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.


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.


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 !!!


Yellow Dal with Ginger


In my home thisale dal is known as monu chi dal,monu is my nan, this is her recipe,so me,my mom,my aunt we all have named it after her.Combination  of ghee and ginger gives a varied taste to this otherwise  simple dal.


1 Cup tur dal (Soaked in two cups of water for 2 hours).

1 Small onion chopped.

1 Small tomato.

2-3 Green chillies.

1 tbsp Ghee.

1 tsp mustard seeds.

1 tsp jeera.

1/2 tsp asafoetida.

5-6 Curry leaves.

1 tbsp Ginger chopped

1/2 tsp turmeric powder.

2 tbsp chopped corriander leaves.

Salt to taste.

Method :

Add chopped onion,tomatoes  and chillies to washed and soaked dal.

Pressure cook in cooker upto 3-4 whistles.

Heat ghee in a pan.Add mustard seeds,jeera,asafoetida,curry leaves,chopped ginger and turmeric powder.

Add cooked dal and salt.

Let it come to boil.

Add chopped corriander leaves and let it simmer for 2 minutes.

Serve hot with steam rice.

Happy Cooking !!!


Shenganchi Amti (Drumstick in coconut Gravy)



This is a typical malwani fish gravy recipe, here fish is substituted with drumsticks. This is made especially in month of Shravan, when non veg is not cooked in most of the houses,people satisfy their urge of eating fish by making this dish.

I have got a gift from my mom, fresh drumsticks from her garden .


So today I tried my hand on  this dish and result was awesome.


4 Drumstick deskinned and cut into pieces

1small Onion finely chopped.

1 cup Coconut Milk.

Salt to taste.

For the masala

1 medium sized Onion.

1/2 cup grated Coconut.

2 tspn Dhana(corriander seeds)

2 tspn Red chilli powder.

1 tbsp Haldi powder.

1 tsp Black pepper powder.

1 tsp Tamarind pulp


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

Wash clean and deskin drumsticks.Cut them into finger size pieces.


Apply masala paste to drumstick pieces and keep aside.


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

Add marinated drumsticks.


Cook stiring well till masala starts leaving oil.

Add 1/4 cup water and salt.


Cover and cook till drumsticks are cooked.

Now add coconut milk.Mix well.Cook for another minute.

Remove in a serving bowl and serve  hot with steam rice.

Tip-Don’t boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.Fried potatoes can also be added to this dish.

Happy Cooking !!!


Kadhi (Coconut curry) pakora


Curry pakoda is a delicay made using dahi,as I am a non dahi eater,i have invented this recipe for satisfying my taste buds,here dahi is replaced by coconut milk with dash of tamarind to give sourness of dahi.


For Pakora:

1/4 cup besan (Bengal gram flour)

1/2 tsp chilli powder

1/2 tsp Dhana Jeera powder

a pinch of soda bi-carbonate

2 tbsp Coriander leaves finely chopped

salt to taste

oil for deep-frying

For the kadhi :

2 cup thick Coconut milk

2 tbsp besan (Bengal gram flour)

1 tsp Rai

1 tsp Jeera

1/2 tsp Methi seeds

a pinch of asafoetida (hing)

5 curry leaves (kadi patta)

1 tsp Ginger Garlic paste.

1 tsp Dhana Jeera powder

1/4 tsp turmeric powder (haldi)

1/2 tsp Red Chilli powder

2 tsp diluted tamarind pulp

1 tbsp Ghee

salt to taste


For the Pakoras:

Mix the chopped coriander leaves, besan, chilli powder,dhana jeera powder, soda bi-carb and salt with enough water in a bowl to make a soft dough.

Divide into 8 equal portions and shape into even-sized rounds.

Heat the oil in a kadai and deep-fry the pakodas over a medium flame till they are golden brown.

Remove and drain on absorbent paper. Keep aside.


For the kadhi :
In a bowl mix together coconut milk and besan till smooth and free of lumps,in this add dhana jeera powder,ginger garlic paste,turmeric powder,chilli powder and salt.Mix well and keep aside.

In another pan heat ghee add  mustard seeds . When they crackle, add  jeera, asafoetida, methi seeds and  curry leaves.

Add the coconut milk and besan mixture and bring to a boil whilst stirring continuously.


Let it simmer for a minute,now add tamarind pulp and mix well.

How to proceed
Just before serving, add the pakoras to the hot kadhi and simmer for 4 to 5 minutes.


Serve hot with rice.

