Monday, June 30, 2008

Tamarind Plant

I know you all are going to call me crazy. My husband may even endorse that!;-) but whenever I see seeds, I get an urge to plant them.

For Sig's Tamarind event, I didn't get the usual tamarind pulp at our local Indian stores. So I bought the tamarind with seeds inside. After using the tamarind for chinch ma gojju, I found five seeds inside that tamarind. I was too reluctant to throw them away. I planted them without expecting too much. In 3 days, the first one sprouted. and then it became a sweet little seedling.

After about a week or so, all 5 became little seedlings.

I have never seen a tamarind tree before. This is my closest encounter to my own tamarind "trees"!!:-D I was too excited to share my baby tamarind "trees". Aren't they cute?

Sunday, June 29, 2008

Chinchma Gojju - Tamarind Sauce

My grandmother always whipped up this "sauce" as an accompaniment for her "ketchup loving" grand kids. She knew that her grand kids would demand tomato ketchup and she did not really care much for ready made ketchup. We used to love her chinchma gojju.

Chinchma Gojju
Tamarind Sauce - South Canara Style
1/4 cup tamarind pulp
1/2 cup jaggery, grated
salt to taste
1/2 tsp red chili powder
1 bunch cilantro

Tempering (Optional)
1 tsp oil
1/2 tsp cumin seeds

1. Grind tamarind pulp & cilantro together.
2. Add jaggery and grind again.
3. Add salt & red chili powder.
4. Add tempered oil, if using.

1. Actually, my grandmother never used any tempering. Let me confess, my picture wasn't coming out well without some addition of spices!!:-D
2. If using tamarind instead of pulp, soak it in the water and squeeze to get most of the tamarind juice & pass through a sieve.
3. The consistency of this gojju is thick like tomato ketcup. You can add some water to dilute it.

Check out my friend, Maya's Kotambari Paalya Gojju.

This post is my contribution to Jihva:Tamarind at Sig's Live To Eat.
Jihva series is started by Indira of Mahanandi.

Saturday, June 28, 2008

Aamras/Keri nu ras

A simple, tropical dessert which is mandatory during the mango season in India - especially in Gujarat & Maharashtra. If you are lucky enough to get fresh mangoes, squeeze them and take the "ras" or pulp/juice out, otherwise use the tinned pulp.

Aamras /Keri nu Ras
1 tin mango pulp
1 tbsp milk
sugar to taste
a pinch of salt to taste

Ghee (optional)

1. Stir all the ingredients together.
2. Refrigerate.
3. Serve with puffed puris.

Note -
1. Many people (not me!!) love to add a few drops of ghee in their aamras.
2. Adjust sugar based on the unsweetened/sweetened variety of the pulp.

This post is my contribution to Meeta's Monthly Mingle: Mango Mania.

Friday, June 27, 2008

Thanks, Pooja V.!

Last week, I got a pleasant surprise. My friend, Pooja V. of Khana Pina, sent me some authentic Goan goodies. Rechaedo masala, Xacuti masala,Achar (lonache) masala, & some spices too!! I can't tell you how excited I am.:-D
Thanks Pooja V. for your generosity. I will be cooking up a storm for sure!;-)

Dudhi Plant

Okra Plant

First Okra glistening


When I was reading an interesting book "Monsoon Diary" by Shoba Narayan , I came across the recipe for Panagam. It is a prasadam/drink served at the temples of Andhra Pradesh on Shri Ram Navmi day. It has dry ginger and jaggery. I do not know the significance of Shri Ram Navmi and dry ginger because I remember eating dry ginger powder mixed with sugar for Shri Ram Navmi prasad in Mumbai as well. We call it "Sunth Sakhar". Whether you make it dry sunth sakhar or panagam, that dry ginger is packed with a pungent punch!! I made this "Panagam" on the Ram Navmi day this year.

I also found an article written by Shoba Narayan with the following recipe here.

Recipe by Shoba Narayan in Monsoon Diary
3 tbsp jaggery
1 pinch cardamom powder
1 small piece dried ginger
1 teaspoon lime or lemon juice
pinch of salt
1 cups water
Few strands of saffron (my addition!)

