Malvani Chicken curry is one of the authentic chicken curry recipe prepared at Coastal regions of Maharashtra , named Malvan. Malvani chicken is prepared using coconut and homemade authentic Malvani masala which is very spicy but normally spice level can be adjusted according to one’s own preference.

Malvan is situation in Coastal region of Maharashtra and very famous for seafood and chicken recipes. Malvan and Goa have almost similar taste and style and we use coconut for almost any kind of dish made .

I got to learn this finger licking Malvani chicken curry from a close friend of mine. They also make Malvani masala at their native place but since we live in Mumbai in small apartments, it becomes difficult for us to prepare this authentic masala(Spice) due to lack of space, but on my way to Pune once I saw this Shop where the vendor was selling all home made products from Malvan region like pickles, spices, juices , so thought of giving a try to his masala and it really made wonders to my chicken .

Let’s see how to prepare this Authentic Malvani chicken curry.

Preparation Time: 30 Minutes

Cooking Time: 15-20 Minutes

Serves : 4

Ingredients : 

600-700 Grams Chicken( Cut into small pieces)

7-8 Garlic cloves, Chopped

1 Big onion, finely chopped

2-3 Tablespoons oil

Ingredients for Marination : 

1 1/2 – 2  Teaspoons Malvani Masala

1 Teaspoon Turmeric Powder

1 Teaspoon Coriander Powder

1 Teaspoon Cumin Powder

A Tablespoon salt

2 Tablespoons oil

Ingredients for Paste : 

1/2 Cup Freshly grated Coconut

1 Sliced onion

Bunch of Coriander leaves

Little water

Method : 

Prepare marinade paste using the ingredients mentioned under marination. Wash Chicken pieces 4-5 times, Drain and coat well with the paste and keep aside for 30 minutes.

For making paste, Heat a tablespoon oil in a pan and add in sliced onion. Fry on medium high heat till they turn brown.

Add freshly grated coconut and fry till browned.

Allow the mixture to cool . Then take it out in a mixie jar and along with a bunch of coriander leaves, grind to fine paste using little water.

Heat around 3-4 tablespoons of oil in a pan and add in chopped garlic along with chopped onions. Fry till onions turn translucent.

Add in marinated chicken and mix properly. Saute chicken for 2 minutes.

Add in the prepared coconut paste along with 1-2 cups water and mix.

Add salt to taste.

Cover and let it cook for 10-15 minutes or till chicken becomes soft on medium heat.

Garnish with chopped coriander leaves . Remove from heat and serve with roti or rice.

“Ghotache sasav” or Ripe mango curry is made using thick coconut gravy which is tempered using mustard seeds .Normally we use small baby mangoes but normal mangoes can also be used.

“Ghotan ” is a Goan term used for special type of mangoes we get here in goa. These mangoes are grown on ungrafted mango trees. We normally don’t cut then and eat, instead we just suck the pulp. “Sasav” is Konkani term for mustard seeds.

If these mangoes are very sweet, we don’t use jaggery in the gravy otherwise we add some jaggery as per our taste. My mom got these super sweet Ghotan from market , so I avoided using jaggery .

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Serves : 4

Ingredients : 

7-8 Ghota (Goan baby mangoes) or Normal ripe mangoes

1 Cup freshly grated coconut

2 Green chilies

2-3 Tablespoons Jaggery powder or as per taste

2 Teaspoons mustard seeds

1 Tablespoon oil

Salt as per taste

Method : 

Wash mangoes thoroughly 3-4 times . Peel and squeeze the juices off from peels and also mash the mangoes.

Make course paste using coconut, green chilies and little water.

Add this paste along with some salt into mashed ghota(Mangoes). I havent added jaggery as my mangoes were very sweet but you may add it now.

Mix properly.

Prepare tempering by heating a tablespoon of oil . Once oil is hot, add mustard seeds.

Once the crackling stops, pour it in mango mixture.

Keep the mango mixture on high flame and let it come to complete boil.

Remove from heat and enjoy with rice or with chapati.

