KFE - New Address, First Look

M/s Kamath Caterers have been in hospitality industry since last 5 decades and are famous not only in Mangaluru but internationally. Their culinary expertise and consistency in quality quantity and capacity has been unparalleled by any caterer in Mangaluru.

Now they have ventured into a new enterprise called KFE(Not to be confused with KFC). Expansion of KFE is Kamath's Food Express.
KFE opened its new outlet today at New Chitra Junction this morning and started serving hungry Mangalureans who seek homely tasty affordable traditional South Indian a, North Indian and Chinese items.

First look says, it is well planned, clean and neat setup in an old house that was once residential home of a respectable GSB family. There was a shop on ground floor which they have converted into KFE billing and parcel counters. Inside they have the pantry kitchen where they pack food cooked at their factory in bulk and also prepare select a-la-carte items fresh and hot. They have enough chefs, helpers and family members who attend to the crowd that had started swarming well before 11:00am to fetch their parcel or to take items on the spot. 
"Some inconvenience may have caused especially to those who have booked parcel in advance over whatsapp, because we had the 'Gana Homa Ritual' this morning and after clearing everything we had to start packing food. Besides , lot of people swarmed suddenly to place spot order and that has also caused some hinderance to quick disposal of pre-booked parcel.

Though we have the capacity to prepare and provide food in bulk, for customers' convenience we are making small portions sufficient for two persons with moderate appetite, so that people don't waste food. We use food grade containers and silver pouches for hygiene. That consumes more time and resource but at the end of the day, a satisfied customer makes our efforts worthwhile, that has been the hallmark of Kamath Caterers since last five decades under the guidance of our founder Late Sri Ramanath Kamath", says Vinayak Kamath, brain behind the new venture.
  
"We had overwhelming response today and had to prepare some curries thrice to meet the demand. We have a large customer base and we did not want to disappoint anyone. So we tried our best to attend to all those who came for food parcel today. Our quality is assured, we plan to provide traditional GSB and South Indian style lunch time preparations and also other specialties without compromise on quality or quantity. I personally supervise preparation to packing." Sudhakar Kamath, Managing Partner of M's Kamath Caterers says with an ever friendly and humble smile in spite of looking tired running around, supervising, paying personal attention to known customers.

Their menu has select curries, side dishes,  chappati and one rice special dish, plus some snack delicacies, desserts and North Indian and Chinese special starters and main course dishes apart from some a-la-carte dishes. They also have counter sale of pickles, condiments and packed sweets and namkeens.

Further Update(August 16, 2020) :

Pricing for the quantity looks very reasonable. Packing is neat. I got some items home for our dinner and found them tasty, though some items need tweaking to suit daily consumer's palates by cutting down on oil, food colour and thickening agents. Being leading caterers since 5 decades, they need to understand the pulse of daily consumers and prepare items as we prepare them at home.

Oil used is good and I could smell pure coconut oil used for frying fritters. Pathrade podi, Valval and Paattholi were disappointing. Capsicum Rice Bhaat was tasty but oily and loaded with colour. Rice Bhaat quantity and flavour is very good and the container used for packing is sturdy and reusable as you can see in the picture.

Best items were Chana Suran Ghashi and Mango Pineapple Curry. Ace items were Holige, Jeevgujje Podi and Kashi Halwa, which are signature item of M/s Kamath Caterers. Holige is the best I have ever tasted in my life with perfect balance of sweetness, taste, flavour and texture. They can reduce added sugar in Kashi Halwa by 20% as per my view. They have ready made Podi Gooli(Fritters masala marinade) on sale, which one can try to get that authentic taste and flavour at home. 

Overall impression is good and I am sure, they will gradually change the style to suit daily consumers and senior citizens who need to watch their diet, than making every item 'special' as they serve for functions. 

