Wednesday, August 26, 2015

Madagascar bean with aubergine

Madagascar bean also called butter bean locally called (in marathi)  as  pathada. Madagascar bean with aubergine (Pathada vangi bhaji). This typical dish is of Belgaum the place i was born and brought up. It is relished in a typical manner, the stew is eaten with Indian bread ( Bakri/ Rotti) and charcoal fried  salted dry fish. My favorite stew. Fresh madagscar beans were available  only during November to January, but now its available all year round.

My Ingredients:

Fresh madagascar bean : 2 cups.
Onion                             : 1 big finely chopped.
Ginger Garlic Paste        : 2 tsp.
Coriander leaves             : 1 tbsp  finely chopped.
Aubergine                       : 1 big  cut into big chuncks.
Vegetable oil                  : 2 tbsp.
Kanda lasun Masala        :11/2 tbsp. ""
 Madagascar bean : Locally called pathada.

Heat oil in small pressure cooker, add finely chopped onion and  1tsp salt. Saute till onion turns light brown. Now add ginger garlic paste, coriander leaves and saute for a minute or two.
Then add kanda lasun masala saute for a minute or till oil starts coming out of the masala.
Now add madagascar beans add 1/2 cup of water. Pressure cook  taking 2 whistle.
After the pressure  comes down, open the lid and add aubergine chunks.Cook  for another 5 -6 minutes or till the aubergines become  soft.

Serve with Indian bread ( Bakri / Roti) and charcoal fried salted dry fish (  Preference would be mackerels). 

Thursday, July 30, 2015

Chola talasan

Chola talasan( ussal) is  my all time favourite.  Ussal is given  as prasadam in temple's in Bangalore. I go to temples only to have it. Ussal of  this kind is disturbed in Ganpati temple during sankasti. I got this recipe from Anu aunty, She is Tamilian who happened to be my neighbour.

Method of making :
  •  Soak a big cup of chola over night.Add 2 cups of water, a tsp salt and pressure cook for 2 whistles.
  •  In a  pan or wok add 2 tbsp of oil ( any oil is ok, i have used sunflower oil). Once oil become hot add 1 tsp of mustard seeds.Let it crackle. Now add 3-4 finely chopped green chillies, 1 tsp of finely chopped ginger, 1/2 tsp cummin seeds, 2 strings of curry leaves, around 1 tbsp of finely chopped corainder leaves saute for a minute. Squeeze half lemon (or more if you like tangy). Now  add boiled channa or chola. Adjust for salt.Mix well  add 2 tbsp of freshly grated coconut and garnish with some chopped coriander leaves.
  • Goes really well with hot cup of tea.

Wednesday, July 22, 2015

Mixed vegetable stew / Khatkhata

Khatkhat called in konkani  or mixed vegetable stew is made during Ganpati festival.  Lots of vegetable goes in stew. There are lot of options of vegetable available in this season  ladyfinger, corn, patatoes, ridge groud, cucumber which are used in stew.

Ingredients used:

For Masala:
Fresh coconut grated :  1 cup.
Green chiles               : 6-7.
Tamarind                     : 1 tsp pulp.
Szechuan pepper       :  5-6. 

Lightly fry chiles in a tsp of oil preferably coconut oil.  Now grind grated coconut, green chilie, tamarind with a some water  into smooth paste.

Vegetables required any vegetable of the season 
Lady finger around 10 ( I  prefer to put it less because i hate them atleast in stew).
Corn            1
Cucumber    1
Patato          1 
Ridge groud  1 (Peel the surface ).
Pumpkin        1 small part.

Cut all the vegetable into big chunks.
In a heavy bottom  pot , boil  a cup or more of water with 1 tsp of salt. Add the vegetable chunks. Cook  till they become soft. Now add the grounded masala. Pod szechuan pepper lightly and add to the stew. Simmer for 10 minutes or till the szechuan pepper starts leaving the aroma. Add water if the stew becomes more dry. Now adjust for salt.  

Wednesday, July 1, 2015

Sardines in greenchillie

Sardines in green chilies simplest dish. I love it as it is very very very spicy.
Sardines  : 6 Clean cut slits. Marinate in a tsp of salt.
Green chilli :   12.
Tamrind         :   1 small ball.

Grind chilli, 1/2 tsp salt and tamrind into smooth paste. Apply on to sardines and also in the cuts.Let it settle for 20 minutes. Put a tsp or 2 of  coconut oil on tava. Fry stuffed sardines on both sides.
I eat it  with a cup of hot tea.

Sunday, April 26, 2015


Kalputti is dish made of head of mackerels, When you happen to get lots and lots of mackerels. We in konkani call head of any fish as sheshadi. They say in nearly every house hold of GSB, if you eat the brain of mackerels your brain become very sharp and you get a very good memory. Sheshadi's of mackerels are very tasty not all fish head is tasty.

My ingredients :

Fish head  -- 6-7. ( Mackerels )
Onions     -- 2 medium sized finely chopped.
Green chillies --2  finely chopped  or more.
Coconut fresh grated -- 2tbsp.
Coconut oil  --2 tbsp ( we have a habit of using coconut oil, u can use vegetable oil).
Amsul --1.
salt as per taste.

Heat oil in wok, add onions with 1/2 tsp of salt saute till light brown. Now add green chillies saute for another minute. Add fish head do not stir much. To this add 1/2 cup of water adjust for salt. Let it cook till all the water evaporated. Now add grated coconut and amsul.

