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!

Monday, July 28, 2008

Sprouted Moogh & Meethi Sukke

This is a typical Mangalorean dish, made by sprouting Green Moongh & Meethi seeds. It has a different taste, but a very healthy dish & easy to make. You can make the same dish also by just using Meethi & adding small diced potatoes along with it.

Moongh - 1 cup
Meethi seeds- 1/4 cup
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Coconut - 2 tbspn
Haldi Powder - 1/4 tsp
Chillie powder - 3/4 tsp
Salt to taste.


Day 1: Soak Meethi seeds for 6-8 hours. Then tie in a muslin cloth & set it out in sunlight to sprout. Meethi takes longer to sprout & hence we do this a day in advance.

Day 2: Soak Moongh for 6-8 hours & tie in a muslin cloth & set out in sunlight to sprout.

Day 3: Let sprouting continue for a day more.

Day4: In a pan add oil & season with mustard seeds & curry leaves. Then add the sprouted moogh & meethi together & mix everything well. Add required salt & water & cover & cook till it cooks well. The moogh & meethi must not get mushy, so add water as required for cooking.
In a bowl mix well together coconut, haldi & chillie powder & add to the pan & mix well. Cover & cook for 5-7 minutes.
A delicious & healthy sprouted dish is ready!!!
UPDATE: Lot of friends had asked me name of the bean i had used in the below posting called - Kidney bean curry. The Bean is called Double Beans. I picked it up from Nilgiris in Chennai.

Friday, July 25, 2008

Kidney Bean Curry

Kidney Bean, is a big flat creamish coloured bean. Its very tasty & has a creamy texture to it. In India, you get these in 2 sizes.. a medium one & a giant big one. I usually buy the big ones as we like those.
UPDATE: These are called Double beans in the store. I picked up the packed from Nilgiris in Chennai.

This curry is my Mom's recipe & comes out great. Its easy & delicious too!

So this curry is off to Srivalli of Cooking 4 all seasons, whos hosting the "Curry Mela". Thanks Sri for hosting a great event!

Kidney Bean - 1 cup
Coconut - 1/4 cup
G.Chillies - 3
Ginger - 1" piece
Garlic - 1 pod
Tomato -1
Onion - 1
Jeera - Dhania powder - 1 tsp
Salt -to taste
Oil - 2 tsp


1. Soak the kidney bean over night. Pressure cook for just 1 whistle next day. The bean has to retain its shape & not get mushy.

2. Grind together - Coconut, G.Chillies, Ginger & Garlic to a fine paste.

3. In a pan add oil & saute finely chopped onions till slightly brown. Then add the ground masala & fry for 3-4 mts.

4. Now add chopped tomato, salt, jeera-dhania powder & mix well. Add required water & bring to a good boil, till raw smell off masala is gone.

5. Finally add the cooked bean & boil again.

Garnish with corriander leaves & serve hot with fluffy phulkas or fried rice! A perfect meal is ready....

Wednesday, July 23, 2008

Capcicum-Potato Stir Fry

This is simple yet tasty side dish, that goes well with chappathis or even dal & rice. Its very easy to make & can be ready in a jiffy!! A perfect dish, to make for that unexpected extra guest! If u have no capcicum on hand, just make it out of potato or mix & match other veggies of your choice.


Capcicum – 2
Potato – 1
Onion – 1
Sambhar Powder – 1 tsp
Salt – to taste
Oil – 2 tsps


1. Chop the capcicum, potato & onions into small cubes.
2. In a pan add oil & fry the onions for 2-3 mts.
3. Then add the capcicum & potato & mix everythoing well.
4. Add sambhar powder, salt & mix it & sprinkle water & cook.

A yummy vegetable will be ready in 10-15 mts! Serve hot & enjoy!!

Sunday, July 20, 2008

Rava Dosa & Coconut-Corriander Chutney

Rava Dosa is one yummy dosa & to get it nice & golden & crisp with those numerous holes is a hard thing. My initial trial at these were a big flop…. Tried all the zillion mixes we get in stores only to land up in a gooey dosa! What a disaster I thought & totally gave up until now.

I was all again geared up to try it out again, especially since this is my definet order for BF at any restaurant. My Dad told me he had it at his friend’s place & it was so great. He got the proportion & inspired me to try. I did & it turned out fantastic! We just loved it .


Rava – 1 cup
Maida – 1 cup
Rice Flour – 1 cup
Curd – 1 tbspn
Water – 6 cups
Salt – 3 tsps
Jeera – 1 tsp
Pepper – few
G.chillies – 2 (finely chopped)
Curry leaves – few (finely chopped)
Corriander Leaves – few (finely chopped)


1. Measure & put all the Ingredients in a large bowl & mix well. Make sure there are no lumps.

2. Keep aside for 45mts to an hour. It wil be a watery batter, do not worry.

3. Heat a dosa pan to a high temp & pour with a ladle slowly. Put oil on side & cover & cook. Takes 3-4 mts…then turn & cook other side too.

Serve with chutney or sambhar .I served them with coconut-coriander chutney.

Yummy Rava dosas are ready… with a cup of filter coffee…a delicious BF is ready & what a way to start the day !!



Coconut – 3 tbspns
Corriander Leaves – a hand full
G.Chillies – 3
Ginger – 1” piece
Salt – to taste.


1.Grind all the Ingredients to a smooth paste using little water.

2.Season with oil, mustard seeds, udad dhal & curry leaves.

A delicious chutney is ready to be served!

Monday, July 14, 2008

Ambya Thiksani Humman ( Spicy Mango Curry)

Well, wondering whats this dish with a long name????? Well, its Raw Mango & Bikkand - Thats jackfruit seed, all put together in one yummy curry. In the photo you'll see the jackfruit seeds too.

