Sanjeev Kapoor - Konkan Cookbook - 2005 6h2d2m

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© ( a xd Mb o o f e : Sail d o wn t he Konkan c oast w i t h Ma s t er Chef Sanjeev Kapoor on a g astro no m ic al ad vent ure as he glides on c rystal b lue wat ers, past shim m ering g o ld en sand s and b ro o d ing f orts, t he salt sea air t hic k wit h leg end ary exp lo its of hero es long gone. A p roud land so rich in hist o ry and nature' s b o unt y is b o und t o have a c uisine that is as g lo rio us and exc iting.

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© © © [ Mb o o tk Konkan f ood has slo wly b een gaining in p op ularity w i t h sp ec ialty restaurants c atering to a d evo t ed f o llo wing f or t his d istinc t c uisine. Ma s t er Chef Sanjeev Kapoor, w h o is a st ro ng p ro p o nent of ho m e c ooking n o w m akes t he m o st wel l kept sec rets of t he trad itional rec ip es ac c essible t o everyo ne in t he Konkan Cookbook. Writ t en in his c harac teristic sim p le and logical style, he help s yo u f ind t he right ing red ients and tip s f or authentic results. The d ishes c o ver t he traditional f are o f Ma lwa n, Goa and Mang alo re.

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In t he book he c asts his net f ar and wid e, f ro m Maharashtra d o w n t o Goa and Karnataka, and c o m es up w i t h a c atc h that will asto nish and d elig ht any f ood lover. Wa t c h yo u r f o o d rep ert o i re und erg o a f lavo urso m e sea c hang e w i t h t he so urness oikokum and t he arom a of triphal. Sip Solkadhi f or t he soul. Try t he crisp Bombil fry, Prawn Ghassi o r t he Chic ken Xac uti. There is eno ug h f are f o r veg etarians as well w i t h d ishes like St uf f ed Brinjals ( Bha rli Vangi) a nd Potatoes in Sp ic y Ma ng lo rea n Gravy (,Batata Humman), o r t he Kutith Saar (KulitchaSaar). Ro und off t he m eal w i t h a s weet Chana Dal Kheer (Madgane) o r Moong Dal Fudge ( Mo o g o ri) . Every rec ip e serves f o ur people. All t h e rec ip es a re t ra d it io na l rec ip es f o r c o nt em p o rary lif estyles, writ t en w i t h t he p rec ision and c larity that has m ad e Chef Ka p o o r t h e m o s t f a m o u s sp o kesm an f or Indian f o o d today. So c o m e aboard t he Konkan a d vent ure as t he m aster exp lo rer of Indian c uisine o p ens up t he t rea sure c hest o f ye t ano ther region of t his rich c o nt inent

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Konkan Cookbook Sanjeev Kapoor In association with Alypna Kapoor

POPULAR PRAKASHAN PVT. LTD. 301, Mahalaxm i Cham b ers 22, Bhulabhai Desai Road Mum bai - 400026 © 2005 Sanjeev Kapoor First Published 2005 First Reprint Oc tober 2005 Second Reprint January 2007 (3964) ISBN- 81- 7991- 216- 7 Book Design : FourPlus Advertising Pvt Ltd Photography: Alim Bolar Food Stylist: Harpal Singh Sokhi Typeset at FourPlus Ad vertising Pvt Ltd PRINTED IN INDIA by Saurabh Printers Pvt. Ltd. A/ 16 Sector IV, Noida- 201301 Published by Ram das Bhatkal for Popular Prakashan Pvt. Ltd. 301, Mahalaxm i Cham bers 22, Bhulabhai Desai Road Mum bai - 400026

To Harsha, my publisher and friend, who is as ionate about food as I am.

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A.I. Kazi Afsheen Panjwani Alim Bolar Anand Bhandiwad Anil Bhandari Anupa Das Brijesh Lohana Debashish Mukherjee Deepa and Suhas Awchat Drs. Meena & Ram Prabhoo Ganesh Pednekar Goa Portuguesa Grain of Salt, Kolkata

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Harpal Singh Sokhi Hotel Vallerina Jaideep Chaubal Jijesh Gangadharan Jyotsna & Mayur Dvivedi Lata Palekar Lohana Khaandaan Madhuri Gawande Mausam Vora Milind Sohoni Mrs. Lata & Capt. K. K. Lohana Namrata & Sanjiv Bahl Neelima Acharya

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Neena Murdeshwar Pooja & Rajeev Kapoor Priti Surve Pritpal Singh Rajeev Matta Rutika Samtani Shivani Ganesh Siraj Bolar Smeeta Bhatkal Swapna Shinde Tripta Bhagattjee Vinayak Gawande

In

is a country of diverse cuisines that intermingle ever so harmoniously tnat if one traverses from the northern tip to the southern, from eastern tip to the western, one com es across a plethora of delectable delicacies that have their similarities and yet a r e oleasantly different Being an ardent "oodie, I enjoy ah of them but the food of the West coast of India - the Konkan region is one of my top favourites In recent times, Konkan cuisine has becom e one of the most popular cuisines well showcased oy a num ber of speciality restaurants tnat d raw appreciative crowds. Though Konkan food is largely synonymous with fish, the variety of vegetarian dishes is equally impressive. r

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The Konkan area boasts of the spiciest and most delicious recipes of fish and other seafood Konkani, the language spoken by tne locals of this region, has different dialects with varied accents that nna«e this belt unique Konkan cuisine is as dive rse as spoken Konkani As you traverse the region you will sense the difference not only in the taste of the dishes out also in their names Like for example a dish that may be called

:

Sukha' in the Malvan region will oe called 'Sukke1 in Mangalere But ooth mean a semi dry disn

My association with Maharashtra and Goa goes back to my childhood when we used to frequent Mum ba ; (it was known as Bombay then) during our schoo: vacations. Since a very early age I was subjected to tne various delicacies of this region. Being an adventurous foodie family we always experimented with different foods and what we got to taste during our trips to Manarasht ra down to Goa and f urtner to Mangalore can oe Described very simply as delicious was particularly taken up with the unique tastes of kokum and triphal wnicn make the cuisine of this region distinct from the others. As is the case the world over, locally grown crops play a Key part in giving the cuisine its identity Besides kokum and triphal, coconut too is a major crop and tnerefo re is used generously. Kokum is a sweet- sour fruit whose dried skin is used for adding a gentle sourness to Konkani curries. One of the popular beverages that uses kokum to good advantage is the Solkadhi Triphal, on tne other hand is used extensively

Author in Goan, Malvam and Mangalorean cooking When aoded to fish gravies and pulses, it enhances the flavour o ; tne dish. It can be used both fresh and dried A vast variety of red chillies are availaole in the area with varying degrees of spiciness and colour. Though coconut is abundant in the Konkan, it is groundnut oil that is largely used as a cooking medium. In Karnataka, however, coconut oil is also used to add a special flavour to certain dishes. Of course one has to cultivate a taste to enioy the flavour of coconut oil I like it but if you don't you can always give it a miss and use groundnut oil instead.

4

Tne recipes given in this bepk ccver the traditional fa re of Malvan,

Goa and Mangalore. In Keeping with the distinctive type of cuisine in each of these areas we have attempted to capture tne flavour of each area through recioes typical of the area. However one must keep in mind that any given recipe differs from one household to other since they add their own special touch. Prawn Ghassi for example - 1 have eaten it several times at the Nadkarni's - our family friends - place and enjoyed it thoroughly, Mrs. Kamath, my wif e Alyona's aunt, makes it a little differently but nevertheless it tastes simply yummy. And when I replicated it at home, I added my own special touch to it and the result was equally good I do not Know which one is tne authentic one. In fact I firmly believe that you should not bind yourselves to any boundaries or limits of what is authentic and wnat is not. Let your taste buds lead you, and believe me the results will be great. What distinguishes Malvani fish curries is not just the variety of gravies but also the variety of recipes for the same kind of fish made by a dazzling permutation and combination of spices and ingredients and dry- to- wet cooking styles. The most amazing and ie r y oomfret

s Note curry I have ever eaten is the Malvani Masala Pornfret, Mrs, Samant's speciality. The speciality of Malvani food is the punch in it, which is just one of the reasons you will go back for a second helping Goans traditionally use a lot of vmegar or toddy (Boy, does it stink!) in their spicy dishes. Toddy is a locally brewed palm vinegar. Garlic is another favourite, Goans believe in preparing everything freshly from raw ingredients, they believe it tastes much better that way. While that.may be debated in some circles, one cannot dispute the outcome is usually mouth watering! In fact I personally believe that the Goans make the best crab preparations, I have yet to taste a Crab Masala which is anywhere near to the one that Mrs, Mangaonkar makes it is simply magical. Being a former Portuguese colony, Goan cuisine encomes Portuguese dishes but is also characterized - by strong flavours and tropical notes such as lots of coconut. It also maKes exuberant use of many new mg redients sucn as casnewnuts that first entered India through the port of Goa. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left an indelible influence on the original

style o' Goan cooking and this has led to an exotic mix of t ruly tasty and spicy cuisine. Mangalorean cooking is unique in the way the spices are used to enhance the taste and the flavour. When fresh coconut, chillies and various combinations of spices are ground the result can be described with only one word culinary magic! The oeople of this region are f ond of variety and there' o' e have perfected the art o f improvising and coming out with a veritable repertoire of oerfectly cooked food Another community that nas now adopted Karnataka a r e the Saraswat Brahmins. Having coursed through various lands tne Saraswats have a unique cuisine They make use of practically every vegetable so much so that even the skins and seeds of many vegetables thai most others discard, are used effectively in dif ferent ctiutneys. Even fresh fruits like mangoes and jackfruit are used in a variety of dishes both sweet and savoury. Among their vast repertoire Batata Humman and Fruit Sasam are my all time favourites. Specially tne Fruit Sasam I simply love the way Mrs. Hattangadi prepares it - just the right touch of ground mustard The Konkan coast running from Maharashtra through Goa down to Karnataka is Nature's paradise Incredible beacnside hideaways, where the only sounds are those of oaim leaves and waves on the silver sands, add value to the delectable cuisine o ; this area. It's a pleasure going fishing in these serene and clear waters Which is what did while working on this book as is evident from its cover! The oar that I am holding is a progressive development of the original simple wooden one Both are equally functional but different in looks. My collection of keeosa^ e recipes from the Konkan region is just tnat, maybe slightly diff erent ?rom what you know as autnentic, Out certainly simply mouth- watering tor you to enjoy witnf amily and friends! However, if you COOK any of tne dishes given here differently, please send us your version at [email protected] and I will definitely try to reach it out to the numerous food lovers. AH the recipes given herein serve four people keeping in mind that each dish forms part of a menu consisting of complementary dishes.

Happy Cooking

Measurements 0 Almonds tsp Asafoetida (hing) tsp Baking powder Bengal gram split (chana dal) cup Black cardamoms Black gram split (dhuli urad dal) cup Black pepper powder tsp Butter tbsp tsp Caraway seeds (shahi jeera) Cashewnuts 0 cup Cashewnut paste Cinnamon inch stick 0 Cloves cup Coconut milk Coconut oil tbsp Coriander powder tsp Coriander seeds (dhania) tbsp Cumin powder tsp Cumin seeds (jeera) tsp (small) Egg Fennel seeds (saunf) Fenugreek seeds (methi dana) Fresh coriander leaves Fresh cream Garam masala powder Garlic Garlic paste Ghee Ginger Ginger paste Gram flour (besan) Grated cheese Grated dry coconut Green cardamom powder Green chillies Green gram split (moong dal) Fresh green peas (shelled) Fresh scraped coconut Honey Jaggery

Jawari flour Kokum petals

14 gms 4 gms 3 gms 208 gms 1 gm 214 gms 3 gms 14 gms 3 gms 18 gms 228 gms 0.5 gms

1 gm 225 ml 15 ml 2 gms 4 gms 3 gms 3 gms 50 gms 60 gms (big) tsp 3 gms 7 gms tbsp 5 gms tsp 11 gms tbsp 25 gms cup cup (chopped) 60 gms 235 gms cup tsp 2 gms 0 cloves 13 gms tbsp 15 gms 12 gms tbsp inch piece 7 gms tbsp 15 gms tbsp 5 gms ' cup 90 gms cup 86 gms cup 83 gms tsp 2 gms 0 19 gms 207 gms cup cup 158 g m s 118 gms cup tbsp 16 gms tsp 8 gms 21 gms tbsp cup 205 gms cup 112 gms 112 g m s cup

Lemon juice Mace Mawa (khoya) Medium sized carrot Medium sized onion Medium sized potato Medium sized tomato Mustard seeds (rai) Mustard powder Oil Peanuts Poppy seeds (khus khus) Powdered sugar Pigeon pea split (toor dal) Red chilli powder (lal mirchi) Refined flour (maida) Rice Rice flour Salt Semolina Sesame seeds (til)

1 2 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

tsp cup

tsp tsp tbsp cup tsp tbsp cup cup tsp cup cup cup tsp cup tsp tbsp

Star anise Sugar Tamarind pulp Triphal Toddy Tomato puree

1 tsp 1 tsp 15 1 cup 1 tbsp

Turmeric powder (haldi) Vinegar White pepper powder Whole wheat flour (atta) Yogurt •

1 1 1 1 1 1

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38 KonkanCookbook- Sanjeev Kapoor 29

cup tsp tbsp tsp cup cup

6 gms 3 gms 180 gms 70-75 gms 85-90 gms 9 5 - 1 0 0 gms 9 5 - 1 0 0 gms 4 gms 2 gms 11 gms 200 gms 4 gms 9 gms 124 gms 205 gms 3 gms 116 gms 190 gms 140 gms 7 gms 178 gms 4 gms 11 gms 4 gms 6 gms 7 gms 2 gms 225 ml 14 gms 225 gms 3 gms 13 gms : : ,. 3 9 m S 137 gms 257 gms

CONTENTS

Konkan Cookbook Sanjeev Kapoor

i

SNACKS & STARTERS Crisp Bom bil Fry Fish Croquettes Spicy Black Pomfret Fry , , , . Mangalorean Patra Steam ed Pum pkin Delight . Crisp Pohe Kokum Sherbet

13 14 15 16 17 18 19

Solkadi Malvani Prawn Fry Goan Chicken Cutlets Stuffed Pomfret Fry Bangda Fiy Biscuit Puri

20 23 24 25 26 27

MAIN COURSE VEGETABLES Cabbage with Chana Dal 29 Brinjal and Potato Rassa 30 Tem pered Potatoes 31 Hot and Sour Fried Yam 32 Cauliflower in Coconut Milk 33 Capsic um Kayras 34 Chana and Jackfruit Sukke 35 Potatoes in Spicy Mangalorean Gravy . . . ,36 Bhindi Coconut Masala 37 Sweet and Sour Tomatoes 38 Tender Coconut and Cashewnut Sukke , . .41 Banana Flower Bhaji 42 Goan Mixed Vegetables 43

Piquant Tender Cashewnuts 44 Green Peas with Coconut 45 Colocassia Bhaji 46 Mangalorean Potatoes 47 Mixed Fruits and Coconut Raita 48 Stuffed Chillies 51 Sprouted Beans in Coconut Masala 52 Stuffed Brlnjals 53 Cauliflower and Potato Sukke 54 Peas and Potatoes in Coconut Masala . . .55 Sweet and Sour Pum pkin - ...56 57 Spicy Tlndora Tangy Potato Curry 58

38 Konkan Cookbook - Sanjeev Kapoor

29

MAIN COURSE SEAFOOD Prawn Balchao Surmai Bhaji Tangy Prawns Crab Sukhe Sour and Hot Surmai Clams in Coconut Gravy Crab Masala Mackerel in Coconut Gravy

60 61 62 63 64 65 66 69

Prawn Ghassi Malvani Masala Pomfret Goan Fish Curry Sour and Hot Pomfret Pomfret Recheiado Mackerel Gravy Caloinho Malwani Prawn Masala

70 71 72 73 74 75 76 77

Chicken Xacuti Chicken in Cashewnut Gravy Malvani Mutton Mutton Sukna Mutton Stew

87 88 .89 90 91

MAIN COURSE CHICKEN & MUTTON Chicken in Malvani Green Masala Chicken Ghassi Chicken Cafreal Spicy Coondapur Chicken Mangalorean Chicken Goan Chilli Chicken

79 80 81 82 83 84

DALS Sprouted Beans in Coconut Gravy Kokum Saar Black Peas in Spicy Gravy Spicy Coconut Gravy Kulith Saar

38

93 94 97 98 99

Maharashtrian Toor Dal Spicy Dal Toor Dal Ross Raw Mango Gravy Spicy Peanut Gravy

38 Konkan Cookbook - Sanjeev Kapoor 29

100 101 102 103 104

ACCOMPANIMENTS Mixed Flour Dosa . Cuc um o e r Bread Kolambi Bhaat . . . Spicy Garlic Chutney Goan idlis Jawari Bhakri

106 107 108 109 110

111

Neer Dosa Rice Wada Brinjal Pulao Tem pered Rice Rice Bhakri Spicy Puri

112 115 116 117 118 119

SWEETS Coconut Karanji Kulkul Kela Halwa Sweet Croquettes Chana Dal Kheer Steam ed Coconut Pancake

121 122 125 126 ,127 128

Raghavdas Laadoo Mango Coconut Delight Moong Dal Fudge Stuffed Sweet Chapati Til Laddoo Rice Sevai with Coconut milk

38 Konkan Cookbook - Sanjeev Kapoor 29

129 130 131 132 133 134

Konkan Cookbook Sanjeev Kapoor

SNACKS & STARTERS

Ingredients" 8 1

/2 cup

1

Crisp Bombil Fry (Patya Khalcha Bombil)

/2 cup Salt to taste 1 / 2 tsp 1 tsp 1 tsp 1 tsp Oil to deep fry

Bombay duck (bombil) Rice flour Semolina (rava) Turmeric powder Ginger paste Garlic paste Red chilli powder

Method 1 2 3

4 5 6

Remove the head and the fins of the bombils. Cut it from the centre lengthwise and slit it open. Mix together rice flour and semolina and set aside. Rub salt and turmeric powder to slit bombils and sandwich them between two layers of cloth and place a heavy weight (like a paat - grinding stone) over them for one to one and a half hours, so that excess water from the fish is drained out and absorbed by the cloth. Mix together ginger paste, garlic paste and red chilli powder and apply this to the bombils, Heat sufficient oil in a kadai. Dust the marinated bombil with the rice flour and semolina mixture and deep fry on medium heat till crisp and light golden brown. Drain on an absorbent paper and serve immediately.

Bombay Duck is actually fish typical of the Maharashtra coast. This fish has soft bones and is eaten along with the bones. 66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients 500 gms

Fish Croquettes (Fofos)

Salt to taste 8 1 large sized

King fish (surmai) (thickly sliced) Peppercorns Potato (boiled & mashed)

3 4 cloves 1 /2 inch piece 4

Eggs Garlic (finely chopped) Ginger (finely chopped) Green chillies (finely chopped) 1 tbsp Lemon juice 1 medium sized Onion (finely chopped) A few sprigs Fresh coriander leaves (finely chopped) Breadcrumbs as required Oil to shallow fry

Method 1. 2. 3. 4. 5. 6.

Cook fish in one cup of water with salt and peppercorns in a shallow pan till all the water has been absorbed. Remove the skin and debone. Mash using a fork. Mix it with mashed potato, one egg, garlic, ginger, green chillies, lemon juice, onion and coriander leaves. Adjust salt. Divide into twelve equal portions and shape into flat, oval cutlets. Beat the remaining eggs. Dip each cutlet in the beaten eggs, roll in the breadcrumbs. Heat sufficient oil in a frying pan on medium heat and shallow- fry the cutlets till they are evenly golden brown on both sides. Remove and drain on an absorbent paper and serve hot.

Note: You can make these cutlets using prawns too.

Care must be taken while deboning the fish to ensure that no bones are left behind. This typical Portuguese Goan snack is as easy to make as it is tasty.

