Kokani fish curry.

 This is a Kokani Thali.
In kokan usually they eat rice and fish. Kokan is a very beautiful place.

Ingredient for Fish curry.

1. 1kg :------- white promfret.
2. 1 :------- Coconut.
3. 7-9 :------- Dry red chili's(soaked in warm water)
4. 1bowl:------- Coriander.
5. 1tsp :------- Turmeric.
6. 2tsp :------- Coriander powder.
7. 12-15:------- Curry leaves.
8. 4tps :------- Oil.(coconut oil if u like)
9. 1tsp :------- Mustard seeds.
10.1bowl:------- Thick coconut milk.
11. 5 cups water.
11. Salt to taste.

 How to make:---

1) Wash you fish with tap water, and marinate it with salt and 1/2 tsp turmeric,and keep aside.
2) In a mixer add grated coconut, 1/2 tsp turmeric,coriander powder,soaked red chill's,and blend it with 4tsp of water.
3) In a kadai(pan), add oil make it hot then add sesame seeds, it will start to poop,then add curry leaves,2tsp fresh coriander,and add coconut mixture,and 1/2 cup water.
4) stir it continually,for 5mins then add the remaining water and salt.
5) let the curry boil for 10-15mins on medium flame,then add fish and low the flame and cover it.
6) After 10mins,check if the fish is cooked,add coconut milk,and cover it another for 10mins.
7) Take out from flame add chopped coriander and serve with hot rice.
 Tip:-------- 1)Alwage use fresh fish, first Look at the gills. They should be a rich red. If the fish is old, they will turn the color of faded brick.
2)Look for bright, clear eyes. The eyes are the window to a truly fresh fish, for they fade quickly into gray dullness. Dull-eyed fish may be safe to eat, but they are past their prime.


A modak is a sweet dumpling popular in Western and Southern India. It is called modak in Marathi .Modaks have a special importance in the worship of the Hindu god Ganesh; modak is believed to be his favorite food, which begets him the moniker modakapriya (the one who likes modak) in Sanskrit. During the Ganesh worship ceremony, known in India as Ganesh Chaturthi the puja always concludes with an offering of twentyone modaks to the deity and as prasad


For the modak :-----
1 cup wheat flour
1/2 cup water (as you required)
2 tsp oil
pinch of salt.

For the filling :------
2 tsp ghee
1 cup grated coconut
1/2 cup grated /powdered jaggery
1/4 tsp ealichi powder
1cup finely sliced dry fruits.

Method :------

Preparing the filling:
In a saucepan add  ghee, jaggery and the grated coconut, elaichi and dryfruits.
Continue stirring till the water from the mixture evaporates, till the mixture becomes quite dry.
Switch off the flame and keep the mixture covered and set it aside.

For the outer covering of the modak :---------

Take water in a kadhai and heat it. When the water comes to a boil, add salt and oil and switch off the flame.
Add the wheat flour (atta) to the water and keep stirring to ensure that no lumps are formed. As you keep stirring, after a while, you will get a dough which is neither too sticky nor too dry.
Now keep the dough in a covered vessel and wait for it to cool down.
Transfer the dough onto a flat surface.
Grease your hands with oil/ghee and knead the dough to make it more softer.It is best to make modaks when the dough is slightly warm.
Divide the dough into small, equal portions and roll each portion into a palm sized,thin puris.
Put 1 tsp of the filling in the centre of the rolled out circles (puris)
Apply oil on the outer edge of the circle (puri) and fold/pleat on all sides.
Bring the folds/pleats together on top and seal it to form a peak.
The completed modak looks like a whole garlic pod.
Place the modaks on a greased plate without touching each other.
Steam it for 15 minutes.
Serve the modaks hot with a drizzle of ghee.
Tip :------ 1.If the filling remains, and for the instant modak.You can just knead the dough and with water,salt and oil and make a puris and do it as above.
2.Deep fry modak also taste yummy.
3.Just add 3tsp khova, and you will get a different taste.
4.You can add sugar instead of jaggery.

Sesame n Garlic Buns

A bun is a small, sometimes sweet, bread. Commonly they are hand-sized or smaller, domed in shape, with a flat bottom."Bun" may also refer to a kind of filled dumpling, as Chinese baozi and the Lutonian Halapchi.A bun can be long and skinny, short and round, and come in many different shapes and sizes.

