Skaka said where are the Upkaris? So here we go...One of my favorites is the popular Tendli upkari. Most certainly on the menu in a traditional konkani wedding (atleast the ones I attended at Wadala, for instance), this Upkari or in other words, for the uninitiated, it is a dry sabji with 'Phanna' (classic seasoning).Who better but R kaka to enlighten us on 'Seasonings-Shanbhag istyle'...Are you reading R kaka? Aai tried another variation. We loved the result as shown below(mixed veg. upkari). For the recipes read on..
Tendli Upkari
500 g Tendli
100 g Cashew (soaked and peeled)
2 potatoes (optional)
5 to 6 dry red chillies cut into small pieces
1 tspn mustard seeds (rai)
pinch of Hing (asoefatida)
1 tbspn oil
8 to curry leaves (washed and dried)
2 tbspn coconut gratings
Wash and cut Tendli into long thin slices. Apply salt and set aside for a few minutes. Squeeze the salt out of the tendlis. In a pan, heat oil , add mustard seeds. When the seeds splutter, add hing, and curry leaves, red chillies. Add the Tendlis, cashews and potatoes (cut similar to the tendli)
Cover and cook for a few minutes. When cooked add, coconut gratings and serve.
Mixed Veggies Upkaris
250 g Cabbage
250 g Cauliflower
100 g Beans
100 g peas
100 g carrots
5 to 6 green chillies cut into small pieces
1 tspn cumin seeds (jeera)
1 tspn jeera powder
1 tspn Dhania powder
1/2 tspn red chili powder
1 tbspn oil
8 to curry leaves (washed and dried)
coriander leaves to garnish
Wash and cut all vegetables into small pieces. Apply salt and set aside for a few minutes. Squeeze the salt out of the tendlis. In a pan, heat oil , add jeera and green chillies. When the jeera turns brown, and curry leaves, red chillies. Add the vegetables. Cover and cook on a low fire for a few minutes. When cooked add salt, jeer and dhania powder, and red chili p0wder Garnish with dhaniya patta and serve.
Hope you enjoy for we have more for you from Shaila kaki's kitchen...Here goes.... Dekho, banao and khao Jee bhar ke...
From Shaila kaki's Files..
Batate Song
Ingredients
Onions
Vegetable oil
Potatos
Mirchi powder
Turmeric
Tamarind paste
Salt to taste
Procedure : Cook 2-3 potatoes separately in a pressure cooker steam. Cool, and peel off the skin and crush into small pieces. Do not make it into a paste or it will become a "gojju". Keep aside.
Cut 2-3 onions in to small pieces ( not lengthwise).
Take a Kadai and add 5 tea spoon full of vegetable oil and keep it on gas or heater on low flame. Add the cut onion and fry it till it becomes light brown in colour. Add a pinch of turmeric powder and 2-3 spoons of Chilli powder and fry for another 1 minute.
Add water and half a spoon of tamrind paste. Add salt in required quantity and let it boil. In this boiling mixture add crushed potatoes and continue boiling for some time.
Your Batate song is ready.
DAM ALU
Ingredients
Mini size potatoes[10-12]
2 medium size onions
1 teaspoon finely chopped garlic
tomato purree or finely chopped tomatoes
Chilli powder
Method
Peel the potatoes and prick with fork and fry and keep aside. In the part of the oil used for frying add chopped garlic and fry for a while. Then add finely chopped [lengthwise] onions and fry. Then add ginger garlic paste and fry.add tomatoe puree or finely chopped tomatoes and fry. Add mirchi powder haldi powder garam masala powder and just fry. Lastly add salt to taste and little beaten curd and switch off the gas. Before half an hour to serve add fried potatoes and finely cut dhania.
Bhendi Talasan
Cut 10 to 15 Bhendi's lengthwise into thin slits. And then cut into 2 inch long pieces.
Take 10 -12 pods of lasoon crush it lightly.
Take a Kadai and add 5 spoons of vegetable oil add add crushed lasoon and fry it slowly till it becomes brown in colour.Then put bhendi, little mirchi powder,pinch of turmeric,and salt to taste. Cover the Kadai with lid.Let it cook on simmering heat.After five minutes uncover it and stir frequently and continue cooking till it softens. ( No water to be added)
Bhendi Sabji
Cut bhendi in to small pieces. Prepare Phodni with Vegetable oil,Rai,Hing powder, Dry mirchi pieces (or Mirchi powder). Heat the Phodni mixture and wait for rai to sputter.Put the cut pieces of Bhendi in to phodni.Add little salt and cover the vessel and allow it to cook on simmering heat.Uncover after 5 minutes and stir frequently continue cooking till it softens. At last add little grated coconut. (no water to be added)
Alu Methi
Cut Methi in to small pieces. Take twenty pods of lasoon and crush it lightly. Take kadai and add sufficient oil (little more) and fry lasoon till it becomes light brown.Add cut Methi in to lasoon and fry for little longer.Then add 1-2 teaspoon of jaggery,mirchi powder,little garam masala powder, pinch of Haldi powder, salt and stir for some time without water.
Seperately boil baby potaoes,if you dont get baby potatos take medium size potatoes.Peel the skin of boiled potatoes and cut into small pieces.Mix the potato pieces with methi and cook for some time. Stir frequently.
