Batate Song

A spicy side dish with Daali Thoy . This potato dish is a favourite with the konkani people. Its spicy gravy and colour can add a zing to any bland meal.
3 big potaoes, boiled and cubed, 1 big onion chopped, 4 red chillies ( if you cannot handle the heat , use kashmiri chillies, which gives a red colour but are not spicy), 1/4th cup grated fresh coconut, 1 tsp coriander seeds, 1 tsp tamarind pulp, salt to taste.

Grind together coconut, coriander seeds, tamarind and salt, to a fine paste. Heat oil fry the onions till soft....do not brown.add the potato cubes and saute for a minute. Add the paste and 1/4th cup water. Cover and cook for another couple of minutes. The gravy is not supposed to be too liquid, just semi thick. I like mine a little dry.
Serve hot with rotis or steamed rice and dal.

Here is another version of the Song , as my friend Madhvi Pai pointed out . The rest of the recipe remains the same except you use bedgi chillies instead of kashmiri chillies and omit the coconut. What you get is yummy spicy batate song.

This was sent to me by a very indulgent aunt, Pushpa Aatya. That and Farasbi Upkari with takka kadhi was today's Lunch. Now for some susegad :)

Fish with Tomato Sauce & Chilli Relish

200 gms Ghol ( Croaker) fillet,2 tbsp flour, 12 tbsp oil, 2 blanched tomatoes, 1 tsp oregano, 2 chopped onions, salt to taste.
Fort the relish: 4 kashmiri red chillies, soaked in warm water and de seeded, 4 pods garlic, salt, 1/2 tsp sugar.

Heat 1 tsp oil saute onions till soft and light brown. Add oregano and tomatoes. Stir and cook on high heat for 2 mins. Cool the mixture , then make a puree. drain the soaked kashmiri chillies and blend into a thick paste. Heat 1 ts oil , lightly fry garlic, add chilli paste , salt and sugar. Heat till it bubbles.
Lightly sprinkle the fish with flour on both sides. Heat a non stick pan and brush it with oil . Sear the fish on both sides , cover and cook for 5 mins. Turn out onto a warm plate. Pour the tomato sauce on it . Serve with the chilli relish , home style fried potato and Garlic bread.

Bon Apetite.

Kheema Masala

This Kheema is a typically spicy recipe from around Aurangabad. One very wet , dark night we travelled in a rickety auto rickshaw to taste this hot speciality. Its not for the faint hearted, so careful!

500 gms Kheema(mince ). I have used chicken mince , but can be replaced by a mince of your choice. Soaked and boiled soya granules can be used for a vegetarian option. 2 chopped onions, 4 tbsp Onion-Coconut masala , salt to taste.

Wash the mince and drain. Heat oil and fry onions till soft and light brown.Add the mince and saute till brown. Add the Onion-Coconut masala, salt and 1 cup water. Cover and cook till the mince is done. Serve sprinkled with coriander leaves, sliced onions and a lime wedge. Best served with parathas, bread or the Indian Kadak Pao( crusty bread buns).

Katt

Katt is a spicy curry made of red chillies, garlic , onions and coconut.This is served with Ussal , Missal for the extra bite it gives. This can be dangerous for someone not used to spice. Do remember to serve yoghurt with this, so that the stomach is not upset.

Onion-Garlic masala 2 tbsp, tamarind paste 2 tsp, jaggery - a small lump, oil 1 tbsp, 4 curry leaves, red chili powder 2 tsp,1/4 tsp mustard seeds, salt to taste, coriander.

Mix the masala with 1 cup water. Heat oil, add mustard seeds, curry leaves and red chili powder. Quickly add in the masala dissolved in water. Add tamarind paste, salt, jaggery. Cook till it comes to a boil. garnish with coriander and serve with lime.

Ussal

Ussal is a spicy gravy made with sprouted legumes. One can use pulses like green gram ( moong), black eyed beans(lobia/chawli), chick peas(channa), moth beans(moth, matki), horsegram(Kulith) and whole red lentils ( masoor). Ussal is uaually eaten with Pav ( buns) or as a Missal.

Missal is a mixture of the gravy (Ussal) + boiled spiced potatoes (aalu sabzi) + Poha ( chura) + chopped onions+ namkeen mixture. Adding dahi is optional. Here is the recipe for Ussal ( the gravy)

1 cup dry pulses like ( matki/moth, moong, kulith ( horsegram), white peas/ mutter, black mutter, black eyed beans ( lobia/ chawli)), soaked overnight and sprouted (gives 3-4 cups)


Ingredients:
1 tsp jeera
1 tsp rai
1 onion, diced
5-6 fresh curry leaves
Onion-Coconut Masala paste or 2 tsp garam masala & 2 tsp kashmiri chilli powder mixed with 1/4th cup water
1/2 tsp turmeric
1 tsp tamarind paste
2 tsp jaggery ( gud)
salt to taste
3 tbsp oil
Method:
1. Heat oil and saute the cumin seeds, mustard seeds, curry leaves and onions.
2. Add the sprouts, turmeric, masala paste and salt and saute for a couple of minutes.
3. Add 5-6 cups of water (or enough to make a curry of your desired consistency) and bring the curry to a boil. Simmer till the sprouts are tender .
4. Add the tamarind and jaggery and simmer for a few minutes more.
5. Taste and adjust the seasoning for the balance of salt, sweet and sour flavors.

Serve hot with rotis or bread with chopped onion and a lime slice on the side.

Missal served with a savoury crips mix ( Chivda) , Poha , aaloo sabzi, onion and lemon. You can add a small bowl of Katt for the very adventerous.

Stuffed chillies - Bharli Mirchi

Food for a rainy day. Something to spice up the normal daal-chawal. Or just curd rice.


100 gms of Bhavnagari green chillies ( firm springy to the touch, wash, dry , slit & deseeded)
4 tbsp besan ( chick pea flour), 1 tsp each of red chillie powder, dhania jeera powder, garam masala, salt, jaggery,amchur powder or tamarind paste.1/4 tsp haldi, mustard seeds , pinch of asafoetida, 2 tsp oil. Mix it to form a coarse crumbly mixture.
Stuff the chillies with the mixture. Firmly press in the filling.Heat 2 tsp oil. Temper with mustard seeds ( rai) and a pinch of asafoetida.
Cover and cook the chillies on low heat till the skin feels tender.
Serve hot as a side dish with daal - roti or daal chawal.Yummm. Let the skies rain down on us !