This is a very fragrant and tasty fish curry – slightly more complex than the standard “Alle Kande Ambat”. We got this recipe from a family friend who is an excellent sea food cook.
This curry goes GREAT with Seer fish (aka Anjal or King fish) or Pomfret (aka Manji) or Bangde (mackerel) also. Anjal is my current favorite fish (its also called Ishwaan / Iswaan in Konkani, Surmai in Marathi).
The curry in the image below was piping hot – and steaming with an awesome and inviting smell
Serves – 4-6
Time – 20 minutes (separately 1-2 hours for marination).
Clean the fish, smear salt and 1/2 spoon turmeric and 1 spoon of turmeric keep aside for 1-2 hours. The turmeric is a great antiseptic and I recommend for all types of fish.
Method and ingredients:
To dry roast -
- 4 tsp – coriander seeds
- 1 tsp – Jeera (aka cumin seeds)
- 10 – Red chillies
- 1/2 tsp – methi seeds
- 6 – black pepper corns
- 1 tsp – mustard seeds
- Grind all the above roasted items, very finely, with 10 tsps of grated coconut, 1 small onion, 10 garlic cloves and 2 tsps of tamarind.
- Separately, fry half a chopped onion until it turns brown, add 10 curry leaves, 2 green chillies finely chopped and 1/2 inch of chopped ginger.
- Fry this for a couple of minutes until you get a nice fragrance.
- Add the ground masala and about a cup of water – bring it to medium thick consistency.
- Bring this to a boil. Don’t add salt yet.
- Add the fish finally – and let it cook for 2 minutes. DO NOT over cook.
- Check and adjust the salt at the end. keep adding a pinch of salt you you get it right. It is always better for it to be less salty than more
- This curry (like almost any konkan sea food) keeps getting BETTER BY THE HOUR. That is, if you cooked it fr lunch, it will taste better at night and even better the next day. Make sure you preserve it properly.
- The fish is very delicate – handle it with care in the gravy when preparing, serving and preserving, as it might break.
This is a yummy Bonda – that is called both Mysore Bonda and Mangalore Bonda depending on where and whom you are asking.
This figures very often as an evening snack everywhere as it’s so easy to make.
Time to prepare: 30 minutes
- 250 gms Maida flour
- 1 tsp Chana flour (Bengal gram flour)
- 1/4 cup sour butter milk
- 1 tsp sugar
- 1/2 tsp baking soda
- 10 crushed black pepper corns
- 2 green chillies – finely chopped
- 1 small piece ginger – finely chopped
- 1/4 cup water
- salt to season
- 2 tsp chopped coriander – optional
- 2 tsp grated coconut – optional
- 1 tsp chopped curry leaves – optional
- 1 large onion – optional
- Mix all items and keep for 30-60 minutes.
- Note: you can add any combination of the optional items mentioned above.
- Consistency to be thick.Thicker than Dosa batter.
- Heat oil in a pan and drop the bondas – approximately one big spoon of batter at a time.
- Deep fry to golden brown.
- Enjoy with pudina chutney or ketchup.
#1 Recipe Sambar – Sambar Powder Recipe – South Indian Sambar Recipe – Sarina Pudi Recipe – Traditional Mysore Style
Sambar is an incredibly popular South Indian curry based on lentils. Though there are many variations – the Mysore Sambar, Tamil Sambar and Udupi style sambar are probably the most popular. There are big and small variations in style.
The staple meal in South Indian home is a two course presentation. Steaming rice with sambar and some vegetable side dish, followed by curd rice and pickles. Other accompaniements may be papads and various fried sides.
Though “sambar” is the catch-all term used in rest of India – there are many popular types – Sarina Pudi, Menasina Sarina Pudi (with pepper), Huli Pudi, Rasam etc.
This is a recipe for preparing the ubiquitous sambar powder (sarina pudi) in the Mysore style – gotten in consultation with my mom and neighbour both of whom have used variations of this recipe for half a century or so
Serves: You can make about half a kilo of sambar powder with this recipe. You generally use 2-3 spoons when making sambar for 3-4 people.
- 250 gms – Coriander Seeds
- 250 gms – Dried red Chillies
- 2 tsps – fenugreek seeds (menthya)
- 2 tsps – black pepper seeds
- 2 tsps – Cumin seeds (aka Jeera seeds)
- 2 tsps – Mustard seeds
- 2 tsps – Bengal gram (aka Kadale bele or Chana in Hindi)
- 50 gms – Asafoetida (aka Hing in Hindi)
- 2 tsps – Turmeric powder (aka Haldi in Hindi/Kannada)
- 1 tsp – Ghee
- In a pan on medium flame add the ghee first, heat all the pulses and spices (except asafoetida and turmeric)
- After warm roasting, grind all items together with the asafoetida and turmeric.
- After cooling, store in a airtight container.
Any time you want to make sambar, this is good to be used. This can be stored for a year atleast – but gradually loses its fragrance after a month or so.
