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Konkan being a coastal area, it has
its own distinct way of cooking food. The Konkani cuisine
uses Coconut liberally in various forms
such as grated, dry grated, fried, coconut paste and coconut
milk.
A lot of Masalas are used which have dry Red Chilies
and other spices like coriander seeds, Peppercorns,
Cumin, Cardamom, Ginger, Garlic etc. Some dishes
also use Kokum, dried Kokam (Amsul), Tamarind, and
Raw Mango (Kairi). |
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However not all of the Cusine is Hot and Spicy, The 'Konkanastha
Brahmin' style of food is quiet bland yet very
tasty and vegetarian too.
But mainly Fish dishes dominate the Konkani
/ Malvani cuisine. The fiery seafood curries may be a bit
too spicy for some people but you will definitely like the
taste. You would find a lot of similarity between the Konkani
/ Malvani cusine and Goan or Coastal South Indian Cusine.
As far as eating out goes, Most of the small towns have
'Khanavals' or small basic dining
hotels instead of fancy restaurants. By and large,
they are clean and you can be assured of a hearty meal at
these places. But in most of the places you would get a
choice of Reasonably priced Veg / Chicken / Mutton
or Fish Thali (Curry, Dry Dish,
Chapati / Bhakari and Rice) instead of separate dishes in
their menu.
Don't forget to include Sol Kadhi before,
in or after your meals, Sol Kadhi is a pink colored appetizer
drink made from the kokam fruit and Coconut Milk. It's also
good for your stomach after a Hot and Spicy Konkani / Malvani
meal.
We are giving a few of the famous
and tantalizing Konkani / Malvani Recipes
for you to try out. |
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Ingredients:
½ Kg. Pomfret (Paplet) / Halwa (kale paplet)
/ Surmai
(Kingfish) Fish cut into pieces
8-10 dry chilies
1 tsp turmeric
1 tsp. Coriander seeds
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1 tsp. red chili powder
7-8 garlic flakes coarsely grounded
2 onions sliced finely
1 cup grated coconut
1 tsp. Malvani Fish Masala (Available at local grocery stores)
or any other Fish masala ( You can use any mutton / chicken
/ garam masala as a last resort if fish masala is not available)
Salt to taste
Preparation:
1) Clean the Fish, Apply a little salt and turmeric and
keep aside.
2) In three tbsp Oil fry Onion, Dry chilies, Turmeric and
Coriander seeds till the Onions turn light brown.
3) Grind the grated coconut with above ingredients to a
paste.
4) Apply the ground paste to the fish and keep aside to
marinate for 15 min.
5) Fry the Garlic flakes in 5 tbsp oil, add red chili powder
and Fish Masala.
6) Add the fish pieces with the marinade and add 2 cup water,
simmer on low heat till the fish is cooked.
7) Serve with Chapatti and or Hot Rice. |
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Ingredients:
2 cups medium prawns, cleaned and de-veined
1 cup grated coconut
1 medium onion chopped
1/2 tsp Turmeric powder
4 cloves
2 green cardamom (Elaichi)
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½ tsp cumin seeds (Jira)
1/4 tsp Black cumin seeds (Shahjira)
1 tsp coriander seeds
½ tsp Saunf
7-8 Black peppercorns
12 garlic flakes
1” Ginger
1 tsp. red chili powder
¼ cup tamarind juice (extract after adding warm water)
Salt to taste
Preparation:
1) Clean the Prawns, Apply a little salt and turmeric and
keep aside.
2) Heat a little oil in the kadai and fry all the ingredients
except Onion, Tamarind Juice
and salt till the coconut turns light brown.
3) Grind all the ingredients to a paste.
4) Heat a little oil in the kadai and fry Onion till it
turns light brown.
5) Add the prawns and sauté for a min.
6) Add Masala paste and sauté; add Tamarind juice
and 1 cup water
7) Cook for 3-4 min's or till the prawns are cooked
(You can add a little more water as per the thickness of
the gravy required)
8) Serve with Chapatti and or Hot Rice. |
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Ingredients:
2 medium Pomfret (Paplet) / Halwa (kale paplet) /
1 Surmai (Kingfish) Fish cut into pieces
1 tsp. Malvani Fish Masala (Available at local grocery
stores) or any other Fish masala ( You can use any
mutton / chicken / garam masala as a last resort if
fish masala is not available)
1 tsp Turmeric powder
1 tsp. red chili powder
¼ cup tamarind juice (extract after adding
warm water)
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| 1 cup Rice flour mixed
with 2-3 tsp of Rawa
Oil for frying
Preparation:
1) Clean the Fish, Apply a little salt and turmeric and
keep aside.
2) Mix Fish Masala, Turmeric and Red Chili Powder.
