Tuesday, December 25, 2012

Puran poli ani kaatachi aamti

Puran poli is wonderful, when served with kaatachi aamti , guloli and ghee. The combinations workout awesome.
Well we shall see how to make puran poli , kaatachi aamti

My Ingredients :
Channa dal      500 gms (Split Bengal Gram )
Jaggery            400 gms
Cardmom powder  2 tsp.

Boil channa dal in enough water (around 4- 5 cups of water). Dal should not be very soft but soft enough to grind. Drain out  water from dal. Save this water for kaata.
Grind together the cardmom powder, boiled dal and jaggery. ( **Do not add water). The mixture is Puran.
Divide jaggery dal mixture into pingpong  size ball.

For Dough/ Kanik

Maida          250 gms. (All purpose flour)
Salt              1/4 Tsp.
Water           1/2 cup.
Refined Oil    1/4 cup.

Mix maida, salt, water into dough. Dough should be very sticky not as hard as roti dough. Put oil and knead it well. The oil should float on the dough.
Divide this dough mixture (Kanik) into slightly smaller balls. Roll them out a  little.
Place the  dal ball in the center of the rolled flour dough and close it to cover the filling completely.
Roll out into a chapati and bake on a non stick tawa till done on both sides.

For katachi aamti

Kaatachi aamti  is  made from the dal water, its a kind sweet and spicy  and goes really well with pooran poli.

My Ingredients :

Coconut grated   1/4 cup (dry roast)
Cummin Seeds    1 Tsp
Corriander leaves   2 tbsp / half hand full
Ginger                  1 inch
Garlic                   1 pod ( 10-12 cloves of garlic)

Grind all the above ingredients into smooth paste --> 1

Mustard Seeds              1 tsp
Cardmom  Skin             1 tsp
Asafoetida                     1/4 tsp
Curry leaves                   8-10 leaves
Kanda Lasun masala       1 Tbsp  http://vismayblog.blogspot.in/2011/03/maratha-style-foodie.html
Jaggery                            1 Small golf ball sized.
Tamarind pulp                  1 Tsp
Put oil in a pan, add mustard seeds leave it to crackle.Then add cummin seeds, curry leaves, cardmom skin, hing, Kanda lasun masala saute for a minute.Put dal water (The water that was saved after seperation from dal) now add grounded masala (1). Let it simmer, add jaggery and tamarind pulp . Cook for another 10 minutes and kaat aamti is ready.

Sunday, December 16, 2012

Pepper Chicken

Ingredients :

Chicken  Thigh     12
Green Cardmom    5
Cloves                   5
Cardmom              2 inches
Fenugreek Seeds   1/4 Tsp
Garlic Paste           1 Tsp 
Ginger Paste          1 Tsp
Corriander Powder 2 Tbsp
Chillie Powder         2 Tbsp
Coconut Paste         6 Tbsp
Pepper  corns          3 Tbsp  (Crushed)
Salt  as per taste

Onions                    2 cups finely chopped
Tamatoes                 2 Medium finely chopped
Corrander leaves

Marination : Crush 11/2 tbsp of pepper corns, add salt, 2 tbsp of oil . Stir to mix. Drop chicken one at a time stir well. Keep aside for 30 minutes.

  • Heat 6 Tbsp of oil in a pan, add marinated chicken pieces one at a time. Fry well, reduce the flame remove fried chicken tighs from the pan.
  • Add more oil to the same pan, add cloves,cinnamon, fenugreek. Saute it for a minute. Now add chopped onion,  fry till onions become golden brown. Add ginger garlic saute it for 2 minutes. 
  • Add corriander powder, chillie powder and chopped tamotoes. Finally add 11/4 cup water.  Simmer it add 11/2 Tbsp of pepper powder, add coconut paste.Cook for 3-4 minutes. Now add fried chicken pieces,adjust for salt.Reduce heat and simmer.
  • Garnish with coriander leaves.

Wednesday, October 17, 2012

Mori Mutton ani lasnichi kadhi

Moori is Indian dog shark. My granny who doesn't eat chicken or mutton says moori taste like mutton, I some time wonder how did she knew it tastes like mutton :P. For me moori has similar taste of fish well a bit different. But this fish is prepared similar to mutton.
Comp-ability of  moori mutton is with chapati, white rice, kokam kadhi and lasnichi kadhi, hmmmmmm and the combination is marvelous.

Ingredients :
Onions   : 2 medium sized finely chopped.

