Flavors of Goa Event

Thanks to Denise of OH Taste n See and Nayna of Simply Sensational Food for organizing the Flavors of Goa event.  I am reposting some of my previous posts for this event. 

 Fish Fry

Bhangda Fish Curry

Colostrum Milk Pudding

Crab curry

Konkani Fish Curry

Ivy Gourd Sabzi

 Potato Song

Raw Mango Chutney 

Sheera 

Solkadi

Sweet Moong Dal Khichidi

This is another sweet khichdi which is made by my mom. She makes the moong dal khichidi and also the Sweet Chana Dal Khichidi as both are very healthy as they contain legumes or dals with high protein content. Many combinations can be used to prepare this dish. One can use 100% moong dal, or 100% whole moong, or 50 % basmati rice and 50% moong or moong dal. It turns out to be very tasty in any of the combinations. Whole moong needs to be soaked for 4-5 hours before making the khichidi. Here I have used 50 % basmati rice and 50% moong dal. I am sending this entry to Say "Thank You Mom" Event organized by Satya.  

Ingredients
1/2 cup moong dal

1/2 cup basmati rice

1 cup grated coconut

1 cup powdered jaggery
raisins and cashew nuts for garnish (optional)

1 teaspoon cardamom powder

2 tablespoon ghee

Method

Cook the basmati rice and moong dal in a pressure cooker or in a pan. The rice should only be cooked to 3/4th of its consistency and it should not be fully cooked. Keep aside till the rice cools down. In another pan heat ghee and add the nuts, raisins, jaggery and grated coconut. Mix well on low flame till both are combined well. Add the rice and moong dal to this mixture and mix well. Add cardamom powder and cook covered on low flame for 3-5 minutes. Serve hot with sliced banana slices and a teaspoon of ghee on top of the khichdi.

Kasay / Kasaya / Konkani Tea

We had been on a yoga retreat during thanksgiving and were discussing about kasaya being an alternative for tea or coffee. Kasaya(pronounced as Kah-sha-yah) was a regular feature at my grand parents home when I was growing up. Konkanis have this as a substitute to tea or coffee during breakfast or evening snacks. Both I and my sister loved kasaya always had it for morning breakfast and evening snacks. As we grew up we indulged in Boost, Complan, Bournvita and other powders but never got addicted to tea or coffee.

Coriander gives a boost to the digestive system and helps to cure indigestion, flatulence and gas. It is cooling by nature and cools down the acidity caused by overeating rich foods. It helps to stimulate lost hunger and helps to cure ulcers and stomach sores. Cumin seeds are rich in iron and help to cure digestive disorders. Fennel seeds are good to cure any digestive disorders and it is common tradition in India to have a pinch of fennel seeds after every meal. Kasaya is great to keep cough and cold away during the cold winters. Kasaya can be prepared with 1 part milk or 1/2 part milk and part 1/2 water. If you are a vegan it can be prepared just with water. 

Ingredients for Kasaya powder:
1 cup coriander seeds
1/2 cup fennel seeds
1/2 cup cumin seeds

Method 

Roast the seeds in a pan on low heat till they are crisp. Take care not to burn them. They can also be toasted in the oven. Completely cool the roasted seeds and grind them into a fine powder. I use a coffee grinder to grind my spices. Store in an air tight container. This powder stays good for 1-2 months but refrigeration can extend its life by another 2-3 months. But it is always good to prepare it on monthly basis to retain the original flavor of the spices. 

To prepare 1 cup Kasaya: 

Ingredients:

1 tablespoon of kasaya powder

1/2 cup milk

1/2 cup water

1 teaspoon sugar or any other sweetener

Method:

Put the water in a vessel and add the kasaya powder to it. Get it to a boil and add milk. Give it a stir or two and remove from heat. Keep the vessel covered for 3-4 minutes to let the flavor of the spices steep  into the kasaya. Strain the kasaya with a tea strainer. Add sugar as per taste and serve hot.

Garden

 

Humming bird sucking nectar from Zenias

I had a very successful experience growing flowers in my patio garden this year. I first started planting flowering shrubs last year and was quite successful having chrysanthemums and marigold last year. This year I planted marigolds, zinnia, asters and bachelor's buttons. With daily watering and proper care I had quite a bit of foliage growing in my patio this year. It has been exciting to see many humming birds, American robins and house sparrows paying daily trips to my garden. I did have on or two incidents of powdered mildew, white ants and flies which I took care of at the right time. I am posting a few photos from my summer garden.

Celebrating Regional Cuisine Event

Sujana of Sujana's World is organizing the event Celebrating Regional Cuisine. Here are some of the regional recipes I am reposting for this event. 

Chikki

Handvo

Goli Baje

Kolhapuri Rassa Sabzi

 Mangalore Buns

Udipi Sambar

Undhiyo

Zunka

Raw Mango Sabzi

Vegetable Pulao, Masoor Dal and Mango Sabzi

I found great quality raw mangoes at my Indian grocery store this year. The mangoes were very sour like their Indian counterparts, so I made pickles, mango rice and this sabzi many times during this summer season. This khatti chutney or sabzi if you call it makes a great combination with bland dal or varan.

Ingredients  

1 raw mango

1 teaspoon mustard seeds

4-5 methi seeds
1 teaspoon kalonji seeds or onion seeds

1/2 -1 cup cup jaggery or as desired

1 teaspoon red chili powder or as per taste
1/2 teaspoon haldi power

1 teaspoon oil

salt for taste

Method 
Cut the raw mango into 2cm cubes. Remove the mango seed and discard it. Heat oil in a pan and add methi seeds. Fry for a minute and add mustard seeds. When the mustard seeds pop add kalonji seeds, haldi and red chili powder. Stir for a minute and add the cut raw mango. Cover and cook till the raw mango is soft. Add jaggery and salt and cook till the jaggery is mixed well with the mango. Serve hot.