Happy Cooking !!!


Dal Palak



1 Cup mix dals (Soaked in two cups of water for 2 hours).

1 Tomato chopped.

1  Onion chopped.

1 cup chopped Palak leaves.

2-3 Green chillies finely chopped.

5 cloves crushed Garlic.

1 tbsp oil.

1 tsp jeera.

1/2 tsp asafoetida.

1/2 tsp turmeric powder.

Salt to taste.


Pressure cook washed and soaked dal in pressure cooker upto 3-4 whistles.Keep aside.

Heat oil in a pan.Add jeera,asafoetida,crushed garlic,green chillies and turmeric powder.

Add chopped onions and tomatoes.Saute for 2 minutes.

Add chopped palak leaves,mix well,cover and cook till palak is cooked.

Add cooked dal and salt.

Let it come to boil.

Simmer for another 2 to 3 minutes.

Serve hot with steam rice or Roti.

Tip:If desired palak  dal can be tempered with ghee and red chillies.

I have used mix dal for this recipe,I buy a packet of mixed dal which has all types of dal in it,if you don’t have it,you can mix together 2 tbsp of each type of dal that you have at home,moong dal,chana dal,toovar dal,urad dal,masoor dal,etc.

If not same recipe can be done with only  toovar da l(pigeon pea) also

Happy Cooking !!!





Sambar is a spicy lentil gravy with variety of vegetables. Sambar accompanies many South Indian meals, like dosa, idli, rice. One can say South Indian meal is not complete without Sambar.


1/2 cup Toovar Dal.

1 tbsp oil.

1 tbsp Ghee

1/2  tsp cumin seeds (jeera)

1/4 tsp fenugreek seed (methi)

1/4 tsp mustard seeds (rai)

Pinch of asafoetida (hing)

1/4 tsp Turmeric powder.

1/2 tsp Kashmiri mirchi (Chilli powder)

10-12 curry leaves

4 dry whole red chilies.

1 Onion cubbed into big pieces.

1 large tomato cubed in small pieces

1-½ cup mixed vegetables cubed  (carrot,potatoes,brinjal,pumkin,drumstics,french beans, )


2 tbs tamarind pulp.

1 tbs grated Jaggery.

1 tbs Everest  sambar masala.

Salt to taste.


Wash and soak dal in about 2 cups of water for 10 minutes or longer.

In pressure cooker add soaked dal, about 2-1/2 cups of water cook on medium high heat for 6to 7 whistles..

Dal should be soft and mushy.


Mix dal well enough so there are no lumps. If  dal is thick add up to 1 cup of water.

Heat the oil in a pan.

Add cumin seeds, mustard seeds, fenugreek seeds, asafetida, red chilies, and curry leaves, and then stir for a few seconds.

Add turmeric powder,chilli powder and sambar masala.

Stir fry for a minute.Add onions and fry.

Add mixed vegetables,mix well .


Add 1/2 cup water,cover and cook  till vegetables become tender.

Add tomatoes,cook for a minute more.

Add cooked dal to this mixture,add salt,tamarind pulp and jaggery, mix well with light hand.


Cover and let simmer on slow flame for 5 mins.

Top up with ghee.Remove in a serving bowl.

Serve hot with dosa, idli or steamed  rice.

Happy Cooking !!!


Kulith (Horesgram) Pithi

kulith pithi 2

Kulith pithi is a comfort food for most of the Malvani  people.English name for kulith is horse gram. In Kokan region kulith is more popular.kulith

Powdered kulith is used to make pithla and whole kulith is used to make usal. Kulith powder is easily available in market especially in malvani stores.


For us Malvanis pithi bhat and fried fish is the ultimate comfort food.


1 cup Pithi powder.

3 cups water.

1 small onion finely chopped.

3 green chillies chopped.

5 to 6 Curry leaves.

1/4 tsp Asafoetida.

1/2 tsp red Chilli powder.

1/2 tsp Turmeric powder.

1 tbsp grated Coconut.

1 tbsp chopped Corriander leaves.

1 tbsp Oil.

Salt to taste.


In a bowl mix kulith powder,turmeric,salt,chilli powder and water.Keep aside.

Heat oil in a pan,add asafoetida,curry leaves,chilli and onions.Stir and cook till onions become pinkish in colour.

Add kulith mixture,cook on slow flame stirring in between,once the pithi starts thickening add coocnut and corriander leaves.

Serve hot with rice.

TIP:Serve immediately,as it thickens once cold.

Happy Cooking !!!