tag:blogger.com,1999:blog-74583853568168911832024-03-15T15:38:05.267+05:30Food for the soulThis blog is all about Coastal foods of Karnataka and Maharashtra. If you enjoy food & fish, you belong here. Read up, Try out and let me know if you like it!Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-7458385356816891183.post-32430881955000341962021-11-10T22:31:00.002+05:302021-11-10T22:32:46.458+05:30Chicken White or chicken kaali mirch<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXE-JcjApiAOEkDxomlAIj7oyU5w09JtiA4AVFU83l-1qIS5fN2vIdr9bVJRIagNOnYN9OLF68SxeOGgsWgYXS78-2J9-xn9kTt0R3uIfXOKtbdsjZS1DIAuUir4Wqb7SFNXPFv7sHuM7u/s1280/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXE-JcjApiAOEkDxomlAIj7oyU5w09JtiA4AVFU83l-1qIS5fN2vIdr9bVJRIagNOnYN9OLF68SxeOGgsWgYXS78-2J9-xn9kTt0R3uIfXOKtbdsjZS1DIAuUir4Wqb7SFNXPFv7sHuM7u/w400-h300/2.jpg" width="400" /></a></div><br /> Ingredients :<p></p><ul style="text-align: left;"><li>Chicken 1kg</li><li>Onion 1 medium or 2 small </li><li>Garlic crushed </li><li>1 tbsp ginger 2 inches chopped into thin juvenile</li><li>Green Chilies 5-6 </li><li>White pepper powder 2tbsp</li><li>Black pepper powder 1/2 tsp</li><li>Coriander powder 1tbsp</li><li>Cummin powder 1tbsp</li><li>Yogurt 400gms (Don't use sour curd)</li><li>Cream 50 gms ( I have used Amul)</li><li>Vegetable Oil 100gms</li></ul><p></p><ul style="text-align: left;"><li>Clean Chicken and cut it into curry cut pieces.</li></ul><ul style="text-align: left;"><li>In a heavy bottom, pan add chicken, sliced onion,1 tbsp crushed garlic, 1tbsp of salt, and a cup of water (Around 250 ml). Cover and cook on high flame for 10 minutes. </li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1OiV3m9VsGlJu71-Q_pCnV34FdNtsq9J74jeL8zm_FLOFXhUG95P2UzDbIatCoMWSWAg2ryN3ZULuZ3w9wmLYl3-r7FO2LodEQGtQdmRM5H8O-CnW0cErZ4ISD_gjJQGL2c1O1kYZ-WI/s1280/start.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1OiV3m9VsGlJu71-Q_pCnV34FdNtsq9J74jeL8zm_FLOFXhUG95P2UzDbIatCoMWSWAg2ryN3ZULuZ3w9wmLYl3-r7FO2LodEQGtQdmRM5H8O-CnW0cErZ4ISD_gjJQGL2c1O1kYZ-WI/w300-h400/start.jpg" width="300" /></a></div><br /><p><br /></p><p></p><ul style="text-align: left;"><li>Add 400 gms beaten yogurt or curd. Mix well and cook chicken for another 10 minutes on medium flame with lid. Add white pepper, coriander powder, cumin powder. Cook on high flames till water reduces and little gravy is left.</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7GGefcBnp6VYawU_53VR54LM1nnYwt3MK9Ox10Z-pZMgGFmOLashTk4_lbBKPYzGfKCEKr3K2t-1Typ7ORR0q2h3RI0qhTwvpr_Cc_sTINCtFkTwQ6bkEKhCHlftSCHUdRAAxYP31R0W5/s1280/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7GGefcBnp6VYawU_53VR54LM1nnYwt3MK9Ox10Z-pZMgGFmOLashTk4_lbBKPYzGfKCEKr3K2t-1Typ7ORR0q2h3RI0qhTwvpr_Cc_sTINCtFkTwQ6bkEKhCHlftSCHUdRAAxYP31R0W5/w300-h400/6.jpg" width="300" /></a></div><div><br /></div><br /><p></p><ul style="text-align: left;"><li> Add 150 ml oil add green chillies, ginger juvillence. Nicely mix roast ( Bhoona in Hindi) for another 5 minutes. Then add cream mix and let it cook for another 5 minutes. </li></ul><p></p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBRrZNGZmvlhzyQIB4uMCxIK5KMvh4OQ9egwQTvG7ZAbG2SbjAiGxTuiF6QRxbTk-MQUdewfmnWuFjzbeZtnajlENHoDo_tSNovCzGLOM5QNo9lAnjve2qXJrnt_9NUNVg-asLFlxGF3x/s1280/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBRrZNGZmvlhzyQIB4uMCxIK5KMvh4OQ9egwQTvG7ZAbG2SbjAiGxTuiF6QRxbTk-MQUdewfmnWuFjzbeZtnajlENHoDo_tSNovCzGLOM5QNo9lAnjve2qXJrnt_9NUNVg-asLFlxGF3x/w300-h400/5.jpg" width="300" /></a></p><p>Garnish with green chilies, Ginger juvenile, and coriander leaves.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1epBggumV2kvf0DEENa_nnWA40JZkZV4XX8gmQ5Swd3I2sY7s9h7tu1kd1uLskuTfGXpMSP15EoanOwywZYtNHBLQudUavJFfkFWVXiol5gpQUvIpH00QQQ7HyucJm8EQlbVJIEyGXWX2/s1280/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1epBggumV2kvf0DEENa_nnWA40JZkZV4XX8gmQ5Swd3I2sY7s9h7tu1kd1uLskuTfGXpMSP15EoanOwywZYtNHBLQudUavJFfkFWVXiol5gpQUvIpH00QQQ7HyucJm8EQlbVJIEyGXWX2/w300-h400/4.jpg" width="300" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-92228521051593806082018-11-14T15:32:00.001+05:302018-11-14T16:29:25.461+05:30Diwali spread in Saraswat Household.<div dir="ltr" style="text-align: left;" trbidi="on">
This post was a long due one.Thought of posting it before diwali , but was not well. The kind of spread for diwali is done in Saraswat family. This custom, I feel is geographical rather caste based. We make 4 kinds of puffed rice (Phova) recipes Masala phova, Rosa phova ( Puffed rice in coconut milk), Kandaphova, Gode phova and dahiphova together with other sweets like ladoo, shankarpali, chauda,chiroti's .......<br />
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We get three kinds of flattened rice in market one is very thin, medium and thick.<br />
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<b><u>Goda Phova</u></b> ( <b>Thin</b> <b>Flattened rice in jaggery and coconut</b>) :<br />
<i><u><b>Ingredients</b></u></i> :<br />
Puffed rice (Thin) : 1 cup.<br />
Jaggery : 1/2 cup or 3/4 cup.<br />
Grated coconut : 1/2 cup. ( finely grated).<br />
Cardamom powder : 1/2 tsp.<br />
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In a heavy bottom pan add jaggery and a tbsp of milk . Heat on medium flame till jaggery melts. Now add grated coconut and cardamom powder and saute for a minute. Remove from heat, add flattened rice add ghee and mix well.<br />
