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Konkani Randhap: OPOS Cookbook by [Sindhu Murali Sriram]

Konkani Randhap: OPOS Cookbook [Print Replica] Kindle Edition

by Sindhu Murali Sriram (Author) Format: Kindle Edition

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I was born in a Tamil Brahmin household and got married into a half Konkani Family. My mother – in – law and grandmother – in – law (Ammama) are from Mangalore. They belong to the Konkani Saraswat Community.

The first time I ever came to know about this cuisine was when Ammama had made Palak Ambat (Konkani version of sambar) for lunch.

With the first mouthful of the food, I was blown away by the flavors! It had simple ingredients, but the aroma and the flavors of the food were just mesmerizing.

After marriage, I developed a keen interest in learning to cook Konkani dishes. I learnt most of the recipes from Ammama, and she being the enthusiastic, cheerful septuagenarian; was all happy to teach me the nuances and the authentic flavors of the cuisine. Ever since I learnt to cook this cuisine, our weekly menu always had Konkani Randhai included. I learnt more and more about their culture, customs etc. Ammama taught me everything that she knew and that she learnt from her mother and grandmother. She would even, till this date share funny incidents and experiences from her childhood days that I always enjoy listening.

The Konkani Community (Konkani lok also Konkane, Konkansta) belong to an ethnic linguistic community who inhabit the Konkan Coast of South Western India and speak the Konkani Language. They originate from Coastal Maharashtra, Karnataka, Goa.

They developed their own dialect known as Shauraseni Prakrit – out of which evolved the present day Konkani. Many of them came down to Goa, western Maharashtra and Karnataka, which today is known as the Konkan belt, via the sea route. Over the centuries the Saraswats adopted the local culture and cuisine which has resulted in diversity in their food, language and traits.

The food from this cuisine has influences from the surrounding territories, especially from Goa and North Karnataka. It has a lot of different components. The earlier cooking process was very elaborate. Slow cooking was the mainstay. The cuisine is also spicy in nature and uses a lot of dry roasted spices like red chilies, coriander seeds, peppercorns, fenugreek & cumin. The masalas are roasted on slow fire to emanate the aroma and are hand ground on a flat grinding stone called Paat/ Ragda.

Garlic is used as a tempering, over predominant recipes. Also usage of kokum, tamarind, bimbal as souring agents is seen in this cuisine.

Konkani region is a coastal area and Seafood is considered a delicacy of this region, along with Chicken & mutton being the main foods for meat lovers.

Coconut is the star of the cuisine and is found abundantly in this region. It is used fresh, as coconut milk and in a few recipes as dry roasted.

Konkani Cuisine is mainly based on locally available ingredients or locally grown foods. Ingredients like bamboo, lotus stem, bread fruit, jack fruit, kokum, bimbal are some of the ingredients that are normally used. Cashew nut is majorly grown in this part, and hence is used in a lot of recipes.

The cuisine in earlier years was restricted to only its community. It is elaborate and very traditional, because of which a lot of recipes are not popular or never tried as people do not have the time and energy to invest in such time consuming cooking. This is one of the major reasons why I took up this cuisine as my cookbook project. Also the cuisine, as such is not popular or known much to the common people. I want to bring out some of the best recipes which I enjoy and relish!! Ghashi, Madgane, Upkari, Huli Umman, are some of the delicacies that I want people to try, taste and devour.

OPOS Cooking has made this cuisine more approachable without a compromise in taste. I thoroughly enjoyed trying each and every recipe trials and this period has indeed made my relationship grow fond with Ammama.

I hope you enjoy the recipes as much as I do!!!

Language

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Publication date

January 5, 2020
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Product details

ASIN : B083J2RJZR
Publication date : January 5, 2020
Language : English
File size : 5330 KB
Simultaneous device usage : Unlimited
Text-to-Speech : Not enabled
Enhanced typesetting : Not Enabled
X-Ray : Not Enabled
Word Wise : Not Enabled
Lending : Enabled

Best Sellers Rank: #1,382,737 in Kindle Store (See Top 100 in Kindle Store)
- #396 in Indian Cooking
- #884 in Indian Cooking, Food & Wine

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Dheepikaa

Must have book if you love authentic Indian food!

Reviewed in the United States on April 24, 2020

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I absolutely love this book and the recipes! Being a South Indian, I already love the flavour of coconut in all the vegetable based dishes, but the Konkani cuisine adds a new dimension to my usage of coconut and a myriad of other spices. I especially loved the Val Val, and the Kayaras. We loved the Bagle too. The spice paste is so unique. Yet to make the many other recipes from the book and I have no doubt it’ll be loved! Thank you Sindhu Murali Sriram!

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Friendindeed

For the love of OPOS

Reviewed in the United States on January 8, 2020

Didn't knew most of these cuisines existed until I started to read. Coconut speciality from south Indian dishes makes it yummy to taste and with blend of OPOS... All your cooking hidden talents bombard. Good luck to the author and keep adding to the recipes list. Kashmiri, Burmese :).

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Malathi

Konkani Treasure

Reviewed in India on January 7, 2020

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AMAZING RECIPES..
A must have book. Presentation is too too good. Wide range of recipes. Being an oposer, I would like to recommend this book. My hearty wishes to you SINDHU MURALI SRIRAM.

Meena Thennaapan

Awesomeness

Reviewed in India on January 8, 2020

Verified Purchase

Konkani Recipes with Video links. A lovely book with tried and tested recipes. Best book to explore a new cuisine.

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