Vegetarian Recipes: Bitter Gourd Kismuri (ಕಾರಾತೆ ಕಿಸ್ಮುರಿ/ಹಾಗಲಕಾಯಿ ಕೋಸುಂಬರಿ)

Vegetarian Recipes: Bitter Gourd Kismuri (ಕಾರಾತೆ ಕಿಸ್ಮುರಿ/ಹಾಗಲಕಾಯಿ ಕೋಸುಂಬರಿ)

Vegetarian Recipes: Bitter Gourd Kismuri (ಕಾರಾತೆ ಕಿಸ್ಮುರಿ/ಹಾಗಲಕಾಯಿ ಕೋಸುಂಬರಿ)

Vegetarian Recipes: Bitter Gourd Kismuri (ಕಾರಾತೆ ಕಿಸ್ಮುರಿ/ಹಾಗಲಕಾಯಿ ಕೋಸುಂಬರಿ)

Bitter Gourd Kismuri (ಕಾರಾತೆ ಕಿಸ್ಮುರಿ/ಹಾಗಲಕಾಯಿ ಕೋಸುಂಬರಿ)

Ingredients:

• Bitter Gourd - 3/4 Cup (Deep fried)
• Grated/Shredded Coconut - 1/2 Cup
• Onion (finely chopped) - 1/2 Cup
• Green Chilly - 3 (small, I used Thai chilly)
• Salt - 1/3 Tsp (as per taste)

Method:

• Crush green chilly, salt and grated coconut using mortar and pestle.
• To this add bitter gourd and onion, mix well.
• Tastes good with Pe'j / Ganji, chapati. 

Deep Fried Bitter Gourd (Karela/Karate'/ಹಾಗಲಕಾಯಿ)

Ingredients:

• Bitter Gourd -  3-4 
• Salt - 1 Tsp
• Oil - for deep frying

Method:

• Wash bitter gourd and cut into half (lengthwise), take out seeds then cut into 1/2 inch pieces.
• In a bowl put in pieces, apply salt, toss. Keep for an hour or two. Toss for every half an hour so that the salt gets evenly spread.

• Drain salted water if any.
• On medium flame heat Oil in deep frying pan, put enough karela pieces deep fry till the sides gets light brown color and bubbles & sound of the oil completely stops. (this may take minimum 5 minutes)

• Drain the excess oil from the pieces by transferring them in strainer and then on the paper towel.
• When cools completely transfer to an airtight container. This lasts for months. 
• This is good to eat with rice and also used in Karate' Kismuri recipe.

Lemon Poha (A variation of Bataat Poha)

This is an accidental dish, accidental does not mean that I was planning to prepare something and I got this recipe. To be frank this is my sister's recipe.  I was talking with my elder sister today morning and baaton baaton mein aisa hua ki she told how she prepares 'Bataat Poha' and I can also use lemon juice  at the end  like my another sister use in her poha recipe. Unfornunately, I din't  ask about exact quantity of ingredients, still I thought of 'lets give it a try' thing and I tied up this recipe with the other bataat poha recipe and the result came out very tasty yummy. Thanks to both my sisters for the recipe.


Ingredients:

• Poha Thick  - 1 1/2 Cup (Soak for 3-5 Minutes then drain)
• Oil - 1/2 Tbsp
• Mustard Seeds  - 1/8 Tsp
• Dried Red Chilly - 1 (Wrinkled - Ghaati Menasu)
• Cumin seeds (Jeera) - 1/2 Tsp
• Cashew Nut - 4-5
• Peanut - 10 - 12 (or 1 Tbsp)
• Curry Leaves - 2
• Onion (Finely chopped) - 1/4 Cup
• Red Chilly Powder - 1/2 Tsp (adjust to taste)
• Garam Masala - 1/4 Tsp
• Turmeric Powder - 1/2 Tsp
• Potato (Boiled and cut into 1/4 inch cubes) - 1/4 Cup
• Salt - 1/2 Tsp
• Lemon Juice - 3/4 Tsp
• Coriander Leaves (finely chopped) - 1 Tbsp  (for garnishing)

Method:

• On medium flame heat Oil in a non stick pan. Add Mustard seeds, when they start spluttering add Jeera, Peanuts, Cashew nuts, dried Red chilly. Saute' till peanuts get slight brownish color. 
• Now add Onion and Curry leaves. Saute' occasionally  till onion becomes lightly brown. 
• Add Red chilly powder, Garam masala powder and Turmeric powder, mix for few seconds, add Potato mix well for a minute or two. 
• Now put in 1/8 Tsp of salt, mix well. Add Poha and remaining salt mix well, turn off the heat. 
• Sprinkle the Lemon juice, mix then garnish with Coriander leaves. Serve Hot.

Plantain Talasani (Randayi Kele Talasani)

Ingredients:

• Plantain - 3
• Dried Red Chilly - 3 (Straight - Ooru Menasu)
• Dried Red Chilly - 1 (Wrinkled - Ghaati Menasu)
• Garlic cloves - 6-7
• Oil - 1 Tbsp
• Salt - 1 Tsp

Method:

• Take out the skin of plantain, cut into 12-15 round pieces. Now take each round piece and cut them lengthwise into 5-6 pieces. Now transfer these pieces into water (to avoid oxidation).

• Heat oil in pan on medium flame put in red chillies (cut into 3-4 pieces) and garlic with its skin (apply slight pressure to brake the garlic cloves). 

• When garlic cloves turns slight brownish add the plantain pieces (drained) mix well for a minute. Now add salt mix well. Turn the heat to lowest and cook covered  for 15 - 19 minutes. Mix after 10 minutes, if required add 2 Tbsp of water.
• Serve hot with Rasam - rice / Chapati.

