Poha is one of the main items of Konkani breakfast/snack. Depennding upon individual taste there are many varieties in it. There are some types on this blog – kalayil phovu , jeere kalayil phovu . The one with green chillies is another very popular type. These pohas are not heated, they are just mixed with hand. So thin poha is most suitable for these. Some people do not add sugar and hence diabetics can also enjoy it....
I like to make daals atleast 2-3 times in a week, they are easy to make and taste very good. I usually like to make different kinds of daal so that each one tastes very different.? I am going to post few of the daals this week. So when I got this recipe from Aruna , I was extremely happy.Most of the Gujrathi dishes have sweet taste. This is a sweetish spicy daal ....
If you know me, you know how I plan ahead for kids birthdays. I get so excited about them and plan everything well. But this year was completely different. It has been a very busy year and I did not plan anything till last moment. I had plans for inviting his friends from school since it is his last year at that school. But I did not book anything till last moment....
Masoor was not very commonly used in Konkani dishes before. But it has become a regular at my home these days. The most popular masoor dish at home is this masoor bhaji which I my family loves. This is another very simple gravy with Konkani flavors. If you are not too fond of coconut, just leave it out and follow the remaining steps – just make a powder of fried coriander seeds and add....
These days I am becoming more adventurous in my cooking. I was trying to make different types of parathas for dinner everyday and this was one of the successful experiments. I normally don’t buy mint here, as it is very strong compared to what we get in India. But this time I saw a pretty good bunch and bought it. We both liked these minty parathas which had a sweetish tinge due to peas....
This recipe is from my friend Aruna. She sent me this after reading a request from one of my readers. It was some 8 months ago. I was a bit skeptic to try it out for so long. Somehow I do not like the mushrooms that we get here. There are so many varieties but still I am not able to find the one which we like the most. We are used to the taste of seasonal, naturally grown mushrooms available at our native....
It is getting a bit harder for me to cook elaborate meals on weekdays. So many times I make one dish filled with vegetables and some protein. This paneer and vegetable curry is one such dish that is full in flavor and had loads of vegetables. I made it like Konkani bhajis with coriander-cumin-garam masala-coconut paste. I served it with plain basmati rice. It made a wonderful dinner and lunch next day....
This is a snack or I can say chaat item. Until today, I haven’t seen it anywhere else. My maternal grandmother used to prepare this. It was everybody’s favourite at home. Then my aayi and pachi(mom’s sister) started making it. It is usually prepared for evening snack, but pachi serves this with bread for breakfast. When I read about JFI for dal event at Sailu’s food , I thought this would be the best contribution from me....
We ate fish at home after a very long time. Sig’s beautiful fish curry recipes and pictures had started fish cravings in me. Thanks to Asha’s links of Sumeet mixer , I have a very good mixer which makes very smooth paste. So I wanted to try some fish dishes that require real smooth paste. My hubby being a great fish fan, I thought he would enjoy aayi’s fish dishes....
Chane usli – is one of the dishes that is served in temples during Ram Navami and other festivals. This is one of my all time favorite dishes to cook as well as eat. The temple version has a tinge of sweetness sometimes. Perfectly cooked black chick peas are spiced very lightly and garnished with coconut to get this very tasty dish. There are many ways of making this dish....
This winter has been very harsh on us. V and I kept falling sick almost every other weekend. We were so tired of eating the bland food that I managed to cook. Then one day, when I had a pretty bad cold, I started craving for something spicy. I made this very spicy chicken. It was the perfect cure. Ingredients: 1 lb boneless chicken 4-5 green chillies (The ones I used were not very hot) 5-6 red chillies 1/2 tea spn black pepper 4-5 cloves 1 tea spn fresh ground ginger 1 tea spn fresh ground garlic 2-3 strands coriander leaves 1/2 cup onion Oil Lemon wedges Salt...
This is a recipe from my friend Poornima . Long back I had tasted this in her lunch box. We always said she makes idlis out of anything. She prepared too many types of idlis. Recently I bought a bunch of dill leaves -Shepi bhajji(Konkani) or Sabbasige soppu(Kannada). I had not used these leaves for a long time now. During my college days in Belgaum, my friend and I loved a curry made of these leaves, but after that somehow I never tried it....
I had posted the potato song with coconut masala long ago. Somehow I never felt like posting this version. This is a must in all Konkani recipe sites/food blogs. I always thought, there is nothing important in this particular recipe which needs a separate post. What would you prepare if you are given onions, potatoes, chili powder, oil, tamarind and salt? Obviously even the person who don’t have a clue of cooking will come up with some similar dish :)....
For last few days we have a freezing cold here. I always loved snow, but that craziness is gone after tolerating a chilling cold here. My office is just next building from home, but even that walk is becoming too much. After somehow reaching home, I spend my time watching food network on TV (Its good that we don’t get Sanjeev Kapoor’s shows here, otherwise I would have not moved from my place :))....
Wish you all a very happy Ganesh Chaturthi. Bottlegourd is called gardudde in Konkani. According to Ayurveda, this vegetable has many medicinal values. It is supposed to be very good for digestion. Yoga guru Shri Ramdev keeps talking about the importance of this vegetable in many of his shows. Many people take juice of this vegetable daily. This is even given to diabetic and jaundice patients. We use bottle gourd in both spicy dishes and sweet dishes....
This is a combination of two versions of cabbage vada – Aayi’s version and Dangar . I have grown up eating aayi’s cabbage vada and it is one of my all time sides. I created this version few days ago, with slight modifications. Though they are little harder than Aayi’s version, they taste great. Ingredients: 1/2 cup finely chopped cabbage 3 tbl spn chopped coriander leaves 4 red chillies 1/4 tea spn tamarind extract 1/2 tea spn coriander seeds Oil A pinch asafoetida 1/4 cup toor dal 1 tbl spn rice Salt...
Green peas were/are seasonal at my native. When I was a kid, we used to bring it from Belgaum once or twice in large batches. Shelling these peas was a big job then. Aayi had few staple dishes that she would prepare every time peas were bought. Among them, my most favorite dish is this kurma . She serves this with hot puris . Now I make this often with chapathis also....
Wish you all and your loved ones a very happy new year. I wish this new year brings loads of happiness and prosperity to you all. Hope we hear more and more peaceful news this year. I am currently in India and enjoying with my family and aayi is busy in feeding us with her specialties. It has been a much awaited and relaxed vacation so far. We will be back soon with more recipes here....
I love rice noodles in all its forms. We call it Shevayi in Konkani, Shyavige in Kannada and Idiyappam in Malayalam. We make a couple of different types of them – aayi’s special with boiled rice and Konkani special . Both these versions require a little bit of planning as the rice needs to be soaked for few hours. I make them very often, the boiled rice version being my choice always....
Jolad rotti or Jowar rotti is a must in any North Karnataka(Hubli, Dharwad, Belgaum, Gokak, Bijapur) ‘ Lingayat ‘ house. Lingayat women are experts in making these. A lot of experience is required in making these in the traditional way. The dough is prepared by mixing the jowar flour with hot water and then the roti/rotti is spread using the palm. You can see the details here . I tried making these rotis in the traditional way for 2-3 times with little success....
