Potato - Tomato curry made with Coconut paste / Kukka Dhevi Gashi in Konkani Cuisine

You will need

Potato -2, cut into cubes ( medium size cubes )

Tomato – 1 , cut into cubes ( medium size cubes )

Salt – to taste

For coconut paste

Grated coconut – 1 cup

Turmeric powder – ½ teaspoon

Red chilly powder -1 teaspoon


Seasoning

Mustard seeds -1 teaspoon

Jeera / cumin seeds -1/2 teaspoon

Curry leaves – 1 spring

Cooking oil – 1 teaspoon

Method

Boil potato , tomato pieces , and salt together. Cooking time w’ll be around 15-20 minutes. ( Another option: Potato, tomato pieces - Microwave high for 4 minutes. )
Add coconut paste and cook again for 10 minutes. Mix it well.

Heat oil and add seasoning ingredients. Saute it slowly for 2 minutes. Add seasoning ingredients into the curry. Serve with Rice / Chapati.

Moru Curry / Thakka kedy in Konkani Cuisine

Moru Curry / Thakka kedy in Konkani

You will need

Fresh thick curd – 1 cup

Water – ¼ cup

Turmeric powder – ½ teaspoon

Salt -1 teaspoon ( to taste )

Dilute curd with water, salt , turmeric power in Tupperware Quick Shake.( I always use Tupperware Quick Shake for better result.)


Seasoning ingredients

Mustard seeds – 1teaspoon
Jeera / cumin seeds – ½ teaspoon
Curry leaves – 1 spring
Green chilly – 1 , cut lengthwise
Shallots -5, cut into thin slices
Garlic- 3 cloves, cut into thin slices
Ginger – ½ inch piece, chopped fine
Cooking oil -1 teaspoon

Method

Heat oil. Add all seasoning ingredients. Saute it slowly for 5-8 minutes. Switch off the gas flame. Finally add diluted curd. Mix it well. Serve with rice. Benefits : Easy to cook, easy to digest, less cholesterol, and curd is a milk product so it contains calcium.

Appam - Stew- God's own Country's delicious Breakfast

Appam is getting ready in Appachatti

Appam (pronounced [apːam]), or hoppers, are a type of food in Sri Lankan and South Indian cuisine. It is called Aappam (ஆப்பம்) in Tamil Nadu. Appa is the singular of appam. It is eaten most frequently for breakfast.

Plain hoppers are bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small appachatti in which they are cooked. They are fairly bland, and always served with a spicy accompliment. These hoppers are made from a batter using rice, yeast, salt and a little sugar. After the mixture has stood for a couple of hours, it can be fried in the appachatti with a little oil.

Ingredients for Appam

Raw Rice- 2 cups

Grated coconut – ½

Cooked rice- 1 tablespoon

Yeast solution

To prepare yeast solution

1 teaspoon dry yeast
Warm water -1/4 cup
Sugar – 1teaspoon

Mix sugar and warm water. Add yeast and keep aside for 10-15 minutes or until a froth appears on the surface. Mix well until sugar and yeast granules are dissolvedand well risen. Always use fresh yeast.

To prepare Appam batter

Grind raw rice, grated coconut and cooked rice together. Batter should not be too watery. You can add coconut water while grinding. Add yeast solution and mix it well. Keep aside for fermenting for 6- 8 hours or overnight. Appachatti is used to make Appam.

1, Heat non stick appachatty.

2, Grease the appachatty with little oil.

3, Pour one ladleful of appam batter to the appachatty.

4, Lift the pan ( from the stove ) and slightly twist around to spread the batter in the pan to make circular shape ( see the photos below ).

5, Close appachatty with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace and centre soft . Traditionally this is eaten with Stew/ chicken curry / egg roast/ coconut milk/ sugar .

Appam batter

Recipe of Stew

You will need

Potato -2 , cut into cubes ( Microwave high for 3 minutes )

Onion – 2, cut into cubes

Ginger-1 inch piece, thinly sliced

Garlic- 10 cloves, sliced

Green chillies- 3 , cut lengthwise

Curry leaves – 1 spring

Salt – to taste

Cooking oil – 1teaspoon

Coconut milk- 2 cups of thin coconut milk and 1 cup thick coconut milk.

Method

Heat oil in Kadai. Add onion, fry until the onion start turning brown. Add ginger, garlic, curry leaves and green chillies. Saute for 5 minutes. Add potato , thin coconut milk and salt . Cook on a slow fire for another 15 minutes. Finally add thick coconut milk and mix it well. Serve with Appam. It's a favorite breakfast dish of all Keralites also popular in Srilanka .

Vegetable Curry Made With Fried Coconut Paste

Vegetable curry made with fried Coconut paste

Ingredients for Vegetable Curry
Carrot- 2
French green beans – 10
Potato -1 big size
( Cut above vegetables in equal size and Microwave high for 4- 6 minutes.)

Shallots -10

Cooking oil – 1teaspoon
Salt – to taste
Curry leaves- 2 springs

For Coconut paste

½ coconut, scrapped

5 red chillies

2 teaspoon coriander seeds

1 teaspoon Jeera ( cumin )

3-4 flakes of garlic

¼ teaspoon turmeric

Roast and grind all the coconut paste ingredients together to a fine paste. Sprinkle water while grinding.


Method

Heat oil in a frying pan, add shallots and fry till golden brown. Add coconut paste and curry leaves. Sauté well for 5 minutes. Add vegetables, salt and ½ cup of water. Cover with lid. Cook for 15-20 minutes in slow fire. Vegetable curry goes well with Chapatti, Vegetable pulao, Appom, Rice…. You can include 1 chopped Tomato with vegetables to get a sour taste .

Please wait for Appom - Stew Recipe.....soon.... !!!!!