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Friday, 22 September 2017


I learnt this from my mother-in-law, a very good combo with crispy dosa.


Grated coconut                         --  1 cup
Channa dal                                 --   1 tbsp
Urad  dal                                     --    ½ tbsp.
Red chillies                                 --    5-6
Tamarind                                    --    small piece
Oil                                                 --  1 or 2 tsp
Sugar                                            --   ¼ tsp.
Salt to taste


Dry roast the till dark brown.   Fry the channa dal and urad dal in oil till brown and keep aside.  Grind fried coconut, tamarind and red chillies into fine paste.  Then add fried dal, salt and little water again grind into fine paste.   Take this into a serving bowl add sugar, mix well.  This chutney is little thick, not watery and no need of seasoning.  Yummy mysore chutney is ready to serve with crispy dosa.


I got this recipe from my Food-page friend Nilima Kotulkar.  Its really  yummy.


Tamarind                                 -- small lemon sized ball
Red chilly fried                       --  12 to 15
Hing powder                           --   ½ tsp
Coconut oil                              --  1 tsp
Salt to taste


Add water to tamarind and prepare tamarind puree, soak red chillies in the tamarind puree for 10 to 15 minutes, grind this into fine paste.  Then add hing powder and coconut oil and mix it well.  Yummy Hinga gojju is ready to serve with dosa or rice.

Thursday, 21 September 2017


You may be wondering what is GAT, its nothing but Godshe(sweet), Amshe(sour) and Thikshe(spicy).  Karathe in konkani is bitter gourd and Alsando is Long Yard Beans.  I learnt this recipe my aunty and my friend Nagini Rao, who is a wonderful cook.


Bitter gourd                             -- 250 gm
Long yard beans                     --  100 gm
Red chillies                              --   10-12 nos
Pepper corns                           --   1 tsp
Coriander seeds                      --  2 to 3 tsp
Grated coconut                       --  1 cup
Tamarind                                  --  lemon sized ball   or
Raw mango                              --   1
Green chillies                           --   3
Jaggery                                     --   2 cubes
Curry leaves few
Oil for tempering
Salt to taste      


Cut bitter gourd in to cubes and long yard beans into 1 inch pieces.  Add little water, salt and jaggery and pressure cook for 2 whistles.  Keep to cool.  Meanwhile, dry roast coconut with coriander seeds, pepper corn and red chillies. Fry till dark brown.   Let it cool for some time then grind this with tamarind into fine paste.  Add this masala to cooked vegetables, boil it for  5 to 10 minutes then season it with mustard seeds, curry  leaves and green chillies.  Yummy karathe-alsando GAT curry is ready to serve.

Thursday, 31 August 2017


Mathanga pachadi(pumpkin pachadi) is an inevitable item in the traditional kerala sadhya.   I love pumpkin yogurt combo, this is little sweet and sour side dish and makes delicious combo with any spicy curry or fish fry.
·       Pumpkin chopped            --  half cup
·       Green chilly                        --  2 to 3
·       Turmeric powder              -- ¼ tsp
·       Grated coconut                 --  ½ cup
·       Jeera                                    --  ¼ tsp
·       Mustard seeds                   --  1 tsp
·       shallots                                --  3 to 4 or
·       methi                                   --   ¼ tsp
·       onion                                    --  small piece
·       curry leaves                        --   2 spring
·       yogurt                                  --   ¼ cup
·       dry red chillies                    --   2 to 3
·       coconut oil                           --   1 tsp
·       salt to taste

·       cut and clean pumpkin, remove the seeds and peal the skin and chop into small pieces.
·       Cook pumpkin with little water, salt and green chilly.
·       Grind grated coconut with turmeric, jeera, mustard and shallot or onion into fine paste.
·       Add the paste to cooked pumpkin pieces mix it well and cook for 2 to 3 minutes.  Turn off the flame and allow to cool.  Then beat yogurt add this to the pumpkin mix.  Mix it well, take little oil in kadai, add mustard seeds, methi seeds, red chilly and curry leaves then add this tempering to the pumpkin mix. 
·       Mix it well, ready to serve yummy mathanaga pachadi.

Friday, 4 August 2017


1.   Potatoes                        --   4  to 5 nos
2.   Red chillies                    --   10 nos
3.   Coriander seeds           --   1 tbsp
4.   Cumin seeds(jeera)      --   1 tsp
5.   Black pepper corn        --    1 tsp
6.   Fenugreek seeds          --    ¼ tsp
7.   Cloves                             --    2  to 3
8.   Garlic flakes                  --    4 to 5
9.   Fennel seeds                 --    ¼ tsp
10.  Cinnamon                       --   1” piece
·       Dry roast all the spices then grind it with tamarind and small piece of ginger  and keep aside.
·       Peel the skin and cut potato into strips like French fries and sprinkle little salt.
·       Heat ghee in a pan, shallow fry potatoes till crisp, take them and keep aside. 
·       In the same pan, add little more ghee, add ground masala paste and salt and fry for few minutes.
·       Then add fried potatoes, coat evenly with the masala, roast 5 to 10 minutes in low flame.  Add little water if required.  Cook till done and enjoy.

