Wednesday, March 30, 2011

Varan_kadhi ani kapa devkaryache jevan

A pure vegeterian thali (wherein we even donot use onion and garlic in the food). This kind of food is served to god during pooja. Am a strict non_veg ( fish eater)  foodie, but have to eat veg meals on mondays and fridays of the week. I sometime enjoy it.

Well lets start with each of them,

Lets start with the sweet kheer (not exactly kheer but it is called guloni (गुलोनी ) in konkani)..

We require : 
Riceflour                                         --- 1 cup.
Gram Dal (Channa dal)                   --- 1/4 cup.
Cahewnuts                                     --- 1/4 cup.
Coconut pieces                              ---  1/4 cup  (Sliced very thin).
Jaggery                                          ---  1 1/2 cup.
Elachi powder                                ---  1 tsp.
Milk                                               ---  2 litre
Coconut milk                                  ---   2 litres

 Step 1 :  Soak channa dal and cashwenut in a bowl of water for 1/2 an hour.

 Step 2 :  Put a cup of water in a pan and cook the soaked channa dal, sliced coconut and cashwenut.

 Step3 :  Add jaggery, let it boil for 5 minutes.

 Step 4 :  Mix riceflour with  cold milk . Add to the boiling jaggery mix well Stir continously (do take care so no lumps are formed). Let it cook for 10min.

Step 5 :  Than add milk and boil for 10 min. Now, add elachi powder.
 Final  guloni aaso dista

Lets start with vada :

  Rice flour                            --- 2 cups.
  Lentil  flour  (उरीद दाल  पीत  )    ---  1/4 cup.

Step 1 : Mix riceflour, Lentil flour, salt and water make a dough.

Step 2 : Take sufficient oil in kadai (pan) as taken for frying poori.Let it become hot.

Step3 : On a bannana leaf, apply some oil. make small balls of the dough and press it with palm.

Step 4 : Fry them in oil and vada are ready


 Varan - Kadhi  :

  For varan :
                      Tur Dal                --- 1 cup.
                      Water                  --- 2 cup.
                      Salt                      ---  as per taste.
                     Turmeric powder  --- 1/4 tsp.

   Pressure cook dal, water and salt. Take 6 whistles.Till the dal become soft.

For Kadi :

          Coconut         --- 1/2 cup
          Green chillies  --- 4-5
          Jeera              --- 2 tsp   
          kokum            ---  8-10
          Salt                  --- as per taste.

Roast the chillie in coconut oil. Grind all above ingredients.     

In  blow put 2 cups of cold water, put  8-10  dried kokum. Put the grounded masala and salt mix well.
Kadi is ready.Put the tadaka.


Kapa :

        Rava                        --- 1/2 cup
        Red chillie powder   --- 2 tsp.
        Turmeric powder     --- 1/2 tsp
        Coconut oil
         Salt as per taste.

     Step1 : Cut brinjals and patato. Put salt and leave for 20 mins.


    Step2 :  Mix rava with chille powder and turmeric powder.
Step3: Heat tava , apply coconut oil / sunflower oil. now put each one of the rava applied kapa sprinkle some water. Cover with a lid.let it fry for 5 minutes.Put some oil than put the kapa upside down fry well till golden brown.

Cabbage Talasan :
In a frying pan, add a tablespoon full of  coconut oil, To this add a 1tsp sesame let it crackel. Now add  3-4 green chillies and  2-3 red dry chillies. Fry for a minute.

Put in chopped cabbage, salt as per taste. Fry for a minute, add around 1 cups of water.Put on the lid.Once all the water gets evaporated, add a teaspoon of sugar and grated coconut.

Saturday, March 12, 2011

Tisryacha Vada ( in konkani) or Mussels in english

Tisrya ( in konkani ) or mussels in english is mainly found where the sea water meets the river water (called khadi in marathi ).It is rich in calcium.We prepare many dishes out of mussels.Tisrya Sukha, Tisrya vadi, Vaigan masakasangcha randoi (Eggplant drumstick sabji).

Ingredients :

Coconut                   ---  1/2 grated.
Red Chillie's             ---  8

Sesame                    ---  1/4 tsp.
Corriander                --- 1 1/2 tsp
Pepper                     ---  6  (White or black would do)
Turmeric powder      ---  1/4 tsp.
Vatamab Soul           ---  5 in no  ( Tamrind can do if one donot get vatamb)

Step1: Fry all above ingredients expect coconut and vatamb soul in a 1 tbsp of cooconut oil. Grind all ingerdient with a little water, so that the grounded masala is not very watery.

Step 2: Add chopped onion. trisraya, grinded masala and a bit of salt. Donot add lot of salt as tisrya are very salty. Mix well.

Step3 : Heat tava or frying pan. Put liberally around a tbsp spoon of coconut oil. Make small balls and press them with palm directly on tava.

Step 4 : Fry on both side.

  This goes very well with white rice and lasunichi kadhi.

