tag:blogger.com,1999:blog-75828732964601405482012-01-30T08:28:59.068-08:00<b>TALES FROM MY KITCHEN ADVENTURES WITH FLAVOURS FROM KONKAN, INDIAN WEST COAST AND AROUND THE WORLD</b>Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.comBlogger3341100tag:blogger.com,1999:blog-7582873296460140548.post-67041496013033720332012-01-23T10:27:00.000-08:002012-01-23T12:27:32.109-08:00

Many moons ago, my Pachi (Aunt) invited me for a casual lunch at her place. Since she is a busy Mom she sheepishly informed me that the spread was very simple and she was wee bit embarrassed to serve me Tomato Saaru along with the other simple dishes. I chuckled as I enjoy her food either ways!The version of her Saaru caught me unaware and has become my go-to recipe now. This is a simple 15-

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-36482012734814734002012-01-14T15:20:00.000-08:002012-01-23T12:30:31.585-08:00

I love the combination of Paej and Gojju especially during cold winter days. Gojju takes on a humble and simple avatar in Konkani preparations and are relished with Paej in my household. Ma makes many different versions of Gojjus which are super delicious.This is a quick and easy recipe which goes well with Paej. I specially like this combination because Okra is one of most favorite vegetable.

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-75499413303215327022012-01-10T12:01:00.000-08:002012-01-11T12:35:24.998-08:00

In Konkani cuisine, we make two kinds of dishes with 'Sagle' masala. In my household, Ma makes Okra (Bhendaa) Sagle and Gulla Puddi Sagle. I love the flavor of Sagle masala/ masolu, though the approach and method to Bhendaa Sagle is little different from Gulla Sagle. Sagle masala is made of Urad Dal and Coriander seeds (Urad Kothambiri). Everyone in my family loves this dish, especially my

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-7956334939202275222012-01-07T19:45:00.000-08:002012-01-09T20:33:26.204-08:00

I made these fritters some time back from an inspired version which comes from my Ma's traditional Phodi preparations. Since I did not have time to soak the rice, I used Rice flour (Tandlaa Peet) and Idli Rava. I prefer using Rice based batter over Gram Flour (Besan) because the fritters are super crispy and work well on our health and metabolism. Incidentally, my Ammama never liked using Besan

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-65493255202052191812011-12-29T21:48:00.000-08:002011-12-29T10:46:09.473-08:00

On a day when I had lot of time on hand, I set myself up for a herculean task - making a Pie from scratch. An Apple Pie is an American favorite and makes an appearance on special occasions everywhere in US. The crust of the Pie baked perfectly, the stuffing was delicious and it was certainly a dessert suited for the kings. I am incredibly proud of this giant stuffed-to-seams pastry! :)I used

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-69582344973645726712011-12-24T16:08:00.000-08:002011-12-24T18:45:06.866-08:00

I adore Jam filled Cookies. They are reminiscent of Jim-Jam Tea Biscuits Ma would get for us from a nearby city bakery. Since they were not easily available, we would eagerly await for Ma to travel for her social visits and engagements. The biscuits were oval shaped much like cream biscuit with two biscuits sandwiched together with a jam filled exposed center sprinkled with crystal sugar. These

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-44407486825850169432011-12-21T12:54:00.000-08:002011-12-21T14:02:16.288-08:00

Cold, chilly winters are ahead. It gets dark by 4:30 evening and suddenly you feel like the day's finished early. The good thing is we wind up dinners early, most of the cooking is left to the oven and the sheet pans, bakeware have been put to good use. The kitchen is substantially warmer owing to the heat generated by the oven. I spend less time in the kitchen and get to catch up on a book soon

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-57534841731684070412011-12-16T16:33:00.000-08:002011-12-16T17:17:01.504-08:00

Truth be told, I dislike shopping however enjoy shopping for selective items - cooking supplies , pantry items and the works. My recent love has been shopping at Whole Foods. Whole Foods is a joint spread across US selling organic ingredients which are of highest quality and locally grown. Many years back, if anyone said they prefer organic foods to regular ones, I would guffaw and smirk

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-48621561240307226642011-12-15T11:55:00.000-08:002011-12-16T12:29:08.437-08:00

If there is one curry I can eat for breakfast, dinner and lunch, its got to be Vaali Ambat. Incidentally, my husband also loves this Ambat. Vaali is the Konkani term for Malabar Spinach also known as Basale Soppu (Kannada), Pui Shaak (Bengali). Adding unripe Papaya adds a different dimension to the dish taking the flavour a notch higher.Vaali Papayi AmbatGrowing up, Ma made cooked Vaali with Raw

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-21761234445162607792011-11-28T08:00:00.000-08:002011-11-28T13:12:47.922-08:00

Saar/Saaru, a soupy vegetable broth supplemented with spices and condiments is my all time favorite. I think its genes, because my Ma also loves the combination. She makes this Saaru often when we wish for lighter, simple satisfying meals. I had a huge stash of Coriander leaves which needed attention, so simply made Kothmiri Saaru for a hearty meal. Kothmiri is Coriander leaves, I use Coriander

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-72335311835101236042011-11-07T06:18:00.000-08:002011-11-09T06:06:48.529-08:00

The combination of Ber and Lemon is unorthodox but I combined both to mesh the textures of two different kind of fruits which hold well for any kind of pickling process. Ber (tender) has a Granny Smith Apple texture minus the sweetness and Lemon has a citrus aroma with a crunch hard to miss. The Lemon peel pickled well in the liquor. I used a process called Maceration where the fruit is soaked in

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-49101915160786297742011-11-05T15:49:00.000-07:002011-11-07T06:50:20.512-08:00

I am back after a brief hiatus. A long ghastly spell of flu and throat infection kept me away from the blog. The weather went crazy with October snow and sudden drop in temperature. I am still on the road to recovery albeit much better now. We had a quiet sombre Diwali celebration owing to the death of a close relative. I made couple of sweets for Diwali which I will post soon.Recently, I found

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-70037418581909812192011-10-11T08:13:00.000-07:002011-10-11T13:28:35.351-07:00

In my household, using Ginger/ Alle as an herb for Saaru is unheard of. Saaru is a soupy broth of herbs and condiments, couples well with rice and constitutes as a light and soothing lunch and dinner. Having said that, one cannot undermine the importance of Ginger and its curative properties in Indian food. This recipe is from my Ma's collection, sourced from Kannada magazine - Taranga.

