Mixed Vegetable Sambhar (Randekayee Kolambo)

Indian Sambhar is a curry made of lentils, spices and vegetables. It is known as Kolambo in Konkanis, Huli in Karnataka, Pulusu in Andhra and Vettal Kuzhambu, Poricha Kuzhambu, Karai Kuzhambu in Tamil Nadu. Its primarily eaten with Rice or served as a soupy dish along with Idlis or Iddiappams.

Sambhar or Kolambo (konkani term for Sambhar) is an all time favorite amongst Konkanis. Sambhar is a medley of lentils, vegetables and spices cooked together. Some worship this dish, and some hate it, some devout it like a daily ritual. Personally, Mixed Vegetable Kolambo is one of my favorite dishes and Mom makes the best Kolambo ever.

Recipe Source: Mom
Serves: 6-10 servings

Ingredients:
Vegetables (Carrots, Cauliflower, Potato, Tinda, Beans) - 1" pieces - 10-12 each
Toor Dal (boiled and mashed) - 1 cup
Salt - as per taste
Coriander leaves (chopped) - 6-7 sprigs
Tamarind juice of 1 small lump soaked in water (optional)
Oil - To fry
Mustard seeds - 1/2 teaspoon
Curry Leaves - 1 sprig

Masala:
Coriander seeds - 3 teaspoon
Cumin seeds - 1 teaspoon
Urad Dal - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Asafoetida powder - 1/10 teaspoon
Red Chilli powder - 1 teaspoon

Method:
Grind the ingredients in Masala after roasting red chillies on medium flame and allowing to cool. Bring Dal to boil along with vegetables and add the masala. Pour the tadka on the curry with curry leaves smoked in 2 teaspoon oil with mustard seeds. Put off the flame and garnish with chopped coriander leaves. Serve with hot rice and red chilli papad/ odi.

Tip: One could also add Tamarind juice, we prefer spicy Kolambo so I did not add Tamarind juice.

Yard Long Beans Vegetable stock (Aalsandey Saaru)

This is a simple recipe wherein the juice of boiled Yard Long beans is treated separately with curry leaves and mustard seeds. Goes well with rice and is extremely nutritious.

Serves: 3-4 individuals

Ingredients:

Yard Long beans stock - 2 cups

Salt - as per taste

Mustard seeds - 1/2 teaspoon

Curry leaves - 1 sprig

Red Chillies (optional) - 1-2

Oil - for frying

Method:

Boil the vegetable stock of Yard Long beans also called as Aalsaandey in Konkani or Vaal in Marathi. Give a temper of curry leaves, red chillies and mustard seeds. Serve alongwith rice.

Ganesh Pooja in India: A Memoir

(Ganesh Pooja Memoir was just too huge a post. So thought of posting it separately. Special thanks to my friends S and N from Goa who were kind enough to share their pictures from their personal family collection. I appreciate their enthusiasm in sharing the rich culture and local festivities with the rest of the world)

While I was cooking, I tried to recall the wonderful moments I've spent at Udupi & Goa, my two native places helping my granny and other aunts, elder ladies prepare Modak, Karanji, Phodi. It also took me back to the gigantic Ganpati processions we used to yearn to visit and see in Goa and Mumbai.

All the major places of celebration in Metro, have Saarvajanik Ganpati. This concept of mass celebration was initiated by famous social worker Lokmanya Tilak. Gigantic sized statue of the lord is placed at a central point of vicinity in the town/ city/ metro. The Ganpati's here are kept for worship for around 7, 11 or 21 days. One famous example of this community style celebration of Ganpati would be Dagdusheth Ganpati at Pune, Maharashtra. While in Goa, we never had Ganpati at our home, we used to rejoice visiting all the Saarvajanik Ganpatis. I used to regret that we never had an opportunity to invite the Lord to our place. Here below is a picture of Mass Ganpati Immersion held by the banks of Betim River, Panjim - Goa.

In Konkani custom, the intial day celebration is known as Teyi/ Vainaa Pooja. This day holds symbolic significance for married women and we mark the celebration with Decorative Coconuts or Vainaa which are offered to married ladies once pooja is performed. This is also called as Gauri Pooja.

On the main day, the place of worship is decorated with Maan-tav (konkani term for an elevated decorated plank full of fruits, vegetables and things which Lord loves which is elevated at 1 feet distance from the Lord's idol) or Maatholi (Goan konkani term for the elevated decorated plank). As kids we used to spend hours together helping uncles and elders build the Maan-tav. I used to love handing over the fruits and pondering why Lord needs so much of fruits. Mom's answer was simple, "Lord has a big appetite". I smile today thinking of all the funny moments we used to enjoy during festivities.

Ganpati idol is bought from the vendor, traditional Ja-gaan-ta, Shanka-vaadya is performed and the lord is ushered in. There are two Arathi (konkani term for prayers and hymns offered to the lord) sessions which takes place one in the noon and another one during the night. After Arathi, there are three Keli paan (term for plaintain leaf) which have food laid out on it. These are also called as Devaa/ Parbey Paan, and is offfered as Naivedyam (term for holy home cooked food offering) to lord. We make Khotte/ Hittu (Rice dumplings steamed in Jackfruit leaves), Tomato Saaru-Sheet (Rice-Rasam: a soupy curry of lentils, coriander leaves, tomatoes and spices), Phodi (5 types of vegetable fritters), Modak (steamed dumpling stuffed with Jaggery and spices), Karanji/ Nevri (semi-circle savoury sweet stuffed with Semolina and Cashew nuts), Poori (deep fried Indian flatbread), Usal (white peas cooked in Coconut and spices), Patrodey (a pin wheel roll of Calocasia leaves smeared with Rice-Chilli paste and steamed and served), Koshambari (light salad), Payasam (Vermicelli Indian sweet dish) and the main prasad - Godu Phovu (Flattened rice treated with Jaggery, Coconut and Spices).

