Aayi's Recipes

Good news!!

2006-04-26T09:54:00.000-07:00

Finally my dream of having my own website has come true today. It has been almost 11 months I started this blog. I always knew I would migrate to my own website some day. More because of the flurry of new readers to this blog. So it happened sooner than I expected.

Thanks for all your support, suggestion, feedbacks, comments which motivated me to make this move, to a more stable, more flexible, more categorical (thanks to wordpress) space on the internet.

I had to migrate all the posts from blogspot to my site, assign categories and do a bit of formatting etc, which kept me busy for the last few days. That was the reason I could not post anything new.

Please head over to www.aayisrecipes.com, and wait, don't forget to update your bookmarks(links) to http://www.aayisrecipes.com. It will only take you a minute, and will always take you to the new web address the next time you want to visit and avoid you a redirect.

I hope all of you will continue to visit and support my blog.

Sweet Dosa (GoDa polo/Surnali/Gandarli)

2006-04-20T15:32:00.000-07:00

This is one more Konkani special. Jaggery is called 'GoD' in Konkani. Its called as 'Gandarli' in North Kanara Konkani and 'surnali' in South Kanara Konkani. This is usually prepared with colored cucumber(magge, if someone knows the exact english name, pls let me know). I used water melon for this. Even the normal green cucumber can be used.

Usually this and the normal cucumber dosa are prepared together for breakfast. Hinga(asafoetida) chutney is prepared along with this. Infact the color of this dosa same as that of 'jaggery'. Since I used watermelon, I got the watermelon color to the dosa.

Ingredients:
Rice 1 cup
Coconut 1/2 cup
Avalakki (Poha/phovu) 1/4 cup
Jaggery 3/4 cup
Turmeric a pinch
Cucumber(magge/taushe) 1 cup
Salt

Method:
Soak rice in water for 1-2 hrs. Soak poha for 10-15min.
Grind all the ingredients adding little water. Keep overnight.
Make dosas (like uttappa, this dosa is thicker than normal dosa).
Serve hot with chutney.

Serves : 2
Preparation time : 15min

Bhindi curry (Bhende-Olli mirsangi ambat)

2006-04-19T14:23:00.000-07:00

Let me first translate the Konkani name into English. 'Bhindi' is called as 'bhende' in Konkani. 'Olli mirssangi' is 'green chillies' and 'ambat' is 'gravy' in konkani. This name is to distinguish between the gravies we make with red chillies and this one.

Some people use Potato and Tomato instead of bhindi(okra) for this dish. Aayi usually uses bhindi for this gravy.

Most of the vegetables used in North Kanara food are grown in their own garden. The bhindi which we get in North Kanara is of light parrot green color and big in size compared to the dark green bhindi we usually get in Bangalore and other places. There is a slight differentin taste also. But still I use any kind of bhindi available with me for this dish.

Ingredients:
Bhindi(Okra) cut into round pieces 1 cup
Coconut 1 cup
Mustard seeds 1 tea spn
Curry leaves 1 strand
Green chillies 4
Asafoetida(hingu) a pinch
Tamarind extract 1/2 tea spn
Ghee 1 tea spn
Salt

Method:
Grind together coconut, tamarind and green chillies to a smooth paste.
Heat ghee and add mustard seeds. When they start spluttering, add asafoetida and curry leaves. Add bhindi and salt. Fry for 4-5 mins. Add 1/2 cup water, cover and cook.When bhindi is almost cooked, add the ground masala. Cook for until the masala and bhindi are completely done.
Serve hot with rice.

Serves : 3
Preparation time : 20min

Potato in coconut curry(Batate Song)

2006-04-18T15:42:00.000-07:00

If I claim I have a Konkani food blog, anybody will ask the question "have you blogged about our great Batate Song??". If my answer is "no", then I definitely can't claim of having a Konkani food blog. All I meant to say is, Batate song(do not confuse this song with English 'Song') is a very very famous dish and every Konkani person is a great fan of it.

I still remember, when I was a kid, we visited my maternal grandmother's house in Sirsi(A place near the Sahyadri mountain range, very famous for its Marikamba temple) on every summer vacations. My grandmother was a great cook. (I still wonder where our older generations learnt so many great recipes). She always prepared this for us. This dish tastes great when made real spicy.(It usually is of beautiful red color as if one has prepared it only using chillies. I could not get the real color for my picture. Thanks to the hopeless red chillies I have).

This dish is prepared more than one ways, I will post the one my Aayi follows.

Ingredients:
Potatoes 3 (big ones)
Onion 2
Coconut 1 and 1/2 cups
Tamarind extract 2 tea spns
Red chillies 7 (Add as much as your taste buds can tolerate)
Oil 2 tea spns
Coriander seeds 1 tea spns
Salt

Method:
Cook potatoes, peel them and cut into big pieces. Chop onions into medium size pieces.
Fry coconut(without oil) till it turns just reddish. Grind with coriander seeds, red chillies and tamarind extract to a very smooth paste.
Heat oil and fry onion till they turn translucent. Add potatoes, ground masala and salt. If required, add a bit of water and let it cook till the masala is completely cooked and gravy is thick.
Serve hot with rice.

Serves : 5
Preparation time : 25min

Masala Poha (Masala phanni phovu)

2006-04-17T14:36:00.000-07:00

Poha is a very famous dish. Aayi prepares some 3-4 types of poha. I like this one very much.

We get something called as "phova pitto (Avalakki powder)" which is similar to sambar powder in a few selected shops in North Kanara. It is used in a variety of dishes like this. But aayi uses the Sambar powder for this. It tastes great. (I will blog about 'phova pitto' soon).

'Phanna' means 'Tadka' and 'phovu' is 'poha' in Konkani. The name 'Phanni phovu' is used because tadka(tampering) is used in this dish. We usually make different dishes with poha. To broadly classify them,
- "kalayle phovu" poha mixed with coconut and other things, no heating of any ingredients.This is prepared usually prepared for evening snack. I will blog about them soon. This has atleast 3-4 types in it.
- "phanni phovu",where in the ingredients are heated or cooked

Ingredients:
Poha (avalakki) of medium thinkness 2 cups
Onion 1
Potato 1
Sambar powder ½ tea spn
Mustard seeds, Urad daal ½ tea spn each
Sugar ½ tea spn
Turmeric a pinch
Curry leaves 7-8
Oil/ghee 1 tea spn
Coriander leaves (Optional) 3-4 strands
Grated Coconut (Optional) 1 tbl spn
Salt.

Method:
Soak poha in water and squeeze out the water. Keep it aside for 5 minutes, so that poha becomes soft.
Heat oil/ghee and add mustard seeds and urad daal. When they start spluttering, add curry leaves. Add finely chopped onion and fry till onions turn slightly brownish is color. Add potatoes cut into very small pieces. Add turmeric, if required, sprinkle some water (do not add more water), cover and cook till potatoes are cooked. Add poha, sugar, salt, sambar masala and mix well. Garnish with coriander leaves and coconut. Serve hot.

Serves : 4
Preparation time : 20min

Sambar Powder

2006-04-17T14:13:00.000-07:00

Its been many days I was thinking about posting this recipe. Finally today I am doing it.

When I was in Bangalore, I brought this powder from my native. I never tried to prepare it at home. Even if I keep it for 1 year, it retains its nice aroma (unlike the other sambar powders which we get in shop).

Aayi prepares this in a lot so that she can give it to me, my brother and aunty. I brought some when I came here. But luckily I had noted down the recipe, so next time I am going to make this myself.

This powder is used in variety of dishes. I make two kinds of sambar (one for idli and one for rice), then poha(avalakki), tomato sar etc using this powder.

Definitely this powder is better than any other sambar powder we get in shops. Try atleast once...

Ingredients:
Coriander seeds 3 tbl spns
Channa daal 1 tbl spn
Jeera(Cumin seeds) 1 tbl spn
Mustard seeds 1 tbl spn
Methi(fenugreek) seeds 1/2 tbl spn
Urad daal 1/2 tbl spn
Pepper 1/2 tbl spn
Asafoetida 4-5 big stones
Turmeric 1/2 tea spn
Cloves 25-30
Cinnamon 1 whole piece
Oil 1/2 tea spn
Chilli powder

Method:
Fry mustard and asafoetida in 1/2 tea spn oil.
Fry remaining ingredients(except chilli powder) one by one without oil.
Mix all and make a fine powder.
Heat same quantity (as the powder) of chilli powder in a drop of oil for some time. Mix it with the powder.
Store in a air tight container (Allow it to cool to room temperature before storing).

Cucumber Roti (Taushe/Magge Bhakri)

2006-04-14T14:50:00.000-07:00

These days I am digging my memory to find some nice Konkani dishes. Sometimes I leave some dishes thinking they are very simple to do and people might laugh at me if I blog about them. Then there are some of my bachelor friends, who ask me for those recipes and I realise, I have to post them :).

Few days back, I blogged about Taushe Bhakri. Though its a very simple one, it requires some patience to do. It takes a long time to cook (But it is worth a try). But then sometimes during week days, people absolutely dont have time and patience for a long cooking procedure. This is the ideal breakfast at such situations (I usually do it when I want to finish off the cucumber sitting in my refrigerator!!!).

Ingredients:
Cucumber pieces 1 cup
Rice flour 1 and 1/2 cups
Coconut 3/4th cup
Oil/ghee
Salt

Method:
Grind together cucumber and coconut, without adding water, to a smooth paste. Mix the paste with rice flour and salt(If needed add very little water).
Heat tava and apply ghee. When it is hot, take a handful of dough and spread on the tava (Do not make it very thin). Cook from both sides, adding ghee/oil if necessary.
Serve hot (It tastes great when it is hot, it looses the crispiness when cooled).

Serves : 2
Preparation time : 15min

Potato Masala Bhaji (Batate Paattal Masale bhaji)

2006-04-13T14:59:00.000-07:00

I dont know how I forgot to blog about this delicious recipe. One of my cousin recently reminded me of this.

At our home, we call this Aayi's bhaji (just to distinguish from Amma's bhaji!!!). This is prepared with either puri or dosa.

In Konkani Paattal means 'a substance which has more liquid' (Please somebody give me a more suitable word here). This name is given because the other bhaji I mentioned above is a dry bhaji.
Though the ingredients for both the bhajis are exactly same, because of the different procedures of cooking, they have a great difference in taste.

Ingredients :
Potatoes 3-4
Onions 2-3
Coconut ½
Cloves(lavang) 5-6
Cinnamon(Chakke,dalchini) 2 inch piece
Tamarind 1/2 tea spn
Red chillies 5-6
Coriander seeds 1 tea spn
Oil 1 tea spn
Salt

Method:
Heat the oil. Fry cloves, cinnamon, red chillies and coriander seeds. Grind with coconut, tamarind and salt.
Peel and cut potatoes in small pieces. Cut onions. Cook onions and potatoes in water. When cooked, add the ground masala. Cook for 10min. Serve with dosa or puri.

Serves : 4
Preparation time : 30min

Prawns and Greens curry (Vali bhajji sungta ambat)

2006-04-12T15:18:00.000-07:00

Few days back I blogged about Vali bhajji ambat and prawns curry. Now it is time for a delicious dish having both vali bhajji(Indian Spinach, Malabar Spinach or Vietnamese Spinach) and prawns(Sungat).

This dish is cooked in almost all houses in North Kanara. Usually Prawns or khubbe(Hard clam, Please correct me ,if I am wrong at this English name. I just picked up the picture which almost looks like Khubbe) are used for this dish.

I recently tried this dish with Spinach (Palak) because I was not having the Vali.

Ingredients:
Prawns 15-20
Coconut 3/4 cup
Toor daal 1/2 cup
Red chillies 4
Onion 1
Tamarind 1/2 tea spn
Coriander seeds 1 tea spn
Turmeric a pinch
Oil 1 tea spn
Salt

Method:
Cook toor daal with a pinch of turmeric.
Heat oil and fry coriander seeds. Grind fried coriander with coconut, red chillies and tamarind to a smooth paste.
Heat oil and fry onion till they turn slightly brownish. Add prawns and fry for sometime(till the prawns turn white in color). Add cooked daal and ground masala. Add salt and cook till masala and prawns are completely cooked.
Serve hot with rice.

Serves : 5
Preparation time : 20 min

Fish Curry (Alle Kande Ambat)

2006-04-11T14:54:00.000-07:00

In last few days, the number of Konkani visitors to my blog as well as konkani recipe requests have significantly increased. So I have realised that, I am moving away from the basic idea of my blog. So now on, for few days, I am going to blog about very specific Konkani recipes.

We prepare two specific type of fish curries. One is called Alle Kande Ambat (Ginger Onion curry) and other is Teppla ambat (Curry using teppal or Tirphal, in english 'Sichuan pepper'). Usually 'river fishes' are used for Alle Kande Ambat and 'sea fishes' like Pomfret and Bangada are used for Tepla ambat(I am yet to blog about this).

Unfortunately I did not find Teppal anywhere here (I have been searching for it from the time I came to US, I realise that I should have brought it from India). So I make only Alle Kande ambat with all kinds of fishes(like mackerel, pomfret etc). It tastes great.

Ingredients:
Coconut 1 cup
Onion 1
Fish pieces 7-8
Tamarind 1/2 tea spn
Green chilli 1
Red chillies 5-6
Ginger 2" piece
Oil 1 tea spn
Salt

Method:
Grind together coconut, red chillies, tamarind and 1" piece of ginger to a very smooth paste.
Heat oil,fry chopped onion and remaining ginger(cut into small pieces) till they turn slightly brownish. Add the ground masala, green chilli(slitted into two) and salt. Cook for 5min. Now add the fish pieces and cook till the color of the fish changes to white.

Note: Fish curry tastes well after 8-10hrs.

Serves : 4
Preparation time : 20min

Carrot - Tomato Soup

2006-04-10T15:33:00.000-07:00

Here goes one more healthy and easy to make soup recipe.

