Coconut Burfi (Konkani: Soi Halwo / Khadi)

Time Required: 30 Minutes
Servings: 2
_________________________________________________________________________________

Ingredients:

• 1 cup grated Coconut
• 10- 12 Cashews
• 1 cup Sugar
• 1/4 cup Water
• 4 tsp Ghee
• ¼ tsp Cardamom Powder

Method:

1. Put grated Coconut and cashews in the mixie and grind it.
   
2. Make sugar syrup using ¼ cup water and 1 cup sugar. Boil it on low flame for 5-10 minutes.
   
3. When the sugar syrup is ready put the grinded mixture into the syrup. Allow this mixture to become thick.
   
4. Once the mixture thickens, add 4 tsp Ghee and Cardomom powder. Take a plate and apply little Ghee over it.
   
5. Keep stiring. Once the mixture starts leaving the surface of the vessel switch off the gas.
6. Transfer this sweet coconut mixture in the plate that you have kept ready.
   
7. Cut it in the desired shape, that is, square or diamond.
   
8. Your yummy Coconut Burfi (Soi Halwo/Kadi) is ready!
   

Ivy Gourd Side-Dish (Konkani: Tendli Dhadona Upkari)

Time Required: 20 Minutes
Servings: 3
_________________________________________________________________________________

Ingredients:

• 1/2 Kg Ivy Gourd
• 1 1/2 tsp Chili Powder
• 1/4 tsp Turmeric Powder
• 2 tbsp Jaggery (if you like it little sweet)
• 1/2 tsp Mustard
• Asafoetida
• Water
• Salt according to your taste

Method:

1. Wash Ivy Gourds and crush them with a weight.
2. Add Salt to these Ivy Gourds and keep it for 5 minutes.
   
3. Cook them in the cooker for 3 whistles. Add very little water.
   
4. Take Oil in a Kadai.
5. Add Asafoetida and Mustard. Allow Mustard to splutter and then add Chili Powder and Turmeric Powder.
6. Add the cooked Ivy Gourd, Jaggery, and add Salt if required. Mix it nicely.
7. Keep it over the medium flame for 5 minutes.
8. Ivy Gourd Side-Dish (Tendli Dhadona Upkari) is ready!
   

Cucumber Idli (Konkani: Tausoli)

Time Required: 1 Hour 30 Minutes
Servings: 4
_________________________________________________________________________________

Ingredients:

• 1 Cucumber
• 1 glass wheat Rava (brown in color)
• 1 bowl Coconut
• 1 bowl Jagerry
• Salt

Method:

1. Wash and peel the skin of the Cucumber.
2. Grate Cucumber and transfer it into the cooker vessel.
3. Add wheat Rava, grated Coconut, Jaggery and little salt. Mix it well with your hand and Allow it to stay for 5 mins. Cucumber leaves water if more water is required then you can add but usually it is not required.
   
   Note: You can grind the grated coconut and add it. It makes tausoli’s soft.
4. Cook this mixture in the cooker for 45 mins-1 hour on low flame. Do not put weight/whistle of the cooker instead close the nozzle with a small bowl.
   
5. Your sweet Cucumber Idli (Tausoli) is ready! Serve it with Ghee.
   

Bitter Gourd Curry (Konkani: Karathe Sasum)

Time Required: 40 Minutes
Servings: 4
_________________________________________________________________________________

Ingredients:

• 2 big Bitter Gourds
• ¾ cup grated Coconut
• 2 Green Chilies
• Pinch of Asafoetida
• Tamarind (small piece)
• 2 tbsp Ghee
• 1 tsp Oil
• Water
• Salt

Seasoning:

• 1 tsp Oil
• 7-8 Curry Leaves

Method:

1. Wash Bitter Gourd thoroughly. Chop them into small pieces.
2. Add Salt to the pieces and mix it well. Keep it aside for 15 minutes.
3. Squeeze the Bitter Gourd pieces to remove the bitter juice from them. Discard the juice.
   
4. Pour Ghee in a Kadai.
5. Add the squeezed Bitter Gourd pieces into the Kadai and fry it in Ghee till it turns slightly black as shown in the picture. Keep it aside to cool.
   
6. Pour Oil in a Kadai.
7. Add chopped Green Chilies and Asafoetida. Fry them for a minute.
8. Take grated Coconut in the Mixer.
9. Add Tamarind, Green Chilies, Asafoetida, Salt, and Water.
   
10. Grind it.
11. Pour little more water. The consistency should be like Sambar.
12. Pour this masala in a vessel and add cooled Bitter Gourd pieces into it.
13. Add the seasoning of Mustard and Curry Leaves.
14. Tasty and healthy Bitter Gourd Curry (Karathe Sasum) is ready!
    
    Tip: You can store the fried Bitter Gourd pieces in the refrigerator and use it whenever required.