Some traditional konkani houses have the concept of Mool Ghar. Individuals who come under this clan, have their traditional homes where the Ganpati is worshipped; during festivities they come together as families and worship the Lord together. These houses are huge and belong to the family legacy. This is also a good opportunity to meet long lost cousins, aunts, uncles and loads of Pan-chaa-rika (famous konkani term for gossip and chit-chat). :)

The festival food is a banquet and we used to enjoy eating the food as kids and even as teenagers and adults. Once Arathi is done, everyone enjoys the festival food and Parbey Paan food is partaked by youngest kids from family. We used to keep Ganpati for a single day at my Granny's place however some individuals keep the Ganpati idol for 1.5 days, 7 days and some even 21 days. I do know the logic to this however presume there is some rationale and science behind this. Post second Arathi, which generally happens at mid-night we used to head to the local Ba-ye-ee (konkani term for well) in the vicinity of our house and immerse the Lord's idol. The lord is ushered with traditional Jagaanta vaadya, Shankavaadya, Ghantaa vaadya. The well where the idol is immersed is prayed and blessed and then the idol is immersed in the well. This marks the end of the Chaturthi festival.

I always have a lump in my throat when the idol is immersed. Its a good bye to the Lord only with a promise that we would meet him again next year and celebrate the festival with songs of praise, food, crackers and lots of love.

Ganpathi Bappa Moryaa!!! (Praise the lord)

Walnut Cake

I have always had a baking phobia due to one of my past disasters where my cake turned into a brick out of my horrors. Suddenly one day I came across Raaga's blog and I thought she was kidding! She had a bunch of beautiful recipes which motivated me to try baking on my own. I wanted to seek her nod before I use her recipe. She readily offered a YES and I was set! Yesterday I baked a Walnut Cake and the results were amazing! Thanks Raaga! I owe you big for this learning! Now, I love baking and look forward to baking many more cakes, cookies and pies.

Recipe Source: Raaga - The Singing Chef

Serves: 2 individual

Ingredients:

All Purpose Flour - 1 cup
Sugar - 1/2 cup

Milk - 1/2 cup

Vanilla essence - 1/2 teaspoon

Egg - 1 (beaten)

Oil - 1/4 cup

Baking powder - 1 teaspoon

Baking soda - 1/4 teaspoon

Walnuts (chopped) - 1/2 cup

Butter stick (unsalted) - 1/2 stick

Method:

Pre-heat oven to 400 F. On the side grease a 8" cake pan with butter (unsalted) and dust with flour.

Mix the wet ingredients first - Egg, Oil, Milk. Beat well. Add the dry ingredients now and fold in Walnuts. Beat well. I gave around 100-200 beats with a whisker since the blender was already on use for another dish. Pour the mix in the cake pan and bake for around 30-35 minutes. The house will be full of cake-bake aroma. Put a tootpick/knife, check if it passes out evenly without any cake mix sticking to the surface.

Allow to cool and transfer to a serving dish.

Mushroom Fritters (Alambey Phodi)

Mom called and informed me that they made Mushroom Curry. During rainy season we get Mushrooms in abundance in Udupi. The harvest depends on rainfall, thunder and lightning. The higher the rainfall, better is the yield of mushrooms. In Udupi, India, the Mushrooms are like small pebbles which have a 2 mm shell around it. Once bought home, they require to be washed and boiled, de-shelled and cooked along with Cucumber. Some even cook them and deep freeze them in the fridge and use as per convenience.

In a similar fashion, in Goa, India the Mushrooms are tall and have a cap on top of it. We usually get it during August-September and they are very tasty. Mushrooms are known as Aalambey in Konkani or Alami in Marathi. Ironically, P had never tasted Mushroom Phodi before so thought this would be a good introduction to him as well. This recipe was introduced to my Mom by my Pacchi (konkani term for Aunty) from Goa. The end result is extremely delicious, so you would find many a people drooling over the Fritters. :)

Another thing which I realised is that Konkani cooking makes abundant use of seasonal vegetables. So you would see that cooking patterns vary according to the vegetables available for that season.

Serves: 2 individuals

Ingredients:

White Mushrooms - 1 packet

Rice Rava - 6-8 teaspoons

Red Chilli Powder - 1 teaspoon

Turmeric powder - 1 teaspoon

Salt - as per taste

Oil - for frying

Method:

Wash Mushrooms thoroughly, slice them into two. This enables ease of chore while frying. Marinate it in salt, turmeric powder and chilli powder. Keep aside for 20 minutes.

Heat oil in a pan. Roll the mushrooms in rice flour mixed with 1/2 teaspoon red chilli powder. Pay it out on the pan and pour oil in the exposed area of the pan. Turn around the Fritters after 5-8 minutes. Sprinkle little water on the pan and cover with a lid and cook on slow flame. Serve hot with Rice, Daal and Lime Pickle.

This post goes as an entry to FIC - Zodiac hosted by Ashwini's Spicy Cuisine and Sunshine Mom's Tongue Ticklers. My sign is LEO. My color is orange/gold. Here's my gold colored dish - Mushroom Fritters.

Seared Ivy Gourd (Tendley Talasaani)

This dish is one of Mom's favorite and mine too! We both love eating this dish and does not take much time as well. Tendley Talasaana is one preparation which I enjoy. Every time Ivy Gourds are brought to our house, I plead my Mom to make Talasaana for me.


In Konkani custom, we make different types of Talasaana, the procedure remains same but vegetables vary - Brinjals, Ivy Gourd, Potato, et al. Talasaani is a konkani style of searing vegetables in seasoning of choice and then boiling the vegetables to perfection. The crux of the detail lies in the flavour one gets after searing the vegetables.


They taste good and go well as a side dish. Ivy Gourds which are smaller in size taste better vis-a-vis bigger ones.

Recipe Source: Mom

Serves: 2 individuals

Ingredients:

Ivy Gourd - 10 to 12

Green Chillies - 2

Garlic flakes - 2-4

Salt - as per taste

Oil - for frying

Method:

Wash the Gourd thoroughly and slit the sides. In a pestle and mortar, crush the green chillies, salt and garlic to make a rough paste. Crush Ivy Gourd in this paste one by one. They should just burst open however should not break.

