Fish fry ( Malwani Cuisine)

img_3435Kokan is a rugged section of the western coastline of India. I belong to Sindhudurg, which is an administrative district in Konkan Maharashtra. The staple food in all over Konkan is rice and fishes. Rice crop is grown and harvested in large quantity in the Konkan region. The Arabian Sea is to the west, so fishes are consumed more.

As seafood is the staple food, the cooking and making are famous all over the world. Many tourist places like Goa and Malwan are getting importance because of food and beaches.

I have fried the fish in typical Konkani style. The procedure involves cleaning the fish, marinating with salt and lemon juice and then shallow or deep fry, applying special masala consisted of kokam( Garcinia Indica), Tamarind pulp, chili powder, malwani masala and coated with the rice flour.

The same recipe can be used to fry any fish you like. Let us take a look at how to make this fish fry recipe.

Ingredients

Whiting fish (sule) 5 to 6 piece. ( You can take any fish you like)

1 tbsp to marinate fish

1/2 lemon (marinate fish)

1 tbsp or more for frying

1/2 tbsp kokam pulp (in 3 tsp of water add 6 to7 kokam and soak for 15 to 20 mins, squeeze the pulp out of it)

1/2 tbsp tamarind pulp

2 tsp malwani masala

2 tsp red chili powder

a pinch of salt.

1/2 cup rice flour

2 tsp semolina (rava) optional.

Procedure

  • Clean and wash fish. Slit fish about 1 inch at the interval. This will help the marination go through.
  • Apply salt and squeeze lemon juice on fish and keep for half an hour to marinate.
  • After half an hour, wash fish again to remove excess salt.
  • Bloat all the water from fish, use kitchen roll or tissue paper.
  • Now mix kokam pulp, tamarind pulp, malwani masala, red chili powder, and salt.
  • Apply evenly on fishes and keep this to marinate for 10 to 15 minutes.
  • Meanwhile, heat skillet or tawa( thick bottom), pour 1 tbsp of oil or more.
  • Now spread rice flour on a plate, if using semolina. mix together.
  • Now dust flour on fish or dip the fish in the flour dust extra off.
  • Place it on heated tawa. Keep it in mind that when you place to fish for frying the flame should be high and the should be medium to low with whole frying procedure.
  • If oil is needed, pour tsp by tsp on it.
  • Shallow fry on both the side til dark brown.

img_3424

 

 

 

Advertisements

Crab masala (khekdyach Tikhla)

crab1.jpg

Kokan is a rugged section of the western coastline of India. I belong to Sindhudurg, which is an administrative district in Konkan Maharashtra. The staple food in all over Konkan is rice and fishes. Rice crop is grown and harvested in large quantity in the Konkan region. The Arabian Sea is to the west, so fishes and seafood are consumed more.

As seafood is the staple food, the cooking and making are famous all over the world. Many tourist places like Goa and Malwan are getting importance because of food and beaches.

The taste of the fish or crabs is a bit different in the US than what we get in India, but I try my best to cook it to get the same. I bought crabs from Asian store which are cooked and frozen. I have observed that this crab has lot flesh to eat. The taste is also similar as what we get sea crabs in India.

This recipe name Khekdyach tikhla. Khekda means crab and tikhla means a thick curry which coats only the main ingredient, as in here its a crab. Many tikhla are of fish instead of crab. The recipes are altogether different of crab and fish.

Come let us dive in with crabs to make this yummy and tasty recipe.

 

crab3.jpg

Ingredients

Crab 2 pounds

1 large onion (chopped)

1 tomato pureed.

1 tsp turmeric powder

1 tsp chili powder

1 tsp malwani masala

2 pcs kokam

4 to 5 leaves Kadipatta (curry leaves)

(Vattan) I make this and keep in refrigerator last for a week, but useful for any other recipes. I have put into tikhla only a tablespoon.

