HIGHWAY GOMANTAK....

FRIED SEER FISH or KINGFISH or SURMAI FRY


Last week we went to a quaint little restaurant for our afternoon lunch.
The restaurant is called HIGHWAY GOMANTAK its at Bandra and just along the highway.

KOBDI-VADA OR CHICKEN GRAVY VADA PLATE

FISH PLATE WHICH HAS FISH CURRY IN IT

HIGH WAY GOMANTAK

OUTSIDE THE RESTAURANT

DAY'S MENU

GOMANTAKI food is the food which is from the coastal region and which uses coconut as its base for gravies.
I love going to this restaurant because of its simplicity and the ambience which is really quite different from the other restaurants in Mumbai. It has a simple food which is like home cooked food and served in a way that makes you feel as though you are at home.

MULYAPANNACHI BHAJI(radish leaves vegetable)

A VERY SIMPLE VEGETABLE WITH MINIMUM SPICES


INGREDIENTS:

2 bundles radish leaves
1 cup grated coconut
½ cup soaked toovar dal
2 green chilies
one onion finely chopped
1 tsp jaggery
salt to taste.



METHOD:

Take oil in a pan and add the finely chopped onion and chilies
Stir for sometime and add the soaked toovar dal.
Let it cook for about 5 mins , then add the finely chopped leaves of radish.
Do not add water, the radish leaves will cook in its own moisture.
When it is almost ready add gul or jaggery and grated coconutlet it cook for sometime then add salt and stir
Close for sometime and cook.
Its ready to serve.


IN GOA ALL LEAFY VEGETABLES ARE MOSTLY COOKED VERY SIMPLY WITH THE MINIMUM OF SPICES SO AS TO RETAIN THE ORIGINAL FLAVOURS OF THE VEGETABLE.

NACHNI SATWA (nachni or ragi pudding)

This is a typical goan sweet dish. It’s a sweet that is frequently prepared in Goa .
It has a jelly like consistency and is highly nutritious because of the nachni or ragi used .
I use whole nachni for this recipe .


INGREDIENTS:

2 cups nachni or ragi
21/2 to 3 cups jaggery depending on your taste
2 cups grated coconut
2 tsp cardamom powder
½ cup cashew nut pieces or cashew nuts cut to half
ghee for coating the thali or plate.
salt to taste.

METHOD:
Soak nachni in four cups water overnight
Next day drain the water and grind the nachni in a mixer and strain thro a strainer to remove juice. let it stand for about ½ hour . you get a layer of water on top which should be discarded.
Grind once more till you get all the juice out of it and throw away the remains.
Grind the grated coconut and squeeze out the thick coconut milk out , keep aside.
Take a heavy bottom pan add the thick nachni juice to the pan and stir
Remember to keep on stirring as the nachni mixture forms a ball very fast.
When you see that the nachni is coming together add the jaggery and stir. It will loosen up a bit due to the jaggery .
Keep on stirring , the mixture will slowly start changing colour it goes from light to darkish. The whole process takes about 10 –12 mins.
Now add the coconut milk , salt and the cardamom powder.
Keep a thali ready by smearing it with ghee.
Once the mixture forms a ball and the spoon that you are stirring with stands in the mixture without support you know its ready.
Pour the contents into the plate or thali and spread.
Garnish with cashew nut pieces .
When the pudding cools cut into diamond or square shape pieces and serve
This tastes either cold or hot.


you all must be wondering why i have so many pictures on this post , but frankly telling you i just loved the pictures i had taken and wanted to share all with you , i even experimented with a new steel plate which one did you like the best?

LAL MATHACHE BHAJI......

LAL MATHACHI BHAJI

We call the red leafy vegetable as lal math it is like the leafy green chawli vegetable .

This is a vegetable like all the other leafy vegetables full of fiber and nutrients .
It’s my hubby’s favorite vegetable and when in season makes its appearance at least once a week.



FINELY CHOPPED LAL MATHACHE BHAJI

INGREDIENTS REQUIRED FOR MAKING THE VEGETABLE.

INGREDIENTS:

3 cups finely chopped lal math
2 small onions finely chopped
2 green chilies chopped
1 tbsp coconut oil.
{this is a very simple bhaji and hence you can add a little coconut oil to enhance its taste as the calories through other ingredients is almost nil}
salt and sugar to taste {sugar should be a little about ½ tsp}
½ cup coconut grated for garnishing.

METHOD.

The method requires just a couple of lines its so simple.
Take coconut oil in a hot pan
Put in the onion and make them soft not brown
Add the chopped vegetable and the green chilies
Do not add water
Stir , you will see that the vegetable leaves a lot of water.
Let the vegetable cook in its own water.
After it is cooked add salt and sugar
Add grated coconut for garnish.

SORRY I JUST FORGOT TO TAKE THE PHOTOGRAPH OF THE READY VEGETABLE.