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   Koli Food Receipes


Bombil khengat
Bombil Atavni aka Khengat
 
 Ingredients:
5-6 medium size Bombil (Bombay Duck)
10-12 Garlic cloves, Smashed
2-3 Green Chillies, Cut in long slices
2 tsp Red Chilly Powder
3-4 pc Kokum or Aamsula
1/2 inch Ginger, Smashed
1/2 tsp Turmeric powder
2-3 tbsp Oil
2 tbsp Coriender leaves, finely Chopped
1 cup (or as required), Water
Salt to taste
 
Method
Throughly clean Bombil. Cut it into 1 inch pieces.
Mix all the above ingredients with Bombil in a pan or kadai and cook for 2-3 mins on high flame.
 
Tip: Use little rice flour to thicken the gravy.
 

chimbori masala
Chimbori masala
 
Ingredients
4-5 medium sized Chimbori (Crabs)
2 Onions
1 cup freshly grated coconut
1/2 cup dry coconut (suka khobra)
5-6 green chillies
8-9 garlic cloves
1 inch ginger
2tsp coriander seeds
1tsp jeera
2 tsp Masala
1/2 tsp turmeric powder
Garam masala
Coriander leaves
 
Method
Grind dry n fresh coconut, onion, Green chillies, ginger, garlic, coriander seeds, jeera, coriander leaves to a fine paste.
Heat oil in a deep pan or kadai, add masala, garam masala, turmeric powder n above paste.
Fry it nicely. When oil starts oozing add water.
After water starts boiling add Chimbori (Crabs) , let it cook for 15-20 mins. on medium flame by covering with lid.
Garnish it with chopped coriander leaves.
 

kupa curry
Kupa (Tuna Fish) Curry
 
Ingedients
5-6 kupa , 3 inch deboned piece
1 cup, freshly grated coconut
2-3 green chillies
5-6 garlic cloves
1/2 inch ginger
2 tbsp fresh coriander leaves
tamarind as per taste
2-3 tsp red masala
1/2 tsp turmeric powder
2 cups Water
 
Method
Finely grind together coconut, green chillies, garlic, ginger, coriander leaves and tamarind.(Use little water)
Heat the oil in a deep pan, add red masala , turmeric powder and above mixture , fry it .
When oil starts oozing add water . 
Add Fish pieces after water starts boiling. Cook further for 15 to 20 minutes on medium flame.
 

sargyachi paankanji
Sargyachi Paankanji (Pomfret green curry)
 
Ingredients
1 médium sized promfret (cléaned n cut in 3-4 pieces)
1/2 cup grated coconut
7-8 black pepper
1 tsp coriander seeds (dhane)
2-4 kokum
5-6 garlic cloves
2 tbsp coriander leaves, finely chopped
1/2 tsp turmeric powder
1 tbsp oil
salt to taste
Water as required
 
Method
Grind coconut, coriander seeds, black pepper, Coriander leaves to paste.
Heat oil in a deep pan add paste , turmeric . Fry paste nicely. 
Add water and  let it boil, add Fish and kokum and then cook for 5-6 minutes on high flame.
 

suka kolin vang
Suka Kolim ani Vaanga (Javlaa with Brinjals)
 
Ingredients
2 cups of Suka Kolim (Dried Javlaa)
5-6 Medium Sized Onion, Finely chopped
1 inch Ginger, finely chopped
3-4 Green Chillies, Finely Chopped
5-6 Kokum or Aamsul
2 tsp Red Chilly Powder
1/2 tsp Turmeric Powder
2 small Brinjals / Eggplant , 1 inch pieces
2 tbsp Coriander leaves, Finely Chopped for Garnishing
Salt to taste
 
Method
Heat oil in a deep pan or Kadai , add finely chopped onion, ginger and green chillies . Fry till onion turns pink.
Add red chilly powder, turmeric powder, salt and Brinjals or eggplant. Mix it properly.
After 2-3 minutes add kokum, Kolim and little water . Cover it for 15-20 mins or till kolim cooks well .
Sprinkle chpped coriander leaves.


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