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www.sanjeevkapoor.com

(axdMboofe:Sail down the Konkan coast w i t h Master Chef Sanjeev Kapoor on a gastronomical adventure as he glides on crystal blue waters, past shimmering golden sands and brooding forts, the salt sea air thick with legendary exploits of heroes long gone. A proud land so rich in history and nature's bounty is bound t o have a cuisine that is as glorious and exciting. Konkan food has slowly been gaining in popularity with specialty restaurants catering to a devoted following for this distinct cuisine. Master Chef Sanjeev Kapoor, w h o is a strong proponent of home cooking now makes the most well kept secrets of the traditional recipes accessible to everyone in the Konkan Cookbook. Written in his characteristic simple and logical style, he helps you find the right ingredients and tips for authentic results. The dishes cover the traditional fare of Malwan, Goa and Mangalore. In the book he casts his net far and wide, from Maharashtra d o w n t o Goa and Karnataka, and comes up with a catch that will astonish and delight any food lover. W a t c h y o u r food repertoire undergo a flavoursome sea change w i t h the sourness oikokum and the aroma of triphal. Sip Solkadhi for the soul. Try the crisp Bombil fry, Prawn Ghassi or the Chicken Xacuti. There is enough fare for vegetarians as well w i t h dishes like Stuffed Brinjals (Bharli Vangi) and Potatoes in Spicy Manglorean Gravy (,Batata Humman), or the Kutith Saar (KulitchaSaar). Round off the meal w i t h a sweet Chana Dal Kheer (Madgane) or Moong Dal Fudge (Moogori). Every recipe serves four people. All t h e recipes are traditional recipes f o r contemporary lifestyles, written w i t h the precision and clarity that has made Chef Kapoor t h e most f a m o u s spokesman for Indian food today. So come aboard the Konkan adventure as the master explorer of Indian cuisine opens up the treasure chest of y e t another region of this rich continent W e welcome all queries regarding the recipes at inquiry @ sanjeevkapoor.comSanjeev Kapoor

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Konkan CookbookSanjeev KapoorIn association with Alypna Kapoor

POPULAR PRAKASHAN PVT. LTD. 301, Mahalaxmi Chambers 22, Bhulabhai Desai Road Mumbai - 400026 2005 Sanjeev Kapoor First Published 2005 First Reprint October 2005 Second Reprint January 2007 (3964) ISBN-81-7991-216-7 Book Design : FourPlus Advertising Pvt Ltd Photography: Alim Bolar Food Stylist: Harpal Singh Sokhi Typeset at FourPlus Advertising Pvt Ltd PRINTED IN INDIA by Saurabh Printers Pvt. Ltd. A/16 Sector IV, Noida-201301 Published by Ramdas Bhatkal for Popular Prakashan Pvt. Ltd. 301, Mahalaxmi Chambers 22, Bhulabhai Desai Road Mumbai - 400026

To Harsha, my publisher and friend, who is as passionate about food as I am.

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A.I. Kazi Afsheen Panjwani Alim Bolar Anand Bhandiwad Anil Bhandari Anupa Das Brijesh Lohana Debashish Mukherjee Deepa and Suhas Awchat Drs. Meena & Ram Prabhoo Ganesh Pednekar Goa Portuguesa Grain of Salt, Kolkata

Harpal Singh Sokhi Hotel Vallerina Jaideep Chaubal Jijesh Gangadharan Jyotsna & Mayur Dvivedi Lata Palekar Lohana Khaandaan Madhuri Gawande Mausam Vora Milind Sohoni Mrs. Lata & Capt. K. K. Lohana Namrata & Sanjiv Bahl Neelima Acharya

Neena Murdeshwar Pooja & Rajeev Kapoor Priti Surve Pritpal Singh Rajeev Matta Rutika Samtani Shivani Ganesh Siraj Bolar Smeeta Bhatkal Swapna Shinde Tripta Bhagattjee Vinayak Gawande

is a country of diverse cuisines that intermingle ever so harmoniously tnat if one traverses from the northern tip to the southern, from eastern tip to the western, one comes across a plethora of delectable delicacies that have their similarities and yet a r e oleasantly different Being an ardent "oodie, I enjoy ah of them but the food of the West coast of India - the Konkan region is one of my top favourites In recent times, Konkan cuisine has become one of the most popular cuisines well showcased oy a number of speciality restaurants tnat d r aw appreciative crowds. Though Konkan food is largely synonymous with fish, the variety of vegetarian dishes is equally impressive.

