Wednesday, March 14, 2018

Konkani Fish Curry (Kandya Ambat)

Fish curry preparations from the Coastal areas are hands down the best curries in
the whole wide world. Reason, fresh fish, fresh coconuts and fresh stock of dry
red chillies...:) My ancestors are from coastal region and have known to survive
on rice and seafood for their whole lives.:) My grandmother made the best fish
dishes ever, she added just those 2-3 fresh ingredients like coconut, dry red
chillies and tamarind to freshly caught and cleaned fish by using her signature
eyeballing method(:)) to make a fingerlicking gooooood curry!! Since she was an
expert, everybody simply loved it!

The highlight of our visit to my grandparents house was mostly "FOOD" and all
that simple life around the house. She loved pets so much that all the dogs and
cats of the neighborhood used to be at her house :) She loved feeding and talking
to them. Wonder none of her kids got those genes passed down hhehehe :(
Few years back my youngest cousin (was 8 yrs then) had visited my grandmother
and even he gave her the certificate of excellence :) saying that it was the best fish
curry he had in his life (it was actually so cute that it is now a must to be
mentioned story whenever we talk about my grandma)....so we all remember her
with these loving memories that she has left behind.

Coming to the fish preparation, we have various kinds of fish curries that are very
prominent amongst Konkani clan. Northern Karnataka is known for Teppal
ambat (schezwan peppers/coconut curry) and Kandya ambat (onion/coconut
curry) and in the south of Karnataka they make Phanna ambat (onion tempered
curry), Alle piyav ambat/ghashi (onion/ginger curry).. so these are the few
variations one will see. Goan preparation is again little different where they use
garam masala (whole spices) in the curry. As we move to the north east side of
India, one can see the fish preparation in mustard oil and mustard paste etc. So
it's unlimited variety :)
Once you get a hang of making these coconut curries, there is no going back- I am
telling ya :)

Let us take a look at this Konkani Fish Curry of Kandya Ambat recipe:

Ingredients:

 1 cup fresh grated coconut (or frozen coconut)

 1 onion finely chopped
 2 big size pomfret/pompano (makes 8-9 pieces/fillet)
 1/2 tea spn tamarind extract or kokum or small marble size ball of
tamarind
 1 green chili slit optional
 7-8 red chilies (byadgi/kumti chillies preferably)
 2 tsp coriander seeds
 1 tsp turmeric
 2 tbsp oil
 salt to taste

Preparation:
  Clean the fish, apply 1/2 tsp turmeric, salt and keep aside.
 Lightly roast dry red chillies in 1/2 tsp oil, transfer to a blender. Then in
the same pan roast coriander seeds and transfer to the blender. Then add
grated coconut and roast it very lightly (do not brown it) before you put it
into the blender. Add tamarind, turmeric and make a fine paste by adding
little water.
 Adjust the taste if need be, sometimes the chillies may not be very spicy, so
depending on how spicy you want adjust accordingly. Color of the curry
also depends on the quality of the chillies you are using.
 Take a wide mouth pan, heat oil and add chopped onions. Saute till it
turns just light brown.
 Now add the ground paste and stir everything nicely. Add slit green chili,
salt. Bring the curry to a boil and then simmer for 5 minutes.
 Add water sparingly to get a nice flowy consistency of the curry. Do not
make it too thin. Now add fish fillet gently into the curry and let it simmer
further for another 5-6 minutes.
 Don't keep stirring the fish, as it will break, gently move around so that
the curry also breathes :) Switch off the gas once the fish is cooked and
you see nice red color on the curry.
 Serve hot with Rice, parboiled Rice, Roti etc. Curry tastes even better after
few hours or the next day!

njoY!! happY cookinG!!

Note: This method of curry preparation is used mostly for lean and bland fish ,
also shrimp can be used. Vegetarians can make it by adding potatoes in it.
Tastes delish.
You may also like

Baked Salmon
Coastal Fish Fry
Coastal Fish Curry (Alle Piyav Teppal Ambat)
Goan Recheado Stuffed Fish

Health Benefits:
Pomfret is a delicious, lean white fish that has a wide variety of associated health
benefits, including its ability to help reduce weight, boost overall metabolism,
speed up repair and growth throughout the body, build strong bones, reduce the
risk of various chronic diseases, lower triglyceride levels, prevent arthritis,
protect against cognitive decline, prevent various types of cancer, reduce signs of
aging, boost the health of your hair, and strengthen your immune system. It is a
very good source of protein. It's no coincidence that fish-eating Inuit populations
in the Arctic have low levels of heart disease; seafood is low in saturated fat and
high in omega-3, (which can both) protect the heart from disease and lower the
amount of cholesterol in the blood. One study has even suggested that an extra
portion of fish every week can cut risk of heart disease in half. Eating oil-rich fish
regularly can help to keep the eyes bright and healthy.
You might also like:
Pav Bhaji (Street food of Mumbai)

