tag:blogger.com,1999:blog-56070365903921159762012-01-22T21:36:02.535-08:00When baking, follow directions. When cooking, go by your own taste.Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.comBlogger1021100tag:blogger.com,1999:blog-5607036590392115976.post-31831074028786911472011-06-01T13:35:00.000-07:002011-06-01T13:35:34.108-07:00

Its been more than 7 months I haven't updated my blog. I was too busy with other stuffs in life. I did miss cooking and even updating my blog a lot. When I had been to India last time I scribbled a lot of recipes on my book and never got a chance to write them here. Now that I had few photos taken while I was cooking a lot I thought I should start jotting the recipes again.  Though I like

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-53674572509964425602010-12-09T14:17:00.000-08:002010-12-09T14:17:55.480-08:00

Let me first tell you that this is not the authentic recipe of "Ambe Upkari" which we originally prepare in India. This dish is prepared with very small mangoes, which we call it as "gonto ambo" ( I am not sure what those are called in kannada or english). When I saw mangoes this season the very thought of "ambe upkari" made me feel I need to prepare it. So I went ahead with mangoes which I found

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-28873880267947623202010-12-01T11:27:00.000-08:002010-12-01T11:28:49.786-08:00

During July and August New India Bazar had lots of fresh mangoes. Those were so rich and tasty. We have hogged quite a few. I also prepared some of the authentic dishes. Ambe Rasayana or Ambe Hashale is one among them. Ambo in konkani is mango. Rasayana is made with mangoes, coconut milk and jaggery. Of course high in calories ! Since mangoes are not available widely round the year I did prepare

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-6581717194939863012010-11-17T13:39:00.000-08:002010-11-17T13:45:56.977-08:00

I wanted to try masala puri for a very long time. I bought ready puris from New Indian Bazar and stocked it up for more than 2 weeks. I was too skeptical of preparing this. One fine day I was dying to eat chat and I didn't want to go out. Luckily the puris were still fresh and I could prepare Masala Puri at home. I did not get the authentic street chaat taste which we originally get in India, but

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com3tag:blogger.com,1999:blog-5607036590392115976.post-9817464411516097272010-11-11T15:08:00.000-08:002010-11-17T13:41:19.979-08:00

Out of all bonda and bajji variety potato/ batata bonda and chatambade (masala vada) are my favorite. Though we dont prepare this often I hog a few whenever we prepare it :). I just forget gym and relish these little tasty fritters. I have had this even for breakfast at my in-laws. Mouth-watering ! Its been more than 3-4 months I haven't made it. I saw this photo today and realized I haven't yet

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com4tag:blogger.com,1999:blog-5607036590392115976.post-58491389518494066942010-11-08T14:24:00.000-08:002010-11-08T14:24:52.425-08:00

Batata song is a very spicy dish prepared mainly with boiled potato and coconut, usually served with rice and dalitoy. I have seen people preparing this differently. When this is prepared during any auspicious occasions we do not use onion in it. This recipe is from my aunt. This can be had even with neer dosa. Ingredients: 3 boiled potatoes 1 large onion, chopped 1 cup coconut 7-8 red

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com2tag:blogger.com,1999:blog-5607036590392115976.post-89930210077529508032010-11-02T11:42:00.000-07:002010-11-02T11:45:48.060-07:00

The only fish I like is white pomfret. We both wanted to try something new than our usual konkani style fish curry. I had some store bought fish masala. It was of "grand ma's" brand. I added some spices of my choice to it and this came out better than I expected.  Ingredients: 1 white pomfret 2 tablespoons fish masala 1 teaspoon cumin powder 1 teaspoon coriander powder 1 tablespoon chilly

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-4678819159123380212010-10-28T15:21:00.000-07:002010-10-28T15:22:21.254-07:00

I always have few different types of beans stocked up. Black eyed peas is one among those. We call it as "alasande bi" in konkani. Ridge gourd and black eyed peas are the best combination I have liked. Again this dish has the main ingredient coconut in it. These types of curry goes well with boiled rice. Ingredients: 1 cup black eyed peas (soaked overnight) 1 ridge gourd cut into small cubes

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-77752291171612090102010-10-21T17:24:00.000-07:002010-10-21T17:42:50.893-07:00

These leaves are called edible amaranth or red leaf . These are mostly used in China town and Southern Asia. We in konkani call it as tambdi bhajji. Tambdi is red and bhajji is leaves.At my home right from my childhood I have seen this being used in variety of dishes. We can prepare simple stir fry as it is nutritious yet very tasty. These are available even in Ranch 99 stores. I make sure we

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-74335732714298308172010-10-18T16:56:00.000-07:002010-11-12T19:12:21.080-08:00

Its been more than a month I did not update my blog with any new recipes. We had been to India :). It was great to be with family. Now its again time to get back to some experimental cooking. I had prepared motte (which means egg in konkani) phanna upkari. Phanna upkari is prepared also with mushrooms and fish. This is a spicy dish and goes well with rice, chapathi or even dosa. I want to try

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-27428394649904530952010-09-16T17:37:00.000-07:002010-10-18T16:38:53.890-07:00

Bikand in konkani means jackfruit seeds. I always wonder how our elders found these recipes ! My grandmom had a recipe for almost every edible part of a vegetable or fruit. That nature has faded a lot through generations. Well all these recipes just makes me feel nostalgic about my childhood.  I bought a pack of jackfruit seeds from New India Bazar :) couple of months back to prepare alvatti and

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-52668057487780914992010-09-02T11:11:00.000-07:002010-09-02T11:11:00.417-07:00

We get fresh little mushrooms at 99 Ranch. Though these are not typical "gudu gudu alambe" these are button mushrooms and tastes good. Last time when we bought this I had some cucumber also and I decided to prepare ambat and it really came out well.  Ingredients: 1 cup mushroom 1 small cucumber 1/2 cup grated coconut 6-7 red chillies 1/4 teaspoon tamarind extract 2 cups water Salt Method:

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-60419988299408039492010-08-18T16:06:00.000-07:002010-08-19T11:35:37.059-07:00

