मालवणी सरंग्याची कळपुटी – Black Pomfret head dish – सरंग्याच्या (हलवा) डोक्यापासून बनवलेली मालवणी मसल्याची स्पेशल पाककृती. या साठी सरंग्याच्या डोक्याच्या भागाचे साधारण १ इंच अकराचे तुकडे घ्यावे.
नाचणी हे धान्य अतिशय पौष्टिक व पचायला हलके असते. त्यात असलेल्या भरपूर प्रमाणातील लोह, कॅलशीयम, प्रोटीन्स आणि अन्य विटामिन्स मुळे त्याच्या सत्वापासून खास करून मुलांसाठी पौष्टिक आहार मिळू शकतो.
खदखदे – अर्थात Malvani mix Vegetable with Malvani masala – ८ प्रकारच्या भाज्या घेऊन बनवलेली मालवणी मसल्याची खास मिक्स भाजी.
वर्षानुवर्षे कोकणात गणेश चतुर्थीला खास गणपतीच्या नैवेद्यासाठी पातोळ्या करण्याची पध्दत आहे. हळदीच्या पानावर तांदळाचे पीठ थापून आणि त्यात गुळ खोबऱ्याचे सारण घालून वाफवलेल्या पातोळ्यांची लज्जत हा तर खास कोकणी ठेवा आहे.
This recipe is now world famous due to internet and advertisement. You might find it in some overseas Indian restaurants. However tastes differ depending on the recipe and the ingredients. Vada is completely vegetarian part of this cuisine. It is slightly thicker than puri but has different ingredients. It can be eaten with any other curry or even tea.
Although you can buy all sorts of garama masala in the market and it makes life quite easy, homemade masala has its own quality and taste. If you are enthusiastic enough to make you own Malvani masala, here is the recipe for 2 kg masala. You can store it for one year at least and can use it either for both veg and non-veg preparations.
Fish and rice are the most favourite food items of Malvani people; however simple daal bhaat in kokani way is also very tasty and regularly made in every kokani household. Sometimes daal bhaat with fried fish is itself a delicacy. Daal is made in different way compared to common daal that you would find outside Kokan. We use coconut even in daal recipe
Unlike Tikhla, fish curry is slightly more watery, but of course not too much; just enough to mix with rice. Kokani people are so much in love with fish curry that on certain fish market days, people would have already made all the preparations for the curry, even before they actually buy fish.
There are about 15-20 different types of cuisines made using mackerel in Kokan, as this is quite favourite fish. Generally Tikhla refers to a hot and sour thicker version of curry made with fresh coconut milk. Mackerel tikhla is very popular and generally served with fresh chapatti or bhakri.
Steamed fish cuisines like this one are made without any oil. It is sort of curing / pickling process, hence fish can be stored for couple of days. In old times when there were no refrigerators people who had no daily fish market nearby, especially from the inner parts of Kokan, developed these recipes so they can enjoy their fish without having to go out to the market every other day.