Holige

Capsicum Rice

Paattholi, Pathrade Podi, Jeevgujje Podi, Capsicum Rice with Raita

Capsicum Rice with Raita, Mango Pineapple Curry, Chana Suran Ghashi, Valval, Kashi Halwa

For a start they have parcel service from 11:00am to 2:30pm, and no home delivery. They have started Seasonal Specialty Sunday from August 16th. They have plans to start evening counter, in house dining and home delivery too. Let us wait and watch.
Kudpiraj's Garam Tawa wishes every success to Sudhakar Kamath, Vinayak Kamath and Team KFE.
Their contact details:
Whatsapp: 7022637777
Call: 7022867777
Facebook: https://www.facebook.com/KamathsFoodExpress/
Instagram: https://www.instagram.com/kfe_kamathsfoodexpress/?hl=en
Disclaimer: This is not a business promotion but just a friendly gesture for wishing my freinds Sudhakar Kamath and Vinayak Kamath success in their new venture.

Gulla/Vaingana Saglen(Brinjal Curry)

Gulla is a kind of brinjal grown in and around Udupi and is seasonal. Other varieties of brinjal are found in the market round the year. Like Ladies finger, Gulla/Vaingan is also a perfect veggie for making saglen, the GSB signature dish.

It's cousin Puddi Saglen is dry, more oily and more sweet than this slightly thin saglen. This curry is a side dish which can be eaten along with rice and daalithoi/rasam. It can also be eaten with chapathis. If onion is not added to this curry, it is served as 'saatwik curry' but I like it with added onions.

Ingredients:
Gulla/Vaingan(Brinjal) – 150Gms cut into 1" cubes
Onions - 2 cubed
Coconut - 1 Cup grated
Coriander Seeds - 2 tsp
Red Chillies - 4
Tamarind - Cherry size ball
Jaggery Powder - 1 Tsp(Optional)
Mustard seeds - 1/2 tsp
Curry leaves - 1 Sprig
Oil - 2 Tsp
Salt - To taste

Method:
Boil the brinjal pieces with a cup of water and little salt till par boiled.
Roast the coriander seeds and red chillies separately with little oil till crisp.
Grind together, roasted spices, grated coconut and Tamarind to a coarse paste.
Heat oil in a kadai. Add mustard seeds and allow them to splutter.
Add curry leaves and fry till a nice aroma emanates.
Add the cubed onions and fry on high flame till transparent.
Add the ground masala paste, powdered jaggery and salt to taste. Fry well till the masala thickens and the raw smell disappears.
Now add the cooked brinjal along with the water and keep till the masala thickens and infiltrates the brinjal pieces.
Serve with rice and daalithoi.

Daalimbe Solla Kadi/Pomegranate Peel Curry by Anuradha Mudalagiri Kamath

GSB curries are mostly coconut based but the variation in ingredients that go into the making and the nutritional of medicinal values these curries have make them different from many others.

Pomegranate is fruit available through out the year and it has a unique medicinal value due to astringent qualities of its peel. Daalimbe Sol or Daalimbe Voto is as important in

GSB kitchen ad Birinda or Kokum Sol. Many store sun dried pomegranate peel for use throughout the year. Hence, pomegranate in spite of being an expensive fruit, has no wastage whatsoever.

This curry is good for regulating stomach and getting rid of round worms. For those suffering from loose stool, this kadi regulates the motion. This tastes good and the seasoning with garlic is so tempting, the aroma spreads in the entire household, giving a hint about what's cooking!

Ingredients:
Daalimbe/Pomegranate peel - One full peel of a medium sized pomegranate
Grated coconut - 1/2 cup
Cumin seeds - 1/2 Tsp
Peppercorns - 1/4 tsp
Red long chillies - 3-4
Tamarind - Size of its seed
Turmeric powder - A pinch
Salt - To taste
Ghee - 1/2 Tsp
Garlic flakes - A handful crushed
Oil - 1 Tsp

Method::
Clean pomegranate peel and cut into small pieces.
Fry cumin seeds, peppercorns, red chillies and pomegranate peel one by one with little ghee till raw smell disappears.
Grind these along with grated coconut, tamarind and turmeric powder to a smooth paste.
Add little water to the ground masala paste and bring it to a boil in a vessel.
Add salt to taste and boil for another 5 mins.
Season with garlic flakes browned in hot oil.
Serve with hot steamed rice.

