Saturday, 14 December 2013

"Masaledar Mutton" - A lip smacking Lamb side-dish


A truly lip smacking side-dish made from mutton/lamb is this "Masaledar mutton"...
Try making it and am sure you will love it...
Goes well both with rotis ( Indian bread) or plain steaming rice/ jeera rice.

Monday, 2 December 2013

Minty Masala Aloo


A yummy side-dish for all those who love "aloo" or potato.
This is one of those dishes that tastes as good when cold as when it is hot.
Perfect to be packed in lunch boxes and served best with rotis/chapatis or any Indian bread.

Ingredients:
Potatoes - 4 medium sized
Jeera /Cumin - 1 tsp
Asofoetida /Hing - 1/2 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Rock Salt powder - 1 tsp
garam masala - 1 tsp (optional)
Chat masala - 1 tsp
Fresh mint leaves/pudina leaves - 1 handful
Green chillies - 2 - chopped finely
Ghee or refined oil or Olive oil - 2 tbsp
Salt to taste

Method :
Boil and peel the potatoes and cut them into small bite sized cubes.
In a pan/kadai , put the ghee or oil and when its lightly warm add cumin seeds and chopped green chillies and as soon as it splutters, and all the other spice powders ( garam masala being optional ).
Within a few secs add the potato cubes ( make sure the dry masalas or jeera dont burn ).
Then fry the potatoes in the masala for abt 8-10 mins, add salt to taste and the mint leaves. Fry till the potatoes are lightly crispy.
Garnish with chat masala and mint leaves as required.

Sunday, 24 November 2013

Hot n Sour Amaranths curry or "Bhajji Amshe" - a Konkani side-dish

Amaranths also known as "Chinese Spinach" are green, leafy vegetables and/or grain crops. The leaves of vegetable amaranths and the seeds of grain amaranths are high in protein. Amaranth varies greatly in color of the foliage, the shape of the leaves and the height of the plant. Most varieties are edible.
In Konkani they are known as "Bhajji" and in Kannada as "Dhantin soppu".
I have used the red amaranths as they taste great in this curry.Here is a lovely lip smacking hot n sour side-dish which my mom often makes. Its easy to make and goes well with steaming white rice.

Sunday, 27 October 2013

Arbi Masala


Arbi like potato is a root vegetable, high in starch but with better nutritional qualities. It has 3 times more dietary fibre.It is an excellent source of vitamins C and E, potassium, magnesium, and folate.Arbi is also known as Arvi in India, but known as Taro/Colocasia the world over.
Arbi roots are extensively used in North Indian cuisine where as Arbi leaves are extensively used in Konkani cuisine.
My favorites are the "Pathrode phodi", "Venti thalasani" made from the colocasia stems, "Ganti thalasani" a speciality made by knotting the leaves, "Alvatthi" and the most famous of them being "Pathrode or Pathrado".
This dish is made from the root Arbi and again I would categorize it under North Indian cuisine, very easy to make and goes well with rotis/phulkas.


Serves 3
Ingredients:
Arbi/Arvi/Taro/Colocasia - 200 gms

Onion - 1 large - chopped
Tomato - 1 medium - chopped
Green chilly - 2 - finely chopped
Garlic - 2 cloves - finely chopped
Ginger - 1 inch - finely chopped
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt to taste
Oil - 1 tsp
To Garnish:
Coriander leaves - chopped - 1 tbsp
Green chilly - 1 - slit lengthwise

Method:
Wash the Arbi roots well, put them in a pressure cooker and after 1st whistle reduce the heat to low, then simmer for 10 minutes and then switch off the heat.
Allow to cool naturally, then peel the roots to get the white fleshy root.
Slice thinly and keep aside.
Take a large pan, keep on medium heat, add oil, and fry the chopped ginger, garlic, onion and green chillies till onions turn almost golden.
Now add all the spice powders, tomatoes and salt and fry till tomatoes become soft.
Then add the sliced arbi and fry well till arbi are lightly crispy.
Serve hot garnished with chopped coriander and slit green chilly.

