Golyachi Aamti (Besan koftas in coconut curry)

Malvan being a coastal area, coconut is used mostly in everything,our curries are made mostly in coconut milk, and any of this curry when combined with rice is a combination to die for.

This dish is also a coconut based gravy which has koftas known as Gole in Marathi made up of Besan and has a distinct flavour of ginger.

Goes well with everything but best with rice.

Ingredients:

For Gole (Koftas)

1/2 cup Besan.

1 small Onion chopped.

2 Green chillies finely chopped.

1 inch Ginger finely chopped.

2 tbsp Coriander leaves finely chopped.

1 tsp Coriander seeds crushed.

Salt to taste.

Pinch of Baking Soda.

For the Gravy:

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.(Refer Glossary)

6 Peppercorns.

1/2 tbsp Tamarind pulp

2 tbsp oil

Salt to taste.

For the masala

1 medium sized Onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp Haldi powder.

1 tsp Black pepper powder.

Method:

Mix all the ingredingre for Golas by sprinkling some water,forming a consistency of dough.keep aside.

Grind all the masala ingredients to a fine paste.keep aside.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.keep aside.

Heat oil in a kadhai.Add remaining half chopped onion,let it turn brown.

Add masala paste,fry well,add ground coconut and onion paste,add salt.Mix well,add 1 cup water and let it come to boil.

Now lower the flame and drop small marbke size golas (koftas) of prepared Besan dough in the gravy.

Let them cook for 5 minutes,once cooked the goles(koftas)will start floating on top of the gravy.

Add tamarind paste.Mix well.

Add coconut milk.Mix well.

Remove in serving bowl.

Serve hot with steam rice or bhakri of your choice.

Tip-Dont boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.

Happy Cooking !!!

Sameera.

Neer Phanas Kachrya (Bread fruit Vegetable)

In continuation to my posts from my mom’s house in Goa,today’s specialty was Neer Phanas Kachrya.

Neer Phanas is also known as bread fruit.Usually we make kaaps as side dish from it.

My mom has a huge tree of Neer Phanas in her back yard and we get a good yeild of Neer Phanas every year.

I am very fond of this vegetable,at times my mom courriers them to me to Mumbai.

Today for the first time I tried this dish, usually kachrya are made from potatoes,which are die for tasty,but this dish was also equally yummy.Neer Phanas has mild sweetness,which gives this dish a distinct flavour.

This dish goes very well with meetha dal and rice,though I can have it on its own also.This dish requires little extra oil.

Here goes the recipe….

Ingredients:   

1Neer Phanas (Bread fruit)washed,peeled and diced thinly.

2 tbsp Oil.

1/2 tsp Mustard seeds.

1/2 tsp Jeera.

1/8 tsp Asfoetida.

1 tsp Red Chilli powder.

1 tsp Dhana Jeera powder.

1/2 tsp Haldi powder.

Salt to taste.

1/2 tsp Chat Masala.

Method:

In a thick bottom pan heat oil.

Add mustard seeds,let it splatter add jeera and asafoetida.

Add diced neer phanas ,red chilli powder,dhana jeera powder,sakt  and haldi powder,mix well.

Dont add water,mix well ,cover the pan and cook on medim heat let the neer phanas cook,stir once or twice in between.it takes not more than 5 minutes to cook.

Add chat masala and mix well.

Remove in a serving bowl and serve with dal rice or roti.

Happy Cooking !!!

 

Vali chi Bhaji (Long Beans Vegetable)

Presently I am in Goa,at my mom’s house,she has a well cultivated terrace garden which has variety of fruits and vegetables.Vali or long beans is one of  the vegetable grown abundantly in her garden.

Usually these beans are not cut but broken into 1 inch peices with hand and the tender seeds are also used for making vegetable.

This is a simple vegetable made using green chillies and coconut,which goes very well with chapati,bhakri or simple plain Dal rice.

Potatoes or sweet potatoes are also added to these beans .

Ingredients:

2 cup Vali (long beans) washed,and broken into 1 inch pieces.

1  Onion finely chopped.

2  Green Chillies  (cut into peices)

1 tsp Mustard seeds.

1/4 tsp Asafoetida.

1/2 tsp Turmeric powder.

2 tbsp grated Coconut.

1/4 tsp Sugar.

1 tbsp Oil.

Salt to taste.

Method:

Heat oil in a pan,add mustard seed and asafoetida.Add onion and green chillies and saute well.

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Add vali, salt and turmeric powder.

Add 2 tbsp water.

Mix well,cover and cook for 5 to 7 minutes.

Add grated coconut and sugar.Mix well.

Cover and cook for another minute.

Remove in a serving bowl and serve hot with Chappati or roti of your choice.

Happy Cooking !!!

Sameera

Paplet Curry (Pomfret Curry)

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Malvan being a coastal area, coconut and fish along with rice forms our staple food,our fish curries are made in coconut milk, when combined with rice is a combination to die for.The distinct flavour to this curry comes from the use of coconut oil.