1. Powder the jaggery and the dried ginger well.
2. Take water and add the above powders and the cardamom powder.
3. Add salt, and the lime or lemon juice.
4. Stir well and serve.

Note -
1. I added a few strands of saffron.
2. I halved the recipe.

This post is my contribution to RCI: Andhra Festival Foods at Vani's batasari.
Regional cuisines of India (RCI) event is started by Lakshmi of Veggie Cuisine

Thursday, June 26, 2008

Moong Sprouts Khichdi

Fangavela Mag ni Khichdi
Moong Sprouts Khichdi
1 cup rice
1 cup moong sprouts
salt to taste
1 1/2 tsp coriander-cumin seeds powder (preferably freshly ground or homemade)
1 tsp oil
2 cloves
1" cinnamon
3-4 peppercorns
2 cardamoms
1/2 tsp turmeric powder
1 small onion, sliced
1 red chili, broken

1 tbsp chopped cilantro/coriander leaves
Ghee or
Plain Yogurt or

1. Rinse & drain rice. Set aside.
2. Heat oil in the pressure cooker.
3. Add all the ingredients for tempering.
4. When onion is soft, add rice & saute for 2 minutes.
5. Now add moong sprouts, 3 1/2 cups water,coriander-cumin seed powder & salt to taste.
6. Bring to boil. & pressure cook for 2- 3 whistles.
7. Let the pressure drop completely.
8. Garnish with coriander leaves.
9. Serve hot with ghee or yogurt or kadhi.

Daal Maharani

Packed with proteins, my version of this daal is for Sangeeth's Eat Healthy: Proetin rich event.

Daal Maharani
1/4 cup Toor daal
2 tbsp Moog daal
2 tbsp Masoor Daal
1 tbsp Vaal Daal (optional)
2 tbsp chana daal
2 tbsp Whole Moong/Mung beans
2 tbsp Rajma/Kidney beans
1 tbsp black whole urad
salt to taste

1 tsp oil
1 tsp clarified butter/ghee
1 small onion
1" ginger, grated
1 tsp cumin seeds
1 red chili broken
1/2 tsp turmeric powder
1/4 tsp asafoetida
1/2 tsp chili powder

1 tsp Cilantro /coriander leaves
1 tbsp evaporated milk (low fat)

1. Pressure cook daals and beans adding double amount of water. (about 1 cups daal mixture will need 2 cups water).
2. Heat oil & ghee together in a pot. Add all the ingredients for tempering.
3. Add cooked, mashed daal.
4. Add 1 cup water, salt to taste.
5. Bring to boil. And then let it simmer. It should have a thick consistency.
6. Garnish with cilantro and evaporated milk.

Note -
1. For a richer version, you can make this daal in 1 tbsp ghee and add 2 tbsp heavy cream instead of evaporated milk.
2. Daals and beans approx. measure up to 1 cup in the above recipe.

This post is my contribution to Sangeeth's Eat Healthy:Protein rich event.

Phovva Usli

This is a quick and different breakfast item from my grandmother's kitchen. If you are not familiar with it, the white color of ubiquitous, yellow "pohe" may baffle you. but if you like the tropical flavors of coconut and coconut oil, you may like it.

Phovva Usli - Serves 2
2 fists pohe/phovu/Phavva/flattened rice/pressed rice - use thick variety
salt to taste
A pinch of sugar.

2 tsp oil
1/2 tsp coconut oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
9 curry leaves, torn
2 byadgi chilies, halved

1 tbsp to 1 fistful freshly scraped coconut :-)
1 tsp chopped cilantro/coriander leaves

1. Pick and rinse the pohe and keep aside while preparing for the tempering.
2. Heat oil in a wok. Add all the ingredients for tempering.
3. As the mustard seeds start spluttering, add rinsed pohe and stir fry for a minute.
4. Add salt & sugar. Let it cook for 5 minutes
5. Serve hot adding generous amount of coconut and cilantro.

1. I use less coconut, but more the coconut, better will be the taste.
2. Use thick variety of poha for this recipe.
3. Both my grandmothers relied on their own hands for all the measurements. 1 fistful pohe is 1 serving. :-)

This post is my contribution to Raaga's WBB - Express Breakfasts.