Sunday, 13 October 2013

Stuffed Bhindi/Okra Fry



According to history, one of the world’s most beautiful women, Cleopatra of Egypt, ate Okra, also known as “lady finger or gumbo”.
Besides being low in calories, it has vitamins of the category A, Thiamin, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber. Eating okra is highly recommended for pregnant woman because of its richness in folic acid, which is essential in the neural tube formation of the fetus during 4-12 weeks of gestation period in the mother’s womb. 
Apart from the numerous health benefits, also give smooth and beautiful skin. Maybe now we can understand the reason why Cleopatra loved it. No wonder, Cleopatra was so beautiful!

Here is a simple side-dish made from Bhindi/Okra.

Tuesday, 8 October 2013

Stir fried Teasel gourd or "Phagila thalsani" - A Konkani delicacy


Teasel Gourd or "Kantola" or "Phaagil" in Konkani is a very popular vegetable in the coastal regions of India widely available during the monsoon season.
Teasels have good medicinal properties. They are good source of antibiotics and also help in improving blood circulation.
The Konkani community love this vegetable so much that it is part of all festivals that come in the monsoon. 
The most common side dish made with this vegetable is the "Phaagila Podi" or Teasel Gourd fritters which we all love and I will be posting it soon.
There is another side-dish which my Mom makes quite often during this season. Its "Phagila chutney" which goes well both with rotis/chapatis as well as Rice and dal.
Here is another side-dish called "Phagila thalasani" which is stir fried teasel gourd using garlic and dry red chillies.
This tastes really great...!!

Saturday, 28 September 2013

Peanut Masala or Spicy Peanut Salad


Delicious, crunchy, and nutty peanuts are one of the popular oil seeds known to humankind since ancient times. The nuts are enriched with many noteworthy health-benefiting nutrients that are essential for optimum health. They are actually legumes but have almost all the qualities that true nuts like almonds have. Peanuts have numerous health benefits, they Aid in Blood Sugar Regulation (Manganese), Helps Prevent Gallstones, Helps Fight Depression (Tryptophan), Boosts Memory Power (Vitamin B3), Helps Lower Cholesterol Levels (Copper), Lowers Risk of Heart Disease, Cancer Protection, Lowers Risk of Weight Gain.
Eating nuts regularly is associated with a lowered risk of weight gain. Research has shown that people who eat nuts at least twice weekly are much less likely to gain weight than those who almost never eat them.
"Peanut Masala" is another lovely easy to make starter and served in all Indian restaurants all over the world.
Easy to make, healthy and quick....
Peanut masala is lovely snack that can be eaten any time of the day.
You can make peanut masala either with plain roasted peanuts or with a special type of peanuts called "Congress kadalekai/peanuts" that is very famous in Bangalore, Mysore and most parts of Karnataka.
These peanuts are spiced peanuts that are made and stored and can be used in various short eats.
I use the spiced peanuts to make masala peanuts, it barely takes 10 minutes to make these and am sure you will love it.

Saturday, 21 September 2013

"njende curry" - Sour & Spicy Coorg Crab curry


Coorg is like 2nd home to me...
We love driving to Coorg and spending a long weekend there.. 
Some of our best friends are from coorg, everything about Coorg is awesome, the weather, the people and most importantly the food.
Coorgi Pandi curry or Pork curry is something to die for...and personally its my favorite dish in the coorg cuisine. But I still do not know how to cook pork.
Most coorg curries use Kachampuli or Coorg vinegar which is a dark tart vinegar extracted from the fruit which belongs to the Garcinia gummi-gutta family. A must for many Coorg dishes, this vinegar gives a distinct taste to dishes.
Njende curry is another of the coorg curries which uses Kachampuli.
Crabs are a favorite with most people who love seafood.
I make crab curry quite often and my speciality has always been the Spicy "Crab Curry or Chilli based - Mangalore Konkani style" curry.
Of course for the those who prefer non-spicy food "Kurle Ambat" is the best.
There is also this Bunt version of Crab curry called "Jenji Ghasi" which is another of my favorite.
For those who do not count calories, the deep fried crabs are just out of this world.
However, my frequency of cooking crab is so much that I have been looking out for some new recipes every time I travel.
Recently during one of our trips, I met a chef from a resort in Coorg. In no time we became friends and I managed to get this "Njende curry" recipe.
njende curry is a sour and spicy crab curry from coorg which is normally eaten with akki rotti or unleavened rice rotis.

