For me, chutney was always synonym with coconut chutney. I started eating different types of chutneys after going to Bangalore. I liked to eat these chutneys with dosas or idlis. So I keep searching for these tasty chutney recipes. This recipe is from a TV show. I am not a big fan of raw onion …
Aayi serves this bhaji with chapathi during Saturdays when we don’t eat nonveg, garlic and onions. I had written more about these fasting days in my potato bhaji with poha masala post. Usually this and chapathi are served for breakfast. Aayi has many such no-onion, no-garlic side dishes that go well in such days. This …
This is a dish I have grown up eating. Aayi makes this with rice rotti(alayle pita rotti) for breakfast. The cooked masoor and the garam masala gives a very different aroma to this dish. This tastes good when it is made very spicy and goes very well with the bland taste of rotti. Ingredients: 3/4 …
Chole – Bhature is one of the most popular dishes from Punjab. Every one has their own recipe for Chole. Even I have tried making it many times. All my friends loved my recipe. But somehow, I was not cooking Chole at home anymore. When I got a request for this recipe, I prepared it …
The Konkani name of eggplant is “Vayngana”, ‘n’ is pronounced by nose, but usually while typing, I have seen it is written as ‘Vaygana’. The name “bajji” is a bit confusing as this is not the normal deep fried fritter. I am yet to find out the significance of this name. This dish is a …
All these days I was including coriander leaves in coconut chutney and call it ‘coriander chutney‘. But I knew I was missing something. I always loved the chutney that my friend Poornima prepares with masala dosa. But out of sheer laziness, I always skipped it whenever I prepared her version of masala dosa. I took …
Usually ‘ennegayi’ are stuffed brinjal(eggplant). But since the tiny brinjals are not available at our native, aayi usually prepares this dish with normal brinjal cut into big pieces. Though I used small brinjals, I cut them into pieces to get the similar look and feel of the dish, also save time. This dish has the …
Usually in North India and in Marathi households, chapathi/phulka is prepared along with lunch or dinner. But Konkani lunch does not include them. We make chapathis for breakfast with various types of potato bhajis. During normal days, mom serves chapathi and egg curry/omlet/bullseye. But during fasting, like in festivals or ‘‘panchami ‘- fifth tithi or …
I dont know how I forgot to blog about this delicious recipe. One of my cousin recently reminded me of this. At our home, we call this Aayi’s bhaji (just to distinguish from Amma’s bhaji!!!). This is prepared with either puri or dosa. In Konkani Paattal means ‘a substance which has more liquid’ (Please somebody …
Aayi makes two kinds of chutneys. One is hinga chutney and the other is alle chutney (Ofcourse she makes other chutneys also, but these two look similar). I never used to bother about which should go with what dish. But recently I am becoming specific about traditional food. So I was getting confused about these …