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-81647290306697166462011-10-04T10:05:00.000-07:002011-10-04T16:14:22.921-07:00

Fall is one of my favorite season primarily because we find the freshest of Gourds in various sizes and shapes, brightest greens and the crisp air makes me reach out to the warm food and slurpy hot soups cooking on the stove. A good bowl of Poddaley Upkari, is comforting and nurturing. As guilty as charged, this was one dish I despised as a kid and today I crave for this super delicious Upkari.

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-59479354874413599992011-09-27T09:02:00.000-07:002011-09-27T09:34:31.198-07:00

Usal and Pao is a staple adored in many homes in Konkan region especially Goa and Mumbai. Pair the fiery rich curry with Roti or the humble Pao sourced from the local Poder, either ways its a match in heaven. I like the buttery texture of Cannellini Beans available in US grocery aisle. The taste of these beans comes pretty close to Tingalore or Northern Beans. The curry flavour comes close to a

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-9107501806999902462011-09-26T18:48:00.000-07:002011-09-26T20:02:43.510-07:00

A simple fritter made out of Radish/ Mooli which tastes amazing and goes well with cooked white/brown rice. This is very popular in Goa, India and is made during the days when one follows a vegetarian diet i.e Monday and Thursday. I was anti Radish growing up and these tender, succulent fritters converted me to be a Radish lover. Radish is also high in Folic acid, Ascorbic acid and Potassium

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com1tag:blogger.com,1999:blog-7582873296460140548.post-7209842394195058122011-09-16T14:08:00.000-07:002011-09-16T14:40:19.194-07:00

Harekala Chillies/ Guddi Mirsaang/ Dabbi Mirchi are a popular variety of Chillies available in Southern region of India. It gets its name from the popular village Harekala located in Dakshin Kannada, Karnataka. These chillies are very seeded, non-crinkly, also have a smooth texture and are very spicy as compared to the other popular variety of Chilli, also known as Byadgi Chillies. This variety

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-70900727592522511272011-09-14T10:46:00.000-07:002011-09-14T13:51:03.324-07:00

A quick and easy way to use the crumps left over from Patrode or pretty much use Patrode in a creative way for the next day. This one is very popular in my home, everyone loves the flavour of Patrode crumps seasoned with Garlic and Red Chillies. This dish goes well with Paej.Patrode tastes better the next day around. In my home, we use them in many ways - plain Patrode pan roasted on frying pan,

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-49607917257219331282011-09-13T21:36:00.000-07:002011-09-13T22:44:18.513-07:00

Recently, I got a huge bargain loot of Taro Leaves (Patrode Paan) from my local Indian grocery. Its a chance opportunity which I grabbed with open arms and weird enough, they were fresh, not bruised and available in plenty. I rejoice Patrode made at home and so does my husband. The only problem is here in US, we don't get them as often as we do in India and I miss them a lot. :(In India, my

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com4tag:blogger.com,1999:blog-7582873296460140548.post-7635701914852237792011-08-31T10:24:00.000-07:002011-09-01T21:18:04.643-07:00

As a child in India, our second semester exams followed Ganesh Chaturthi vacations. We got school holidays for a week to celebrate the festival. I hated this, simply because this was the only time of the year I could play with my community friends and burst an array of unlimited crackers. We badly wanted to help Mom in the kitchen (trick to dig in some sweets) and she in turned pushed us back to

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-55005099972496384912011-08-21T15:23:00.000-07:002011-08-21T16:05:28.038-07:00

Today is Krishna Janmashtami, the holy day when Lord Krishna was born. Growing up, Janmashtami or Ashtami as popularly known in GSB Konkani was a revered festival and still is. I loved to rush home from office and enjoy Mom's festive banquet. Her standard dishes were Gajbaje, 5 types of Phodyo, Gava Pitta Undo/ Lhaaye Godda Undo, Dalithoi, Sheet, Chakkuli, Kodbale and Doodh-Paak. I love the

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-55417086052141673272011-08-10T11:58:00.000-07:002011-08-10T13:59:52.769-07:00

This year we witnessed an uncommon heat wave. With temperatures soaring high my tiny matchbox kitchen feels like a furnace, my motivation to cook elaborate dishes has changed to quick cook recipes. I prefer recipes which takes less than 15 or 30 minutes to cook. More often than not, Saaru and Upkari seems to be the order of the day - simple, healthy and nutritious. Horsegram is one of the most

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-53180436395380133472011-08-03T12:50:00.000-07:002011-08-03T13:25:28.644-07:00

Devasthan is temple in GSB Konkani. Saar or Saaru is a soupy version of spices, herbs and vegetables cooked in vegetable stock/plain water. While I was growing up, this was the version of Saaru available during festivities and celebrations with mass lunches and dinners served in temples, thus was coined the name - Devasthan Saaru. There are many different variations which are practiced. The taste

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-48665313823885467632011-08-01T14:45:00.000-07:002011-10-04T16:18:00.886-07:00

I love Lemon Saar or Nimbe Saaru (Nimbe's Lemon in Konkani/ Kannada) along with white rice. Mom has been making this Saaru for many years now and we all appreciate the tart and tangy flavour of Lemon juice in the Saaru. Fresh green chillies are pan seared with little oil and then ground to a smooth paste with coconut and spices. I like this simple Saaru for light lunches and dinners during

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-37944053600305790092011-07-28T00:00:00.000-07:002011-07-28T09:21:56.956-07:00