Wednesday, June 25, 2008

MW Masoor Khichdi

I just converted my mom's way of making masoor Khichdi for the microwave.

MW Masoori chi Khichdi
1 cup Masoor Sprouts
1 cup rice, rinsed & drained
1 small onion, chopped
1 small potato, peeled, diced
1/2 tsp ginger-garlic paste
1/2 tsp garam masala
2 tsp coriander-cumin seeds powder
salt to taste

1 tbsp ghee/oil
1 bay leaf
1 tsp cumin seeds
2 green cardamoms
1 stick cinnamon
4-5 black peppercorns

1 tbsp cilantro/coriander leaves, chopped
1 tbsp fresh coconut, scraped


1. In a Microwave safe casserole, heat 1 tbsp oil/ghee for 30 seconds.2. Add all the ingredients for tempering. Microwave 1 minute.3. Add onions. Microwave for 1 minute.

4. Stir once & add ginger-garlic paste, garam masala, turmeric powder & coriander-cumin seed powder. Microwave for 1 minute.5. Now add masoor, potato & rice and 4 cups water. Add salt, chili powder. & stir.

6. Microwave for 20 minutes.7. If there is still water, microwave for another 5 minutes.

8. Let it stand for 5 minutes. The pot will be hot.9. Garnish with cilantro & coconut.

10. Serve with raita, papadum & lemon wedge on side.

Note -

1. Microwave cooking time varies from microwave to microwave. The above times/proportions work well per our taste.

This post is my contribution to Easy Craft's Mixed Rice Varieties Event.

Nupur's MW Masala Popcorn for Tried & tasted

I always make pop corns using the stove top method. Then while searching for "Tried & Tasted" event hosted by Zlamushka, I came across this masala popcorns at Nupur's One hot stove. So I had to try it. I knew it will come out great because the last recipe I tried from Nupur's was a super duper success. It's MW Sabudana Khichdi as I had mentioned here.

As I have said before, Nupur's was the first food blog, I had ever come across. So it's a special one. Thanks, Nupur!

Recipe by - Nupur

This post is my contribution to Zlamushka's "Tried & Tasted" event.

Kadu or Kadve Vaal

Kadve or Kadu vaal are used in Maharashtrian cuisine. They are also known as bitter field beans. They have a delicate, bitter taste which is considered as a delicacy. Of course, there are people who also can't stand this taste at all. This is a little unusual process of sprouting these vaals so I am noting it down for my own future reference. I have never seen these kind of vaals in the local Indian stores here. These vaals are not Surti vaal(or Lima beans or Avre or rangooni vaal)

1. Soak kadve vaal in sufficient water overnight.

2. Next morning, they will appear swollen and puffed up.

3.Drain and leave them aside for 6 hours to get the sprouts like these below.

4. Soak the sprouts again in water for at least 2 - 4 hours.

5. So the peels can easily be off. I am all for the dietary fibers in the beans, but these peels need to be taken off as they just can't be chewed.

6. These vaal are now ready to be peeled off.

A great hand-eye co-ordination idea. Peel off all the skins and discard. The peeled off vaal sprouts are also known as "Dalimbya" or "Birde". Please note that the word "DaLimbya" could be little misleading because DaLimb means pomegranate in Marathi but DaLimbya means these peeled kadve/kadu vaals.

These dalimbya can be used to make -
2) Vaalache Birde (1)
3) Vaalache Birde(2)
6) Dalimbi Usal - 3


Tuesday, June 24, 2008


Saatori is khava/khoya or mava stuffed sweet chapati from Maharashtra. My grandmother used to stuff the leftover pedhas inside the chapati dough to make the delicious Saatori. I used the same method to make saatori. For more traditional version, you can roast the khava/khoya/mawa till the moisture is evaporated & then add sugar and after cooling it completely, use it as a stuffing.

