Life at work has become pretty hectic and crazy again. We had a new release recently and the issues keep coming one after the other and there is no respite in sight. Handling issues and then couple that with meetings and regular work and the day is gone even before you realize it. But the good thing is that even though there is stress at work, the people and the environment are positive and nurturing. Thank God for that. Whenever there is an issue, the question on everybody’s mind is “OK, what caused the issue and how do we fix…
Hayagreeva (Chana Daal Jaggery Dessert)
My plan for Ganesh Chaturthi/Chavthi pooja was to prepare the usual kadabu as a sweet offering to the Lord. Kadabu in Kannada also called as “Ukadiche modak” in Marathi is prepared by first stuffing sweet coconut mixture in a rice flour covering and then steamed to create a unique tasting decadent dish. This requires lots of fresh shredded coconut but is considered to be Ganapathi’s favorite dish. So we got coconuts from the Grocery, some for the pooja and one to prepare the dish. But much to our dismay discovered that the coconut had gone bad. We usually pride ourselves…
Tendli Sukke | Tindora Recipe
Konkani Sukke is a dry coconut curry that has roasted coriander seeds and urad daal while making the masala along with coconut, tamarind and red chillies. This recipe here is only a method and can be used as a basic guideline; use any other vegetable of choice like okra, beans, raw banana etc instead of the Tindora/ Ivy Gourd based on your preferences and taste. Before my marriage I was exposed to predominantly North Kanara and Maharashtrian style Konkani cooking. We used terms like Ambat, Ghashi, Kadi, Patal Bhaji, Suki Bahaji etc to denote different variations of coconut based…
Vegetable Upma / Uppittu Recipe
Those were the day when I used to dislike Upma to the core. I used to eat it along with yogurt, sugar to overcome its vapid taste and grumble constantly about its lack of taste. My poor mother would then make some special alternate like poha for me to take to school/college. Fast forward few years and I have learnt to appreciate things, value the effort that goes into making any dish. Also thanks to my MIL I have learnt to add ginger, cloves and coarse rava to enhance the taste of Upma. This is called as Upma…
Herb Mania Fenugreek Round Up
Is it just me or did the past month fly by so fast? Here I was just weeks ago, contemplating if I should even venture into hosting an event. After all it has been over a year since I started blogging and I have participated in numerous events, but never hosted anything on my own. The opportunity came in the form of Herb Mania an event created by Dee of Ammalu’s Kitchen. Dee wanted other bloggers to guest host her event and I seized the opportunity. Thanks Dee for letting me host the event and it has been a fun…
Red Chori and Squash Curry
I found Red Chori (Azuki bean) in the Indian grocery a while ago and totally loved it. This is different from Rajma (Red Kidney Bean), they do have similar color but the shape and taste are totally different. When correctly cooked Red Bean taste like cooked Horse Gram (kulith, hurali), but is denser than the horse gram. I have prepared one curry before without using any coconut and this is another one that I tried which has coconut masala in it. This is more like our Konkani Ghashi in which the flavor of the cooked beans blends with that of…
Soybean Dosa and Potato Bhaji (Curry)
Change is the only thing that is constant in this world. However, I am the type of person who does not like change very much in my everyday life. I would rather tread the familiar grounds rather than venturing something new. I feel complacent knowing the known, I can do the same things day in and day out without feeling bored. But then when it comes to cooking, I am just the opposite. I love to try out new things, experiment, create new ideas etc. I like incorporating healthy things into our everyday cooking without sacrificing taste and flavor. Knowing…