EAST INDIAN COMMUNITY STYLE FISH MOILE

Konkan region, particularly Mumbai, is surrounded by beautiful coastline…… So the East Indian Community have a special liking for seafood….. Whether it is fresh catch or dry ones (During monsoon, fish is not available easily)), they prepare wonderful seafood dishes.

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INGREDIENTS : 4 small pomfrets, 3-4 onions, 1/2″ ginger, 6-8 cloves garlic, 2-3 green chillies, 1 lemon, 1 tbsp East Indian bottle masala, salt & vinegar to taste, water, oil.

DIRECTIONS : Clean and wash pomfrets…… Apply salt and lemon juice…… Keep aside……. Slice the onions in rounds….. 20180227_143418.jpgCut ginger, garlic, green chillies lengthwise….. Heat oil….. Fry the fish…..20180227_143148.jpg Keep aside….. Sauté sliced onion rounds…… 20180227_143058.jpgAfter sometime add green chillies, ginger, garlic…… Sauté till onions are brown…… Add in the bottle masala powder and water (about half cup)….. Simmer….. Now add salt & vinegar…..Simmer…. Add the fried fish and cover…..20180227_142952.jpg Cook till done…..20180227_142806.jpg Serve hot with rice.

NOTE : Instead of small pomfrets, one can use one medium sized pomfret (sliced)….. Vinegar can be increased/decreased according to taste….. Water can be increased/decreased depending on amount of gravy required.

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EAST INDIAN STYLE FRENCH BEANS FOOGATH

East Indian Community have very few vegetarian dishes…… Notable among them is Foogath or Fugad…… Foogath can be made from various vegetables like French beans, pumpkin, capsicum, cabbage, cauliflower, drumsticks etc…. A foogath is generally made regularly along with other dishes….. The word ‘Foogath‘ originates from the Portuguese word ‘Refogado‘……. Refogado means ‘to braise’…… So whenever a vegetable is cooked by braising, it retains it’s original colour & light crispness, thus making it the perfect side dish.

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INGREDIENTS : 250gm French beans, 1 onion, 1tsp black pepper powder, salt to taste, 1/2-1 lemon, Ghee/white oil.

Masala paste : 1″ginger, 4-6 garlic cloves, 1/4th bunch coriander leaves, 1-2 dried red chillies, 1/2 tsp cumin, 1-2tsp coriander, 1/2 tsp sesame seeds.

DIRECTIONS : Wash and cut the French beans……20180222_145055.jpg Grind the ingredients of the masala paste….. Heat oil….. Add chopped onions and sauté till golden brown……20180227_140743.jpg Now add the ground masala and sauté for a few moments…….20180227_140705.jpg Add cut French beans and mix with the masala…… Cover & cook till almost done….. Add salt & black pepper powder…… Sauté….. When done add lemon juice according to taste…..20180227_140629.jpg Remove from heat…… Serve hot.

NOTE : While sautéing the masala, if required, sprinkle some water to prevent burning…… One can garnish French bean Foogath with grated coconut.

EAST INDIAN STYLE STUFFED POMFRET

East Indian community name for Pomfret is Sarga……. This dish is generally had on special occasions….. Can be served as starter as well as side dish.

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INGREDIENTS : 3-4 small pomfrets, 1 lemon, 2 tomatoes , 1-2 onions, 6-8 cloves garlic, 1″ginger, 2-3 green chillies, 1/2 tsp turmeric powder, 1/2 tsp pepper powder, 1 tsp East Indian bottle masala, a bunch of coriander leaves, salt to taste, little flour, oil for frying.

DIRECTIONS : Make sideways slit of the pomfret in such a way that a cavity is formed so that the stuffing can be entered….. Wash the fish…. Apply salt & lemon juice and keep aside.

For the stuffing, chop tomatoes……. Make a paste of onions, garlic, ginger, green chillies, coriander leaves….. 20180227_135809.jpgHeat a tbsp of oil….. Sauté the tomatoes…… Add turmeric powder, pepper powder & East Indian bottle masala ….. Sauté…… Add the paste and salt……20180227_135703.jpg Cook till done and almost dry….. 20180227_135522.jpg Keep the stuffing aside to cool.

Stuff the Pomfrets with the stuffing….. With the leftover stuffing rub the outside of the fish. 20180227_135346.jpg

Heat oil….. Apply flour and fry till golden on both sides….. 20180227_135245.jpgServe hot.

NOTE : Instead of small Pomfrets one can use big ones….. Semolina/rice flour can be used instead of flour……To get a different dish, one can wrap stuffed pomfret in banana leaf and steam/fry.

PINEAPPLE PACHADI

(PINEAPPLE IN YOGHURT & COCONUT CURRY)

Pachadi is a traditional side dish…….. It is generally a yoghurt and coconut based dish…… Varieties of pachadi are created from different vegetables and fruits like beetroot, pumpkin, lady’s finger, ginger, cucumber, tomato, pineapple, mango, grape etc….. Easy to make and is normally had with lentil curry & rice…… Pineapple Pachadi is a sweet & sour preparation and is very delicious & different.

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INGREDIENTS : 1 medium sized pineapple, 1 cup grated coconut, 3/4 cup yoghurt, 1-2 green chillies, 2 red chillies, 1/4 tsp cumin seeds, 1″ ginger, 1/2 tsp turmeric powder, 1tsp+1/2 tsp mustard seeds, 3-4 onions (optional), few curry leaves, 1 tbsp oil, salt & sugar(optional) to taste, water as required.

