Monday, April 24, 2017

Fish Fry

This is one of  kind of keralian fish fry.  This kind of fry is made particularly with fish found in Estuaries, River , Lake.  I have taken black  pearl spot fish also known in kannada as keerimeen, in Konkani as kalara.This fish is found in Estuaries.

Ingredients required :

Pearl Spot : 1/2 Kg. cleaned, Put insertions.
Red chilli powder  :  3 tbsp.
Lemon                      :2.
Ginger Paste           :1/2 tsp.
Garlic Paste            : 1/2 tsp.
Coriander powder   : 1 tsp.
Coconut oil             : 6 tbsp.



  1. Marinate fish with a tbsp of salt for 20 minutes.
  2. Mix chilli powder, Ginger Garlic paste,coriander powder, Lemon juice together  and pinch of salt. Apply on fish after its marinated for 20 minutes. And leave for another 15 minutes.
  3. Heat around 6 tbsp of coconut oil in tawa . Oil should not be boiling hot . Place the fish on tawa. Let it fry on medium heat for 5-6 minutes Slowly flip the fish on other side and again let it fry for another 5 minute. Frying takes time in this kind of fish fry. Be very careful while flipping the fish hot oil splatters.




Garnish with vegetable salad and serve with white rice and fish curry.

Thursday, August 18, 2016

Steamed rice noodles with sweetened coconut milk

We Saraswats are very particular of sweets on every occasion....We prepare   Shrikhand puri on hindu new year ,  Patoli for Nagpanchami , Dahi Vada  and kheer on Gokulashtami, Modak and ghee ladoos for  Ganapati, Lots of sweets on Diwali plus different kinds poha or also called beaten rice recipes, for holi its always puran poli ( sweetened indian bread).....and the list goes on. We live to eat...

Coming to Raksha Bandhan or Narli poornima . Steamed rice noodles (eggless) with  sweetened coconut milk is prepared on this occasion.As am basically from costal line ( konkan), the full moon that falls on this day is called Narli poornima. Narla means coconut and poornima means full moon day. On this day in coastal line fisherman's  do varun pooja that is pooja to the sea god and put coconut wrapped with scared thread in to the sea....So that year round he gets a good catch and his life in sea is safe....Well in olden day this may be way to tell fisherman's that the monsoon is gone and they can go for fish in deep sea. 
Men's in Saraswat family change their scared day on this occasion.  Rakhi is tied on brother wrist to get a good big gift from brothers. And my bhai gives it always, but its a kind of pledge from the brothers to the sister to protect her from all odds in her life.

Lets now start with  the recipe....its very simple recipe.


Steamed rice noodle:  Ingredients 

Rice flour : 2 cups 
Water        : 3 cups.
Coconut milk  : 1/2 cup
Salt                  : 1 /2 tsp
Coconut oil  :  1tsp.

Bring water, coconut milk,salt and coconut oil to boil  . When  starts boiling add rice flour. Wet all the rice flour and mix well on medium flame till one get dough like consistency. 
Knead when hot with little coconut oil applied to your palm till you get a soft dough .The more the dough soft the noodles are soft and continuous.



 Now grease the mold with oil,spoon some kneaded dough in to mould  close the lid and press on a greased banana leaf.




Steam the noddles in a steamer for 4-5 minutes...The steamed rice noodles or shevaya are ready.

Sweetened coconut milk:
Coconut milk : 2 cups
Powered Jaggery : 1 cup ( or more your preference).
Cardamom powder  : 1tsp 

Mix all the above ingredients ...Serve it with steamed coconut milk.

You can use canned coconut milk or make it at home. I prefer home made. Its very simple. One fresh coconut shredded . Grind it with little water in food processor or mixer. Then pass it through a mesh colander to get most coconut out.   




Sunday, March 13, 2016

Canary Melon stew with calms



Ingredients:
Canary melon : medium sized peel and cut into cubes.
Prawns  :           250 gms, Peel the prawn also remove black thread, cut into 3 pieces.( If prawn big)
Onion              : 2 Medium diced.
Coconut oil     : 3Tbsp.
Marinate prawns into 1/2 tsp of salt for 20 minutes.

To Grind:
Fresh coconut grated :  1/2 cup.
Coriander seeds         :  11/2 tsp
White Pepper             :  6-7
Red dry chilies           :  5-6.
Turmeric powder       : 1/4 tsp.
Mustard seeds            : 1/2 tsp.
Vatamb                       :  2-3.

I have used Clams in place of Prawns. You can use any one of them.