These days I just love soups. Its very boring to have the same soups again and again. So I try a variety of them.

Once I had seen carrot soup recipe on some TV show. When I tried it, I did not like the taste. It had a very strong flavour of carrots. But then while searching in the net for something, I found this recipe. It came out very delicious.

Ingredients:
Carrot 2 big
Tomatoes 2
Pepper 1/2 tea spn
Butter 1 tea spn
Salt

Method:
Cut carrots and tomatoes into big pieces. Cook them with one cup of water in pressure cooker or microwave until they are completely cooked. Cool and blend in a blender to a smooth paste (I dont strain the soup, because I feel straining will remove all the fibres from the soup).
Bring the mixture to boil adding 2 cups of water. Add salt and pepper.
Serve hot garnished with butter.

Serves : 3
Preparation time : 20min

A Food blogger's meme around the world

2006-04-10T08:26:00.000-07:00

This is my first ever meme. Some time back, one of the food bloggers tagged me with a meme. I did not know what is "meme". I did not have any time to find out about it. Last year blogging new recipes was not so easy for me because of time constraints.

This time Anthony, Ujwala tagged me with this meme.
So here it goes -

1. Please list three recipes you have recently bookmarked from foodblogs to try:

This is a very difficult question. There are so many of them to list here. I check so many blogs daily and make a mental note (yes..I dont bookmark them...thats the biggest mistake I do always) of so many recipes. (I start checking all the blogs in my blogroll & then the blogrolls in those blogs and so on. Though I know some of them update only once a week, I still check all the blogs daily). Still I will try and list out few recipes here...

Annita's Fried Idlis
Shyamala's Strawberry streusel cake
RP's Popcorn Shrimps
Vineela's Crunchy Taco shells

There were so many others which I am not able to recollect now :(.

May be its the time I start saving the bookmarks :).

2. A foodblog in your vicinity:

I feel all the food blogs are in my vicinity, considering I can see them whenever I want. I do not think the physical presence of the blogger is important here.

3. A foodblog (or more) located far from you:

Only the bloggers who are yet to start their blogs. hahaha

4. A foodblog (or several) you have discovered recently (where did you find it?):

There are so many of them. I come across atleast one new blog daily through blogrolls of all the food blogs :). Some of them which I found today are
TotheTooth
Sumi's Kitchen
Indian Food
5. Any people or bloggers you want to tag with this meme?
All of them are already tagged I think ( I am too late). Still I will tag some people who have not blogged about this meme...

Sailu
VKN
Annita

Palak-Coriander Pulav

2006-04-07T15:04:00.000-07:00

Its been a long time I blogged about any rice items. So here is a simple and helthy recipe.

I saw this in kannada programme "Aduge Aramane" on 'Udaya news' channel few months back (Before coming to US). I was a regular viewer of that program. Everyone at home cursed me for that, especially my cousin who did not understand Kannada!!. At some point I was so addicted to these programs that on sundays, morning 11 to 1.30, I would watch one after the other recipe programs on different channels!!!. I am missing them now :).

Ingredients:
Basmati rice 1 cup
Palak(Spinach) 1/2 cup
Corinder leaves 1/2 cup
Green chillies 4
Ginger 1" piece
Garlic 4-5
Lemon juice 2 tbl spns
Sugar 1 tea spn
Coconut 2 tbl spns
Garam masala 1/2 tea spn
Bay leaves 2
Cloves 3
Cinnamon 1" stick
Cardamom 2
Ghee/oil 1 tbl spn
Onion 1 big
Vegetables(Green beans, carrot, peas, cauliflower) 1 cup
Salt

Method:
Grind together palak, coriander leaves, green chillies, ginger, garlic, lemon juice, coconut, sugar and garam masala without adding much water(If required, only a little water can be added).
Heat ghee, add bay leaves, cloves, cinnamon, cardamom, garlic(2). Fry for a minute. Add onion and fry till they turn slightly brown in color.
Add vegetables and the paste, fry for 5min. Add rice and fry for some more time. Add 2 cups of water,salt and close the lid. Check after 10min, if required, add some more water and cook till completely done.
Serve hot with raita.

Serves : 3
Preparation time : 40min

Moong Daal Upma

2006-04-06T14:48:00.000-07:00

Few days back I was chatting with my friend and colleague Poornima. She was very happy about my blog. So she voluntarily gave me two recipes. Here is the first one. The other one requires deep frying, so I haven't tried yet.

This requires a bit patience. When I read the recipe, I thought, 'Such a big procedure for upma!! (I am not a great fan of upma). But still, Poo is telling the recipe, so it should be good'.

Then the very next day I prepared it. While preparing, it was giving some bad smell of moong daal. So I again started thinking...'who will eat it, if it smells this bad!!'. Still I prepared it, and it was amaging. Just give it a try, though throughout you will feel its a bad idea, finally I am sure you will be happy to have prepared this!!!.

Ingredients:
Moong daal(hesru bele, mooga daali) 1 cup
Onion(chopped) 3/4th cup
Lemon juice 2 tbl spns
Curry leaves 1 strand
Green chillies 4-5
Mustard seeds 1 tea spn
Coriander leaves 3-4 strands
Oil 1 tea spn
Salt

Method:
Soak moong daal in water for 3hrs (I soaked it for just 1 hr or may be less than that). Grind with salt without adding water(if required, add very less water) it to a coarse paste.
Make small balls with hand, keep on idli stand or a normal vessel and cook on steam (the way idli is cooked).Powder the cooked balls with hand to remove big lumps. (Ignore the bad smell of cooked moong daal at this stage!!!).
Heat oil and add mustard. When it starts spluttering, add curry leaves, green chillies. Fry for some more time. Now add onion and fry till they turn slightly brownish. Add moong daal powder prepared already and a little salt ( Salt is already added while grinding, so add only a little at this stage). Add coriander leaves and Lemon juice.
Serve hot.

Serves : 3
Preparation time : 30min

Sweet Puri(Buns)

2006-04-05T15:39:00.000-07:00

I was thinking about blogging about this typical konkani style Buns from many days. But recently one of my visitor, Seema, requested for this recipe. So I thought of blogging about it without any further delay.

'Buns' is a very famous Konkani dish usually prepared with pumpkin or ripe bananas. Usually when we get the big pumpkins at home, a veriety of dishes are prepared using them. It will be cut into big pieces and some of the pieces go to neighbours and relatives who stay in nearby places. The remaining pieces are dried under the sun and kept for a few days.

Since I love pumpkins, my parents keep it till I go home for some vacations and then cut it and the usual procedure I explained just now goes on!!. Isn't it so sweet.... Ahh...I am missing my parents now...Well, I think I am becoming too emotional!!.

Ingredients:
Pumpkin pieces or ripe banana pieces 1 cup
Wheat flour 2 cups
Jaggery or Sugar 3/4th cup
Oil
Salt

Method:
Cook pumpkin pieces (ripe bananas are directly used without cooking).
Grind pumpkin/bananas, Jaggery(or sugar) to a smooth paste(preferrably dont use water).
Add wheat flour and salt to the paste and kneed the dough(Puri dough consistency). Preferrably keep the dough overnight.
Make puris(a bit thicker than normal puri) and deep fry in oil.
Serve hot with chutney.

Serves : 4
Preparation time : 20min

Asafoetida Chutney(Hinga chutney)

2006-04-05T15:05:00.000-07:00

Aayi makes two kinds of chutneys. One is hinga chutney and the other is alle chutney (Ofcourse she makes other chutneys also, but these two look similar). I never used to bother about which should go with what dish. But recently I am becoming specific about traditional food. So I was getting confused about these two chutneys. Yesterday while talking to Aayi, she gave me a simple answer, "make ginger chutney with anything prepared with urad daal, like dosa, idli etc and make hinga chutney with any other food like bhakri, buns etc". Isn't that a very clear and simple answer???. Now my basics are clear!!!.

Ingredients:
Coconut 1 cup
Green chillies 4
Asafoetida(hingu) a pinch
Tamarind 1/2 tea spn
Salt

Method:
Grind all the ingredients with little water.

Serves : 5
Preparation time : 10min

Curry with greens(Vali bhajji Ambat)

2006-04-04T14:47:00.000-07:00

One more very famous dish from North Kanara. Vali bhajji (bhajji or bhaji means Greens) is a kind of greens grown at everybodys house there. They use the leaves("pallo" in Konkani) and stems(called "dentu" in Konkani) of this for making different kinds of currys. It can be used with prawns, khubbe(a kind of shellfish) and many more.

I did not know what is it called in English, I serached in google and found that it is called "Vaali". (I will search for this when I go to Price choppers next time). Very strange!!!. Because it is called Vali in Konkani too. In Kannada it is called "Basale Soppu". Click here for a picture.

Few days back one of our friend mentioned about Vali bhajji Ambat with Garlic. So I wanted to prepare it immediately (Yes..If I feel like preparing something I have to do it, otherwise I wont get good sleep!!!). So I thought of an alternative, I used Spinach in the place of Vali bhajji and the taste was still great.

Ingredients:
Vali bhajji(Basale soppu) 3 cups
Toor daal 3/4 cup
Onion 1
Coconut 1 cup
Red chillies 5
Coriander seeds 1 tea spn
Garlic 7 (small) cloves
Turmeric a pinch
Oil 1 tea spn
Tamarind pulp 1/2 tea spn
Jaggery or sugar 1 tea spn
Salt

Method:
Cook daal, bhajji, chopped onion with a pinch of turmeric.
Heat oil and fry coriander seeds. Grind with coconut, tamarind, red chillies to a smooth paste.
Mix the cooked daal with masala and salt. Add sufficient water to bring it to curry consistency. Cook till masala is completely done. Remove from heat.
Heat oil and add garlic. Fry till they turn slightly brown in color. Add it to curry & close the lid immediately to retain the flavour of garlic.
Serve hot with rice.

Serves : 5
Preparation time : 30min

Onion Coriander Soup

2006-04-03T14:07:00.000-07:00

Here is an easy soup recipe. I am in no mood to write any stories today. So here is the recipe...

Ingredients :
Onion 1(medium size)
Coriander leaves 4-5 strands
Corn flour/maida 1 tea spn
Pepper powder ½ tea spn
Butter 1 tbl spn
Salt

Method:
Heat butter and fry onions(finely chopped) for 2-3 minutes(till the raw smell goes off). Add 2 cups of water and let the onions cook completely. Mix corn flour in one tablespoon of water to make a smooth paste. Add this paste to onion mixture stirring continuously. When the soup has become thick, add pepper powder, salt and finely chopped coriander leaves. Mix well and remove from flame. Serve hot garnished with butter.

Serves : 2
Preparation time : 10min

Kokum Fish (Sola bangade)

2006-03-31T15:49:00.000-08:00

Isn't that very tempting??

This is a Marathi dish I guess, because aayi learnt it from pachi(aayi's sister). This dish is very delicious and a favourite of everybody at my home.

Some of my bachelor friends keep asking me about easy to do dishes. So I think they will deffinitely like this one.

Preferably Bangada(Mackerel) is used for this. I haven't tried this with any other fish, but prawns can also be used in the place of bangada. It tastes great.

We call it Bangade kholu(Mackerel pickle) or sungata kholu(Prawn pickle) in Konkani.

Ingredients:
Meckerel(Bangada) pieces 6 (or prawns 1/4 kg)
Garlic 6 cloves (if they are big, use 2-3)
Coriander powder 3/4 tea spn
Turmeric a pinch
Chilli powder 3/4 tea spn
Kokum pieces 3-4
Oil 1 tea spn
Salt

Method:
Mix crushed garlic, corinader powder, chilli powder, turmeric and salt.
Heat oil and fry the mixture for 1 min. Add fish or prawn. Add half cup water (If prawn is used, fry it for sometime before adding water). Now add kokum pieces (I was not having kokum with me, so I used tamarind 1/2 tea spn, so i think I have to change the name as tamarind fish!!!). Cook till the fish is completely cooked (The color of the fish changes from transparent to white).
Serve hot.

Serves : 3
Preparation time : 10min

Masala Dosa

2006-03-30T14:24:00.000-08:00

This is one of the favourite breakfasts at my home. My colleague and friend Poornima brought this often for lunch(yes..she likes dosas, idlis in lunch box than rice). She always brought 2-3 extra so that we all could eat it. She knew so many good recipes that every time I used to wonder how many more she might know. Her dishes are always perfect(unlike mine, most of the time they come out bad).

Let me tell something about Poornima. She has a wonderful kid. We always talk about her kid Vai, who does not like to eat anything. Vai is in pre-nursery now and from morning to evening she sits hungry in the school. One day Poo said her daughter has improved a bit (that day Vai had two grapes for lunch...hahaha). I could not control my laugh!!!. Poo is worried a lot because she thinks Vai might become like me when she grows up if she continues her food habits. (I love cooking but don't like eating much!!!).

I always wonder how Poo manages to cook for more than 10 people(she stays in joint family) early morning and still manages to catch office van by 8AM. She is amaging. I dont know what I would have done if I was in her place.

Okay...now I think it is better to give recipe rather than boring everybody with my stories....

For Bhaji
Ingredients:
Onion 2
Potatoes 3
Green chillies 3
Mustard 1/2 tea spn
Channa daal 1/2 tea spn
Turmeric a pinch
Curry leaves 1 strand
Coriander leaves 5-6 strands
Oil 1 tea spn
Salt

Method:
Cook potatoes with a pinch of turmeric in pressure cooker or microwave. Peel and mash them with hand.
Heat oil and add mustard seeds. When they start spluttering, add channa daal, curry leaves and green chillies. Fry for a while. Then add chopped onion and fry till they are transparent. Now add potatoes and salt. Add a half cup of water. Cook for 2 minutes(till the water gets absorbed) and remove from flame. Garnish with coriander leaves.

