Wednesday, December 10, 2014

Umana / Fish curry

Fish curry (Umana) of this kind is easy to make , very spicy, a bit tangy. Mackerel is the only fish that goes really well.

My ingredients

Mackerels    : 4 in no cleaned, cut into 2 inch pieces. Marinate in 1 tbsp salt for 1/2 hour.

Onion  : 2 medium ( finely chopped).
Tamato :  1 medium finely chopped.
Tamrind :  1 tbsp pulp ( More if you love tangy).
Red chillie powder :  3 tsp.
Coriander powder  : 1 tsp.
coconut oil              :  2tbsp.
Coconut milk          :  1 cup or 11/2 cup.
Green chili              : 3-4   (Slit )
Salt as per taste.

  • Heat oil in a pan, add onion with 1/4 tsp of salt saute till color changes to light brown. Now add tomatoes , green chili and again  saute for another  minute.
  • Add paste of tamrind, chillie powder, coriander powder and 2 tbsp of water. Saute on medium flame till masala starts leaving oil from side ( we call it in hindi bhoona masala) a nice aroma starts coming out.
  • Now add coconut milk adjust for salt  mix well, Once  it starts boiling add marinated fish. Cook for 5 minutes.
  • To be served with chapati or white rice. 

Saturday, October 25, 2014

Sunday, October 19, 2014

Muskmelon salad/ Chibadcha srikarna

Musk melon (cucmis melo) is Indian gourd. One of the delicious fruit with high fiber content and  with low calorie.It is found during October to November and also found during monsoon. Its locally called chibad( in konkani). It has a musky flavour.

We saraswat's prepare different sweet on different occasion one such is " Chibadcha hashala ". this sweet is made during Balipadya day,  the fourth day during diwali festival.  Moving towards recipe her is ingredients.....

 Chibad ( Musk melon) is fully ripened when it break opens itself. Use chibad which is fully ripened.

Chibad fully ripened : 1 ...Peel it and cut into cubes of 1  inch each. 
Milk                        : 1/2 ltr..... boiled and cooled.
Jaggery                   : 1/2 cup finely grated ...( if sweet toothed you can use more).
Cardmom powder   : 1tsp.
Beaten rice              : 1 fist....(soak in a cup of cold water for 10 minutes).

Mix Milk and jaggery together. Stir well so no jaggery remians at the bottom. Now add beaten rice, cardmom powder, and cubed chibad. Chill it by keeping in fridge. Serve chilled.

 ** Using  coconut milk instead of milk makes it more tastier. I personally don't use coconut milk as it makes acidity high in me after eating. If you are using coconut milk use thin coconut milk.

Friday, September 26, 2014

Bangda tawa fry / Mackerel in chillie gravy /

Mackerels should be called king of fish as they taste great. Mackerel tawa fry is mangalorean fish fry . I have given a small twist to it. Loved the taste so sharing.

My Ingredients:

Mackerels : 4.

Start with cleaning the mackerels. Put deep slits 3-4 on either sides of mackerels.  Marinate applying 2 tsp full of salt and 1/4 tsp of turmeric powder. For marination rub the salt and turmeric powder nicely on both sides. Leave it for 1/2 hour.

For Masala:
12-15 dry red chillies.
1 tsp  coriander seeds.
1/2 tsp cumin seeds.
4-5 cloves.
1" cinnamon.
1/4 tsp peppercorn.
1/4 tsp black mustard seeds.
1/2 tsp Ginger paste.
1/2 tsp Garlic paste.
1 small onion.
Tamrind pulp 1 1/2 tsp ( or more if u like tangy).
2 tbsp water.

  • Dry roast red chillies, coriander seeds,  cumin seeds, cloves, cinnamon, peppercorn, black mustard seed  one at  a time on low flame till it starts giving out aroma. 
  • Now grind roasted things with  ginger paste, garlic paste, onion , tamarind pulp together with water into smooth paste (** Paste shouldn't to watery). 

  • Apply this paste on to the mackerels, put some inside of  the mackerels, So the mackerels is covered with the paste. Now leave it for marination for 2-3 hours or overnight in freeze.
  • Heat griddle or flat pan, add enough oil for shallow fry or add 2 tbsp of  edible oil , Now slowly slide mackerel on to the pan fry for a minute or two flip it upside down  fry for another 1-2 minutes.  
  • To be served with white rice and umana ( fish curry).  

