MUSHROOMS CORN PARATHAS (STUFFED INDIAN FLATBREAD)

Mushrooms Corn Parathas is a dish where nutrition is amalgamated with deliciousness! Parathas can be plain or stuffed. Parathas originated in North India and today are famous throughout the country, with Aaloo and Paneer Paratha being the most preferred ones.

In large cities today, one can find a large variety of different ready to eat parathas from plain as well as the stuffed varieties, of some good brands in the markets. These can be frozen and used as desired. Yes, and they are good and so useful at times when we are unable to prepare meals due to certain difficult circumstances that might arise suddenly, then whatever they might be!

Still, homemade ones do win hands down! Parathas are basically flatbreads which can be either plain or stuffed. The stuffings today are so innovative like the one I’m presenting here. Addition of cheese to the stuffing too is a new idea and if desired, it can be added to the paratha I have presented here!

For some more such delicious Parathas and some other flatbreads like Theplas, do take a look at the following recipes too….

  1. Beetroot Paratha
  2. Cheesy Paneer Paratha
  3. Paalak Paratha
  4. Paalak Paneer Paratha
  5. Aaloo Paratha
  6. Quick Aaloo Paratha
  7. Chatpata Lacchaa Parathaa
  8. Pudina Paratha
  9. Methi Thepla
  10. Doodhi Thepla

Here’s the recipe for the delicious Mushrooms Corn Parathas…

Prep Time : 30 min

Cooking Time : 2 min 30 sec/Paratha

Serves : 6 Parathas

Cup Used : 200 ml

INGREDIENTS :

For The Outer Covering :

  • 1 3/4 cup Whole Wheat Flour
  • 1 tsp Salt
  • 3 tbs Oil

For The Stuffing :

  • 2 cups Finely Chopped Button Mushrooms (200 gm)
  • 1 cup Finely Chopped Onions (1 Large Onion)
  • 1/3 cup Coarsely Crushed Boiled Sweet Corn
  • 1/4 cup Chopped Spring Onion Greens
  • 1 tsp Red Chilli Powder… To be adjusted as per preference
  • 2 tsp Ginger Garlic Paste
  • 1 tsp Garam Masala Powder
  • Salt To Taste

METHOD :

  1. To make the Mushrooms Corn Parathas, knead the flour adding salt and oil into a medium soft dough, using water as required.
  2. Apply some oil on the prepared dough and set aside in a covered bowl for atleast half an hour.
  3. Rinse the mushrooms under clean water and chopped them finely.
  4. If desired you can peel off the thin layer on the surface of the mushrooms to do away with all the dirt. I adopt this method when necessary.
  5. Next, for the stuffing, heat a pan and add oil to it. Add the chopped onions and saute till translucent.
  6. Add the ginger garlic paste and saute further till it’s raw smell disappears.
  7. Add in the chopped mushrooms and saute till they are fully cooked and the water they release in the process has completely evaporated.
  8. To this, add the red chilli powder, boiled and coarsely crushed sweet corn, garam masala powder and salt to taste.
  9. Mix well and saute just for a few minutes more till the mixture comes together.
  10. Add the chopped spring onion greens, mix and swithch off the flame. Set it aside to cool slightly.
  11. To make the parathas, divide the dough into 6 equal parts and roll them into smooth balls.
  12. In the meantime, heat a griddle and keep some oil/homemade ghee ready for roasting
  13. Next, pick one dough ball and flatten it slightly. Dust it with some flour and roll it into a 5″ disc, keeping it’s edges slightly thinner than the centre.
  14. Divide the prepared mushroom filling too into 6 parts and place one part in the centre of the rolled dough.
  15. Bring the edges together with your fingers and press them together.
  16. Applying slight pressure with your fingers, flatten the stuffed dough ball and dust with flour.
  17. Lightly roll it into a circular paratha and roast on the hot griddle on medium heat till tiny bubbles appear on the top surface.
  18. Apply some oil/ghee on the top and flip it. Increase the heat to high and roast the flipped side till brown spots appear on that side.
  19. Apply some oil/ghee on the top surface and flip it again. Roast on high heat applying pressure on it’s edges with a spatula till the flipped side is done as well.
  20. Transfer this paratha onto a plate and apply some ghee or butter on it.
  21. Repeat these steps to prepare all the parathas.
  22. Serve these nutritious and absolutely delicious parathas with some Corriander Mint Green Chutney and dips of choice!
  23. Do serve hot piping Masala Chai alongside if serving for breakfast!