For Red chutney:
Ingredients:
Red chillies 7
Garlic 5 small cloves
Salt 1/4 tea spn

Method:
Soak chillies in 1/2 cup hot water and close the lid of the vessel). Keep for arond 1/2 to one hour so that chillies become soft. Then grind them with garlic and salt to a smooth paste(do not add extra water).

Method for making masala dosa:
Spread dosa with the batter explained here. Take one spoon of chutney and apply on dosa(Chutney has to be applied on whole dosa, I have applied in only half side because I cannot eat too spicy). Take one table spoon of bhaji and keep in in one half of dosa and fold dosa.
Serve hot.

Serves : 4
Preparation time : 30min

Green Paratha

2006-03-29T15:01:00.000-08:00

I always liked the green colored rotis/parathas. I had seen them in one of my friend's lunch box. Recently I tried to make them(though the procedure and taste was completely different), they were delicious. I served it with Masala Dahi.

Ingredients:
Wheat Flour 2 cup
Palak(Spinach) leaves 1 Cup
Ginger 1" piece
Green Chillies chopped 5 Nos
Corriander leaves 1/2 cup
Jeera 2 tsp
Salt

Method:
Mix all the ingredients(except flour) and blend it in a mixer to a fine paste. Mix this mixture with the wheat flour and oil, knead till the dough is smooth and soft.
Make medium size balls of the dough, roll it. Fry paratha on tava, apply ghee on both sides.
Serve hot.

Serves : 5
Preparation time : 20min

Masala Dahi(curd)

2006-03-29T14:41:00.000-08:00

In Bangalore "Kamat Ahar" restaurant, they serve hot alu paratha with masala dahi. I guessed what might be the ingredients, since then, paratha and masala dahi are favourite combination at my home. I cannot guarantee that they use the same recipe, because I never get the courage to ask for recipes in restaurants :)... (whenever I come across with new recipe at my friend's or relatives house, I shamelessly ask for recipe).

Ingredients:
Curd 2 cups
Red chilli powder 1/2 tea spn
Chat masala 1/2 tea spn
Salt a pinch

Method:
Mix all the ingredients well and serve with hot paratha.

Serves : 3
Preperation time : 2-3 min

Puri - Amras

2006-03-28T14:57:00.000-08:00

This is one of my favourite combination for breakfast. Hot puris and heavenly Amras...slurp...

This combination is a must in all North Kanara homes during mango season. We have more than 10 mango trees at home of different variety. So Aayi prepares this with fresh and ripe mangoes. This is usually prepared using Ishad(Vishad) types which have lots of pulp, though other types of mangoes are also widely used.

When fresh mangoes are not available, this is prepared using the canned ones. Recently I saw the canned Kesar mango pulp here and all I could remember was the hot puris and Amras.

Ingredients:
Mango pulp 2 cups
Milk 3/4 cup
Sugar(optional)
Cardamom(ela) powder 1/2 tea spn

Method:
Mix all the ingredients well (If using magoes, use mixie for getting a smooth amras) and serve with hot puris.

Serves : 3
Preparation time : 5min

Sweet Corn Soup

2006-03-27T14:06:00.000-08:00

Sweet Corn Soup is one of my favourites. I tried many time to get the same taste as they served in restaurants. But could not. So last time when I had brought some corn, I thought of doing some trial and error. This turned out to be great. This had a slight taste like popcorn(I simply love popcorn!!!).

The picture has not come well. But I did not wanted to wait till I prepare this next time.

Ingredients :
Sweet corn 2 cups
Soya sauce 1/2 tea spn
Pepper powder 1/2 tea spn
Salt

Method:
Add 2 cups of water to sweet corn and cook till corn becomes slightly tender. Keep aside 2 tea spns of corn and grind the remaining(along with water) to a smooth paste.
Heat the corn paste. Add the reserved cooked corn, salt, pepper and soya sauce. Cook till the soup becomes slightly thick. Serve hot.

Serves : 2
Preparation time : 15min

Fish fry

2006-03-24T14:49:00.000-08:00

Finally I am happy to say, I can cook fish!!!. This was my weak point for a long time. I recently tried this delicious Bangda(Meckeral) fry and it was great.

As I said earlier, since I am from North Kanara, a coastal area, we used to get very fresh river and sea fish. Unlike my brother, who is a great fan of fish, I seldom liked fish. One small piece of fish, thats all I could eat in a meal. That too, I liked the fried fish more than fish curry.

While in India, even though we used to go out and have fish, we never used to order fish fry. The reason being, in almost all restaurants it used to be deep fried one and my brother hated deep fried fish. So we used to wait until we went to our native during some vacations to eat this delicious dish.

Ingredients:
Fish pieces 4
Garlic 4-5
Tamarind pulp 1/2 tea spn
Red chilli powder 1 tea spn
Sooji (rava) 2 tbl spns
Oil
Salt

Method:
Clean fish and apply crushed garlic, tamarind, chilli, salt to the pieces and leave it for around half an hour.
Heat tava and put one tea spn oil. Roll the fish in sooji so that there is a coating of it arond fish. Fry on a low flame on all sides.
Serve hot.

Serves : 4
Preparation time : 20min

Egg and Veg Fried Rice

2006-03-23T15:21:00.000-08:00

A lazy evening, I did not want to cook anything. I thought of preparing something easy-to-do, healthy and tasty dinner. I had a lot of different vegetables in the refrigerator. So this was the final result.

I cannot say that, this is authentic fried rice, because I used whatever came to my mind at that time.

Ingredients:
Basmati rice 1 cup
Vegetables (corn, yellow pepper, green beans, carrot, onion) 1 cup
Green chillis 3
Cloves 3
Cinnamon 1" piece
Soya Sauce 1 tea spn
Vinegar 1 tea spn
Eggs 2
Pepper powder 1/2 tea spn
Sugar 1/2 tea spn
Ghee/Butter 1 tbl spn
Salt

Method:
Cook rice with a drop of oil and salt in a vessel. Drain excess water and keep aside.
Heat butter and add cloves, cinnamon, green chillis. Fry for a minute. Add vegetables, salt(since salt is added to rice already, add little salt to vegetables) and fry till they become little soft(should not cook completely).
In another pan, scramble eggs till they are done.
Add eggs, cooked rice, pepper, sugar, soya sauce and vinegar to the fried vegetables and mix well. Cook for 2-3min.
Serve hot with tomato ketchup.

Serves : 2
Preparation time : 20min

Banana Cake

2006-03-22T15:56:00.000-08:00

After trying many things with my limited resources here, I have been trying my luck with cakes these days. Before coming here, I knew only two types of cakes, one is the simple egg cake and the delicious date cake. I will post the recipes of these two soon.

I had thought that preparing cake is very difficult and long procedure. But now I think it is as simple as any other dish. But still I can not make the fabulous looking cakes that we get in bakery. I hope one or the other day I will succeed in making them too.

Recently I had lot of ripe bananas at home. So I cooked all possible dishes with them. This cake was one of them.

Ingredients:
Banana 1
Egg 1
All purpose flour 1 cup
Baking soda 1 tea spn
Sugar 3/4th cup
Butter 1/2 cup
Cashew nuts 1 tbl spn
Salt 1/4th tea spn

Method:
Sieve together flour and soda. Keep it aside.
Beat sugar in butter till it becomes a smooth paste. Then add egg and beat again.
Now add mashed banana and mix well. Add this mixture to flour and mix slowly.
Add some cashew nuts if desired.
Bake in a greased vessel for 40min at 350F.

Makes : 8 pieces
Preparation time : 1 hr(Including baking time)

Cucumber Rotti (Taushe Bhakri) - 1

2006-03-21T15:14:00.000-08:00

This is a great breakfast or evening snack item. Very delicious one. When I was a kid, we used to grow cucumber in our backyard. So there was a huge list of items prepared with this. There was one more kind of squash (called Magge in Konkani, Mangalore Southe kayi in Kannada) which can also be used for all these recipes.

In North Kanara, people grow turmeric in the backyard. The turmeric leaves are used in a variety of dishes for the great aroma. Its called Haldi panna in Konkani. Some people absolutely hate this aroma!!.

I still remember those days when we used to come home drenched in rain and aayi used to give us hot taushe bhakri. I used to call it Moti Bhakri (Thick roti) to distinguish between 3 types of cucumber rotis. I wish those days could come back.

Ingredients:
Cucumber (Grated) 1 cup
Coconut(Grated) 3/4th cup
Rice 3/4th cup
Sugar 1/2 tea spn
Ghee 1 tea spn
Banana Leaves (Optional) or turmeric leaves(Haldi panna)
Salt

Method:
Soak rice in water for 10min. Drain water and spread rice on a paper and allow it to dry for 15-20 min. Then grind it into a coarse rava (rice sooji). I tried to use ready made Rice sooji for this, but result was not as delicious as the home made one.
Mix cucumber, rava, coconut, ghee, sugar, salt (Do not add water) and leave it for 30min.
In a shallow pan, keep a banana leaf(or haldi leaves) then transfer the cucumber mixture and spread with hand, cover with banana leaf(or haldi leaves) on top. (Since I was not having banana leaf, I just poured the mixture in a shallow tava). Cook on a low flame till it turns slightly brownish in color, turn and cook from the other side. (Banana or haldi leaves gives a great aroma to this dish).
Serve hot.

Serves : 2
Preparation time : 45min

Cabbage Soup

2006-03-20T14:45:00.000-08:00

This is a great day for my blog. Bacause this is my 100th post!!.

I had started this blog last year to share my aayi's recipes. Since I was very busy with my work, I was not able to concentrate much on this. Though I used to post whenever I had time, I could not take pictures. But from this February, I am giving a lot of time to it. I uploaded pictures to most of my previous posts. Most of the time I try new dishes just to post them here.

I would love to publish this as a book at some point of time in my life.If possible, I will open a restaurant where in one can eat all possible Konkani food.

Through my blog I want to bring the awareness about konkani(mainly North and South Kanara which are in the Coastal side of Karnataka) food to outside world.

The most important thing I would like to improve about my blog is, the quality of pictures. I feel bad about the terrible looking pictures of the delicious recipes. Even after trying constantly to improve, I had a very little or no success in this matter.

Well....my today's post is not included under konkani traditional food. I had decided to share a "soup recipe" every Monday, So I am posting this.

Ingredients:
1. Cabbage (Shredded) 1 cup
2. Butter 1 tbl spn
3. Ginger-garlic paste ½ tea spn
4. Milk ½ cup
5. Pepper ½ tea spn
6. Salt

Method:
Heat butter and fry shredded cabbage and ginger-garlic paste for 4-5 minutes. Grind the cabbage till you get a smooth mixture. Heat the mixture with milk. Let it boil for 2-3 minutes. Add salt and pepper. Garnish with butter and serve hot.

Serves : 2
Preparation time : 15min

Ginger Chutney (Alle chutney)

2006-03-17T15:22:00.000-08:00

This is again a traditional chutney made with many dosas, rotis etc.

Ingredients:
1. Coconut (grated) 1 cup
2. Ginger 1" piece
3. Tamarind pulp 1/4th tea spn
4. Green chillis 4
5. Salt

Method:
Grind all the ingredients to a smooth paste adding required amount of water. Serve the chutney with dosa or roti.

Serves : 3
Preperation time : 5min

Methi Dosa(Menthe dosa)

2006-03-17T15:01:00.000-08:00

This is a traditional recipe. I got it from my cousin Usha. These days we share a lot of recipes while chatting. She has got tremendous interest in cooking.

I am getting a feel that here in US there are lot of people like me who love cooking. When I was in Bangalore, my colleagues hardly used to get any time for cooking. It may be because there the working hours(I mean working and travelling hours!!) were usually morning 8 to evening 8 and sometimes people used to work even after that.

So when last time Usha said she had invited a family for lunch and she prepared around 8-10 dishes, I was very surprised. Even I love doing that, but hardly got any such opportunities. In Bangalore I was too busy and used to feel exhausted due to heavy work and here, there is nobody whom we can invite. We know very few people here.

Here is the delicious recipe for methi dosa

Ingredients:
1. Rice 3 cups
2. Urad daal 1/2 cup
3. Methi seeds 1/2 Teaspoon
4. Baking soda 1/2 tea spn
5. Sugar 1 tea spn
6. Oil/ghee
7. Salt

Method:
Soak rice, urad dal and methi seeds for 3 - 4 hours. Grind it together to make the batter. Add Sugar, soda towards the end of the day & keep overnight for fermentation.
Make dosas in the morning applying oil/ghee.
Serve hot with ginger chutney.

Serves : 5
Preparation time : 15min

Egg Patia

2006-03-16T14:42:00.000-08:00

I like any egg dish. This is one of the easy dishes from my Pachi. She prepares this in those innumerable dinner parties at their home. A delicious dish with minimum work.

Usually this can be served with chapathi or roti or rice. I prepared it with Jawar roti recently and it was equally good.

Ingredients:
1. Eggs 5
2. Onion 2
3. Green chillies 3-4
4. Pepper powder 1/2 tea spn
5. Coriander leaves 4-5 strands
6. Oil/ghee 3 tea spns
7. Salt as per taste
Method:
Heat oil or ghee, add green chillies(slit into halves) and finely chopped onion. Fry till onions turn slightly brownish. Add half the coriander leaves and a little salt. Spread out the onions so that it covers the full pan. Break eggs and add on the onions. (There should be a thick layer of eggs on the onion layer). Sprinkle coriander leaves, pepper powder and salt. Cook covered until eggs are completely cooked. Cut into pieces and serve hot.

Serves : 3
Preparation time : 15min

Garlic Chutney (Losney chutney)

2006-03-15T15:01:00.000-08:00

This is a very famous chutney in North Kanara. My mother prepares this with coconut dosa(soyi polo) or rice roti(alayle pita rotti). But some people make this with simple dosa or as a side dish with rice.