My husband and I love Biryani. Recently, we visited our cousin for the long weekend. Our cousin's wife has been an inspiration to me in more than one ways, one of the reason being she cooks amazing food which is tasty, healthy and marries the best of eastern and western world. She is a working woman, hands-on mom, plus she dishes out the tastiest meals and is a bundle of energy. She'd made

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-41405431165336804202011-07-24T15:46:00.000-07:002011-07-24T21:10:23.673-07:00

I was introduced to this delicate as a damsel, thin leafy edible goodness as a kid. The leaf was nicely attached to multi colored mithais we got for Diwali or Dussehra from local sweet shop vendors. I wondered how easy or difficult (?) it was to put these tiny leaves on confectionery items. Both my parents adore Paan; if we visit restaurants for lunches or dinners, its considered an unpardonable

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-35903300376245317942011-07-14T06:54:00.000-07:002011-07-24T21:10:41.863-07:00

Recently, I bought a small bag of precooked raw jackfruit (young and tender) on a whim from the Indian grocery store and made an impromptu Biryani out of it. My husband loves the meaty texture of jackfruit and I love jackfruit in any form! I added lot of ingredients to the precooked jackfruit as a marinade which took the jackfruit taste few notches up.This recipe is inspired from our cousin's

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-55218452910600218142011-07-13T16:55:00.000-07:002011-07-13T18:18:45.909-07:00

Today is my Ammama's birthday. Although she is very old, frail and ailing octogenarian, she is very active with her wit, humor and one-liners. When fit and in good health, she fed almost anyone who dropped by our door step. Ammama's favorite fruit is Mango especially the ripe ones which is as sweet as sugar. Her most relished ones being Mundappa and Kalapaadi. Ammama's favorite dish is a konkani

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-28249125036384629712011-07-12T16:10:00.000-07:002011-07-12T16:42:23.303-07:00

My Mom is very attached to her kitchen contraptions, containers, utensils and various knick-knacks as she believes there is a story behind each of them. Not to forget the tiny details on how she went about procuring each of the item. I on the other hand ransack our kitchen in India on every given opportunity to locate the traditional ones which in my opinion will dwindle soon from the horizon in

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-31155021056126133962011-06-28T10:37:00.000-07:002011-06-29T17:06:40.857-07:00

I love fixing a sandwich on quick cook days and find Bombay Toast Sandwich a perfect one. Having spent substantial amount of time in Bombay (I prefer to call it Bombay instead of Mumbai), the city has grown on me in leaps and bounds. I have fond memories of clutching my aunt's palm and clinging to her out of fear of getting smashed in the face in a jam-packed train; our umpteen visits to

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-54181911420418074512011-06-24T10:29:00.000-07:002011-06-24T14:09:26.614-07:00

We both love Vegetable Pizza. Recently, for a get together with friends, one of my dear friend made Pizza from scratch topped with Artichokes, Olives and Mushrooms. I felt it was the yummiest one I had eaten; it had a very gourmet flavour. She shared the recipe with me and vouched for the Jamie Oliver touch to the Pizza dough. I tried this at home; the flavour was very cheesy, gourmet and my

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-67121737454967139712011-06-15T12:43:00.000-07:002011-06-24T10:28:53.414-07:00

With the sun shining in the horizon and piping hot summer days, I reach out to the cool foods to stay hydrated. Lucky me, I got a big loot of Kerby Cucumber from the Indian grocery. I yearn for the ones we get in India which are light green skinned. This one known as Kirby Cucumber comes very close in terms of taste, flavour and freshness. In Marathi, they are known as Kakdi and in my home its

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-28162209147516555712011-06-04T10:45:00.000-07:002011-06-24T10:29:47.343-07:00

I love Bengali food, thanks to my dear friend Deltu who got me into the habit of eating true Bong food. This was many years back. Through her I got to learn the importance of Paach Phoron, a blend of five spices which add the authentic taste to any Bong dish; numerous ways to make Koccha Kela, serve the raw banana plantain vegetable as a side dish with chopped vegetables cooked in mustard oil or

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-64479051099343964812011-05-17T05:15:00.000-07:002011-06-24T10:26:10.121-07:00

Spicy Egg Fry is my grandmom's sisters recipe. I remember eating this as a child when we were invited to her place for a lunch invitation. Assuming that we all are egg eaters (my parents are pure vegetarians) she lovingly made this for us. At that time, I had just begun eating eggs upon my doctor's advise. The egg used to be cooked under strict supervision with separate assigned utensils which

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-78222897270207365252011-05-06T12:20:00.000-07:002011-05-06T15:25:19.585-07:00

I had earlier blogged about Kundapur Chicken Curry which was an elaborate version. It is also known as Koli Saaru in some regions owing to its soupy broth since its supplemented by addition of thick coconut milk. Some also address it as Chicken Kundapuri/ Koli Kajipu. Recently, I have worked on making a simpler version of this recipe in order to save time and effort. The results were great and we

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-37801800626167840152011-05-03T16:30:00.000-07:002011-05-03T18:12:46.364-07:00

5 Vegetable Soup is a soup which Mom frequently made for brunch when we were tiny tots. I simply loved the concept of Soups, so Mom found it easy to trick me into this by adding all vegetables which are finely chopped along with Alphabet pasta which is incidentally also quite popular soup amongst tiny tots in US. She added all colorful vegetables and each spoonful used to be full of proliferated

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-31446539767541564912011-04-28T15:50:00.000-07:002011-04-28T16:43:31.868-07:00

I had earlier blogged about Set Dosa, also known as Mushti Polo in Konkani. In GSB Konkani, the traditional serving is although not done in sets of three. Set Dosa is served in Bangalore road side stand-up eateries in set of three with Potato Palya and chutney of choice. The logic for Mushti Dosa was for the prefixed quantity of Rice, a mushti of Urad Dal should be added; mushti in Konkani

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-87445764898411476912011-04-22T13:17:00.000-07:002011-04-28T16:45:24.695-07:00

