tag:blogger.com,1999:blog-40187851379083480242012-02-17T07:16:07.299+05:30Simple recipes for excellent Konkan FoodSrikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.comBlogger481100tag:blogger.com,1999:blog-4018785137908348024.post-86790113174410954812011-07-06T00:03:00.000+05:302011-07-06T00:03:55.678+05:30

My dearest readers - I have been on a forced sabbatical for 6 months - the wife and master chef of this channel has been on a super-specialization course in a different city. I have survived following my own posted recipes - and barely survived. The good news is that the sabbatical is over and there are some delicious recipes coming up. I promise to keep it simple for the single guys and ladies

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com1tag:blogger.com,1999:blog-4018785137908348024.post-72280059638017421792010-11-01T12:50:00.002+05:302010-11-01T13:08:57.415+05:30

Gardening is a shared hobby in our family - and we have a small terrace garden. Recently we harvested our tomatoes - raw to make this tangy and delicious upkari / palya. Tomatoes are one of the easiest and gratifying plants to grow - they are reasonably hardy - and you get the satisfaction of watching your efforts frutify :-) Not to mention the terrific stress busting side effects. So here goes.

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com2tag:blogger.com,1999:blog-4018785137908348024.post-39436581637174269212010-10-17T20:13:00.000+05:302010-10-17T20:13:52.011+05:30

Disclaimer: assumes you already have the plain dosa batter ready - and you know how to fry dosas. Too lazy to do this today :( Its been a long while since I posted - mostly lethargy. Today I wanted to come back with a very short post to get over the writer's block... so here goes. The green sopsige (dill leaves) dosa is a very fragrant variation. Remarkably easy to make and changes the whole

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com1tag:blogger.com,1999:blog-4018785137908348024.post-53004393177233153532010-02-17T20:50:00.000+05:302010-02-17T20:50:10.844+05:30

संबर रेसिपे हिंदी में  का विधान काफी लोग मेरे ब्लॉग में संबर करने का विधान पूछते हैं - इसलिए में आज संबर का विधान हिंदी में पोस्ट करूंगा. The original recipe to prepare sambar in a typical Mysore style is posted here: in English #1 Recipe Sambar - Sambar Recipe - South Indian Sambar Recipe - Sambar/Saaru Recipe - Traditional Mysore Style सामग्री: १५० ग्राम (एक छोटा कटोरी)- तूर दल - अच्छी

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com2tag:blogger.com,1999:blog-4018785137908348024.post-82396065392583167852010-02-09T20:06:00.000+05:302010-02-09T20:06:23.802+05:30

My family's taste for parathas shot up exponentially during our stay in Delhi - we became big lovers of the humble paratha. We loved visiting the famed "Paratha wali gali" in Old Delhi. This is an ancient street - maybe 500 years old - famed for its eateries - specifically parathas of course. Recipes handed from generations - father to son. The most common parathas in Delhi were - Gobi paratha,

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-71763146577542960142010-02-09T00:08:00.001+05:302010-02-09T00:22:19.604+05:30

Vaali bhajji ambat is a perennial curry all over the Konkan belt. Chances are very strong that any random Konkan family will be growing this plant somewhere  on their property. You can't throw a stone too far without hitting a "vaali bhajji" plant in the Konkan region. In Delhi, we used to buy this plant/creeper by its Bengali name "Pui Shak". I believe it's also pretty popular in Vietnam, China

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-23236888626215485992010-02-06T21:05:00.002+05:302010-02-08T23:21:39.825+05:30

This is a speciality from our very own Bangalore - the delicious "AVAREKALU SAARU". Avarekai is something of a distinct pea from the Bangalore and surrounding regions - available in the winter seasons - October to February. During this season - avarekai or avarekalu beans are available in every nook and corner of the city - and sold in various forms - the "sogatu" or farm variety - unpeeled.

