Tuesday 28 October 2014

Phagila podi/ kantola/teasel gourd deep fried.

Phagila /kantola/teasel looks like bitter gourd but not bitter and small in size.

Its seeds are very hard but it becomes crisp after frying.   I have not seen it anywhere  here so I brought it from my native place.
Phagil                                          ½ cup
Red chilli powder                      2 tbsp
Hing powder                              ¼ tsp
Salt to taste
Rice flour                                    ¼ cup or required for coating
Oil for deep frying
Wash kantola/phagil  drain excess water. Then cut into thin slices.
Take one bowl add chilli powder, salt , hing and little water and make thick paste.
Apply this paste to sliced phagil  and keep aside for 5 to 10 min.
Then coat each slice of marinated kantola/phagil into rice flour.
Then deep fry them till crispy.
Serve hot.                    


Wednesday 15 October 2014


This is my uncle’s experiment.  One day he sent me the picture of Mint chicken and we got tempted.  Immediately I asked  him and he sent the recipe thru whatsapp.  I prepared the dish on the very same day and  I like to  thank my uncle JayBappa for this wonderful recipe.
Chicken                                         ½ kg
Curd                                              ½ cup
Chilly powder                                2 or 3 tsp
Green chilly                                   4 to 5
Coriander powder                         2 tsp
Garam masala                              1 tsp
Turmeric powder                          ¼ tsp
Mint                                              ¼ cup
Bay leaves                                    1
Black cardamom                           1
Cloves                                           4 to 5
Tomato chopped                           1
Onion finely chopped                    2
Ginger garlic paste                        2 or 3 tsp
Cinnamon                                      1” piece
Cut and clean chicken and keep aside.
Take one bowl add curd, red chilly powder,  salt and turmeric powder and mix well.   Beat till it becomes thick paste.
Then add chicken pieces into it mix well keep aside for at least 30 min.
Finely chop onions, green chillies  and tomato   and keep aside.
Heat oil in kadai add bay leaves,  cinnamon,   cloves, and black cardamom sauté till nice aroma comes.
Add chopped onions sauté till translucent. Add ginger garlic paste fry till onion turn into brown.   Then add coriander powder fry  for a min.  Add  chopped  tomato, mint leaves and green chill fry till smashy then add little water to get thick paste add marinated chicken mix well.  Do not  add much water,  gravy should be thick. When chicken half cooked add garam masala powder mix well check salt and spice level.  If u need more spice then add some more chilly powder and cook till done.
Tasty mint chicken ready to serve with parartha,  chapathi or white rice.


Sunday 12 October 2014

Phova indori/hindori (beaten rice flakes sweet)

Today My Page Geethas Rasoi’s 2nd Birthday.  My page mainly focuses on traditional and authentic Konkani dishes.  On  this very  occation I want to present a dish called “Hindori/Indori” which my hubby’s Grand Mother used  to prepare well.  I learnt this from my Mother –in-law.  This has two variants, one is Boiled Rice Kana Hindori  and the other one is Beaten Rice Hindori.  Here I  prepared the Beaten Rice Hindori and I dedicate this very dish to my hubby’s Grand Mom and my  page  followers.
Thick brown beaten rice flakes                      2 cup
Grated coconut                                                1 cup
Jagery                                                                 ½ cup
Cardamom                                                        ½ tsp
Ghee                                                                  1 or 2 tsp
Dry roast beaten rice flakes/phovu/avil   till nice aroma comes. Keep aside to cool.
Then make fine powder of it.
Heat ¼ cup water in kadai  add  jaggery  boil it till it melts. Then add grated coconut and mix well.  Cook till the  jaggery syrup one or 2 thread consistency.  (Take little syrup on finger tip when pressing  it  one or 2 threads should be seen.)  Then add ½ tsp ghee mix well.  Let it cool for 2 min.
Then add cardamom powder and fried beaten rice flakes powder mix well.

Grease small bowl with little ghee add this mix and tap well.  Then  unmold it on greased plate.   (Do not allow this mix to cool,  if it cools this mix will get  hard  u won’t be able prepare indori from it.   Prepare it when mix is hot)
Let it cool for sometimes. Then store in air tight container.        
Phova indori ready to serve as snacks.


Thursday 9 October 2014

Pepper squid (Koondhal/Bondas)



Squid                                             --  ½ kg

Chilly powder                              --   2 tsp

Pepper   powder                         --   1 ½ tsp

Green chilly                                 --    3 to 4

Onion finely chopped                --   2 medium sized

Garam masala                             --   ½ tsp

Turmeric powder                        --   ¼ tsp

salt to taste

curry leaves few

chopped coriander leaves         --  1 tbsp

garlic                                              --  3-4 flakes

oil                                                   -- 1 tbsp



Clean the squid and cut in to 2 inch pieces and put cuts or slits on each piece.


Take a bowl put chilly powder, garam masala, pepper powder, salt, turmeric and add one tsp of oil and mix well.  Then marinate this paste to cleaned squid and keep aside for 10 to 15 minutes. 


Then heat oil in kadai, add  chopped onions fry till light pink, then add crushed garlic fry till light brown.  Then add marinated squid, curry leaves, green chilly slices  and little chopped coriander leaves.  Sprinkle little water, mix well and cook in medium flame till done.

Garnish with coriander leaves and serve hot.   Add or increase pepper and chilly according to your spice level.


Garlic chutney Madurai style

 I am a big fan of chutneys.  So I always try whichever chutney recipes I get.  I got recipe from my blogger friend Usha Bhat Akka yesterday and  thought of preparing it at once.  Roasting the coconut and seasoning makes this different and flavourful.
Grated  coconut                     --  ½ cup
Red chillies                              --  7 to 8
Garlic flakes                            --  5 to 6
Tamarind                                 --  small piece
Mustard seeds                       --  ½ tsp
Urad dal                                  --  ½ tsp
Jeera                                        -- ¼ tsp
Methi seeds                            --  pinch
Salt to taste                          
Oil                                             --  1 tsp
Curry leaves few
Dry roast the coconut, garlic and red chillies till nice aroma comes. 
Grind this with small piece of tamarind into fine paste. 
Heat oil in seasoning pan add mustard seeds, jeera, methi seeds when it splutter add urad dal fry till brown then add curry leaves.
Pour this on the ground paste and mix well.  Madurai style garlic chutney is ready to serve with dosa, idly etc..