Last time I went to Safeway I just could not resist buying these cute Brussels sprout. I wanted to try "cabbage ganti sukke with bikand" with these sprouts. Then I decided to first taste brussels sprout before trying out sukke. I have prepared stir fry with red chillies, mustard seeds etc with these sprouts but pepper powder gave a totally different taste. Ingredients: 10 brussels sprout 1

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-59117532738313813852010-08-16T15:53:00.000-07:002010-08-16T15:53:13.754-07:00

I love stir fry and I prepare it with all possible vegetables. Plantain stir fry is one such dish which is tasty and comes very handy during any festival or even busy days. I usually prefer dalitoy - kele upkari combo but very rarely prepare this with even rasam or kadi. Ingredients: 1 plantain 3-4 red chillies 6-7 curry leaves 1/4 teaspoon mustard seeds Water (as required) 1 tablespoon oil

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-8149494584619728452010-08-12T10:57:00.000-07:002010-08-12T14:21:02.883-07:00

Long time back I bought some black bean from Safeway. I am not very sure what bean were those but it looked very much like "kali tori" we get in Mangalore. In Bangalore we used to buy these from Mangalore Stores. I prepared saaru upkari last week and the bean tasted exactly like "kali tori". Saaru is soup and upkari is stir fry in konkani. This dish can be served with rice and the bean can be

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-61884523445592194982010-07-30T16:15:00.000-07:002010-07-30T16:15:00.250-07:00

Kothambari Pallo is cilantro. I had a whole bunch in fridge and my mom reminded me of kothambari palle saru, chuntey and tambli. The first thing I prepared was saru. Came out perfect and both of us liked it :). A quick recipe during busy days ! Ingredients: 1/2 bunch cilantro 1/4 cup grated coconut 3 red chillies 1/2 teaspoon tamarind extract 1 cup water 1 teaspoon jaggery powder 1

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-41479261150630945482010-07-28T14:42:00.000-07:002010-07-29T11:10:08.609-07:00

Its been exactly two months I haven't updated my blog. I was referring to many other blogs especially Vah chef for everyday cooking. We tried different recipes both veg and non-veg and to our surprise every dish we prepared was awesome ! Now I am back here again to update authentic konkani recipes. There are so many recipes from my good old childhood days which I have forgotten and I felt the

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-18637411882850754152010-05-27T13:23:00.000-07:002010-05-27T13:25:05.053-07:00

White radish are available widely here both in Indian and Chinese stores. Even the leaves are very fresh and I always get tempted to buy it only because of the color and freshness. Though my husband is not a picky eater he doesn't like to eat radish for the that fact that it is smelly. My mom used to very frequently prepare ambat and talasan out of it. But I usually prepare "talasan" with lots of

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-79044293743881965952010-05-24T13:47:00.000-07:002010-05-24T14:30:40.019-07:00

Recently I wrote a brief note on "upavasa khana". This recipe is my first contribution to that new section. I prepared this dosa last month on Ekadashi day. This is a simple dosa to prepare as the batter does not need fermenting. Serve it with butter or homemade fresh "loni" with any simple chutney.  Ingredients: 1 cup urad dal 1 cup moong dal 1 1/2 cup water Ghee to fry Salt Method:

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com2tag:blogger.com,1999:blog-5607036590392115976.post-12385447133156897442010-05-21T15:01:00.000-07:002010-05-21T15:07:23.093-07:00

Bitter Gourd is available here all round the year and are always very fresh. I get those very frequently. There are couple of recipes which I prepare often. Most of the recipes are either from my aunt who is very fond of bitter gourd or my MIL. This recipe is from my MIL. Preparing this is time consuming. Definitely worth trying ! Ingredients: 4 bitter gourd 1/4 cup oil 1 cup grated coconut

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com2tag:blogger.com,1999:blog-5607036590392115976.post-58385600830101204642010-05-19T10:00:00.000-07:002010-05-24T12:47:30.246-07:00

During our childhood we used to have more of gojju, kadi, rasam, upkari etc for lunch and dinner than ghasi or any other coconut dishes. This was my grand-mom's one of "eating healthy" rule. Even today I prefer non-coconut food more than our authentic konkani "masla randhai" (food which has coconut). Last week I saw really fresh bhindi which were irresistible. I picked very few of them without

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com3tag:blogger.com,1999:blog-5607036590392115976.post-67273914446241270272010-05-18T10:09:00.000-07:002010-05-18T10:22:25.620-07:00

When I first heard the word "ramdhan" from my husband I really didnt know what does this mean. When he explained me how to prepare this I realised we call this as "sanan". Luckily we found banana leaf during Ganesha Festival in Coconut Hill (Indian Grocery Store).The ingredients are very similar to idly but what makes this special is the aroma of banana leaf. This goes best with chutney.

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-7661448001773312172010-05-10T16:22:00.000-07:002010-05-10T16:25:15.197-07:00

I started eating fish around my wedding time. I was too picky and not liking fish too much. When my sister-in-law invited us for lunch she served this and forced me to taste. I must say I instantly fell in love with it. She said they prepare this with "maanji" that's "white/silver pomfret".  After moving here we have been getting white pomfret very often. Though there are other fresh fish

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com2tag:blogger.com,1999:blog-5607036590392115976.post-88210117808030865392010-05-03T09:49:00.000-07:002010-05-10T16:20:19.801-07:00

I am not at all a "chutney person". I eat chutney only if I have nothing else. But this chutney is an exception. I really enjoy eating Ramdhan with this chutney. I got this recipe from my MIL and she said ramdhan is the best match for this chutney. She was so true. Now whenever I prepare ramdhan or ghatti I prepare this chutney without fail. Ingredients:1 cup grated coconut2 green chillies2

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-70962002445148474702010-04-21T14:56:00.000-07:002010-04-21T14:59:39.523-07:00

Long time back I used to prepare Egg Biryani very often. I always wanted to prepare it with simple vegetables and I could make it only last week. Well I do not use any biryani masala whenever I prepare this. I use whole spices from my kitchen. Both my husband and I dont like too much of cinnamon, cardamom and clove taste in our food and preparing this way helps me reduce or increase the spices