Khoya stuffed sweet chapati from Maharashtra

For the dough
1 cup wheat flour + some more for dredging
salt to taste
water as needed
1 tsp oil

For the stuffing
4-5 pedhas made from khoya
1 tsp milk (or as needed)

1. Knead a dough and keep aside, covered.
2. If the pedhas are in the fridge, make sure that they are thawed and are at the room temperature.
3. Crush them completely and add milk to make the smooth stuffing. Make 4 balls and keep aside
4. Make a ball of the of wheat dough. Roll into a puri.
5. Stuff pedha mixture and roll it again to make a thick round roti.
6. Roast on a griddle on a very low flame.
7. Serve immediately.

Note -
1. Since pedhas already have the sugar and other spices like cardamoms, saffron etc, you do not need to add any more. but you can decide your own preference.

2. Do not add too much milk else the stuffing will be too mushy. Just add gingerly on need basis.

3. You can use leftover kaju katli to make kaju chi saaTori.

Monday, June 23, 2008

TBC's Bombay Toast for MBP

I had eaten the same toast by the name "Spicy French Toast" at my aunt's. But don't tell my aunt, I like TBC's name better!! After all, it has the name of my beloved city where I was born and brought up!!! :-D

TBC says in one of her comments - "As for how the name came about, maybe it's cos it's is a very cheap, quick and common preparation sold by the food hawkers on the streets of Bombay. I believe this is also known as "anda-pav"

Recipe Name - Bombay Toast
Recipe by - TBC
Recipe Source -

My Modifications -
1. I used olive oil instead of butter.

This post is my contribution to MBP-Street Food at Sia's

Sunday, June 22, 2008

Malvani Fish Curry

There are many ways to make Malvani fish curry. This is the garlic based fish curry.

Surmai is a fish which is also known as iswan or vissaN. Sometimes, Oriental stores carry this fish. It also goes by the name King Fish.

Malvani Surmai Chi Amti
4-5 steaks of Surmai fish
Salt to taste
3-4 Kokum , rinsed & soaked in 1/4 cup warm water

Grind to a fine paste
3-4 byadgi chilies - roast in a drop of coconut oil
1/2 onion
1/2 cup fresh coconut
2 Kashmiri chilies (optional)
1 tsp coriander seeds
2-3 cloves of garlic
4-5 black peppercorn
1/2 tsp turmeric powder

1 tsp oil
remaining 1/2 onion, chopped

1. Clean and rinse the fish steaks. Apply some salt and turmeric powder. Cover and refrigerate till ready to use.
2. Grind the masala to a fine paste.
3. Heat oil. Saute chopped onion till it is soft.
4. Add masala and water to achieve the required consistency.
5. Place fish steaks gently. Add salt & soaked kokum along with water.
6. Bring to boil. Let it simmer.
7. Serve hot with rice - especially ukdya tandalacha bhat.

Note -
1. Kashimiri chilies are added to get the bright red color.
2. Rainbow trout steaks can be substituted.

Sheve cha Ladoo

Well, now the deadline for all the wonderful food blog events is coming up. So I am ending my Malvani Food Fest. I will post some more recipes as I get more time.

How about concluding this Malvani Food Fest on a sweet note? How about this Malvani Sheve cha ladoo? Yes, you read that right. It is actually the ladoo made out of yellow, non-spicy sev. Taste wise, it kind of reminds me of hard boondi ladoo. but it's less of a work than making boondis especially if you have yellow sev at home.

Sheve Cha Ladoo
2 cups yellow, non-spicy variety of Sev/Shev
1 cup jaggery, grated
1 tsp ghee

1. Heat jaggery in a heavy bottomed saucepan on a low flame.
2. As the jaggery melts, add ghee & keep stirring.
3. Keep a cup with water ready. After about 10 minutes, add a small drop of melted jaggery in the water to check if it forms a hard ball.
4. If it does, add sev, switch off the gas.
5. Keep stirring so sev is mixed with melted jaggery.
6. Using greased hands, roll sev mixture into balls. you may need to do it while sev-jaggery mixture is still warm but not too hot.
7. Store in an airtight container.

Note -
1. Do not use very thin nylon sev. Use thicker than nylon sev (but not gathiya) variety.
2. You can decrease the amount of jaggery per your taste.

Saturday, June 21, 2008

Amboli - A multigrain Pancake

Amboli is a thick, multi-grain pancake. Traditionally, they are bigger than that shown in the picture above. I used a smaller pan/griddle.