This is a spicy dish & goes extremely well with dosas & idlis, or even plain curd rice. This is all my all time favourite dish & i make it often when the jackfruit season is on.. eat the fruit & save the seed for a yummy curry... so practically no waste of anything!! Hows that?

I know in US we dont find the jackfruit seed. This curry can be made minus the Bikkand too & tastes great.Thats how i made all these years......

Raw Mango - 1
Bikkand(Jackfruit Seed) - 8-10 no
Coconut - 1/2 cup
Red Chillies - 4
Bedgayi Chillies - 2 (this is only for colour)
Tamarind- a tiny piece
Oil - 2 tbspns
Mustard seeds - 1/2 tsp
Meethi Seeds - 3/4th tsp
Salt - to taste.

1. Chop the mango into big cubes.

2. Pressure cook the Jackfruit seed & then peel the outer skin(thats non-edible). Then cut it into 2 pieces.

3. Roast in a little oil - red chillies till slightly brown. No need to roast bedgayi chillies.

4. Now grind together - coconut, redchillies, bedgayi chillies, tamarind to a fine paste.

5. In a pan add oil, then season with mustard seeds & meethi seeds. Then add the ground masala & mango & jackfruit seed & mix everything well. Add required salt & water & bring to a good boil.

6. Make sure mango is cooked & gravy thickens....

Serve with hot dosas & idlis. Its a perfect accompainment!This can be stored for 3-4 days too.

Well, another award from a Dear Friend Easy crafts of Simple Indian Cooking.
Thank you EC for the Friendship & Yum Yum Blog awards & thinking of me. It feels special & great getting both these from you. Thank you dear!

I would like to pass this on too,
1. Kalai of Samaithu Paarkalaam
2.Laavanya of Cookery Corner
3.Divya of Divyas Cook Book
4. Vanamala of Nalapaka
5.Pravs of Simply Spicy
Congrats friends on your awards!!

Wednesday, July 9, 2008

Sheera & an Award.

Sheera / Kesari / Sooji Halwa - many names but one delicious dessert! Its an all time favourite & easy to make too. Though its made during festivals, its also the easiest & quickest back up dessert incase of sudden guests!

We also love having Sheera after eating a plate of Bajjis!!! Yum Yum!! It sounds wierd, but a hot glass of Filter coffee, bajjis & sheera on a cold / rainy day.....Wouldnt that be great? Try it out & you'll know what a great combo this is.


Rava - 1 cup
Sugar 1& 1/4 cup
Kesari Colour - little
Elaichi powder - 1/2 tsp
Cashew & Raisins - a handfull
Ghee - 3-4 tbspns
Water - 2 & 1/2 cups


1. In little ghee fry the nuts & set aside.

2. Now in the same pan, add little ghee & fry the Rava till slightly golden brown.

3. Boil water in a pan & set aside

4. Add the sugar to the sooji & mix well. Then add the boiling water & keep on stirring. Make sure no lumps are there.

5. Add little colour, elaichi powder & mix everything well & cook till its done. Takes about 5 - 8 mts.
6. You can add in the fried nuts & mix everything well.

For Serving - You can serve in a bowl or you can grease a bowl with little ghee, put in some fried nuts & raisins on the bottom of the bowl, then fill it up with the Sheera & place the katori on a dessert plate upsidedown & empty it & you'll get a great presentation.
Divya of Divyas cook book has passed on the blogging with a purpose award . Thanks Divya for this award & thinking of me! It feels great to get another award... :-)

I would like to pass it on too...
RC of Red Chillies.
Uma of Essence of Andhra.
Happy Cook of My Kitchen Treasures.
Raaga of Chef at work.
Congrats to you all dear friends!

Tuesday, July 1, 2008

Podale Cutlets (Snake Gourd Cutlets)

Podale is a Konkani term for Snake gourd, also know as Podalankai in Tamil. It comes either as a long gourd – just like a snake or even a small short one. We make upkari or vegetable out of it. Tamilians make a yum yum kootu too, which I like.

On my visit to my In-laws place my Mil said "Today, we’ll make Podale Cutlets". I said what cutlets??? I never knew Podale was used to make cutlets I said. So she said ok, I’ll teach u. With my camera in one hand & curiosity on the other I entered the kitchen ( which I rarely enter when I am at my in-laws!! ) I took step by step pictures too! She made cutlets out of Podale & they were super delicious!! With so many of us at home, it was over in a second :-)


Podale – 1 ( small)
Green chillies – 4
Potato – 2
Hing – 1/4 tsp
Onion – 1 finely chopped
Fine Rava – little (for dipping)
Oil – for frying.
Salt- to taste


1.Pressure cook the potatos & mash them well.

2. Cut the podale into rounds (about ½” thick) & with a spoon on fingers take out the inside seeds & get it ready.
3.In a mixer or Ragado (traditional stone grinder) make a smooth paste of Green chillies & hing. Transfer to a bowl & add in the mashed potatoes & salt & mix well. Now add very finely chopped onions & mix & make into equal size balls.

4. Now take this potato balls & stuff inside the Podale & evenly press it so that it covers the entire circle of podale.
5. Now dip it in rave & place on a pan & shallow fry. Add oil as required. Cover & cook.
It takes a little while to cook, but worth the time & effort, as once these are ready they wont last long !! Serve it as it is or with ketchup.

Friday, June 6, 2008

Yum Yum Award!!

Yummy blog award is the award given to the blog with most yummy recipes/photos". This award has been started by Roopa of My Kitchen treats and has been passed on to me by Divya of Divyas cook book. Thanks Divya for a nice & sweet award you passed on to me! It feels great to get it from you.

