Tuesday, May 15, 2018

Bimbul Tambali

Bimbul is a sour fruit which is  easily available in every household in Mangalore and this is my favourite there are so many traditional recipes which we prepare using this . Lucky I am that I have a big bimbul tree in my mom's house in her garden and as I stay overseas, whenever I go to visit her I always tend to bring in a lots of these bimbul and freeze it in my freezer so that I can use whenever I need them :D...On my recent visit to India this was one of the beautiful dish which I learnt it from my dear Mom and  when she prepared this I simply relished it with rice it tasted  heavenly ...Yum Yum ...Just  a few basic ingredients and with not much of an effort one can put up such a lovely dish and here is one such classic example for that ...so dear friends and readers give it a try you surely will love it :D


5-6 Bimbul

1 cup coconut

2-3 fried chillies

salt to taste

1 medium sized onion (finely chopped)

1/2 tsp coconut oil to drizzle 


  • Wash Bimbul and boil them till soft and keep aside. Drain the water completely.
  • Grind  along with red chillies, bimbul, coconut to a fine paste and take it out in a Serving bowl . Add in salt to taste.
  • Now add in chopped onion give it a good mix and lastly drizzle with coconut oil and simply relish it with Rice ...Yum !
  • Note : There is no heating involved while making this dish and it's a cold curry .

Tuesday, May 8, 2018

Crab Alle piyava Ghashi (Crab in ginger onion Ghashi)

Some dishes I have always stuck to the actual recipe which was passed on by my Ancestor and here is one of it , one of my most favourite way of cooking crabs is  incorporating it in this simple gingery flavoured based curry which I absolutely love. Vegetarians can substitute crab with any vegs of your choice my favourite being Mangalore cucumber for this type of curry . Now moving on to this recipe I am sure most of the Amchi household follow the same curry base and here is the way my mom has prepared and we have relished this curry all these years :D


5-6 Med sized crabs (washed, cleaned and cut into half)

2 'ginger (finely chopped)

1 small onion (finely chopped)

3-4 green chillies (cut into roundels)

10- 12 Fried Red chillies

1 and 1/2 cup coconut 

1 tsp tamarind 

salt to taste 

1 tbsp coconut oil (opt)


  • Wash , clean and cut crabs and keep it aside.
  • Grind coconut , Red chillies, tamarind adding 1/2 to 1 cup warm water to a to a fine paste.
  • In a wide wok add paste , little water bring to a boil add in crabs and bring to a boil add ginger, green chillies , onion bring to a boil.
  • Add in salt , lastly drizzle 1 tbsp coconut oil.

Tuesday, April 24, 2018

Moong dal usli

This is one of the traditional konkani breakfast serve it with fried Jackfruit papad (easily available in Mangalore stores) nevertheless becomes one of the most delectable meals for me . Not only filling but the simplicity of the ingredients used here makes it more lovely and authentic , so thought of sharing this simple and lovely breakfast recipe which can be made quickly and doesn't need any accompaniment to be served along with it ...The main key ingredient which hypes the taste of the dish is ginger , so if u love the gingery flavour ...serve this to our loved one's and I am sure they will enjoy this :) 


1 cup yellow split Moong dal

3-4 green chillies (slit)

2 tbsp grated gigner

1 tsp mustard seeds

1/2 tsp Jaggery 

salt to taste

1/4 tsp haldi 

1/4 cup freshly grated coconut 

2 tbsp oil + 1/4 tsp ghee


  • Wash the Moong dal and keep it aside.
  • Take a non stick pan add in oil + ghee mustard seeds, when it starts popping add in slit green chillies, fry for a min add in ginger fry it for a min then add in washed moong dal, haldi and mix well .
  • Now add in Jaggery , salt to taste , enough water and cover and cook on a med flame for 10 - 12 mins till the moong dal is cooked and the water soaks up .
  • Now add in grated coconut and serve it with any crisps of your choice ...we traditionally serve this with ghare (Jackfruit)  papad . 
  • Note : Add more water and cook if you feel moong dal isn't cooked . You can even pressure cook it if you are in short of time :)