Mixed Vegetable Aambat

Aambat in original Konkani/Marati spells tangy curry. But we GSBs make a bland coconut based curry with a seasoning of chopped onions perfectly browned. The gravy can be made thick by adding Tuvar daal or potatoes. If you use any beans like fresh or soaked Peas, Avare Kaalu, sprouted Bagdo or even Alaambe(Laamb or Thunder Mushrooms), you need not add daal.

Here is the recipe for Mixed Vegetable Aambat that we prepare round the year. You may choose vegetables that don't have pungent taste or flavour. A well balanced preparation may suggest use of Potatoes, Brinjal, Cauliflower, String Beans, French beans, Ridge gourd, Gherkins and Tender cashews.

What I have shown here has only cauliflower and green peas, because we ran out of potatoes.

Ingredients:
Mixed veggies - 2 Cups(diced)
Grated coconut - 1 cup
Tamarind - Size of its seed
Red Chillies - 4
Tuvar Daal - A handful
Onions - 2 chopped
Salt - To taste
Oil(Preferably coconut oil) - 1 Tsp

Method:
Boil the vegetables along with 3/4 of the chopped onions adding little salt till just cooked.
Pressure cook the daal with a cup of water till well cooked.
Roast the red chillies with little oil and grind along with grated coconut and tamarind to a fine paste.
Combine the ground masala with the cooked daal and bring that to a boil in a thick bottomed vessel.
Add the cooked vegetables along with the broth and simmer for 5 mins.
Check for salt and add if necessary.
Heat oil in a small wok and add the 1/4 chopped onion.
Fry till golden.
Pour the seasoning over the curry and serve with rice.

You may make the aambat thick if you are serving it as a side dish with rice and daalitoi, chapathis, dosas or idlis.

Kele Koddel(Raw Plantain Curry)

GSB curry Kele Koddel is a hot and sour coconut masala based curry with a seasoning of garlic. Raw green plantains called 'Bangbaale' are used in curries and they are grown in most of the parts of karnataka and Kerala. Some also use raw Nendrabaale' to prepare this curry.

Kele Koddel is my personal favourite and my mother used to make this perfectly. A well balanced curry has the right amount of chillies and tamarind and the seasoning should be properly prepared. Nothing like the smell of burnt garlic in hot coconut oil!

This curry can be mixed into rice and consumed as it is, or as a side dish with rice and daalithoi. It can also be well savoured with chapathis, dosas or idlis.

Ingredients:
Raw Green Plantains - 2
Grated Coconut - 1/2
Roasted Red chillies - 6-8
Tamarind - Size of its seed
Salt - To taste
Garlic flakes with skin - 8-10 crushed
Coconut oil - 1 Tbsp

Method:
Wash and shave the green skin of the plantains with a peeler.
Cut into round discs of 1CM thickness.
Cook the banana rounds with little salt and water till tender.
Grind the grated coconut along with roasted red chillies and tamarind to a smooth paste.
Add this Paste to the cooked plantains and salt to taste.
Bring to a boil and simmer for 5 mins.
Prepare a seasoning with crushed garlic in hot coconut oil.
When the garlic flakes turn golden, pour the seasoning over the curry and serve.

Simple Prawn Curry Rice

Prawn Humman, a typical simple prawn curry has been highlighted some months ago under Pre-Diwali Dinner article. Best combo with prawn humman is boiled red rice and some vegetable or fish fry. I also like it with a simple Kachumbar Salad.

Prawn Curry with Boiled Rice and Kachumbar Salad

This curry tastes heavenly when cooked in Earthen pot or Kullen. Since it is the right season to catch prawns and also considering the lower prices of prawns now a days compared to other sea food, gorge on this sumptuous meal, folks!

Prawn Curry

Recipe for Prawn Humman here.

Prawn Curry with Boiled Rice, King Fish Masala fried,
Ghee Rice and Stuffed Paratha

Bibbe Humman

Bibbo or tender cashenut is a popular delicacy among GSBs. In the high Season from February to May, GSBs make various preparations with bibbo. Bibbe Upkari, Aambat, Sukkhe, Saghlen, Song, Vaagu, Valval and Humman are few of them.