Banana Fritters (Muliks) with Oats

Manchow Vegetable Soup

Linkwithin

Chana Ghashi (Black Chickpeas cooked in coconut gravy using

Instant Pot and traditional way)
Chana Ghashi (ChaNya Ghashi or ChaNe Ghashi) is a very staple and beloved
dish of the konkani clan :) This quintessential yummy ghashi is usually eaten
with rice, parboiled rice, papad, sandige, pickles etc. A slurpicious curry where
you literally keep licking your fingers even after your plate is wiped off clean :)
The addition of either kadagi (young/raw jackfruit) or plantain pieces or potato
makes it even more yummY!

I got this Instant Pot Cooker(IP) :) after the rage on the internet :), it's been a
month now and I keep experimenting with it on and off. Have tried Khandvi,
Chole, Oats, Fish curry etc which comes out excellent, will upload those recipe
also! (eventually :)) Today I cooked my husband's favorite chana ghashi in IP and
it came out perfect! 2 thumbs up! I couldn't be more happy.
I will write the recipe for both Instant Pot as well as traditional method here, so
not to worry :)

Legumes when cooked with coconut masala tastes simply awesome. I don't know
what it is but the taste is exquisite. It is funny how my cooking trait keeps
changing! Few years back coconut was hailed as the villain in the food industry
because of the oil content in it which eventually led to cholesterol disease. So I
restricted myself from using coconut with just few must recipes up my sleeve. But
now in the past couple of years, coconut has taken the spot of a healthy ingredient
and the experts say that it must be incorporated in your diet! So yay to that! I
have started using it a little bit more and am happy to cook without much guilt!
Just a FYI: anything in excess is bad for health :):)
Let us take a look at Chana Ghashi recipe cooked in IP and traditional way.

Ingredients:

 1 cup chana (black chickpeas)

 1/2 cup fresh grated coconut
 5-6 dry red chillies
 1 small marble shaped tamarind ball
 1 can young jackfruit (raw jackfruit)
 2 tsp coconut oil
 1 sprig curry leaves
 1 tsp mustard seeds
 pinch asafoetida (optional)
 salt to taste

Preparation:

Instant Pressure Cooking Method:

 Soak the chana overnight or atleast 6-8 hours. Drain the water. Dump
the chana in IP container.
 Add enough water to soak the chana (should be immersed in water with
approx 1 inch water showing on top of chana) Add salt to taste.
 Close and lock the lid, press manual mode and set to 15 minutes pressure
cooking time. When time is up NPR. ( Note: I have also tried it on
bean/chili mode--- takes 30 minutes of cooking)
 In the meantime, prepare your coconut masala (known as masol in
konkani). In a blender, add coconut, dry chillies and tamarind and make
a fine paste by adding little water.
 Also drain the water from young jackfruit tin, rinse it nicely, cut into
pieces and keep aside.
 Open the lid of the IP once you get the indication, your chana should be
nicely cooked.
 Using a masher gently mash the chana to get the creaminess/thickness in
the curry.
 Now pour the coconut paste in the cooked chana, add chopped young
jackfruit (kadagi) pieces, adjust salt.
 Close the lid, on sealing, press manual mode for 3 minutes. Open the lid
when pressure releases. Your Chana Ghashi is done!! You can transfer it
to a serving bowl.
 Now you can give a tadka by heating oil in a tadka pan, add mustard
seeds, let it splutter, then add curry leaves and hing.
 Pour this over the chana ghashi and enjoy!!
Traditional Method:

 Soak the chana overnight or atleast 6-8 hours. Drain the water. Dump
the chana, add enuf water, salt in a pressure cooker and cook for 4-5
whistles.
 Let the cooker cool off, open the lid. Your chana should be nicely cooked.
 In the meantime, prepare your coconut masala (known as masol in
konkani). In a blender, add coconut, dry chillies and tamarind and make
a fine paste by adding little water.
 Also drain the water from young jackfruit tin, rinse it nicely, cut into
pieces and keep aside.
 Using a masher gently mash the chana to get the creaminess/thickness in
the curry. Now pour the coconut paste in the cooked chana, add chopped
young jackfruit (kadagi) pieces, adjust salt.
 Bring the curry to a boil, then simmer for 6-8 minutes while stirring in
between. Adjust water and salt as per your liking of thickness. Switch off
the gas.
 Now you can give a tadka by heating oil in a tadka pan, add mustard
seeds, let it splutter, then add curry leaves and hing.
 Pour this over the chana ghashi and serve hot with rice or roti.

njoY!! happY cookinG!!