Friday, 20 September 2013

"Bangude Ghassi" - Mackerel fish curry - Mangalore style


Mackerel is one of the highly recommended oily fish for a healthy diet. It is rich in essential oils, vitamins and minerals. Omega-3 and Omega-6 fatty acids occur in high quantities in this fish. It contains vitamins A, B6, B12, C, D, E and K. Various minerals also occur richly in the fish. The fish also contains protein and the antioxidant Coenzyme Q10 that helps to eliminate cancerous agents from afflicted cells. Mackerel fortifies the immune system. It supports the functions of organs that have been weakened by sickness. Omega-3 fatty acids act as an anti-inflammatory agent. They help in the management of arthritis. Inclusion of oily fish in the diet improves the condition of the blood. This promotes better heart health. 
Mackerel fish is also known as "Bangude" in Mangalore's local language.
On my recent trip to Mangalore, I learnt to make this curry from my cousin...and everyone at home here in Bangalore loved it...
I'm sure you will love it too...

Wednesday, 18 September 2013

"Puli Koddel" - A Konkani festive/ temple meal delicacy


Puli Koddel" is a Sweet Ash gourd curry made during Konkani festivals.
Although white flesh of the ash-gourd is tasteless it is loaded with nutrients. It's an excellent source of vitamin B1 (thiamine), a good source of vitamin B3 (niacin), and vitamin C. It is also rich in many minerals like calcium. Its high potassium content makes this a good vegetable for maintaining a healthy blood pressure.
This dish is a staple in almost all meals served in our Konkani's Venkatramana temples anywhere in the world.This dish is slightly sweet and goes superbly well with the "Saaru" /Rasam.
This is another side-dish that does not contain any onion/garlic and can be called as "Sathvik food".

Thursday, 12 September 2013

"Cabbage Upkari" - A Konkani side-dish


"Cabbage Upkari" is a simple konkani side-dish that goes well with rice and dalithoy.
A side-dish which is extremely easy to make and very tasty...My family loves it...
especially my daughter... Infact when my daughter was very small around 3 yrs, she did not know how to express her love for this dish ...
so she would say "Mamma I love this dish 150 kms.."..."kilometer" was the first unit of measurement she had learnt as a child since we do a lot of driving holidays.....
Now coming to the health benefits....
the inexpensive, humble and widely used cabbage can work miracles....
Cabbage is an abundant source of Vitamin C. It is actually richer in vitamin C than oranges, which is traditionally considered the “best” source of that vital nutrient. Vitamin C, as one of the best antioxidants, reduces free radicals in your body that are one of the fundamental causes of premature aging. It also helps in repairing the wear and tear on the body through the course of your life. Therefore, cabbage is very helpful in treating ulcers, certain cancers, depression, immune system boosting, and defending against cough and cold.
Cabbage is extremely low in calories so is good for a weight loss diet.
Raw cabbage in the form of a Cabbage salad is even more healthier than cooked cabbage...
But for those who like cooked cabbage here is a beautiful side-dish.

Monday, 2 September 2013

"Chatpate Karele" or Hot n Tangy Bittergourd


Bitter gourd is a powerhouse of health benefits.
It helps detox the blood of toxins, helps make skin clearer & also is helpful in curing diabetes.
Bitter gourds are very low in calories but dense with precious nutrients. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.
The name bitter gourd or bitter melon was derived from its bitter taste. However there are ways to reduce the bitter taste and cook some lip smacking side-dishes with this vegetable.
There is a famous saying in tulu language (Mangalore local language) which says "Kanchala Etthanda, Encholu Unnoli", which means "If you have any bittergourd curry with you, you can eat a hearty meal".
For those who love bitter gourd, I have some lovely bitter gourd recipes, mainly in our 'very easy to make' Konkani cuisine, my favorite being "Karathe Phodi" or Bittergourd fritters.
I also make a sweetish curry with bitter gourd called "Karathe Go'd thalasani" which is probably the oldest dish in our konkani community.
For the pickle lovers I have the "Bittergourd pickle" and for those who like salads there is
"Karathe Kosambari".
But the biggest delicacy of them all is the "Chilly garlic Bitter gourd and eggplant" or "Karathe ani Gulla thalasani" since its made from the traditional and patented "Gulla" or brinjal from Udupi.