Four Dessets I have made & like are:

1. Kichidi

2. Churmundo

3 .7 Cups Burfi

4. Sweet Appo

Four Friend whom i would like to pass on The Award & Congratulate are...

1. Laavanya of Cookery Corner

2. Asha of Aroma

3. Pravs of Simply Spicy

4. Meera of Enjoy Indian food

Food Rules for Yummy blog receivers: The person who receives the award should display the "Yummy Blog !" logo on their blog and also the meaning of the award which is "Yummy blog award is the award given to the blog with most yummy recipes/photos".The receiver should also quote their favorite yummy-licious :) dessert(s) that they have ever prepared/eaten. Don’t restrict yourself to any dessert, chocolate bars also welcome.Also the receiver should pass on the award to four other bloggers whose blog they find "yummy" and let them know about the rules.

Tuesday, June 3, 2008


Pesarattu is nothing but dosa made out of Moong (Whole). This is a typical Andhra preparation & very famous. Its also called MLA pesarattu is some places - No idea why??? Its traditionally served with some upma inside the dosa. I made it minus upma as thats how my family likes it!

Moong(Whole) - 2 cups
G.Chillies - 7 no
Ginger - 2"piece
Rice flour - 2 cups
Salt - to taste
Oil - little
1. Soak moong for 5-6 hours & gringd to a fine paste along with G.chillies & Ginger.

2. Transfer to a vessel & add riceflour & salt & mix well. Theres no need to ferment this. You can make dosas rightaway.

3. Spread like regular dosas & smear oil & cook both sides. You can make it plain or add onions, like in Onion uthappam.

Serve with coconut chutney or even simple pickle.. goes well with anything! You can add onions inside dosa & make too.

Saturday, May 31, 2008

Oops! I was lost....

Dear Friends,
Sorry for disappearing suddenly off blogosphere !!
Have been travelling & then sick since last 2 weeks. To top it our container arrived & i have been busy going to port off & on to get it released & clear customs etc.. finally done with everything.. Phew!!!! What a relief.

Will be back to blogging next week...... I Promise!
See u all soon.....

Friday, May 16, 2008

Charmurya Upkari (Snack out of puffed rice)

Puffed rice or "Charmuro" as called in Konkani is a anytime munchy crunchy snack. With kids having summer hols & asking for snacks or "something to eat" as they often put it, this works out great. A healthy snack with less oil & easy to make too.

Puffed rice - 6-7 cups
Dalia (Pottu Kadalai)- 1/2 cup
Peanuts - 1/2 cup
Oil - 2 tbsps
Mustard seeds - 1tsp
Jeera - 1 tsp
Red chillies - 10 no
Turmeric powder - 1/2 tsp
Curry leaves - few
Salt - to taste


1. In a pan add oil & fry the Dalia till it slightly changes colour. Drain & set aside. Then fry the Peanuts till golden brown & set aside.

2. Now in ramaining oil, add mustard seds & once it splutters add jeera, red chillies, curry leaves & turmeric powder. Mix all well.Turn off the gas.

3. Now add the puffed rice, dalia, peanuts & required salt & mix everything well.

If you want you can add sev too & all dry fruits too, but traditionally its made very simple & uses only everyday ingredients that you have in your kitchen.

Serve anytime, a delicious, healthy & jhatpat tasty snack to munch on is ready!!

Wednesday, May 14, 2008

Mixed Vegetable Khola Nonche (Pickle)

Khola Nonche - A konkani term for pickle with gravy & that too made without any oil. My Mom used to make great Cauliflower pickles - the most amazing ones i've ever had & many of her friends & our Relatives still say mom's was THE BEST!! I tried my hands on it, my very first attempt & not bad, it turned out good, but not as Good as Mom's!

Cauliflower - a small piece ( i used 3-4 florets)
Carrots - 1
Tindora - 6-7 no
Raw Mango - small piece
Lemon - 1
Mustard seeds - 2 tbspns
Red Chillies - 25 no ( Acc to your spice level)

Day 1: Boil 8 cups of water with 4 tbspns of salt & set aside. Cover & bring it to room temp. Leave it overnight preferrably.

Day 2 : Wash, dry & then cut all the veg into small pieces (bite size) . Then add them to the salt water mixture & leave it to soak over night.

Day 3: Using a clean strainer remove veg from the salted water & put in a clean & dry vessel. DO NOT THOW AWAY THE SALTED WATER.

Now take the red chillies & mustard seeds & powder to a coarse paste in a blender. Then add little of the salted water & grind to a smooth paste. Do not make the Gravy very thin, use as less water as poosible. Now transfer the ground Paste or "Kholu" as we call in Konkani onto the veg & mix well. Taste & see & add salt only if you want. Remember you used salted wated so salt will be there already, plus veg soaked in it so they will be slightly salty too.

Mix well & store in a glass bottle in the refrigerator & let all the veg soak for 3-4 days before you start eating it... Once the lemon & mango leaves its sourness & veg soak in the spicy Kholu, spicy & delicious pickle is ready!

Monday, May 12, 2008

Thali Jovan - 2

Hi Friends,

I am back after a break....Relocatted & settled down quite well. Will visit all your blogs soon!! Thanks for all your wishes during our move.

Well today's Konkani Jovan is - Rice, Alsanda Bea (Blackeyed bean) Koddel, Dudhi upkari & Karatha(Bitter Gourd) Chips.

Alsanda Bea (Black Eyed Bean) Koddel:


Black eyed bean - 1 cup
Coconut - 1/2 cup
Red Chillies - 3
Bedgayi Chillies - 2
Tamarind - a small piece
Oil - 2 tsps
Garlic - 2 pods
Salt to taste.


1. Soak the bean over night & pressure cook till soft .

2. Roast the red chillies in a little oil & grind it together with coconut & tamarind to a fine paste. Add water as required while grinding. This is called Masol.

