CABBAGE SUKKE COCHIN GSB STYLE

Simple and yummy recipe learnt from Usha bhat

Ingredients

Cabbage                                               - 1 cup finely chopped

Beans                                                    -  ½ cup, finely chopped

Grated coconut                                   -  ½ cup

Green chilly                                          -  5-6

Turmeric                                               -  ½ tsp

Mustard seeds                                     -   1 tsp

Methi seeds                                         -   ¼ tsp

Salt to taste

Oil for seasoning (preferably coconut oil)

Method

Heat oil in kadai, splutter mustard seeds, urad dal and methi seeds fry till light brown then add chopped vegetable, add salt and sprinkle little water.  Cover and cook in low flame.  Grind green chilly, coconut, turmeric into coarse paste adding just few drops of water.  Add this masala to cooked veggies mix well and cook for another 5-10 minutes till its dry.   Serve as side dish with rice.

Tips:- this can be prepared with only cabbage also.

BONDAS/SQUID PULIMUNCHI

One of the finger licking delicacies of “Namma Kudla” (Mangalore).   Its spicy and tangy dish which goes well with Neer dosa, sannas and boiled rice.

Ingredients

Squid                                      --    ½ kg cut into circles

Turmeric powder                 --     ¼ tsp

Dry red chilly                        --      8 to 10

Coriander seeds                   --      2 tsp

Pepper corns                        --      5  -  6

Cumin seeds                         --      ½  tsp

Fenugreek seeds                  --      ¼ tsp

Onion                                     --      one medium sized sliced

Tamarind                               --     one lemon size

Garlic cloves                         --      6  - 7

Oil for cooking

Curry leaves few

Method

Dry roast the red chillies, keep aside.  In the same pan dry roast remaining spices—coriander seeds, fenugreek seeds, pepper corns.  Then grind this with roasted red chilly, turmeric powder, garlic and tamarind into fine paste.   Heat oil in a pan add sliced onion, fry till light brown, add curry leaves and grounded masala.  Add little water (according to the required consistency) and cut and cleaned squid, cook in a low flame for 5 to 10 minutes.

PEANUT CHUTNEY

This is a traditional Maharastrian dish, which is very aromatic and flavourful. This  can be used with vada pav, sandwiches, toasts as spread and  as side dish for dosa, meals etc. 

                      

Ingredients

1. Peanuts                       -- 1 cup
2. Red Chilly                    --  10 to 15
3. Garlic Flakes               --   10 to 15
4. Jeera(Cumin seeds)   --   ½ tsp
5. Tamarind                     --    1 small piece
6. Salt to taste
7. Oil                               --    ¼ tsp

Method

                                  

Dry roast  the peanuts, then remove the skin, keep aside. Add oil in a kadai, fry garlic for a while, then add jeera, fry for a second, then add red chilly and fry till you get a nice aroma. In a mixer grinder, add all the fried items, salt and tamarind and grind it into coarse powder.