Monday, August 13, 2012

Dalitoy

Dalitoy is a signature dish of coastal people. Dalitoy is dal + toyam (Toyam is water in sanskrit) or broth of lentils. Simple to make and taste just yummmy. Dalitoy can be eaten in any season irrespective of side dish.
Dalitoy is made using garlic and the other without garlic.

I thought of not writing recipe of dalitoy as it is  common dish and is known to everyone. Still they say "Food is incomplete without dalitoy " so also this blog.



All needed is :

Dalitoy without Garlic

Turdal               2cups
Green Chillies   5-6
Tamatoes          2  small cuts into cubes
Turmeric           1/4 Tsp
Asafoetida        a pinch
Salt                  1 tsp
Coconut           2 Tbsp    (Finely grated)  
Coriander Leaves  2 Tsp (Finely chopped)



Pressure cook all the above ingredients (Take around 5 whistles) .So that the dal is very finely cooked. Now using a buttermilk churner mix the dal well.

For Tadka :

Curry leaves 
Mustard          1 tsp
Asafoetida       1/4 tsp
Dry red chillies 2 -3 

In a pan, put around a tbsp of coconut oil or ghee  add mustard let it crackle then add curry leaves, asafoetida and dry chillies. Fry for a minute. Give this tadka to the above boiled dal.

For Dalitoy with garlic  : The only changes to be made is while cooking dal add finely chopped garlic 2-3 pods and 1 Tsp of cummin seeds. And for tadka additional thing is 4-5 pods of garlic crushed ** donot add asafoetida.

Wednesday, August 8, 2012

Kholombo


Kholombo is kind of curry made in konkani food. Its pure vegterian curry. Kholombo powder can be made and stored or can be made instantly.To be served with basmati rice.

Ingredient  Required :

Turdal   1 Cup
Turmeric powder 1/2 tsp
Salt  as per taste.

 Vegetables to be used :

 Drum sticks   cut in size of 2 inches each
 Brinjal           cut in cube of 2 inches
 Bell pepper   cut in cube of 2 inches
 Tomatoes      cut in cube of 2 inches
 Potato            cut in cube of 2 inches
  • Pressure cook turdal, salt,turmeric with 1 cup of water. Take around 2 whistles and if using open pan cook till turdal is well cooked.
  • Now add chopped vegetables. Cook till the drumstick change its color to sap green and other vegetables are well cooked.

For Tadka :

Curry leaves
Mustard Seeds
Asafoetida

For Masala :

Coconut          1/4 cup finely grated
Dry chillies       7-8
Cloves             10     (Lavang)        
Pepper             10     (Meeri)
Coriander         2 tsp 
Tamarind          1 inch piece

  • Fry the above ingredients in a tablespoon of coconut oil other than tamarind and coconut. (** Note : Fry each ingredient one at a time)





Cummin seeds  1    Tsp   (Jeera)
Fenugreek        1/2 Tsp  (Methi)
Asafoetida        1/4 Tsp  (Hing)
  
  • Fry Cummin, Fenugreek and asafoetida in a tsp of coconut oil  separately do not mix with above ingredients.
  • Grind all above fried  ingredient together with coconut, dry chillies and tamrind, Once the masala becomes smooth. Lastly add fried cummin,Fenugreek and asafoetida and grind for a minute.
  • To the cooked turdal and vegetables, add the above  masala.Let it simmer, adjust for salt.
  • Lastly put tadaka. For tadka in a tsp of coconut oil, put mustard seed once the mustard seeds crackles add curry leaves and asafoetida. Fry for a minute and then put  it into the curry.