Saraswat Konkani Catering & Party Organisers

26/05/2020

Paneer do Piazza

Cube 250 gms paneer. Sprinkle salt to taste, 1t chilli powder,1/2t turmeric powder, 2t oil. Mix well and allow to coat. Now add 3T curds, mix and keep for few minutes till you grate 1 tomato and 1 onion. Take enough oil and shallow fry marinated paneer. Add in 1 cubed and seperated onion in same pan when paneer is almost done to your liking. Drain well and keep aside. You can keep a live coal and drizzle some ghee on it and cover to get a tandoor flavour which is completely optional. In same oil put an inch piece of cinnamon, 2 cardamoms, 1bay leaf and 1t jeera. Saute. Add grated onion, 1t ginger and 1 t garlic paste. Saute till onions become translucent and raw flavors are gone. Now add 1 t dhania powder, 1/2 t turmeric powder, 1 t chilli powder. Adjust salt. Add grated tomatoes. Saute till oil seperates. Add a cup of water and cover to simmer. Mix in shallow fried paneer and onion, add 1t garam masala and 1t palm crushed kasuri methi. Cover and cook for 2-3 minutes. Put off flame. Garnish with chopped coriander and serve with roti/paratha/nan

03/05/2020

Kadhai Mushroom and baby corn served with paneer paratha

Parathas are made with whole wheat stuffed with a mix of crumbled paneer, chopped green chillies - coriander- onion, salt, amchur, garam masala.

Kadhai mushroom:
Slice capsicum and dice baby corn and saute till crisp in oil. Remove. In same oil splutter cumin, add a pinch hing and ground masala (onion, cashews, ginger, garlic, tomatoes and green chillies) . Add haldi,chilli powder, garam masala and dhania powder. Saute till oil leaves the masala, add kasuri methi and salt to taste and saute a while. Now add sliced mushroom and the sauteed corn and capsicum. Cook for 5-8 mins till done and masala has thickened. Add little malai or cream. Add a little kitchen King masala. Put off flame and garnish with chopped coriander.

29/04/2020

Chicken Chettinad

Ingredients:-
For Marination:
1kg Chicken, Curry cut
1t. Turmeric Powder
2T Lemon juice
Salt as required

For Seasoning:
4-5 T Oil preferably Sesame Oil
10-15 Shallots or 3 onions (sliced)
Salt as required
3 -4 sprigs curry leaves

Chettinad Masala:
2T sesame oil
1/2 fresh Coconut grated
2 nos. Bay leaves
5T Coriander Seeds 8-10 nos.Red Chilli (Spicy )
2T Black Pepper
2t Cumin Seeds
2tFennel Seeds
2 Green Cardamom
2 Black Cardamom
2 Black Stone Flowers
1 Star Anise
10-12 Cloves
1 blade of Mace
1 inch piece Cinnamon
12-15 cloves of garlic
2 inch Ginger
2 tsp. Tamarind paste
1/2 t fenugreek seeds
Water as required

Corriander for garnishing

Method:-

Marinate the curry cut chicken with lemon juice, turmeric powder and salt. Keep aside for 30 minutes.

In a pan heat oil and add coriander seeds, fennel seeds, cumin seeds, black peppercorn, blades of mace, cloves, cinnamon stick, star anise, green cardamom and black cardamom. Saute while keeping the flame on moderate.
Now add bay leaves, stone flower, garlic, dry red chillies and toast these spices till deep brown in colour.
Transfer the roasted spices onto a plate and let it cool down to room temperature.
In the same pan, roast grated coconut on moderate flame until brown in colour and transfer onto a plate and let it cool down to room temperature.
Once the roasted spices and coconut have cooled down, transfer them into a mixer/grinder and add fenugreek seeds, ginger, tamarind paste and water. Grind everything to a fine paste.

Heat oil in a pan and add shallots, curry leaves and saute on medium flame until shallots are golden brown.
Now add the marinated chicken and turn the flame on high and saute for 2-3 minutes.
Once the chicken has seared well, add the Chettinad Masala, water, salt and bring it to a boil.
Lower the flame, cover with a lid and let it cook for 15-10 minutes.
Garnish with coriander leaves and serve hot with rice or chapatis

28/04/2020

Karachi kadai chicken

Recipe
Pls note masalas can be adjusted as per your liking... Medium to spicy.

Fry chicken pieces in oil. When all have almost browned add salt to taste, ginger garlic paste, slit green chillies, roughly chopped tomatoes and saute a while. Add some water. Cover and cook 5 mins. Add jeera pd, white pepper powder, black cardamom powder, green cardamom powder saute. Now add black pepper pd, dhania pd, chilli powder and continue to saute. Add dahi and cook further till you get everything blends and emits aroma. Now add kasuri methi and saute. Lastly garnish with coriander. Serve with paratha and salad or raita

26/04/2020

Sunday special
Chicken Shawarma

Very heavy and filling.

25/04/2020

Kolhapuri thali: sukka mutton, pandhara rassa, tambda rassa, bhat, rice bhakri and chatni

KOLHAPURI MUTTON AND RASSA
Marinate mutton with salt dahi garam masala. Dry roast jeera khuskhus til cashew and khada garam masala. Keep aside. Fry onion in oil and when little brown add garlic and fresh coconut. Roast a minute or two. Grind all this and keep aside. In pan take little oil and add marinated mutton cover and cook for 5 mins till color change add some hot water(2-3 cups boiled ). Cover and give 5-6 whistle. In a kadai take little oil add lavang pepper dalchini and tamal patta as phodni. Pour ground masala. Cook some time. Now add boiled mutton. Take out extra watery gravy as Pandhra rassa. For Tambada rassa make similar phodni add chilli pd and little of this watery gravy. White and red rassa to be had to drink like a soup

22/04/2020

Summer special Nachani Ladoos with jaggery

250 gms nachni flour roast till aroma( in 2-3t ghee) keep aside. Dry roast copra(dry) and cashew and roughly powder ( together 3-5 T) . Mix with roasted flour. Add 2-3 t cardamom pd to this mix and keep ready. In kadai take 2-3 t water and add 250gms chopped gud. Cook till it melts...no thread consistency check. Put off flame. Mix powder into it. Cool slightly nad roll into ladoo like besan ke ladoo

21/04/2020

Banana and walnut whole wheat flour cake

20/04/2020

Enjoyed making it. Folks enjoyed eating it

12/04/2019

Saraswat Konkani Catering and Party Organisers
I was born and brought up in a typical Chitrapur Saraswat Brahmin family in Khar Mumbai. We belong to very small community of Bhanaps. My love was always for our traditional authentic cuisine. Mainly we had vegetarian food and occasionally Non veg food. During my child hood my Mother ,Pachhi’s and Aacca’s food was simply delicious. A regular day in an Amchi household will have a variety of dishes. Breakfast would have dosa items. The Surnoli is my favourite , poha, rulaam or even idlis. Lunch would typically have a dal item (Dali thoy or Ambat or Kholombo), with an upkari, rice and chapattis, as would dinner. Other popular main meals include the Bendi and Tambli; Saar and Pulses. Sweets include Madgane, Sukrunde and Kheer.
Today we all are missing our traditional taste and recipe of authentic food. For us food what we had is a great memory and pride. Finally when I got married I had enjoyed even GSB Goan Cuisine today I am lucky enough to enjoy both the traditional type of food . If you ask me there is not much difference in preparation however both the type of food has its own identity.
In a nutshell, my Mission is preserving the traditional food culture and pass it on to the next generation.
Thanks for Reading and kindly share it
Pallavi Nayampalli Sawardekar Mob 9699038282

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