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.
August 30, 2013
August 28, 2013
Raagi manni recipe - Finger millet halwa - Nanchane manni
Wishing you all A Very Happy and Prosperous Shri Krishna Janmashtami.
Raagi manni or nanachane manni recipe - Raagi 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.
August 23, 2013
Paneer stir fry recipe - How to make paneer stir fry
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.
August 18, 2013
Kele sukke - Balekayi upkari - Raw banana sabzi
August 15, 2013
Paneer kheer recipe - How to make paneer kheer
August 10, 2013
Baingan ka pakoda recipe - Brinja pakora recipe
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.
August 08, 2013
Fruit chaat recipe - How to make fruit chaat
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.
August 07, 2013
Chutney powder recipe - Shenga putani khobri chutney powder - How to make instant chutney powder
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.
Shimla mirch pakoda - How to make capsicum pakora
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.
August 04, 2013
Oggarane mavina hannu recipe - Tempered mango recipe
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.
August 03, 2013
Pumpkin paratha recipe - Kaddu ka paratha recipe
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.
August 01, 2013
Vaingana ambat recipe - Badnekayi saaru - Konkani style brinjal curry
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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