Ingredients:
1. Garlic 4-5 flakes
2. Coconut 1/2 cup
3. Red chillies 4-5
4. Tamarind 1/2 inch piece
5. Oil

Method:
Heat oil and fry garlic till brown (always remove the skin before frying garlic. Otherwise the garlic may splutter. My neighbour had serious burns on her face due to this). This step has to be done with extra care since the oil may catch fire sometimes.
Grind the fried garlic withe coconut,red chillies,tamarind,coconut and salt.
Serve chutney with hot dosa.

Serves : 4
Preparation time : 10 min

Sweet Chutney

2006-03-15T14:38:00.000-08:00

From many days I am thinking about sharing the recipes of some of the delicious chutneys I make. Some of them, I haven't tried here for a long time, so I cannot post the pictures. As and when I prepare them, I will upload the pictures also.

Sweet chutney is a must in most of the chaats. It gives sweet, sour taste to the chaat. I don't like very sour taste, so reduced the amount of tamarind paste.

Ingredients:
1. Tamarind pulp 2 tea spns
2. Sugar/Jaggery 2 and 1/2 tbl spns
3. Red chilli powder 2 tea spn
4. Jeera powder 1/2 tea spn
5. Green chilli(slit into two) 1
6. Salt As per taste

Method:
Mix all the ingredients with 1/4th cup water. Cook on a low flame mixing occasionally till the mixture becomes thick. Discard the green chilli.
Use as and when required. It can be preserved for 4-5 days in refrigerator.

Preparation time : 15min

Alu Papad Chaat

2006-03-14T10:29:00.000-08:00

This is my first entry in chaat section. While in India, I never tried preparing any chaat because we used to get very good chaats at a walkable distance from home.

Some 3 years back, I never had any roadside chaats. But once I tasted it, I felt the taste is better than any good restaurants. So I just stopped eating them in restaurants and always used to have in roadside chaat vehicles. By god's grace I never fell ill because of them, So it encouraged me to eat it more.

This is the first ever chaat I prepared.

Ingredients:
1. Maida or all purpose flour 1/2 cup
2. Wheat flour 1/2 cup
3. Cumin powder 1/2 tea spn
4. Oil
5. Sweet chutney 2 tbl spns
6. Curd or yogurt 1 cup
7. Potatoes(cooked) 2
8. Red chilli powder 1 tea spn
9. Chaat masala 1 tea spn
10. Coriander leaves 4-5 strands
11. Tomato(finely chopped) 1
12. Salt

Method :
Mix wheat flour, maida(or all purpose flour), salt and little water to make a dough. Cover it with damp cloth and keep aside for 10min.
Make small balls of the dough, roll it into tiny puris (make it to chapathi size and cut into small puris) and deep fry them in oil.
Mash potatoes lightly with hand. Keep the puris in plate, stuff them with potatoes. On this, spread sweet chutney, then a layer of curd or yogurt. Spread salt, chilli powder, chaat masala, coriander leaves, tomato and serve.

Serves : 3
Preparation time : 30min

Red Beet Soup

2006-03-13T10:03:00.000-08:00

After a long time, we bought red beet. I prepared the usual side dish.

He said, "Wah!!! its nice. Beet is good for health". I was beaming with pride as I always do when he likes and appreciates the food. Then he continued, "Why dont you prepare beet soup, it tastes too good".

I was surprised, I never heard of beat soup, so i said "I have never heard of beet soup, I can't even imagine how it would taste".
"Just give it a try, you will like it".

After 2-3 days, at lunch time,
"I have prepared a new dish today, but I donno how it will taste".

He, "Its okay. Let me see what is it"
"Dont get scared, it does not look edible"
Then I served the soup,
He, "Oh my god!!! what is it??"
"You told me to prepare beet soup, I had never heard of it. Now eat it!!"
He silently ate it, then
"Its too good, Wah!!!"
I felt so happy to be successful in my adventure. So thought of sharing that recipe here.
The picture I have taken hasn't come well. But I do not want to wait until I prepare it the next time. So bear with me.

Ingredients:
1. Grated red beet 1 cup
2. Coriander leaves 2-3 strands
3. Cumin powder 1/2 tea spn
4. Butter 1 tea spn
5. Pepper powder 1/2 tea spn
6. Grated ginger 1/2 tea spn
7. Salt As per taste

Method:
Heat butter and add ginger, beet. Fry for 2-3 min. Grind with coriander leaves to a very fine paste.
Add 4 cups of water and bring it to boil. Add cumin powder, pepper powder and salt. Serve hot.

Serves : 2
Preparation time : 20min

Batata Vada

2006-03-10T14:50:00.000-08:00

Batata vada is one of the most popular snacks. My aayi prepares it with a little difference. But I learnt this version of batata vada from my friend Poornima. When I went to her house last time, she had prepared this and I just loved it.

Last week one of our friend had visited us. He told us that he is going to some place for eating batata vada in the evening. I felt like having them too, but preferred doing it at home than going out in cold.

The batata vadas came out superb. Here is the recipe, I will post my aayi's version sometime in future.

Ingredients:
1. Potatoes 2 big
2. Besan (Chick pea flour) 3/4th cup
3. Asafoetida(hingu) a pinch
4. Turmeric a pinch
5. Green chillies 2
6. Red chilli powder 1/2 tea spn
7. Tamarind pulp 1/4th tea spn
8. Mustard seeds 1/4th tea spn
9. Coriander leaves 2-3 strands
10. Curry leaves 4-5
11. Oil
12. Salt as per taste

Method:
Cut the potatoes into half and cook with a pinch of turmeric. Peel them and slightly mash with hand.
Heat 1 tea spn oil and add mustard seeds. When they start spluttering, add asafoetida, green chillies and curry leaves, fry for sometime. Add the mashed potatoes, salt, finely chopped coriander leaves and mix well. Remove from flame.
In a bowl mix besan, chilli powder, a little salt, tamarind pulp and a pinch of asfoetida with sufficient water to make a thick paste.
Heat oil in a kadai. Take a ball of potato mixture, dip it in the besan paste so that there is a thick layer of besan paste on potato ball and deep fry in oil. Fry till it gets a slight brown color.
Serve hot with tomato ketchup.

Serves : 2
Preparation time : 30min

Prawns Curry

2006-03-09T14:31:00.000-08:00

Back in India, since I am from a coastal area, we get very fresh fish. So I never liked the fish we used to get in Bangalore, because they had some smell. Prawns and Crabs are always my favorites compared to fish. I still remember.. my parents used to get a lot of fish, prawns when they used to visit us in Bangalore. It used to be a feast when they were with us.

So from many days, I wanted to buy some fish here and try out.

Last weekend when we went to Price Choppers, I just went near the fish section, hoping to find some known fish. But unfortunately there were none. I had never heard the names of fishes they had. Finally I found Prawns, they had 3 types of prawns. I bought the one, which looked similar to what we get in India. I called up my aayi and asked for the delicious prawn curry recipe, which she always makes. The curry was too good. I felt like I was sitting in my native and eating the curry served by aayi. So I have decided to buy some fish at least once in 15 days, even though they are very very expensive here.

Here the prawns I got were very big ones,unlike the small and tasty ones we used to get in my native.

Ingredients:
1. Prawns 1/2 kg
2. Coconut(grated) 1 cup
3. Onion 1
4. Red chillies 5
5. Green chilli 1
6. Coriander seeds 1 tea spn
7. Dried kokum 2 pieces or tamarind extract 1/4th tea spn
8. Oil 2 tea spns
9. Salt As per taste

Method:
Heat oil and fry coriander seeds. Grind with coconut and red chillies to a very smooth paste.
Heat oil and fry chopped onions till they turn slightly brownish. Add prawns and fry for some time(till the prawns become white in color, this enhances the taste of the curry).
Add the ground masala, green chilli(slitted) and kokum/tamarind(In the traditional recipe kokum is used, since I was not having that I used tamarind extract). Add salt and sufficient water. Cook until completely done.
Serve hot with rice.

Serves : 4
Preparation time : 30min

Mixed flour Roti (Thalipittu)

2006-03-08T13:47:00.000-08:00

This is a healthy breakfast dish with different kind of flours in it. I used to eat it regularly when I was in Belgaum, doing my Bachelors. I loved the taste of it.

There is a peculiar way of doing this. They apply water(or oil) to the inside of a big kadai. Then apply a thin coating of the dough. Cook on a low flame. So when it is cooked, it will be in the shape of the kadai. Then break it and serve with coconut chutney.

I used to love the taste. Though I don’t have so much patience to cook it in big kadai, I do it on normal tava.

This version is the one told by my friend from Belgaum whose mother makes thalipittu. So I hope this is the authentic one. It tastes almost same as the one I used to have earlier.

Ingredients:
1. Rice flour 1 cup
2. Jawar flour 1/2 cup
3. Wheat flour 1/2 cup
4. Besan(chick pea flour) 1/2 cup
5. Coriander leaves(finely chopped) 1/2 cup
6. Onions(finely chopped) 1 cup
7. Red chilli powder 2 tea spns
8. Ghee/Butter 1 tea spn
9. Salt as per taste

Method:
Mix all the flours, coriander leaves, onion, chilli powder and salt. Make a dough of chapathi dough consistency.
Apply water to tava(so that the dough does not stick to it). Spread out the dough on tava by hand applying water to hand if necessary, make it as thin as possible(the tava should not be hot while doing it). Cook on a low flame. After sometime, turn roti and cook from other side. Cook till it gets brownish color from both sides.
Serve hot with coconut chutney.

Serves : 2
Preparation time : 25min

Brinjal cooked in coconut curry(Vaygana Nonche)

2006-03-07T15:17:00.000-08:00

From a long time I am not able to post any of the traditional recipes. I felt like I am going away from the basic idea of having a Aayi's recipe blog. Its mainly because most of my readers are non-konkanis. But there are few of them who visit my blog for traditional Konkani food. This recipe is for all those and also for non-konkanis who want to try out something different.

I have learnt this dish from aayi. She prepares this with rice roti(alayle pita rotti) . Though the roti is little difficult to do, brinjal curry is very easy and takes very less time.
As far as I have seen this dish does not go with any other roti or rice. I feel rice roti and brinjal curry is an ideal combination for a breakfast.

Ingredients:
1. Brinjal (chopped into squares) 2 cups
2. Onions(chopped) 1 cup
3. Coconut(grated) 1 ½ cup
4. Green chilies 4-5
5. Tamarind pulp 1/4th tea spn
6. Salt

Method: Cook brinjal pieces and onion in water(almost 4 cups of water). Do not cook this in cooker, because brinjal pieces should not become a paste.
Grind coconut, green chillies, tamarind and salt. Add this grounded masala to cooked brinjal and onion. Cook for around 5minutes till the masala is completely done. Serve hot with rice roti.

Serves : 4
Preparation time : 15min

Mushroom and vegetable Soup

2006-03-06T14:32:00.000-08:00

This time when I went to Price choppers, I saw mushrooms and could not restain myself from buying them. I love mushroom curry, mushroom pulav or anything made of mushrooms.

After trying all my usual recipes, I still had some remaining in my refrigerator. So thought of trying out something new.

From last one or two months, I prepare different kind of soups almost alternative days.

Actually I have got big collection of recipes with me these days...Thanks to my pappa(daddy), who had cut all the recipes from kannada weekly magazines(like Tharanga, Sudha) and neatly bound it into a book. I think it has more than thousand recipes. I call it my "recipe bible". Along with so many recipes, it has other information like household remedies for small problems, beauty tips etc. Only problem is there is no index in the book. So the next task in my "to-do" list is to create an index into that book.

Needless to say, I have picked up this recipe from that book and made some modifications which will suite our taste.

Ingredients:
1. Mushrooms (cut into pieces) 1 cup
2. Tomato 2
3. Carrot 1/2
4. Potato 1
5. Cabbage pieces 1/2 cup
6. Garlic 2
7. Ginger 1" piece
8. Cinnamon(dalchini) powder 1/2 tea spn
9. Pepper powder 1/2 tea spn
10. Butter 2 tea spns
11. Salt as per taste

Method:
Cook carrot pieces, cabbage, tomato, potato, ginger and garlic in cooker adding 4-5 cups of water. Grind them to get a smooth mixture.
Heat butter and add mushroom pieces. Fry till mushrooms are cooked. Add the ground soup and all other ingredients. Cook for 5 min to get a thick soup. Serve hot.

Serves : 4
Preparation time : 30min

Carrot Halwa

2006-03-03T14:23:00.000-08:00

There is a big story of my experience with preparing this dish first time.

We were in Sydney and invited by one of our friend for Ganesh Chathurthi. We thought of taking some sweet with us. But I did not know how to cook any sweet (because I don’t like any sweets). Then I found "Gajar ka halwa" recipe somewhere. But I did not know how much carrot should be used for that.

We asked one of our friend, and he gave us an idea that 2 kgs of gajar(carrot) will be sufficient, because after cooking the quantity of halwa will reduce (how convincing). So we bought 2 kgs of carrot & started grating. Believe it or not, I took almost 4-5 hrs to grate the carrot. By the time I finished with it, my hands were paining like anything. We had to reach their house for pooja at 11. It was around 9.30 and I realized the grated carrot was too much. But still I thought I will use all of them. At that time, I realized we were not having such a big vessel. One big vessel was there and that was used by my other friend who had prepared some pongal in that. I told her to remove the pongal from vessel, after that it took me around half an hour to clean the vessel!!!. Then I started cooking halwa. I absolutely had no idea how much time it will take. By some guesswork, I started adding all the ingredients. I did not know whether carrot was cooked or not(because at that time I did not know much of a cooking).

So finally by the time I finished my halwa, it was 12. When we reached their house it was 12.30 and the pooja was already finished. They had a nice laugh when I told my adventure. But the halwa turned out to be superb. It took 10 days for us to finish the remaining halwa, which we kept in refrigerator.

So now whenever I cook this I remember that incident and have a whole hearted laugh.