2 cups Amboli Flour

3 - 3 1/2 cup water (Approx.)

salt to taste

2 tbsp plain yogurt

Oil for shallow frying


1. Mix all the ingredients. Make sure there are no lumps.

2. Cover and keep aside for 6 hours.

3. Grease a frying pan/griddle.

4. Pour a ladleful of batter to make a thick pancake.

5. Drizzle few drops of oil as needed. Cover and cook.

6. Flip and cook the other side.

Note -

1. Amboli is served with sweet kheers as well as spicy curries.

2. Add water gingerly. Remember the pancake needs to be thick.

These Ambolis are flying to Susan's Pancakes on Parade event.

Thanks, Asha, for letting me know about this event.

Friday, June 20, 2008


Ghavne - Pronounced as - Ghaa- va-Nay or Ghaa-won
Malvani Lacey Dosas
1 cup rice flour
2 cups water
salt to taste
Oil as needed

1. Whisk rice flour, salt and water till no lumps remain.
2. Heat a tawa/griddle/pan.
3. When it is hot, pour a ladleful of the batter, and tilt the pan from all the sides to spread the batter.
4. Immediately, you will notice the holes to the dosa. Cover. Let it cook. Add oil as needed.
5. Flip & cook on the other side, if you like.

Notes -
1. Instead of water, coconut milk or fresh coconut water can be substituted.
2. Make sure they are cooked from both sides but should be soft and not crunchy.
3. Brown rice flour can be substituted.
4. Ghavnes are also served with Coconut milk + Jaggery mixture.
5. You may not need oil or may need very little oil if using nonstick pan.
6. Aaji always used bidaacha tawa - cast iron pan - for making ghavne.
7. You can proceed without flipping this crepe. This crepe is meant to be soft and not crunchy.

Thursday, June 19, 2008

Jackfruit Stir Fry

Konkani food whether it is Malvani or from South Canara, uses coconut & tropical fruits/veggies in abundance. Jack fruit is called "Phanas" in Marathi. Thech Bhaji can be translated to smashed vegetables. Raw jack fruit is cleaned and then smashed before making this bhaji. I do not have access to any raw jack fruit and even if I ever get it, I won't know how to clean it. so I just got a can of raw jack fruit from our local Indian stores. It came in chunks. Instead of smashing them, I just chopped them finely.

Here's the recipe -

Fansachi Thech Bhaji
Malvani Jack fruit Stir Fry
1 can jack fruit
3/4 cup kala vatana sprouts1 tsp chili powder
salt to taste
1 tsp jaggery
1/4 cup fresh coconut
1/2 tsp black pepper powder, freshly ground

2 tsp oil
2 byadgi chilies, broken into halves
1/2 tsp mustard seeds
1/2 tsp turmeric powder
3-4 garlic cloves, peeled & smashed - they should still remain whole

1. Soak the chunks of jackfruit in water for about 2-4 hours.
2. Discard water, rinse the jackfruit chunks. Chop finely.
3. Mix freshly ground black peppercorns with the fresh coconut and keep aside.
4. Pressure cook "Kala Vatana" in the cooker and set aside.
5. Heat oil. Add all the ingredients for tempering.
6. As the garlic cloves start to change color, add cooked kala vatana. Saute for 5 minutes.
7. Add jackfruit pieces. Saute for 5 minutes.
8. Add salt, chili powder, jaggery. Cover and let it cook on a low flame for 10 minutes.
9. Stir in coconut+black pepper powder mixture. Cook for another 7 minutes.
10. Cover and let it stand for 5 minutes before serving.

Notes -
1. Do not let the garlic burn.
2. This is a dry bhaji so make sure all the liquid evaporates.
3. If you use raw jackfruit, you may need to cook it more.
4. Kala vatana is not black urad nor black beans. It's a special bean which is used extensively in Malvani/Maharashtrian cooking. It is used to make the famous Malvani kalya vatanyachi amti which is served with Malvani vade. It is also used along with some tropical vegetables like kelphool (banana flower) and vaasota - which is also known as kirla in konkani or bamboo shoots in English.