DIRECTIONS : Wash the pineapple, remove the skin and dice into small cubes……..p_20161201_111540_1.jpg Grate fresh coconut…… Grind the freshly grated coconut with green chillies, cumin seeds, turmeric powder, ginger & 1/2 tsp mustard seeds…….. Keep aside…..p_20161201_111647_1_1.jpg Beat the yoghurt and keep aside……. Now cook the pineapple cubes with salt, sugar and enough water till soft……. p_20161201_113405_1.jpgAdd the ground coconut paste and cook till it thickens…… p_20161201_114125_1_1.jpgTake off from heat….. Keep aside to cool a little….. Now add the yoghurt and mix lightly…….. p_20161201_122353.jpgKeep aside…… p_20161201_122620_1.jpgHeat oil in another pan….. Add 1tsp mustard seed….. Sauté till it splutters….. Add red chillies & curry leaves ……p_20161201_122925_1.jpg Sauté…… Meanwhile slice onions & add….. p_20161201_123108_1_1.jpgSauté till light brown…… Now pour the pineapple mixture into the pan…… p_20161201_123433_1.jpgMix well & heat for a few minutes……p_20161201_123722_1.jpgServe.

NOTE : Consistency of the dish can be adjusted by increasing/decreasing water in Coconut paste……. Generally this dish is not reheated……. Onions can be ground with coconut mixture.

 

KURUMULAKU KOZHI

(PEPPER CHICKEN)

This recipe is a quick & easy Chicken dry roast….. A bit on the spicy side but very delicious & flavoursome ….. Goes very well with rice, Ney Choru (ghee rice), appam,etc….. Since it is dry, can also be served as starter.p_20161124_212121_hdr_1_1.jpg

INGREDIENTS : 1kg chicken, 8-10 onions, 8-10 cloves garlic, 1 lemon, 4 red chillies, crushed black pepper, 2 1″cinnamon sticks, salt to taste, oil.

DIRECTIONS : Marinate chicken with black pepper powder, salt & lemon juice….. p_20161124_164525_hdr_1.jpg

Keep aside for at least half an hour……. Heat oil….. Add sliced onions & sauté till lightly browned…… Add in garlic cloves, red chillies, cinnamon & salt…… Sauté till the mixture turns golden brown…… In the meantime, heat oil in another pan….. Add marinated chicken in batches and lightly brown on high heat……p_20161124_165736_hdr_1.jpg

Now add the browned onion mixture to the chicken…… Add in crushed pepper & salt according to taste….. Cover & cook over low heat till chicken is tender and nicely coated with onion mixture……p_20161124_173832_hdr_1.jpg

Serve hot with Ney Choru…..p_20161124_212157_hdr.jpg

NOTE : If curry leaves are used, add them at the end of roasting to get proper flavour of the leaves…….Can use slit green chillies instead of red chillies….. Chicken with bones is preferable….. Chicken pieces with skin will taste even better as the skin becomes crisp on frying…… Must use freshly crushed pepper for proper flavour.

KOZHI ISHTEW

(CHICKEN STEW)

Influenced by the milder stews of the West, this refreshing & flavoursome stew is delicately seasoned so that the spices do not overpower the natural flavours……. Crushed peppercorns perfectly balances the sweet flavour of the main ingredient, i.e. the fresh coconut milk……… Every home have their own style of cooking…….. This is a favourite dish of Syrian Christians & is particularly served during breakfast & sometimes dinner…….. Ishtew is usually served with idiappam/appam/puttu….. It goes very well with bread too.

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INGREDIENTS : 500 GMs Chicken, 2 + 4onions, 2 potatoes, 4-6 cloves garlic(optional), 1″ ginger, 2-3 green chillies, few curry leaves, 3-4 Cloves, 2 (1″) Cinnamon sticks, 3-4 Cardamoms, 2 cups thin coconut milk, 1 cup thick coconut milk, 1 tsp vinegar, water as required, 1-2 tsp black peppercorns, salt to taste, 1 tbsp coconut oil.

DIRECTIONS : Clean, wash & cut chicken into medium pieces & keep aside…….. Heat oil, fry two sliced onions till golden brown & keep aside for garnishing……. In the remaining oil add slit green chillies & curry leaves…….. Now cut four onion into cubes & sauté till soft……. Stir in freshly grated ginger & crushed garlic …….. Add cloves, cinnamon & cardamoms & sauté for a minute or two…….. Stir in the cubed potatoes & chicken pieces…… Stir fry till the chicken is lightly browned……Now add in the thin coconut milk, vinegar & salt……. If required add water….. Cook till chicken is done & potatoes are well cooked…….. Stir in thick coconut milk & crushed peppercorns……… Lightly mash 2-3 cubes of potatoes in the gravy……. Simmer till done……. Garnish with fried onions & serve hot with idiappam/appam.

NOTES : Boneless chicken is not preferred in this recipe…… Instead of coconut oil any white oil can be used.

PACHADI

(RAITA – YOGHURT WITH CUCUMBER & ONION)

Pachadi is made with yoghurt which is served as side dish…… It is also known as RAITA all over India…… It provides cooling effect to offset any spicy food like biriyani.

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INGREDIENTS : 1  1/2 – 2 cups yoghurt, 1 cucumber, 1 small onion, 1-2 green chillies, black pepper powder & salt & sugar to taste.

DIRECTIONS : Beat yoghurt with black pepper powder, salt & sugar….. Keep it aside….. Chop cucumber, onions, green chillies finely…. Mix these with beaten yoghurt…… Garnish with little of sliced onion & cucumber…… Keep in refrigerator….. Serve chilled.

NOTE : Can garnish with coriander leaves/ mint leaves, etc….. Can also add other vegetables like carrots in the pachadi……. One can grate the vegetables instead of chopping….. Can be easily served as a dip too.