Sunday, January 27, 2013

Zatpat Pulav / Instant Pulav

As the name suggests its instant pulav which can be made in no time.

My Ingredients :

Onions :  2 medium size.
Ginger  :   1tsp finely chopped.
Garlic   :   1 pod / 10- 12 cloves of garlic.
Basmati Rice : 2 cups. soaked in water for atleast 15 minutes

Vegetables for Pulav :

Green peas  1/2 cup. ( Fresh or Frozen).
Beans          1/2 cup  (cut into 1 inch) 
Cauliflower   1/2 cup
Carrot           1/4 cup
Boil all  above vegetables in  31/2 cup of water and 1 tsp of salt. Retain the stock which is used to cook rice.

For dry masala :
Coriander seeds    2 Tsp
Cumin seeds          1 Tsp
Cinnamon             11/2 inch stick
Cardamom   pods     3-4
Cloves                  3-4
Grind into coarse powder in an clean dry coffee grinder or grinder mixer.

Heat  around 2 tsp of oil in cooker, add chopped onions  fry till the onions changes its color to light brown do not caramelize onions. Now add ginger and garlic fry for minute.
Add half the quantity of above dry masala, saute for a minute or two. Add  soaked rice and saute for minute.
Add 3 cups of  vegetable stock and take 2 whistles. Once pressure comes down open the lid and add 1 tbsp of butter.
Granish with coriander. Serve with  sweet boondi raita.

Wednesday, January 23, 2013

Saraswat Sambar Masala

Sambar Masal  is typically the flavor of  a sect in Gaud Saraswats ("Smarta" people). This masala has typical taste and flavour .Sambar Masala is used in almost all  curry which makes use of onion in saraswat cuisines. Like hmmm if you are making  fish umana you can grind coconut togather with sambara masala and vatamb.

My Ingredients :
2 Tbsp Coriander seeds       (Kotombar)    (कोटोमबर )   
6          Red chillies (Dried)                         ( मिर्ची)
1 Tsp   Cummin seeds          (Jeera)            (जीरा ) 
1 Tsp    Horse bean             (Urad dal)         (उरद डाल )
1 Tsp    Bengal gram            ( Harbaarichi dal) (हर्बराची डाल )
6          Pepper corns           (Meeri)                 (मीरी )
Pinch of Fenugreek             (Methi)                 (मेथी )
1/4 tsp Asafetida                 (Hing)                  (हिंग )
1/4 tsp Turmeric                  (Haldi)                 (हल्दी )
1/4 tsp  Cummin seeds         (Mohri)               (मोहरी )

Heat a flat pan, gently  roast all ingredients, cool it. Grind into smooth powder in an clean dry coffee grinder or mixer grinder.

Tuesday, January 8, 2013

Kalwa Sukha / rockfish in coconut gravy

Kalwa is just like sea shell (oyster) also called  rock fish.It is grown on the edge of the sea shore on the stones to which it will be firmly attached to. The shell must be broken with a knife to get it out.

Kalwa is removed from stones. One which we get in market.

My Ingredients :

Kalwa - 1/2 kg. (Cleaned) Marinate in 1 tsp full of salt.
Onion  - 1

For Masala :

Coconut 1/2 cup  grated
Vatamb Sol  2-3

Pepper   10-12
Corriander  2 tsp
Drychillies  6-7

1 pinch mustard seeds
1/4 tsp turmeric

OR one can use  Saraswat sambar masala  2 tbsp instead of the spices used.

  • In a tsp of coconut oil, saute pepper, corriander, and drychillies. Now grind fired ingredients with vatamb sol and coconut. The paste shouldnot be very smooth.
  • In another pan, saute mustard and turmeric in coconut oil for a minute. Add these two ingredients with the above paste and grind for one sec.
  •  Heat around tbsp of coconut oil in a pan, add 1 finely chopped onion.  Saute for a minute. Add marinated  kalwa and the grounded masala. Cook for 10 minutes, kalwa sukkha is ready.