Friday, November 20, 2009

I am back from vacation and with new recipes

Hello Friends,
I am back from my was just too good and have loads of recipes of authentic konkani food recipes to share.I am uploading the pics and name of the recipes(the names are not in order as pictures) for now and will be posting how to prepare them very soon....
Malabar Spinach Curry, Green Leafy Chavali curry, Shabudana Vada, Nimboo Pani, Mutton Curry 1 & 2, Chicken curry, Prawns Aachar, Eggplant Sabji, Baby Shark Curry.

Saturday, September 19, 2009

On Vacation...

Hello Everyone,
I will be going on Vacation to India to visit my parenta and hence will not be adding any new recipes till 1st Nov however i promise will come back with some great authentic recipes to share with you all.

Wednesday, August 26, 2009

Cakes i made...

I have been unable to upload recipes due to personal reasons but i am glad that i was still able to finish my Wilton course 3 in midst of all that.I would love to share the pics of the cakes i made and would love to hear from you'll.

Thursday, July 30, 2009

Not been blogging....

Hello Friends,

I have some family visiting due to which i am unable to upload recipes but i promise i will be back soon with lots of recipes till then bye!!!!!

Tuesday, July 14, 2009

My 1st Interview by Paanchkanya of

Today i am very thrilled as my 1st food blogging interview has been published by
The link to the interview is
You can also login into their website and find the interview under food bloggers link.

Thanks everyone without your comments and support this would have been not possible.

Thursday, July 9, 2009

Spicy Bhindi(Okra) Masala Fry.

I will be uploading this recipe soon!!!!!

Monday, June 1, 2009

Spinach(Palak)-MoongDal Curry

Well the other day i was talking to my sister and as usual we started to talk about whats for dinner etc etc and she happened to mention about this curry and another sabzi of bhendi(okra).I prepared it for lunch and it was a hit.My husband just loved it so the credit for both this recipes go to my lovely sister who is also a great cook.

1 cup split moong dal washed and kept aside
1tspn Jeera(cumin seeds)
1 tspn mustard seeds
2-3 garlic flakes finely chopped
1-2 green chillies chopped
4-5 curry leaves
A pinch of asefoida(hing)
2 cup palak washed and chopped
1 tbspn Oil
Salt to taste
1 1/4cup of water.(depends)

In a pressure cooker take oil, once hot add jeera and mustard seeds. the seeds starts crackling add garlic, greenchillies,hing , curry leaves and palak and fry for 2-3 mins.Now add the washed moong dal, salt and water. Close the pressure cooker and let it cook till 5-6 whistle.
Once cooked open the lid and check water consistency.
Serve with Rice and pickles or any side dish if needed.

P.S: Consistency depends on each individual how they prefer their curry so if you want to add water feel free.
You can chage the moong dal/ spinach and substitute with other dal/green leafy vegetables for variation.Go ahead and try and explore different options .

Thursday, May 28, 2009

Ivygourd dish( tendli/thendle thikh upkaari in konkani)

1cup thin round sliced Ivygourd(tendli/thendle)
1/2 tspn coriander-cumin powder
1tspn red chilli powder
1/4 tspn turmeric powder
1 tspn mustard seeds
3-4 curry leaves
1/4 tspn tamarind paste
2-3Garlic cloves smashed.
1 inch ginger grated
1 tbspn Oil
Salt to taste
Water 1 cup

In a pan add oil once hot add mustard, curry leaves, ginger-garlic and fry for 1-2 mins.Then add ivygourd, all dry masala powder, tamarind pulp and salt and mix well.Add water mix well and cover it with lid.Keep checking frequently and cook till ivygourd is cooked.Once cooked serve it with dalithoy or with any other curry and hot rice.

Dali Thoy (Konkani version of Dal)

This is one of the tastiest and easiest dal in Konkani cuisine.Many homes in karnataka would cook this dal everyday with meal.This is also one of the recipe which would be included in festivals and many other occassions.