3. Now add the Masol to the cooked Bean & add salt & bring to a good boil.

4. Season with oil & sliced garlic fried till slightly brown.

This seasoning is absolutely aromatic & brings out a different flavour & taste to this curry. Any coconut based curry with garlic seasoning is called a Koddel in Konkani Cuisine.

Dudhi Upkari:


Dudhi(Orange Pumpkin) - 1 medium slice
G.Chillies - 4
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Udad Dhal - 1/4 tsp


1. Cut the dudhi into length wise pieces along with the skin.

2. In a pan add oil & season with mustard seeds, Udad dhal & Green chillies. Then add the Dudhi pieces & salt & mix everything well

3. Add little water & bring cook till done.

This is a simple upkari but has a great taste & goes really well with the spicy koddel. It will have a slightly sweet taste as the Dudhi has its own sweetness.. if you like it, you will surely like this upkari.

Karathe( Bitter gord chjips) was store bought. Its great & goes well with simple dhal chawal or curd rice too!! Hope you liked my todays jovan!

Thursday, April 3, 2008

Blog Breaking !!!!!

Dear Friends,

I will be on Blog break till end of April, as we are relocating back to India. I will try to visit all your wonderfull blogs as & when time permits.

See you all soon......... in May.


Thursday, March 27, 2008

Pal Payasam

Pal Payasam or Kheer is a popular sweet in India & liked by all. Its made by all for all major festivals & a must for every wedding too. Its a nice dessert and you can make it real quick too.

Heres my version of Pal Payasam!


Whole Milk - 5 cups
2% milk - 5 cups
Raw Rice - 3/4th cup
Sugar - acc to taste


1. Wash the rice & set aside.

2. In a cooker add water( as u keep for cooking rice) & keep a big vessel & pour in the milk. Add the washed rice & cover the vessel with a lid. Close the cooker & put on the weight.

3. Keep for 2 whistles. Then turn gas to low & keep for another 45 minutes. Turn off & then once cool completely only open it.

4. Add required sugar & stir in well... serve slightly warm or cold, however u like it!

Enjoy your Payasam!

Thursday, March 20, 2008

Beetroot Curry

This is my Moms recipe & comes out real good. A Favourite at my place & it goes well with rice or rotis too...Simple & easy to prepare!


Beetroot - 3
Onion -2
Coconut - 1/4 cup
Red Chillies - 4
Jeera - 2 tsp
Oil- 2 tsp
Mustard seeds - 1/2 tsp
Udad Dhal - 1/4 tsp
Salt- to taste.


1. Pressure cook the beetroot for 2 whistles. Onc it cools down, peel of the skin & chop it into small cubes.
2. Grind together - coconut, jeera & red chillies to a paste.Add water as required for grinding.

3. In a pan add oil & season with mustard seeds & udad dhal. Then add the chopped onions & fry till its translucent.

4. Now add the ground masala & fry well for 5-7 minutes.

5. Add the chopped beetroot & salt & mix well. Add little water & bring it to a good boil.

The Beetroot cuury is ready. Enjoy it with Phulkas or just rice & dhal!

Wednesday, March 12, 2008

Channa Ghassi

Channa Ghassi is a typical Konkani preparation & a must for many festivals & functions. The gravy or "Masol", as we call it is the same as in any Ghassi. With Channa we usually add Suran / Yam, Potato as an accompianment in the dish.You can also add Raw Jackfruit, its hard to find it here though.


Kabuli Channa - 1cup
Coconut - 1/2 cup
Red Chillies - 3
Bedgayi Chillies - 2
Tamarind - a small piece
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Methi seeds - 1/4 tsp
Curry leaves - few
Salt - to taste


1. Soak the Kabuli Channa over night. Next morning pressure cook it till done(Dont make it mushy!)

2. Roast in a drop of oil both red chillies. Bedgayi chillies gives a great colour to the dish - they are not spicy.

3. Grind coconut, tamarind & roasted chillies to a fine paste.This is called "MASOL".

4. Transfer the Masol,channa & required salt to a pan.Add little water & bring it to a liquid / pouring consistency.Bring this to a good boil.

5. Season this Ghassi with Mustard seeds, Methi & curry leaves.

Serve hot with rice. Make a nice upkari (vegetable) on the side & some pappads & you have a great meal set!

Thursday, March 6, 2008

Adai & Chutney

Adai is a healthy & whole some Breakfast. Made with rice & all pulses its high in protein. Good & filling Breakfast for all & a healthy way to start the day!


Raw Rice - 2 cups
Tur Dhal- 1/4 cup
Channa Dhal- 1/4 cup
Horse Gram - 1/4 cup
Udad Dhal - 1/4 cup
Black eyed peas - 1/4 cup
Kabuli Channa - 1/4 cup
Black Channa -1/4 cup
Moong - 1/4 cup
Moong Dhal - 1/4 cup
Onion - 1
Red Chillies - 8
Curry leaves - few
Salt - to taste
Oil - little


1. Soak Rice & all dhals together for 4-5 hours.

2. Chop onion into big pieces & fry in little oil. Add in red chillies & curry leaves & saute for 2-3 mts.

3. Add the soaked ingredients along with the fried ingredients & grind to a coarse paste. Add required salt & mix well.

4. Spread as regular dosas & serve hot with Chutney.

Coconut Chutney


Coconut - 1/2 cup
G.Chillies - 4
Garlic - 1 pod
Ginger - 1" piece
Hing - 1/4 tsp
Salt - To taste

To Season: Oil, Mustard seeds & Curry leaves.


