I am back from a relaxing and very enjoyable trip. My parents are here with us now. My house is more organized now (thanks to pappa) and I get tasty food to eat (thanks to aayi). They have brought loads of home made stuff which we were dying to eat. Apart from anything else, our apartment feels like a home now :).
The Konkani dish saru-upkari is something similar to this.
Ingredients: 1 cup whole moong 1/2 tea spn chopped ginger 4-5 green chilies Ghee 1/2 tea spn chopped and slightly crushed garlic Salt
Method: Soak whole moong in water for around 2 hrs. Cook it with ginger and green chilies in pressure cooker till it is soft. Take out from cooker, heat it with salt for around 5mins. Heat ghee and fry garlic. Pour this on the dal . Serve hot with rice.
Serves : 2-3 Preparation time : 20mins
Since my parents are here, I am getting good home made food. I asked aayi to make something delicious and something that is not already on this blog so that I can post them :). They have also brought many recipes that they had collected from different sources, I will try those dishes only after my parents return back to India. My main concentration during their stay here would be to get as many authentic recipes as possible. That also would mean, I will be posting many coconut dishes – atleast 60% of Konkani dishes have coconut in them.
Yesterday we invited one of our friend for dinner. He wanted to have aayi’s food. So it was a all Konkani dinner and his request was for karathe kismuri . Last time when he was at our place, I had made karathe kismuri and he said his mom makes it in a little different way. So aayi thought of making this version which has a slight difference. We all liked this very much and I think I will be making this more often now.
Ingredients: 3/4 cup fresh/frozen coconut 3-4 red chilies 1/4 tea spn tamarind extract or 1 small piece of tamarind 3/4 cup chopped bitter gourd 1/2 cup chopped onion Oil Salt
Method: Cut bitter gourd into small pieces and sprinkle around 1 tea spn salt and keep aside for about 30mins. Squeeze the pieces with hand to remove as much juice as possible. In a pan, heat little oil and on a medium heat fry them till they become almost black and crispy. Grind coconut with red chilies and tamarind without adding much water. The paste should be thick (about chutney consistency). Mix a little salt with onion using hand(be careful with salt since the bitter gourd pieces retain the salt). While serving, mix the bitter gourd pieces and onion with the paste and check salt. The pieces should not be mixed in advance, otherwise they loose their crispiness.
Serves : 2-3 Preparation time : 20mins
