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chakuli chakuli konkani themed fun blog with recipes and all news konkani friday august 04 2006 sakhre khichdi ok this story has nothing to do with konkanis unless alexander the great came to mangalore to pick sugarcane who knows stranger things have happened alexander the great is said to have taken sugarcane from india to the west around 325 b c if you don t believe me see vajpayee s inaugural speech at the sugarcane conference typically something like this would make u wonder what macedonians used for sweetening prior to that or how many sugar economies still exist around the world but i couldn t get past the mental image of the great alexander holding a sugarcane instead of a sword oh well if life gives u sugarcanes make sugar if life gives u sugar make sugar khichadi and of course the precursor to this all if life gives u a sword exchange it for sugarcane 1 1 2 cups lapsi wheat crushed 1 fist chana daal 7 8 tbsp sugar 1 small fist grated coconut cut cashews raisins crushed cardamom powder ghee boil lapsi and chana daal separately boil sugar in water add coconut grated to sugar syrup stir for some time add cashews raisins to sweet sugar coconut combination add boiled dalia and chana daal to above mixture add 2 spoons ghee add crushed cardamom posted by amchigeli cheli at 5 08 pm 13 comments wednesday july 19 2006 watermelon dosa soornali tausali chutney if you think making dosas from watermelons is wierd then i presume you won t be buying these square watermelons anytime soon my jaw dropped when i saw these now why didn t i think of this everytime there is a space crunch in the refrigerator because of their unwieldy shapes i end up chopping and rechopping them until i have filled the fridge from top to bottom with 50 different containers and a million watermelon pieces wouldn t a square tiny one be just nifty all said and done there is something to be said for not thinking out of the box but instead just staying right there in the box watermelon dosa 2 cups rice soak for 3 hours coconut grated white part of water melon yup the one between the juicy red part and the skin chopped grind together don t add too much water add salt soornali 2 cups rice soak for 3 hours coconut grated 10 12 methi seeds soak in water grind together don t add too much water add salt now add grated jaggery tausali 2 cups rice soak for 3 hours coconut grated 10 12 methi seeds soak in water grind together don t add too much water add salt now add grated cucumber and grated jaggery chutney coconut grated 3 green chillis ginger small piece 2 3 pudina leaves hing water grind together season with mustard and curry leaves posted by amchigeli cheli at 5 09 pm 5 comments thursday july 13 2006 dudhi paan phodi never ceases to amaze me that the rest of the world is so much more attuned to the laws of nature and generally does not challenge positions atleast in the food pyramid they see leafy vegetables they quietly add oil and vinegar if they want to be fancy garnish it with nuts and that s that matter of minutes konkani approach to leafy vegetables 1 apply for 2 week leave from work atleast i would have to i wouldn t want to attempt this unless i am mentally and physically well rested 2 first week scout obscure farmer s market to procure doodhi paan remember spinach leaves and other easily available greens are for the toms dicks not for the pundaliks and the keshavs 3 don t idle away this time its time to work the body that has been beefing up on the bendis and wolfing down those waags am quite pleased with these animal witticisms if i may say so myself pay special attention to leg muscles and don t forget the upper body workouts 4 week 2 5th day today is the big day all that you have been working towards for the past days is about to pay off soak rice in water for 1 1 2 hrs drain water completely 3 4 red chilis soi 2 3 spoons 1 spoon urad daal fried reddish grind above ingredients together and add salt dudhi paan washed and dried add above masala one by one to stack of 5 6 dudhi paan this is where you thank me for the upper body work out be kind to your tongue remember to add masala to coarse side roll the stack so the masala doesn t leak and chop it up into manageable bites now fry these in oil remember smaller the pieces the more for you to fry 5 next 2 days to recover and clean up the mess posted by amchigeli cheli at 9 05 pm 8 comments monday may 29 2006 kulit horsegram koddel and saar kulit koddel kulit washed 2 3 times don t soak overnight it spoils the taste boil kulit for about 20 25 mins masala coconut grated 4 fried red chillies tamarind water add salt to boiled kulit and add masala after some time tadka 3 garlic cloves smashed in oil but wait there is more kulit saar prior to adding masala separate out some water from the boiled kulit tadka 2 3 garlic cloves 2 red chillis posted by amchigeli cheli at 9 40 pm 5 comments dalitoi and tandle bibo upkari dalitoi tur dal 2 3 green chillies slit length wise boil tur daal with green chillis after its done churn it add cilantro boil some more tadka hing mustard leaves curry leaves 2 red chillis tandle bibo upkari tandle thinly sliced 1 2 packet bibo coconut grated bibo soak in warm water for about 2 hrs peel it wash after peeling a few times in oil add mustard seeds 2 3 red chillis add bibo add water after 5 10 mins add tandle add salt to taste add grated coconut at the end posted by amchigeli cheli at 9 32 pm 0 comments friday may 26 2006 mullangi sukke kela upkari how full is full the okinawans age slowly a lot of them live upto 100 have