Crab Curry | Konkani

Ingredients: Medium size crabs - 6, if they r too big cut it into half One half of full big coconut - grated Green chillies - 6, slit Red chilli powder - 2-3 tbsps Tamarind - a small ball Ginger - 2" piece, finely chopped Turmeric powder - a pinch For seasoning: Oil - 2 tsp Mustard seeds - 1 tsp Curry leaves - 5-6 or Onion - 1 medium sized, chopped

Method:
1. Grind coconut with tamarind and red chilli powder in to smooth paste. Keep aside.
2. Wash the crabs 4 to 5 times. Remove the yellow stuffs from its shell while washing.
3. Cook crabs adding little water with chopped onions, chopped ginger, slit green chillies and salt.
4. Add the masala paste and simmer. Don't add too much water to avoid becoming too much watery.
5. Then season with mustard seeds and curry leaves or season it with chopped onion. That's all.

Chicken Curry

Method:

1 small chicken wash and cut in to small pieces

2  onions
1 small cup coconut gratings 
1/2 bunch  of coriander leaves 
Few mint leaves 
4 green chillies
2 tspn chillipowder
10 cloves
1"cinnamon

2 tbsp coriander seeds

1tspn  cumin seeds

5 to 6 pepper corns
3 to 4 small green cardomom
1 " ginger
5 pods skinned garlic
Cut onion in to big cubes
Heat 1 tspn oil in a kadai

Add coriander seeds cumin seeds  cardomom , cloves , cinnamon, pepper, green chilly s garlic pods, ginger

Roast for a few seconds

Add to this  coconut and coriander leaves
Fry for a while
Remove and keep aside

Heat 1 tspn oil  

Add onion
Fry for for a while till it becomes soft

Add to this chopped tomatoes
Fry for a while
Grind the roasted ingredients first

Add to this the coconut/coriander leaves  chillipowder,  onion+tomatoes fried 

Grind together adding sufficient water to fine paste
Heat 3 tabspn oil in a flat bottom kadai
Add the masala and stir till it leaves some oil

Add the chicken peices and sufficient water to cook the chicken

Add salt to taste

Close this with a lid keeping on a medium flame.

When chicken is cooked add chopped coriander leaves and chopped mint leaves and simmer

Relish with rice or roties

Tomato/Carrot Soup



tomato carrot soup



Method -

1 kg ripe red tomatoes 1/2 kg carrots

 skin the carrots and wash

 wash the tomatoes

3 to 4 green chillies

 cook together in the pressure cooker with 4 whistles

when cooled remove from the cooker and blend it in the mixer  to a smooth paste

 Add sufficient water according tro ur consistency

 Add chicken broth ( optional)

Add salt to taste
Add 1 tabspn sugar 

 Chop 1 onion

 Heat 1 tab spn oil or ghee

Fry the chopped onion in to golden brown

 Add this to the tomato soup

 If needed add  hot chilli sauce , pepper powder, bread crumbs  etc while relishing the soup

Fried Kantola Bajias

Method -
Slice1/2 k.g   phagil in to thin slices . wash and add salt to taste
 2 to 3  tspn  chillipowder+ 1 tspn asafotida powder   mix with little water to make  a paste
Apply this to the phagil  and keep for a while
Dip this in the rice flour or mix these with 2 tabspn  of rice flour
Heat oil in a kadai and add these rice coated phagil
Deep fry tossing frequently till it is brown in color
 Remove from fire and keep on the tissue paper to remove excess oil.
Serve hot

In u.s u  get sliced  frozen kantolas ( phagil)no need of ctting .

Vegetable Pulav

Method -
2 cups basumati rice
wash 3 to 4 time drain and keep aside

1 large onion cut  legthwise
Oil + ghee 2 dessert spn
1/2 kg carrots cut in to tiny  half moon shapes
 1 cup peas
 1/4 kg beans cut in to lengthwise
 3 tab spn cashewnuts bits
 2 tabsopn raisins
2 tab spn garlic paste
 4 slit green chillies
 7 to 10 cloves
 1 " cinnamon
1 tspn garam masala
a few strings of chopped coriander leaves
A few strings of chopped mint leaves

Heat oil + ghee in a flat bottom kadai
add cinnamon & cloves
Add the garlic paste and stir a while till the odoue leaves
 Add  onion
Add slit green chillies
 Add the cashew nuts and raisins
 Add the vegetables
Add the chopped coriander leaves + mint leaves
Add 1 tspn  salt to taste and garam masala
 Add safron or 1 tspn turmeric
 Fry a while adding little water to cook the vegetables
Add 4 cups of water
add salt to taste
 Boil the water
 when the water reaches boiling point add the rice and stir and keep on the fire
 close this with a lid
 Lower the fire and keep the rice on low flame  till it is done
 Remove from fire and stir and mix thoroughly
 Pulav is ready to relish

Recipe no 2 

 2 medium size tomatoes + 1 onion chopped 

4 to 6 lavang 3 to 4 small pieces dalchini ,a few coriander leaves 

Grind together in to paste 

Heat oil ,+ ghee inna kadai 

Add this paste and stirr till it leaves oil 

Add all the vegetables , raisin s ,cashe bits and mix  and keep on the gas till vegetables r cooked  adding little water 

Add salt to taste 

Add the cooked rice and mix and keep on the stove on a very low fire fr a few a seconds . serve hot with onion raita 