Heat oil in a pan, fry the paste of chillie, garlic and salt. Allow to roast, add the Ivy Gourds. Sear them on all the sides. till they turn brown. Add enough water and simmer till they cook well. Serve hot once done.

Chocolate Rice Crispies

Man cannot live on chocolate alone. But Woman! Yes, she can; I am big Chocolate fan and love all the goody feeling that comes alongwith. This recipe of Chocolate Rice crispies was worked upon by my brother P and I (I had little role to play). To relish the CHOCO flavour, here's a picture of a Candy shop at Quincy Market, Boston. A perfect eye candy!

Many of my female friends are big time chocolate lovers. Some like it white, black, dark, bitter but they all love it. I think there is some strange connection between Chocolate and Women. This post of mine goes to all women who whine, dream, dribble and love to drool over chocolates.
This is a recipe which has been passed over by my MIL. In my hubby's side this dish is a big hit. I used to wonder what's the magic. When I sampled the taste was DECADENT! A must if you are a chocolate addict.

Recipe Source: My MIL

Serves: 10-18 servings

Ingredients:

large box of rice crispies
4 large slabs (20 oz each) Hershey’s milk chocolate

3 packets (16 oz – 8 mini packets in each) Twix chocolate
4 sticks of unsalted butter
1 medium packet of walnuts

Method:

Melt 2 sticks of butter in a deep non-stick utensil. Chop twix chocolates and add to the melted butter. Stir the twix sauce until it is smooth. Remove the left-over twix biscuit pieces from the utensil and keep them aside.

Take a large bowl filled with rice crispies (no specific quantity) and mix all the twix sauce to it until the rice crispies are fully coated. Put the coated rice crispies in a deep baking tray (or any other tray) and nicely set the crispies so that they are evenly spread across the entire tray.

In the same non-stick utensil, melt 2 more sticks of butter. Chop the hershey’s milk chocolates and add to the melted butter. Stir the sauce until it is thick and smooth.

Pour the hershey’s sauce on the coated rice crispies and evenly spread across entire tray. Chop walnuts in a blender and sprinkle on top of the hershey’s sauce. Cover the tray and set it aside for 6-7 hours at room temperature. Serve block sized pieces and enjoy!

Tip: Since we wanted only regular chocolate flavour, we did two layers of Twix Chocolate Rice crispies and garnished with chopped walnut.

Here goes my entry to Laura's Spiced Life Blog Event of Family Recipes. I liked the theme of this event!

Ripe Mango Sweet Pudding (Aam Ras)

Aam-Ras or Ripe Mango Sweet Pudding is a summer delicacy made in India during the onset of Mango season. Its a very quick and easy dessert to make. Many enjoy this sweet dish when its chilled and it goes well as an accompaniement to Poori ~ The Deep Fried Indian Flatbread.

It was Ganesh Chaturthi, the holy festival in India when Lord Ganesha was born. I thought instead of whining of not being able to be with my family, I might as well celebrate in my humble ways along with P and create my own divine moment with the Lord. I made Poori, Aam-Ras and TendleyBibbe Upkari (Cashewnut-Ivy Gourd side dish).

We offered the food preparation to the Lord, recited Ganpati stotram, lit some Diyas and enjoyed our meals thereafter. It was a divine moment for me!!

Happy Ganesh Chaturthi!!

Recipe tweaked from Mom's version of Aam Ras.

Ingredients:
Mango Pulp - 2 Ripe Mangoes (Large size)
Sugar - 10 teaspoons
Milk - 1/2 cup
Cardomon powder - 10 pods
Saffron (optional) - 4-5 strands

Method:
Extract the pulp of Mango or you could canned pulp as well. I used Fresh Mangoes which I had got from Indian Store here. Blend it in with Milk, Sugar and Cardomon powder. If you want it more runny, you could add 3/4 cup milk. Mom makes it little runny and liquidy, I wanted a thick consistency, so adhered to 1/2 cup milk. Take 2-3 spoons of milk and crush the saffron strands. Add this to the final mix and stir along.

Store in a bowl in a refrigerator for 2-3 hours before serving. Goes well with Poori.

Poori ~ The Indian Deep-Fried Flatbread

Pooris ~ The Indian Deep-Fried Flatbread is a famous little baby amongst Indian Home Cooking family. The trick to get good Pooris is the Dough, Size of Poori and Temperatue of oil. Primarily the dough is made of Wheat Flour or All-Purpose flour or a combination of both. This simple balloony and popped out treat is liked by many a Foodie's and is prepared during festivals/ special occasions et al.

Today has been an eventful day. I finally learnt to make Pooris. They have been my favorite since kiddy days. I used to implore Mom to make this when I used to come tired after work. She used to make Hot Pooris and Garam Masala curry. Ahhh! The flavours used to make me love Mom all the more. I cannot match her cookery skills one bit. But my Pooris ballooned and popped quite well. I used my discretion to make these Pooris. This has been a great feat for me personally!

Serves: 10-15 Pooris

Ingredients:

Wheat Flour - 1 cup

Water - 1/2 cup (warm water)

Salt - as per taste

Oil - For frying (any vegetable oil)

Method:

Spread the flour in a mixing bowl and make a well in the centre and our water slowly along with salt. I could recall making it in a similar way and I knew if I follow her procedure it would be a success. Slowly mix the flour well and knead a stiff dough. It will be stiffer than regular Chapathi dough. Pinch a pebble size dough and roll it into small serving dish Pooris. I prefer making smaller Pooris since they balloon well. Spread on a long tray one by one without the Pooris sticking to each other. Keep atleast 2 batches ready.

Heat oil in a deep dish kadhai. I use Kadhai/ Skillet which I got from India and is made of Steel. I avoid using Non-stick for cooking on high heat and longer duration. One oil is smoking hot, pour each Poori and fry till both the sides are well done and are golden in colour. Each Poori approximately takes 20 seconds for frying. Drain and transfer to a kitchen towel lined tray. Serve hot with Curry.