PAATOLI (Traditional Sweet Dish Made Using Turmeric Leaves)

Paatoli is a traditional dish made by various communities in Maharashtra as well as Karnataka. It is a sweet dish with a wonderful aroma and flavour of the turmeric leaves used as a base for the dish.

In the NKGSB cuisine of Karwar, Paatoli is made traditionally on the occasion Naag Panchami and Ganesh Chaturthi. With Karwar’s proximity to the sea, coconuts and rice are a part of the staple diet. Similarly even the sweet dishes are made using healthy ingredients like coconut and jaggery!

Paatoli is one such dish which is made by spreading some rice paste over the turmeric leaf and stuffed with a sweet coconut jaggery filling! The flavour of the turmeric leaves as well as it’s nutrients seep in through the rice flour and gives a totally delicious flavour to the paatoli. A completely healthy dish, the nutritional value is maintained further by the steaming method!

Though in the olden days, the rice paste was prepared by soaking rice overnight and then grinding it to a paste in a huge mortar & pestle, today it is made using the readily available rice flour from the grocery stores!

For some more traditional sweet dishes, do take a look at the following recipes too, by clicking on the links below…..

  1. Hashaale
  2. Gaajar Halwa
  3. Fried Mango Modak
  4. Karwar Style Madgane With Rajgira And Oats
  5. Paatolyo (With A Twist)
  6. Gavhley Kheer
  7. Doodhi Sabudana Kheer
  8. Shevayaanchi Kheer
  9. Aamras
  10. Shrikhand
  11. Sheera (Sooji Ka Halwa)

Prep Time : 25 min

Cooking Time : 15 min

Serves : 6

Cup Used : 200 ml

INGREDIENTS :

(I) For The Filling :

  • 6 Large Turmeric Leaves
  • 1 cup Coconut
  • 1 cup Jaggery
  • 1 tsp Cardamom Powder

For The Outer Covering :

  • 3/4 cup Rice Flour
  • 3/4 cup Clean Water (Approx)
  • 1/4 tsp Salt

METHOD :

  1. To make Paatoli, first heat a kadhai and add ghee to it. Add the grated coconut and jaggery to it. Stir on high flame stirring constantly, for a few minutes till the jaggery melts.
  2. Stir further till the mixture becomes slightly dry, but not sticky and add the cardamom powder to it. Set aside to cool
  3. In the meantime, mix together the rice flour, water and salt well, assuring that there are no lumps at all.
  4. It is advisable to add water gradually as required get a smooth spreadable paste.
  5. Next, rinse the turmeric leaves and pat dry with a clean kitchen towel.
  6. Spread the rice flour paste evenly on the top surface of the leaves, leaving about a 3/4 cm border at the edges.
  7. Spread the prepared coconut jaggery mixture lightly on half portion of the paste, without applying any pressure.
  8. Cover with the remaining half portion of the leaf and place it in a greased steamer.
  9. Repeat the same process till all the leaves are used.
  10. Cover the steamer with the lid and cook on high for 15 minutes.
  11. After about 5 minutes, open the lid and transfer the paatoli to a serving dish.
  12. Serves the delicious Paatoli with a drizzle of some pure homemade Ghee!!

Pictures depicting the cooking process :

KAARLYAA SAGLEIN (SWEET AND SOUR BITTER GOURD SALAD IN NKGSB STYLE OF KARWAR)

Kaarlyaa Saglein is a side dish or say a healthy salad of sorts made using bitter gourds (Kaarle), coconut and fresh curds. Saglein is a GSB dish wherein a tempering of ghee, mustard and asafoetida is ground with coconut and green chillies and mixed with some other ingredient like cucumber or bitter gourds.

This is a dish from the NKGSB cuisine of Karwar, or say from my Grandmother’s Kitchen too! It would be prepared as a dish to go with rice and curry, mainly during festive occasions when food had to be prepared sans onions or garlic.

Kaarlyaa Saglein is highly nutritious and believe me, equally delicious too. The technique of salting the bitter gourds and roasting then does away with most of it’s bitterness. The overall taste of the Saglein should be slightly – sour, sweet and spicy.

For some more dishes from the NKGSB cuisine of Karwar, do take a look at the following recipes too...

  1. Taushe Saglein
  2. Kairi Pachadi
  3. Jeermeerya Kadi
  4. Shiraalyaachya Shiraanchi Taamboli
  5. Aambya Saasav
  6. Ghotaa Aambat
  7. Ambaade Udid Methi

Prep Time : 30 min

Cooking Time : N. A.

