pic nic bhaji(batata che patal bhaji)

This curry has been called by different names over generations!!  My granny made it for my mausi when she was a little girl and since this was packed for a picnic lunch the bhaji got its unique name  'Picnic bhaji'!!!!

INGREDIENTS:

4 Potatoes
2 finely chopped onion,
2 tsp re chilly powder,
1 tsp turmeric powder
half teaspoon mustard seeds
4-5 fenugreek (methi) seeds
1 pinch asafoetida (hing)
3tbsp groundnut oil,
salt to taste
a pinch of sugar

Method :
 Peel the potatoes and  dice them into small cubes of about half inch pieces.
Heat oil put hing, mustard seeds, methi seeds and  finely chopped onion
Saute it till the onions turn translucent
Add the potatoes and a little water.
When the curry starts boiling add the chilly powder, salt and sugar.
Garnish with coriander leaves.

BELONJI SUKKE(VELLIO)

INGREDIENTS:

 Belonji fish,
Half coconut scraped,
handful red chillies,
2 tbsp coriander seeds,
tamarind (the size of a small lemon),
1  onion (finely sliced)
1 tsp turmeric powder.

To be mixed with the ground masala

2 finely chopped onion
1 small piece of ginger( about an inch finely chopped)
2 tbsp coconut oil.

METHOD:

Clean, wash the fish and keep aside.
Heat a kadai and  dry roast only chillies and coriander seeds.
Grind the coconut, red chillies, coriander seeds, tamarind, sliced onion and turmeric powder.
Take a kadai and before placing it on fire , put the ground masala, chopped onion, chopped ginger, coconut oil, salt  and finally the belonji (FISH).
Add very little water and mix lightly with your fingers making sure that the fish does not break .
Cover with a  lid and  cook on very low flame till done.
This dish does not require any stirring while it cooks as the fish is very delicate and breaks easily.
Best served with hot rice.

Garlic sol kadi (lasni che sol kadi)

Ingredients:

1 coconut scraped
1 pod of garlic,
2 - 3 pieces kokum (bhirandya che sol)
2 red chillies
1 tsp mustard seeds
half tsp cocnut oil.
salt to taste

Method:

Grind coconut,garlic and red chillies to fine paste with a little water.
Pass this ground paste through a sieve and extract the  coconut milk.
Pour it in  a small vessel and  add sal and ,kokum.
In a small pan heat coconut oil and add the mustard seeds.
Pour this tempering over the kahi when the mustards seeds start spluttering.

bangadya che lonche

                                  Bangade (macarels)lonche  
                                   
Ingredients:

5 bangade
2tbsp red chilli powder
1tsp turmeric powder
1tsp oil,
half cup tamarind pulp
pinch of hing (asafoetida)
1 tsp mustard seeds
7 to 8 fenugreek (methi) seeds and salt to taste and .
2 tblsps. split mustard seed dal
Salt
                          
Method;
Clean the bangade and cut into medium sized pieces.
Apply a  little salt and keep aside.
Heat a kadai and add oil.
Add hing and mustard seeds when they splutter add fenugreek seeds.
Immediately add tamarind pulp, turmeric powder, red chilli powder, a little water and salt.
Allow it to boil and add the bangada pieces and split mustard seed daal.
Let it boil.
Serve it with hot rice!      

karwar

Well , the portuguese rule was not for long, later Hyderali and Tipu sultan invaded upto mongalore and started many ports along the shore..Right from Baithkol to Kadwad andsome few places like binge ghati, aligadda, Kharviwada,and to the eastern side KOne, Baad, Shejwad,  etc comes under karwar town. And on the western side Kajubag , kodibag, nandangadda,and sunkeri too. . U all must be wondering how Baithkol got its name????In ancient times the Arabs wud come and anchore their boats her and they found it deep to anchor  so they said'bahut khol hai' pronounced as baithklol!!!!

fascinating facts about karwar!

            well , along with my recipes I would like to share some fascinating facts about karwar ! which all karwaris will love know!wont elaborate but i will shorten and tell u  all!initially karwar was  a place for business for the Arabs, Iranis,portuguese and the British.originally karwar was known as Kadwad!!The boats would be anchored straight to kadwad onto the river kali. maybe thts why u find goldsmiths even today in kadwad!Slowly the britishers started flourishing and stared its colony along the sea side. even now u will find old British bunglows right from the DC bunglow on the hill to the  DFO bunglow.And they pronounced KADWAD as KARWAR! thts how our place got its name.Even the Portuguese wanted to build their colonies here.A Portuguese Officer named Forbes came in the year 1772 and flourished and he built a beautiful church at sunkeri!!

Prawns curry(sungtache ambat)

Ingredients:
1/2 kg prawn,.
1 cup coconut scraped,
10 peppercorns,
1/2 tsp turmeric,
1 sliced raw onion,
1 lemon size tamarind ball(chinch) or dry mango pieces(ambyache sol),
2 tbsp coriander seeds,
handful dry red chillies,
2 finely chopped onions,
3tbsp coconut oil
salt to taste

Method:
          
Heat a kadai and add a little oil.
Fry the coriander seeds and red chillies.
Grind together red chillies,coriander seeds, sliced onion,peppercorn,tamarind,turmeric and coconut scrapings to a fine paste.
Clean the prawns and de-vien them and keep aside.
 Heat a  kadai put coconut oil and  the finely chopped onions and saute it.
Add the prawns and let it boil.
To enhance the flavour you may also  add pieces of ladies finger or raddish
After it boils add the groung paste a little water  salt.
This dish is best served with hot rice!!!!!