Pineapple wine is an easy-to-make-at-home fruity wine that can be served for family gatherings. Just need the fruit and few ingredients .

Pineapple is a rich fruit and is available in almost every region . The fruit is sweet and due to its sweetness the yeast eats sugar to make alcohol, the result can give you a buzz – an alcoholic pineapple drink, and adding your own of extra ingredients will increase the potency. The more you keep the wine before bottling, the more alcohol gets produced.

I got my wine fully fermented within 15-20 days. After first fermentation, I kept it for few more days for second fermentation before bottling it.

Pineapple wine tastes great when chilled since its bit sweeter. So, lets check out the ingredients and method to prepare this wine.

Preparation Time including fermentation time: 1 month Aprox

Quantity :3 litres

Ingredients : 

1 Kg Pineapple( After removing the skin)

750 Grams sugar

50 Grams wheat 

50 Grams Rice

5 Grams( 1 Teaspoon) Yeast

5-6 Green Cardamoms

1 Stick Cinnamon

5-6 Cloves

2 Litres Water

Method:

Wash pineapple well and remove the top and bottom portion using knife. Remove skin and cut them into halves. Remove the middle hard portion and chop into small chunks.

Take a big cooking pot and add in chopped pineapple chunks along with Sugar.

Add water.

Add whole masala like cloves, cardamom and cinnamon.

Stir properly using wooden spatula.

Heat the mixture on high flame and let it boil . Keep mixing in between.

Once the mixture starts boiling, lower the heat. Keep on minimum heat and simmer the mixture for more 10-15 minutes.

Switch off the heat and let the mixture cool down completely.

Keep yeast to activate. Take around 50 ml warm water,  sugar( we had kept around a spoon aside) and 5 grams yeast. Mix and keep for 5-10 minutes. The yeast will bubble up . 

Once mixture comes to room temperature, pour the juice along with pineapple chunks into a well sterilised glass or plastic jar. Never use metal jar. This jar should have airtight lid .

Add whole wheat, rice grains and activated yeast. Stir with sterilised wooden spatula .

Close with airtight cover and plug in airlock knob. Keep aside for 8-10 days for first fermentation.

Every alternate day, using sterilised wooden spatula, stir the mixture. You will see it all frothy , but it’s normal. That means fermentation is in action.

After 10 days, the wine will be ready to be strained for second fermentation. The froth will go away and you will see clear wine.

Using clean muslin cloth, strain it in glass or plastic sterilised container with airtight lid.

keep the container closed tightly in cool place for next 10 days.

Now we can bottle our wine using plastic funnel in sterilised glass jars.

Our wine is now ready to be served. Pineapple wine tastes better when chilled.

Butter garlic prawns is a quick starter recipe, wherein prawns or shrimps are marinated in homemade garlic sauce with crushed pepper and salt and then fried in a pan using butter and oil.

When you are expecting some guests at home and have to prepare quick and tasty starters, butter garlic prawns is one of the best . Only thing, you can marinate them overnight and then cook the next day . Just takes 5-6 minutes to cook. But if you forget to marinate them the previous day, no worries. Keep them marinated for at least an hour. Thats it !!!

Preparation Time: 60 Minutes

Cooking Time: 5-6 Minutes

Serves : 2

Ingredients : 

500 grams Prawns(Shrimps)

1 Tablespoon Brandy or white rum

1 Tablespoon Extra Virgin Olive Oil

10-15 Garlic cloves(Chopped or minced)

14-15 black pepper corns (Crush them)

Juice of 1/2 lime

Bunch of chopped coriander leaves(Cilantro)

1 Tablespoon Butter

2 Tablespoons cooking oil

Salt to taste

Method : 

Take prawns in a bowl, wash them 3-4 times with clean water. Drain the water .

Chop garlic . Should be finely chopped.

Crush Black pepper using mortar pestle.

Add crushed pepper and chopped garlic in the bowl with clean prawns.

Add a tablespoon of Brandy or White rum and a tablespoon of extra virgin olive oil and juice of half lime. Also add salt and mix properly.

