My hands are trembling with joy when I am writing this Blog. This is the food I grew up eating and have been wanting to have it in Chennai. Specially now during lockdown since I couldn’t travel to Mumbai or Goa due to the pandemic.
Deepika and me have been having discussion about konkan food and we started the discussion last year when lockdown was announced. Have been following up with him every other week and he kept telling me soon. Finally the dream is a reality.
Konkan food ( Goan and Konkan) has its own unique flavour of spices, coconut and kokam. The Flavours are very comforting and not too rich. The sol kadhi has its own soul and it’s the best! We ordered the fish thali and the chicken thali.
The fish thali had bangda/ mackerel rava fry, prawn curry with kokam, kismur ( typical goan salad made using dry fish), kosambir ( veg salad), steamed rice and sol kadhi ( spicy kokam juice in coconut milk) it is a digestive. Like south indians have curd rice end of the meal people from the konkan region have a small portion of steamed rice with sol kadhi.
The chicken thali has malvani chicken curry with either rice bakri ( rice chapati/ roti) or vadi ( rice puri) kosambir ( veg salad) and sol kadhi. Packed with Flavours right from the Konkan region.
A must must try meal it has its own charm and this one will definitely not disappoint you. If you have had Konkan food before go for this, if you haven’t tried Konkan food before you have to experience this Flavours. Very limited uncomplicated menu. Btw they buy their produce fresh everyday. Available for delivery in Chennai , call +91 9930503526 order!
This dish is popular in the costal area of Goa and Karnataka.
One more seafood that is not seen in Chennai and hence had to import from Bangalore. Since they get most of their seafood from Mangalore.
50 Tissreo/ clams
1/2 coconut scrapped
2 tbsp oil ( I use coconut oil for extra flavour)
2 onions ( 1 small and 1 big)
1tsp ginger finely chopped
6- 8 garlic flakes
1/2 TSP turmeric powder
1- 2 TSP chilli powder
2tsp coriander powder
Salt to taste
Corriander leaves for garnishing.
Wash and steam the clams for 10mins.
Take a little oil in a pan sautee the small onion till transulant, add the scrapped coconut and fry till you get the right aroma and the coconut is a little crisp, just before switching off the fire add the jeera and garlic and leave it to cool.
Take another pan add oil and fry the large chopped onion, when slightly brown add ginger and turmeric and sautee for sometime add Corriander powder chilli powder and sautee for some more time. When all the masala has come together add salt and the steam clams. Cover and cook till the masala and clam have blended well.
Take the roasted coconut and dry grind coarsely. Add to the clams.
Garnish with corriander leaves, open and cook for all the water to evaporate.
My childhood dream when I first tasted the most awesome tender coconut ice cream at naturals, Mumbai. I would wonder how could someone make such delicious lip smacking ice cream. Not sure what took me so long to try my hands with making this absolute beauty.
My recipe, that was just like the Naturals ice cream.
1) 1 tin milk maid or mithaimate
2) 1 tin fresh cream, I use amul fresh cream
3) 1 tin fresh tender coconut pulp
4) 1 tin milk
Blend all the above ingredients in a blender/ mixer and leave it to freeze.
After 5 hrs blend it again in the blender/ mixer. Repeat the process 2-3 times.
Creamy yummy tender coconut ice cream ready to be served.