Sunday, August 31, 2014

Cucumber coconut salad /Hulhule

Cucumber  coconut salad is my own nomencalture for cucumber salad which is called as " Hulhule" in konkani. Our konkani is completely different than  konkani speaking people in places like Kumta, Sirsi..... They have a lot kannada in the langague as we have marathi ascent. So the name "Hulhule" sounded very intersting  to me. This is a very simple recipe and very pure vegeterian recipe which even doesn't have onion and garlic. ..All  required is

Cucumber       2 tbsp finely chopped  ( cucumber should be peeled before chopping).
Coconut          1 cup. ( Or one part of coconut).
Green chillies   1 -2
Tamarind  pulp  1/4 tsp.
Asafoetida  1/4 tsp.
 Salt as per taste.

Heat  tbsp of coconut oil in pan, once oil gets heated up add green chillies, fry them for a minute or till you get a aroma of chillie . Now add asafoetida. Turn off stove.
Grind fried chillies, asafotedia,  grated fresh coconut, tamarind pulp, salt with 2 tbsp water into coarse mixture.
Now add chopped cucumber. Mix well, adjust for salt.
"Hulhule"  is ready to be served. And goes very well with dalitoy, rice.

Thursday, August 21, 2014

Sweet pancake / god polo

Pancake  or godpolo called in konkani. Pancake of this kind is made using jaggery. Pancakes are served for breakfast and made in every sarswat household. Am not a great fan of sweets other than some very interesting sweets like   rasgulla,kheer, cheenaiyapasam, Mandiga (Belgaum specialty), Pheni, Gajarkahawla with vanilla icecream, and Jelabi with rabri.

Ingredients  required :
Jaggery:     3/4 cup.
Beaten rice: 1 fist ful.l
Fenugreek:  1/4 tsp.
Rice :  1 cup.
Coconut  :  1 fist full.
Salt :        1/4 tsp.


  • Soak puffed rice, rice, methi for 6-8 hours,  if you planning of doing it for breakfast the next morning soak in morning hours of previous day. Same evening grind soaked puffed rice, rice, methi together with jaggery and grated coconut into  batter. Add salt and adjust for  batter consistency by adding water donot make it tpp watery. 
  • Mix the batter well cover with lid and keep the batter in warm place. It should be left undisturbed for 8-9 hours.
  •  Now heat a flat griddle or nonstick pan. Apply 1-2 tsp of ghee. Take a big spoon of batter. Pour it on the griddle. As soon as you pour it, quickly spread the batter in a circular manner to get round dosa. Fry for 2 minutes. Pour some ghee on the top and edges, flip the dosa and fry for another 2  minutes on medium flame. Serve with ghee 

Tuesday, July 22, 2014

Stuffed Black Pompret

Tried making stuffed green pompret in koli style with a small twist. This of kind is got in koli food festivals. I used Black pompret instead of whitepompret. Black pompret  also called as halwa in marathi and maand in konkani. I love black pompret more than white ones as these are  ore tastier than white pompret, Be it rava fried, tava fried, or green stuffed.

My Ingredients :

BlackPompret  : 6  ( palm size) clean and give a  vertical cut on its stomach side. 
Coriander leaves :  a hand full.
Mint leaves        :  2 tbsp finely chopped. ( U can use more if u like mint flavor).
Green Chillies    :  8-9 ( Add more if more spicy).
Fresh Coconut   : 2 tbsp (finely grated).
Ginger               : 11/2 inch.
Garlic                : 1 whole  or Use 2 tsp of ginger garlic paste.
Onion                : 1 small.
Koli masala        : 1tsp.  ( If u donot have koli masala use any garam masala).
Vegetable Oil     : 2tbsp.

For sealing :  Add 1 tbsp of maida in water, so that it makes thick paste.

  • Marinate black pompret in 2 tbsp of salt and  1/2 tsp of turmeric for 1/2 hour.
  • Grind coriander leaves, mint leaves, green chillie, fresh coconut, ginger, garlic, onion, koli masala, with tbsp into coarse paste. The paste should be dry.
  • In a wok add 2 tbsp of vegetable oil, fry the grounded masala for 2-5 minutes on medium flame. 
  • Stuff this masala in the pompret , seal the opening with maida water mixture.
  • Heat 3 tbsp of oil in a tava (flat pan), place stuffed pompret , fry on low flame on both sides till pompret's turns brown. 
Serve stuffed pompret with mashed patatoes, boiled vegetable, bread loaf, and fish in lemon butter sauce.

Monday, June 30, 2014

Stuffed Eggs

 Stuffed eggs are my own creation. These can be served with rice. I prefer these during tea.

Boiled egg : 6.
Onion Medium : 2.
Corriander leaves : 2 tsp finely chopped.
Kanda lasun masala powder :  2 tsp
Salt as per taste.

