Suki Sungta Kismor

This is one receipe which brings my childhood alive .. My Aaji - Nani used to make this awesome receipe , what it means is dry prawns chutney .

Ingredients

Dry Prawns - 1 cup
Onions Finely chopped -3/4 cup
Tamarind - small ball
Red chilly powder - 1 1/2 tsp (or as per your taste)
Turmeric  - a Pinch
Scraped fresh coconut - 1/4 cup


Preparation

After cleaning the prawns , when the pan is hot add the prawns and a dribble of coconut oil , and roast the same to a golden brown . Remove from pan and let it rest so that it cools down . The nadd the cooled prawns beat it down with a pistel delicatly so that the prawns just breaks in two to this add onions ,chilly powder , turmeric salt and tamarind and mix it preferably with your hands . Lastly add the shredded fresh cocunut give it another mix .

And lastly in a steel bowl take a coal which is made hot on a burner , rest the bowl in the middle of the misture dribble cocunut oil on the hot coal , it will sizzle and give out smoke close the bowl with a lid and let the smoke fill the bowl with the prawn chutney for 5 min .

Prawn chutney is ready to eat with Rice and Dal or Sol Kadi .

Recipe - Teesriya che sukke - Clams in dry masala

Goa is a place for the Soul … simple as I hail from there , Father’s side

And so is Karwar from my Mom’s side

Have fond memories of both the place swaying coconut trees , eating the cashew fruit , mangoes jackfruit , karvandas – a small black berry found in the jungles  and of course my granny’s food

Today onwards am starting a Foodie Series called – Food of Gods eaten by GSB (Gaud Saraswat Brahmin).

Staple Food of

Goan’s or Goikar’s as called in local Language

Karwari’s or Karwarkar’s as called in the local language

ARE

RICE, FISH, COCONUT, KOKUM  AND COCONUT OIL FOR ALL PREPARATION .

 

Today’s Soul Food

 

Teesriya’s che Sukke (Clams in dry Masala)- For 2 people

 

Ingredients

Clams a bowl full

Finely Onions – 2 big

One small potatoes – cut in Small Square with the skin

Fresh Shredded Coconut – 3 tbsp.

4-5 Kokum

2tbsp coconut oil

Aromatics

1 ½ tsp red chill powder

1 ½ tsp turmeric powder

Salt to taste

 

 

Preparation

Rinse and clean the Clams thoroughly, Keep a pan of water to boil,  put in the cleaned clams and switch of the flame . The clams automatically break open . Now open the shell keep one shell with the flesh inside and throw the other, for some you can pierce out the flesh . Now you have a bowl full of fresh clams to be dunked in the masala.

 

Heat the 2tbsp oil in a pan , add finely chopped onions , once they turn translucent add the aromatics mentioned above stir around add a bit of water and let the masala simmer for about five minutes finally add in the clams and potatoes  , add kokum add a cup and half of water and close it with a dish and let it cook Will take approximately 45 minutes . Once cooked remove in a serving bowl and add the Fresh shredded coconut .

 

Enjoy with Rice bhakris or plain phulkas

 

 

 

 

 

 

 

Series on Enid Blyton - Poems

Do you remember the poetries Enid Blyton wrote ?
Specially in the Five Find-outers and the Dog Mystery series .
The character Ern always started a 'pome' (poem) which he just could not complete and then our Awesome Fatty or
Fredrick Algernon Trotteville who always just rambled it , with Ern gaping at him in admiration .

So Today in the first series am Dedicating one of her poem - pome ;)

The Song of July

Softly the river goes swaying along,
Dreamily singing its rippling song,
Round the mills away from the trees
Carressing the little boat lying with ease
Lazily murmuring a lullaby
Dowsily wrapped in the heat of july.

Tall is the corn, a curtseying low,
Whenever the breeze begin to blow
Whispering sercrets innocent sweet,
Half asleep in the shimmering heat
That quivers and trembles all day through,
Wrapping the hills in a mist of Blue.

Roses droop on the wayside hedge,
White ducks drowse by the water's edge,
Birds are silent among the trees,
And only the brook and the breeze
Croons a soon as they go their way
For the poppes dance to lissome and gay