Konkani delight: Piyava (Onion) Tambudi/Tambli

Ingredients:
1 Red Onion  (chopped) 1/2 cup

Coconut 3/4 cup

Tamarind extract 1/2 tsp

Roasted Red chillies 3-4

Asafoetida (hing)- 1tsp

Salt

Method:
Grind together coconut, tamarind, hing and red chillies to a very smooth paste, adding sufficient water.
Mix salt and onions with hand. Add these onions to ground masala and mix well.
Serve with Idiyappam

 Undi https://yuvikasrecipes.blogspot.co.uk/2012/06/undi-konkani-delight.html

 (This gravy is not cooked. So keep it refrigerated. Remove from refrigerator 1/2 an hour before serving).

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Cornmeal Rava Dosa with Purple Cabbage Chutney

Cornmeal Rava Dosa

If you love dosa and suddenly you are craving for one then you do not have to worry here is simple rava dosa recipe. It’s a crisp, tasty and quick dosa.

Ingredients:

Rice flour	1 cup
Cornmeal (coarse)	1 cup
Gram flour (besan)	2 tbsp
Maida	Half cup
Grated coconut	2-3 tsp.
Green Chillies	2
Zinger	1”inch
Cashew nut (chopped)	10-12
salt	To taste
sugar	Pinch
Cumin seeds	2 tsp
Mustard seeds	2 tsp
Curry leaves	8-10 leaves
Coriander leaves (finely chopped)	Half cup
Turmeric	1 tsp
Onion (finely chopped)	1
Oil	For frying
Water	4-5 cups
Black pepper (crushed)	2 tsp

Method:

In a mixer grind coarsely zinger, green chillies, curry leaves, cashew nut, and coconut.

Now in a big bowl add rice flour, cornmeal, besan, maida, coriander leaves and the above mixture.

Add salt, sugar and mix the mixture with the help of a spoon. Now in a small pan add 1 tbsp. oil when oil is hot add cumin seeds, mustard seeds, turmeric and fry for 1 minute, turn the off the heat. Now you can add this to the above mixture. It’s the time you can add water slowly and mix the mixture. You can also add buttermilk instead of water but I always use water, and make it a thin batter. Use non-stick tava (pan), when tava is hot add 2 tsp of oil and gently wipe it with cotton. Now add few of chopped onions and then sprinkle the batter and apply butter or oil. Cook until dosa leaves sides and you can hold easy.

Serve hot with coconut chutney or sambar or you can simply eat with any tender mango pickle.

Serves- 3-4

Tip: For crispy dosa use butter while frying.

Purple Cabbage Chutney

Ingredients

1½ Cups Red cabbage, grated

3 Cloves of garlic, peeled

½ teaspoon Fresh ginger

5-6 Stalks Fresh coriander leaves removed

2 Dried red chilies

3-4 Curry leaves, fresh

½ teaspoon Cumin seeds

½ teaspoon Mustard seeds

¼ teaspoon Hing (asafoetida powder)

¼ teaspoon Turmeric powder

½ teaspoon Coriander powder

¼ teaspoon Black pepper powder

2 Tablespoons Olive oil

Salt to taste

Method:

Grind the fresh coriander, garlic and ginger in a mortar and pestle to a rough paste.

Heat oil in a non-stick pan. Add the cumin, curry leaves, dried chilies and mustard seeds and cook till the seeds begin to splutter. Add the coriander-garlic-ginger paste and cook for another minute. Add the dry spices.

Now add the purple cabbage along with ¼ cup water. Cover and continue to cook till cabbage is cooked.

Turn heat to high and sauté till any excess liquid has been absorbed.

Turn off heat, cool to room temperature and grind to desired texture using a fork or grinder.

Serve with dosa, idli, crackers, chips or roti.

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Tamarind Dates Chutney

Tamarind Dates Chutney

Ingredients: 

1⁄2 cup tamarind paste

1⁄2 cup dates, deseeded

2 cups water

1⁄2 teaspoon red chili powder

1⁄2 teaspoon cumin powder

1⁄2 teaspoon ginger powder

1 teaspoon salt

3⁄4 cup jaggery or 3⁄4 cup brown sugar or 3⁄4 cup sugar

Method:

Place the jaggery, dates and water in a deep boiling pan for about 2 hours.