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

For The Roasted Bitter Gourds :

  • 250/500 gm Bitter Gourds (Kaarle/Karela)…. Adjust quantity as per preference
  • 2 tbs Oil For Roasting
  • 1 tsp Salt

For The Saglein :

  • 4 tbs Roasted Bitter Gourd
  • 3/4 cup Fresh Grated Coconut
  • 5-6 tbs Slightly Sour Curd
  • 1 1/2 tsp Sugar… To be adjusted as per the sourness of the curds
  • Salt To Taste

For The Tempering :

  • 3 tsp Homemade Ghee (Clarified Butter)
  • 1 1/4 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 2-3 Chopped Green Chillies… To be adjusted as per preference

METHOD :

  1. To make Kaarlyaa Saglein, first rinse well the bitter gourds and pat dry.
  2. Slightly scrape off the outer rough peel and rinse once again.
  3. Deseed and chop into very fine pieces (1/2 cm approx).
  4. Rub 1 tsp salt into these pieces and set aside for about 7-8 hours at room temperature.
  5. The gourds will start releasing water in the said time.
  6. Discard all the water and rinse the pieces with clean water (optional) and squeeze out all the remaining water.
  7. This helps in doing away with most of the bitterness which is disliked by many.
  8. Other option is to totally skip the next rinsing and just do with squeezing out the bitter juice from the gourds.
  9. Heat a pan and add oil to it. Add the squeezed bitter gourd pieces and stir on low to medium heat till they change colour and crisp up.
  10. Cool and store in an airtight container for upto a month or two in the refrigerator and use as required.
  11. To make the Saglein, first heat a small kadhai and add ghee and mustard seeds to it.
  12. As soon as they splutter, add the asafoetida and green chillies and switch off the flame.
  13. Add the tempering to the grated coconut and grind it alongwith the sugar, curds and salt to get an almost smooth paste.
  14. Using water has to be completely avoided for the grinding process and in general too.
  15. Mix together 4 tbs of the roasted bitter gourd bits and the ground paste.
  16. Check seasoning and adjust if required.
  17. Serve this delicious and nutritious Kaarlyaa Saglein as a side with a traditional meal of Sheeth (steamed rice) and Daali Toay or Kairi Udid Methi and crispy Phodi.

Picture showing roasted bitter gourd bits and the coconut paste :

DAHI KADHI (SPICED BUTTERMILK CURRY)

Dahi Kadhi is a dish which originated in India. It is a curry made using curds and chickpea flour (Besan) with or without pakoras (fritters), depending upon which state or community it belongs to! With some tiny variations, the Kadhi is surely found in a lot of states all over the country! And yes, each version has a divine deliciousness of it’s own! And, you will be amazed to know that Kadhi is not only made using curds, but is made using coconuts too in the coastal regions. That’s the uniqueness and richness of our culinary culture!

This is my mom’s way of making the Kadhi and I’m it’s biggest fan! The fenugreek seeds and dry red chillies when added foremost in the tempering, impart a very unique and delicious flavour and aroma to the kadhi. Not to forget that hint of pure ghee seeping from within. And a little extra ghee topped on the kadhi rice takes it altogether to just another level!!

For some more such traditional dishes, do take a look at the following recipes too…

  1. Jeermeeryaa Kadi
  2. Teppala Kadi In NKGSB Style
  3. Gujarati Dahi Kadhi
  4. Shiraalyaanchya Shiraanchi Taamboli
  5. Sol Kadhi
  6. Tival (Goad Kokuma Kadi In NKGSB Style of Karwar)

Prep Time : 15 min

Cooking Time : 15 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 2 cups Fresh Homemade Curds
  • 1 1/2 – 2 cups Clean Water
  • OR
  • 3 1/2 – 4 cups Slightly Thick and not too sour Buttermilk
  • 4 tbs Chickpea Flour (Besan)
  • 1/2 tsp Turmeric Powder
  • Salt To Taste

For The Tempering :

  • 4 tbs Homemade Ghee (Clarified Butter)
  • 4 Dry Red Paandi Chillies (or any other preferred variety)
  • 1 tsp Fenugreek Seeds (Methi Dana)
  • 2 Green Chillies …. Chopped
  • 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Asafoetida
  • 1 sprig Curry Leaves (10-12 Curry Leaves)

METHOD :

