Food luvrs

It is said that way to mans heart is through his stomach so to impress Ur dear ones i would like to share some of my recipes which are konkani and also non Konkani traditional food. I have learn t them from different people, books, watching different TV programs, internet etc due to my interest in cooking and the guidance from my dearest Mom. I must admit most part of inspiration has come to me from my mother who is an excellent cook. i know i cant match with her still i would like to do good cause of sharing the recipes thr my blog and would be happy to hear success stories from you who have tried recipes posted here. It would be my pleasure, if you’ve benefited in some way by what you read on this blog.

Saturday, July 23, 2011

Prawns dry

 500gm Prawns, cleaned and devein
 1 medium onions, chopped finely
 1/4 cup grated coconut
 tamarind size of its seed
 1tsp coriander seeds
 5 red chill
 coriander leaves chopped

  1. grind coconut, tamarind, red chilly and coriander seeds to a smooth paste adding water.
  2. In a kadai. heat 1tbsp of oil, Add mustard seeds when it splutters add whole 1 red chilli, curry leaves and onions. Fry onion till translucent.
  3.  Now add praws and fry till prawns are 3/4th cooked.
  4. Now add grounded masala and lil water and mix well. fry till raw smell of masala goes off then add 1/2 tsp of ginger garlic paste. and fry for 2 min. and finally add 1 tsp of ghee.
  5. garnish with coriander leaves.
Goes well with roti n rice.

Sunday, July 17, 2011

Chicken Ghee roast


1kg Chicken
40colored red chilli
lime size tamarind,
salt to taste
10 flakes of garlic

  1.  Grind all the above ingredients except for chicken to a smooth paste and marinate the chicken with grounded paste for 3hrs.
  2. Then in non stick pan heat 5 tbsp of ghee and to this add marinated chicken and fry till chicken is cooked properly.

Monday, July 4, 2011

Mango Upkari

 6 small mangoes, in konkani goint
 1/2 cup jaggery, grated - according to the sweetness required
 3 green chillies, slit
 2tbsp maida mixed in 1/2 cup water
 1tbsp coconut oil
 1tsp mustard seeds
 1 1/2tsp urad dal
 1 strand curry leaves
 2 red chillies broken
 pinch hing

  1. wash and remove the skin of mangoes, now squeeze out the skin with 1/2 cup water so that no pulp remains on the skin. Now pour this mango pulp water into the mangoes and allow to cook the mangoes in low flame. note add the pulp water till the mangoes are dipped.
  2. Also add green chillies , pinch salt and boil.Once the mangoes are done add jaggery and boil.
  3. Now add the maida mixture and stir well so that no lumps are formed.cook for 5 min. and put off the flame.
  4. Now temper it with coconut oil, mustard seeds, urad dal, curry leaves, chillie and hing. if u use coconut oil for tempering the taste is better..

Sunday, June 26, 2011

Mackeral (Raja) Ghassi

 4-5 Mackeral fish, cleaned and cut into half each fish
 1 1/2 coconut, grated
 10 roasted red color chilli
 10 roasted red spicy chilli
 lemon sized tamarind
 1/4 tsp turmeric powder
 1tsp coriander seeds
 1tsp peppercorns
 1" ginger, finely chopped
 2 green chillies, finely chopped
 salt to taste
 10 strands coriander leaves, chopped

  1. Mariante fish with salt and keep aside
  2. fry coriander seeds and peppercorns with 1 tsp of oil till light brown n keep aside.
  3. Grind coconut, both red chillies, tamarind to a paste. then add fried coriander seeds and peppercorns and grind again to a smooth paste. also add turmeric powder to this.
  4. Now boil the grounded masala with green chillies n ginger till raw smell goes off. Add required amount of water say around 2 cups.
  5. Then add the fish and cook for 5 min as fish cooks very fast. Add salt if required.
  6. Finely add coriander leaves.

Monday, June 20, 2011

Groundnut curry

 1 cup groundnut
 2 medium onions, finely chopped
 2 tomatoes, finely chopped
 3 green chillies, chopped
 8-10 galic flakes, finely chopped
 1 tsp chilli powder
 1 tsp coriander powder
 1/4tsp turmeric powder
 1/4tsp garam masala powder
 coriander leaves, finely chopped

  1. Dry roast groundnut and crush a little or just a pulse in the mixie.
  2. In a kadai, heat 1tbsp of oil, Add galic and greenchillies, fry till light brown.
  3. Now add onions and fry till translucent, then add tomatoes and crushed groundnut. saute for  a min. then add all powders. saute till raw smell of powders goes off.
  4. Now add 1 1/2 cup of water and salt and cook for 10 min or till tomatoes are soft.
  5. Garnish with coriander leaves.
Goes well with akki roti.

Akki roti

This recipe i learnt from my narmadmai... her akki roti is much more soft than my roti.. this was only 50% of that.. thanks narmadmai for lovely recipe of akki roti n groundnut curry.

 11/2 cup Rice powder
 1/2 cup maida
 2 cup water
 salt to taste

  1. Boil 2 cups of water with salt then add rice powder and maida. mix . put off the flame. cover and leave it for sometime. because it'll be difficult to mix well n make dough when its very hot.
  2. When u find warm or u make dough.
  3. Pinch out lime size ball from the dough and roll out into rotis. n cook it on both sides.

Saturday, June 4, 2011

Vegie Noodles

 5 packet of dragon egg noodles
 2 onions , sliced
 10-15 flakes ofgaric, chopped finely
 3 green chillies, finely chopped
 1 cup carrot, thinly threaded
 1 cup beans, sliced
 1 cup capsicum, sliced
 2 cup cabbage, shredded
 2tbsp vinegar
 2 tbsp soya sauce

  1. Cook the noodles seaprately according to the instruction given in the packet. keep it aside. Add soya sauce and mix well so that each noodle gets that flavor.
  2. Inn a kadai, heat 3 tbsp of oil, add green chillies and garlic. fry for 2 min. now add onions and fry till translucent.
  3. now cook the vegetables, first goes beans then carrot ,  cook for 3 min then add capsicum and last cabbage. cook for 5 min and add salt, vinegar and ajinomoto. mix well cover and cook for 2 min. Put off the flame.
  4. now mix both noodles and vegetable mixture well.
  5. serve with chillie vinegar.

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