Green onions or scallions or spring onions or Kande patti is a seasonal and loved delicacy in my hometown. My dad loved it a lot and aayi would make kande tambli whenever we found this in market. Few years back, I sat down with V’s grandmom to collect some of her signature recipes. Kande patti vade was one of the recipes she shared with me. She passed away two years back and I am grateful for the few recipes I saved from her....
‘Bharile’ in Konkani means stuffed. Okra is called Bhende. Stuffed okra or bharil bhende is one of my favorites from childhood. The okra available at our native is parrot-green in color and longer than the okra available here in US. Aayi uses the tender okras for this. She cuts the okra into 2-3 pieces (each piece is of the size of okra available here). She stuffs them and then ties them with a thread so that the stuffed doesn’t come out....
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....
I get many requests to post kid friendly recipes. Ishaan starting eating what we eat from a very young age. There are many things that he does not want to touch – like most of the vegetables. But I always serve him everything that I have prepared. I give him very small quantities, sometimes I ask him to serve food by his own. He tries a little bit some days and other days he does not want to do anything with the vegetables....
My MIL (Mother In Law) prepared this for us during our India trip. Considering I love all kinds of Marathi (or Marathi inspired) dishes, I loved it. I don’t know if it is a authentic Marathi dish, but I am sure you will like it. I usually make amti with goda masala which has become a hit with my family and friends. This has almost similar aroma. She makes it slightly sweetish but when I prepare this, I leave out jaggery....
According to Wiki Chili con carne (literally “Chili with meat”, often known simply as chili) is a spicy stew made from chili peppers, meat, garlic, onions, and cumin. Traditional chili is made with chopped or ground beef. Variations, either geographic or by personal preference, may substitute different types of meat and may also include tomatoes, beans, or other ingredients. I have been watching different chili recipes on TV and blogs for a long time now, but somehow never tried to make one at home....
Masoor Ambat Soya Chunks Pulav with Coconut Milk Curry Leaves Rice Cumin and Ginger Potatoes Curry leaves Chutney Powder Omlet Pulao Chickpeas Parathas Pulav with Green Moong and Coconut Milk Moth Beans Curry (Easy Matki Usal) Moringa Leaves Dal (Drumstick Leaves Dal) Mixed Greens Khichdi Matta Rice Idli/Dosas (Ukdo tandul poLe/idli) Spicy Tomato-Coconut Chutney Black Chana Sidedish (Chane randayi) Almond Double Chocolate Chip Cookies Green Moong Sweetdish(Mooga Khichdi) Spinach Chickpeas Biryani Mixed Vegetable Sagu Bittergourd sweet pickle (Karate Goad Nonche) Banana Vada Roasted eggplant(Vayngana Bharth) Bottlegourd Thalipeeth Fried ivy gourds(Tendli talasani) Spicy chickpeas (Kala chana) Mango pickle(HinDi/Kochla nonche) Prawns Curry(Sungta ambat) Beetroot Leaves Tambli Chicken Biryani With Coconut Milk Moringa Gravy(Maskasangi Ambat) Spicy Okra (Bhende Song) Potato Dosa Vandelaga tambali (Ekpanni tambali) Coconut dosa (Soyi polo/Pan polo/Neer dose) Cabbage Vada Daal (Dalithoy)
Some of these kind of recipes are not “Aayis recipes” in strict sense. These kind of dishes are quick to prepare and very helpful for office goers when they return and obliged to cook. They are ready almost in no time. It is non-traditional in the sense, perhaps invented as per need but quite healthy as no oil involved and no cooking needed. In other words, perhaps these kinds of dishes will become ‘Aayis recipes’ of next generation!...
I started using almonds in my cooking few days ago. I had used it to make pesto because I did not have the nuts required for it. So I thought I could use it in Indian dishes too. The first time I tried it in place of coconut, it worked very well. Unlike peanuts, they don’t give any distinct flavor to the dish. I used to put peanuts in many dishes before and now, I have started using almonds....