  • Fry the above ingredients in tbsp of coconut oil one ingredient each at a time other than grated coconut and Vatamb. Grind into smooth paste by adding little water.
  • Heat a tbsp of coconut oil in a pan, Saute chopped onions, add 1/2 tsp of salt. Once color changes to brown add 1/2 cup of water.
  •  Now add canary melon close lid let it cook for 5-10 minutes. Than add prawns or clams and cook for another 5 minute. finally add grounded masala . Simmer for 5-7 minutes. The stew is ready to be served.

Usually served  with rice porridge. In konkani it is called Pej ani maaggya bhaji.



Thursday, January 21, 2016

Chicken Curry

This one is easy and fast to make, also delicious and yummy. It is a kind which we get on roadside Punjabi dhaba, I had it while my visit to Goa ( probably after Madgoan towards Karwar). This kind of taste is mostly found in north side of India.





Ingredients Required:
Chicken                  1/2 Kg.
Onions                     2 big . ( Peel and make paste)
Tomato                     2 big. (Make paste)
Ginger paste             1 tbsp.
Garlic paste              1 tbsp.
Coriander powder     2 tsp.
Cummin powder        2 tsp.
Garam masala            1tsp.
Red chile powder       2tsp ( More if you like spicy)  
Turmeric powder        1/2 tsp.
Yogurt                        2 tbsp.
Dalda                         1 tbsp.
Sunfloweroil                1 tbsp. 
salt as per taste.
Coriander leaves finely chopped for garnishing.


Process:
  • Clean chicken under running water, Marinate with 11/2tsp salt , 1/2 tsp turmeric and  yogurt for 1/2 hour. The more chicken is  marinated the more it is soft. 
  • Heat oil and dalda together in a pressure cooker or handi, add  onions paste and 1/2 tsp salt saute for 2 minutes.
  • Now add ginger garlic paste saute for a minute,then add tomato puree saute for another 2 -3 minutes. 
  • Now add  Coriander powder, Cumin powder, Garam masala, Red chile powder saute till the oil is left from sides. Add marinated chicken saute it for a minute or two. 
  • Now add 1 cup of water take two whistle. If using handi, cook till chicken leaves its bone. Adjust for salt. 
  • Garnish with chopped coriander leaves.




 

Wednesday, August 26, 2015

Madagascar bean with aubergine

Madagascar bean also called butter bean locally called (in marathi)  as  pathada. Madagascar bean with aubergine (Pathada vangi bhaji). This typical dish is of Belgaum the place i was born and brought up. It is relished in a typical manner, the stew is eaten with Indian bread ( Bakri/ Rotti) and charcoal fried  salted dry fish. My favorite stew. Fresh madagscar beans were available  only during November to January, but now its available all year round.


My Ingredients:

Fresh madagascar bean : 2 cups.
Onion                             : 1 big finely chopped.
Ginger Garlic Paste        : 2 tsp.
Coriander leaves             : 1 tbsp  finely chopped.
Aubergine                       : 1 big  cut into big chuncks.
Vegetable oil                  : 2 tbsp.
Kanda lasun Masala        :11/2 tbsp. "http://vismayblog.blogspot.in/2011/03/maratha-style-foodie.html"
                                   
 Madagascar bean : Locally called pathada.

Heat oil in small pressure cooker, add finely chopped onion and  1tsp salt. Saute till onion turns light brown. Now add ginger garlic paste, coriander leaves and saute for a minute or two.
Then add kanda lasun masala saute for a minute or till oil starts coming out of the masala.
Now add madagascar beans add 1/2 cup of water. Pressure cook  taking 2 whistle.
After the pressure  comes down, open the lid and add aubergine chunks.Cook  for another 5 -6 minutes or till the aubergines become  soft.

Serve with Indian bread ( Bakri / Roti) and charcoal fried salted dry fish (  Preference would be mackerels). 

Thursday, July 30, 2015

Chola talasan

Chola talasan( ussal) is  my all time favourite.  Ussal is given  as prasadam in temple's in Bangalore. I go to temples only to have it. Ussal of  this kind is disturbed in Ganpati temple during sankasti. I got this recipe from Anu aunty, She is Tamilian who happened to be my neighbour.

Method of making :
  •  Soak a big cup of chola over night.Add 2 cups of water, a tsp salt and pressure cook for 2 whistles.
  •  In a  pan or wok add 2 tbsp of oil ( any oil is ok, i have used sunflower oil). Once oil become hot add 1 tsp of mustard seeds.Let it crackle. Now add 3-4 finely chopped green chillies, 1 tsp of finely chopped ginger, 1/2 tsp cummin seeds, 2 strings of curry leaves, around 1 tbsp of finely chopped corainder leaves saute for a minute. Squeeze half lemon (or more if you like tangy). Now  add boiled channa or chola. Adjust for salt.Mix well  add 2 tbsp of freshly grated coconut and garnish with some chopped coriander leaves.
  • Goes really well with hot cup of tea.

