As I had mentioned earlier, Konkanis make many different sarus which are like rasams . These are very quick to make, so they are very suitable when you want to cook something tasty very fast. This is such a saru which has very few ingredients. My mother and grand mother used to make these kind of sarus . This is my son in law’s favorite and on his request, I am posting this.
This can be served as a soup on its own or served with rice.
Ingredients: 2 cups water 1 tbl spn lemon juice 1 tea spn jaggery A pinch asafoetida A pinch turmeric powder 1/2 tea spn mustard seeds 4-5 curry leaves 2-3 green chillies 1 tbl spn fresh/frozen coconut(optional) 3-4 strands coriander leaves(optional) Oil Salt
Method: Heat oil and add mustard seeds. When they start popping, add curry leaves, green chillies, turmeric, asafoetida. Fry for a min and add water. When it starts boiling, add salt, jaggery, coconut and boil for another 1min. Add lemon juice and take off the heat. Garnish with coriander leaves (optional, I did not use it).
Serves : 2 Preparation time : 10mins
After a long time I cooked chicken in Indian style. Since my cousin loves non-veg, it was all non vegetarian meals for the long weekend. He was very excited when he saw I had bought chicken with bones, he was very tired of eating boneless chicken here in US :).
I saw a Goan chicken recipe a while ago which I wanted to try. So this time I tried this. But as I stared cooking, I changed it quite a bit. I am not a big fan of too much vinegar. So I used different spices and also reduced the vinegar quantity. I simply loved this very fragrant gravy. It tasted better the next day. The gravy was so fragrant that, I barely managed to click a picture of this before attacking on the food :).
Ingredients: 1.5 lb chicken pieces 3/4 cup coconut 1 cup onion 3 green chillies 3 red chillies 1 tea spn vinegar 1/2 cup tomatoes 1 tbl spn dagad phool (optional) 1 tea spn coriander seeds 1/4 tea spn fenugreek seeds 1 tea spn poppy seeds 1/2 tea spn chopped ginger 1/2 tea spn chopped garlic 3 strands coriander leaves A pinch turmeric 1 tea spn lime juice Salt Oil
Method: Apply salt and lime juice to chicken pieces and keep aside. Heat oil and fry 1/2 cup onion till they are brown. Grind them with coconut, green and red chillies, coriander seeds, fenugreek seeds, ginger, garlic, turmeric, dagad phool , vinegar, poppy seeds to a smooth paste. Heat little oil and fry remaining onions. When they start browning, add chicken and fry for few minutes. Then add tomatoes and cook for 2-3 mins. Add the ground paste and cook till chicken is tender. Towards the end, add coriander leaves, cook for 1min. Serve hot.
Serves : 4-5 Preparation time : 30mins