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<b><u>Rosha Phova</u></b> ( <b>Flattened rice in coconut milk and jaggery mixture</b>)<br />
<b><i><u>Ingredients</u></i></b>:<br />
Flattened rice (Thin one) : 3/4 cup.<br />
Coconut milk : 1 cup.<br />
Cardamom powder : 1 tsp.<br />
Jaggery : 3/4 cup or more depending on taste.<br />
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Mix jaggery and coconut milk together. Add cardamom powder and puffed rice. Let the flattened rice soak for 15 to 20 minutes.<br />
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<b><u>Masala Phova</u></b>:<br />
<i><b><u>Ingredients</u></b></i>:<br />
Coriander seeds : 2 tbsp<br />
Cumin Seeds : 1 tbsp <br />
Cardamom : 3.<br />
Red chilie powder : 1tbsp. ( or more if spicy).<br />
Turmeric powder :1/2 tsp.<br />
<i><b>Ground all above ingredients in to powder.</b></i><br />
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Onion : 2 finely chopped.<br />
Ginger : Finely chopped ( 1/2 tbsp).<br />
Green chilie : Finely chopped (1 tsp).<br />
Salt :1/2 tsp.<br />
Sugar : 2 tsp.<br />
Flattened Rice(Thin) : 1 cup.<br />
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Crush onions, ginger,green chilies,salt, sugar with finger tips. Now add grounded masala powder, Mix well. Add puffed rice and again mix it well.If the mixture looks more dry sprinkle some water. Add grated fresh coconut.<br />
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<u><b>Dahi Phova</b> ( <b>Flattened Rice in Curd</b>)</u><br />
Flattened Rice (Thick) :1 cup. (wash, soak for 20 minutes and squeeze water).<br />
Beaten Curd :1 cup.<br />
Salt : 1 tsp.<br />
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<b><i>For tempering</i></b>:<br />
Oil : 2tbsp.<br />
Mustard seeds : 1/2 tsp.<br />
Asafoetida : 1/4 tsp.<br />
Ginger grated : 1/2 tsp.<br />
Green chiles : 2 chopped.<br />
Curry leaves : 5-6.<br />
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Mix soaked Flattened rice, dahi and salt togather. Heat oil add Mustard seeds let it crackle, add curry leaves, Green chilies, asfotedia, grated ginger. Saute for a minute. Then add to curd puffed rice mixture. Mix well.<br />
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<b><u>Kanda Phova</u></b>:<br />
Flattened rice ( Thick) : 1 1/2 cup (Wash and squeeze)<br />
Turmeric powder : 1/4 tsp.<br />
Sugar : 1 tsp.<br />
Curry leaves : 2 twigs.<br />
Green chillies : 2-3 chopped.<br />
Mustard Seeds : 1tsp.<br />
Cumin Seeds : 1tsp.<br />
Asafoetida : 1/4 tsp.<br />
Peanuts roasted : 1/4 cup ( lightly fried).<br />
Lemon : 1.<br />
Coriander leaves : 1 tbsp ( chopped).<br />
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<li>Mix flattened rice, Turmeric Powder and salt. Leave it aside for 20 minutes.</li>
<li>In a heavy bottom pan, heat oil add cummin seeds let it crackle. </li>
<li>Than add asafoetida,cummin seeds, curry leaves, green chilies and fry for a half a minute. </li>
<li>Now add roasted peanuts. Squeeze lemon and sugar( optional). </li>
<li>Add puffed rice mixed with turmeric and salt mix well. </li>
<li>Remove from stove and granish with coriander and grated coconut.</li>
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-7458385356816891183.post-67164597213838801432018-09-29T13:13:00.000+05:302018-09-29T20:33:22.983+05:30Mackerel Masala Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u>Ingredients</u></b> :<br />
<div>
<br />
Mackerels : 4-5. clean and put deep slits.</div>
<div>
Ginger Garlic Paste : 1 tsp.<br />
Chile Powder : 3 tsp.<br />
Turmeric Powder : 1/2 tsp.<br />
Coriander Powder : 1 tsp.<br />
Cumin Powder : 1 tsp.<br />
Lemon Juice : 2 tbsp or more if u love sour.<br />
Garlic cloves : 3-4 chopped.<br />
Curry leaves : 2 twigs Separate leaves and cut<br />
Salt : 2 tsp.<br />
<ul style="text-align: left;">
<li>Marinate mackerels in salt and turmeric powder for 20 minutes.</li>
<li>Mix Ginger Garlic paste, Red chill powder, Coriander powder, Cumin powder, Lemon together.If required add some water and make a paste.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFYY26GstLffrYzdU95_tIxoC_jDfQppRLRSVJCv0PXQaJ4uXCIhavRC9TnxV-AHQiaJjkbucHCSarHOoX54X68yakgCuE4rQVHMGr8rOJkIX41K7tId8Sz29Rta3gFOryIvttiBn-iDr/s1600/IMG_20170402_142221908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFYY26GstLffrYzdU95_tIxoC_jDfQppRLRSVJCv0PXQaJ4uXCIhavRC9TnxV-AHQiaJjkbucHCSarHOoX54X68yakgCuE4rQVHMGr8rOJkIX41K7tId8Sz29Rta3gFOryIvttiBn-iDr/s400/IMG_20170402_142221908.jpg" width="400" /></a></div>
</li>
<li>Apply the paste deep into slits of mackerels and dab some on it. </li>
<li>Now apply coconut oil on banana leaf, keep the mackerel on it. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYQj5AfvDeYbjWvppALcnUB0Qzxv8ckE_jN2WkY8JopSCU7do_Edwj8Oz2QvCnE6iNlByzJ4ai57JflsmF_wJDUdpmGMTq9FxFDJ515tkN93L14FONZtLCTMyCjcVAxO-iUaprOqF0_M0/s1600/IMG_20170402_142347703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYQj5AfvDeYbjWvppALcnUB0Qzxv8ckE_jN2WkY8JopSCU7do_Edwj8Oz2QvCnE6iNlByzJ4ai57JflsmF_wJDUdpmGMTq9FxFDJ515tkN93L14FONZtLCTMyCjcVAxO-iUaprOqF0_M0/s400/IMG_20170402_142347703.jpg" width="400" /></a></div>
</li>
