
  • In the same kadai, heat ½ table spoon oil, add mustard seeds, urad dal, chana dal, green chillies, ginger paste and cumin powder one by one.
  • When dal turns light brown, add rava and roast it nicely as shown in picture. Now add grated coconut and fry it for a while.
  • Allow it to cool. After it cools, add salt, baking soda, cashew nuts, grated carrot and curd one by one. Mix it well without lumps. 
  • Add water if required, to get the consistency of regular idli batter.
  • Let the rava idli batter rest for 15-20 minutes .
  • Pour it on greased idli moulds and steam cook for 10-15 minutes just as you do for normal idlis.
  • Hot and tasty Rava Idli is ready. 

Saturday, February 15, 2014

Indian Sweets : Coconut Burfi With Jaggery | Kobbari Sweet | Konkani Soyi Khadi Recipe

Preparation Time: 60 minutes

  • 1 cup fresh grated Coconut
  • ½ cup Crumbled Jaggery
  • ½ table spoon Card
  • Ghee to grease on the plate
  • 8 – 10 coarsely fried and crushed Groundnuts

  • Heat a non stick pan. Place the coconut and jaggery mixture in it.
  • The jaggery melts and stir the mixture well.
  • Add the cardamom powder and groundnuts.
  • Keep the medium flame and keep on stirring until it starts leaving the sides of the pan as shown in picture.
  • Meanwhile grease a plate with ghee.
  • Pour the above mixture in to the greased plate and spread it using greased cup.
  • Let it cool.
  • Now cut it into required shape.
  • Yummy coconut burfi is ready.

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