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Sukha' in the Malvan region will oe called 'Sukke1 in Mangalere But ooth mean a semi dry disn

My association with Maharashtra and Goa goes back to my childhood when we used to frequent Mumba; (it was known as Bombay then) during our schoo: vacations. Since a very early age I was subjected to tne various delicacies of this region. Being an adventurous foodie family we always experimented with different foods and what we got to taste during our trips to Manarashtra down to Goa and furtner to Mangalore can oe Described very simply as delicious was particularly taken up with the unique tastes of kokum and triphal wnicn make the cuisine of this region distinct from the others. As is the case the world over, locally grown crops play a Key part in giving the cuisine its identity Besides kokum and triphal, coconut too is a major crop and tnerefore is used generously. Kokum is a sweet-sour fruit whose dried skin is used for adding a gentle sourness to Konkani curries. One of the popular beverages that uses kokum to good advantage is the Solkadhi Triphal, on tne other hand is used extensively

The Konkan area boasts of the spiciest and most delicious recipes of fish and other seafood Konkani, the language spoken by tne locals of this region, has different dialects with varied accents that nnae this belt unique Konkan cuisine is as dive r se as spoken Konkani As you traverse the region you will sense the difference not only in the taste of the dishes out also in their names Like for example a dish that may be called

Authorin Goan, Malvam and Mangalorean cooking When aoded to fish gravies and pulses, it enhances the flavour o ; tne dish. It can be used both fresh and dried A vast variety of red chillies are availaole in the area with varying degrees of spiciness and colour. Though coconut is abundant in the Konkan, it is groundnut oil that is largely used as a cooking medium. In Karnataka, however, coconut oil is also used to add a special flavour to certain dishes. Of course one has to cultivate a taste to enioy the flavour of coconut oil I like it but if you don't you can always give it a miss and use groundnut oil instead. Tne recipes given in this bepk ccver the traditional fare of Malvan,

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Goa and Mangalore. In Keeping with the distinctive type of cuisine in each of these areas we have attempted to capture tne flavour of each area through recioes typical of the area. However one must keep in mind that any given recipe differs from one household to other since they add their own special touch. Prawn Ghassi for example -1 have eaten it several times at the Nadkarni's - our family friends - place and enjoyed it thoroughly, Mrs. Kamath, my wife Alyona's aunt, makes it a little differently but nevertheless it tastes simply yummy. And when I replicated it at home, I added my own special touch to it and the result was equally good I do not Know which one is tne authentic one. In fact I firmly believe that you should not bind yourselves to any boundaries or limits of what is authentic and wnat is not. Let your taste buds lead you, and believe me the results will be great. What distinguishes Malvani fish curries is not just the variety of gravies but also the variety of recipes for the same kind of fish made by a dazzling permutation and combination of spices and ingredients and dry-to-wet cooking styles. The most amazing and ie r y oomfret

style o' Goan cooking and this has led to an exotic mix of truly tasty and spicy cuisine. Mangalorean cooking is unique in the way the spices are used to enhance the taste and the flavour. When fresh coconut, chillies and various combinations of spices are ground the result can be described with only one word culinary magic! The oeople of this region are fond of variety and there'o'e have perfected the art o f improvising and coming out with a veritable repertoire of oerfectly cooked food Another community that nas now adopted Karnataka a r e the Saraswat Brahmins. Having coursed through various lands tne Saraswats have a unique cuisine They make use of practically every vegetable so much so that even the skins and seeds of many vegetables thai most others discard, are used effectively in different ctiutneys. Even fresh fruits like mangoes and jackfruit are used in a variety of dishes both sweet and savoury. Among their vast repertoire Batata Humman and Fruit Sasam are my all time favourites. Specially tne Fruit Sasam I simply love the way Mrs. Hattangadi prepares it - just the right touch of ground mustard The Konkan coast running from Maharashtra through Goa down to Karnataka is Nature's paradise Incredible beacnside hideaways, where the only sounds are those of oaim leaves and waves on the silver sands, add value to the delectable cuisine o ; this area. It's a pleasure going fishing in these serene and clear waters Which is what did while working on this book as is evident from its cover! The oar that I am holding is a progressive development of the original simple wooden one Both are equally functional but different in looks. My collection of keeosa^e recipes from the Konkan r