Sunday, January 31, 2010

Fish Curry - Goan Konkani style - DELICIOUS SHARK CURRY - MORI AMBAT

We had been to Candolim Goa last November on a vacation - visited some truly delightful Konkani restaurants. One small eatery stands in memory with fond rememberence - Kinara restaurant in Ponda - next to the city bus stand.

The food was so truly delicious - fresh sea food - tasy and homely, authentic Konkani fares. We (2 families) did not mind driving 20kms each way from Candolim - 4 times - to have lunch/dinner. Some of the items worth mentioning - Mori Ambat, pomfret / anjal fries, crab malvani style, even the simple Dhodi was magical.


Shark Curry - Mori Ambat

The waiter very graciously agreed to part with their Mori Ambat recipe - which is here below. We tried this today when we had guests - and this was received with a lot of compliments


Ingredients:
    Shark Curry - shark cubes
  • 750gms Shark - skin removed, 2" cubed
  • 2 cups coconut - grated
  • 3tsps - coriander seeds
  • 7-8 kokums (or 4tsp tamarind pulp)
  • 1tsp jeera
  • 1/4 tsp fenugreek seeds
  • 1 tsp saunf (fennel seeds)
  • 1 tsp - poppy seeds
  • 4-5 cloves
  • 1" cinnamon
  • 2 medium sized onions - chopped
  • 2 medium sized tomatoes - chopped
  • 4 tsps - red chilli powder
  • 1/8th of a nutmeg
  • 7-8 black pepper
  • 5 pods garlic
  • 1/2" ginger (half inch ginger)
  • Curry leaves - for seasoning

Shark Curry - Mori Ambat
Method:
  1. With a spoon of cooking oil - fry all the spices.
  2. Fry one onion seperately and coconut seperately.
  3. Grind all above items to a fine masala paste - keep this aside.
  4. In a vessel, for about 3-4 minutes, fry the remaining onion, ginger, garlic, fish and kokum.
  5. Finally add the ground masala. Add salt and carefully adjust water - this should be sambar consistency. Bring to a boil - continue cooking till fish is cooked.
  6. The shark should deliciously fatten a bit - you should be able to see the texture of the meat.
  7. Season with the curry leaves.
  8. Enjoy with steaming hot rice.
Tip:
a. Finish this meal of with some Solkadi - the traditional konkani digestive drink.
b. This curry also tastes great with chapattis.

You may want to try out these other tasty dishes:
a. Delectable Kundapur CHICKEN CURRY

b. Prawn Pepper Fry / Dry - A Kerala-Konkan delicacy

c. Wet Masala Anjal Fish Fry - Konkani Mangalore Style

d. #1 CLAM RECIPE - Kubay / Kubbe / Tisre Sukke - AWESOME CLAM GINGER MASALA

e. Fish Curry Recipe - Mangalore Konkani Style - Ginger and Onion base - Alle Kande Ambat

Saturday, January 30, 2010

#1 Recipe Sambar - Sambar Recipe - South Indian Sambar Recipe - Sambar/Saaru Recipe - Traditional Mysore Style

This is the recipe to prepare Sambar - probably the single most popular South Indian food item :-)

For this recipe - you should already have sambar powder prepared - you can find it here - tasty sambar powder recipe.


sambar recipe
If you are ready - lets proceed:

Serves: 3-4
Time to prepare: 30 minutes with a pressure cooker

Ingredients for Sambar:
  • 150gms (small bowl or cup) - toor dal (Tur dal, तूर दाल in हिंदी, ತೊಗರಿ ಬೇಳೇ in ಕನ್ನಡ ) - finely washed
  • 2 tsps - coconut gratings (optional - this gives a konkani touch :-)
  • 2 chopped tomatos
  • 1 cup of chopped vegetables ( 1" cubes - in any combination - drumstick, potato, brinjals, lady's finger etc)
  • 1/4 tsp - turmeric powder (हल्दी हिंदी, ಅರಿಶಿನ ಕನ್ನಡ)
  • 4 tsp - sambar powder
  • small marble sized tamarind (इम्ली in हिंदी, ಹುಣಸೆ ಹಣ್ಣು in ಕನ್ನಡ)  
  • 1 spoon - mustard seeds
  • 1 sprig - curry leaves ( कड़ी पत्ता in हिंदी,  ಕರಿಬೇವು ಎಲೆ in ಕನ್ನಡ)
  • 2 tsps - cooking oil of choice
  • 1 red chilli - torn in halves
  • tiny piece of asafoetida (हिंग in हिंदी, ಹಿಂಗು in ಕನ್ನಡ)
Method for Sambar:
  1. Pressure cook the toor dal with the half litre of water, turmeric, tomatoes, tamarind for 2 whistles - allow to cool - mash the cooked dal to a paste.
  2. Add about half litre of water, sambar powder, vegetables, salt - bring to a boil.
  3. Continue to simmer for about 10 minutes - until the vegetables are cooked nicely.
  4. Seasoning - heat the oil - add the mustard seeds, red chillies, hing - when the mustard starts to splutter - add it to the curry.
  5. Sambar is ready - enjoy with steaming hot rice - yummmmmyyyyy!
You may also like these recipes - vegetable sidedishes - palya or upkari:
garlic potato
a. Garlic Potato Upkari - Lasan Batata Upkari - SIMPLE and TASTY 
b. Bibbe Upkari Recipe - Godambi Palya - Awesome Konkani Tender cashewnut Side dish Recipe
c. Upkari - Upkari Recipe - Any Vegetable side dish - Simple, Quick and Tasty

Thursday, January 28, 2010

#1 CHETTINAD CHICKEN RECIPE - chettinad recipe pepper chicken - HOT HOT Tearjerker HOT

This recipe comes from the Chettinad region of Tamil Nadu - a region reputed for the truly lipsmacking, utterly delectable Chettinad Cuisine.

Chettinad cuisine is on the hot and spicy side - though not overpowering I would say. Chettiars being very well travelled around the world had access to different regions in south east asia - and different spices. Maybe this is one reason why chettinad cuisine is so diverse - both vegetarian and non-vegetarion foods are really worth exploring.

This recipe is a gift from one of our friends - who is from the Sivaganga region. This chettinad chicken recipe is a dry side-dish, great to accompany beer or rotis, chappatis or as a side dish to rice and some chicken curry.

chettinad chicken recipe chettinad chicken recipe


Chettinad Chicken Ingredients:
  • 1 Chicken - approx 1 kg - cut into 1" cubes (with bone)
  • 2 Onions - medium sized - finely chopped
  • 2 Tomatoes - medium sized - finely chopped
  • 1" ginger - peeled and finely chopped
  • 4 cloves - garlic - peeled and finely chopped
  • 1 tsp - turmeric powder (aka haldi in hindi, manjal in Tamil)
  • 2 tsp - red chilli powder
  • 1 tsp - coriander powder (freshly ground preferred)
  • 8 or 10 - blackpepper corns - freshly ground (very impt for this to be fresh)
  • 6 spoons - cookong oil of choice
  • 2 sprigs - curry leaves
(You may go easy on the black pepper and curry leaves if you are not familiar with hot Indian chicken recipes)

Method for chettinad chicken:
  1. Fry the ginger, garlic and onion - until onion turns translucent.
  2. Add the cloves, turmeric, red chilli powder, coriander powder and fry for 5 miunutes - until a nice fragrance starts wafting out
  3. Add the tomato - mash slightly with the saute - cook until the raw taste of the tomato goes out - about 8-10 minutes.
  4. Add the chicken - quickly mix well - to make sure chicken is well coated - continue on a medium flame for 5 minues.
  5. Add the curry leaves and pepper - mix and cover - all moisuter should go out - this is a dry but chicken should be soft and wet and juicy
Youi can enjoy this with steamed rice, chappatis, rotis, dosas, etc.

