Thursday, August 18, 2016

Steamed rice noodles with sweetened coconut milk

We Saraswats are very particular of sweets on every occasion....We prepare   Shrikhand puri on hindu new year ,  Patoli for Nagpanchami , Dahi Vada  and kheer on Gokulashtami, Modak and ghee ladoos for  Ganapati, Lots of sweets on Diwali plus different kinds poha or also called beaten rice recipes, for holi its always puran poli ( sweetened indian bread).....and the list goes on. We live to eat...

Coming to Raksha Bandhan or Narli poornima . Steamed rice noodles (eggless) with  sweetened coconut milk is prepared on this occasion.As am basically from costal line ( konkan), the full moon that falls on this day is called Narli poornima. Narla means coconut and poornima means full moon day. On this day in coastal line fisherman's  do varun pooja that is pooja to the sea god and put coconut wrapped with scared thread in to the sea....So that year round he gets a good catch and his life in sea is safe....Well in olden day this may be way to tell fisherman's that the monsoon is gone and they can go for fish in deep sea. 
Men's in Saraswat family change their scared day on this occasion.  Rakhi is tied on brother wrist to get a good big gift from brothers. And my bhai gives it always, but its a kind of pledge from the brothers to the sister to protect her from all odds in her life.

Lets now start with  the recipe....its very simple recipe.


Steamed rice noodle:  Ingredients 

Rice flour : 2 cups 
Water        : 3 cups.
Coconut milk  : 1/2 cup
Salt                  : 1 /2 tsp
Coconut oil  :  1tsp.

Bring water, coconut milk,salt and coconut oil to boil  . When  starts boiling add rice flour. Wet all the rice flour and mix well on medium flame till one get dough like consistency. 
Knead when hot with little coconut oil applied to your palm till you get a soft dough .The more the dough soft the noodles are soft and continuous.



 Now grease the mold with oil,spoon some kneaded dough in to mould  close the lid and press on a greased banana leaf.




Steam the noddles in a steamer for 4-5 minutes...The steamed rice noodles or shevaya are ready.

Sweetened coconut milk:
Coconut milk : 2 cups
Powered Jaggery : 1 cup ( or more your preference).
Cardamom powder  : 1tsp 

Mix all the above ingredients ...Serve it with steamed coconut milk.

You can use canned coconut milk or make it at home. I prefer home made. Its very simple. One fresh coconut shredded . Grind it with little water in food processor or mixer. Then pass it through a mesh colander to get most coconut out.   




Sunday, March 13, 2016

Canary Melon stew with calms



Ingredients:
Canary melon : medium sized peel and cut into cubes.
Prawns  :           250 gms, Peel the prawn also remove black thread, cut into 3 pieces.( If prawn big)
Onion              : 2 Medium diced.
Coconut oil     : 3Tbsp.
Marinate prawns into 1/2 tsp of salt for 20 minutes.

To Grind:
Fresh coconut grated :  1/2 cup.
Coriander seeds         :  11/2 tsp
White Pepper             :  6-7
Red dry chilies           :  5-6.
Turmeric powder       : 1/4 tsp.
Mustard seeds            : 1/2 tsp.
Vatamb                       :  2-3.

I have used Clams in place of Prawns. You can use any one of them.

  • Fry the above ingredients in tbsp of coconut oil one ingredient each at a time other than grated coconut and Vatamb. Grind into smooth paste by adding little water.
  • Heat a tbsp of coconut oil in a pan, Saute chopped onions, add 1/2 tsp of salt. Once color changes to brown add 1/2 cup of water.
  •  Now add canary melon close lid let it cook for 5-10 minutes. Than add prawns or clams and cook for another 5 minute. finally add grounded masala . Simmer for 5-7 minutes. The stew is ready to be served.

Usually served  with rice porridge. In konkani it is called Pej ani maaggya bhaji.



Thursday, January 21, 2016

Chicken Curry

This one is easy and fast to make, also delicious and yummy. It is a kind which we get on roadside Punjabi dhaba, I had it while my visit to Goa ( probably after Madgoan towards Karwar). This kind of taste is mostly found in north side of India.





Ingredients Required:
Chicken                  1/2 Kg.
Onions                     2 big . ( Peel and make paste)
Tomato                     2 big. (Make paste)
Ginger paste             1 tbsp.
Garlic paste              1 tbsp.
Coriander powder     2 tsp.
Cummin powder        2 tsp.
Garam masala            1tsp.
Red chile powder       2tsp ( More if you like spicy)  
Turmeric powder        1/2 tsp.
Yogurt                        2 tbsp.
Dalda                         1 tbsp.
Sunfloweroil                1 tbsp. 
salt as per taste.
Coriander leaves finely chopped for garnishing.


Process:
  • Clean chicken under running water, Marinate with 11/2tsp salt , 1/2 tsp turmeric and  yogurt for 1/2 hour. The more chicken is  marinated the more it is soft. 
  • Heat oil and dalda together in a pressure cooker or handi, add  onions paste and 1/2 tsp salt saute for 2 minutes.
  • Now add ginger garlic paste saute for a minute,then add tomato puree saute for another 2 -3 minutes. 
  • Now add  Coriander powder, Cumin powder, Garam masala, Red chile powder saute till the oil is left from sides. Add marinated chicken saute it for a minute or two. 
  • Now add 1 cup of water take two whistle. If using handi, cook till chicken leaves its bone. Adjust for salt. 
  • Garnish with chopped coriander leaves.