Saturday, December 3, 2011

Sagutti in marathi / Xacuti

Sagutti is authentic  mutton curry of Goa, Malwan and  Konkan Belt.Sagutti here same as Goan  Xacuti, meaning spices roasted over a shekoti? Some articles say the name Sagutti /Xacuti has  Portuguese etymology  other say its Sagutti mispronounced by Portuguese as  Xacuti.

Ingredients :

For  Marination:

Mutton 1 kg
Curd     1/2 kg
Mix all the above ingredients, Marinate for an hour.

For the main base of curry :

Cloves           12 pods  (Lavang)
Pepper           15          (Meeri)
Cardmom       03          (Elachi)
Dry Chillies     30

Corriander      2 Tbsp  (Kotombari) 
Fennel Seeds  2   Tsp   (Badisoap)
Cummin           1 Tsp    (Jeera)
Black Cummin 1/2 Tsp (Saijeera)
Poppy Seeds   1/2 Tbsp (kaskas) 
Garlic               8 cloves;

Step 1: In a pot or pan, put a tsp full of coconut oil, fry each ingredient one at a time. Fry each  ingredient on low flame till they turn the color to burnt sienna.

Step 2: Ground the above roasted things into a very smooth paste ----Paste 1.

Dry Coconut   1 cup grated
Onion             1  medium fried  directly on stove without peeling the skin;

Fry the grated dry coconut in a tsp of coconut oil and ground it together with the fried onion into a very smooth paste. Keep it aside.---- Paste 2

Fresh coconut   1/2  ( The coconut to be grated, put in food processor and squeeze the thick milk OR 1/2 liter of coconut milk is well and good).                      

Potato    2 Medium sized peeled and cut into big pieces
Onion     2 Medium sized  diced.

Now, in a open pan with thick bottom or pressure cooker  add around  3 Tbsp of oil and a Tbsp full of dalda/vanaspati. Once the oil becomes hot add diced onions fry till the onion becomes soft and turn's its  color to reddish brown (don't caramelize the onions).

Then in the pan with the fried onions goes the marinated mutton . Put the lid on, keep a heavy weighing pounding stone and cook for 15 minutes till the mutton gets soft or if you are using pressure cooker take 3-4 whistles.Add diced potatoes cook for 10min. Add Paste 1. Simmer for 5 to 10min

Now to the above gravy add Paste 2 cook for another 10 minutes. Finally add the thick coconut milk cook for 10 min.Adjust for salt, and  the sagutti is ready to be served.

Sagutti to be served with Chapatis/ Rotis, Dum Briyani, chopped onions.

Thursday, November 3, 2011

Chicken Green / Green Masala Chicken Curry

The green masala is  mild masala paste, rich jewel-green in colour.This masala is perfect as a base for fish and chicken curries and briyani. Its very simple to cook, and can be done in no time.

All needed for masala :

Corriander Leaves   1 big bunch finely chopped (Or around 2 cups finely chopped )
Garlic Pods             6 Pods of garlic                 ( 1/2 cup of finely chopped garlic cloves)
Ginger                     13 inches                              ( 1/2 cup of finely chopped)
Green Chillies          16 in no 
Cloves                     15
Pepper                    15 ( if using white pepper)
                                30 (if using black pepper)

** Mintleaves  is optional.

  1. Fry the cloves and pepper in a spoon full of Dalda.
     2.Grind all the above ingredients together with fried cloves and pepper.

All for chicken :
         Chicken   1 Kg
         Curd         250gms  
         Turmeric    1 Tsp
         Salt            1 Tbsp

Marinate chicken in 250 gm of curd, a tsp turmeric powder, 1 tbsp of salt for an hour.

Step 1: In a pressure cooker/ Flat bottom pan , add around 2 tbsp of oil and 1/2 tbsp of dalda/ vanaspati. Once the oil becomes hot add  chopped onions and fry till golden brown.

Step 2: Add chopped tamatoes, fry for  approximately 2 minutes.Then add the grounded green masala, fry on medium flame till the masala starts leaving oil from all side and  a kind of aroma starts spreading out.