  • Cut the egg in to equal halves. Seperate out yellow part.

  • Mix chopped onion, coriander leaves, kanda lasun masala powder,salt and yellow part of egg.
  • Now stuff the above mixture in egg.
  • In pan heat 2 tbsp of butter, keep the stuffed eggs and fry for 2-4 minutes. Stuffed eggs are ready

Wednesday, June 4, 2014

Malwani chicken

My Ingredient :

Chicken              : 1Kg. ( Option is using lamb, but i personally prefer chicken).
Coriander leaves : handful
Green chillies       : 3
Garlic                  :1bulb
Ginger                 : 2 inch
Turmeric              : 1 tsp
Curd                   :  2 tbsp
Onion                 :  1 small
Onion                 : 3 finely chopped.
Wet coconut       : 1 full finely grated.
Dry coconut       : 1/4 of its quantity or 3 tbsp.
Malwani  masala powder  : 4 tbsp.
Salt as per taste .

  • Marinate chicken with salt ,curd , turmeric powder for an hour, the more chicken is marinated it becomes more soft and juicy. 
  • Grind coriander leaves, green chillies, garlic, ginger into paste. 
  • Dry roast wet coconut, dry coconut till golden brown. Roast 1 onion directly on gas stove remove the burnt skin. Now grind together fried coconut, malwani masala powder, and onion with water into thick paste.
  • Heat around 4 tbsp of vegetable oil in pressure cooker, add finely chopped 2 onions. Fry till golden brown, Now add green paste made of coriander, green chilies,garlic. ginger, fry for a minute. Add marinated chicken and cook for 2 minutes. Add paste made out of coconut, onion and malwani masala powder. Add 1/2 cup water, adjust for salt. Pressure cook, take 4-5 whistle or cook till chicken tenderizes.
  • Served with Indian bread or wada ( wada is something like puri made mainly in sawantwadi.Arvali region).

Saturday, May 24, 2014


Panakpaachadi is celebration made in chaitra month according to hindu calendar. It starts from Ramnavami. Panak and pachadi together with seasonal fruit is served.  Panak is bevarage made of raw mango, Pachadi is made lentils.

Monday, April 21, 2014

Shimla Mirch ka salna/ Capsicum in chillies

 My mama's version of shimla mirch ka salna.

 Capsicum   : 6  Medium size
 Green chillies   : 7-8
Wash capsicum and grren chillies, cut into elongated strips.

Dry coconut      : 1/4 cup (Grated )
Cumin seeds     : 11/2tsp
Sesame seeds    : 2 tsp
Fenugreek         : 1/4 tsp   
Asafietida          : 1/4 tsp
Jaggery             :  2tsp (Can add another tsp depends on taste).
Tamrind            :  a small ball size.

  • Fry sesame seeds, fenugreek,cumin seeds, asafoetida, and dry coconut in a tbsp of coconut oil. Fry one item at a time. Fry til the items turns its colour to lightbrown. 
  • Now grind the  fried items together with jaggery and tamarind into smooth paste.
  • Heat 2 tbsp of coconut oil,  add shimla mirch and green chillies. Fry for an minute, now add grounded masala. Add 1/2 cup of water cook till chillies turn soft. Adjust for salt. 
Shimla mich ka salna serve with roti

Wednesday, March 26, 2014

Gudhi padvya / Ugadi

Gudhi padva is celebrated as hindu new year.  In Goa and maharastra people hang gudhis on terrace or on their windows on this day in morning hours and the gudhi is brought down at around 4:30pm. Gudhi is a decorated pole with a silver vessel placed on it.
 In karnataka it is said Bevu bella should be eaten on this day. Bevu is neem which is bitter  and bella is jaggery, it symbolizes the fact that life is a mixture of different experience sadness, happiness,anger,fear..... which should be accepted together.
In our house or maybe in all sarswat houses, we make "Kadu aushada" (Kadu means bitter in konkani and aushada means medicine), Shrikhand puri, wet cashewnuts, Seasonal fruits like mangoes,cashew apple, jackfruit  are the things that are relished on this day.

Ingredients for kadhuaushad:

Neem leaves : 2 cups.
Pepper          : 8-10. (More if required).
Dry ginger     : 2 inch (if using powder 1 tsp).
Carom seeds : 1 tsp. (Ajwain)
Vatamb        :  2-3    ( Or you can use tamrind 2 inch).
Buttermilk     : 1 cup.
Salt              :  as per taste.
Water          : 1/4 cup.

