Back

       Non-Veg

  Method:
              

Grind together coconut, 1 chopped onion, red chilies, Turmeric powder 1 tea spn, Coriander seeds 1 tea spn to a very  smooth paste, Chopped onion 2,
Heat oil, fry chopped onion till they turn slightly brownish. Add the ground masala , kokum and salt. Cook for 5min. Now add the fish pieces and cook till the color of the fish changes to white.

                                                                                  Top | Back

Tisaryache Kalvan
 

Ingredients :  

Fresh tisare shimple (Shells) 1.5 Kg, Fresh grated coconut 1 cup, Chopped onion 2,,Coriander seeds 1 tbl spn, Cinnamon 1 pcs, Cloves 4 pcs, Pepper corn 7 pcs, Ginger 1 small, Garlic 1 psc, Chopped coriander (cilantro) leaves 2tbl spn, Nutmeg 1 pcs, poppy seeds 1 tbl spn, Dry red chillies 5,Oil 1 tbl spn, Salt.

 Method:

Take the mixture of Coriander seeds ,Cinnamon, Cloves, Pepper corn, Nutmeg, poppy seeds , Dry red chillies ,Oil in a pan & heat for two minutes.  Grind the mixture in powder form. This type of mixture is called Garam Masala.

Cut the shells in 2 pieces & clean by keeping inner meat as it is,  Heat oil, fry chopped onion till they turn slightly brownish.  

                                                                                  Top | Back

An half Kg  pieces of goat mutton, Fresh grated coconut 1 cup, Chopped onion 4, Red chilly powder 1 tbl spn, Turmeric powder 1 tea spn, Malvani spice powder (garam masala) 2 tbl spn, Chopped green chilly 8, Ginger 1, Garlic 1, Oil 1 tbl spn, Chopped coriander leaves & salt.

Method :

Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the mutton pieces, rub this mixture on to them well and marinate for about an hour at least. Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste. Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2 minutes or till they are light brown in color. Add the remaining chopped green chillies, Malvani spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned. Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minutes or till the chicken pieces are tender and fully cooked. Garnish with finely chopped coriander leaves.

                                                                               Top | Back

           A Famous Malvani dish consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (also known as puri, which is a fluffy, fried bread of wheat and nachni flour), onion, lemon and solkadhi (a drink made from coconut milk).

800 gm or 8 medium sized pieces of chicken, Fresh grated coconut 1 cup, Chopped onion 4, Red chilly powder 1 tbl spn, Turmeric powder 1 tea spn, Malvani spice powder (garam masala) 2 tbl spn, Chopped green chilly 8, Ginger 1, Garlic 1, Oil 1 tbl spn, Chopped coriander leaves & salt.

Method :

Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least. Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste. Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2 minutes or till they are light brown in color. Add the remaining chopped green chillies, Malvani spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned. Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minutes or till the chicken pieces are tender and fully cooked. Garnish with finely chopped coriander leaves.

                                                                                     Top | Back

         It is made from Kokam and coconut milk. This refreshing kadhi is great with plain rice. Some people like to drink this at the end of their meal.

Fresh grated coconut 3 cups, Pepper, cummin seeds, Kokam 5, Garlic cloves   4, Green chilly  1, salt.

Method :

Squeeze the grated coconut by hand to remove any moisture/juice out of it. Grind the mixture of  Pepper, Cummins seeds. Add Kokam, Chopped Green chilly, Garlic cloves , grinded powder & salt into the juice. mix it well & serve after 2 hrs.

                                                                                     Top | Back

         is a highly popular dish, along the Konkan coast. It is basically a spicy Shark curry.

1Kg medium sized pieces of Mori(Shark), Fresh grated coconut 1 cup, Chopped onion 4, Red chilly powder 1 tbl spn, Turmeric powder 1 tea spn, Malvani spice powder (garam masala) 2 tbl spn, Chopped green chilly 8, Ginger 1, Garlic 1, Oil 1 tbl spn, Chopped coriander leaves & salt.

Method :

Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the pieces, rub this mixture on to them well and marinate for about an hour at least. Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste. Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2 minutes or till they are light brown in color. Add the remaining chopped green chillies, Malvani spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned. Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minutes or till the chicken pieces are tender and fully cooked. Garnish with finely chopped coriander leaves.

                                                                                     Top | Back

            Dhondas or Cucumber cake is a baked preparation made from cucumber, rava and jaggery.

Big cucumber 1/2 kg, Idli rawa 1/4 kg, Jaggery  1/4 kg, Ghee  2 tbspChana dal 1/2 cup, Coconut pieces 1/2 cup, Jeera powder 1 tsp,Kaju  1tbsp, Turmeric powder 1/4 tsp, Elaichi powder 1 tsp, Salt.

Method :

Grate cucumber. remove seeds.take cucumber juice.
Soak chana dal in water for 30 min.
In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil.
In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water.
Cook on low flame.then add grated jaggery and kaju.
Lastly add elaichi powder and mix well.
Keep on low flame for 10-15 min.
Dhondas should  be cut by knief just like a cake.

                                                                                   Top | Back

         is a fried pancake and is especially popular in Sindhudurga district. Its netted appearance gives it an even more enigmatic feel.

Rice 2 cups, Water 5-6 cups, Salt & Oil

Method :

Soak rice in water for 4-5 hours.
Grind in mixture.
Add water and make consistency.
In a non stick pan grease oil and  pour 1 small cup batter and spread.
Cover the pan and cook over mid flame.
Cook only by one side. remove from the pan.
Enjoy this coconut milk with jaggery.

                                                                                Top | Back

          is the sweet deep-fried delicacy, that is highly popular in Maharshtra. The dish is especially in big demand during the Islamic holy month of Ramazan.

Maida  2 cups, Sugar 3/4 cup, Salt, Yellow colour, Elaichi powder 1 tsp, Vanila essence 1/4 tsp, Ghee.

Method :

First sieve the maida. then add sugar, salt, yellow colour, elaichi powder and essence.
Make the batter with sufficient water. take care that no lumps are formed.
Keep aside for 1 hour.
In a pan take ghee and pour 1 cup batter and fry both the side on mid.flame.
Malpua is ready

                                                                                     Top | Back