If there is a competition to eat Pani Puri, I am confident I would beat any of of the self assured obliging contenders! So powerful is the love which permeates beyond words, expressions and emotions. Pani-Puri is the popular Indian street food. This spicy, tangy treat is known as Golguppe in Hindi, Pucchka in Bengali. The taste and flavour vary in heat, tang-ness as one moves to different parts

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-16195249584700232702011-04-18T20:33:00.000-07:002011-04-19T17:50:33.472-07:00

Tandoori Macchi has been a pleasant winter discovery for me. While my husband is a strong carnivore (using it for the sheer lack of any other term), I prefer to hyper-analyse and be educated about everything that goes down my throat. Which takes my meat research a step further. Of all the meats I eat, Chicken and Fish are my preferred ones. Throw a choice, I prefer to stick to the safest lean

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-14108735793645470172011-04-05T08:39:00.000-07:002011-04-05T09:19:55.460-07:00

Rabdi ~ a creamy, delectable dessert, a spoonful of which transports you instantly into a heavenly odyssey. The inspiration for this recipe comes from a simple fact that my husband and I are both fans of milk based desserts. Hence, Kheer, Basundi make a quick appearance on the menu especially the festive ones. The thing which I like about this recipe is it required very less pampering; I can

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-66969638817039943262011-03-31T11:11:00.000-07:002011-04-05T09:25:33.202-07:00

One of the breakfast items which is quite banal and adored so to say - Kanda Batat Pohe. Kanda = Onions, Batat = Potatoes and Pohe = Beaten Rice. Mom made this for our school lunchbox and morning breakfast. Pohe is easy to make and quick to finish dish. This is the savoury recipe for many a Maharashtrian households and a pop item if you have quick and unexpected guests at home and also if the

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com4tag:blogger.com,1999:blog-7582873296460140548.post-5475783385592197802011-03-21T13:43:00.000-07:002011-06-15T12:59:16.263-07:00

Kohlrabi is a native of the Cabbage family. The soft, tender juicy crust appeals the vegetable lover in me although as a kid I begged and threw mighty tantrums to avoid this vegetable. It is a versatile vegetable in many a ways - can be used to make Bhaaji, Sukke, mixed with Dal to make tasty Amtis. Apart from these, the vegetable can be grated to make yummy tasting Koshimbirs, a salad made using

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-38922370968710248142011-03-17T09:40:00.000-07:002011-03-19T13:45:34.660-07:00

I had earlier blogged about Muga Ghashi, a typical Konkani way of making a slurpy delicious curry with Mung Bean sprouts. There is another version which is commonly made at my home in India by Mom which is Mugachi Gaathi, a creamy coconut based curry commonly made in Goa especially on days when one partakes/ observes a vegetarian meal. This curry is made with green chillies instead of Byadgi

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-62226947178043729332011-03-16T08:00:00.000-07:002011-03-17T11:00:35.044-07:00

Broccoli Talasaani - an uber cool way of introducing fresh exotic vegetables into the regional diaspora. I got this recipe from my Pacchi. She is very innovative when it comes to cooking and is a great source of inspiration to me. Best part is - its quick to make, takes less than 15 minutes and is very flavourful.Preparation time: 5 minutesCooking time: 10 minutesIngredients:Broccoli (florets) -

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-31135659451079393532011-03-15T07:40:00.000-07:002011-03-15T09:58:04.373-07:00

On a rare occasion, husband requested me to make Fish Fry. This time around, I wanted to try something different so I experimented Fish Fry with Green Masala and Black Pepper. I also used lime juice to tenderise the meat. The resultant, Fish Fry was well received and appreciated. One can opt for - Fish Naked Fry which is fish smeared with the masala directly going on the pan for shallow fry or

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-83894874536616124092011-03-10T19:51:00.000-08:002011-03-11T12:02:37.104-08:00

Many a times when we were kids, leftover rice would be aptly used for this recipe - Tanni Anna or Panta Bhaat - the Bong version of this rice. I am talking about days when scorching summer would annoy to no end and refrigerators were owned only by the rich, if you know what I am saying. Mom used to soak the rice in cold water at night before sleeping, make a comforting meal for 1100 noon next day

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-12949698341600046082011-02-26T13:08:00.000-08:002011-03-10T21:41:54.088-08:00

Lemon Grass is an interesting herb with lot of healing and soothing properties. It is known as Gavathi Chaha in Marathi (Gavat = Grass, Chaha = Tea), Takka Tana in GSB Konkani, Nimbe Hullu in Kannada. The oil present in Lemon Grass, also known as Lemon Grass oil is endowed with lot of anti-bacterial properties and is used in lot of perfumes, oils, incense sticks on a commercial basis. From a

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-33206209158096758482011-02-23T14:46:00.001-08:002011-02-24T10:29:29.556-08:00

A fairly simple side dish seasoned with Goda Masala and Coconut powder. I used Yard Long Beans/ Waal /Alsando, instead of chopping them I manually snapped them off by an inch. This cutting style holds good for tender beans. This side dish goes well with Rotis and serves great with the vegetables sealing in juicy flavours of Goda Masala. Goda Masala adds a different dimension to dry or semi-dry

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-19605491005953130212011-02-21T12:07:00.000-08:002011-02-21T19:29:28.780-08:00

Byadgi Red Chillies is a peculiar variety of Red Chillies which finds abundant use in Udupi and Konkani GSB cuisine. The thin, tall crinkly Chilli gets its name from a small town Byadgi, located near Haveri district of Karnataka, a state located in South of India. The chilli packs in less heat, is less seeded and provides the distictive red color and flavour to Konkani food. These are also known

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-39259598808922218352011-02-19T21:01:00.000-08:002011-02-19T21:40:26.323-08:00

Mom often makes Hirwa Thecha – a green herb paste which she uses to combine as a sauce for curries, as chutney for breads and sandwiches, a side dish for rotis and parathas. (Hirwa = Green in Marathi language). I find this paste very handy and a small batch can be used for many different purposes. Traditionally, Coriander leaves, Garlic, toasted Cumin seeds and Green Chillies are ground to a

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-23775203489190658292011-02-11T06:07:00.000-08:002011-02-11T14:40:11.703-08:00

Stone Flower or better known as Dagad Phool in India is a soft, brown and black colored lichen. The spice is used in many popular Indian dishes. I have not been able to locate them in Indian ethnic groceries in US and hence got my stash from one of my generous Paachis from India. These are available in specialty grocery chains in India. I also found them at exclusive spice and condiments store.