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38 Konkan Cookbook - Sanjeev Kapoor 29

Ingredients"

Spicy Black Pomfret Fry (Tallela Masaiyatla Sarga)

1 large sized 1 tbsp 1 tbsp Salt to taste 2 tsps 2 tsps 1 tsp 1 tsp Oil to shallow fry 1 /2 cup

Black pomfret { sarga) Ginger paste Garlic paste Tamarind pulp Red chilli powder Turmeric powder Coriander powder Rice flour

Method 1 2 3 4 5 6

Remove the scales of the black pomfret and cut it into eight slices. Marinate the fish with ginger paste, garlic paste and salt and let it stand for half an hour preferably in the refrigerator. Mix together tamarind pulp, red chilli powder, turmeric powder and coriander powder. Apply the above mixture to the fish and let it stand for at least ten minutes. Heat oil in a pan. Roll the fish pieces in rice flour and shallow fry in moderately hot oil till done. Drain on an absorbent paper. Serve hot.

A Malvani preparation - it is a spicy and tasty starter. You can make this dish with white pomfrets atso. 66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Mangalorean Patra (Patrado)

12 medium sized

Colocassia leaves

1 cup

Pigeon pea split { toor da!) Rice Tamarind (soaked) Red chillies whole (bedgi) (roasted) Asafoetida Jaggery (grated)

1

/2 cup 1 lemon sized ball 10

A pinch 1 tbsp Salt to taste Tempering 2 tbsps 1

/2 tSp

Oil Mustard seeds

Method Soak toordal and rice together for three to four hours. Drain off all the water. Grind along with tamarind, red chillies, asafoetida into a paste using very little water. The paste should not be too fine. Add grated jaggery and salt to taste and grind again. The paste should be quite thick. 3. Transfer into a bowl, cover and keep aside for three to four hours. 4. Wash the colocassia leaves. Remove the stalks. Thinly slice the centre stem so that the 5. leaves lie flat when placed on the worktop. Wipe them dry. Place a leaf on the worktop, shiny side facing downwards. Apply the paste evenly all 6. over. Place another leaf over it but with its tapering end in the opposite direction of the first one. Apply more paste over this. Similarly use up four leaves per roll. 7. Fold the sides of the leaves inwards and then start rolling into a tight roll holding from the sides. Tie it up with a string. Similarly make rolls with the remaining leaves and the remaining masala. Heat water in a steamer. Place the rolls in a shallow vessel and keep it in the steamer. 8, Cover and steam till the leaves turn a lighter shade. This may take fifteen to twenty minutes. Allow the rolls to cool. Remove strings. Cut into one- centimeter thick round slices. 9. Heat oil in a frying pan and add mustard seeds. Once the seeds crackle, place the 10. slices in a single layer in the oil. Shallow fry over medium heat till lightly browned on both the sides. Serve hot. 11. Note: Alternatively you can deep- fry the patrado slices till light brown. Drain and serve hot. 1.

2.

A traditional Saraswat Brahmin preparation, these rolls made with colocassia leaves are a must during the festival of Ganesh Chaturthi.

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66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Steamed Pumpkin Delight

1 cup 2 cups % cup 1/4 CU

P Salt to taste 4 4 tsps

Rice Red pumpkin (grated) Coconut (scraped) J a 99 e r Y (9 ra t ec l ) Tender banana leaves or turmeric leaves Pure ghee

(Dudhi Kadamb)

Method 1. 2. 3. 4. 5. 6. 7.

Wash rice and drain completely. Spread on a cloth and let it dry. When it is completely dry grind to a coarse powder. Mix together rice powder, grated red pumpkin, scraped coconut, jaggery, salt well. Cover and let it stand for about an hour. Divide into eight equal portions. Cut each banana leaf into four pieces or turmeric leaf into two pieces. Wrap each portion of pumpkin mixture in the banana or turmeric leaf and secure with a string. Steam- cook in a steamer till done. This may take fifteen to twenty minutes. Untie and serve hot in the leaf itself drizzled with pure ghee.

A light and nutritious snack typical of Saraswat Brahmin cuisine - it makes an ideal breakfast item. 66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients 4 cups 2 tbsps I cup 3

Crisp Pohe (Kurkuri Pohe)

1

/2 tSp

1 tsp 1 tbsp Salt to taste

Nylon poha Ghee Coconut (scraped) Green chillies (finely chopped) Cumin seeds (coarsely powdered) Coriander seeds (coarsely powdered) Sugar

Method 1. 2. 3. 4.

Heat ghee in a kadai and gently roast the nylon poha over low heat till they turn crisp. Mix together scraped coconut, chopped green chillies, powdered cumin and coriander seeds, sugar and salt well. Add this to the roasted poha and toss gently. Serve immediately as the poha becomes soggy if left for long.

This snack can be made in a j iffy and is especially handy when there are unexpected guests, Children will love this snack.

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38 Konkan Cookbook - Sanjeev Kapoor 29

Ingredients"

Kokum Sherbet

200 gms 1 /2 cup + 2 tbsps Salt to taste 1 /2 tsp

Kokum Sugar Cumin powder

(Have it chilled)

Method 1. 2. 3. 4. 5.

Soak kokum in two cups of lukewarm water for ten to fifteen minutes. Mash kokum and strain its pulp. Boil sugar, kokum pulp, salt and cumin powder for two to three minutes. Add a little water while boiling. Take off the heat, cool the syrup and store in a refrigerator. While serving, put a little kokum syrup in a glass. Add cold water as needed, mix well and serve chilled.

A cooling drink - a must serve during hot summer months in the Konkan region. Bottled kokum sherbet concentrate is easily available in Lonavala, Mahabaleshwar etc. 66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients" 20 petals 1 6- 7 cloves 3

Sol kadi (Kokum Kadhi)

Salt to taste medium bunch

Kokum Coconut (scraped) Garlic (roughly chopped) Green chillies (roughly chopped) Fresh coriander leaves (chopped)

Method 1. 2. 3. 4. 5.

Soak kokum petals in two cups of hot water for one to two hours.,Crush them slightly to get thick pulp and strain. Grind coconut, garlic and green chillies with one and a half cups of water. Strain to get a thick coconut milk. Mix kokum extract, coconut milk together to get a creamy pink coloured solkadi. Add salt, chopped fresh coriander and mix well. Serve chilled.

Serve it like a drink before the meal. It is generally served with a typical Goan or Malvani meal. It goes down well especially with fish curries.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Solkadi

Kokum Sherbet

Malvani Prawn Fry

St uffed Pomfret Fry

Goan Chicken Cut let s

Ingredients"

Malvani Prawn Fry (The crisper the better)

12 (medium sized) Salt to taste 11/ 2 tbsps 3 / 4 tsp 3 tsps 11/2 tsps 11/2 tsps Oil to shallow fry 4 tbsps 4 tbsps

Prawns (shelled & deveined) Lemon juice Turmeric powder Red chilli powder Ginger paste Garlic paste Rice flour Semolina [ rava)

Method 1. 2. 3. 4.

Wash prawns under running water, drain off excess water and press between the folds of an absorbent cloth to dry. Marinate with salt and lemon juice for fifteen minutes. Mix together turmeric powder, red chilli powder, salt, ginger paste, garlic paste and apply this to the prawns. Keep them covered for thirty minutes preferably in a refrigerator. Heat oil on a flat griddle (tawa). Mix rice flour and semolina and spread on a plate. Dust the prawns with this mixture and shallow fry till golden on both sides. Drain on an absorbent paper and serve hot.

A combination of rice flour and semolina ( rava) give that added crispness which cannot be achieved with wheat flour ( a t t a ) or refined flour ( m a i d a ) . 66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Goan Chicken Cutlets (Kombdiche Dangar)

1 cup 2 medium sized 1 inch piece 3- 4 cloves 2- 3 1

/4 tSp /2 tSp 11/2 tbsps + to shallow fry 1 medium sized 1 / 2 tsp Salt to taste A few sprigs 1

1

/4 cup + as required

Chicken mince Potatoes (boiled & mashed) Ginger (roughly chopped) Garlic (roughly chopped) Green chillies (roughly chopped) Turmeric powder Red chilli powder Oil. Onion (finely chopped) Garam masala powder Fresh coriander leaves (chopped) Semolina (rava)

Method 1. 2. 3.

4. 5. 6.

Grind together ginger, garlic, green chillies, turmeric powder and red chilli powder into a paste. Heat one and a half tablespoons of oil in a pan and saute chicken mince till all the moisture dries up. Mix together sauteed chicken mince, mashed potatoes, chopped onion, ground paste, garam masala powder, salt to taste and chopped coriander leaves well. Add one- fourth cup of semolina and mix. Divide into eight equal portions and shape them into cutlets. Keep them in the refrigerator for fifteen to twenty minutes. Heat a little oil on a flat griddle (tawa). Roll the cutlets in semolina and shallow fry the cutlets till golden brown on both sides. Drain on an absorbent paper and serve hot.

A tasty preparation, which can be served both as a teatime snack and or as a starter before meals. If made in smaller size it will go very well with cocktails too.

30

66 Konkan Cookbook - SarijeevKapoor63

Ingredients"

Stuffed Pomfret Fry (Bharli Paplet)

4 (200 gms each) 1 tsp 2 tsps 1 /4 tsp Salt to taste 2 tbsps As required Oil to shallow fry For stuffing 1 cup 7- 8 1 /2 small bunch 2 inch piece

Pomfrets Green chilli paste Ginger- garlic paste Turmeric powder Lemon juice Semolina [ rava)

Coconut (scraped) Green chillies (chopped) Fresh coriander leaves (chopped) Ginger (roughly chopped)

Method 1.

2. 3. 4. 5.

6. 7.

Wash and clean the pomfrets. Mix together green chilli paste, ginger- garlic paste, turmeric powder, salt and one tablespoon of lemon juice and apply all over the fish and keep aside for half an hour. Make slits on both sides and also give a cut on the top to create a pocket for the stuffing. Grind scraped coconut, green chillies, coriander leaves and ginger into a fine chutney. Add remaining lemon juice and salt to taste and mix well. Stuff some chutney into the pockets of each fish and also apply on all sides of the fish. Heat a flat griddle (tawa). Roll the fish in semolina (rava) and place on the griddle. Dribble a teaspoon of oil and shallow fry the fish on low heat. Cover and cook for two to three minutes. Turn the fish and cook on the other side with another teaspoon of oil till done. Similarly cook all the fish. Serve hot.

A Malvani speciality - the coriander chutney gives it that extra zing. 66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Bangda Fry (Tallela Bangda)

8 medium sized Salt to taste 2 tbsps 10- 12 petals 3 tsps 1 /2 tSp 2 tbsps 2 tbsps Oil to shallow fry 1 cup For garnishing A few

Whole mackerels (bangda) Lemon juice Kokum Red chilli powder Turmeric powder Ginger paste Garlic paste Rice powder (coarse) Lemon wedges

Method 1.

2. 3. 4. 5. 6.

Make a small slit at the stomach and clean the mackerels from inside and wash thoroughly. Make four to five quarter inch deep cuts on both the sides, apply salt and lemon juice. Keep aside for fifteen minutes. Soak kokum in half a cup of warm water for fifteen minutes, crush slightly, strain and keep aside. Mix red chilli powder, turmeric powder, ginger paste, garlic paste, kokum pulp and salt and marinate mackerels in this paste for half an hour, preferably in the refrigerator. Heat two tablespoons of oil in a frying pan. Roll the fish in rice powder and shallow- fry in small batches, without overcrowding the pan, for two to three minutes. Turn the fish, dribble some more oil and continue to cook on medium heat for two minutes or till the mackerels are light brown and crisp. Drain on an absorbent paper. Serve hot garnished with lemon wedges.

Though fatty foods are considered harmful to health, mackerels, which are an oily fish, are an exception. They are considered to be more nutritious than other fish and therefore aid good health. They do have a strong and distinctive flavour but they are an alt-time favourite of seafood lovers.

30

66KonkanCookbook - Sarijeev Kapoor 63

Ingredients"

Biscuit Puri (Biscuit Rotti)

2 cups Salt to taste 2 tbsps + to deep fry 1 cup 1 medium bunch 3- 4 1

/2 cup

Fine semolina (barik rava) Oil Coconut (scraped) Fresh coriander leaves (chopped) Green chillies (chopped fine) Gram flour (besan)

Method 1.

2. 3. 4.

5. 6.

Mix rava and salt. Heat two tablespoons of oil and add to the flour and mix gently. Add sufficient water and knead into a semi soft dough. Cover with a damp cloth and let it stand for at least two hours. For the filling, mix scraped coconut, chopped coriander leaves, green chillies, gram flour and salt. Knead the dough again and divide into sixteen equal portions. Divide the filling into sixteen equal portions. Grease your palms, spread one portion of the dough into a puri. Place a portion of the filling in the center and gather the ends and roll again. Dip in a little flour and roll into a puri of three- inch diameter. Similarly prepare other puris. Heat sufficient oil in a kadai and gently slide in the puris one at a time. Deep- fry on medium heat till both sides are golden. Drain on an absorbent paper and serve hot.

A tasty vegetarian teatime snack. For a variation you can also add roasted and coarsely powdered urad dal to the stuffing. 66 Konkan Cookbook - Sarijeev Kapoor 63

Konkan Cookbook Sanjeev Kapoor

MAIN COURSE VEGETABLES

Ingredients 1 medium sized

Cabbage with Chana Dal (Kobichi Bhaji)

Vz cup

2 tbsps 1 / 2 tsp A pinch 1 tsp 4- 6 2- 3 Salt to taste 1 tsp 2 tbsps A few sprigs

Cabbage (shredded) Bengal gram split (chana dal) Oil

Mustard seeds Asafoetida Turmeric powder Curry leaves Green chillies (cut into two) Sugar Coconut (scraped) Fresh coriander leaves (chopped)

Method 1. 2.

Soak chana dal in one and a half cups of water for one hour. Heat oil in a kadai, add mustard seeds. When they crackle add asafoetida, turmeric - powder, curry leaves and green chillies. Add the soaked chana dal and saute with the above tempering. Sprinkle some water, cover and cook till half done. Add the shredded cabbage and mix it well with the dal. Add salt, sugar. Cover and let the cabbage cook. Serve garnished with scraped coconut and chopped coriander leaves.

3. 4. 5.

A mildly flavoured and nutritious Vegetable dish which will complement any spicy curry. The chana dal adds flavour and substance to the otherwise dull cabbage. 38

Konkan Cookbook - Sanjeev Kapoor

29

Ingredients"

Brinjal and Potato Rassa (Vangi Ani Batata Rassa)

Method 1. 2. 3. 4. 5. 6. 7. 8.

8 small sized 2 large sized 3 tbsps 1 1 inch stick 1 1 1 3- 4 1 tsp 1 tsp 2 medium sized 1 tbsp Salt to taste For paste 1 inch piece 4- 5 cloves 1 /2 cup 1 tbsp 1

/ 4 tsp 1 tbsp

Brinjals (vangi) Potatoes (thick strips) Oil Bay leaf Cinnamon Black cardamom Star anise Mace Peppercorns Red chilli powder Garam masala powder Tomatoes (finely chopped) Tamarind pulp

Ginger Garlic Onions (browned) Poppy seeds (,khuskhus) (roasted) Turmeric powder Coriander powder

Wash and slit brinjals into four, keeping the stems intact. Grind ginger, garlic, browned onions, poppy seeds, turmeric power and coriander powder into a fine paste. Heat oil in a kadai. Add bay leaf, cinnamon, black cardamom, star anise, mace and peppercorns. Saute. Add ground paste, stir well and saute till dark brown. Add red chilli powder and garam masala powder and stir well. Add chopped tomatoes, stir well and cook till soft. Add potato strips. Stir, cover and cook for two minutes. Add brinjals, stir and add two cups of water. Mix lightly, cover again and cook till the vegetables are done. Remove lid and add tamarind pulp and salt. Stir and simmer for two minutes. Serve hot.

Note: To make browned onions, thinly slice the onions and deep- fry till golden. Drain on an absorbent paper and use as required.

A spicy and tangy Malvani preparation with medium thick gravy, which goes well with

66

66 Konkan Cookbook - Sarijeev Kapoor 63

chapatis.

Ingredients" 6- 7 medium sized

Tempered Potatoes (Batata Bhaji)

3 tbsps 1 / 2 tsp 1 sprig 2 tbsps 2 1 medium sized 1 /4 tsp Salt to taste 1 /2 cup A few sprigs

Potatoes (parboiled & cut into 1 inch cubes) Oil Mustard seeds Curry leaves Black gram split (dhuli urad dal) Red chillies whole Onion (finely sliced) Turmeric powder Coconut (scraped) Fresh coriander leaves (finely chopped)

Method 1. 2. 3. 4. 5.

Heat oil in a kadai. Add mustard seeds and let them crackle. Add curry leaves and urad dal and saute till dal turns light brown. Break whole red chillies into two or three pieces and add. Stir and add sliced onion and saute till translucent. Add turmeric powder. Stir well, add potato cubes and salt. Stir well and cook covered for five minutes on low heat till the potatoes are done. Add scraped coconut and stir with a light hand. Remove from heat. Garnish with chopped coriander leaves and serve hot.

A simple yet tasty Mangalorean dish, which can be made at short notice. Usually served with rice and curry. 66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Hot and Sour Fried Yam (Sterna Koot)

Yam (sooran) Oil Red chillies whole Mustard seeds Fenugreek seeds (methi dana) A pinch Asafoetida 1 / 2 tsp •• Turmeric powder 1 large lemon- sized ball Tamarind Salt to taste 500 gms 1 tbsp + to deep fry 10 11/2 tsps 1 /2 tSp

Method 1. 2. 3.

4. 5.

Peel and cut yam into very small cubes. Keep them in salted water for about half an hour. Drain well and dry on an absorbent cloth. Heat sufficient oil in a kadai and deep- fry the yam cubes till golden and crisp. Drain onto an absorbent paper and keep aside. Heat one tablespoon of oil in a pan and saute whole red chillies, mustard seeds, fenugreek seeds, asafoetida and turmeric powder till a nice aroma is given out taking care that the spices do not burn. Grind to a fine paste with tamarind and a little water. Mix the ground masala with salt, fried yam. Add three fourth cup of water so that the yam pieces soak properly in the masala paste. Let it stand for two to three hours before serving it.

This is a mild pickle, which will last for a few days in the refrigerator.

30

66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Cauliflower in Coconut Milk (Phoolgobhi Sambhari)

1 medium sized 1 lemon sized ball % cup 4 tbsps 1 / 2 tsp A pinch 3 medium sized 1 / 2 tsp 1 tsp Salt to taste 1 / 2 tsp 11/2 tsps 12- 15 1 /4 cup A few sprigs

Cauliflower (small florets) Tamarind Coconut (scraped) Oil Cumin seeds Asafoetida Onions (finely chopped) Turmeric powder Red chilli powder Sugar Pathare Prabhu masala Cashewnuts Gram flour (besan) Fresh coriander leaves (chopped)

Method 1. 2. 3. 4. 5. 6. 7. 8.

Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Reserve one tablespoon of scraped coconut for garnishing. Soak the remaining scraped coconut in one and half cups of warm water. Grind and extract milk. Heat oil in a pan, add cumin seeds and when it starts to change colour,add asafoetida and chopped onions. Saute till onions turn translucent. Add turmeric powder, red chilli powder, salt, sugar, Pathare Prabhu masala, cashewnuts and cauliflower florets. Mix well and saute for two to three minutes. Add one cup of water and bring it to a boil. Reduce heat, cover and simmer for six to eight minutes. Dissolve besan in half the quantity of coconut milk. Mix it well to ensure that there are no lumps and add this to the cauliflower mixture. Increase heat and bring to a boil. Continue to cook on medium heat till cauliflower is cooked, stirring occasionally. Stir in the remaining coconut milk. Serve hot, garnished with fresh coriander leaves and the reserved scraped coconut.

Note: For the recipe of Pathare Prabhu masala see page no. 138 One of the original communities that existed in Mumbai of yore is Pathare Prabhus. Considered to be a well-to-do community with changing times their opulence has decreased considerably but their enthusiasm for elaborate meals continues. Pathare Prabhu masala when added to a dish makes it extra special. 66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Capsicum Kayras (Simla Mirch Kayras)

5- 6 medium sized 2 medium sized 11/ 2 tbsps 1/2 tSp a pinch 1 / 2 cup 1 / 4 tsp Salt to taste 11/ 2 tbsps F o r masala paste 1 / 2 cup 3 tbsps 2 tbsps 2 tbsps 1 / 4 tsp 4- 5 2 tbsps

Capsicum (1 inch cubes) Potatoes (1 inch cubes) Oil Mustard seeds Asafoetida Peanuts Turmeric powder Jaggery (grated) Coconut (scraped) Sesame seeds Bengal gram split (chana da!) Coriander seeds Fenugreek seeds Red chillies whole (bedgi) Tamarind pulp

Method 1. 2.

