Podale Cutlets (Snake Gourd Cutlets)

Podale is a Konkani term for Snake gourd, also know as Podalankai in Tamil. It comes either as a long gourd – just like a snake or even a small short one. We make upkari or vegetable out of it. Tamilians make a yum yum kootu too, which I like.

On my visit to my In-laws place my Mil said "Today, we’ll make Podale Cutlets". I said what cutlets??? I never knew Podale was used to make cutlets I said. So she said ok, I’ll teach u. With my camera in one hand & curiosity on the other I entered the kitchen ( which I rarely enter when I am at my in-laws!! ) I took step by step pictures too! She made cutlets out of Podale & they were super delicious!! With so many of us at home, it was over in a second :-)

Ingredients:

Podale – 1 ( small)
Green chillies – 4
Potato – 2
Hing – 1/4 tsp
Onion – 1 finely chopped
Fine Rava – little (for dipping)
Oil – for frying.
Salt- to taste

Method:

1.Pressure cook the potatos & mash them well.

2. Cut the podale into rounds (about ½” thick) & with a spoon on fingers take out the inside seeds & get it ready.

3.In a mixer or Ragado (traditional stone grinder) make a smooth paste of Green chillies & hing. Transfer to a bowl & add in the mashed potatoes & salt & mix well. Now add very finely chopped onions & mix & make into equal size balls.

4. Now take this potato balls & stuff inside the Podale & evenly press it so that it covers the entire circle of podale.

5. Now dip it in rave & place on a pan & shallow fry. Add oil as required. Cover & cook.

It takes a little while to cook, but worth the time & effort, as once these are ready they wont last long !! Serve it as it is or with ketchup.

Yum Yum Award!!

Yummy blog award is the award given to the blog with most yummy recipes/photos". This award has been started by Roopa of My Kitchen treats and has been passed on to me by Divya of Divyas cook book. Thanks Divya for a nice & sweet award you passed on to me! It feels great to get it from you.

Four Dessets I have made & like are:

1. Kichidi

2. Churmundo

3 .7 Cups Burfi

4. Sweet Appo

Four Friend whom i would like to pass on The Award & Congratulate are...

1. Laavanya of Cookery Corner

2. Asha of Aroma

3. Pravs of Simply Spicy

4. Meera of Enjoy Indian food

Food Rules for Yummy blog receivers: The person who receives the award should display the "Yummy Blog !" logo on their blog and also the meaning of the award which is "Yummy blog award is the award given to the blog with most yummy recipes/photos".The receiver should also quote their favorite yummy-licious :) dessert(s) that they have ever prepared/eaten. Don’t restrict yourself to any dessert, chocolate bars also welcome.Also the receiver should pass on the award to four other bloggers whose blog they find "yummy" and let them know about the rules.

Pesarattu

Pesarattu is nothing but dosa made out of Moong (Whole). This is a typical Andhra preparation & very famous. Its also called MLA pesarattu is some places - No idea why??? Its traditionally served with some upma inside the dosa. I made it minus upma as thats how my family likes it!

Ingredients:

Moong(Whole) - 2 cups

G.Chillies - 7 no

Ginger - 2"piece

Rice flour - 2 cups

Salt - to taste

Oil - little

Method:

1. Soak moong for 5-6 hours & gringd to a fine paste along with G.chillies & Ginger.

2. Transfer to a vessel & add riceflour & salt & mix well. Theres no need to ferment this. You can make dosas rightaway.

3. Spread like regular dosas & smear oil & cook both sides. You can make it plain or add onions, like in Onion uthappam.

Serve with coconut chutney or even simple pickle.. goes well with anything! You can add onions inside dosa & make too.

Oops! I was lost....

Dear Friends,
Sorry for disappearing suddenly off blogosphere !!
Have been travelling & then sick since last 2 weeks. To top it our container arrived & i have been busy going to port off & on to get it released & clear customs etc.. finally done with everything.. Phew!!!! What a relief.

Will be back to blogging next week...... I Promise!
See u all soon.....

Charmurya Upkari (Snack out of puffed rice)

Puffed rice or "Charmuro" as called in Konkani is a anytime munchy crunchy snack. With kids having summer hols & asking for snacks or "something to eat" as they often put it, this works out great. A healthy snack with less oil & easy to make too.