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-58667769598244427572011-02-09T12:01:00.001-08:002011-02-09T13:02:02.610-08:00

Bitter Gourd is one of my favorite vegetable (as weird as it sounds). My octogenarian Ammama makes the best Bitter Gourd Pickle which I will save for another post. When hale-o-hearty, she regularly sent a jar full of Bitter Gourd Pickle and other goodies for me. Last time when I visited my Ammama, she told me about this recipe of another version of Bitter Gourd pickle which her MIL used to made -

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-77225553096867404212011-02-05T11:34:00.000-08:002011-02-09T13:13:33.626-08:00

I am a big fan of home made pickles. The more spicy and tasty the pickle the more happy I am. Growing up, I had a big aversion for Carrots. No matter what trick what my Mom tried, I refused to eat them. Mom found a quick fix for it. She made Instant Carrot Pickle and I today I find myself hooked to this tangy treat for a lifetime! The thing which attracted me most was the cutting style she used -

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com3tag:blogger.com,1999:blog-7582873296460140548.post-60871871386122361262011-01-30T12:40:00.000-08:002011-01-31T11:32:49.712-08:00

Hyderabad is an Indian city wrapping within itself an iconic legacy of history, sumptuous cuisine and splendid architecture. One can experience the tasty food at traditional Hyderabadi Muslim homes all eaten in a symbolic eating space known as Dastarkhaan. I had the good fortune of witnessing many such Sehri and Iftaar meals partaken before sunrise and after sunset during the holy Islamic month

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-57452616332874538102011-01-26T13:49:00.001-08:002011-01-31T11:11:20.354-08:00

There are zillion varieties of Spinach one can find in India. One particular variety which we widely use in Konkani preparations is Malabar Spinach. It is known as Vaali Bhajji in Konkani and Basale Soppu in Kannada. Few Konkani dishes which we make out of Vaali Bhajji are Vaali-Papaya Ambat, Vaali Upkari, Vaali Tambli, Vaali Bhajji (Pakoras), etc.Tambli is essentially a cold curd or yoghurt

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-38135368816815279852011-01-25T09:13:00.000-08:002011-01-26T14:18:19.054-08:00

Cuban Oregano is a precious herb with very intense and deep flavour. The leaves of this herb have abundant medicinal properties and pack in lot of health nutrients. There is a particular variety of Cuban Oregano which you get in India which goes by the scientific name of Coleus Aromaticus. They are also known as Dodda Patre in Kannada. The plant grows as a shrub and spreads easily in gentle

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-28652422817546887452011-01-22T09:45:00.000-08:002011-01-22T11:53:07.115-08:00

There are days when I want to push the envelope and challenge myself to cook with just couple of teaspoons of fat. This recipe was born out of one such attempt and we both enjoyed it. The taste was amazing with the extra addition of Chaat Masala which gives that zing and tart-tangy flavour. The good thing this recipe serves the purpose of a snack or as a side dish. The inspiration for this recipe

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-55796136401562554662011-01-18T15:16:00.000-08:002011-01-22T11:55:05.439-08:00

Growing up, we used to get enjoy a special kind of bean, primarily a legume called as Tingalore in Konkani. Mom used to serve this hot for lunch when her little munchkins were back from school. She used to make soupy textured broth based side dish seasoned with Garlic known as Tingalore Thoi in Konkani.Since the dish used to be mushy one, I used to love slurping on it like a regular soup. The

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-70047926155420965252011-01-15T16:11:00.000-08:002011-01-17T17:39:14.579-08:00

There is a particular variety of Banana which is available on perennial basis in India and in US as well. We call it Nendra Baale in Konkani. In US, its available as Ripe Yellow Plantain in the fruit section. Its a large, fleshy, long Banana variety with a blackish yellow skin and tastes amazing when consumed boiled, steamed, fried or deep fried. In Marathi, we called it Ukdiche Kela at home. It

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-7770124290127714912011-01-13T07:18:00.000-08:002011-01-26T09:50:51.801-08:00

Brahmi is a very popular herb and is mainly known as a brain food. It is known as Centella Asiatica in Latin and in common parlance Indian Pennywort. In Konkani, Brahmi is known as Ekpaani. Brahmi is rich herb loaded with anti-oxidant and brain enhancing properties. They thrive and flourish in wet, damp and marshy areas. Several kinds of Konkani items which are made of Brahmi are Brahmi Tambli

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-10215538485650894382011-01-10T15:07:00.000-08:002011-01-22T11:55:29.544-08:00

Its interesting how your spouse influences your eating habits. Turns out that my husband is very fond of lentils and legumes (Dhaanya in konkani). Years later I smile as half my pantry is stocked with zillion varieties of seeds, beans, pulses, lentils, legumes et al.One such tasty variety of legume is called as Kalee Toree in Konkani. Usually we make Ghasshi, a coconut based curry with Kooka/

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-59860998743203226452011-01-07T08:36:00.000-08:002011-01-10T09:19:57.406-08:00

We have a small community garden at my parent's place. Of late, owing to health consciousness amongst people, lot of herbs and unique varieties of species are finding their rightful place in the garden. Mom takes keen interest in studying and learning about various herbs which support health and well being. She passes on her knowledge to friends and family who have benefited immensely on the

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com4tag:blogger.com,1999:blog-7582873296460140548.post-57793934832352238282011-01-06T11:38:00.000-08:002011-01-13T07:26:42.382-08:00

Here's wishing all the Foodie's around the globe a very HAPPY NEW YEAR!! Great health and prosperity to everyone.....Last few week's have been hectic hence been MIA from the blog zone. Special thanks to all my readers who inquired on my well being and whereabouts. After all the year long festivities are done, a good way to detox one's diet is to partake simple, nutritious food. I prefer this