Without further boring you much about my stories, now goes the recipe,

Ingredients:
1. Grated carrot 2 cups
2. Milk 3 cups
3. Sugar 2 tbl spns
4. Cardamom powder 1/4 tea spn
5. Saffron 4-5 strands
6. Ghee 1 tbl spn
7. Cashew nuts 1 tbl spn

Method:
Heat milk. When it is boiling, add grated carrot. Cook till carrot is 3/4th done. Add Sugar and ghee. Stir continuously at this stage. Cook till carrot is completely done and halwa becomes thick. Add saffron and cardamom powder. Garnish with cashew nuts fried in ghee. Serve hot or cold.

Serves : 3
Preparation time : 30 min

Methi Rice

2006-03-02T07:42:00.000-08:00

First time I ate this when I was in Sydney. We were invited to Ganesh Chaturthi by one of our friend. All of us took some or the other dish. One lady, I forgot her name, had brought this. I asked her the recipe, as I always do. But had forgotten the masala she had put. So I used to make it with any masala I had at home. Recently I saw this recipe again on TV. Now I know about the masala also!!!.

Ingredients:
1. Rice 1 cup
2. Methi leaves 1 cup
3. Potato 1
4. Lemon juice 1 tbl spn
5. Ghee 1 tea spn
6. Cumin seeds ½ tea spn
7. Coriander seeds 1 tea spn
8. Toor daal 1 tea spn
9. Cloves (Lavang) 4-5
10. Red chillies 2-3
11. Salt

Method:
Cook rice such that grainis should be separate.
Dry roast coriander seeds, Toor daal, cloves and red chillies. Make powder.
Heat ghee and add cumin seeds. When they start spluttering, add methi leaves and salt. Fry for 2-3 minutes. Add boiled potatoes(roughly mash potatoes with hand while adding). Add ground masala, rice, lemon juice and salt. Mix well and serve hot.

Serves : 2
Preparation time : 15min

Moong daal dosa

2006-03-01T09:01:00.000-08:00

I guess this is a tamil dish, its called Pesarattu. I got this in some book. Tried it and it came out very nice. I prefer this with tomato chutney.

Ingredients:
1. Rice 1 cup
2. Moong daal 1 cup
3. Onion 1 large
4. Ginger 2” piece
5. Green chillies 2-3
6. Coriander leaves 2-3 strands
7. Cumin seeds (Jeera) 1 tea spn

Method:
Soak rice and moong daal overnight. Grind with ginger, chillies, coriander leaves and salt. Add finely chopped onion and jeera.
Make dosa. Serve hot with tomato chutney.

Serves : 5
Preparation time : 10min

Methi Potato

2006-02-28T14:37:00.001-08:00

I saw the recipe of this dish in one of the Kannada TV shows. In the ariginal recipe, something called as Karbuja seeds was used for this. I have no idea what is it called in English, it is not even a very common spice, so instead of that I had some cashew nuts in my pantry. So I used them. Actually Karbuja seeds were used to give thickness to the gravy. So when I tried it with Cashew nuts, the dish came out well.

Ingredients:
1. Methi leaves(Chopped) 1 cup
2. Onion 1
3. Tomato 1
4. Potato 2
5. Oil/ghee 1 tbl spn
6. Coconut(Grated) 1 cup
7. Cashew nuts 1 tea spn
8. Ginger 2” piece
9. Garlic 2-3
10. Garam masala 1 tea spn
11. Chilli powder 1 tea spn
12. Turmeric a pinch
13. Coriander leaves 4-5 strands
14. Salt

Method:
Cut the potatoes in cubes and fry them in ghee/oil till they turn golden brown in color. Keep aside.
Grind together coconut, ginger, garlic and turmeric.
Fry onions in remaining oil/ghee till they turn slightly brownish in color. Add methi leaves and fry for 5 minutes. Add the ground masala, chilli powder, chopped tomato and salt. Cook for some time. Then add the fried potatoes and cook until potatoes are completely cooked. Garnish with coriander leaves. Serve hot with chapathi or rice.

Serves : 4
Preparation time : 15-20 min

New look to my blog

2006-02-27T08:42:00.000-08:00

I have changed the layout of my blog to make it more user friendly (after getting few feedbacks from some of my friends). I thank Sailu from

Sailu's Food

who helped me in putting the "recipe Index".

The complete design of this blog is by

Avlokana

who has spent his precious weekend to bring this blog into this beautiful shape.

Please let me know about your feedbacks about this new layout.

Stuffed vegetable roti

2006-02-24T14:18:00.000-08:00

I saw this recipe in one of the TV shows some 2 months back. This is a very healthy dish with lot of vegetables and the rice flour. While I was watching the show, I was wondering, why the guest for that day on the show is using such a big procedure to make it. I mean I was surprised about the use of maida in this, but when I prepared this myself, I came to know that without maida, it would have been very difficult to make roti with the stuffing. Just give it a try and I am sure you will like it.

Ingredients:
1. Maida 1 cup
2. Rice flour 2 cups
3. Grated vegetables (Raddish, carrot,onion) 2 cups
4. Red chilli powder 1 tea spn
5. Jeera(Cumin seeds) 1 tea spn
6. Coriander leaves 6-7 strands
7. Salt

Method:
Make dough with maida and water. Keep aside.
Take 1 tbl spn of rice flour, add 3 tbls spns of water and salt. Cook on low flame stirring continuously for about 5 minutes(till the rice flour is cooked and becomes a smooth paste). Romove from flame. Add grated vegetables, chilli powder, cumin seeds, chopped coriander leaves and remaining rice flour to make it to chapathi flour consistency.
Take a small ball of maida, spread it like a poori with hand, take a ball(ping pong ball sized) of vegetable-rice dough and stuff it into the maida poori. Cover completely and roll it into rotis(the rotis should be thick like paratha).
Fry on tava applying oil on both sides. Serve hot with coconut chutney or pickles.

Serves : 3
Preparation time : 20-30 min

Oil roti ( Enne rotti)

2006-02-23T08:52:00.000-08:00

This delicious dish is from Mrs. Sheela Hebbal (My friend Vinyas’s mother). I have heard a lot about her from Vinyas. She is a great cook and has a lot of interesting talents like knitting, embroidery etc. I used to trouble everybody in my office to get recipes. I had heard a lot about Mrs Sheela from Vinyas. So I asked him to get the recipe for his favourite enne rotti. I got a bonus, she gave me a lot of delicious recipes. Infact I wanted to go to her home and learn embroidery, knitting from her, but unfortunately I could not do it. Still I haven’t left the hope, one or the other day I will definitely meet her. Because whenever we used to talk about her, I used to remember my aayi. There are a lot of similarities between the two.

Ingredients:
1. Rice flour 2 cups
2. Red chillies 4-5
3. Jeera(cumin seeds) ½ tea spn
4. Asafoetida a pinch
5. Coconut(grated) 3/4th cup
6. Oil for deep frying
7. Salt

Method:
Grind coconut, red chillies, asafetida, jeera into a thick paste. Add this paste to rice flour and make dough of chapathi dough consistency. Take a small ball and make it like a poori with hand. Deep fry in oil. Serve hot.

Serves : 3
Preparation time : 20min

Cabbage sidedish(Cabbage Upkari)

2006-02-21T10:52:00.000-08:00

This is one simple to do dish. This is one of those dishes, which can be prepared by people who are learning cooking.

Upkari in Konkani means some side dish, it contains some kind of vegetable cooked in water and garnished with mustard, asafoetida, curry leaves seasoning(tadka) and coconut.

Ingredients:
1. Cabbage (shredded) 2 cups
2. Mustard seeds 1/2 tea spn
3. Curry leaves 5-6
4. Oil 1 tea spn
5. Asafoetida(hingu) a pinch
6. Coconut (grated) 1 tbl spn
7. Channa daal(optional) ½ tea spn
8. Green chillies 4-5
9. Turmeric powder a pinch
10. Salt

Method:
Heat oil and add channa daal (optional), when they become slightly brownish, add mustard seeds. When mustard starts spluttering, add asafetida, curry leaves and green chilies. Fry for 1-2 minutes, add cabbage, turmeric, salt and half cup 2water. Cover and cook. (Keep stirring in between to avoid vegetables from burning). When cabbage is completely cooked and almost all water is absorbed, add grated coconut, mix well and remove from stove. Serve hot with chapathi or rice.

Serves : 2
Preparation time : 15min

Beans Stew

2006-02-20T11:08:00.000-08:00

I don’t have any idea why it is called stew. Aayi used to prepare this. I don’t know where this is originated. I read somewhere that stew has to include coconut milk, but it is not used in this dish. This dish is definitely better than the simple french beans side dish.

Ingredients:
1. French beans (cut into long slits) 1 cup
2. Potato (cut into round slices) 1
3. Onion (cut into round slices) 1
4. Turmeric a pinch
5. Pepper powder 1 tea spn
6. Ginger (crushed) 2” piece
7. Oil 1 tea spn
8. Salt

Method:
Heat oil and add ginger, beans, potatoes and onions. Add little water and turmeric. Cover the lid and cook (alternatively the vegetables can be cooked in cooked and used for this recipe). When vegetables are almost done, add pepper powder and salt. Cook till completely done and water is absorbed. Serve hot with chapathi or rice.

Serves : 3
Preparation time : 30min

Masala Bhaji(Amma’s bhaji)

2006-02-18T08:42:00.000-08:00

My grand mother(amma, aayi’s mother) used to prepare this bhaji. She was a great cook. I think she is the one from whom my aayi learnt a lot of recipes. She was a gem, very innocent and a lovely lady. She used to prepare a lot of mouth-watering dishes.

We love you amma, wherever you are, we all miss you. May your soul rest in peace.

Ingredients:
1. Potatoes(boiled) 3-4
2. Onions 2-3
3. Coconut 1/2
4. Cloves(lavang) 5-6
5. Cinnamon(Chakke,dalchini) 2 inch piece
6. Tamarind small piece
7. Salt As per taste
8. Red chillies 5-6
9. Coriander seeds 1 tea spn
10. Oil 2 tea spns
11. Turmeric a pinch

Method:
Heat the oil. Fry cloves, cinnamon, red chillies and coriander seeds. Add coconut and fry for 5minutes. Grind with tamarind and salt.
Peel and cut boiles potatoes in big pieces. Cut onions. Heat oil and fry onions till they turn slightly brownish. Add potatoes and fry for a minute. Add the ground masala. Cook for 10min till all water is absorbed.
Make dosas. Keep 2 table spoon of bhaji on left half of dosa. Cover with right half (as in masala dosa). Serve hot.

Serves : 4
Preparation time : 30min

Masala Bread

2006-02-17T15:45:00.000-08:00

This is one more of those "Easy to make" dishes of pachi. A good dish for a breakfast. Its very healthy too with the vegetables. Instead of the tomato, onion mixture which I have mentioned below. Previous days left over subjis also can be used. Beleive me it gives a different taste.

Ingredients:
1. Bread slices 5
2. Onions 2
3. Tomato 1
4. Chilli powder 1 tea spn
5. Egg(Optional) 1
6. Cream 1 tea spn
7. Rava(Sooji) or Bread crums 2 tbl spns
8. Garam masala 1 tea spn
9. Coriander leaves 4-5 strands
10. Butter/ghee 1 tbl spn
11. Salt

Method:
Mix finely chopped onions, finely chopped tomatoes, finely chopped coriander leaves, chilli powder, garam masala, egg(optional), cream, Rava(or bread crums) and Salt.
Take one tbl spn of the above mixture and apply to bread (on only one side), keep ½ tea spn of ghee or butter on it and fry on tava(the side having masala should be facing down). After 2-3 minutes, turn the bread. Fry for 2 more minutes. Serve hot with tomato sauce.

Serves : 2
Preparation time : 15min

Chicken Kadai

2006-02-15T14:53:00.000-08:00

Recently I have been trying my luck with chicken dishes as well. When I was preparing this one, I thought it might not come well. But the end result was good. Our guest for that day, who was a hard-core non-vegetarian, liked it very much.

Ingredients:
1. Chicken ½ kg
2. Onion 1
3. Coriander leaves 3-4 strands
4. Garam masala 1 tea spn
5. Red chilli powder 1 tea spn
6. Coriander powder ½ tea spn
7. Jeera powder ½ tea spn
8. Turmeric powder a pinch
9. Ginger-garlic paste 1 tea spn
10. Oil/ghee 1 tbl spn
11. Salt

Method:
Heat ghee/oil and fry finely chopped onions and ginger-garlic paste till onions turn slightly brownish. Add chicken pieces and all other ingredients (except coriander leaves). Cover and cook till water is absorbed and chicken is cooked thoroughly. Garnish with chopped coriander leaves and serve hot.

Serves : 4
Preparation time : 30min

Capsicum-Potato Side dish

2006-02-10T12:36:00.000-08:00

Today I wanted to try something new. Was bored of eating same thing again and again. Searched for about half an hour. Then I found this one. I felt it is too simple to do and tried it. It was great.

Ingredients:
1. Capsicum 2
2. Potatoes 2
3. Sambar powder 1 tea spn
4. Oil 1 tea spn
5. Cumin seeds(jeera) 1 tea spn
6. Turmeric a pinch
7. Tamarind pulp ½ tea spn
8. Chilli powder ½ tea spn
9. Coriander leaves 3-4 strands
10. Salt

Method:
Cut capsicum and potatoes in thin long pieces. Heat oil and add cumin seeds. When they start spluttering, add potatoes, turmeric and fry for 3-4 minutes. Add capsicum, close the lid and cook until vegetables are 3/4th cooked. Add all the remaining ingredients(except coriander) and cook till completely done. Garnish with chopped coriander. Cook till completely done. Serve hot with rice or chapathi.

Serves : 5
Preparation time : 20min

Raddish curry(Moolangi ambat)

2006-02-08T14:50:00.000-08:00

This is a traditonal recipe from North Kanara. I never used to like it when I was kid. Aayi used to prepare it well, but i never used to touch it. Now when I have grown up & learnt cooking, just for the sake of trying, I tried it and liked it very much. It may be because, I have come to US and I have a limited choice of vegetables here. Because whenever I go to market here, there will be only 5-6 types of vegetables that I recognise from the whole lot they have. Same case with fruits also. Thanks to dessicated coconut we bought from Indian grocery shop, I am somehow managing with my Aayi's cooking.

