GINGER CHUTNEY

''Alay'' is what we call for ginger chutney in konkani langauge. This is one of our traditional recipe that I prepared on 'sutham punnav'. We usually prepare them as a side dish with rice but some people like to have with dosa combination.Thesdays I prepare them offen for lunch as the main ingredient being ginger is my favourite and its very good for digestion , heartburn etc. You can make it any time within no minute.



INGREDIENTS.

1" Piece Ginger.

1/2 cup Grated Coconut.

2 Green chilli.

2 tbsp Curd.

Drop of Tamarind extract.

Salt to taste.

FOR SEASONING.

1 tsp Oil.

1 tsp Mustard seeds.

1/2 tsp Jeera.

4 to 5 Curry leaves.

METHOD.

Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water. Transfer them to one bowl. Add curd and mix.

Heat oil and add mustard seeds. When they start popping, add jeera and curry leaves. Fry for a little while. Pour this seasoning over chutney.

Another close up pic of my 'sutham punnav's' lunch served on banana leaf.

Enjoy!!

KELE AMBAT

Heres the recipe of 'Kele ambat' that I prepared on 'Sutham Punnav'. Kele ambat is the authentic traditional konkani item that is prepared during festival times. Its just simple and mild tasting sweet and a bit spicy flavoured curry. Goes well as a side dish with rice. But I just love to have it alone without mixing it with rice. This is a must recipe to try guys. Hope you all will enjoy our konkani dish.

INGREDIENTS.

2 Nendrapazham.(Ripe Plantains)

1/2 cup Channa dal.

1 cup Grated coconut.

4 cubes Grated jaggery.

1 Red chilly.

1 tsp turmeric powder.

1 tbsp Coconut Oil.

1 tsp Mustard seeds.

1/2 tsp Jeera.

1/2 tsp rice flour.

1 Sprig Curry leaves.

Few Cashewnuts.

Salt to taste.

METHOD.

Cook channa dal with little turmeric in pressure cooker. Make sure it does not become soo mushy.

Grind coconut, rice flour and red chilli together smoothly with water. Adding of rice flour would tighten the gravy. Keep the mixture aside.

Cut the banana into small piece and cook them along with jaggery and cashews. Once banana are cooked, add salt and the channa dal mixture. Bring them to boil.

At this stage add the grinded coconut mixture and stir for a min under medium flame. Remove from flame or else it will curdle.

In another pan, heat oil. Add mustard seeds, jeera,and curry leaves and add to the dish.
Serve hot.

Enjoy!!

AWARDS AND TAG

I have been lucky enough to get more adorable awards currently by one of my favourites fellow bloggers ''UMA'' and ''SIREESHA''. Thank you so much for giving me this prestigious awards. Will cherish them forever.

And here are some of the 'Tags' I received:

1. What is your current obsession?

Ofcourse its Blogging.

2. What are you wearing today?

Wearing Maroon chudidhar.

3. What’s for dinner?

Rontos and Tooy(Konkani item)

4. What’s the last thing you bought?

I bought 'RED FROCK' for my cute smera.

5. What are you listening to right now?

I can only hear my naughty gal voice.

6. What do you think about the person who tagged you?

She is so talented and very lovly sweet person.

7. If you could have a house totally paid for, fully furnished anywhere in the world ,where would you like it to be?

Any place where my hubby take me.

8. What are your must-have pieces for summer?

Hat and Sunglasses for style.

9. If you could go anywhere in the world for the next hour, where would you go?

I would love to visit 'Manali' and 'Mauritius'.

10. Which language do you want to learn?

Specially Kannada so that I could help my daughter in that subject.

11. What’s your favourite quote?

If you judge people, you have no time to love them - Mother teresa.

12. Who do you want to meet right now?

My Mom

13. What is your favourite colour?

Black, Pink and Blue

14. What is your favourite piece of clothing in your own closet?

All my dress are favourite to me.

15. What is your dream job?

Professional Singer.

16. What’s your favourite magazine?

Women's era and Fairy tales.

17. If you had $100 now, what would you spend it on?

I would buy somthing for my kiddo and also some home decor stuffs and finally have a wonderful dinner in my fav restaurent.

18. What do you consider a fashion faux pas?

Wearing stylish tops with jeans.

19. Who are your style icons?

None.

20. Describe your personal style.?

I am a sensitive and simple person who likes to live my life as I want.

21. What are you going to do after this?

After writing this, i am gonna post it. hahahaha

22. What are your favourite movies?

Nandanam, Chak de India, Bhagban.

24. What are three cosmetic/makeup/perfume products that you can't live without?

My face cream, eye liner and rarely perfume (not that much must)

23. What inspires you?

Beauty of nature.

24. Give us three styling tips that always work for you:

Simple dressing, matching jewellry and decent hairstyle.

25. What do you do when you “have nothing to wear” (even though your closet’s packed)?

Will tell my hubby for shopping :)

26. Coffee or tea?

Just one time coffee in evening.

27. What do you do when you are feeling low or terribly depressed?

I sit alone outside for a while.

28. What is the meaning of your name?

Suma meaning Flower.

29. Which other blogs you love visiting?

I love all the blogs.

30. Favorite Dessert/Sweet?

Caramel custard and Fruit salad. (still there are lots)

I am adding one more:

31. Favourite Ornaments.

One an only ''Earrings''.

**The rules are: Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

I am passing the awards and also I am gonna tag,

BHARATHY, JAISHREE , USHA , PRITI , APARNA , VALARMATHI , MEESO , POORNIMA NAIR.

Congratulation gals and enjoy!!.