Dry Ingredients

8 to 10 black pepper

4 to 6 cloves

1/2 tbsp poppy seeds

1/2 tbsp coriander seeds

4 to 5 dry red chilies

1-inch cinnamon

2 to 3 green cardamon

Dry roast and make a powder in a mixer jar.

Wet Ingredients

1/2 cup fresh grated coconut

1/2 cup desiccated coconut

2 large onion

4 garlic cloves

2-inch ginger

2 tsp oil.

  • Heat kadai and pour oil put onion, garlic, ginger and fry till translucent.
  • Remove and in the same kadai add fresh coconut and roast till it changes color to light brown. Keep aside. Next roast desiccated coconut till light brown.
  • Let it cool, then in same mixer jar grind wet ingredients together with dry ingredients to form a paste. Add little water if needed.

crab.jpg

Procedure

  • Heat kadai, add oil followed by chopped onion, curry leaves and a pinch of salt.
  • Let the onions get soft, add tomato puree an cook till it leaves oil.
  • Add the vattan 1 tbsp and let it cook for 2 to 3 minutes.
  • Add red chili powder, malwani masala, turmeric powder, and salt according to taste.
  • Now put crabs and cook covered for 5 to 10 minutes on medium flame.
  • Do not add water, if too dry than can add 1/4 cup of water.
  • As here, I got cooked crab so it’s not taking much time. But if you get uncooked then it will take longer to cook.
  • Once cooked add kokam to it. Make sure kokam are added lately.
  • Garnish with chopped coriander.

Note:

  1. Spiciness can be adjusted according to taste.
  2. If you don’t need tikhla, you can add Vattan more to make a gravy or curry accordingly.

crab2.jpg

 

Besan Ladoo

besan ladoo.jpg

Laddu or laddoo are sphere-shaped sweets originated in the Indian subcontinent and Nepal. Laddus are made of flour, ghee/butter/oil, and sugar, with other ingredients that vary by recipe, like chopped nuts or dried raisins. They are often served at festive or religious occasions Besan laddu is a popular Indian sweet dish made of gram flour (Besan), ghee sugar and dry fruits like raisins, cashews and etc. Besan is roasted in ghee till golden brown appearance with a nutty fragrance. Then sugar is added to it. Dry fruit pieces are also mixed in this mixture optionally. Sweet balls are then made from this mixture. It has a long shelf life. It is often served at festivals, family events and religious occasions in India.

Only to take care while making laddoo is gram flour roasting part. It needs to be roasted till it gives a nutty aroma. It should be roasted on medium to low flame. While making this laddoo patience is a key role, hurrying and turning the flame will cause the flour burn. It almost takes 25 to 30-minutes roast. So be patient till then. Making balls out of it is very easy so the time taken is only roasting. The measurement given makes 6 laddoos, you can double the proportion accordingly. The binding matters only if ghee is in the right proportion. Please note what can happen to go wrong tips below in NOTE.

besan ladoo1.jpg

Ingredients

1 cup besan

1 tsp cardamon powder

1/2 tsp kesar strand

1 tsp warm milk.

1/2 cup powdered sugar (less or till 3/4 cup depending on how sweet you like)

1/3 cup ghee

chopped dry fruits (raisins, chopped cashews)

besan ladoo12.jpg

Procedure

  • Heat nonstick kadai or thick bottom utensil. Add ghee and flour.
  • Roast till it gives the nutty aroma and golden brown.
  • Mix saffron in warm milk and sit for a minute or two.
  • Mix in the roasted flour and roast till the milk evaporate. Followed by raisins and chopped dry fruits, if you want it to add. Roast till raisins size doubles. It almost takes 1 to 2 minute.
  • Let it cool.
  • When it cools till warm, add sugar and cardamom powder.
  • Let it cool, later bind to a ball according to the size you want.

besan ladoo123.jpg

NOTE:

  • If binding gets difficult to apply ghee to your hand or add ghee to flour to make it bindable.
  • If flour gets runny then add the roasted flour and adjust the sugar accordingly.
  • The reason for flour getting runny causes due to finess of flour. If you use laddoo besan, it is a bit rough not powdery so it might happen that even proportion of ghee is right it might lead to runny consistency.

besan ladoo1234.jpg

Komdi wade

komdiwade1.jpg

Kombdi Wade is a dish native to the Konkan region in the Indian state of Maharashtra. The dish consists of a traditional chicken curry, wade, onions, lemon juice, and solkadhi. This dish is majorly prepared on “Gatari” “Gauri Ovase”, “Dev Diwali” and “Shimga” in Raigad, Ratnagiri and Sindhudurg districts of Konkan.

Komdi wade is said to be Kombdi wade because it is eaten with komdi (chicken) curry. It is made with the mixture of jowar and rice flour mixed with some spices.

This an authentic recipe and famous in Konkan region.

I thank my friends (Amruta Patahre Gandhi) mom who gave me the exact proportion and method how to make. She is one of my friend from Chiplun (Konkan), so the method they follow is the same as we people from Sindhudurg(Konkan) follow. Thanks “Kaku”.

komdiwade.jpg

Ingredients

8 cup Jowar flour

4 cup Rice flour

2 cup Gram flour

1 1/2 cup urad dal( split black lentil)

1 1/2 cup coriander seeds

1/4 cup jeers seeds

5 tbsp fennel seeds

1 tbsp methi seeds

1 cup wheat flour (optional)

Salt accordingly.

komdiwade2.jpg

Procedure

  • Roast 1 1/2 cup urad dal( split black lentil), 1 1/2 cup coriander seeds, 1/4 cup jeers seeds, 5 tbsp fennel seeds, 1 tbsp methi seeds and make a powder in a mixer grinder.
  • Mix all the flour and the roasted powder. You can store this mixed flour for a month or more.
  • When you want to make Komdi wade, take the required quantity. Example 2 cup mixed flour and half a cup of hot water. Mix well and keep covered for at least two hours. Here you can give a charcoal flavor. (burn charcoal till red, put in a glass bowl and place it in. Keep in between this center of the dough and put oil on to charcoal, smoke will appear, cover immediately and keep covered till 2 hrs)
  • Heat Kadai and oil to fry.
  • Knead the flour adding little by little water to make a tough dough. Don’t make flour soft, it should be hard.
  • Divide dough into equal parts almost a small ball sized. Make an even flat circle, pressing in between both the palms. Apply oil before making flat circles. Don’t make thin.
  • Fry on medium to high flame on both the side.

Find the recipe for chicken curry for Komdi Wade.

komdiwade3.jpg

Kebab hara bara(Spinach and Potato)

Kebab.jpg

Kebabs are one of the dishes which are originated from Middle Eastern cuisine. They are very popular throughout Asia. Kebabs are generally cooked on skewers and grilled on charcoal, but many are not. Kebabs were invented much more before the gas or electric oven was. The tradition itself was that it was cooked on burning charcoal on skewers.

Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan or in an oven, or as a stew; and served with various accompaniments according to each recipe. The traditional meat for kebabs is most often chicken, chicken, mutton and lamb, but regional recipes may include goat, beef, fish, chicken, and pork.

According to Wikipedia The word “kebab” most likely of Arabic origin, came to English in the late 17th century partly through Urdu, Persian and Turkish. In Ibn Sayyar Al- Warraq’s 10th-century cookbook Kitab al-Tabikh, kabāb is described as cut-up meat either fried in a pan or grilled over a fire.

I try making kebab’s in many forms and experimenting including different ingredients and try making it simple and easy. Here I tried making Kebab’s with Palak (spinach) and Aloo (potato) and wooden skewer and cooked on a nonstick pan. Tawa or skillet can also be used for this. I suggest not to cook on the grill as this kebabs cant hold on grill bars.

