Nanchane Uddaak (Ragi Juice)

Ragi or Finger Millet is called as 'Nanchane' in Konkani. Being a great source of Iron, Ragi is beneficial for individuals with low Hemoglobin level. It also has high amount of Calcium and Potassium.


Ragi has a cooling effect on the body and hence this juice is consumed normally during Summer. It is considered as one of the best drink to beat the heat.

Ingredients:

Ragi - 2 cup
Jaggery      -  As desired
Cardamom seeds - Few

Procedure:

 1. Soak the Ragi in water Overnight.
 2. Grind the Ragi by adding little water. Extract the juice by filtering the ground mixture using a strainer. (You can follow same procedure used to extract coconut milk).
3. Crush the Cardamom seeds and add it to the juice.
5. Add desired amount of Jaggery. Usually the liquid Jaggery is used for this drink, but you can use the normal Jaggery as well.

Serve chilled!

Note:

1. Ragi flour can be used instead of whole Ragi grains .

Mooga Mole Upkari (Hesaru Kalu Palya/Sprouted Moong Dal Side-Dish)

Hesaru Kalu Palya is traditionally prepared in North Karnataka as an accompaniment with Roti (Rotti). This dish reminds me of my hostel days in Bangalore. There used to be a small North Karnataka food outlet near our hostel which served varieties of traditional North Karnataka food. Sometimes we used to buy Rotti with Kalu Palya from them to avoid hostel food.

This dish is authentic, but the recipe may not be authentic North Karnataka style. Nevertheless, it tastes awesome.

 

Ingredients :

Sprouted Moong dal - 1.5 Cup
Onions - 2 Medium
Tomatoes - 1 Medium
Green chilly - 1
Mustard seeds - 1 Tsp
Turmeric powder - A pinch
Hing/ Asafoetida - A pinch
Salt to taste
Coriander leaves - Few

Procedure :

Cook the sprouted Moong Dal and keep aside. I cooked them on medium flame by adding little salt and water in a vessel. If you prefer to pressure cook, then switch off the flame just before one whistle. Otherwise the sprouts may dissolve. After cooking the sprouts, drain the water. You can use this water to prepare Saru-Upkari or add it to any curry.

Keep a Pan/Kadai to heat on medium flame. Pour a little Oil. Add Mustard seeds. When the Mustard splutters, add Green Chilly, Turmeric and Hing powder. Now add the Onions and fry them till they turn golden-brown. Add the Tomatoes and fry till they cook.

Add cooked Sprouts to the mixture and mix well. Add Salt to taste.

Cook for few more minutes and switch off the flame. Garnish with Coriander leaves.

Serve hot as a side dish with Rice or Roti. :)

Note :

1. Adding a pinch of Garam Masala powder enhances the taste of this dish.
2. If you don't like Tomatoes, you can add Lemon juice in the end for the same taste.

Carrot Halwa (Gajar Ka Halwa)

Carrot Halwa or Gajar Ka Halwa is a very popular dessert. I believe many of you would have already tasted this dish. It is rich, nutritious and equally yummy. If you haven't tasted this, do go ahead and give a try. I'm sure you won't be disappointed.

Ingredients :

Carrot - 4 medium sized (After grating, this measured about 4 cups)
Ghee   - 4 tbsp
Milk    - 1/4 litre
Sugar  - 2 cups
Powdered cardamon - 1tsp
Dry fruits(Cashew, Badam, Raisins etc) - 2 tbsp

Procedure:

Grate the Carrots and keep them aside.

 Heat 2 tbsp Ghee in a thick-bottom Kadai. Add dry fruits and fry them.

Now add the grated Carrot and fry them in medium flame till they shrink in size. Keep stirring and ensure that the Carrot doesn't stick to the bottom of vessel.

Add Milk to the mixture. Simmer and let the Carrot cook in milk completely. Wait till all the Milk is absorbed and Carrots become soft.

 

Add Sugar, powdered Cardamon and keep stirring. Cook for 3-4 minutes till all the moisture in the mixture dries up.  Finally Add 2 tbsp Ghee to the mixture.Put the mixture in serving bowl and garnish with dry-fruits.

Carrot Halwa is now ready to serve :) .

Wish you all a very Happy New Year 2015 !

Vodi Ambat / Ash Gourd Fritters Curry

Vodi ambat is an authentic Konkani dish prepared using Kuvale vodi (Ash gourd fritters or Boodugumbalakayi Sandige). Vodi is one of the most popular sun-dried items among Konkanis.

I am a big fan of Kuvale Vodi, so I usually have them in my kitchen. I got them recently from my hometown, when I had been for Christmas vacation. There are many variations of preparing Vodi ambat. This dish can be prepared very easily and it goes well with rice.

Ingredients:

Grated Coconut - 1/2 cup
5 or 6 Dry Red Chillies (Roasted)
Tamarind (size of medium Gooseberry)
Turmeric/Haldi - A pinch
Coriander seeds - 1 tsp (Roasted)
Salt to taste
10 - 12 Kuvale vodi
Curry leaves - Few
Oil - 1 tbsp
1 Dry Red chilly  (For seasoning)

Procedure :

1.  Deep fry the vodi in oil and keep them aside.

2. Blend the grated coconut, roasted red chillies, roasted coriander seeds, tamarind and haldi to a
    smooth paste in a mixer.

3. Add water to the blended masala to get the desired consistency. The curry tastes better when masala is of  medium consistency.
4. Add desired amount of salt to the mixture and boil for around 5-6 minutes.

5. For seasoning, heat little oil in a tadka pan. Add mustard seeds. When mustard splutters, add curry
    leaves, red chilly and hing/asafoetida. Add this tadka/phanna to the cooked masala and keep the lid
    covered.

6. Add the fried vodi to this mixture just few minutes before serving. Serve this hot as a combo with rice.

Time of preparation : 10 minutes

Cooking time            : 10 minutes

Note : 

1. Adding vodi to the masala just few minutes before serving helps them to remain crisp. If you prefer to  have  the vodi cooked well in masala, you can add them immediately when the mixture boils.

2. Only Kuvale vodi/Ash gourd fritters is suitable for this dish. Other varieties of vodi become soggy and dissolve when added to cooked masala.