Wash neem leaves. Grind neem leaves, pepper, dry ginger, carom seeds,vatamb (or tamrind), water,salt as per taste with water into smooth paste. Now add buttermilk, adjust for salt.
It taste more bitter and sour....but tastes good. This kadhu is offered to gudhi, together with seasonal fruits, fresh cashewnuts, and shrikhand puri. After gudhi pooja, each one has to compulsorily drink kadhu and then relish on fruits and sweets.

Friday, March 21, 2014

Urdacha pola with Vangi bhaji / Dosa with eggplant stew

Vangi Bhaji / Eggplant stew:

Ingredients for masala:
Coconut  1/2 cup finely grated.
Coriander seeds  : 11/2 tsp.
Pepper corn        : 8-10.
Cloves                : 8-10.
Dry red chillies    : 8.
Lightly roast all above ingredients in a tbsp of  coconut oil.  Grind into smooth paste by adding 1/4 cup of water.

Vegetables :
Onions : 2 medium cut into diced.
Eggplant : 2 medium sized diced.
Patatoes : 1 cut into diced.
Tamatoe  : 1 diced.

Heat about 2 tbsp of coconut oil in a wok, Now add 1 diced onion, fry for 2 minutes. Add diced vegetables together with 1 diced onion and a cup of water. Add 1 tsp of salt, cook till the potatoes  become soft. Now add grounded masala adjust for salt. Cook for another 5 minutes.

My Ingedients:
Urad dal : 1 cup.
Dosa Rice:  2 cups.
Soak the rice and dal seperately for overnight. Next morning grind them individually to make a smooth paste and then combile both batters in a bowl. Add little amount of water at the time of grinding. Add salt as per  taste. Mix well.
Heat dosa tava, apply spoon full of sunflower oil.  Add spoon full of dosa batter, spread into thin layer. close with a lid, on medium flame fry it till the side become light brown. Spread another tsp of oil, flip dosa upside. Fry for another 2 minutes. Dosa is ready to be served.  

Monday, February 24, 2014

Sardines in coconut with dash of Sichuan pepper / Teppal Tarla sukkha

Sardines or tarla in coconut curry with  a hint of sichuan pepper. This dish is mainly prepared in Goa. Served with rotis and onions. Sardines for this dish should be small in size.

My ingredients:

Sardines           : 1/2 Kg cleaned and washed under running water  (Tarla).
Fresh Coconut  :  1 full finely grated.
Chile  Powder  :  4 tsp ( If you like more spicy you can add more of chile powder).
Turmeric powder : 1/2 tsp.
Vatamb               : 4-5  or Tamarind 2 inch.
Salt                     :  2 tsp.
Sichuan pepper   :  5-6. (Teppal)
Coconut oil         :  1 tsp.

  • Marinate sardines with salt and Chile powder for 1/2 hour.
  • Grind grated coconut, vatamb sol or tamarind, turmeric powder with 2 tbsp water  into smooth paste. Some people grind into coarse.
  • In a wok, mix grounded paste together with marinated sardines adjust for salt. Add 1/4 cup of water. Cook on medium flame for 5 minutes.Now add lightly podded sichuan pepper and cook for another 15 minutes. 
  • Finally add 1 tsp coconut oil this gives flavor.

Serve with hot rotis and onions.

(** Vatamb is something like tamarind which sour in taste. Found in coastal area of India. Its a substitue for tamarind for people of coast).

Sunday, February 23, 2014

Mulka / Sweet Fritters.

Mulka, sweet prepared for sankashti if one doesn't have time to make modak. They say God Ganesh loves mulka like modak. ( I did not meet him in person but have heard from parents :P).

My Ingredients :
Honey   : 1 tbsp.
Jaggery :  1 tbsp.
Sugar    :  2 tsp.
Banana  : 1  ( ripen).
Cardamom Powder  : 1/4 tsp.
Cashwenut powder  2 tsp .
Semolina  : 1/2 cup.
Milk        : 3 tbsp.
Salt    pinch.
Oil for frying.

Mix honey, jaggery, sugar, smashed banana, cardamom powder, milk. Slowly add semolina  and mix so no lumps are formed.  Let it set for 10 minutes. (For more sweetness you can increase sugar and jaggery).
Heat oil in wok, make small balls drop in oil  and deep fry keeping on medium flame.

Friday, February 14, 2014


AmbayaKhola  is a side dish served with dal ( Dalitoy) and rice. Ambaya is mango and Khola is thin  gravy. Simple to prepare, is sweet and tangy.