  1. To make this delicious Dahi Kadhi, either beat together the curds and mentioned quantity of water to get the buttermilk or use ready buttermilk if desired.
  2. In a bowl beat together the chickpea flour and about 1/4 cup of the buttermilk. Add this mixture to the rest of the buttermilk and whisk.
  3. Next, Heat a pan and add the ghee to it. When it heats up, add the fenugreek seeds and the paandi chillies. Saute for a few seconds.
  4. Add to it the chopped green chilli, mustard seeds and cumin seeds.
  5. As soon as they splutter, add the asafoetida and curry leaves.
  6. Add the turmeric powder to this tempering and switch off the flame. Beat well the buttermilk again and pour it into the pan.
  7. The above step ensures that the buttermilk doesn’t split later while boiling.
  8. Whisk and switch on the flame. Bring it to a boil, stirring continuously.
  9. Add salt and reduce the heat to low. Simmer further for few more minutes and switch off the heat.
  10. Serve this delicious Dahi Kadhi with piping hot steamed rice or Moogdaalichi Khichdi or even some Vegetable Masala Pulao!

Pictures depicting the cooking process :

CHEESY PANEER PARATHA (WHOLE WHEAT FLATBREAD STUFFED WITH COTTAGE CHEESE)

Cheesy Paneer Paratha is a whole wheat flatbread with a stuffing of some cheese and paneer (cottage cheese) alongwith a few simple spices. The twist which I have added to this dish is that of using some Kasuri Methi (Dried Fenugreek Leaves) in the stuffing which gives the paratha a wonderful aroma and flavour.

Paneer which actually originated in India from the North is now widely used across the country and is amalgamated in various cuisines. After all, it’s neutral taste gives a versatility to it’s use! Parathas, which too originated in the North are now available in almost all cities and prepared in many homes apart from the North!

Paneer is easily available in supermarkets as well as the local milk vendors. It can be easily prepared at home too, by just splitting the milk with some lemon juice and straining it well and wrapping it up tightly in the same cloth to give it a shape! Even the milk which splits by mistake sometimes can just be collected in a muslin cloth in a sieve and what remains of it is nothing but paneer.

For some more such delicious flatbreads, do take a look at the following recipes too….

  1. Leftover Aaloo Ragdaa Methi Paratha
  2. Paalak Paneer Paratha
  3. Aaloo Paratha
  4. Quick Aaloo Paratha
  5. Lolli (Whole Wheat Onion Flatbread)
  6. Rataalyaache Parathe (Sweet Potato Parathas)
  7. Paalak Paratha
  8. Pudina Paratha (Mint Paratha)
  9. Chatpataa Lacchaa Parathaa
  10. Beetroot Paratha

Here’s the recipe for the delicious Cheesy Paneer Paratha….

Prep Time : 25 min

Cooking Time : 2. 5 min/Paratha

Serves : 4 (8 Parathas)

Cup Used : 200 ml

INGREDIENTS :

For The Outer Outer Covering :

  • 2 1/2 cups Whole Wheat Flour
  • 1 1/2 tbs oil
  • 2/3 tsp Salt (Approx)
  • As Required Clean Water For Kneading the Dough

For The Stuffing :

  • 1 1/3 cup Cottage Cheese(Paneer)
  • 2/3 cup Grated Processed Cheese
  • 1/2 cups Finely Chopped Onions
  • 4 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • 2 tsp Red Chilli Powder…. To be adjusted as per preference
  • 1 tsp Garam Masala
  • Salt To Taste

METHOD :

  1. To make the Cheesy Paneer Paratha, knead the whole wheat flour alongwith the oil and salt in a bowl, adding water as required to get a semi soft dough.
  2. Brush the dough with some more oil and set aside for atleast an hour.
  3. Just before making the parathas, combine all the ingredients mentioned above for the stuffing and mix.
  4. Divide it into 8 equal proportions and set aside.
  5. Next, knead again the prepared dough and divide it into 8 equal parts.
  6. Roll each dough ball with your palms to get a perfect round without any cracks. and set aside.
  7. For the parathas, either roll one dough ball using a rolling pin, into a 5″ circular disc approximately with comparatively thinner edges than the inner portion, or just using your fingers make a small bowl type shape out of the dough ball.
  8. Place the cottage cheese stuffing into the centre/hollow and start bringing all the edges together and seal them well with your fingers.
  9. Flatten it and pat with your fingers to get a flat circular stuffed dough ball.
  10. Repeat with all the dough and stuffing and set aside.
  11. Next heat a griddle and dust one flattened dough ball with some flour.
  12. Roll it lightly with a rolling pin into an appropriately 10″ circular disc of medium thickness.
  13. Place the rolled out paratha on the hot griddle and roast initially on a medium low flame till tiny bubbles seem to appear in the top surface.
  14. Flip the paratha at this stage and increase the flame to high.
  15. Next, apply some ghee/oil on the top surface and apply slight pressure on the edges with the spatula.
  16. Once brown spots appear on the bottom side of the paratha, flip it and roast on high heat applying pressure with a spatula at the edges.
  17. Once it puffs up and brown spots appear on the bottom side,flip again lowering the flame to low and flip the paratha once again.
  18. Apply ghee on this surface too and transfer it to a plate.
  19. Repeat the above steps till all the parathas are done.
  20. Serve these delicious Cheesy Paneer Parathas with an accompaniment of Boondi Raita and Kairiche Lonche (Raw Mango Pickle) or Kothimbir Pudina Chutney and some Tomato Ketchup with a bowl of fresh homemade curds!