Very-Well-Done French Omelettes

After being aptly inspired by Julia Child, her life, recipes and her interests; I decided to try my hand at something which Julia describes as a skill - French Omelettes & Right Omelette Making Technique. I skimmed through the online info taken from her book Mastering the Art of French Cooking where she dedicates eight pages to make a simple Omelette. I was initially amazed but later realised this is what it takes to master cooking - Precision and Planning. I decided to try it out and follow her instructions to the T so that I enable myself to create Chef style professional dishes.

She describes Omelette's in the following way:

"A good French omelette is a smooth, gently swelling, golden oval that is tender and creamy inside. And as it takes less than half a minute to make, it is ideal for a quick meal. There is a trick to omelettes, and certainly the easiest way to learn is to ask an expert to give you a lesson. Nevertheless we hope one of the two techniques we describe will enable you, if you have never made an omelette before, to produce a good one. The difficulty with all written recipes for omelettes is that before you even start to make one you must read, remember, and visualize the directions from beginning to end, and practice the movements. For everything must go so quickly once the eggs are in the pan that there is no time at all to stop in the middle and pore over your book in order to see what comes next. Learning to make a good omelette is entirely a matter of practice. Do one after another for groups of people every chance you get for several days, and even be willing to throw some away. You should soon develop the art, as well as your own personal omelette style."

Here is my personal recipe of what I name as: Very-Well-Done Omelettes. P is an ardent fan of sophisticated & fine dining experience and he taught me the importance of Medium Done, Well Done and Very-Well-Done Omelettes. I have learnt over a period of time what it takes to make some great Omelettes. My taste is : Very-Well-Done Omelettes. Little thought and practice galore takes one ahead ! :)

Cooking technique adapted from Julia's - Mastering the Art of French Cooking

Serves: 1 individual

Ingredients:

Eggs - 2

Salt - As per taste

Pepper - 1/2 teaspoon

Oil - For frying

Method:

Use a non-stick pan and heat oil. Hold the handle and let the oil flow around in abundance over the pan surface area. Break the eggs and spread the yolk gently. Sprinkle pepper powder and salt over the Omelette mass. Gently separate the ends of Omelette. Give a good shake and flip over the Omelette by holding the handle of the pan. This does not disturb the Omelette surface and is a chef style approach. Flipping Omelette over is a knack and comes with time, I learnt it from P who does it with great style and elan. A VWD Omellete easily takes 2-3 minutes since the egg mass has to be well cooked. Since, I wanted to flip them over and not use a ladel, I broke them into 2 pieces and voila! My French Omelettes are there ready to be served!!

Serve hot with warm toasted Wheat Bread. Here's to a healthy breakfast!!

Credit Source:

Random House

Appetite for Life - The Biography of Julia Child ~ By Noel Riley Fitch

Julia Child, an American cook, writer and popular television host needs no introduction. A recent trip to the local library has changed my life for good. I found this rustic looking book with a frontfacing picture of Julia Child, the picture looks like one of those old, pre-world war era, vanilla-black pictures. She non-chalantly talks about food delivery mechanism in pre-world war era where individuals, sort of handymen delivered food items, vegetables, meat, poultry on a wheel barrow, door to door once a week. Though her expertise is French cuisine, she has her prowess and grip on American food and cuisines. Overall, a great narrative on Julia's life, Food and her connection with Food in her own words.

As I surged ahead, page by page trying to get an understanding of Julia's life, I must say I have been pleasantly surprised! She was born as Julia Carolyn McWilliams, a 6'2" frame in Pasadena, California. Her mother, Julia Carolyn (Caro) McWilliams had a key role to play in her choices she made in life, career and livelihood in general. During younger days, Julia had adopted bad eating habits and fed her ravenous hunger on brownies with chocolate sauce, toasted cheese sandwiches, and chocolate ice-cream, sodas from across the street. Hubbard Hall at Smith's College was where she associated herself with the dining experience of her fellow friends. Following her graduation with a Bachelors of Art in English, she moved to NY to take up a job in publishing with an upscale Home Furnishing firm. Thereafter, she returned to California in 4 years time and resumed her career in writing and publishing industry.

The World War - II changed her life as Julia confesses in her own words. She joined Office of Strategic Services (OSS) and was initially posted in Washington D.C., as a Research Assistant. She boarded SS Mariposa, a cruise ship and sailed alongwith 9 other women and more than 3,000 mento pursue a career in managing highly classified communications. She first landed in Bombay during an April summer. Following her stint at the war, she met Paul Child on a tea planter's veranda, a multilungual officer who was posted an OSS officer creating maps and graphs for the Warm Room of OSS China, first in New Delhi and then in Kandy (Sri Lanka). I felt wee bit proud fathoming the fact that Julia found her true calling in India :)

Following the war, she married Paul Child in 1948 after which they moved to Paris where Paul Child was assigned by US State Department.

"Her first tryst with French food which she had ever tasted was something which she was hooked for life. This occured in Rouen, in a restaurant called La Couronne. Briny oysters on the half shell and a bottle of chilled Pouilly-Fuisse. A green salad, creme fraiche and a final cafe filtre. She describes this meal as "quietly joyful". "The whole experience was an opening up of the soul and spirit for me...I was hooked, and for life, as it has turned out". In Paris, she attended the Le Cordon Blue cooking school. She also joined Womens Cooking Club - Cercle De Gourmettes where she met Simon Beck who with her friend Louisette Bertholle was writing a French cookbook for Americans. The trip researched, translated the French recipes and the by-product was published in 1961, the 734 page - Mastering the Art of French Cooking. "

In 1962, her appearance on a book show led to the inception of her television cookery show where she demonstrated how to cook an Omlette. She also found theAmerican Institue of Wine and Food at Napa, California with famous vintners, Robert Mondavi and Richard Graff. Later, she rose to be a popular television host of many a renowned TV Food shows - In Julia's Kitchen with Masters Chefs, Baking with Julia, etc. Her famous Copper pots and pans have been reunited at National Museum of American History. Her kitchen has been restored at Smithsonian and is a delight for the visuals bits and pieces you get to see.