Bibbe Humman is made just like Batate Humman or Prawn Humman but amount of red chillies used here is less than in other cases. A spicy tangy coconut based masala is freshly ground, calculated amount of fresh bibbo is cooked along with, garnished with asafotoeda solution and coconut oil to finish off a delicious aromatic curry which can be consumed with rice, idlis or chapathis.

Bibbe Humman

Ingredients:
Fresh Bibbo(Tender Cashews) - 100
Potato - 1 medium(Optional) peeled and cut into small bits.
Green chillies - 2-3 cut into small round bits
Grated Coconut - 1/2
Red short chillies - 4-6 Roasted with little oil
Tamarind - Size of a cherry
Salt - To Taste
Asafotoeda - A pinch dissolved in little water
Coconut Oil - 2 Tsp

Fresh Bibbo(Pic courtesy: Nisha Baliga Shenoy)

 

Soaked Bibbo(Pic courtesy: Nisha Baliga Shenoy)

 Method:
Grind grated coconut along with roasted red chillies and tamarind to a smooth paste using little water.
Wash and soak bibbo in slightly hot water for 2 hours.
Peel and separate the halves.
In a thick bottomed wide mouthed vessel, cook the bibbo and optional potato bits with two cups of water(or water sufficient to submerge them) and salt to taste, till tender.
Add the ground masala paste and green chilli bits.
Adjust volume of water and salt according to need.
The gravy should be thick and of pouring consistency.
Cover and bring to a boil.
Simmer for 2-3 mins.
Add asafotoeda solution and coconut oil.
Mix and and serve with rice, chapathis or idlis.

Bhenda Saglen

Bhenda/Okra/Ladies Finger is a delicious juicy vegetable. It is used in making various preparations like sambar, curries, fry, stuffed or as fritters. GSBs have a distinct thick curry that is made with bhendi called Saglen. Bhenda saglen is the most preferred form of bhenda preparation after bhenda upkari(Fry). The ensemble of spices hotness of the chillies, tangibness of tamarind and the exotic flavour and consistency of bhenda makes this curry ever popular among the GSBs.

Ingredients:
Bhenda – Washed and 8-10 cut into 1" long pieces.
Coconut - 1 Cup grated
Coriander Seeds - 2 tsp
Red Chillies - 4
Tamarind - Cherry size ball
Jaggery Powder - 1 Tsp(Optional)
Mustard seeds - 1/2 tsp
Curry leaves - 1 Sprig
Oil - 2 Tsp
Salt - To taste

Method:
Boil the ladies finger pieces with a cup of water, little salt and a pinch of tamarind till almost cooked. This way, ladies finger doesn't get over cooked.
Roast the coriander seeds and red chillies separately with little oil till crisp.
Grind together, roasted spices, grated coconut and Tamarind to a coarse paste.
Heat oil in a kadai. Add mustard seeds and allow them to splutter.
Add curry leaves and fry till a nice aroma emanates.
Add the ground masala paste, powdered jaggery and salt to taste. Fry well till the masala thickens and the raw smell disappears.
Now add the cooked ladies finger along with the water and keep till the masala thickens and infiltrates the ladies finger.
Serve with rice and daalithoi. I prefer this with sevian/phulkas.

With Sevian Upma

Magge Koddel

Konkani GSB style curry koddel is a slightly spicy tangy coconut based curry tempered with fried garlic flakes. We make koddel using  yellow cucumber(Magge), Chinese potatoes or kooka, potatoes, raw banana, bamboo shoot, jack fruit seed, yam, pumpkin vine stem, Malabar spinach and even plantain bark(Gaabbo). If any whole lentil is used with any of the mentioned veggies, we call it Bendhi.

Magge Koddel is the most popular koddel because magge is grown in many places and is a maintenance free crop. It is also fairly cheap and is available round the year. In villages, people tie the magge with plantain rope and hang them by the ceiling to keep them fresh through the rainy season.

The curry is very simple to make and is very tasty. Suggested combination for a wholesome meal is boiled red rice, magge koddel, happalam, sandige or cabbage ambade, curds or buttermilk and lemon pickle.

Magge Koddel

Traditional way of hanging Magge and other items by the ceiling.