1. Grind all the things in the Ingredients together to a fine paste. Add water as required.

2. Transfer to a bowl & season.

Enjoy hot adais & yummy Coconut Chutney with a steaming hot cup of Filter coffee!

Wednesday, March 5, 2008

Onion Pakodas

We folks in the Midwest were hit by a major strom system, that just dumped us with snow & more & before we realised it was a foot ( Yup 12 inches!!) of snow on the ground! What a nice thing to see, but a mess to clean! It was a back breaking thing of cleaning the driveway & side walks.. took us almost an hour! Kids had fun playing though & after all that tiring job all one wanted was a steaming hot cup of nice Masaledar Chai.

So i got set for some hot tea & instantly thought of making Onion Pakodas! It would be a feast some pakodas, Bhutta (corn) & Chai! So i made all these & we enjoyed our cold winter evening with these munchies.

Onion Pakodas


Red Onion - 1
Yellow onion - 2
Gram Flour (Besan) - 1/2 cup.
Rice Flour - 1 tbspn
Chillie Powder - 2 tsps
Cilantro - little( finely chopped)
Salt - to taste.
Green chillies - Add if desired.
Oil - for frying.


1. Cut the onion length wise. Then to it add all flours, salt, chillie powder, cilantro & using little water mix it well. Dont add too much water, as pakodas will absorb oil then.

2. Put them in hot oil in small pieces & fry till golden brown.

Serve it as it is or with some mint chutney, either way it will vanish before you realise :-)
Enjoy your pakodas while it lasts!!

Friday, February 29, 2008

Another Award & Spinach Ambat

Well, Well its pouring awards , awards & more on the blog world!!! Everyone's getting awards & passing it on.....I am truely overwhelmed on getting another award! Getting the E for excellence award so soon after entering the blog world is tuely amazing & i am so... happy! Thank you Dear Purnima of Fantasy Cooking for passing on this award to me.....I appreciate it :-)

I would like to pass it on too,

Laavanya of Cookery Corner , Maya of Konkan World and Meera of Enjoy Indian Food . Congrats girls on your well deserved awards :-)

Spinach Ambat
This is an authentic konkani dish, made quite often in our house. Ambat is a coconut based curry & cooked given seasoning with Onions. You can make Ambat with carrots, potatoes, Spinach, Chayote squash. This goes well with rice & some simple sabji.


Spinach- 3 cups
Coconut - 3/4 cup
R.Chillies - 5
Tamarind - a small piece
Onion - 1
Salt - To taste
Oil - 2 tsps


1. Wash the spinach & chop it. Pressure cook for 2 whistles.

2. Roast R .chillies in a drop of oil till slightly brown. Then grind it with coconut & tamarind to a fine paste.

3. Add the ground masala to the spinach, add salt & 1/2 of onion finely chopped & bring to a good boil.

4. Season with finely chopped onions sauted in oil till brown.

Serve hot with rice...Ambat is ready & delicious!!

Thursday, February 28, 2008

Black Channa Theeyal

I first tasted this dish at our very close Family friend L aunty's house. It was awesome & i instantly loved it. Got the recipe from aunty & made it quite a few times already.


Black Channa - 1 cups
Jeera - 1 tsp
Corriander seeds - 2 tsp
Methi seeds- 1/4 tsp
Onion - 1
Curry leaves - few
R.Chillies - 5
Coconut - 1/2 cup
Mustard seeds - 1/2 tsp
Tamarind - one small lime size (soak in water)
Salt - to taste


1. Soak Channa & pressure cook next morning.

2. Fry in little oil - Jeera, Corriander seeds, methi, chopped onion, curry leaves,R.chillies. Keep aside.

3. Then fry the coconut till it gets a nice brown colour.

4. Grind all the fried ingredients to a fine paste.

5. Now in a pan add oil & once hot add the mustard seeds. When it splutters at the ground masala & fry well for 5 minutes.

6. Then add tamarind extract & salt & bring the gravy to a good boil. Finally add channa & bring to a good boil & check on the gravy consistency.

Serve hot......... goes well with rice & rotis!

Tuesday, February 26, 2008

My First Award!!!

My very first award - "Nice Matters" was passed on to me by - Pravs of Simply Spicy , Dhivya of Dhivyas Kitchen & Laavanya of Cookery Corner. Thank you Dear Pravs, Dhivya & Laav for passing it on to me & few other blog friends. I truely appreciate it. This is my first award & i am in peak of excitement.......Its like getting on Oscar :-)

"Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

I was telling my daughter i got an award & she was like so wheres the trophy! Ha Ha!! Kids have their own thinking....

I have been in blog world only few months.. still a baby, learning slowly & trying to grow. Made a lot of friends & feels more like an extended family. Look forward to all comments / suggesstion all of you leave. Appreciate the time each of you take behind every comment & the sweet words.. its been fun blogging & every morning with my hot cup of coffe i log onto the blog world!!

Thank you all for all the sweet words, encouragement you give. I need no more recipe books i guess, as so many wonderful recipies in all blogs, its a giant collection of recipes!

I would like to pass on this award to all of you. I know i have to restrict the list & most of you have already got it. So it goes to Nupur of "One Hot Stove",RC of "Red Chillies", Deepa of " Recipes N More" & Ramya of "Mane Adige".
Thank you all & Happy Bloging!!

Wednesday, February 13, 2008

Arusuvai Friendship Chain & The Secret Ingredient !!

The Arusuvai friendship chain has been going on for quite sometime now in India. It was started here, in the US, recently by The Yum Blog, Bhags & Bharathy. Thank you all, for starting this chain...... its fun watching people send & receive the "Secret Ingredient" & wait till a dish comes out of it!

So finally today i got my secret ingredient, sent by Deepa of Recipes N More.

