Aviksha's Kitchen

This is a spicy Mangalorean Konkani side dish. It is a combination of sourness and spiciness. Very simple to make and yummy to taste. It is very bright and attractive in color filled with nice flavors. You can either make it with fresh or dried prawns. Try this and you can't resist yourself by falling in love with it :) Actually small shrimps / prawns are used but i am using fresh medium sized prawns/shrimp here. NOTE :   It tastes awesome the next day. You can also make this with cauliflower and with other small fishes instead of prawns. It is called cauliflower panna upkari. Prawns / Shrimp leaves water while it gets cooked so no need to add water. Can adjust the spicyness and sourness as per your taste. Preparation Time : 3 Minut es Cooking Time : 7 Minutes Total Time : 10 Minutes Yield : 2-3 servings Prawns Masala / Prawns Panna Upkari/ Shrimp Masala Ingredients: Oil 2 tbsp Onions 3-4 long sliced Coriander Powder / Kotambari Powder 1 tbsp Re...

This recipe is a Konkani style fish fry. My mother shared it with me. You can make the fish fry masala either by  simply making use of grounded spices   or  by grinding the ingredients. The second method is more tastier than the first but takes lot of time.  I will post both the recipes. Choose the one which you like. I would personally prefer first method for the bachelor's. NOTE :  Number of chilies depend on how spicy they are. I am using 12 as mine are not very spicy. This masala can be used to fry any kind of fishes or even vegetables like potato, pointed gourd, bitter gourd etc. You can either choose to deep fry or to tava fry the fish.  Fish Fry (Pomfret Fry) Wash and clean fish. Cut it and keep aside (As i am using Pomfret here. I ahave made 3-4 pieces of 1 fish. You can cut the fish as you need). METHOD 1 : Preparation Time : 3 Minutes Cooking Time : 5 Minutes Total : 8 Minutes Yield : 2-3 servings Ingr...

This is a spicy Mangalorean Konkani dish. This is my favorite dish and thinking about it my mouth starts to water. It is a combination of sourness and spiciness. Very simple to make and yummy to taste. It goes well with brown rice and white rice. You can try this recipe with any type of fishes. It is very bright and attractive in color filled with nice flavors. One among my mother's great recipes. Try this and you can't resist yourself by falling in love with it :) NOTE :   Number of red chilies depend on how spicy they are. I am using 12 as mine are not very  spicy. Can use coconut or normal oil. It tastes awesome the next day. Optional - Can add 1-2 sp coconut while grinding. Onion is added while making paste as it helps to thicken the gravy and gives nice flavor. You can also make this with cauliflower instead of fish. It is called cauliflower panna upkari. Time Taken : 15 Minutes Yield : 3 servings Raja Panna Upkari Ingredients: For Paste ...