Monday 24 November 2014

Egg sandwich

Egg sandwich is one of the few snacks available in Indian Coffee House outlets.  After cutlets and samosas egg sandwich comes to third position in snacks division in the ICH outlets.   This is one of my favourite snack.  Whenever I visit ICH outlet I surely have this.

Boiled egg                              5 to 6

Bread slice                             10 to 15

Pepper powder                     1 tsp

Salt to taste



Boil egg then smash it and keep aside.

Add pepper powder and salt and mix well.
Cut bread edges then apply butter on it then keep egg mix again take one slice bread apply butter keep over, press it tightly.
   egg sandwitch ready to serve with hot coffee or tea.


Monday 17 November 2014

Vaali ani mande sasam/ Malabar spinach with taro root curry

Vaali/ Malabar spinach                                  1 cup

allva mande /taro root/chembu                  ½ cup                                                                  

Grated coconut                                               1 cup                                                                                         

Red chillies                                                       7 to 8                                                                                                

Mustard seeds                                                ½ tsp                                                                                                                                                         

Curry leaves few

Cooking oil                                                       2 tsp                                                                                                   

Salt to taste.


Chop vaali / Malabar spinach leaves and stem. Peel skin of alva mande/taro root  then cut into cubes then pressure cook for 2 whistles.  Let it cook for some time.

Grind grated coconut with red chilly into fine paste. then  add this paste into cooked vali and alva mande then boil it for 10 min.

Heat oil in kadai add mustard seeds when it pop up add curry leaves. Pour this on boil curry mix well.

Serve with rice.

u can use any leafy vegetable for this curry normally this dish is prepared with Malabar spinach.

Sunday 16 November 2014

Mitta avale bendhi / salted amala curry

This is again a forgotten Konkani dish.  My grand mother’s mother used to prepare this and this was her favourite dish.  
Salted amala/mitta avalo                                 8 to 10
Grated coconut                                                  1 cup
Red chilly                                                             10 to 12
Garlic                                                                    8  to 10  cloves
Coconut oil                                                          2 to 3 tsp
Take salted amla then soak in water for 5 min. wash this with clean water. then cut amla into pieces add half cup water and pressure cook for 2 whistles.
Fry red chilly in little oil for 2min in low flame.
Grind grated coconut and fried red chilly into fine paste. then add this paste to pressure cooked amla and boil it for 10 to 15 min.
Heat oil in kadai   add crushed garlic fry  till light brown then pour this on boiling curry.
Tasty avale bendhi  with rice and papadam.

Tingalavare vaagu/ white bean spicy curry

Konkanis love tingalavre. TingaLavare or white beans is the most commonly used bean in the konkani cuisine. Normally this curry is prepared with potato and tomato. Today I tried an easy method with white bean. This   dish is the favourite dish of everyone in my home.  Same   recipe can be tried with green peas also. Beans need to be soaked for 3 to 4 hours. It saves cooking time.
White bean/tingalavare                             1 cup
red chilly powder                                         2tsp to 3tsp
red chilly                                                        2
hing powder                                                  ¼ tsp
tomatoes                                                        2
mustard seeds                                               ½ tsp
curry leaves few
salt to taste
oil for cooking
soak white beans for 3 to 4 hours then pressure cook for 3 to 4 whistles.
Heat  3tsp of oil in kadai   add mustard seeds, curry leaves, hing powder and broken red chilly  fry for 1min. Then add chopped tomatoes fry till smashy then add red chilly powder fry for a min. Then add cooked beans and salt. Boil it for 5 to 10 min.
Tingavare vaagu ready to serve with rice and rasam.

Saturday 1 November 2014

Alva Mande bajjunu upkari/ Taro root/Arbi shallow fried

Alva mande/ taro root                             ½ kg

Mustard seeds                                           ½ tsp

Red chilly powder                                     2 tsp

Pepper powder                                          ¼ tsp

Hing powder                                               ¼ tsp

Salt to taste.



Steam alva mande/ taro root peel skin and keep aside.

Then make thin slice of alva mande.

Mix red chilly powder and   salt with little water make thick paste,  marinate this paste to alva mande slices sand keep aside for 10 to 15 min.

Heat oil in kadai add mustard seeds when it splutter add hing powder and pepper powder fry for a min then add marinated alva mande sliced mix well. cook till it becomes little crisp.

Spicy alva mande bajjunu upkari ready to serve with dal and rice.