After the dates become smooth, blend in a mixer till smooth.

Strain and transfer to the pan again.

Add the tamarind paste and seasoning.

Boil till thick enough to coat the back of a spoon thinly.

Cool again.

Store in clean airtight bottles and refrigerate.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

* Here, I have used tamarind paste. But in case you do not have tamarind paste, soak the tamarind in water and extract its paste.

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Recipe link to Kiwi chutney http://yuvikasrecipes.blogspot.co.uk/2018/03/kiwi-chutney.html

Recipe link to Plum chutney https://yuvikasrecipes.blogspot.co.uk/2018/03/plum-chutney.html

Recipe link to Pear chutney https://yuvikasrecipes.blogspot.co.uk/2018/03/pear-chutney.html

Recipe link to Coriander chutney http://yuvikasrecipes.blogspot.co.uk/2017/04/oats-appoappe.html

Recipe link to Two magical powders http://yuvikasrecipes.blogspot.co.uk/2018/02/metkut-and-milagai-podi.html

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Kiwi Chutney

Ingredients:

Kiwi – 400 gms (remove the skin and roughly chop)

Cinnamon stick- 1

Black pepper pwd.- ½ tsp

Salt- ½ tsp

Jaggery- 2 tsp

Pistachio- 6-8

Green cardamom- 3

Lemon juice – 1 tsp

Method:

In a saucepan, combine all ingredients. Bring to the boil, reduce heat, and cover. Simmer 20 minutes, stirring frequently, until the kiwi are tender.

Immediately spoon the chutney into hot, sterilised jars and seal. Once cooled, store in a cool, dark place. After opening, chutney should easily keep 3 to 4 weeks in the fridge.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

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Plum Chutney

Ingredients:

Plum – 400 gms (chopped and seed removed)

Star anise- 2

Cinnamon stick- 1

Cloves – 5-6

Melon seeds- 3 tsp (roasted)

Raisins- 6-8

Salt- ½ tsp

Sugar – 2 tsp

Method:

In a saucepan, combine all ingredients. Bring to the boil, reduce heat, and cover. Simmer 20 minutes, stirring frequently, until the plums are tender.

Immediately spoon the chutney into hot, sterilised jars and seal. Once cooled, store in a cool, dark place. After opening, chutney should easily keep 3 to 4 weeks in the fridge.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

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Pear Chutney

An easy pear chutney that is a must try. Pears are often overlooked, but make a lovely chutney.

Ingredients: 

600 gms pears - washed and chopped (seeds removed)

2 tsp sugar (you can increase if you like chutney to taste more sweet)

1'' inch cinnamon stick

2 star anise

1/2 tsp red chilli powder

5-6 Raisins (optional)

1-2 tsp lemon juice 

Method:

In a saucepan, combine all ingredients. Bring to the boil, reduce heat, and cover. Simmer 20 minutes, stirring frequently, until the pears are tender.

Immediately spoon the chutney into hot, sterilised jars and seal. Once cooled, store in a cool, dark place. After opening, chutney should easily keep 3 to 4 weeks in the fridge.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

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Mint coconut chutney

Ingredients:
1 fresh coconut
1 bunch of mint leaves
1 tbsp. peanut ,roasted, crushed
4-5 green chillies
1 tbsp lemon juice
1 tsp. salt
1/4 tsp. sugar
for seasoning:
1 tsp.oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves finely chopped
1 pinch asafoetida
2 dry red chillies

METHOD:

On a tava take 1 tsp of oil and fry mint then coconut well. Now
grind all the ingredients (except those for seasoning) together.
Grind till smooth.
Heat oil and add the seasoning ingredients. Pour hot oil over the chutney.
Mix gently.

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Home made Pizza sauce

This sauce can be refrigerated for 2 weeks in a glass bottle.

Ingredients

• 3 garlic cloves, minced
• 3 tablespoons olive or vegetable oil
• 1 (29 ounce) can tomato puree
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red chilli flakes

Directions

1.        In a large saucepan, saute garlic in olive oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25- 30 minutes or until sauce reaches desired thickness.

2.        Let this sauce cool down then only apply over pizza base and top it up with vegetables or meat of your choice.

You can add half cup of warm water and use this sauce for your pasta dish.

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