Kokan Dudhi Bhaaji/ Bottle Gourd Stir Fry(Goan Style).

Bottle gourd is called Kokan dudhi in Goa. My mom made kheer of it as well as this simple everyday stir fry(goan style) with the addition of chana dal.

Ingredients

3 cups, Kokan dudhi, peeled and chopped,

3 tbsp chana dal, washed and soaked in 5 tbsp water for 15 minutes,

1 tsp oil,

1 tsp mustard seeds,

1 green chilly , slit,

1/2 medium onion, chopped,

2 tbsp grated, coconut,

1/2 tsp turmeric powder,

pinch of sugar/jaggery,

salt to taste,

3/4 cup water.

Method

• Heat oil in a pan on medium heat.


• Add mustard seeds and when they splutter add onion, green chilly and the drained, soaked chana dal.


• Next add the dudhi and mix.


• Add the rest of the ingredients and mix.


• Cover with a lid and let cook on medium low heat till the vegetable and dal is cooked to fork tender.


• Turn off the heat and serve.

Note

Can substitute any kind of dal for the channa dal.

Neerphanaschi Bhaaji / Breadfruit Side Dish.

Neerphanas is a vegetable loved by my whole family. Most households in Goa will have this tree in their backyard. The size of the fruit/vegetable ranges between a grapefruit to a huge honeydew melon. The fruit is plucked when raw and vibrant green on the outside. The outer skin is peeled,the inside core is discarded and just the tender ivory colored inside flesh is used just like for a pineapple.

Neerphanas or breadfruit is used to make bhaaji/side dish or semolina coated shallow fry or bhaji's/pakodas or added to korma/gravy.

I get very fresh vibrant green breadfruits here so shallow fried one half and made side dish of the other half with the 'goan trinity' (onion/green chilly/coconut) combination.

When cooked with a sprinkle of water to make this side dish, the neerphanas gets cooked to a silky buttery texture.

Ingredients

2 cups neerphanas/breadfruit, peeled, cored and chopped into pieces,

1 tsp oil,

1 tsp mustard seeds,

1/2 medium onion, chopped,

1 green chilly, chopped into 2 pieces,

2 tbsp grated coconut,

1 tsp salt,

3/4 cup water.

Method.

• Heat oil in a pan on medium heat.
• Add mustard seeds and when they splutter add the onion and green chilly.
• Fry for a few minutes then add the chopped neerphanas, salt and coconut and stir again.
• Add the water, mix and cover with lid and cook on low flame till the vegetable is fork tender and cooked through.

Bhenyachi Bhaaji / Okra cooked in Goan style.

Okra/bhindi is called as bhenyae in Goan konkani. I love okra a lot in any form so it always makes an appearance in my kitchen at least once every 15 days. And fortunately my husband and both kids love it too. They specially like it cooked in this simple manner.
Bhenyachi bhaaji is a very simple dish prepared with the Goan trinity of "onion, coconut and green chilly" and of course the okra itself. The flavouring imparted to the vegetable comes from the humble onion and coconut with a touch of spice from the green chilly and a tangy punch from the kokum.
Again, this is a fat free recipe as there is no use of any oil. My Mom used oil sparingly in her cooking.
This is one of the many ways my Mom prepared okra.
Also this is the way bhenyaae /okra is prepared in most households in Goa.


Ingredients.
3 cups chopped okra/bhindi/bhenyae,
1 medium onion, chopped,
2 green chillies, slit,
2 tbsp grated coconut,
8 pieces of kokum/sola,
salt to taste,
pinch of sugar.


Method.

• Put all the ingredients in a pan along with a few tsps of water and cook on medium to medium low heat with lid half covered till the okra is cooked.(covering the pan completely makes the okra slimly)
• Stir the ingredients in the pan not with a spoon but just shake the pan and toss the ingredients inside the pan, that way the cooked okras will not break.

Note
Adding kokum stops the okra from getting slimy when cooked.
Also the kokum adds a unique tangy flavour to the okra.
You can add tomato if you do not have kokum but the flavour will be slightly different.

Doodhi Bhaaji / Pumkin Stir Fry.