3. 4.

5. 6.

In a pan dry roast the scraped coconut and sesame seeds separately. Keep aside. Heat half a tablespoon of oil in the pan and add chana dal, coriander seeds, fenugreek seeds and red chillies and saute till a nice aroma is given out. Grind this along with roasted coconut, sesame seeds and tamarind pulp to a fine paste with three- fourth cup of water. Heat Oil in a pan, add mustard seeds. When they crackle, add.asafoetida. Add peanuts and saute for three to four minutes. Add the potato pieces, turmeric powder, salt and jaggery. Stir, cover and cook on low heat for five minutes. Add capsicum pieces, stir and cook till the vegetables are half done. Add the ground paste, one and a half cups of water and simmer for three to four minutes. Serve hot.

A Saraswat Brahmin delicacy with an unusual sweet and sour taste. An essential item of a wedding meal.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Chana and Jackfruit Sukke (Chana Ani Kadgi Sukke)

1 cup /2 kg 3 tbsps Salt to taste 1 / 2 tsp 1 sprig A pinch 1 tbsp For paste 1 tsp 1 / 2 tsp 1

1

/4 tsp

3- 4 1 cup 1 tbsp

Bengal gram (brown chana) Raw jackfruit (kadgi) Oil Mustard seeds Curry leaves Asafoetida Jaggery (grated) Coriander seeds Black gram split { dhuli urad da!) Fenugreek seeds (methi dana) Red chillies whole Coconut (scraped) Tamarind pulp

Method 1. 2. 3. 4. 5.

6. 7. 8. 9.

Soak chana in three cups of water for three to four hours. Drain. Apply a little oil to your palms and knife and remove skin of jackfruit and cut into two centimeter pieces. Apply salt to it and keep it aside. Steam jackfruit in double boiler for five minutes. Remove from steamer and keep it aside. Pressure cook soaked chana in two cups of water for about three whistles or till soft. Heat one teaspoon of oil in a kadai. Add coriander seeds, split black gram and fenugreek seeds. Saute till lightly browned. Add broken red chillies and saute for a minute. Grind to a coarse paste along with coconut, tamarind pulp and sufficient water. Heat remaining oil in a kadai. Add mustard seeds and curry leaves and let the mustard seeds crackle. Add asafoetida and the ground masala. Stir well and cook for two minutes. Add boiled chana and stir well. Add steamed jackfruit pieces, salt and jaggery. Stir, add half a cup of water and cook for five minutes on low heat stirring occasionally. Remove from heat and serve hot.

Apply oil to a knife and to your hands before peeling a raw jackfruit. Further, cut into slices and then cubes using the same oiled knife. You can also use yam instead of jackfruit - the taste will be slightly different but good all the same. 66 Konkan Cookbook - SarijeevKapoor63

Ingredients"

Potatoes in Spicy Mangalorean Gravy

4 medium sized 1 cup 4- 5 1 tbsp A large pinch 2 medium sized 2 tsps

Potatoes Coconut (scraped) Red chillies whole (bedgi) (roasted) Tamarind pulp Asafoetida Tomatoes (1 inch sized cubes) Coconut oil

(Batata Humman)

Method 1. 2. 3. 4.

5. 6.

Scrub potatoes well under running water so that all the mud on the skin is washed away. Boil potatoes and when cool cut into one inch sized cubes without peeling. Grind together scraped coconut, roasted red chillies and tamarind pulp to a smooth paste. Add asafoetida and blend it well. Mix potato cubes, tomato cubes, ground paste, half a cup of water, salt to taste and heat the mixture till it just comes to a boil on high heat. Lower heat and simmer for two to three minutes. Drizzle raw coconut oil. Cover immediately and take off the heat. Let it stand for five minutes. Serve hot with steamed rice or chapatis.

A mild gravy dish, it goes well with both rice and chapatis. A favourite item of puja menus in Saraswat Brahmin homes.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients" 500 gms

Bhindi Coconut Masala (Bhenda Hooii)

2 tbsps 7- 8 cloves For paste 2 tsps 2- 3 1 tsp 1 / 2 tsp 1 tsp 1

/ 2CUp

1 tbsp Salt to taste

Ladyfingers (bhindi){ cu{ into % inch pieces) Oil Garlic (crushed) Oil Red chillies whole (bedgi) Mustard seeds Fenugreek seeds (methi dana) Coriander seeds Coconut (scraped) Tamarind pulp

Method 1. 2.

3. 4. 5.

Heat two tablespoons of oil in a kadai. Add crushed garlic and saute till golden. Add ladyfinger pieces, stir well and cook uncovered for three to four minutes. Heat two teaspoons of oil in a small pan. Add whole red chillies, mustard seeds, fenugreek seeds, coriander seeds and saute till lightly coloured. Grind this with scraped coconut into a coarse paste. Add tamarind pulp and grind again. Add the ground masala t o the ladyfingerS, stir well and cook for two minutes. Add two cups of water and salt to taste. Stir and cook till gravy becomes thick. Serve hot.

A hot and sour Saraswat Brahmin preparation, this dish can also be made with brinjals. 66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients 250 gms

Sweet and Sour Tomatoes (Tomato Panchamrit)

2 tsps 1 / 4 tsp 2- 3 A pinch % tsp Salt to taste 2 tsps 1 /4 cup A few sprigs

Ripe tomatoes (Vz inch pieces) Oil Mustard seeds Green chillies (slit) Asafoetida Turmeric powder Jaggery (grated) Peanuts (roasted & crushed) Fresh coriander leaves (chopped)

Method 1. 2. 3. 4.

Heat oil in a kadai and add mustard seeds. When they crackle, add green chillies. Saute for half a minute and add asafoetida and turmeric powder. Add tomato pieces, salt and jaggery and stir to mix well. Cover, reduce heat and cook till the tomatoes become soft. Add crushed roasted peanuts and mix well. Garnish with chopped coriander leaves and serve hot.

An easy-to-make tangy dish, it goes especially well with

38

38 Konkan Cookbook - Sanjeev Kapoor 29

chapatis.

Sweet and Sour Tomat oes

Bhindi Coconut Masal a

Banana Flower Bhaj i

Tender Coconut b Cashewnut Sukke

Ingredients

Tender Coconut and Cashewnut Sukke (Shahala ani Kajuche Sukke)

1 cup 25- 30 1 tbsp 1/2 t Sp

3- 4 cloves 1 large sized 5- 6 2 medium sized 1 /2 tsp 1 tsp Sea salt to taste 3 tbsps 2 tbsps 1/2 cup A few sprigs

Tender coconut flesh (2 inch x 1/4 inch slices) Cashewnuts (soaked for 1 hour) Oil Cumin seeds Garlic (crushed) Onion (chopped) Curry leaves Tomatoes (chopped) Turmeric powder Red chilli powder Tomato puree Coconut (scraped) Coconut milk (thick) Fresh coriander leaves (chopped)

Method 1. 2. 3. 4. 5. 6. 7.

Heat oil in a pan and add cumin seeds, crushed garlic and chopped onion. Saute. Add curry leaves to the slightly browned onion and stir. Add chopped tomatoes, turmeric powder, red chilli powder and cook for a while. Add the soaked cashewnuts and a little water. Cook for a while, then add sea salt, tomato puree and mix. Add coconut slices and scraped coconut and stir. Add coconut milk and cook till almost dry. Add chopped coriander leaves and mix well. Serve hot.

The coconut used here is the tender flesh ( malai) of the green coconut, which can be removed once the water is consumed. 38 Konkan Cookbook - Sanjeev Kapoor 29

29

Ingredients" 1 Vz cup

Banana Flower Bhaji

3 tbsps 1 tsp 5- 6 A pinch 2- 3

(Kelphulachi Bhaji) 1 1/2 tsp /4 tSp Salt to taste 1 tsp 1 /4 cup A few sprigs 1

Banana flower Green gram split (idhuli moong dal) Oil Cumin seeds Curry leaves Asafoetida Green chillies (finely chopped) Red chilli powder Turmeric powder Jaggery (grated) Coconut (scraped) Fresh coriander leaves (chopped)

Method 1. 2. 3. 4. 5. 6. 7. 8.

Remove outer part of banana flower, separate the inner white stalks/ flowers and use these flowers for this bhaji. Wash the thin white flowers (kelphool), drain and chop. Keep soaked in water overnight. Soak dhuli moong dal in one cup of water for at least thirty minutes. Drain. Heat oil in a pan and add cumin seeds. As they begin to change colour, add curry leaves, asafoetida and green chilllies. Stir well. Add drained moong dal and saute for a minute. Add kelphool, mix well and add red chilli powder, turmeric powder, salt and jaggery. Cover and cook till done and add scraped coconut. Mix well. Serve hot garnished with chopped coriander leaves.

Besides the banana fruits, the flowers of the banana tree are also used in cooking. The tiny flowers are enclosed in reddish-purple leaves shaped like a large ear of corn. Do not use the flower if it has a green upper tip. It should be red or yellow.

30

66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients" 1

Goan Mixed Vegetables (Khadkhade)

/2 cup 100gm s 1V2 medium sized 15 1 medium sized 3 tbsps V2 tsp V2 tsp 1 / 2 tsp 11/2 tsps 1 / 2 tsp V2 cup Salt to taste For serving A few sprigs

Pigeon pea split (toor dal) Red pumpkin (thick strips) Carrots (thick strips) French beans (thick strips) White radish (thick strips) Oil Cumin seeds Mustard seeds Turmeric powder Red chilli powder Garam masala powder Coconut (scraped)

Fresh coriander leaves (chopped)

Method 1. 2. 3. 4. 5.

Soak toor dal in one and a half cups of water for half an hour. Boil it in one cup of water till half done. Drain excess liquid. Heat oil in a pan, add cumin seeds and mustard seeds. When they crackle, add the boiled toor dal and the vegetables. Mix well. Add turmeric powder, red chilli powder, garam masala powder, scraped coconut and salt Stir well. Add a little water, mix well and cook till vegetables are done. Serve hot garnished with chopped coriander leaves.

Chefs Tip: The dish name is pronounced khud (where 'u' is pronounced as in 'mud') khuday. The combination of vegetables with toor dal makes this a highly nutritious and tasty preparation. It is a popular item of a typical Goan meal. 66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients

Piquant Tender Cashewnuts

400 gms 1 tbsp 1 / 2 tsp 10 2- 3 Salt to taste 1 tsp 1 /2 cup

Tender cashewnuts (bibbe) Oil Mustard seeds Curry leaves Red chillies whole (broken) Jaggery (grated) Coconut (scraped)

(Bibbya Upkari)

Method 1. 2. 3. 4.

Soak the cashewnuts in three cups of hot water for fifteen minutes. Peel them. Heat oil in a pan and add mustard seeds. When they crackle add curry leaves and broken red chillies. Add the peeled cashewnuts, salt and jaggery. Stir, add half a cup of water, cover and cook till the nuts are tender and dry. Garnish with scraped coconut and serve hot.

This dish is prepared with the fresh unprocessed cashewnuts and is really delicious as it brings out the raw flavour of the nut. However you can make it with regular cashewnuts too. Soak the cashewnuts overnight and then proceed with the cooking as given above. The taste will be differently delicious. 38

Konkan Cookbook - Sanjeev Kapoor 29

Ingredients"

Green Peas with Coconut (Matar Naralachi Ussal)

11/4 cups 1 cup 2 tbsps 1 / 2 tsp 5- 6 4 1 inch piece / 4 tsp 1 tsp Salt to taste 1 / 2 tbsp 1 /4 small bunch 1

Green peas (shelled) Coconut (scraped) Oil Mustard seeds Curry leaves Green chillies (finely chopped) Ginger (finely chopped) Turmeric powder Cumin powder Lemon juice Fresh coriander leaves (finely chopped)

Method 1. 2. 3. 4. 5. 6. 7.

Grind half a cup of scraped coconut with half a cup of water. Extract coconut milk. Heat oil in a pan. Add mustard seeds and let them crackle. Add curry leaves. Add green chillies and ginger. Cook for a few seconds. Add green peas and remaining scraped coconut. Mix well and cook on low heat. Add turmeric powder, cumin powder, salt, lemon juice and a quarter cup of water. Mix well. Cover and cook till green peas are done and water is absorbed. Stir in coconut milk. Serve hot, garnished with chopped coriander leaves.

Ussal is a typicat dish of the Maharashtra region. In the Konkan it is prepared with coconut. The popular snack missal is made with ussal of sprouted moong or matki to which mixture or chewda, chopped onions, coriander leaves and lemon juice are added. It is eaten with pav (a kind of bread). 66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients" 8 1

Colocassia Bhaji (Aaluchi Patal Bhaji)

/4 cup

Salt to taste 3 tbsps 3 tbsps 1 / 2 tsp 5- 6 A generous pinch 1 / 4 tsp 4 cloves 4- 5 1

Method 1. 2.

3. 4. 5. 6.

.

/ 4 tsp 3 tbsps 1 /4 cup 1 tbsp 1 /2 cup

Colocassia leaves (arbi ke patte) (shredded) Bengal gram split (chana dal) (soaked) Tamarind pulp Oil Mustard seeds Curry leaves Asafoetida Fenugreek seeds (methi dana) Garlic (finely chopped) Green chillies (finely chopped) Turmeric powder Gram flour (besan) Raw peanuts Jaggery (grated) Coconut (scraped)

Boil arbi leaves with salt, one and a half tablespoons of tamarind pulp and chana dat in four cups of water till done. Heat oil in a pan. Add mustard seeds, curry leaves, asafoetida, fenugreek seeds, garlic and saute for one minute. Add green chillies, turmeric powder and saute for half a minute. Add besan, mix and saute for a minute. Add the boiled mixture and half a cup of water if required. Adjust salt and stir. Add raw peanuts and adjust water. Cook for five minutes and add grated jaggery. Bring to a boil again and add the remaining tamarind pulp and mix. Add scraped coconut and some more water if required and cook on medium heat for half an hour, stirring occasionally. Serve hot.

Generally colocassia leaves are used to make patra (a snack) but in Maharashtra it is also made into a thin gravy which is a delicacy.

30

66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Mangalorean Potatoes

4 large sized 2 large sized 8- 10 1 lemon- sized ball 3 tbsps Salt to taste

Potatoes (boiled & cubed) Onions (chopped) Red chillies whole (deseeded) Tamarind Coconut oil

(Batata Song)

Method 1. 2. 3. 4.

Lightly roast and grind whole red chillies with tamarind and a little water to a fine paste. Heat oil in a frying pan and fry the chopped onions until light brown. Add the ground paste and saute for two to three minutes. Add the potato pieces and mix well. Add one cup of water and salt and simmer on low heat till a thick gravy is formed. Serve hot with puris or chapatis.

Smeeta Bhatkal, our publisher's wife, makes it a bit differently. She adds one tablespoon of split black gram (urad dal) and one tablespoon of coriander seeds roasted in a little oil to the chillies and tamarind while grinding. The taste is obviously different but excellent all the same. 66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Mixed Fruits and Coconut Raita (Fruit Sasam)

% cup 1

/2 cup V? cup 1

/4 cup cup 2 1

/2

1

/4 tsp 1 tsp 1 tbsp Salt to taste

Bananas (ripe)(1 inch cubes) Pineapple (1 inch cubes) Orange segments (skinned & halved) Green grapes (seedless) Coconut (scraped) Red chillies whole { bedgi) (roasted) Mustard seeds Tamarind pulp Jaggery (grated)

Method 1. 2. 3.

Grind together scraped coconut, red chillies, mustard seeds, tamarind pulp and one fourth cup of water into a coarse paste. Add grated jaggery and blend once again. Mix the fruit pieces with salt and ground masala. Mix well and serve cold.

A must at Saraswat Brahmin weddings - it is made with ripe mangoes too. The taste is simply divine.

30

66 Konkan Cookbook - Sarijeev Kapoor 63

Mixed Fruit s and Coconut Rait a

Sprout ed Beans in Coconut Masal a

Stuffed Chillies

Ingredients"

Stuffed Chillies (Bharli Mirchi)

8 large sized Salt to taste 5 tbsps A pinch 1 / 2 tsp 1 tsp 2 cups 1 tsp 1 / 2 tsp 1 /4 tsp 1 /4 tsp 1 small sized A few sprigs

Green chillies (Bhavnagri) Oil Asafoetida Mustard seeds Turmeric powder Coconut (scraped) Red chilli powder Aniseed powder Cumin powder Coriander powder Raw mango (grated) Fresh coriander leaves (finely chopped)

Method 1. 2. 3. 4. 5. 6. 7. 8.

Slit green chillies and deseed. Apply a little salt and keep aside for thirty minutes. Wash and drain well. Heat two tablespoons of oil and temper with asafoetida, mustard seeds and turmeric powder. Add coconut and saute till lightly coloured. Add red chilli powder, aniseed powder, cumin powder, coriander powder and raw mango. Saute till well mixed and dry. Add salt and chopped coriander leaves. Remove from heat and set aside. Stuff mixture into chillies and keep aside. Heat remaining oil in a shallow pan. Place chillies, cover and cook for five minutes. Remove and serve hot.

Chefs Tip: These Bhavnagri chillies are seasonal. You can make this using small capsIcuTTB authentic but they taste good. 66 Konkan Cookbook - Sarijeev Kapoor 63

T i s not

63

Ingredients"

Sprouted Beans in Coconut Masala (Dalimbi Ussal)

2/ 3 cup VA tsp 1 /4 tsp 1 tsp 2tb sp si; 10- 12 '/? cup Salt to taste % cup 2- 3

Beans (vaal) Turmeric powder Asafoetida Mustard seeds oil ' " . I" Curry leaves Tamarind pulp

ZJIZ

Coconut (scraped) Green chillies (roughly chopped) 1 medium sized Onion (chopped) 1 medium sized Tomato (chopped) A few sprigs Fresh coriander leaves (chopped) Mixture (farsan) as required

Method 1.

2. 3. 4. 5. 6. 7.

8. 9.

Wash vaal and soak overnight in two cups of water. Drain and tie the vaal in a muslin cloth. Leave it in a warm, dark place for a couple of days to sprout, Remove the skin before cooking. Boil two cups of water and add half the turmeric powder, half the asafoetida, half the mustard seeds, two teaspoons of oil and half the curry leaves. Add vaal and cook for fifteen to twenty minutes on medium heat till they are soft. Add tamarind pulp and salt. Boil for a few more minutes. Grind coconut along with the green chillies and make a fine paste. Add the paste to the gravy and bring to a boil once more. Heat the remaining oil in a pan and add the remaining mustard seeds, curry leaves, asafoetida and turmeric powder. When the seeds splutter, pour this tempering over the gravy and stir well. Garnish with chopped onion, tomato and coriander leaves, along with a generous helping of Farsan. Serve hot along with toasted Pav or sliced bread.

Vaals are oval shaped beans, flat, very light brown in colour with a white eye. After sprouting the skin should be removed as it is very bitter. The bitter taste however lingers but when cooked with other ingredients it turns into a delicacy. 66

Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Stuffed Brinjals (Bharli Vangi)

Method 1. 2. 3. 4. 5.

6.

7. 8. 9. 10.