My Ingredients:
Mangoes  :   6 small one. ( We use a kind of mango called in konkani Ghota these are small, and has mixed taste sweet and tangy).
Mustard seeds : 1 tsp.
Curry leaves   : 2 strands.
Dry red chillies : 3-4.
Asafoetida       : pinch.
Jaggery          : 1/4 cup grated.
Oil                 : 1 tbsp  ( either use vegetable oil or coconut oil, being  a coastal person i prefer coconut oil).
Salt                : 1 tsp.

  1. Peel the skin of mangoes. Seperate out peeled mangoes and peels.
  2. Now using 1 cup of water squeeze the peels lightly,  till we get pulp. Now remove the peels and retain the pulp.
  3. In a wok, add oil when oil becomes hot, add mustard seeds let it crackle. Add curry leaves, red chillies, asafoetida, fry for a minute, Now add mango pulp ( from step 2), cook for 3 minutes on medium flame, add peeled mangoes and jaggery. Adjust for salt.  Cook for another 5 minute on medium flame.

Thursday, February 6, 2014

Fusion of clam and mangoes / Trisyaambya shaka

Coconut             :   1 cup finely grated.
Red chilies         :   3-4
Pepper seeds      :  8-9
Coriander seeds  :   11/2 tsp
Mustard seeds     :   pinch
Turmeric powder :  Pinch
Mangoes             : 8 (Small ripen) Peeled out the skin. ( These mangoes are bit sweet and sour).
Onion                  : 2 Medium
Coconut oil         : 2 tbsp.
Clam                   :  2 cups  washed under running water, opened using knife.

  • In a tbsp of coconut oil, roast coriander seeds, pepper seeds, red chilies for 2 minutes on low flame. Remove roasted items and then add cumin seeds and turmeric powder and fry for a second.
  • Now grind coconut with all the roasted items ( Coriander seeds, pepper seeds, red chilies, cumin seeds, turmeric powder)  together with 4 tbsp of water into paste. ( * Note: Paste should be a bit coarse).
  • In a wok , add tbsp of coconut oil. when oil heats up add chopped onions fry till golden brown. Then add mangoes, washed and opened clam. Add 1/4 cup of water, put the lid on and cook for 10-15 minutes. Now add grounded paste,adjust for salt (** do not add more salt as main are salty in nature). Cook for another 5 minutes. Add more water if the stew goes more dry.

Sunday, January 5, 2014

TisryaSukkha/ Clam dry

This is totally a different kind of calm dry from the previous posts. This type of calm dry is often done in coastal region karwar.

My Ingredients:

Calm : 2 cups opened up.
Coconut  : 1/2 finely grated.
Dry red chillies:  5
Coriander seeds: 1 tsp
Pepper  corn:     6
vatamb       :  2-3   or  Tamarind : 1 inch
Mustard seeds  : pinch
Saraswat sambar masala : 1 tsp. (Optional).
Patato :  1 medium size peeled and chopped in 1/2 cm cubes.
Onion  : 2 medium sized finely chopped.
Green chillies :  2-3 cut into enlongated slits.
Ginger           : 1/4 inch.
Coconut oil   : 2 tbsp.
  • Fry drychilles, coriander seeds, pepper corns, mustard seeds in tsp of coconut oil for a minute till corrinader seeds become slightly darker.
  • Grind coconut, dry red chillies, coriander seeds, pepper seeds, vatamb or tamarind , sambar masala with 2 tbsp into coarse paste. (Paste shouldn't be very coarse).
  • Heat a tbsp of coconut oil in wok, add chopped onion saute till color of onion changes to light brown, add green chillies, ginger chopped. saute for a minute now add grounded masala and calms. Add cup of water, adjust for salt. Cook till gravy thickens.

Saturday, January 4, 2014

Tisryasukkha/ Clams with green chillies

Ingredients :

Calms                 :  2 big cups, washed under running water and opened.
Onions                : 2 medium sized finely chopped.
Green chilles       : 4-5  cut in elongated slits.
Corinader leaves : 1 tbsp finely chopped.
Turmeric Powder : 1/4 tsp ( i use 1/2 tsp as i love turmeric flavor).
Garam Masala     :  2 tsp.
Kokam                : 3-4 (Amsul).
Coconut               :  Finely grated ( Either use 1/2 part of coconut or 4 tbsp).

In a wok, mix calms, onions, green chillies, coriander leaves, turmeric powder, Garam Masala. Add  2 cups of water Cook till most of  the water gets evaporates. Add amsul, give a light stir. Adjust for salt add a pinch of it.  Do not add much salt as calms are salty in nature. Cook for another 5 minutes.