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-27820558841505906642010-04-14T14:33:00.000-07:002010-04-14T14:40:53.518-07:00

Being a konkani  "dalitoy" recipe is a must on my blog. I have seen people preparing this differently and I myself have two different styles. Overall this is a very simple gravy prepared with cooked toor dal and seasoned with ghee. I always wonder why we konkanis are so fond of this dal :). This is kind mandatory in any of the ceremony lunch/dinner menu.I learnt this from my vhanni (brother's

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-60662182232315124552010-04-13T13:58:00.000-07:002010-04-13T14:02:56.063-07:00

Yesterday I posted a recipe for ghosale shira chutney. I took some portion of it and prepared this tambli. I like tambli more than chutney. I used chilled buttermilk which made this taste heavenly. You can serve this with rice or even just drink it like "masala buttermilk". Make it slightly spicy if you are serving this as beverage. Ingredients: Handful of ridge gourd skin 1 cup coconut 3-4

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com3tag:blogger.com,1999:blog-5607036590392115976.post-59641662935060109902010-04-12T14:41:00.000-07:002010-04-12T14:42:34.917-07:00

Its been more than a month I did not post any recipes on my blog. I did prepare couple of interesting dishes but was held up with several things at a time. One of the recipe is "ghosale shira chutney".  Ghosale shira means the sharp edges of ridge gourd skin. I prepared this when we got ridge gourd last time. I like ridge gourd stir fry and I used the skin to prepare this chutney and also tambli.

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-14816879111842856192010-03-19T15:10:00.000-07:002010-05-24T12:48:48.754-07:00

Upkari or stir fry can be prepared with almost all vegetables. Though the ingredients are same I wanted every upkari I prepare posted on my blog. A very healthy way to eat greens and vegetables. Ingredients: 3 ridge gourd 3-4 red chillies 1/4 teaspoon mustard seeds 4-5 curry leaves 1 tablespoon oil 1 tablespoon coconut (optional) 1/2 cup water Salt Method: Peel and cut ridge gourd into pieces

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-27686492869601268872010-03-08T15:15:00.000-08:002010-03-08T15:18:43.815-08:00

I am not sure what is Dosakai called in english. I believe it belongs to cucumber family and its called yellow cucumber. I have seen this only in Indian grocery stores, guess this is widely used by Indians. In konkani we call it as "magge". Well I am a great fan of "magge upkari". "duddha sheeth (rice mixed with milk) and magge upkari" is my all time favorite. I can eat it any day and any number

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-42595873411919320252010-02-27T10:26:00.000-08:002010-05-10T16:29:24.471-07:00

I started eating and cooking fish only after my marriage. My maternal family is vegetarian and we never used to cook non-veg at home. However, they were not against we eating non-veg. I still do not have a great taste, but I can say I am a non-vegetarian by choice and I love to try different recipes. My hubby is from Mangalore and he has been a sea food lover since his childhood. He knows all

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com2tag:blogger.com,1999:blog-5607036590392115976.post-75831133429625769772010-02-24T15:21:00.000-08:002010-05-24T12:48:08.479-07:00

Talasan is simple stir fry with lots of garlic in it. Just like any koddel garlic is a must in this. Unlike other stir fry we do not use any water for talasan. But I microwaved bitter gourd for 5 minutes and also sprinkled water intermittently. People do not like bitter gourd for its bitter taste. I usually cut them into desired size/shapes and soak them in salty water for 5-6 hours.Though the

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-50795631089859341312010-02-18T15:41:00.000-08:002010-02-18T15:46:29.486-08:00

Recently I posted the recipe for pathrode. Yesterday I prepared it again for dinner but served it differently with a simple ghasi/gravy. At home this is called "ghasintule pathrode" which means "patties dipped in coconut gravy". This is just a serving suggestion of pathrode. The only additional step is to prepare ghasi/coconut gravy. This surely is very unique and tasty. Definitely worth trying !

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com2tag:blogger.com,1999:blog-5607036590392115976.post-72721852894383807382010-02-17T15:42:00.000-08:002010-02-17T15:46:57.222-08:00

I remember bamboo shoots being harvested during monsoons. My granny and aunt used to store it in large bharnis/ceramic jars and prepare various dishes all throughout the year. Stored bamboo shoots tastes divine when compared to fresh ones. I have never seen bamboo shoots in any Indian grocery stores but I see this in 99 Ranch Market. I guess these are seasonal because these are available

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-36792027253885049462010-02-16T17:49:00.000-08:002010-02-16T17:51:23.936-08:00

Gulla is eggplant and mostly used in Mangalore. Back in Bangalore we used to get gulla from Mangalore Store, Gandhi Bazaar. I love to have gulla sagle with dalitoy. Sagle is prepared with coarse coconut paste. I cook whole eggplants in coconut paste and I like it that way.  I am not sure if these tiny Thai Eggplants are gulla but I get these specially to prepare gulla sagle. I have heard these

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-46188718797654395252010-02-12T14:42:00.000-08:002010-02-12T14:44:46.977-08:00

I had plantains stocked up in my refrigerator for quite few days. I didn't want to prepare usual "kele phodi". I remembered kele koddel. I had this long time ago when my grand mom used to decide the menu everyday. Koddel needs garlic seasoning and this is not prepared during auspicious days. This dish tastes good only with garlic.  Ingredients: 3 plantains 1/2 cup grated coconut 4-5 red

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-67604414797133572072010-02-11T15:45:00.000-08:002010-05-22T09:12:54.501-07:00

Shakavrata Pathrode is straight from my grand mom's kitchen. She used to prepare this mostly during rainy season. The recipe is slightly different from steamed colocasia patties/pathrode which I posted few days back. I like this more than the steamed ones. Curd gives a very different taste after frying it on hot tava. When I asked my aunt why was this dish named as "Shakavrata Pathrode",  she

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-71500150459327985512010-02-04T14:05:00.000-08:002010-02-05T09:35:27.853-08:00