Pumpkin takes the top spot on my list of favorite vegetables, I like it in any form, any day. This is one of the ways Ma prepared doodhi bhaaji, in its most simplest form with the 'Goan Trinity' of onion, green chilly and coconut. Goan tirphal also called sichuan pepper is used for this dish and this pepper gives the humble pumpkin a unique flavor, kicks it up a notch and takes it to a totally different level.

Ingredients.

4 cups chopped pumpkin(yellow or butternut),

1/2 onion, chopped,

1-2 green chillies chopped,

3 tbsp grated coconut,

10 tirphal pieces/sichuan pepper (optional),

salt to taste,

few tsp of water.

Method.

• Wash and rinse the tirphal, discard the black seed inside it, it is not edible.
• Crush the the pepper slightly but do not powder it.
• Mix all ingredients in a pan, cover and cook on low flame till the pumpkin is tender.
  

Note.

Discard the tirphal when serving the vegetable, the pepper is not edible.

As with most of the other vegetable dishes, Ma never used oil to cook this dish too.

The tirphal imparts a distinct flavor to the humble pumpkin.

Dangar / Seafood(clams/oysters/shrimp) Cutlets

Last few weeks have been very hectic as we were busy packing and moving from west coast to east coast of Canada to a new city. Just settling down in our new home here in Toronto.

Today I am posting a recipe for seafood cutlets called as Dangar in konkani.
Dangar is nothing but a simple seafood cutlet mainly using shell fish like clams(tisryo/khube) or oysters(kaalva) or shrimp.

I make these oyster dangar quite often specially when I have guests over for dinner.
I get huuuuuuuuuge oysters(palm size) here in Canada or I just chop them into small pieces and then use them.

Ingredients
1 cup chopped oysters,
1/2 onion chopped fine,
1 medium sized tomato , chopped fine,
1-2 green chillies, chopped fine,
6-7 tbsp chickpea flour/besan
4 tbsp rava,
2 tbsp chopped coriander leaves,
2 tbsp grated coconut,
salt to taste,
1/2 tsp turmeric powder/haldi powder,
1/2 tsp garam masala.
oil for shallow frying.


Method.

• Mix all the ingredients except the oil.


• Heat a skillet on medium high heat and drizzle a tea spoon of oil, not too much.


• Pour 2 tbsp of batter and spread slightly to make a small pancake like round shape.


• Fill the skillet with these cutlets (according to how many you can fit on the pan).


• Drizzle a couple of teas spoons of oil around the cutlets.


• After 4 minutes use a spatula to flip the cutlet on the other side.


• Cook for 2 minutes, then take off heat.


• Dangar ready to be dunked in ketchup or to accompany a typical Goan meal of rice, dal/fish curry.

Note.

Adjust the besan and rava to get the desired consistency. Omit rava for a gluten free version.

Add more green chillies for a fiery version.

Once the ingredients are mixed together, prepare and fry the cutlets immediately or else the whole mixture turns into a pulp as the tomatoes and onions release water.

Kalae Kappa/Phodi / Shallow Fried Raw Plantain Slices.

Shallow fried plantain slices are prepared in the same way as is potato slices and pumpkin slices.

These shallow fried slices are crunchy on the outside and moist n juicy on the inside, just perfect to devour with simple rice and dal.

Peel the green skin of the plantain, but do not take all the skin off, leave some on.( You can see a layer of the peel on the slices in the picture). Slice into 3/4 cm thick circles.

The rest of the ingredients and method is same as for shallow fried potato slices.

These require sprinkling of water just like potato slices to cook them all the way through.

Doodhi Kappa/Phodi / Shallow Fried Pumkin slices.

In Goa Monday is a vegetarian day, and a vegetarian meal is prepared, which is usually made up of rice, dal, a vegetable and shallow fried phodis made of any vegetable like potato, pumpkin(doodhi), raw plantain banana, eggplant(vaangi), bread fruit(neer phanas), elephant yam(suran), taro root(Maadi),bittermelon(kaarle) to name a few.