Green Tomato Pickle

Method-
Green tomatoes 1 k.g

salt 150gms ( approx)

Gingely oil little more than 1/4 litre
Raw tamarind 1/4 k.g

Mustard powder 25 gms

 Methi powder 10 gms

Turmeric powder 1 tbspn

Cut tomatoes length wise thin strips

 Add salt , turmeric powder and  keep for a couple of days till it leaves water

  3rd day squeeze tomatoes fully and dry them in the hot sun every day (for 3 days)

Keep aside the squeezed salt water

 Soak the tamrind in this water for 1 day

Roast mustard powder methi powder little bit

 Add to this  chili  powder  and mix

 Grind the soaked tamarind into  pulp

 Add the mixed  powders  to this and  mix thoroughly

Add the sun dried tomatoe strips

Mix thoroughly

 seasoning -
Heat the gingely oil in a kadai
 add 2 tbspn mustard
when it splutters add 1 tbspn chana dhal +1 tspn methi seeds
 Add a few curry leaves + a few small green chillies and the garlic pods .
when the seasoning is cool add this  to the pickle mixture and toss thoroughly
 Fill this pickle in the jars and keep aside for a couple of days
 Keep the jars in the refrigerator .

Ridge Gourd Curry | Konkani

method

 2  long ridge gourds 

 remove the thorny ridges from the sides  and cut  in  to small cubes

 Wash  and  keep .. 2  small potatoes cut in to similar cubes

 Heat 2 tabspn oil in a kadai .

Add 1 medium size onion chopped length wise

Add 1 tbspn garlic paste or 3 to 4 cloves   of garlic mashed
Add3slit green  chillies  

 Fry till the onion become translucent

 Add 1 medium tomatoe chopped

 Fry till it becomes mushy

 Add 1 tspn coriander powder +1/2 tspn cumin powder +

 1 tspn garam masala powder + 1 tspn turmeric powder +1/2tspn chillipowder 

1 tbspn chopped coriander leaves and mix together

 stir for a while

 Add the ridge gourd cubes and potatoe cubes

 Add salt to taste

 Add little waterand cook this for a while or pressur cook it with one whistle.

if water remains dry all the water 

 when cooked remove from flame and serve with roties .

Bitter Gourd Fry( Karela Kosombari)

4 medium size karela
Cut in to tiny cubes removing the seeds
Wash and apply 2 tb spoon salt
 Keep for  three hours  or previous night
Squeeze fully to remove the bitter water
Chop 2 onions
Heat 2 tbspn oil   in a kadai and add chopped onion
Add3 chopped green chillies
mix and stir frequently till onion is brown in color

Add the squeezed chopped karela and stir , toss frequently
 Cook this on a medium flame  tossing and stirring ..
when the karela cubes become brown in color
Add 4 tbspn grated coconut mixed with 3 tbspn sambar powder+1/4"tamarind
Mix and stir frequently  for 3 to 4 minutes sprinkling little water

Variation
Chopped karela - applied with salt   for 3 hours
  squeeze  and  remove the bitter water
Deep fry in oil

In place of coconut gratings with sambar powder
Grind 4 tabspn grated coconut with 1 tabspn roasted coriander seeds with little water
Add 1 small pinch of tamarind while grinding
Add this masala with mixture of karela and fried chopped  onion .
Keep on the medium flame  tossing and stirring
Serve with rice and dhal

Horse Gram Curry / Soup | Konkani



Horse gram Rasam (Kulitha  Kadi )

Method

 1  cup horse gram ( wash and remove stones while washing )

 Cook in the cooker with 5 to 6 whistles   adding three  to four cups water

Remove cooked water and keep  in another vessel

 Grind one fistfull of cooked horse gram in to fine paste and add to the cooked water to make the consistency little thicker . Add water again to make it  thin according  to ur consistency  .

Add salt to taste 

 Heat 2 tbspn oil ,

 Add mashed 5 to 6 cloves of garlic  

 Stir the garlic turning often till they r brown in color .
add3red  chillies chopped and stir a while 
 Remove from fire and add to the soup

Upkari -( Dry curry of the cooked horse gram )
Heat 1 or 2 tabspn oil ,
 Add 1 tspn mustard + 2 tabspn chopped onion + a few curry leaves +1 tspn asafotida powder + 3 red chillies chopped
 when the mustard splutters , and the onion is brown in color

 Remove from fire and add to the cooked horse gram

 Add salt to taste
Add2 tbspoon  grated  coconut to add to the taste .


Horse Gram dry curry ( Kulitha upkari-Konkani cuisine )

 A   VERY  HEALTHY CUISINE !

Beans Upkari | Konkani

Method -(UPKARI is a simple preparation of seasoned and cooked vegetables !)

1/2 kg green tender beans

 Cut in to thin slits length wise or in to small 1/4 " bits

Wash and keep

 Heat 1 tabspn oil

 Splutter 1 tspn mustard seeds

2 to 3 bits of red chillies

1 tspn asafotida powder ( optional)

1 pinch turmeric powder

add the cut beans to this

 add salt to taste

 Stir and mix thoroughly

 Close with  a lid and cook on medium fire adding very little water( less than 1/4 cup )

Do not over cook . should be 3/4 cooked and  crunchy  after done
I,f needed add to the taste add 1 tabspn or more grated coconut
Relish with rice and dhal