Alvatti is prepared mostly during rainy season but its been few weeks I am seeing colocasia leaves (patra leaves) regularly in Indian grocery stores. Initially I was skeptical of buying because these leaves might get itchy. When I could not resist myself we bought it and now I have been preparing all possible delicacies. Yesterday I prepared alvatti which is my all time favorite. I also found

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-21250766710355788402010-02-03T15:36:00.000-08:002010-05-24T12:47:30.247-07:00

It was one sunday night both me and Pr felt like eating porridge for dinner. Porridge always tastes good either with kanchi or some spicy pickle/chutney. My husband came up with this wonderful recipe. This for sure goes very well with porridge and also panna polo (neer dosa). Now everytime we eat porridge we have this chutney. Ingredients: 2 potatoes, boiled 1 tablespoon oil 1 teaspoon chilly

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-55246882244390559232010-02-02T14:34:00.000-08:002010-02-02T14:37:13.954-08:00

We always get fresh fish from Ranch 99. There are only couple of Indian fish out there and we always buy white pomfret. This time my friend suggested tilapia and also mentioned the recipe for tava fry. Indeed a very tasty recipe and I just fell in love with this fish. Ingredients: 5-6 fish pieces 1 tablespoon cumin powder 1 tablespoon coriander powder 1 teaspoon turmeric powder 1 tablespoon

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-84018104310633782232010-01-21T16:15:00.000-08:002010-01-26T18:06:56.660-08:00

We konkani people use coconut in almost everything. All ghasi has coconut, but the combination of different lentil and vegetable tastes different. That is one reason I post all ghasi, koddel, sukke etc on this blog. I always store 3-4 types of beans and lentils. This comes very hand when I don't have vegetables stored. A very simple saaru-upkari also tastes divine. Ingredients: 1 cup black

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-53781831050674905382010-01-20T12:21:00.000-08:002010-05-24T12:47:30.247-07:00

We eat this chutney only with Mumbri. This is the simplest chutney I have ever had. I like this chutney because this doesn't need grinding and can be prepared instantly. With frozen coconut this is even easier. Just thaw the coconut and mix all the other ingredients. Ingredients: 1/2 cup grated coconut 3 green chillies, chopped 1/4 teaspoon asafoetida 1 tablespoon water Salt Method: Mix

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-24599070400361742602010-01-18T20:10:00.000-08:002010-05-24T12:44:24.905-07:00

Mumbri is very similar to Akki Rotti. My grand mom used to prepare this a lot of time. The main ingredient for this dish is loni or makhan and banana leaf. I do not get loni here and at times I wont even have banana leaf. I still go ahead and prepare this on a cast iron frying pan. However this tastes best only when it is fried by covering banana leaves. We at home usually eat this with loni or

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-59365081108771728562010-01-16T12:40:00.000-08:002010-01-27T14:38:17.241-08:00

I do not like too much of coconut in my food and I hate eating rice with ghasi or koddel on a daily basis. This weekend I was recalling all those yummy food my mom used to prepare for me without coconut in it. Batata Thoy is one among those. I really enjoy this with rice and this time I made it a bit spicy. Ingredients: 2 potatoes 5 green chillies 3 tablespoon chopped cilantro 1/4 teaspoon

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-44222619030448715962010-01-15T16:15:00.000-08:002010-01-27T14:38:35.798-08:00

When I was speaking to my mom she mentioned my aunt prepared duddhi phodi. I wanted to prepare it immediately. Unfortunately I did not get duddhi for few days. Last week I made sure I pick up duddhi from the grocery store and try this simple tasty fry. Ingredients: 7-8 duddhi pieces 1/4 cup fine sooji 1 tablespoon chilly powder 3 tablespoon oil Salt Method: Peel duddhi and cut into pieces.

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-52137621517115068262010-01-14T14:08:00.000-08:002010-05-24T12:48:08.480-07:00

Colocasia Patties or Pathrode is a konkani delicacy. This is usually prepared a lot of times during rainy season. Most of them have these leaves grown in their own garden. The leaves are very itchy yet times and you need to be really careful while picking the right ones. I do not like this dish because once someone served me these patties and I really struggled to get rid of itchy feeling. I had

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-13639023271370583722009-12-29T15:10:00.001-08:002010-05-24T12:45:06.639-07:00

Recently I have been getting lot of potato recipes. I have quite a few of them lined up to try and then post it. Since its been a holiday season for 2 weeks now I am feeling totally relaxed and I have taken off from my cooking. Today I had boiled potatoes ready and I decided to prepare this sukke. Sukke in konkani means dry. So this dish is without gravy and can be served with rice as a side

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-59264222733725336132009-12-23T15:05:00.000-08:002010-01-15T14:18:41.297-08:00

Tambli doesnt need cooking and is mainly prepared with grated coconut and buttermilk. I love Tambli because it is prepared with buttermilk. My lunch and dinner are not complete without atleast 2 spoons of curd or buttermilk. Also these tambli comes very handy on a busy day. Most of them are so easily prepared and doesnt need much time.Ingredients:1/4 cup chopped onion1/2 cup grated coconut3 red

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-15002866349353442002009-12-10T17:45:00.000-08:002010-01-15T14:18:41.298-08:00

Dalitoy is liked by almost everyone at our home. People always have some twist in preparing this and so far I have liked everyone's version. I have mentioned my sister-in-law's (vhanni's) style of preparing dalitoy. Today I prepared differently with red chillies. This is a tip from my husband.Ingredients:1 cup toor dal3 green chillies, slit3 red chillies1/2 tea spoon mustard seeds1/4 tea spoon

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-86837498869149320002009-12-09T18:36:00.000-08:002010-01-15T14:18:41.299-08:00

Couple of months back I posted a recipe for Kulitha Koddel. Whenver I cook horse gram I do not throw the excess water. Instead I store it for few days and prepare this kulitha kadi. Both me and Pr just loves this simple kadi.My uncle was an agriculturist and my aunt used to cook a lot of horse gram to feed the cattle. My grandma never used to throw the water of this and had a beautiful idea of

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-74727454391732888062009-12-02T15:33:00.000-08:002009-12-08T16:29:28.224-08:00