Awards Time

My dear friend, Uma has awarded me with this beautiful Inspiration Award.
This beautiful award is started by Jamie of Flavour Pantry.
In her own words:
This is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe.
As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers.
Please let them know what the award means and what to do with it.

Per rules, I need to share things that inspire me.
1. Mom - My mom's attitude towards cooking is very casual. She whips up something extraordinary from whatever is available in the pantry, every dish she comes up with is awesome. I really have to take notes, because if I ask her what was the recipe of "such & such" curry that she made last month, she won't remember. Her recipes change and keep us enchanted. She always makes sure that we eat healthy food. She is my inspiration.

2. Husband - His willingness to be the guinea pig to all my creations touches my heart!! and I take full advantage of it. :-) I should also add the most inspirational factor though. He does all the cleanup and dishes!! That's the real inspiration!!;-) & the entire credit to start blogging goes to him. He was the one who encouraged (or dragged!!) me into this wonderful world of food blogging. & he is not a foodie and doesn't read any food blogs including mine!:-(

3. Grandmothers - My both grandmothers were considered Annapurnas. They both passed their food heritage to the posterity. They not only kept their respective food heritage alive by their own traditional cooking, but also embraced the new cooking techniques that they both learnt in the families they joined after their marriages and also cooked different dishes from friends, neighbors and extended families. We were blessed to taste very traditional and contemporary cuisines in cosmopolitan Mumbai from very young age.

4. My in-laws - My in-laws not only support my culinary hobby but also expand my knowledge by sharing the stories and forgotten recipes. The entire family encourages me and probably without their support, I would not have been so adventurous.

5. Friends & Critics - All of you who encourage me by leaving sweet comments and sending emails - you all inspire me. & those, who criticise me for whatever reasons, well you too really inspire me as well!!:-D

6. My daughter - I want her to taste & respect the food from all over India as well as world. She is the real inspiration behind my two blogs Enjoy Indian Food & Enjoy World Food. I want my daughter to be a global citizen. Right now, all I can do is to cook from everywhere in my kitchen which I consider kitchen without any borders!:-D

Now it's my turn to pass on the award -
1. Purnima & 2. Maya - Both of you stood by me when I was so new to this world of food blogging. It was probably the very first or second month and my Diwali Ice-cream pictures and recipes were copied. Anonymous friend, Sue informed me about this plagiarism. I felt like giving up blogging and didn't know what to do. But both Purnima and Maya not only supported me but also left comments and sent emails to the website and made sure that the content was taken off. Your support, regular visits & encouraging words inspire me.

3. Asha - I was thinking of giving up blogging another time after reading some nasty comments. Asha sent me email with a strong message "Don't give up!". You are an inspiration, dear!

4. Richa - For RCI:Bengal I contributed Jhal Muri by playing with the recipes I found on the net. I didn't know about the Jhal Muri Masala. Richa sent it over to me and we are relishing it. You inspire me with your generosity & friendship.

5. Each and everyone reading this post - If you are reading this, then it's certain you are my inspiration. That's really keeps me going. Thanks for visiting.

Shubha Ravikoti has awarded me "Yummy blog" award. Thanks so much, dear Shubha. I appreciate it & feel honored. Since I have already passed this award to others, I will display it in my sidebar. Thanks.

Dear friend, Asha has awarded me "blogging with a purpose" award. Thanks so much. I do feel very encouraged & honored.

I will pass it to

1. Uma

2. Vaishali

3. Shubha Ravikoti

4. Trupti

Wednesday, June 18, 2008

TaLlelya Andyanchi Amti

One of our all time family favorites!! Need I say anything more?:-)

Interesting Read - Malvan

TaLlelya Andyanchi Amti

Malvani Fried Egg Curry


6 Eggs, hard-boiled, peeled, completely cooled

2 potatoes, peeled, semi-cooked, cut into big chunks

1 + 1 tsp oil

1/2 onion

1 small tomato

1/2 tsp turmeric powder

2 kokums, rinsed


1 tsp oil

1/4 cup dry coconut

2 tbsp fresh coconut

2-3 cloves

1" cinnamon

4 black peppercorn

1 small onion, sliced

1 tsp coriander seeds

1/4 tsp shahajire

1/8 tsp fennel seeds/badishep/saunf/variyali

2 cloves of garlic

4 Kashmiri chilies


1. Heat 1 tsp oil. Shallow fry whole, boiled egg till they become slightly brown. Shallow fry potato chunks as well. Set aside.

