August 30, 2013

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Mushroom pakoda recipe - Mushroom pakora

mushroom pakoda in a serving plate
Mushroom pakoda or pakora recipe - Today I am posting a very scrumptious mushroom pakoda recipe. Mushrooms are available throughout the year in vegetable market.Mushrooms are versatile that you can make several types of dishes such as soup, manchurian, stir fry, pickle, pulao pakoda etc. This is so simple that all the ingredients are combined together to make a thick mixture then divided into small balls and deep fried till crispy. This can be served as evening tea-time snack or as a starter before meal. This pakoda is so crispy from out side and soft from inside and makes you want to eat more.
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Sihi amtekayi gojju recipe - God ambade gojju recipe

ambade gojju in a serving plate
Sihi amtekayi or god ambade gojju recipe - The god ambade gojju is a sweet and sour chutney, prepared with god ambade or amtekayi. Amtekayi or ambade is a seasonal tangy fruit of  South India. It has large and thorny seeds. 

There are two varieties of ambade or amtekayi available in that part. One is tangy amtekayi and another one is slightly sweet amtekayi. The gojju I have prepared is made of sweet amtekayi. This is also called as god ambade in konkani.

There may be a misconception that gojju and chutney are same. But the same is not true. Gojju literally means boiled ingredients ground to a smooth paste like chutney.  But while preparing chutney, ingredients are not boiled. 
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August 28, 2013

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Raagi manni recipe - Finger millet halwa - Nanchane manni

raagi manni in a serving plate
Wishing you all  A Very  Happy and Prosperous Shri Krishna Janmashtami. 
Raagi manni or nanachane manni recipeRaagi manni or nanachane manni is a delicious soft sweet prepared with finger millet flour, jaggery and coconut milk. Raagi manni is a traditional konkan cuisine prepared during Jnmashtami and offered as naivedya to Lord Krishna. 

Traditionally, finger millet is soaked for eight to ten hours and grind to paste. Then strain it in a large vessel through a muslin cloth and the finger millet paste subsides when the water becomes calm. At this stage water is carefully drained and the paste is used to make raagi manni. But I don't follow this lengthy process. 

I use finger millet flour to make the raagi manni. Friends, try out this delicious raagi manni to treat your family and friends. Finger millest are rich sources of calcium and it has cooling effect on body. Therefore finger millet must be included in the diet.
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August 23, 2013

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Paneer stir fry recipe - How to make paneer stir fry

 Paneer stir fry in a serving bowl
Paneer stir fry recipe - Try this easy, quick and delicious protein packed paneer stir fry for rotis and chapatis. It can also be packed in the lunch box with your favorite Indian flat breads. Paneer is rich sources of proteins. Proteins help in muscle and tissue building. Most of the time I make paneer at home. The paneer prepared with  whole milk  is so soft and dish prepared  with it tastes great.
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August 22, 2013

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God ambade sasam recipe - Sihi amtekayi sasam - Konkani style hog plum sabzi

God (sweet ) ambade sasam in a serving bowl
God ambade sasam recipe - Sihi amtekayi sasam is coastal konkan cuisine prepared with hog plums, ground coconut masala paste and jaggery.. God ambade is a seasonal vegetable of Coastal Karnataka. The word god means sweet in konkani. It is also called as sihi ambekayi in Kannada. God ambade is sweet and sour in taste. The dish made with ambade is very delicious and it releases unique flavour of sweet and sour. Whatever the dish prepared with ambade, the dish needs jaggery to balance the taste as the ambade is slightly sour in taste.
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August 19, 2013

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Bhende sukke - Bhendekayi upkari - Ladies finger sabzi

bhende sukke  in a serving bowl
Bhende sukke recipe- Bhende sukke is a simple coastal konkan side dish made with ladies fingers. and garnished with fresh coconut. This sukke is a very healthy accompaniment for any main meal. I always like to make dishes with ladies finger. Though this vegetable is slimy, with proper method of preparation it can be cooked into delicious dish.  Besides sukke, ladies fingers are also used to make kadai bhindi, bhindi masala, stuffed bhindi, bhende sambar, bhende ambat, kurkuri bhindi and roasted bhindi.
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August 18, 2013

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Kele sukke - Balekayi upkari - Raw banana sabzi

balekayi upkari in a serving bowl
Kele sukke recipe - Balekayi upkari is a coastal Krnataka style side dish for steamed rice with curry, rotis or chapatis. This sbzi can be prepared quickly with very few ingredients.This soft  plantain gets taste from the tempering and coconut.
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Mulangi sukke recipe - Moolangi palya - Radish sabzi

Mulangi sukke in a serving bowl
Mulangi sukke recipe - The mulangi palya is a Southern Coastal Karnataka style radish subzi prepared using radish and coconut as basic ingredients. I often see some people throw green leaves of radish and carry only radish root with them. No need to say here about the nutritional value of  radish  leaves because we all know the numerous health benefits of  radish and its green leaves which are rich in vitamins and fiber. 