<li>Add chopped garlic pieces and curry leaves. Put a tsp of coconut oil. Wrap the banana leaf and tie it. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinX-kgdpNK3LDt6P5YIEaTxQYaQNEjZ7e_6SKqZg18_uMvrlxFjSBbN3vetObaXLt4sJcYVf-qC-joUjQ6yRAMqODHg9CCMQdXQIWdW-wLzwVGOilzIXtUwk075gcY9OmLoCAgPYRYU7bi/s1600/IMG_20170402_142419730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinX-kgdpNK3LDt6P5YIEaTxQYaQNEjZ7e_6SKqZg18_uMvrlxFjSBbN3vetObaXLt4sJcYVf-qC-joUjQ6yRAMqODHg9CCMQdXQIWdW-wLzwVGOilzIXtUwk075gcY9OmLoCAgPYRYU7bi/s400/IMG_20170402_142419730.jpg" width="400" /></a></div>
</li>
<li>Heat 2 cups of coconut oil for frying( You can use oil of your choice like vegetable oil but preferably use coconut oil). When the oil is hot (Should be boiling) slowly drop the fish wrapped in banana oil.<div class="separator" style="clear: both; text-align: center;">
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</li>
<li> Fry on both side's till the leaf becomes dark brown. Remove and once cool open the leaf. <div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Ready to be served with rice and and curry of your choose from dal , lasnichi kadhi, Tamboli<div class="separator" style="clear: both; text-align: center;">
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.</li>
</ul>
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-7458385356816891183.post-3220033799532245802018-09-27T16:57:00.000+05:302018-09-27T16:57:14.837+05:30Junglee Mass or Red meat in chillies<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients Required:<br />
<br />
Goat Meat : 1kg<br />
Dry Red chilies : 3 tbsp.( chopped to small pieces).<br />
Ghee : 4 tbsp.<br />
Salt : as per taste.<br />
<br />
Chop chilies into small pieces.<br />
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<ul style="text-align: left;">
<li>Heat ghee in a non stick pan, Add meat and saute till meat turns its color to pale white. <div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>Now add 1 tbsp of salt and chopped dry chilies. Mix well Sprinkle some water put the lid and cook it on low flame. </li>
</ul>
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<br /><ul style="text-align: left;">
<li>After every 5 to 7 minute sprinkle some water.Put on lid and let it cook.</li>
</ul>
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<ul style="text-align: left;">
<li>Repeat the above step till the meat is soft and succulent. Now adjust for salt.</li>
<li>Serve with roti.</li>
</ul>
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-7458385356816891183.post-67982658339902100432018-03-23T17:52:00.000+05:302018-03-23T17:52:39.682+05:30Winter Coriander Soup<div dir="ltr" style="text-align: left;" trbidi="on">
Winter coriander soup is all time favorite. This soup is served in Mandarin Indiranagar. I have tasted this soup many times and have tried to make very much similar soup. I feel the taste is very similar to the one served in Mandarin.<br />
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Ingredients :<br />
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Chicken broth or stock : 1 liter.<br />
Fish sauce : 1 1/2 tsp.<br />
Cornflour : a tbsp or less if you want thin soup.<br />
Egg white : 2 eggs.<br />
Pepper powder : 1/2 tsp.<br />
Salt as per taste.<br />
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For chicken broth :<br />
<br />
Chicken: 1/2 kg with skin.<br />
Leek : 2 inch of stem.<br />
Carrot : 1.<br />
Onion : 1.<br />
Coriander stem: 1/2 bunch.<br />
Coriander leaves : 2 tbsp finely chopped.<br />
Lemon grass : small stem ( around 1 inche).<br />
Green chilies: 4-5 or more if you like hot. ( Slit in 2 parts).<br />
salt as per taste.<br />
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<br />
In a heavy bottom vessel add all the ingredients listed under chicken broth, Add 2 liters of water and simmer it till the water( broth reduces) reduces to half .In between skim out the froth which comes to the top of the vessel. Once done separate out the vegetables and chicken.<br />
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In the clear chicken broth add fish sauce , pepper powder, Adjust for salt and take one quick boil. Now mix cornflour in 3 tbsp of water into smooth paste. Add the paste to boiling water. Now quickly add the egg white while beating in the soup with a spoon. Garnish with chopped coriander leaves.<br />
Serve hot.<br />
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-52282742365435235662017-04-24T16:49:00.001+05:302017-04-24T16:49:41.501+05:30Fish Fry <div dir="ltr" style="text-align: left;" trbidi="on">
This is one of kind of keralian fish fry. This kind of fry is made particularly with fish found in Estuaries, River , Lake. I have taken black pearl spot fish also known in kannada as keerimeen, in Konkani as kalara.This fish is found in Estuaries.<br />
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Ingredients required :<br />
<br />
Pearl Spot : 1/2 Kg. cleaned, Put insertions.<br />
Red chilli powder : 3 tbsp.<br />
Lemon :2.<br />
Ginger Paste :1/2 tsp.<br />
Garlic Paste : 1/2 tsp.<br />
Coriander powder : 1 tsp.<br />
Coconut oil : 6 tbsp.<br />
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<ol style="text-align: left;">
<li>Marinate fish with a tbsp of salt for 20 minutes.</li>
