Randayi is a Konkani sidedish which has juicy coconut paste. Different vegetables, lentils are used to make randayis . Pineapple and peas is a very unique combination which tastes great.
When I got married in 1974 and moved to my new home, my husband told me about this recipe. He narrated a story that took place in 1972 at his sister’s wedding. His elder brother, who was a great food lover, was taking the lead and discussing the plan with the cooks while chalking out the menu. He asked them to prepare a side dish consisting of pineapple and peas. The cooks laughed and told him that the item would not be liked by any, as the sweetness of pineapple would spoil the taste of the side dish. He told them this was requested by the grooms side (which was a lie). The cooks had no alternative but to prepare the dish as per his instructions. The preparation went on to be applauded by both the parties and everyone at the wedding. At our place everybody talks about this incident even today and they have a hearty laugh.
I started preparing this after a while. Everybody at home love it. I prepare this atleast once a year during pineapple season. Sometimes when pineapple is sour in taste, instead of mixing sugar with the pieces or discarding them, you can use them for this preparation.
Ingredients: 1 cup dried peas(vatane) 1-2 cups pineapple pieces 1 cup fresh/frozen grated coconut 4-5 red chillies Salt Oil 1 tea spn mustard seeds 5-6 curry leaves
Method: Soak peas overnight in water. Cook peas and pineapple separately (cook peas in cooker to save time). If the pineapple is too sour, discard the water in which it is cooked. Grind red chillies and coconut to a smooth paste. Add the paste to cooked peas and pineapple along with salt. Boil for 5-6mins. Heat oil and add mustard seeds. When they start popping, add curry leaves. Add this seasoning to the dish.
Serves : 4-5 Preparation time : 25mins
At my home, I think I am the only one who loves rajma . I had this for the first time in Belgaum and ever since then, I have been a big fan. I saw two of my friends, who were from Delhi, make a very creamy and tasty rajma . I tried exact same recipe, I was never able to get the same consistency. I think it is because I never have patience to fry the onions and tomato paste well and I don’t use ready made puree. Then my dear friends Anita and Bee posted their versions of rajma which made me drool.
Then one day, in a Kannada book, I saw rajma with yogurt and I wanted to give it a try. I didn’t follow the recipe, but I just followed what I remembered from college days and also Anita and Bee’s versions to make this. So the best thing about this recipe is, no tomato – that helps me because these days my fridge is almost always empty. I was bowled over by the taste of it, exactly like I love. The best part is V loves this (who by the way never liked to eat rajma before this). As I mentioned, this is not the authentic recipe, check the links for authentic ones, this is just something I love. Give this a try.
Ingredients: 1 cup red kidney beans( rajma ) 1/2 cup onion 2/3 cup thick yogurt + 1 tea spn besan 3 cloves 1″ cinnamon 1 tea spn garam masala (optional) 1 green cardamom 1 tea spn chilli powder A pinch turmeric 3-4 strands coriander leaves Oil Salt
Method: Soak beans in water overnight and cook in pressure cooker till they are soft, but still retain their shape. Heat a little oil and add cloves, cinnamon, cardamom, onion and fry till onion turns brownish. Then add chilli powder, turmeric powder, salt and fry for few minutes. Add yogurt, besan and cook on a medium low flame for 2-3mins. Add cooked beans, garam masala and let it cook for about 10-15 mins till it thickens. Garnish with coriander leaves and serve hot.
Serves : 3-4 Preparation time : 30mins (these beans take a long time to cook).
PS: Besan is optional. When yogurt it heated, the water seperates and it breaks. Besan avoids this, so I usually add it when I need to heat yogurt or buttermilk.