Ingredients:

Puffed rice - 6-7 cups

Dalia (Pottu Kadalai)- 1/2 cup

Peanuts - 1/2 cup

Oil - 2 tbsps

Mustard seeds - 1tsp

Jeera - 1 tsp

Red chillies - 10 no

Turmeric powder - 1/2 tsp

Curry leaves - few

Salt - to taste

Method:

1. In a pan add oil & fry the Dalia till it slightly changes colour. Drain & set aside. Then fry the Peanuts till golden brown & set aside.

2. Now in ramaining oil, add mustard seds & once it splutters add jeera, red chillies, curry leaves & turmeric powder. Mix all well.Turn off the gas.

3. Now add the puffed rice, dalia, peanuts & required salt & mix everything well.

If you want you can add sev too & all dry fruits too, but traditionally its made very simple & uses only everyday ingredients that you have in your kitchen.

Serve anytime, a delicious, healthy & jhatpat tasty snack to munch on is ready!!

Mixed Vegetable Khola Nonche (Pickle)

Khola Nonche - A konkani term for pickle with gravy & that too made without any oil. My Mom used to make great Cauliflower pickles - the most amazing ones i've ever had & many of her friends & our Relatives still say mom's was THE BEST!! I tried my hands on it, my very first attempt & not bad, it turned out good, but not as Good as Mom's!

Ingredients:

Cauliflower - a small piece ( i used 3-4 florets)

Carrots - 1

Tindora - 6-7 no

Raw Mango - small piece

Lemon - 1

Mustard seeds - 2 tbspns

Red Chillies - 25 no ( Acc to your spice level)

Salt

Method:

Day 1: Boil 8 cups of water with 4 tbspns of salt & set aside. Cover & bring it to room temp. Leave it overnight preferrably.

Day 2 : Wash, dry & then cut all the veg into small pieces (bite size) . Then add them to the salt water mixture & leave it to soak over night.

Day 3: Using a clean strainer remove veg from the salted water & put in a clean & dry vessel. DO NOT THOW AWAY THE SALTED WATER.

Now take the red chillies & mustard seeds & powder to a coarse paste in a blender. Then add little of the salted water & grind to a smooth paste. Do not make the Gravy very thin, use as less water as poosible. Now transfer the ground Paste or "Kholu" as we call in Konkani onto the veg & mix well. Taste & see & add salt only if you want. Remember you used salted wated so salt will be there already, plus veg soaked in it so they will be slightly salty too.

Mix well & store in a glass bottle in the refrigerator & let all the veg soak for 3-4 days before you start eating it... Once the lemon & mango leaves its sourness & veg soak in the spicy Kholu, spicy & delicious pickle is ready!

Thali Jovan - 2

Hi Friends,

I am back after a break....Relocatted & settled down quite well. Will visit all your blogs soon!! Thanks for all your wishes during our move.

Well today's Konkani Jovan is - Rice, Alsanda Bea (Blackeyed bean) Koddel, Dudhi upkari & Karatha(Bitter Gourd) Chips.

Alsanda Bea (Black Eyed Bean) Koddel:

Ingredients:

Black eyed bean - 1 cup
Coconut - 1/2 cup
Red Chillies - 3
Bedgayi Chillies - 2
Tamarind - a small piece
Oil - 2 tsps
Garlic - 2 pods
Salt to taste.

Method:

1. Soak the bean over night & pressure cook till soft .

2. Roast the red chillies in a little oil & grind it together with coconut & tamarind to a fine paste. Add water as required while grinding. This is called Masol.

3. Now add the Masol to the cooked Bean & add salt & bring to a good boil.

4. Season with oil & sliced garlic fried till slightly brown.

This seasoning is absolutely aromatic & brings out a different flavour & taste to this curry. Any coconut based curry with garlic seasoning is called a Koddel in Konkani Cuisine.

Dudhi Upkari:

Ingredients:

Dudhi(Orange Pumpkin) - 1 medium slice
G.Chillies - 4
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Udad Dhal - 1/4 tsp

Method:

1. Cut the dudhi into length wise pieces along with the skin.

2. In a pan add oil & season with mustard seeds, Udad dhal & Green chillies. Then add the Dudhi pieces & salt & mix everything well

3. Add little water & bring cook till done.

This is a simple upkari but has a great taste & goes really well with the spicy koddel. It will have a slightly sweet taste as the Dudhi has its own sweetness.. if you like it, you will surely like this upkari.

Karathe( Bitter gord chjips) was store bought. Its great & goes well with simple dhal chawal or curd rice too!! Hope you liked my todays jovan!