KACCHYAA KELYAANCHI BHAAJI (RAW BANANA VEGETABLE IN CURDS)

Kacchyaa Kelyaanchi Bhaaji is a dry vegetable preparation using raw bananas and fresh curds alongwith with some simple yet aromatic spices. Raw bananas are not only nutritious, but also a great option for diabetics as a substitute instead of potatoes. The amalgamation of spices and curds combined with the coconut and corriander leaves, gives this dish an amazing flavour.

Believe it or not, I literally gobbled up the remaining vegetable as a snack! It was simply irresistible and if asked, one would have to make a wild guess that there were raw bananas used in here. This is a vegetable which my mom would prepare back then during my college days. She’s one enthusiastic lady who has collected a lot of recipes from whichever source she could and even tried them out! Kacchyaa Kelyaanchi Bhaaji is just one from those archives.

Recently when I visited my parents, I mentioned this vegetable to her and immediately she found it out for me. The recipe was saved in her recipe book and she still remembered that it was right there. I sometimes feel that these oldies sure defeat us when it comes to memory and stamina, atleast my parents do! I think, I have got her genes of trying out new dishes, especially if they are nutritious!

For some more delicious dishes, do take a look at the following recipes too…

  1. Bhendi Chi Bhaaji
  2. Flower Batata Rassa
  3. Bhogichi Bhaaji
  4. Hrushi Chi Bhaaji
  5. Kaanda Batata Rassa
  6. Matkichi Usal
  7. Aamras Poori, Batatyachi Bhaaji And Shrikhand
  8. Navalkol Chi Bhaaji

Perp Time : 20 min

Cooking Time : 20 min

Serves : 3

Cup Used : 200 ml

INGREDIENTS :

  • 4 Raw Bananas (Approx 4 cups of 1″ Cubed Raw Banana)
  • 1/3 cup Fresh Curds
  • 1/4 tsp Red Chilli Powder
  • 1/4 cup Fresh Grated Coconut
  • 1/4 cup Chopped Corriander Leaves
  • Salt To Taste

For The Tempering :

  • 2 tbs Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 6 Black peppercornns
  • 1/4 tsp Asafoetida
  • 2 Dry Red Bedgi Chillies (Deseeded)
  • 1-2 Green Chillies (Optional)
  • 1/2 tsp Turmeric Powder

METHOD :

  1. To make the Kachhyaa Kelyaanchi Bhaaji, slice off the peels of the raw bananas and chop them into approximately 1″ cubes and immerse them in clean water.
  2. Next, heat a pan and add oil to it. As it heats up add the mustard seeds and as soon as they splutter, add the cumin seeds.
  3. Follow with the asafoetida, roughly broken dry red chillies, green chilli and the turmeric powder.
  4. To this, add the cubed raw bananas and mix well. Add the red chilli powder, salt and about 1/2 cup of water.
  5. Saute and cover and cook further for a few minutes
  6. Once the bananas are well cooked, whisk the curds well and add it to the vegetable.
  7. Keep stirring continuously till it reaches a boil.
  8. Reduce the flame to low and cook further till the curds thicken and coat the banana cubes.
  9. Add the grated coconut and mix well. Cook further just for about two minutes.
  10. Swithch off the flame and garnish with some chopped corriander leaves.
  11. Serve this absolutely delicious and nutritious Kacchya Kelyaanchi Bhaaji with chapatis or some Daali Toay and steamed rice with an accompaniment of the delicious NKGSB Style Sweet And Sour Raw Mango Chutney!
  12. Do serve some Gavhley Kheer as a dessert to complete this traditional meal!