Moori - 1/2 kg  (Skin removed and cut into 2 inches cubes, wash under running water. Add 1/2 tsp salt and let it marinate for 20 minutes)

For Masala :

Dry chillies                 8
Cloves                       8            Lavang
Pepper                      8           Meeri
Coriander   seeds     2 tsp     Kotombar
Fennel seeds             1 tsp     Badisoap
Cummin seeds           1/2 tsp   Jeera

Black cummin seeds   1/4 tsp   Saijeera   
Coconut                    1/4 cup finely grated
Garlic 6 cloves
Onion small   (keep it directly on stove, burn it with the skin. Remove the burnt skin, use the onion for grinding)

Step 1: Fry all above ingredients in 1 tbsp of coconut oil except onion which is already fried. Grind into smooth paste.
Step 2: In a pan, add 2 tbsp of coconut oil. Let it become hot, add chopped onions. On medium flame fry onions till they become light brown. Now add marinated moori piece fry for 2- 4 minutes. Add grounded masala and an cup of water. Cook for 10 minutes till the moori becomes soft.Adjust for salt.
Step 3: Mutton is ready to be served.

Monday, September 24, 2012

Kheema Balls

Kheema  1/2 kg  (Wash it under running water, squeeze water)
Garam Masala 1 tsp
Ginger Garlic paste 11/2 tsp
Turmeric powder  1/2 tsp
Kanda lasun masala  1 tsp   (http://vismayblog.blogspot.in/2011/03/maratha-style-foodie.html)
Salt                           1 tsp
Step 1 : Mix all the above ingredients, marinate for an hour or two.
Step 2 : Make golf size balls of the above marinate.

Onion  1 medium sized finely chopped.
Tamato 1 medium sized finely chopped.
Coconut    3 tbsp finely grated
Garam masala  1 tbsp
Corriander leaves  11/2 tbsp.

  • Dry roast coconut, grind roasted coconut together with garam masala and corriander leaves into smooth paste.
  • In a pan heat approximately 2 tbsp of dalda, once hot add chopped onions fry till light brown then add tomatoes fry for 2 minute. Later add 1 tsp of kanda lasun masala. Put water-> let it boil. 
  • Add the kheema balls made in step 2. Let it simmer for 10 min.


Tuesday, September 18, 2012

Mutton Briyani /Lamb briyani


Mutton    1/2 kg
Ginger Paste 1tsp
Garlic Paste  1tsp
Cinnamon     1 inch
Cloves          6-7
Cardmom     6-7
Curd            3 Tbsp
Mint leaves        2 tsp
Coriander leaves 2 tbsp (finely chopped)
Green chiliies      4-5   (finely chopped)
Turmeric Powder 1 tsp
Ghee                   2 tbsp.
Eating color   a pinch   
Salt as per taste

Onions     3 medium sized
Basmati Rice  2 cups.
Refined oil/ Ghee  7 tbsp

Step 1: Caramelization of onion's :

  • Finely chop onion's. In a fry pan heat around  7 tbsp of oil, add finely chopped onions.Caramelize them.
  • Remove the caramelized onion and save the oil.

Step 2: For Marination :

  • Clean mutton wash it through running water, add ginger garlic paste, cinnamon, cloves, cardmom, curd, finely chopped mint leaves, finely chopped coriander leaves, green chilles, turmeric powder, caramelized onions, salt around 2 tsp. Marinate for one hour or more.
Step 3: Parboil Rice :

  •  Fill in open pot with water, add 1 tsp of salt and 3-4 mint leaves. Once water starts boiling add washed basmati  rice.Parboil rice. Drain all water.
Step 4: For  Dum  preparation:

  • In half cup of wheat flour, add water. Mix well to make something like chapati/roti  dough. (** Note : Make the dough a bit wet). Now on  lid edge apply the dough. 
 Step 5 : Final Step :

  •  In a pan or pot, add oil which was saved  during caramelization of onions. Once oil becomes hot add marinated mutton (Marination made in Step2). Put parboiled rice.  Add eating color to tbsp of milk put it on the rice.From the stock of paraboiled rice, take around a small cup of stock add 2 tbsp of pure ghee, boil this mixture add it to the rice after adding colour. 
  • Put on the lid. Put on hot charcoal. (** If using stove keep small grinding stone on the lid) Let it cook for  20 minutes. After around 20 minutes the dough applied to lid starts getting dry and aroma starts coming out . 
  • Cook for another 10 to 15  minutes on low flame.
  •  Briyani is ready to be served with  lemon dressed mint onion salad.

Wednesday, September 5, 2012

Alambi bhaji / Mushroom


People who love mushrooms know they taste great.Wild mushrooms are more tastier than the farm mushrooms. Wild mushrooms are available only for 15 days in a year. Agaricus bisporus—known variously as the common mushroom, button mushroom, white mushrooms.

