Food has always attracted me and been away from home for years for my studies and work taught me the importance of good home made food. Food makes me happy. I have named by blog "KonkanFood", I come from the konkan region of India and my food is majorly influenced by this region. I love eating and like to incorporate the delicious dishes I come across in my day to day life.

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Fish Curry

Fish curry is a staple dish where I come from. I had it at least 4 days a week, well but with different fish and a added twist my whole childhood. It goes very well with a cup of white or brown rice and a fried fish.

I do prepare it once a while now and my husband loves it and we enjoy till we finish the last drop of it :). It is a very simple dish and I am sure you will like it. You can make this curry with most of the fish’s available, to start with you can try with prawns, lane snapper, mackerel.

This curry is a perfect balance of flavors, has the mild sweetness from coconut, tanginess from mango and spice from pepper and chillies. You can reduce the amount of spice with adding less amount of pepper and chillies.

I use fresh coconut but a frozen shredded coconut will also do. Today I have made it with fresh lane snapper.



Ground all the ingredients except oil, fish and onions

2 cups fresh/frozen coconut

1 tbsp whole coriander seeds

7 to 8 black peppercorns

4 garlic cloves

1/2 inch ginger

4 to 5 kashmiri whole chillies(these are lightly spiced and give the bright red color to the curry, you could also use whole paprika’s instead)

1/2 tsp turmeric

1 inch dry mango /tamarind/ or 1 tomato – This is for the tangy flavor, I also use Kokum which is widely used in  konkan region of India.

3 cup water

2 tbsp coconut oil

1 small sized onion

4 pieces of lane snapper, each of 1 1/2 inch or so, You could also use 8 to 10 prawns



1. Grind all the ingredients except oil, onions and fish, with a glass of water to start with. Get it to a fine consistency as possible. Add more water if required.

2. In a vessel, add coconut oil and finely chopped onions. Saute till the onions turn brown, add the ground paste to the onion mixture and add remaining water and stir it well and get the curry to a boil. Note the curry shouldn’t be too thin or thick, somewhere in between.

3. Add fish to the boiling curry, keep on a low flame and let it simmer for at least 5 to 7 minutes.

As easy as that, you can enjoy this curry with rice or your favorite bread.









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Egg plant curry

Egg plant is a very versatile vegetable. Add to any preparation or just have it alone, it enhances the flavor. One of the meatless days and I tried and made this curry, very simple to do and requires a few ingredients.



1 medium sized egg plant

1 medium sized potato

1 big sized tomato

1 tsp mustard seeds

3 tbsp oil

1 tbsp coriander powder

1 red dry whole chilli

1/2 tsp turmeric powder

1 tbsp ginger-garlic paste

1 bunch coriander leaves

1 cup water

salt to taste



1. Take a heavy bottom pan, add the oil, once oil is hot add mustard and the whole chilli. Cook on a low to medium heat at the start, as this will not burn the spices.Once they splutter, add in the spices turmeric, chilli, coriander, ginger-garlic. Cook for 2 minutes.

2. Add finely chopped tomato and cook till it has reduced to a paste consistency.

3.Cut egg plant and potato in cube shape, add to the pan once tomato has completely cooked.Toss in the chopped coriander. Add a 1 cup water and cook the curry till you can easily pierce the potatoes.

Serve with rice and enjoy.



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Chicken Seekh Kabab

Originally seekh kababs are made on skewers and grilled. You could try different kinds of minced meats and flavors. It entered Indian cuisines centuries ago. We love appetizers and this one is very simple and a quick recipe. I tried making them on one of our Friday snack parties and it was a hit. I served it with some sriracha and tomato sauce. You could also cut them in cubes and roll in a tortilla or add to a salad.

I was running out of skewers, so just shaped them and cooked in oven. You could also cook them over a grill or pan.



1 lb minced chicken

2 medium sized onions

2 tbsp ginger garlic paste

3 tbsp coriander leaves

1 tbsp coriander powder

1/2 tsp turmeric powder

1 tbsp chilli/paprika powder

1 tsp garam masala /All spice powder

2 tbsp lemon juice

4 to 5 tbsp oil

salt to taste



1. Heat 3 tbsp oil in a pan, add in finely chopped onions and saute. Once onions have sweat and turned golden brown add in the ginger garlic paste. Cook it for 5 minutes and set it aside.

2. In a bowl add all the above ingredients with cooked onion, ginger garlic except oil, mix them well with your hands. Rest the mixture for 30 minutes. Apply a little oil on your palms and get a handful of the mixture and shape in rolls as shown in picture.

3. Preheat the oven to 375 degree Fahrenheit. Lay aluminum foil on a baking sheet, spray cooking oil and place the rolled kebabs on the baking sheet.

4.Bake for around 15 minutes initially, get the baking sheet out and put the uncooked side down. Cook on all sides. Bake for 10 more minutes. It took me 25 minutes altogether.

Serve it with your favorite sauce.


Pav Bhaji

Pav Bhaji is one of the must have snacks in India. Its enjoyed by all ages. I and my friend Madhu have set a new tradition from last few weeks. We get together every friday and try and cook different snacks. This week we nailed pav bhaji from scratch. It was fun and and I was specially exited about the Pavs/Bread.





Recipe makes 24 pavs


Ingredients for the Pav:

10 cups all purpose flour/Maida + 1 cup for kneading and dusting

1/2 cup non salted butter+ 3 tbsp for applying once baked.

4 cups warm water

3 tbsp dry yeast

1 tbsp sugar

salt to taste


1. In a large bowl add the water, dissolve the sugar and add the yeast and give a good stir. Add the salt and a cup of flour. Start adding a cup at a time and get the mixture together. Dust some flour on a counter top, get the dough and knead well, add the melted butter. Once butter is added dough will become less sticky, knead it for 5 more minutes  and rest the dough in a warm place for 2 hours.