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-32533435217664833892010-02-04T20:02:00.000+05:302010-02-04T20:02:08.413+05:30

Appe or Appo as it is commonly called most definitely must be a Konkan invention as I have not seen this prepared commonly elsewhere. These are almost spherical in shape - and traditionally eaten with chutney. Sambar also goes good with Appo. Note: You need a special Appo Pan for this. Nowadays this is available in all major and minor towns and cities in India :-)Time to prepare: 1 hour in all

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com1tag:blogger.com,1999:blog-4018785137908348024.post-79023324864595847382010-02-03T22:43:00.000+05:302010-02-03T22:43:17.234+05:30

ಮಜ್ಜಿಗೆ ಹುಳಿ - means Majjige (Buttermilk) Huli (curry) - this is a extremely tasty recipe for a simple curry made from sour butter milk. This is a frequent enough curry in almost all South Indian regions - some variations exist in Karnataka, Tamil Nadu, Andhra and Kerala. This is accompanied by steaming hot rice and any vegetable sidedish. Without further ado, I present you the "Majjige Huli".

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com1tag:blogger.com,1999:blog-4018785137908348024.post-62731306552834246912010-02-02T23:33:00.003+05:302010-02-02T23:54:54.523+05:30

Crabs are called KURLE in Konkani - and this is one of the classic Konkani seafood curries. The delicious and unique flavor of fresh crabs are mingled with coconut juice, chillies to give that stereotypical Konkani edge. Two things are contribute to the delectable success of this recipe - crabs (kurle) have to be fresh and full, secondly they have to be opened up right into the cooking pan - so

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com3tag:blogger.com,1999:blog-4018785137908348024.post-74045375824118171822010-02-01T21:21:00.001+05:302010-02-01T21:28:15.886+05:30

This is my follow-up post on the classic comfort food for a lot of South Indians - the Ven Pongal (Tamil) or Khara Pongal (Kannada). This is present in some form or the other in each and every part of India - in the northern parts as the Khichdi. "Pongal ke chaar yaar - ghee, papad, raita, achar" - haha the original line had Khichdi. But this can be substituted equally well with Pongal. When

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com1tag:blogger.com,1999:blog-4018785137908348024.post-48671349772819830242010-01-31T23:01:00.001+05:302010-01-31T23:03:13.118+05:30

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 -

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com3tag:blogger.com,1999:blog-4018785137908348024.post-15559919868956696572010-01-30T12:55:00.001+05:302010-01-30T13:01:07.565+05:30

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. 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 

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-75426800007119920872010-01-28T20:12:00.000+05:302010-01-28T20:12:30.603+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-73976224274169061512010-01-27T21:45:00.001+05:302010-01-27T21:47:07.018+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com4tag:blogger.com,1999:blog-4018785137908348024.post-86618387080171078462010-01-26T19:12:00.001+05:302010-01-26T20:01:03.809+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com2tag:blogger.com,1999:blog-4018785137908348024.post-32252813808185865542010-01-26T12:18:00.000+05:302010-01-26T12:18:16.297+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-12897680435116750502010-01-26T11:47:00.000+05:302010-01-26T11:47:23.373+05:30

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"

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-48152790367828149252010-01-25T21:59:00.003+05:302010-02-14T23:51:39.839+05:30

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 Method: 1 cup  - coconut gratings 1 tsp - coriander seeds 4 red chillies - roasted seperately 6 - green chillies Tamarind - small marble sized

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com1tag:blogger.com,1999:blog-4018785137908348024.post-18293365995708612142010-01-25T20:39:00.002+05:302010-01-25T23:38:29.673+05:30

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)

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-30981393417726207692010-01-25T19:28:00.001+05:302010-01-25T23:34:08.418+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-54244900074087350362010-01-25T19:18:00.001+05:302010-01-25T23:32:21.814+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-7398533917563113712010-01-24T20:47:00.001+05:302010-01-24T20:52:28.228+05:30

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 :-)

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com3tag:blogger.com,1999:blog-4018785137908348024.post-11302492641632787542010-01-24T20:20:00.002+05:302010-01-24T20:27:36.965+05:30

