Wednesday, August 26, 2009

Paneer Manchurian

I have been intending on making Paneer Manchurian - My version, for a long time, but sheer laziness & i have been putting it off & landing in good old Mutter paneer,Palak panner & paneer parathas.. Finally the D-day dawned & guess sun rose from the west - that i decided to make the Paneer Manchurian...It came out well & my family enjoyed it, specially the kiddos who ate minus grumbling & had a clean plate at the end of meal, minus screams & warning of "Finish off the Veggis!!"

Paneer - 1 pac
Onions - 2
Capcicum - 1
Cabbage - a small piece
Soy sauce - 2 tsps
Chillie sauce - acc to your spice level
Tomato sauce - 2 tsps
Thai Sweet Chillie sauce - 2 tsps
Salt - to taste

1. Cut the paneer into small cubes & shallow fry them.

2. In a pan, add oil & fry the onions for few mts. Then add the cabbage & capcicum & cook few mts, let the crunchiness of veggis remain. Now add the sauces & salt & mix well.

3. Add the paneer & mix all well together.

Your jhatpat Paneer manchurian is ready to be served either as an appetizer or with your main course!

Thursday, August 13, 2009

Janmashtami Special

Wishing You all a very Happy Janmashtami / Gokulashtami.

Today being a special day for Dear Lord Krishna, I made a few of his favourite preparations at home, to be enjoyed by the Lord & us too :-)

Pal Payasam :
This recipe i have posted already & here is the link -
Pal Payasam . This is how i normally made my Payasam & its a favourite at home too...

Goddu Phovu (Sweet Aval)

Phovu (Konkani), Aval (Tamil) and Beaten Rice (English) is used in many preparations - From Aval payasama, to Batata Phova to dosas.. its used widely. I used this to make Goddu Phovu. This is a Konkani Preparation made by us for all good occassions. Its easy & tasty to eat too...

Phovu ( Thick Aval)- 2 cups
Jaggery - 1 cup ( or more acc to your taste)
Coconut - 1 cup
Channa Dhal - 1/4 cup
Til - 2 tsps ( optional)


1. Mix the Phovu & coconut by hand in a wide mouthed bowl for 10 mts till it becomes little soft.

2. Put the jaggery in a pan & add 1/4 cup water & dissolve it. Then bring it to a boil & 1 string consistency. Let it cool down completely.

3. Dry roast the Channa dhal on a medium flame till it becomes golden brown.. it takes a few minutes. (If you do on a high flame chances of burning the channa dhal are high, so be carefull!!) Powder it coarsely & set aside.

4. If using Till dry roast it for a minute or two.

5. Now add the jaggery syrup to the Phovu & coconut mixture & mix everything well with your hands.

6. Now add the roasted & powder channa dhal & til & mix well...

Godu Phovu is ready to be served!

Tuesday, August 11, 2009

Back after a long gap & silence!

Dear Friends,

Firstly sincere apologies for dissapearing off the blog world unannounced! I did not mean to take such a long leave of absence without informing, but things just got way out of hand & i think i am finally settled down to get back to bussiness & blogging.

I have been following all blogs as often as i could, ofcourse never left comments anywhere...Now since i am back, will get back to routine again.

Thanks & looking forward to catch up on all your blogs!

Thursday, September 11, 2008

Vatha Kolumbu

Vatha Kolumbu is a typical sounth Indian dish. Vathal – stands for sun dried stuff like dried Bhendi, Cluster beans or Marathakali. These sundried products are widely available in all leading grocery stores today. These have a long shelf life & adding these to these Kolumbus makes it really yummy & gives a different flavour.

I love Vatha kolumbu as its simple yet tasty! Just rice, vatha kolumbu & any simple vegetable on side & papad.. Ahh!! What a satisfying meal. They say Vatha kolumbu & Parruppu usali is the best combo & yes, I like it too, but its tastes great with just potato curry too…

So here my version of Vatha kolumbu for u!


Tamarind – a lime size ball
Onion – 1
Gingelly Oil – 2 tbspns
Channa dhal – 1 tbspn
Mustard seeds - ½ tsp
Curry leaves – few
Maratha kali Vathal – a handful (store bought)
Sambhar powder – 2 tsps
Salt – to taste


1. Soak tamarind in water & set aside.

2. In a pan add little oil & fry the vathal for few minutes, till they turn slightly brown & puff up a bit. Transfer to a vessel & set aside.

3.In the same pan add remaining oil & mustard seeds, channa dhal & curry leaves.

4.Then add finely chopped onions & fry well till they turn slightly brown.

5.Now add the tamrind water & bring to a boil.

6.Then add the sambhar powder, salt & bring to a good boil, till the raw smell of tamarind goes off & you will see oil coming on top. By now it will have a good thick consistency too.

