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Monday, 12 March 2018



Egg                                         --  4 nos
Onion                                    --  2 medium sized
Green chilly                         --   3 – 4
Curry leaves                        --   2 springs
Garlic paste                         --  2 tsp
Ginger paste                       --  2 tsp
Turmeric powder               -- ¼ tsp
Chilly powder                     --  1 tbsp
Pepper powder                  --  1 tsp
Garam masala                    --  1 tsp
Coriander powder             --  1 tbsp
Tomato                                --  2 medium
Coriander leaves                --  1 tbsp chopped
Thick coconut milk            --  1 cup
Oil for cooking
Salt to taste

Boil eggs and keep aside.  Heat oil in a kadai, add thinly sliced onions, fry little, add chopped green chilly, curry leaves, little salt, fry till onion turns light brown.  Add ginger and garlic paste and fry for a minute, then add turmeric powder, chilly powder, pepper powder, coriander powder and  garam masala and fry for 3-4 minutes, then add chopped tomatoes and fry till tomato gets cooked.  Once tomato is cooked, add little water, add salt to taste, bring it to boil then add boiled eggs(give cuts to the eggs so that masala gets coated evenly).

Then add chopped coriander leaves and thick coconut milk. Gently mix it with gravy, once it boils switch off the flame.
Serve with ghee rice or roti or appam.

Friday, 23 February 2018



Kaali thori (black pigeon pea)  --  1 glass
Bimbul (tree sorrel)                    --   5 – 6
Chilly powder                               --  1 tbsp
Crushed garlic flakes                  -- 6 – 8
Salt to taste
Oil for seasoning

Soak pigeon pea for 3 -4 hours(or soak in hot water for one hour)
Pressure cook soaked black pigeon pea and bimbul and salt for 5-6 whistles.  Let it cool for sometime.  In a seasoning pan, take little oil, add crushed garlic, fry till light brown, then lower the flame, add chilly powder, fry for a second, pour it over cooked pea mixture and boil for 5 to 10 mts.

Yummy thori sarshi is ready to serve with boiled rice.

Optional :- you can add jack fruit seeds at the time of cooking the pigeon pea.

Wednesday, 21 February 2018


Sanjeera is a sweet Puri with the  stuffing of rawa, sugar powder and cardamom powder.  Its very common snack in Manglore, Udupi area.  I learnt this recipe from my maternal Grand mother.

For Puri batter:-
·       Maida                                 -- 1 cup
·       Oil                                        --  2 tbsp
·       Salt to taste
·       Turmeric powder              --  a pinch

For stuffing :-
·       Bombay rawa                      --  1 cup
·       Sugar powder                      -- ¼- ½  cup
·       Cardamom powder            --  ½ tsp

Take one bowl, add maida, heat 2 tbsp of oil, pour this maida, add pinch of turmeric and salt, add little water knead sticky dough.  Keep aside of at least one or 2 hours.

For stuffing:- Mix rawa, sugar powder and cardamom power and keep aside.

Divide the dough into lemon sized balls and prepare small puris,  stuff the puris with rawa mixture in the centre of the puris and seal the edges tightly.  Dust plain flour and roll into puris, heat oil and fry till it turns golden brown.

You can keep this puris for 3-4 days.

Sunday, 4 February 2018


My twist to pizza with Konkani flavours.

1.   Multi grain bread                   --  1 pack
2.   Mozarella cheese grated      --  1 cup
3.   Butter                                      

For sauce
Onion chopped                               --  2
Tomatoes chopped                        --  2 or 3
Tomato sauce                                  --  1 tbsp
Chilly powder                                  --  2 tsp
Paneer small pieces                       --  1 cup
Broccoli                                             --   ½ cup
Oregano/pizza seasoning              --   2 tsp
Garam masala                                  --    ¼ tsp
Garlic                                                  --    3-4 cloves
Salt to taste                                     
Heat butter in pan, add crushed garlic,  add onion fry till light pink, add tomatoes fry for 2 minutes, add chilly powder, garam masala fry for a minute add broccoli and paneer pieces, mix well, add tomato sauce and little water, cover and cook for 2 to 3 minutes.
Heat tawa, apply little butter to bread, slightly roast 1 side, then add masala and grated cheese and sprinkle little oregano, cover and cook for 2 to 3 minutes.
Phanna upkari pizza is ready to serve.

