Suggested Menu Combinations
Menu 1: Everyday. In Karwar people have three meals a day. mid-day meal at 10.30 a.m. consists of boiled rice gruel, called pej, eaten with thick vegetable curry, whereafter they go to their work places, school, office, court etc. Though boiled rice gravy ,pej is same every day, the curry is made of different vegetables in different ways to make the meal tasty.
1. rice gruel with wali bhaji
2. rice gruel with ghalani bhaji
3. rice gruel with khatkhate
At 2 p.m. they return from work places in the reces ( this is possible for Karwar being a small place) to have lunch . the lunch consists of steamed rice and fish curry. Rice is mixed with curry and eaten. fresh catch of fish is brought from the market. A variety of fish dishes are made and there is no monotamy. Though the meal consists of the rice and fish curry, they are eaten in different combinations to give the meal different tastes.
though the meal consists of mainly rice it is made tasty by variety of curries and other side dishes. The beauty and delicasies of the meal comes from a variety of combinations.The satisfaction from savouring and combination of dishes is much greater than what an individual dish can offer.
Here are a few examples of such combinations.
1. Rice, Varan-kadhi eaten with variety of phodies ( shallow-fried pieces of different vegetables )
2. Combination of rice mixed with dali ambat ( pulse gravy) with
1 bangadya dhodak ( pungent makeral curry)
2 kalwa suke ( thick curry of oisters)
3 fried prons, pompret, makerel, king fish etc.
4 tisrya suke ( shell fish curry)
5 tisrya vade ( spicy cutlets of shell fish )
3. Combination of rice mixed with dali-ambat
1 sukya bangadya kismore ( mixture of roasted dried makerel and crushed into pieces and mixed with scraped cocoanut, finely chopped onions,chill powder, termeric powderand tamarind)
2 sungata kismore ( mixture of roasted shrimps and above spices same as bangadya kismore)
3 karatya ( bitter gurd ) kismore ( mixture of small pieces of bitter gurd roasted in ghee, shredded cocoanut, onions cut into small pieces, mixed with chilli powder, salt and tamarind pulp)
4 Combination of rice with tamboli ( mixture of rosted fresh leaves of ajvan in ghee, green chillies shredded cocoanut,and roasted cummin seeds and black pepper ground together in paste and added yogard to make it dropping consistancy)
1 different phodies (shallow fried pieces) e.g. Vayanganya ( ) phody,neer phanasphody,etc
5 Combination of rice mixed with udidmethi ( a unique preparation of gravy with raw mangoes )
1 different phodies
2 sukya bangadya kismore, sukya sungata kismore
Menu 2: For a Guest
Usually for a guest along with above recipes different sweets also are offered. In fact a meal is not complete without a sweet dish.
If guests come in summer when mangoes and jack-fruits are the seasonal fruits preparations made of these fruits are offered e.g.
1 amras( cademmum flavoured mango pupl) is served which can be eaten with puri (puffed deep fried wheat bread)
2 Patoli ( pancake made from rice flour and jackfruit pulp) to be eaten with home made ghee.
on other occasions they are served
1 Puran-poli ( flattened bread stuffed with mixture of ground cooked chana dal and jaggery) eaten with either ghee or milk
2 Sanjori ( flattened bread stuffed with mixture of cooked samolina and sugar)
3 Sukrunde ( deep fried balls of ground cooked chana dal and jaggery mixture dipped in wheat flour batter)
Menu 3: A Festival Menu
On festival days a meal is purely vegetarian. meal consists of steamed rice, varan-kadhi, cooked vegetables, muga ambat ( green gram curry) and different sweet dishes on different occasions.e.g.
1. On Ganapati ( Lord Ganesh) festival which is celebrated for two days ,on first day Patoli and heat-ros is made and on second day modak ( steamed rice flour is put in moulds and stuffed with the mixture of shredded cocoanut and jaggery and again steamed) and eaten with ghee.
2 On Dashera chibad-phov ( bitten rice flakes soaked in the mixture of ground shredded cocoanut and jaggery and flavoured with cardemum powder) is the special dish
3 On Diwali many sweet snacks are made and exchanged.
4 On Holi Ghavan ( pancakes made of rice flour and dipped in the mixture of cocoanut milk sweetened with jaggery)
5 On Chaitra Padava vade ( deep fried small buiscits of rice flour) madgane ( rice flour cooked in cocoanut milk added with jaggery)
6 In the month of Vaishakh on Ramnavami day panak ( drink made from cooked raw mango crushed and sweetened by adding jaggeryand flavoured with pepper and cardemum) is really a refreshing drink on a hot day.