I cannot wait to watch the movie based on her life: Julia and Julie. Here's to a great cook, writer who revolutionised the cooking genre for many a chefs, men and women across the globe. I am certainly added to her fan list!

Credit Source:

WikiPedia

Appetite for Life ~ By Noel Riley Fitch

Cumin-Pepper Curry (Jeerey Meerey Kadhi)

Kadhi-Chawal (Curry-Rice) is a flavourful combination of curry eaten with rice. Its a medley of non-lentil ingredients and could comprise of Gram Flour base or Coconut base or Spice base, cooked on low flame with different spices and finally tempered with garlic or mustard seeds. Some regions in India also have the version of Kadhi with Vegetable dumplings simmered in the gravy on low flame. Across the Indian peninsula, one would experience different versions of Kadhi as we traverse across the geography from North to South and East to West. In North, there is Punjabi Kadhi made with Onion dumplings, UP Kadhi made of Besan, Sindhi Kadhi made with Okra in South, Jeera-Pepper Kadhi in GSB Konkanis, Footi Sol Kadhi made in Goa.

Cumin-Pepper curry or Jeerey Meerey Kadhi is one of my top most favorite Kadhi dish. I can eat this Kadhi-Chawal (Curry-Rice combination). Mom always reminds me to have this dish because of its curative power. The other reason being she knows I yearn for this dish any given time of the day.




Cumin seeds and Pepper corns are known for being the warehouse of goodness and digestive abilities. They propel and aid digestion and have been mentioned in the ancient Ayurveda books as well.

Spices are abundantly used in Indian cooking. I came across this interesting article which talks about the power of Spices in Cooking.

Recipe Source: Mom
Serves: 3-4 individuals

Ingredients:
Cumin seeds - 1 teaspooon
Whole Pepper corns (Black) - 6-8 corns
Coriander seeds - 1/2 teaspoon
Grated coconut - 1 cup
Tamarind/ Amla - 1 small lump
Turmeric powder - 1/10 teaspoon ~ 1 pinch
Oil - for frying
Red Chillies (Byadgi preferred) - 6-7
Garlic pods - 6-8
Salt - as per taste

Method:
Roast Pepper, Coriander and Cumin in 1 teaspoon of oil. Add Red Chillies and Grated coconut. Allow to cool this mixture. Grind to a find paste along with Turmeric powder, salt and Tamarind.
If using marinated Amla, then pour some amla pieces into the mix being ground towards the last round of blending. Bring this paste to boil. Separately, in saucepan heat 1 teaspoon oil and roast crushed Garlic (you could use pestle and mortar for the same). This enhances the flavour and enables them to absorb the herby juices. Serve hot with white rice.

Note: This curry tastes spicy; curtail your spices or tone it down should the need be. You would experience sweat beads all over once you devour this hot and spicy curry.

Bitter Gourd Fries in Red Chilli Batter (Kaarathey Aalavan Phodi)

One of my ever soul-satisfying, lip smacking, delicious, Mom's favorite, indulging treat for those days when you just want to gorge on some yummy food and never bother about the calories. I began making this Phodi recently and the results are amazing. Best part is you can make the Rice-Red Chilli paste and store in the freezer and use it within a week or two. This paste is known as Aalaavan in Konkani. Mom is an expert on making this delicacy. Her spice and rice blend is something which I can never match up no matter how hard I try.

Many other vegetables are prepared in Konkani custom along with Bitter Gourd. The other vegetables which can be used are Kantola, Potato, Parvel, Raw Banana, Breadfruit, etc. Primarily on festive occasions one can easily spot these fries. It is supposed to be culinary ritual to fry 5 vegetable types during Ganesh Chaturthi lunch, Ashtami lunch, Gauri Pooja (also known as Teyi) lunch.

Cooking time: 15-20 minutes

Preparation time: 240 minutes (includes soaking time)
Serves: 2-3 individuals

Ingredients:
Bitter Gourd (sliced into pin-wheels) - 8-10
Salt - as per taste
Oil - for frying

For batter:
Rice (pre-soaked) -1 Cup
Red Chillies - 6-10
Asafoetida - 1/10 teaspoon
Water - For accomodating grinding consistency

Method:
Pre-soak washed rice in water for 5-6 hours. Grind it to a batter after draining water along with red chillies and asafoetida, salt and very less water.
Apply salt to chopped Bitter Gourd pieces and set aside for 1/2 hour. Heat oil in a deep dish pan. Once oil heats up (should not be smoking hot as fries would burn) dip the pieces in batter and deep fry. Fry till the cirspy coating is reddish and crispy. Transfer to kitche towel and allow to cool. Serve warm along with rice and curry.

Decadent Walnut Chocolate Fudge Brownie

This is a simple recipe of a Betty Crocker Chocolate Fudge which I'd baked along with my brother, P when he was around. It was great pleasure baking a fudge brownie knowing that I am a completely bake novice. I followed the instructions on the Fudge mix and the taste was too divine!

We finished all the Brownie's in 2 days flat! My picture has not come that good, however the taste was amazing, guess that should satiate my cookery instincts :(

Recipe adapted from Betty Crocker's Walnut Fudge Brownie Mix

Ingredients:

Eggs - 3

Vegetable oil - 3/4 of a cup

Water - 1 cup

Walnut Fudge Brownie Mix pack - 1

Method:

Whisk all the ingredients together, one by one. Provide ample beats as given on the instructions; I gave hand beats clocked to around 150-200. Preheat oven to 325 degrees. Pour the mixture in a bake tray which is greased with butter or layered with baking sheet. Dust it with flour if greased with butter. Pour the mix and settle the bake tray in the oven. We baked ours for 12-15 minutes.