You may also like

Kala Chana Dry Sabji

Kala Chana Masala (Curry)
Tomato Poori
Val Dal Sabji (Dalimbi)
Health Benefits: Chana is loaded with proteins. The fact that chickpeas have low
glycemic index (GI) makes this legume good for diabetics. It causes a slow and
steady release of glucose into the bloodstream and thus, maintains your blood
sugar levels. Chickpeas also help in relieving mood changes during menstruation
and post-menopausal symptoms in women. The high fibre content in chickpeas
helps in promoting a healthy digestive system and intestine by lowering the risk
of digestive disorders.
You might also like:
Fish Curry with Coconut Milk (Instant Pot)

Saffron Stamped Cookies (eggless)

Aloo Kachori

Linkwithin

Pathroda (Colocasia Leaves Stuffed, Rolled and Steamed)

Pathroda or Patroda is the most loved dish of Konkani cuisine. Colocasia leaves(
Alu paan ) is a tropical plant and grows in abundance in people's backyards. All
you got to do is sow in taro roots and water it regularly. You will see these huge
luscious green leaves popping out in no time:) I had fun growing these on my
patch for the last few years!
There are 10 different names for these leaves and I believe it is consumed in the
entire subcontinent of India. Every state has its own authentic dish that has a
unique flavor and taste. For example, patra dish from Gujarat/Maharashtra uses
a slightly different stuffing that goes in the colocasia leaves and tastes equally
delicious! In most parts of Karnataka, they make patroda. In the more southern
states of India, they make scrumptious curries. East of India uses the leaf to
steam seafood. I should give it a try someday :)!

Initially, whenever I craved to eat Patroda, I replaced colocasia leaves with

collard leaves. That works fine too. Also, spinach works, but you have to add
more of those leaves as they are very delicate and soft.

You can take a look at alwati(with the corn cobs) recipe on my blog, another
unique and authentic dish using colocasia leaves.

The leaves are waterproof and it has a smooth texture, you can actually make
cups out of it and drink water :). Amazing creations of nature. In India, one has to
be careful when plucking the leaves as some may cause itchiness in your throat
while you eat. My mom always kept a glass of buttermilk to drink after having
patroda for the meals. It helps to stop the itchiness. When you get it from the
store, you need not worry as they get a good stock of leaves. Luckily for me, my
home-grown leaves are perfect and itch free :) So no worries hehe.

Let us take a look at the recipe:

Ingredients:

 10 med size colocasia leaves - makes 2 rolls of 5 each OR 6 big leaves

 1/4 cup toor dal
 1 tbsp rice
 1 tsp channa dal
 1 tsp urad dal
 3/4 tsp coriander seeds
 1 tsp jaggery
 3/4 cup grated coconut
 5-6 red chillies
 1/2 tsp tamarind
 pinch of asafoetida (optional)
 1-2 tsp oil
 salt to taste
Preparation:

 Soak toor dal, rice, channa dal in water for about 30 minutes minimum.
 Heat oil and fry urad dal, asafoetida, red dry chillies and coriander seeds.
Transfer it to a blender.
 Grind it along with grated coconut, soaked dals, rice, tamarind, jaggery
and salt without adding much water (add water sparingly). Make a dry
mixture and keep aside.
 Take a leaf and trim it stem, place in upside down and slather the masala
(abt 1-2 tbsp) on it evenly. Place another leaf over it and apply the
masala on it. Continue doing the same till you work with 5-6 leaves.
 Now roll it like a burrito, fold the side ends a little inside and roll from
bottom to the top to make one giant roll. Do it gently as the leaves are
soft, you don't want to tear/bruise it.
 Steam it using your steaming vessel or pressure cooker without using the
whistle for 15 minutes on med-high flame.
  Let it cool before you take a sharp knife and cut crisply into roundels. You
will see the beautiful rings with masala coated on it.
 It can be enjoyed as is by drizzling little coconut oil over it, OR additional
tadka of mustard seeds, curry leaves can be added over it, OR it can be
shallow fried by rolling it in semolina. Any way you devour it, it will taste
amazing!

njoY!! happY cookinG!!