Keep prawns aside to marinade overnight or at-least for 60 minutes.

Heat a pan and add a tablespoon of butter and 2 Tablespoons of cooking oil. Once the oil is hot , add marinated prawns.

Saute the prawns on medium heat for about a minute.

Now close the lid and let the prawns cook till done. Takes around 5-6 minutes.

Add chopped coriander leaves. Mix.

Serve it with roti or enjoy as an appetizer.

Red wine has most of the health benefits, like it is good for the skin, prevents from aging, consumption in moderation reduce risk of type 2 diabetes in women. Also it has many antioxidants.

Wine making is a very easy process where in yeast gets combined with grape juice and sugar and converts sugar into alcohol. While it is fun to make wine at home, please make sure that you consume it in moderation at your risk. Consumption of wine in moderation is good due to its health benefits like it prevents aging, glows the skin, and controls diabetes upto some extent. Of course this is not me talking but did some research and noted it down .

Before making any wine, we should always make sure that everything like containers, bottles, spatulas are well sterilised. Sterilisation can be made by pouring hot boiling water into the jars and bottles and keeping for 10-15 minutes and then pouring it out. Also, before making wine, make sure that the bottles, containers and properly dried up. Never use metal containers to store wine. Use either glass or plastic. Also, the spatula used to mix should be wooden.

Enough of the talks , now lets get down to see the ingredients and the process of making wine.

Preparation Time including fermentation time: 1 month Aprox

Quantity :4-5 litres

Ingredients : 

2 Kg good quality black grapes

750 Grams sugar

50 Grams wheat 

50 Grams Rice

150 Ml beetroot juice

5 Grams( 1 Teaspoon) Yeast

3-4 Green Cardamoms

1 Stick Cinnamon

4-5 Cloves

2 Litres Water

Method:

First sterilise 4 litre airtight container where we will keep our wine for fermentation. Note that this container cannot be of metal. Use either glass or plastic with airtight cover. For sterilisation, wash the container with plain water first , then add hot boiling water upto rim , close the container and keep for 10-15 minutes. After 15 minutes throw away water, wipe it properly , keep under the fan so that there isn’t a drop of moisture inside.

Separate out grapes from stems and wash thoroughly 2-3 times with clean water. Wash beetroot the same way.

Keep them immersed in warm water with little salt in it. Keep for around 20 minutes.

Drain them and keep them drying under fan . Place some newspaper or cotton cloth underneath and spread over it. Remove out bad grapes(soft and soggy ones).

Boil the water and switch off the heat. Add sugar ( keep around a teaspoon for activating the yeast ). Keep stirring till sugar gets dissolved .

Prepare beetroot juice . First peel them , grate them and add in hot boiling water(around 200ml). Switch off the heat and allow to settle for 10-15 minutes. Then strain the juice.

Allow sugar syrup and beetroot juice to cool down completely.

Keep yeast to activate. Take around 50 ml warm water,  sugar( we had kept around a spoon aside) and 5 grams yeast. Mix and keep for 5-10 minutes. The yeast will bubble up . 

Once all the grapes are completely dry, take them in a big pot and crush them using hands or any crusher. Don’t grind in the mixer. This generates heat.

Add crushed grapes in sterilised container along with beetroot juice, wheat, rice , Sugar syrup ,spices and activated yeast.

Stir everything really well , close the container tightly. If you have airlock container, then press airlock knob like I have done or else, tie a towel or some thick cloth on the lid making Sure our container is fully sealed. Keep in some cool and dark place.

Now every alternate days, this container has to be opened and the juice has to be mixed well with a dry wooden spatula(don’t use metal spatula). Don’t worry if you see the mixture bubbling up. It means the fermentation is under process. 

The bubbling will stop after a few days . Till then keep mixing every alternate days and keep the container airtight after each stir.

The wine gets formed after around 20-25 days. 

Now take a clean muslin cloth and strain the wine in a plastic or glass container . The containers should be dry and airtight.

