Vegetable Cutlet

Description: This is a perfect starter for the vegetarian menu. You can include all the listed vegetables or any 3 or more vegetables of your choice. try and explore different shapes for your vegetable cutlets.

Ingredients:
1 onion
1 teaspoon minced ginger
1 teaspoon minced garlic
1/4th cup finely chopped carrot
1/4th cup finely chopped beetroot
1/4th cup finely chopped cabbage
1/4th cup finely chopped cauliflower
1/4th cup finely chopped french beans
1/4th cup capsicum
3 large boiled and mashed potato
oil
1/2 tsp garam masala
1/2 tsp chat masala
salt to taste
2 tsp lemon juice
1 tbsp  all purpose flour mixed in 10ml water
Breadcrumb

Method:

1. In a pan add 4 tbsp oil. 
2. Fry onion whern it turns transluscent add ginger and garlic and fry .
3. Add the masala powder.
4. Add all vegetables except potatoes one by one and fry for 3-4 mins.
5. Cool the mixture.
6. Mix the vegetable mixture and the mashed potatoes add sal.
7. Make small pattie.
8. Mix this in all purpose flour mixture.
9. Dip in breadcrub till its coated well.
10. Deep fry this cutlet till golden brown.
11. Server Hot with sauce.

Palak Paneer

Ingredients:
1 bunch of spinach(palak)
1 cup paneer cubes
1 large onion
1 tsp cumin powder
1/4 tsp coriander powder
4-5 garlic cloves slit lengthwise
milk cream
1/4 tsp pepper  powder
1/4 tsp red chilli powder
oil
salt

Method:

1. Clean the spinach leaves well. Steam the leaves in a open container. 
2. Once done cool the leaves. Grind this leaves with little water to form a rough paste.
3. In a pan add oil. add cumin seeds and fry .
4. To this add slit onions and saute them till they are transluscent.
5. Add garlic cloves.
6. Add freshly ground pepper powder, coriander powder and chilly powder. 
7. Add panner cubes and fry for a while.
8. Now add the ground spinach and bring to a boil. 
9. Add milk cream and salt to taste and cook for 3-4 minutes.
10. Server with roti or rice.

P.S: Keep the consistency of this gravy thick and creamy for best falvours.

Rava Dosa

Ingredients:
1 cup rava
1 cup rice flour
1/4th cup all purpose flour
salt
lengthwise slit ginger
2 tbsp cashew nut paste
finely chopped onion
water
salt

Method:

1. Mix all the ingredients to form batter for the dosa.
2. On a non stick tava apply some oil. pour the batter to form a evenly thin dosa.
3. Ssprinkle onion on top and let it fry till done.No need to turn and fry on other side as its very thin.
4. Once done remove from tava and serve hot with chutney.

This is a very quick recipe for dosa. There is no need to ferment this mixture.

Dosa

Ingredients:
1 cup rice flour
1 cup urad dal
1/2 cup Channa dal
2 teaspoon fenugreek seeds
water
salt.

Method:

1. Soak all the above except for 3-4 hrs and grind to form a thick batter. keep the batter overnight for fermentation. Do not add salt at this stage.
2. Add salt to the batter.
3. On a non stick tawa apply some oil and pour the batter needed to form a round dosa. 
4. Adjust the shape and thickness with a spoon.
5. Turn on the other side after its is done on one side.
6. When the dosa is done server hot with chutney.

Fish Cutlet

Ingrediens:
2 large Mackerels
1 big onion
1 green chilli
1/4 tsp chilli powder
turmeric powder
coriander powder
1 lemon juice
1 teaspoon ginger garlic paste
1 egg

breadcrumbs
oil for deep frying
salt

Method:

1. In a vessel boil water.
2. When water starts boiling add  Mackerels, pinch of salt, turmeric and chilli powder. Let it boil for 3-4 mins.
3. Drain the water and let the macrels cool.
4. When the macrels are cooled remove the fish bone. Make dough out of this fish meat.
5. Add to this dough all the spices and finely chopped onion.
6. Add ginger garlic paste.
7. Add 2 tbsp of lemon juice and salt.
8. Add salt to taste. Knead the dough for a while.
9. Make small pattie out of the dough and dip in egg mixture.
10. Then dip in bread crumb so that it is coated well.
11. Deep fry this pattie till golden brown.
12. Serve hot with your favoutite sauce.

This can also be done with king fish and promphet.

Sangta Ambot Tik (Spicy Catfish curry)

This has been my husbands favorite and that's how I learned to make this dish. My mother in law is master at this. Learning this recipe from her was fun. I still remember my courtship days when my husband asked me if I know to make sangta ambot tik( goan name of the dish). I just nodded my head to say no and i saw the disappointment on his face. He was like its a must if we going to get married :D. And that's how it began. I never tasted this before my marriage. But later I made it a point to learn it from my mother in law. When I ate it first i knew why my husband likes it so much. It's a very delicious fish curry I ever had.

Here is the authentic recipe as was taught to me by my mother in law made it. Hope you try to make it. Do let me know how it tasted and if your family liked it as well. Happy cooking.

Description: Delicious fish gravy prepared from cat fish. 

Ingredients:

7-8 pieces of Cat fish

8 Kashmiri red chilly

10-12 Black pepper

Salt to taste

Cocum

Coriander seeds

½ tsp Turmeric

8-10 Garlic flakes

1 cup grated coconut

Method:

1. Clean the fish pieces. Apply some salt and turmeric and keep aside.
2. Add chilies, black pepper, coriander seeds, grated coconut and garlic flakes and grind to a coarse paste with little water.
3. In a pan add this paste and bring to a boil.
4.  Add fish piesces and cocum at this point.
5. Cook till the fish is done.(7-8 mins)
6.  Add salt to taste
7. Your delicious ambot tik is ready to eat.
8. P.S. try to make the curry as dry as possible.

Konkani names of some common fish

Lady fish - Mudoshi

Rock bream - Haddo

Perch - Palu

Ghol(Jew fish) - Ghol

Giant sea perch - Chonak

Naked head glassy perchlet - Buranto         

Anchovy or silver belly - Velli

Promfret - Pomplet

Silver bar - Korli

Kite or Ray fish - Waghole

King fish - Viswon

Butter fish - Karchani

Barracuda - Tonki

Hilsa ilisha - Peddi

Hilsa species - Vonog

Seer fish - Surmai

Black tip shark - Pilo

Ribbon fish - Bale

Mangrove red snapper - Tamoshi

Horse mackeral - Hado bangdo

Mullet - Shevtali / Shevto

Japanese thread fin bream - Rano

Black Pompret - Sagoti (Kayi) /Halwa

Indian Mackral - Bangdo

Indian oil sardines - Tarlo

Railbow sardines - Krishranchi peddi

Sead - Konkoro

Indian dog shark - Mori

Round bellied sardines - Tarsulo

Cat fish - Sangot

Long fin cavalla - Koncar

Gold spoted anchovy - Capsali Mandli

Indian Salmon - Raus

Reef cod - Gobro

Pearl spot - Kalundar

Whip fin majarra - Shetki

Dhoma / Croakar - Dodyaro (Hodki)

Butter fish - Saudalo

Common pony fish - Khampi

Bombay duck - Bombil

Sole - Lep