You might like these dishes also:
a. Delectable Kundapur CHICKEN CURRY
b. Prawn Pepper Fry / Dry - A Kerala-Konkan delicacy
c. Wet Masala Anjal Fish Fry - Konkani Mangalore Style  
d. #1 CLAM RECIPE - Kubay / Kubbe / Tisre Sukke - AWESOME CLAM GINGER MASALA

chettinad chicken recipe chettinad chicken recipe

Wednesday, January 27, 2010

#1 Chicken Curry Recipe - DELECTABLE KUNDAPUR CHICKEN CURRY

Previous Sunday, we decided to treat ourselves with two fantastic chicken recipes. One was a curry - "Kundapur style Chicken Curry" - called as "Kori Thalna" in the local Tulu Language. The other was a dry chicken dish - which I will post later.
Kundapur is a very beautiful town in Udupi - Kannada, Tulu, Konkani are prominent languages. As in all of Udupi - people are extremely passionate about their cooking - and hence you get some of the most renowned cuisines in India here. Udupi eateries are ubiquitous all over India. The true MacD's of India.

Here is a picture of the picturesque Maravanthe Beach in Kundapur:

Marvanthe beach in Kundapur

Kundapur Chicken Curry recipe




Ingredients for the Kundapur Chicken:
  •  For the Masala -
    • 1 medium sized ತೆಂಗಿನಕಾಯಿ (coconut) - grated
    • 5 - red chillies (hot variety preferred - try Byadgi Chillies if you can get it)
    • 6 - ಮೆಣಸು - black pepper corns
    • 3" - cinnamon stick
    • 6 - ಲವಂಗ (cloves)
    • 1 tsp - ಜೀರಿಗೆ (or Cumin seeds)
    • 2 tsp - ಕೊತ್ತಂಬರಿ seeds (coriander seeds)
  • For the Curry
    • 1 kg - chicken (medium sized chicken - chopped to small 1" cubes - "with bone" is preferred)
    • 1 large tomato - finely chopped
    • 1 large onion finely chopped
    • 3-4 tsp - cooking oil of choice (traditional taste calls for ಕೊಬ್ಬರಿ ಎಣ್ಣೆ - coconut oil)
    • 1 tsp - ಜೀರಿಗೆ (or Cumin seeds)
    • 1 sprig - curry leaves
    • 1 cup water
 Method for Kundapur Chicken:
  1. Roast all the items under "For the masala" heading above. Grind it with a cup of water. This is the Kundapur chicken masala. Keep this separately.
  2. In a pan, heat the oil, fry the curry leaves and cumin seeds - wait for a nice fragrance. Add the onion and tomato and fry until the raw taste is gone.
  3. Add chicken, a cup of water and the ground masala.
  4. Bring to a boil and simmer for about 12-15 minutes - until the chicken is done.
  5. Enjoy with steaming hot white rice. Or EVEN BETTER - ragi mudde.

Tuesday, January 26, 2010

BISIBELEBATH RECIPE - Bisi Bele Bath recipe - Bisibele bath - Mouth Watering Recipe

Bisibelebath actually stands for Bisi (Hot) Bele (Lentil) Bath (Rice). It is a traditional Kannada / Karnataka dish. The classic version of this dish is probably best experienced in the MTR restaurant in Bangalore and I once remember that MTR's version was once chosen as the State dish of Karnataka.

(BTW - MTR restaurant is the same name that now sells the packaged South Indian foods all over the world - pickles, Sambar powders etc)

Bisibelebath seems a bit daunting to make - because of all the different spices and varied things to be done - but fear not - try it once or twice and you will be able to master it.


Bisibelebath


My mom has been making Bisibelebath from about 5 decades or so and everyone in our extended family swears by Mom's recipe which I present below:

Serves: 3-4
Time to prepare: 45 minutes

Ingredients for Bisibelebath:
  • 150gms - Raw rice
  • 150gms - Toor dal (Togari bele in Kannada)
  • 3 tsps - coriander seeds
  • 6 - red chillies
  • 1/2 tsp - pepper corns
  • a pinch - menthya (or Fenugreek seeds)
  • marble sized - tamarind lump
  • 1/2 tsp - jaggery (optional - but recommended)
  • 5 tsp - dessicated coconut
  • 1/4 tsp - haldi (or turmeric powder)
  • 4 tsp - urad (black gram dal)
  • 2 tsps - chana dal (bengal gram dal)
  • 4 - cloves
  • 2 pieces - cinnamon
Optional Vegetables for Bisibelebath -Carrots, beans, potato, cauliflower can be added - in any combination. Not more than about 1 cup.

Seasoning for Bisibelebath:
  • 6 tsps - pure ghee (cooking oil is a poor substitute - as benefit of fragrance won't be present)
  • Fistful of Pearl onions (aka sambar onions aka madras onions - the tiny variety)
  • 1/2 cup of halved and roasted cashews
  • 1/2 tsp - mustard seeds
  • 1 tsp chana dal (bengal gram dal)
  • 2-3 - green chillies
  • 2 sprigs - curry leaves
Method for Bisibelebath:
  1. Dry roast (individually, if you have time)  - coriander, turmeric, cumin, fenugrek, pepper, cinnamon, black gram dal, chana dal and cloves. Separately roast red chillies with a spoon of oil.
  2. Roast coconut gratings separately. 
  3. Grind in a food processor or mixie, all of the above items together.
  4. In a pressure cooker - add the rice, dal, tamarind, vegetables - about 4 times the volume in water. Cook for about 4 whistles - until overcooked.
  5. When done, on a low flame, add the roasted powder mix, the cashews halves and keep mixing well.
  6. The consistency should be pouring thickness - something thinner than dosa batter.
  7. Finally do the seasoning - first pearl onion wholes fried in oil and then the remaining items mentioned above.
  8. Add the seasoning to the bisibelebath, mix well.
  9. Bisibele bath is ready! Enjoy with salads, curds, chips or papad.
Bisibele bath

    Chutney Recipe - Garlic Chutney - Spicy hot Garlic Chutney

    This is a strong flavored chutney - very rustic taste. Tastes just finger licking good with Jolad Roti or Bhakri - or plain steaming white rice.

    Serves: 2-3
    Time to prepare: 15 minutes

    Ingredients for garlic chutney:
    • 15-20 - Garlic cloves (peeled - use the small and hot javari or nati variety if available)
    • 1 cup - coconut gratings (lightly roast seperately)
    • 10 - red chillies (lightly roasted seperately with a little oil)
    • small marble sized - tamarind (chincham)
    Method for garlic chutney:
    1. Roast the garlic - until brown - in a spoon of oil
    2. Grind all ingrediends smoothly together - adjust salt
    3. Enjoy with hot Bhakri, chapatti or rice

    Chutney Recipe - Ginger Chutney Recipe - Simple, Quick and tasty

    Continuing on "Theme of the day" - I am adding another couple of chutneys with a strong flavor chutneys: Ginger Chutney Recipe and Garlic Chutney.

    We always make Ginger chutney with especially bland dishes - like the Konkani Panpolo (that is also known as the "Paper Dosa" or "Neer Dosa") or Rice Sevai.

    Serves: 4
    Time to prepare: 5 minutes
    Hotness factor: 6/10

    Ingredients for Ginger Chutney:
    • 1" inch - ginger (washed and skin peeled)
    • 4 - small and hot green nati chillies (use 6 if you have the bigger sized not-so-hot chillies)
    • 3 - red chillies (slightly roasted seperately)
    • 1 cup - grated coconut
    • small marble sized - chincham (tamarind)
    • 2 tsp - cooking oil of choice - for seasoning
    • 1/4 tsp - urad - black gram dal - for seasoning
    • 1/4 tsp - mustard seeds - for seasoning
    (Note: Don't use Hing for seasoning in this chutney - as this has a different very strong flavor)

    Method for Ginger chutney:
    1. Grind all ingredients together very finely.
    2. Heat oil in a pan - add mustard seeds and urad - when it starts to splutter - turn off the flame and quickly mix with the chutney.

    Monday, January 25, 2010

    Chutney Recipe - Coconut Chutney Recipe - Idli Dosa Chutney Recipe

    This is the most standard and classic chutney served along with Idli / Dosa in the stand-up Darshinis (small eateries) that dot South Indian cities. This is quite a hot recipe - delicious, simple and quick to taste.