It was in Mangalore I first had chicken ghee roast. I guess it was in Hotel Anupama. And second was at my sister-in-law's place. That's where I got this recipe from. I am not a great chicken fan but would like to have this because the dish has a very delicious look. Very easy and simple to prepare.Ingredients:4 Chicken pieces 3 tablespoons of ghee (clarified butter)8-10 red chillies6-7 garlic

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-84103917446686254472009-11-30T12:55:00.000-08:002010-05-24T12:43:31.729-07:00

Yesterday I posted the recipe for mulik. I had some leftover batter of that and I decided to make idly for breakfast. The ingredients and method remains the same for this except for deep frying. Here I steamed it in a pressure cooker on a idly stand.Ingredients:15-20 jackfruit pieces1 cup grated or powdered jaggerycardamom for taste1/2 cup grated coconut, fresh or frozen1 cup rava (sooji)pinch of

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com2tag:blogger.com,1999:blog-5607036590392115976.post-72220091859166791382009-11-29T12:32:00.000-08:002010-01-15T14:18:41.300-08:00

Mulik means "modaka" in kannada which I believe is also called as "modak" in few other languages. While shopping our weekly groceries we found nice and fresh jackfruit. My husband loves it ! He asked me if I can prepare mulik a snack for people with sweet tooth. Rainy evening was a perfect weather to relax at home and enjoy these little deep fried dumplings.Ingredients:15-20 jackfruit pieces1 cup

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-21870409513010560002009-11-06T15:08:00.000-08:002010-05-24T12:47:30.248-07:00

I know the name of this dish contradicts :) sweet and bitter gourd. Believe me it is sweet as well as slightly bitter. A great dish which can be stored for more than 15 days in fridge and goes well with any dosa especially urad-maida dosa. Learnt this from one of my aunt who is truly a treasure of great recipes. You name the ingredient and she has atleast one recipe for it !Ingredients:4-5 bitter

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-55463327114342379692009-11-03T15:24:00.000-08:002010-05-24T12:47:30.248-07:00

I have tried to understand the difference between lemon and lime and I am always confused. Well I guess I am thick headed :). Now I use lemon for pickles and lime for preparing juice or any other cooking. This pickle is very bland without any spices. I feel this tastes heavenly with porridge or curd rice. Got this recipe from my mom who is also a "Limbia kanchi" fan. Limbio is lemon in konkani

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-35450332318648479492009-11-01T12:53:00.000-08:002010-01-15T14:18:41.301-08:00

People who eat fish will surely love this dish. This curry makes a beautiful combo with brown rice. I feel famished whenever I think of this curry. Again a recipe from my in-laws.Ingredients:7-8 fish pieces (cleaned and washed)1 cup grated coconut1 onion finely chopped3 tablespoons grated ginger7-8 long red chilliesTamarind extract3-4 green chillies, slit1 tablespoon oil1/2 cup waterSaltMethod:

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-57867459472275647792009-10-16T13:39:00.000-07:002010-01-15T14:18:41.301-08:00

Its a tradition in Mangalore to eat fish on Diwali day and my in-laws follow this religiously. Where as at my mom's place we are strict vegetarians on this auspicious day and we dont even eat onion and garlic. This diwali was first diwali after my marriage, so had to keep up both the tradition. That's when Pr and I came out with this idea. He had sungata ghasi and I ate substituting cooked

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-56624384242533716832009-10-14T15:18:00.000-07:002010-05-05T11:13:55.156-07:00

Ghatti is something very similar to patholi but it is not sweet. I learnt this from my aunt. I have never seen anyone else preparing this and even my hubby was surprised to hear word "ghatti". He said he never had this before. This is usually served with coconut oil on it. But I prepared a very spicy asafoetida chutney. Ingredients: 4-5 large pieces of banana leaves (for steaming) 1 cup rice 1

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-54853881771075743272009-09-25T13:12:00.000-07:002010-01-15T14:18:41.303-08:00

Off late I have been getting millions of tips and recipes from all my relatives and friends. Though I have been trying everything I just could not post any on my blog. I have a huge backlog and really want to keep a track of these wonderful recipes. So, for the next few days you will see new posts everyday !This is a very easy recipe and I sure wanted to prepare this with pongal. I bought cut

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-45400730756850475062009-09-21T17:06:00.000-07:002010-01-15T14:18:41.304-08:00

This recipe is very much like kirla sanna polo. In fact it is the same recipe, the only difference is here we make small balls out of the batter and deep fry it. However I posted this in a separate post as I wanted to neatly jot down everything I have tried and learnt from different people I have come across.Ingredients:1 cup chopped bamboo shoot1 cup rice, soaked for 3 hours5 red chillies1/2 cup

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-54364332677011526082009-09-19T11:31:00.000-07:002010-05-24T12:48:08.480-07:00

Sanna polo is a dosa which is served during lunch. Sanna polo can be prepared even with cabbage and onion. This is a very tasty dish and both of us just love it. My aunt used to prepare this very often and my husband became an instant fan of kirla sanna polo.Ingredients:1 cup chopped bamboo shoot1 cup rice, soaked for 3 hours5 red chillies1/2 cup grated coconut, frozen or fresh1/2 tea spoon

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-13234733079225755282009-09-05T17:39:00.000-07:002010-01-15T14:18:41.305-08:00

My husband's all time favorite. Most of the time he prepares this upkari at our home and I must say he is a good cook, probably better than me :). I am not a potato lover but like this simple fry with dalitoy and rice. Easy to prepare and tasty to eat.Ingredients:3 large potatoes1/4 cup cooking oil5 red chillies1/4 tea spoon mustard seeds5 curry leaves1 table spoon saltMethod:Cut potatoes into

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-90916949290383990312009-09-03T11:01:00.000-07:002010-01-15T14:18:41.306-08:00

Horse Gram is also known as Moth Beans and it is used as daal or lenthils. I remember my granny used whole seeds of horse gram to feed cattle. She also used to prepare soup which can be served with rice. I will be posting it once I try it out.We call horse gram as "kulithu" in konkani. This curry will have a garlic taste in it and people who dont like garlic may not like this dish. Having said