Friday, April 3, 2015

Thali peet or mombari ani thikat

Mombari in konkani is something like thali peet, which is made using semolina. We saraswats have this for breakfast. Here we go with the recipe

Semolina             : 2 cups ( or more depending on number of people).
Onions                 : 1 medium sized finely chopped.
Green chillies        : 2-3 finely chopped.
Coriander leaves  : 2 tbsp finely chopped.
Tomatoes             : 1 small finely chopped.
Salt as per taste

Dry mix semolina, onions, tomatoes, green chillies, coriander leaves, and salt . Now add water and mix so no lumps are formed. Add water so it gets dosa batter consistency.

Now heat a flat griddle or nonstick pan. Apply 1-2 tsp of oil. 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 mombari. Fry for 2 minutes or color turns to light brown. Pour some oil on the top and edges, flip the mombari and fry for another 2  minutes on medium flame.

For Thikat

Tamrind pulp : 1tsp ( or more if u like tangy).
Red chillie powder  :  3 tsp.
Sunflower oil : 1 tbsp
Garlic  :  1 pod ( remove skin of each cloves and pod it )
Salt as per taste.
In a bowl add all above ingredients and mix well. This is served with mombari and hot chai.

Tuesday, March 24, 2015

Mutton chops

My ingredients:

Mutton chops : 1/4 kg
Onion            :1 small
Tomato          :  1 small.
Salt  as per taste
Oil for frying.
Garam masala   : 2 tsp. (
Turmeric powder : 1/2 tsp.
Chile powder   : 1 tsp or more as per taste..
Ginger Garlic paste : 1tsp.
Egg   :1
Ginger  : 1 inch
Garlic :  1pod .
Coriander leaves : 3 tbsp (app).

  • Grind garlic, ginger and coriander leaves into smooth paste.
  • Marinate chicken in above coriander, garlic ginger paste, and 1tsp salt  for 2 hours or more.
  • Heat 2 tbsp of oil in cooker, add chopped onion saute for a minute, then add chopped tomato, 1 tsp salt, marinated mutton chops and 11/2 cup water. Take 2 whistle.
  • Now in a vessel take one egg, add garam masala , ginger garlic paste, turmeric, red chile powder, 1/2 tsp salt . Mix well. 
  • Add  cooked mutton chops in the above batter, coat thoroughly.
  • Heat sufficient oil in wok  for frying  till its is very hot. Now deep fry mutton chops.
  • Sprinkle chat masala and serve hot.

Tuesday, February 24, 2015

Fried fish in coconut milk

This recipe is made in two steps,
1.Making fish fry. 
2. Making gravy.

For gravy
Coconut milk : 1 tin or milk of one full coconut.
Pepper powder: 1tsp.
Turmeric powder : 1 tsp.
Chilli powder      :  2-3 tsp ( more if you want  to make it spicy)
Onion  : 2 medium sized
Tomato  :  1 medium sized.
Green chillies : 2 cut into slits ( for taste  optional)
Tamarind pulp  :  2tsp  .... ( More if you like tangy like me).
Coconut oil     :    2 tbsp.

1. Making fish fry follow the following link:
Only the thing to be kept in mind is to remove the center bone so that we get 4 equal piece before frying.
Shallow fry the fish on tawa using coconut oil, donot deep fry in oil. 
Use only fish like Surmai ( King fish), Halwa (Black pomfret), White pomfret cut into slices.

2.To make the gravy
  • Add coconut milk,pepper powder, turmeric powder, chillie powder, 1/2 tsp salt mix well . ----(1) ***Add less salt as the salt is already been applied to fish. Later the salt can be adjusted.
  • Heat  2 tbsp of coconut oil in a large pan, add chopped onions saute till the color of onions change to light brown, Now add tomato and green chillies( optional), saute for a minute . Now add the above paste (1), add a cup water, tamarind pulp adjust for salt.  Let the gravy simmer. 
  • While the gravy is simmering, add hot fried fish fry directly from the tawa . Let all the fish fry soak the gravy.
  • Serve with white rice and cucumber salad.

Friday, January 9, 2015

Chicken Shorba / Indian chicken soup

My version of Chicken shorba or Indian chicken soup.  I have given yakhni shorba a twist  to make it more spicy and hot.

My Ingredients :

    1/2 kg chicken (cut into pieces).
    1 small onion (thinly sliced)
    3 tablespoons chopped cilantro or coriander  leaves.

  For  paste:-
        10 whole black peppercorns
        5-6 Green chillies.
        1 onion (finely chopped)
        6 flakes of garlic
        2 teaspoon cilantro seeds or coriander seeds.
        2” stick cinnamon
        1 teaspoon fennel seeds
        1/2tsp garam masala.
        Salt to taste

Grind the above items into smooth paste.


Step 1: Put the chicken pieces in a pressure cooker with 10 cups of water and the paste made from various ingredients. Pressure cook to give 2 whistles then reduce heat and simmer for 5 minutes. Remove from heat.

Step 2: Strain the soup in a strainer to get a clear chicken stock. Keep the chicken pieces aside. Shred  the chicken pieces from the bones . Keep aside.

Step 3: Heat oil in a deep pan or wok and fry the sliced onions till golden brown. Remove on a tissue paper to absorb extra oil. Keep aside

Step 4. Serve hot shorba with fried onions and chopped cilantro.