Friday, 2 February 2018


·       Spinach leaves with stem      -- 1 cup
·       Garlic                                          --  5 to 6 cloves
·       Fresh grated coconut              --  ½ cup
·       Red chilly                                   --   7 - 8
·       Oil for seasoning
·       Salt to taste

Add few drops of oil to red chilly, fry for few seconds.  Then
Grind with grated coconut to fine paste and keep aside.  Pressure cook Malabar spinach with little water for and salt for 2 whistles.  Once it cools add grounded masala to it, boil it for 5 minutes.  Heat oil in seasoning pan, add fresh garlic, fry till light brown, pour this on boiling curry.  Serve this with boiled rice.

Wednesday, 31 January 2018

AVALA SASAM(Gooseberry Raitha)

Brined gooseberries have been my favourite from childhood days.  So I always try to collect new dishes with them.  I saw this recipe in a Food group posted by Usha Bhat akka, got tempted and tried it then itself.  Its very easy to prepare and very healthy too.

·       Brined Gooseberries            --  4 to 5
·       Green chilly                            --  2 to 3
·       Curd                                         --  ½ cup
·       Mustard seeds                       --   1 tsp
·       Jeera                                        --   1 tsp
·       Curry leaves                           --   4 to 5
·       Salt a pinch
·       Oil for seasoning

Wash and rinse the gooseberries, take out the seeds and cut into pieces, crush Amla pieces and green chilly coarsely.   Transfer to a bowl, then add curd, season it with oil, mustard seeds and curry leaves.  Mix it well add salt if needed only.
Good side dish with rice.

Tuesday, 16 January 2018

Bhindi sambar with a twist

I got this recipe from Shyamala Prabhu Maayi from one food group.  Got tempted to try the recipe. Its very easy and very tasty one.

·       Ladies finger                      -- 250 gm
·       Onion                                  --  2
·       Tomatoes                           -- 2
·       Roasted red chilly             --  8 to 10
·       Coriander seeds                -- 2 tsp
·       Toor dal                               -- ¼ cup
·       Turmeric powder               -- ¼ tsp
·       Coriander leaves for garnishing (optional)

Cut ladies finger in length wise small pieces.  Cut tomatoes in cubes.
Pressure cook toor dal and onion for one or 2 whistles, let it cool for sometime.  Then add tomatoes and ladies finger and boil.  Meanwhile, grind roasted red chilly and coriander seeds into fine paste, add this to boiling ladies finger, add salt, cook till done.  Season with finely chopped onions.   Finally garnish with coriander leaves.
Very good combo with rice and dosa. 

Losune kook (Garlic chinese potatoes)

This dish is generally prepared with baby potatoes.  Here I tried with chinese potatoes(kook).

1.   Kook(chinese potato)              -- ½ kg
2.   Chilly powder                            -- 1 tbsp
3.   Garlic flakes                               -- 10 to 12
4.   Tamarind                                    -- small piece
5.   Mustard seeds                          -- 1 tsp
6.   Oil                                                --  1 or 2 tbsp 
Wash and peel the skin of chinese potatoes, add little water and pressure cook it for one or 2 whistles with little salt.
Remove the skin of garlic and make paste with chilly powder and tamarind.  Strain the cooked chinese potato.  Marinate this garlic paste and keep for 10 minutes.
Heat oil in kadai, add mustard seeds, when it splutter, add marinated chinese potato, mix well, cover and cook in low flame till it gets nicely roasted. 

Batate vaagu (potatoes spicy curry)

Batate vaghu is an authentic Konkani dish mainly prepared during  temple festivals and weddings, because it contains no onion and garlic.

·       Potatoes                     -- 3 medium
·       Tomatoes                   -- 2 or 3
·       Fresh green peas       -- ¼ cup
·       Red chilly powder     -- 1 tbsp
·       Coriander powder     -- 2 tsp
·       Hing                              -- ¼ tsp
·       Mustard seeds           -- 1 tsp
·       Coriander leaves       -- little
·       Curry leaves                --  2 srpring
·       Salt to taste               


Peel the skin and cut the potatoes in cubes.

Heat pressure cooker, add oil, add mustard, when it splutter add curry leaves and hing powder fry for a second then add coriander powder and chilly powder fry for 2 minutes then add chopped tomatoes and fry for 2 to 3 minutes.  Then add few more curry leaves, add cut and cubed potatoes and fresh green peas, add little water and salt and pressure cook for 2-3 whistles.  Let it cool for sometime then add chopped coriander leaves mix it well.
Perfect combo for rice, chappathi, dosa etc

Note:- you can add cauliflowers and tender cashew nuts too    
to the dish.