(Sent by Akhlak Parkar)
Mota chawal(Rice) Rawa( Khoye key liye) 1.5 cup
Barik chawal( Rice) Rawa 4 cup
Gehoo (Wheat)-Samolina ka barik rawa half cup
Sugar 2 Cups
Coconut Milk (Narial ka doodh) 2 packets
coconut ka chaw( fresh grated coconut) 3 table spoons
Water 6 cups
Yeast 1 packet
Salt/ Elaichi powder(Cardimum)
4 cups pani ubal kar usko khoye key liye Istamaal karna, Baki 2 cups water ko Coconut milk me mix karna
Khoye banakar thodi thandi karna ( Ekdam neem garam bhi nahi karna)
Sab Dry ingredient ko Pyale (Bowl) me dalana (execpt sugar)
Phir cocconut milk and khoye daal kar Mix it well
After mixing it well add Sugar, Salt/ Elaichi powder(Cardimum) and keep the paste for fermentation
approximate it takes more or less 6 hours for fermentation , Sandans are ready to be cooked when the batter is well fermented.
traditionally sandan we cook in a steamer (kakani word sacho)
Pour fermented mixure (batter) In a small Stainless steel wati(pots/Thali)
Steam cook sandan on medium flame for about 20 minutes or until done
Use a butter knife to remove the Sandans
Enjoy and remember us !
Mrs. Kausar Akhlak Parkar
(Sent by Afra Shaikh)
semolina (Rava) -250gms
sugar -250gms or depend on sweet u eat
ghee -1 cup (melt it b4 using)
elachi powder -1/2 tsp
melt ghee in pan
beat eggs very well.add sugar n beat til it dissolves in egg. add melted ghee.mix well. than add rawa n maida n elachi powder.
knead 2 form a dough.
keep it 4 sumtime n make chougas n deep fry n enjoy....... ........
remember us in ur duas
2 cups rice
2 tablespoon ghee
2 tablespoon oil
few elachi pods, cloves, peppercorns
sticks of cinnamon
½ teaspoon turmeric
½ cup nuts - split cashew or almonds
salt to taste
2 sprigs curry leaves
1 teaspoon methi seeds
4 green chillies
1. Steep rice for 30 minutes in cold water after washing. In pot, fry the onions in the oil together with whole spices, when onions are a gold colour, remove a quarter of onions for garnishing.
2. To pot with onion, add rice, turmeric and fry until rice grains are well coated with ghee - add boiling water and cook over gentle heat until rice nearly done.
3. Fry nuts in ghee until they begin to darken, remove from pan and now fry green chillies, curry leaves and methi seeds.
4. Pour over rice and toss rice with a fork.
5. Serve garnished with almonds, some chopped dhunia and ½ cup of fresh (long shredded) coconut. Serve with fish curries.
Instead of boiling water, cook rice in thin milk extracted from 1 fresh coconut.
3-pound chicken, skinned and cut into pieces
2 onions and 2 tomatoes, chopped fine
1/2 onion sliced thin, half rings
4 tablespoons oil
1 tablespoon garlic/ginger paste
1 tablespoon turmeric
2 tablespoon dry masala prepared as follows (or homemade masala from konkan):
1-1/2 tablespoon red chili powder,
1 tablespoon ground coriander,cumin,cinomon powder
1/2 tablespoon garam masala (optional)
mix and stir above dry masala on heat for about 2 minutes
1/2 fresh shredded coconut
1 cup water
Clean the chicken pieces and coat them with 1/2 tablespoon of dry masala, 1/2 tablespoon of turmeric and some salt.
In a wok, heat 2 tablespoons of oil and add sliced thin onions, ginger/garlic paste. When onions turn golden, add coconut and stir fry carefully until the cocunut becomes golden and crispy (don't let it burn). Keep it aside to cool down
In the wok, heat remaining oil and add chopped onions and saute onions until translucent, then add chooped tomatoes to make thick gravy. Add rest of the turmeric, and masala with some salt for taste into above gravy, stir for 2 minutes and add the chicken peices , add 1/2 cup water and cover to cook.
Add 1/2 tablespoon garam masala to the fried coconut (kept aside), add 1/4 cup water and grind in a grinder to make a fine paste.
Once the chicken pieces are cooked, add the coconut paste to it, add some water if required. Keep over low heat for 5 minutes.
Konkan Crab Curry
Crabs 2 nos
Oil 60 ml
Kashmiri red chilli ( soaked)
Ginger 1 tbsp
Garlic 1 tbsp
Poppy seeds( roasted and soaked) 1tsp
Onions 1 nos
Coconut milk 400 ml
Tamarind pulp 1 1/2
Stock 2 ( litres)
- Put the crab into the boiling stock& boil for 10 mins
- Cod & discard toes and stomach sac bellow the shell near the mouth.