It was a big chunk of Jaggery! I was excited on seeing it & quite a few dishes crossed my thoughts..... i wanted it to be something very different & i landed up making - Soornali. Its a kind of dosa - I made the salty & sweet version.. enjoy !!


Raw Rice - 2 cups
Coconut - 3/4 cup
Poha - 1/2 cup
Butter milk (Sour) - 1 cup
Methi seeds - 1 tsp
Salt - to taste
Cucumber - 1 (If desired)

For Sweet Soornali : Jaggery - acc to taste.


1. Soak rice & methi seeds together for about 2 hours.

2. Grind it to a fine paste along with the coconut.

3. Wash the poha & set aside. Once it fluffs up, add to the ground mixture & grind well. Add the butter milk & salt.

Now transfer half the batter to a vessel & add in grated cucumber & mix it in well. This batter is for the "Salty Soornali". Cucumber can be omitted too if you dont want them, but it imparts a nice flavour & taste.

To the rest of batter i added about 1 cup of grated jaggery & ground well again. Check the batter for sweetness & accordingly adjust. This batter is for the "Sweet Soornali". You can add some elaichi powder if you like, but traditionally we dont add it.

You spread it like regular dosas, little thick & cover & cook only on one side. The sweet soornali, try taking with ghee.. it comes out real yum!

Soornali can be eaten with home made fresh butter or with any chutney of your choice. Ofcourse the sweet soornali - needs no accompianment! So heres the Soornali ready to be enjoyed!

The Secret Ingredient is now again on the move from my place to...

Maya of Konkan World.
Dhivya of Dhivyas Kitchen &
Red Chillies

Thank you Maya, Dhivya & RC for participating & continuing the chain. Good luck & awaiting the superb dishes you will come up with.

Tuesday, February 12, 2008

Udad Maida Dosa with Tomato Chutney

This is an easy dosa & requires no fermenting! Its very soft & fluffy too.


Udad Dhal - 1 cup
Maida - 3 cups
Salt - 3tsp


1. Soak Udad dhal for 2 hours & grind to a fine paste.

2. Mix the maida in a big container with lots of water without lumps. Add salt to it. Cover it & put it in the refrigerator for 4-5 hours. The maida will settle & water will be on top after couple of hours. Throw away the water.

3. Now to the maida, add the ground udad & mix it in well. Spread as regular dosas & cover & cook only on one side.

Hot hot Udad Maida dosas are ready!


Spicy Tomato chutney, goes very well, with these soft dosas.


Tomato - 4
Oil - 2tsp
Mustard seeds - 1/2 tsp
Jeera - 1/4 tsp
Channa Dhal - 1tbspn
Curry leaves - few
Red Chillies - 5
Salt - to taste


1. In a pan add oil & once hot add the mustard seeds, jeera & curry leaves.

2.Then add the channa dhal & fry it till its slightly golden brown in colour. Add the red chillies & saute 2 minutes.

3. Finally add in chopped tomatoes & fry for 3-4 mts. Allow to cool before grinding. Add required salt to the chutney.

For a variation, i add cilantro instead of curry leaves for a different taste. Adding green chillies can also be done.

Monday, February 11, 2008

Batata (Potato) Song

With The Potato Fest (Dhivya) & Ode to Potato (Sia) being announced, i wanted to participate in these events! So many of you,have already sent their entries for this event.. heres mine - Batata Song - A konkani Potato dish, which is delicious & easy to make.


Potato - 2
Onion - 3
Tamarind - Small lime sized (soaked in water)
Chillie Powder - 1 tsp
Salt - To taste
Oil - 2 tsp


1.Pressure cook the potatos. Peel them & cool them completely. Cut them into medium sized cubes.

2. In a pan add the oil. Cut the onions into small cubes & saute them till slightly transparent.

3. Then add the chillie powder & mix it well. Now pour in the tamarind water & bring to a boil.
4.Then add the potatoes, salt & mix well. Add little water & bring it to agood boil.

You will see the gravy thickening a little. Serve hot with rice & dhal...This is a perfect combination! Simple & yet delicious.

Friday, February 8, 2008

Cooking from other blogs # 1

I have been trying out, few recipes from other blogs.....Its been fun trying something new in some one else's style / method of cooking!

Its been interesting, trying out recipes & they all turned out so yummy & delicious! Its nice learning new recipes & meeting all my new friends. Though i started blogging only about 4 months back, i have made so many friends that, i feel this is another part of my family here that i interact with -"My Blog Family". Thanks to all of you for taking time to leave comments & sweet words.. I always appreciate it!!

Here's the first few recipes i tried.....

Microwave Masala Peanuts: These were super easy & real yum! We had a party at my place & my first trial at this.. i made one batch & loved it & rightaway made 2 more batches.. it was gone in a jiffy!! With drinks in hand.. do i need to say these vanish pretty fast.. believe me, you know these are not deep fried & low cal, so you go on & on.... Thanks Asha for a nice & guilt free recipe!!

Vegetable Pulav or Bhath: Again a super hit!! Made this for a baby shower & it was loved by all. I followed the recipe to the dot, just i changed the veggies, as did not have Zucchini & bean on hand! I put in peas, lima beans instead & made it. We loved this one.. Asha Thank u:-)

Dry Garlic Chutney: This one was very nice & we loved it with curd rice. I thought mixing some of this with butter or cream cheese would make a lovely spread on crackers. But it did not last that long for me to try different things :-) Thanks Asha!! LINK:

Pineapple Sheera: This one tasted great. Different from our regular sheera, but delicious. A nice way a fruit to go in along with the sweet..... Even my kids enjoyed it. Thank you Shilpa :-)

Moru Kolumbu: I had decided to try this the minute i saw the photo on her blog! To top it she used so many ingredients - that i never use in my method of moru kolumbu. So i tried it & it was real yummy... i thought it would last for next days lunch too... but it was all gone :-) Thanks Laav for a great recipe !