2. Dry roast all the spices one after the other till your kitchen smells of a nice aroma. Set aside

3. Add 1 tsp oil to the pan. Fry both coconut till deep brown on low flame. Set aside

4. Add sliced onion and garlic. Fry till they are nicely brown.

5. Combine all the roasted ingredients -spices, coconut & onion-garlic. Grind to a fine paste adding little water.

6. Heat 1 tsp oil. Add chopped onion & turmeric powder. Saute for 1 minute. Add tomato. Saute till cooked.

7. Add the masala. Saute for a minute. Add 1/2 cup water. Add salt to taste. Bring to boil.

8. Place browned eggs, potatoes & kokums.

9. Bring to a rapid boil. Adjust water per your desired consistency.

10. Simmer for 5 minutes.

11. Garnish with coriander leaves, just before serving.

Notes -

1. You can use baby potatoes and leave them whole instead of big potato chunks.

2. When roasting the masala, make sure your gas is low. Do not let it burn. It takes some time to roast one after the other patiently. But that's what gives delicious flavor.

3. You do not need any oil for roasting spice and coconut.

Tuesday, June 17, 2008

Murdaleli Chutney

I think this is the simplest coconut chutney that I know. You know why? It doesn't need any grinding at all. To get the right flavor, all you need is a very fresh coconut. That's it!

I learned this chutney from Rakhee - my best friend.

Interesting read - Malvan

Muradleli Chutney
Malvani Squished Chutney
1/2 cup freshly scraped coconut
1/4 tsp freshly crushed black pepper powder
Salt to taste

1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 red dry chili, broken into halves

1. Mix coconut, salt & black pepper powder.
2. Heat oil in a small saucepan. Add the ingredients for tempering.
3. As the mustard seeds start to splutter, add the tempered oil into the coconut mixture.
4. Squish it so the oil is nicely incorporated and coconut mixture turns bright yellow.

Note -
1. The recipe is very forgiving. You can use your own proportions.
2. Getting a good quality fresh coconut, is a challenge for me here. So I used freshly scraped frozen coconut. Thaw the desired amount completely before proceeding.
3. Generally, this chutney is served with Ghavne (Malvani dosas) for the breakfast. I served it with broken wheat/bulgur wheat idli. (Recipe coming soon)

This post is my contribution to Suganya's AFAM: Coconut event.
AFAM event is started by Maheshwari of Beyond the Usual.

Monday, June 16, 2008

Malvani Thand Kadhi

Recently my cousin and his family had come over to visit us. They had requested me to prepare some authentic Malvani food. I was overjoyed - after all my blog needed that too!!;-) So for this whole week, we are having a Malvani home food festival here at Enjoy Indian Food. To kick off this festival, I am blogging first - Malvani Thand kadhi

Interesting read - Malvan

Malvani Thand Kadhi
Spiced buttermilk - Malvani style
1 cup plain yogurt
1 cup water
salt to taste
1/2 tsp chili powder

2 tsp oil
1/2 tsp mustard seeds
3-4 garlic cloves, peeled & smashed with a pestle
2 sprigs curry leaves
2 red chilies, broken into halves

1. Whisk yogurt, water, salt & chili powder. Set aside.
2. Heat oil for tempering. Add all the ingredients.
3. As the garlic cloves start to change the color to light brown, drizzle the tempered oil over the buttermilk mixture.
4. Cover immediately.
5. Serve cold or at room temperature.

Note -
1. Do not let the garlic burn.

This post is my contribution to Siri's Frozen Yogurt event.

Sunday, June 15, 2008

Xacuti or Sagoti or Shakuti - Goan Chicken

This is my aunt's recipe.

Please note that, I do not claim that this (or any other on my blog) recipe/s is/are the most authentic ones. I am sharing just my family's recipes which are authentic to me. If you like, I invite you to try them, taste them, savour them & enjoy them as much we do.