Allow to cool. Slice into Brownie sized bites and store in air tight containers. While serving, drizzle some Chocolate sauce and serve with evening tea.

Maggi Noodles

India Independence was just around the corner. I was thinking about the good old days when we used to anxiously wait to go to school for Flag Hoisting ceremony. The star of the event was the Vada-Pav and Boondi Ladoo we got as kids. Fervently prepare your speeches, skits, mime content, dress like Nehru or Gandhi.

I believe little acts of random kindness, goodness or patriotism are taught at home. Who better teachers than your own parents. Even to this date, if there is "Jana Gana Mana" playing in the background on TV, Radio my parents still stand up, spend a minute in silence, take a moment or two to usher in the patriotic sprit and may be rekindle those memories of sacrifices, struggle and freedom.

I made Maggi, what better way to wish any Indian than with this humble 2-Minute Noodle which has been with me since my toddler nasty pursuits, prankmaster childhood days, confused teenage, adventurous youth and now that of marital bliss!

"Happy Independence Day To All Indians Across the Globe"

Recipe adapted and tweaked from Maggie Noodles recipe

Ingredients:
Onion (chopped) - 1 big
Water - 1 and 1/2 cup
Oil - for frying
Pepper powder - 1/2 teaspoon
Maggi Noodle - 1 packet
Salt (optional) - 1/3 teaspoon

Method:
Chop onions and keep aside. In a separate container, boil 1 1/2 cup of water. Heat oil in a saucepan and fry onions till they wilt and turn reddish. Add Maggi masala, salt and pepper powder. Stir well and add pre-boiled water. Add noodles and bring to boil. Simmer for around 5 minutes and you are done. Serve hot with evening tea

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I found an interesting post on Flower Fest posted by Manisha of Indian Food Rocks fame. I have this beautiful picture of Purple - Chicory Flower taken on one of very recent trips. Sending this as an entry to Flower Fest. I wish Manisha great success on the Flower Fest revival bit.

I am submitting my entry for Flower Fest - Purple Chicory Flower. This flower, is ground, pound and baked and is used a coffee substitute or as an additive. When I was a child I used to remember our coffee powder was blended with Chicory in 80:20 proportion. It serves as a good blending agent and neutralises the otherwise strong flavour of caffeine in coffee.

Gobi Manchurian

My brother, P recently had come down to visit us. He also happens to be a "F.O.O.D.I.E" like yours truly. He visited a dear one of ours who pampered us with Gifts and Goodies: Russel Stover Chocolates and Sinfully rich Pistachio Cakes. Thanks to our dear one for this kind gesture. Along with that came a Knorr Chinese Manchurian Recipe Mix. I had asked him once what is his all time favorite dish which he can be caught eating morning, noon and night, 24 x 7. He quipped, "Gobi Manchurian".

I was delighted when I saw this packet as Gobi Manchurian has been a recipe which has taught me a lot of things, be it perseverance when your dishes spell a disaster, patience when you just want the right taste and do not seem to be satisfied with what you've created. Finally after 15-20 odd trials of this recipe as a teenager probably when I was 15 year old, I discovered the right approach. I began my trials at the age of 12 for this tasty dish.

Anyways, coming back to Machurian, I regret I could not make this dish as promised to him when he was here. This dish is for your, P. Enjoy the visual treat! :)

Recipe adapted as given on Knorr Ready Recipe Mix, I tweaked it a little to suit our spicy taste buds

Serves: Around 6-8 people

Ingredients:

Cauliflower - 1 Large Head (chopped into medium floret pieces)

Corn Flour - 1 cup

All Purpose Flour - 1 cup

Rice Flour - 2 teaspoon

Soya Sauce - 3 teaspoon

Ginger-garlic-coriander stem-chilli paste - 2 teaspoon

Salt - as per taste

Vegetables (chopped and diced) - 1 Carrot, 1 Onion, 1 Capsicum

Vegetable Oil - For frying

Pepper powder - 1 teaspoon

Red Chilli flakes - Just a little sprinkle for extra zing

Method:

Make a thick batter out of Maida, Corn flour, Rice Flour, salt and keep aside. Wash the florests thoroughly and give a nice stir with the paste and soya sauce. Mom suggested I do that since the Pakoras (Batter Dipped Fried Dumplings) would otherwise turn bland and albeit less tasty. Dip the florets in this batter and deep fry in vegetable oil and keep aside.

The best judgement for crispness in Pakoras is a gentle tap on the fried delight as per Anjum Anand. If you hear a firm sound it implies the Pakoras are crisp.

For the sauce, pan-fry vegetables in oil, around 2 tablespoons. Once wilted and crisp, add 4 cups of water alongwith this recipe mix and stir well. Add salt if desired and additional pepper powder and chilli flakes for extra zing. Add the fried Pakoras and voila! You are set for a Mandarin banquet!!

California Pizza Kitchen - Crispy Thin Crust: Margherita

There are times when you feel like just crossing your legs, stare at the ceiling and do nothing. I made Pizza on one such occasion recently. Bought one reay-to-eat from local Shoprite, stashed some Kalamata Pitted Black Olives and Giorgio Mushroom pieces. Added some pieces of Chicken Patties on top for extra crunch and bite flavours; Baked for 20 minutes and presto! My pizza is ready.

Hold on! It was not so easy! I had kept the oven to pre-heat and to my horrors within a few minutes the kitchen stovetop area was full of smoke. Our apt has smoke sensors. The kitchen was full of smoke, alarm was festering my ears! P and I were running around to fix and stop the alarm lest the water sprinklers begin to shower! Finally, after 10 minutes situation was under control. P was very helpful, thanks to him, we realised the root cause was a BBQ grill rack lying in the oven which had grease on it. Sigh! After 5 minutes of alarm and 30 minutes of fire-fighting, we finally dug into this yummy Pizza.!!

