Award and recipe for Simple Tambli (Buttermilk curry)

My kind friend 'Kitchen queen' ( http://kattameethatheeka.blogspot.com/ ) has shared this beautiful 'Happiness award' with me. Thank you so much to you for remembering me and appreciating my blog. This means a great deal to me and I am overjoyed.  :)

I would like to share this award with my sweet blogger buddies:
Sumathi          - http://ammavin-adupankarai.blogspot.com/
Ramya            - http://mysignaturedishes.blogspot.com/
Kothiyavunu   - http://kothiyavunu.blogspot.com/
Meeso            - http://meesosweetandspicy.blogspot.com/
Swarna           - http://kovaihotkitchen.blogspot.com/
Jagruti             - http://joyofcooking247.blogspot.com/
Padhu             - http://padhuskitchen.blogspot.com/
Gulmohar & Nostalgia   - http://cookingpals.blogspot.com/
Deepa            - http://www.foodlyrics.com/
Priya              - http://priyaeasyntastyrecipes.blogspot.com/

Kindly accept this award.

Now its time for todays recipe 'Tambli'. This is a curry made from buttermilk. It goes great with rice.This one is another konkani recipe given to me by my mother in law. I like this recipe for its simplicity. One more interesting thing is you do not need to heat this curry. The recipe is quite straight forward. You just add masala paste to buttermilk. Prepare seasoning/tadka and add it to get this tasty, tangy curry! As it is made from buttermilk it has really nice cooling effect. I think my photo is not doing justice with this curry :). Though it does not look appealing from this pic, I assure this is quite flavorful curry :)

Ingredients:
3 cups Buttermilk
1/4 cup grated coconut
5-6 green chillies
2-3 garlic cloves
1 tbsp ghee
1/2 tsp hing/asaphoetida
1/2 tsp mustard seeds
Salt to taste

Method:

1. Grind together grated coconut, green chillies and garlic cloves to smooth paste adding little water.
2. Add this masala paste to buttermilk. Add salt. Mix well without heating the mixture.
3. In separate kadhai heat ghee. Add mustard seeds. When they splutter add hing.
4. Add this seasoning to buttermilk mixture.

Serve with rice.

Preparation time: 15 minutes

Shevaya Kheer (Vermicelli kheer/pudding)

Shevaya/vermicelli kheer is one dessert which make quite frequent appearances in my home. I love it for its simplicity and yet such a rich taste. It is always served as 'Naivedyam', for auspicious days such as Gauri-Ganpati Pujan. 

This is one sweet which you can enjoy both during meal and after the meal. You can serve it hot with puri/chapathi. Or you can keep it in fridge and enjoy as a chilled dessert relaxing on your sofa.

Recipe for this homely dessert is very simple. Only one thing you need to consider is that, once kheer starts cooling down it becomes thick. So you need to adjust milk quantity depending on whether you like it thick or not. At my home we like it little bit thick.

Ingredients:
1 cup vermicelli/shevaya (broken)
4 1/2 cup milk
1/2 - 3/4 cup sugar ( adjust to your taste)
3 tbsp ghee
1 tbsp badam/almonds cut into small pieces
1 tbsp split cashews
1 tbsp raisins

Method:

1. Heat one tbsp ghee and fry almonds,raisins and cashews for 3-4 minutes. Keep it aside.
2. Heat remaining ghee and fry vermicelli till it turns golden.
3. Heat milk in deep vessel.
4. Once milk starts boiling add vermicelli. Keep stirring frequently till kheer is completely done.
5. Add sugar.
6. After few minutes, you can taste and adjust sugar to your liking. Let mixture simmer till vermicelli gets cooked nicely.
7. Add cashews, raisins and almonds. Delicious kheer is ready!

Preparation time: 20-25 minutes

Dali Thoy (Dal)

Dali thoy is one of the most famous and simple konkani dish. Dali thoy and rice is like a definition of comfort food. First time I ate it when my husband prepared it. Since then this has been my favorite dal.

Ingredients:

1/2 cup toor dal

3-4 green chillies cut lengthwise

2 red chillies

7-8 curry leaves

1 tsp jeera/cumin powder

1/2 tsp turmeric/haldi

pinch of hing/asafoetida

1/2 tsp mustard seeds
1/2 tsp cumin seeds

3-4 tsp ghee
Salt

Method:

1. Pressure cook toor dal with green chillies, turmeric.
2. Mash cooked dal. Dal should not be very watery.
3. Heat dal by adding cumin powder and salt. Let this simmer for few minutes.
4. In separate kadhai prepare seasoning. For that heat ghee and add mustard seeds. When they splutter add cumin seeds, turmeric, curry leaves and red chillies.
5. Switch off the heat of dal. Add seasoning to it.