Eggless Date & Walnut Cake: This was was a Super-Duper hit at my place & with all our friends too! By request, i have already baked this cake - 6 times :-) Yes, we truely love it & are ready for it always! I thought i had pictures of it, but can't find... not to worry.. i will bake one soon & update it here. Thank You Pravs for an awesome recipe!!LINK:

Thank You, dear blog friends, for sharing all your wonderfull recipes, i truely enjoy reading all posts & learning new stuff every day!

Thursday, February 7, 2008

Val Val - A typical Mangalorean dish

Val Val - Are you thinking what a name for a dish! Well, i frankly don't know why they call it like that, but trust me its a super tasty dish & you can just eat it by itself.....Its very easy to prepare & a sure item on the menu for festivals & usually a must for konkani weddings.

In this dish we use vegetables - that are very specific (as far as i know) & we use Raw Cashew, called as BIBOO (in Konkani). Its the outer nut from the cashew fruit, that is dried & packed with the skin. We soak it in water & peel the skin & then use it. Instead of Biboo you can substitute regular cashews too.
Biboo is something as far as i know not available here in US. Its more in Mangalore / Bangalore / Kerela / Bombay where you will find it.

Here's recipe for Valval...


Pumpkin (Orange one)- 1 medium piece
Sweet Potato - 2
Potato - 1
Tindora - 1/4 pound
Biboo ( Raw Cashew) - 1cup
Coconut milk - 1 can
Green chillies- 12no
Ghee - 2 tsp
Jeera - 1/2 tsp
Curry leaves - few
Salt - to taste
Rice flour - 2 tsp


1. Soak the biboo for 2-3 hours in hot water. If using regular cashews - no need to soak.

2. Peel the biboo & pressure cook for just 1 whistle. Raw cashews too pressure cook.

3. Cut all veg into 1 " long pieces length wise & put in a pan. Now add to the half can of coconut milk & water - just enough to cover veg. Add in slit green chillies & cover & cook.

4. The veg will get cooked & when almost done, add in the biboo/ cashews, salt & stir all well.

5. Now add the rest of the coconut milk & slowly bring to a boil. Once it boils if you want to thincken the gravy just take the rice flour & mix it with little water & make a paste & pour it into the dish & stir well. Bring to a boil again.

6. Season with ghee, jeera & curry leaves.....Serve hot.

You can just eat it by itself. It goes well with any spicy curry too.

Sunday, February 3, 2008

Tomato Saaru / Soup - How ever u like to call it!

With winter being the season & we here having 8" of snow, Rasam was the perfect dish i could think of cooking! A perfect dish for all those colds & coughs associated with the season. So heres a simple rasam / soup - if u like to just drink it.....


Roma Tomatoe- 5
MTR Rasam Powder - 1 1/2 tsp
Garlic - 2
Oil - 1 tsp
Salt - to taste
Cilantro - for ganishing


1. Blanch the tomatoes in hot water til u see the skin of it ready to come off.

2. Peel of the skin & put it in a blender & blend it well.

3. Now transfer to a pan & add water ( I added 1 cup) - to bring to your desired consistency. Add MTR Rasam Powder, Salt & bring to a boil.

4. Season with finely chopped garlic roasted in oil, till slightly brown. Add in chopped cilantro leaves & serve hot!

We had it with rice, but you can even drink it like a soup.....your choice!

Friday, February 1, 2008

Vatani Usal

I first had this dish at my friend Vandy's place. It tasted so yum with hot hot puris she served us. I instantly decided i need to learn & make it, but unfortunately got stuck as she said you need "GODA masala" ! What masala??? Never heard of that!! Then she told me it was a Maharastrian Masala. I waited for someone to make an India trip & finally got my Masala a week back - a friend was sweet enough to bring it for me :-)

I have no idea if this masala can be made at home.. will try to do more research & see....If any of my blogger friends know about it, please let me know. Will appreciate it!
UPDATE: Asha of Foodies Hope replied about Goda Masala. She has got the recipe, to make this masala in her blog. Just type RCI - Maharastra in the search box in her blog & you'll get the link. Thanks Asha !

Here recipe for Vatani Usual:


Yellow & green peas (dried) - 2 cups
Onion - 2
Garlic - 2 pods
Tomato - 2
Tamarind - small lemon size (soak in water)
Chilli powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Goda Masala - 2 tsps
Garam masala - 1/4 tsp
Cilantro - for garnishing
Salt - to taste


1. Soak the green peas over night. Pressure cook them, taking care not to over cook it.

2. In a pan add oil & saute the thinely sliced onions till their almost brown. Then add the minced garlic & saute for 2 mts.

3. Now add the chillie powder, turmeric powder & mix it well. Now add the finely chopped tomatoes & tamarind water.Stir it all well & cook this on a medium flame till the tomatoes are mashed up & masala leaves oil.

4. Now add the cooked peas, goda masala, garam masala & salt. Mix everything well & add water to bring it to a desired consistency. Bring it to a good boil.

Garnish it with cilantro leaves & serve hot with pooris or rotis! Real yummy dish.

Wednesday, January 30, 2008

Kela Upkari (Banana Sabji)

Banana is a great vegetable/ fruit. This is one plant that we use the leaves, flower, raw fruit & finally ripe bananas too.. along with that we even eat the stem of this plant too. Today i cooked the raw banana - a simple Upkari (vegetable), which is my mom's style - a simple - jhat phat vegetable.. goes deliciously well with sambhar & rasam!