Add, the marinated chicken, around a 1/2 cup water ( for gravy). Cook till the chicken becomes tender or if using pressure cooker take around 4 whistle.Adjust for the salt as per taste if less add somemore.

Chicken Green is ready, Serve it  with Chapatis,  Basmati Rice, and Sweet bundi Raitha

Thursday, September 29, 2011

Fish curry using teppal / Teppal aambat in konkani

Teppal is a strong spice used in Konkani cooking. Teppal also known as Sichuan pepper (or Szechuan pepper). It is used in vegetarian and non vegetarian cusines of konkani people. Not all the variety of fishes goes well with teppal, but a very few like Macerels ( Bangda), Sardines (Tharles), Shevto, Moori.

The curry is very hot with a pungent aroma of  teppal. All what is required is :

Coconut Grated : 1/2 cup
Red Chillies       :  10- 15  ( Or more as preference)
Green Chillies    :   5 -6
Vatamb soal      :   6-7

Teppal              : 5 -6

Grind the above ingredients into smooth paste.

Clean the fish, apply salt  and let it marnate for around 1/2 hour.

Now, put the grounded paste in a vessel, let it simmer. Now add the marinated fish and cook it for 10 minutes by adjusting the salt.

The curry is ready to be served. Chapati and Rice goes really good with this curry.

Friday, September 9, 2011

Egg Briyani

This is simple, tasty egg briyani. Goes very well with raitha and  a very chilled pepsi.

 Ingredients :

Basmati Rice            2 Cups ( Wash and Pre soak for 1/2 hour)
Egg                          6 (Hard Boiled and shelled out)
Onion                       2 Big   finely chopped ( for garnishing)
Medium onion           2  chopped
Corriander leaves           hand full.
Green chilles             10 - 12
Ginger                       4 inches
Garlic                        10 cloves
Bay leaves                 2
Cardmom                  8 -10 ( whole small elachi)
Red chillie powder     2 tsp.
Garam masala powder2 tsp
Clarified butter            4 Tbsp (or less if u eat less)
Yogurt                        1 Tbsp
Coconut                     1/2 finely grated.
Salt                                as per taste.

Grounded masala:
Grind Onion chopped, Garlic,Ginger,Corriander leaves into smooth paste.

Step 1: Shell the boiled eggs, give longitutional cut on the white portion of egg without seperating the egg.

Step 2:  In a kadai , put clarified butter or oil. Let it become hot, add finely chopped onion.On medium flame fry the onions till it gets golden brown remove and keep aside. In the same oil,fry the grounded masala till it starts leaving the butter/oil.To this add chillie powder and salt saute for a minute and than add the shelled eggs and fry it, So that all the masala gets in properly. Remove the eggs and keep aside.


Step 3: To the same spice , add whole of cardmom, and bay leaves. Fry for a min add soaked rice. Fry the rice on medium flame, till the rice starts turning transparent. Add sufficient water and bring to boil  ( I use for 1 cup of rice, 2 cups of water)

Step 4: When the air holes starts appearing add yogurt (curd) and grated coconut.Mix well. Close the lid and cook until all of the water is absorbed and rice becomes tender.Cover the briyani with a heavy lid and on low flame let it cook for 30 minutes. Cut the eggs into halves and garnish with fried onions.


Wednesday, September 7, 2011

Modaks (Ganapati Bappa Moorya)

Comes the Ganapati festv, everyone is ready to welcome Ganapati and  than their is attack on modak at my home.Sometimes its like modak is main thing in the festival.We eat it whole day  with food like stater,a side dish anything, with tea.Though it is done on shankasti of every month still we are just crazy to eat.

Modak's are either fried or boiled. The stuffing for modak is either puran(made of jaggery and channadal)  or coconut jaggery mixture.But  i personally donot like modak madeup of puran.

Modak's should be stuffed with coconut jaggery mixture and should be deep fried.That crispness of the outer layer and sweetness of jaggerycoconut mouth watering.