Ingredients:
Magge(Yellow Cucumber) with skin - 2 cups cut into 1" cubes(de seeded)
Drumsticks, pumpkin vine stem or Jack fruit seeds - 1 cup cut into pieces
Grated Coconut - 1 cup
Red chillies - 4 roasted with little oil
Tamarind - Size of its seed
Salt - To taste
Coconut Oil - 1 Tsp
Garlic flakes - 6-8 crushed

Method:
Cook magge and drumsticks together till tender.
Grind grated coconut, red chillies and tamarind to a fine paste adding little water as per need.
Add the masala paste to the cooked veggies, add salt to taste, bring to a boil and simmer for 5 mins.
Keep the gravy slightly thick.
Season with crushed garlic slightly browned in oil.

Bangude Ghashi - Type 1

Bangude Ghashi can be prepared in many ways but I like this ghashi as made by my mother most of the times. The aroma of coriander and methi seeds blended with the hot tangy coconut gravy infiltrated into fresh bangude fish makes one drool as the ghashi sizzles in earthen pot. This is well relished with boiled red rice.

Ingredients:
Medium sized Bangude Fish(Mackerels) - 6
Grated Coconut - 1/2
Red Chillies - 8(Or 6 short and 4 long ones)
Tamarind - Gooseberry sized ball
Coriander Seeds - 4 Tsp
Methi(Fenugreek) Seeds - 1/2 Tsp
Turmeric powder - 1/4 Tsp(Optional)
Salt - To taste
Coconut oil - 2-3 Tsp

Method:
Clean wash and cut each bangude fish into 3 pieces. Apply little salt and keep aside.
Roast red chillies, coriander seeds and methi seeds separately with little oil till slightly browned.
Grind grated coconut with the roasted chillies, coriander seeds, methi seeds and tamarind to a smooth paste.
Heat a thick bottomed vessel, preferably a wide mouthed earthen pot.
Transfer the ground masala paste into the vessel.
Add optional turmeric powder, 1-2 cups water and salt to taste.
Bring to a boil. Let the gravy be thick.
Add the mackerel pieces, cover and simmer for 5 mins until the fish is cooked.
Add raw coconut oil, switch off the flame and allow the ghashi to stand for 5 mins.
Mix gently by shaking the vessel and then serve with steaming red rice.

Chana Ghashi with Roast Masala(Soi Bhaajjunu Ghashi)

GSB Konkanis settled in Kerala are known to make special curries with a touch of local style. Soi Bhaajjunu Ghashi is one such curry which is very tasty, succulent. This is an alternative for those who don't eat Onion or Garlic and also those who don't like Garam Masala in their food. Here Soi means grated coconut. Unlike normal Chana Ghashi, here we roast the grated coconut before grinding the masala.

I tasted this curry for the first time in Bangalore in the Eighties,  when I was staying in a GSB household. The house owner lady had a magic in her cooking and she made perfect curries, pathrodes and snacks. She used to treat me like her own family member and I used to get a chance to eat with the family members often!

This curry is made with combination of Chana and Deevi Gujje(Jeevgujje/Bread Fruit) or Chana with Tender Cashew kernels, sometimes both. I am sure many will like this curry. 

Ingredients:
Brown or White Chana(Chick Peas) - 1 cup
Deevi Gujje(Bread Fruit) - 1/4(or a handful of fresh Tender cashew kernels soaked in water, peeled and split into 2)
Grated Coconut - 1 cup
Coriander Seeds - 1 tsp
Urad Daal - 1/2 tsp
Fenugreek Seeds(Methi) - 1/4 Tsp
Red Chilies - 4-6 short and 4 long ones
Tamarind - A small ball
Coconut Oil - 1 Tsp

Method:
Soak chana for 6-8 hours(Overnight) and then pressure cook for 10 mins.
Remove the skin and cut deevi gujje into small chunks.
Roast grated coconut along with red chillies, coriander seeds, urad daal and and methi using little coconut oil till golden.
Grind the roasted ingredients with tamarind, using little water to a smooth paste.
In a thick bottomed vessel, take the cooked chana along with the deevi gujje chunks(Or tender cashew), add the ground masala paste and salt to taste.
Chana is cooked in water that can be used in the curry, hence no need to add extra water.
Bring to a boil, cover and cook on slow heat till deevi gujje is tender.
If the curry becomes too thick and dry, add some water.
Finally add coconut oil and mix.