Monday, March 5, 2018


Hayagreeva is very popular and traditional sweet of southern part of India especially Karnataka,  which we usually prepare during any auspicious days or festivals at home as 'Naivedyam' . It's not only tasty but very easy to prepare , it's protein rich sweet which is a good for all ages  . It's prepared mainly with coconut , Jaggery and not to forget chanadal. I know as per today's lifestyle where we are all health conscious we do try to omit sweet from our daily routine but it's good to have it once in a while especially during festival days and whenever I prepare sweet I tend to prepare sweets which has got Jaggery in it cause of so many various reasons like it's good for blood purification , detoxes the liver too . Now moving to the recipe here is the way I prepare this sweet ..Hope you and your family love it too :) #


1 cup Chanadal

1/2 cup Jaggery

large pinch of haldi

1/2 cup desiccated coconut or dry coconut (kobri) ( have used desiccated coconut here)

2 tbsp ghee +1 tsp to fry nuts

1 tbsp Khus Khus (poppy seeds)

2 tbsp cashews 

2 tbsp raisins 

1 tsp crushed cardamom powder


  • Pressure cook Chanadal with haldi for about 3 whistles and then simmer for 2 mins. (Make sure chanadal is cooked) it shouldn't be mushy but grain must break easily when you press one grain of chanadal. ( Don't discard the water and you can make yummy Rasam out of it .
  • Heat  1 tsp Ghee and fry khus khus and keep aside. Now in a same pan add nuts and raisins and fry till golden and keep aside.
  • In a Deep pan melt Jaggery adding 1/4 cup water , when it melts well and comes to a boil add in cooked chanadal, desiccated coconut and fry till all the Jaggery mixes well with the chanadal and it starts leaving the pan add in ghee , fried khus khus, fried nuts, cardamom powder .
  • Give a final mix and serve with love :)

Thursday, February 22, 2018

Neer Ponusu /Jeev Kadgi Phodi (fritters)

I am sharing traditional style of making the fritters in konkani style just like how my mom and gran used to make it with a ground spice paste . This spice paste can be even frozen and used whenever you feel like having them. Today I have used this paste in making fritters out of breadfruit ....choice here is endless you can even make fritters out of vegs of your choice like cauliflower, potato, karela these . Do try this I am sure you will enjoy making and sharing it with your loved one's as much as I have done over the years ... Happy Cooking !


1/2 cup sona masoori /Basmati Rice 

8-10 Red chillies 

salt to taste

1/2 tsp Hing / Asafeotida  powder 

1/2 tsp Coriander powder 

Breadfruit cut into thin Slices (Here I have cut the breadfuit in quarters first then with a quarter of this cut into thin slices 


  • Soak Rice with Red chillies and grind it with very little water to a coarse paste .
  • Take it out in a container add salt to taste, hing , coriander powder mix it well .
  • Now add in bread fruit pieces and mix then well in this paste ensuring they are well coated and deep fry in oil in golden brown. (tip : I sometimes coat it with fine semolina just to get a crisp texture )
  • This is a traditional way of making fritters which is an age old recipe but nevertheless one of my favourite way of making them too :)
  • Variations : Instead of Breadfruit you can even use cauliflower, potato, karela .Do try this I am sure you will love it :)

Friday, December 15, 2017

Aloo Methi Pakoda

These Gorgeous pakodas are absolutely melt in your mouth and with amazing flavour of methi it's Surely a burst of beautiful flavours in my mouth and  when I took the first bite these became my favourite too  ...Just couple of weeks back I did try my hands on these aloo pakoda had a bunch of methi leaves  lying in my pantry  so this was the idea which came up in my head and ....then what else can I say sipping hot cup of coffee these aloo pakoda vanished in no time my family absolutely gorged on these , this is actually 3rd time in a row I am making these yes on request and thought of sharing it with my readers too....:D ...Please don't forget to share in your feedback !