<li>Mix chilli powder, Ginger Garlic paste,coriander powder, Lemon juice together and pinch of salt. Apply on fish after its marinated for 20 minutes. And leave for another 15 minutes.</li>
<li>Heat around 6 tbsp of coconut oil in tawa . Oil should not be boiling hot . Place the fish on tawa. Let it fry on medium heat for 5-6 minutes Slowly flip the fish on other side and again let it fry for another 5 minute. Frying takes time in this kind of fish fry. Be very careful while flipping the fish hot oil splatters.</li>
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Garnish with vegetable salad and serve with white rice and fish curry.<br />
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-72163688837381121212016-08-18T22:33:00.000+05:302016-09-23T16:28:36.442+05:30Steamed rice noodles with sweetened coconut milk<div dir="ltr" style="text-align: left;" trbidi="on">
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...<br />
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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. </div>
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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.</div>
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Lets now start with the recipe....its very simple recipe.</div>
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<b>Steamed rice noodle: Ingredients</b> </div>
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Rice flour : 2 cups </div>
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Water : 3 cups.</div>
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Coconut milk : 1/2 cup</div>
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Salt : 1 /2 tsp</div>
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Coconut oil : 1tsp.</div>
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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. </div>
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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.</div>
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Now grease the mold with oil,spoon some kneaded dough in to mould close the lid and press on a greased banana leaf.</div>
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Steam the noddles in a steamer for 4-5 minutes...The steamed rice noodles or shevaya are ready.</div>
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<b>Sweetened coconut milk</b>:</div>
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Coconut milk : 2 cups</div>
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Powered Jaggery : 1 cup ( or more your preference).</div>
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Cardamom powder : 1tsp </div>
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Mix all the above ingredients ...Serve it with steamed coconut milk.</div>
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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. </div>
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-70879024735678301382016-03-13T16:29:00.000+05:302016-03-13T16:29:13.408+05:30 Canary Melon stew with calms <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i><u>Ingredients</u></i></b>:<br />
Canary melon : medium sized peel and cut into cubes.<br />
Prawns : 250 gms, Peel the prawn also remove black thread, cut into 3 pieces.( If prawn big)<br />
Onion : 2 Medium diced.<br />
Coconut oil : 3Tbsp.<br />
Marinate prawns into 1/2 tsp of salt for 20 minutes.<br />
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<b><i>To Grind</i></b>:<br />
Fresh coconut grated : 1/2 cup.<br />
Coriander seeds : 11/2 tsp<br />
White Pepper : 6-7<br />
Red dry chilies : 5-6.<br />
Turmeric powder : 1/4 tsp.<br />
Mustard seeds : 1/2 tsp.<br />
Vatamb : 2-3.<br />
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I have used Clams in place of Prawns. You can use any one of them.<br />
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<ul style="text-align: left;">
<li>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.</li>
<li>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.</li>
<li> 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.</li>
</ul>
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Usually served with rice porridge. In konkani it is called Pej ani maaggya bhaji.<br />
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-22811281391719866132016-01-21T22:38:00.000+05:302016-01-21T22:38:03.865+05:30Chicken Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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.<br />
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Ingredients Required:<br />
Chicken 1/2 Kg.<br />
Onions 2 big . ( Peel and make paste)<br />
Tomato 2 big. (Make paste)<br />
Ginger paste 1 tbsp. <br />
Garlic paste 1 tbsp.<br />
Coriander powder 2 tsp.<br />
Cummin powder 2 tsp.<br />
Garam masala 1tsp.<br />
Red chile powder 2tsp ( More if you like spicy) <br />
Turmeric powder 1/2 tsp.<br />
Yogurt 2 tbsp.<br />
Dalda 1 tbsp.<br />
Sunfloweroil 1 tbsp. <br />
salt as per taste.<br />
Coriander leaves finely chopped for garnishing.<br />
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Process:<br />
<ul style="text-align: left;">
<li>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. </li>