Let’s have a look at how these are made.

palak kebab.jpg

Ingredients

2 cup chopped Spinach (Palak)

1 cup boiled potato

2 tsp of butter (Don’t use melted butter)

1 tbsp melted butter for brushing

2 tsp chopped coriander

1 tsp green chili paste

1 tsp ginger paste

2 tsp kasuri methi

1 tsp fennel powder

1 tsp cumin powder

1 tsp chili powder

1/2 tsp turmeric(optional)

salt to taste

img_3460

Procedure

  • Mix all the ingredients and make an elongated shape.
  • Poke the skewer all the way in an elongated shape(kebab)
  • Heat the skillet/ tawa and place on it.
  • Cook on low flame so it can become bit hard and crisp from outside.
  • Brush butter in intervals.
  • Cook uncovered.

kebab12.jpg


https://www.facebook.com/myfoodbug/
https://www.instagram.com/pragatirahullad/

Aloo Wadi ( Colacassia Leaves fritters)

wadi.jpg

Colocasia is the leaves which are huge in size and shape like an elephant ear. Many different recipes are made throughout India. In Maharashtra, few different types of curry and snack are made from this leaves. The recipe I made is a snack usually made in Gujrat and Maharashtra state.

The procedure making wadi is rolling of Colacassia leaves coated with gram flour and steamed and then fried. This is one of the authentic recipes made in India.

Let’s have a look at what ingredients make this wadi so tasty.

Ingredients

6 to 7 huge colacassia leaves( remove vein of the leave, slice directly till the end. Leave should be intact)

2 cup of besan (gram flour)

1 tbsp sesame seeds

1 tsp red chili powder

2 to 3 tsp tamarind pulp Or lemon juice

2 tsp green chili and garlic paste

water

Salt to taste.

Procedure

  • Mix gram flour and rest of the ingredients with water and make a thick batter, except leaves.
  • Apply batter on leaves evenly and place another leaf on it.
  • Apply batter on the second layer and place another leave.
  • If leaves are too big then make a layer of three or four leaves.
  • Apply batter on the last leave and start rolling it tightly. Fold both the side edges inward and then roll.
  • Make same with the remaining leaves.
  • Two to three rolled rolls are formed.

wadi1.jpg


https://www.facebook.com/myfoodbug/
https://www.instagram.com/pragatirahullad/

Sheera( Godacha Sheera)

sheera.jpg

Sheera is made of Semolina called Rava in Marathi. It tastes sweet and full of dry fruits. Godacha Sheera means sweet Semolina. It is very easy to make and taste yummm. Generally, sweet dishes are made during festivals and auspicious occasions.

The specialty of Sheera is that it is offered as a Prasad (material or substance of food that is a religious offering in both Hinduism and Sikhism. It is normally consumed by worshippers after worship.)

The Sheera made for Prasad has a banana and made with few different ingredients than godacha sheera, although the procedure and ingredients are almost the same. The sheera I made is a snack and can be eaten any time of your meal or between meal when hungry.

It is healthy and tasty as well.

sheera1.jpg

Ingredients

1 Cup Semolina( rava)

1 cup milk

1/2 cup of sugar

1 tsp Cardamom powder

1/2 cup ghee (clarified butter)

1/4 cup mix of few dry fruits ( cashew nuts, pistachio, raisins, almonds)

I used pistachio, cashew nuts, and raisins.

Saffron for garnish (I added during cooking as well)

Procedure

  • Heat kadai and add ghee followed by semolina and dry fruits.
  • Roast Semolina till it changes color to light brown. This is very important that it should be roasted to light brown and be on low to medium flame.
  • Now add sugar and milk at once. Make sure lumps are not formed, keep stirring and add if more milk is required.
  • The consistency should be runny when milk is added, later it gets thick when it starts boiling and semolina absorbs milk.
  • Cover for two to three minutes and cook well till it gets soften.
  • Add cardamom powder, mix well
  • Garnish with saffron and serve.


https://www.facebook.com/myfoodbug/
https://www.instagram.com/pragatirahullad/