lesser incidence of dementia have stronger bones and natural menopauses they have managed all this through a diet rich in antioxidants plant food omega3 fish etc they have even managed to find a carbohydrate more complex than rice a purple sweet potato called imo they also have this philosophy that eating upto 80 full is enough hey if i were eating soy every day i would stop at 20 konkanis on the other hand have taken a nutritionally rich vegetable like the white radish and cooked its juices dry that s what sukke is any chance of living past 70 is taken care of by the coconut coconut konkanis what cheese americans anyway don t be afraid to eat up our boys in the military bases are taking care of the competition one artery at a time yet another way the golden arches have come to our rescue what would we do without them mullangi sukke 1 mulangi raddish peeled and cubed 1 2 potatoes peeled and cubed finely chopped onion 1 tbsp boiled daal masala grind together 3 4 fried red chillis grated coconut tamarind pint sized 1 tsp urad daal fried in oil in oil add mustard seeds onion and fry for sometime add mulangi potatoes cover and cook for some time add boiled daal now add masala and haldi powder cook some more kelan upkari 1 2 garlic cloves finely chopped 2 3 red chillies chopped 1 green banana peeled and finely chopped in oil add garlic and red chillies after sometime add banana add water cover and cook for some time cooks in a jiffy posted by amchigeli cheli at 10 16 pm 1 comments thursday may 25 2006 whew vs phew writing the last post got me thinking when would you use whew and when would use phew yeah my world is plagued by unanswered questions like these anyway here is the answer phew used to express relief or fatigue whew a whistling sound or a sound like a half formed whistle uttered as an exclamation used interjectionally chiefly to express amazement discomfort or relief so u see whew can be a phew but phew cannot be a whew as in whew i am amazed at my findings phew i am glad this post is over posted by amchigeli cheli at 11 45 pm 11 comments veg pulao and batata song substance abuse is not good sometimes for the substance case in point the story of the potato apparently the spanish bought the potato into europe from peru the irish loved it so much that they ate it right into near extinction causing the great potato famine of 1845 thankfully the portuguese navigators had the sense to bring the batata as it was called in brazil into india whew what a relief doesn t this call for a song incidentally batata is haitian word for potato too now how on earth did the delhiites manage to call it alu imagine preserving your name during your travails across the world and the minute you get home your next door neighbor rechristens you batata song 4 potatoes boiled and peeled 2 tomatoes few cauliflower florets 1 onion chopped masala grind together 4 5 fried red chillies coconut grated small fist tamarind ball sized 1 sp coriander seeds in oil add onions fry add potatoes boiled some cauliflower tomatoes peas add masala and boil vegetable pulao beans julienned carrots julienned cauliflower finely chopped 1 onion finely chopped kaju kismis clove cinammon 3 4 black pepper 2 cardamom in ghee fry all the garam masala and the onion add beans carrots cauliflower green peas mix with cooked rice garnish with small bread cubes fried in ghee posted by amchigeli cheli at 10 43 pm 1 comments monday may 22 2006 much ado about bagado adam and eve had many advantages but the principal one was that they escaped teething mark twain now you can too the following dishes are easily digestible with or without teeth so the next time at your grandpa s rummy night you can prepare these dishes never mind if you look at the steps involved in making the bagado u might age overnight yourself tomato saar 3 4 tomatoes 3 green chilies hing powder sambar powder boil tomatoes add green chilies hing powder add sambar powder tadka curry leaves mustard leaves bagada ambat for those of you who do not know what bagado is it is a red black eyed pea as opposed to white black eyed pea i ll post a picture when i have more time but till then take my word for it if you don t know what a black eyed pea is quit right now you have more important things to take care of if on the other had if you know your peas go right ahead and soak the bagado overnight no just soaking wont do it is an involved process 1 wake up in the morning preferably earlier than usual you had set your alarm and blackberry for this occasion months ago when you set out to buy the peas right 2 soak the bagado in water 3 at night transfer the bagado minus the water into a closed vessel a cooker would do just fine this is a necessary step for sprouting who knew resist temptations to bother either the bagado or the cooker find something better to do 4 after they sprout the next day peel the skin off the bagado boil the bagado for no more than 3 whistles add salt masala 1 fist coconut grated 3 fried red chillis very little tamarind grind together now add the ground masala to the bagado tadka finely chopped onion in oil posted by amchigeli cheli at 9 17 pm 5 comments about me name amchigeli cheli view my complete profile previous posts sakhre khichdi watermelon dosa soornali tausali chutney dudhi paan phodi kulit horsegram koddel and saar dalitoi and tandle bibo upkari mullangi sukke kela upkari whew vs phew veg pulao and batata song much ado about bagado bend it like bendi or maybe bhindi links google news kamat s blog portal aayi s recipes happy burp food for thought archives may 2006 july 2006 august 2006