Jumbo Beans Song | Konkani

Method
Soak 1 cup of jumbo beans in  warm water 6 to  8 hours
Peel the skin and keep aside
Heat 3 to 4 tabspn oil
Add 1tspn mustard
When it splutters
Add 1 big  chopped onion
Fry till it becomes light red in color
Add 1 tbspn red chillipowder (Byadgi )OR  spicy chillipowder 1/4 tbspn+1/2 tab spn coriander powder
Add 1/4to 1/2  tbspn tamarind paste
Mix thoroughly
Add the peeled jumbo beans with little water
and keep on stove until it is cooked
Add salt to taste
Relish with Dhal and Rice
     
Jumbo bean dish  can be prepared with garam masala powder and tomatoes in place of chilli powder and tamarind paste .

Green Peas Coconut Curry | Konkani

Method -
1 cup green peas
1 boiled potato cubes
6 to 8 teppal (triphala)
1 medium size cup grated coconut
1 tbspn red chillipowder (if  spicy chilli powder   use  only 1 tspn)
1/2 tspn tamarind paste
Grind coconut with chillipowder +tamarind in to smooth paste
Before removing the masala add  the tepals and grind till the tepals r crushed
Cook the peas in sufficient water
Add  cooked potatoe cubes ( raw potatoe cubes can be added while cooking the  peas
Add salt to taste

Add the masala and water according to your consistency
Simmer for few minutes
Add 1 tbspn coconut oil . Relish with rice .
In place of teppal, asofoetida(hing)  powder can be added to the masala .

Similar recipe is used to prepare dried yellow peas . Dried yellow peas should be soaked in water the previous night . Next day cook this in a pressure cooker with only one whistle or less than one whistle. Do not overcook. Follow the rest of the recipe.

Corn Salad

Method
1 cup frozen corn OR fresh shredded corn
Boil in little water for a few seconds until cooked
Add
1/2 cup chopped onion
1  tab spn lemon juice
3 to 4 chopped  green chillies
1//4 cup chopped coriander leaves
Salt to taste
Mix these ingredients with cooked  corn  and serve as a side dish.

Stuffed Brinjal Masala

Method -
1/2 kg small brinjals slit
Wash and keep in water for few minutes
Drain the water and keep aside
1 large or 3 medium size onion chopped in to big pieces
2 tomatoes sliced
3 to 4 cloves
1"cinnamon
1tbspn coriander seeds
1 tspn cumin seeds
3 to 4 pepper corns

Heat 1 tspn oil
 coriander and cumin seeds
Fry for  few secondsand keepaside
heat 1 tbspn oil in a kadai
Add the onion and  tomatoes and cloves dalchini ,
add 1/4 cup grated coconut
fry for a while-about 3 to 5 minutes


Remove from fire and add 1 tbspn red chillipowder, 1 tspn tamarind paste  and  grind in to paste
Add salt to taste +slit green chillies finely ,chopped ginger
1/4 cup    chopped coriander leaves+ 1  tspn turmeric powder
Add little jaggery (optional)
Mix thoroughly
Fill the slit brinjals with masala
Heat 2 tbspn oil- Splutter 1/2 tspn mustard  seeds and Curry leaves
Add the stuffed brinjals and the rest of the remaining masala
Add little water and pressure cook them for 2 whistles . Mix and relish with chapaties.

Carrot Salad

Method -
1/2 kg Carrots -peel the skin and wash
Cut into thin strips or chop into tiny pieces
1/2 Bell pepper washed and  chopped
3 green chillies chopped
1 fistful chopped coriander leaves
1 chopped onion
Heat  1 tspn oil
Splutter 1 tspn cumin seeds
Add chopped green chillies, onion , bell pepper
Stir for a while over the fire
Add chopped  coriander
Add 1/2 tspn turmeric powder
Add 1 tspn sugar (optional)
Add the chopped carrots and stir for a few seconds on stove
 Salt to taste
 Stir and mix
 Add 1 tbspn lemon juice .and mix . Relish with dhal, sambar and rice  