Some pictures depicting the cooking process…

AAMBODEY (Split Skinless Black Gram Fritters With Ginger Chutney From The NKGSB Cuisine Of Karwar)

Aambodey is the Konkani name for fritters, made traditionally using Split Skinless Black Gram/Udid Daal/Urad Daal. In my mom’s house in Karwar, my granny would make these for breakfast and serve them with ginger chutney and some hot coffee!

The NKGSB cuisine of Karwar is in many ways similar to the cuisines of other GSB or Saraswat communities. One can though find some slight differences in the cooking process and the names of the dishes!

For some more delicious and traditional breakfast dishes, do take a look at the following recipes too…

  1. Masala Phov
  2. Dadpae Pohey
  3. Aambat Goad Pohey
  4. Kaanda Mataar Pohe
  5. Idli Saambar
  6. Poale (Neer Dosa)
  7. Phodshiche Thaalipeeth

Taakaatli Aambodey…. Another variation of consuming the Aambodey which my Grandmother would make…

* refer note below

Prep Time : 15 min

Cooking Time : 3-4 min/Batch

Serves : 4 (32-34 Aambodey approx)

Cup Used :200 ml

INGREDIENTS :

  • 1 cup Split Skinless Black Gram (Udid/Urad Daal)
  • Salt To Taste
  • Oil For Frying

METHOD :

  1. To make the Aambodey, wash the daal thrice and soak in clean water overnight or for a minimum of 5-6 hours.
  2. Next, drain out all the water and grind it in a mixer grinder, using as little water as possible (approx… a little less than 1/2 cup) to get a thick batter.
  3. Add slat to taste and beat well for a few minutes till it turns fluffy.
  4. Heat oil in a kadhai for frying the aambodey.
  5. When the oil heats up, reduce the flame to medium and scooping out a little batter with wettened fingers, gently release it into the oil.
  6. Add some more aambodey, taking care not to overcrowd the kadhai.
  7. Once the bottom part changes colour, flip and fry till the other side too turns golden.
  8. In the last few seconds, fry on high heat till it turns crisp and is well fried on all sides.
  9. Transfer the aambodey to an absorbent paper and repeat the above frying process till all the batter is used up.
  10. Serve these delicious Aambodey with a traditional Ginger Coconut Chutney and a cup of steaming hot Masala Chai for breakfast!

NOTE :

If you desire to have very crispy AAMBODEY, then do add a little semolina to it after grinding the Daal and mix well. Set aside for about 15 min and then fry the Aambodey in the manner specified above!

Though traditionally this wasn’t done and the Aambodey would be crisp from the outside and soft from the inside.

For Taakaatli Aambodey, temper some buttermilk with ghee, cumin seeds, green chilli and a little turmeric powder. Add some salt and dip the Aambodey into it before consuming. Tastes delicious, my mom’s personal favourite!

GARLIC SHRIMP SPAGHETTI AGLIO OLIO E PEPERONICO

Spaghetti Aglio E Olio is a traditional Italian pasta dish from Naples. It was actually the poor farmers’ dish, who had to dish up something to eat with whatever simple ingredients they had. In India, we now find it being served in almost all restaurants and sometimes with the addition of few sauteed veggies!

This dish is made by lightly sauteeing sliced, pressed or minced garlic in olive oil (preferably the Extra Virgin one), sometimes with the addition of hot red chilles or red chilli flakes (in which case it’s name is Spaghetti Aglio Olio E Peperoncino) and tossing with sphagetti! It is very important to avoid the garlic from burning to maintain it’s sweetness and avoid the bitter burnt taste.

Finely chopped parsley can be added alongwith some grated parmesan or pecorino cheese, although according to some traditional recipes cheese simply should not be added as it is said to compete with the garlic! I haven’t added any here too, but have used a few holy basil leaves, just for garnishing purposes!

Garlic Shrimp Spaghetti Aglio Olio E Peperonico is a slight twist given to the traditional Spaghetti Aglio Olio E Peperonico, by adding some shrimp/prawns sauteed in some butter and minced garlic. It’s a treat for the fish lovers, like my son who loves shrimp a lot!