Serve with rice and daalithoi, poori or chapathi. You can also eat this with puttu, idli or dosa.

Note: Instead of plain coconut oil, you may also add a seasoning with mustard seeds and curry leaves in Coconut oil but I prefer it as it is.

Karkala Special Combo Thaali

Karkala is a Taluk headquarters in Udupi District famous for the monolithic statue of Gomateshwara. Jains and GSB Konkanis have settled down in Karkala since many centuries. Karkala is also famous for some of the culinary specialties of Jains and GSBs.

GSBs adapted the available roots and vegetables in their cooking. Karkala is famous for two important things that GSBs love. Kooka(Sambrani, Chinese Potato) and Alambe(Laamb, Thunder Mushroom) that grow abundantly in the area. We get the best Kooka from Karkala during the season from October to February. Alambe is available only during the Monsoons, that too for a limited period.

We prepare many delicacies with Kooka. One such item, Kooka Upkari has been already highlighted by me.
Here is a combo meal with Kooka Sagle, a coconut masala based dish that goes well in a combo meal with rice and rasam, saaru or daalithove. I prefer Kulitha(Kudu, Huruli, Horsegram) saaru and rice with this.

Kulitha saaru making is usually done by pressure cooking horsegram with salt, draining the soup, tempering it with a seasoning of red chillies and crushed garlic in coconut oil. Now a days, saaru concentrate made by expert cooks in Karkala is available in the market for reasonable price. A spoonful of the concentrate can make one litre of saaru. This saaru or soup is popularly known as Kulitha Kadi in Karkala. Hot Kulitha Saaru is also good to sip on a cold winter night after the dinner!

Combo Thaali with Rice, Kulitha Saaru and Kooka Sagle

For the Kooka Sagle:
Kooka(Chinese Potato) - 200Gm
Salt - To taste
Grated Coconut - 3/4 CupRoasted Coriander seeds - 2 TspRoasted Urad Daal - 1 Tsp
Roasted Red chillies - 4-6
Jaggery - A small piece
Tamarind pulp - Size of its seed
Mustard Seeds - 1/2 Tsp
Curry leaves - 1 sprig
Oil - 1 Tsp

Method:
Fill Kooka in a small gunny bag or any rough cotton bag and beat the bag against hard surface till the skin peels out.  Wash thoroughly in water and remove any remaining skin/root from the Kooka.
Cut the kooka into small chunks. Cook in little water with salt till tender.
Grind grated coconut, coriander seeds, urad daal, jaggery, tamarind and red chillies coarsely.
Add this masala to the cooked kooka, raise the flame and cook till the masala is well absorbed by kooka and the curry is dry.
Season with mustard seeds and curry leaves in oil.

Kulitha Saaru Concentrate

For the Kulitha Saaru:
Kulitha Saaru Concentrate - 1-2 Tsp
Water - 1 Litre
Salt - To taste
Green Chillies(Optional) - 2 slit
Red chillies - 2 broken
Garlic cloves - 6 crushed
Coconut oil - 1 Tsp

Method:
Dissolve the saaru concentrate in water. Add salt to taste.
Keep the vessel on the flame and bring to a boil. If you prefer, add green chillies.
Boil for 5 mins. Switch off the flame.
Season with red chillies and crushed garlic well fried in oil.

Serve with steamed White/Red rice.

Kooka Upkari

With Input from: Chandrika Kini

Kooka(Chinese Potatoes/Koorkka/Sambrani) is a smaller version of potato that grows mostly in Northern Kerala and parts of Coastal Karnataka. Karkala is famous for Kooka and we get the best Kooka from Karkala in the Autumn months till late February. It takes some time for a novice to get used to the muddy smell of Kooka!

GSB Konkanis adapted taste wherever they settled, and made curries with their own innovation using the local veggies. Kooka is used with variety of whole beans in coconut gravy based curries and also as it is, in a spicy tangy chilly tamarind based curry called Saung.