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-8877600661259888932009-08-27T16:43:00.000-07:002010-05-24T12:48:08.481-07:00

Valval is very similar to Avial. It is prepared with different types of vegetables and the main ingredient is coconut milk. This has a very sweetish tinge and people with sweet tooth may not like this. This is usually prepared during any festivals and I remember this was a must dish in our house during Ugadi. This time I prepared this on Ganesha Festival.Ingredients:1/2 cup ridge gourd pieces1/2

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-28423862857932873962009-08-26T16:12:00.000-07:002010-10-28T15:23:54.133-07:00

This is often prepared during any of the festivals or during ceremonies. Since jackfruit is seasonal, this can be prepared even with suran (yam). The most liked combination is of course jackfruit and chickpea. I found canned green jackfruit in one of the Indian Grocery store and I prepared this on Ganesh Festival. Ingredients: 1 cup chickpea (soaked overnight) 1/2 cup jackfruit cut into small

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-21554518090266216902009-08-25T20:20:00.001-07:002010-05-24T12:45:49.164-07:00

My husband always talks about chicken liver chilly which he had in Mangalore. It is a very small place but he says that place has the best chicken items. Last week we had been to Safeway and we found Foster Farms chicken liver. I am not aware of any authentic recipe but I tried out per my own taste. I do not like the taste of liver, but Pr said the dish was tasting good.Ingredients:8-10 chicken

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-86156145168956312742009-08-24T16:31:00.000-07:002010-05-24T12:48:48.754-07:00

A very simple and healthy side dish which goes very well with dosa or chapathi. Ingredients:1 bunch chopped dill leaves1 cup sprouted moong3-4 green chillies1/2 tea spoon mustard seeds7-8 curry leaves1/2 cup water1 table spoon oil1 tea spoon sugarsaltMethod:Pressure cook dill leaves and moong until 3 whistles.Heat oil in a pan.Add mustard seeds, green chillies, curry leaves and fry for

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-33959268709404434422009-08-21T13:47:00.000-07:002010-01-15T14:18:41.308-08:00

We used to often have bamboo shoot while in Thirthahalli. After I moved to Bangalore it drastically decreased. I don't remember seeing any store which had bamboo shoot. When I saw this in Japanese market I was really very happy and the very thought of eating it was just mouth watering ;). I immediately bought few of them and prepared couple of items. We call it as Kirlu in konkani. Try it out

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-41489054122341228202009-08-19T12:34:00.000-07:002009-12-02T13:28:00.777-08:00

I love shrimps more than any other sea food. I learnt this recipe from one of my Aunt who is from Kundapur. I was kind skeptical in preparing this, but wanted to surely give a try. Both of us loved it and now the only reason to avoid preparing this is it is "deep fried" and we do not prefer eating too much of oily stuffs.Ingredients:15-20 shrimps3 large tablespoons corn/chick pea flour1

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-18857913821132614382009-07-23T20:25:00.000-07:002009-08-10T13:17:15.530-07:00

Honestly, this is my own invention. I just wanted to get rid of the chicken without too much of work for me. I would say it is worth trying once and to make it all the more better, add a bit of your choice spices. Both Pr and I don't like cinnamon, cardamom taste in any of the rice items and I always avoid those.Ingredients:8-9 boneless chicken pieces1 large onion1/2 onion, finely chopped1 table

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-68105827197343186132009-07-22T13:52:00.000-07:002010-05-24T12:48:48.755-07:00

Beetroot is a very delicious vegetable. I like to eat it raw. I often prepare this as a simple sabji or with dal. I love to have this either with "dalitoy" (konkani dal) or with curd rice. A simple and tasty upkari and morever I just love the color of this vegetable.Ingredients:1 beetroot, slit1/4 mustard seeds4-5 curry leaves3 red chillies1 tablespoon vegetable oil1 cup water3 tablespoon grated

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-60522250586187058022009-07-21T10:59:00.000-07:002009-08-10T13:02:04.441-07:00

I learnt this super simple recipe from my friend Shruthi. It is a very good option for any sudden guests and goes well with chapathi. The gravy can be served with hot rice. I had marinated chicken ready so it just took me 15 mins to prepare.Ingredients:7-8 boneless chicken pieces1 large onion3 medium tomatoes1 table spoon chilli powder1 tea spoon coriander powder1 tea spoon cumin powder1 cup

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-17291600013206200612009-07-17T15:13:00.000-07:002009-07-21T18:02:24.671-07:00

A very simple gobi pakoda which goes well with rice for dinner/lunch or even as evening snacks with tea.Ingredients:8-10 cauliflower pieces3 tablespoon besan2 tablespoon corn flour/corn strach1 tablespoon chilli powder1/2 cup waterOil for deep fryingSaltMethod:Soak cut cauliflower in hot water for 3 mins.Make a thick mixture of besan, corn flour/starch, chilli powder, salt and water.Heat oil in a

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-21155836394480443122009-07-15T17:42:00.000-07:002010-01-15T14:18:41.309-08:00

It is a known fact that Green Leafy vegetables are very nutritious. We have made a point of eating it atleast once a week. Let it be anything like dill, spinach or chickpea leaves goes well with toor dal. We call this as "bhajje ambat" in konkani. "Bhajji" means green leaves and "ambat" is curry. As everyone knows konkani dishes are mainly of coconut, this is also one among those.Ingredients:1

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-11914613369609012762009-07-11T15:56:00.000-07:002010-01-15T14:18:41.310-08:00

I always wonder about that first person who came up with this combo of potato, tindora and raw cashew. Whoever it is, I am sure has a great taste towards food :). My uncle was an agriculturist and he had cashew trees at his farm. The fruit was called "caju" and these fruits are either red or yellow. Very juicy fruits and tasty too. The fruit has cashews which are harvested to make cashew nuts. I

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-68903351712568618132009-07-02T12:07:00.001-07:002009-07-20T16:13:01.392-07:00