8- 10 1 lemon sized ball % cup VA medium bunch 4 tbsps 2 medium sized 1 /4 cup 2 tbsps 1 /4 cup 1 / 2 tsp 1 tsp 2 tsps Salt to taste 1 / 4 tsp 11/2 tsps 1 / 2 tsp 6- 8

Small brinjals (vangi) Tamarind Coconut (scraped) Fresh coriander leaves (chopped) Oil Onions (thinly sliced) Dry coconut (grated) Sesame seeds (til) Peanuts Cumin seeds Coriander seeds Goda masala Turmeric powder Red chilli powder Mustard seeds Curry leaves

Wash and slit brinjals into four, keeping the stems intact. Keep in water. Soak tamarind in half a cup of warm water for half an hour. Remove the pulp, strain and keep aside. Reserve one tablespoon each of the scraped coconut and chopped coriander leaves for garnish. Heat one tablespoon of oil in a pan and add onions. Stir- fry briefly. Add grated dry coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and saute on m edium heat for two minutes, stirring continuously till dry coconut changes to light golden in colour. Cool and grind to a coarse paste adding a little water. Combine this paste with goda masala, salt, turmeric powder, red chilli powder, fresh scraped coconut, chopped coriander leaves and tamarind pulp. Stuff this prepared mixture into the brinjals. Heat remaining oil in a pan. Add mustard seeds and let them crackle. Add curry leaves and gently place stuffed brinjals. Cook for two to three minutes. Gently turn brinjals once or twice to ensure even cooking. Add one cup of water and bring it to a boil. Reduce heat and cook covered for eight to ten minutes or till brinjals are cooked and soft. Most of the stuffing will leave the brinjals and form the gravy for the dish. Serve hot, garnished with reserved coriander leaves and scraped coconut.

Note: For the recipe of Goda masala see page no. 137 The small, dark purple brinjals are used for this dish. The best way to test good quality brinjals is that they should feel light for their size. 66 Konkan Cookbook - Sarijeev Kapoor

63

Ingredients" 1

Cauliflower and Potato Sukke (Cauliflower Ani Batata Sukke)

/2 medium sized 2 large sized 2 tbsps 1 tbsp 2 tsps 1 / 4 tsp 3 1 /2 cup 1 / 2 tsp 1 / 2 tsp 1 sprig A pinch 1 / 4 tsp 1 medium sized Salt to taste

Cauliflower (florets) Potatoes (cut into cubes) Oil Black gram split (dhuli urad da1) Coriander seeds Fenugreek seeds (methi dana) Red chillies whole (bedgi) Coconut (scraped) Tamarind pulp Mustard seeds Curry leaves Asafoetida Turmeric powder Onion (finely chopped)

Method 1.

2. 3. 4. 5. 6.

Heat one teaspoon of oil in a pan. Add dhuli urad dal and saute for half a minute. Add coriander seeds, methi dana and red chillies and saute till a nice aroma is given out taking care that the spices do not burn. Grind with scraped coconut, tamarind pulp and three tablespoons of water to a coarse paste. Heat remaining oil in a kadai. Add mustard seeds. When they crackle, add curry leaves, asafoetida and turmeric powder. Add chopped onion and saute till golden. Add potato cubes, stir well and cover with lid and cook for three to four minutes. Remove lid and add cauliflower. Stir well again. Cover and cook for seven to eight minutes on low heat till done. Remove lid. Add coconut masala, half a cup of water and salt to taste. Stir well and cook for two to three minutes. Serve hot.

This can be made with a combination of other vegetables also. It has a thick and coarse texture and goes well with chapatis. 66

Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Peas and Potatoes in Coconut Masala (Vatana Ani Batata Ambat)

% cup 3 medium sized % cup 1 medium sized 2 tsps 4

1 tsp 3- 4 cloves m tbsps % tsp Salt to taste '/? inch piece 1

Green peas (shelled) (boiled) Potatoes (boiled, 1 inch cubes) Coconut (scraped) Onion (finely chopped) Coriander seeds Red chillies whole Tamarind pulp Garlic Coconut oil Turmeric powder Ginger (finely chopped) Green chilli (finely chopped)

Method 1.

2. 3. 4.

5.

Grind scraped coconut, one tablespoon of chopped onion, coriander seeds, whole red chillies and tamarind pulp with a little water. Add garlic cloves and continue grinding to a fine paste. Heat oil in a deep pan, add remaining chopped onion and saute till golden. Add boiled green peas, boiled potato cubes, turmeric powder and stir well. Add the coconut masala, two cups of water and salt to taste. Bring to a boil and then reduce heat and simmer for three to four minutes. Adjust consistency. The gravy should not be too thick or too thin. Garnish with finely chopped ginger and green chilli and serve hot.

The well-liked combination of green peas and potatoes cooked in a coconut gravy in Mangalorean style tastes as good as the popular alu-matar. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients 250 gms

Sweet and Sour Pumpkin (Dudhiya Khotkhotein) :

1

/4 cup 3- 4

1 tsp 6- 8 cloves 1 tsp 6- 7 Salt to taste 1 1/2 tsps 1 tbsp

Red pumpkin (1 inch cubes, with skin) Coconut (scraped) Red chillies whole { bedgi) (roasted) Coriander seeds Garlic Tamarind pulp Triphal (pitted) Jagger/ (grated) Oil

Method 1.

2. 3. 4. 5.

Grind together coconut, roasted red chillies, coriander seeds, three cloves of garlic and tamarind pulp. Grind the triphal with one- fourth cup of water. Strain and use only the water. Cook the pumpkin pieces in a steamer. Transfer them into a pan. Add salt and jaggery. Add the ground masala and triphal water and mix well. Allow to simmer on low heat till it comes to a boil. Heat oil in a pan. Crush the remaining garlic cloves and add to the hot oil and fry till reddish brown. Add this tempering to the dish, mix well and serve hot.

The spicy coconut masala with a predominant flavour and goodness of triphal makes this red pumpkin dish extra tasty. It has an unusual flavour.

38

38 Konkan Cookbook - Sanjeev Kapoor 29

Ingredients"

Spicy Tindora (Tendlya Butti)

250 gms 2 tbsps 2 medium sized 1 tbsp Salt to taste For paste 1 /2 cup Lemon size ball 4- 5 1 tbsp

Tindli (tindora) (chopped) Oil Onions (chopped) Jaggery (optional)

Coconut (scraped) Tamarind Red chillies whole (roasted) Coriander seeds

Method 1. 2. 3. 4. 5.

Grind together coconut, tamarind, whole red chillies and coriander seeds with a little water into a coarse paste. Heat oil in a kadai. Add chopped onions and saute till reddish brown. Add tindli and saute for two minutes. Add salt to taste and stir. Cover and cook on low heat till the tindli is almost done. Add ground masala and continue to saute on low heat till the masala turns brown and almost all the water is absorbed. Add jaggery (if using) and stir. Remove from heat and serve hot.

This dish is another favourite from the vast repertoire of Mangalorean cuisine. The slow cooking on low heat is what gives it a special flavour. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients"

Tangy Potato Curry (Ambat Batata)

5- 6 medium sized 3 tbsps 1 / 2 tsp 1 tsp 6- 7 3 3 medium sized 1 / 2 tsp 1 /2 cup 4- 5 petals 1 /4 medium bunch 1

/4 cup Salt to taste 2 tsps

Potatoes (boiled & peeled) Oil Mustard seeds Cumin seeds Curry leaves Green chillies (finely chopped) Onions (finely chopped) Turmeric powder Yogurt (whisked) Kokum Fresh coriander leaves (finely chopped) Coconut (scraped) Lemon juice

Method 1. 2.

3.

4.

Halve each potato and further cut each half into four equal sized pieces. Heat oil in a pan. Add mustard seeds and let them crackle. Add cumin seeds and stir- fry briefly. Add curry leaves, green chillies and stir. Immediately add chopped onions and saute till golden brown in colour. Add turmeric powder, potato cubes and stir- fry for one to two minutes. Stir in yogurt, kokum pieces, half the chopped fresh coriander leaves and half the scraped coconut, salt and lemon juice. Reduce heat and simmer for one to two minutes. Garnish with the remaining chopped coriander, remaining scraped coconut and serve hot.

The lip-smacking spicy and tangy taste makes this Maharashtrian dish extra special.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Konkan Cookbook Sanjeev Kapoor

MAIN COURSE SEAFOOD

Ingredients 21/4 cups

Prawn Balchao (It can be had as a pickle too)

Salt to taste 2 one- inch pieces 15- 20 cloves 1 tsp 12- 15 10- 12 2 one inch sticks 1 tsp 1 cup % cup 2 large sized 4 large sized 2 tbsps

Prawns (shelled & deveined) Ginger (roughly chopped) Garlic (roughly chopped) Cumin seeds Red chillies whole Cloves Cinnamon Mustard seeds Malt vinegar Oil Onions (finely chopped) Tomatoes (chopped) Sugar

Method 1. 2. 3.

4.

5.

Wash the prawns thoroughly, drain excess water and pat dry with a kitchen towel. Add salt and keep aside. Grind ginger, garlic, cumin seeds, whole red chillies, cloves, cinnamon and mustard seeds along with vinegar into a fine paste. Heat oil in a kadai and saute the prawns till all the moisture dries up. Remove prawns and keep aside. In the same oil saute onions till they turn soft and light brown. Add chopped tomatoes and cook on high heat till it forms a thick pulp and the oil surfaces. Add the ground masala and stir- fry for two to three minutes. Add the prawns and sugar. Check seasoning and cook on low heat for five to seven minutes more or till oil leaves the masala. Serve hot with pav or boiled rice.

A very popular Goan dish, Prawn Balchao lasts long and tastes better with ing time. 60

Konkan Cookbook - Sanjeev Kapoor

Ingredients" 1

/2 kg

Surmai Bhaji (Surmaichi Bhaji)

4 petals 10- 12 cloves 1 inch piece 5- 6 a few sprigs 1 tsp / 2 tsp Salt to taste 2- 3 tbsps 3 medium sized 1 /4 cup 1

King fish (surmai)( 1 inch thick slices) Kokum Garlic Ginger Green chillies Fresh coriander leaves (chopped) Red chilli powder Turmeric powder Oil Onions (finely chopped) Coconut (scraped)

Method 1. 2. 3. 4. 5. 6. 7.

Soak kokum in one- fourth cup of water for half an hour. Strain the water and keep aside. Combine garlic, ginger, green chillies, coriander leaves, red chilli powder, turmeric powder and salt along with a little water to make a thick paste. Apply this masala to the fish pieces and keep aside for fifteen minutes. Heat oil in a thick- bottomed pan. Add onions and fry till golden brown. Add the marinated fish pieces and saute for a minute stirring lightly. Add kokum water and cover and cook on low heat for three to four minutes or till oil surfaces on top and most of the moisture is absorbed. Garnish with scraped coconut, stir lightly and serve hot with chapatis.

A typicat Malvani preparation, this dry dish goes very well with simple dat and rice. 66 Konkan Cookbook - Sarijeev Kapoor

63

Ingredients" 2 cups

Tangy Prawns (Ambat Kolambi)

2 tbsps 5- 6 cloves 2 1 tsp 1 / 2 tsp 2 tbsps Salt to taste A few sprigs

Prawns (shelled and deveined) Oil Garlic (crushed) Green chillies (sliced) Red chilli powder Turmeric powder Tamarind pulp Fresh coriander leaves (finely chopped)

Method 1. 2. 3. 4.

Heat oil in a kadai. Add garlic and green chillies and saute on m edium heat for a minute. Add prawns, red chilli powder and turmeric powder and continue to saute for two minutes. Add tamarind pulp and salt along with half a cup of water and bring to a boil. Reduce heat, add chopped coriander leaves and simmer for two minutes. Serve hot.

Simple but tasty - this dish is a sure winner. 66

Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Crab Sukhe (Kurlya Sukhe)

4 m edium sized (300 gm s each) 1 lemon sized ball 4 tbsps 3 m edium sized 1 inch piece 12- 16 cloves 11/2 cups 1 /2 tsp 6- 7 1 / 2 tsp 1 tsp 1 tsp Salt to taste A few sprigs

Crabs Tamarind Oil Onions (finely sliced) Ginger (finely sliced) Garlic (finely sliced) Coconut (scraped) Mustard seeds Curry leaves Turmeric powder Malvani masala Red chilli powder Fresh coriander leaves (finely chopped)

M et hod

1. 2. 3. 4. 5.

6. 7. 8.

Clean crabs and wash thoroughly. Detach and crack the claws. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Heat one tablespoon of oil in a pan and fry sliced onions, sliced ginger, garlic and scraped coconut till light golden brown. Rem ove from heat and cool. Ad d a little water and grind into a thick paste. Heat remaining oil in a pan. Add m ustard seeds. When they start to crackle, add curry leaves. Immediately add masala paste and cook on m edium heat for half a minute, stirring continuously. Add turmeric powder, Malvani masala, red chilli powder, tamarind pulp and salt. Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws. Cook further on m edium heat for ten to fifteen minutes, stirring occasionally or till the gravy becom es a little thick. Serve hot garnished with chopped coriander leaves.

Note: For tips on how to handle crabs see page no. 136. For the recipe of Malvani Masala see page no. 138

Whatever be the appearance of the crabs, when cooked the delicate flavours intermingling with the spices linger on. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

V. Ingr edient s

Sour & Hot Surmai (Ambat Tikhat Surmai)

1 m edium sized (750 gms) Salt to taste 4 petals 5- 6 10 2 tsps 1 cup 1 / 2 tsp 4 tsps 4 tbsps A few sprigs

King fish (surmai){ 1 inch thick pieces) Kokum Triphal (pitted) Red chillies whole Coriander seeds Coconut (scraped) Turmeric powder Tamarind pulp Oil Fresh coriander leaves (chopped)

M et hod 1.

2.

3.

4. 5.

Apply salt to fish pieces and set aside for fifteen minutes. Soak kokum in half a cup of hot water for fifteen minutes. Strain and use the water. Grind triphal in a quarter cup of water and strain. Use only the water. Grind together whole red chillies, coriander seeds, scraped coconut and turm eric powder to a fine paste with half a cup of water. Add tamarind pulp, triphal water and one tablespoon of oil. Apply this masala to the fish pieces and set aside for half an hour. Heat the remaining oil. Ad d fish pieces along with the masala and saute for one minute. Add half a cup of water. Reduce heat, cover the vessel with a lid and pour a little water over it. Cook for ten minutes and rem ove lid. Add kokum water and bring to a boil. Ad d more water if necessary as the gravy should be quite thin. Adjust salt. Garnish with chopped coriander leaves and serve hot with steam ed rice.

As the name suggests this dish has the punch that will win over the most discerning palate.

38

38 Konkan Cookbook - Sanjeev Kapoor 29

Ingredients"

Clams in Coconut (Tisryanche Kalvan)

M et hod

2 cups (400 gms) Salt to taste 1 / 2 tbsp 1 /2 cup 3 tbsps 2 m edium sized 1 tbsp 1 tbsp 1 / 4 tsp 1 / 2 tbsp A few sprigs For masala 1 tbsp 2 m edium sized 5- 6 7- 8 2 one inch sticks 1 /2 tsp

1.

Clams (tisrya) Lemon juice Coconut (scraped) Oil Onions (finely chopped) Ginger paste Garlic paste Turmeric powder Tamarind pulp Fresh coriander leaves (chopped) Oil Onions (thinly sliced) Cloves Peppercorns Cinnamon Caraway seeds (.shahijeera) Coriander seeds Red chillies whole Dry coconut (grated)

Clean and wash clams. Apply salt 1 tsp and lemon juice. Keep aside for 56 fifteen minutes. 1 /4 cup 2. For masala, saute sliced onions in one tablespoon of oil till golden brown. Dry roast cloves, peppercorns, cinnamon, caraway seeds, coriander seeds, whole red chillies and dry coconut separately. Mix with browned onions and grind to a very fine paste, adding one- fourth cup of water. 3. Ad d half a cup of warm water to the scraped coconut. Grind and squeeze out thick milk. Keep it aside. 4. Heat three tablespoons of oil in a vessel. Add chopped onions, saute till light golden brown. 5. Ad d ginger paste and garlic paste. Saute for a few seconds. Add ground masala, saute on low heat for two to three minutes. Add one and a half cups of water and bring it to a boil. 6. Add clams, turm eric powder, coconut milk and tam arind pulp. Cook, covered, for five to seven minutes. 7. Garnish with chopped coriander leaves and serve the tisryanche kalvan preferably with steam ed rice. Note: For tips on how to handle clams see page no. 136. This dish can be made with mussels too. Both clams and mussels are types of shellfish. But whereas clams are rounder and smaller in size with a light brown shell that has light black streaks, mussels are longer and bigger with black shells. The meat of the clams is whitish whereas the meat of the mussels is blackish. The taste too is different. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients" 6 (m eduim sized) 2 tbsps 2 3- 4 2 2 4- 5 m edium sized (Kurlya Masala) V2 tsp V2 - 1 tsp For g r e e n masala 1 small sized bunch 4- 5 2 tbsps 2 tbsps 2 6 M et hod V2 inch stick For coconut masala 2 tbsps 1. Grind all the ingredients of the green 1 tbsp masala into a fine paste using about 2 one- two tablespoons of water. 2 2. For the coconut masala, heat two V2 inch stick tablespoons of oil in a pan. Add 1 inch stick coriander seeds, peppercorns, 1 m edium sized cloves and cinnamon and saute 1V2 cups them for two minutes. Add onions and continue to saute till the onions turn pink.

Crab Masala

Crabs Oil Bay leaves Peppercorns Cloves Green cardamoms Onions (finely chopped) Turmeric powder Red chilli powder Fresh coriander leaves Green chillies Ginger (grated) Garlic (grated) Cloves Peppercorns Cinnamon Oil Coriander seeds Peppercorns Cloves Cinnam on Cinnamon Onions (sliced) Coconut (scraped)

3.

Add coconut and continue to saute on very low heat till the coconut turns brown taking care that it does not get burnt. Cool this mixture and grind to a very fine paste using half a cup of water. 4. Heat two tablespoons of oil in a kadai. Add bay leaves, peppercorns, cloves and green cardamoms and saute for two minutes. Add the green masala and saute till a nice arom a is given out. Add finely chopped onions and saute till the oil leaves the masala. 5. Add turmeric powder and red chilli powder and saute for a couple of minutes more. 6. Add the prepared crabs and mix well. Add one cup of water and salt to taste. Bring it to a boil. Lower the heat and cook till the crabs are done. 7. Add the coconut masala and half a cup of water and mix well. Adjust seasoning. Onc e the gravy com es to a boil take it off the heat and keep it covered for about five minutes. 8. Serve hot with steam ed rice or chapatis. Note: For tips on how to prepare crabs see page no. 136.

66

A speciality of our friend Mrs. Mangaonkar, this is the best Crab Masala I have ever had! 66 Konkan Cookbook - Sarijeev Kapoor 63

Clams in Coconut Gravy

Crab Masal a

Spicy Mackerel

Prawn Ghassi

Ingredients"

Mackerels in Coconut Gravy (Bangdyache Humman)

4 m edium sized (200 gm s each) 1 1/ 3 cups

Mackerels [ bangda){ cut into 4 pieces each) Coconut (scraped)

4 1 / 2 tsp 1 tbsp 10- 12 Salt to taste 2 3 petals

Red chillies whole Turmeric powder Tamarind pulp Triphal (pitted) Green chillies (slit) Kokum

M et hod 1. 2. 3. 4. 5.

Apply salt to the fish pieces and keep aside for about fifteen minutes. Grind coconut, red chiilies, turmeric powder and tamarind pulp to a fine paste with sufficient water. Grind the triphal with half a cup of water and strain. Use only the water. Mix together ground paste, triphal water, salt, slit green chillies and two cups of water and cook till the mixture com es to a boil. Lower heat and simmer for two to three minutes. Add the mackerel pieces and cook for about three to four minutes. Add kokum petals and take off the heat. Cover and keep for about fifteen minutes before serving with boiled rice.

This mildly spiced Mangalorean dish is a good complement to a spicy starter. 66 Konkan Cookbook - Sarijeev Kapoor

63

Ingredients" 18- 20 m edium sized

Prawn Ghassi (Probably the most popular Mangalorean seafood gravy)

Salt to taste 1 cup 2 m edium sized 4 2 tsps 1 tsp 8- 10 1 / 4 tsp 1

/ 2 tsp 5 cloves 11/2 tbsps 3 tbsps

Prawns (shelled & deveined) Coconut (scraped) Onions (finely chopped) Red chillies whole (roasted) Coriander seeds Cum in seeds Peppercorns Fenugreek seeds (methi dana) Turmeric powder Garlic Tamarind pulp Oil

M et hod

1. 2.

3. 4. 5.