Goan Chicken Curry
Ingredients1.5 lb Chicken
1 tbsp oil
salt to taste
A pinch of sugar
1 small onion, minced
1 tbsp tamarind pulp
1/2 cup coconut milk
6 kashmiri chilies

Masala for marinating the chicken
2 green chilies
1" ginger
2 flakes of garlic
1 tbsp yogurt
1/2 tsp turmeric powder

Roast the Spices-
4 cloves
1" piece of Cinnamon
1/8 tsp turmeric powder
1 tsp fennel seeds/badishep/variyali/saunf
1/4 tsp fenugreek seeds
1 green cardamom
1 brown cardamom (optional)
1/2 tsp shahjira
1/2 tsp mustard seeds/rai/mohri
1 tbsp coriander seeds
1 tbsp poppy seeds
1/4 tsp nutmeg powder or small piece of nutmeg

Dry Roast -
1/4 cup dry/dessicated coconut
1/4 cup fresh coconut

Roast with 1 tsp oil
1 medium onion, sliced

1 tbsp chopped coriander leaves/cilantro
Suggested Accompaniments
Vade or
Amboli or
Plain rice or
Rice Bhakri or
chapati or
Pao or
1. Clean the chicken. Cut into bite sized pieces
2. Grind the masala for marinating. Apply to the chicken. Cover & refrigerate for at least 4 hours or overnight.
3. Soak Kashmiri chilies in 1/4 cup warm water. Set aside for 1/2 hour.
4. Roast whole spices one after the other on a very low flame till a nice aroma is wafted from your kitchen.
5. Roast dry & fresh coconut on a very low flame till the coconut is brown but not burnt.
6. Heat 1 tsp oil. Add sliced onion. Fry till it is brown but not burnt.
7. Grind roasted spices, coconut, onion, kashmiri chilies with water, tamarind pulp. Grind to a very fine paste.
8. Heat 1 tbsp oil in a pressure cooker /handi. Add a pinch of sugar. Let it caramelize. Now add minced onion. Saute for 2 minutes.
9. Add ground masala. Saute for 1 minute.
10. Add marinated chicken. Saute for 2 minutes.
11. Add water for the desired consistency. I added about 1 cup water.
12. Add salt to taste. Stir. Let it cook for 4 -5 whistles.
13. Let the pressure drop completely before opening the cooker.
14. Let it simmer for 5 minutes.
15. Add coconut milk. Let it simmer for 1 minute.
16. Cover with the lid.
17. Garnish with chopped coriander leaves, just before serving.

Note -
1. The original recipe asked for 1 cup oil which I substantially reduced.
2. The original recipe also asked for 1/2 cup fresh, 1/2 cup dry and 1 cup coconut milk from fresh coconut. I halved the coconut measure for each type. I also used organic reduced fat coconut milk from the can.
3. A pinch of sugar is added to caramelize the onions quickly.
4. The curry tastes even better after few hours or next day.
5. I served it with Amboli (Recipe coming soon).

This Goan Chicken Curry is my contribution to Vandana Rajesh's Chicken Event.

Saturday, June 14, 2008


Upma/Porridge - South Canara way
1 cup broken/cracked/bulgur wheat or plain rawa/semolina/sooji
salt to taste

2 tsp oil or ghee
1/2 tsp mustard seeds
1/2 tsp urad daal
1/4 tsp asafoetida
1 byadgi chili, broken
1 green chili, slit
1/4 tsp grated ginger (optional)
1 sprig of curry leaves, torn

Freshly scraped coconut

1. Heat oil or ghee in a wok or kadai.
2. Add all the ingredients for tempering.
3. As the mustard seeds start spluttering, add cracked wheat or rawa. Saute for 2 minutes.
4. Add 2 cups water if using wheat, 1 1/2 cups water if using rawa. Bring to boil. Add salt.
5. Keep stirring till all the water is evaporated.
6. Cover with a lid and let it stand for 5 minutes.
7. Garnish with coconut & Spicy sev.

Notes -
1. Traditionally, only rawa or semolina is used. I generally make it using cracked wheat to increase the fiber intake.

This post is my contribution to Raaga's WBB - Express Breakfasts.


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