Doodhi / Pumpkin is one of my favourite vegetable( actually I like all vegetables, so all veges come in my fav category :) ). Shallow fried pumpkin slices is an all time favourite in our house after the ultimate shallow fried potato slices.

The ingredients and method to prepare this is the same as Batatachi Phodi / Fried Potato Slices just substitute pumpkin for potatoes.
Another thing to note is that pumpkin cooks quicker than potatoes so these slices will be done faster than potato slices.
Any vegetable can be shallow fried in a similar manner.

Kaarle Bhaaji / Simple Bitter Gourd Stir Fry

Karela is called "kaarley" in konkani. And I am a big fan of karela. I simply love the vegetable in any form.
This is a simple stir fry for everyday meals.

Marinating the karela in tamarind is Ma's tip for reducing the bitterness in karela.
She made karela kappa(fry) and karela bhaaji with tomatoes and potatoes, but she never squeezed the juice out of the karela. She always marinated the cut karela in tamarind pulp for at least 1/2 hour.

Ingredients
2 cups chopped karela(thinly sliced),
1 medium onion sliced,
1 tbsp tamarind pulp,
salt to taste,
1/2 tsp turmeric powder,
1/2 tsp red chilly powder,
pinch of sugar,
2 tsp oil.

Method

• Apply tamarind to the karela and keep aside for 30 minutes.
• Heat oil in a pan on medium heat.
• Add chopped onions and fry till tender and translucent.
• Add the marinated karela and fry till karela is cooked.
• Add the salt, chilly powder ,turmeric powder and sugar and stir till everything is mixed well.
  There you go the dish is ready to be savoured with chapati or rice and simple dal.

Note.

Increase the red chilly powder if you want more spicy. I personally prefer to taste some of the bitterness in the karela.

If you don't have tamarind then use lemon or lime juice.

Add chopped garlic and ginger for a variation.

Vaal Papdi Bhaaji/French Beans Stir Fry.

This is my 50th post on the blog.

And I would like to post this simple French Beans Stir Fry which is my Pappa's favourite bhaaji.

This vegetable was a regular item and was cooked at least once a week at my parents place. I guess this shows how much my Pappa likes the vegetable.

Usually in Goan kitchen one adds mustard seeds and cumin seeds for the tempering, but somehow I do not know why but Ma only added mustard seeds for this bhaaji. May be my Pappa liked it this way.

And also the vaal papdi was always just cut into pieces about 1 and 1/2 inches in length. My Pappa liked chunkier vegetables then finely chopped or minced, he said that the nutrients of the vegetables is retained when kept chunkier. Also this vegetable was always made nice and crispy. Of course according to his age now Pappa prefers fulled cooked vegetables. :)

Ingredients

2 cups french beans chopped,

1/2 onion chopped,

1 or 2 green chillies chopped or slit,

1 tsp oil,

1 tsp mustard seeds,

salt to taste,

pinch of sugar,

1/2 tsp turmeric powder.

Method.

• Heat oil in a pan, add the mustard seeds and when they splutter add the chopped onion and green chilly, cook for few minutes then add the cut beans, salt, sugar, turmeric powder and a sprinkle of water and mix well.
• Cover the pan with a lid and reduce the heat to low and cook on low flame till the beans are cooked but not mushy.
  

Note

Cut beans to whatever size you prefer.

Add grated coconut if you like.

Paneer Bhaaji / Cheese Stir Fry.

My son simply loves paneer. Every time I make this recipe he will say "mom did u make cheese bhaaji". He calls paneer as cheese, which technically speaking is right.
I do make paneer pulao, paneer makhni, palak paneer, etc, but my son loves this simple paneer bhaaji the most. So this bhaaji is a regular fare at our house.

Ingredients.
2 cups diced paneer(cheese),
1/2 medium onion , diced,
1/2 cup diced bell pepper,
2 tsp oil,
1/2 tsp mustard seeds,
1/2 tsp cumin seeds,
1-2 tsp garam masala,
1/2 tsp turmeric powder,
salt to taste,
2 tsp dry kasoori methi leaves, crushed,fenugreek leaves),
1 tbsp lemon juice.
Coriander leaves to garnish.