Tendli Upkari
Cut Tendli into thin slices lengthwise.Cut one medium size potato (skin removed) into thin length wise pieces. Heat little oil and add rai and heat till it sputtering is complete.Add little udad dal green chillis little hing & cook for some time . then add tendli and potato cut pieces. Sprinkle little water and salt and little sugar.Cover it up and allow it to simmer . Mix it after some time. When cooked add little grated coconut.
Bhendi Kolambo
Cut 4 to 5 Bhendis into 1 to 2 inch pieces. Take about 50 gm dal wash in water & cook in pressure cooker. Fry bhendi pieces in little oil for 5 minutes. Then mix the cooked dal add some water and cook for ten minutes. Cut a tomato in bigger pieces and add to bhendi and dal mixture. Add sufficient amout of salt Kolambo powder fresh dhania cook for some more time.
Surti Papadi Upkari
Cut surti papadi in to thin pieces.
Prepare Phodni with Urad dal, rai green chilli, hing powder and sufficient vegetable oil. Allow the rai sputtering be complete and add cut Surti papdi and cook. Don’t add water. Put little jaggery salt to taste pinch of haldi powder and cover. Cook on simmering gas. Last add some grated coconut.
Kidney been Kodel without masala
Take little quantity of Kidney beens and soak in water over night. Cook this soaked kidney beens in pressure cooker.
Cut 9-10 cloves of garlic in small pieces and fry on slow flame with sufficient oil till it becomes light brown.To this add tamarind paste mirchi powder and salt add little water and cook to make gravy. Add cooked beens and boil it for some more time.
Jeere Mire Kadi
Take two spoonful of ghee in Kadai and keep it on heater.When it turns hot add one teaspoon of Jeera and 4-5 mire (pepper). When it turns golden add two green mirchis. Fry for awhile and then add half vati of Soyi (grated coconut) and fry for awhile.keep aside cool and grind it with small quantity of chinch in mixer. In a Kadai fry 7-8 flakes of Lasoon with ghee till it becomes golden brown. then add this masala and little water salt to taste and bring it to boil. Serve hot with hot
rice. Remember ghatkopar and eat.
Ghosale Chatni,
Peel the ribs of Ghosale and cut into pieces. Half bake it in Microwave. Take 1 medium size onion and cut it lengthwise and fry in little oil with two green chillies. When it turns light brown add half baked Ghosale. Fry for a while. Switch off the heat. Put only two raw garlic flake little tamerind, salt, and transfer into mixer. Just whip the mixer. Keep the content course. No need to add water any where. The same Chatni could be made with Brinjal. Bake Brinjal covered with aluminium foil on gas. Follow the above steps using brinjal instead of Ghosale.
Kaccha Tomato Chatni.
Take a Kadai add little oil and little jeera. Heat till jeera turns light brown. Then put two three table spoon of peanuts. Fry for a while. Add cut three four medium kachha tomatoes , two three green chillies two garlic flake and fry till tomato turns soft. After cooling add salt and transfer this to mixer. Grind slightly to coarse paste. No need to add tamarind.
Beet root Upkari
Take three medium size beat root and cook in pressure cooker. After cooling peel the skin and cut in to small pieces. Make usual phodni with Udad dal rai green chillies hing powder. Add beet root to the phodni and add salt little sugar and soi and cook for a while
Beet root Gojju
Boil one beet root peal and cut into pieces. Take one wati of soi add two green chillies little salt and grind. When the grind is nearly done add one fourth tea spoon of raw jeera and grind. Lastly add the cut beet root pieces and whip to coarse mixture. While serving add one table spoon of dahi and put phodni of rai and Kadipatta.
Pumpkin Bharit
Cut pumpkin in to small pieces remove the skin. In Kadai add spoon full of oil and little rai. Heat till the rai spluttering stops. Add cut pieces of pumpkin two sliced green chillies and little water little salt and cover it up and cook till it becomes soft.
Take small vati of soi take the cooked green chilly from above and little piece of tamarind little raw hing little salt and grind to a paste. In this paste smash coarsely the cooked pieces of pumpkin. ( Do not smash to smooth). This will taste good with Dali toi.
or chapatti.
Pumpkin Gojju
Cut pumpkin in to small pieces remove the skin. Cook the pumpkin pieces in microwave.
Cool and smash coarsely. Add to this finely cut small medium onion one cut green chilly little soi, add salt. Mix this by hand thoroughly and mix with pumpkin crush. While serving add Dahi.
Imli Bhat
Take one vati of left over or fresh cooked rice.
In Kadai take 4 spoon of oil and little ghee and make a phodni with rai little jeera two spoon of chana dal one green chilly pieces, Byadgi mirchi pieces and hing. Stir for some time for chana dal turns light brown.
Seperately keep ready tamarind slurry by mixing one small lemon size portion of tamarind and little water soak it for some time. Squeeze it by hand and separate unmixed remains of tamarind. Add this slurry in the above phodni. Cook slightly till whole thing becomes thick gravy.
Mix rice and salt and little haldi powder and add to the slurry. Stir till every thing gets mixed.
Pumpkin Phodi
Follow same procedure for making Baingan phodi. Do not over cook.
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