2-3 med sized potato (cut into thin roundels)

large pinch of ajwain 

1/2 cup gramflour 

2 tbsp fine riceflour 

1 tsp hot oil 

1/4 cup methi leaves (washed and finely chopped)

1/2 tsp Red chilli powder

1/4 tsp haldi (turmeric Powder)

salt to taste 

oil for deep frying these pakoda /fritters

  • Chop methi leaves finely and keep aside. In a bowl add in Gram flour, rice flour, ajwain, red chilli powder, haldi, salt  and give a good mix . Now add in enough water and whisk well such that you have a lump free batter which is free flowing , batter should be of medium consistency here (not too thick nor too thin).
  • Add in methi leaves and mix well.
  • Peel the potato and slice them into thin sized roundels and keep aside.
  • Now heat oil till the smoking point , take a spoonfull of this oil and pour on the batter this is to ensure that they come out crispy, now when the oil is heated up then simmer a bit dip these roundels in the batter and deep fry till golden brown.
  • Serve with Ketchup / Spicy Chutney and don't forget ur hot cup of tea or coffee with it ....no one can beat this heavenly combo :D

Sunday, December 10, 2017

Kadgi chakko

I simply love kathal/ Raw Jackfruit / kadgi fries or even our traditional delicacy chakko which is made of tender Jackfruit ..yesterday was so happy to find one Local Indian store that I couldn't stop myself from buying this it was delicious and lovely :) . Here is the traditional way my mom makes this blogging for mine and my reader's reference :)


1 med sized tender Jackfruit (Remove the outer tough skin and cut the center pith and cut into med sized Chunks)

1 tbsp coriander seeds

1 tsp Urad dal

3/4 cup Freshly grated coconut

small pea size tamarind

5-6 Red chillies (Roasted in oil )

salt to taste

2 tbsp oil

1/2 tsp Mustard seeds

2 sprigs of curry leaves


  • Cut the tender Jackfruit with a knife (make sure you apply oil / coconut oil generously on the knife to avoid it getting sticky and messy ) .
  • Grease the cooker properly with oil then add in water and Pressure cook these tender Jackfruit for 1 whistle. Now discard the water, stain these cooked Jackfruit and mash it lightly with the help of your hands
  • Take a non stick pan add in 1 tbsp oil then add coriander seeds, urad dal and fry well on a low flame till you get a nice aroma and urad dal slightly start changing colour . Now transfer this fried spices in a mixer grinder and grind this along with red chillies, coconut, salt , tamarind to a fairly coarse paste adding little water .
  • In a mixing bowl add in these jackfruit put ground paste and mix well till all the jackfruit is evenly covered with this spice paste.
  • Take a non stick pan add in generous amount of oil add in mustard seeds when it starts poping at in curry leaves and this lightly mashed jackfruit mix and fry on med flame for about 4-5 mins .(There is no need of adding water here ) . Serve with Rice and dal.

Saturday, November 25, 2017

Spring Roll

There is no need of any intro for this famous Chinese starter which is a hot favourite of any party ...Yes it's spring roll , it's crispy, little spicy and perfect starter for any occasion and like me I am sure many love it . It's so easy to prepare that I usually buy the spring roll sheets from local supermarket , make the filling in bulk and use all the wrappers in the pack and freeze them and viola you can use them at anytime whenever you have some uninvited guests around . So here is a quick way of making these spring rolls here is the recipe


1 cup thinly shredded cabbage

2 -3 cloves of garlic finely chopped

1/4 cup Spring onion (chopped)

1/4 cup Spring greens (chopped)

1/4 cup grated carrot

1/4 cup green capsicum (thinly sliced)

1 tsp black pepper powder

1/4 tsp light soy sauce

2 tbsp oil

salt to taste

15-20 spring roll sheet

For sealing the spring roll

3 tbsp maida /Plain Flour

2 tbsp water

Oil for deep frying these spring rolls


For the filling

  • Take a wok heat oil add in garlic, fry for 1 min then add in spring onion fry well now add in cabbage, carrot, Capsicum fry well for 1- 2 mins then add in freshly ground pepper powder, soya sauce, spring onion greens toss well for a min  add is salt to taste and give in one final mix and switch off the gas and keep it aside.
  • Take a spring roll sheet (easily available in any supermarket ) Make sure they are at the room temperature,  then spread the filling on the corner of sheet and roll in the way shown in the picture below . Seal the corners with the help of slurry made with water and maida (Mix Maida / Plain flour with water and make a semi thick paste).
  • Repeat with the other sheets and  shape them in rolls and deep fry and serve with any sauce of your choice , I have serve with Sweet chilli sauce here :D