Method.

Heat oil in a pan on medium heat.
Add the mustard and cumin seeds and when they splutter add the onions.
Cook till onions are translucent.
Next add the bell pepper, garam masala, turmeric, salt and mix well.
Add the chopped paneer and mix till everything is coated well with the spices.
Finally add the crushed methi leaves and lemon juice, mix, cover and keep for few minutes on slow fire.
Turn off heat and add chopped coriander leaves for garnish.

Note.
Add any colored bell pepper.
Add red chilly powder to make more spicy.

Participation.
This post is off to JFI-Paneer hosted by Trupti, an event started by Indira of Mahanandi.

Batata Simla Mirch Bhaaji/ Potato And Bell Pepper Stir Fry.

Ingredients

2 cups chopped potatoes,

2 cups chopped bell pepper, any color,

2 tsp oil,

1 tsp mustard seeds,

1 tsp cumin seeds,

1/2 tsp turmeric powder,

1 tsp garam masala,

1 tsp lemon juice,

salt to taste.

chopped coriander leaves for garnish

Method

• Heat oil in a pan on medium heat.
• Add mustard and cumin seeds, when they splutter, add the potatoes and stir well.
• Add the turmeric powder, garam masala and salt, mix well.
• Sprinkle a few teaspoons of water.
• Cover with a lid,reduce heat to very low and let the potatoes cook till tender.
• Add the chopped bell pepper and mix and cover again and let the pepper cook.
• Finally add the lemon juice, mix and garnish with chopped coriander leaves.

Note.

I used mixed bell pepper(yellow, orange,red and green).

Broccoli Salad/Broccoli In Yogurt Dressing.

This raita I made using only grated broccoli stems. This was not so much like raita but rather more like a coleslaw. I used less yogurt for this salad but same list of ingredients as below Broccoli Carrot Raita.

Broccoli Carrot Raita

I never throw the broccoli stems away, this time I thought of making raita of it bcoz it tastes nice and crunchy.

My son gobbled 2 bowls of this with his chicken burgers.

Ingredients

1 broccoli stem grated,

1 carrot grated,

1/2 cup yogurt,

2 tbsp sour cream,

1/2 tsp cumin powder,

salt to taste,

1 tbsp sugar,

pinch of red chilly powder,

1 tbsp chopped coriander leaves.

Method.

• Mix yogurt, sour cream, salt, sugar, red chilly powder, cumin powder, and coriander leaves.
• Add the grated carrots and grated broccoli stems.
• Serve cold.

Note

Can omit sour cream and use only yogurt.

Once I used only grated broccoli stems. You can mix and match any vegetables.

Add chopped mint leaves for a change.

Quick Rajma "Baked" Beans.

"Baked" beans is a regular fare in our family, my son and myself love it very much.

I make baked beans using different kinds of beans each time, today I decided to use Rajma.

The major differentiating factor in this recipe is that I do not "bake" my baked beans but rather pressure cook them. I guess this recipe should be called "Pressure Cooked Baked Beans". :)

This is not an original recipe, I prepare it to suit the taste buds in our family.

Ingredients

3/4 cup rajma soaked in water over night,

1/2 cup barbecue sauce,

1/2 cup molasses,
2 tbsp tomato sauce or ketchup,

1/4 onion, chopped fine,

salt to taste,

1/4 tsp white pepper,

1 tsp mustard,

2 tsp oil.

Method

• Heat the pressure cooker on medium high heat and add 2 tsp oil.
• Add the rest of the ingredients and water to cover the rajma. The water should be about 1 inch above the rajma, approximately 1 and 1/2 cups water. Mix well.
• Put the lid on with the whistle and pressure cook for 5-6 whistles.
• Once you open the cooker and if it has to much liquid then cook a few minutes uncovered till you get the desired consistency.
• There you go , pressure cooked "baked" beans ready to enjoy along with grilled chicken or fish and a salad.

Note

Make it as spicy as you like. I made my mild bcoz of my kids.

Can omit onions and mustard.

Event Participation.

This post is my first entry to JFI-Rajma hosted by Divya , an event started by Indira of Mahanandi