2. After 2 hours of proofing, dough should double in size, dust some more flour on a counter top and knead the dough for 5 minutes. Line a baking sheet with butter and divide the dough in required side balls and place them next to each other. Allow them to rest for a hour in a warm place. Cover the baking sheet while kept for resting.

3. After a hour time, the flour balls must have doubled the size and are ready to bake.

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4. Preheat the oven to 380 degree Fahrenheit and bake them for 25 to 30 minutes, the crust will change to a light brown color. Apply butter to pavs and rest it for 10 minutes and enjoy the pavs with bhaji. They are very close to pavs we get in Goa.

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For the Bhaji/Mix Vegetable gravy


2 medium sized potatoes

2 big sized onions

2 tomatoes

1 capsicum

1 cup cauliflower florets

1/2 cup peas

1/2 cup carrots

1 tbsp ginger garlic paste

1 tbsp cumin powder

2 tbsp coriander powder

1 tbsp chilli powder

1/2 tbsp mango powder

1 tsp fennel powder

1/2 cup butter

2 green chilies

1 cup coriander leaves

salt to taste



1. Steam cook cauliflower, carrots, peas, potatoes, capsicum, green chilies and keep it aside.

2. In a pan heat the butter add finely chopped onions, saute them until golden brown, add the ginger garlic paste, cook well. Add tomatoes and cook them for 5 more minutes. Add cumin, coriander, chilli, fennel and mango powder and get the whole paste to a good consistency.

3. Add the steamed vegetables to pan with cooked mixture, mash the vegetable with a potato masher. Add water to get the whole mixture to a good consistency. Add salt to taste and chopped coriander leaves. Cook the bhaji for 10 to 15 minutes on a low flame.


Serve the bhaji garnished with coriander leaves, fresh baked pavs, a peice of lime,  and enjoy!!


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Sweet Potato Chapati/Indian flat bread

Sweet Potato, reminds me of my childhood days when dad use to cook them as sides with food. I never savored them much until now when I realized the nutritional value of it. I try and search different ways to incorporate them in my diet. Today I made sweet potato chapati’s , Indian flat bread. Chapathi is usually made of wheat. IMG-20150427-WA0010 Recipe: 1 medium sweet potatoes 2  cups whole wheat flour 1/2 tsp salt 1/2 tsp turmeric powder Water if required   Method 1. Roast or pressure cook the sweet potatoes until completely done. Allow them to cool to room temperature, peel of the skin. Mash the potatoes  in a large bowl, add around 2 cups of wheat, salt, turmeric and knead. The dough should be firm and soft. You could add more flour or water to get to the required firmness. 2. One should be able to roll the dough with a rolling pin to a flat sheet. Divide the dough in size of golf balls or say in size of truffles and roll them with a rolling pin on a hard surface. Dust flour if required on both sides while rolling them to thin sheets which will prevent it from sticking to the surface. 3. Take a flat skillet, keep on medium heat. Once hot enough put the rolled sheet, cook through on both the sides. Enjoy chapati’s with a gravy or you can use as a tortilla.

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Varan/ Lentil coconut gravy (Dal)

Varan is one of the most delicate and scrumptious dish you will ever have. It is made from simple ingredients and yet appetizing. It goes along with rice as well a side dish to any meal.

It a dish made widely in Goa, originally made on festival days for its simplicity.





1 cup pigeon peas lentil (toor dal)

1 cup coconut milk or 2 cups grated coconut

2 tbsp cumin

2 green chillies

1 tsp mustard seeds

1 tbsp oil/clarified butter

1 tsp turmeric



1. Cook the lentils through with 2 cups water, I pressure cook them. Tip: Its easy and quick to cook lentils and beans in a pressure cooker.

2. Grind fresh coconut with a tbsp of cumin and extract the coconut milk.

3. To a pan add clarified butter, once the butter melts add in the mustard and cumin. Allow the seeds to splutter, add slit green chillies, followed by the extracted coconut milk. In case you have store bought coconut milk, add that with 1 tbsp ground cumin.

4. Stir the mixture continuously till it boils. Add turmeric and the cooked lentils with a cup of water. Get the whole gravy to a boil.Adjust the gravy with water if required.

Hope you will enjoy this! Let me know how you liked this and if any questions you have for me.



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Lady finger/Okra fry

Been a long time that I have posted something. Here is a very simple recipe of lady fingers also called as okra in US. They can be a great side dish.

The important step to be followed while making this dish is lady finger’s must be washed and dried maybe with a tissue or a kitchen cloth. Otherwise when we cut them into pieces, the moisture adds to the sliminess of the dish.

Okra fryHere are the Ingredients and Method:

20 to 25 Lady fingers

1 tbsp coriander powder

1 tsp chilli powder

1/2 tsp turmeric powder

2 tbsp oil

1 tsp garam masala

1/2 lemon juice

salt to taste


1. Cut the stem of the lady finger and discard it. Once you have cleaned the stem, cut the lady fingers length wise into 4 parts.

2. Take a large bowl and toss the lady fingers with salt and remaining spices except the oil.

3. Mix it well with a spatula or with hands, allow this to sit for half an hour.

4. Given the time, the spices will get coated to the vegetable.

5. In a flat pan add in the oil, followed by the seasoned lady fingers.Saute the vegetable over a medium heat for 10 minutes. Simmer the heat to low and let it cook and saute it every 5 minutes. Total time taken should be around 20 to 25 minutes.

Note: Serve with dal and rice.