Serve hot with rice.

Preparation time: 20 minutes.

Aloo Chana Chat

Street food is one of the important things I miss in US!!! I am a big fan of all the mouth watering chat dishes.Whenever I walk by any chat stall, I can hardly resist the temptation. Aloo Chana Chat is one such tasty,tangy and easy to make dish.

Ingredients:

1 cup kabuli chana soaked for 5-6 hours

4 medium sized potatoes boiled

1 onion finely chopped

1 tomato finely chopped

coriander leaves finely chopped

1 tbsp lemon juice

1 green chilly finely chopped

1 tsp chat masala

1 tsp red chilli powder

salt

Method:

1. Peel boiled potatoes and cut into small cubes.
2. Pressure cook kabuli chana.
3. When kabuli chana is hot add all the ingredients and mix well. It is this simple :)

Tip : You can also add mint/pudina chutney.

Preparation time : 15 minutes.

Kandyachya patichi bhaji (Green onion/ Spring onion vegetable)

Green onion ( Kandyachi pat called in marathi) is famous for its use in most of the Chinese dishes. It adds a great flavor to any salad. Apart from its use in such dishes, it can be cooked in a really tasty vegetable. I learnt this recipe from my mom. It comes very handy when I want to make something real fast. Green onion does not take much time to cook or cut. So its my go to vegetable when I am in hurry.

In this recipe I use 'Goda Masala'. Goda Masala plays a big role in Maharashtrian cooking. It looks similar to Garam Masala and adds wonderful taste and aroma to curries and dals. You can easily get it in grocery stores across Maharashtra and north Karnataka. I was very happy to see it in Indian store here in US. If you can't find it you can use Garam Masala as a substitute in this recipe. The taste will be little different but it will be equally delicious.

Ingredients:

2 bunch of green onion

4-5 tbsp besan (bengal gran flour)
1 1/2 tsp red chilli powder
1 tsp goda masala ( or 1/2 tsp Garam Masala)
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp turmeric
4-5 tsp oil

Method:

1. Wash green onions properly and cut it's green leaves into 1/2 inch pieces. ( Do not use onions at the root in this recipe.)
2. Heat oil in kadhai. ( Preferably take non stick kadhai). Add mustard seeds. When they start spluttering add jeera , turmeric. 
3. Add green onion and fry for a minute.
4. Add 1/4 cup of water. Let green onions cook for 4-5 minutes.
5. When all the water evaporates, turn the heat low. Add besan, sprinkling it over green onions little by little. While sprinkling take care that besan does not form lumps.
6. Add red chilli powder, goda masala and salt.
7. Stir properly. If all green onions are not covered with besan, add some more besan. Mix besan and green onions properly.
8. Once everything is mixed properly, let besan cook for another 5 minutes till its raw smell goes away. While it is cooking, keep stirring in between so that besan does not stick to the kadhai.

Enjoy with fulka/chapati.

Preparation time : 20-25 mins.

Dali Saar (Dal)

Dali saar is one of the most favorite dal in all Konkani homes. I like it for its simplicity. It is easy to cook and full of flavor. Its a recipe which even a new bee in cooking can do comfortably. Dali Saar with rice and any dry sabji or pickle is very satisfying meal with minimal effort!!

Like other dals, basic ingredient in this dish is toor dal. It is little watery hence the name 'Saar'.So if you are big fan of rasam, you will enjoy this dish equally.

Ingredients:
1/2 cup toor dal
1 big tomato chopped
4 green chillies cut lengthwise
5-6 cloves of garlic
1 tbsp chopped coriander
6-7 curry leaves
1 pinch of hing
1 tea spoon jeera powder
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp turmeric
1 tbsp ghee
Salt

Method:

1. Pressure cook toor dal with 1 1/2 cups of water,chopped tomato,green chillies,turmeric and hing.
2. Once cooked, beat dal properly.
3. Add another 1/2 cup water to get little watery consistency.
4. Heat this adding jeera powder,salt and chopped coriander leaves.
5. Let this simmer for 5-6 minutes. Bring it to boil. 
6. For making tadka, heat ghee in small kadhai. Add mustard seeds. When mustard seeds splutter, add jeera, curry leaves, garlic.
7. When garlic turns brown, add this tempering to dal. 

Serve hot with rice.

Preparation time: 20 mins