Sunday, July 31, 2011

SukhilMasali khismur ( in Konkani) / Sukkat ( in marathi) / dryfish salad in english




Sukhilmasali is the konkani name for dried fish . The fresh fish are salted, dried and preserved in summer seasons and than used during monsoon when fresh fish is not available. Makerals, Small prawns. Bombay duck, are all dried ...In earlier days this making of dried fish was done in every household, now it is bought from fisher-women and stored. The best time to buy these fishes is in summer's.

These dried fishes is not only used in making khismur, but also in making of curry madeup  of coconut, redchillies and triphal/ Teppal ( as called in konkani / Marathi). 



  This khismur is very simple to make some people do it by grinding masala, but it doesnot give that much flavour of dryfish. Khismur is made from fishes like prawns or sukkat kolambi, Bhopsha( a kind of small fish) or macarles. My all time favourite in dried fish is the prawns / Sukkat kolambi  and the second is Bhopsha.

All u need is

Dry fish               : a cup  (Dry prawns (Sungat)/ Sukkat kolambi or Bhopsha (small fish))
Onion                  : 2  Medium sized finely chopped.
Chillie Powder     : 1 Tsp ( or more as per taste)
Coconut              : 1/2 cup finely grated
Turmeric Powder : 1/2 Tsp
Salt                      : 1/4 Tsp ( not much to be added as fishes are already salted)



Clean the fish by removing the head and tail part . Now, fry it in a Tsp of coconut oil on medium flame till aroma starts coming out.The fish is more of crispy now.

Now mix all the ingredients  togather with fried fish and the delicious Khismur is ready. Goes really well with Kandyachi Tambali  or Dal  and Rice.


Wednesday, July 13, 2011

Chicken Curry In Maratha Style

Onion      --  2 Big finely chopped.
Tamato    --  1 Big finely chopped.


Chicken   --  1/2 Kg
Clean chicken, wash it. Marinate using curd, turmeric,and salt.

Garam Masala

Cardmom        3-4 
Cloves             3-4
Cummin           11/2 Tsp (or  more as per taste)
Black Cummin 1/4Tsp
Corriander       2 Tbsp
Cinnamon        2 Inch
Sesame  Seed  1 Tsp
Coconut  Grated  ( 1/2 part of dry coconut (what u say marathi khobara))

Fry all ingredients in 1 Tbsp of  vanspati. 

Onion        --   Fry directly on flames (Keeping onion on flame without removing its skin, By frying in this way, keeps the aroma intact )

Grind all ingredients to-gather with onion into a smooth paste.


Kanda Lasun Masala  -- 2 Tbsp. (Or more as per taste)

 For Green Masala :

Corriander leaves  hand full
Ginger                   2 inches
Garlic                    2  big

Grind  Corriander leaves, Ginger and Garlic into a smooth paste.


Step 1:  In a vessel (flat bottomed) or pressure cooker, fry chopped onion till golden brown in an Tbsp of oil and half a Tbsp of vanaspati.


Step 2:  Once onion turns golden brown add chopped tamatoes, fry for 2 minutes.


Step 3:  Than add Green Masala, fry till the masala starts leaving oil. Add marinated chicken pieces.Cook till the chicken pieces gets soft or pressure cook taking 2 whistles.


Step 4: Once done add Kanda Lasun masala (** Note: Please refer my previous blog  Maratha Style foodie ....Kanda Laun Masala). Boil for 10 min, Than add grounded garam masala and two cups of water, salt as per taste. Let it cook for 15 to 20 min..Garinsh with corriander leaves.


Served mainly with Bakri.

Chicken Rasa :

Step 1: Very similar to the above with a very small variation.This is to be served with Bakri ( in marathi) or Roti (in kanada) or goes really well with Basmati rice.


Step 2: Fry finely onions in a Tbsp of oil. Once onions starts  turning  brown, add tamatoes fry for around 5 minutes.


Step 3: Now add marinated chicken.And cook till chicken becomes soft or pressure cook taking 2 whistles.

Step 4: Add 2 Tbsp of kanda lasun masala or as per taste. Let it simmer.Now add Garlic and Ginger paste of around 2 Tsp.Cook it till, aroma starts coming out.


The red hot Chicken Rasa is ready.

Saturday, July 9, 2011

DhoodPak in konkani / Marathi or Kheer





Ingredients :

Basmati Rice            1 cup
Sugar                       3/4 cup (or  more if  prefered) 
Cardmom Powder    1Tsp
Nutmeg                   1/4 Tsp   (Jaiphal)
Cloves                     1/4 Tsp  (Lavang)
Cinnamon                1/4 Tsp  (Dalchini)
Fennel                     1/4 Tsp  (Saunf)
Ghee                       1 Tbsp
Milk                        11/2 liters
Dry Fruits of choice ( Preferably Cashwenuts, Rasins, Pista)

1.Fry Cinnamon powder + Nutmeg powder+ Cloves powder+ Fennel powder in ghee. Than add the washed rice and fry well, till the rice starts turning into transparent.

2.Once done add 1/2 liter of milk and 1/2 a liter of water .Cook till the rice cooks (Or  Take 4 whisltes in pressure cooker ) .

3.Once rice is cooked add sugar and 1/2 tsp of turmeric or any colour of your taste.

4.Now add another 11/2 litre of milk. Cook  for another 10 minutes.

5.Finally add cardmom powder and fried dryfruits.
 
Serve hot  or Cold. If serving cold, just add a scoop vanilla icecream to the cold kheer it tastes awesome.

Sunday, July 3, 2011

Patravada as said in / Konkani Marath

                                         COLOCASIA OR ALU(IN MARATHI /KONKANI)

Colocasia also known as Alu in marathi , this is a tuber ranging from one inch in length to about four inches. They are pale brown in colour . The leaves are used in cutlets,Bhaji,Patravada. 


Coconut   1/2 cup
Red chilles  8
Pepper        8
Corriander  11/2Tsp
Jaggery        1 Tbsp    
Mustard seeds a pinch
Tamrind  ( a small ball size)

Onions       2 big chopped into very small cubes


Step 1 :  Fry Redchillies, Pepper, Corriander, Mustard  in a little of coconut oil. Fry each of ingredient one by one. Ground the fried items together with grated Coconut, Jaggery and tamrind with a bit of water in a food processor to make a smooth paste.

Step 2: Add chopped onions , Grounded paste and Salt (as per taste) .

Step 3: Wash  the leafs of  Colocasia or alu (as called in Marathi or Konkani) or  Samaggade (as called in kannada) with water and salt.

Step 4 : Apply the grounded masala on the backside of the leaf.



Step 5 : Repeat Step 4 for another 3 to 4 leaf . Each leaf shouldbe smaller in size than the previous one.Now roll all the leaves.Pressure cook it . Take around 2 whistle.


Step 6: Now, when the roll gets cold. Slice the them .


Step 7: Apply rava and fry them .