A food and culture related fiesta, bringing with it a whiff of the palm-fringed beaches, the balmy sea air and the mouth-watering food of Konkan. Gourmands, the. Page – They should be full, moist, bright and bulging. Avoid fish with dull, dry, shrivelled or sunken eyes. Gills should be clean, red and bright with no traces. Konkan Cookbook by Sanjeev Kapoor from Only Genuine Products. 30 Day Replacement Guarantee. Free Shipping. Cash On Delivery!.

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sanjeve It is the celebration of Lord Krishna playing raasleela with the gopis and drenching them in colours. Page 80 – Heat remaining oil in pan. Written in his characteristic simple and logical format, he helps you find the right ingredients and tips for authentic results.

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Konkan Cookbook

Kitchen secrets to make the perfect Karanji. Sweets are distributed among the neighbours and relatives.

Many communities hold sports, arts, drama and cultural events to celebrate Diwali. The Konkani cuisine is as diverse as spoken Konkani.

The Konkanis are particular about the spices and herbs that are chosen after long hours of discussion. Sabina Himani marked it as to-read Jan 23, The taat vadhany method of setting food on the platter is an art that young girls are trained in as soon as they are years old. To see what your friends thought of this book, please sign up.

Modaks are small rice or wheat flour dumplings stuffed with coconut and jaggery. Well received and appreciated by people and professionals. Page – They should be full, moist, bright and bulging. This is done mainly by the fisher folk to appease the sea God and pray for their safety before resuming fishing season after the peak of monsoon when they do not venture into the choppy seas.


Watch your food repertoire undergo a flavoursome sea change with the sourness of kokum and the aroma of triphal.

KONKAN COOKBOOK (MARATHI) | Book by Sanjeev Kapoor | Best Price in India |

No trivia or mapoor yet. It has cookkbook lakh registered users, with a page view of 7 million per month in age group years and around 2 million hits a sajeev. It can be safely said that this region gives us some of the best and tastiest recipes of fish and other seafood. Selected pages Page Brinjal and Potato Rassa. X Thank you for signing up with www.

Soon follows Janmashtmi or the birthday of Lord Krishna. In the book he casts his net far and wide, from Maharashtra down to Goa and Karnataka, and comes up with a catch that will astonish and delight any food lover.

There are no discussion topics on this book yet. Special sweets called modaks are steamed or fried for offering to Ganesha.


Both the masala mixes konlan be sanjwev equally effectively for vegetable curries. His recipe portal www. Essentials of a Good Ramen.

There is a large variety of ghavans, which are like dosaseaten with dry or fresh chutneys. Master Chef Sanjeev Kapoor, who 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. Amboli, a pancake similar to that of uttapa but a little thinner, is consumed with a bhaji made from leaves of drumstick tree since they are considered auspicious.


Once everyone is seated, rice is served with a little toop ghee poured on it. The region also grows kokum in plentiful. The relatively undiscovered palm fringed beaches are home to many a fishing village. It starts with a bit of salt at the top centre of the taat. The colourful electric lights decorate the buildings and fireworks assert the festive mood. One is the Rasgoli mixture made from fresh coconut gratings with a variety of spices whereas the second is the Bhajana mixture made of stronger spices with roasted coconut and onion.

The day is thus called as coconuts are offered to the sea. Track individual Orders View your entire Order history Login. Cuisines of the Month.

Konkan Cookbook – Sanjeev Kapoor, Alyona Kapoor – Google Books

Drgecko marked it as to-read Aug 08, Holi is celebrated in the month of Falgun to mark the coming of spring season. An everyday meal consists of several accompaniments that are set out in a particular kapoir in the taat plate. The Konkan coast is short of milk, therefore sweetmeats are made of rice, wheat, besan or coconut.

On its left is set a small piece of lemon. Popular Prakashankonka Cookery, Indic – pages.