3) Apply the mixture to the fish pieces and keep aside to
marinate for 1 hour.
3) Take the Rice flour + Rawa in a big plate and coat all
the fish pieces from all sides in this mixture.
4) Fry in oil till crisp
5) Serve hot
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Ingredients:
5-6 medium size Bangda Fish (whole and cleaned with
slits
on either side)
1/2 cup grated coconut
1 cup coriander leaves
6-7 green chilies
18 garlic flakes
1.5” Ginger
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1 tsp Turmeric powder
1 tsp cup tamarind juice (extract after adding warm water)
or tamarind sauce
1/2 cup Rice flour mixed with 1 tsp of Rawa
Preparation:
1) Clean the Fish, Apply a little salt and turmeric and
keep aside.
2) Coarsely grind all the ingredients.
3) Apply the paste to all the fish and keep aside to marinate
for 1 hour
4) Take the Rice flour + Rawa in a big plate and apply
to all the fish pieces from all sides.
5) Fry in oil till crisp
6) Serve hot
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Ingredients:
6-7 Sukat Bombil, cleaned and cut into small pieces
1 large onion chopped
1/4 cup chopped coriander leaves
1 tsp cup tamarind juice (extract after adding warm
water)
or tamarind sauce
1/2 tsp Turmeric powder
1/2 tsp. red chili powder
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6-7 green chilies
12 garlic flakes
Salt to taste
Preparation:
1) Fry the Bombil pieces with a little oil on medium heat
for 5 min's and keep aside.
2) Fry the green chilies and garlic flakes in similar manner.
3) Coarsely grind the bombil pieces with garlic and chilies.
4) Fry the onion till light brown
5) Put rest of the ingredients and fry till done. |
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Ingredients:
4-5 Crabs
2 tsp. Malvani Fish Masala (Available at local grocery
stores) or any other Fish masala
1 cup grated coconut
1 cup fine chopped onion
1 tsp Turmeric powder
1 tsp. red chili powder
2” Ginger
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7-8 garlic flakes
2 tsp cup tamarind juice (extract after adding warm water)
or tamarind sauce
Salt to taste
Preparation:
1) Clean the crabs and separate the claws and legs
2) Grind the small legs of all crabs to a paste and remove
juice from them and keep aside
3) apply half Turmeric and salt to all crabs claws and
bigger legs, steam them for 5 min's and keep aside.
4) Fry half the onion, ginger and garlic and grated coconut
on very little oil, grind this to a paste.
5) In a Kadai Fry remaining onion on oil till light brown,
add turmeric, Chili powder, fish masala, add the steamed
crabs to this.
6) Add the paste to the Kadai, add water and salt as per
requirement.
7) boil till the crabs are fully cooked.
8) Serve with Chapatti and or Hot Rice.
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Ingredients:
1 Coconut - Grated
Dried Kokam (Amsul) 7 -8
1 green chili chopped
1” garlic finely chopped
1 tsp chopped coriander leaves
Salt to taste
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Method :
1) Soak 5-6 dry kokam in ½ cup warm water for 10
min's for making Kokum water.
2) Grind 2-3 kokam, grated coconut, garlic and green chilies
to a paste adding water. Extract
Coconut milk from this paste, add 2 cup water and again
extract milk from this paste, add 2cup water and again extract
milk.
3) Add the kokam water to coconut milk and add salt to taste.
4) Refrigerate for 15 min's and Serve with chopped coriander
leaves on top. |
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| - A Sweet Dish Delicacy
Ingredients:
2 cup shredded fresh coconut
1 cup Sugar or Jaggery
1 teaspoon roasted poppy seeds
1 cup rice flour
3-4 cardamoms (powdered)
1 cup water |
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1 teaspoon ghee
1/2 teaspoon oil
a pinch of salt.
Preparation:
1) For the filling, mix and cook coconut & Sugar / Jaggery
together on a medium
flame. Stir continuously until they are mixed properly.
2) Add cardamom powder, roasted poppy seeds & 1 teaspoon
rice flour to it. &
cook for some more time. Keep aside and allow it to cool.
4) Boil 1 cup of water. Add ghee, salt, oil & rice flour.
Stir well & cover in between.
Remove from heat and keep aside
5) Take all the mixture in a flat plate to soft dough.
6) Divide this dough into small balls fitting into your
palm.
7) Roll each ball into a small circle then while holding
it in a hand make a small
bowl of it. Put some coconut filling into this bowl shaped
dough.
8) Dip fingers your in the oil & bring the sides together
to form a peak. Prepare
remaining modak's in similar manner.
9) Spread a damp cotton cloth onto a flat round bowl and
arrange all the modak's
onto it. Place the sifter in a steamer with lid and Steam
for about 15 to 20 min's.
10) Serve with pouring ghee on tops. |
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