This is one simple to do dish. This is one of those dishes, which can be prepared by people who are learning cooking.
Upkari in Konkani means some side dish, it contains some kind of vegetable cooked in water and garnished with mustard, asafoetida, curry leaves seasoning(tadka) and coconut.
Ingredients: Cabbage (shredded) 2 cups Mustard seeds 1/2 tea spn Curry leaves 5-6 Oil 1 tea spn Asafoetida(hingu) a pinch Coconut (grated) 1 tbl spn Chana dal(optional) ½ tea spn Green chillies 4-5 Turmeric powder a pinch Salt
Method: Heat oil and add chana dal (optional), when they become slightly brownish, add mustard seeds. When mustard starts spluttering, add asafetida, curry leaves and green chilies. Fry for 1-2 minutes, add cabbage, turmeric, salt and half cup 2water. Cover and cook. (Keep stirring in between to avoid vegetables from burning). When cabbage is completely cooked and almost all water is absorbed, add grated coconut, mix well and remove from stove. Serve hot with chapathi or rice.
Serves : 2 Preparation time : 15min
This delicious dish is from Mrs. Sheela Hebbal (My friend Vinyas’s mother). I have heard a lot about her from Vinyas. She is a great cook and has a lot of interesting talents like knitting, embroidery etc. I used to trouble everybody in my office to get recipes. I had heard a lot about Mrs Sheela from Vinyas. So I asked him to get the recipe for his favourite enne rotti. I got a bonus, she gave me a lot of delicious recipes. Infact I wanted to go to her home and learn embroidery, knitting from her, but unfortunately I could not do it. Still I haven’t left the hope, one or the other day I will definitely meet her. Because whenever we used to talk about her, I used to remember my aayi. There are a lot of similarities between the two.
Ingredients: Rice flour 2 cups Red chillies 4-5 Jeera(cumin seeds) ½ tea spn Asafoetida a pinch Coconut(grated) 3/4th cup Oil for deep frying Salt
Method: Grind coconut, red chillies, asafetida, jeera into a thick paste. Add this paste to rice flour and make dough of chapathi dough consistency. Take a small ball and make it like a poori with hand. Deep fry in oil. Serve hot.
Serves : 3 Preparation time : 20min