Wash prawns thoroughly under running water. Drain and pat them dry. Sprinkle salt and keep aside for one hour preferably in the refrigerator. Grind scraped coconut, half the chopped onions, whole red chillies, coriander seeds, cumin seeds, peppercorns, fenugreek seeds, turm eric powder, garlic and tamarind pulp to a smooth paste using sufficient water and keep aside. Heat oil in a kadai and fry the remaining chopped onions till light brown. Add ground masala paste and saute for two to three minutes. Add two cups of water and mix well. When the mixture com es to a boil add prawns and adjust seasoning. Simmer for five minutes or till cooked. Serve hot.

This is a favourite at many seafood restaurants. You might add a tempering of mustard seeds and curry leaves. It adds flavour though it is not traditionally used.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Malvani Masala Pomfret (Malvani Masala Paplet)

2 m edium sized (400 gm s each) 2 tsps 1 large sized 8- 10 1 /2 cup 1 tbsp 3 tbsps 1 / 4 tsp 11/2 tbsps Salt to taste 6- 8 cloves 1 / 2 tsp

Pomfret (1 inch thick slices) Malvani masala Onion (sliced) Red chillies whole Coconut (scraped) Coriander seeds Oil Turmeric powder Tamarind pulp Garlic (crushed) Red chilli powder

M et hod

1.

2. 3. 4. 5. 6.

Lightly fry sliced onion, red chillies, scraped coconut and coriander seeds with one tablespoon of oil for two to three minutes. Rem ove from heat. When cool, grind to a paste along with turmeric powder, tamarind pulp, salt and half a cup of water. Apply the ground masala to the fish pieces and leave to marinate for fifteen minutes. Heat remaining oil in a thick- bottomed pan, add garlic and saute on m edium heat for a minute. Ad d red chilli powder and Malvani masala along with two to three tablespoons of water and fry for a minute. Ad d the fish pieces and one- fourth cup of warm water and cover and cook on m edium heat for ten minutes or till oil surfaces on top, stirring lightly. Serve hot with rotis.

Note: For the recipe of Malvani Masala see page no. 138.

Fiery yet flavoursome, this is the way Mrs. Nirmata Sawant makes it! A must try. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingr edient s

Goan Fish Curry (A traditional favourite)

2 m edium sized (400 gm s each) 2 tbsps 1 small sized 2 Salt to taste 1 tbsp For paste 2 tsps 2 tbsps 6 1/2 cup 2 inch piece 15 cloves 2 tbsps

Pomfret or any flat fish Oil Onion (chopped) Green chillies (slit & halved) Malt vinegar Cum in seeds Coriander seeds Red chillies whole Coconut (scraped) Ginger (chopped) Garlic (chopped) Tamarind pulp

M et hod 1. 2. 3. 4. 5. 6.

7.

Clean, wash and cut each fish into five to six pieces. Dry roast cum in seeds, coriander seeds and whole red chillies. Make a fine paste of the roasted spices along with scraped coconut, ginger, garlic and tamarind with a little water. Apply half of the ground paste to fish. Heat oil in a pan. Add chopped onion and saute till golden brown. Ad d green chillies and cook on m edium heat for three minutes. Stir constantly. Add the remaining ground paste and stir well. Saute for five minutes till a nice arom a is given out. Add one and a half cups of water. Bring to a boil and then add the marinated fish pieces and salt. Cook on low heat for about five minutes or till fish is just done. Stir in vinegar and serve hot with steam ed rice.

Served with steamed rice, you can make a full meal of this. For best results serve it with Goan rice which is smaller, rounder and brownish in colour.

38

38 Konkan Cookbook - Sanjeev Kapoor 29

Ingredients"

Sour & Hot Pomfret (Fish Ambotik)

2 m edium sized (400 gm s each) Salt to taste 1 tsp 1 tbsp 1 tsp 1 cup 8- 10 1 inch piece 8- 10 cloves 5 2 one inch sticks 1V2 tbsps 3 tbsps 2 m edium sized 4- 5 11/ 2 tbsps

Pomfrets (V2 inch thick slices) Turmeric powder Coriander seeds Cum in seeds Coconut (scraped) Red chillies whole Ginger (roughly chopped) Garlic (roughly chopped) Cloves Cinnamon Vinegar Oil Onions (finely chopped) Green chillies (slit) Tamarind pulp

M et hod 1. 2.

3. 4. 5. 6.

Marinate the fish with salt and turmeric powder. Dry roast coriander seeds and cum in seeds. Grind coconut, whole red chillies, cumin seeds, coriander seeds, ginger, garlic, cloves, cinnam on and vinegar to a very fine paste with a little water. Heat oil in a pan. Add chopped onions and saute till golden brown. Add ground masala and cook on high heat for two minutes stirring continuously. Add three cups of water and bring the gravy to a boil. Add slit green chillies and stir. Add the marinated fish pieces and simmer for five minutes. Ad d tamarind pulp and adjust salt. Stir gently and cook on low heat for five minutes. Serve hot with steam ed rice.

Ambo means sour and tik means pungent - a Goan favourite, you can also make this lip-smacking dish with mackerels or surmai. 66 Konkan Cookbook - Sarijeev Kapoor

63

Ingredients"

Pomfret Recheiado (Crisp Portuguese style fish)

2 large sized (600 gm s each) Salt to taste 1 tbsp 1 /4 tsp Oil to shallow fry 2 1 m edium sized F o r t h e masala paste 8 1 / 2 tsp 5 - 6 4 - 5 1 /2 inch stick 8 cloves 1 inch piece 2 tbsps 1 /2 tSp Salt to taste

Pomfrets

Lem on juice Turmeric powder Lem ons (wedges) Onion (rings) Red chillies whole Cum in seeds Peppercorns Cloves Cinnam on Garlic Ginger Vinegar Sugar

M et hod

1.

2. 3. 4. 5.

Wash, clean and pat dry fish. Make diagonal slits on either sides of the fish using a sharp knife. Rub salt, lemon juice, turmeric powder inside and outside of the fish. Keep aside for half an hour, preferably in the refrigerator. Com bine all the ingredients of the masala and grind to a smooth paste, using little water if required. Apply the paste on both the sides of the fish and keep aside for fifteen minutes, preferably in the refrigerator. Heat oil in a pan and shallow- fry the fish till crisp on both sides. Serve hot with lemon wedges, onion rings and chutney of your choice.

It is fiery but oh so delicious! For best results serve it with a mild gravy and rice.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Mackere Gravy (Bangda Udethi)

4 m edium sized (200 gm s each) 4 tbsps 4 tsps 4 tsps 3 m edium sized 11/4 cups 1 / 3 tsp 3 1 /2 tSp 6 4 tsps Salt to taste

Mackerels (bangda) (cut into 4 pieces each) Oil Rice Black gram split (dhuli urad dal) Onions (sliced) Coconut (scraped) Fenugreek seeds (methi dana) Peppercorns Turmeric powder Red chillies whole Tamarind pulp

M et hod 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Apply salt to the fish pieces and wash after fifteen minutes. Heat one tablespoon of oil in a pan. Stir- fry rice till it becom es dark brown. Drain and keep aside, To the sam e oil add dhuli urad dal and stir- fry till browned. Drain and mix it with roasted rice. Cool and grind to a coarse powder. In a separate pan saute one sliced onion in one and a half tablespoons of oil till golden brown. Add freshly scraped coconut and stir- fry till brown. Drain and keep aside. Heat one teaspoon of oil, add fenugreek seeds and peppercorns. Stir- fry till fenugreek crackles. Cool and grind to a fine powder. Grind stir- fried coconut and onions along with turm eric powder, red chillies and tamarind to a rough paste and keep aside. Heat the remaining oil in a pan and add remaining sliced onions. Saute for a while till the onions are soft. Ad d ground coconut paste and two cups of water. Bring it to a boil. Ad d salt, fenugreek- peppercorn powder and mix well. Add fish pieces to the gravy and let it boil for a few minutes. Add rice and urad dal powder and mix well and cook for one to two minutes on high heat till the gravy thickens. Serve hot with steam ed rice.

A flavoursome gravy from Goa, while the roasted rice powder adds body to the gravy, the roasted urad dal and methi add a wonderful flavour. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients"

Caldinho (Medium spiced pomfret with coconut and tamarind)

2 m edium sized (400 gm s each) 2 cups 1 tbsp 1 / 2 tsp V2 inch piece 4- 5 cloves 3 tbsps 2 m edium sized 2 1 large sized Salt to taste 1 tbsp

Pomfret (1 inch thick slices) Coconut (scraped) Coriander seeds (roasted) Cum in seeds (roasted) Ginger (roughly chopped) Garlic (roughly chopped) Oil Onions (sliced) Green chillies (slit) Tomato (sliced) Tamarind pulp

M et hod

1.

2. 3. 4. 5. 6. 7.

In a blender, com bine scraped coconut, coriander seeds, cum in seeds, ginger and garlic along with two cups of warm water and grind to a fine paste. Put this mixture through a fine sieve or a muslin cloth and extract all the spiced coconut milk. Heat oil in a thick- bottomed pan. Add fish slices and lightly saute on both the sides. Drain and keep aside. In the same oil add onions and saute on m edium heat till light golden. Add green chillies and sliced tomato and saute for a minute. Add the spiced coconut milk and simmer for two to three minutes. Add sauteed fish and salt. Cover and cook on low heat for five minutes or till done. Add tamarind pulp, stir gently and simmer for a minute. Serve hot with boiled rice.

This dish is versatile as you may cook prawns in place of fish, or a combination of prawns, oysters and mussels using the same masala. You can also substitute seafood with slices of white pumpkin for vegetarians. 66

Konkan Cookbook - Sarijeev Kapoor 63

Ingredients" 1 cup

Malvani Prawn Masala (Malvani Kolambi Sukhe)

Salt to taste 1 / 2 tbsp 3 tbsps 1 tsp 4- 5 1 m edium sized 2 m edium sized 1 /2 cup 1 / 4 tsp 1/2 tSp A few sprigs

Prawns (kolambi)(shelled & de- veined) Lemon juice Oil Cum in seeds Curry leaves Onion (finely chopped) Tomatoes (finely chopped) Coconut milk Turmeric powder Dry Malvani masala (optional) Fresh coriander leaves (chopped)

For paste Onions (sliced) 2 m edium sized 1 Dry coconut (grated) /4 cup Dry Sankeshwari chillies 3- 4 Black cardamoms 2 M et hod Green cardamoms 2 Cloves 3- 4 1. Marinate prawns with salt and lemon Cinnamon 1 inch stick juice. Star anise 1 2. Roast sliced onions in two Stone flower (dagad phool) 1 teaspoons of oil on a tawa till light Coriander seeds 2 tsps golden brown. 1 Cum in seeds /2 tSp 3. Roast grated dry coconut on hot tawa until light golden brown. Keep aside. 4. Dry roast Sankeshwari chillies, black cardamoms, green cardamoms, cloves, cinnamon, star anise, dagad phool, coriander seeds and cum in seeds one by one. 5. Grind all ingredients into a fine paste with a little water. 6. Heat remaining oil in a pan. Add cum in seeds, cook until slightly brown, add curry leaves and chopped onion. Continue cooking until onion turns golden brown. 7. Add chopped tomatoes and cook till the tomatoes are completely mashed. 8. Add ground paste and saute for three to four minutes. Add prawns and mix well. 9. Cook on low heat for five to six minutes. Add coconut milk, turmeric powder and dry Malvani masala (if using). Adjust salt and mix well. 10. Cook further for two to three minutes and serve hot, garnished with chopped coriander leaves. Chillies come in different sizes and degrees of spiciness. The smaller they are the spicier. The bigger chillies give the colour whereas the smaller ones give the pungent punch. 66 Konkan Cookbook - SarijeevKapoor63

63

Konkan Cookbook Sanjeev Kapoor

MAIN COURSE CHICKEN AND MUTTON

Ingredients"

Chicken in Malvani Green Masala (Malvani Chicken Hirwa Masala)

1 m edium sized (800 gms) Salt to taste 1 tbsp 3 A cup 4 tbsps 1 / 2 inch stick 2 2 1 2- 3 1 / 2 tsp 3 m edium sized 1 / 2 tsp A few sprigs F o r hirwa masala / 2 small bunch

1

1

/ 2 cup / 2 inch piece 4 1

M et hod

1. 2. 3. 4.

5. 6. 7. 8. 9.

Chicken (skinned, cut into 16 pieces) Ginger- garlic paste Coconut (scraped) Oil Cinnamon Black cardamoms Green cardamoms Bay leaf Cloves Cum in seeds Onions (finely chopped) Garam masala powder Fresh coriander leaves (chopped) Fresh coriander leaves (chopped) Coconut (scraped) Ginger (roughly chopped) Green chillies (roughly chopped)

Apply salt and ginger- garlic paste to the chicken pieces and leave aside for half an hour. Grind scraped coconut with a quarter cup of warm water and extract thick milk. Grind together the ingredients of hirwa masala to a fine paste. Heat oil in a pan. Ad d cinnamon, black cardamoms, green cardamoms, bay leaf, cloves and cum in seeds. When they crackle, add chopped onions and cook until soft and translucent. Add hirwa masala paste. Saute on low heat for two to three minutes. Add chicken pieces and further cook for two to three minutes. Add half a cup of water, adjust salt and cook until chicken is done. Finally add coconut milk and garam masala powder. Mix well. Garnish with chopped coriander leaves and serve hot.

An aromatic, tasty dish - highly recommended for those who like it mild. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients

Chicken Ghassi (Kori Ghassi)

800 gm s 11/2 tbsps 11/2 tbsps 1 / 2 tsp Salt to taste 11/2 cups 11/ 2 tbsps 15 1 / 2 tsp

Chicken (1 inch pieces) Lemon juice Ginger- garlic paste Turmeric powder

11/ 2 tsps 10

Cum in seeds Red chillies whole (bedgi) (deseeded) Oil Onions (finely chopped) Mustard seeds Curry leaves Garlic (finely chopped) Tamarind pulp Coconut milk

Coconut (scraped) Coriander seeds Peppercorns Fenugreek seeds (methi dana)

3 tbsps 3 m edium sized 1 / 2 tsp 10 8 11/ 2 tbsps 3 /4 cup

M et hod

1. 2.

3. 4. 5. 6. 7.

Marinate chicken with lemon juice, ginger- garlic paste, turmeric powder and salt for an hour. Dry roast scraped coconut to a light brown. Lightly saute coriander seeds, peppercorns, fenugreek seeds, cumin seeds and whole red chillies in two teaspoons of oil. Grind these along with roasted scraped coconut and half the chopped onions to a fine paste using a little water if required. Heat remaining oil in pan. Add mustard seeds and curry leaves. When the seeds crackle, add chopped garlic and onion and saute for five minutes on low heat. Add ground masala and saute for five minutes till a nice arom a is given out. Add marinated chicken. Stir well and add one cup of water and adjust salt. Stir, cover and cook for ten minutes. Add tamarind pulp and stir well. Ad d coconut milk and rem ove from heat just when it comes to a boil. Serve hot.

Note: For the recipe of coconut milk see page. no.138

The roasted spices give this dish an inimitable Mangalorean touch. 80

Konkan Cookbook - Sanjefev Kapctor

Ingredients"

Chicken Cafreal (Goan Roast Chicken in Green Masala)

1 (1 kg) 3 tbsps + to deep fry 2 m edium sized 1 tbsp 1 tsp 6 8 8 1 inch stick 1 inch piece 4- 5 cloves 6 Salt to taste 3 tbsps

Chicken (cut into 8 pieces) Oil Onions (finely sliced) Coriander seeds Cum in seeds Cloves Green cardamoms Peppercorns Cinnamon Ginger (roughly chopped) Garlic (roughly chopped) Green chillies (roughly chopped) Vinegar

M et hod

1. 2. 3.

4. 5.

6. 7.

Make deep incisions on the chicken pieces using a sharp knife. Heat sufficient oil in a kadai and deep fry onions till crisp and golden brown. Drain on an absorbent paper and reserve for garnish. Dry roast coriander seeds, cum in seeds, cloves, green cardamoms, peppercorns and cinnamon. Grind ginger, garlic, green chillies and roasted spices to a fine paste using a little water. Add salt to the paste and apply this paste to the chicken and refrigerate for two to three hours. Heat three tablespoons of oil in a pan, add the marinated chicken and cook covered on m edium heat stirring occasionally. Add a little warm water if required to avoid scorching. Cook for eight to ten minutes. When almost done add vinegar and cook for two to three minutes. Serve hot garnished with fried onions.

If you like you can add a little fresh coriander leaves to the paste. I know of a restaurant in Goa which does it and it tastes delicious. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients

Spicy Coondapur Chicken (Coondapur Koli Thalna)

1 (1 kg) 2 tbsps 2 cups 2 m edium sized Salt to taste 2 tbsps For paste 2 tsps 7- 8 1 tbsp 1 tsp 7- 8 1 / 2 tsp /2 cup 8- 10 cloves 1 tsp 1

Chicken (2 inch pieces) Ghee Coconut milk Onions (finely chopped) Lem on juice Oil Red chillies whole Coriander seeds Cum in seeds Peppercorns Fenugreek seeds (methi dana) Coconut (scraped) Garlic Turmeric powder

M et hod

1.

2.

3. 4.

Lightly roast whole red Chillies, coriander seeds, cum in seeds, peppercorns and fenugreek seeds in two teaspoons of oil. Grind to a fine paste along with coconut, garlic, turmeric powder and half a cup of water. Heat one tablespoon of ghee in a thick bottomed pan. Add half of the chopped onions and ground paste. Saute for two minutes then add chicken, coconut milk, salt and lemon juice. Cover and cook for ten to fifteen minutes or till the gravy thickens. Heat remaining ghee in a pan. Add rem aining chopped onions and saute till light golden brown. Add the cooked chicken and half a cup of water and cook for five more minutes. Serve hot.

Note :For the recipe of coconut milk see page no. 138.

Simply delicious with rice wadas. 82

Konkan Cookbook - Sanjeev Kapoor

Ingredients"

Mangalorean Chicken (Kori Ajadina)

M et hod

1.

2.

3.

4. 5.

6. 7.

1 (1 kg) 2 tbsps Salt to taste 3 tbsps 1 inch stick 4- 5 3- 4 „ 1 10 1 inch piece 5- 6 2 m edium sized 1 cup 1 /4 small bunch 3 m edium sized F o r masala powder 1 inch stick 3 1- 2 4- 5 1 tsp 1 tsp 1 tbsp 1 / 2 tsp

Chicken (1 inch pieces) Lemon juice Oil Cinnam on Cloves Peppercorns Bay leaf Curry leaves Ginger (finely chopped) Garlic (finely chopped) Onions (finely chopped) Coconut (scraped) Fresh coriander leaves (finely chopped) Tomatoes (finely chopped) Cinnamon Cloves Green cardamoms Peppercorns Poppy seeds (khuskhus) Cum in seeds Coriander seeds Fenugreek seeds (methi dana) Kashmiri red chillies Madras red chillies Turmeric powder

Marinade chicken with lemon juice and salt for half an hour preferably in a refrigerator. Dry roast all the ingredients of the 6 masala powder very lightly. Cool 5 and grind to a powder. 1 / 2 tsp Heat oil in a kadal. Add cinnamon, cloves, peppercorns and bay leaf. Saute for half a minute and add curry leaves. Add ginger and garlic. Saute for a couple of minutes. Ad d onions, stir well and saute till golden brown. Add ground masala powder, stir well and add scraped coconut and half of the chopped coriander leaves. Stir well and cook for five minutes till a nice arom a is given out. Add tomatoes, stir well and cook for five minutes till tomatoes are soft. Ad d marinated chicken. Stir, add half a cup of water, cover and cook for ten minutes or ti the chicken is cooked. Rem ove from heat and garnish with the rem aining coriander leaves. Serve hot.

This pungent dish incorporates the flavours of a wide variety of spices - the result is amazing. 66 Konkan Cookbook - Sarijeev Kapoor

63

Ingredients

Goan Chilli Chicken (Some like it hot!)

