GSB Cuisine on Kamath's Kitchen

Gabbe Assi - Tender Banana Stem Salad

Mon, 21 Aug 2023 15:31:57 +0000

This Sunday we had to remove few banana plant in our backyard. So I got some banana stem from them. Why waste this delicious part of the plant when we can make some good salad with it. This salad or if I can call it Raita goes well with afternoon meal. It has a crunchy texture to it. You can also control the spiciness according to the main course. The fibrous stem of the banana plant is also good for the digestion. So lets see how to make this delicious salad.

Ingredients

Tender Banana Stems - 2-3 pieces (5-6 inches long)
Green Chillies as per taste (6-7)
Yoghurt - 1/2 Kilograms
Mustard Seeds - 1 tsp
Curry leaves - 2 twigs
Coconut Oil - 1 1/2 tsp (Any cooking oil is okay except mustard and sesame oil)
Ginger - 1/2 -1 inch
Salt to taste

Method

Wash and finely chop the banana stems. Sometime you will get stem fibers while cutting the stem, pull them and remove them slowly then throw them away.

Karambala Nonche - Carambola (Star Fruit) Pickle

Sun, 20 Aug 2023 11:01:48 +0000

We make a lots of pickles at home depending on the seasonal availability of the ingredients. I shared the instant Jackfruit pickle last time, which had a bit short shelf life. Now it is time for something which can be savoured for a bit more longer. Around October star fruits start to appear in the local market. I stumbled upon these gorgeous fruits and immediately thought of pickling them. We already had Bilimbi pickle which is another favorite pickle amongst everyone in the house.

Ingredients

ingredients

ingredients2

Start fruit - 11 to 12
Red Dried Chillies - Guntur and Round variety - 100gm (50 gm each)
Mustard Seeds - 25 gms
Sea Salt - 50 gms
Fenugreek Seeds - 1 - 1 1/2 Tsp
Dried Turmeric Root - 1/4 inch ( or Turmeric Powder 1/4 tsp )
Asafoetida (Hing) 1/4 tsp
Sesame Oil to be used preservative - 1/4 cup

Method

Wash and then dry the star fruit. Remove all water and make sure there is no moisture on it.
Boil the oil in a kadhai and keep it aside to cool.
Cut and remove the ridges slightly as shown in the below picture. Then slice them so that the star shape is retained. Some people cut these into long slices but we keep them in star shape.

karambal-01

Taikile Ambado (Dangar) - Tora leaves fritters

Sat, 12 Aug 2023 14:52:49 +0000

At the onset of monsoon many local plants become available in South of India which can be made in into delicious dishes . One such plant is Senna Tora or “Taikilo” as we call it in Konkani language. We use the young leaves of the plant and make fritters or “ambado” from them.

The recipe is really simple to prepare. We take all the ingredient grind and make a batter, then deep fry the Tora leaves by making small bite sized balls mixed in the batter. These go well with tea or coffee.

The leaves should be plucked from young plants well before the flowering starts. Once the flowering starts the leaves do not taste well.

Photo of young Tora plant by Nikitakamka . License – CC-BY-SA

leaves

Vaali Bendi - Malabar Spinach curry

Sat, 15 Aug 2020 12:16:00 +0530

This is an authentic curry prepared in a typical GSB household, made from Malabar spinach. Malabar spinach is a tropical edible vine found here in the subcontinent. The curry can be made quickly in half an hours time. My mother used to say that this vine aids in digestion relation problems.

Ingredients

1 bunch of Malabar Spinach
Half of a coconut, grated.
10 Dried Red Chillies (Madrasi variant)
1 bulb of medium garlic.
2 Tbsp Oil
1 Small lime sized ball of Tamarind.
1cup black bean (Can be substituted with Horse gram, Black eyed beans or red beans)
Salt as per taste.

Method

Wash and clean the Malabar Spinach thoroughly. Then cut them in 2-3 inch long pieces along with the leaf.
Take a pressure cooker and put adequate water so that the spinach and the beans will get submerged. Add some salt. Cook until you hear two whistles.

Keerlu Ambade Gashi - Bamboo Shoot & Hog Plum curry

Sat, 15 Aug 2020 12:00:00 +0530

This curry is a favourite in family, my husband used to love this curry very much. Bamboo shoots are not available around the the year hence we preserve the shoots in brine and use them when needed. We mainly cook this dish in monsoon. The sourness is added by using Hog plum, which was introduced to south Asia by the Portuguese.

Ingredients

Bamboo shoots 1/2 kilogram.
4-5 whole Hog Plums (Can be substituted by Tamarind)
Half of a coconut, grated.
10 Dried Red Chillies (Madrasi variant)
1 Tbsp coriander seeds.
1 Tbsp Urad Dal (split black gram)
1/2 Tsp Turmeric

For Tempering the curry

1/2 Tsp Mustard Seed
1 twig of curry leaves.
2 Tbsp of Coconut oil.