- Cut the crab into 4 pieces.
- Make paste of ingredients
- Heat oil in the wok add grounded paste and cook on low flame. Add crabs and toss.
- Add tamarind water and reduce on slow fire.
- Add coconut milk, bring to boil.
- Serve hot.
The Konkan Thunder
Note: All ingredient quantities are ap prox.
Serving Size: 2 persons
Chicken - 1.5 pounds
Turmeric Powder- 1 tspn
Onions: 2 medium size
Ginger - 1 tspn
Garlic paste - 1. tspn
Asafeotida - 1/2 tspn
Chillie powder - 1. tbspn
Garam masala - 1 tspn
Oil - 2 tbspn
Onions: 2 medium size
Coconut dry - 3/4 cup
Poppy seeds - 1 tspn (optional)
Clean wash and cut chicken into medium sized pieces.
Clean and cut 1 onion into thin long slices.
In a frying pan, saute the onions till dark brown. Keep aside
Then Roast the poppy seeds and dry coconut till it changes its color.
Grind together onion and coconut with water and make a very fine paste of it. Keep aside.
Heat Oil in a pan and saute 1 finely cut onion till golden brown.
Add ginger garlic paste, fry for a minute, then add asafeotida, turmeric powder, chillie powder, 1 tspn garam masala powder.
Saute for a minute, then add chicken and 1 cup of water.
When it starts boiling cover it with the lid. When the chicken is 3/4th cooked add the paste in it and salt.
Cook till the chicken is done.
Garnish it with coriander leaves.
P.S :If you want more gravy add 1.5 cup water. instead of
Serve this hot with garlic & red chillies chutney, ghee or yogurt
Goan Prawn Curry
500 gm prawns (shelled and de-veined)
1 tsp turmeric
salt to taste
2 cups coconut milk
200 gm chopped onions
2 tbsp oil
2 green chillies
4-5 whole red chillies
1 tsp coriander
1 tspcumin seeds
6 black pepper
½ tsp turmeric
½ cup coconut
¼ cup vinegar
Dust the prawns with turmeric and salt. Keep aside.
Fry onions until light brown. Add ground masala and fry.
Add prawns and fry until pink. Add coconut milk and bring to a boil.
Simmer for 5 minutes and garnish with green chillies.
For the prawn masala, grind together all ingredients with vinegar.
PELWAY (Sent by Fozia Zubair Makba)
1 taza coconut khurcha huwa
sugar to taste
almonds and pista sliced
Combine all and cook until just combined.
Pelway ka cover
1 cup maida
1 cup milk
Combine all with a beater.
1 Heat a nonstick frying pan and put a few drops of oil.
2 Put about half a cup of batter in the frying pan tilting it all around to
make a round thin roti.
3 When it is done from one side turn it and cook from the other side and
remove at once.
4 When the rotis are all ready fill them up with the filling and roll them.
5 Eat and enjoy.
Fozia Zubair Makba
GHOLAY (Sent by Yasmeen Tungekar & Dilshad Roghay)
Ingredients- 1 tipri (condensed milk empty box) maida
half tipri sugar, 4 eggs, 1 coconot extract milk Mixs all 2gether n make a thin mixture apply ghee to the pan non stick n pour in it spread it c that the mixture is not very thin n the pancakes r formed properly sprinkle boiled n cut badam pista khas khasn kishmish remove. make another pancake when set remove n put dry fruits on alternate pancakes after eacyh pancake remove n put on top of each other as many u want 3 5 or 7 when complete roll n cut the pieces n eat rmember me n dillo aunty also n let us know n pray 4 us. good bye. have a nice day. allah hafiz..
GHOLAY (Sent by Shahjehan AbdulJalil Tungekar)
250 g Maida (Flour)
4 Anday (Eggs)
1 Naryal (Coconut)
250 g Doodh (Milk)
100 g Badaam (Almonds)
100 g Pistay
100 g Kishmish
100 g KhashKhash
250 g Cheene (Sugar)
250 g Ghee (Oil)
Mix throughly Zafran, Maida, Anday, Coconut Milk, Sugar and Milk and make a paste of it.
Mix the rest of the things like Badam, Pistay, Kishmish, KhashKhash to make stuffing.
Take a big spoon of the paste and put it on non stick frying pan. Take out the layer and put it on a plate
and spread one spoon of stuffing on it. Roll it. Make another layer with the paste and take it out. Put
the stuffing again and roll it around the first roll. Make Five rolls like this. Cut it into small
pieces and enjoy.