RECIPE: CHANYACHI USAL
Ingredients
One cup white peas, soaked overnight and pressure cooked for 3 whistles
½ cup jaggery
Salt to taste
For the masala:
One cup fresh coconut
1½ tbsp red chilli powder
½ tbsp haldi powder
Tamarind (size of a small lemon)
To temper:
2 tbsp coconut oil
½ tsp mustard seeds
½ tsp asafoetida (hing), a pinch
A few currypath leaves
Method
Grind fresh coconut with the above mentioned masala powder and tamarind and asafoetida to a coarse paste.
Make a tempering of coconut oil, mustard seeds and asafoetida and add few curry leaves to it. Let it get roasted slightly, then add the cooked peas and coconut paste and jaggery and salt to taste.
Serve hot.
RECIPE: BIYANCHE RAITE
Ingredients
1 cup cashew nuts
½ cup fresh coconut
2 tbsp sugar
Salt to taste
To temper:
1 tbsp coconut oil
½ tsp mustard seeds
A small piece of tamarind
Pinch of asafoetida
4 green chilli made into pieces
Method
Soak the cashew nuts for at least 6 hours and then grind to a paste along with coconut. This paste should be a bit coarse.
Make a tempering of coconut oil, mustard seeds, asafoetida, and then add the green chilli pieces and sauté for a while.
Then add the cashew nuts and coconut paste, salt and sugar to taste. Cook for five minutes to a semi-thick paste and serve hot.
RECIPES COURTESY: Anjana Amonkar, Porvorim