Notes*:
You can replace colocasia leaves with big spinach leaves or collard greens too.
Follow the same method of preparation. Steam 10 minutes extra if using collard
leaves and trim the stem nicely.
shallow fried pathroda
 Health Benefits:

Colocasia leaves are loaded with potassium and several

minerals and vitamins. Helps to build a strong immune system, fights the fatigue
problems, helps lower blood pressure, helps in the anti-aging process as it has a
high content of hyaluronic acid. It's a low glycemic index food. They are home
grown Colocasia leaves :)

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Pav Bhaji (Street food of Mumbai)

Mixed Sprouts Chilla with Besan (Sprouts Dosa)

Seekh Kebabs

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Khatkhate (Mix Vegetable Stew)

This is a classic dish consisting of a fun and unique vegetable medley made with
coconut /peanuts as the base and adding many varied spices like schezuan
peppers(triphala), kokum etc. Because of all these tangy spicy flavors, khatkhate
used to be my favorite dish served during festivals.

Khatkhate is also the last name of many families in konkan/coastal etc. region
and also 'khat khat'o means 'boiling' in Konkani. This recipe is a slightly different
version of gajbaje dish which is another coconut based vegetable stew. There is
Goan khatkhate version, Marathi version, and Konkani version with slight
variations (that I know of :))

While growing up, we did not get a Ganesha Idol in my house during the
Chaturthi festival but we performed Vayana pooja (coconut pooja) that I
celebrate and perform even to this day. This is basically praying to Gowri
(Parvati, mother of Lord Ganesha). It is usually celebrated a day before
Chaturthi. Most of my neighbors got Ganesha Idol and celebrated with great
pomp and show. We were invited to almost 3-4 houses for pooja and
lunch/dinner. It used to be great fun! As is our appetites used to be so little and
imagine having meals in every house, after eating like crazy we used to get back
home with huge tummy (just like Lord Ganesha :)), crash on the bed and
instantly go to sleep hehe

I was totally and completely in love with my neighbor's preparation of khatkhate.

She never revealed the recipe and nor was I keen on cooking and knowing stuff in
my childhood/teens. Sadly she is no more now but a big thank you to my aunt
who knew the recipe roughly and has passed it on to me! I was thrilled to no end
:)

Can't wait to share it with you all :)

Let us take a look at the recipe:
Ingredients:
For grinding into a paste:

 1 tbsp coriander seeds

 4-5 red dry chilies
 1 tsp sesame seeds
 pinch turmeric (haldi)
 1/4 cup peanuts
 8 curry leaves
 1/2 cup coconut grated
 3-4 schezuan peppers (optional)
 3-5 kokum soaked in little water ( or marble sized tamarind piece)
 salt as per taste

Steam Vegetables:
  3 cups of vegetable mix ( beans, padwal, pumpkin, ash gourd, gherkin,
carrots, raw banana, yam, potato, legumes like black eye peas, raw peas,
drumsticks etc)
 pick any 4-5 kind of vegetables.
 1-2 corn on the cob

For tempering:

 1 tbsp coconut oil

 1 tsp mustard seeds
 a pinch asafoetida (hing)
 10 curry leaves
 pinch of chilli powder

Preparation:
  Cut all vegetables( you can pick 4-5 variety) into bite size and steam it
separately. Steam corn and cut into 2-3 inch rounds and keep aside.
 In a pan add 1 tsp oil and roast coriander seeds, red dry chilies, sesame
seeds, curry leaves for few minutes and add to the blender. Roast in the
same pan grated coconut till its light brown and add to the blender. Next,
roast the peanuts and dump it in the blender. Also, add turmeric. Make a
semi-solid paste by adding little water at a time.
 In a vessel, add this paste along with kokum water, jaggery, salt and
bring to a quick boil. Now gently add all the veggies and simmer the
khatkhate for 5-10 minutes. (Adjust spices like chili pwd, kokum water,
jaggery as per your liking)
 Make a tempering/tadka by heating coconut oil, add mustard seeds till
they splutter, add curry leaves, chilli pwd, and hing. Stir and quickly pour
this into the khatkhate and close the lid so that all the smoke and flavors
stay in the curry!!
 Serve hot with Rice, Dal, Roti. Enjoy this fantastic dish and don't forget to
lick your fingers in the end :P

You may also like Vali Bhaji Randai (Indian Spinach curry), Lal Bhaji Curry.
njoY!! happY cookinG!!

