Monday, January 21, 2008
Simple Konkani Jovan !!
Its over 3 weeks since the new year began & i have been not blogging at all. Just too many things going on... first the new year hangover :-), then my dad visiting us, plus my dad & daughter's birthday - yes they share their b'days !!
All of a sudden we decided on a vacation & off we flew to Cancun, Mexico. Oh! man its so beautiful, peaceful, laidback & relaxing.. most importantly - WARM!!! I hated coming back to St.Louis.. its so cold....:-(
So after 8 days of vacation & all junk food - lived on chips & salsas - the best salsas i've ever had.. tried in lot of different places... from posh restaurants to road side small cafes....the cafes make the best i feel! Their spice levels are so high.. its amazing...but irresistable too & one goes on & on..... crunch crunch!! With a nice drink on hand, beach, ocean ..... what more to ask for.
Finally back to base & we are craving for a simple hpome cooked meal. So today its basic konkani food...Rice, Dali Thoy, Thendle upkari & Avalla Gojju.
Sending this to Meeta's Monthly Mingle - http://whatsforlunchhoney.blogspot.com/
This months theme is - COMFORT FOODS. Thanks Meeta for hosting a lovely event.
A staple in Konkani cuisine, its made from Toor dhal. Very easy & simple, but tasty.. a must for any festival & loved & hated by many!
Toor dhal - 1 cup
Green chillies - 4
Red chillies - 1
Curry leaves - few
Hing - 1/4 tsp
Oil - 2 tsps
Mustard Seed - 1/2 tsp
Salt - to taste.
1. Pressure cook the toor dhal very well. Mash it & add water till u get a desired consistency - not too thin!
2. Now add to it salt, green chillies & bring it to a boil.
3. Season it with mustard seeds , curry leaves, hing & red chillies.
Your Dali Thoy is all ready to be served!!
THENDLE UPKARI: (TINDORA CURRY)
Thendle is also made quite often in konkani cuisine & there are few varieties we make out of it, most popular being Thendle Thalasan. Will post recipe for it soon.. todays its an upkari or dry curry.
Tindora- 1/2 pound
Coconut - 3 tbspn
Oil - 2 tsps
Mustard seeds- 1/2 tsp
Jeera - 1/4 tsp
Channa dhal - 2 tbspn
Green Chillies - 4 (finely chopped)
Curry leaves - few
Salt - to taste
1. Wash the tindora & cop it lenth wise into strips.
2. In a pan add oil & once it heats up add mustard seeds, jeera, chopped green chillies & curry leaves & saute for a minute. Then add the channa dhal & saute for 2-3 minutes, till it changes colour.
3. Now add the tindora & mix everything well. Add required salt. Sprinkle water & allow to cook slowly. It will take some time - check in between & sprinkle more water if necessary.
4. Finely add coconut when its almost done, mix well & serve.
AVALA GOJJU :( GOOSEBERRY CHUTNEY)
This is a simple one & as long as you can find or have on hand salted gooseberrys in brine water, its easy to make. People in India, usually in the gooseberry season, but it & soak it in brine solution. It lasts for years....But here its difficult to find gooseberry.But i recently found it in the Indian store - PERIYAR brand sells gooseberry in brine solution. The minute my eyes were on it, i knew i had to have it as we love this gojju!!
Gooseberry - 5 no
Green Chillies - 4
Coconut - 2 tsp
Curds - 1/2 cup
Salt - if u need
Oil - 1 tsp
Garlic - 1
1. Drain the gooseberry from the liquid & chop it, throwing away the pit. Add to this green chillies & coconut & grind to a fine paste.
2. Transfer to a vessel & add to it curds. Mix well. Check & see if u need salt. Remember the gooseberrys were soaked in salt solution.. it might be too salty too!! So be careful!!
3. Heat oil in a pan & add to it chopped garlic. Saute till its slightly brown in colour. Pour it on top of the gojju, mix & serve.
Enjoy a simple & delicious meal !!