Method

Wash and clean the Bamboo shoots. Then cut them in 2-3 inch cubes. Soak them into the water to remove excess salt that the bamboo have absorbed from the brine.

Alsande Randai - Yardlong beans curry

Wed, 01 Apr 2020 12:56:00 +0530

This is a very quick and simple coconut based curry made from yardlong beans. We call it Alsande Randai in Konkani. Alsande means yard-long beans or snake beans and randai means curry. This goes well with rice and is generally served in lunch and dinner.

Ingredients for the base masala

1 Cup freshly grated Coconut
7-8 Dry red chillies (Byadgi chillies)
1 tbsp Urad Dal (split black gram)
1 tbsp coriander seeds
1⁄4 tsp fenugreek seeds
Pinch of turmeric
Small gooseberry sized tamarind

Ingredients for the curry

500 grams yard-long beans.
3 tbsp oil
1/2 tsp mustard seeds
1 sprig of curry leaves
1/2 tsp jaggery.
salt to taste

Method

Let us prepare the base masala for this curry. This masala can be used as the base for other curries too like okra curry, ivy gourd curry, etc.

Take the oil in a pan and fry the dried red chilies, fenugreek seeds, coriander seeds, and urad dal until it gets light brown. Keep aside and let it cool.
Put some warm water in a bowl and add the tamarind to it, so that it melts and turns into a liquid paste.
Grind the fried spices with grated coconut and tamarind water into a fine paste.
After washing cut the yard-long beans into 1 inch long pieces, bring it to boil in a curry pot. This curry is not thick so use about 1 liter of water.

Patrado - Steamed Colocasia leaves

Tue, 01 Jan 2019 12:56:00 +0530

This is one of the favorite dishes of G.S.B’s, It is also prepared in Gujarat where it is called as Patra. This dish can be served along with main course and also can be eaten separately as a snack.

Let us begin with noting down the ingredients to make this dish.

Ingredients

1 Cup freshly grated Coconut.
25 pcs of Red Chilies.
40 grams of Tamarind.
1/2 tsp Asofoetida.
1/2 cup of Rice (Sonamasoori).
1/2 cup Moong Beans.
15 colocasia leaves.
Salt to taste.

Method:

First soak the rice and moong beans in water for about 4 hours. Drain the water and keep aside.
Take the grated coconut, tamarind and red chilies in a blender and make a fine paste.
Now add the Rice and moong beans to the blender and make coarse paste.

Pedve Panna Upkari - Spicy Sardine Curry

Sun, 30 Dec 2018 21:18:00 +0530

Typically this fish curry can prepared with many varieties of fish like Pomfret, Anchovies & Mackerel, this particular recipe uses a local Indian Sardine fish. It is called Tarle in Marathi, Pedve in Konkani. This dish is very spicy but you can adjust the number of chilies according to your preference. Lets start with the ingredients.

Ingredients

Ingredients for Gravy

Sardine Fish 1 Kilograms
20 Madras & Byadgi Chilies
2 tbsp Coriander Seeds
1/4 tsp Fenugreek Seeds
2 to 3 Cloves of Garlic
1/4 tsp Mustard Seeds
1 Big Red Onion Finely Chopped
1 tbsp Coconut Oil for frying.
2 tbsp Grated Coconut (optional)
25 grams of tamarind.

Ingredients for Seasoning

1 Big Red Onion Finely Chopped
2 Green Chilies
1/2 tsp Mustard Seeds
2 tbsp Coconut Oil
Few Curry Leaves

Method

Wash the fish clean, sprinkle a pinch of salt and keep aside.

Kadgi Chakko

Sun, 22 Jan 2012 11:07:00 +0530

After the kadgi Adgai, it’s time for kadgi chakko like I promised in my earlier post. Kadgi chakko is a Konkani side dish just like sukka masala or any other dry dish. It is often served along with rice and daal (daali toy).

Let’s get started with the ingredients for this dish:

Ingredients

One small jackfruit.
Half coconut (grated).
Fried red chillies - 15.
Lemon sized tamarind.
Small piece of jaggery.
White lentil (Urad daal) - 1 tsp.
Coriander - 3 tsp.
Coconut oil - 1 tbsp.
Mustard seeds - 1 tsp.
Few curry leaves.
Salt to taste.

Method

Clean and cut the jackfruit in to medium sized pieces. (As I have already mentioned in my previous post you should apply oil to your hands or else the sticky latex will be hard to wash.)