Medical Benefits :
One cup of mushrooms includes vitamins C, D, B6 and B12, plus large doses of riboflavin, niacin and pantothenic acid. These vitamins along with minerals like calcium, iron, potassium and selenium keep you fit and in good health. The vitamins C, B6 and B12 found in mushrooms are responsible for boosting  immune system. This helps flush toxins out of your body.

Mushrooms  are a fantastic source of fiber.Potassium is a naturally occurring mineral that helps prevent strokes, and it reduces blood pressure.Mushrooms contain selenium, and along with vitamin E, selenium protects the cells of the body from free radicals.Copper is a mineral present in mushrooms that helps keep the cardiovascular system in check.Many of the enzymatic functions of the body rely on niacin. This includes the production of estrogen, testosterone, and progesterone. Niacin also helps keep the nervous system functioning properly as well as many other working components of the body. Mushrooms, which contain niacin, also help the body produce energy from blood sugar, and they help give the skin a healthy texture and brilliant glow.
Intake of white button mushrooms each day, can decrease the risk of developing prostate cancer and breast cancer.

Coming to the spicy part, we coastal people try and make a point to eat  wild mushrooms atleast once in  a year. In Konkani mushroom is called Aalambi.

Ingredients required for aalambi bhaji :

  • Mushrooms  8-10 cleaned, washed under running water and then cut vertically.
  • One onion fried  (Keep onion directly on stove and fry till outer skin burns, Remove the burnt skin of the onions and use the inner part for grinding).
  1. Coconut   1/2 cup  (Finely grated)
  2. Cloves      8 in no
  3. Pepper corn    8  in no
  4. Coriander seeds 11/2 tsp  (Dhaniya)
  5. Garlic          4-5 cloves
  6. Red chillies        6
  • Fry all the above ingredients in  a  tbsp full of coconut oil, one item at a time (**Except onion and mushrooms). Now grind all the fried items together with fried onions into smooth paste.
  • In a Kadai or frying pan, add around 2 tbsp of coconut oil, Once oil becomes hot, add chopped onions and 1/2 tsp of salt. Fry till the onion turns its colour to light brown.Now add the mushrooms fry for a minute or two. 
  • Add above masala, add a cup of water adjust for salt. Put on lid and simmer for 10 minutes.
  • Aalambichi bhaji is ready  to be served with chapatis.

Monday, August 13, 2012


Dalitoy is a signature dish of coastal people. Dalitoy is dal + toyam (Toyam is water in sanskrit) or broth of lentils. Simple to make and taste just yummmy. Dalitoy can be eaten in any season irrespective of side dish.
Dalitoy is made using garlic and the other without garlic.

I thought of not writing recipe of dalitoy as it is  common dish and is known to everyone. Still they say "Food is incomplete without dalitoy " so also this blog.

All needed is :

Dalitoy without Garlic

Turdal               2cups
Green Chillies   5-6
Tamatoes          2  small cuts into cubes
Turmeric           1/4 Tsp
Asafoetida        a pinch
Salt                  1 tsp
Coconut           2 Tbsp    (Finely grated)  
Coriander Leaves  2 Tsp (Finely chopped)

Pressure cook all the above ingredients (Take around 5 whistles) .So that the dal is very finely cooked. Now using a buttermilk churner mix the dal well.

For Tadka :

Curry leaves 
Mustard          1 tsp
Asafoetida       1/4 tsp
Dry red chillies 2 -3 

In a pan, put around a tbsp of coconut oil or ghee  add mustard let it crackle then add curry leaves, asafoetida and dry chillies. Fry for a minute. Give this tadka to the above boiled dal.

For Dalitoy with garlic  : The only changes to be made is while cooking dal add finely chopped garlic 2-3 pods and 1 Tsp of cummin seeds. And for tadka additional thing is 4-5 pods of garlic crushed ** donot add asafoetida.

Wednesday, August 8, 2012


Kholombo is kind of curry made in konkani food. Its pure vegterian curry. Kholombo powder can be made and stored or can be made instantly.To be served with basmati rice.

Ingredient  Required :

Turdal   1 Cup
Turmeric powder 1/2 tsp
Salt  as per taste.

 Vegetables to be used :

 Drum sticks   cut in size of 2 inches each
 Brinjal           cut in cube of 2 inches
 Bell pepper   cut in cube of 2 inches
 Tomatoes      cut in cube of 2 inches
 Potato            cut in cube of 2 inches
  • Pressure cook turdal, salt,turmeric with 1 cup of water. Take around 2 whistles and if using open pan cook till turdal is well cooked.
  • Now add chopped vegetables. Cook till the drumstick change its color to sap green and other vegetables are well cooked.

