Chakkuli/Murukku

Another favorite snack on which I like to munch on. Easy to make but be sure you are energetic as you have to stand for a long time pressing the molds and deep frying them. The best way to cook these are as a group activity.

Ingredients :
Rava/ Sooji : 1 cup
Jeera/ Cumin Seeds : 1/2 tsp
Rice Flour : 1 cup
White Sesame seeds : 2 tbsp.
Water : 2 cups
Chilli Powder : 1 tsp
Asafoetida : a pinch
Butter : 1 tbsp
Salt : according to taste
Oil : for deep frying

 Procedure :
1. In a deep bottomed pan bring the water to a boil.
2. Once it boils add jeera, red chilly powder, asafoetida, salt and rava.
3. Cook the rava till it becomes a lumpy dough.
4. Let it cool down and add 1 cup rice flour.
 5. Now add 1 tbsp butter and sesame seeds and mix it with the rava dough.
6. Now put them into molds and make the swirl patterns.
7. Now deep fry them. Make sure to deep fry them till the bubbles disappear from the oil.
8. Cool them down and store them in air tight containers.

Banana Halwa

My mother usually makes this with panpolo (Neer Dosa). And my hubby loves this too. Its basically not a halwa. For banana halwa to have to cook further for hours together. We actually call this "kele chirchilayile". Where we cut the "Nendrapazham" into small pieces and smash them using a smasher and cook till we get a gooey consistency. Only "Nendrapazham"/ Plantain banana can be used to make this. You over ripened banana's for making this particular recipe.

Ingredients :
Nendrapazham/ Plantain Banana : 4-5
Cardamom Pods : 3-4
Ghee : 4 tbsp
Sugar :Vary according to the taste of banana (I usually vary it between 1/4 cup to 1/2 cup for 4 banana's)

Procedure :
1. Cut the banana into tiny pieces.
2. Heat ghee in a pan and add the banana pieces.
3. Slowly start smashing the banana pieces using a smasher.
4. Cook for 30-35 minutes on a slow simmer till you get the gooey  consistency.
5. Finally add sugar and cardamom pods and cook for 5 more minutes.
6. Finally spread it on a plate and cut into squares.

Best way to eat this is hot.

Yugadi 2015

Yugadi marks the beginning of New Year for Konkani's. And this year I had made the following items. I shall add the recipe of each item one by one. We GSB's follow the Lunar Calender. This year it fell on 21st March, 2015.

Kale Phodi/ Raw Banana Fritters

Paapad (Not our traditional one)

Cucumber and Moong Dal Kismuri

Mango and Grapes Sasam

Chana Ghashi

Rice Kheer

Pathrodo

Long Beans Stir Fry

Karathe Phodi/ Bitter Gourd Fritters

Dudali / Arrowroot Powder Halwa

Kuve peet or arrowroot powder is a thickening agent and makes the best halwa in less than 5 minutes. 

Ingredients :
Arrowroot Powder/ Kuve Peeta : 1 cup
Sugar : 1 cup
Milk : 1 cup
Cardamom Pods : 2
Ghee for Greasing the Bowl
Saffron (Soaked in warm Milk) : Optional

Procedure:
1. In a bowl take arrowroot powder and add lots of water; allow it to rest for 20 minutes. 
2. The arrowroot powder settles at the bottom after sometime. Decant the water from the top as much as possible.
3. Add 1 and a 1/2 cup water to the soaked powder and mix well. 
4. In a pan add milk, sugar and the water added arrowroot powder (as well as saffron milk).
5. Keep mixing and it thickens up after some time.
6. Once it thickens add cardamom powder at this stage (It will stop bubbling and gets a halwa consistency).
7. Grease a plate with ghee and spread the paste on the tray.
8. It will set once its cooled down.

Amba Sasam

Mangoes are something which I look forward to in summer. This recipe is usually eaten as a side dish in konkani cuisine.

Amba Sasam (Mango with seasoning)

Ingredients:
Mango-1
Coconut milk-1 cup

Mustard-1tsp
Red chillies-3
Sugar-1Tbsp
Salt to taste

Procedure:
1.Cut the mango into small cubes and add sugar and salt.
2. In a seasoning pan add mustard and chillies and roast slightly.
3.Grind the roasted mustard and chillies.
4.Mix the coconut milk and the mangoes and mix the seasoning.