3/4 cup turdal
2-3 green chillies slit into half
1 small tomato(optional)
1 inch ginger chopped
2-3 Whole redchillies
1 tspn mustard seeds
pinch of asefotida
pinch of turmeric
4-5 curryleaves
Salt to taste
handful chopped coriander(cilantro) leaves
Oil for seasoning(i use pure coconut oil for taste)

In a pan/pressure cooker add washed turdal, water 1 cup, green chillies, ginger, turmeric and salt and cook till the dal is tender.Once you see that the dal is almost cooked in another pan prepare the tadka/seasoning.Take a tspn or so of coconut oil and onceits warm add mustard seeds,once it starts crackling add curryleaves, asefotida and red chillies and fry for a minute or 2.Pour this seasoning on the dal which is almost cooked and boil for few more minutes and the dal is ready.

Wednesday, April 22, 2009

Potatoes cooked in coconut-redchilli paste (Known as Batate Hummaan in Konkani)

Batate Hummaan...means Potato curry.This is a very quick and delicious curry and prepared a lot in south as well as north Karnatake.This curry turns out delicious because of the flavor of coconut and coconut oil.

2 big potatoes( cut in to big chunks)
1 cup shredded coconut
4-5 whole red chillies( depends how hot you want the curry)
1/2 tspn tamarind(imli) paste
Salt as per taste.
Pinch of Asefotida(hing)
1 tspn coconut oil( make sure it is pure coconut oil.)
1 tspn Oil to fry red chillies.

In a pan take 1 tspn oil and fry the whole red chillies. Add this red chillies to coconut along with tamarind paste and make a fine paste.In another pan add water and potato chunks and cook till they are cooked.Add the paste and let it boil for 5 mins.Add water to curry (depends on what consistency curry you wish to make). Add salt, hing and 1 tspn of coconut oil and let it cook for 6-8 mins.Batate hummaan is ready to be served with hot rice and curd.(Curd is generally taken as the curry tend to become hot because of red chillies).


Tuesday, April 21, 2009

Veg Kadhai..(Vegetable with curd sauce)

Veg a sauce prepared with spices , curd , vegetables and cashew to make the curry flavor rich.The curry can be made spicy/mild as per your choice.

Ingredients:(You can use any vegetable the below is the list of veggies i used).
2 medium sized Onion (cut all vegetables in big chunks)
1 Big tomato
1 mediem sized carrot diced
1 cup peas
1 cup mixed cauliflower/brocolli
1 green chilli
1 tspn ginger-garlic paste
3tbspn Oil
1 cup curd/sour cream

Grind all Dry Masala below mentioned together:
1 tspn red chilli powder
1/2 tspn coriander-cumin powder
1/4 tspn turmeric
1/4 tspn black pepper powder
1 Black Cardamom
1/2 tspn fennel seeds
4-5 cashew nuts for flavor
2 cloves
1/4 tspn Garam masala

In a big pan add 2 tbspn of oil and once warm add all vegeteables and fry for 4-5 mins so they are 80% cooked.Then add ginger-garlic paste and curd and mix well and fry for 2-3 mins. Now add the dry masala powder you made along with salt and fry for 2-3 mins.Add a cup of warm water, mix well and let it cook for 5- 10 mins.Keep mixing it to make sure it doesnt stick to the bottom of pan.
Veg kadhai is ready...serve it with hot rice and dal or with any breads and it taste great.

Sunday, April 19, 2009

Coriander-Coconut green chutney

This chutney can be made to add more taste to dosas, idli or fried cutlets.

1 cup fresh shredded coconut(You can also find this in the frozen section )
1/4 tspn of Imli (tamarind) paste
2-3 green chilli
1/2 cup coriander leaves
2-3 garlic
Salt to tatse

Tadka for chutney:
3-4 curry leaves
1/2 tspn mustard seeds
1/2 tbspn oil

Grind all the ingredients to a fine paste.Heat 1/2 tbspn of oil and when warm add curry leaves and mustard seeds.Once the seeds starts crackling add this tadka(seasoning) to the paste.
The chutney is ready......serve it with hot wadas, dosas or Idli.