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-34781053778562496112010-12-11T06:09:00.000-08:002011-01-13T07:29:47.108-08:00

Many a times there are certain recipes which you hold dear to your heart. For me, Paachponus Ambe Gojju is one of them. Paasponus is a small jackfruit variety fruit which has tiny seeds which bear bear a very sweet flavour when ripe. Some address it as Paasponus or Paachponus. Somehow, the one made by my Ammama is superb. Its simple with a rustic raw feel to it. I even tease my Mom saying that

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com4tag:blogger.com,1999:blog-7582873296460140548.post-3774765685664051652010-11-30T18:23:00.000-08:002011-01-10T09:30:36.793-08:00

Orange Dwarf Coconut, is a beautiful yellow and orange colored variety of Coconut commonly grown in Konkan region of India. In Konkani, this variety is known as Gendale. Many of my family members who own farmlands and ancestral fields take great pride in harvesting this variety of Coconut. I have vivid memories of sipping farm fresh coconut water drawn from freshly plucked Coconuts from my

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com1tag:blogger.com,1999:blog-7582873296460140548.post-32667266306003020882010-11-18T16:57:00.000-08:002010-11-22T05:57:48.668-08:00

Vaangi or Vaingana is Brinjal/ Eggplant in Marathi and Konkani respectivey. Growing up, we preferred soupy parboiled rice few days in a week for dinner, it is also called as Paej or Ganji Utaa. I love to combine Paej with Vegetable side dish of different sorts.When I was a yuppy fussy teeny bopper, Mom delegated the task of preparing and planning dinner side dish to me. I discovered cooking

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-75410419524895830502010-11-17T12:21:00.000-08:002010-11-17T16:16:37.137-08:00

As we slowly move into colder days and darker twilight's, I walked down the memory lane to recall some of my cherished memories of chilly winters spent with family. One such event which I recall is Kojagiri Purnima. Growing up, we used to enjoy a fun potluck evening at our friends place on this day. Every year this day comes during late October and is observed in a symbolic fashion with friends

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-9029339853172938822010-11-11T18:49:00.000-08:002010-11-22T05:23:22.676-08:00

In India, we get fresh, tender Pointed Gourds which are palm sized, bit sweet flavour and very tasty. They are also known as Parval. In US, the ones we get are slightly smaller, less sweet and tender as well. I made Talasaana, a Konkani style stir fry. To omit the chewy texture of these Gourds, I peeled the skin off. A good side dish to rejoice during chilly winters.Preparation time: 5

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-55058783437513523202010-11-10T18:39:00.000-08:002010-11-10T20:58:59.004-08:00

Rum Balls are a very popular Christmas sweet made during the festive eve. Some of the sweets I remember eating during Christmas are - Rose Cookies, Plum Cake, Marzipans, Jujubes, Bebinca, Bolinha, Coconut Barfi, Angels Ribs, Snowball (Naan Katai), Kulkuls, Nevri and Guava Cheese. Guava Cheese & Plum cakes are my favorite treats amongst all.Rum Balls being a sweet, sinfully rich treat is

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com4tag:blogger.com,1999:blog-7582873296460140548.post-65370847094549896082010-11-07T13:54:00.000-08:002010-11-09T09:50:35.021-08:00

Recently a bargain buy of Coriander leaves compelled me to try the recipe of Kothmirichi Peeth Perun Bhaaji. Peeth Perun is a Marathi style of cooking vegetables thereby coating them with a nice spicy coating of flour and spice powders. Mom apart from her busy schedule took time for various social welfare and development projects, one of it being - participating & hosting volunteer lunches and

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com4tag:blogger.com,1999:blog-7582873296460140548.post-33374485553966367312010-11-04T13:02:00.001-07:002010-11-10T20:55:24.388-08:00

The first cookie I ever had in my life - Naan Katai or Narayan Katar. The name sounds funny and used to tickle the funny bone in me as a kid. Simple, delicious melt-in-mouth cookie with irresistible flavour and simplicity personified! These are made during Christmas and are also known as Snowballs. I have quoted the exact proportion so that its easier for anyone to follow this recipe. This is a

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-81646264679329992332010-11-02T13:03:00.000-07:002010-11-10T20:54:58.471-08:00

I had eaten this yummy way of cooking Bitter Gourd (Karela) many years back at one of my friend's place. The spicy stuffing is sauteed abundantly with Peanut Powder (Daanyaachey Koot) and stuffed in the parboiled Gourds. The Gourds have occasional bites of Peanut which is a highlight of this recipe. Go easy on oil else you will not enjoy the real flavour of this recipe. The taste of this recipe

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-14638726635055615622010-10-27T12:46:00.000-07:002010-10-28T09:33:20.963-07:00

Coconut Rice is a very simple, delicious recipe enjoyed by all in my family. Its a one pot meal and serves any meal plan and menu. In India, the rice which you get at local Kirana stores are a combination of long grain and short broken ones. This recipe calls for the use of the broken rice or any short grain variety of rice. Mom painstakingly separated them with a Siever or Sifter (Channi) when

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-12314245922211219672010-10-25T11:58:00.000-07:002010-10-28T09:30:10.210-07:00

Fresh crisp winter vegetables are hitting the local scene. A huge bunch of Yard Long Beans caught my fancy. They are known as Waal in Marathi/ Konkani and Alsande in GSB Konkani. I had made similar Upkari some time back. This time around, I changed the seasoning and the cutting style. The tender beans can be just chopped with hands, you just got to 'snap them off by an inch'. I learnt this

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-57599179514224842792010-10-20T10:19:00.000-07:002011-05-06T13:34:08.705-07:00

Kundapur is tiny city perched in the tranquil harmony of a beautiful seashore strip, swaying coconut palms and plenty of greenery, flora and fauna. Its located in Udupi district of Karnataka State, India. Kundapur is known for places of historic significance which includes scenic beaches, ancient temples with splendid architecture and best of all a cuisine which needs no further mention. If you