Throw away the waste(remains of grapes etc). Seal this container using some cloth or plastic wrap, tightly close the lid and keep for more 20 days.

After 20 days, strain again with muslin cloth in a sterilised Bowl and using a funnel fill the bottles. Enjoy.. Tastes better if chilled..

Make this spicy & Delicious fish Recipe in a simple though you can adjust the amount of spice as per your taste. Quick & easy way. Marinated whole pomfrets shallow fry on tawa. Pomfret is one of the tastiest fish adds a unique taste to the Recipe & the aroma of fish going to invite your neighbours. Make this delicious Fish Recipe in a simple, quick and easy method, at your home

Pomfret is one of the tastiest fish adds a unique taste to the Recipe and the aroma of fish is just beyond imagination. Very soft and clean fish which can be consumed by almost any age person. Just 1 soft bone in the center . Make this delicious Fish Recipe in a simple, quick and easy method, at your home and let me know your experience.

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Serves : 5

Ingredients : 

5 Medium size Paplet/Pomfret fish

2 Teaspoons Red Chili powder

1 Teaspoon Turmeric powder

Juice of 1/2 Lime

1 Tablespoon Ginger Garlic paste

1 Cup Rawa/Sooji for coating

Oil for shallow frying

Salt to taste

little water

Method:

First wash paplets 3-4 times using water. Sprinkle some salt and keep aside for 10 minutes.

Using a sharp knife, give slits to fish on both the sides.

For masala , mix together , red chili powder, turmeric powder, ginger garlic paste, juice of 1/2 lime and salt. Add little water while making this masala paste.

Coat each paplet with this masala on both the sides.

Keep aside for 10 minutes to marinate.

Take some rawa/Sooji in a plate and coat each marinated pomfret with rawa on both the sides.

Heat a pan and drizzle around 3-4 tablespoons oil. Place rawa coated fish on top .

Drizzle some more oil on top of all the fishes.

Fry for 5-6 minutes or until crisp on one side .Then flip and fry on other side.

Remove on a serving plate once they are golden brown and crisp. Enjoy with fish thali or as an appetizer.

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Goan Sol Kadhi is a popular appetizer drink made of Kokum & Coconut Milk. Sol Kadi goes well with delicious sea food . It is known for its digestive properties and also is a very good detoxifying juice. In my today’s recipe, I have made two variations of sol wadi: with and without coconut. Both taste superb and good for health.

Sol kadhi is one of the famous drink which is served around konkan areas . It is our tradition or culture and you can say that our non veg thali is just incomplete without sol kadhi. There are many different ways people in Goan, Malvan prepare this kadi. The one without coconut milk is called futi kadhi in Goa. Some prefer it futi and some prefer with coconut milk. Let’s see how to prepare our authentic Konkani sol kadhi .

Preparation Time: 20 Minutes

Serves : 2

Ingredients : 

12- 15 kokum

4-5 Green chilies

1/2 Grated Fresh Coconut

1 Bunch Coriander leaves

2 cloves Garlic (Crush them using back of the knife)

1/2 Teaspoon hing(Asafoetida)

1/2 Teaspoon Sugar

Salt to taste

Water

Method:

Soak around 12-15 kokam in 2 cups of water for around 10-15 minutes

For coconut solkadhi grind freshly grated coconut and 2 green chilies use half of the kokum syrup prepared(Do not use soaked kokum yet). Use little water.

Strain it in a bowl using strainer. Use around a cup of water . do not use excess water because the coconut milk needed should be thick.

Add few of soaked kokum for extra tanginess.

Add chopped coriander leaves, 1 finely chopped green chili and salt.

Mix and we are all set to serve sol kadhi .

For sol kadhi without coconut, use remaining kokum syrup along with soaked kokum. Add in double the quantity of water in it.

Add in chopped coriander leaves, 1 chopped green chili and crushed garlic cloves.

Add 1/2 teaspoon hing(Asafoetida).

Add salt and sugar(you can adjust as per your taste). This sol kadhi is bit towards sweeter taste. Mix and serve. Enjoy both our solkadi.

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