Daal Vada (Known as Chatambade in Konkani)

This is something that would be prepared as a snack in our house(most of houses of people from Karnataka-India) with a hot cup of tea/coffee in the morning or evening.I can still remember the wonderful taste and smell of this wada.So i would like to share the recipe for this yummy snack.

2 cup Chana dal(Spilt chick peas) soaked in water for 3-4 hrs.
1 small onion chopped finely.
2 green chillies chopped
1 inch of ginger chopped finely
2 tbspn of chopped coconut pieces
1 Whole red chilli
Pinch of Hing (Asefotido)
Salt to taste.
1 stick of curry leaves( chop it)
Oil for deep frying.

Grind chanadal and whole red chilli in a paste(Avoid adding water as much as possible also if there are few pieces of chanadal which is not finely done even better it taste crunchier when fried.)Add hing, curry leaves, green chillies, ginger, onion, coconut pieces and salt and mix it well. Take Oil in a pan and make sure to check it is hot. Take the paste in you hand and make flat cutlet and fry it in oil. Turn the wadas to make sure they are fried on both sides and are golden brown in color.
Serve this wadas with coconut-coriander chutney.
Chutney recipe on the blog too.
Enjoy !!!!

P.S. If for some reason you added more water then required to the paste or cant make the cutlets from paste add chickpeas flour to the batter.It helps t hold the batter together.

Wednesday, April 8, 2009

Coming up recipe for Dal Bhatti !!!!!

Coming up today next reipe is Dal Bhatti( A North India famous dish).

Japanese Curry

This is a simple japanese curry.All you need to buy is japanese curry powder from Asian Grocery Store. You can prepare this curry with shrimp / chicken or just veggies.
I learnt this curry thanks to Kathy Mom who is from Japan.
Chicken 1 pound
Veggie: Carrots, Potatoes, Onion, Peas. ( Chop vegetable very finely)
Japanese Curry cube ( Whole Packet)
Oil 1 tbspn
Water approx 2 cups.

In a pan take 1 tbspn oil. Fry onions for 2-3 mins.Add vegetables and fry it for 2-3 more mins.Add chicken and fry for 2-3 mins. Add 1 or 1 and half cup water and let it boil for 10- 12 mins or till veggies /meat is cooked. Add the whole japanese curry powder cubes.Stir frequently till the whole thing dissolve and let it simmer for 2-3 more mins.
Curry is Ready!!!!!!
Serve it with hot rice and it tastes YUMMMMMMM.

Thursday, February 26, 2009

Quick Fried Rice...Veg/NonVeg

The recipe is for non-veg fried rice but you can skip the non-veg ingredients while cooking.

Leftover Rice
1 small onion chopped
2 eggs (Whip the egg white and yolk and keep aside)
Handful of chopped spring onions
Oil 1 tbspn
1 tspn soysauce
Salt to taste
Black pepper powder 1/4 tspn
1 green chilli chopped
Maggie Veg- masala cubes( found in local indian grocery stores)

If you are using leftover rice it is great but if you dont have left over prepare rice atleast 2-3 hrs in advance.Cook rice only 90%.
In a pan add oil, chopped onions, greenchilli and pepper and fry for 2-3 mins.Then add egg and mix it well.Add spring onion and fry for another minute.Add Soysauce, salt and maggie veg-masala and mix it well for 2-3 mins.Now add rice and mix it well.Keep on gas stove for 2-3 mins.
Tadaaa...the rice is ready....isn't that quick.
Serve it with hot chilli chicken or veg paneer chilli.the one displayed in photo is chilli chicken.
My photo clicking skill's aren't that great...i am sure you can make out by now from the pic above...hehehe
Also would appreciate comments if you have prepared any of the recipes.