Akki rotti is very famous in Bangalore and most of the eat out has this for breakfast. Halli Thindi on Bull Temple Road is well known for Akki Rotti. Back in 2005 I used to work for Accenture and one of our team member used to get this akki rotti very often. We all used to wait for her to get this and hog it as if we haven't seen food for decades :). Thanks to her for sharing this simple tasty

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-64105049884093748572009-07-01T10:41:00.000-07:002010-05-24T12:48:08.482-07:00

Karate is bitter gourd and ambado is hog plum. This dish has a sweetish taste with a tinge of sourness which we get from using hog plum. The name bitter gourd says it has bitterness and usually it is very difficult to remove the bitterness completely and most of the people do not like bitter gourd for the same reason. But this amazing curry will make you fall in love with bitter gourd.Ingredients

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-30103944033477106122009-06-28T16:06:00.000-07:002010-05-24T12:48:27.045-07:00

I was surprised to see everyone having this khichidi for breakfast at my MIL's place. This surely is a good dish but sweet for breakfast??? I dont think I can ever have such dishes early in the morning. Even today my hubby had this with urad dosa !!!Ingredients:1/2 cup chana dal1/2 cup broken wheat10-15 cashewsraisinscardamom2 cup sugar1/2 cup grater coconut2 table spoons ghee (optional)Method:

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-54148438224341063462009-06-27T15:43:00.000-07:002009-07-30T11:00:16.823-07:00

I have prepared this egg biryani several times, but I took a long time to post this because I did not want to miss any of the steps. Everytime I prepared, the taste only got better. A very tasty biryani.Ingredients:Step 1:2 table spoons oilJulienne onions (1 cup)1 table spoon corn flour or corn starchStep 2:4 hard boiled eggs (put slits on the egg)1 cup yogurt1 tea spoon turmeric powder1 tea

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-3847964766282891082009-06-25T15:28:00.000-07:002009-06-30T14:27:52.286-07:00

While in Bangalore, there was a fast food near my house and I used seldom get Fried Rice packed from there. It was a very small place and I could see how the chef prepares it. It always used to look very simple and it had awesome taste. I dont know how exactly he used to prepare, but I recalled my memories and prepared this fried rice for dinner.Ingredients:1 cup vegetables (carrot, beans, green

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-59397900972979695112009-06-25T13:11:00.000-07:002009-06-30T14:28:37.841-07:00

My grandmother had very unique recipes like sugar cane juice roti, banana roti, papad sambar and many more. She had few specific items prepared during particular fest or season in a year. She never used to let me go without tasting all the food which was prepared at home. This is one among those special recipes which reminds me of those good old days terribly.Ingredients:1 ripe large banana1 tea

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-81526126306539989062009-06-25T11:15:00.000-07:002010-01-12T15:24:50.514-08:00

I always wanted to try spring onions but was not sure what to prepare. This time I decided to try something out of it and added this to aloo sabji. Probably this is not the best spring onion sabji, but was surely not bad.Ingredients:1 boiled potato1/4 cup chopped onion1/4 cup chopped spring onion1/2 tea spoon chilli powder1 tea spoon garam masala1/2 cup water1/4 tea spoons mustard seeds1 tea

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-48732930543896367242009-06-23T10:59:00.000-07:002009-06-30T14:29:44.135-07:00

This is surely not an authentic rava dosa. Since I always have urad batter ready, I try preparing dosas with different flour and also rava. This dosa becomes slightly thicker than usual urad dosa.Ingredients:1/2 cup urad1/4 cup fine soojisaltghee to fryMethod:Soak urad for 2 hours and make a smooth batter in a grinder.Add sooji and salt to this batter.Spread on a hot tava and fry with ghee.Serve

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-6628638739516781102009-06-22T10:32:00.000-07:002010-01-12T15:24:50.515-08:00

Mushrooms easily cook with any vegetables and also goes very well with garam masala. I prepare this curry whenever we have dosa or chapati. This is very simple recipe and I did not know it will come out very well.Ingredients:1 cup chopped mushroom1/2 cup chopped onion1/2 cup chopped tomato1/2 cup water1 tea spoon oil1 tea spoon chilli powder2 tea spoon garam masala1/4 tea spoon turmeric

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-75278777525594431992009-06-21T16:43:00.000-07:002009-06-30T14:30:26.955-07:00

Pr's friend was supposed to come for lunch and I wanted to prepare something simple and easy. Instead of our routine gobi or paneer starters I prepared rava idly and aloo sabji. I am glad everyone liked it.Ingredients:1 Cup coarse suji1 cup buttermilk3 green chillies, finely choppedChopped gingerCilantroCashews (optional)Salt to tasteSeasoning:1 tea spoon oilmustard seeds3 red chilliesMethod:Mix

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-4022198635327290682009-06-21T10:16:00.000-07:002009-06-30T14:30:47.509-07:00

This is simple, easy to prepare and very tasty to drink. A very good option for any sudden guests or even a get together.Ingredients:1 cup milk1 cup yogurt5 tea spoons of sugar8 strawberries (washed)Method:Whip all the above in a blender for few minutes.Serves: 2Preparation Time: 5 mins

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-45713087642571070572009-06-19T12:06:00.000-07:002009-06-30T14:31:17.059-07:00

I fell in love with mushrooms after eating "Mushroom Chilli" in Coconut Grove located near Jyothi Nivas College, Bangalore. I have tried preparing those at home, but I never got the same taste. However this time I thought of preparing Mushroom Pulao and I truly enjoyed it.Ingredients:2 tea spoons ghee1/2 cup chopped onion1/2 tea spoon turmeric powder1/2 tea spoon coriander powder1/2 tea spoon

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-23745444105790811362009-06-16T15:50:00.000-07:002010-01-15T14:18:41.312-08:00

I had seen yuca many times in both Indian and Japanese stores but was not sure what it actually means. Now I know we call Yuca as Maddi. It was long time back I had tasted this at my granny's place. Ingredients:6-7 yuca slices3 table spoons rice flour1 tea spoon chilli powderpinch of turmeric powdersalt to taste1/4 cup wateroil to fryMethod:Cut yuca into desired slicesMake a thick paste mixing