Sprouted Mung Bean Side-Dish (Konkani: Mooga Mole Randayi)

Time Required: 20 Minutes
Servings: 6
_________________________________________________________________________________

Ingredients:

• 1 cup Mung (Moong) Bean
• 1 Onion
• 1 1/2cup grated Coconut
• 5-6 Red Chilies
• Pinch of Turmeric Powder
• Small piece of Tamarind
• 1 1/2 tsp Coriander Seeds
• Water
• Salt according to your taste

Method:

1. Take the sprouted Mung (to sprout follow the procedure mentioned at the end of the recipe) in the Cooker.
   
2. Add the chopped Onion and water.
   
3. Cook Mung (1 whistle).
4. Put the grated Coconut in the Mixer/Grinder.
5. Add Red Chilies, Coriander Seeds, Turmeric, Tamarind, and water.
6. Grind it (It need not become very smooth it can be little coarse).
   
7. Add the ground masala to the cooked Mung.
8. Allow it to boil for 2-3 minutes on medium flame.
   
9. Tasty Sprouted Mung Bean Side-Dish (Mooga Randayi) is ready!
   

Note: If you do not want to use Onion, then you can season it with Mustard, Asafoetida, and Curry Leaves.

Sprouting Mung Bean:

1. Soak Mung Bean in water for 10-12 (Overnight) hours.
   
2. Remove the water and transfer the soaked Mung Bean to a hot box. If you use hot box, then Mung Bean sprouts well. Keep it for 10-12 (whole Day) hours.
   
3. Transfer the sprouted Mung Bean into a vessel and add water and keep it for 10-12 (Overnight) hours.
   
4. In the morning the outer covering floats in the water. Separate the sprouted Mung Bean and its cover that floats in water. Drain the water.
   

Mixed Vegetable Sambar (Konkani: Kolambo)

Time Required: 40 Minutes
Servings: 6
_________________________________________________________________________________

Ingredients:

• 1/2 cup Toor Dal
• 2 cups grated Coconut
• Pinch of Turmeric Powder
• Small piece of Tamarind
• 1 1/2 tsp Coriander Seeds
• 5-6 Red Chilies
• 1 tsp Cumin
• 1/4 tsp Fenugreek
• 1 tsp Urad Dal
• 1 tsp Moong/Mung Bean
• Asafoetida
• Vegetables – 1 Onion, 1 Tomato, 10-12 Cauliflower florets, 2 Potatoes, 1 Carrot, and 1 Radish
• Water
• Salt according to your taste

Method:

1. Wash Dal and put it in the Cooker.
2. Add Turmeric Powder and a drop of Ghee. Cook it in the cooker (4 whistles) and keep it aside.
3. Wash and cut all the vegetables. Cook the vegetables in the Cooker (2 whistle).
   
4. Take Oil in a Kadai and add Coriander Seeds, Red Chilies, Cumin, Fenugreek, Urad Dal, Moong, and Asafoetida. Fry it for 2 minutes.
   
5. Add the fried items to the grated Coconut, Turmeric Powder, and Tamarind.
6. Grind the contents till you get a smooth masala.
   
7. Add the cooked Dal and the ground masala to the cooked vegetables and mix it well.
8. Add Salt and allow the Sambar to boil for 2 minutes.
   
9. Tasty and nutritious Mixed Vegetable Sambar (Kolambo) is ready!
   
   
   Note: If you do not want to add Onion, then you can season it with Mustard and Curry Leaves.
   Tip: If you have made Dal (Dali Toi) the previous day and some of it is still remaining the next day, then you can use that instead of cooking Dal again.

   Linking to the following Event:
   http://accessiblediary.blogspot.in/2014/01/event-announcement-wtml-walk-through.html and http://gayathriscookspot.blogspot.in/p/wtml-round-up-and-host-lists.html

Dal (Konkani: Dali Toi)

Time Required: 25 Minutes
Servings: 4
_________________________________________________________________________________

Ingredients:

• 1 cup Toor Dal
• 1 Tomato
• 1 Green Chili
• Small piece of Ginger
• 1/2 tsp Turmeric Powder
• Coriander Leaves
• Water
• Salt according to your taste

Seasoning:

• 2 tbsp Ghee or Oil
• 3-4 Red Chilies
• 1 tsp Mustard
• 1/2 tsp Cumin
• Asafoetida
• 8-9 Curry Leaves

Method:

1. Wash Dal and put it in the Cooker.
   
2. Add Turmeric Powder and a drop of Ghee. Cook Dal ( 3 whistles in Cooker).
3. Add chopped Tomatoes, finely chopped Coriander Leaves, slit Green Chili, and crushed Ginger to the cooked Dal. Allow the cooker to blow 1 whistle.
   
4. Add Salt and allow the Dal to boil. Switch off the gas.
5. For seasoning, heat Ghee or Oil whichever you prefer. Ghee gives a nice aroma. Add Red Chilies, Cumin, powdered Asafoetida, and Mustard. Allow the Mustard to splutter and then add Curry Leaves.
   Tip: Always add finely chopped Curry Leaves. If it is finely chopped, then we will consume it. Otherwise we keep it aside. Curry leaves have many health benefits.
6. Add seasoning to Dal and close the Cooker lid so that the aroma is locked inside.
   
7. Tasty Dal (Dali Toi) is ready!