Monday, November 13, 2017

Temple Style Puliyogare

I am going to share authentic way of making puliyogare which tasted so close to that served in temples that I absolutely stuck on this recipe after preparing it for the first time. It was absolutely fab and me being a big fan of this rice preperation ,  I always tend to do make it extra so that even after 2nd helping I can still enjoy it next day guilt free and it tastes even better the next day when all the flavours mix well  ....I had actually got this recipe from a chef when I tried it almost came up to same taste as one gives in temples ...tempting isn't it ?...do try this it's fab ....Here is the AUTHENTIC recipe , do drop in a feedback if you try :)


For Puliyogare Paste

1 tsp methi (fenugreek seeds)

1/2 tsp black peppercorn

1 and 1/2 tsp Jeera

2-3 Bedagi Red chillies + 2 Red chilli

3 tbsp Coriander seeds

1/4 tsp Hing powder

2 sprigs of curry leaves

1/2 tsp mustard seeds

1/2 tsp haldi /turmeric powder

Other Ingredients

3 tbsp sesame oil

2 cups cooked Rice  (Basmati Rice /Sona Masoori Rice

1/4 cup tamarind

2 tbsp Jaggery

2 tbsp black til /sesame seeds

For tempering

2 Red chilli (broken into pieces)

2 sprigs of curry leaves

2 tbsp freshly gratred coconut

2 tbsp groundnuts


For Puliyogare paste

  • In non stick pan add sesame oil add in methi, black peppercorns, Jeera, Red Chillies, Coriander seeds, Hing , Curry leaves, haldi fry well. Take in out in a mixer grinder . Now add in mustard seeds to the pan and fry well now add this to the mixer grinder and grind to a fine paste.
  • Soak tamarind in 1/2 cup water and keep aside for 10 mins . Now extract the juice of the tamarind and keep aside.

  • Take a non stick pan add in black sesame seeds and fry well and grind it to fine powder and keep aside.
  • In Pan add in sesame oil , add mustard seeds when it splutters add in groundnuts , curry leaves , haldi, add in ground paste and fry well for 2-3 mins add in tamarind water,  Jaggery , salt to taste and cook till it thickens a bit and oil starts oozing out from the sides switch off the gas and keep it aside.
  • Now add in Rice , haldi, coconut grated (opt), black sesame powder and fry and toss well.
  • Tastes so good it's absolutely heavenly !....Please do not omit the sesame oil as it's a must to get the authentic taste.

Friday, November 10, 2017

Vastad Roti

Vastad Roti is a traditional Indian flatbread which has almost the same texture of paratha and little sweeter taste as banana is added to it ....well you can say the dough is almost the same as we do Mangalore buns but only difference is Buns we deep fry n oil and this we fry on the tawa . Serve with Any spicy accompaniment like spicy curry or with just simple dalitoi (konkani style traditional dal) it is a filling meal for sure ...Here is the recipe :) 


2 medium sized ripe bananas mashed 

2-3 green chillies (finely chopped)

1 tsp coarsely ground peppercorn 

1/2 tsp Jeera 

1 &1/2 cup to 2 cups Maida / Plain flour 

1/4 cup thick yogurt /curd

salt to taste 

2 tsp sugar / Jaggery 

1 tsp soda bi carbonate

salt to taste 

1tbsp ghee or oil  +  oil to fry these rotis


  • Mash banana I simply blitz it in the mixer grinder till mashed consistency . Add Jaggery or sugar and mix well now add minced green chilli.
  • Add soda, salt as needed , pepper powder, jeera, mix well now add yogurt and mix well , you will notice that as you have added soda it would turn frothy very quickly .
  • Now add in Maida and bind it into a smooth dough . smear the dough with little melted ghee or oil and cover and leave it in room temperature overnight or for 8-10 hrs .
  • After 8-10 hrs then pinch out a small portion of the dough make a med sized ball .
  • Now dust the rolling board with little plain flour /Maida then roll into into puri sized chapathi make sure you roll evenly .
  • Heat a chapathi pan smear it evenly with oil and put the rolled roti and fry evenly on both sides till cooked . Done ...Serve with dollop of butter / or any spicy gravy of your choice.