Notes*: Do not over cook the veggies when you steam or cook, because you will
be cooking it further in the curry. Try to cook all the veggies separately and
accordingly. If you don't have kokum, use tamarind or sour tomatoes. A
different variation of Khatkhate includes adding of cooked dal to get thick
consistency and dal flavor. One can also use triphala as optional. Personally, I
like it with it.

Health Benefits: By adding so many vegetables one is guaranteed to get a burst of

nutrients, minerals, and vitamins from it. Coconut and peanuts will give much
needed good oil for boosting good cholesterol. A very filling and satisfying dish
for your health.
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Varai Upma (Cracked Wheat/Bulgar/Dalia/Lapsi) - fasting dish

Chocolate Chip Cookies - Crispy and Crunchy

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Patholi (Dessert made in Turmeric Leaves)

Patholi is the superstar dish in the plethora of dishes churned out to please Lord
Ganesha on the occasion of Ganesh Chaturthi in a Konkani household. It is also
cooked during several other festivals. This dessert is made using turmeric leaves
and mixture of rice, coconut, jaggery etc. A very exotic and delicious dessert!

Since I do not have a sweet tooth I can totally control my cravings for patholi but
I cannot not make it during Chaturthi as it connects me to the childhood
celebrations back in India. That fragrance of turmeric leaves brings back fond
memories and my nevaidya (food offered to the God) feels complete! Everyone
enjoys it, as it has an exotic feel and taste to it. Somehow the mixture of coconut
and jaggery feels more healthy than ghee and sugar used in most of the sweets :)
 Nevaidya (Offerings to the God)

Getting turmeric leaves in the USA was tough, ultimately I started growing the
plant in the yard on my veggie patch and the pleasure of making Patholi using the
homegrown leaves is something else. Thank God Chaturthi falls in summer
season here :) It is really nice to cook some authentic age-old recipes to keep the
tradition going!

Let's say Ganpati Bappa Morya and take a look at the recipe:
Ingredients:

 1 cup rice
 1/2 cup coconut
 10-12 turmeric leaves (haldi paan)
 1/2 cup poha (flattened rice)
 pinch jaggery to taste
 salt to taste

For the filling:

 1/2 cup grated coconut

 1/2 cup jaggery (or powdered brown sugar)
 1/4th tsp cardamom powder
Preparation:

 Soak the rice in water for a minimum of 30 minutes. Grind it along with
coconut, poha (washed), salt and jaggery. Add water just enough to make
a thick paste. We do not want a running batter. Keep aside.
 To make the filling, in a pan, heat coconut and jaggery mixing
continuously till the jaggery melts and forms a uniform mixture. Add the
cardamom powder. If you like more sweet, go ahead and add more
jaggery.
 To make patholis, make an assembly line- line up the fragrant turmeric
leaves, spread a thin layer of the rice paste on the leaf. Then sprinkle the
jaggery mixture making a line from top to bottom. Fold the leaf vertically
into half, along the spine. Continue this process until all the leaves are
used up.
 Now steam it in a vessel for 15 minutes. (you can use any steaming vessel
or pressure cooker without using the whistle)
 Take out the hot steamed patholis, carefully peel the leaves and enjoy the
it with dollops of ghee on it! [ I am actually drooling as I am typing here]
:P
njoY!! happY cookinG!!

Notes:* If you do not have turmeric leaves, you can substitute it with banana
leaves or parchment paper and when you steam it, just add a leaf or 2 of
turmeric to get that authentic fragrance.
 Home grown turmeric leaves :)

Health Benefits: Tumeric leaves, also known as haldi leaves, are used extensively
as aromatic herbs in Indian, Thai, and Malaysian cooking. Fresh turmeric leaves
are used whole in select dishes and dried turmeric leaves soaked in water with the
extract used in cooking. It is also used as food coloring and as a basic ingredient
in curry powders. They improve digestion and reduce gas and bloating. Imparts
fantastic fragrance and is used in various dishes!