Kooka Upkari is a delicacy for GSB Konkanis and we make it two ways. One way is to peel, wash and cut the Kooka into thick pieces, par boil it in salt water and season it with Mustard seeds and red chillies/green chillies/curry leaves in oil and garnish it with grated coconut or without that. Better way to relish Kooka is to clean and cut it into match stick thin pieces and season it with red chillies and mustard seeds in oil and roast it till well cooked.

Here is the way we make it at home. Kooka Upkari at its best!

Ingredients:
Kooka - 500Gms
Mustard Seeds - 1 Tsp
Red Chillies - 6-8 broken
Coconut Oil - 1 Tbsp
Salt - To Taste

Method:
Fill Kooka in a small gunny bag or any rough cotton bag and beat the bag against hard surface till the skin peels out. 
Wash thoroughly in water and remove any remaining skin/root from the Kooka. 
Slice thin and cut into match stick size bits and put them in a bowl of cold water as you cut them. Wash well, drain and keep aside.
Heat oil in a thick bottomed kadai/wok. 
Add mustard seeds and allow them to splutter. 
Add broken red chillies and then the cut Kooka bits. 
Add salt to taste, mix well and close the lid. 
Simmer the flame. 
If necessary, add little water. 
Once Kooka is well cooked and soft, raise the flame and fry well till the bits get golden on the outside and the upkari is dry.
Serve hot with Steamed rice and Daalithove.

Seafood Treat for Pre-Diwali Dinner

Diwali the festival of lights is here and homes are illuminating with oil lamps and fireworks. The elderly and the younger generation mingle and celebrate the arrival of Diwali festival the previous day after having a relaxing oil massage on the body and a soothing bath with piping hot water heated with firewood in the traditional copper pot(Hande/Bhaan) decorated with rangoli designs and a kind of vine called 'Kaare Vaali' in Konkani.

Among a section of GSB Konkanis, seafood preparations mark the arrival of Diwali after having the oil bath. This unique tradition has been followed by the Konkanis living along the coastal towns of Kerala to Goa since ages. Among the seafood, Prawns and King Fish take the prime place here. Other fish like white Pomfret and Bollanjir are also popular.

I am showing the readers my preference of dishes for Pre-Diwali seafood dinner.
 
Prawn Humman

Ingredients:
Big or medium red Prawns - 500 gms Cleaned, deviened and washed
Coconut - 1 Medium grated
Red chillies - 12(8 short and 4 long) Slightly roasted with little oil
Tamarind - A small ball or 2 Tsp paste
Green chillies - 4 cut into small round pieces
Raw Mango with skin(Optional) - A slice cut into small wedges
Coconut oil - 4 tsp
Asafoetida  - A big pinch dissolved in 10ml water or 1 Tsp powder
Salt - To taste
Water - QS

Method:
Grind the grated coconut, red chillies and tamarind into a smooth paste.
In a thick wide mouthed vessel or earthen pot(Bisale/Kullen), heat this paste with water sufficient to make a thick gravy until it starts to boil.
Add the prawns, green chillies, optional mango wedges and salt to taste. Simmer and allow to cook for 5-10 mins.
Now add asafoetida solution and pour the coconut oil, turn off the gas and cover the vessel.
Mix gently with ladle and serve with steamed brown rice.

King Fish(Anjal/Visonu) Masala Fried

Ingredients:
King Fish steaks - 6 Medium, washed and pat dried
Red long chillies - 8-10
Coriander seeds - 1 Tsp
Fenugreek(Methi) Seeds - 1/4 Tsp
Cumin Seeds - 1/2 Tsp
Pepper Corns - 1/2 Tsp
Turmeric powder - 1/2 Tsp
Tamarind  - A small ball dissolved in little water or 1/2 Tsp paste
Garlic cloves - 6-8 peeled and chopped
Salt - To taste
Coconut oil - 2 Tbsp
Curry leaves(Optional) - A handful
Coriander leaves - A handful chopped
Lemon wedges - 6

Method:
Roast(Broil) Coriander seeds, Fenugreek Seeds, Cumin seeds and Pepper corns in a dry pan till crisp.
Soak the red chillies in water for 30 mins. drain and grind to a smooth thick paste with the spices and tamarind extract.
Heat coconut oil in a shallow pan. Fry the optional curry leaves and chopped garlic. Add the masala paste, salt to taste and fry well till raw smell disappears and oil leaves the sides.
Now place the King Fish steaks and coat them with the masala on both sides. Sprinkle little water if necessary. Allow that to simmer for 3-5 mins on medium flame. Change the side and cook for another 2 mins.
Transfer to serving platter, garnish with chopped coriander leaves and serve with lemon wedges.

