This is my
mom’s recipe and she used to prepare this for breakfast during our school and
college days.I used to take it for
lunch and most of the time my classmates used to finish my lunch boxand they used to exchange their lunch box
chilly8 to 10
Cloves7 to 8
leaves hand full
taste roasted bread pieces for garnish.
rice and strain and keep aside.
and carrot into small pieces, slice onion and keep aside.
Grindcoriander leaves, cloves, cinnamon, green
chilliand salt into fine paste.
pressure cooker add oil and ghee add sliced onion fry till light brown then add
coriander paste fry for 3 to 4 min, then add chopped vegetables mix well fry for 2 min. Then add strained rice
mix well add 4 cups of waterpressure
cook till 3 whistles.add roasted bread pieces and Servehot with
This pickle is normally prepared during marriages and festivals by konkanisand this is one of our favourite pickles.
Raw mangoes2 or 3
Mustard seeds2 tbsp
Red chillies1 cup
(30 to 40 nos)
Hing powder1 tsp
Wash and dry mangoes with cloth.Then cut them into small pieces.Add 1 tbsp of salt mix well and keep aside. Dry the following
ingredients in sun :- red chilly, mustard seeds, turmeric, hing andremaining salt.
Boil ¼ or ½ cup water boil and keep aside to cool.
Then grind all dried masala using
boiled and cooled water into fine paste. Ad1d this paste to cut mango pieces. Mix well
and shift this into cleanbottles. keep 1 day in room temperature then keep it in
Pickle ready to use.It will last
for 4 to 5 months if refrigerated.
I learnt this recipe from my friend Priya R Shenoy, it was her great
grand mom’s recipe.Its is really tasty
and gives and really lip smacking.
·tamarind pulp2 tsp
·urad dal2 tsp
·hing powder¼ tsp
·red chilly powder½ tbsp
·salt to taste
Make medium sized circles of bitter gourd. Apply salt, chilli powder and hing
and keep it 15 min. Heat coconut oil in pan season with mustard seeds, methi
seeds and urad dal. Fry urad dal till it becomes light brown. To this add
marinated bitter gourd and tamarind and mix well.
Then cook on low flame till
they’re cooked and gravy coats the bitter gourd pieces nicely. Turn off and
serve as side dish for rice.
Heat 2 tsp oil in kadai add methi, jeera, pepper corn, red chillies,
hing, toor dal and grated coconut. Fry till it becomes light brown. Then grind
this roasted masala with tamarind pulp into fine paste. To this masala add
required amount of water, if using jaggery, add jaggery and salt . boil it for
10 min. Then temper with curry leaves and mustard seeds. Serve with rice or as
I learnt this from a
food page posted by Priya R shenoy and got inspired to prepare this.Easy to prepare and no need of fermentation.
Masoor dal-1 cup
Urad Dal-½ cup
Ginger grated-small piece
Salt to taste
Soak masoor dal and urad dal for 4-5 hours.Then grind into coarsepaste then add pepper corns and grind into
fine paste.Then add crushed ginger and
salt mix well.Heat the dosa tawa and
prepare thin crispy dosas.Serve with
I learnt this from my
mother in law. She is an expert in chutney powders and used to prepared and
give us bottles as and when we visited them . Without chutney powder our lunch is
not complete.This can be stored for a month and should be kept in
airtightcontainer or dry glass
jar.No need refrigerate it.This goes well with dosa, idly or rice. No
need toadd oil while eating this.
Dry /fresh coconut2
Red chillies25 to 30
Tamarindsmall lemon size
Salt to taste
Grate coconut and put in mixer for 2 seconds.
Then dry roast them till dark brown.
Crush the garlic properly(otherwise it will pop up or burst out of the
pan while frying)with skinthen fry them in oil till brown and keep aside.
In the same oil fry the red chillies for 2 to 3 min.Let everythingto cool properly.
Then powder red chillies into fine transfer into a bowl.
Then powder fried coconutand
fried garlic and tamarind into powder.
Mix all powder together add salt and mix well.
Store this into clean dry jars or airtight containers.