Ok, this story has nothing to do with Konkanis , unless Alexander (the Great) came to Mangalore to pick .....Sugarcane! Who knows, stranger things have happened..Alexander the Great is said to have taken sugarcane from India to the West around 325 B.C.If you don't believe me , see Vajpayee's inaugural speech at the Sugarcane conference.Typically something like this would make u wonder, what macedonians used for sweetening prior to that or how many sugar economies still exist around the world but I couldn't get past the mental image of the Great Alexander holding a sugarcane instead of a sword:-)Oh, well...if life gives u sugarcanes make sugarif life gives u sugar make Sugar khichadiand of course the precursor to this all... ( if life gives u a sword exchange it for sugarcane!!!!!!)1 1/2 cups Lapsi ( wheat crushed)1 fist chana daal 7-8 tbsp Sugar 1 small fist grated coconutcut cashews, raisinscrushed cardamom powderghee boil Lapsi and chana daal separatelyboil sugar in waterAdd coconut grated to sugar syrup stir for some timeAdd cashews, raisins to sweet sugar/coconut combinationAdd boiled dalia and chana daal to above mixture, add 2 spoons gheeAdd crushed cardamom
Watermelon dosa,Soornali, Tausali & chutney
If you think making dosas from watermelons is wierd, then I presume you won't be buying these square watermelons anytime soon.My jaw dropped when I saw these! Now why didn't I think of this?Everytime there is a space crunch in the refrigerator, because of their unwieldy shapes I end up chopping and rechopping them until I have filled the fridge from top to bottom with 50 different containers and a million watermelon pieces.Wouldn't a square tiny one be just nifty? All said and done,there is something to be said for NOT thinking "out of the box" but instead just staying right there-IN the box!Watermelon dosa2 cups rice -soak for 3 hourscoconut gratedWhite part of water melon ( yup- the one between the juicy red part and the skin) chopped grind together- don't add too much waterAdd salt.Soornali2 cups rice -soak for 3 hours
coconut grated10-12 methi seeds soak in water grind together - don't add too much water , add salt.Now add grated jaggeryTausali2 cups rice -soak for 3 hourscoconut grated
10-12 methi seeds soak in water
grind together - don't add too much water , add salt.
Now add grated cucumber and grated jaggeryChutneycoconut grated3 green chillisginger small piece2-3 pudina leaveshing water grind together.season with mustard and curry leaves
Dudhi Paan Phodi
Never ceases to amaze me that the rest of the world is so much more attuned to the laws of nature and generally does not challenge positions atleast in the food pyramid.They see leafy vegetables, they quietly add oil and vinegar, if they want to be fancy; garnish it with nuts and that's that.Matter of minutes..
Konkani approach to leafy vegetables?
1.Apply for 2 week leave from work.. ( Atleast I would have to, I wouldn't want to attempt this unless I am mentally and physically well rested!)
2.First week, scout obscure farmer's market to procure doodhi Paan.
Remember Spinach leaves and other easily available greens are for the Toms & Dicks not for the Pundaliks and the Keshavs!
3.Don't idle away this time.Its time to work the body that has been beefing up on the bendis and wolfing down those waags ( am quite pleased with these animal witticisms, if I may say so myself:-)).Pay special attention to leg muscles and don't forget the upper body workouts.
4.Week 2 -5th day...today is the big day.All that you have been working towards for the past days is about to pay off
Soak rice in water for 1-1/2 hrs
drain water completely
3-4 red chilis
soi 2-3 spoons
1 spoon urad daal fried reddish
Grind above ingredients together and add salt
Dudhi Paan Washed and dried
Add above masala one by one to stack of 5-6 dudhi paan (This is where you thank me for the upper body work out)
Be kind to your tongue..Remember to add masala to coarse side
Roll the stack so the masala doesn't leak and chop it up into manageable bites.
Now , fry these in oil.
Remember -smaller the pieces the more for you to fry!
5.Next 2 days to recover and clean up the mess.
Kulit( Horsegram) Koddel and Saar
Kulit Koddel---------------------------------------------------------------------------kulit washed 2-3 times( Don't soak overnight, it spoils the taste!)Boil kulit for about 20-25 mins.Masalacoconut grated4 fried red chilliestamarind waterAdd salt to boiled kulit and add masala after some timeTadka3 garlic cloves smashed , in oilBut wait there is moreKulit Saar--------------------------------------------------------Prior to adding masala, separate out some water from the boiled kulitTadka2-3 garlic cloves2 red chillis
dalitoi and tandle bibo upkari
Dalitoi--------------------------------------tur dal 2-3 green chillies slit length wiseBoil tur daal with green chillisAfter its done, churn itAdd cilantro, boil some moreTadka hing mustard leaves curry leaves 2 red chillisTandle-Bibo Upkari-----------------------------------------tandle thinly sliced1/2 packet bibococonut grated Bibo soak in warm water for about 2 hrs.Peel it.Wash after peeling a few times.In oil , add mustard seeds, 2-3 red chillis, add bibo, add water.After 5-10 mins add tandle.Add salt to taste.Add grated coconut at the end.