This ready-to-eat was not a pleasant experience! ;-)

Recipe Source: California Pizza Kitchen - 12 " pizza

Cooking time: 25 minutes

Ingredients:

Pitted Black Kalamata Olives - 15 Olives (chopped and sliced)

Mushrooms (canned) - 1 can (I used Giorgio)

Method:

Pre-heat oven to 400 F. Stash the pizza in the oven and allow to bake for around 15 minutes; We like it crispy so we allowed the Pizza to bake for some more time.

Garnish with Red Chilli flakes, Oregano seasoning and Basil herb. Serve hot with cool summer juices and mocktails.

Rava Ladoo (Ravey Laddu)

Ever since I was child, I do not recall having special fascination for the sweet dishes except for 5 dishes - Doodh Paak, Rava Ladoo, Kheer, Sheera and Pooran Poli.

Even during my formative years of education, job and career I seldom had the urge to dig into sugary treats. P is a big fan of sweet dishes, so thought on occasion of Janmashtami would make a batch of Rava Ladoo and I am surprised they came out quite well. I had low expectations since it was the first time I made something like this.

Mom gave the recipe to me, she makes a big batch and throws them in the fridge and within a week's time the container is empty. Thanks to the lesser mortals who treat themselves with this yummy sweet.

This is also a special occasion for Konkani Foodie as this goes as my 50th POST OF THE YEAR. Yahoo! Many a times I thought my blog would die a slow death, but slowly and steadily I made it there. Few folks also felt that I will not be able to continue. This blog is still in the nascent stage, but on a personal note has given me lot of learning as a cook and as a learner for which I will always be grateful to the numerous writers from the Blogger world who amaze me with their infectious enthusiasm, passion for food, splendid photography and impeccable writing skills.

It also coincided with Krishna Janmashtami. Janmashtami is an Indian festival and it marks the day when Lord Krishna was born. Lord Krishna is a key mythological figure and object of worship for majority of Hindus. He is a diety for worship for some major sects in India. This day is celebrated in India with pooja (indian term for worship), rituals and fasts as a mark of respect for the Lord.

Mom asked me to make any Ladoo which Krishna loves, I decided to make Ravey Laddu with her help. Happy Janmashtami to one and all! May the grace of divine power always protect us and be with us!

Recipe Source: Mom

Serves: Around 15 Ladoos

Ingredients:

Rava or Sooji (fine) - 1 cup

Coconut powder - 1/4 cup

Sugar - 1 cup

Cardomom powder - 7-8 pods

Cashew nuts (chopped) - 6-8

Raisins - 1 teaspoon

Ghee - 1 tablespoon

Water - 1/2 cup

Method:

Heat Ghee in a pan and saute Cashew nuts, Raisins and allow them to pop. Once done, add Rava and Coconut powder and saute till the aroma wafts around your kitchen. Check the flame and keep it on medium lest you burn the Rava. Keep stirring continuously for around 5-8 minutes. Keep aside.

In the same pan, add sugar and add just enough water to caramelise sugar. You will observe bubbles popping at the bottom of the dish. This takes around 5-8 minutes. You should get one-thread consistency once the sugar syrup is ready.

Add Rava mixture to this and stir well. This will in a liquidy form which should be fine. Allow to cool for around 30 minutes. Apply ghee to palms and make medium sized Ladoos. Store in a air tight container and consume within a week or two.

Tips: Check the flame because if you keep the food on high flame, Rava would easily get burnt. Do not allow the Ladoo mix to cool a lot, you will face difficulty in moulding the Ladoo.

Pan-fried Bitter Gourd Fritters (Ravey Kaarathey Phodi)

I wanted to make a heart warming meal which satisfies my cravings and takes me back to my home lunches with Mom and Dad dotted with coversations from nowhere, details about the week spent, bits about strolls to the nearest coffee shops, friendly jabber. I quickly thought would make Pan-fried Bitter Gourd Fritters or Ravey Kaarathey Phodi. My mom is an expert in making these fritters which are neither too crispy nor too soft and fleshy. I have grown up eating this. In Konkani, Bitter Gourd is known as Kaarathey. Phodi (konkani term for fried fritters) is a universal favorite alongst konkanis and has lot of fan following within konkani families.

This phodi is one of my Mom's favorite, we can sit and devour this and usher into the heavenly bitter-pungent after taste. Although, I know lot of people who detest the sight of this vegetable :)

Cooking time: 15-20 minutes

Preparation time: 10 minutes

Yield: 2 servings

Ingredients:

Bitter Gourd (sliced into pin-wheels) - 1

Rava (Rice Flour) - 5 tablespoons

Red Chilli powder - 1/3 teaspoon

Turmeric powder - 1/4 teaspoon

Salt - as per taste

Oil - for frying

Water - for frying Bitter Gourd

Method:

Slice Bitter Gourd into pin-wheel slices. Add salt, turmeric powder and mix the pieces well and keep aside.

Mix the Rava with Red Chilli powder and roll the pieces of Bitter Gourd in it and set aside.

In a deep dish frying pan, place the pieces and add oil in the exposed corners. Fry on medium flame and turn around after 5-8 minutes. Sprinkle water (about 3 teaspoons) and cover the fritters with a lid and keep on a low flame. Turn around after 5 minutes and turn off the flame.

Serve this as a side dish along with Rice and Sambar/ Kolambo.

Konkani Okra Sambar (Bhendaa Kolmbo)

If there is one dish that I often crave its got to be - Okra Sambar or Bhendaa Kolmbo. The slimy flavourful Okra pieces with spices meshed in the tiny crevices of okra pieces elevate me to cloud nine. Udupi style Sambar is known as Kolmbo. The different varieties of Kolmbo found in Konkani cooking are:

1. Mixed Vegetable Sambhar - Randekayi Kolmbo

2. Okra Sambhar - Bhenda Kolmbo

3. Brinjal Sambhar - Gulaa Kolmbo
4. Radish Sambhar - Mulangi Kolmbo
5. Pearl Onion Sambhar - Piyava Kolmbo

Okra promotes weight loss, is an excellent laxative, ideal for promoting the probiotics (healthy bacteria) in our body. Many more reasons now to devour this slimy goodness of health.