FESTIVAL FEAST

Past few weeks, I have not been posting my recipes reguarly so now let me share with you guys the 2 important festival that we celebrated. I know its too last but anyways like to post it now. On August 6th , it was ''Avani avittom''. We konkanies say it as ''Sutham Punnav''. Its the ceremony of changing Yagnopavita ( sacred thread) infront of god. Thread changing process symbolizes the shedding of all sins and making a new beginning. We all had a wonderful sadya on banana leaf. My motherinlaw too helped me making all the special items. There was rice, dali tooy, kele ambat, alle, cabbage sukke, soy bhajille ghassi, kele phadi, and mango adgai. (its all of konkani named recipe so, will be little tough to understand hehe :))Will come up with recipe soon. Have a look.

Second celebration - Wishing you all a very belated ''HAPPY KRISHNASHTAMI''

Krishna Jayanthi or Janmahstami is considered as a birthday of my favourite god Lord Krishna. It is celebrated with lot of zeal and joy. It is held in the month of Chingam ie in the month of august or september. We started our day visiting krishna temple and ended up having delicious treats. We celebrated the auspicious occasion with these recipes.

1. Banana halwa. Click here for recipe. ( here I avoided adding apple)

2. Kheer. For recipe click here. ( sorry guys, i forgot to take snap of kheer)

3. Banana Chips. (bought it from shop).

4. Sugar Cashew nuts.( These are nothing but cashews nut which is sorted into the sugar syrup)

5. Sweet Maida puries. ( Its the puri preparedwith maida instead of wheat flour and lastly sprinkle with sugar and cardamom powder)

6.Pazham pori :- Its basically a kerala item and its one of my favourite snack. Its soo simple and great in taste. Its very good for kids and even adults would love having it any time.

INGREDIENTS.

2 nos Nenthra pazham.

1/2 cup Maida.

1 tsp Sugar.

Pinch of turmeric powder.

Pinch of Soda powder.

Pinch of Salt.

Oil for deep frying.

METHOD.

Cut the banana into thin medium slices. Keep it aside.

Heat oil .Meanwhile mix the rest of the ingredients except oil using little bit of water. Make sure not lumps are formed and the batter must be thick. If its watery add more maida.

Dip the banana slices into batter and deep fry till its slight brown.

Serve.

7. Potato Bondas :-These are the awesome and perfect snack with tea. Its quit easy to make and its filling appetizer just by itself with pickles. The combination of indian spices and the flavour of curry leaves is the best in this item. This is how I prepared.

INGREDIENTS.

1 Cup Boiled Potatoes.

2 tsp Grated Ginger.

1 tsp Mustard seeds.

1/2 tsp Jeera.

2 tsp Urad dal.

2 Big Green chillies.

2 Strings of Curry leaves.

1 tsp Turmeric powder.

1 tbsp Oil.

Salt to taste.

INGREDIENTS OF BATTER.

1 Cup Gram flour.

1 tsp Chilli powder.

Pinch of Soda powder.

1/2 tsp Hing.

Salt to taste.

Water as per needed.

Method.

Heat oil in a pan. Add mustard seeds, jeera and urad dal followed by chopped ginger, green chillies, curry leaves and turmeric powder. Make sure you add turmeric powder before adding potatos. This would equally spread the colour to the potatoes. Saute it till all the seasoning are well fryed. Finally add the mashed potatoes with salt. The mixture must be dry. Allow it to cool. Later shape them into lemon sized balls and keep it aside.

Meanwhile make the batter. In a large mixing bowl, combine the gram flour, red chili powder, hing, and salt to taste. Add enough water to make a smooth batter of dropping consistency.

Heat oil for deep-frying. Dip each potato ball into the batter and fry until golden brown in color.

Serve hot.

This recipe is reaching Purva's Festive Food Event.

Enjoy!!

TOMATO THOKKU

Most of them are very fond of pickles. I know and I am one among them. I cannot digest my lunch without having a side of pickles. So one sunday asusual when we were watching tv, my hubby insisted me to help him to make this tomato pickle. And whoever dont like tasting food that taste entirly different from what we make? So quickly noded my head and within a sec we were in kitchen. Its really nice to have somone help us at the time of cooking right and why not specially with loving hubby :)hehe. The taste was just out of this world and I drool like having a bowl of curd rice on that movment. But that was our dinner time so we satistifed having spicy pickle with hot ghee roast dosa.

INGREDIENTS.

5 Chopped Ripe Tomatoes.

2 Chopped Pearl Onions.

3 tbsp Chilli powder.(Kashmiri powder)

1 tsp Turmeric powder.

1 tsp Hing.

2 tbsp Gingelly oil.

2 Strings of Curry leaves.

2 tbsp Mustard seeds.

1 tbsp Methi seeds.

1/2 tsp Lemon juice.

Salt to taste.

METHOD.

Dry roast mustard seeds and methi seeds separatly till you get a nice aroma of the roasted ingredients. Cool them and powder them in a blender.

In a pan add half of gingelly oil and fry chopped onions with a bit of salt. Remove them in a bowl till it turns brown.

In the same remaning oil, add tomatoes and fry them. Once they are cooked, add chilli powder, turmeric powder, curry leaves and salt.Add remaning oil and fry them for a while. Add hing and lemon juice and lastly the mustard methi powder as needed. (leftover can be stored in an airtight container and can be used further)

Tranfer them in a bowl and serve with delicious curd rice.

Hey guys, I would like to share one pic of 'JELLY' that my hubby did last weekend. That was soo attractive that I did not allow anyone to have them before I had my click. Have a look,

Enjoy!!