8 1 small sized 2 one- inch pieces 4 cloves 6 Salt to taste 4 tsps 1 tsp 2 tbsps 2 4 4 1 inch stick 4 tbsps 4 tbsps 1 / 4 tsp A few sprigs 1 tbsp

Chicken thighs Onion (roughly chopped) Ginger (roughly chopped) Garlic (roughly chopped) Green chillies (chopped) Lem on juice Cum in seeds Coriander seeds Red chillies whole Green cardam om s Cloves Cinnam on Ghee Tomato puree Sugar Fresh coriander leaves (chopped) Vinegar

M et hod

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Clean chicken thighs and rem ove the skin. Wash and drain thoroughly. Make a paste of onion, ginger, garlic and half of the chopped green chillies. Add salt and lemon juice to this paste and marinate chicken pieces in it for two hours, preferably in a refrigerator. Dry roast cum in seeds, coriander seeds, whole red chillies, green cardamoms, cloves, cinnamon and grind to a powder. Heat two tablespoons of ghee in a pan. Add the marinated chicken pieces and cook on high heat. Onc e the chicken is cooked a bit, add the dry masala powder and mix well. Add the remaining ghee and tomato puree and let it cook. Add sugar and adjust salt and cook till the chicken is done. Add the rem aining chopped green chillies and chopped coriander leaves. Rem ove from heat. Add vinegar, stir and serve immediately.

This Goan version of chilli chicken is irresistible.

Goan Chilli Chicken

L

Chicken Xacut i

Ingredients" 1 (800 gms)

Chicken Xacuti (A traditional favourite)

M et hod

1. 2.

3. 4. 5.

V3 cup 1 cup 2 one inch sticks 6 4 1 / 2 tsp 2 tbsps 1 tsp 1 tsp 10 1 tsp 4 11/2 tbsps 4- 6 cloves 2 m edium sized Salt to taste 1 tbsp 1 / 4 tsp

Chicken (skinned & cut into 12 pieces) Oil Coconut (scraped) Cinnamon Cloves Red chillies whole Turmeric powder Poppy seeds (khuskhus) Carom seeds (ajwain) Cum in seeds Peppercorns Fennel seeds (saunf) Star anise (phoolchakrl/ badiyan) Coriander seeds Garlic (peeled) Onions (finely chopped) Tamarind pulp Nutm eg (grated)

Heat one tablespoon of oil in a pan and slightly brown the scraped coconut and keep aside. Dry roast cinnamon, cloves, whole red chillies, turmeric powder, poppy seeds, carom seeds, cum in seeds, peppercorns, fennel seeds, star anise and coriander seeds till a nice arom a is given out. Grind to a paste together with garlic and roasted coconut with three- fourth cup of water. Heat the rem aining oil in a thick- bottomed pan and saute onions till brown. Add the masala paste and cook till oil separates. Add the chicken pieces and saute for two to three minutes. Add two cups of water and salt. Bring to a boil. Simmer for five minutes. Add tamarind pulp, grated nutm eg and mix well. Serve hot with pav (a kind of bread) or steam ed rice.

The word xacuti is pronounced 'shakuti'. An all-time favourite of Goan food lovers, it is a sell out in most Goan restaurants. I first learnt this dish in 1984 when we hosted a team of Goan chefs in our hotel for a food festival. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingr edient s

1 (800 gm s)

Chicken in Cashewnut Gravy (Dhurandari Chicken)

16 1

/2 c up 4 tbsps 1 tbsp 1 tbsp 3 /4 tsp 6- 8

1/4 tSp Salt to taste 1 /2 small bunch

Boneless chicken (1 inch pieces) Cashewnuts Pineapple juice Ghee Ginger paste Garlic paste Pepper powder Green chillies (finely chopped) Cinnam on powder Fresh coriander leaves (chopped)

M et hod

1. 2. 3. 4. 5.

Boil cashewnuts in one cup of water. Drain and grind into a paste with pineapple juice, Heat ghee in a pan. Add ginger paste, garlic paste, pepper powder, green chillies and chicken. Saute for five minutes. Ad d one and a half cups of water, stir, cover and cook. When chicken is almost done, add pineapple and cashewnut paste, cinnam on powder, salt and mix well. Continue cooking. When chicken is done, serve hot garnished with chopped coriander leaves.

Malvani cuisine is associated with spicy, pungent preparations. This dish, however, is mild yet with a rich gravy. 38 Konkan Cookbook - Sanjeev Kapoor 29

Ingredients" 800 gm s

Malvani Mutton (Spicy Mutton Curry)

5 tbsps 4 m edium sized 11/2 tbsps 11/2 tbsps Salt to taste % tsp A few sprigs For masala 12 3 tsps 6- 8 7- 8 % tsp % tsp 6 4 3 A cup 11/ 2 tsps

Mutton (1 inch cubes on the bone) Oil Onions (finely sliced) Ginger paste Garlic paste Turmeric powder Fresh coriander leaves (chopped) Red chillies whole Coriander seeds Cloves Peppercorns Cum in seeds Caraway seeds (shahijeera) Green cardamoms Black cardamoms Dry coconut (grated) Poppy seeds (khuskhus)

M et hod

1.

2. 3. 4. 5. 6. 7.

Dry roast red chillies, coriander seeds, cloves, peppercorns, cum in seeds, caraway seeds, green cardamoms, black cardamoms, grated dry coconut and poppy seeds separately on a hot tawa. Mix all the roasted ingredients and grind to a fine paste with a little water. Heat oil in a thick- bottomed vessel. Ad d onions and saute till light golden brown. Add the ginger and garlic pastes. Saute for a few seconds. Ad d the mutton pieces. Saute for a few minutes and add four cups of water and salt to taste. Let it cook, covered, on low heat. Onc e the mutton is cooked, add the ground masala, turmeric powder and mix well. If the gravy is too thick, add another half a cup of water and simmer for two to three minutes. Check the seasoning. Serve hot, garnished with coriander leaves.

I don't eat too much mutton nowadays but it is difficult to resist this fiery dish from the Malvan coast. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients" 800 gm s

Mutton Sukha

11/ 2 tbsps 11/ 2 tbsps Salt to taste 4 tbsps 2 m edium sized A few sprigs

(Mutton with thick gravy) For masala /2 m edium bunch 1 /4 m edium bunch 3 large sized 7 11/2 inch piece 10 cloves 3 3 tsps 11/2 tbsps 6 11/2 inch stick 3

1

M et hod

1.

2.

3. 4. 5.

Mutton (11/2 inch cubes on the bone) Ginger- garlic paste Lem on juice Oil Onions (finely chopped) Fresh coriander leaves (finely chopped) Fresh coriander leaves Fresh mint leaves Onions (roughly chopped) Green chillies Ginger (roughly chopped) Garlic Red chilles whole Sesam e seeds Coriander seeds (roasted) Cloves Cinnam on Green cardam om s

Clean mutton. Marinate with ginger- garlic paste, lemon juice and salt for an hour. Cook in a pressure cooker with two cups of water for ten to fifteen minutes. Strain the mutton pieces. Grind all the ingredients of the masala into a fine paste. Heat oil in a kadai. Add chopped onions and saute for few minutes till light golden brown. Add ground masala and saute for five to eight minutes. Add mutton and adjust salt. Stir well and cook for five more minutes till mutton is .fully done. Garnish with coriander leaves and serve hot.

A favourite of the Malvan region, Mutton Sukha can be served along with a mild gravy or with chapatis.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients" 800 gm s

Mutton Stew (Mutton in thin coconut curry)

3 m edium sized 2 c ups 11/z tbsps 1Vz tsps 15 11/2 inch stick 6 11/ 2 tbsps 5 7- 8 4 tbsps 4 m edium sized 3 m edium sized Salt to taste Vz small bunch

Mutton (1 inch pieces on the bone) Potatoes (1 inch cubes) Coconut (scraped) Coriander seeds Cum in seeds Peppercorns Cinnam on Cloves Lem on juice Green chillies (chopped) Garlic (chopped) Ghee Oniqns (finely chopped) Tomatoes (finely chopped) Fresh coriander leaves (chopped)

M et hod

1. 2. 3. 4. 5. 6. 7. 8. 9.

Pressure cook mutton with three cups of water till four whistles. Drain mutton pieces and keep the stock aside. Dry roast three tablespoons of scraped coconut, coriander seeds, cum in seeds, peppercorns, cinnam on and cloves till a. nice arom a is given out. Grind these to a fine paste with lemon juice, green chillies, garlic and a little water. Grind the remaining scraped coconut with one cup of water. Strain through a muslin cloth to get one cup of thick coconut milk. Heat ghee in a thick- bottomed pan. Ad d onions and saute till light brown. Add the mutton pieces and potato c ubes to the onions and continue to saute for five minutes. Ad d the reserved stock and sim m er till the potatoes are done. Add the ground masala and mix well. Ad d tomatoes and salt to taste. Simmer for five minutes. Add the coconut milk and take off the heat just when it com es to a bo il. Serve hot garnished with chopped coriander leaves.

A thin gravy which goes well with Neer Dosa - a Mangalorean favourite. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Konkan Cookbook Sanjeev Kapoor

DALS

Ingredients"

Sprouted Beans in Coconut Gravy (Kiriayle Mooga Ambat)

VA

cup

1 tsp /4 tsp

1

4 1 /2 tsp 1 1/2 cups 1 tbsp Salt to taste For t e m p e r i n g 1 tbsp 1 small sized

Whole green gram (sabut moong) Oil Fenugreek seeds (methi dana) Red chillies whole (bedgi) Turmeric powder Coconut (scraped) Tamarind pulp

Oil \ Onion (finely chopped)

M et hod 1. 2. 3. 4. 5. 6. 7. 8.

Soak m oong in half a cup of water for three to four hours. Drain and tie it up in a muslin cloth. Leave it in a warm , dark place for a day to sprout. Boil moong sprouts in one and a half cups of water till it is cooked but still firm and crunchy. Set aside. Heat oil in a frying pan. Add fenugreek seeds and saute till light brown. Stir in whole red chillies and turmeric powder and rem ove from heat. Add it to freshly scraped coconut and grind with tamarind pulp to a fine paste. Add little water while grinding. Com bine the ground paste, boiled sprouts, salt and half a cup of water and bring to a boil. Keep aside. Ad d more water if the gravy is too thick. For tempering, heat oil in a small pan. Ad d mustard seeds. When they crackle add curry leaves. Add chopped onion and saute till the onion turns golden brown. Pour the seasoning over the curry and cover immediately to trap the flavours. Serve hot with rice.

Note: You may use one- fourth teaspoon of mustard seeds and a few curry leaves instead of the onion for tempering.

A typical Saraswat Brahmin preparation - an excellent complement to Mangalorean Potatoes (Batata Song). 66 Konkan Cookbook - Sarijeev Kapoor

63

Ingredients"

Kokum Saar (Amsul Saar)

8- 10 petals 1 inch piece 2 1 cup Salt to taste 1 / 2 tsp For tempering 1 tbsp 1 / 4 tsp 3 cloves

Amsul / kokum Ginger (chopped) Green chillies (slit) Coconut milk Sugar Ghee Cum in seeds Garlic (chopped)

M et hod

1. 2. 3. 4.

5.

Boil amsul petals with three and a half cups of water, chopped ginger and slit green chillies for fifteen minutes. Rem ove from heat and strain it. Add coconut milk, salt and sugar. Stir lightly and bring to a boil. Heat ghee in a pan. Add cum in seeds. When they start changing colour, add chopped garlic and saute till light golden brown. Pour the tem pering into the cooked amsul saar. Mix well. Serve piping hot.

Note: For the recipe of coconut milk see page no. 138.

A mild digestive, it has thin gravy which can be served with steamed rice. I however like to drink it like a soup. 66

Konkan Cookbook - Sarijeev Kapoor 63

Sprout ed Beans in Coconut Gravy

Kokum Saar

Spicy Coconut Gravy

Black Peas in Spicy Gravy

Ingredients" 1Vz cups

Black Peas in Spicy Gravy (Kale Vatanyachi Amti)

3 m edium sized 2 tbsps 2 tbsps 4- 5 cloves 1 /4 cup A pinch 1 / 2 tsp 1 tbsp 1 tsp 1 tsp Salt to taste 4 petals 1 tsp 1 tsp A few sprigs

Black peas (kale vatane){ soak overnight) Onions (1 sliced & 2 finely chopped) Oil Dry coconut (grated) Garlic Coconut (scraped) Asafoetida Turmeric powder Red chilli powder Cum in powder Coriander powder Kokum Jaggery (optional) (grated) Garam masala powder Fresh coriander leaves (chopped)

M et hod 1.

2.

3. 4. 5. 6. 7. 8.

9.

Heat one tablespoon of oil and saute sliced onion till pink. Add grated dry coconut and saute till pink. Ad d garlic cloves and saute. Cool and grind to a fine paste with a little water. Grind three- fourths of the fresh scraped coconut separately. Heat rem aining oil in a pan. Add asafoetida and finely chopped onions and saute on high heat till onions are golden. Add turmeric powder, red chilli powder, cum in powder, coriander powder and soaked black peas and stir. Ad d three cups of hot water, salt and bring it to a boil. Cover and cook over low heat till black peas are done. Ad d kokum, coconut- onion paste and fresh coconut paste. Mix well and let it simmer for two to three minutes. Ad d a little jaggery (optional). Add garam masala powder and mix well. Ad d chopped coriander leaves. Garnish with the remaining scraped coconut and serve hot with ri«e wana&

Spicy and tasty - a hit with vegetarians! Care should be taken that the peas are eo-siptetely ccroKea as otherwise they may cause flatulence. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients"

Spicy Coconut Gravy (Jeermeera Kadhi)

1 cup 2 tsps 1 tsp 7- 8 2 2 tbsps Salt to taste For tempering 1 tsp 8 cloves

Coconut (scraped) Oil Cum in seeds Peppercorns Red chillies whole (bedgi) Tamarind pulp

Oil Garlic (finely chopped)

M et hod 1. 2. 3. 4. 5.

Heat oil in a pan. Add cum in seeds and saute till it starts to change colour. Add peppercorns and whole red chillies. Saute for a few seconds and rem ove from heat. Grind it along with scraped coconut to a fine paste. Add tamarind pulp and grind again. Add two cups of water and salt to taste. Bring to a boil. For tempering, heat oil in a small pan. Ad d chopped garlic and saute till the garlic becom es golden brown. Add to the kadhi and cover immediately to trap the flavour. Serve hot with boiled rice.

A tight gravy with a distinctive cumin seed flavour, this dish is easy on the stomach.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients" 11/2 cups 10 cloves 2- 3

Kulith Saar (Kulta Saar)

1 small lemon- sized ball 1 tsp 1 / 2 tsp Salt to taste 1 tbsp

Horse gram (kulith) Garlic Red chillies whole { bedgi) (roasted) Tamarind Coriander seeds Jaggery (grated) Coconut oil

M et hod

1.

Wash and soak horse gram overnight in three cups of water. Pressure cook in the water in which the gram had been soaked. Strain the water and use it to prepare saar. Cooked gram may be used to m ake ussal. Peel four garlic cloves and grind with roasted red chillies, tamarind, coriander seeds and two teaspoons of cooked horse gram and a little water to m ake a fine paste. Ad d jaggery, salt and the ground masala to the strained kulith water. Add one cup or a little m ore water to get a thin consistency. Bring it to a boil. Heat oil, crush the rem aining six cloves of garlic with peel acid saute till light brown. Add it to the saar and cover immediately to trap the flavours. Stir and serve hot.

2. 3. 4.

Note: This type of preparation can be m ade using any pulse. If you do not like the flavour of coconut oil you can use refined groundnut oil.

Kulith is a red coloured pulse different from the red lobia. It is very small and flat and comes in two varieties - one that is dark red in colour and one that is lighter in colour. For this dish use the darker variety. Slow cooking on low heat gives the best results. 66

Konkan Cookbook - Sarijeev Kapoor

63

Ingredients"

Maharashtrian Toor Dal

Vz cup Salt to taste 1 tbsp 1 Tempering 1 tbsp A pinch 1 /4 tsp

Pigeon pea split (toor da!) Jaggery Lem on (sliced) Ghee Asafoetida Turmeric powder

(Toorichi Gode Varan)

M et hod 1.

2.

3. 4.

Soak toor dal in one and a half cups of water for half an hour. Drain and cook it with one and a half cups of water till fully cooked. Com bine it with jaggery and whisk well to get a smooth consistency. Cook over low heat, add half a cup of water and salt and bring to a boil. Ad d asafoetida and turmeric powder. Simmer for two to three minutes and take it off the heat. The consistency should be thick. As an option, a tem pering of ghee, asafoetida and turmeric powder could be given instead of adding it earlier. Serve hot with boiled rice with a dollop of pure ghee and a sqi >eeze of lemon.

Varan and rice is an integral part of a traditional Maharashtrian meal.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients 1

Spicy Da (Triphalanchi Amti)

/2 cup 8 1 large sized 1 tsp 1 / 4 tsp 1 tsp 1 tbsp 2 5 Salt to taste 1 /2 tsp 1 tbsp A few sprigs

Pigeon pea split (toor dal) Triphal (pitted) Onion (chopped) Red chilli powder Turmeric powder Tamarind pulp Coconut (scraped) Kashmiri red chillies Peppercorns Sugar Coconut oil Fresh coriander leaves (chopped)

M et hod

1. 2.

3. 4. 5. 6.

Grind the triphal in half a cup of water and strain. Use only the water. Soak the toor dal in one and a half cups of water for half an hour. Drain and cook toor dal in a pressure cooker along with one- third of the chopped onion, red chilli powder, turmeric powder, two and a half cups of water till pressure builds up. Reduce heat and cook for a further ten minutes. Grind half of the remaining onion, tamarind pulp, scraped coconut, Kashmiri red chillies, peppercorns along with salt and sugar to a fine paste. Use a little water if necessary. Add the ground paste to the cooked dal and mix well. Heat coconut oil in a kadai. Add the remaining onion and saute till almost brown. Add the cooked dal mixture and triphal water. Ad d more water if necessary to get the

Maharashtrian cuisine boasts of a variety of amtis using different dais and pulses. It is an excellent accompaniment to steamed rice. Konkan Cookbook^ Sanjeev Kapoor

101

Ingredients" 1

Toor Dal Ross (Dal Tadka Khatta Meetha)

/2 cup 1 5 1

/4 cup

3

/4 tSp A pinch 1 / 2 tbsp Salt to taste 1 / 2 tsp

Pigeon pea split (toor dal) Drum sticks (2 inch pieces) Triphal (pitted) Coconut (scraped) Red chilli powder Turmeric powder Tamarind pulp Jaggery (grated)

M et hod 1. 2. 3. 4. 5.

6.

Soak toor dal in one and a half cups of water for half an hour. Drain and cook toor dal in one and a half cups of water till completely cooked. Whisk to get a smooth texture. Cook drumstick pieces in one c up of water till done. Drain. Grind triphal in one- fourth cup of water. Strain and keep the water. Grind coconut, red chilli powder, turm eric powder and tamarind pulp to a sm ooth paste adding a little water. Add the ground masala, drum stick pieces, triphal water to the whisked dal and mix well. Add one cup of water, salt to taste and jaggery and mix well. Bring the mixture to a boil. Reduce heat and simmer for three to four minutes. Serve hot with boiled rice.

A typical Goan dal with the flavours of 66

triphal.

Konkan Cookbook - Sarijeev Kapoor 63

Ingredients" 1 m edium sized 1

Raw Mango Gravy (Kairichi Amti).

/2 cup 5 1 tbsp 4 1 tbsp 1 tsp A pinch 1 / 4 tsp Salt to taste 1 tbsp 1 cup 1 A m edium bunch

Raw m ango (peeled & cut into 1 inch cubes) Coconut (scraped) Kashmiri red chillies Coriander seeds Peppercorns Coconut oil Mustard seeds Asafoetida Turmeric powder Jaggery (grated) Coconut milk Fresh coriander leaves (chopped)

M et hod

1. 2. 3. 4. 5. 6.

Grind scraped coconut, Kashm iri red chillies, coriander seeds and peppercorns to a fine paste with half a cup of water. Heat coconut oil in a pan. Add mustard seeds. When they crackle add asafoetida, turmeric powder, raw m ango cubes and saute. Ad d salt, jaggery and one and a half cups of water and let it boil. Ad d the ground paste to the raw m ango mixture and cook till the m ango is almost done. Mash lightly with a spoon. • Once the m ango is cooked add the coconut milk and give just one boil. Take off the heat as coconut milk tends to split if heated for too long. Serve garnished with chopped coriander leaves along with steam ed rice.