Chana Usli (Chane Usli / Kadle Usli)

Uslis are an integral part of Konkani dish at breakfast time. Uslis are prepared with single ingredients (moong dal, moong, horse gram - usli) or plantain can be added to make usli more tastier and more thicker (black or kabuli chana - usli.). These uslis can be served with Pova Chutney / Khara Poha, puris etc. 




Ingredients:

• Chana - 1 Cup (washed and soaked overnight)
• Plantain - 1/2 (Cut into half inch cube)
• Green Chilly - 2 -3 Slit Lenghtwise
• Oil  - 1/2 Tsp 
• Salt - 3/4 Tsp
• Water - as required (I used 2 cups)
• Grated/Shredded Coconut (for garnishing) - 2 Tbsp (Optional)

For Seasoning:

• Oil - 1 Tsp
• Mustard Seeds - 1/2 tsp
• Curry Leaves - 4-5
• Dried Red Chilly - 1 (Straight one - Oooru Menasu) + 1 (Wrinkled - Ghaati Menasu)
• Hing - 1/8 Tsp

Method:

• In a pressure cooker put Chana, Plantain, Green Chilly, Oil and enough Water and pressure cook on medium heat for 3 whistles / 7-9 minutes.
• When the pressure completely goes off add salt to it and boil for 4 minutes.
• While it is boiling prepare for the seasoning. Heat Oil add mustard seeds, when seeds pop out add dried red chillies, curry leaves and Hing. Turn the heat off, add this to boiling chana. Mix well. 
• Serve hot with Coriander poha (pova chutney) 

Note:

• Do not make this too watery, if there is more water just remove it and this water can be used to make  Chana Saaru/Saarupkari.

Plantain Chips (Nendrabale Chips / Balekaayi Chips)

Ingredients:

• Plantain (Long one) - 3
• Salt - 1 Tsp
• Water - 1/2 Cup
• Oil - for deep frying

Method:

• Add salt to half cup of water and mix well.
• Heat the oil in deep fryer.
• Remove the plantain skin using knife or peeler. Immediately slice it into very thin pieces using slicer / chips machine.

• Put 12 - 15 pieces at a time for deep frying, when the chips changes its color to golden and stops bubbling completely add 1 1/4 Tsp of salt water to it.You hear a sound 'Sallll'. (immediately remove your hands so that oil do not spatter)

• When this 'Sallll' sound stops remove chips from oil, transfer to a strainer (so that excess oil drains off). After few minutes put the chips on paper towel to remove oil remained.

• When gets cooled transfer to air tight container / ziplock bags.
• 3 plantains makes nearly 2 ziplock bags of 1 quart size.

Suji Halwa (Shira)

Ingredients:

• Suji (Coarse) - 2/3 Cup
• Water - 2 Cup
• Sugar - 1/2 Cup (adjust to your taste)
• Butter / Ghee - 2 Tbsp
• Dried Nuts, Raisins, Cranberry -  1/3 Cup (or can use less)
• Saffron - 2 -3 strands (optional)
• Cardomom Powder - Pinch

Method 1:

• In a deep pan melt butter and heat till you get a good aroma, fry dry nuts,turn of heat and add raisins, cranberries. Saute for a minute, transfer to a bowl.
• In the same pan put suji and slightly roast until you get a good aroma, do not burn. Transfer it to a bowl.
• In the same pan pour water. When water started to boil add saffron mix well, add small amount of Suji at a time to water and stir continousely so that not to form lumps. Cook for 2 minutes.
• Suji absorbs all water, now add sugar and cook for 3-5 minutes.
• Now add nuts, cardamom powder mix well. Serve Hot / Cold.

Method 2:

• In a deep pan melt butter and heat till you get a good aroma, fry dry nuts,turn of heat and add raisins, cranberries. Saute for a minute, transfer to a bowl.
• Same time keep water for boiling in another utensil.
• In the same pan put suji and slightly roast until you get a good aroma, do not burn.
• Now add boiling water in the pan with suji, stirring continousely so as not to form lumps.
• Suji absorbs all water, now add sugar and cook for 3-5 minutes.
• Now add nuts, cardamom powder mix well. Serve Hot / Cold.

Serving Suggestion:

• Grease the cookie pan / plate with ghee, put in the shira, spread evenly cut into desired shape and serve.
• Take a big scoop and serve.

Sugar Pongal (Sakre Pongal / Khichidi)

Ingredients:

• Chana Dal - 1/2 Cup
• Cut Wheat - 1 Cup
• Grated/Shredded Coconut - 1 Cup
• Sugar - 1 Cup
• Nuts cut into small pieces (Cashews 10, Almonds 15, Raisins -10)- 1/4 Cup
• Cardamom (powdered) - 1/8 Tsp
• Ghee/Butter - 1 Tbsp
• Water - 2 1/2 Cup / (Enough for cooking)

Method:

• Dry roast chana dal till it becomes slightly golden in color and you get good aroma and wash.
• In a pressure cooker put in roasted and washed Chana Dal, cut wheat and enough water (I used 2 1/2 Cup) and cook till you get one whistle.
• In the same time, in a non stick pan / kadhai heat ghee/butter put cashews, almonds roast well. Turn the heat off and add raisins, keep aside.
• In the same pan put in cooked chana dal and wheat, (if there is still water remains, just saute' continuously to make it dry) add shredded coconut and sugar, saute' continuously till sugar get melted and mixed well.(Shirshire ka)
• Turn off the heat add nuts and cardamom, mix well.
• Take a big scoop and serve hot with ghee on the top.

Serving Suggestion:

• Grease the baking sheet / plate with ghee, now put the khichidi in this and spread to make it even, cut into desired shape.
• Can also be served with banana cut into thin round pieces.