Mushroom Pulav

Method -
2 packets button mushrooms
Wash and keep aside
Boil water with salt to taste and lemonjuice
Chop the mushrooms into thick slices, add to boiling water and remove from fire. Keep aside for some time with lid closed.
Drain the water and retain it for cooking rice.
 .
2 cups basmati rice, wash and cook in 2 cups of water and 2 cups of  water retained from boiling the mushrooms.
Add salt to taste
Coconut milk can be added in place of 1 cup of water ( optional)

Heat 4 tabspn oil
Add
 2 cups of chopped onions
 2 tbspn garlic ginger paste
 5 to 6 slit green chillies
Fry for a while
Add 2 chopped tomatoes
 1 tbspn cashew nuts
 1 tbspn dry raisins
 4 to 5 cloves
 1" big cinnamon
4 green elachies
 4 black pepper
 3 to 4 bay leaves
 1/2 tspn turmeric powder+1 tspn garam masala
1/2 cup chopped red and yellow bell pepers (optional)
1/2 cup chopped coriander leaves +Mint leaves

 Fry all these ingredients for a while till it becomes a thick masala (Gravy)
Add the cooked rice layer by layer ( one layer of masala and one layer of rice )
Keep this on stove on low fire for 5 minutes and turn off.
Mix thoroughly before serving. Relish with onion raita .

Mutton Chops

Method -
1/2 kg mutton chops -wash several times and keep aside
1 bunch of coriander leaves +7 to 8 green chillies (according to the pungency of the chillies)
Wash and grind to a smooth paste adding very little water

Marinate mutton chops with this coriander paste and keep for some time. Cook these marinated chops in the pressure cooker for two whistles ,
if water leaves after cooking and the pieces r already cooked , remove the chops from the cooker and keep aside

Stir the masala on fire until dry  and the remaining water evaporates.
Then add the mutton chops to the thick paste and mix well .
Add 1/2 tbspn lemon juice and salt to taste- mix well

Beat 3 to 4 eggs in a bowl
Dip each marinated cooked  chop in the egg mixture and shallow fry on both sides .
Repeat this with all the chops
Relish with onion rings. Yummy!

Guacamole DIP

Method
 2 ripe  Avocados
skin and mash into smooth paste
Add 3 chopped green chilllies.
Add 2 medium sized chopped tomatoes
Add 2 tbspn  chopped coriander leaves
Add 1tspn cumin powder
Add 1clove minced garlic
Add 2 tbspn chopped onion
Add salt to taste
Add few drops of lemon juice
Mix thoroughly
Serve as Dip with Tortilla Chips.

Masoor and Moong Dhal Fry with Methi leaves -

Method -
1/2 cup Masoor dhal(pink) +1/2 cup Moong dhal
Mix together wash and cook in the pressure cooker
1/2 cup chopped onion
11/2 tbspn garlic ginger paste
1 cup chopped methi leaves or ( frozen methi leaves )
1/4 cup chopped coriander leaves
1/2 cup chopped tomatoes
3 to 4 tbspn oil
Heat oil in a kadai
Add onion , ginger garlic paste and fry until onion is transulent
Add coriander leaves fry for a while
Add chopped tomatoes and fry till it is mushy .
Add chopped methi leaves and fry for a while
Add little water to cook the methi  leaves and pinch of turmeric powder
Add the cooked dhal adding sufficient water
according to your consistency
Simmer for a while and add salt to taste.
Serve hot with roties or rice.

Bhendi Masala Fry

Method-
!/2 kg small frozen bindi or fresh bindi ( Okra )
1/4 cup legnth wise chopped onion
2 to 3 pods mashed garlic
 1  tabspn coriander powder \
1 tspn cumin powder
 1/2 tspn guram masala powder
1/2 tspn amchur powder
1/2 tspn turmeric powder
1/4 tspn red chilli powder
salt to taste
3 tbspn oil
 Heat oil in a kadai . Add onion
add mashed garlic
Fry for a while till onion becomes transulent
Add all the powders stir for a while .
 Add bindi (Okra )
salt to taste and stir for a while

Close it with a lid and keep on medium fire
 stirring  frequently  for some time .
 when it is cooked remove from fire serve hot with chapaties