Here is a simple yet lip smacking side-dish made using thinly sliced bittergourd, my very own creation and a hit in the first attempt itself.
Since I am mostly using North Indian cuisine ingredients, and the end result was indeed "chatpata" , I have given this dish a Hindi name "Chatpate Karele" meaning "Hot n Tangy bittergourd".
Goes perfectly well with rotis/chapatis and a bowl of curds/raitha.
If you feel the bittergourd is too bitter, then you could peel the outer skin using a peeler and soak in salt water for about 30 mins.

Wednesday, 28 August 2013

Ashtami Laddoo - A Krishna Janmashtami Konkani special


These gorgeous laddoos are made by most Konkani people on Krishna Janmashtami festival as an offering to Lord Krishna during the evening puja.
These laddoos are not as easy to make like the others which I have already posted like Rava laddoo and Wheat laddoo, but they are definitely tastier.
My Mom makes these lovely laddoos every year on Janmashtami and we all love eating them.
These laddoos are made by my lovely Mom the recipe of which I will put up shortly.

Rulava Idli or Semolina Idli - A Konkani's festival dish


These Idlis are a slight variation to the regular rice Idlis in that Semolina or Rawa is used instead of rice.
These Idlis are normally made on festival days when Konkanis generally do not eat rice.
They turn out as fully as regular rice idlis.

Friday, 23 August 2013

Cabbage Pakoda/Fritters


The monsoons in Mangalore are oh so amazing...!! 
Last week I had been to Mangalore and stayed with my close cousin, infact we grew up together in Mangalore... 
It was a lovely rainy friday in Mangalore.....cool and green all around, all I could think of was eating hot pakodas. And there goes my cousin and fries these lovely pakodas....
I had a wonderful time sitting at the window looking out to the vast expanse of greenery and enjoying these lovely cabbage pakodas.
She made loads of these, and both my nieces and I enjoyed finishing them all in no time....!!
For me this is a new type of Cabbage Pakoda/Fritters. The regular ones made by konkanis are with onions, but this one does not contain any onions so can be made on friday's in the Hindu month of "Shravan" when we do not eat onions/garlic.
Do make these at home and am sure you and your family will love them...!!

Thursday, 22 August 2013

"Batani Ambat" or Green Peas in Onion seasoned Coconut gravy


"Batani Ambat" is a very common side-dish made in most Konkani homes.
"Batani" means green peas and "Ambat" is a mildly coconut based curry seasoned with onions.
This dish goes very well with white rice and when its slightly more spiced it goes very well with Chapatis.

This "Batani Ambat" used to be a staple in my Paternal grand parents house especially in the green peas season. Since dried green peas can be stored for a long time, and used just like fresh peas when soaked for sometime, this side-dish used to be made atleast once a week there, due to which the taste of this dish made by my "Bapama" / paternal grandmom still lingers on my taste buds.

Green peas are one of the most nutritious leguminous vegetables, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. Fresh pea pods are excellent source of folic acid. Fresh green peas are very good in ascorbic acid (vitamin C).
Green peas are one of the common ingredients in winter season dishes in North India. 
Fresh green peas also known as "Mutter" in hindi are added to variety of mouth-watering recipes like Aaloo- mutter, Mutter-paneer and Mushroom Mutter.
Here is a south Indian Konkani delicacy made from fresh green peas. One of the easiest dishes to make and very healthy too.
You could also use frozen green peas available in most super markets.

Tuesday, 13 August 2013

"Avarekai Sagoo" or Hyacinth Beans curry - A Karnataka delicacy


"Poori and Avarekai Sagoo" is a delicacy in Namma Bengaluru and its something you should eat here in the monsoons.
Hot puffed puris and sagoo is the ultimate meal you could ask for here. 
Infact the combinataion "Menthye Dosa (Fenugreek pancakes) and Avarekai Sagoo" is another famous delicacy in this region.
"Avarekai" is Hyacinth beans and available in Bengaluru and surrounding areas mostly during monsoons.
"Sagoo" is a non spicy tomato and onion based curry which is again a popular dish in this region.