Silver Fish(Bollanjir/Mothialo) Rava Fried

Ingredients:
Silver fish - 30 Cleaned and washed
Red chilli powder - 4 Tsp
Kashmiri chilli powder - 2 Tsp
Turmeric powder - 1/2 Tsp
Garlic paste - 1/2 Tsp
Tamarind extract - 1/2 Tsp
Salt - To taste
Maida - 2 Tbsp
Bombay Rava - QS
Coconut Oil - 1Tbsp + For deep frying
Lemon wedges - 6

Method:
Mix red chilli powder, salt, turmeric powder, garlic paste, tamarind extract, 1 Tbsp oil and maida. Make a thick paste using little water if necessary and apply this paste on the silver fish. Cover and marinate for 30 Mins.
Heat oil in a deep frying pan.
Roll the marinated fish in rava and deep fry on medium flame till crisp and golden.
Serve with lemon wedges.

Same masala can be used to make King Fish Tawa Fried.

King Fish Tawa Fried

Ingredients:
King Fish steaks - 6
Masala Paste as used for Silver Fish Rava Fried
Curry Leaves - A handful
Coconut Oil - 2 Tbsp
Lemon wedges - 6

Method:
Marinate the King fish with the masala and keep for 30 mins.
Heat oil in a shallow pan.
Fry the curry l;eaves and then place the marinated fish on them, fry till crisp done on both the sides.
Serve with lemon wedges.

Fish Phannaupkari

My mother is the best cook in this world. Whose mother is not? Yet, the fish phannaupkari, a hot and sour aamchi Konkani delicacy used to be her specialty and she used to make it perfectly. So perfect, that steam used to blow out from the mouth nose and ears, if not sweat trickling down from the head! That’s how a well made phannaupkari should taste like. Phannaupkari tastes the best with Tiny Sardines(Taru Bhootai), Lactarius(Adaimeen) or Mackerel(Bangude). You better cook it today and consume it tomorrow for better results. Those with acidity problems, please be equipped with plenty of buttermilk and water. Congi water is the best to sublimate the side effects!

Tiny Sardines Phannaupkari

Ingredients:

Tiny Sardines 50, Lactarius 4 or Mackerel 4(Cut into 3 pieces each) – cleaned, washed and drained

Red Chilli powder – 4 Tsp (Or more if you want it real hot)

Kashmiri Chilli powder – 1 Tsp

Onions – 4 medium chopped

Tamarind paste – 1Tsp (or tamarind size of a small lemon, pulp extracted in 2Tbsp water)

Salt - to taste

Coconut Oil – 20-30Ml

Warm water – QS

Method:

Heat oil in a thick bottomed vessel or in an earthen pot.
Fry half of the chopped onions till golden brown. Add the remaining onion and little salt and fry till onion is translucent.
Add chilli powders and mix well till raw smell disappears.
Add tamarind pulp and mix. Add salt and water according to preference, bring to a boil and cook for 5-10 mins on low fire.

When the chopped onions have cooked and oil floats on top, add the fish, shake the vessel to cover the sardines with the gravy, bring to a boil, cover the vessel and switch off the fire.

Keep for 5-10 mins and then serve with boiled red rice.

Mackerel Phannaupkari

Variations: 1. You can add mustard seeds and curry leaves in the seasoning before you fry onions.

2. You can also add a pinch of turmeric powder, chopped tomatoes and coriander powder while frying the onions with chilli powder.

3. You can also add chopped ginger and garlic while frying the onions.

4. You can grind onions, grated coconut, coriander seeds, tamarind and red long and short chillies to a fine paste and fry this masala along with chopped onions to make a thick gravy.

Lactarius Phannaupkari