Ingredient :------------------

bread flour or, (all purpose flour):------- 200gm.
salt :------------------------------------------ 3g (0.5 tsp)
sugar :---------------------------------------- 20gm
instant dried yeast :------------------------ 4g (1.3 tsp)
warm water :-------------------------------- 100g
egg :------------------------------------------- 20g
butter 200g :--------------------------------- 20g
sesame seeds :------------------------------- 2tsp
garlic powder :------------------------------- 2tsp

Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes. Leave it in a warm place for 15 minutes, or until a good foam appear on the surface. If it doesn't foam, the yeast is dead and you'll have to start again with a new batch.

How to do :------

1. Put the flour, salt, sugar, butter. sesame and garlic powder in a large bowl. Pour the foamed yeast and egg.
2. Bring the ingredients together to form a sticky mass.
3. Move to a kitchen table.
4. Knead with hands, throw the dough.
5. Fold the dough in half.
6. Repeat this process of folding and kneading.
7. Knead for 10 minutes.
8. The dough is smooth, thinly, elastic.
9. Shape the dough into a smooth ball.
[Leaving to rise]
10. Put the dough in a lightly oiled bowl. If the dough temperature is 27 degrees C (81 degrees F), it takes 50-60 minutes to rise at 30 degrees C (86 degrees F).
11. Leave to rise in a draught-free place for 50-60 minutes, or until 2.5-3 times in size.
12. [Finger test] Press a finger into the dough. If indentation remains, the dough has properly risen.[Knocking back]
13. Knock back the dough by punching it gently. Turn out the dough.
14. Fold the dough into thirds.
15. Divide the dough into 8 equal portions.
16. Shape each piece into a ball lightly.
17. Cover loosely with a damp cloth and leave for 10 minutes.
18. Roll the dough out into 20 cm (8 inch) lengths with a rolling pin.(make in a triangle shape)
19. Then start to roll from a big flat portion till the end.
20. Pinch the seam shut. Place the seam down on parchment paper.
[Leaving to rise]
21. Leave to rise for 40-50 minutes, or until 2 times in size. [Leaving to rise] It takes 40-50 minutes to rise at 30 degrees C (86 degrees F). If the dough seems too dry, spray it lightly with a water atomizer.
22. Brush the surface with beaten egg.
23. Bake at 200 degrees C (392 degrees F) for 10 minutes, or until golden.
Tip :--------- 1. You can make the buns in any shape.
       :--------- 2. Instead of egg you can use milk.
       :--------- 3. After the buns are done apply some butter, it gives you a nice smell and taste too.

Spicy Misal.

Misal is basically a Maharashtrian snack. Its very spicy but yummy. You get misal anywhere in Maharashtra


For Curry:----------

3 Cup Boiled Matki / Mothbeans
2 Cup Boiled Potato's
2 1/2 cup Onion finely chopped
2 cup Tomato finely chopped
2 tsp Kasmiri Chilli Powder
3 tbsp Tomato Paste
1 tsp Cumin Powder
4 tbsp Maggi bhuna masala
2 tsp Goda Masala
2 tsp Coriander Powder
3 tsp Ginger Garlic Paste
2 tsp Garam Masala
1 tsp Turmeric Powder
6 tbsp Oil
4 cups Water
For Garnish
Farsan / Hot Mix
Onion finely chopped
Tomato finely chopped
Coriander leaves


Sprouting Moth Beans
Wash matki well under cold water and soak in enough water overnight.
Second day morning, drain off excess water from the soaked beans.
Put the soaked beans in the cheesecloth and wrap well.
Then leave it to sprout on the counter for 2 to 3 days.
In between add a splash of water over cheesecloth to keep the beans moist.
After sprouting is done, boil sprouts in pressure cooker until 1 whistle.

To make kat/tarri/rassa:----------------
Heat oil in a pan.
Once oil is hot add onion, mix and saute till onion gets light golden color.
Once onion turns light brown, add turmeric powder, ginger garlic paste, cumin powder, coriander powder, garam masala.
Mix and cook for 2 mts.
After 2 mts of cooking, add tomatoes.
Add red chilli powder, goda masala mix and cook until tomato breaks down.
Add tomato paste and maggi bhuna masala and mix well.
Now add boiled matki, and boiled potatoes water and mix well.
Add salt to taste.
And simmer the curry over medium heat fr 10 mts.
Matki Rassa is all ready.
To assemble Misal Pav
First take a heaping spoon of just moth beans from curry and layer them in to bowl.
Top that up with farsan, then chopped onion, tomatoes, coriander leaves.
Put good amount of curry over layers of matki and farsan.
Finish it off with sev and coriander leaves.
Serve hot with bread!


Skip adding Goda Masala if you don't have it.
Assemble misal just right before serving only.
You can substitute moth sprouts with watana or green gram.

Stuff Kabab in garlic Bread