Monday, 28 December 2015



Chicken small pieces                  --   1 kg

Onions sliced                               --   2 medium sized

Tomatoes  finely chopped        --    2

Green chillies   slit                      --    7 - 8

Ginger                                           --   1 inch piece finely chopped

Garlic flakes  finely chopped    --   7 – 8

Jeera (cumin seeds)                   --   1 tsp

Turmeric powder                        --   ¼ tsp

Red chilly powder                       --    2 tbsp

Black pepper                                --    1 tsp

Garam masala                              --  1 tsp

Kasuri methi                            --  2 - 3 tbsp

Bay leaf                                     --  1

Tomato ketchup                      --  1 tbsp

Coriander leaves                     --  1 tbsp finely chopped

Butter or oil                             --   2 – 3 tbsp

Salt to taste.



Heat kadai, add butter, add chopped ginger and garlic, fry till light brown, add cumin seeds, when it splutter add finely chopped onion, fry till light brown, then add green chillies, fry for few seconds then add finely chopped tomatoes, when it becomes smashy add chilly powder, pepper powder, turmeric powder and garam masala, then add kasuri methi (before putting crush with your hands).  Then add bay leaf and salt.  Fry for two minutes then add chicken pieces fry for 2 -3 minutes so that masala gets evenly coated. Then add little water for gravy close the lid and cook for 15 minutes, then add tomato ketchup and coriander leaves cook it for another 5-10 minutes.  Delicious Punjabi dhaba chicken curry is ready to serve.



Fish fillets                              --   4 – 5

Chilly powder                       --  1 tbsp + 2 tsp

Lemon juice                           --  1 tbsp

Corn/rice flour                      --   ¼ cup

Onion finely chopped          --  1

Garlic finely chopped           --  ½  tbsp

Ginger finely chopped          --  ½ tbsp

Green chilly                             --  2 - 3

Oil for deep fry

Pepper powder                       --  2 tsp

Salt to taste

Curry leaves few


Cut fish fillets into cubes, add salt, 1 tsp pepper powder, 1 tbsp chilly powder,  lemon juice and 1 or 2 tsp of oil, marinate and keep aside for 10 to 15 minutes. 

Coat corn/rice flour on these pieces and deep fry and keep aside.

Heat oil in kadai, add onions, fry till light pink, then add ginger, garlic, curry leaves  and chopped green chilly fry till light brown, then add 2 tsp chilly powder, 1 tsp pepper powder,  little water to make thick paste, then add fried fish pieces,  cook for 2-3 minutes so that masala gets evenly coated on fish pieces. 

Spicy  chilly fish is ready to serve.

Friday, 13 November 2015

Vaigana Bajji (Brinjal chutney)

I remember my grand mother used to prepare this by putting  brinjal on the charcoal fire  which used to give a very rustic smell and aroma.  This is nothing but a Konkani version of Baingan ka Bhartha.


Brinjal                              -  1 big

Green chilly                    -  2

Gandhari chilly              - 5 to 6 optional

Tamarind                        -  small piece

Onion                              -  1 finely chopped

Coconut oil                     -  1 or 2 tsp

Salt to taste



Apply little oil to whole brinjal, keep it on low flame, keep turning the brinjal until all sides are burnt and cooked inside.  Once done, put the brinjal in a bowl close the lid and keep aside for 5 to 10 minutes.  Let it cool for sometime.  Then crush all  chillies and keep aside, add little water to tamarind and make a puree.  Then peel the dark outer skin of brinjal and smash completely.  Add tamarind puree, crushed chillies,  chopped onions and salt to the smashed brinjal and mix it well, add one or two tsp of coconut oil.  Serve with rice or rotis.

Tuesday, 3 November 2015

Piyava gojju (Onion gojju)


Onion     -   1 no’s medium size finely chopped

Tamarind  -  lemon size

Chilli powder – 1tbsp

Coconut oil     -  1tsp

Salt to taste


Put tamarind into lukewarm water and prepare puree. Add finely chopped and salt to the puree and mix it well. Dry roast the chilli powder for few seconds and add to the onion tamarind mixture.

Add some water to get some gravy. Pour coconut oil over it and serve. Yummy piyava gojju is ready to be served.

Goes well with undi (steamed rice ball), side dish for rice and shevai(rice noodles)