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.