Monday, 5 August 2013

"Bhindi Sambhariya" or Gujrati style stuffed Lady's finger/Okra


According to history, one of the world’s most beautiful women, Cleopatra of Egypt, ate Okra, also known as “lady finger or gumbo”.
Besides being low in calories, it has vitamins of the category A, Thiamin, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber. Eating okra is highly recommended for pregnant woman because of its richness in folic acid, which is essential in the neural tube formation of the fetus during 4-12 weeks of gestation period in the mother’s womb. 
Apart from the numerous health benefits, also give smooth and beautiful skin. Maybe now we can understand the reason why Cleopatra loved it. No wonder, Cleopatra was so beautiful!
Here is a simple yet delicious dish of Stir fried stuffed Lady's finger or Okra called "Bhindi Sambhariya"
This is a Gujrati recipe which I learnt from one of my friend who is a Chef in a very reputed Gujrati/Rajasthani restaurant which has branches all over India.
Easy to make and goes perefectly well with rotis/chapatis. You could serve yoghurt/curds along with this dish.

Friday, 26 July 2013

Mushroom Frittata


A lovely evening snack on a cold and rainy evening, is the baked "Mushroom Frittata".
This is also a very healthy snack, since it mainly contains eggs & mushrooms which have amazing health benefits.
Eggs are known to be "Super health foods" as they contain high quality protein, right kind of fat and the one of the foods that contain naturally occuring vitamin D.
Mushrooms is the new "Super food" after Broccoli and Blueberries.
Mushrooms are nutritional powerhouses packed with vitamins, minerals and disease-fighting antioxidants.Frittatas are often served at room temperature, making them perfect for brunches or larger groups.
"Frittata" is actually an Italian style omelet.
In the strictest sense, the difference boils down to a matter of folding in a filling rather than mixing it in. 
Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. 
Frittatas are either cooked in a cast iron skillet or baked in an oven.
Mushroom frittata is one of my favorite, and in addition to mushrooms I also add black olives, oregano, garlic and red chilly flakes.
I also serve them a bit differently, ie by cutting them into large cake like slices so that you can easily hold and bite into them.

Monday, 22 July 2013

Aam ki Launji - Instant Mango pickle (Rajasthani style)


Here is a simple, easy to make infact an Instant sort of Mango pickle that goes well with Rotis or any type of Indian bread.
Its a favorite among kids since its sweet.
This pickle can be consumed immediately after making it, or stored in the refrigerator and used for upto a week.

Saturday, 20 July 2013

Hot 'n' Sweet Grilled Chicken Wings


A very popular appetizer in most continental food joints are "Chicken wings".
However the portions served in the restaurants are so less that we are never satisfied.
Since we all love chicken wings, I make my own version of the chicken wings and call it "Hot n Sweet Grilled Chicken wings".
Really easy to make. You could alter the quantity of the honey or barbecue sauce according to your taste buds.

Monday, 15 July 2013

Rice & Moong dal Khichdi - A Rajasthani Comfort food


Rajasthani cuisine is known for comfort food, and khichdi is one among them.
Several types of khichdi are made in this region, the most popular of them being the Jodhpuri Khichdi which contains brinjal and Kathiyawadi Khichdi which has vegetables like peas, beans, tomato, onion and brinjal. 
I will post the recipes of these variations shortly.
Here is the simplest of the Rajasthani khichdis, which is a simple comfort food that is not just easy to make but really yummy.
After several days of eating rich food at functions and parties and festivals or after a hectic weekend of  binge eating, this is what I normally cook.
Served with green chilly pickle, it tastes really yum!!

Saturday, 13 July 2013

"Surkh Kukkad" - A Punjabi chicken delicacy


"Surkh Kukkad" is a Punjabi chicken starter. "Surkh" means "red as a ruby" and "Kukkad" means "chicken". This starter is a hot and bright red colored, dry chicken dish.
Easy to make and lip smacking. Goes perfectly well as a side-dish too for chapatis, rotis or bread.