<li>Heat oil and dalda together in a pressure cooker or handi, add onions paste and 1/2 tsp salt saute for 2 minutes.</li>
<li>Now add ginger garlic paste saute for a minute,then add tomato puree saute for another 2 -3 minutes. </li>
<li>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. </li>
<li>Now add 1 cup of water take two whistle. If using handi, cook till chicken leaves its bone. Adjust for salt. </li>
<li>Garnish with chopped coriander leaves. </li>
</ul>
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-13152933028269452782015-08-26T15:42:00.000+05:302015-08-26T15:42:21.402+05:30Madagascar bean with aubergine <div dir="ltr" style="text-align: left;" trbidi="on">
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. <br />
<br />
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My Ingredients:<br />
<br />
Fresh madagascar bean : 2 cups.<br />
Onion : 1 big finely chopped.<br />
Ginger Garlic Paste : 2 tsp.<br />
Coriander leaves : 1 tbsp finely chopped.<br />
Aubergine : 1 big cut into big chuncks.<br />
Vegetable oil : 2 tbsp.<br />
Kanda lasun Masala :11/2 tbsp. "<a href="http://vismayblog.blogspot.in/2011/03/maratha-style-foodie.html">http://vismayblog.blogspot.in/2011/03/maratha-style-foodie.html</a>"<br />
<br />
<b>Madagascar bean</b> : Locally called pathada.<br />
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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.<br />
Then add kanda lasun masala saute for a minute or till oil starts coming out of the masala.<br />
Now add madagascar beans add 1/2 cup of water. Pressure cook taking 2 whistle.<br />
After the pressure comes down, open the lid and add aubergine chunks.Cook for another 5 -6 minutes or till the aubergines become soft.<br />
<br />
Serve with Indian bread ( Bakri / Roti) and charcoal fried salted dry fish ( Preference would be mackerels). </div>
Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-60281316926231464712015-07-30T22:14:00.000+05:302015-07-30T22:14:02.883+05:30Chola talasan <div dir="ltr" style="text-align: left;" trbidi="on">
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. <br />
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<br />
<i><b>Method of making</b></i> :<br />
<ul style="text-align: left;">
<li> Soak a big cup of chola over night.Add 2 cups of water, a tsp salt and pressure cook for 2 whistles.</li>
<li> 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.</li>
<li>Goes really well with hot cup of tea.</li>
</ul>
</div>
Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-69073296281989413482015-07-22T14:08:00.001+05:302015-07-24T21:21:51.227+05:30Mixed vegetable stew / Khatkhata<div dir="ltr" style="text-align: left;" trbidi="on">
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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.</div>
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Ingredients used:</div>
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For Masala:</div>
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Fresh coconut grated : 1 cup.</div>
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Green chiles : 6-7.</div>
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Tamarind : 1 tsp pulp.</div>
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<span class="st">Szechuan pepper : </span>5-6. </div>
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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.</div>
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Vegetables required any vegetable of the season </div>
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Lady finger around 10 ( I prefer to put it less because i hate them atleast in stew).</div>
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Corn 1</div>
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Cucumber 1</div>
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Patato 1 </div>
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Ridge groud 1 (Peel the surface ).</div>
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Pumpkin 1 small part.</div>
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Cut all the vegetable into big chunks.</div>
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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. </div>
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-33709982199100425862015-07-01T17:13:00.002+05:302015-07-01T17:13:44.258+05:30Sardines in greenchillie<div dir="ltr" style="text-align: left;" trbidi="on">
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Sardines in green chilies simplest dish. I love it as it is very very very spicy.<br />
Sardines : 6 Clean cut slits. Marinate in a tsp of salt.<br />
Green chilli : 12.<br />
Tamrind : 1 small ball.<br />
<br />
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.<br />
I eat it with a cup of hot tea.</div>
Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-32210569300902109762015-04-26T19:35:00.000+05:302015-04-26T23:37:59.980+05:30kalputti <div dir="ltr" style="text-align: left;" trbidi="on">
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. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyyMPQRjR2fFpPTnCXo43Rrr5tyyG0wHzxQ5AoitGnNZRbnLQhZqlwoSf2fHTtvwG1myi_xyCyP_zEak7rPmJAzxWSdJPi6LOKyz0nMdhnQ97Gg-wu2FHfkHMjXi9PGe3duelTE9vADYg/s1600/IMG_20150117_144703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyyMPQRjR2fFpPTnCXo43Rrr5tyyG0wHzxQ5AoitGnNZRbnLQhZqlwoSf2fHTtvwG1myi_xyCyP_zEak7rPmJAzxWSdJPi6LOKyz0nMdhnQ97Gg-wu2FHfkHMjXi9PGe3duelTE9vADYg/s1600/IMG_20150117_144703.jpg" height="331" width="400" /></a></div>
