Monday, February 8, 2016


Biranji is one type of Pulaos that my grandmother made using her pulao masala. As usual I add lots of vegetables in my pulao where I keep my rice : vegetables ratio 1:1. Please use your own proportion for making this Konkani Pulao.
Vegetable Pulao - South Canara Style
1 cup Basmati Rice
1 cup mixed vegetables
salt to taste
1 tbsp Pulao Masala
1 tbsp oil
1/2 tbsp ghee
1/2 tsp cumin seeds
2 red chilies, halved
1/2 cup thinly sliced onion
1/2 cups chopped tomato
2 tsp ginger-garlic paste
1 tbsp ghee
2 tbsp fresh coconut
1. Rinse and drain rice and set aside.
2. Heat oil and ghee in a heavy bottomed saucepan.
2. Add cumin seeds and chilies. As they sizzle, add onion. Saute till onion is golden brown. Now add ginger-garlic paste. Saute for 2 minutes. Add tomatoes. Saute for 2 more minutes.
3. Add Pulao masala and saute for 30 seonds. Add drained rice. saute for 1 minute.
4. Add vegetables, warm water and salt.
5. Bring to boil. Lower the gas and cover and let it cook till done.
6. Drizzle ghee around the rice. Garnish with coconut.
1. Adjust your own vegetables:rice ratio based on your preference.

Friday, January 29, 2016

Narasu Coffee Pops



Today recipe is inspired by Vietnamese Coffee pops that I read in the Feast magazine. I gave it Indian - specifically South Indian Coffee touch. I love the flavor of nutmeg in the south Indian coffee which was called Madrasi coffee in Mumbai. Recently I have discovered Narasu Coffee from Tamilnadu. It's refreshingly good.

Narasu Coffee Pops

Brew your favorite coffee
1 cup water
1 tbsp. Narasu Instant Coffee
1/8 tsp nutmeg powder
4 green cardamoms
2 Tbsp cocoa

You will also need
1 (14 oz) sweetened condensed milk
1/2 cup heavy cream
1/2 cup whole milk
1/8 tsp salt

1. Brew the coffee to the required strength [adding more or less coffee powder]
2. Whisk in the remaining ingredients
3. Freeze in the popsicle molds

Note -
1. You can make fancier 2 colored version by adding half of milk mixture together. and then adding remaining milk with coffee mixture.

Nutmeg from Kerala

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Sunday, January 24, 2016

Sungtha Kismoor - Dried Prawns Salad


Sungtha Kismoor is generally made during the monsoon, as fresh seafood is not eaten - that precisely when the dried seafood stash is used.
Sungtha Kismoor
Dried Shrimp Salad
1 cup dried small dried shrimp/prawns
1/2 tbsp. coconut oil
Cut /scrape/ mince/ chop -
1 small onion, minced
2 tbsp. cilantro, minced
1 cup fresh coconut, scraped
2 green chilies, minced
1 lemon, halved
1 tbsp. coconut oil
3-4 cloves garlic, minced
1/2 tsp Saraswat Masala
1. Soak shrimp in 2 cups water for 1 hour. Drain, squeeze water and spread on a plate. Let it dry completely.
2. Heat oil in an iron kadhai. Stir fry shrimp till crispy. Set aside.
3. Now add more oil in the kadhai. Add minced garlic and stir fry for 2 minutes.
4. Add Sarswat Masala, crispy shrimp, and just a pinch of salt or as needed.
5. Switch the gas off. Mix all the remaining ingredients and mix all together with hand.
6. Serve immediately.
Note -
Dried shrimp already has salt, so adjust accordingly.