    Serves: 4
    Time to prepare: 15 minutes

    chutney
    Method:
    • 1 cup  - coconut gratings
    • 1 tsp - coriander seeds
    • 4 red chillies - roasted seperately
    • 6 - green chillies
    • Tamarind - small marble sized
    For seasoning:
    • 1/4 tsp - mustard seeds
    • 1 tsp - urad dal (black gram)
    • 10-12 curry leaves
    • 3 tsp - cooking oil of choice
    • 1 - small Red chilli - roughly torn
    Method:
    1. Grind to a coarse paste - coconut, all chillies, coriander seeds - move to a vessel - adjust water (a few spoons) and salt carefully.
    2. For seasoning - Heat the oil - add mustard seeds - when it splutters - add the torn red chilli bits, all the dals - do not allow to burn - mix with the ground chutney.
    Some more Chutney Recipes here:

    a. Groundnut Chutney Recipe with Green Chilli - Shenga Chutney - Dharwad Hubli Style

    b. Groundnut Chutney Recipe with Red Chilli - Shenga Chutney - Dharwad Hubli Style
    c. 3 Types of Tomato Chutney Recipes - Karnataka, Tamilnadu and North India

    Chutney Tomato recipe - TOMATO CHUTNEY RECIPE - #1 Classic Tomato Chutney Recipe

    This is the classic Tomato Chutney served in nice restaurants to accompany your Dosa, Idli, Sevai etc. The nice thing about this tomato chutney is the bright red color - unique tangy and spicy taste that just keeps you hooked on for more...

    I am going to present 3 types here:
    a. Karnataka style Tomato Chutney
    b. Tamilnadu style Tomato recipe
    c.  North Indian style Tomato chutney (as in Delhi)

    All of these recipes serves 4.
    __________________________________

    1. Karnataka Style Tomato Chutney

    Ingredients:
    • 2-3 medium sized chopped tomatoes (country variety - desi or nati variety highly preferred)
    • 1 cup coconut gratings
    • 3 Red chillies - slightly roasted
    • Hing (or asafoetida) - a pinch
    Method:
    1. Roast the tomatoes for 5 minutes in a spoon of cooking oil.
    2. Grind all ingredients very finely. Tomato chutney is ready - no seasoning required.
    ________________

    Tamilnadu style Tomato Chutney

    Ingredients:
    • 4 medium sized chopped tomatoes (country variety - desi or nati variety highly preferred)
    • 2 medium sized chopped onions (red variety)
    • 1 tsp red chilli powder
    • 3 garlic pods
    • 2 tsps - cooking oil of choice
    • 1 sprig - curry leaves - for seasoning
    • 1/4 tsp - black gram dal - for seasoning
    • 1/4 tsp - mustard seeds - for seasoning
    • 1 Red chilli - - for seasoning
    Method:
    1. Heat the oil - fry the garlic for a minute - add the onion and fry until it turns pink. 
    2. Add the tomato, chilli powder - mash it with the saute lightly and cook until the raw taste is gone.
    3. After cooling - grind to a fine paste.
    4. Heat 2 spoons of oil seperately - add the mustard seeds, black gram dal and roughly torn red chilli - as soon mustard splutters - add it to the tomato paste 
    ________________


    3. North Indian Style Sweet Tomato Chutney

    Ingredients:
    • 4 medium sized Red Tomatoes
    • 2 tsp - raisins
    • 2 tsp - sugar
    • 3-4 finely chopped dates
    • 1 large bay leaf
    • 2 cloves
    • 1/2 tsp - haldi (aka turmeric powder)
    Method:
    1. Heat oil - add mustard seeds - when it splutters add the bay leaf, tomatoes, raisins, dates  and turmeric.
    2. Mash gently with the saute - continue to cook for 10-15 minutes until the raw taste is gone.
    3. Serve after cooling fully
    4. Tastes great with Samosas, Pilaf / Pulav.
    Some more Tomato Chutney recipes here:

    a. Groundnut Chutney Recipe with Green Chilli - Shenga Chutney - Dharwad Hubli Style

    b. Groundnut Chutney Recipe with Red Chilli - Shenga Chutney - Dharwad Hubli Style
    c. Coconut Chutney Recipe - Classic Idli Dosa Chutney Recipe

    Chutney recipe - Groundnut Chutney with Red Chilli - Shenga Chutney - Hubli Dharwad Style

    I will be posting a few chutney recipes in the next few blogs. These are very simple to make and add the essential flavor so necessary for South Indian foods.
    This chutney is a very slight variation of another chutney - made in the Hubli Dharwad - North karnataka style. This is a great accompaniment to Dosa, Idli, Upma, Sevai, Chapatti, plain white rice etc.

    Serves: 2-3
    Time to prepare - 10 minutes

    Ingredients:
    • 1 cup coconut gratings
    • 1/2 cup dry roasted groundnut
    • 1/2 inch ginger
    • small marble sized tamarind
    • 4 Red chillies
    • 2 tsps - cooking oil of choice - for seasoning
    • 1/4 tsp - black gram dal - for seasoning
    • 1/4 tsp - bengal gram dal - for seasoning
    • 1/4 tsp - mustard seeds - for seasoning
    • Salt to taste
    • 1/4 spoon sugar - OPTIONAL
    Method:
    1. Fry red chilli and ginger, in oil - grind coarsely with coconut, tamarind
    2. Season with mustard seeds, black gram dal, bengal gram dal and curry leaves
    3. Adjust consistency with a little water (a few spoons) and salt
    Some more chutney recipes here:

    a. Groundnut Chutney with Green Chilli - Dharwad Style

    b. 3 Types of Tomato Chutney Recipes - Karnataka, Tamilnadu and North India
    c. Coconut Chutney Recipe - Classic Idli Dosa Chutney Recipe

    Chutney recipe - Groundnut Chutney with Green Chilli - Shenga Chutney - Hubli Dharwad Style

    I will be posting a few chutney recipes in the next few blogs. These are very simple to make and add the essential flavor so necessary for South Indian foods.

    Presented here first is one of my favorites - made in the Hubli Dharwad - North karnataka style. This is a great accompaniment to Dosa, Idli, Upma, Sevai, Chapatti, plain white rice etc.

    Serves: 2-3
    Time to prepare - 10 minutes

    Ingredients:


    • 1 cup coconut gratings
    • 1/2 cup dry roasted groundnut
    • 1/2 inch ginger
    • small marble sized tamarind
    • 2 green chillies - slightly fried in oil
    • Salt to taste
    • 1/4 spoon sugar - OPTIONAL
    Method:
    1. Grind all ingredients together - coarsely
    2. Season with mustard seeds, black gram dal and curry leaves
    3. Adjust consistency with a little water (a few spoons) and salt
    Some more chutney recipes here:

    a. Groundnut Chutney Recipe with Red Chilli - Shenga Chutney - Dharwad Hubli Style
    b. 3 Types of Tomato Chutney Recipes - Karnataka, Tamilnadu and North India
    c. Coconut Chutney Recipe - Classic Idli Dosa Chutney Recipe

    Sunday, January 24, 2010

    Wet Masala Anjal Fish Fry - Wet Masala Pomfret Fish fry - Konkani Mangalore Style

    This type of recipe is called as the "Masala Fish Fry" or the "Wet Masala Fish Fry". As against the other popular types of fish fry - this is wet fish fry side dish.

    This is best made with Anjal fish (aka King Fish or Seer or Surmai), Black Pomfret or White Pomfret (aka Maanji) or Kane (aka Lady Fish).


    Time to prepare: 30 minutes
    Serves: 4
    Hotness factor: VERY HOT (and very tasty :-)

    Ingredients:
    • 500 gms - Anjal fish, Black Pomfret or White Pomfret or Kane
    • 1 tsp - coconut gratings
    • 6 tsps - red chilli powder
    • 1/4 tsp - Menthya seeds (Fenugreek seeds)
    • 1/4 tsps - jeera (aka Cumin seeds)
    • 1/4 tsp - sasive (aka mustard seeds)
    • 2 tsp - ginger garlic paste
    • 8-10 curry leaves - for seasoning




    Wet Masala Fish Fry



    Method:

    Wet Masala Fish Fry
    1.  Except curry leaves - slightly roast and grind all ingredients to a very fine paste
    2. Apply paste to the fish along with salt to taste and curry leaves - marinate for atleast 1 hour.
    3. Cook for 15-20 minutes - on a low flame - until fish is done. Do Not Overcook.