The green leaves can be used along with the roots for preparing mulangi palya or radish subzi. They are low in calories and have more water content. The green leaves are very good in reducing weight. It has great effect on digestive system. So, whenever you buy radish, bring it along with leaves and use them in any form in your diet frequently. 

Some people and kids do not like radish for its strong pungent odour. But the Stir fry made in this method is really odourless, tasty and I am sure you may love it and if try it once, you may try it for second time also.
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August 15, 2013

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Paneer kheer recipe - How to make paneer kheer

 paneer kheer in a serving bowl
Wishing each Indian a Very Happy and Joyful Independence Day. 
Paneer kheer recipeIndia celebrates 67th Independence day  to day on Thursday, 15th  August, 2013. Each Indian enjoys the happiness of  today. I am also celebrating this happy moment by preparing paneer kheer. I am delighted to share the home made paneer kheer with rich creamy taste. This is an aromatic kheer to serve as a dessert after meal. I added some fried cashew nuts and raisins to the kheer and it turned out delicious.I  have used home made fresh paneer and also used corn flour as thickening agent. The flavor is infused with cardamom powder. The kheer has achieved beautiful colour with the addition of saffron soaked milk.
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August 14, 2013

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Dal tadka recipe - how to make dal tadka

dal tadka in a serving bowl
Dal tadka recipe - Dal tadka is my all-time favorite curry. This is the most easiest  and can be made within few minutes. A simple looking dal tadka makes a meal delicious when eaten with chapatis and  hot steamed rice along with pickle and papad.  It doesn't need any preparation or planning. Just pressure cook the dal and temper it with choice of your tempering ingredients and the dal tadka gets ready within few minutes. By using precooked dal, dal tadka can be prepared in less than five minutes. The smoky aroma of red chillies makes the dal tadka special and unique.
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August 13, 2013

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Dudde appe recipe - Kumbalkayi appe - Pumpkin paniyaram

dudde appe in a serving bowl
Dudde appe recipe - A South Indian appe is a fabulous breakfast snack liked by all. Rava pumpkin appe is nothing but a batter made with semolina and pumpkin cooked in appe mould. It is equally tasty like akki appe made with rice batter. This is a very healthy, delicious and quick to make dish with very few ingredients. So, next time when you go to buy vegetables, please buy one small piece of pumpkin and for a variation try this healthy dish. Note that while preparing appe, do not touch the base and the surface of the appe, till they become firm. If you do not have appe pan, you can also prepare idli using the same batter.
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August 10, 2013

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Baingan ka pakoda recipe - Brinja pakora recipe

baingan ka pakoda in a serving bowl
Baingan ka pakoda recipe - Delicious  pakoda made of  brinjal is a perfect evening tea time snack and can be eaten with tomato ketchup or any chutney. You can also serve it as a stater before meal or as a side dish to spicy rice. This pakoda is crispy from out side and soft from inside.There is no soaking or grinding in this recipe. If you are a busy person, you will find this method very easy and quick. This is a very common pakoda that I make whenever I have brinjlas in stock. To make a healthier version, it can be shallow fried on griddle with very less oil.
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August 8, 2013

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Fruit chaat recipe - How to make fruit chaat

Fruit chaat in serving bowls
Fruit chaat recipe - Fruit chaat is a mix of fruits in lemon juice and mildly spiced with chaat masala. We always prefer to have fruits in its natural form. In this recipe I have used semi ripe mango and peach. This fruit chaat is useful to those who doesn't like to eat fruits. Sugar, lemon juice and chaat masala add an extra flavor and taste to the fruits. Normally, I make this when I have two or more varieties of fruits lying idle in the fridge and want to finish it at a time. Variety of fruit chaat can be prepared with different combination. This is an easy to prepare fruit dish which gets ready within few minutes.
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August 7, 2013

