Tangy Tomato Chutney (Konkani: Tomato Gojju)

Time Required: 20 minutes
Servings: 4
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Tomatoes contain red pigments that is called Lycopene. Lycopene acts as an antioxidant and removes free radicals (that damage our body cells) from our body. One must include tomatoes in our diet.

You can include it in your diet by making yummy dishes like Tangy Tomato Chutney. Tomato Gojju is a tangy and spicy dish that you can have with Chapathi as well as Rice.

Ingredients

• 6-7 big sized Tomatoes
• 1 1/2 tsp Jaggery
• 1 1/2 tsp Chilli Powder
• 1 tsp Rasam powder
• 1 tsp Mustard seeds
• 1/2 tsp Fenugreek seeds
• Pinch of Asafoetida
• 7 -8 Curry Leaves
• little Coriander leaves for garnishing
• 1 tbsp Oil
• Salt

Method

1. Start with Seasoning the recipe – Add Oil, Mustard seeds, Asafoetida, and Curry leaves.
   
2. Add finely chopped tomatoes and close it with a lid. Allow it to cook. Tomatoes leave water so water is not required. If you feel it is very dry, then add 2 tbsp of water.
   
3. Once the tomatoes are cooked, add Chili Powder, Rasam Powder, Salt and Jaggery. Mix it well.
   
4. Dry roast Fenugreek seeds and powder it. Add this to the Gojju. Garnish it with Coriander leaves.
5. Tangy Tomato Chutney (Konkani: Tomato Gojju) is ready. You can have it with Chapathi or Rice. The choice is all yours.
   

Dried Mackerel Chutney (Konkani: Sukile Bangade Chutney)

Time Required: 15 minutes
Servings: 4
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I make this dish when I get bored eating veggies/fish (not dried). Dried Mackerels have lot of salt. One should be careful while adding salt to the chutney or curry made out of Dried Mackerels. Once u add dried Mackerel leave it for sometime and then taste and add salt to the dish.

Ingredients

• 4 Dried Mackrels
• 2 cups grated Coconut
• 1 small-sized Onion
• 9-10 Red Chilies
• Small piece of Tamarind
• Water
• Salt according to your taste

Method

1. Fry Dried Mackrel on the flame of the gas stove directly (shown in the picture).
   
2. Let it cool. Now make small pieces of the fried dried Mackrel and keep it aside.
   
3. Grind grated Coconut, chopped Onion, red Chilies, Tamarind, Salt(sligtly less as dried Mackrel is has salt), and little water.
4. Let this chutney be little coarse.
   
5. Transfer the Chutney into a vessel.
6. Mix the Mackrel Pieces with the Chutney.
7. Spicy and tasty Dried Mackrel Chutney (Konkani: Sukile Bangade Chutney) is ready!
   

Tuna Baked in Honey-Chilly-Garlic Sauce

Time Required: 15 Minutes Preparation + 1 Hour Marination + 20 Minutes Baking
Servings: 2
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Tuna fish is from mackerel family. It’s a good source of Protein and Omega-3 fatty acids. Tuna may contain varying level of mercury and hence not recommended for pregnant ladies.

I have seen various recipes on Television about grilled chicken, and of course BBQ chicken and so on. So tried some variation to get it done with fish. Here goes the recipe.

Ingredients:

• Tuna Fish (cut into chunks as shown below)
• 2 tbsp Soy Sauce
• 1 tbsp Red Chilly Powder
• 2 tbsp Olive Oil
• 2 tbsp Honey
• 2 Garlic Cloves minced
• Salt to taste

Method:

1. Mix all the ingredients other than fish and make a paste.
2. Now add Tuna and marinate it for and hour.
   
3. Line the baking pan with Olive Oil.
4. Spread Tuna in a layer and bake it for 20 minutes(10 minutes each side) in a 350F pre-heated oven.
   
5. Now the Baked Tuna is ready.
   
   Tip: If you wish to give it a rusty look, just take a non stick pan, add a little oil and fry both side for a minute on medium-high flame.
   

Yam Side-Dish (Konkani: Surna Nonche/ Surna Sasum)

Time Required: 30 Minutes
Servings: 4

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Yam in konkani is called Surna. During childhood, I never used to like Yam but now I love to have dishes made out of Yam. It is a rich source of Dietary Fiber and Vitamin C.

Ingredients

• 1/2 a Yam
• 1 cup grated Coconut
• 4-5 Red Chilies
• Small Piece of Tamarind
• 1/4 tsp Fenugreek Seeds
• 1 tsp Mustard Seeds
• 7-8 Curry Leaves
• Small piece of Asafoetida
• Oil
• Salt according to your taste

Method

1. Wash and Peel Yam.
2. Chop Yam into small pieces as shown in the picture.
   
3. Pressure cook Yam (1 Whistle).
   
4. Fry Redchilies in little oil.
5. Grind Coconut, fried Red Chilies, Tamarind till it becomes a smooth paste. Add 1/2 tsp Mustard seeds and Fenugreek seeds and grind again.
   
6. Mix the cooked and cooled Breadfruit pieces with this ground masala. Add salt. Add water so that it has consistency of gravy. Bring this to boil.
7. Season this recipe with Oil, Mustard seeds, Asafoetida, and Curry Leaves.
   
