Vangi-eggplant, bhath-rice is probably one of the most popular rice items in Maharashtra and few places in Karnataka and Andhra. I say few places because it is not very common at my native (which is in Karnataka) but I have seen this a lot in Bangalore. I have seen most of my Andhra friends preparing …
I have posted many pickle recipes so far. Aayi makes many amazingly tasty pickles. ‘Chili pickle’ is one of them. This was prepared very rarely at home since the chilies available at my native are very hot. But whenever this was prepared, I would eat it like a side dish (that may be the reason …
Are you thinking how I started making Andhra dishes? I had some knowledge of it before, thanks to my friends. But it is the food bloggers who gave that extra push. I always loved Gongura pickle in Andhra restaurants in Bangalore. But I never knew what it is made of, didn’t even know there is …
Usually the chutney powder with coconut is very popular among Konkanis. It can be either with or without garlic. The one without garlic has a greater shelf life compared to the one with garlic. But both have their own tastes. My brother loved the garlic one, so my mom always makes it for him. Though …
My mom’s pickles are very famous among our friends and family. She even gives them to most of the functions at the temples at our native. Her pickles had the perfect blend of spice, salt, asafoetida etc. She uses a very little oil in them. We always ask my mom to start a pickle business, …
These days I am trying to post as many masala powders as possible. With experience, I have found the home made masala powders are always better than the ready made ones. Also, Indian store being very far from my place, I can only go there once in a while and whenever I go there, I …
Many people call this as “Kumta masala” as this is readily available in Kumta. What is the first thing any Konkani person can remember when you say “breakfast or evening snack”? Almost 90% of people (especially I have seen guys like it more than girls, it’s just an observation. My father, brother and husband are …
I think every Indian cuisine has a set of ‘chutney pitto/chutney podi/chutney powder’ recipes. We too make different types of ‘chutney pitto‘ (pitto-powder). Usually most famous chutney powders are the ones with coconut in it. We serve it with bhakris, dosas or idlis. Everybody will have their stock of chutney pitto all the time. I …
My mother is called as ‘pickle specialist’ by all our relatives. She makes the best pickles I have ever had. The authentic Konkani mango pickle is prepared using the tiny mangoes called as ‘appi ambli’ (ambli – raw mango). It has a long procedure and I am not sure I would make it any time …
Its been many days I was thinking about posting this recipe. Finally today I am doing it. When I was in Bangalore, I brought this powder from my native. I never tried to prepare it at home. Even if I keep it for 1 year, it retains its nice aroma (unlike the other sambar powders …
