Mirchi Bajji | North Karnataka

Method : 4 long green chilies. Wash and make slit in the middle. Remove seeds if they are spicy. In a small bowl take 3  tbsp.  gram flour (besan). Add 1 tsp. coriander powder , 1/2 tsp. turmeric powder, 1/2 tsp. cumin powder salt to taste. Make a thick paste and fill  the slit of  the chilies. In a big bowl take two big  cups of besan, 1 tbsp. red chilly powder and  1 tbsp. asafetida powder. Add salt to taste +1/2 tsp. soda powder or baking powder. Mix all the ingredients and make a thick batter adding sufficient water. Heat  3 cups oil in a flat bottom kadai. Dip the chilly in the thick batter on both sides (should be fully coated with batter ) Deep fry tossing both sides frequently.  When it turns brown and crispy remove and place on a kitchen paper to drain excess oil. Relish with tea as a snack ! If the chilies are too thick like cubanels,   they can be cut in to two halfs lengthwise,  dip in the batter and fry,

Tender Cashewnut with Gherkins | Konkani Bibya Upkari

after cooking 

Method -
 1/4 k.g tendle(gherkin)  cut length wise wash and keep
 1/2 k.g tender cashew nuts ( Bibo)
 Soak Cashew nuts with skin in the water previous night
 Next day remove the skin of the cashew nuts
 Heat 3 tabspn oil in a kadai
 Splutter 1 tspn mustard in the oil adding a few bits of red chillies
Add 1/2 tbspn asafoetida powder in the seasoning
Add the tendle(gherkin)  with little water  , stir and close it with lid

before cooking 

 Keep on the low fire to cook
 when it is half cooked add the cashew nuts
 Add salt to taste . again stir and close with lid and cook on the low firwe
 From time to time sprinkle little water if it is dry .
 Remove from fire when it is cooked .
 add 3 tbspn grated coconut and mix . servbe with rice and dhal .

King Fish Fry | Konkani Vison Fry

5 big pieces of king fish.
Method:

• Wash  thoroughly and keep aside. Apply salt to taste, evenly on the fish on both sides .
• Make a paste of   3 tbspn kashmiri chillipowder + 1/2 tbspn asafoetida powder + 1 tspn  lemon juice with little water.
• Apply this paste evenly over the fish on both sides.
•  Dip the fish in fine rava on both sides pressing hard so that the coating does not come off while frying.

• Heat  3 tbspn  oil in a kadai and fry the fish on both sides till it becomes brown in color. Serve hot with onion and tomato rings.

Kokum Khadi | Goan Sol Khadi

Kokam kadi when done

Method -
Soak a fist full of  kokums  in water for 2 hours.
Squeeze kokam in the water  and discard squeezed kokam,
Add 1 can of coconut milk to the kokam extract. Dilute this with   water.
Add  2 to 3 mashed cloves of  garlic,  3 to 4 green chilies.
Add salt to taste
Add  chopped cilantro leaves as per taste.


Soaked kokams in the water

Note: To make goan style kadi, you can substitute coconut milk with fresh coconut water and add very little coconut milk.

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 .