Wednesday, March 9, 2011

Mutton/Chicken Curry


 Ingredients  for 1/2 kg of  Mutton /Chicken  : 
Onion                          ---   1 fried 
Dry grated coconut      ---   1/2 cup
Cardmom                    ---   3 in no
Cloves                         ---   3 in no
Cummins                     ---  1/2 tsp
Black cummins            ---  1/4 tsp
Cinnamon                   ---   3 piece ( each equal the piece of cloves)
Corriander                  ---   2 tbsp
Kanda lasun Masala    ---   1 1/2 Tbsp ( u can add extra as per taste, to make it hot)
Tamato's                     ---   2 small.
Corriander leaves        ---   1/2 small bunch (grind to paste)
Garlic                          ---   3 tsp paste.      
Ginger                         ---   3 tsp paste
Onions                        ---   2 big (chopped in small square shape)

Step 1 : Clean the  Mutton/ Chicken.

Step 2:  Put some salt,1/2 cup of curd ,1/4 tsp Turmeric powder. Let it marinate for an hour.

Step 3 : Put some oil or dalda in a pan ,fry all the above masala items ( from grated coconut to corriander of the above ingredients).Grind it along with fried onion to make a very fine paste.

Step 4:  Take a heavy bottom pan (More likely a pressure cooker), add around 2 tbsp of oil and 1/2 tbsp of
 vanaspati, Add chopped onions fry till golden brown.

Step 5 :  Now add ginger and garlic paste allow it to cook for a minute. Than add chopped tamatoes and corriander paste let it cook for around 5 minutes.To this add marinated mutton/ Chicken. 

Step 6 : Take 2 whistle of the pressure cooker. Now add kanda lasun masala, let it cook for 15 min.
 (** Please find Kanda Lasun masala @

Step 7:  Add the grounded masala that was done in Step1. Cook it well for another 10 min and the mutton is  ready.


Maratha Style foodie ....Kanda Laun Masala

 My all time favourite food,  this is very hot or what we call in marathi झणझणीत. The bhakri and the curry goes really really well with chilled pepsi.

Bakri, Mutton gravy, Khema balls, Chops sticks, Briyani, Pudina chi chutney is the Thali.

Whole of the food mainly is based on the Garam masala or kanda Lasun Masala  (कांदा लसून टिकत).This kanda lasun masala is used in every day food right from making of sabzi to mutton and chicken.

Kanda Lasun Masala (कंदा लसून टिकत ) :  (Measure for 2kg of red chillie powder)

 Garam Masala :
1/4  kg      Corrainder  Seeds  (धने)              ( ಕೊತೊಂಬರಿ )
100 gms    Cumin Seeds         ( जीर)             (ಜೀರಿಗೆ)
100 gms    Til                        ( तील)              (ಯೆಳು)
  10 gms    Cloves                  (लवंग )           (ಲವಂಗ್)
  10 gms    Cinnamon             (दालचीनी )      (ದಲ್ಚಿನಿ ಚಕೆ) 
  10 gms    Cardmom             (वेलची )          (ಎಲ್ಲಕಿ )
    5  gms   Turmeric               (हल्दी )            (ಆರಶಿನ್)
    1           Nutmeg                 (जाईफल )       (ಜೈಕಾಯೇ)
    1  tsp    Star Anise              (बादामफूल )    (ಹೂವು)
    1  tsp    Mace                      (राम्पत्री )        (ಜಾತಿ ಫಲ)
    1  tsp    Fenugreek              (मेथी )             (ಮೆಂತೆ)
    1  tsp    Black Cummin        (सैजीरा )         (ಸಾಯಿಜೀಗೆ)
     6-7     Black Cardmom     (मसालावेलची) 

Fry all the ingredients (Expect the corriander amd jeera) with sufficient oil in flat bottom pan.Corriander and jeera should be dry roasted. And grind them into a smooth powder.This is garam masala this  stays for a long time for around a year.
         To make Kanda Lasun masala :
         Onion                     -- 1 kg                (कांदा) (ಉಳಗದೆ)
         Garlic                     --  1/4 kg            (लसून) ( ಬಳುಉಲ್ಲಿ)
         Ginger                    --  1/4 Kg          (आला ) (ಶುಂಟಿ )
         Salt                         --   1/2 kg
         Corriander leaves    -- 2 big bunch.  (कोतोम्बर ) (ಕೊತೊಂಬರೀ)
         Coconut (dried)      -- 1/4 kg           (खोबर)     

The above Garam masala, to make it Kanda lasun masala, add 2 kg of red chillie powder,than add  fired  onions (Fry till golden brown in lot of oil and make a paste of it .If  lightly fried masala may go bad in few     days ) Than add ginger garlic and corriander paste. Mix well with hand (donot use food processor).
Than  dried coconut (nicely roast and ground it ) add salt and mix well.

This  kanda lasun masala can be kept for months togather and can be used in any Sabji, for making mutton in chicken, for chops.



   Recipes for chops,Mutton gravy and other's in nxt blog.