    Fingerlicking good - SUNGATA AMBAT - PRAWN MASALA CURRY - Kerala Konkani Style - AWESOME

    Prawns are the current favorite flavor in the house - and this particular dish is a classic in the Konkan taste - because of its unique taste and smell - the distinctive smell of prawns melded with coconut milk - pungent ginger and garlic.

    Prawn Curry


    Every time I have this dish - I can't but wonder how much similar coastal dishes around the world are - similar but sharply distinct. For example - Thai fish curries have almost the same set of base items - coconut, fresh sea food, green chillies, ginger and garlic - but then there is one or two small ingredients that will make a world of difference - casting each to a unique taste.

    Prawns


    I have used King Prawns with this recipe - these are quite a delicacy - they have a blue tail and are about 40-50 gms each - about 20 pieces to a kilo. I like to leave the legs and tail on; The legs are edible and crunchy and tasty - the tail has an aesthetic appeal and makes your curry look special.

    Serves: 2-3
    Time to prepare: 30 minutes
    Hotness factor: 6 / 10

    Ingredients:
    • 250gms - prawns of choice - cleaned and de-veined.
    • 100gms - coconut gratings
    • 1 tsp black pepper powder
    • 1 large onion - finely chopped
    • 4-5 tsps - red chilli powder
    • 1 green chili - slit 
    • 2 tsp - coriander powder
    • 3 tsp thick tamarind paste (or better still - 2 Kokums lightly crushed)

    Method:
    Prawn Curry In Progress
    1. Fry the onions until brown in a pan with 2 spoons of oil - add the kokum, green chillies and prawns with a little bit of water. Prawns should turn a little thick (they will be translucent to begin with) - this takes about 8-10 minutes or so.
    2.  See the image to the right ->
    3. Meanwhile, very finely grind the red chillies, coriander powder, pepper powder, red chilli powder and coconut.
    4. Add the ground masala to the prawns and bring to boil.
    5. Enjoy - the prawn curry is ready - serve with steaming hot rice!
    Prawn Curry


    TIPS:
    a. If the legs - and mouth part is crushed in a pestle with a little water, sieved and added - the flavor is just fantastic.
    b. Make sure you de-vein the prawns - for the benefit of those allergic to prawns. Here is a video - to devein a prawn.

    Cloves in Hindi, Dalchini in English, Jaiphal in English - Translations for English, Kannada, Hindi, Konkani

    While writing out this blog I find it difficult constantly trying to translate the spices in English, Kannada, Hindi and Konkani. So here is an attempt to keep a database of spice translations.

    Hope you find it useful. Please help by sending me translations for Tamil, Telugu, Malyalam, Marathi etc. All languages invited.

    This is the set of translations for most common spices. I will provide translations for fishes, fruits and vegetables in subsequent posts.

    English to Hindi for common spices
    Aniseed in Hindi is Saunf सौंफ —
    Asafoetida in Hindi is Hing हिंग —
    Cardamom in Hindi is Elaichi एलैची —
    Chillies in Hindi is Mirch मिर्च —
    Cinnamon in Hindi is Dalchini दालचीनी —
    Cloves in Hindi is Lavang or Laung लवंग —
    Coriander Seeds in Hindi is Dhania धनिया —
    Cumin in Hindi is Jeera जीरा —
    Fenugreek in Hindi is Methi मेथी —
    Garlic in Hindi is Lasan लसन —
    Ginger in Hindi is Adrak अद्रक —
    Mustard in Hindi is Rai राइ —
    Nutmeg in Hindi is Jaiphal जैफाल —
    Omum in Hindi is Ajwain अज्वैन —
    Pepper corns in Hindi is Kalimirch कालीमिर्च —
    Poppy seeds in Hindi is Khus खास —
    Tamarind in Hindi is Imli इमली —
    Turmeric in Hindi is Haldi हल्दी   —

    _________________

    Kannada to English for common spices

    ಬದೆಸೋಪು Badesopu in English is Aniseed —
    ಹಿಂಗು Hingu in English is Asafoetida —
    ಏಲಕ್ಕಿ Yelakki. Elakki in English is Cardamom —  
    ಮೆಣಸಿನಕಾಯಿ Menasinakayi in English is Chillies —
    ದಾಲ್ಚಿನಿ Dalchini in English is Cinnamon —
    ಲವಂಗ Lavanga in English is Cloves —
    ಕೋತುಮ್ಬರಿ Kothumbari in English is Coriander Seeds —
    ಜೀರಿಗೆ Jeerige in English is Cumin —
    ಮೆಂತ್ಯ Menthya in English is Fenugreek —
    ಬೆಳ್ಳುಳ್ಳಿ Belluli in English is Garlic —
    ಶುಂಟಿ Shunti in English is Ginger —
    ಸಾಸಿವೆ Sasive in English is Mustard —
    ಜಜಿಕೈ Jajikai in English is Nutmeg —
    ಓಮ Oma in English is Omum —
    ಗಸಗಸೆ Gasgase in English is Poppy seeds —
    ಕರಿಮೆಣಸು Karimensu in English is Pepper corns —
    ಹುಣಸೆ ಹಣ್ಣು Hunse hannu in English is Tamarind —
    ಅರಶಿನ Arshina in English is Turmeric —
     __________________

    Konkani to English for common spices
    Saunf in English is Aniseed
    Hing in English is Asafoetida
    Elakki in English is Cardamom
    Mirsanga in English is Chillies
    Dalchini in English is Cinnamon
    Lavang in English is Cloves
    Haveej in English is Coriander Seeds
    Jeere in English is Cumin
    Methi in English is Fenugreek
    Lasun in English is Garlic
    Alle in English is Ginger
    Sasama in English is Mustard
    Jaiphal in English is Nutmeg
    Ajwain in English is Omum
    Meere in English is Pepper corns
    Chinchaam in English is Tamarind
    Haldi in English is Turmeric

    Again, please send in translations for Tamil, Telugu, Malyalam and Marathi etc.
    ___________

    New additions (01 Feb 2010)
    English to Telugu for common spices

    Aniseed in Telugu is  Perinjeerakam పెరింజీరకం  —
    Asafoetida in Telugu is Inguva ఇంగువ  —
    Cardamom in Telugu is Elakkai ఎలక్కి  —
    Chillies in Telugu is Mirapakai మిరపకై  —
    Cinnamon in Telugu is Lavangapattai లవంగాపట్టై  —
    Cloves in Telugu is Lavangam లవంగం  —
    Coriander Seeds in Telugu is Dhania ధనియా  —
    Cumin in Telugu is Jeela Karra జీల కర్ర  —
    Fenugreek in Telugu is Menthulu మెంతులు  —
    Garlic in Telugu is Ullipayilu ఉల్లిపయిలు  —
    Ginger in Telugu is Allam అల్లం  —
    Mustard in Telugu is Avalu ఆవాలు  —
    Nutmeg in Telugu is Jayikayi జయికయి  —
    Omum in Telugu is Vamu వాము  —
    Pepper corns in Telugu is Miriyalu మిరియాలు  —
    Poppy seeds in Telugu is Gasagasalu గసగసాలు  —
    Tamarind in Telugu is Chintha pandu Chintha పండు —
    Turmeric in Telugu is Pasupu పసుపు  —

    ______________________________________

    New additions (9 Feb 2010)
    English to Tamil for common spices - excuse my spelling mistakes, I'm using a language tool!

