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Today this blog turns 5. Thanks to all of you who supported this venture. We had started this place, 5 years ago as a place to save our home-made food recipes and also some new trials by us. In the beginning, I had no clue about blogs, let alone food blogs. I only discovered them [...]

From many days I have a confusion regarding the name of this fruit/vegetable. So here is this post. Following is a picture of breadfruit. We call it as “Palapanas” at my native. It is also called as “Jeev kadgi” or “Neerpanas” in different dialects of Konkani. Today I was talking to Dr. K. B. Mallya [...]

Many people had asked me to post ‘how to make soft chapathis and phulkas’. Finally I am here with this post. Those who are expert in chapathi/phulka making, skip this post. My experience with chapathi/phulka was very bad. When I started cooking, I could never make soft chapathis/phulkas. They used to come out very hard. [...]

Many of you who eat eggs might think I have gone crazy to write this post. But when we take a moment and go back to those initial days of our cooking with an unknown ingredient, we will know how difficult it is for anyone to try a new ingredient. When 4-5 of my friends [...]

Many readers who read crab recipes here, asked me to explain how I clean crabs. This is an account of how I do it. I checked in few of American grocery stores. They had the ‘snow crabs’, which were too big compared to what we get in India. I am not sure how they are [...]

Ghee(Hindi), tuppa(Kannada),tup(Konkani)-clarified butter must be one of the most important ingredients in any Indian sweets. It gives a unique flavor and aroma to any sweet dish and takes the dish to a new level. When in India, my supply of ghee always came from my Aayi. I never liked the store bought ghee. I started [...]

Who doesn’t like to make soft and puffed puris? Here are few tips which can be followed to make perfect puris. Follow any one of them most suitable for you. Puri dough should be made little harder than chapathi dough. This prevents puri from retaining more oil when it is deep fried. Also once dough [...]

Ever since I came back from India, I am trying my best to get adjusted back here. My feelings are also something similar to Sia’s. I am missing home terribly and have become very very lazy. So thats the reason I haven’t replied to any queries here or the mails. I am sorry about that. [...]

Garcinia Indica or Kokum(called ‘bhirnda‘ or ‘bhinda‘ in Konkani, ‘murugala hannu‘ in Kannada) can be called as one of the most used ingredient in Konkani cooking. Almost every household at our native and Goa has a Kokum tree. I was very lucky to go to India during kokum season this year. So I took the [...]

2-3 years back I did not know the difference between biryani and pulav. I thought biryani has a different masala called “biryani masala”, but the method for both are same. We were in San Diego for a small business trip and one of my colleagues always prepared biryani on the similar lines as pulav. It [...]