7.Finally add the fried Vathal & mix well.

Serve with hot rice & some vegetable & papad on the side.

Sunday, September 7, 2008

Surna Adigai (Yam Pickle)

Surna Adgai means Suran or yam pickle. This is a konkani instant pickle, quite easy to make and simply delicious!

I had this after long at the “CHUDI” pooja we had here at Konkani Sabha. Chudi or Tulsi Pooja is a festival we have in Shravan month( usually falls in Aug) & we do this every Friday & Sunday through out the month. You basically make a small bouquets of Dirbankur ( Arugampul / Grass that u keep for Ganesh Ji) & 4 other flowers all ties together. Actually there r typical flowers but I make do with what is available! You basically give this to other ladies & if older seek their blessings, if they r younger u get to bless them :-)

So this long forgotten Adgai was there & hence I made it & posting it for my dear blogger friends!

I am also sending this to , as my second entry to RCI - Konkani,hosted by Deepa of Recipes n More.


Suran / Yam – a small piece
Red Chillies – 5
Tamarind – a small ball
Coconut – 3 tsps (if desired)
Salt – to taste


1. Take a small piece of suren & cut it into thin strips, about 1/2" long. Apply salt & let it sit for 15-20 minutes. Then squeeze these & deep fry them till nice & crispy.

2. In the same oil deep fry the chillies till they turn slightly brown.
3. Now put the chillies & tamarind in a mixer & grind to a fine paste. Add water as required. Use as less water as possible.
4. At this stage you can add the coconut & grind in too or leave it. It does not matter. Adding coconut means you have to finish of this pickle in a weeks time. Minus the coconut it stays longer. Coconut just brings in a thickness to the pickle. I added some to the one I made.

5. Now transfer the ground paste to a bowl, add required salt & fried suran.If u want u can season with oil & mustard seeds.

Let it stay for a day before u can eat it, as all the chillies & salt will blend well & the suran wil get to soak well in this spicy mixture.

You can have this with idlis & dosas.. Yes, its spicy, add a drop of coconut oil on top & its heavenly!! Or just simply enjoy it with curd rice.. its delicious!!!!!!!!

Soy Bhajili Ghassi

Soy Bhajili Ghassi means literally fried coconut curry. This is a typical dish made more by Konkani speaking people in Kerela & very tasty. This is not very familiarly present in the Mangalore side, though now people are more aware & try different stuff!

So heres my First Entry to RCI - Konkani hosted by Deepa of Recipes n More.

Black Channa – ½ cup
Raw Banana – 1
Drum stick – 1
Potato – 1
Toor Dhal – ½ cup
Salt - To taste

For Masol or Gravy:

Coconut – 1 cup
Red Chillies – 5
Dhania – 2 tsps
Udad Dhal – 1 tsp
Haldi – ¼ tsp
Tamarind – a small piece

1. Soak channa over night and pressure cook well.

2. Wash the toor dhal & pressure cook & set it aside.

3. Cut the banana & potato into big cubes & drumstick into 2 inch pieces. Cook these vegetables in a pan with enough water. Add just a little salt.

4. Once the vegetables are cooked, add the pressure cooked channa to it.

5. MASOL : Fry the coconut in a pan till it turns brown. This will take a good 10-15 minutes. Do it on a medium flame as otherwise it will get burnt out. Fry the other ingredients too & grind all these to a fine paste adding very little water. The masol is ready.

6. Add the masol to the veggie & channa & bring to a good boil. Then add the cooked dhal & salt & bring everything to a good boil.

Authentic & delicious Soy Bhajjili Ghjassi is ready.Enjoy it with rice & a simple upkari – Vegetable & pappad on the side!

Friday, August 15, 2008

Sakkarai Pongal

Sakkarai Pongal is a traditional sweet dish of South India. It’s a very delicious sweet & easy to make too. Uses just a few ingredients & you have a yummy dessert ready.Today being India’s Independence day, Tulsi Puja & Varalakshmi Pooja too, I decided to make a sweet dish & ended up making Sakkarai Pongal.

Happy Independence Day dear Friends!


Raw rice – ¾ cup
Moongh Dhal – ½ cup
Jaggery – 1 cup
Cashews & Raisins – few
Ghee – 3 tbspns


1. Dry fry the moongh dhal a little. Then add it to the rice & add 4 cups water & pressure cook well.

2. In a Kadai add the jaggery & little water & make it into a syrup & bring to a good boil. Strain it .

3. Now add the syrup & cooked rice & dhal mixture & mix everything well. Keep cooking on a medium high flame. It will all come together . Add ghee little by little & keep on mixing.

4. Roast nuts & raisins in ghee & add to the mixture.

Delicious Sakkarai Pongal is all ready to be enjoyed!