A quick and tasty recipe, best served alongside roti or chapati. Field beans or Kadve Vaal as they are called in Konkani, are very rich in protein once sprouted. They have a crunchy bite to them and leave behind a slight bitter after taste. Vaalachi Bhaji is a very popular dish in Maharashtrian and Goan cuisines.… Continue reading Vaalachi Bhaji (spicy-sweet Field Beans)
In konkani "sol" means Kokum (essentially dried peels of the Kokum fruit), that along with coconut milk is combined to make this appetizing drink. Sol Kadi reminds me of my school summer holidays, I spent at my Nani's (maternal grandmother's) place. She made sol kadhi everyday from fresh grated creamy coconuts; it was like a… Continue reading Sol Kadhi, a refreshing Kokum drink
I still remember the sparkle in my husband's eye when he spotted this fish in the corner at our local Chinese grocery store. A staple in India, this elusive fish was on our wish list for many years. Finally, we had it in our grocery bag and ready to cook. The Pomfret, or Golden Pompano… Continue reading Golden Pomfret Fry
Tirphal (Szechuan Peppercorns) is a very popular ingredient used in multiple preparations in the Konkan region of India (states of Maharashtra, Goa and Karnataka). Tirphal is used mostly in fish curry dishes like Bangda (Indian Mackerel), Paplet (Golden Pomfret), Surmai (King Fish), etc. or it can also be added to vegetarian dishes. Tirphal has a very distinct… Continue reading Tirphal Bangda Curry (Indian Mackerel in Szechuan Peppercorn Curry)
Serves: 4 Cooking time: 30-35 mins Ingredients 1 tsp oil 1 onion, medium size, chopped 1½ inch piece of tamarind (imalee / chincha) 1½ tomato, medium size, chopped 11 tbsp coconut, grated ½ tsp red chili powder, or adjust as per spice tolerance ½ tsp turmeric powder ½ tsp black pepper powder (miri) ½ tsp poppy seeds… Continue reading Spicy-Tangy Prawn Tomato Curry
Serves: 4 Cooking time: 1 hr Ingredients Masala 2 tbsp cooking oil (canola or coconut oil works best) ½ onion, large size, sliced ¼ cup coriander seeds (dhane) 4-5 cloves (lavang) 1 tsp black pepper powder (miri) ½ inch cinnamon stick (dalchini) 1 start anise (chakr phool) 1 tsp poppy seeds (khus khus) 1 cup coconut, freshly grated… Continue reading Chicken Xacuti