Raw Banana - 3
Oil - 2 tsps
Mustard seends - 1/2 tsp
Udad Dhal - 1/2 tsp
Green chillies - 4
Coconut - 3 tbspn
Salt - to taste


1. Peel the banana & cut into cubes. Put them in a bowl with water as otherwise they will discolour.

2. In a pan add oil, mustard & udad dhal along with green chillies. Saute Them for a minute.

3. Then add the cut & strained banana & mix everything well. Add salt to taste & very little water. Cover & cook.

4. When its 90% cooked add grated coconut & mix well. Let it cook another 2-3 minutes serve it hot hot.

This is a simple upkari, but tastes yum yum! Perfect combo with a spicy gravy & rice.. how about applams on the side too & some payasam for dessert....What a meal it will be :-)

Monday, January 28, 2008

Garlic Parmesan Flatbread With Homemade Salsa!

I was thinking of what to make for the Game night event hosted by Mansi of Fun & Food. For more details on the event check out at:
I was shopping at Traders Joe & came across the Garlic & Parmesan crusted flat bread. Sounded interesting & i thought of a very simple & delicious snackfor the event that will be ready in less than 15 minutes.


Garlic & Parmesan Flat bread - 1 packet (Traders Joe)
Red onion - 1
Tomatoes - 2
Bell pepper - 1/2
Cilantro - 3 tsps (finely chopped)
Salt - to taste
Pepper powder - 1/2 tsp
Lemon juice - 1/2 lemon
Habanero sauce - optional (to make it spicier!!)


1. Chop all the veggies into small cubes.

2. Mix it well with salt, pepper, lemon juice & cilantro. Add habanero sauce if desired to suit your spice level.
3. Preheat the oven / toaster-oven & cook the flat bread as instructed in the box.

4. Cut the flat bread into wedges & serve with the home made spicy salsa.

A perfect snack to munch on & ready very quick. You can make the salsa before hand itself & just cook the flat bread, once your guests start to arrive.. its will be reasy in minutes all hot & delicious!

Also use the salsa for chips too... add some melted cheese on top of your tortilla chips & you have one more game night food ready!

Monday, January 21, 2008

Simple Konkani Jovan !!

Its over 3 weeks since the new year began & i have been not blogging at all. Just too many things going on... first the new year hangover :-), then my dad visiting us, plus my dad & daughter's birthday - yes they share their b'days !!

All of a sudden we decided on a vacation & off we flew to Cancun, Mexico. Oh! man its so beautiful, peaceful, laidback & relaxing.. most importantly - WARM!!! I hated coming back to St.Louis.. its so cold....:-(

So after 8 days of vacation & all junk food - lived on chips & salsas - the best salsas i've ever had.. tried in lot of different places... from posh restaurants to road side small cafes....the cafes make the best i feel! Their spice levels are so high.. its amazing...but irresistable too & one goes on & on..... crunch crunch!! With a nice drink on hand, beach, ocean ..... what more to ask for.

Finally back to base & we are craving for a simple hpome cooked meal. So today its basic konkani food...Rice, Dali Thoy, Thendle upkari & Avalla Gojju.
Sending this to Meeta's Monthly Mingle -
This months theme is - COMFORT FOODS. Thanks Meeta for hosting a lovely event.

A staple in Konkani cuisine, its made from Toor dhal. Very easy & simple, but tasty.. a must for any festival & loved & hated by many!


Toor dhal - 1 cup
Green chillies - 4
Red chillies - 1
Curry leaves - few
Hing - 1/4 tsp
Oil - 2 tsps
Mustard Seed - 1/2 tsp
Salt - to taste.


1. Pressure cook the toor dhal very well. Mash it & add water till u get a desired consistency - not too thin!

2. Now add to it salt, green chillies & bring it to a boil.

3. Season it with mustard seeds , curry leaves, hing & red chillies.

Your Dali Thoy is all ready to be served!!
Thendle is also made quite often in konkani cuisine & there are few varieties we make out of it, most popular being Thendle Thalasan. Will post recipe for it soon.. todays its an upkari or dry curry.


Tindora- 1/2 pound
Coconut - 3 tbspn
Oil - 2 tsps
Mustard seeds- 1/2 tsp
Jeera - 1/4 tsp
Channa dhal - 2 tbspn
Green Chillies - 4 (finely chopped)
Curry leaves - few
Salt - to taste


1. Wash the tindora & cop it lenth wise into strips.

2. In a pan add oil & once it heats up add mustard seeds, jeera, chopped green chillies & curry leaves & saute for a minute. Then add the channa dhal & saute for 2-3 minutes, till it changes colour.

3. Now add the tindora & mix everything well. Add required salt. Sprinkle water & allow to cook slowly. It will take some time - check in between & sprinkle more water if necessary.

4. Finely add coconut when its almost done, mix well & serve.

This is a simple one & as long as you can find or have on hand salted gooseberrys in brine water, its easy to make. People in India, usually in the gooseberry season, but it & soak it in brine solution. It lasts for years....But here its difficult to find gooseberry.But i recently found it in the Indian store - PERIYAR brand sells gooseberry in brine solution. The minute my eyes were on it, i knew i had to have it as we love this gojju!!


Gooseberry - 5 no
Green Chillies - 4
Coconut - 2 tsp
Curds - 1/2 cup
Salt - if u need
Oil - 1 tsp
Garlic - 1


1. Drain the gooseberry from the liquid & chop it, throwing away the pit. Add to this green chillies & coconut & grind to a fine paste.

2. Transfer to a vessel & add to it curds. Mix well. Check & see if u need salt. Remember the gooseberrys were soaked in salt solution.. it might be too salty too!! So be careful!!

3. Heat oil in a pan & add to it chopped garlic. Saute till its slightly brown in colour. Pour it on top of the gojju, mix & serve.

Enjoy a simple & delicious meal !!