Thursday, 11 July 2013

"Thaikile Ambado" - A Konkani rainy season snack


"Thaikile Ambado" is a very popular evening snack in the monsoons, especially in Mangalore and surrounding areas.
"Thaikilo" is an edible leafy weed, found in the garden in most homes in the coastal belt.
The leaves have a nice aroma and the dishes made from these are loved by all konkani people.
Here in Bangalore, they are sold in the so called "Mangalore stores".
They are available only in monsoons, and in Bangalore its sold only in June/July in these stores.
So my making these "Vadas" or "Ambado" as we call them in Konkani, is also quite rare, sometimes just once during the rainy season.

Monday, 8 July 2013

Fish Tikka


"Fish Tikka" is a lovely seafood starter which is easy to make, tasty and almost fat free (if you do not use any butter during grilling).
This starter is a big favorite among kids mainly because fish fillets are used, which are boneless, so easy to eat.
I know many people resist cooking fish at home as they either do not know to clean it or find it difficult to eat, but fish is something which is healthy enough to include in your daily diet.
You could use fillets of any fish, but the best fish fillet chunks can be got from fish like Salmon, Sea Bass and Basa since they are firm and can stand well on the grill/tandoor especially during baking/grilling.
You could even deep fry these fillets if you do not have an OTG/Grill, but "Fish Tikkas" are normally grilled on open fire/tandoor. I have used an electric oven (OTG) and grilled the fish.

Friday, 5 July 2013

-----Celebrating my 350th post----- "Ponasa Muddo" or Ripe jackfruit steamed dumplings - A Konkani delicacy


This is my 350th recipe post, and I am celebrating this milestone with a very traditional konkani dessert delicacy called "Ponasa Muddo".
"Ponasa Muddo" is a very popular dessert made by the konkani coummunity. "Ponos" means ripe jackfruit in konkani. "Muddo" means steamed dumpling.
The batter of the dumplings is normally spread on the leaf of the teak wood tree, and the steamed, but its not very easy to find teak wood leaves these days, we steam them in banana leaves.
If you cannot find either of them, you could use regular idli moulds or even steel bowls to steam them.
When served with Ghee, this tastes really great..

Wednesday, 3 July 2013

Paneer Parata or Indian bread stuffed with spiced cottage cheese


A delicious and power packed Indian breakfast is the Paneer parata.
"Paneer" is also known as Cottage cheese and it contains all the essential amino acids needed for it to qualify as a complete protein. It also contains high amounts of Vitamin B12, Calcium an Phosphorous.
Cottage cheese paratas or Indian bread stuffed with spiced cottage cheese, makes a great high-protein breakfast.
Paneer Parata with lots of butter, aam ka achar (mango pickle) and curds, is the complete Punjabi breakfast.
One of my favorite breakfast and my daughter's favorite lunch box dish.

Sunday, 30 June 2013

"Meen Moilee" or Curried Fish in Coconut Cream - A Kerala fish delicacy



"Meen Moilee" is a Kerala fish curry, its simply "Curried Fish in Coconut cream/milk".
A very simple curry, easy to cook, uses very few easily available ingredients but very high on taste.
This curry is a true example of how the simplest and fewest of ingredients can actually bring out the best flavors in the world.
I have always loved "Meen Moilee" but I could lay my hands on the perfect recipe only this summer during our week long Kerala Road trip.
And in the last 2 months, have cooked this couple of times both for family and friends, but somehow never had the time to click pics and post the recipe.
Today I made this again, and am finally able to share this with you all.

Friday, 28 June 2013

Egg Ghee Roast - A Mangalorean delicacy


A very famous egg dish in the Mangalore region, is the "Egg Ghee Roast".
Its one of the tastiest starters I have known, easy to make, but yes completely cooked in ghee so I make this only once a month.
After the famous Mangalore "Thuppa Dosa or Ghee pancakes, this is another indulgence one should give into while visiting Mangalore and surrounding places.
There are lot of restaurants both big and small which serve this delicacy.
The chicken version of this dish is so popular now, that it is served in most speciality restaurants not just in Mangalore but also in other cities.
However the egg version is a really "easy to make" starter, so trying making it at home, am sure you will love it.