Pongal 2010 is on Thursday, January 14, 2010.
Makara Sankranthi also called as “Pongal” is the Harvest Festival in South India – celebrated with a beautifully tasty and simple dish called – you guessed it – PONGAL!
Sankranthi/Pongal stands for the end of the cold and winter season – and the beginning of spring. It also symbolizes the end of the frugal miserly living during the winter months – to the time of plenty – during the harvesting of the crops.
There are so many variations to the Pongal recipe – Sakarai or Sweet Pongal – Khara or Ven Pongal (common breakfast variety) – Melagu Pongal (with pepper) – here I have presented a sweet recipe that is simple and maximizes on the taste!
HAPPY PONGAL 2010 to all the readers!
Preparation time – 40 minutes
- 1/2 cup raw rice
- 1 cup milk
- 1/2 cup coconut gratings
- 1 tsp moong (aka green gram dal)
- 1 cup sugar (tip: use jaggery instead – tastes great)
- 10 cashewnuts
- 3 cardamom – crushed
- A few strands of saffron (optional only)
- 5 tsps Ghee (clarified or melted butter)
- 2 pinches of nutmeg powder (aka Jaikai in Kannada, Jaiphhal in Hindi)
- 12 raisins
- Roast the moong lightly until it gives a faint fragrance
- Soak the fried moong and rice for about 15-20 minutes.
- Add 2 cups of diluted milk and 1 tsp of ghee to the soaked rice-moong mix.
- Pressure cook well until soft cooked.
- Separately, roast cashews and raisins with 4 tsps of ghee. Add coconut gratings and roast until golden yellow.
- make a sugar syrup of thready consistency in a vessel – mix the cooked rice and moong dal – and cook for 3 minutes on a medium flame.
- Add the coconut and cashew mix to this.
- Add the cardamom, nutmeg powder and saffron to this.
- Mix very well constantly.
This is another Konkani Kadhi – made in a very simple and quick manner. This tastes especially good if the butter milk is quite sour.
- 1 cup thick curds (dhai) or 2 cups of thinner butter milk
- 1 tsp jeera (cumin)
- 1/2 cup grated dry coconut (copra)
- 1 tsp pepper corns
- 8-10 curry leaves
- oil for tempering
- Roast the dried coconut gratings in a little oil until brown.
- Separately, roast half the cumin seeds, and all the curry leaves and pepper corns.
- Coarsely grind all the above roasted items.
- In a vessel, heat a spoon of oil, add the remaining cumin seeds and when it starts to splutter, add the butter milk (or curds).
- Immediately remove from flame and add the ground items, add salt to taste and mix.
- Enjoy with hot rice!
There are so many variations to Kadi in India – the North Indian variety – always has a yoghurt base and sometimes has a fried besan pakoda or two in it. I have also tasted Gujarati and Rajasthani Kadi’s.
In Konkan cooking – there is no requirement for it to have a curd or buttermilk base – and I have seen 2-3 variations.
Here is the “Jeere – Meere Kadi” – this is a great curry for people suffering from colds and/or indigestion.
Serves – 4
Preparation time – 30 minutes
- 1/2 tsp Cumin (aka Jeera) seeds
- 8 black pepper corns (you can also use the white corns)
- 1″ tamarind lump
- 4 tsps oil
- 1 cup coconut gratings
- 4 red chillies
- 1/2 tsp mustard seeds
- 8 curry leaves
- In a little oil – fry the pepper, chillies and cumin.
- Grind to a coarse paste – above fried items and coconut
- Mix the above with water (to a sambar-like consistency) and bring to a boil.
- Season with mustard and curry leaves.
- Enjoy with hot rice!
During my visits to London, I used to look forward to being able to eat the numerous varieties of mushrooms available there – as compared to the limited varieties in Bangalore.
But nothing ever compares to the wild mushrooms that are picked during the mushroom season around the Uttara Kanara – Dakshina Kanara region – generally 15 days only in a year.
Here is a very tasty mushroom curry – in a coconut base. This is usually made with the small, white, wild mushrooms – though you can make do with the button variety also.
Serves – 4
Time to prepare – 20 minutes
- 200 gms mushrooms – washed and quartered (keep the stems intact)
- 1 fistful of grated coconut
- 5 red chillies
- 2 medium finely chopped onion
- 1/2 tsp tamarind thick juice
- Cinnamon – a small stick
- 4 cloves
- 1 tsp whole black pepper seeds – optional
- 1 tsp coriander seeds
- Mushroom and onions to be boiled in a little water for about 8 to 12 minutes.
- Fry in a little oil – coriander seeds, pepper, cinnamon and cloves and red chillies – until you get a fragrance wafting
- Grind to a smooth paste the above fried items – with coconut gratings and tamarind paste.
- Add the ground paste to the mushrooms – adjust water to a medium consistency – adjust salt.
- Enjoy with hot rice! The mushroom curry gives an excellent umami taste!