A tangy gravy with a sweet tinge - a must during the mango season. 66 Konkan Cookbook - Sarijeev Kapoor

63

Ingredients"

Spicy Peanut Gravy (Shengdanyachi Amti)

1 cup 4- 5 petals 4 1

/ 2 tbsp 2 tbsps Salt to taste 2 tbsps For tempering 2 tbsps 1 / 2 tsp 4 3 cloves 10

Raw peanuts . Kokum Green chillies (finely chopped) Jaggery (grated) Coconut (scraped) Fresh coriander leaves (chopped) Ghee Cum in seeds Cloves Garlic (chopped) Curry leaves

M et hod

1. 2. 3. 4. 5. 6. 7. 8.

Dry roast peanuts on a hot tawa evenly. Cool, de- skin peanuts and grind into a dry and fine powder. Soak kokum in half a cup of water for fifteen minutes. Crush slightly and strain the pulp. Com bine peanut powder, green chillies, kokum pulp, jaggery, half the scraped coconut, salt and four cups of wgter. Boil the above mixture for ten minutes, if necessary add more water. (It must be of m edium thick consistency). Heat ghee in a pan. Ad d cum in seeds and cloves. When they begin to change colour, add chopped garlic, curry leaves and saute till light golden brown. Add this tem pering to the amti (peanut mixture). Garnish with chopped coriander leaves and remaining fresh coconut. Serve hot with hot rotis [ poiis).

A Maharashtrian favourite - the peanuts make this dish rich in proteins. It is good specially for growing kids.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Konkan Cookbook Sanjeev Kapoor

ACCOMPANIMENTS

Ingredients"

Mixed Flour Dosa

1% cups % cup Salt to taste 1 /2 cup

Whole wheat flour (,atta) Rice flour Ghee

(Ghavan)

M et hod

1. 2. 3. 4.

Com bine wheat flour, rice flour and salt. Sieve. Add required quantity of water to make a batter of thick pouring consistency. Cover and leave it aside for about thirty to forty- five minutes. Heat a tawa, apply a tablespoon of ghee and then pour about one- fourth ladle of batter. Spread the batter thinly into a three- inch diameter dosa. Cook until, light golden brown in colour, flip and cook till the other side is also golden brown. Repeat with the remaining batter. Serve hot with a chutney of your choice.

5. 6. 7.

Quick and easy to make, it goes well with any gravy dish. Served with a chutney it can be had as a tea time snack too. 66

Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Cucumber Bread

2 1/2 cups 1 c up 1 /2 c up Salt a pinch 1 c up 1 tsp Ghee as required

Cucum ber (grated) Rice Peanuts Jaggery (grated) Green cardam om powder

(Dhondus)

M et hod

1. 2. 3.

4. 5. 6.

Wash rice and drain. Dry the rice by spreading it on a towel. Dry roast the rice and grind coarsely to resem ble semolina (rava). Lightly roast and grind the peanuts coarsely. Squeeze out excess juice from the grated cucumber. The grated cucum ber should now be two cups. Reserve the drained juice. Com bine the rice rava, grated cucum ber and the drained juice with a pinch of salt and cook. Add a little water if the mixture is too dry. Cook till it begins to leave the sides of the pan. Add grated jaggery and mix. Onc e the mixture becom es thick, add the coarsely ground peanuts and green cardam om powder. Mix well. Pour onto a greased thali and let it set. When quite cool, bake in an oven or roast on a nonstick tawa till both sides are golden brown. Cut into pieces and serve with pure ghee.

Note: The volum e of jaggery and rice should be equal to the volum e of the drained cucumber.

A Malvani preparation - light with a distinctive taste of peanuts. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients" 1 cup

Kolambi Bhaat (Prawn Pulao)

M et hod

1. 2. 3. 4. 5. 6. 7. 8. 9.

1 1/2 cups 1 tsp Salt to taste 1 /2 small bunch 1

/2 cup 3 1 inch piece 6- 7 cloves 12- 15 3 tbsps 1 inch stick 4 2 4 1 tsp 2 m edium sized 1 /a cup

Prawns { kolambi)(shelled and deveined) Basmati rice Lem on juice Fresh coriander leaves (chopped) Coconut (scraped) Green chillies (roughly chopped) Ginger (roughly chopped) Garlic (roughly chopped) Fresh mint leaves Oil Cinnamon Black cardam om s Star anise Cloves Cum in seeds Onions (finely chopped) Coconut milk

Soak rice in three cups of water for thirty minutes. Drain and keep aside. Wash prawns and marinate with lemon juice and salt. Reserve one tablespoon each of coriander leaves and scraped coconut for garnish. Grind green chillies, ginger, garlic, remaining coriander leaves, mint leaves and coconut to a fine paste. Heat oil in a thick- bottomed handi and add cinnamon, black cardamoms, star anise, cloves and cum in seeds. Saute for one minute. Add onions, saute for three to four minutes or till it turns light golden brown. Add ground masala paste, stir- fry for half a minute and add prawns. Saute for two to three minutes. Add soaked rice, stir gently for a minute. Stir in coconut milk. Add three cups of hot water. Bring it to a boil, stirring once or twice. Cook on m edium heat till water has almost dried. Reduce heat, cover and cook till rice is done. Rem ove from heat and serve garnished with the reserved chopped coriander leaves and scraped coconut.

My wife Alyona finds this pulao simply irresistible.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Spicy Garlic Chutney

8 cloves % cup 5 Salt to taste 1/2 tSp 2 tbsps

Garlic Coconut (scraped) Red chillies whole { bedgi) (roasted) Cum in seeds Tamarind pulp

(Lashne Chitni)

M et hod

1. 2. 3.

Grind garlic, coconut and roasted red chillies with very little water. Ad d salt, cum in seeds and tamarind pulp and blend to a fine mixture. Cover and store refrigerated. Best consum ed in a day or two,

An excellent accompaniment for dosas, idiis and rice sevai. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients"

Goan Idlis

2 cups 11?2 cups 200 m l" ' 1 tbsp Salt to taste Oil to grease

Rice Coconut (scraped) Toddy Sugar

(Sannas)

M et hod

1. 2.

3. 4. 5. 6.

Wash and soak rice overnight. Grind rice and coconut separately with toddy to m ake a thick batter. Mix the two batters. Add sugar and salt and mix again. If necessary add more toddy to get idli batter consistency. Cover and leave in a warm place to ferment overnight. Heat sufficient water in a steamer. Lightly grease the idli moulds. Stir the batter gently and put a ladleful of batter into each idli mould and steam in the steam er on m edium heat till the sannas are fluffy and done. Serve hot. You can also serve this with a chutney Of your choice.

Light and fluffy with a distinct flavour of toddy. The sap of the toddy palm is fermented to make toddy, which is a popular drink with an acrid taste. Toddy is often further distilled to make arrack, an alcoholic brew, which is available in varying degrees of potency.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Ingredients" 2 cups + V4 cup Salt to taste 1 /2 cup

Jawari flour White butter (fresh)

Jawari Bhakri (Jawari Roti)

M et hod

1. 2. 3. 4. 5. 6. 7. 8. 9.

Mix two cups of jawari flour and salt. Add enough water to m ake soft dough. Knead well. Divide into eight equal sized portions. Form each portion into a round ball. Heat a tawa to m edium hot. Roll out a portion of the dough into a thin round shape using a little flour for dusting. Roast it on the tawa until the lower side is cooked. Apply a little water and then flip over and roast till the bhakri is well done. Rem ove and repeat the sam e procedure with the remaining balls. Serve hot with a dollop of fresh white butter.

Best cooked on wood fire. You should knead a little flour at a time and flatten out into chapatis ideally with hand. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients 2 c ups Salt to taste Oil to shallow fry

Rice

Neer Dosa (Great with Mutton Stew)

M et hod

1.

Wash and soak rice in four cups of water for twelve hours. Drain and grind to a fine paste using half a cup of water. Add salt and three and a half cups of water to get a flowing consistency. Heat the dosa tawa and pour just enough oil to grease it. Stir and pour a ladle full of batter starting from the outer edge m oving towards the center so that it spreads in a thin, even layer. Do not use the ladle to spread it. Cover and cook for ten to fifteen seconds. Rem ove carefully, fold into a triangle and serve immediately.

2. 3. 4.

5.

Soft and delicious - can be served with a spicy chicken or mutton dish. Though freshly made taste the best you can make ahead of time and keep them hot in a hot case. For a variation add coconut while grinding - th,ey will be softer and smoother. 112

Konkan Cookbook - Sanjeev Kapoor

Goan Idlis

Neer Dosa

Jawari Bhakri

Rice Wade

Brinj al Pulao

Ingredients" 2 cups 2 tbsps 1 tbsp

Rice Wada (Spiced Rice Puri)

Salt to taste 1 small sized Oil to deep fry

Rice flour Fennel seeds (saunf) Fenugreek seeds (methi dana) Onion (grated)

M et hod

1. 2. 3. 4. 5. 6.

Boil one and a quarter cups of water along with fenugreek and fennel seeds for about five minutes to extract their flavour. Strain and reheat the water. Add salt. Add rice flour and cook till it forms a dough and leaves the edges of the vessel. Transfer into a bowl and add grated onion and mix well. Apply oil to hands and m ake twelve equal sized balls of the dough. Press with hands and shape like wadas. Heat sufficient oil in a kadai and deep- fry the wadas till golden brown and done. Drain on an absorbent paper and serve hot. You can also m ake the wadas on greaseproof paper. Apply a little oil on the surface of the paper and place a dough ball. Cover with another greased paper and spread by pressing with hands or a rolling pin. Peel off paper from the top, gently remove the wada and deep- fry.

Traditionally rice wadas are paired with spicy chicken curry. However you can serve them with spicy mutton or pulse dishes too. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients"

Brinjal Pulao (Vangi Bhaat)

M et hod

1. 2. 3. 4.

5. 6. 7. 8.

1Vz cups 5 tbsps 11/ 2 tbsps 8- 10 1 tbsp 1 tsp 6 1 sprig 2 m edium sized 4 1 / 2 tsp A pinch Salt to taste Masala powder 1 tsp 4 1 /a tsp 1 tbsp 2 2

Rice Oil Tamarind pulp Baby brinjals { vangi) Bengal gram split (chana dal) Mustard seeds Red chillies whole Curry leaves Onions (sliced) Green chillies (slit) Turmeric powder Asafoetida

Peppercorns Red chillies whole Fennel seeds (saunf) Poppy seeds (khuskhus) Cloves Green cardamoms

Wash and boil rice in plenty of water till three- fourths done. Drain well, mix two tablespoons of oil and set aside to cool. Cut brinjals into four keeping the stem intact. Soak chana dal for about ten minutes, drain and keep aside. Heat two teaspoons of oil and lightly fry the masala powder ingredients. Cool and grind to a coarse powder. Heat the remaining oil and tem per with mustard seeds, red chillies, curry leaves and soaked chana dal. Fry till well- roasted and light brown in colour. Add onions and saute till it turns pink. Add green chillies and stir. Add brinjals and stir- fry on high heat till it is half done. Sprinkle turmeric powder, asafoetida and salt. Mix and add tamarind pulp. Add the masala powder and cook till bripjals are almost done. Mix the rice into this thoroughly and toss over high heat. Reduce heat, sprinkle two tablespoons of water, cover and cook till the rice is soft and completely cooked.

Note: You can substitute tamarind with lemon juice. Add the lemon juice after the rice is fully cooked. The first time I had it was at a friend's place in Goa. Since then we make it very often at home and it has been a great hit with most of our guests.

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66 Konkan Cookbook - Sarijeev Kapoor 63

Ingr edient s

emperea Rice

2 cups 2 tbsps 1 / 2 tsp 1 / 2 tsp 6 2 1

/4 tSp /4 tSp 1 m edium sized 1 /4 cup 1

(Phodnicha Bhaat)

1 tbsp Salt to taste 1 / 4 tsp A few sprigs

Rice (boiled) Oil Mustard seeds Cum in seeds Curry leaves Green chillies (finely chopped) Turmeric powder Red chilli powder Onion (finely chopped) Peanuts (roasted & crushed) Lem on juice Sugar Fresh coriander leaves (finely chopped)

M et hod

1. 2. 3. 4. 5. 6. 7.

Heat oil in a kadai. Ad d m ustard seeds, cum in seeds, curry leaves and chopped green chillies and stir till the seeds start to crackle. Add turmeric powder, red chilli powder and saute, taking care that the masala does not burn. Ad d onion and saute till the onions are translucent. Add rice and stir- fry till the masala is m ixed well with rice. Add peanuts, sprinkle som e water on the rice and cover it for a minute on low heat. . Ad d lemon juice, salt and sugar and stir. Serve immediately garnished with chopped coriander leaves.

What better way to use up leftover rice?

You can make it with fresh rice too, it tastes j ust as good.

38 Konkan Cookbook - Sanjeev Kapoor 29

29

Ingredients 2 c ups + 1/4 c up Rice flour Salt to taste Sesam e seeds (til) as required

Rice Bhakri (Tandulachi Bhakri)

M et hod

1. 2. 3. 4. 5. 6. 7.

Mix two cups of rice flour and salt and sieve. Add sufficient warm water to m ake soft dough. Divide dough into four portions and form them into round balls. Dust a thali or a table top with a little of the remaining rice flour. Flatten each portion of the dough with your palm into a m edium thick bhakri. Heat a tawa to m edium hot and place bhakri on it. As it is being cooked, apply water on the upper surface of the bhakri and turn it over and cook the other side similarly. When almost cooked, sprinkle til seeds on top. The bhakri should be soft and fluffy. Serve hot.

Excellent with spicy chicken or mutton dishes, it needs a little practice to make a perfect bhakri. 118

Konkan Cookbook - Sanjeev Kapoor

Ingredients

Spicy Puri (Teekhat Meetachi Puri)

1 c up + 1/4 cup Salt to taste 3 tbsps 2 tsps 1 / 2 tsp 1 tsp 2 tbsps + to deep- fry

Whole- wheat flour (atta) Semolina (rava) Red chilli powder Turmeric powder Carom seeds (ajwain) Oil

M et hod

1. 2. 3. 4.

5. 6.

Mix whole- wheat flour and salt and sieve. Add semolina, red chilli powder, turmeric powder, ajwain and two tablespoons of oil. Mix well. Add water, a little at a time and knead to m ake a semi- hard dough. Keep covered with a moist cloth for half an hour. Divide the dough into twelve to sixteen equal sized portions. Shape them into round balls and roll out each portion into thin discs of three to four inches diameter using a little flour for dusting. Heat sufficient oil in a kadai and deep- fry the rolled out puris till they are nicely puffed and turn light golden brown on both sides. Drain puris on an absorbent paper and serve immediately.

These puris can be served as an accompaniment for lunch or dinner and even eaten as an evening snack with some pickle. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Konkan Cookbook Sanjeev Kapoor

SWEETS

Ingredients"

Coconut Karanji (Olya Naralachi Karanji)

For outer layer 1 cup 11/2 tbsps 4 tbsps + to deep fry 1 / 4 cup For stuffing mixture 1 cup 15- 20 1 cup 1 /2 tsp

Refined flour (ma/da) Semolina (rava) Ghee Milk Coconut (scraped) Raisins (chopped) Jaggery (grated) Green cardam om powder

M et hod

1. 2. 3. 4. 5. 6.

7. 8.

Sieve maida into a bowl. Ad d rava and ghee and mix with fingertips till mixture resembles breadcrum bs. Knead into semi- soft dough with milk and sufficient water. Onc e the dough is ready, cover it with a dam p cloth and keep it aside for half an hour. For stuffing, roast scraped coconut in a thick- bottomed kadai till lightly browned. Ad d chopped raisins, grated jaggery, green cardam om powder and mix well. Let it cool. Knead the dough once again and divide into twelve small balls. Roll out each ball into a circle, place it in a greased karanji mould. Place a small portion of the prepared filling in the hollow. Apply a little water on edges, close the mould and press firmly. Heat sufficient ghee in a kadai and fry the karanjis till crisp and golden brown on m edium heat. Drain on an absorbent paper and allow to cool before storing in an airtight container. •

A favourite sweet made specially during Ganesh Chaturthi and Diwali. You can use sugar instead of jaggery. But I like the jaggery ones more. 66 Konkan Cookbook - Sarijeev Kapoor 63

63

Ingredients"

Kulkuls (A Goan Christmas sweet)

11/4 cups 2 tbsps 1 A pinch 31/ 2 tbsps 3 tbsps Ghee to deep fry For sugar-coated 1 cup

Refined flour (maida) Butter Egg Salt Powdered sugar Coconut milk kulkuls Sugar

M et hod

1. 2. 3. 4. 5.

6.

7. 8. 9.

Cut butter into small pieces and keep at room tem perature for a while. Break egg and separate the egg yolk. Sieve flour and salt together. Add the softened butter. Mix gently. Beat egg yolk and add to the above mixture. Mix well, but gently. Add powdered sugar and coconut milk and mix till the dough is pliable and soft. Form one centimeter sized balls from the dough. Grease the ends of a fork and flatten out the dough with it to form a rectangle with ridges. Then roll up the flattened dough from one side to the other. It should resem ble a tight curl. Heat sufficient ghee in a deep pan and fry the kulkuls on m edium heat, turning them over till they are light golden brown in colour. Rem ove and drain on an absorbent paper. Store when cool. For sugar- coated kulkuls, boil one cup of sugar with half a cup of water till it thickens and forms a syrup of tWo- thread consistency. Now toss the kulkuls carefully in this syrup till they are evenly coated. Rem ove gently. Cool and store in an airtight jar. You may even dust them with powdered sugar after they are fried.

Kulkuls are a must at Christmas - you may atso use edible food colours in the dough to make colourful kulkuls.

66

66 Konkan Cookbook - Sarijeev Kapoor 63

Coconut Karanj i

Kulkul

Kela Halwa

Sweet Croquet t e:

Ingredients" 2 cups 1 cup 4 tbsps

Ripe Rajali banana pulp Sugar Pure ghee

Kela Halwa (Keli Halwa)

M et hod

1. 2. 3. 4. 5. 6.

Cook banana pulp and sugar together in a thick- bottomed vessel, stirring all the time till the mixture starts thickening. Ad d two tablespoons of ghee and continue to cook stirring continuously. As it thickens som e more, add the rest of the ghee and continue to cook on slow heat stirring continuously. To test whether it is ready, roll a little quantity into a ball. If it does not stick to the palms it is ready. Pour the mixture onto a greased thali and spread evenly with a greased rolling pin or the back of a flat ladle. Cut into square or diam ond shaped pieces when still hot but do not separate them. Leave aside to cool and then separate the pieces and store.

A Mangalorean favourite - if rajali bananas are not available you can use the green skinned ripe bananas too. The taste and texture will be little different but nice nevertheless. 66 Konkan Cookbook - Sarijeev Kapoor

63

Ingr edient s

11/4 cups

Sweet Croquettes ( Sukrund e)

1 1/2 cups /4 tsp A pinch Oil to deep fry For the batter 1 1/2 cups 1 /4 tsp A pinch 3 tbsps 1

Bengal gram split (chana dal) Jaggery (grated) Green cardam om powder Nutm eg powder

Refined flour { maida) Turmeric powder Salt Ghee

M et hod

1. 2.

3. 4. 5. 6.

Soak chana dal in three cups of water for an hour. Drain and boil in three cups of water till soft. Drain excess water. In a thick- bottomed pan com bine chana dal, jaggery, green cardam om powder and nutmeg powder. Mix well and cook on low heat, stirring continuously till the mixture is dry. Cool and grind. Divide this mixture into equal lemon sized portions and further shape them into croquettes. Mix maida, turmeric powder and salt. Add ghee and sufficient water to make a semi- thick batter. Cover and let it rest for fifteen minutes. Heat sufficient oil in a kadai. Dip each croquette in the batter and deep fry on m edium heat till light golden. Drain on an absorbent paper and serve when slightly cooled.

After making puranpolis, 38

if there is extra stuffing leftover, you can make this very delicious sweet. This is a must at Saraswat Brahmin weddings. Konkan Cookbook - Sanjeev Kapoor 29

Ingredients" 1

/2

cup

1

Chana Dal Kheer

/2 cup 1 cup 1 1/2 cups

2 tbsps 1 cup

(Madgane) 1

/ 2 tsp

Bengal gram split (chana dal) Cashewnuts (halved) Jaggery (grated) Coconut milk (thin)(freshly extracted) Rice flour Coconut milk (thick)(freshly extracted) Green cardam om powder

M et hod

1.