WISH YOU ALL HAPPY MOTHER’S DAY!!!. This post is dedicated to my lovely Aayi. Who I think is the best mother in the world. I know, kids think the same about their mothers and I am no different. I have written a lot about my aayi on this site so far. But some more things I got to add – when she was growing up, she was one of those “all rounders”....
Chole – Bhature is one of the most popular dishes from Punjab. Every one has their own recipe for Chole . Even I have tried making it many times. All my friends loved my recipe. But somehow, I was not cooking Chole at home anymore. When I got a request for this recipe, I prepared it again. It came out very well. So before I forget the recipe, I thought of posting it here....
As most of you, I love chaats . When my parents were here with us few months ago, aayi and I prepared different chaats , almost every day. I am happy that I have successfully transfered my love to chaats to all my family members. Even dad and my hubby who were not big fans of chaats , love them now. On one such day, we wanted to make sev puri at home....
Horsegram(Kulith) is supposed to be good for health during cold weather, more details here . I remember those days, while growing up, when I hated horsegram. I wouldn’t allow aayi make anything with them. But now, I cook with them frequently. I made these dosas few days ago. They came out delicious and crispy. Ingredients: 1/2 cup rice 1/2 cup boiled rice (the red colored rice/ukdo tandul) 1/2 cup horsegram 1/2 cup urad dal 1/4 cup chana dal Salt...
This is one of my favorite Konkani dishes. My Aayi is an expert in preparing this. Since we add cumin seeds( jeera ) and pepper( miryakan ) to this, it is good for health. I used to eat a lot more when this dish was prepared. I love to pair this with some lemon pickle. A lot of garlic is added to this gravy to give that amazing aroma....
I have no idea if this is actually from Kanchipuram or some other place. You all might know this dosa by different names. I found it in my recipe collection from old Kannada weekly, I have already posted many of the recipes from this weekly. When I saw the ingredients – chana daal , pepper, asafoetida etc I knew I am going to try this and like this. Pepper makes this a bit spicy and aromatic....
Todays lunch is pumpkin paratha , chutney and fruits(strawberry, grapes and pear). I tried pumpkin paratha for the first time today. Was very tempted by it when I saw the pictures in Madhuli’s blog . The Konkani name of eggplant is “Vayngana”, ‘n’ is pronounced by nose, but usually while typing, I have seen it is written as ‘Vaygana’. The name “bajji” is a bit confusing as this is not the normal deep fried fritter....
We have a Neerpanasa kadgi(A tender jackfruit is called kadgi. This applies to all the different varieties of jackfruit) tree in our garden. It gives fruits twice a year. The tree looks like a bread fruit tree. Both kadgis are different in their outlook. This variety is not known to many people. We like this Neerpanas as it has got some different taste. Moreover it does not produce gas in the digestive track like some other varieties of jackfruit....
Today is the auspicious day of Noolu Hunnime or Sutta punav(thread is called Noolu in Kannada and Suta in Konkani. Hunnime/punav is full moon day). The thread referred is the scared thread(Yajnopaveetam) . So this day, Brahmins discard the old sacred thread and then wear a new one after doing pooja. So at my native, one guy from each Konkani house goto the Veer Vithal temple and do the pooja to sacred threads....
It was many years ago, we had a function at home in India. The food was a simple Konkani javan(meal). This was the time I had just started my blogging and very much into learning new recipes. The cook was making his signature Devasthana saru/rasam, which was usually served during functions at temple. It had a heady delicious aroma and was spicy, tasty. I requested him for the recipe and he was very generous to share it with me....
Shilpa had posted this recipe on Sailu’s blog along with an introduction to Konkani cuisine . This must be one of her favorite dishes, so she asked me to post this again here, so that we can have it in this blog’s collection as well. I was not surprised when she had picked this dish while writing about Konkani cuisine. She has always loved this. My aayi (Shilpa’s grandma) used to search for snake gourd ( padwale/paddale ) and make this for her....