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-54719604619244197132010-10-19T19:33:00.000-07:002010-10-19T19:56:25.189-07:00

I have an ongoing fascination for Herbs, Spices and Spice powders. To withstand the long and chilly tormenting winters in US I had bought a pack of dry Ginger powder this year. Mom insisted I keep this powder handy in my kitchen. Little did I realise there were so many benefits which are packed in this aromatic powder. I am sure you would be thinking that if fresh Ginger root can be used why

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-15131350269737572332010-10-13T08:20:00.000-07:002010-10-15T11:21:47.863-07:00

Bangalore - A workaholic city bustling with IT professionals offers myriad choices for Foodie's around the globe. Be it gourmet & fine dining options or the simple to humble inexpensive Tiffin items, there is something for everyone in this city with great affordable choices & tasty options to suit your palate and pocket. In Bangalore, if one visits Hotel Empire they have a special menu which is

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-19875898124345621012010-10-12T15:20:00.000-07:002010-10-13T21:03:36.958-07:00

Butternut Squash is an uncommon vegetable making a bold scene during the Fall season. I love the silky, butter like flavour of the vegetable and enjoy adding it for Stews and Soups. I discovered on recent Food shows on TV that Nutmeg is a great spice to go along with any Butternut Squash preparations. Chopping the skin of this vegetable can be a hard task, best way to tackle that is half the

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-2424541830221446382010-10-06T13:39:00.000-07:002010-10-12T14:28:49.370-07:00

Occasionally, we get lunch and dinner invitations which are seldom easy to forget. I mean, its not about the FOOD always! Its about the people, their hospitality, warmth, finally the company which is what matters the most. They'll cook and present the most simple dishes you can find on the face of earth; yet you feel the love all around. This also compels me to think that any simple dish cooked

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-27286529276816103642010-10-05T08:55:00.000-07:002010-10-19T19:47:10.263-07:00

The cold spells and chilly weather makes me yearn for warm home cooked food all the time. Couple of days back, I made this traditional style of eating spicy rice and vegetable balls called as Mudde or Muddo in Konkani. It is cooked batter, usually mixed with vegetables of choice. We make different versions of Mudde at home. Essentially, Mudde is a lump or dumpling of batter cooked with or

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-65148997989353061192010-09-30T22:39:00.000-07:002010-10-13T20:26:38.006-07:00

In US, Spinach n' Cheese dip is a popular one which can be matched with Chips of choice. You will find them listed on most dining menus. This recipe is inspired by the delecious combination of gooey Cheese and the humble Spinach. Recently, I made these warm Spinach Cheese Delight adapted from the original recipe available on Pepperidge Farm Puff Pastry website. This along with half of Maggi Soup

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-52916231665667218832010-09-28T13:48:00.000-07:002010-09-28T14:32:53.952-07:00

With Fall setting in, the landscape is nicely dotted with crimson red and burning brown hues everywhere. Its a bit windy with long spells of mild showers and wind chill on some days. Warm food seems to be the order of the day. I love the chewy goodness of Soya Chunks, especially on days when I wish to avoid meat, this recipe comes handy for a nice tasty snack made with the wholesome flavours of

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-84964382422654236612010-09-26T21:12:00.000-07:002010-09-29T10:48:14.201-07:00

Chicken Cafreal is a very popular ambrosial dish of Portuguese origin found in the Indian state of Goa. If you visit any non-vegetarian joint in Goa, you are sure to be enthralled and welcomed by this dish. The charm of the interplay of flavours comes from the fiery, hot spicy green hued paste. The heat enduring combination of Green chillies, Garlic cloves, Ginger aptly balanced with a generous

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-87688702840412082452010-09-20T07:30:00.000-07:002010-09-21T07:39:08.912-07:00

Onion Fritters or Kandya chya Bhajya is my childhood tea time favorite. The recipe takes me back to my good old school and college days when Mommy dear made a huge batch of piping hot Pakoras with hot Elaichi Chai (Cardamom Tea) for me. The yummy treat were good enough for me to forget the hectic projects, timelines and gruelling study schedule. The thing which I like most about Mom's recipe for

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-32279082725046577152010-09-19T14:36:00.000-07:002010-09-20T14:52:18.046-07:00

Methi Paratha is a healthy, nutritious snack/ lunch/ dinner item. I prefer making them in bulk and packing them off for office lunchbox. They remain intact for 2-3 days and avidly support batch cooking needs. If you are tired for the day, just pop them on the griddle for 2-3 minutes. Eat them away with cream cheese or a cheese spread of choice. They are great for kid meals and breakfast.There is

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-76638865517650412982010-09-13T21:22:00.000-07:002010-09-14T08:19:40.873-07:00

In my ancestral place, any Ganesh Chaturthi celebration is incomplete without the staple dish - Gajbaje. It's a simple, nutritious dish with all the possible vegetables which you can think of. Primarily the vegetables which crop up in early September are used in abundance, hence more of gourds and pumpkins. This dish is also made in Goa, sometimes cooked with Sichuan Pepper (Teppal or Tirphal)

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-67002017974791180642010-09-11T14:22:00.000-07:002010-09-14T08:21:47.754-07:00

Nevri or Karanji is a popular festival sweet made during Ganesh Chaturthi festival. This is a must-have sweet snack while offering prasad to Ganpathi Bappa. This recipe belongs to my Foster Aunt also called as Maushi. She makes the best Nevri and knows many a varieties of it like Jaggery based, Copra based and this one which is Semolina based. Maushi is a dextrous woman who can multi-skill and

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-30340804120986169572010-09-10T13:20:00.000-07:002010-09-11T15:35:29.781-07:00

We celebrate Gauri Pooja/ Tai/ Vaina Pooja the day before Shukla Chaturthi which falls in Bhadrapad month as per the Hindu calendar. It's a holy and auspicious occassion for married ladies or 'Savashini'. This pooja is performed the day before Ganesh Chaturthi. This pooja honors Gauri also known as Parvati, mother of Lord Ganesh.The rituals begin the day before where married women get dehusked

