Usali the Goan Way

I have been living in Goa for many years but still one article that was printed in the Times of India was an eye-opener.

The author of the article was Melinda Pereira Kamat and she wrote about The Perfect Usali, in case you are interested it is featured in the Times of India, Goa edition on Tuesday, July 13, 2010.  I was supposed to scan and post it here but... hope will do so in near future. 

Till I read this article my view about usal or usali was that it is made in Karnataka and Maharashtra/Gujarat and the method that I followed was about similar to what my mother and MIL made. That is it has garlic and onion for Kaku (my MIL) made it that way and it had coriander and coconut ground for Amma. So I had mixed both and made my usal.

Sweet Potato Sweet Chips

Happy Holi and Happy Women’s Day to all of you!!

Sweets are something that I worship!!

When I told this to a friend who also happens to be a doctor he said no you are satiated a bit later than others!!

 Whatever I love sweets! Period!

 And I want to eat them come what may.

Okay so here is my recipe for the day. This was what Amma made quite often and can be made in a jiffy.

Ingredients:

4 baby sweet potatoes, washed

2 tsp ghee (I used homemade)

1/4 cup sugar

2 green cardamoms, powdered

Method:

1.    Slice the sweet potatoes thin, store under water to prevent browning.

2.    Heat the ghee in a thick bottomed kadhai/wok.

3.    Add the sweet potato slices, mix and cook covered.

4.    When the slices are cooked (about 4-5 minutes) add the sugar.

5.    Mix and let the sugar melt and bubble. Do not stir at this point.

6.    When the sugar has all formed thick syrup your job is done.

7.    Stir in the green cardamom.

8.    Tastes best hot or cold.

Sending to

Priya of Now Serving where she is hosting Veggie/Fruit of the month -Sweet Potao for Priya  Mharo Rajasthan's 

Sobha Just 4 Fun Event

Nupur's  For you, ‘Mum ‘

 Amy's Mid Week Feista#18

Archana

Healthy Salad

When Pia announced her event of Innovative salads with Strawberries, Pineapple and apples I was sure I will not be participating here at all.


What salad will I put together? the only salad I could think off was fruit salad. And  I have strict instructions from my daughters not to mix fruits with ice-cream or custard and spoil both. Please give them separate.

Sweet Potato Ravioli or Kanga che Nevri

Yesterday I made “Kanga che Nevri”!

 Kanga in Konkani is Sweet potato and Nevri is Kadbu or Karanji that is Kadbu or Karanji of Sweet Potato.

 This is made traditionally in Goa and my friend Vidya’s Mom never fails to send me a few.This time I wanted to try it out myself, so armed with instructions I began.

Sweet Potato veggie(?)

As I have said that my husband had brought baby sweet potatoes a few got this makeover

and the rest ended up as thus.

Since there is no method or proportions to this madness just add what you feel will suit your taste.

Splutter mustard, jeera/ cumin seeds, methi/fenugreek in oil.

 Add the boiled sweet potatoes.

 Add salt, I used rock salt, pepper, dry mango powder, haldi, chili powder and stir till you get a nice aroma.

Serve garnished with coriander, tamarind chutney and dates chutney. (Since I had a stock out of both the chutney I served it garnished with coriander).

Sweet Potato Chaat

After seeing all the chaat recipes that we posted for the 7-Day Blogging Marathon I wanted to eat Chaat desperately. Matters were not helpful at home because my kids were around and saw the pictures.  You get the big picture?

My husband who had travelled out of Panaji came home with a packet of sweet potatoes, rather baby sweet potatoes.

A few I cut into quartes and boiled in salt water. Decorated with Tamarind Chutney, Dates Chutney, red chilli powder and Chaat masala.

Have  a look.

Sabudana Khichidi

Today is “sankashti” so it is sabudana khichidi day. My kids love this so, it is also a 'no complaints day.'
Please note that I have said that groundnuts and potatoes have to be peeled, in reality I don’t do it. I soak the potatoes in water; scrub them with a sock I have kept specifically for this purpose. The reason is generally under the peels the maximum nutrients are stored so if I peel them I am loosing them.
I grind the groundnuts with the chilli, lemon and sugar.
Also soak the sabudana, drain the water then add 1 tblspn of curd mix it( this tastes better), soak overnight or minimum of 8 hours.
Today since I was running behind schedule I have grated the potatoes.
In place of potatoes if use sweet potato, grate it in water after you wash them clean and use one more green chilli.


Ingredients:
2-3 potatoes peeled and cut into fine bits.
3 cups sabudana/sago, wash & soak overnight.
¼ cup groundnuts roasted, peeled &coarsely ground.
1 green chilli, slit.
Juice of ½ lemon
½ tsp Sugar
2 tblspn coconut
Salt as per taste
1 tsp cumin seeds
1 tblspn ghee
3-4 tblspn milk

Method:In the sabudana add groundnut powder, lemon, sugar, 1 ½ tblspn coconut and salt mix well.
Heat the ghee and add cumin seeds till they change colour.
Add the green chilli sauté.
Add potatoes a little salt, mix, cover and cook till cooked.
Now add the sabudana mixture and stir till well mixed.
Cover and cook for about 5 minutes.
Remove from the flame add milk cover and keep aside till serving time.
Garnish with coconut and coriander.