<br />
<br />
<i><b>My ingredients</b></i> :<br />
<br />
Fish head -- 6-7. ( Mackerels )<br />
Onions -- 2 medium sized finely chopped.<br />
Green chillies --2 finely chopped or more.<br />
Coconut fresh grated -- 2tbsp.<br />
Coconut oil --2 tbsp ( we have a habit of using coconut oil, u can use vegetable oil). <br />
Amsul --1.<br />
salt as per taste. <br />
<br />
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.<br />
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-74088970572771418212015-04-03T22:44:00.002+05:302015-04-04T21:37:17.517+05:30Thali peet or mombari ani thikat<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
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<br />
Semolina : 2 cups ( or more depending on number of people).<br />
Onions : 1 medium sized finely chopped.<br />
Green chillies : 2-3 finely chopped.<br />
Coriander leaves : 2 tbsp finely chopped.<br />
Tomatoes : 1 small finely chopped. <br />
Salt as per taste<br />
<br />
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.<br />
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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.<br />
<br />
<br />
<b>For Thikat</b> : <br />
<br />
Tamrind pulp : 1tsp ( or more if u like tangy).<br />
Red chillie powder : 3 tsp.<br />
Sunflower oil : 1 tbsp<br />
Garlic : 1 pod ( remove skin of each cloves and pod it )<br />
Salt as per taste.<br />
In a bowl add all above ingredients and mix well. This is served with mombari and hot chai. <br />
<br />
<br /></div>
Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-61009100333450118732015-03-24T23:40:00.001+05:302015-03-24T23:44:14.087+05:30Mutton chops<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMh3qbQpvyfL32qvRVKu5EV8OC4vh0Y7Bpz5duRZnJg_eU9Du5lvLpZw9mQWQ2JSXEdiVLPljMfzon_y191x197_EHternksYvDvn-AIifHDL2rlu6ewaTK94J11M9_xmbjMZRsA9qVepZ/s1600/DSC_0254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMh3qbQpvyfL32qvRVKu5EV8OC4vh0Y7Bpz5duRZnJg_eU9Du5lvLpZw9mQWQ2JSXEdiVLPljMfzon_y191x197_EHternksYvDvn-AIifHDL2rlu6ewaTK94J11M9_xmbjMZRsA9qVepZ/s1600/DSC_0254.JPG" height="266" width="400" /></a></b></i></div>
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<br />
<br />
<i><b>My ingredients</b></i>:<br />
<br />
Mutton chops : 1/4 kg<br />
Onion :1 small<br />
Tomato : 1 small.<br />
Salt as per taste<br />
Oil for frying.<br />
Garam masala : 2 tsp. ( <a href="http://vismayblog.blogspot.in/2011/03/maratha-style-foodie.html">http://vismayblog.blogspot.in/2011/03/maratha-style-foodie.html)</a><br />
Turmeric powder : 1/2 tsp.<br />
Chile powder : 1 tsp or more as per taste..<br />
Ginger Garlic paste : 1tsp.<br />
Egg :1<br />
Ginger : 1 inch<br />
Garlic : 1pod .<br />
Coriander leaves : 3 tbsp (app).<br />
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<ul style="text-align: left;">
<li>Grind garlic, ginger and coriander leaves into smooth paste.</li>
<li>Marinate chicken in above coriander, garlic ginger paste, and 1tsp salt for 2 hours or more.</li>
<li>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.</li>
<li>Now in a vessel take one egg, add garam masala , ginger garlic paste, turmeric, red chile powder, 1/2 tsp salt . Mix well. </li>
<li>Add cooked mutton chops in the above batter, coat thoroughly.</li>
<li>Heat sufficient oil in wok for frying till its is very hot. Now deep fry mutton chops.</li>
<li>Sprinkle chat masala and serve hot.</li>
</ul>
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com1tag:blogger.com,1999:blog-7458385356816891183.post-79148797457655986272015-02-24T23:47:00.003+05:302015-02-24T23:47:38.968+05:30Fried fish in coconut milk<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
This recipe is made in two steps,<br />
1.Making fish fry. <br />
2. Making gravy. <br />
<br />
<br />
<i><b>For gravy</b></i>: <br />
Coconut milk : 1 tin or milk of one full coconut.<br />
Pepper powder: 1tsp.<br />
Turmeric powder : 1 tsp.<br />
Chilli powder : 2-3 tsp ( more if you want to make it spicy) <br />
Onion : 2 medium sized<br />
Tomato : 1 medium sized.<br />
Green chillies : 2 cut into slits ( for taste optional) <br />
Tamarind pulp : 2tsp .... ( More if you like tangy like me).<br />
Coconut oil : 2 tbsp.<br />
<br />
1. <i><b>Making fish fry follow the following link</b></i>:<br />
<a href="http://vismayblog.blogspot.in/2011/02/fish-fry.html">http://vismayblog.blogspot.in/2011/02/fish-fry.html</a>.<br />
Only the thing to be kept in mind is to remove the center bone so that we get 4 equal piece before frying.<br />
Shallow fry the fish on tawa using coconut oil, donot deep fry in oil. <br />
Use only fish like Surmai ( King fish), Halwa (Black pomfret), White pomfret cut into slices.<br />
<br />
2.<b><i>To make the gravy</i></b>: <br />
<ul style="text-align: left;">
<li>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.</li>
<li>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. </li>
<li>While the gravy is simmering, add hot fried fish fry directly from the tawa . Let all the fish fry soak the gravy.</li>