Ingredients:
1. Raddish(chopped) 2 cups
2. Toor daal ½ cup
3. Onion 1
4. Coconut(Grated) 1 cup
5. Tamarind pulp ½ tea spn
6. Red chillies 4-5
7. Asafoetida(optional) a pinch
8. Turmeric a pinch
9. Coriander seeds 1 tea spn
10. Oil 1 tea spn
11. Salt

Method:
Heat oil and fry coriander seeds. Grind together coconut, red chillies, asafetida, tamarind to a smooth paste.
Cook daal, half onion(finely chopped) and raddish with a pinch of turmeric in presuure cooker.
Heat oil and fry finely chopped onions till onions turn slightly brownish. Add cooked daal, raddish and ground masala. Add salt and cook till masala is done(almost takes 5-10min to cook). Serve hot with rice or chapathi.

Serves : 5
Preparation time : 30min

Masala Masoor

2006-02-07T16:16:00.000-08:00

This is my pachi's dish. I used to like it very much. I donno exactly what she puts. But this is how I do it and a simply love this.

Ingredients:
1. Masoor 2 cups
2. Potato 1
3. Ginger-garlic paste 1 tea spn
4. Onion 1
5. Tomato 1
6. Chilli powder 1 tea spn
7. Coriander leaves 3-4 strands
8. Kala masala or kitchen king masala or garam masala ½ tea spn
9. Oil 1 tea spn
10. Salt

Method:
Soak masoor in water for around 1hr(this helps in easy cooking). Cook with potato pieces.
Heat oil and fry onions and ginger-garlic paste. When onions turn slightly brownish, add cooked masoor, chilli powder, chopped tomato and salt. Add sufficient water to bring it to curry consistency. Cover and cook till tomatoes are tender. Add kala masala(or kitchen king or garam masala). And cook for 2-3 minutes. Garnish with finely chopped coriander and serve hot with chapathis or rice.

Serves : 5
Preparation time : 30min

Cardamom – Ginger chicken

2006-02-06T11:10:00.000-08:00

This has a very strong smell of cardamom. This is a dry dish. I have done some modifications to the original recipe. It came out very delicious.
Ingredients:
1. Boneless chicken ½ kg
2. Cumin seeds 1 tea spn
3. Tomato 1
4. Onions (Sliced and fried golden crisp) 1 big
5. Curds 1 cup
6. Ghee/Oil 1 tbl spn
7. Ginger 2” piece
8. Garlic 4-5 cloves
9. Coriander powder 1/2 tea spn
10. Cumin powder ½ tea spn
11. Chilli powder ½ tea spn
12. Cardamoms 3
13. Salt

Method:
Grind together ginger, garlic, coriander powder, cumin powder, chilli powder, and cardamoms. Apply this ground masala and curds to chicken and keep aside for ½ an hour.
Heat ghee/oil and add cumin seeds. When they start spluttering, add chicken with the masala. Add finely chopped tomatoes. Cover and cook till chicken is completely done and gravy is completely absorbed.
Serve garnisheed with fried onions.

Serves : 4
Preparation time : 30min

Cauliflower-capsicum side-dish (Phool Gobhi Kadaiwali)

2006-02-03T08:37:00.000-08:00

Picked up this recipe from a book. It came out well. Give it a try.

Ingredients:
1. Cauliflower 3 cups
2. Butter 1 tbl spn
3. Capsicum(chopped into long slices) 1 cup
4. Tomato (chopped into long slices) 1 cup
5. Oil 1 tea spn
6. Garlic 5-6
7. Chilli powder 1 tea spn
8. Coriander powder 1 tea spn
9. Turmeric a pinch
10. Pepper powder ½ tea spn
11. Garam masala ½ tea spn
12. Chat masala ½ tea spn
13. Lemon juice 1 tbl spn
14. Coriander leaves 3-4 strands
15. Salt

Method:
Heat oil and fry garlic(finely chopped). Add cauliflower (chopped into pieces), chilli powder, turmeric powder, coriander powder, pepper powder and salt. Cover and cook on a low flame.
Heat butter in another pan. Add capsicum and tomato. Fry for 2-3 minutes. Add this to cauliflower mixture. Cook for 2-3 minutes. Add garam masala, chat masala, lemon juice. Mix well and remove from flame.
Garnish with coriander leaves. Serve hot with chapathi, roti or rice.

Serves : 4
Preparation time : 20min

Spring Onion Soup

2006-02-02T08:38:00.000-08:00

I read this somewhere. They were using palak and other leaves also for this. But I had only spring onions. I usually bring a lot of different vegetables whenever I go to market. I never think what I can cook with those vegetables. Then while cooking I do some R & D and make something out of it. Sometimes it comes out well, but most of the times, it straight away goes into dustbin. Usually I post the recipes here, only if I feel they are edible.

Ingredients:
1. Spring Onions 1 small bunch
2. Milk ½ cup
3. Butter 1 tbl spn
4. Pepper powder ¼ th tea spn
5. Salt

Method:
Heat butter and fry chopped spring onions for 3-4minutes. Grind the fried onions. Add sufficient water, milk and bring it to boil. Add salt and pepper powder. Serve hot.

Serves : 2
Preparation time : 15min

Sambar(Kolmbo)

2006-02-01T16:18:00.000-08:00

This is one of the most popular dish of North Canara, a traditional Konkani Sambar. My Aayi is a specialist in cooking this.This is my favorite curry.

Ingredients :
1. Toor Daal 1/2 cup
2. Grated coconut 1/2 cup
3. Channa Daal 2 tspns
4. Coriander seeds 2 tspns
5. Mustard seeds 1 tspn
6. Cumin seeds 1 tspn
7. Methi seeds 1/2 tspn
8. Asafoetida a pinch
9. Curry leaves
10. Cinnamon(Optional) 1/2 inch piece
11. Cloves(Optional) 5-6
12. Red chilies 5-6
13. Vegetables - Beans, Carrot, Cauli flower, tomato, potato, drumsticks
14. Oil 2 tspns
15. Coriander leaves
16. Turmeric powder

Method:
Cook Daal with little turmeric and 2 drops of oil (tumeric and oil help daal to cook early). Cook vegetables separately. Heat 1 tspn oil and fry Ingredients from Channa Daal to Red chillies. Add coconut and fry for 2-3 minutes. Grind to a thin paste. Heat cooked daal, add vegetables, ground masala and salt.Heat for 5-10 minutes. Garnish with coriander leaves. Heat 1tspn oil. Add mustard seeds, when they start to splutter, add curry leaves. Add this seasoning to the cooked sambar. Serve hot with rice.

Serves : 5
Preparation time : 30min

Bread Dosa

2006-01-03T21:14:00.000-08:00

My friends used to tease me saying give anything to Shilpa & she will make dosa out of it ;). So I thought twice before even trying this, bcos I did not want them to laugh on me. But this came out well. I saw this in some TV show & modified a little.
Ingredients:
1. Bread slices 4
2. Rice flour 1 cup
3. Sooji(Rava) 1/2 cup
4. Curd 1 cup
5. Chilli powder
6. Mustard seeds 1/2 tea spn
7. Urad daal 1/2 tea spn
8. Curry leaves 3-4
9. Ginger cut into small pieces 1/2 tea spn
10. Onion 1
11. Salt
12. Oil
Method:
Soak bread in water & squeze out the water. Grind wirh rice flour, sooji, curd and salt. Add chilli powder to this batter.
Heat half tea spn oil and fry mustard seeds, urad daal, curry leaves, ginger. Add finely chopped onion and fry till onions turn slightly brownish. Add this to the above batter.
Add sufficient water to bring it to dosa consistency. Make dosa. (Dosa should be fried till it becomes brownish from both sides).
Serve hot with coconut chutney.

Serves : 2
Preparation time : 15min

Potato side dish (Batate talasan)

2005-12-19T21:02:00.000-08:00

This is again my mom's recipe. But my anna(brother) did some modifications to it. He used to add garlic which gives more taste. He is a very good cook. He has a lot of interest in cooking & keeps trying some new dishes. Normally though cooking is taken as only girl's job, my pappa(father - he is a doctor) & brother(he is an s/w engineer) are two very good male cooks I have ever seen. When I was a kid, if my mom went somewhere, my father used to cook very delicious things for me(I was very lazy child, I never used to enter the kitchen). When I grew up, i got interest in cooking. For three years, after coming to Bangalore, I experimented new things on my brother :). Even he used to cook for me whenever I used to go home late from work.

Ingredients:
1. Potatoes 4
2. Chilli powder 2 tea spns
3. Garlic 4-5
4. Mustard seeds 1/4th tea spn
5. Turmeric a pinch
6. Salt
7. Oil 2 tea spns

Method:
Peel potatoes & cut into thin long pieces. Keep in water for 5 minutes.
Heat oil & add mustard. When they start spluttering, add crushed garlic. When garlic turns slightly brownish, add potatoes, chilli powder, turmeric powder, salt. Cover & cook. (Do not add water for cooking). Serve hot with chapathis or rice.
Note: Preferably use nonstick pan for preparing this. Add more oil, if the potatoes stick to the pan.

Serves : 4
Preparation time : 20min

Egg burgi (with a difference)

2005-12-19T20:15:00.000-08:00

Who doesn't know egg burgi? It is the easiest dish anybody can make. But this one is a little different. Not the normal egg burgi. Thanks to Kundutayi for this one.

Ingredients:
1. Eggs(Boiled) 4-5
2. Onion 2
3. Green chillis 4
4. Turmeric A pinch
5. Coriander leaves 3-4 strands
6. Oil or ghee 1 tea spn
7. Chicken masala or garam masala 1 tea spn
8. Curry leaves 5-6
9. Mustard seeds 1/4 tea spn
10. Salt

Method:
Cut the eggs into small pieces. Heat oil/ghee & add mustard seeds. When they start spluttering, add curry leaves and green chillis. Add finely chopped onion & fry till they turn brownish. Then add egg pieces, salt, turmeric, chicken masala(or garam masala). Cook for 5minutes. Garnish with coriander leaves. Serve hot with chapathi or rice.

Serves : 4
Preparation time : 30min

Tomato soup

2005-12-19T04:02:00.000-08:00

Before learning this, I used to make soup from the ready made packs. But it is always good to make it fresh than making from ready made powder. This I learnt from Ajji(Mrs Diwan, unfortunately I forgot her name, used to always refer to her as Amit's ajji). Ofcourse I have done some modifications to it, since I could not remember the exact recipe told by her ;).

Ingredients:
1. Tomatoes 4
2. Potato(small) 1
3. Ginger 1" piece
4. Garlic 2 flakes
5. Corn flour or maida 1 tbl spn
6. Pepper powder 1/2 tea spn
7. Maggi taste maker(optional) 2 cubes
8. Fresh cream(Optional) 1 tea spn
9. Bread cubes(fried in oil or ghee)(Optional) 10
10. Salt

Method:
Cook tomatoes, pealed potatoes, ginger, garlic(if more ginger-garlic is added, the soup gets spoiled) in sufficient water. Cool & grind to a smooth paste using the water used for cooking. (There should not be any lumps).
Boil water & add taste maker. When they are dissolved, add the tomato paste. Add sufficient water and salt. Bring it to boil. Add some water to corn flour(or maida), make a smooth paste & add this to soup stirring continuously. Add the pepper powder.
While serving, add cream & bread pieces(directly into soup bowl).

Serves : 3
Preparation time : 20min

Potato bhaji -2

2005-12-19T03:53:00.000-08:00

This is a bhaji aayi makes with either urad daal dosa or puri. I think it is her own dish, because I have not eaten it anywhere else. Very delicious.

Ingredients:
1. Potatoes 3
2. Onions 2
3. Coconut 1 and half cup
4. Coriander seeds 1 tea spn
5. Cloves 4-5
6. Cinnamon 1" piece
7. Red chillies 4-5
8. Tamarind 2" piece
9. Turmeric a pinch
10. Oil 1 tea spn
11. Salt

Method:
Heat oil and fry cloves, cinnamon, coriander seeds and red chillis. Grind with coconut and tamarind.
Cook chopped onions and chopped potatoes in water with turmeric. When potatoes are cooked, add the ground masala and salt. Cook for 5-10minutes.

Serves : 3
Preparation time : 20min

Potato bhaji - 1

2005-12-18T20:43:00.000-08:00

This is my aayi's special. She does this with Puri. Very delicious. My taste buds screem with pain when I eat the sagu given with puris here in Bangalore. Just try this and you will know what I mean ;).

Ingredients:
1. Potatoes(Peeled & cut into pieces) 4
2. Onions 2
3. Garlic 4-5
4. Methi seeds 1/4 tea spn
5. Cloves 7-8
6. Cinnamon 2" piece
7. Chilli powder 1 tea spn
8. Turmeric a pinch
9. Oil 1 tea spn
10. Salt

Method:
Dry roast 6 cloves, cinnamon & methi seeds. Crush them to powder.
Heat oil and add 2 cloves. Add finely chopped onion. Fry till they turn slightly brownish. Add potatoes, water(1 cup), turmeric, salt, chilli powder. Cover & cook. When 3/4th cooked, add crushed garlic and the spice powder. Cook till completely done.

Serves : 4
Preperation time : 25min

Biryani (chicken or veg)

2005-12-18T20:11:00.000-08:00

I donno the origin of this biryani. I learnt it from the cook(aapa) of my pachi's house in Belgaum. I guess this is a traditional muslim dish. But for vegetarians my pachi uses vegetables(mainly potatoes) instead of chicken.