It  go well with rice,chapati,bhakri,ghavana almost everything……and tastes best if had a day after cooking.Most of the fishes like prawns,halwa and surmai are cooked in same gravy.So here goes the recipe…

Ingredients:

1 large pomfret cut and cleaned.

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.(Refer Glossary)

6 Peppercorns.

1 tbsp Tamarind pulp

2tbsp Coconut oil

Salt to taste.

For the masala

1 medium sized Onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp Haldi powder.

1 tsp Black pepper powder.

Method:

Wash,peices of pomfret and keep aside.

Add salt and turmeric to washed and cleaned pompfret.Keep aside.

Grind all the masala ingredients to a fine paste.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.keep aside.

Apply grounded masala paste to pomfret peices and keep aside.

Heat oil in a kadhai.Add half chopped onion,let it turn brown.

Add marinated pomfret,fry well,add 1 cup water.

Cook for 5 to 7 minutes or till pomfret peices are cooked.

Add tamarind paste and salt if required.(As salt is applied to pomfret)

Add coconut paste, mix well and cook for a minute or two.

Add coconut milk.Mix well.

Remove in serving bowl.

Serve hot with steam rice or bhakri of your choice.

Tip-Dont boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.

Happy Cooking !!!

Sameera.

 

Sabudana Chiwda (Tapioca pearls Crispies)

As a kid and even now this is one of my favourite snacks,crispy and tasty.Its a simple snack made from nylon sabudana.it can be made in bulk and stored in airtight container for long.

Nylon sabudana is easily available in stores.

Ingredients:

1cup Nylon Sabudana large pearls.

1/4 cups Peanuts.

15 Curry leaves.

4 Green chillies.

1 tbspn Powdered Sugar.

Salt to taste.

Oil for frying.

Method:

In a big kadhai heat oil,add sabudana pearls,they will immediately start puffing up,do dont overcrowd the kadhai as they need space to puff up.The pearls needs to be fried very well,even if they look crisp and done from out they will be heard from inside.you can bite into one or two to check they are completely cooked.

Once done remove them on tissue paper.Finish frying all the pearls.

Now fry peanuts,curry leaves and green chillies till they become crispy.

Add to fried sabudana.

Sprinkle salt and powdered sugar.

Mix well.

Let it cool completely.

Store in airtight container and serve when required

Happy Cooking !!!

Sameera.

Tendli and Batata Crispy (Ivy gourd and Potato Crispy)

This is another version of crispy tendli, here crisp fried tendli is mixed with crisp fried potatoes,easy to make yummy side dish,goes well with Dal and rice.

Ingredients:

2 cups Tendli,slit thinly length wise.

1 cup potato strips (cut like fries)

Oil for deep frying.

1/2 tsp Red Chilli Powder.

1/2 tspn Dhana Jeera power.

1/4 tsp Amchur Powder.

Salt to taste.

Method:

Clean and pat dry tendlis.

Cut them lengthwise,make 8 peices out of each tendli.

Soak them in water while chopping.keep aside.

Wash clean and chop potatoes,in thick juliens .

Soak them in water while chopping.keep aside.

Heat oil in a kadhai.

Drain and pat dry tendlis and potatoes.

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Deep fry in hot oil seperately,on slow flame till crisp.

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Drain on an absorbent paper.

Mix potatoes and tendli in one bowl,sprinkle

salt,chilli powder,dhana jeera powder and

amchur powder.

Mix well.

Serve hot.

Happy Cooking! ! !

Sameera.

Karachi Halwa

Karachi halwa is a chewy Indian dessert made with cornflour loaded with the goodness of dry fruits like almond and cashewnuts and sweetened with sugar.It is also known as Bombay Halwa.This recipe needs minimum ingredients but lots of patience as cooking time is more.More you cook the halwa more chewy it will turn out.

Here goes the recipe….

Ingredients:

1/2 cup Cornstarch

1 cup Sugar

2 cups Water

4 tbspn Ghee

1/2 tspn Cardamom Powder

2 drops Green Food Colouring

Chopped Dry fruits for garnishing (Almonds,Cashew nuts,sun Flower seeds.

Method:
Take a heavy bottom pan and add in sugar and 1 cupcup water.Mix well and heat till the sugar is dissolved completely.

In another bowl take cornflour and add in 1 cup of water and mix well so no lumps are formed.

Add food colour and mix well.

In melted sugar mixture ,pour the cornflour dissolved in water,mix well.

Add half of the chopped dry fruits.

On medium heat keep whisking the mixture till it is thick and glossy.

Add 2 tbspn ghee and keep stirring for 20 minutes.

Add remaining 2 tblspn of ghee and keep stirring on medium heat.

After 3 mins add another 2 tblspn of ghee and mix well.

After around 5 to 7 minutes the halwa will leave the sides of the pan now add cardamom powder  and mix well.

At this point halwa will leave the pan,  and the ghee will ooze from the sides of the pan.
Pour this mixture in a greased plate and  andgarnish with remaining dry fruits.keep aside to set.


Once it is set, invert it to a cutting board and cut it into squares.
Store in airtight container and serve as required.

Happy Cooking !!!

Sameera