<li>Serve with white rice and cucumber salad. </li>
</ul>
<br />
<br />
<br />
<br /></div>
Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-78821054803334639162015-01-09T14:51:00.001+05:302015-01-09T14:51:59.197+05:30Chicken Shorba / Indian chicken soup<div dir="ltr" style="text-align: left;" trbidi="on">
My version of Chicken shorba or Indian chicken soup. I have given yakhni shorba a twist to make it more spicy and hot.<br />
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<br />
<i><b>My Ingredients</b></i> :<br />
<br />
1/2 kg chicken (cut into pieces).<br />
1 small onion (thinly sliced)<br />
3 tablespoons chopped cilantro or coriander leaves.<br />
<br />
<br />
<i><b> For paste</b></i>:-<br />
10 whole black peppercorns<br />
5-6 Green chillies.<br />
1 onion (finely chopped)<br />
6 flakes of garlic<br />
2 teaspoon cilantro seeds or coriander seeds.<br />
2” stick cinnamon<br />
1 teaspoon fennel seeds<br />
1/2tsp garam masala.<br />
Salt to taste<br />
<br />
Grind the above items into smooth paste.<br />
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<i><b>Directions</b></i>:<br />
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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.<br />
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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.<br />
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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<br />
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Step 4. Serve hot shorba with fried onions and chopped cilantro.</div>
Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-809877102719481842014-12-10T14:48:00.000+05:302014-12-12T10:38:19.097+05:30Umana / Fish curry <div dir="ltr" style="text-align: left;" trbidi="on">
Fish curry (Umana) of this kind is easy to make , very spicy, a bit tangy. Mackerel is the only fish that goes really well.<br />
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My ingredients <br />
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Mackerels : 4 in no cleaned, cut into 2 inch pieces. Marinate in 1 tbsp salt for 1/2 hour.<br />
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Onion : 2 medium ( finely chopped).<br />
Tamato : 1 medium finely chopped.<br />
Tamrind : 1 tbsp pulp ( More if you love tangy).<br />
Red chillie powder : 3 tsp.<br />
Coriander powder : 1 tsp.<br />
coconut oil : 2tbsp.<br />
Coconut milk : 1 cup or 11/2 cup.<br />
Green chili : 3-4 (Slit )<br />
Salt as per taste.<br />
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<ul style="text-align: left;">
<li>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.</li>
<li>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.</li>
<li>Now add coconut milk adjust for salt mix well, Once it starts boiling add marinated fish. Cook for 5 minutes.</li>
<li>To be served with chapati or white rice. </li>
</ul>
</div>
Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-52581825053244453052014-10-25T22:27:00.001+05:302014-10-25T22:27:51.678+05:30Bhau beej 2014<div dir="ltr" style="text-align: left;" trbidi="on">
Goan style feast on eve of bhau beej for my sweet and handsome brother.<br />
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0Belagavi, Karnataka, India15.85 74.515.6056215 74.1772765 16.0943785 74.8227235tag:blogger.com,1999:blog-7458385356816891183.post-28819852560686249082014-10-19T16:11:00.000+05:302014-10-20T09:36:32.672+05:30Muskmelon salad/ Chibadcha srikarna<div dir="ltr" style="text-align: left;" trbidi="on">
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 <i>chibad</i>( in konkani). It has a musky flavour.<br />
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We saraswat's prepare different sweet on different occasion one such is "<i> Chibadcha hashala</i> ". this sweet is made during Balipadya day, the fourth day during diwali festival. Moving towards recipe her is ingredients.....<br />
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<i>Chibad</i> ( Musk melon) is fully ripened when it break opens itself. Use chibad which is fully ripened.<br />
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Chibad fully ripened : 1 ...Peel it and cut into cubes of 1 inch each. <br />
Milk : 1/2 ltr..... boiled and cooled.<br />
Jaggery : 1/2 cup finely grated ...( if sweet toothed you can use more).<br />
Cardmom powder : 1tsp.<br />
Beaten rice : 1 fist....(soak in a cup of cold water for 10 minutes).<br />
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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.<br />
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** 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.<br />
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-32537697475400967112014-09-26T00:17:00.000+05:302015-02-22T22:45:12.492+05:30Bangda tawa fry / Mackerel in chillie gravy / <div dir="ltr" style="text-align: left;" trbidi="on">
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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.<br />
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<i><b>My Ingredients</b></i>: <br />
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Mackerels : 4.<br />
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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.<br />