Togather with modak some 4 other shapes are given.In our custom  5 shapes should be kept in thali, stuffing all goes same only shape is changed. I donot know why such shapes are made and what does it resemble. All these names are in konkani  modak,bimbal,karambal,koronji,pooranwada(something like stuffing is made between 2 puri's).

All required for modak is :

For stuffing :

Coconut          : 1/2 finely grated. (or 1 big cup).
Jaggery           : 3/4 big cup ( a little less than the quantity of coconut used).
Cashwenut      : 1/2 cup finely powdered.
Cardmom       : 1 tsp finely powdered.
Ghee              :  2 tsp (** Note : home made for the one which has beautiful aroma)

In  a  flat bottom pan, add coconut and jaggery togather. Let it cook for 10 to 15 minutes,So all of the jaggery gets along with coconut. Keep stiring mixture.

Now, to this add ghee,cashwenut powder, and cardmom powder.Stuffing is ready.

For the modak:

Wheat flour  : 2 Cups.
Salt              : as per taste.
Milk             : 1/4 cup.

Knead  wheat flour,salt and milk into a dough something similar to chapati dough.(Water can be added while knead instead of milk, but milk kneaded dough gives more taste and make's modaks crispy).

 Make small balls.Roll it into round shape (something like puri's).

Put a small amount around a 2 Tsp of stuffing, apply milk on the edge. Press into  modak shape.
(Milk should be applied because it may so happen that the mouth of modak may open up while frying.)

Take reasonably good quantity of oil in frying pan, let it become hot. Fry modaks till brown.
                                                Relish on modak for whole day.

Thursday, August 18, 2011

Heet ani Chutney ( as said in konkani) morning breakfast.

                                                             Jack Fruit Tree

Heet (as nomancultured  in konkani), its idli itself but is made in the leaves of jackfruit tree.The spine of palm leaves is used to pierce and hold the jackfruit leaves together.It is called Khotae. Mainly made in coastal area like Karwar, Ankola ........

Now all one need is to prepare the mixture of idli tht goes in :

Urid dal   : 1cup
Idli Rava  : 2 cups.

Step 1: Soak Urid dal in the morning hours. In the same day evening grind the urid dal into smooth paste.
 Step 2:  Wash the rava thoroghly .Add it to the uriddal batter. Add salt. Keep it overnight for fermenatation.
                 (** Note : Use a tsp full of lime juice while washing the rava, this gives pure white colour to idli)

Step 3: Put around 4 Tbsp of the batter  into the khota made of leaves.

Step 4: Fill around 8 khota's and keep it in cooker or a kind of utensil called padavaan ( in konkani).

Step 5: Let it cook for 8 -10 minutes.

The heet is ready, Served with coconut chutney, Green chillie chutney and sweetened  coconut milk.

Wednesday, August 10, 2011

Meeti Batat and Chapati the morning breakfast

This is a  very simple kind of sabhji and instant. Tastes awesome, Mostly prepared  on mondays on the day we donot even eat onions and garlic also.
All u need for this dish is :

Patotoes                : 2-3 Medium sized, boiled with a bit of salt and than peeled.
Mustard Seeds      : 1 tsp
Fenugreek             :1/2 tsp
Redchillie powder  : 2 Tsp ( or more as per taste)
Tamrind pulp         : 1/2 Tbsp ( or less, i love sour so i put a little more)
Turmeric               : 1/4 Tsp
Oil                        : 1 Tbsp ( preferably coconut oil / sunflower is ok)
Curry leaves (optional)
Coconut                : 1 Tbsp (optional)

Step 1 : Put the oil in a kadai,In the hot oil  add mustard seeds let them crackle, than add fenugreek + curryleaves fry for a minute.You will start getting the aroma. ( **Please keep the stove on low flame).

Step 2: Now add chillie power + turmeric ( i fry these to get a good red colour) .Add 2 cups of water salt let it simmer. Now to this add tamrind pulp and the chopped boiled patatoes.Cook for around 10 to 15 mins.

Serve with chapatis and tea. And get heavenly feeling.

