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.