Kadgi Adgai - Instant Jackfruit Pickle

Sun, 15 Jan 2012 11:58:00 +0530

I saw a jackfruit in the market today and I instantly thought of making two delicious Konkani recipes - Kadgi Chakko (jackfruit side dish) and Kadgi Adgai (instant jackfruit pickle)

I am going to share them one by one. Let’s start with Adgai first, it’s an instant pickle which can be served with Idli, Dosa lunch dinner anything. It doesn’t have long shelf life as there are no preservative added but it may last for about half a month. It is quite a simple recipe and requires approximately an hour to prepare.

Adgai is used as a condiment like many other pickles; it is one my favourite pickle too.

For preparing Adgai you will require the following ingredients:

Ingredients

One Small Jack fruit (raw).
1 raw mango.
Red chillies - 150 grams.
Mustard Seed - 100 grams.
Coriander seeds - 1 tbsp.
Methi seeds (Fenugreek seeds) - 1tsp.
Asafoetida - ¼. tsp.
Sea salt - 100 grams.
Turmeric - ¼ tsp.
Water - 1 ltr.

And without wasting any time here goes the step by step method to prepare this delicious pickle:

Kuvale Sasam (Ash Gourd Gravy)

Sun, 25 Dec 2011 09:43:00 +0530

Ash gourd, winter melon or white gourd is a very healthy fruit (eaten as vegetable) in south Asia. It has been in the menu for over 2000 years. It has many health benefits; it is used to cure kidney stones, digestive problems and is an excellent diet for diabetic patients. It is also used to cure acidity and intestinal worms. It is also called Petha in Hindi, Boodugumbala in Kannada, Kohla in Marathi and Neer Poosanikai in Tamil.

We will need 30-45 minutes to cook this yummy gravy. So let’s get started with the ingredients:

Ingredients

Ash gourd – ½ Kg.
Small coconut 1.
Dried red chillies 15. (Gundu Molzuka Chillies or fat chillies)
Lemon sized tamarind.
Pinch of turmeric.
Mustard seeds 1½ tsp.
Curry leaves 1 stalk.
Salt to taste.
Coconut oil 3 tsp.

Kuvale Saali Ani Kooka Upkari

Sun, 18 Dec 2011 12:19:00 +0530

Chinese potato (kooka-konkani, koorka-malayalam, sambrali-kannada) is a seasonal and very rare vegetable mostly available in South India. Unlike normal potato it is small and black in colour. Its black colour is due to the soil and dirt sticking on it. It is very tedious process to clean this vegetable, but you can really do that easily with a simple trick.

We are also using ash-gourd skin that is by product of other dish (kuvale sasam). Ash gourd is also called winter melon, it is actually a fruit but it is eaten as a vegetable. Ash gourd skin or peels are very low in calories; it is good for diabetic patients. It helps to improve digestive system, and it is very helpful cure for tapeworm.

Together this dish is packed with nutrition and lots of health benefits, let’s start cooking then.

Ginger Onion Fish Curry

Sun, 11 Dec 2011 06:18:00 +0530

Today I’m going to share a Fish Curry dish. It is a fish curry with ginger Onion and green chillies. The best fish suited for this recipe is Dhoma or Croaker fish, but you can experiment with other fishes also. And if you do so please tell me too. This is fairly simple curry which will require roughly 30 minutes (1 hr for marinating the fish). This curry is very much Konkani (G.S.B) in flavour, there are also many versions of it. My sons like this dish the most, and I’m sure you will too.

So here’s the list of ingredients that we require for this curry:

Ingredients

Fish (Dhoma, any other fish will do except mori or shark) – 4
Grated coconut – 2 cups
Dried red chillies – 10
1 small lemon sized tamarind ball
Ginger – 1 inch
Green chillies – 3
Onion – 3
Coconut oil – 2 tsp.
Turmeric –1/4 tsp.
Salt to taste.

Kele Salli Upkari

Sun, 27 Nov 2011 11:38:00 +0530

This is my first post. I am beginning this journey by sharing a simple quick and easy recipe. It is called kele salli upkari in Konkani language, It means banana peel dish. This recipe is made from the by-product of banana (plantain). Yes!! This recipe is made out of banana peels.

Plantains are common in South Indian dishes. The peels contain fibrous substances that boost our digestive system. So in future instead of throwing away the peels, you can prepare this 15 minutes dish, I’m sure everyone will love this one.

So let’s get started with the ingredients:

Ingredients

Banana (plantain) peels(I am using peels of 6 bananas)
Water – 1 tbsp.
Mustard seeds – 1 tsp.
Urad daal (white Lentils) – 1 tsp.
3 Dried red chillies (we will be using the flakes).
One curry leaf.
Coconut oil – 3 tsp.
Salt to taste.

Method:

Wash the banana peels and cut them into small pieces.