Ingredients:

Basmathi rice 2 cups
Chicken 1/2 kg or Potatoes(you can even add cauliflower,carrot, beans along with potato) 3-4
Onions 2
Coriander leaves 15-20 strands
Mint(pudina) leaves 10
Green chillis 5-6
Ginger-garlic paste 2 tea spn
Curd 2 tbl spns
Food color(orange or yellow) a pinch
Garam masala 1 tea spn
Salt
Oil 2 tbl spns
Ghee 2 tbl spns

If garam masala is not available or if you wish to use fresh masala, then dry roast the following and make powder.

Cloves 6-7
Cinnamon 2" piece
Cardamom 2
Khus khus 2 tea spns
Nut meg(Jayphal) 1

Method:

Cook the rice with 2 drops of oil and salt(Oil doesn't allow the grains to stick together) in around 1:3 water for 10min. (Rice should be only half cooked). Drain the water.

Grind coriander leaves, mint leaves, ginger-garlic paste, 1/2 onion to a fine paste. Add this paste, salt and curd to chicken or vegatables and keep it aside to mariande. (chicken should marinade for about half an hour to one hour. Vegetables need not be marinated).

Cut the onions into thin long pieces. Heat oil & fry them till they turn brownish. Seperate out the oil from onions.

Heat the oil(left out from frying the onions) in a heavy bottomed pan. Add the marinated mixture, salt(add less salt because it is already added to rice), 1/4th of the garam masala.

Spread a thick layer of rice. Then spread a layer of onions, garam masala, color(mixed in water). Again add a layer of rice & repeat the procedure given in this paragraph till all rice, onions, garam masala, color is added.

From above add ghee. Add 1/2 cup water. Close the lid & cook on low flame for about 10-15minutes. Then remove the flame & let it cook on the heated stove(without flame).

Serve hot.

Coconut curry(Ghashi or Rosu)

2005-12-14T20:22:00.000-08:00

A must in all konkani functions. For this any or all of the vegetables mentioned below are used. Usually any one vegetable of sour taste like bimbal or ambado(amte kayi) is used. I use tamarind if both of these are not available.

Ingredients:
1. Coconut 1/2 cup
2. Bittergourd(Hagalakayi or karathe) (Optional) 4-5 pieces
3. Bhindi(Okra) (Optional) 4-5
4. Bimbal or ambado (amte kayi) or tamarind 2-3 pieces
5. Methi seeds 1/4 tea spn
6. Coriander seeds 1/2 tea spn
7. Urad daal 1/2 tea spn
8. Jaggery 1/2 tea spn
9. Mustard seeds 1/2 tea spn
10. Red chillis 5-6
11. Curry leaves 4-5
12. Oil 1 tea spn
13. Salt

Method:
Cook the vegatables & keep aside.
Heat oil and fry coriander seeds, Urad daal(half the quantity mentioned above), methi seeds(half the quantity mentioned above), red chillies(4). Grind with jaggey and coconut(if tamarind is used, grind it with masala).
Add vegetables to ground masala, add salt and sufficient water(It sould not be too watery). Cook for 10 minutes.
Heat oil and fry mustard seeds, remaining methi seeds and urad daal. When they start spluttering, add curry leaves and 2 red chillis cut into pieces. Fry for one 1/2 minute and add this tadka to the curry. Serve hot with rice.

Serves : 3
Preparation time : 20min

Varn (Marathi style)

2005-12-13T21:22:00.000-08:00

Ingredients:
1. Toor daal 1 cup
2. Turmeric a pinch
3. Cumin seeds(Jeera) 1/2 tea spn
4. Green chillis 4-5
5. Asafoetida(hingu) 1 pinch
6. Salt
7. Ghee 1/2 tea spn
8. Coriander leaves

Method:
Cook toor daal with turmeric.
Heat ghee and add jeera. When it starts spluttering, add chillis and asafoetida. Add cooked daal and salt. Bring it to boil. Garnish with coriander leaves. Serve hot with rice & ghee.

Serves : 2
Preparation time : 20min

Varn (Traditional konkani style)

2005-12-13T21:16:00.000-08:00

Ingredients:
1. Toor daal 1 cup
2. Coconut 1 cup
3. Cumin seeds(jeera) 1 tea spn
4. Turmeric a pinch
5. Pepper 6-7
6. Oil 1/2 tea spn
7. Tamarind juice or tamarind 1/2 tea spn
8. Salt

Method:
Cook toor daal with turmeric.
Heat oil and add jeera & pepper. When they start spluttering, remove from flame. Grind with coconut and tamarind.
Add cooked daal to ground masala, add salt & bring it to boil. Serve hot with rice.

Serves : 4
Preparation time : 30min

Rice roti (Alayle pita rotti - A traditional konkani dish)

2005-12-13T21:07:00.000-08:00

Ingredients:
1. Rice flour 2 cups
2. Water 2 cups
3. Salt

Method:
Add salt to water and bring it to boil (Use a thick bottomed vessel). Then slowly add rice flour mixing it continuously. Heat till there is no water & the flour is of chapati dough consistency.
Take balls with the dough & make the rotis (While making, dough gets sticked. So use a thick plastic paper. Spred some dry flour, then keep the plastic. again spred some flour & then keep the dough balls and make roti).

Serves : 4
Preparation time : 30min

Mushroom Curry(Traditional Konkani dish)

2005-12-13T21:01:00.000-08:00

Ingredieints:
1. Mushroom pieces 2 cups
2. Onions 2
3. Grated coconut 1 cup
4. Cloves(Lavang) 4-5
5. Cinnamon(Dalchini) 2 inch piece
6. Tamarind juice 1/2 tea spn
7. Coriander seeds 1 tea spn
8. Red chillis 4-5
9. Oil 1 tea spn
10. Salt

Method:
Heat oil and fry cloves, cinnamon, coriander seeds, red chillis. Grind this with coconut and tamarind.
Cook onion and mushroom with sufficient water(It will take around 10 mins to cook). Then add ground masala and salt. Cook for 5 minutes.
Serve hot with rice flour roti(Alayle pita rotti).

Serves : 3
Preparation time : 20min

Mushroom side dish

2005-12-12T21:13:00.000-08:00

Ingredients:
1. Mushrooms(chopped) 2 cups
2. Onions 2
3. Chilli powder 1 tea spn
4. Garam masala 1/2 tea spn
5. Salt
6. Oil 1/2 tea spn
7. Coriander leaves

Method:
Heat oil and fry onion till it turns slightly brownish. Then add mushrooms, cover and cook for about 10 minutes. Add all the masala and cook for 2 minutes. Garnish with coriander leaves and serve hot.

Serves : 2
Preparation time : 15min

Veg Cutlet

2005-12-12T20:52:00.000-08:00

Ingredients:
1. Potatoes(cooked) 2
2. Green peas 1 cup
3. Soyabean granules or bread(soaked in water & then crushed) 1 cup
4. Cream 1 tbl spn
5. Chilli powder 1 tea spn
6. Garam masala 1 tea spn
7. Coriander leaves 4-5 strands
8. Corn flour or maida 1 tbl spn
9. Sooji(rava) 1 cup
10. Oil
11. Salt

Method:
Mash potatoes and peas. Then add all other ingredients(except sooji & oil). Make a ball of this mixture & give desired shape with hand. Apply sooji to all sides of the cutlet. Deep fry or shallow fry these cutlets till they turn slightly brownish. Serve hot with mint chutney or tomato ketchup.

Serves : 3
Preparation time : 30min

Egg curry - 2

2005-12-12T20:44:00.000-08:00

Ingredients:
1. Boiled Eggs 5
2. Onions 2
3. Tomatoes 4
4. Chilli powder 2 tea spns
5. Chicken masala or garam masala 1 tea spn
6. Mustard seeds 1/4 tea spn
7. Jeera 1/4 tea spn
8. Coriander leaves
9. Salt
10. Oil

Method:
Heat oil and add mustard & cumin seeds. When they start spluttering add finely chopped onions. Fry till onions turn slightly brownish. Add finely chopped tomatoes (or cooked and mashed tomatoes). Fry till oil seperates. Then add sufficient water, chilli powder, chicken masala(or garam masala), salt. Cook for 5 minutes. Put eggs(put some slits on eggs so that the masala reaches inside of the egg). Cook for 2-3 minutes. Garnish with coriander leaves. Serve hot.

Serves : 4
Preparation time : 30min

Kokum kadi (Bhinda kadi, Sola kadi) - 2

2005-12-07T22:56:00.000-08:00

Ingredients:
1. Kokum syrup (salted) 2 tbl spns
2. Coconut milk 2 cups
3. Oil
4. Green chillies 3
5. Mustard seeds 1/2 tea spn
6. Asafoetida (Hingu) a pinch

Method:
Mix cocum syrup with coconut milk, salt, green chillies. Heat oil. Add Asafoetida and mustard seeds. When they start spluttering, add this to Kokum kadi. Serve chilled.
If fresh kokum is used, crush the kokum in little water. Do the same thing 3-4 times. Discard the cocum pieces & use water.
If coconut milk is not available, grind 1/2 coconut with 2 cups of water. Squeeze the water from coconut. Use the water & discard the coconut.

Serves : 2
Preparation time : 10min

Kokum Kadi (Bhinda kadi) - 1

2005-12-07T22:11:00.000-08:00

In north Kanara, fresh kokum is used for this preparation. Kokum has very good medicinal vales. Refer here for details.

Ingredients:
1. Kokum syrup (salted) 2 tbl spns
2. Water 2 cups
3. Oil
4. Green chillies 3
5. Mustard seeds 1/2 tea spn
6. Sugar 1 tea spn
7. Asafoetida (Hingu) a pinch

Method:
Mix Kokum syrup with water, salt, sugar, green chillies. Heat oil. Add Asafoetida and mustard seeds. When they start spluttering, add this to Kokum kadi. Serve chilled.
If fresh kokum is used, crush the kokum in water. Do the same thing 3-4 times. Discard the cocum pieces & use water.

Serves : 2
Preparation time : 10min

Gobhi(Cauli flower) or Babycorn Manchurian

2005-12-07T21:49:00.000-08:00

Ingredients:
1. Gobhi or babycorn cut into pieces 1 cup
2. Besan(Channa flour) 2 tea spns
3. Maida or Corn flour 2 tbl spns
4. Ginger garlic paste 1 tea spn
5. Onion(finely chopped) 1 big
6. Chilli powder 1 tea spn
7. Green chilli 1
8. Tomato Sauce 1 tbl spn
9. Soya sauce 2 tea spns
10. Salt
11. Oil
12. Coriander leaves

Method:
Mix the flours with chilli powder, 1/2 spn ginger-garlic paste, t spn soya sauce, mix well with little water and salt. Dip cauliflower(or babycorn) in this mixture(there should be a coating of the mixture on the vegetable) and deep fry in oil.

Heat oil and fry remaining ginger-garlic paste, onions, chilli pieces till onion turns slightly brownish. Add remaining soya sauce and tomato sauce. Mix 1 tea spn maida or cornflour in water and add this to fried onions. Finally add the fried vegetable, mix well. Garnish with coriander leaves. Serve hot.

Serves : 2
Preparation time : 25min

Coriander chicken

2005-11-30T03:33:00.000-08:00

Ingredients:
1. Chicken(Boneless) 1/2 kg
2. Onion(finely chopped) 1 large
3. Coriander powder 1 tea spn
4. Chilli powder 1 tea spn
5. Curd 2 tbl spns
6. Ginger-garlic paste 1 tea spn
7. Oil
8. Coriander leaves
9. Salt

Method:
Cut the chicken into big cubes. Marinate with curd, ginger-garlic paste. Keep aside for 30 minutes.
Heat oil and fry onions till onions turn slightly brownish. Add marinated chicken. Fry for 2 minutes. Add chilli powder, salt, a little water. Cover & cook. When almost done, add coriander powder and cook till completely done. Garnish with coriander leaves and serve hot.

Serves : 5
Preparation time : 30min

Pumpkin-Peas Masala(Dudde randai)

2005-11-29T20:57:00.000-08:00

In North Kanara, people grow pumpkins. So the leaves & stem of pumpkin is also used for this dish(If leaves are used, toor daal is used instead of peas). In the treditional recipe, dried cocum is used instead of tamarind.

Ingredients:
1. Pumpkin pieces 1 cup
2. Peas (Soaked overnight) or black eyed beans or Toor Daal(cooked) 1 cup
3. Coconut 1/2
4. Tamarind juice(kokum(2) ) 1/2 tea spn
5. Red chillies 4-5
6. Salt
7. Teppal(Szetchwan pepper or Jummana Kayi) 4-5

(Please go to Teppal to get more information about Teppal).

Method:
Grind coconut and red chillies(If tamarind is used, grind it with this masala). Cook Pumpkin and peas(or daal) seperately(If they are cooked together, pumpkin cooks faster and becomes like a paste).
Mix all other ingredients with masala & cooked pumpkin , peas (or daal). Cook for 10 minutes.

Note: Teppal should be crushed a little & used for more aroma. It should not be ground with the masala. If kokum is used, it should be added while cooking the masala.

Serves : 5
Preparation time : 30min

Bhindi Masala (Bhende sagle)

2005-11-24T02:40:00.000-08:00

Ingredients:
1. Bhindi 1/4 kg
2. Grated coconut 1 cup
3. Jaggery or sugar 1 tspn
4. Coriander seeds 1 tspn
5. Red chillies 4-5
6. Urad daal 3/4 tspn
7. Tamarind juice 1/2 tspn
8. Mustard seeds
9. Curry leaves
10. Turmeric
11. Oil
12. Salt

Method:
Heat oil and fry coriander seeds and Urad daal. Add red chillies. Grind together with coconut, Jaggery or sugar, tamarind.
Heat oil and add mustard. Add curry leaves. Then add bhindi and salt. Fry for 2 min. Add turmeric. Add ground masala, a little water just sufficient to cook bhindi & cook till bhindi is cooked and all water is gone.