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Thursday, January 21, 2016

Oats Upma


Mom makes two types of Oats Upma. Today's version is really simple. This is for those folks like me, who believe that Oats is good for health but find it too bland to eat it as is.
Oats Upma (1)
Oats Porridge with Indian Spices
1 cup oats
1 1/4 cup water
salt to taste
1/2 tbsp. oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp asafetida
1/4 cup minced onion
2 green chilies, slit or minced
1 spring curry leaves, torn
2 tbsp. chopped cilantro
1 tbsp. fresh coconut - scraped or pieces
1 tbsp. spicy sev
Lemon wedges
1. Heat oil in a saucepan. Add all the ingredients for tempering. Sauté till onion is soft.
2. Add oats and stir fry for about 5 minutes. Add salt to taste and water.
3. Keep on stirring till porridge like consistency is reached.
4. Switch gas to low. Cover and let it cook for 5 more minutes.
5. Switch off the gas.
6. Serve in an individual containers, topped with cilantro, coconut, sev and lemon wedges.
1. Increase or decrease the amount of green chilies per personal preference.

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Sunday, January 17, 2016

Prawns Yakhni Pulao


I had some Shan Yakhni Pulao Masala. I decided to use it for making Prawns Yakhni Pulao. Here's what I did.

Prawns Yakhni Pulao
Prawns Pilaf
1 1/2 cup medium shrimp/prawns (About 25)
1 tsp lemon juice
Pinch of salt
2 tsp ginger-garlic paste
1 tbsp. Shan Yakhni Pulao Masala
1/2 tsp turmeric powder

Boil for making stock
Peels of shrimp/Prawns
4 cups water
1 tbsp. shan Yakhni Pulao Masala
1 tbsp. ginger-garlic paste

You will also need
1 1/2 cup rice, preferably Basmati
1 cup green peas
1 potato, sliced and chopped

1 tbsp. oil
1-2 cloves
1 Bay Leaf
1/2 tsp cumin seeds
1/2 cup chopped onion

2 tbsp. minced cilantro
Lemon wedges

1. Rinse and drain Basmati rice. Set aside.
2. Peel prawns - do not discard the peels yet. Marinate the prawns with salt, turmeric powder, lemon juice, ginger garlic paste and Yakhni Pulao Masala
3. Place peels in a heavy bottomed saucepan. Add water, Yakhni masala and ginger garlic paste , turmeric. Bring to boil. Simmer for 15 minutes. Pass through the sieve. Discard the peels, save the stock.
4. Heat oil in a saucepan. Add whole spices. Add onion and sauce till golden brown.
5. Add marinated prawns and peas, potatoes. Saute for 5 minutes.
6. Add prawns stock and water as needed. The prawn stock and water together should measure up to about 4 cups.
7. Bring to boil. Switch gas to low.
8. Cover and let it cook on a low flame.
9. Garnish with cilantro and serve with lemon wedges before serving.

1. Use good quality old Basmati rice.
2. Shan Masala has salt so do not add extra salt.
3. Vegetarian or Vegan Yakhni pulao can easily be made by substituting vegetable stock and using vegetables of your choice. While making vegetable stock, add the yakhni masala to get that authentic flavor and aroma.

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Wednesday, January 13, 2016

TinglaAvrya Teppla Ambat - White Beans Curry

Tingala Avre is a Mangalore Store Delicacy for it's not available at any grocer in Mumbai. Even at Mangalore Stores, you will get it only when it's in season. So when I got these beans, I made two types of curries. I have already blogged the garlic flavored Bendi, so now I am blogging Teppal/Tirphal flavored curry.

Tingla Avrya Teppla Ambat
White Beans Curry
 3/4 cup dry Tingalavre, soaked for 6 hours in adequate water
salt to taste

10-12 Teppal/Tirphal soaked in 1/4 cup water

3/4 cups freshly scraped coconut
15 byadgi chilies, roasted quickly in few drops of coconut oil
1 1/2 tsp tamarind paste

2 tsp coconut oil

1. Soak tingalavre in water for 6 hours. Drain and pressure cook using enough water. Set aside.
2. Heat a pan. Drizzle few drops of coconut oil. Roast byadgi chilies.
3. Grind fresh coconut, roasted chilies and tamarind to paste.
4. Pour cooked beans in a saucepan. Add ground masala paste. Add enough water per desired consistency. Add teppal water and soaked teppals.
5. Add salt to taste. Bring to boil. Switch gas to low. Let it simmer.
6. Drizzle coconut oil
7. Serve with plain rice.