Sunday, August 7, 2011

Roti utta / Bakri ani Barli Vangi (in konkani)

The North Karnataka cuisine can be primarily found in the northern districts of Karnataka, including Bidar,Belgaum (or the new name Belgaavi), Gulbarga ......

The thali mainly includes of
  • Rotti /Bakri (in Marathi)    :  Thin flat bread made up  Jowar flour, Rice flour, Raagi, baked on fire or iron skillet.
  • Enne-gai / Stuffed Eggplant : Small vangi (in marathi) or badana kayee (in kannada) or egg plants bulbs stuffed with dry stuffing including ground peanuts,  garlic, garam masala, salt, and then sauteed with onions and other spices.Aubergine is also a substitue for egg plant.
  • Shenga Chutney/ Groundnut chutney/ Heendi : Made up of Groundnut.
  • Pallya / Vegetable : Made up of any green leafy stuff like Methi (Fenugreek), Palak (Spinach).....
  • Koshombar / Raitha
  • Curd Rice
Lets start with Stuffed Eggplant / Enne-gai/ Bharli Vangi

Eggplant/ Brinjal  : 1/2 Kg.

Onions                : 3 Medium sized finely chopped
                           : 1 Big finely chopped to be fried.
Garlic                  : 1

Wash the brinjals/ Eggplant/ Vangi. Put slits with the help of knife.

Cinnamon (Dalchini)   11/2 - 2 inch
Cloves      (Lavang)    2 in no  
Pepper      (Meeri)      8          (White /If black pepper use 10 to 12 in number)
Corriander (Dhaniya)  2 Tbsp
Cummin     (Jeera)      1/2 Tsp
Black Cummin            1/4Tsp
Fennel         ( Saunf)   1 Tsp
Dry Chillies                 8 -10
Coconut                     1/2 cup (finely grated, good if dried coconut is used)
Groundnut                  2 Tbsp 
Step1: Fry all above whole masala in a Tbsp of vanaspati one at  a time, till u get the aroma.
Step2: Now grind the fried masala using very little water togather with 1/2 tbsp of dry jaggery.
Step3: Add finely chopped onions to the above grounded masala mix well togather with salt.
Step4; Stuff the masala into the Eggplant/ Vangi. 
Step5: In a  flat bottom pan, Add around 2 Tbsp of oil.Saute finely chopped onions and 8-10 cloves of crushed garlic. Now place all of the stuffed brinjals into the pan.Add 1/2 cup of water. Put the lid and let it cook.

Enne-Gai is ready

Rotti /Bakri (in Marathi)    : All u need is
Rice Flour  : 2 cups
Water        :  1/2 cup  Boiling
Step1 : Mix well the water and flour into dough ( The more u knead the dough the soft the bakri is ).
Step 2: Now make balls of the dough, Coat it with dry flour. Roll into a flat thin circle using hand or use chapati roller (Belan).
Step 3: Put the bakri on iron skillet, the lower side of bakri should now  be facing the top now . Apply water, put it upside down. 
Leave for a minute than turn it again upside down. Put it directly on the stove ..Bake for 2 min .
Bakri is ready to be eaten
Shenga Chutney/ Groundnut chutney/ Heendi:
Ground nut : 1 cup  ( Toss them in a pan, put in a mixture and give one whip all of the skin comes out ).
Chillie powder : 2 Tbsp.
Tamrind           : Small ball size.
Garlic               : 15 Cloves. ( 3 pods)
Salt as per taste.
Put  all above ingredients in the mixture or food processor and make dry  powder to be served with fresh butter.
Similar thing goes with Sesame or gurula chutney only thing is tsp spoon of fresh corriander to be added while grinding.One can either use chillie powder or dry chilies if  using chillies,than they have to be roasted in tsp of oil . No tamrind to be used.

Raitha is what known to everyone. Curd Rice made of basmati rice togather with fresh thick yogurt and flavoured with tadaka of sesame (cummins),Dry chillies and curry leaves.

The Thali is ready to be relished.