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<b>For Masala:</b><br />
12-15<b> </b>dry<b> </b>red chillies<b>.</b><br />
1 tsp coriander seeds.<br />
1/2 tsp cumin seeds.<br />
4-5 cloves.<br />
1" cinnamon.<br />
1/4 tsp peppercorn.<br />
1/4 tsp black mustard seeds.<br />
1/2 tsp Ginger paste.<br />
1/2 tsp Garlic paste.<br />
1 small onion. <br />
Tamrind pulp 1 1/2 tsp ( or more if u like tangy).<br />
2 tbsp water.<br />
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<ul style="text-align: left;">
<li>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. </li>
<li>Now grind roasted things with ginger paste, garlic paste, onion , tamarind pulp together with water into smooth paste (** Paste shouldn't to watery). <div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>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.</li>
<li>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. </li>
<li>To be served with white rice and umana ( fish curry). </li>
</ul>
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-63295625513112756402014-08-31T19:03:00.000+05:302014-08-31T19:03:25.826+05:30Cucumber coconut salad /Hulhule<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
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Cucumber 2 tbsp finely chopped ( cucumber should be peeled before chopping).<br />
Coconut 1 cup. ( Or one part of coconut).<br />
Green chillies 1 -2<br />
Tamarind pulp 1/4 tsp.<br />
Asafoetida 1/4 tsp.<br />
Salt as per taste. <br />
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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.<br />
Grind fried chillies, asafotedia, grated fresh coconut, tamarind pulp, salt with 2 tbsp water into coarse mixture.<br />
Now add chopped cucumber. Mix well, adjust for salt.<br />
"Hulhule" is ready to be served. And goes very well with dalitoy, rice. <br />
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-18650935720953912222014-08-21T12:16:00.000+05:302014-08-24T19:19:06.337+05:30Sweet pancake / god polo<div dir="ltr" style="text-align: left;" trbidi="on">
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.<br />
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<b><i>Ingredients required :</i></b><br />
Jaggery: 3/4 cup.<br />
Beaten rice: 1 fist ful.l<br />
Fenugreek: 1/4 tsp.<br />
Rice : 1 cup.<br />
Coconut : 1 fist full.<br />
Salt : 1/4 tsp.<br />
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<b><i>Procedure</i></b>:<br />
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<ul style="text-align: left;">
<li>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. </li>
<li>Mix the batter well cover with lid and keep the batter in warm place. It should be left undisturbed for 8-9 hours.</li>
<li> 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 </li>
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0tag:blogger.com,1999:blog-7458385356816891183.post-39017498330578529752014-07-22T12:59:00.000+05:302014-07-22T14:57:02.170+05:30Stuffed Black Pompret<div dir="ltr" style="text-align: left;" trbidi="on">
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.<br />
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<b><i>My Ingredients</i></b> :<br />
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BlackPompret : 6 ( palm size) clean and give a vertical cut on its stomach side. </div>
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Coriander leaves : a hand full.</div>
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Mint leaves : 2 tbsp finely chopped. ( U can use more if u like mint flavor).</div>
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Green Chillies : 8-9 ( Add more if more spicy).</div>
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Fresh Coconut : 2 tbsp (finely grated).</div>
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Ginger : 11/2 inch.</div>
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Garlic : 1 whole or Use 2 tsp of ginger garlic paste.</div>
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Onion : 1 small.</div>
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Koli masala : 1tsp. ( If u donot have koli masala use any garam masala).</div>
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Vegetable Oil : 2tbsp.</div>
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For sealing : Add 1 tbsp of maida in water, so that it makes thick paste.</div>
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<li>Marinate black pompret in 2 tbsp of salt and 1/2 tsp of turmeric for 1/2 hour.</li>
<li>Grind coriander leaves, mint leaves, green chillie, fresh coconut, ginger, garlic, onion, koli masala, with tbsp into coarse paste. The paste should be dry.</li>
<li>In a wok add 2 tbsp of vegetable oil, fry the grounded masala for 2-5 minutes on medium flame. </li>
<li>Stuff this masala in the pompret , seal the opening with maida water mixture.</li>
<li>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. </li>
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<b><i>Serve stuffed pompret with mashed patatoes, boiled vegetable, bread loaf, and fish in lemon butter sauce</i></b>.</div>
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Sankalpahttp://www.blogger.com/profile/13226434223760165383noreply@blogger.com0