    Aniseed in Tamil is  Shombu சோம்பு —
    Asafoetida in Tamil is  Perungayam பெருங்காயம் —
    Cardamom in Tamil is  Yelakai ஏலக்காய் —
    Chillies in Tamil is  Milagai மிளகாய் —
    Cinnamon in Tamil is  Pattai பட்டை —
    Cloves in Tamil is  Krambu கிராம்பு —
    Coriander Seeds in Tamil is  Kothamalli கொத்தமல்லி —
    Cumin in Tamil is  Jeerakam ஜீரகம் —
    Fenugreek in Tamil is  Venthayam வெந்தயம் —
    Garlic in Tamil is  Ulli Pondu உள்ளி பொண்டு  —
    Ginger in Tamil is  Inji இஞ்சி  —
    Mustard in Tamil is  Kadugu கடுகு —
    Nutmeg in Tamil is  Jathikkai ஜாதிக்காய்  —
    Omum in Tamil is  Omum ஓமும் —
    Pepper corns in Tamil is  Milagu மிளகு  —
    Poppy seeds in Tamil is  Khasa Khasa க்ஹச க்ஹச—
    Tamarind in Tamil is  Puli புலி —
    Turmeric in Tamil is  Manjal மஞ்சள் —

    Saturday, January 23, 2010

    Indian Sweets Recipes - Panchakajjai - Coconut based

    This is a very common South Indian sweet - common for all festivals such as Ugadi, Krishna Janmastami, Ganesha Chaturthi, Diwali etc.

    This is called so because pancha (five) kajjai (ingredients).

    Serves: 3-4
    Time to prepare: 20 minutes

    Ingredients:
    • 250 gms - Moong (aka Hesaru kalu in Kannada)
    • 2 cups - coconut gratings
    • 2 tsps - white Til seeds (aka ellu in Kannda)
    • 2 cups - sugar
    • 2-3 cardamom pods - nicely crushed
    • 3 tsps Ghee (clarified butter)
    Method:
    1. Dry roast the Moong til nicely brown in color - grind in a food processor coarsely
    2. Dry roast the Til seeds seperately.
    3. Mix all the ingredients well.
    4. Panchakajjai is ready... ENJOY!!
    Tip:
    a. You can replace Moong - with chana (bengal gram 1:1) or Avalakki (500 gms) to get different kinds of Panchakajjai.

    Thursday, January 21, 2010

    #1 Tomato Rasam - Rasam Recipe - Tomato Saaru - Classic South Indian Comfort Food

    In a typical "full course" South Indian meal - there are 3 courses - Sambar (the thicker curry), followed by Rasam (the thinner curry) and finally curds or buttermilk. All accompanied by steaming hot rice. A few drops of ghee (or clarified butter) to add a special garnish.

    Also accompanying these are vegetable side-dishes aka Palya or Upkari. I had earlier blogged the classic sambar powder recipe and various palya/upkari recipes: Tender cashewnut Bibbe Upkari,  Garlic Potato Upkari.


    tomato rasam
    Tomato Rasam is also called as "Tomato Saaru" in Kannada.

    Serves: 4
    Time to prepare: 30 minutes.

    Ingredients:
    • 4  clean washed tomatoes - big sized (or 6 medium)
    • 2-3 spoons  - Rasam Powder (you can find the recipe here)
    • 1/2 tsp - mustard seeds - for seasoning
    • 12 curry leaves - - for seasoning
    • 6 garlic seeds - for seasoning
    • 2 long red chillies - torn to 1/2 inch pieces - for seasoning
    • 3 tsps cooking oil of choice - for seasoning
    • 3 spoons finely chopped fresh chopped coriander - for garnishing
    Method:
    1. Chop the tomatoes and crush it nicely with a pestle - add twice the volume in water.
    2. Add rasam powder and bring to a boil - lower heat and simmer for 15-18 minutes or so.
    3. Heat the oil in a ladle and add garlic, chillies, mustard and curry leaves.
    4. Add this to the rasam and close the lid quickly.
    5. Enjoy with steaming hot rice!
    Note: There are so many different types of delicious rasams, Tomato rasam, Pepper rasam, Shunti rasam (Ginger rasam), Lemon Rasam, beva palle rasam (neem leaf rasam), Garlic Rasam etc.

    There are also slight variations in every region - Mysore rasam, Andhra Rasam, Iyengari Rasams. Good luck and best wishes on your culinary journey!

    Tuesday, January 19, 2010

    Top 5 Easy and Delicious Konkani Seafood recipes - Indian Seafood recipes

    Here is my own list of Konkani seafood recipes - they make this list for being easy to make and great to taste.

    #5 - Prawn Pepper Fry / Dry - A Kerala-Konkan delicacy
    This is a veritable Kerala-Konkani classic recipe - a dry dish of prawns cooked with freshly ground black pepper. Maybe because both prawns and pepper are adored and available in plenty in this region, the two are married together in this dish. Simple and delightful.


    Pepper Prawn

    Click here for the full recipe: Pepper Fry / Dry - A Kerala-Konkan delicacy


    This dish is one of my personal favorites. This is so incredibly simple to make and fantastic to taste. This dish like very few other evokes the feelings of the sea to me. Incidentally, these sun dried shrimps impart a highly desired taste - umami - called as the 5th taste. What more can one ask for?



    dried shrimp


    Click here for the full recipe: Sukkile Sungata Kismuri - Dried Shrimp Mix - Shrimp Kosumburi
     
    #3 - CLAM RECIPE - Kubay / Kubbe / Tisre Sukke - AWESOME CLAM GINGER MASALA
     
    This is an extremely easy and very tasty clam recipe. An absolute treat for seafood lovers in the Konkani style. This clam recipe can be made from any type of clam or mussel or similar and tastes fantastic.



    clam recipe


    Click here for the full recipe: CLAM RECIPE - Kubay / Kubbe / Tisre Sukke - AWESOME CLAM GINGER MASALA

    #2 - Green Masala Fish Fry - A Konkani / Maharastrian delight
    This is a variation on the rava fried fish - a green masala! Need I say more - tastes great with everything.




    Get the full recipe here: Green Masala Fish Fry - A Konkani / Maharastrian delight


    #1 - Fish Curry Recipe - Mangalore Konkani Style - Ginger and Onion base - Alle Kande Ambat
    OK - this is not a very quick recipe - but supremely worth your time and effort if you crave for Konkani Jhalke ambat.

    This is a very fragrant and tasty fish curry - slightly more complex than the standard "Alle Kande Ambat". We got this recipe from a family friend who is an excellent sea food cook.




    Fish Curry

    Click here for the full recipe: Fish Curry Recipe - Mangalore Konkani Style - Ginger and Onion base - Alle Kande Ambat

    Hope you liked my selection... dont forget to leave a comment!

    #1 CLAM RECIPE - Kubay / Kubbe / Tisre Sukke - AWESOME CLAM GINGER MASALA

    This is an extremely easy and very tasty clam recipe. An absolute treat for seafood lovers in the Konkani style. This clam recipe can be made from any type of clam or mussel or similar and tastes great.


    clam recipe

    Serves: 4
    Cooking time: 20 minutes.

    Ingredients:
    • 1kg clam shells
    • 2 inch ginger
    • 3 green chillies
    • 1/2 cup coconut

     Method:


    1. Put the clams in a pan add half glass of water and bring to a boil
    2. The clams start to open up continue to boil for about 8-10 minutes.
    3. Smash the ginger and green chillies together in a pestle - to make it small bits
    4. Add the chilli-ginger to the clams alongwith the coconut
    5. Finally check the salt and adjust to taste - continue to heat for another 10 minutes on a low flame


    Tip: this takes very less salt - as it will already be a bit salty/

    Indian Sweets Recipes - Doodhpak - Doodh Pak - Sweet Rice and Milk dessert recipe

    This is a very simple and tasty milk based sweet / dessert. Made for all occasions - festivals like Diwali, for birthdays in the family or generally any day you feel like it!