Thursday, 27 June 2013

Rajasthani Mirchi Vada - Deep fried stuffed green chillies


Monsoons are the perfect time to indulge in some fried food.
The weather is just so lovely here in Bangalore, that I think of making some snack for the evening.
Recently I learnt this variation of the regular "Mirchi Bajji", called Mirchi vada..which is a Rajasthani snack or dinner starter/accompaniment.
Made this today, and my family just loved it...

Tuesday, 25 June 2013

"Dhokla" - A Gujrati breakfast delicacy


"Dhokla" is the most famous Gujrati breakfast.
I have never lived in Gujrat, but these "dhoklas" have always been an integral part of our morning breakfast right from my childhood.
The kitchen in my maternal home has always been like a multi-cuisine restaurant's kitchen, where my Mom and granny dished out mouth watering recipes everyday from all over India.
Those days there were very few sources of getting recipes and my mom and granny had picked this recipe from the food edition of a very popular magazine.
From then on, these "dhoklas" are made for morning breakfast every week.
This recipe is fairly simple, as long as you are able to get ENO or fruit salt.

Sunday, 23 June 2013

Mutton in Green masala - Mangalore style curry


I have a fantastic memory especially when it comes to food...
During my childhood I remember eating this curry at my Mom's friend's place, and since then this curry has always been on my mind...and the taste always lingered on my palate...
For years I have tried to get this recipe thru some Mangalorean friends, but even after cooking it, I never managed to relate the taste to that "green mutton curry" which I had eaten years back...
A few weeks back I found another cookbook of my old granny, which was almost in tatters, and while going thru the book I found a recipe called "green mutton curry", and as always the chef in me decided to give this recipe a try....
and lo!! this was it...!! the perfectly tasting, "Green Mutton curry" made in true Mangalore style....
Try making it am sure you will love it... just like everyone in my family did..!!

Saturday, 22 June 2013

Vermicelli Bath - An anytime Snack


"Vermicelli" is used to indicate different sorts of long pasta shapes from different part of the world but mostly from South or East Asia. They are also known as seviyan in Urdu and Hindi, shemai in Bengali, sev in Gujarati, shavige in Kannada, sevalu or semiya in Telugu, and semiya in Tamil and Malayalam. The noodles are used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding. 
Here is a popular dish called Vermicelli bath or Vermicelli Upma that you can make for breakfast, lunch or dinner.
Its also perfect to be packed in a lunch box.
Tasty, healthy and easy to make at the same time.

Sunday, 16 June 2013

Macchli Ka Pakora


"Macchli Ka Pakora" is simply deep fried fish dipped in gram flour batter served with Mint chutney.
The perfect snack for a rainy evening....!
Simple to make and lip smacking...!!

Friday, 7 June 2013

Prawn Ularthiyathu - Kerala Style prawns


"Prawn Ularthiyathu" is a Kerala Style prawn starter, that I learnt from a renowned Chef, during our recent kerala road trip vacation.
A simple yet mouthwatering starter that could just make any dinner truly yummy...!!!

Sunday, 26 May 2013

Chilly Garlic Prawn Spaghetti


Chilly Garlic prawn Spaghetti served with home made garlic bread - A perfect Sunday brunch.
Simple to make and mouth watering....

Garlic Bread - Home made



Home made Garlic bread, very easy to make and is a favorite any time snack at home.
Also is a perfect accompaniment to many continental meals.

Tuesday, 21 May 2013

Baked Soya Paneer Peppers


Here is a simple dish that I created last evening, for my daughter who likes to buy and eat Bell Peppers for their color but does not like the taste too much. So to make it appealing and nutritious I came upon this idea and called it "Baked Soya Paneer Peppers".
Whether red, orange, yellow or green, these Bell peppers yield the highest concentration of antioxidants . One small red, yellow or orange pepper provides three times the recommended daily allowance of vitamin C—way ahead of citrus. Red peppers stand out as one of the few foods that lowers the risk of various cancers.
Regardless of their exterior, all bell peppers share a healthy dose of fiber, which helps lower cholesterol and ward off colon cancer. They also have vitamin B6 and folic acid that protect blood vessels from damage. Plentiful A and C vitamins boost immunity and guard against a range of ailments, including heart disease, diabetes, arthritis.

