Hope you all had/having a happy Valentine’s day.
We usually don’t celebrate this day. But this year, I wanted to do something special. May be because of all the celebrations I am observing in blogs and on TV. So I decided to bake this cake. I wanted to keep it as simple as possible because V does not like too much icing. He loves simple plain cakes.
I tried to decorate with whipped cream but no matter how much I refrigerated it, it was becoming watery as soon as it touched the cake. So finally I left it as it is.
I just wonder sometimes…Will he ever get bored of this cake ? He likes this simple egg cake more than any fancy cakes that I bake. He even skips dinners after it. He wishes I would let him eat it when it is just out of oven, HOT.
This is another popular Konkani recipe that I learnt recently. I have not seen this dish prepared in North Kanara Konkani homes, but this is one of the well known dishes for South Kanara Konkanis. This is very similar to Avial from Kerala , but does not have yogurt/curd in it.
This recipe was sent to me by my friend Aruna . This dish gets its great flavor from different vegetables, cumin and from the coconut milk. She also mentioned, “Generally we make this for lunch, because you feel a bit drowsy after eating coconut milk. It is not kept in fridge or reheated because it might cause pitta “. At our native, most of us have a habit of taking a good nap after lunch. So this suits very well in lunch, have a heavy lunch and sleep. Yeah I know, scientifically it is proven that we should not sleep immediately after heavy meals. But thats not what is followed most of the time. Did I ever say my weekends are never complete without an afternoon nap?.
This tastes great with rice. I loved the simplicity of this dish. It suits well when we are tired of having all the spicy food, very mild, very delicious. I could not find tender cashews here, so I made this without it. I am sure the tender cashews gives a very good taste to it.
Ingredients: 1 cup thick coconut milk 1/2 tea spn cumin seeds Ghee 3-4 green chilies 2 red chilies Salt 3 cups chopped vegetables – Traditionally following are used – Magge (do not remove skin) – Ridge gourd – Ash Gourd – Green beans – Yard long beans – Tender cashews( bibbo )
Method: Boil the vegetables and green chilies in water (do not use cooker for this). Take care not to overcook any of these. Add the coconut milk, salt and cook for another 5-6mins. Take off the heat. Heat little ghee in a pan and add cumin seeds. When they start popping, add the red chilies. Pour the seasoning in the gravy. Serve hot with rice.
Serves : 4-5 Preparation time : 30mins