    Serves: 4
    Time to prepare: 45 minutes

    Ingredients:
    • 300gms - Long grained rice or any fragrant rice (Basmati is good for this) - cleanly washed
    • 1/2 cup (50 gms) - Sabudana (aka Pearl Sago or Sago or javvarisi) - cleanly washed
    • 1 litre milk
    • 500gms - Sugar
    • A fistful of raisins and cashewnuts mixed
    • 2 cardamoms - crushed nicely
    • 1 litre water - to be boiled
    • a few strands of saffron - mixed in 2 spoons of warm milk
    Method:
    1. In the boiling water - add rice - when it gets half cooked (say 5 minutes) - add the sabudana.
    2. Make sure rice is cooked properly and the sago turns transparent. Add the cashew and raisins and continue boiling.
    3. Boil the milk seperately and add to the rice & sago. Add the saffron and cardamom.
    4. Continue boiling until it thickens more - for about 10 minutes.
    5. Enjoy as a dessert!

    Sunday, January 17, 2010

    Fish Curry Recipe - Malvani Fish Curry Recipe - Fish Curry Konkani - Maharastrian Style

    This fish curry is in the very famous Malvani (or Malwani) style. Malvan is a town in Maharastra - on the southern tip. This district has more than its share of fame - and justly so - for the legendary Malvani cuisine.


    This recipe is contributed by my sister-in-law who specializes in Malvani sea-food. This Malvani Fish curry tastes fantastic with hot white rice and fish fry.


    Fish Curry Malvani

    Serves: 4.
    Time to prepare: 20 minutes.


    Ingredients:
    • 500 gms - Saundale (aka Kudumbu) or Pomfret or Black Pomfret (might go with Kane also)
    • 1/2 cup - grated coconut
    • 4 tsp - Gasgasshe (aka Khus Khus in Hindi, poppy seeds in English, kasakasa in Malyalam/Tamil)
    • 8 - red chillies
    • 1/4 spoon ajwain - only a very few seeds (Oma in Kannada/Konkani, carom seeds in English)
    • 2 tsp - Ellu (sesame seeds in english)
    • 2 tsp - thick tamarind pulp (tip: use 4-5 Kokum if available)
    • 3 tsp - coriander seeds
    • 5-6 - black pepper corns
    • 1/2 tsp - menthya seeds (aka fenugreek in English)
    • 1 sprig - Curry leaves
    • 1 small onion - chopped
    • 2 - green chillies slit
    • 1 cup water
    Method:
    1. Coconut, red chillies, all seeds, pepper, tamarind, ginger - grind nicely
    2. In a vessel, heat 2 spoons of cooking oil - add onion, curry leaves and the green chillies - fry for a couple of minutes.
    3. Add the ground masala and the water - bring to a quick boil.
    4. Add the fish, simmer for 5-6 minutes - until the fish is cooked
    5. Adjust salt - one small pinch at a time.
    6. Enjoy with steaming hot rice.
    Tip:
    a. As always, the fish curry improves in taste, every passing hour - this can even be kept for a couple of days.
    b. Do not over cook the fish. Fish cooks very quickly. Almost always add the fish at the end of the cooking.

    You might also want to try the Onion-Ginger Fish Curry.

    Friday, January 15, 2010

    Bread Upkari Recipe - Breada Upkari Recipe - Bread Upma - WINNER of the EASIEST recipe

    This Bread Upkari recipe is the hands down winner in being the easiest and quite tasty snack to boot. This must be a Konkani invention as I have not seen any of my other friends from other cultures being aware of this.

    Apart from being so quick and easy to make, it is quite tasty. In my view this dish shows what a good seasoning/tadka/pann can do to your dishes. Also, the bread in the dish just soaks up the flavor and adds value to this dish.


    Bread Upkari

    Serves: 4
    Time to prepare: 6 minutes.

    Ingredients:
    • 1 pound sliced bread loaf (chop to 1 inch squares - or tear by hand, even better)
    • 2 large onions - sliced in thin long pieces.
    • 1 tsp - chana dal (aka bengal gram dal) - for seasoning
    • 1 tsp - urad dal- for seasoning
    • 2 green chillies - finely cut- for seasoning
    • 10 curry leaves- for seasoning
    • 1/2 spoon turmeric- for seasoning
    • 4 spoons cooking oil of choice- for seasoning
    Method:
    1. Heat oil in a pan and add the msutard seeds, when it starts to splutter, add all other ingredients marked "for seasoning" above.
    2. Fry until onion turns brown - then add the bread slices.
    3. Quick stir fry vigorously on high flame for 3-4 minutes. Dish is done... enjoy!
    Tip:
    Use brown bread - equally tasty and healthier.

    Thursday, January 14, 2010

    Garlic Potato Upkari - Lasan Batata Upkari - SIMPLE and TASTY

    Potatoes are probably the most versatile of all the vegetables in the world. They are definitely the most forgiving and for beginners, the easiest way to start learning how to cook.

    Here is a quick potato side-dish or Upkari which smells pretty good due to the garlic base.


    Potato UpkariPotato Upkari


    Serves: 4-5
    Preparation: 20 minutes
    Heat factor: 6/10

    Ingredients:
    • 16 potatoes (tiny) (or else 4 medium or 3 large - quartered, if you don't have the tiny potatoes)
    • 12-14 garlic seeds - for grinding
    • 10 red chillies - roasted seperately - for grinding
    • 8-10 tsp cooking oil of choice - for seasoning and frying
    • 1/2 tsp - mustard seeds - for seasoning
    Method:
    1. Boil the potatoes and peel.
    2. Grind the garlic, red chillies and salt to taste - when done, mix the potatoes in this.
    3.  Heat oil in a pan - put in the mustards and when it starts to splutter, add the coated potatoes.
    4. Fry well until it gets a little crispy and reddish brown in color - with a good smell.
    Serve with chapathis or rice!

    Bibbe Upkari Recipe - Godambi Palya - Awesome Konkani Tender cashewnut Side dish Recipe

    This is my all time favorite upkari - the other one being "Tendli - Bibbe Upkari". Konkani love for bibbe or cashews are of epic proportions - "baile jalari vikkun bibbo khata" as my grampa used to say.

    In this upkari recipe, tender cashewnuts or "Bibbe" as called in Konkani, are used. Bibbe are available only for a very short duration - sometime before summer starts. This can also be substituted by mature cashew nuts by soaking it in water overnight - but connoisseurs swear by the tender cashew nuts.
    Bibbe or tender cashew nutsBibbe Upkari


    Serves - 5-6
    Preparation - 15 minutes

    Ingredients:
    * 250 numbers - Bibbe (tender cashew nuts)
    * 2 tsps - coconut gratings
    * 1 tsp - powdered sugar
    * 2 - red chillies - for seasoning
    * 3 tsp - cooking oil of choice - for seasoning
    * 1/2 tsp - mustard seeds - for seasoning


    Method:
    1. Soak the Bibbe (cashewnuts) in water overnight - in a little water.
    2. Peel the Bibbe (if it has a skin) and gently halve it in the naturally available parting in the center
    3. Heat a pan - add a few spoons of water and the cashews - cover with a lid and cook for about 8-10 minues - until cooked.
    4. In a seperate small pan - heat oil - add the seasoning items - when mustard starts to splutter  - remove this from flame and add to the cooked bibbe
    5. Add the coconut gratings and salt to taste.
    6. Bibbe Upkari is ready... enjoy!
    Note:
    a. Tendli - Bibbe Upkari is prepared in exactly same way - cook the (gently smashed) tendli along with the cashews.
    b. Some people are allergic to cashew nuts - always ask your guests. Though I've never met a Konk who is allergic to cashews.

    Upkari - Upkari Recipe - Any Vegetable side dish - Simple, Quick and Tasty

    Upkari (konkani) or Palya (Kannada) is a catch-all term used for the vegetable side-dish that is a staple of South Indian diets. The best part of these upkari's recipes is that they are very often steam cooked - making them very nourishing, aromatic and light on the stomach and also quick and easy to make!

    You can use any of these vegetables - usually alone - or in combination - beans, cabbage, alsande, potatoes, raw banana, avarekai, ridge gourd, lady's fingers, yam (suran) etc.