Sunday, February 15, 2009

Japanese Fried Rice (Veg, Non Veg)

I am sharing this recipe which i learnt from friend Kathy who's mother is from Japan.This is the authentic japanese fried rice recipe.
The recipe below is for 3-4 people.

Rice 2 cups (Great if you buy rice from japanese or oriental store)
1/2 cup finely chopped carrot.
1/2 cup peas
1/2 cupp finely chopped onions
1/2 cup thin sliced mushrooms
1 tbspn soy sauce
Some important tips before planning to make the fried rice:
1. You need to prepare rice as usual however need to keep it in freezer for 24-48 make it hard and then night before remove from freezer and keep it in refrigerator.The day you want to prepare keep it out 2-3 hrs before the preparation.
2. When i say finely chopped i mean really finely chopped.
In a big pan heat butter ( remember butter needs to be added generously as that brings the taste) and fry the thin slices of mushroom till they turn light brown. Remove it on paper towel and keep it aside.
Next add carrots in the same pan and fry till they are tender not too soft, add salt and chopped onions (remember to chk if there is enough butter in the pan while frying) and fry till it is soft.Add peas and fry very lightly by being careful trying not to squeeze the peas. Once that is done move these vegetable at the side of the pan.Add more butter and put the rice, wait till the rice absorbs the heat from the pan and becomes warm as it becomes easier to break it and mix it with butter, fry rice for 3-5 mins in butter. Then add soy sauce, and mix the vegetable with the rice ( best to use 2 spoons in both hands to mix it) including the fried mushrooms.Mix the rice and vegetables for 2-3 mins more.....and your japanese fried rice is ready.
Goes really well with shrimp or vegetable tempura (recipe which i will post next).
P.S. You can also add shrimp and chicken in fried rice but you need to cook it before adding it to pan.
Hope you enjoy this authentic fried rice friends and we surely did!!!!!!!

Friday, February 6, 2009

Chicken Xacutti....the best goan dish which i love to eat and make.

Chicken 1 pound (Cleaned and cut into pieces)
1 Big onion, chopped finely.
1 cup grated coconut
5-6 Garlic flakes
Masala: Grind these dry masala for Xaccutti Masala
2-3 Red chillies
1 piece of cinnamon
2 green cardamom pods
2 cloves
1/4 tspn Javatri or nutmeg powder
1 tbsp coriander seeds
1/2 tbsp fennel seeds
1 tsp cumin seeds
1/2 tsp black mustard seeds
1/2 tsp turmeric powder
1/4 tsp aniseed
3/4 tsp black pepper powder
1/2 tsp fenugreek seeds

In a pan take 1 tbspn oil and fry grated coconut till it turns light brown. Keep aside and once it cool, in a grinder add the coconut and garlic flakes and make a fine paste.

In the same pan add oil and start frying onions till they turn golden brown, once the onion is golden brown add this grinded coconut-garlic paste to the onion, add chicken and salt and fry it for 3-5minutes.Now add the dry masala powder which you prepared earlier and mix it well with the chicken, fry it for 5- 10 mins. Add water as per your desired consistency.
Cover it with the lid and keep checking frequently till you are sure the chicken is cooked.

Once the chicken is cooked the Chicken Xaccutti is Ready!!!!!
Serve it with hot you would find in goa and trust me you would want to make this curry again.
P.S. You can increase the dry masala quantity if you want to prepare the masala to use it next time
Enjoy and let me know how you liked it...i am sure you will love it.

Wednesday, January 14, 2009

I have lost touch with my blog..

Hello Friends,

I know it been long time i have posted anything on my blogs, been pretty busy with lot of things happening around.Hopefully all things should sort out soon and i should have sometime for myself soon and then i will be back with new recipes which i assure you will enjoy....stay tuned till then.


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I am not a certified nutritionist.All recipes are tried by me at home.

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