Sahyadrikand - History of Goa

The Sahyadrikand mentions Goa as Konkan Kashi as the Kashi of the Konkan

Kairas - Peanut and Capsicum curry Saraswat style

This is a fantastic Masol(Coconut gravy based) curry traditional cooked by Chitrapur Saraswat Brahmins (Bhanaps).

Its mildly sweet and savoury tasteis kind of like a thai curry but with a very Indian flavour.

Masala to grind:
1/2 Coconut
1 teaspoon Coriander seeds
1/3 teaspoon Methi (Fenugrek) seeds
1 Pinch mustard seeds
3/4 Teaspoon Hing(Asofoetida)
3/4 Tablespoon Chanadaal
3/4 Tablespoon Til(Sesame)
8 red chilies Dried (Bedgi Variety if poosible)
1/2 Inch ball of Tamarind or 1 teaspoon of readymade tamarind syrup
1 small 1/2 inch size piece of Jaggery or Molasses or 2/3 teaspoon of brown sugar
2/3 cup Peanuts-Soak for 8 hours in water and cook (In a pressure cooker if possible) until tender.
3 Medium sized capsicum diced into 1 inch size pieces
Temper (Phann)with 1 tsp Mustard;1/4 teaspoon Hing;Kadipatta(curry leaves)and 1 red chili in 2 tablespoons of hot oil.
Grind the paste. Add the peanuts and Capsicum, let cook for a few minutes(Not too long or the capsicum gets squishy). Temper with the oil and the above ingredients and add salt to taste.
Really tastes fantastic hot with steamed rice....

Mother's recipe Fresh Mushroom Curry

Ingredients
250 gms Fresh Mushrooms
2 Cardomoms
2 Bay Leaves
3 Cloves
1/2 Tsp Garam Masala
1/2 Tsp Chili Powder
1 Tsp Finely Chopped Ginger
2 Chopped Green Chilies
1 Teacup Beaten Curds(Yogurt)
1/2 teacup chopped Coriander leaves
4 Tbsp Ghee(or Olive Oil)
Salt to taste
Paste
2 Onions
6 Cloves Garlic
1/2 Inch Piece Ginger
3 Tbsp Cashewnuts
For the Paste
Boil the onions in 1 cup water until soft.Add the Ginger, garlicand cashewnuts and make a paste.
For the curry
Slice the Mushrooms, blanche them in hot water for 2 minutes and drain.
Heat the Ghee/Olive Oil -fry the cardomom, bay leaves, Cloves for a few seconds and then add the paste. Fry for 2-3 minutes. Add the Garam Masala, ginger green chilies and fry again for 1 minute.
Take the vessel off the flame and add the curds(Yogurt).Mix well. Put the vessel on a slow flame and keep mixing. Add the mushroom, coriander leaves and cook for a few minutes
Serve Hot.