    Serves - 4
    Preparation time - 15 minutes

    Ingredients:

    * 8 - small potatoes 0r 6 medium
    * 3 - tsp coconut gratings
    * 2 - tsp oil - for seasoning
    * 2 - red chillies - for seasoning
    * 1/4 - tsp mustard seeds - for seasoning
    * a little pinch asafoetida - for seasoning
    * salt to taste

    Method:

    1. Peel the potatoes, cut into thin long pieces.
    2. Heat oil in a pan, season the mustard seeds, red chillies.
    3. When the seeds start to splutter, add the potatoes - add 2 spoons of water - cover the lid.
    4. Every 2-3 minutes, open the lid and prevent it from burning at the bottom.
    5. When done cooking - add the coconut and asafoetida.
    6. Enjoy as a side dish with with rice and curry!!

    Tip:-
    1. You can leave the potato skin on also - tastes good - be sure to wash very thoroughly!
    2. Feel free to experiment with combinations - potatoes go with almost everything (except the kitchen sink)

    Tuesday, January 12, 2010

    Fish Curry Recipe - Mangalore Konkani Style - Ginger and Onion base - Alle Kande Ambat

    This is a very fragrant and tasty fish curry - slightly more complex than the standard "Alle Kande Ambat". We got this recipe from a family friend who is an excellent  sea food cook.

    This curry goes GREAT with Seer fish (aka Anjal or King fish) or Pomfret (aka Manji) or Bangde (mackerel) also. Anjal is my current favorite fish (its also called Ishwaan / Iswaan in Konkani, Surmai in Marathi).

    The curry in the image below was piping hot - and steaming with an awesome and inviting smell :-)

    Fish curry

    Serves - 4-6
    Time - 20 minutes (separately 1-2 hours for marination).

    Marination:
    Clean the fish, smear salt and 1/2 spoon turmeric and 1 spoon of turmeric keep aside for 1-2 hours. The turmeric is a great antiseptic and I recommend for all types of fish.

    Method and ingredients:

    To dry roast -

    • 4 tsp - coriander seeds
    • 1 tsp - Jeera (aka cumin seeds)
    • 10 - Red chillies
    • 1/2 tsp -  methi seeds
    • 6 - black pepper corns
    • 1 tsp - mustard seeds
    1. Grind all the above roasted items, very finely, with 10 tsps of grated coconut, 1 small onion, 10 garlic cloves and 2 tsps of tamarind.
    2. Separately, fry half a chopped onion until it turns brown, add 10 curry leaves, 2 green chillies finely chopped and 1/2 inch of chopped ginger. 
    3. Fry this for a couple of minutes until you get a nice fragrance.
    4. Add the ground masala and about a cup of water - bring it to medium thick consistency.
    5. Bring this to a boil. Don't add salt yet.
    6. Add the fish finally - and let it cook for 2 minutes. DO NOT over cook.
    7. Check and adjust the salt at the end. keep adding a pinch of salt you you get it right. It is always better for it to be less salty than more :-)
    MAJOR TIP -
    1. This curry (like almost any konkan sea food) keeps getting BETTER BY THE HOUR. That is, if you cooked it fr lunch, it will taste better at night and even better the next day. Make sure you preserve it properly.
    2. The fish is very delicate - handle it with care in the gravy when preparing, serving and preserving, as it might break. 
    Anjal Fish Curry

    Sunday, January 10, 2010

    Bonda Recipe - Mysore Bonda - Mysore Bajji - Mangalore Bonda - Goli Baje

    This is a yummy Bonda - that is called both Mysore Bonda and Mangalore Bonda depending on where and whom you are asking.

    This figures very often as an evening snack everywhere as it's so easy to make.

    Serves: 4-5
    Time to prepare: 30 minutes

    Ingredients:

    • 250 gms Maida flour
    • 1 tsp Chana flour (Bengal gram flour)
    • 1/4 cup sour butter milk
    • 1 tsp sugar
    • 1/2 tsp baking soda
    • 10 crushed black pepper corns
    • 2 green chillies - finely chopped
    • 1 small piece ginger - finely chopped
    • 1/4 cup water
    • salt to season
    • 2 tsp chopped coriander - optional
    • 2 tsp grated coconut - optional
    • 1 tsp chopped curry leaves - optional
    • 1 large onion - optional
    Method:
    1. Mix all items and keep for 30-60 minutes.
    2. Note: you can add any combination of the optional items mentioned above.
    3. Consistency to be thick.Thicker than Dosa batter.
    4. Heat oil in a pan and drop the bondas - approximately one big spoon of batter at a time.
    5. Deep fry to golden brown.
    6. Enjoy with pudina chutney or ketchup.

    Saturday, January 9, 2010

    #1 Recipe Sambar - Sambar Powder Recipe - South Indian Sambar Recipe - Sarina Pudi Recipe - Traditional Mysore Style

    Sambar is an incredibly popular South Indian curry based on lentils. Though there are many variations - the Mysore Sambar, Tamil Sambar and Udupi style sambar are probably the most popular. There are big and small variations in style.

    The staple meal in South Indian home is a two course presentation. Steaming rice with sambar and some vegetable side dish, followed by curd rice and pickles. Other accompaniements may be papads and various fried sides.

    Though "sambar" is the catch-all term used in rest of India - there are many popular types - Sarina Pudi, Menasina Sarina Pudi (with pepper), Huli Pudi, Rasam etc.

    This is a recipe for preparing the ubiquitous sambar powder (sarina pudi) in the Mysore style - gotten in consultation with my mom and neighbour both of whom have used variations of this recipe for half a century or so :-)

    You can find a recipe to make sambar here: traditional and tasy sambar recipe.

    Serves: You can make about half a kilo of sambar powder with this recipe. You generally  use 2-3 spoons when making sambar for 3-4 people.

    Ingredients
    • 250 gms - Coriander Seeds
    • 250 gms - Dried red Chillies 
    • 2 tsps - fenugreek seeds (menthya)
    • 2 tsps - black pepper seeds
    • 2 tsps - Cumin seeds (aka Jeera seeds)
    • 2 tsps - Mustard seeds
    • 2 tsps - Bengal gram (aka Kadale bele or Chana in Hindi)
    • 50 gms - Asafoetida (aka Hing in Hindi) 
    • 2 tsps - Turmeric powder (aka Haldi in Hindi/Kannada)
    • 1 tsp - Ghee

    Method:
    1. In a pan on medium flame add the ghee first, heat all the pulses and spices (except asafoetida and turmeric) 
    2. After warm roasting, grind all items together with the asafoetida and turmeric.
    3. After cooling, store in a airtight container.
    Any time you want to make  sambar, this is good to be used. This can be stored for a year atleast - but gradually loses its fragrance after a month or so.

    You may also like these recipes for vegetable side dishes:

    a. Garlic Potato Upkari - Lasan Batata Upkari - SIMPLE and TASTY
    b. Bibbe Upkari Recipe - Godambi Palya - Awesome Konkani Tender cashewnut Side dish Recipe
    c. Upkari - Upkari Recipe - Any Vegetable side dish - Simple, Quick and Tasty

    Friday, January 8, 2010

    # 1 PONGAL RECIPES - SAKKARAI PONGAL RECIPE - HAPPY PONGAL 2010

    Pongal 2010 is on Thursday, January 14, 2010.

    Makara Sankranthi also called as "Pongal" is the Harvest Festival in South India - celebrated with a beautifully tasty and simple dish called - you guessed it - PONGAL!

    Sankranthi/Pongal stands for the end of the cold and winter season - and the beginning of spring. It also symbolizes the end of the frugal miserly living during the winter months - to the time of plenty - during the harvesting of the crops.

    There are so many variations to the Pongal recipe - Sakarai or Sweet Pongal - Khara or Ven Pongal (common breakfast variety) - Melagu Pongal (with pepper) - here I have presented a sweet recipe that is simple and maximizes on the taste!




    HAPPY PONGAL 2010 to all the readers!

