Phagila podi/ kantola/teasel gourd deep fried.

Phagila /kantola/teasel looks like bitter gourd but not bitter and small in size.

Its seeds are very hard but it becomes crisp after frying.   I have not seen it anywhere  here so I brought it from my native place.

 

 

 

Ingredients

Phagil                                          ½ cup

Red chilli powder                      2 tbsp

Hing powder                              ¼ tsp

Salt to taste

Rice flour                                    ¼ cup or required for coating

Oil for deep frying

 

Method.

 

 

Wash kantola/phagil  drain excess water. Then cut into thin slices.

 

 

Take one bowl add chilli powder, salt , hing and little water and make thick paste.

Apply this paste to sliced phagil  and keep aside for 5 to 10 min.

Then coat each slice of marinated kantola/phagil into rice flour.

 

Then deep fry them till crispy.

Serve hot.                    

 

 

 

 

 

 

 

MINT CHICKEN

This is my uncle’s experiment.  One day he sent me the picture of Mint chicken and we got tempted.  Immediately I asked  him and he sent the recipe thru whatsapp.  I prepared the dish on the very same day and  I like to  thank my uncle JayBappa for this wonderful recipe.

 

 

Ingredients

 

Chicken                                         ½ kg

Curd                                              ½ cup

Chilly powder                                2 or 3 tsp

Green chilly                                   4 to 5

Coriander powder                         2 tsp

Garam masala                              1 tsp

Turmeric powder                          ¼ tsp

Mint                                              ¼ cup

Bay leaves                                    1

Black cardamom                           1

Cloves                                           4 to 5

Tomato chopped                           1

Onion finely chopped                    2

Ginger garlic paste                        2 or 3 tsp

Cinnamon                                      1” piece

Method

Cut and clean chicken and keep aside.

Take one bowl add curd, red chilly powder,  salt and turmeric powder and mix well.   Beat till it becomes thick paste.

Then add chicken pieces into it mix well keep aside for at least 30 min.

Finely chop onions, green chillies  and tomato   and keep aside.

Heat oil in kadai add bay leaves,  cinnamon,   cloves, and black cardamom sauté till nice aroma comes.

Add chopped onions sauté till translucent. Add ginger garlic paste fry till onion turn into brown.   Then add coriander powder fry  for a min.  Add  chopped  tomato, mint leaves and green chill fry till smashy then add little water to get thick paste add marinated chicken mix well.  Do not  add much water,  gravy should be thick. When chicken half cooked add garam masala powder mix well check salt and spice level.  If u need more spice then add some more chilly powder and cook till done.

Tasty mint chicken ready to serve with parartha,  chapathi or white rice.

 

 

 

 

Phova indori/hindori (beaten rice flakes sweet)

Today My Page Geethas Rasoi’s 2^nd Birthday.  My page mainly focuses on traditional and authentic Konkani dishes.  On  this very  occation I want to present a dish called “Hindori/Indori” which my hubby’s Grand Mother used  to prepare well.  I learnt this from my Mother –in-law.  This has two variants, one is Boiled Rice Kana Hindori  and the other one is Beaten Rice Hindori.  Here I  prepared the Beaten Rice Hindori and I dedicate this very dish to my hubby’s Grand Mom and my  page  followers.

 

 

 

Ingredients

 

Thick brown beaten rice flakes                      2 cup

Grated coconut                                                1 cup

Jagery                                                                 ½ cup

Cardamom                                                        ½ tsp

Ghee                                                                  1 or 2 tsp

 

Method

Dry roast beaten rice flakes/phovu/avil   till nice aroma comes. Keep aside to cool.

Then make fine powder of it.

 

Heat ¼ cup water in kadai  add  jaggery  boil it till it melts. Then add grated coconut and mix well.  Cook till the  jaggery syrup one or 2 thread consistency.  (Take little syrup on finger tip when pressing  it  one or 2 threads should be seen.)  Then add ½ tsp ghee mix well.  Let it cool for 2 min.

Then add cardamom powder and fried beaten rice flakes powder mix well.

Grease small bowl with little ghee add this mix and tap well.  Then  unmold it on greased plate.   (Do not allow this mix to cool,  if it cools this mix will get  hard  u won’t be able prepare indori from it.   Prepare it when mix is hot)

 

Let it cool for sometimes. Then store in air tight container.        

Phova indori ready to serve as snacks.

 

 

 

 

Pepper squid (Koondhal/Bondas)

Ingredients

 

Squid                                             --  ½ kg

Chilly powder                              --   2 tsp

Pepper   powder                         --   1 ½ tsp

Green chilly                                 --    3 to 4

Onion finely chopped                --   2 medium sized

Garam masala                             --   ½ tsp

Turmeric powder                        --   ¼ tsp

salt to taste

curry leaves few

chopped coriander leaves         --  1 tbsp

garlic                                              --  3-4 flakes

oil                                                   -- 1 tbsp

 

method

Clean the squid and cut in to 2 inch pieces and put cuts or slits on each piece.

 

Take a bowl put chilly powder, garam masala, pepper powder, salt, turmeric and add one tsp of oil and mix well.  Then marinate this paste to cleaned squid and keep aside for 10 to 15 minutes. 

 

Then heat oil in kadai, add  chopped onions fry till light pink, then add crushed garlic fry till light brown.  Then add marinated squid, curry leaves, green chilly slices  and little chopped coriander leaves.  Sprinkle little water, mix well and cook in medium flame till done.

Garnish with coriander leaves and serve hot.   Add or increase pepper and chilly according to your spice level.

 

Garlic chutney Madurai style

 I am a big fan of chutneys.  So I always try whichever chutney recipes I get.  I got recipe from my blogger friend Usha Bhat Akka yesterday and  thought of preparing it at once.  Roasting the coconut and seasoning makes this different and flavourful.

 

 

 

Ingredients

 

Grated  coconut                     --  ½ cup

Red chillies                              --  7 to 8

Garlic flakes                            --  5 to 6

Tamarind                                 --  small piece

Mustard seeds                       --  ½ tsp

Urad dal                                  --  ½ tsp

Jeera                                        -- ¼ tsp

Methi seeds                            --  pinch

Salt to taste                          

Oil                                             --  1 tsp

Curry leaves few

 

Method

Dry roast the coconut, garlic and red chillies till nice aroma comes. 

 

Grind this with small piece of tamarind into fine paste. 

 

Heat oil in seasoning pan add mustard seeds, jeera, methi seeds when it splutter add urad dal fry till brown then add curry leaves.

 

Pour this on the ground paste and mix well.  Madurai style garlic chutney is ready to serve with dosa, idly etc..