Coconut supports immune system health. Improves digestion and absorption of

nutrients, vitamins, and minerals. Improves insulin secretion and symptoms
associated with diabetes. Reduces risk of heart health and improves good
cholesterol (HDL).
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Kheema Kofta(balls) in Spicy Gravy

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Plantain Dry Sabji (Raw Banana Curry)

 Raw Banana Sabji
Plantains are very nutritious, healthy and the best part is it's available all year
around and easily found in supermarkets. I have always enjoyed snacking on
plantain chips which are the best chips in the whole wide world :). Plaintains can
be used in avial (coconut based curry), sukka (dry sabji), gravy curry, koftas,
patties, chips, fritters etc and yes I chose to post a very basic- plantain dry sabji
today!
Plantains contain more starch and less sugar than ripe bananas and are therefore
usually cooked or processed before being eaten. They are always cooked or fried
when eaten green. At this stage, the pulp is hard and the peel often so stiff that
usually has to be discarded. Mature plantains can be peeled like typical ripe
bananas. They can also be boiled, baked, microwaved or grilled over charcoal,
peeled or still in the peel.

Plantain is a tropical fruit and a staple food in most of the households. During my
vacation to Carribean, Hawaii- I saw fried plantains just about everywhere along
with sweet potatoes, taro root, jackfruits etc. I have very sweet memories of
freshly made plantain chips in coconut oil at home and many times plantain
chips and jackfruit chips was shipped by my uncle to us from our native place.
Ummm that taste still lingers on my taste buds!

Let us check the recipe for Plantain Dry Sabji:

Ingredients:

 2 big plantain (raw/green) bananas

 5-6 curry leaves
 1-2 green chillies slit
 1 tsp minced ginger
 1 tsp cumin seeds (jeera)
 pinch fenugreek seeds (methi seeds)
 1 tsp turmeric (haldi)
 1/2 tsp chilli powder
 2 tsp coriander powder (dhania)
 1/2 tsp amchur (mango powder)
 salt as per taste
 chopped cilantro for garnish
 2-3 tsp oil
Preparation:

 Peel the skin off of plantain and chop into cubes. In a pan add water and
cubed plantains along with 1/2 tsp turmeric and cook it till done for
around 10-15 minutes on the stove. (You can pressure cook it for 2
whistles too) Keep an eye on it, don't overcook else it will get soggy. Keep
aside (you can drain the water if too much is left after cooking plantains)
 In a pan add oil, add cumin seeds, methi seeds as it splutters add curry
leaves, green chillies, ginger and saute for 30 secs, lower the flame to sim.
 Now add the powders turmeric, red chilli powder, coriander powder and
saute quickly, dump your cooked turmeric plantains and mix everything
with a light hand.
 Add salt, cilantro and cook on simmer for 5 minutes. You can add water if
it looks too dry. Lastly, add amchur and mix it one last time.
 Serve hot with Chapati, Roti or Rice.

njoY!! happY cookinG!

Health Benefits:
An average plantain has about 220 calories and is a good source of potassium and
dietary fiber. It is a good source of starch and energy. Plantains also contain
folates, niacin, riboflavin and thiamin. Folates (folic acid) are essential for
healthy pregnancy. Plantains are famed to be diuretic and can help prevent
kidney and bladder problems. Plantains also provide adequate levels of minerals
such as iron, magnesium, and phosphorous. Magnesium is essential for bone
strengthening and has a cardiac-protective role as well. It contains less sugar
than ripe bananas and hence is good for diabetic patients.
You might also like:
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Chicken Over Rice (Halal Cart Style)

Dalimbi Usal (Val/Pavte Usal)

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Banana-Oats Muliks (Banana-Oats fritters)

Ahhh, it's a relief to have some yummy recipes handy for overripe bananas, I say
that because every other week there are atleast 2 overripe bananas lying sadly on
the counter to be just trashed. So here is one classic Konkani recipe of muliks
with a twist, where one has to fry the mashed mixture of ripe banana with few
other ingredients and you have a yummy snack to gobble. This is usually made
during festivals and poojas at home. It makes a great tea time snack as well.

Originally this recipe calls for grated coconut but I replaced it with oh so healthy
'oats' :) Surprisingly it came out pretty good. One can also try making it
in appe pan (aebleskiver pan), if you are diet conscious. The downside of cooking
in appe pan is, it takes longer to cook on a slow flame.

Let us take a look at the recipe:

Ingredients:

 2 ripe bananas
 2 tbsp semolina (rava)
 1/2 cup coarsely ground oats
 2 tbsp rice flour
 1 1/2 tbsp jaggery (or more, if you like sweet)
 salt to taste (abt 1/4th tsp)

Preparation:

 Mix everything together and make a sticky dough.

 Scoop with a spoon small balls of banana mixture and fry on medium
heat till all sides are browned. Drain extra oil by placing it on paper
towel.
 Serve warm with a cup of hot tea or coffee.