2.

3. 4. 5. 6.

Wash and soak the chana dal in one and a half cups of water for an hour. Drain and cook along with cashewnuts in one cup of water till soft, taking care that the dal is not mashed. Mix jaggery in half a cup of water and stir till the jaggery dissolves. Strain to remove any impurities. Add thin coconut milk to the jaggery water and cook on low heat till it comes to a boil. . Mix rice flour in half a cup of water and m ake a smooth paste. Add this paste to the sim m ering jaggery mixture and cook stirring continuously to avoid any lumps. Continue to cook on low heat till the rice flour is cooked. Ad d cooked dal and cashewnuts and mix well. Add the thick coconut milk and green cardam om powder. Mix well and take off the heat when the mixture com es to a boil. Serve with khotte (a kind of idli).

A typical Saraswat Brahmin dessert, it is supposed to be Lord Ganesh's favourite and is made in most homes during Ganesh Chaturthi. 66 Konkan Cookbook - Sarijeev Kapoor

63

Ingredients"

Steamed Coconut Pancake

1 1/2 cups Salt a pinch Oil as required Pure ghee as required For stuffing 1 cup 6 tbsps 1 / 4 tsp 8

Rice

Coconut (scraped) Jaggery (grated) Green cardam om powder Turmeric leaves

(Patoli)

M et hod

1. 2. 3.

4. 5.

Soak rice in four cups of water for two hours. Drain and grind into a thick paste using very little water. Ad d salt to taste, cover and rest the batter for an hour. Cook the scraped coconut and jaggery over low heat till all the moisture dries up. Lightly grease the turmeric leaves on the shiny side with oil. Flatten a little of the prepared rice batter on the greased side, put the stuffing on one side of the leaf and fold the other side of the leaf over. Similarly prepare the other patolis. Arrange the patolis in a colander and cook in a steamer for ten to fifteen minutes. Serve hot dribbled with pure ghee.

Another Saraswat delicacy. If turmeric leaves are not available, you can steam them wrapped in banana leaves too. 66

Konkan Cookbook - Sarijeev Kapoor 63

Ingredients"

Raghavdas Laadoo

3 cups 1 cup % cup 3 cups 1 tsp 4 tbsps

Fine semolina (barik rava) Coconut (scraped) Ghee Sugar Green cardam om powder Raisins

(Mouth Watering Rawa Laadoos)

M et hod

1. 2. 3. 4. 5. 6.

7.

Heat a kadai and roast the scraped coconut on low heat till reddish brown. Keep aside. Heat ghee and roast the rava on low heat till light brown. Take off the heat and add in the roasted coconut and mix well. Add green cardam om powder and mix well. Ad d the raisins, keeping aside a few to garnish. Cook sugar with one and half cups of water to m ake a one string consistency syrup. Add the rava mixture and mix well. Cover and keep aside till the mixture cools a little. Shape into laadoos and decorate each laadoo with a raisin. Store when completely cooled in an airtight container. These laadoos do not have a long shelf life and therefore should be consum ed fast, say in two to three days.

A delicious laadoo, I wonder where it got this unusual name from. It is a hit with all age groups. 66 Konkan Cookbook - Sarijeev Kapoor

63

Ingredients 4- 5 m edium sized

Mango Coconut Delight

1

/2 cup 3 cups 1 / 4 tsp

Ripe m angoes (cut into small cubes) Jaggery (grated) Coconut milk Green cardam om powder

(Amba Rasayan)

M et hod

1. 2.

In a large bowl com bine jaggery, coconut milk and stir till jaggery dissolves. Add m ango pieces and green cardam om powder and stir to mix well. Serve chilled.

You can also use ripe bananas or rock melons (kharbooz) to make rasayan. 130

Konkan Cookbook - Sanjeev Kapoor

Ingr edient s

1 cup

Moong Dal Fudge (Moogori)

A few strands 11/2 cups + 2 tbsps 6- 8 tbsps 1 /2 c up 1 cup 1 /4 tsp 8- 10

Green gram split (dhuli moong dal) Saffron Milk Ghee Khoya (grated) Sugar Green cardam om powder Alm onds (blanched and slivered)

M et hod

1. 2. 3. 4. 5. 6. 7.

Clean and soak moong dal in three cups of water for two to three hours. Drain and grind coarsely. Soak saffron in two tablespoons of milk and keep aside. Heat ghee in a thick- bottomed pan. Ad d the ground dal and fry on m edium heat till light golden, stirring continuously. Add milk and continue to cook on low heat till all the milk is absorbed and ghee surfaces on top. Add khoya and cook on low heat till dal and khoya are well blended. Rem ove from heat and keep aside. Make a one thread consistency syrup of sugar with half a cup of water, add saffron and green cardam om powder and mix well. Add the fried dal to the hot syrup and stir quickly till it mixes well. Serve garnished with almond slivers.

A rich and tasty sweet, it is a favourite of the Malvanis. 38 Konkan Cookbook - Sanjeev Kapoor

29

Ingr edient s

Stuffed Sweet Chapati (Sanjori)

For covering 1 1/2 cups A pinch 3 tbsps Pure ghee as required For filling 1 cup 4 tsps 11/2 cups 3 /4 cup 1 / 2 tsp

Refined flour { maida) Salt Oil

Fine semolina (barik rava) Ghee Sugar Milk Green cardam om powder

M et hod

1. 2.

3. 4. 5. 6. 7.

Mix together flour and salt. Add oil and sufficient water and knead into a soft dough. Keep it covered with a dam p cloth for one to two hours. For the filling, heat ghee in a kadai and lightly roast rava. Add sugar and stir. Mix milk with three- fourth cup of water and add to the rava mixture. Cook, stirring continuously, till the moisture is absorbed and the mixture forms a soft ball. Take off the heat, add green cardam om powder and mix well. Let it cool and divide into m edium lemon sized balls. Divide the dough into the sam e num ber of portions. Grease the palms of your hands, flatten one portion of dough, place a ball of rava mixture in the centre, and cover it up from all sides evenly with the dough. Flatten slightly, and roll it out as thinly as possible, using refined flour to dust only if required. Heat a tawa and dry roast the sanjoris on m edium heat, till little light brown spots appear on both sides. Serve hot with pure ghee.

A light and delectable sweet this, you can serve it at teatime too. 38

Konkan Cookbook - Sanjeev Kapoor 29

Ingredients"

Til Laddoo

250 gm s 1 /4 cup 1 /4 c up 1 / 2 tsp 250 gm s 1 / 2 tbsp

White sesam e seeds [ til) Peanuts Dry coconut (grated) Green cardam om powder Jaggery ( c hikkig ur) Pure ghee

(Tilache Laadoo)

M et hod

1. 2.

3.

4. 5.

Roast white sesam e seeds in a thick kadai till crisp taking care that they do not change colour. Roast peanuts, cool, rem ove skin and m ake a coarse powder. Lightly roast grated dry coconut. Mix sesam e seeds, peanut powder, grated dry coconut and green cardam om powder. Melt jaggery in a thick- bottomed vessel (do not add water). Stir till it melts. Strain to rem ove impurities. Ad d half a tablespoon of ghee and mix. Cook, stirring on low heat, till a thick syrup is formed. To test if the syrup is ready, put a drop in half a cup of cold water. If the syrup forms a semi- hard ball, the syrup is ready. Ad d the sesam e mixture and mix well. Rem ove from heat. Allow to cool to a temperature at which you can handle the mixture. Grease your palms and m ake small marble- sized laadoos. Cool completely and store in airtight containers.

Note: Laadoos should be rolled when the mixture is still warm, as the mixture starts hardening when cool. Tilache laadoos should be nice and hard and one can store them in a container for ten to twelve days. If chikki gur is not available, you can use ordinary gun but then the syrup should form a soft ball when tested.

A must during Makar Sankranti. 66 Konkan Cookbook - Sarijeev Kapoor

63

Ingredients

Rice Sevai with Coconut Milk

2 cups 1 cup A pinch Ghee for greasing 3 cups 1 cup 1 /4 tsp

Rice Coconut (scraped) Salt Coconut milk Jaggery (grated) Green cardam om powder

(Rice Sevai Ani Rassu)

M et hod

1.

2. 3. 4. 5. 6. 7.

Clean and soak rice in four. cups of water for four to five hours. Drain and grind the soaked rice finely with one- fourth cup of water. Transfer the batter into a large vessel, cover tightly and rest the batter in a warm place for at least eight to twelve hours to ferment. Grind scraped coconut to a fine paste with one- fourth cup of water. Com bine the fermented rice batter, ground coconut and salt along with one cup of hot water. Mix well to make a batter of dropping consistency. Steam- cook portions of the above prepared batter in greased thalis or containers. a portion of the steam ed cooked mixture through a sev press onto a dam p cloth in individual roundels or oblongs and keep covered. Mix together coconut milk, jaggery and green cardam om powder and stir till jaggery dissolves. Serve sevai along with sweetened coconut milk.

These sevais can be sundried and stored. They can also be made with wheat. The sundried sevais can be made into sevai upma - tastes really good. 134

Konkafi CoOKbook - 'Sanjeev Kapoor

Handling Fish With Finesse Fish by itself is not a staple diet but in combination with rice it is a much favoured dish specially in the coastal regions. Easy and quick to cook, it imbibes the spices that are added to enhance its flavour. But care should be taken while buying fish because it spoils fast and also gets contaminated and can lead to serious stomach disorders. Let's take it in a lighter vein: If the fish smells like a fish, it is not fresh anymore. Here are some handy tips for choosing, storing and cooking fresh produce of the seas! M M M CHOOSE THE CHOICEST HOW TO CHOOSE FRESH SEAFOOD: Seafood falls into four categories: seawater, freshwater,

Konkan Cookbook Sanjeev Kapoor

preserved fish and shellfish. All but preserved fish should be eaten as fresh as possible. Actually it is possible to judge the freshness of whole fish only. Fillets, steaks and pieces are more difficult to assess. Freshwater fish should smell fresh and clean, while seawater fish should smell of sea. When buying whole fish check the eyes. They should be full, moist, bright and bulging. Avoid fish with dull, dry, shrivelled or sunken eyes, Gills should be clean, red and bright with no traces of slime. Body should be firm, smooth and quite stiff, not limp, floppy or lumpy. There should be mucus on scales. The presence of scales by themselves is not the criterion, While choosing crabs, choose an active specimen that feels heavy for its size. The smell should be fresh and not strong. While choosing clams, avoid those that are excessively covered in mud or barnacles, or that appear to be cracked or damaged. Discard any that remains open when tapped. While choosing shrimps, pick up those that are firm with shiny gray shells. Avoid any shrimp with black spots - a sure sign of aging. M M M SAFE STORAGE HOW TO STORE FRESH FISH: After purchasing fresh fish, take them home immediately, rinse them and pat dry with paper/ kitchen towels. Then place in a dish, cover with a lid or aluminum foil and store in the coldest part of the refrigerator for no longer than one day Ungutted fish such as mackerels should be gutted immediately, then rinsed, dried and stored as above. If stored ungutted, the bacteria in the guts will multiply and will cause the fish to deteriorate rapidly. 29

38 Konkan Cookbook - Sanjeev Kapoor

38

M M M FROZEN BUT STILL FLAVOURFUL HOW TO USE FROZEN FISH: After purchasing take frozen fish home immediately, preferably in a cool bag, Put them straight into the freezer. Generally frozen fish should be stored for no longer than three months - but always go by the 'use- by date' on the packet, To prevent the texture and structure of fish from breaking down thaw frozen fish slowly in the refrigerator overnight before cooking. Never defrost under water, as the flavour and texture of the fish will be affected, and many of its nutrients will also be lost. Fish can be thawed at room temperature, but as this can cause naturally occurring bacteria in fish to .multiply, it must be used immediately once it is thawed out. Once thawed, frozen fish should never be refrozen. JMBf DEVEINING DEVICES HOW TO PEEL & DE- VEIN SHRIMPS AND PRAWNS: The black vein, found in a shrimp or a prawn, is its intestinal tract, This can impart a bitter taste and is not only unpleasant to eat, it can cause stomach upsets too. They should be removed before cooking. Carefully snip the shrimp or prawn along their underside with a small pair of kitchen scissor. Then gently peel way the shell, taking care to keep the shrimp or prawn intact. The tail may be left on if wished. With a small sharp knife, make a shallow incision along the back to expose the dark intestinal vein (in some shrimps this vein may not be black and is a little more difficult to find). Remove the vein with the tip of a knife then rinse the shrimp or prawn under a cold, running tap and pat dry with paper towels.

salted water and cooking for eight to ten minutes, Do not boil the crab for more than twelve minutes, whatever its size. HOW TO OPEN CLAMS AND MUSSELS: Clean the clams/ mussels by soaking them in several changes of water. The easiest way to open them is by steaming them. However, this method is not suitable if they are to be eaten raw like oysters. Protect your hand with a clean towel, then cup the clam in your palm, holding it firmly, Work over the bowl to catch the juices, Very carefully insert the blade of a sharp, pointed knife between the two shells. Run the knife away from you to open the clam, twisting it to force the.shells apart. Cut through the hinge attaching the shells, then use a spoon to scoop out the flesh on the bottom shell and discard the shells. J B W T H E DONE TEST HOW TO TEST SHRIMPS FOR DONENESS: Whether they are boiled, broiled or stir- fried (with or without shells), shrimps are cooked within three to five minutes or as soon as they turn pink. However, the very large shell- on shrimp may need one to two minutes more to cook all the way through, Test by gently squeezing the shell - the shrimp will feel firm and not squidgy, Alternatively, cut one open to see the flesh is opaque all the way through. HOW TO TEST FISH FOR DONENESS: Fish should be cooked for the shortest time possible, as overcooking will make it tough and dry. The fish is cooked when the fish is no longer translucent, but has turned opaque virtually all the way through, The flesh of a cooked fish should flake easily.

J M t f T H E COOK, CRABS AND CLAMS HOW TO PREPARE CRABS: Live hard shell crabs are usually boiled or steamed and served whole, To kill a crab humanely, chill it by submerging it in ice, or leave it in the freezer for a couple of hours until it is comatose. When the crab is no longer moving, plunge it in a pan of boiling salted water and cook for eight to ten minutes, Alternatively, the live crab can be killed and cooked simultaneously by plunging it into a pan of boiling Konkan Cookbook - Sanjeev Kapoor 29

KONKAN BASICS

Konkan Cookbook Sanjeev Kapoor

Ingredients

Garam Masala Powder

Mace Cinnamon Cloves Green cardamoms Black cardamoms Nutmeg Bay leaves Cumin seeds Peppercorns

10- 12 blades 8- 10 one- inch sticks 25 25 10- 12 2 8- 10 8 tsps 4 tsps

Method Lightly dry roast the ingredients one by one. Cool and grind to a fine powder. (Makes 100 gms of garam masala powder)

Ingredients

Goda Masala Powder

Coriander seeds Cumin seeds Stone flower (dagad phoot] Cinnamon Green cardamoms Cloves Caraway seeds (shahijeera) % tsp Peppercorns Bay leaves

Nagkeshar Mace Dry coconut (khopra)(grated) Sesame seeds (til) Red chillies whole Asafoetida

1 cup 2 tbsps V* cup 6 two- inch sticks 16 25 % tbsp 10- 12 J tsp 2 blades 3 tbsps 1 tsp 3 1 tsp

Method Roast all the ingredients one by one in a little oil. Cool and grind to a fine powder. (Makes 100 gms of goda masala powder.) 38 Konkan Cookbook - Sanjeev Kapoor

29

Ingredients 50

Malvani Masala Powder

Coriander seeds Cloves Peppercorns Fennel seeds (saunt] Cumin seeds Caraway seeds (shahijeera) % tsp Black cardamoms Cinnamon Stone flower (dagad phool) Nagkeshar Mustard seeds Turmeric stick Asafoetida Nutmeg Star anise

VA cup 12 1 tsp 2 tsps 1 / 2 tsp

2 5 two- inch sticks 11/2 tbsps 1 / 2 tsp 1 / 2 tsp 1 inch piece 1 / 2 tsp 1 1/ 2

Method Dry roast all the ingredients one by one. Cool and grind to a fine powder. (Makes 80 gms of malvani masala powder.)

Ingredients

Pathare Prabhu Masala Powder Coconut Milk 138

Coriander seeds Cumin seeds Mustard seeds Whole wheat Bengal gram split (chana dal) Whole red chillies Turmeric powder Fenugreek seeds (methi dana) Asafoetida Peppercorns

4 tbsps 2Vi tsps 2% tsps 1 tbsp 1 tbsp 8- 10 1 / 2 tsp 1 /4 tsp a small pinch 30

Method Dry roast all the ingredients, except asafoetida, one by one. Cool and grind to a fine powder. (Makes 100 gms of pathare parabhu masala powder)

Method Scrape coconut. Put it in a blender. For each cup of scraped coconut, use one- fourth cup of warm water and blend it properly. it through a muslin cloth/ strainer pressing firmly to extract all the juice (first milk). This process can be repeated to get the second, thinner milk from the same solids.

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Sanjeev Kapoor is t he m o st c eleb rat ed f ac e of Indian f o o d today, his p assio n f or Indian c uisine translating into suc c ess w i t h every n e w vent ure, d o m inat ing every glo b al m ed ium . He started his c areer in t he h o s p i t a l i t y i n d u s t r y w i t h a c o u r s e in Ho t el Ma n a g em en t and Catering. Alo ng t he w a y he has c o llec ted several award s, w h i c h inc lud e t he Best Exec ut ive Chef of India and t h e Me rc ury Go ld Awa rd b y Int er Flig ht Cat ering Asso c iat io n. He w a s inst rum ent al in g et t ing Ind ian Airlines t he Merc ury Silver A w a rd in rec o g nit io n of t he on- board f o o d f estival he d esig ned f or t hem . Ma s t er Chef Sanjeev Kapoor has t he lo ng est running and hig nly rated c o o kery s h o w Khana Khazana o n Zee TV w h i c h has aired non- stop ever sinc e its launc h in 1993, and has b een a wa rd ed t he Best Co o kery Sh o w by t he Ind ian Television Ac a d em y (ITA) f or six c o nsec ut ive years sinc e its inc ep tion. He is b y f a rt h e b ig g est selling a ut ho r in Ind ian p ub lishing today. His f irst book Khazana of Indian Recipes, p ub lished by Popular Prakashan has sold m o re than a m illio n c o p ies and is n o w in its 14th rep rint. His o t her b o o ks Khazana of Healthy Tasty Recipes, Celebration of Indian Cookery, Low Calorie Vegetarian Cookbook, Any Time Temptations, a set of four books under Any Time Temptations Series, Best of Chinese Cooking, Microwave Cooking Made Easy, Simply Indian and No- OH Cooking have all b een b est sellers.

ISBN- 81 - 7991 - 216- 7

www.popularprakashan.com

Sanjeev Kapoor lend s his f ranc hise t o m any upm arket f ine d ining rest aurant s w i t h i n and o ut sid e India like Sanjeev Kapoor' s Khazana at Al Nasr Leisureland , Dubai, Op t io ns in Dub ai and t he Yello w Chilli c hain in Ludhiana, Jalandhar, Am ritsar, Delhi, Noida, Panc hkula, Guwa ha t i and Saibabad. He has t w o suc c essf ul CD- ROMs o ne o n Indian c o o kery and a no t her t it led Ode to Indian Food, w h i c h has 124 rec ip es and a wea lt h of related inf o rm atio n. He has also vent ured into FMCG (fast m o ving c o ns um er goods), w i t h a w i d e rang e of b lend ed m asalas, p ic kles and 123 Read y t o Cook Mi xe s und er t he b rand nam e of Sanjeev Kapoor' s Khazana. Chef Kapoor' s web s i t e wwvy. sanieevkap o o r. c o m d isp lays his inim itab le styf e and is t h e m o st p o p ular site on Ind ian c ookery.

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81- 7991- 216- 7

If Ind ian c uis in e has ea rned p rid e o f p lac e internationally, it is b ec ause p eo p le like Sanjeev Kapoor have b een c rusad ing t irelessly t o m ake it hap p en f o r m o re t han t w o d ec ad es.