Most of the people from and around Maharashtra might know this simple and tasty tomato omelet (vegetarian) / omlet. I was introduced to this dish in Belgaum. I am not sure where I ate it first, but I liked it and I used to make it regularly for my breakfasts or for snacks. But somehow after my marriage, I kind of forgot about this. I felt my husband might not like the taste of it and stopped making it....
Few days back I bought ‘Shan’ basmathi rice. A small packet of “biryani mix” was there in this rice bag. Before this, I always prepared biryani by the method I learnt in Belgaum , no biryani mix was used for that. Then my husband said our friend Khawar is an expert in making biryani. So I asked him for the exact procedure that he follows. Though he was very busy, he wrote down each and every step of this recipe in my recipe notebook....
This is usually served as breakfast or evening snack. For Bonda Ingredients: Urad daal 1 cup Coconut(fresh or frozen) 2 tbl spns Oil Salt Method: Soak urad daal in water for around 1hr. Coarsely grind it without adding much water (if required add only a bit of water). Add coconut and salt. Mix well. Heat oil and drop the batter of small lime size in hot oil. Fry on a low flame till they turn golden brown....
It was some 10 years old story. I had been to my friend’s house for studying something. It was tea time and my friend’s grandmother, Mrs Diwan, served a laddoo . She asked me to taste it and guess what it was made of. I kept guessing, but every time I was wrong. The laddoos were just out of this world. I don’t remember exactly how she made them, but I had a general idea....
This is a dish prepared with leftover chapathis. Usually leftover chapathis tend to become a bit hard and they don’t taste good as fresh ones. So I used to throw them, but then I saw my Pachi preparing this upma for the breakfast with such chapathis. This upma tastes great. I became such a big fan of this upma, I started asking my mom to prepare chapathis just to make this upma :D....
I love babycorn in any dish. Many years ago when I lived in Bangalore, I cooked with it whenever I could. But in last 8 years or so, I have not seen fresh babycorn here in Kansas. I heard it is available in some stores here, but I have never seen it. I am not a fan of canned vegetables, I avoid it as much as possible, so I never buy canned babycorn....
I have posted many pickle recipes so far. Aayi makes many amazingly tasty pickles. ‘Chili pickle’ is one of them. This was prepared very rarely at home since the chilies available at my native are very hot. But whenever this was prepared, I would eat it like a side dish (that may be the reason Aayi avoided making this). We usually do not add sesame seeds for pickles. But this pickle has sesame seeds and this gives a very remarkable taste to the pickle....
These days I can see lots and lots of corn in all the farmer’s markets. Whenever I see them, I think of my college days in Balgaum. We used to eat a lot of ‘butta’, which was fried on charcoal. The road side gadiwalas applied salt, lemon and some spicy chutney. They were so tasty. In Bangalore, we get the masala corn, butter corn etc. In my pachi’s house, they prepare some dish with for Ganesh Chaturthi, where in the corn cobs are cut into two and they are cooked with some other vegetables in coconut gravy....
Magge or moggem is a special kind of cucumber available at my native and the places around it. In Bangalore it is called “ Mangalooru Southekayi ” (Mangalore cucumber). Unlike any other cucumber, this is added to different dishes and normally people don’t eat it raw. According to this article , it is called Field marrow in English. We use it in all the dishes that needs cooked cucumber like kadamb , gajbaje , tausalli , bhakri etc....
My 7 year old is a very active little guy who loves to run around entire day. I have tried giving him healthy food, but he is not great when it comes to eating. The other day I was discussing about healthy snack bars with a friend. I have to make an honest effort hereafter to make energy packed snack bars for him. But as a first step, I thought of making some cupcakes for him, which I could give him after school....
When we were growing up, we used to buy eggs very rarely. But whenever we bought them, this was prepared. Aayi used to make these just before the meal and serve them piping hot. I have no idea where she learnt this, but I have grown up eating this. Now a days I like to make it when I can’t come up with any side dishes or when I want to fix something very delicious in no time....
“ Sagle ” is a Konkani dish with coarsely ground coconut, urad dal , coriander seeds masala having some kind of vegetable in it. This is a sweetish spicy side dish. I think this is also called as Sukke in some places. Eggplant sagle is one of the favorites at my home. Gulla is a special kind of green eggplant available mainly in Mangalore. This is very popular among Konkanis....
It happens very regularly with me, I see something on one of the foodblogs and I get this craving to make it myself. I try to suppress it as much as possible, but sometimes, the cravings take the upper hand. If I have to blame someone for my latest craziness – it is Sig because of her lovely event Grill it . I have seen grilling in all its forms on Food network which I watch almost all day (when I get time)....
Today’s lunch is chapathi, egg curry and fruits (grapes, apple, strawberry, red pear). I got this recipe from here . Those days I was not able to get good soft idlis . Then I followed the procedure explained here and now I can get good soft idlis . So I tried these stuffed idlis and they tasted amazing. I changed the stuffing according to my taste. I think kids will love this....
Hello everyone, It was a bit difficult to decide which would be my first post. Shilpa and her husband (who call themselves as ‘board of directors’ of this blog) voted for this recipe. This is a pickle loved by my kids and other relatives. I noted that many of the readers of this blog also wanted to know about this pickle. When I got married, I didn’t know a lot of cooking....
She is the owner of one of my favorite food blogs – I have tried so many recipes from that blog , which we have absolutely loved. She is a person for whom, I have very high regards. A great friend who is always ready to help others. Yes, I am referring to Manisha. Probably it is high time I said Thanks to her :). There are many recipes from her blog, which have become very common at my home....
Moong dal (Hindi) – muga dali (Konkani) is very rarely used for the gravies in Konkani cooking. It is used more in side dishes like usli(usal) or kosumbaris . One of the reasons might be the mushy nature of this dal . When cooked, this becomes a kind of paste with a unique flavor. I don’t say I am great fan of this taste or texture. But there are few recipes which I really like....
This is a chutney based on a coconut chutney I tasted at my cousin’s home during Christmas holidays. We both loved the chutney. When I came back, I made a different version of that chutney. I had a very little coconut in my fridge, so I mixed both coconut and onion. It turned out delicious. I have been making this chutney with dosas and idlis ever since. Ingredients: 1 cup onion 3/4 cup fresh/frozen coconut 1 tea spn coriander seeds 6-7 red chillies 1 tea spn jaggery 1/2 tea spn tamarind extract 1″ ginger Oil Salt...
Pakoras are one of the most popular snacks in India. They are called as bajo -singular or baje -plural in Konkani. They are also called as bajji . We usually serve them along with  meal. They are integral part of any Konkani festival/function meal. Cauliflower and capsicum baje are very popular, but people make them out of other vegetables like raw banana, potato, spinach, bread fruit, onion etc. Recently we got few requests for this recipe....
Pav bhaji is one of the most popular snacks in India. Though I have tasted it in many other places, the pav bhajis from Belgaum were best. I still remember those days when my friend and I would go to different restaurants which served this heavenly dish. It was spicy, semi dry and perfect in taste and texture. When I went to Bangalore, I tried it in many different restaurants....