For Tadka :

Curry leaves
Mustard Seeds

For Masala :

Coconut          1/4 cup finely grated
Dry chillies       7-8
Cloves             10     (Lavang)        
Pepper             10     (Meeri)
Coriander         2 tsp 
Tamarind          1 inch piece

  • Fry the above ingredients in a tablespoon of coconut oil other than tamarind and coconut. (** Note : Fry each ingredient one at a time)

Cummin seeds  1    Tsp   (Jeera)
Fenugreek        1/2 Tsp  (Methi)
Asafoetida        1/4 Tsp  (Hing)
  • Fry Cummin, Fenugreek and asafoetida in a tsp of coconut oil  separately do not mix with above ingredients.
  • Grind all above fried  ingredient together with coconut, dry chillies and tamrind, Once the masala becomes smooth. Lastly add fried cummin,Fenugreek and asafoetida and grind for a minute.
  • To the cooked turdal and vegetables, add the above  masala.Let it simmer, adjust for salt.
  • Lastly put tadaka. For tadka in a tsp of coconut oil, put mustard seed once the mustard seeds crackles add curry leaves and asafoetida. Fry for a minute and then put  it into the curry.

Saturday, June 30, 2012

Chicken Chilly Dry

Chicken chilly a very good starter, easy to make and tastes awesome.

All required :

Chicken                   1/2 kg
Soya sauce              6 Tbsp
Tamato Ketchup      3 Tbsp
Vinegar                    2 Tbsp
Capsicum                1
Garlic                      6 cloves ( or a small garlic)
Ginger                     2 inches 
Lime                      1
Chillie Powder        1 Tbsp 
Cornflour                2-3 Tbsp
Celery                    2 stalks     (Optional)
Cilantro                  1 Tsp         (Corriander)
Spring Onions        2 Stalks    (Optional)
Salt                        1 Tsp
Oil                          3 Tbsp
Chicken stock         1/2 cup  (or water)

  •  Remove the skin and cut the chicken into small pieces of around 1 inch.
  • Grind Ginger and Garlic into paste.
  • Mix chicken pieces with Gingergarlic paste, Soyasauce, Vinegar, Salt, lime juice and marinate for an hour 

  • In a pan, deep fry the marinated chicken  till cooked.
  • Heat oil in apan, added minced capsicum, celery (optional)/spring onions,ginger, garlic and chillie powder.Fry them for a minute

  •  Add chicken stock or water to moisten . Add tamato ketchup. Once when started simmering, add chicken pieces.Cook for 10 minutes.
  • Mix cornflour into half a cup of water.Add this to the above chicken.
  • Finally add a pinch of ajinomoto (Its optional)

Saturday, June 2, 2012

Valibhaji/ Mayalu and Pej or Malbar Spinach with Rice Gruel

Malbar spinach scientifically called as Basella alba. Malbar Spinach also called  "Mayalu in marathi" and "Vali bhaji" in konkani. Malbar spinach is found in  backyard of every house. This is lush green and grows mainly in summer season.

Medical benefit :
  • Excellent source of calcium,  Vitamin A, Vitamin C, Vitamin B and iron.
  • Good source of fibers
  • A mild laxative
  • Contain saponins that act as phytochemicals. Fights cancer.(http://www.saponins.com/inhibiting_cancer.cfm")
  • Reduces the risk of anemia: Cooked spinach is an excellent source of iron, a mineral whose reduced levels are associated with Anemia.

This is how we get it in market and is called vali kaat.

Vali-bhaji leaves are a favorite vegetable specially cooked with grated coconut and  fresh mussels. Some people prepare  it by adding dry prawns instead of mussels or sometimes only by putting garlic.But, I personally prefer this vegetable with fresh mussels it tastes awesome.

Vali bhaji  is eaten with  pej (rice gruel). People in coastal line eat this menu of vali bhaji and rice gruel before an hour or two of  lunch.

All required :

Vali bhaji  leaves plucked, chopped, and also the stem been cut into pieces each piece around  2''.
3 Medium sized onions finely chopped
Mussels  1 small cup ( Shell removed, sometimes half shell is kept).

