Sunday, May 15, 2016

Birinda Kadi without Coconut / Sol Kadi without Coconut

Birinda as we call in Konkani and kokum in hindi is a tropical fruit which has a tangy flavour and filled with vitamin C. As kids we grew up drinking Birinda kadi in the summers. I grew in my mamama’s place until I was 10 years old and there they used to get a big lot of birinda ( I have no idea from where though as I did not even bother to know and just relish it) and later she used to use them to make birinda kadi 2 varieties one with coconut milk and other without coconut milk and rest she sun dried them and then when I started living separately with my parents Anu(dad) used to get birinda from central market(main vegetable market in Mangalore) and my mom did the same. And during all this I remember eating the seeds without biting it as it would leave a sticky yellow teeth. I was not allowed to eat much of these seeds as mamama and amma always told it was Pitta/bile yet I loved it.

This fruit looks similar to Mangosteen but the uses of both the fruits are totally different in Mangosteen only the seed is eaten and Birinda only the skin is used.
Birinda kadi/Sol Kadi is a refreshing Konkani drink made with kokum with or without Coconut. Today I am writing a recipe which requires no coconut and can be made easily. Once you try it, we are sure you’ll be hooked to this unique Indian drink recipe. This drink is famous in Mangalore and in Goa it is served in almost all temples there.  Today I am posting recipe learnt from my mamama and amma.
This click was inspired by Kudpi Maam of kudpiraj's garam tawa. 

Ingredients Needed to make Birinda Kadi/Sol Kadi
Dried Kokum (if you find fresh then use them it’s just super) – 6-7 pieces
Sea salt to taste
Jaggery powdered – 3tbsp or according to sweetness required
Green chillies -2 no’s slit into pieces
Compound hing a pinch diluted in water (or just a pinch or 2 of asafoetida powder)
Coriander (Cilantro)leaves a few sprigs finely chopped
Water 4 cups approx

Soak the Kokum in the bubbling hot water around 1 cup for about an hour (or just add water in the peel and cook it for 10 minutes and allow to rest for half an hour) and chill the remaining the 3 cups of water in the refrigerator.
Grind it in a blender or mixie.
Strain the mixture through a sieve.
To this add Jaggery and salt,hing water(or hing powder), slit green chillies and mix it well.
Now add the remaining 3 cups of chilled water and mix well.
Add in the coriander/cilantro leaves and mix well.
Check salt and sweetness.
Serve Chilled.
This is my darling daughter Manya as the hand model for the picture. She wanted me to take a picture like this and she loved it.

If you wish to serve it at room temperature you need not chill the water but it tastes great if chilled.
We can either drink as a juice or even serve with white rice (if serving with rice then reduce the water to 3 cups and serve at room temperature not chilled).

Happy Cooking,

Thursday, May 12, 2016

Biscuit Ambado

Deleted Post
Each time amma or mayi prepares something the first thing wht comes to my mind is Wish Guru was here…. But no worries he will be here soon :)… after a week time I m freee today… so I thought i will get my draft updated…. I kno my drafts keep crying to remove them out there.Photobucket 
Hey all I m sorry if I neva visited ur site…. Sometimes I just went thru cudn drop a word… I guess u all understand… I hope U all remember me…. Neva forgot me na???? I always think I shud have lozza followers I shud getta kno many ppl in blogging… nd all shud remember me… :P …. I kno all ya bloggers wish the same… I m sure it will be true :)…. 

Ok now to the recipe…
Biscuit Ambado is one of Amchis fav’s ….
I really donno y its called biscuit ambado… if ne one yak no lemme kno ok…
Its one of our family fav’s too.. I m not a big fan of it though… Ok I hurry up vth the recipe:
E need
Urad dal- 2 cups (soaked atleast for 5 hrs)
Green chillies – 3
Curry leaves – 10-12sprigs
Coconut thinly shredded or scraped – 4 tbsp
Salt to taste
Oil for deep frying
Grind Dal into a semi coarse paste …. Do not add water as iy will be flow…. We need the batter thick as it shud be dropd as balls.
For the batter add chopped green chillies,curry leaves, coriander leaves, and salt… and mix well…
Now drop in the batter(small tennis ball sized) into hot oil … Fry it on mediun flame until crisp…

This taste awesome with Coconut Chutney
For chutney we need
1 cup scraped coconut, green chillies 4 (cn more according to ur taste ) a slmall piece of tamarind(a peanut size), salt to taste
Grind all these items smoothly until fine…. Now serve this chutney with Hot Ambado….
We even Season the chuytney… but for Amados we prepare the chutney without tempering.

Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it. 

Taushe Idli / Taushe Cheppi Idli/ Cucumber Idli

This is a quick fix breakfast and a filling one too. It is a Amchi breakfast made in most of the households. There are 2 versions of Taushe Idli one is called Cheppe Idli(that is no spice added and is a little bland) and one more is taushe god idli(which is sweet version which I will post sometime soon). Today I am posting the cheppe idli which I have tweeted according to taste.

Grated Cucumber - 2 cup
Rice rava - 1 cup or 1 cup dosa rice*
Grated coconut – ½ cup or a little more will do
Green chilli - 2-3 *
Oil for greasing idli molds
Wash, peel and grate cucumber.
Wash the rice rawa and keep aside.
Grind green chillies and coconut into a fine paste adding little water. *check notes
Add the grated cucumbers,coconut  green chilly paste and salt to the rice rawa.
Set aside for an hour. No need to add water at this time as the cucumbers will leave its water.
After one hour check if the mixture requires water and make it to idli batter consistency.
Grease the idli moulds with oil. Pour the rice-cucumber mixture half way through in each mould.
Steam it for 15-20 minutes.
Taushe idlis are ready!! Serve hot Butter or coconut oil. Above measurement serves 3 people.

Whenever I am going to make this during weekdays I use dosa rice which I soak overnight and grind with very little water and add to the cucumber and coconut mixture. In this way you don’t need to wait for one hour after mixing the coconut and cucumbers and make idlis immediately.
Adding green chillies is totally optional, its generally made without green chillies but I find the idli too bland so I always add green chillies.

Happy Cooking, 

Wednesday, May 11, 2016

Maavinkayi/Mavinkayi Tambli/ Raw Mango Tambli

Maavinkayi/Mavinkayi(Raw mangao) tambli is a havyaka cuisine(the one that hail from Karnataka) I had heard a lot about this during my growing years but never tasted it as a kid I never preferred curds based dish but things have changed now I love many dishes which I disliked as a kid.
This recipe is adapted from my mom’s recipe.

Raw Mango - 1 (Take a sour one)

1 cup of Grated Coconut

Green chillies - 2

4 curry leaves

1 cup of curds

1 cup of water 


• Chop the mango & green chillies and add them to coconut to grind it to a very thin paste.

• Add 1 cups of water to curds and blend it well to make it a thin mixture.

• Now, in a vessel add the ground coconut mixture and curds

• Add salt according to taste.
• Mavinakai Tambli is ready to serve. 
In case you do not find sour Raw mango then add in a small piece of tamarind to give sourness to the tambli.
And if your mango is sour there is no need to add any extra souring agent.
If you have buttermilk then replace 1 cup curds and 1 cup water with 2 cups buttermilk.
You can even add a tempering with coconut oil, mustard seeds and curry leaves.
Happy Cooking,


Sunday, May 1, 2016

Kuvale Salli Chutney/ Ash Gourd Peel Chutney

We amchigele(Konkani) people cook almost any part of the vegetable. May it be chutney or upkari. Most commonly used peel is of Gosale/ridge gourd to make chutney. I have tried only with this vegetable but always wanted to experiment so I used Ash Gourd/Kuvale peel and tried chutney and mind me it was lip smacking. This one is similar to Gosale Sheere Chutney posted in my blog here.
 Let’s see what we need to make Kuvale Salli Chutney
Skin of 1 small Ash gourd, wash and peel the skin and chop into small pieces
1 dry red chilly
2 green chilly
½ cup coconut fresh or frozen
5-6 cloves of garlic pods peeled (I used large ones)
A small piece of sour raw mango or a very small piece of tamarind
1 tsp oil
Salt to taste 

This is how Kuvale Saali/Ash gourd peel looks like

How to prepare chutney:
Heat a tsp of oil in a cooking vessel, add garlic pods and red chilly and green chillies and stir fry for a few seconds.
 In the same vessel, add the ash gourd/kuvale peels (chop them into small pieces) and fry on medium heat for 4-5 minutes making sure the peel has cooked.
 Once cool, grind the garlic-chillies, coconut the rest of the sautéed ingredients along with aw mango pieces and salt and grind to a smooth chutney consistency.
From today do not throw the peels instead make this and tingle your taste buds.
Serve with rice and dal, or kanji or even dosa it just tastes awesome with anything.

If you do not eat garlic or wish to eat this during Upvaas then replace the garlic and add 1 tsp Cumin Seeds/Jeera and roast it in oil then add remaining ingredients.

Happy Cooking,