Kadgi Suki Bhaji (Raw Jackfruit dry curry)

Raw Jackfruit (Kadgi) is widely used in Konkan cuisines. They call it the vegetarian version of Chicken. This is my mom-in-law's speciality and it goes great with Chapathi or even rice.

Here is the recipe for this yummy and simple dish.

Recipe:
Ingredients:

Raw Jackfruit (Kadgi) - 1
Red Chilly Powder - 1 tsp
Salt - to taste
Tamarind water - (soak a small ball in 1/2 cup warm water)
Garam Masala - 1 tsp
Oil - 3 tsp
Mustard seeds - 1 tsp
Hing - pinch
Red Chilly -1
Curry Leaves - 8
Jaggery - 1 tsp
Grated Coconut - 1/2 cup


Preparation:

1. Cut the raw jackfruit into small pieces and boil it in the cooker for 3 whistles.
2. Crush it with hand once its cooled, then add red chilly powder, salt, tamarind water, garam masala and mix it well. Keep it aside.
3. Heat oil in a pan. Once heated, add mustard seeds and let it splutter. Then add hing, red chilly, curry leaves and put the above raw jackfruit mix to this.
4. Then adjust the salt and add jaggery and mix well. It should cook on low flame.
5. Finally add grated coconut and serve.

Kadgi suki bhaji is ready to be served with Chapathi.

Ragi Seviya Upma

Ragi vermicelli is available in most of the India grocery stores and is a very healthy choice for breakfast. When stumbled upon this very healthy ingredient in one of the stores, my mom & mom-in-law picked it up for breakfast and made this amazing Ragi Seviya Upma. Here is the recipe that my mom shared of this dish. Hope you find this yummy.

Recipe:
Ingredients:

Ragi Vermicelli- 1 small packet
Oil - 3 tsp
Mustard Seeds - 1 tsp
Salt - to taste
Curry Leaves - 5
Cumin Seeds - 1 tsp
Asafoetida (Hing) - pinch
Onion - 1
Green Peas - 1 cup
Green Chilly - 4 (slit)
Turmeric Powder - 1 tsp
Sugar - 2 tsp
Ghee - 4 tsp
Coriander Leaves - 1/2 cup
Grated Coconut - 1 cup (1/2 packet )

Preparation:

1. Add Ragi Vermicelli to warm water and mix well. Remove immediately and keep it aside.
2. Heat oil in a pan, add mustard seeds and let it splutter.
3. Then add curry leaves, cumin seeds, asafoetida (hing) and let it fry.
4. Next add onion, green peas and fry it well.
5. Add slit green chillies, ragi vermicelli, turmeric powder, salt, sugar and ghee. Mix well 
6. Add coriander leaves and grated coconut and mix well.

Ragi Seviya is ready to eat.

Jire Mire Kadi (Jeera Pepper Kadi)

One of my all time favorite dish is this amazing kadi that my mom makes with Jeera (Jire in Konkani) and Pepper (Mire in Konkani). It makes even one of those boring meals interesting by giving your taste buds a twist. Here is my mom's recipe for this amazing kadi that goes great when mixed with white rice. Recently I had this kadi as a side for Chapathi and that combination also tastes amazing.

Recipe:
Ingredients:

Oil - 2 tsp
Red Chilly -7
Grated Coconut - 3/4 cup
Tamarind - small ball
Ghee - 2 tsp
Pepper balls - 9
Cumin Seeds -  4 tsp


Preparation:

1. Heat oil in a pan. Add red chillies and let it fry for a bit.
2. Next add grated coconut and mix well.
3. Add tamarind and switch off the flame.
4. Grind the above mixture to a coarse paste.
5. Next in a pan, heat ghee, add pepper and cumin seeds to it and fry it.
6. Put this mixture in the coarse paste that was ground above and grind it finely.
7. Now for tempering this kadi, heat ghee in a pan and add crushed garlic. 
8. Once the garlic fries a bit,  add the finely ground paste and let it boil well for a few minutes till bubble forms.
9. Finally add salt as per your taste.

Jire Mire Kadi is ready to serve with rice or chapathi.

Vegetable Kurma

Vegetable Kurma is a tangy & spicy coconut based curry with mixed vegetables. My mom used to serve this curry with dosas sometimes and I must say that it was a heavenly combination. Here is my mom's recipe and I hope you enjoy it.

Recipe:

Ingredients:
Oil - 4 tsp
Coriander Seeds - 1 tsp
Jira - 1 tsp
Pepper - 4
Cloves - 1
Cinnamon Stick - a small piece
Red Chilly - 4
Coconut (grated) - 1/2 cup
Tamarind - small ball size
Turmeric Powder - 1 tsp
Garam Masala - 1/2 tsp
Ginger (grated) - 1 tsp
Garlic (grated) - 1 tsp
Onion - 1
Tomato - 1
Peas - 1/4 cup
Potato - 1
Cauliflower (or any other vegetables) - 1/2 cup
Salt - to taste
Coriander Leaves - 1/2 cup (for garnishing)

Preparation:

1. Heat oil in a pan. 
2. Add cinnamon stick, pepper balls, cloves, coriander seeds, Jira and red chillies and fry for a few minutes.
3. Add grated ginger and garlic to the above mix along with turmeric powder, tamarind ball and grated coconut and fry for a few seconds.
4. Next grind the above mix into a fine paste once it cools down a bit and keep it aside.
5. Take some oil and fry onions.
6. Next add tomatoes, peas, potato and other vegetables you may like. Sprinkle some salt and continue frying until they are cooked.
7. Add the masala that was ground earlier and let it cook well until the bubbles form.
8. Once done, sprinkle some garam masala, mix well and garnish with coriander leaves.

Vegetable Kurma is now ready to be served with Dosa.

Masala Dosa Masala

Many of us love the Masala Dosa - not just any dosa, but the masala dosa. Obviously the aloo masala served with the dosa appeases our palate the most. Well, this delightful dish is also served with puri and chapathi. Making this dish has been quite a challenge - although its a very simple recipe, I just couldn't get the restaurant style taste during my attempts. Luckily, one fine day, my hubby made it and many memories came gushing down. I was elated to learn the perfect recipe, better than in any restaurant I had. Take a bow, here comes the awesome recipe.

Recipe:

Ingredients:

Oil - 4 tsp

Peanut - 2 tsp

Mustard seeds - 1 tsp

Hing - small pinch

Onion - 1/2 (chopped)

Ginger - 1/2 tsp (grated)

Turmeric powder - 1/2 tsp

Salt

Green chillies - 2

Curry leaves - 6 (chopped)

Potato - 2.5

Water - very little

Sugar - 1tsp

Lemon juice - 1 tsp

Garam masala - 1/2 tsp

Preparation:

1. Pressure cook the potatoes until three whistles and keep aside. Once it cools down, remove the skin and mash it.

2. Heat oil in a pan. Once heated, add peanuts and let it fry for few mins.

3. Add mustard seeds and let it crackle, then add hing and onion. Fry till the onion  cooks.

4. Next add grated ginger, turmeric powder, salt, green chillies, curry leaves, and mashed potato. Add a little water if the curry looks dry.

5. Add sugar, lemon juice and garam masala and mix it well.

Aloo Masala is ready!

Alternate way to present it - Below we've used avacado skin to present.