First of all, let me be very clear. This is NOT THE AUTHENTIC RECIPE of this delicious dish. Since I have been getting a lot of requests for this recipe, I wanted to give it a try. Now, on to some background. As I have mentioned before, my brother is a big foodie. He lives in Bangalore and he knows a lot about restaurants and their specialty there. I sometimes wonder how he gathers all the information....
Revisiting the recipe Chiroti is made in special occasions at our native, but we prepared it whenever we wanted. These are liked by people who are not very fond of sweets and also by sweet lovers. These days people have stopped making them at home because of the work involved. These are readily available in shops at our place. But I prefer home made chirotis. We call this dish Chiroti, it is also called Phenori....
V and I love pizzas. We like to eat them once in a while at Pizza Hut. But I get a real urge to make my own pizzas sometimes. Recently, I was watching the show Emeril Live and it was a pizza special episode. I thought of giving the pizza base a try. I did a small addition. I added 1 tea spn fried garlic to the base. I wasn’t sure it would make a big difference, but I was so surprised at the result....
I have no idea how this name has come. May be because of the round shape of this dish it is called “ GoLi ” and “baje ” is a deep fried dish. This is one of the most popular dishes from South Kanara (my neighbouring district). But I havn’t seen this much at my native. I tasted it few times at my college canteen. But after that I had forgotten about it....
Hope you all had a happy Ganesh chaturthi. We had a small pooja at home, kids had a lovely time. After all that heavy eating for the festival, we craved for something simple. I prepared these Kale parathas last week and they came out really good. People are going crazy about Kale or leafy cabbage these days. You hear about kale chips, kale soup etc. I have tried earlier to include this in our diet....
Upkaris are the integral part of Konkani cuisine. We make upkaris with almost all the vegetables and they are a must in any Konkani meal. The vegetables are very lightly spiced to bring out the unique flavor of it. Bhende upkari is one such dish loved by all. Okra(bhende) is cooked in very minimum spices and then garnished with fresh coconut. When I was a kid, my granddad used to grow a lot of vegetables in out garden....
Now, the authenticity police may beat me down for this recipe here. This is not a authentic recipe, but inspired by my Mexican favorites. Quesadilla – pronounced as kisadia, is made of melted cheese between folded corn tortilla. While I try it sometimes, V does not go anywhere near this. Salsa is kind of condiment served with many Mexican dishes. We get salsas made of tomato, corn, fruit etc. I think it goes very well with Quesadilla....
This is a simple shrimp gravy that I tried couple of months ago. My parents were here at that time and they used to take care of cooking, baby and everything else around home. I wanted to give some rest to them and so decided to cook something. This is what I came up with. This is inspired by my aayi’s sungta ambat . I wanted to give a slight different taste to it, so I used a paste of onion and tomato....
I had mentioned about my love for the panini at panera bread . I had to try making it at home. I had mentioned in the above mentioned post that I had frozen 1/3rd of the dough. So, yesterday night for dinner, I made these paninis . Since the bread was just out of oven, these were crispy and very very tasty. I think I will make this often now....
Ingredients: 1 cup toor dal A pinch turmeric 1/2 tea spn cumin seeds( Jeera ) 4-5 green chilis A pinch asafoetida( hingu ) Salt 1/2 tea spn ghee Coriander leaves Method: Cook toor dal with turmeric in pressure cooker. Heat ghee and add jeera . When it starts popping, add chilis and asafoetida. Add cooked dal and salt. Bring it to boil. Garnish with coriander leaves. Serve hot with rice & ghee ....
I can see some of you raising your eyebrows. You might be thinking what is this classic Italian dish doing in this blog. I am sure I will forget this recipe after few days if I don’t note it down somewhere. If I write in a book, I am sure I am going to loose it. So I felt this is the best place to save this recipe and such others which I keep experimenting....
What is the first thing that comes to your mind when you think of any Konkani wedding or thread ceremony lunch? It is obviously Airaawat (No, I am not talking about the white elephant ‘Airaawat’, Indra’s Chariot). It is a dish mostly prepared only for such functions. I haven’t seen people preparing it for day to day meals. But still, this is a must in the functions and absolutely loved by all....
Beetroot leaves tambli This year I went a little crazy with my vegetable patch. When the year started, I only wanted to grow tomatoes. I thought I would have a couple of plants, that is all. It was really hard to find time to care for the garden with a busy schedule. But then Covid-19 happened. We weren’t even getting groceries on time. I got worried and I wanted to grow everything possible in my garden....
These days I am developing a kind of love for bitter gourd. Though I still can’t tolerate too much bitter taste, I am making sure to buy these gourds at least once in a month(if not more frequent). When aayi was here, she prepared this dish, which tastes just amazing. She used to prepare this very frequently when we were kids, but I used to run away from it because of bitter gourd....
There are many dishes that are prepared specially for lactating mothers. Many of these dishes have loads of ghee – it was a common belief that ghee which gives the necessary fats/calories and overcomes weakness and some other healthy ingredients. One very popular preparation is this dry fruits laddu – Dink Laadu or Dinkache Laadu(Marathi) or Antina Unde(Kannada). These laddus can be eaten by anyone, not just lactating mothers. They are very delicious....
Raw mango is called ambli (Konkani) or mavinkayi (Kannada). In India, it is a mango season now. Every time I talk to my parents, they talk about mangoes in our yard. We have many mango trees, though they are not any export quality mangoes, they are one of the best mangoes I have ever tasted. Juicy, sweet and full of pulp. So usually these are used in cooking also....
I have been thinking to bake and decorate a cake for my parents for a long time now. But since both of them don’t prefer sweets and because of the diabetes, I avoided it for so long. Then I thought of making it with sweetener and later I came to know, sweetener should not be cooked/baked. I asked my colleague Cindy, who gave me the idea of sweetener for baking ....
This is again a traditional chutney made with many dosas , rotis etc. This can be served with or without seasoning. Ingredients: 1 cup fresh/frozen coconut 1″ piece ginger 1/4th tea spn tamarind extract 4 green chilis Salt For seasoning: Oil 1/2 tea spn mustard seeds 1/2 tea spn urad dal 3-4 curry leaves 1 red chili Method: Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water....
One dish that makes its appearance in all the so called Chinese menu in Indian restaurants is Manchurian. We all loved it so much that, whenever we friends went out, we ordered this. These are served as starters and we would eat these so much that we would get full by the time we finished starters :). Ingredients: 8-9 pieces of cauliflower( gobhi )or babycorn 2 tea spns besan (gram flour) 1/4 tbl spns maida or corn flour 1 tea spn ginger garlic paste 1/2 cup onion(finely chopped) 1 tea spn chili powder 1 green chilli 1 tbl spn tomato ketchup 2 tea spns soya sauce Salt Oil Coriander leaves...
Aayi’s Recipes is now iPhone ready. I am not sure how many of readers to this site are actually using iPhone . But this is kind of nice to have my site usable on an iPhone. What that means is iPhone users will now be able to view Aayi’s Recipes on their iPhone in a very ‘iPhone friendly’ form. All the edges have been nicely shaped and trimmed to suit the gorgeous 3....