8. Tasty Yam Side-Dish (Konkani: Surna Nonche/ Surna Sasum) is ready!
   

Hog Plums (sweet) Masala (Konkani: Goda Ambade Ummane)

Time Required: 20 Minutes
Servings: 4
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Two types of Ambades (Hog Plums) are available. One is sweet and other once is sour. This dish is made using the sweet ones that is Goda ambade. This is a tangy, sweet, spicy dish which usually lot of them like and I am one of them.

Ingredients

• 5-6 Goda Ambade (Riped ones)
• 1 cup Jaggery
• 2 Red Chilies
• 4 – 5 tbsp Chili Powder
• 1/2 tsp Mustard
• 2 tbsp Oil
• Asafoetida
• Curry leaves
• 1/4 tsp Methi
• 1/4 tsp Urad daal
• 1/2 tbsp Rice flour
• Salt and water

Method

1. Wash Goda Ambade and peel the skin.
   
2. Separate the skin and the inner part of the Ambade into two different vessel.
   
3. Add little water into the peeled skin vessel and smash it nicely in the water and then discard the skin.
4. Now add this mixture to the inner portion of the Ambade.
5. Add Rice flour, Salt, Jaggery and water to this mixture.
   
6. Take Oil in a kadai and then add Mustard seeds, Red chillies, Urad daal, Methi Seeds, and Curry leaves.
   
7. Pour the Goda Ambade mixture into the Kadai and allow it to boil.
   
8. Tangy, spicy, and sweet Goda Ambade Masala (Konkani: Goda Ambade Ummane) is ready!
   

Cauliflower Upkari

Time Required: 20 Minutes
Servings: 3
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Ingredients:

• Half of large Cauliflower
• 2 Green Chillies slit
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 5 Curry Leaves
• Salt to taste
• 1 tsp Turmeric Powder
• Pinch of Asafoetida

Method:

1. Cut the Cauliflower into florets.
2. Heat Oil in a pan, add Mustard Seeds and allow it to splutter.
   
3. Add Asafoetida and Curry Leaves and then immediately add Cauliflower Florets.
4. Allow it to cook. While it cooks, add Turmeric Powder and Salt.
   
5. Mix it all well and close and cook till done.
   
6. Serve it with Rice or Chapati.
   

Masala Poha (Konkani: Pova Pittya Pova)

Time Required: 10 Minutes
Servings: 2
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Masala Poha is made using Poha Powder which we generally get from a known shop in Kumta. This powder can be made at home as well, but havent tried yet.

Ingredients:

• 2 cups Thin Poha (Nylon Poha)
• 2 tbsp Jaggery
• 4 tbsp Poha Masala (Pova Pitto)
• Salt to taste
• 1/4 cup grated Coconut
• 1/4 cup finely chopped Onions

Method:

1. Mix Grated Coconut with Poha Masala, Salt and Jaggery.
   
2. Now add Poha and mix it well with hands.
   
3. Garnish with finely chopped Onions and serve it for breakfast or as a snack.
   

Moong Bean Sweet Khichdi (Konkani: Moonga Khichadi)

Time Required: 30 Minutes
Servings: 3
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Moong Bean is known for high nutritional content. There are few days when you just dont wish to have rice/roti for lunch/dinner. So you could make this khichadi during those days. This can be also served as sweet dish after the meal or along with meal.

Ingredients:

• 1/2 cup Moong Bean
• 1/2 cup grated Jaggery
• 4 tbsp grated coconut
• 1 tsp Salt

Method:

1. Wash and Pressure cook Moong Bean( for 1/2 cup Moong Bean take 2 cups Water). It takes around 4-5 whistles for cooking.
   
2. Now add Jaggery and Salt and cook till its incorporated well.
3. Add grated Coconut and mix well.
   
4. Serve it hot, topped with a tablespoon of Ghee!
   

Masala Bread

Time Required: 20 Minutes
Servings: 1
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Masala Bread is made by coating a sandwich bread with a mix of egg, veggies, salt and spice and then toasting it in a pan.

Ingredients:

• 3 Bread Slices
• 2 Eggs
• Salt to taste
• 1 small Onion finely chopped
• 1/2 Tomato finely chopped
• Few Coriander Leaves finely chopped
• 1 Green Chilly finely chopped or 1 tsp Red Chilly Powder
• Butter to coat the pan

Method:

1. Mix Eggs, Onions, Tomatoes, Coriander Leaves, Green Chillies and Salt. Beat it well.
   
2. Now dip the Bread slice into the mix, so as to get a nice egg coating.
3. Heat a non-stick pan and coat the pan with Butter.
4. Cook the Bread on both sides.
   
5. Masala Bread is ready! Serve it hot!
   

Cucumber spiced with Chutney Gravy (Konkani: Taushe Hulel)

Time Required: 20 Minutes
Servings: 4
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Taushe (Cucumber) Hulel is a popular konkani dish and is very easy to make. This hulel is served as a side dish mostly during festival meal.

Ingredients:

• 1 medium Cucumber
• 1/2 cup grated Coconut
• Salt to taste
• 1/2 tsp Mustard Seeds
• Pinch of Asafoetida
• 3 Green Chillies
• 1/2 inch Tamarind
• 2 tbsp Coconut Oil

Method:

1. Peel and chop Cucumber into small pieces.
2. Heat Oil in a pan, add Asafoetida, Mustard and Green Chillies. Fry for a minute.
   
3. Grind together- grated Coconut, Tamarind, Asafoetida, Mustard and Green Chillies mix, with little Water and Salt.
   
4. Take this in a bowl and add Cucumber Pieces. Mix well.
   
5. Serve it as a side dish with Rice!