Friday, 27 September 2019

Rice flour ukad ( तांदळाची उकड )

I just love the cuisine of Konkan for its simplicity . 
The easily available ingredients , mild use of spices and the ease with which the dishes can be preapared just amazes me . 
We all have certain comfort foods which we love to have anytime anywhere . 
One such comfort food of mine is this dish known as 'ukad' ukad in marathi means to steam and that's what exactly this dish is all about . 


Ingredients -

1 cup .......................... rice flour 
4 cups ........................ sour thin buttermilk 
1 tb sp ........................ chilly garlic paste ( can also use ginger chilly paste ) 
1 t sp ......................... sugar ( optional )
1/4 t sp ...................... turmeric pd 
a pinch of .................. asefoetida ( hing ) 
1/2 t sp ...................... mustard seeds 
8/10 ........................... curry leaves 
3/4 tb sp .................... oil 
for garnish .................. freshly cut coriander leaves
salt as per taste 




Method -

Mix well the buttermilk , rice flour , chilly garlic paste , salt , sugar and turmeric so that there are no lumps . 
Heat oil in a pan and add mustard seeds , when they splutter add curry leaves and hing . 

Now pour the mixture in the pan and stir continuously . 

Keep the flame medium to low . 

The mixture will slowly thicken and start leaving the sides of pan . 

At this point cover the pan with a lid and just cook for 2 more minutes . 

Serve hot garnished with corianders leaves and toppled with a spoonful of raw oil on it . 


Tuesday, 17 September 2019

Undalkaal ( उंडलकाळ )

This is a traditional sweet dish from Konkan . 
Just as other konkan sweets this dish too has coconut and jageery . 
The simplicity and yet the amazing taste of this yummy sweet is just surprising . 
This dish is usually made during the festivals as naivedyam ( offerings to God ) . 

Ingredients - 

1 bowl ...................... grated fresh coconut 
1 bowl ....................grated jaggery 
1/2 t sp ..................... cardamom powder 
1 small cup ............... rice flour 
ghee 
almond pistachio slivers for garnish 
pinch of salt





Method 

In a non stick pan add 1 tb sp ghee , grated coconut and 3/4th of grated jaggery and cook on a low flame till the jaggery melts . 

Stir nicely and when the mixture becomes dry and sticky add cardamom pd and switch off the gas . 

In another pan heat 1 small cup water , remaining jaggery , 1 t sp ghee and a pinch of salt . 

When the water comes to boil add the rice flour and stir it continuosly . 

Let all the water absorb in the rice flour . 

Keep on stirring till you get a soft smooth dough . 

Switch off the gas and let the dough cool down a bit . 

Now greash your hands with ghee and make small pea shape balls of this dough . 

Heat ghee in a pan and shallow fry these balls till golden and crisp . 

Add the above coconut jaggery misture to these balls . 

Carefully mix everything without breaking the balls . 

Garnish with almond pistachio slivers and offer as a naivedyam to the God . 

While eating always serve hot . 


Friday, 13 September 2019

Stuffed Bananas ( भरली केळी )


This delicious sweet dish is a speciality of CKP community of Mumbai . 
Bananas used in this dish is a special variety called rajali ( राजाळी ) . 
These bananas are thick stout and reddish in colour and have a grainy texture . 
If this variety is not available in your area you can also use the long yellow South Indian bananas . 


Ingredients - 

3 .......................... Rajali bananas 
1 bowl ................. grated fresh coconut 
3/4 bowl ..............grated jaggery 
1 bowl ................. thick coconut milk ( grind grated coconut and extract the juice ) 
3/4 tb sp ...............ghee 
1/2 t sp ................ cardamom pd 
1 tsp .................... almond and pistachio slivers 




Method - 

In a non stick pan add 1 tb sp ghee , grated coconut and jaggery and cook on a low flame till the jaggery melts . 

Stir nicely and when the mixture becomes dry and sticky add cardamom pd and switch off the gas . 