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. 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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-1428776185399697442010-01-24T00:22:00.006+05:302010-02-09T22:30:09.792+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-17216459384575129172010-01-23T14:31:00.000+05:302010-01-23T14:31:10.283+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-3784677190096681462010-01-21T21:31:00.002+05:302010-01-21T22:48:52.386+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com1tag:blogger.com,1999:blog-4018785137908348024.post-32561174465601803692010-01-19T23:30:00.002+05:302010-01-19T23:51:59.906+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-74086063819619143922010-01-19T22:57:00.001+05:302010-01-29T07:03:11.567+05:30

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. 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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-34615121650303131012010-01-19T19:50:00.000+05:302010-01-19T19:50:26.145+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-67463788440622675102010-01-17T14:22:00.001+05:302010-01-17T14:28:31.562+05:30

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. Serves: 4. Time

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com2tag:blogger.com,1999:blog-4018785137908348024.post-80381420112541557832010-01-15T12:34:00.000+05:302010-01-15T12:34:18.292+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-91915443405682022722010-01-14T19:24:00.002+05:302010-01-14T23:07:30.428+05:30

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. Serves: 4-5 Preparation: 20 minutes Heat factor: 6/10 Ingredients: 16 potatoes (tiny) (or else 4 medium or 3 large -

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-64195398971363661102010-01-14T11:39:00.003+05:302010-01-15T12:52:51.179+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com2tag:blogger.com,1999:blog-4018785137908348024.post-71364610093190022882010-01-14T08:47:00.002+05:302010-01-14T10:41:21.470+05:30

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,

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-58376620722257553372010-01-12T16:39:00.005+05:302010-01-29T06:58:59.614+05:30

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).

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-78683244479870654392010-01-10T23:22:00.001+05:302010-01-14T23:11:41.683+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-5481542476529319612010-01-09T22:28:00.003+05:302010-01-30T13:09:16.477+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-87418126315443833092010-01-08T18:52:00.000+05:302010-01-08T18:52:16.098+05:30

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 -

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-59998685855451911652010-01-07T20:56:00.000+05:302010-01-07T20:56:21.137+05:30

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:Roast the dried coconut gratings in a little oil until brown. Separately,

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-60969513167105672312010-01-07T20:15:00.000+05:302010-01-07T20:15:41.549+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-72880798291025343312010-01-07T19:38:00.000+05:302010-01-07T19:54:18.160+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-75589106474844462662010-01-03T18:53:00.001+05:302010-01-29T06:51:21.554+05:30

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

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-32464080474900490012010-01-01T23:20:00.001+05:302010-02-04T20:30:26.776+05:30

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 Ingredients for Puli Koddel: 1/4th Ash Gourd (also called Kuvale in Konkani,

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com4tag:blogger.com,1999:blog-4018785137908348024.post-22977527119154508332009-12-27T19:02:00.000+05:302010-01-06T20:22:58.323+05:30

Saar-Upkari is a typical dish combination of Uttar Kannada and Dakshin Kannada konkaniites. It is prepared from pulses - green gram or horse gram where curry and vegetable side dish (Upkari) are symbiotically prepared from each other. This is a simple, no-pretense, comfort food for may konkaniites. No other curry and side dish combination go so well hand-in-hand :-) Preparation time: 30

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-27057294002037386532009-12-27T15:17:00.002+05:302010-05-25T11:50:30.125+05:30

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. If you want to know how to clean and de-vein prawns, check this YouTube video. Cooking time - 15 mins Serves - 2 or 3 Heat

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com1tag:blogger.com,1999:blog-4018785137908348024.post-53180227638054715942009-12-26T14:58:00.003+05:302010-02-08T23:26:19.994+05:30

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? This dish is meant to be an accompaniment to (fish) curry and rice. Serves - 4 Preparation

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0tag:blogger.com,1999:blog-4018785137908348024.post-787121364172567782009-12-25T14:07:00.002+05:302010-01-14T23:26:28.963+05:30

I spent some time wondering what the first post recipe should be about... something fancy, fish or chicken, non vegetarian, spicy or flamboyant? After some thought - the answer was simple - I will start with "Dalitoy" - the quintessential comfort food for Konkanis everywhere. Dalitoy is a staple accompaniement to rice, usually served with some simple vegetable side-dish (upkari). The dalitoy

Srikanthhttp://www.blogger.com/profile/01614158998941395165noreply@blogger.com0