For some more such delicious dishes, do take a look at the following recipes too…

  1. Pasta In White Sauce
  2. Burnt Garlic Hakka Noodles With Vegetables
  3. Paneer Steak With Burnt Garlic Herbed Rice

Here’s the recipe for the delicious Garlic Shrimp Spaghetti Aglio Olio E Peperonico…

Prep Time : 15 min

Cooking Time : 10 min

Serves : 4-5

Cup Used : 200 ml

INGREDIENTS :

METHOD :

  1. To make Aglio E Olio Peperonico With Butter Garlic Prawns, first clean and devein the prawns and rinse them throughly. Drain, apply the lemon juice and a little salt and set aside.
  2. In the meantime, cook the Spaghetti Aglio Olio E Peperonico as per the instructions provided in the earlier post (link provided in the ingredients above)
  3. Next, heat a pan and add the olive oil and the butter to it.
  4. Add in the minced garlic and saute for a few seconds.
  5. Add the prawns and toss well.
  6. Check seasoning and add salt if required.
  7. Flip the prawns and cook till they are tender. This requires just a few minutes as prawns get cooked very fast.
  8. Add the aglio e olio peperonico to the pan and toss well.
  9. Serve this delicious Garlic Shrimp Spaghetti Aglio Olio E Peperonico with a Garlic Bread by the side!

NOTE :

It’s upto one’s choice to garnish the Garlic Shrimp Spaghetti Aglio Olio E Peperonico With some chopped parsley and a little grated Parmesan cheese!

SPAGHETTI AGLIO OLIO E PEPERONICO

Spaghetti Aglio E Olio is a traditional Italian pasta dish from Naples. It was actually the poor farmers’ dish, who had to dish up something to eat with whatever simple ingredients they had. In India, we now find it being served in almost all restaurants and sometimes with the addition of few sauteed veggies!

This dish is made by lightly sauteeing sliced, pressed or minced garlic in olive oil (preferably the Extra Virgin one), sometimes with the addition of hot red chilles or red chilli flakes (in which case it’s name is Spaghetti Aglio Olio E Peperoncino) and tossing with sphagetti! It is very important to avoid the garlic from burning to maintain it’s sweetness and avoid the bitter burnt taste.

Finely chopped parsley can be added alongwith some grated parmesan or pecorino cheese, although according to some traditional recipes cheese simply should not be added as it is said to compete with the garlic! I haven’t added any here too, but have used a few holy basil leaves, just for garnishing purposes!

For some more such delicious dishes, do take a look at the following recipes too…

  1. Pasta In White Sauce
  2. Burnt Garlic Hakka Noodles With Vegetables
  3. Paneer Steak With Burnt Garlic Herbed Rice

Here’s the recipe for the delicious, Spaghetti Aglio Olio E Peperonico…..

Prep Time : 15 min

Cooking Time : 6-7 min

Serves : 4-5

Cup Used : 200 ml

INGREDIENTS :

  • 500 gm Uncooked Spaghetti
  • 2 tsp Italian Seasoning/Oregano …. Optional
  • 1/2 tsp Red Chilli Flakes
  • 1 tbs Oil
  • Salt To Taste

For The Tempering :

  • 1/3 cup Olive Oil
  • 3 tbs Finely Minced Garlic

METHOD :

  1. To make Spaghetti Aglio Olio E Peperonico, boil a large pot of water and add approx 5 tsp salt and 1 tbs oil to it.
  2. When the water comes to a rolling boil, add in the spaghetti.
  3. For that, hold the bundle of spaghetti right over the water and just drop them in.
  4. The boiling will reduce at this point. Keep pushing in the spaghetti and stir with a spoon.
  5. When the water again starts boiling, lower the flame to medium high and cook till the spaghetti is al dente, i.e. it should be firm to the bite and not soft.
  6. Switch off the flame and drain out all the water, reserving some (1 cup approx) for further use.
  7. Once completely drained, immediately rub in some olive oil into the spaghetti so that it does not stick to each other.
  8. Next, heat a pan and add the olive oil to it. Add the chopped garlic and saute just for a few seconds without letting the garlic burn.
  9. Add in the Italian seasoning, chilli flakes and salt to taste. Add some of the reserved pasta water and mix well.
  10. Take care not to make it soupy and use only the required quantity to cover the spaghetti making it creamy and prevent it from drying.
  11. And again, adding the cooking water helps to bring together all the flavours and blend well with the sphagetti.
  12. Immediately add the cooked spaghetti and toss. If you find it drying, you can again add in some of the reserved pasta water.
  13. Once done, dish it onto a serving plate and garnish with a little red chilli flakes.
  14. Serve the delicious Spaghetti Aglio Olio E Peperonico alongwith a slice of toasted garlic bread by the side!

NOTE :

If desired, add in some basil leaves, sauteed cherry tomatoes, mushrooms or even bell peppers and garnish with a little parmesan cheese, though this is just a twist which we can add to the traditional method!

The Italian Seasoning added in the above dish is totally optional and not as per the traditional recipe, but has been added to suit my family’s taste buds.