This is the stuffing for bananas . 

Now peel the bananas and keep the peel aside . 

Cut the bananas into 2 inch pieces and give them two diagonal vertical cuts keeping the piece intact . 

Stuff these cuts with the coconut jaggery filling . 

Now in a pan add little ghee and saute the bananas carefully for 2/3 minutes till they are golden brown on all sides . 

Now remove the bananas from the pan and arrange the peels at the bottom of the pan . 

On the peels arrange the sauted bananas . 

Pour on them the thick coconut milk and if the some coconut filling is left that too sprinkle on top . 

Cover the pan with the lid and cook on low flame for 10 minutes . 

Move the bananas upside down and let the other side too cook for further 10 mintues . 

When cooked sprinkle the almond pistachio slivers and decorate . 

You can have this delicious sweet hot or cold as per you liking . 

The peels at the bottom of the pan prevent the bananas from burning . 

These crispy sweetish banana peels also taste yummy . 

Friday, 6 September 2019

Stuffed Crabs ( भरले खेकडे )


The koli community is one of the original inhabitants of Mumbai . 
Their food which is full of spices is extremely delicious  . 
The variety of fish that this community prepares is just mouth watering . 
Today when I bought crabs from the fish market decided to make a popular koli variety which tastes amazing . 
It goes very well with rice and solkadhi ( curry ) . 
Make this dish a bit dry if you are having it with rice . 
And if you like to have it with roti , bhakri or paratha then you can keep little gravy . 


Ingredients - 

5/6 ............................ crabs 
10/12 ........................ garlic flakes 
1 inch ....................... ginger 
1/2 bowl ................... grated dry coconut
1 ............................... onion sliced 
1 ............................... onion chopped
3/4 .......................... green chillies 
1 ............................ tomato chopped 
2 t sp ..................... red chilly pd 
1 t sp .....................  turmeric pd 
2 tb sp ..................... koli masala ( can also use garam masala ) 
salt according to the taste 
oil to cook 








Method 

Add little oil in a pan and saute ginger , garlic , dry coconut , sliced onions and green chillies till they are golden brown . 

Clean and wash the crabs properly . 

Remove the legs and upper cover of the crabs . 

You can keep the legs intact if you like . 

I use them to make crab soup so I remove and keep them separately . 

Now in a pan add oil and saute the chopped onion till transparent .

Add chopped tomatoes and saute till the raw smell of tomatoes disappears . 

Add chilly pd , turmeric , koli masala , above ground masala , salt and mix everything properly . 

When this mixture cools down a bit fill it in the cleaned and washed crabs . 

Now again in a pan add little oil and arranged the masala filled crabs in it . 

Add little water as per your desire and cover the pan with a lid and cook on a low flame . 

After 5/10 minutes move the crabs upside down and let the other side cook for 10 more minutes .

Serve with hot rice and solkadhi a popular konkan speciality . 





Tuesday, 3 September 2019

Bombay Duck gravy ( बोंबलाचं बुजणं )

Ingredients :

5 - 6 ........................ Bombay Ducks ( cleaned and cut into 2 )
15-20 ...................... garlic flakes ( chopped )
1 medium .............. coriander leaved bunch ( cleaned washed and chopped )
1 ............................. green chilly ( chopped )
1 t sp .................... CKP masala or any garam masala
1/2 t sp .................. turmeric pd
1 tb sp ...................... tamarind extract ( soak tamarind in water and squeese the juice )
1/4 cup or more .............. oil
salt as per taste






Method :


Heat oil in a pan and saute the chopped garlic in it till golden .

Add to it chopped chilly and coriander and saute for a minute .

Now add all the masalas , tamarind juice and salt and mix well .

At the end add cleaned pieces of bombay duck and very little water .

Carefully mix everything , cover the pan with a lid and cook for 5 minutes .

This variety of fish is very delicate and gets cooked very soon don't use a spoon to mix once the fish is cooked .

Related Posts Plugin for WordPress, Blogger...