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Showing posts with the label Konkani Saraswat Cuisine

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Nachni Batata Chakli

on July 09, 2021

Crunchy Snacks Diwali Faraal Gluten Free Recipes Konkani Saraswat Cuisine Marathi Cuisine

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Churmundo / Wheat Flour Ladoo

on October 24, 2014

Desserts (Sweets) Diwali Faraal Konkani Saraswat Cuisine

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Aamrakhand / Mango Shrikhand

on June 13, 2014

Desserts (Sweets) Gujarati Cuisine Konkani Saraswat Cuisine Marathi Cuisine No Cook Recipes

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Konkani Pachadi / Vegan Chana Dal Salad

on May 22, 2014

Konkani Saraswat Cuisine No Cook Recipes Vegan Recipes

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Whole Wheat Moong Dal Puranpoli / Holige

on February 16, 2014

Desserts (Sweets) Konkani Saraswat Cuisine Marathi Cuisine

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Instant God Appe / Sweet Paddu / Paniyaram

on June 25, 2013

Breakfast Konkani Saraswat Cuisine Quick Recipes South Indian Cuisine

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Shavige / Shevai / Idiyappam

on May 28, 2013

Breakfast Gluten Free Recipes Konkani Saraswat Cuisine South Indian Cuisine

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Konkani Mushti Polo / Dosa

on May 02, 2013

Breakfast Gluten Free Recipes Konkani Saraswat Cuisine Vegan Recipes

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Instant Gluten free Appe / Paniyaram with Veggies

on March 21, 2013

Breakfast Gluten Free Recipes Konkani Saraswat Cuisine South Indian Cuisine

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Appe / Paddu / Paniyaram

on February 27, 2013

Breakfast Gluten Free Recipes Idli Dosa Konkani Saraswat Cuisine South Indian Cuisine Vegan Recipes

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Konkani Jeere Meere Kadhi

on February 14, 2013

Kadhi Konkani Saraswat Cuisine Vegan Recipes

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Konkani Narla Ubbati / Coconut Puranpoli

on January 25, 2013

Desserts (Sweets) Konkani Saraswat Cuisine

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Konkani Sanna Polo / Veggie Pancake

on January 09, 2013

Appetizers Konkani Saraswat Cuisine Vegan Recipes

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Konkani Bhaji (Amaranth Leaves) Upkari

on December 03, 2012

Konkani Saraswat Cuisine Veg Stir-fry

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Coconut / Khobre / Nariyal Chutney

on November 30, 2012

Chutney Condiments Konkani Saraswat Cuisine Vegan Recipes

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Phansa Mulik (Jackfruit Fritters)

on September 14, 2012

Desserts (Sweets) Konkani Saraswat Cuisine Quick Recipes Vegan Recipes

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Konkani Batate Saung

on September 13, 2012

Konkani Saraswat Cuisine Vegan Recipes

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Ragi (Nachni) Dosa

on August 08, 2012

Breakfast Gluten Free Recipes Idli Dosa Konkani Saraswat Cuisine South Indian Cuisine Vegan Recipes

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Konkani Tendle Bibbe Upkari

on July 22, 2012

Konkani Saraswat Cuisine No Onion Garlic Veg Stir-fry Vegan Recipes

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Konkani Fish Curry

on May 31, 2012

Konkani Saraswat Cuisine Non Vegetarian Sea Food Recipes

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Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...

Konkani Vali Ambat

Vaali Ambat or Vaali Bhaji Randayi is a Konkani coconut curry recipe. This leafy vegetable is known as Vaal or Vali Bhaji in Konkani, Mayalu in Marathi and Basale Soppu in Kannada. I guess its English names are Malabar Spinach or Chinese Spinach . There are a few variations to this Vaali Ambat - one is made adding papaya, another one with sukke sungta/dry prawns and third with bikan/jackfruit seeds. Ingredients: Vaali Bhaji/Mayalu/Basale Soppu - a bunch Toor Dal/Split Pigeon Peas - 1/4 cup Onion - 1 small Garlic/Lasun - 4 big cloves Grated Coconut (Fresh or Frozen) - 1 cup Dry Red Chillies - 5 Coriander Seeds/Dhane - 1 tbsp Tamarind/Chinch/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Salt Oil How to prepare Vaali Randayi: Separate the leaves (paalo in Konkani) and stems (dente in Konkani) of vaali bhaji. Roughly chop the washed leaves. Use the tender stems and cut it into big pieces. Medium chop the onions. Crush the garlic cloves. Wash ...

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family. My Mom used to make this stir fry very often. Just like cabbage, this vegetable in available in two colors - green and purple. I was quite hesitant about the purple one, as I haven't seen that back in India. Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Ricotta Cheese Gulab Jamun

Gulab Jamun is one of the popular Indian sweets made of Khoya or Mava. Till date, I used to prepare Gulab Jamun using milk powder, as Mava is not easily available here. Recently, I started using Ricotta Cheese as an alternative to Mava for Mithai like Kalakand and Rasmalai . Today I tried this Italian Cheese for our desi Gulab Jamun and it turned out excellent. Ingredients: Ricotta Cheese - 15 oz (425 gm) All Purpose Flour/Maida - 2 1/2 tbsp Baking Soda - 1/8 tsp Sugar - 1 3/4 cups Water - 1 3/4 cups Lemon Juice - 1 tsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Oil or Ghee for frying How to prepare Indian Gulab Jamun using Ricotta Cheese: Preparing Sugar Syrup: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Heat sugar and water in a vessel. Bring it to a boil. Cook at low flame until the sugar syrups turns sticky (one thread consistency). When you touch the sticky syrup, you can see a single thread forming ...

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal) Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

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