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com1tag:blogger.com,1999:blog-5607036590392115976.post-85661746252619011552009-06-16T12:14:00.000-07:002009-06-30T14:32:46.543-07:00

Urad dosa is a very common breakfast at our home. We atleast have it once a week. Acutally in India, we use urad and rice. But since my belnder doesnt grind rice into a smooth paste, I started preparing this with rice flour.Ingredients:1 cup urad3 table spoon rice flour1 cup watersalt to tasteghee, oil or butter to fryMethod:Soak urad in water for couple of hours.Grind this into a smooth batter

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-44024980384800414392009-06-15T13:07:00.000-07:002009-07-16T09:22:08.820-07:00

Buns reminds me of my MGM hostel days. This used to be our evening snacks atleast once a week and all of my friends including me used to curse the chef for preparing yucky buns. This is definitely a good snacker, but I used to really really hate the way it used to be prepared in hostel...thick and dark big buns. Anyways I once again developed taste for these after my marriage. We always have

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-35441209550112103352009-06-15T11:20:00.000-07:002009-07-31T19:11:20.497-07:00

There are different types of bajji we prepare from plantain. Though deep fry pakodas are the best, I avoid preparing those. This time with the same ingredients I fried this on a tava and it came pretty tasty.Ingredients:1 plantain, cut into slices2 table spoons rice flour1 table spoons corn flour or corn starch1/2 cup water1/4 tea spoon turmeric powder1 tea spoon chilli powdersalt to tasteoil to

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-22797842076327143322009-06-15T10:11:00.000-07:002009-06-30T14:35:01.990-07:00

We buy fruits mostly from Costco and the quantity is big. I somehow manage to finish all of them before its rotten, but blue berries were really large in numbers and we were tired of eating it with vanilla ice cream and custard. Finally I decided to try Banana-Blue Berries Milk Shake and it really tastes good. Ingredients:Ripe Banana - 1 large1 cup Blue Berries - washed and cleaned2 cup Milk5 tea

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-8734533363678702002009-06-13T11:42:00.000-07:002009-06-30T14:35:46.070-07:00

Its a strawberry season and we always get lots and lots of them. I just love those red, sweet strawberries we get in Costco. The drawback of berries is it doesnt last for long and everytime I try different types of milk shakes and smoothies. This time I tried it with Vanilla ice cream. Ingredient:7-8 strawberries (washed)5 tea spoons of sugar2 cup milk1 cup vanilla ice creamMethod:In a blender

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-4137316326338290032009-06-13T11:00:00.000-07:002009-06-30T14:38:14.983-07:00

I started using Dill Leaves only after I moved to Bangalore. My mother used to prepare dill leaves and sprouted moong sabji for chapathi. I got this recipe of Bassaru and palya from our house owner. I prepare this very regularly as it is very tasty and also very good for health. Dill leaves is called as "sabbasige soppu" in Bangalore. Dried dill leaves are also used as a herb and dill seeds as

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-7204694575454918722009-06-13T10:26:00.000-07:002009-07-31T19:11:47.376-07:00

I remember eating this at my granny's house especially during festival seasons. Now we get it very often. A simple rasam or dal with rice and plantain fry makes a good combo.Ingredients:1 plantain 1 tea spoon turmeric powder1 table spoon cumin powder1 table spoon coriander powderwaterpinch of saltfine rava for dustingoil to fryMethod:Cut plantain into desired shapes and wash it in luke warm

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-58622631704725053062009-06-10T12:24:00.000-07:002009-06-30T14:39:09.354-07:00

Whenever I hear the word "Dhokla" I remember those yummy dhoklas of Anand Sweets on Commercial Street in Bangalore. I wonder about the varieties of dhoklas we get there and I havent found that taste anywhere else. I have tried a lot of times to prepare it at home. Though I dont get that authentic taste, I have finally managed to prepare.Ingredients:1 cup gram flour1 tea spoon salt1 cup butter

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-51065202860463628682009-06-09T12:23:00.000-07:002009-06-24T16:25:45.598-07:00

This used to be my favorite lunch. My mother used to prepare it atleast once a week. Once one of her friend suggested a different style of tomato rice. There were lot of garlic and I truly hated that.Yesterday, I wanted to try my mother's recipe and Pr also liked it very much.Ingredients:1 table spoon ghee1/2 cup chopped onion1 tea spoon ginger garlic paste2 large tomatoes chopped1 green chilli (

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-61354337707977442992009-05-31T12:23:00.000-07:002010-01-12T15:24:50.516-08:00

I love this tomato chutney for the fact that it is easy to prepare. I prepare this either with urad dosa or with jowar roti. Quick and simple, so saves my time in the morning.Ingredients:2 raw tomatoes5 garlic cloves1 tea spoon chilli powder1/2 tea spoon chopped coriander(optional)Salt1/2 tea spoon oilMethod:Puree tomatoes in a blender (tomatoes should not be boiled).Heat oil in a pan.Add chopped

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-65590217855954167802009-05-01T12:22:00.000-07:002009-06-30T14:40:04.476-07:00

It was a very lazy day for me. I did not want to prepare my usual style of rasam by pressure cooking the tomato. I wanted to try something new and simple. I came out with this recipe. Surprisingly both I and my husband liked this rasam very much. It is pretty simple and quick and has a very good taste when you use good rasam powder.Ingredients:2 medium tomatoes1 tea spoon rasam powder2 slitted

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0tag:blogger.com,1999:blog-5607036590392115976.post-46083521379177991482009-03-12T12:22:00.000-07:002009-06-30T14:40:45.507-07:00

This is the favorite breakfast for both my husband and myself. Though I am very irregular in having my breakfast, I love ginger phova. It is very easy to prepare and with a minimal time.Ingredients:2 tea spoons oil1/4 tea spoon mustard seeds4-5 curry leavesturmeric powder1/2 cup chopped onionfew peanuts (optional)2 tea spoons grated ginger4 green chillies2 cup thick phova (washed)chopped

Mythilihttp://www.blogger.com/profile/07143841517042622842noreply@blogger.com0