Note -
1. Traditionally, after the masala is ground to a fine paste, teppals are added, making sure they are not totally crushed, the masala is given a final pounding.

Tingal Avre From Mahima Mangalore Stores, Bandra

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Monday, January 11, 2016

Artichoke Chana Bhaaji


When in season, I always get artichokes. I like to pair them with black chickpeas or peas and make this simple stir fry.

Artichoke chi Bhaji
Artichoke Stir Fry with Malvani Spices
5 Artichokes, peeled and cut
3 tbsp. water
1/3 cup black chana sprouts

salt to taste
1 tsp jaggery

2 tsp oil
3-4 red chilies
A pinch of Asafoetida
1/2 tsp turmeric powder
5-6 garlc slivers
1/3 cup minced onion

2 tbsp. coconut scraped + 1/2 tsp black pepper powder

1. Pressure cook chopped artichoke adding 3 spoonfuls of water. Pressure cook chana sprouts adding adequate water.

2. Heat oil. Add the ingredients for tempering. Saute till garlic slivers change color and onion is soft.
3. Add cooked artichoke and chana sprouts, jaggery and salt.
4. Let it simmer till moisture is evaporated.
5. Garnish with coconut and black pepper powder mixture.

Note -
1. Remember that when you buy artichokes, you discard most of the outer rough layers and take only the inside bud as shown below.

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Sunday, January 10, 2016

Bangdyachi Amti - Hot Mackerel Curry

Today I am featuring hot and spicy Mackerel Curry - Bangdyachi Amti
Bangdyachi Amti
Mackerel Curry
3 Mackerels, Cleaned and halved
salt to taste
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
Grind to a fine paste
1/3 cup sliced onions
1/8 tsp fengreek seeds
3/4 cup coconut
1/2 tbsp. coriander seeds
1 tsp tamarind
3-4 cloves garlic
10-12 red chilies
1 tbsp. oil
1/4 cup minced onion
1. Marinate mackerel pieces with ginger-garlic paste, salt and turmeric powder. Cover and set in the refrigerator till ready to use.
2. Roast spices one after the other. Grind with coconut, onions, ginger, garlic and tamarind. Add water as needed to make a smooth paste.
3. Heat oil in a saucepan. Saute onion till it is golden. Place mackerel pieces in a single layer. Pour ground coconut paste and add water. Adjust salt.
4. Bring to boil. Switch gas to low. Let it simmer for 10 minutes or so.
5. Serve with plain rice.
Note -
1. Believe it or not - but this curry tastes better stale!

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Saturday, January 9, 2016

Gavar Parippu Usali

Food blogging has taught me this delicious South Indian creation- which goes by Parippu Usali in Tamilnadu and Patholi in Andhra Pradesh. I read this recipe in Prestige Pressure Cooker Booklet. This is my version -
Gavar Parippu Usali/Patholi
Cluster Beans with Toor Daal
1/2 cup Toor Daal, Soak for 4 hours
1 packet frozen Gavar/Cluster Beans Packet
Grind to paste
Drained Daal
2 green chilies
1 red chilies
1/2 tsp turmeric powder
1/2 tsp asafetida
Salt to taste
1 tbsp. oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
1. Soak toor daal for 4 hours. Drain and grind with chilies, turmeric powder, asafetida and salt.
2. Place this  daal mixture in a pressure cooker container, smoothen it with a spoon. and pressure cook for 2 whistles. Set aside to cool down.
3. Heat oil in a saucepan. Add the ingredients for tempering. As they splutter, add gavar/cluster beans. Sprinkle some water and cover with a lid. Pour some water on the lid. Let it cook till the gavar is cooked.
4. Add salt to taste - remember the daal mixture already has salt.
5. Crumble the cooked and cooled daal mixture to a coarse texture.
6. Add to the saucepan.
7. Saute till it incorporates well with the cluster beans.
8. Serve as a side dish with your daily meal.
1. Adjust the amount of chilies based on the personal preference.
2. You can use fresh  cluster beans if they are in season.
3. I use Swad or Laxmi brand frozen Indian vegetables.

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