Wednesday, July 22, 2015

Mixed vegetable stew / Khatkhata



Khatkhat called in konkani  or mixed vegetable stew is made during Ganpati festival.  Lots of vegetable goes in stew. There are lot of options of vegetable available in this season  ladyfinger, corn, patatoes, ridge groud, cucumber which are used in stew.

Ingredients used:

For Masala:
 
Fresh coconut grated :  1 cup.
Green chiles               : 6-7.
Tamarind                     : 1 tsp pulp.
Szechuan pepper       :  5-6. 

Lightly fry chiles in a tsp of oil preferably coconut oil.  Now grind grated coconut, green chilie, tamarind with a some water  into smooth paste.

Vegetables required any vegetable of the season 
Lady finger around 10 ( I  prefer to put it less because i hate them atleast in stew).
Corn            1
Cucumber    1
Patato          1 
Ridge groud  1 (Peel the surface ).
Pumpkin        1 small part.

Cut all the vegetable into big chunks.
In a heavy bottom  pot , boil  a cup or more of water with 1 tsp of salt. Add the vegetable chunks. Cook  till they become soft. Now add the grounded masala. Pod szechuan pepper lightly and add to the stew. Simmer for 10 minutes or till the szechuan pepper starts leaving the aroma. Add water if the stew becomes more dry. Now adjust for salt.  








Wednesday, July 1, 2015

Sardines in greenchillie


Sardines in green chilies simplest dish. I love it as it is very very very spicy.
Sardines  : 6 Clean cut slits. Marinate in a tsp of salt.
Green chilli :   12.
Tamrind         :   1 small ball.

Grind chilli, 1/2 tsp salt and tamrind into smooth paste. Apply on to sardines and also in the cuts.Let it settle for 20 minutes. Put a tsp or 2 of  coconut oil on tava. Fry stuffed sardines on both sides.
I eat it  with a cup of hot tea.

Sunday, April 26, 2015

kalputti

Kalputti is dish made of head of mackerels, When you happen to get lots and lots of mackerels. We in konkani call head of any fish as sheshadi. They say in nearly every house hold of GSB, if you eat the brain of mackerels your brain become very sharp and you get a very good memory. Sheshadi's of mackerels are very tasty not all fish head is tasty.



My ingredients :

Fish head  -- 6-7. ( Mackerels )
Onions     -- 2 medium sized finely chopped.
Green chillies --2  finely chopped  or more.
Coconut fresh grated -- 2tbsp.
Coconut oil  --2 tbsp ( we have a habit of using coconut oil, u can use vegetable oil).
Amsul --1.
salt as per taste.

Heat oil in wok, add onions with 1/2 tsp of salt saute till light brown. Now add green chillies saute for another minute. Add fish head do not stir much. To this add 1/2 cup of water adjust for salt. Let it cook till all the water evaporated. Now add grated coconut and amsul.

Friday, April 3, 2015

Thali peet or mombari ani thikat

Mombari in konkani is something like thali peet, which is made using semolina. We saraswats have this for breakfast. Here we go with the recipe


Semolina             : 2 cups ( or more depending on number of people).
Onions                 : 1 medium sized finely chopped.
Green chillies        : 2-3 finely chopped.
Coriander leaves  : 2 tbsp finely chopped.
Tomatoes             : 1 small finely chopped.
Salt as per taste

Dry mix semolina, onions, tomatoes, green chillies, coriander leaves, and salt . Now add water and mix so no lumps are formed. Add water so it gets dosa batter consistency.

Now heat a flat griddle or nonstick pan. Apply 1-2 tsp of oil. Take a big spoon of batter. Pour it on the griddle. As soon as you pour it, quickly spread the batter in a circular manner to get round mombari. Fry for 2 minutes or color turns to light brown. Pour some oil on the top and edges, flip the mombari and fry for another 2  minutes on medium flame.


For Thikat

Tamrind pulp : 1tsp ( or more if u like tangy).
Red chillie powder  :  3 tsp.
Sunflower oil : 1 tbsp
Garlic  :  1 pod ( remove skin of each cloves and pod it )
Salt as per taste.
In a bowl add all above ingredients and mix well. This is served with mombari and hot chai.