SUNGTAA SUKKEY (PRAWNS DRY PREPARATION IN NKGSB STYLE OF KARWAR)

Sungtaa Sukkey is a traditional dish from the NKGSB cuisine of Karwar. This is a a dish which was relished by my mom and her family with some steamed rice and fish curry in Karwar!

Fish, seasonal vegetables and fruits are cooked in this community, using mainly coconuts and jaggery, dry red chillies and corriander seeds. Coconuts and rice (called sheeth in the Konkani language) are an inevitable part of the staple diet here as Karwar is situated in very close proximity to the sea.

Sungtaa is what prawns are called in the Konkani language and Sukkey is a dry preparation of the same. This is a simple recipe, where I have added potatoes as my family loves it that way, else they can simply be omitted! The main flavour is imparted to this dish by the Karwari Saraswat Sambaar Masala which is used in some other dishes too like…

  1. Tisryaa Vade
  2. Paapdi Chi Bhaaji

For some more fish dishes, do take a look at the following recipes too…

  1. Kaandyavarchi Kolambi
  2. Khekdyaache Kaalvan
  3. Mori Aambat
  4. Gholichi Hirvi Aamti
  5. Baangdya Huggae
  6. Tisryaache Kaalvan

Here’s the recipe for the traditional Sungtaa Sukkey ….

Prep Time : 25 min

Cooking Time : 35 min

Serves : 5

Cup Used : 200 ml

INGREDIENTS :

  • 100 Small/Medium sized Prawns…. Cleaned and deviened (Sungtaa/Kolambi…. Approx 1 3/4 cup after peeling)
  • 2 Small Potatoes…. Optional…. Peeled and cut into small cubes
  • 2 cups Finely Chopped Onions (4 Slightly Medium Onions)
  • 8 Small Garlic Cloves… Finely Chopped
  • 2 Less Spicy Green Chillies… Chopped ….. To be adjusted as per preference
  • 1″ Ginger…. Finely Chopped
  • 1 tsp Turmeric Powder
  • 2 tbs Karwari Saraswat Saambar Masala…. To be adjusted as per preference
  • 8 Sola (Dry vatamb pieces used and available in Karwar…. Refer NOTES below)
  • Salt To Taste
  • 1/2 cup Fresh Grated Coconut
  • 4 tbs Oil

METHOD :

  1. To make Sungtaa Sukkey, clean and devein the prawns and wash thoroughly under clean water. Drain and set aside.
  2. Next, heat a pan and add oil to it. When it heats up, add the chopped onions and saute for a while.
  3. Add the chopped garlic, ginger and the green chillies and mix well.
  4. Saute till the onions turn translucent and slightly pink.
  5. Add the turmeric powder and give it a good mix. Cook further for a minute or two.
  6. At this stage, add the Saraswat Saambar Masala and the potatoes and stir. Add a little water and bring to a boil.
  7. Reduce flame to medium and cook covered for about 8-10 minutes, stirring occasionally.
  8. When the potatoes are half cooked, add the prawns and mix.
  9. If all the previously added water has evaporated and the mixture is dry, then add a little water as required for cooking further and mix well.
  10. Add the solaa and bring the mixture to a boil.
  11. Next, reduce the flame to low and cover with a lid. Cook further for some more time, stirring occasionally.
  12. When the prawns and potatoes are well cooked, add some fresh grated coconut and cook further for 4-5 min or till the mixture becomes dry.
  13. When done, switch off the flame and keep aside.
  14. Serve this absolutely delicious Sungtaa Sukkey with some hot steamed rice, fish curry like Paapleta Aambat or Sungta Aambat and if desired, sol kadhi by the side!

NOTE :

The Sukkey is made using small sized Tisrya/Shimplya/Clams or even Motiyali! As in the present lockdown scenario, I could get my hands just on Prawns, presented the dish with the same! In case you use tisrya, keep one shell intact as much as possible!

Potatoes used in this dish are totally optional. If using just prawns, then add them immediately after adding the Saraswat Saambar Masala and add just a little water required to cook them, as ultimately we want a dry dish and prawns generally cook very quickly!

SOLA mentioned above should not be confused with Kokum (aamsul). They are actually dried pieces of the fruit VATAMB known specifically to the people in and around Karwar and available specifically in that area.

It is used as a souring agent in the curries, just like tamaraind or aamsul (Kokum). But it’s sourness is less compared to the aamsul.

In the above recipe the solaa can be replaced by 2-3 tsp of Tamarind extract or as desired!

Solaa/Dried Pieces of Vatamb!….

Some pictures depicting the cooking process….