Basundi is a very popular Maharashtrian sweet dish. I have tasted it couple of times when I was a kid. But since I am very intolerant to sweets, I never actually gave any attention to any of the sweets. Though I had seen this recipe a million times in my recipe collections, I never felt …
Payasa(Kannada) or Payasam or Paays(Konkani) or Kheer(Marathi/Hindi) must be the most authentic sweet dish from Southern India. We make this sweet dish with so many different things. Traditionally it was made of jaggery, but now, sugar is widely used. Any South Indian festival/function is not complete without paays.When I was a kid, we all kids …
Few days back, I saw a request in my recipe request page from Rochin. He said, “Recently I attended a south indian wedding. There I ate a kind of payasam made up of sabudana/tapioca and moong daal. It was very testy and delicious. Could you please post a recipe for it? I will definitely try …
Kayi(Kannada), Narlu(Konkani) means coconut. Obbattu(Kannada), ubbatti(Konkani) – a kind of sweet roti, is very popular in Karnataka. I have tasted it many times at different places, but the best among them was my friend Poornima‘s obbattus. They make this at many festivals. She used to bring these in her lunchboxes and I simply loved them. …
Coconut roti (Kayi holige/obbattu or Narla ubbatti) Read More »
This is a very easy sweet dish prepared in most of the festivals in India. I am posting this for my own reference and to help cooking newbies. Few days back, I did not know how to make this. I would call up my aayi everytime I wanted to make this. Some people make these …
I don’t cook sweets very frequently. But when I cook, I have few favorites. This khichdi is one of them. There are many ways of making this dish, this is my Aayi’s recipe for khichdi. At my home, sweet was prepared only during festivals and other special occasions. So this khichdi was a festival food …
We call Bottle gourd as ‘Gardudde‘ in Konkani (there are other names also). ‘Dudde‘ is pumpkin, I wonder if it is related to pumpkin in someway?? I loved these burfis from my childhood. I would go on eating a half-dozen of them at a time. I think the color of these largely depend on the …
This is a specialty from my native Kumta. I have not seen anyone making them at home. These are readily available in the shops. The best “Ganti” are available in a restaurant-shop “Alka”. Since my non-Konkani friends/relatives didn’t get the name “Ganti”, they called it “Chalk piece sweet” because the original “Ganti” is white in …
I am not a great fan of sweets. But if I have to name one sweet that I always loved, it would be definitely jamuns. I love the fresh jamuns which are a bit crispy but have soaked the sugar syrup well. I had seen the dry jamuns before, but never actually tried making them. …
Few days back, Aruna had mailed me this recipe. Usually I use pineapple to make either paank or juice. I have a good stock of paank with me now, so that option was ruled out. I started giving the fruit to hubby in his lunch box and when I was cutting it day before yesterday, …