    Serves: 4
    Preparation time - 40 minutes

    Ingredients:

    • 1/2 cup raw rice
    • 1 cup milk
    • 1/2 cup coconut gratings
    • 1 tsp moong (aka green gram dal)
    • 1 cup sugar (tip: use jaggery instead - tastes great)
    • 10 cashewnuts
    • 3 cardamom - crushed
    • A few strands of saffron (optional only)
    • 5 tsps Ghee (clarified or melted butter)
    • 2 pinches of nutmeg powder (aka Jaikai in Kannada, Jaiphhal in Hindi)
    • 12 raisins

    Method:

    1. Roast the moong lightly until it gives a faint fragrance
    2. Soak the fried moong and rice for about 15-20 minutes.
    3. Add 2 cups of diluted milk and 1 tsp of ghee to the soaked rice-moong mix.
    4. Pressure cook well until soft cooked.
    5. Separately, roast cashews and raisins with 4 tsps of ghee. Add coconut gratings and roast until golden yellow.
    6. make a sugar syrup of thready consistency in a vessel - mix the cooked rice and moong dal - and cook for 3 minutes on a medium flame.
    7. Add the coconut and cashew mix to this.
    8. Add the cardamom, nutmeg powder and saffron to this.
    9. Mix very well constantly.
    Note: If you are using jaggery, make sure you dissolve in water first and remove impurities from it.

    Thursday, January 7, 2010

    Takka Kadhi - Buttermilk Kadhi

    This is another Konkani Kadhi - made in a very simple and quick manner. This tastes especially good if the butter milk is quite sour.

    Ingredients:

    • 1 cup thick curds (dhai) or 2 cups of thinner butter milk
    • 1 tsp jeera (cumin)
    • 1/2 cup grated dry coconut (copra)
    • 1 tsp pepper corns
    • 8-10 curry leaves
    • oil for tempering

    Method:
    1. Roast the dried coconut gratings in a little oil until brown.
    2. Separately, roast half the cumin seeds, and all the curry leaves and pepper corns.
    3. Coarsely grind all the above roasted items.
    4. In a vessel, heat a spoon of oil, add the remaining cumin seeds and when it starts to splutter, add the butter milk (or curds).
    5. Immediately remove from flame and add the ground items, add salt to taste and mix.
    6. Enjoy with hot rice!

    Jeere Meere Kadhi - Cumin and Black Pepper curry

    There are so many variations to Kadi in India - the North Indian variety - always has a yoghurt base and sometimes has a fried besan pakoda or two in it. I have also tasted Gujarati and Rajasthani Kadi's.

    In Konkan cooking - there is no requirement for it to have a curd or buttermilk base - and I have seen 2-3 variations.

    Here is the "Jeere - Meere Kadi" - this is a great curry for people suffering from colds and/or indigestion.

    Serves - 4
    Preparation time - 30 minutes

    Ingredients:

    • 1/2 tsp Cumin (aka Jeera) seeds 
    • 8 black pepper corns (you can also use the white corns)
    • 1" tamarind lump
    • 4 tsps oil
    • 1 cup coconut gratings
    • 4 red chillies
    • 1/2 tsp mustard seeds
    • 8 curry leaves

    Method:
    1. In a little oil - fry the pepper, chillies and cumin.
    2. Grind to a coarse paste - above fried items and coconut 
    3. Mix the above with water (to a sambar-like consistency) and bring to a boil.
    4. Season with mustard and curry leaves.
    5. Enjoy with hot rice!

    Konkani Mushroom Curry - Awesome Alambe Ambat

    During my visits to London, I used to look forward to being able to eat the numerous varieties of mushrooms available there - as compared to the limited varieties in Bangalore.

    But nothing ever compares to the wild mushrooms that are picked during the mushroom season around the Uttara Kanara - Dakshina Kanara region - generally 15 days only in a year.

    Here is a very tasty mushroom curry - in a coconut base. This is usually made with the small, white, wild mushrooms - though you can make do with the button variety also.




    Serves - 4
    Time to prepare - 20 minutes

    Ingredients:

    • 200 gms mushrooms - washed and quartered (keep the stems intact) 
    • 1 fistful of grated coconut 
    • 5 red chillies
    • 2 medium finely chopped onion 
    • 1/2 tsp tamarind thick juice
    • Cinnamon - a small stick
    • 4 cloves
    • 1 tsp whole black pepper seeds - optional
    • 1 tsp coriander seeds
    Serves: 4
    Time to prepare: 20 mins

    Method:
    1. Mushroom and onions to be boiled in a little water for about 8 to 12 minutes.
    2. Fry in a little oil - coriander seeds, pepper, cinnamon and cloves and red chillies - until you get a fragrance wafting
    3. Grind to a smooth paste the above fried items - with coconut gratings and tamarind paste.
    4. Add the ground paste to the mushrooms - adjust water to a medium consistency - adjust salt.
    5. Enjoy with hot rice! The mushroom curry gives an excellent umami taste!

    Sunday, January 3, 2010

    Saundale/Pomfret/Anjal Fish Fry - GREEN MASALA FISH FRY - A Maharastrian delight

    Green Masala Fish Fry





















    Serves: 3-4
    Preparation time: 2-3 hours marinate - 30 minutes to cook


    a. 500 grams of Anjal or Pomfret or Saundale or Kane Fish (about 5-6 medium sized)
    b. 2 tsp ginger garlic paste
    c. 5 small green chillies
    d. 1/2 tsp tamarind paste
    e. 1 big handful of coriander leaves
    f. 10 mint (Pudina) leaves
    g. 1 cup Rava (semolina) - for frying

    Method:

    a. Grind to a fine paste - coriander, green chillies, tamarind, ginger-garlic and a little salt

    b. Marinate the fish and keep for 2-3 hours

    c. In a plate, pour the rava, press the marinated fish on this and fry on a pan



    You will also like these recipes:


    a. Delectable Kundapur CHICKEN CURRY
    b. Prawn Pepper Fry / Dry - A Kerala-Konkan delicacy
    c. Wet Masala Anjal Fish Fry - Konkani Mangalore Style
    d. #1 CLAM RECIPE - Kubay / Kubbe / Tisre Sukke - AWESOME CLAM GINGER MASALA

    Friday, January 1, 2010

    Puli Koddel - Puli Koddal - Curry made with Ash Gourd or Mogge or cucumber

    This is a traditional and delicious South Kanara curry with a light coconut base. This is one of my mom's best tasting curries. As mom says - this is always made in temples - for communal lunch and dinners. I must say - there is something spiritually tsaty about this curry!!

    Serves - 4
    Preparation time - 40 minutes

    puli koddel
    Ingredients for Puli Koddel:

    1. 1/4th Ash Gourd (also called Kuvale in Konkani, Petha in Hindi) - you can also substitute this with Magge (1 medium) or Cucumber (2 medium) or brinjals also.
    2. 8 red chillies
    3. 3 tsps coriander seeds
    4. 2 tsps urad dal (aka black gram dal, Uddina bele in Kannada)
    5. 2 tsps channa dal (aka bengal gram dal, Kadale in Kannada, Kothu Kadalai in Tamil)
    6. 1 small piece turmeric (or 1/2 tsp turmeric powder)
    7. 3 tsps til seeds (aka Ellu in Kannada, Tamil, Malyalam)
    8. 1 tsp raw rice
    9. 3 tsps cocnut gratings
    10. 1 lemon sized jaggery piece
    11. Marble sized tamarind lump
    12. 2 tsps oil - for seasoning/tempering
    13. 1/2 tsp mustard seeds - for seasoning/tempering
    14. 1 sprig curry leaves - for seasoning/tempering
    15. 1 small piece asafoetida - for seasoning/tempering
    Method for Puli Koddel:
    1. Roast the coriander, black gram, bengal gram, turmeric, asafoetida, rice, coconut gratings, red chillies, rice - with a spoon of oil, together - until brownish in color.
    2. Wash til seeds separately and roast them.
    3. Grind all above together, coarsely with tamarind
    4. Skin the ash gourd, cut to 2" cubes, boil in little water until soft - with the jaggery and salt.
    5. Mix the above ground masala - add some more water to desire consistency (- same as sambar consistency)
    6. Bring to a boil and add seasoning - remove from flame.
    7. Enjoy with rice!