For Masala :

Coconut grated   -1/2 cup
Red dry chillies   - 5-6
Coriander seeds - 2 tsp
Pepper     corn   - 6-8
Mustard    seeds - 1/4 Tsp

  1. In an around a tsp of  coconut oil, fry coriander, pepper and mustard. Grind these fried ingredients together with coconut and red chillies into smooth paste with little water.
  2. In a pan, cook chopped onion and  chopped vali bhaji for around 10 min with lid, the color of bhaji turns to sap green. Now add mussels and cook for another 5 minutes. ** Water is not required as the Malabar spinach leaves waters . In case if all the water evaporates add around 1/4 cup water.
  3. Add the masala paste, which was made in Step 1. Cook for another 5 minutes and Mayaluchi bhaji or Vali bhaji is ready to be eaten with rice gruel.   

Monday, May 21, 2012

Ambyacha sasam in konkani or Mango in raw coconut masala

Sasam is a kind of dish which is made using ripen mangoes and raw coconut gravy. The fun of this dish, is it is not cooked or baked. One of the delicious dish made in summer or in the season of mango.Sasam goes really well with White rice, Dalitoi, Tendali talsaan.

Sasam is made from small mangoes. These varity of  mango are called Ghota in konkani mainly got on coastal line. Lot  many dishes are made from these mangoes Ambacha sasam, Ambacha Khola, Ambaychi bhaji ...

All needed for sasam :

Small mangoes ripened   10
Coconut                         1/2 cup finely grated.
Red Chillies                    5 -6   (Dry ones)
Pepper                           8
Mustard                         1 pinch
Jaggery                          1 Tbsp

Step 1 : Grind Coconut, Redchillies, Pepper, Mustard, Jaggery  into smooth paste.
Step 2:  Peel the skin of mangoes.Mix well the above  masala with peeled mangoes also add 1/4 tsp of salt for taste and the sasam is ready.

Saturday, April 28, 2012

Kokam Kadhi or Sol Kadhi and Kokam Sharbat

Kokam is an Indian spice used in many culnary and medical purposes. Kokum is used mainly in konkani and Maharashtrian  food. Kokum is a substitue for tamrind in konkani foodie.It is sligthly sour and gives blackish red colour.Kokum is said to be able to cut cholesterol, kadhi is a part of konkani food.Kokum has many medical benefit.

The skin of kokum is removed and dried in sun light. The dried skin is amsul and is mainly used in fish curry.

Kokum kadhi is made in two different ways, one using coconut milk which is mainly made in konkan part. the other without coconut milk maily done in Goa, karwar, Ankola.

Sol Kadhi  or Kokum kadhi with coconut milk :

All you need is :

 (** If  amsul is not available , one can use Kokum aagal (kokum extract)  which is easily avaliable )
Amsul             :  7-8  or   Kokum Aagal  3 tsp.
Coconut milk  : 1/2 cup (Thick coconut milk)
Green chillie    :  3-4
Garlic              : 8-9  Cloves
Ginger             : 1/2 inch
Asfotedia        : 1/4 tsp
Black salt        : 2 tsp
Water              : 1  Litre

Step 1: In luke warm water, soak amsul for around 10 min ( amsul will start leaving reddish colour). Remove the amsul with light hand without pressing them.  Else use aagal if amsul is not avaliable

Step 2 : Pod chillies, Garlic, Ginger,  togather. Now, mix this mixture with coconut milk and amsul water and a litre of water. Add black salt, Asafoetida. Adjust for salt (** donot add much salt as black salt is already salty).  Kokum Kadhi is ready.Garnish with corriander leaves.

 Sol Kadhi  or Kokum kadhi with coconut milk Version 2: 
Amsul             :  7-8 or Kokum Aaagal 2 tsp.
Coconut milk  : 1 cup (Thick coconut milk)
Garlic            : 9 -10 cloves

Step 1: In luke warm water, soak amsul for around 10 min ( amsul will start leaving reddish colour). Remove the amsul with light hand without pressing them.

Step 2 : Pod garlic, mix with coconut milk and amsul water. Adjust for salt.

Sol Kadhi or Kokum Kadhi without coconut milk :

Amsul   : 7-8
Green Chillies : 2 -3
Asafeotida   pinch  (Hing)
Sugar   1/4 tsp

Step 1: In luke warm water, soak amsul for around 10 min ( amsul will start leaving reddish colour). Remove the amsul with light hand without pressing them.Press chillies,salt, hing, sugar in the same amsul water.

Kokum Sharbat :

Kokum sharbat syrup  is made and is preserved for a whole year.Fresh kokum is seperated from its seeds.In a glass container or bottle, a layer of kokum without seeds and a layer of sugar is put.Again an layer of sugar and a layer kokum is put. This is repeated. The jar is kept in sunlight for 8 -10 days till sugar and kokum gets well marinated.

One tablespoon of  above concentrated kokum syrup is to be  put in a glass of cold water. Drop in ice cubes kokum sharbat is ready. This is a very good drink in summer's