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Basundi using Coconut Sugar

Homemade Basundi/Rich sweetened with Coconut sugar , flavoured with cardamom and nutmeg and garnished with dryfruits. INGREDIENTS: Organic Milk 2 cups Coconut Sugar 1 cup Cardamom powder 1-2 tsp Nutmeg a pinch Sliced almonds for garnishing  INSTRUCTION: 1.Boil organic milk for a good 45 minutes to make it thick and collect the cream . 2. Add coconut sugar, cardomom powder and nutmeg powder  3.Garnish with sliced almonds..Tastes delicious when chilled.

Chanya Ros - A Goan delicacy

Chanya Ros is a famous Vegetarian Goan breakfast. A very popular dish in almost all Goan restaurants. It consists of a combination of Patal Bhaji (white Vatana curry) and Sukkhi Bhaji(Potato Sabji) and relished along with Pav.

Since my husband is from Goa, this is one of his favorite dishes. He has been eating this from his childhood along with some other Goan specialties which my Mother in law makes. So I got this recipe from my Mother in law and prepare this dish on those days when we want to have something special apart from regular Breakfast.

Goa is commonly known for its seafood but there are also amazing vegetarian recipes that have been passed on from generations like Muga Gathi, Patoli, Tambdi Bhaji, Alsande Usli, and so on. This dish is also known as Chanya Tonak.

The main ingredient in this recipe being White Vatana is a very good source of protein, minerals, and dietary fiber. It also helps in lowering cholesterol and regulating Blood sugar. Who would say no to a dish which is not only lip-smacking but also this healthy??!

This is usually paired with Pav. I make my own homemade healthy whole wheat pav and you can find the recipe here. So I love to eat this delicious curry combo with homemade Pavs, Health Bhi Taste Bhi!!

Let's dive into the recipe:


For Sukkhi Potato Sabzi:
Potatoes 2
Ginger finely chopped 1 inch
Coriander leaves finely chopped 1/2 cup
Mustard seeds 1tsp
Turmeric powder 1/2 tsp
Salt to taste
Green chilies chopped 2
Oil 11/2 tbsp
Ghee 11/2 tbsp
Water 3/4 cup

For Chanya Ros (Patal bhaji):
Onion sliced 1 medium
Fresh Coconut sliced/grated 1/2 cup
Ginger chopped 1inch
Garlic cloves  3
Dried Red chilies 2
Sesame seeds 1/2 tsp
Carom seeds 1/2 tsp
Cumin seeds 1tsp
Coriander powder 2 tbsp
Tamarind Pulp mixed with water 3tbsp
Soaked white Vatana 1 cup
Potato cubed 1 small
Water as required
Salt to taste
Coconut sugar 1tsp

1. Pressure cook Soaked white Vatana and potato cubes in water for 4 whistles. Along with this, also pressure cook Potatoes required for Sukkhi potato Sabzi.

2. Meanwhile, let's make the Masala paste. In a pan, add Jeera, sesame seeds, carom seeds, red chilies, chopped ginger, and garlic cloves and dry roast them for half a minute, Now add onion and coconut slices and roast again till they become translucent. When a nice aroma comes, Off the gas stove and keep it aside to cool.

3. Once it is cooled, transfer this mixture to a Blender Jar and add tamarind pulp and coriander powder. Blend into a fine paste adding some water as required. Now the Masala paste is ready

4. Now let's make Sukkhi Potato sabji, In a pan, heat Oil and Ghee, once hot add mustard seeds, once it splutters, add finely chopped ginger, green chilies, turmeric powder, and asafoetida, Stir. Now add boiled and cubed potatoes, salt and mix well.

5. Add water, coriander leaves, cover and let it cook for 2 minutes. Because of oil and will create a nice glaze on the potatoes. Sukkhi potato sabzi is ready. Keep aside.

5. Now let's make Chanya Ros, Heat a pan, and pour in the boiled white vatana and potato cubes that we had pressure cooked along with the water in which it was boiled.

6. Once it starts boiling, add the masala paste and mix it well. Let it boil for a minute.

7. Add salt to taste and coconut sugar, Mix well. Let it simmer for 5 minutes. Now Chanya Ros is ready.
8. To serve, On a plate Put the Sukkhi Potato sabji in the center, Pour Chanya Ros around the sukhhi Potato sabzi, garnish with coriander leaves and chopped onion. Relish with pav.

I hope you will love this yummy combination and enjoy it with family and friends. Do comment me your feedback in the comments section below. Tag @archanasvegfoodchronicles and connect with me on Instagram.



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