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-71720748114492487022010-09-02T18:08:00.000-07:002010-09-06T04:43:44.892-07:00

Kori Rotti is a pop Manglorean delicacy which in my opinion is a rockstar dish! Hot, spicy Chicken Curry and Rotti to go along - a lip smacking dish loved by many a folks in my family. The flavour of Kori Rotti can get many a foodie's drooling over the combination. From a culinary standpoint, the Rotti used in Kori Rotti has always caught my attention.Rotti is a thin, slice of bread which is more

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-15892676287573708542010-08-30T08:00:00.000-07:002010-08-31T17:11:48.299-07:00

I had earlier written about Manglorean Bafat spice blend ~ a smooth spice powder used in many a Goan-Portuguese, Anglo-Catholic and Catholic cooking in Goa and Mangalore. I used the spice powder to make Egg Curry with ample amount of onions and tomatoes. I did not saute the duo's but sweated them to get the mushy texture. This one goes well with cooked rice, I specially liked the tangy flavour

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-44785916704048518272010-08-23T13:58:00.000-07:002010-08-23T21:42:57.885-07:00

A quick and easy Kheer ~ Indian sweet dish for a nice occasion. Today is Shraavana Shukla Poornima. In laymans term, 15th day of the first cycle of the holy month of Shraavan, an auspicious month according to the Hindu calendar. In Hindu custom, today is the day for the renewal of sacred thread (Janwa). In Konkani custom, this day is known as Sutta Punnav. In Konkani language, Sutta = thread and

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-78259069789562751232010-08-20T13:19:00.001-07:002011-03-10T21:48:41.600-08:00

There are times when you want to eat simple, delicious and sobre food with oil and spice within tolerable limits or less (Saatvikk food as known in Ayurveda parlance). Mugaa Saaru or Bengal Gram Soup is one such recipe which I relish. The second day after Ekadashi (a holy day observed in Hindu calendar for fasting and symbolic of sacrifice and penance) is Duadashi. Amongst Konkanis (atleast the

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-46467139588276639252010-08-16T09:11:00.000-07:002010-08-17T15:51:00.312-07:00

Manglorean Bafat or Bafad spice powder is a commonly used spice blend in Manglorean Catholic and Goan Catholic cuisines. Bafat spice powder is a spice blend of lots of Red Chillies, some Cumin seeds, some Coriander seeds, generous Whole black pepper corns and stub of Turmeric stick if available. Add a touch of Vinegar and you can make the spice powder with the easily available pantry ingredients

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-35652431114767438192010-08-15T13:44:00.000-07:002010-08-20T16:43:49.110-07:00

Basundi is a traditional Marathi dessert with a sweet, milky flavour. I had a box of farm fresh Raspberries which I wanted to try out with Basundi, so blended the berries along with the Basundi consistency. The tang of berries blended well with the sweet flavour of Basundi. Very easy dessert packed with punch of fruity goodness. Condensed milk with flavourful colored fruits add a different

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-82448158943920364322010-08-12T13:49:00.000-07:002010-08-17T15:31:53.268-07:00

A simple comfort meal - Varan Bhaat. Sampling morsels of food and taking in portions of this pliable dish transports me to a different planet. There are many versions available of this dish. The Marathi version of Varan does not have coconut added hence very subtle flavours. The Goan version of Varan, also known as Varna in Goa, has a liberal helping of coconut and spice paste added. If a lunch

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com1tag:blogger.com,1999:blog-7582873296460140548.post-85618060070351519962010-08-11T13:15:00.000-07:002010-08-13T05:16:15.537-07:00

Potato Spicy Stir Fry or Batate Talasaani is a pop & adored Konkani dish. Talasaani originates from the Konkani word 'talap' which implies deep frying or shallow frying. Our ancestors who devised this recipe thought of efficient and healthy way to make the French Fries with less oil and spice powders to enhance the flavour. There are many Potato lovers I know who would not mind fighting a battle

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com1tag:blogger.com,1999:blog-7582873296460140548.post-21043938942641560982010-08-10T07:25:00.000-07:002010-08-10T12:50:48.087-07:00

If there is one thing I miss in my kitchen time and again its this timeless piece of beautiful contraption - Aadoli or Addoli as called in Konkani ~ the traditional kitchen chopper and grater. This contraption is widely used in Southern regions of India and is easily available in local markets for $5-$10 in India. One can custom make it if one knows a good mason or carpenter. I spotted many in

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-50710228706112220042010-08-06T10:44:00.000-07:002010-08-10T07:12:16.719-07:00

We both love Paneer Biryani. I had tried lot of variations earlier but liked this one of all. The richness and spices of Green Masala mesh well with the bland flavour of Paneer. Good for large get together and feeding a big crowd. I am glad that I can make fairly good and consistently tasty Biryani now after many trails and experimentation with different procedures and cooking mediums. The

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-21295370087078309412010-08-05T15:20:00.000-07:002010-08-06T17:31:09.747-07:00

Iyy Gourd Rice goes well for Lunch box and you get the wholesome combination of vegetables and rice in a pot. That is the beauty of One Pot Dish, a single dish with rice and vegetables holds good for a yummy meal. Preparation time: 20 minutesCooking time: 20 minutesIngredients:Rice (Basmati rice) - 1 cupIvy Gourd (Tendli/ Tendley) - chopped - 2 cupsOnion (chopped) - 1/2 cupCumin seeds - 1/2

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-1297685890757423392010-08-02T13:59:00.000-07:002010-08-06T09:27:04.166-07:00

Bele Saaru or Udupi Daali Saaru is an amalgamation of Daal + Saaru. The final product which you get when you marry both is Udupi Daali Saaru or Bele Saaru. This approach of cooking Daal along with Saaru is very popular and sought after in Udupi & Mangalore regions, also practised in Kannada/ Karnataka cuisines. This version is a far cry from the traditional Tomato Rasam or Tomato Saaru Recipe.

Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2