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Chutney powder recipe - Shenga putani khobri chutney powder - How to make instant chutney powder

chutney powder in a bowl
Chutney powder recipe - chutney powder prepared with coconut, putani and peanut is very tasty and I like to mix it with curd to serve as a spicy side dish to main meal.  To day  I am posting an instant chutney powder recipe which is very handy and can be prepared at any time. Definitely you will find this chutney powder very useful to serve with idlis, dosas, chapathis,  rice etc. This chutney powder can be used to  make wet chutney by mixing  it with curd / yogurt. Here is the  simple version of instant chutney powder which is really easy to make. 
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Shimla mirch pakoda - How to make capsicum pakora

dhobli mirchi bhaji in a serving plate
Shimal mirch pakoda recipe - Capsicum pakoda which is also known as dhobli mirchi bhaji in marathi, is really a tempting dish which can be made as  a good tea-time snack. Capsicum or bell pepper is an easily available vegetable in Indian vegetable market. It is widely used vegetable in Maharashtra and the bhaji is prepared with different versions in each house hold. Whenever I bring capsicums I reserve few to make pakoda. Capsicum and bessan are basic ingredients, but to make it more tastier the capsicum should be marinated with chilli powder, amchur powder and salt. This bhaji is soft from inside and crispy from outside. It tastes awesome and should be eaten and served hot with tomato ketchup.
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August 4, 2013

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Oggarane mavina hannu recipe - Tempered mango recipe

tempered mango in a serving bowl
Oggarane mavina hannu recipe - I like any dishes prepared with mango. During mango season I often temper ripe mangoes with dry red chillies, curry leaves and to get more out of it I also add chilli powder, sugar and even lemon juice. When the mangoes cook well in its own juice and combine well with other ingredients it turns very soft and tasty.This mango dish is liked by all as it is mildly spiced. I even fried the red chillies till  brown to get the smoky flavor. Usually, I serve it as a side dish to main meal

Oggarane Mavina Hannu Recipe
Oggarane mavina hannu ready to serve
Prep time : 5 mins
Cook time : 10 mins
Total time : 15 mins
Recipe type : Chutney
Cuisine : Karnataka
Yield : Serves 2
Author : Vidya Chandrahas

  • 3 ripe mangoes, peeled and cubed
  • 2 red chilies, broken into pieces
  • 10-12 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp chili powder
  • 3 tsp sugar
  • 2 tbsp oil
  • 1/2 lemon
  • Salt to taste
  1. Peel and cut the ripe mangoes into small cubes. Heat oil in a pan and add  mustard seeds to it. 
  2. When they splutter add the red chilies and curry leaves. Fry until crisp. Add the mango cubes and stir to combine.
  3. Add the chili powder, sugar and salt. Mix well with the mango. Cook  covered on low flame for 3-4 minutes or till the mangoes become soft.
  4. After 3-4 minutes, remove from the flame. While serving, squeeze some lemon juice in it.
  5. Serve the oggarane mavina hannu hot as a side dish to main meal.
Oggarane mavina hannu ready to serve

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August 3, 2013

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Pumpkin paratha recipe - Kaddu ka paratha recipe

lal bhopla paratha in a serving plate
Pumpkin paratha recipe - I love to make parathas often because of its ease, simplicity and wholesomeness.  It is convenient to pack parathas in lunch box and we can have it for breakfast too. In my hometown, large sized pumpkins are grown in the backyard of our house. We grew up seeing and eating pumpkin in large scale. We are not a great fan of pumpkin, but whenever we buy pumpkin here,  make sabzi, sweet poori, appe or paratha from it. Like any other paratha, this is also goes well with tomato ketchup, chutneys, pickles and yogurt.
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August 1, 2013

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Vaingana ambat recipe - Badnekayi saaru - Konkani style brinjal curry

badnekayi saru in a serving bowl
Vaingana ambat recipe - Vaingana ambat is a very popular curry in coastal karnataka made using small white brinjals. Coconut and toor dal are basic ingredients for the gravy. This tasty curry is a delicious accompaniment to hot rice. Ambat the konkani word means curry in english. It is also called as saaru in kannada.This is a thin version of curry, but you can increase the quantity of toor dal and coconut to make it thick. You can make similar type of curry using potatoes and green peas. But the brinjal curry has different flavor and taste as it gets flavor from fresh baby brinjals.
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