Serves : 3
Preparation time : 25min

Spicy Buttermilk

2005-11-24T02:32:00.000-08:00

Ingredients:
1. Buttermilk 2 cups
2. Ginger 2" piece
3. Green chillies 2-3
4. Salt
5. Coriander leaves

Method:
Add finely chopped ginger, coriander leaves, Chillies and salt. Add sufficient water to make it thin. If needed a pinch of Asafoetida(hingu) can be added,

Serves : 1
Preparation time : 5min

Garlic buttermilk (Taka kadi)

2005-11-24T01:50:00.000-08:00

I have garnished this dish with some coriander leaves in above picture, but in the original dish, coriander is not used.

Ingredients:
1. Buttermilk 3 cups
2. Garlic cloves 4-5
3. Green chillies 2-3
4. Turmeric
5. Salt
6. Oil

Method:
Heat oil and fry garlic cloves. Add one cup of water and turmeric. Boil for 5 min. Remove from flame & add this to buttermilk. Add salt.

Serves : 2
Preparation time : 5min

Rava Dosa

2005-11-23T22:55:00.000-08:00

Ingredients:
1. Dosa rice 2 cups
2. Maida 1 cup
3. Wheat sooji 1 cup
4. Onion 1
5. Ginger 1 inch piece
6. Green chillies 2-3
7. Salt
8. Oil

Method:
Soak rice for around one hour. Grind with salt. Keep this batter for around 5-6hours. Add maida and sooji. Add finely chopped onion, ginger and chillies. Add sufficient water and make dosas. Serve with coconut chutney.

Serves : 4
Preparation time : 15min

Tomato Chutney

2005-11-23T22:47:00.000-08:00

Ingredients:
1. Ripe Tomatoes 2
2. Onion 1
3. Green chilles 2
4. Mustard seeds , cumin seeds 1/2 tspn each
5. Ginger(optional) 1" piece
6. Curry leaves
7. Sugar 1/4 tea spn
8. Salt
9. Oil

Method:
Heat oil. Add mustard, cumin seeds. When they splutter, add curry leaves. Add onion and green chillies. Fry till onions turn brown. Add tomato and other ingredients. Cook till tomatoes become tender. Grind the paste. Goes well with dosa.

Serves : 3
Preparation time : 15min

Cucumber Salad(cucumber kosmir)

2005-11-23T22:36:00.000-08:00

Ingredients:
1. Cucumber 2
2. Tamarind paste or lemon juice 1 tea spns
3. Mustard, Cumin seeds and urad daal Half tea spns each
4. Green chillies 4-5
5. Garlic paste 1 tea spn
6. Curry leaves
7. Coriander leaves
8. Oil
9. Salt

Method:
Cut cucumber into small pieces. Add finely chopped chillies, tamarind paste or lemon juice and garlic paste. Heat oil in a pan and add mustard, cumin seeds, curry leaves and urad daal.When they start to splutter add this to cucumber. Mix well. Garnish with coriander leaves.

Serves : 5
Preparation time : 15min

Rava Fries (Phodi)

2005-11-23T22:13:00.000-08:00

Ingredients:
1. Rava(sooji) 2 tbl spns
2. Asafoetida A pinch
3. Chilli powder 2 tea spns
4. Turmeric powder A pinch
5. Oil 2 tbl spns
6. Tamarind juice Half tea spn
7. Salt
8. Desired Vegetables 15-20 pieces

Any of the following vegetables can be used
* Banana
* Seeme Badane(I donno what is it called in English. It is a flat pear shaped greenish vegetable. It is also called chyote squash, I got this name from google)
* Potato
* Brinjal
* Cauliflower

Method:
Mix vegetables cut into big pieces with asafoetida, turmeric powder, salt, tamarind juice(Add 1/2 tspn garlic paste if using potato). Keep aside for 10-15min. Apply oil to the tava. Mix rava with chilli powder and little salt. Apply it on all sides of vegetables and shallow fry on the tava. (Check if it is cooked from all sides. If not cooked, add little water, close the lid of tava & cook).

Serves : 5
Preparation time : 30min

French Toast

2005-11-23T22:03:00.000-08:00

I donno why this dish is called french toast. I saw one of my friend, Uma, using milk and sugar for this. But I like french toast a little spicy.

Ingredients:
1. Bread 6-7 pieces
2. Eggs 4
3. Pepper powder Half tea spn
4. Butter 1 tbl spn
5. Salt

Method:
Break the eggs into a bowl. Add Salt and pepper. Beat well. Dip the bread into this mixture(there should be a egg coating on both sides of the bread). Apply butter to the frying pan and fry the bread.

Serves : 2
Preparation time : 10min

Jeera rice

2005-11-23T22:00:00.000-08:00

Ingredients:
1. Basmati rice 2 cups
2. Onions 2
3. Cumin seeds 2 tea spns
4. Ginger-garlic paste 1 tea spn
5. Coriander leaves 4-5
6. Green chillies 4-5
7. Ghee 2 tbl spns
8. Water 5 cups
9. Salt

Method:
Heat oil in a pan and add cumin seeds. When they start spluttering, add ginger-garlic paste, green chillies and onions. Fry till onions turn slightly brown. Add rice and fry for 2mins. Add water and salt. Cover and cook. Garnish with coriander leaves.

Serves : 4
Preparation time : 30min

Green peas Pulav (Matar pulav)

2005-11-23T21:46:00.000-08:00

Ingredients:
1. Basmati rice 2 cups
2. Green peas 1 cup
3. Onions 2
4. Cloves 4-5
5. Cinnamon 1" stick
6. Green chillies 4-5
7. Garam masala powder 1 tea spn
8. Ghee or oil 2 tbl spns
9. Water 5 cups
10. Salt
11. Coriander leaves

Method:
Heat oil in a pan and add cloves and cinnamon. Then add chillies, onions and fry till onions turn brown. Add rice and fry for 2 min. Add peas, salt. Fry for 2-3 mins. Add water,cover with lid and cook. When half cooked, add garam masala (If added before, the smell goes off by the time pulav is cooked). When cooked, garnish with coriander leaves.

Serves : 4
Preparation time : 30min

Rasam - 1

2005-11-23T21:35:00.000-08:00

Ingredients:
1. Toor Daal 2 tbl spns
2. Grated Coconut 2 tbl spns
3. Tomato 1
4. Cumin seeds(Jeera) 1/2 tspn
5. Cloves(Lavang) 3-4
6. Methi seeds 1/4 tspn
7. Sugar 1/2 tspn
8. Red chillies 4-5
9. Oil
10. Salt
11. Coriander leaves
12. Mustard seeds
13. Curry leaves

Method:
Heat oil and fry cumin seeds, cloves, methi seeds & red chillies. Grind with coconut. Cook Toor daal.
Cook Tomato pieces in water. When cooked, add ground masala, daal, sugar, salt and cook for some time. Add water to make it thin, of rasam consistency.
For Tadka, heat oil and add mustard seeds and curry leaves. When mustard starts suluttering, add this to rasam.
Garnish with coriander leaves.

Serves : 4
Preparation time : 15min

Sprouted moong daal side dish ( Mooga randayi - A traditional konkani dish)

2005-11-09T20:21:00.000-08:00

This is a favourite dish of most of the Konkanis. A must in all North Kanara functions.

Ingredients:
1. Sprouted moong (washed nicely to remove the skin) 2 cups
2. Vegetable pieces like raw banana or potato or Pala pansa kadgi( beru halasu, which is available in Mangalore stores) 1/2 cup
3. Coconut 1 cup
4. Coriander seeds 1 tea spn
5. Asafoetida(Ingu) a pinch
6. Chillies 5-6
7. Tamarind pulp 1/2 tea spn
8. Mastard seeds 1 tea spn
9. Curry leaves
10. Oil
11. Salt

Method:
Heat oil and fry coriander seeds & red chillies. Grind with coconut, tamarind and Salt.
Cook moong and vegetable(any one of the vegetable should be used). Add the ground masala & bring it to boil.
Heat oil fry mastard & curry leaves. Add this tadka to the above dish & close the lid.

Serves : 5
Preparation time : 20min

Babycorn Lollipop

2005-11-09T20:11:00.000-08:00

Ingredients:
1. Babycorns 5-6
2. Potato cooked and mashed 1 large
3. Coriander leaves 5-6 strands
4. Ginger-garlic paste 1 tea spn
5. Green chilli paste 1/2 tea spn
6. Soya sauce 1/2 tea spn
7. Corn flour 1 tbl spn
8. Garam masala 1/2 tea spn
9. Salt
10. Oil for deep frying

Method:
Mix all the ingrdients except babycorn and oil. Take this mixture and make a thick coating on the upper half of babycorn (like lollypop). Deep fry in oil. (If required, add more corn flour so that the coating should not come out while frying).

Serves : 2
Preparation time : 30min

Vegetable Fritters

2005-11-04T03:35:00.000-08:00

Ingredients:
1. Vegetables like Cabsicum, Onion, Potatoes Cut into thin long pieces 1 cup
2. Rice flour 2 tbl spn
3. Corn flour or maida 1 tbl spn
4. Vinegar 1 tea spn
5. Soya sauce 1 tea spn
6. Ginger-garlic paste 1 tea spn
7. Chilli powder 1 tea spn
8. Salt
9. Oil for deep frying

Method:
Mix all ingredients except vagetables & oil. Make a thick batter of bajji batter consistency. Dip the vegetables in the batter and deep fry in oil. Serve hot.

Serves : 2
Preparation time : 15min

Carrot Salad(Carrot kosmir)

2005-10-28T03:29:00.000-07:00

Carrot is supposed to be very good for eyes. Some people (like me) dont like it when carrot is added to sambar. So Kosmir or kosambir is a healthy and delicious way of eating it.

Ingredients:
1. Carrot 2
2. Lemon juice 2 tbl spns
3. Mustard,Cumin seeds and urad daal Half tea spns each
4. Green chillies 4-5
5. Curd 2 tea spn
6. Grated coconut 2 tea spn
7. Coriander leaves
8. Oil
9. Salt

Method:
Grate carrot into small pieces. Add chopped chillies, lemon juice, coconut and curd. Heat oil in a pan and add mustard, cumin seeds and urad daal. When they start to splutter add this to carrot. Garnish with finely chopped coriander leaves.

Serves : 3
Preparation time : 15min

Onion bajji

2005-10-28T03:13:00.000-07:00

Ingredients:
1. Onions 2
2. Corn flour 1 tbl spn
3. Besan 3 tbl spns
4. Chilli powder Half tea spn
5. Asafoetida A pinch
6. Coriander leaves 4-5
7. Oil For deep frying
8. Salt

Method:
Cut the onions legthwise. Add finely chopped coriander leaves and other ingredients. Mix using just a little water. Deep fry in oil. Serve hot.

Serves : 2
Preparation time : 10min

Pav Bhaji

2005-10-28T03:06:00.000-07:00

Ingredients:
1. Potatoes 3
2. Onions(Finely chopped) 2
3. Tomatoes 2
4. Chilli powder 1 tea spn
5. Pav bhaji masala 2 tea spn
6. Ginger-garlic paste 2 tea spn
7. Coriander leaves 4-5 stems
8. Pav 5-6
9. Butter 2 tbl spn
10. Salt

Method:
Fry the onions in ghee or butter till onions turn slightly brownish. Add ginger garlic paste. Add tomatoes and fry till tomatoes are tender. Cook the potatoes and smash. Add to onions, potato mixture. Add chilli powder, salt and pav bhaji masala. Garnish with coriander leaves.
Slit the pav into half and apply butter. Fry until little reddish. Serve with bhaji, sev and onion pieces.

Serves : 4
Preparation time : 30min

Methi Paratha

2005-10-28T03:02:00.000-07:00

This I learnt from my pachi. She usually makes the dough in the night so that she can prepare the paratha for breakfast. Because of methi, this paratha is very good for health.

Ingredients:
1. Methi leaves 2 bunches
2. Besan half cup
3. Wheat flour 3 cups
4. Chilli powder 1 tea spn
5. Oil and ghee 2 Tbl spn each
6. Salt

Procedure:
Cut methi leaves into small pieces and add salt. Keep for 5-10mins. Squeeze water out of the leaves. Add this to remaining ingredients to make dough. Apply oil and leave for 1-2hours. Make paratha. Fry the paratha and apply ghee on both sides.

Serves : 5
Preparation time : 15min

Alu Paratha

2005-10-28T02:58:00.000-07:00

When I was doing my engineering, there was a "Mandar mess" near our hostel. They used to prepare very delicious parathas. Thats the place where I became a fan of parathas. I used to keenly observe them preaparing it. I tried many times, after some failures, learnt how to cook alu paratha. Now I am good at making parathas. This is one of my many versions of alu paratha.

Ingredients:
1. Potatoes 2
2. Coriander leaves 5-6 stems
3. Ginger-Garlic Paste 1 tea spn
4. Green chillies 2-3
5. Wheat flour 2-3 cups
6. Oil and Ghee 2 tbl spn each
7. Salt

Method:
Add water,salt and little oil to wheat flour.Make dough(similar to chapati dough).Apply oil to the dough and keep for sometime.
Cook the potatoes and smash.Make paste of coriander leaves and green chillies.Add this to potatoes.Add ginger-garlic paste and salt.

Take a small ball of dough, spread it like a poori with hand, take a ball(ping pong ball sized) of potato stuffing, keep it on the poori and close the poori over stuffing. Make paratha applying wheat flour. Fry paratha on tava, apply ghee on both sides.

Serves : 3
Preparation time : 30min

Crispy Bhindi fry

2005-10-28T00:16:00.000-07:00

Ingredients:
1. Bhindi(Okra) 1/4 kg
2. Besan (chick pea flour) 1 table spn
3. Rice flour 1 tea spn
4. Chilli powder 1 tea spn
5. Tamariand pulp Half tea spn
6. Turmeric a pinch
7. Garam masala Half tea spn
8. Oil
9. Salt

Method:
Cut bhindi into thin long pieces. Heat oil and all other ingredients. Fry till bhindi is cooked. Serve hot.

Serves : 2
Preparation time : 15min