Friday, January 22, 2010

Karbev chutney pitto

Curry leaves about 1 cup
dried coconut/ copra- 1/2 cup
Red chilies – 10-15
Coriander seeds – 1/4 cup
jeera – 1/2 cup
Garlic - 3 cloves
Tamarind paste–1/4 tsp

Dry roast coconut,coriander seeds, jeera, and red chillies and set aside.
Roast crushed garlic and curry leaves seperately and grind dry along with the other roasted ingredients except tamarind.
In a dry pan add the ground chutney powder and tamarind paste and roast to rome moisture from the tam paste. Cool and store upto a month

Batate gojju

Potato gojju is konkani side dish, that is usually prepared when we are running out of ideas for a side to go with rice and a curry...although, it rarely happens....this is the second choice of potato dish , first being batate saung.
The same recipe is used to make Vaingana gojju( eggplant/ brinjal) where the eggplant is flame roasted, peeled and mashed up. Yumm!

Boiled potatoes – 2-4
onion - 1/2 a cup, finely chopped
Green chillies -4, finely chopped
Fresh grated coconut- about 1 tbsp
Corriander leaves chopped- 2 tbsp, finely chopped
Tamarind – 1/4 tsp
coconut oil - 1 tsp

Ingredients for Seasoning:
Mustard seeds – 1/2 tsp
Hing powder – 1/2 Teaspoon

Mash the potatoes and add all the ingredients adding a little water.
Season and add it to the mashed gojju. This requires no cooking.