Gowri Pooja Meal

Meal for Gowri Pooja!

• Rice
• Dal (Dali Toi)
• Pumpkin and Peas Masala (Dudde Randai)
• Moong Salad (Mooga Usli)
• Rice Flour Vadas (Tandula Peetache Vade) and Ground Rice Kheer (Guloni / Tandula Vantuna Payas)
• Sweet Idli (Goda Appe)
• Papad

Butter Garlic Glazed Snow Peas

Time Required: 20 Minutes
Servings: 1

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Snow Peas is specifically a variety of pea eaten whole along with its pod. Though I had noticed this many times never purchased it till today. Finally thought of giving it a try and yes it does taste good. This particular dish mentioned below can be used as a side dish for Rice or you can serve it with Chapati/ Roti.

Ingredients:

• Snow Peas (handful)chopped
• 1 large Garlic Pod crushed and chopped
• 2 tbsp Butter/ Ghee
• 1 small Onion finely chopped
• Salt to taste
• 1 tsb Red Chilly Powder
• 1 tsp Garam Masala Powder
• 1 tbsp Jaggery
• 1 tbsp Lime Juice

Method:

1. In a non stick pan, melt Butter.
2. Add chopped Garlic, saute till golden brown.
3. Add Onions and cook till translucent.
4. Now add Snow Peas, cook for a min.
5. Add Red Chilly Powder, Garam Masala Powder, Jaggery, Salt and mix well.
   
6. Cook till done. Sprinkle Lime Juice and mix again.
7. Serve it hot!
   

Pumpkin and Peas Masala (Konkani: Dudde Randai)

Time Required: 30 Minutes
Servings: 6
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Ingredients:

• 1/2 Kg Pumpkin
• 1/4 Cup Peas
• 1/2 Coconut
• 6-7 Red Chilies
• 5-6 Tepal
• 2 tbsp Jaggery
• Small Piece of Tamarind
• Water
• Salt according to your taste

Method:

1. Soak Peas in water with a pinch of cooking soda and leave it overnight.
   
2. Clean and chop Pumpkin into medium sized Pieces.
   
3. Cook Peas and Pumpkin pieces.
4. Grind grated Coconut, Red Chilies, Turmeric, Tamarind till it becomes a coarse masala.
   
5. Add Tepal in the end and grind for 2 seconds.
   
6. Add Jaggery and Salt to cooked Pumpkin and Peas.
7. Now add the masala and bring it to boil.
   
8. Tasty Pumpkin and Peas Masala (Konkani: Dudde Randai) is ready!
   

   Linked  to the Cooking With Seeds Event: http://abowlofcurry.blogspot.in/2014/05/event-announcement-cooking-with-seeds.html

Rice Flour Vadas (Konkani: Tandula Peetache Vade)

Time Required: 30 Minutes
Servings: 4
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Ingredients

• 1 cup Rice Flour
• Water
• Salt according to your taste
• Oil

Method

1. Add Rice flour and Salt in Water and knead it.
2. Knead it till it becomes a hard dough.
   
3. Shape them into tiny balls and press them with a smal bowl
   .
   
4. Deep fry these Vadas till they turn golden brown.
   
5. Crispy Rice Flour Vadas (Konkani: Tandula Peetache Vade) is ready!
6. Serve it with Ground Rice Kheer (Konkani: Guloni / Tandula Vantuna Payas). You can have it at tea time also.
   

Deepawali Meal

Make, Serve and Have Delicious Meal During festivals! Here comes a meal made during Deepawali.

• White Rice
• Mixed Vegetable Sambar (Kolambo)
• Mangalore Cucumber Masala (Maggeche Valli Mirsangi Randai)
• Coriander leaves Side Dish (Eiravath / Kotambari palyacho Gojju)
• Moong Dal Kheer (Mooga Dali Payas)

Mangalore Cucumber Masala (Konkani: Maggeche Valli Mirsangi Randai)

Time Required: 20 Minutes
Servings: 4
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Ingredients:

• 1 small Mangalore Cucumber
• 2 cups of grated Coconut
• 3 Green Chilies
• 1/2 tsp Turmeric Powder
• 1 tsp Oil
• Asafoetida
• 1 tsp Mustard Seeds
• 1 tsp Urad dal
• 7-8 Curry Leaves
• Water
• Salt according to your taste

Method:

1. Wash, peel and chop Mangalore Cucumber into small pieces.
   
2. Pour Oil in the cooker vessel and add Asafoetida, Mustard seeds, Urad dal, and Curry Leaves.
   
3. Add the chopped Mangalore Cucumber pieces in to and cook it (3 whistles in cooker).
   
4. Grind Coconut, Green Chilies, and Turmeric Powder till it becomes a smooth masala.
   
5. Once the Mangalore Cucumber is cooked add the ground masala into it.
6. Add water and salt. Allow it to boil for 2 minutes.
   
7. Tasty Mangalore Cucumber Masala (Konkani: Maggeche Valli Mirsangi Randai) is ready! It tastes good with Rice.

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