Mullangi sukke, kela upkari
How full is full?The Okinawans, age slowly- a lot of them live upto 100,have lesser incidence of dementia, have stronger bones and natural menopauses.They have managed all this through a diet rich in antioxidants,plant food, omega3 fish etc.They have even managed to find a carbohydrate more complex than rice- a purple sweet potato called imo.They also have this philosophy that eating upto 80% full is enough. Hey, if I were eating soy every day I would stop at 20%!Konkanis on the other hand, have taken a nutritionally rich vegetable like the white radish and cooked its juices dry(that's what sukke is!).Any chance of living past 70 is taken care of by the coconut. Coconut= Konkanis what Cheese=Americans.Anyway, don't be afraid to eat up. Our boys in the military bases are taking care of the competition one artery at a time. Yet another way the golden arches have come to our rescue. What would we do without them?Mullangi Sukke--------------------- 1 mulangi(raddish) peeled and cubed 1-2 potatoes peeled and cubed finely chopped onion1 tbsp boiled daalMasala Grind together 3-4 fried red chillis grated coconut tamarind pint sized 1 tsp urad daal fried in oilIn oil add mustard seeds,onion and fry for sometime add mulangi, potatoes cover and cook for some time.Add boiled daal, now add masala and haldi powdercook some more.Kelan upkari-------------------1-2 garlic cloves finely chopped2-3 red chillies chopped1 green banana peeled and finely choppedIn oil add garlic and red chillies, after sometime add bananaadd water, cover and cook for some timeCooks in a jiffy.
Whew vs phew
Writing the last post got me thinking, when would you use whew and when would use phew?
Yeah, my world is plagued by unanswered questions like these.Anyway, here is the answer
Phew- used to express relief or fatigue
Whew- a whistling sound or a sound like a half-formed whistle uttered as an exclamation
-used interjectionally chiefly to express amazement, discomfort, or relief
So u see, whew! can be a Phew! but Phew! cannot be a whew!.
Whew! I am amazed at my findings,
Phew! I am glad this post is over.
Veg Pulao and Batata Song
Substance abuse is not good, sometimes for the substance!!Case in point, the story of the potato.Apparently, the Spanish bought the potato into Europe from Peru.The Irish loved it so much that they ate it right into near extinction, causing the great Potato famine of 1845.Thankfully the Portuguese navigators had the sense to bring the "batata" as it was called in Brazil into India.Whew! what a relief..Doesn't this call for a song?Incidentally 'batata' is Haitian word for potato too. Now how on earth did the delhiites manage to call it alu?Imagine preserving your name during your travails across the world and the minute you get home, your next door neighbor rechristens you!Batata Song
4 Potatoes boiled and peeled
few cauliflower florets
1 onion chopped
Masala- grind together
4-5 fried red chillies
coconut grated small fist
tamarind ball sized
1 sp coriander seeds
In oil add onions, fry,
add potatoes boiled, some cauliflower, tomatoes, peas
add masala and boilVegetable Pulao-------------------Beans juliennedcarrots juliennedcauliflower finely chopped1 onion finely choppedkaju, kismisclove,cinammon,3-4 black pepper2 cardamomIn ghee fry all the garam masala and the onion,add beans, carrots,cauliflower, green peasMix with cooked riceGarnish with small bread cubes fried in ghee
Much ado about bagado
Adam and Eve had many advantages, but the principal one was, that they escaped teething.
Now you can too!!The following dishes are easily digestible with or without teeth.So the next time, at your grandpa's rummy night you can prepare these dishes.Never mind, if you look at the steps involved in making the bagado u might age overnight yourself.
3 green chilies
Boil tomatoes, add green chilies, hing powder, add sambar powder
For those of you who do not know what bagado is, it is a red black eyed pea ( as opposed to white black eyed pea).I 'll post a picture when I have more time but till then take my word for it.
If you don't know what a black eyed pea is, quit right now.You have more important things to take care of...If on the other had if you know your peas, go right ahead and soak the bagado overnight.
No, just soaking wont do.It is an involved process
1) wake up in the morning preferably earlier than usual ( you had set your alarm and blackberry for this occasion months ago when you set out to buy the peas right??)
2) soak the bagado in water
3)At night, transfer the bagado MINUS the water into a closed vessel ( a cooker would do just fine).This is a necessary step for sprouting.Who knew?????Resist temptations to bother either the bagado or the cooker.Find something better to do.
4) After they sprout the next day, peel the skin off the bagado
Boil the bagado for no more than 3 whistles.Add salt.
1 fist coconut grated
3 fried red chillis
very little tamarind
Now add the ground masala to the bagado.
finely chopped onion in oil