Soya chunks are very high in protein and is good for overall health.
Cottage cheese or Paneer is also high in protein.
Here is a delicious snack/starter which is also very healthy.

Sunday, 19 May 2013

Coconut Coriander Chutney



Here is a simple Chutney that goes well with all kinds of south Indian breakfast dishes like Idli, Dosa and also also snacks like Vadas, Upma and other fritters.

Onion Uttapam or Onion garnished Pancakes


Onion Uttapam is a famous South Indian breakfast.
These are regular rice or rava pancakes garnished/seasoned with chopped onions, green chillies and coriander leaves.
Served with Coconut coriander chutney, this is the perfect Sunday morning breakfast.
The traditional dosa batter is used to make this uttapam, but you could also use leftover Idli batter too to make the same.

Sunday, 12 May 2013

Dry prawns and potatoes in Chilly Garlic Gravy - Konkani style


Today is Mother's Day and my parents are on a vacation to UK and Europe and am missing my Mom a lot.
So I made this curry today which is her favorite. 
Of course she is the one who makes it the best, but over the years I have mastered this dish too.
Very simple to make and quick...
Goes well with Red rice Konji or simply rice and dal.
Alter the spice as per your taste buds...

Monday, 6 May 2013

Butter Garlic Mussels


Mussels are a high protein food source. Their low fat content makes them potentially healthier than other protein sources.
Mussels are also an excellent source of vitamin B12 and selenium, which is an essential micro-nutrient. Mussels are also good sources of other B vitamins (particularly folate), phosphorus, manganese and zinc. Mussels are a very good source of omega-3 fatty acids and are considered an excellent seafood choice.Mussels are a healthy and nutritious addition to most meals and can provide real benefits to health and well being. They are low in fat and high in nutrients like omega-3 and iron, and are also delicious and versatile.
Here is a simple starter made using mussels.
I have used frozen mussel meat (mussel meat removed from the shells) but the best way to make mussels is to cook them when live since mussels are prone to the same types of bacterial contamination as other seafood and should only be prepared if they are live, as dead mussels quickly deteriorate.

Saturday, 4 May 2013

Sardines in Sichuan Pepper seasoned gravy or "Pedve theppala Ghashi" in Konkani



Sardines are rich in numerous nutrients that have been found to support cardiovascular health. They are one of the most concentrated sources of the omega-3 fatty acids, which have been found to lower triglycerides and cholesterol levels. Also an excellent source of vitamin B12 that promotes cardiovascular well-being.
Sardines are not only a rich source of bone-building vitamin D but also a very good source of phosphorus, a mineral that is important to strengthening the bone matrix. Hence eating sardines atleast twice a week, is good to ward off osteoporosis.
Sichuan pepper is not only tasty, but is also reported to have a number of health benefits and is sometimes used as a blood purifier and digestive aid.
Here is a lip smacking fish curry which is chilly and coconut based but seasoned with Sichuan pepper and coconut oil.
Goes perfectly well with rice or dosa.

Tuesday, 30 April 2013

Cheesy Belado Canape'



This is a simple starter I make using the famous Indonesian "Belado paste". I have made this paste at home, but you could buy this paste in any super market too.
Easy to make and yummy... Try making it...Am sure you will love it...

Tuesday, 23 April 2013

"Raaja Phannaupkari" or Mackerel in Onion seasoned Tangy Chilly gravy - A Konkani delicacy


Mackerel is one of the highly recommended oily fish for a healthy diet. It is also known as maccarello. The slim torpedo-shaped fish is found in deep temperate and tropical waters. It is rich in essential oils, vitamins and minerals. Omega-3 and Omega-6 fatty acids occur in high quantities in this fish. It contains vitamins A, B6, B12, C, D, E and K. Various minerals also occur richly in the fish. These include calcium, iron, magnesium, phosphorous, potassium, sodium and selenium. Trace minerals include zinc and copper. The fish also contains protein and the antioxidant Coenzyme Q10 which helps to eliminate cancerous agents from afflicted cells.  This oily fish also contains good amounts of vitamins B12 and selenium, which have been found helpful in the treatment of cancer.
This fish is also very reasonably priced, so you can have it as often as possible as its very good for health.
Here is a simple side-dish from the coastal region of Mangalore.

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