~ Okra Sambhar ~
Prep Time: 20 minutes
Cook Time: 30 minutes

Serves: 4 individuals

Ingredients:

Okra (Ladies Finger, chopped into 1" pieces) - 10-15

Toor Dal (boiled and mashed) - 1 cup
Tamarind extract - 1/3 cup

For Garnish -
Coriander leaves (chopped) - 6-7 sprigs

For Seasoning -

Oil - To fry

Mustard seeds - 1/2 teaspoon

Curry Leaves - 1 sprig

Kolmbo Masala -

Coriander seeds - 3 teaspoon

Cumin seeds - 1 teaspoon

Urad Dal - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Asafoetida powder - 1/10 teaspoon

Red Chilli powder - 1 teaspoon

Method:

Roast chopped Okra pieces for 5-8 minutes gently on a medium flame with little oil and keep aside. This eliminates the sliminess if any and keeps them crisp, they also do not break open upon cooking.

Grind the ingredients in Masala after roasting red chillies on medium flame and allowing to cool. Bring Dal to boil along with okra pieces and add the masala. Pour the tadka on the curry with curry leaves smoked in 2 teaspoon oil with mustard seeds. Put off the flame and garnish with chopped coriander leaves. Serve with hot rice and red chilli papad/ vodi.

Tip: One could also add Tamarind juice, we prefer spicy Kolmbo so I did not add Tamarind juice.

Vermicelli Sweet Dish (Shevyaa Paaysa)

Yesterday was Karthik Poornima, which is 6th of August. We make Shevyaa Paaysa (Vermicelli Dessert) on this day or Shevayee (Rice String Noodles or String Hoppers) on this day.

I quickly checked Shilpa's recipe and followed it. Thanks Shilpa! It came amazingly well. Kudos to your precision in measurments, I can make great Paaysa now! This is the second method which I followed and the results were very impressive!

Happy Karthik Poornima to one and all! This is the auspicious day which represents the 15th day of the lunar calendar hence Poornima. This is also the day when famous Puskhar Mela is held at Pushkar, Rajasthan. I had a small pooja at home and prayed for all.

Recipe Source: Shilpa's Aayis Recipes

Serves: 3-4 individuals

Ingredients:

Vermicelli - 3/4 cup

Ghee - 1 tablespoon

Cardamom powder - 5 pods

Sugar

Raisins - 1 teaspoon

Almonds (chopped) - 1 teaspoon

Milk - 2 cups

Method:

Heat ghee in a deep dish skillet. Fry vermicelli till they turn brown and you get the aroma of fried vermicelli. Add milk and gently stir once in a while. Allow vermicelli to cook completely and then add raisins and almonds.

Add sugar and stir well. Once completely done, add cardomom powder and turn off the heat. Serve hot or chilled.

Vermicelli Pulao (Shevyaa Pulao)

Recently I bought a big packet of Bambino Vermicelli. I realised I have not used it enough. I thought why not try something on my own and came up with this recipe. My cookery instincts have become very sharp now :)

The taste was good and this can also serve as a quick breakfast as well.

Recipe source: self

Serves: 2 individuals

Ingredients:

Vermicelli - 1 cup

Green Beans (chopped) - 1/2 cup

Onions (chopped) - 1/2 cup

Asafoetida - 1/4 teaspoon

Mustard seeds - 1/4 teaspoon

Garam Masala powder - 1/2 teaspoon

Oil - for frying

Water - for boiling

Method:

Heat oil in a deep skillet. Add mustard seeds, once they pop fry green beans and onions. Once they semi-cook, add vermicelli and add water in 1:2 ratio (1 cup vermicelli : 2 cups of water). Add rest of the ingredients and cook for few minutes till water evaporates. Serve hot with salad and vegetables.

White Peas Coconut Curry (Dhave Vataaney Usal - Goan style)

When we were kids, I used to love going to Satyanarayana pooja's. The simple reason being the amazing aura of sublime taste of Vataana Usal which was served as the prasad. I was scratching my head on the dinner menu. Mom suggested this recipe. I could not believe, the taste was exactly the same. One of my Maushi taught my mother and she is an expert now is making this Usal, I can say I can make a decent dish out of the Usal recipe now.

Recipe Source: Mom

Serves: 4 individuals

Ingredients:

Whole White peas (also called as White Vataana) - 1 cup

Grated coconut ( or coconut powder) - 1/2 cup

Cumin powder - 1/2 teaspoon

Turmeric powder - 1/10 teaspoon

Salt - as per taste

Asafoetida - 1/4 teaspoon

Water - for curry consistency

Method:

Pre-soak Vataana in water for 5-6 hours post washing them. Boil in a pressure cooker for 1/2 hour and mash them gently once or twice.

In a saucepan, add the mashed peas and rest of the ingredients. Bring to a semi-running curry consistency. I used coconut powder instead of coconut (grated), the taste is the same. Serve hot with Chapathis.

Zucchini-Onion Summer Salad

Recently there is Farmers market which has opened near our place. I go there every week and its such a delight to see folks selling their wares. Some get freshly made bread, cookies and cakes. Some get their pickle barrels which has cauliflower, carrot and would you believe even mushroom pickled!

For vegetables, they have farm fresh Potatoes, Tomatoes, Bell Peppers, Jalapeno! I bought couple of fresh, firm and sturdy Zucchinis. Had the urge to eat some fresh salad today. P gifted a cute Kraft - Salad and Dip Ranch sauce. I thought its time to make some good use of this creamy delicacy.

Recipe Source: Self

Serves: 1 individual

Ingredients:

Kraft Ranch: Dressing and dip sauce - 2 tablespoon

Onion (finely chopped) - 1

Zucchini (finely chopped) - 1

Lime juice - 1 teaspoon

Salt - as per taste

Lemon rind (grated) - rind of 1 lemon

Method:

Mix all the above ingredients. Toss the salad well and serve cold or room temperature. I liked the way creamy textures meshed with the strudy zucchini and onion bits and pieces.