Dal with vegetables and coconut (Dali ambat)

If you ask me what is my comfort food, Dali Ambat is one of the dishes that comes to my mind. Dali ambat is a simple delicious gravy with vegetable and coconut. Paired with hot rice, this makes a great comforting meal. The aroma that comes out of it while its cooking is very intoxicating.

I have prepared this dish for many of my non-Konkani friends and this has become a regular in their homes too.

1 cup Toor dal
1/2 cup fresh/frozen coconut
A pinch asafoetida
1 tea spn coriander seeds
5-6 red chillies
1/4 tea spn tamarind extract or 1-2 pieces of tamarind
5-6 Curry leaves
1/2 tea spn mustard seeds
1 cup of any one of the following vegetables
– Potato
Tendli (ivy gourd)
– Brinjal(Egg plant)
Seeme badane( chyote squash)
Phagla(Indian gourd/kantola)
Lauki(Gardudde/bottle gourd)

Cook toor dal with turmeric. Cook vegetables.
Heat oil and fry coriander seeds.
Grind with coconut, red chilies, tamarind.
Add to cooked dal & vegetables. Bring it to boil. Take off the heat.
Heat oil. Add mustard. When they start popping, add curry leaves & asafoetida. Add this seasoning to the gravy and close the lid. Serve hot with rice.

Serves : 4-5
Preparation time : 20min

PS: When ivy gourd(tendli) is used, add few cashews with them while cooking. It gives a great taste.

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Masala Capsicum with potato(Punjabi batata)

This is called Punjabi batata. I donno for what reason it is called so. I have no idea if it is a Punjabi dish or not.

Onion 2
Potatoes 2
Capsicum 2
Chilli powder 1 tea spn
Turmeric powder a pinch
Coriander powder 1 tea spn
Cumin(jeera) powder 1 tea spn
Cloves (lavang) 2-3
Cinnamon(dalchini) 1 inch piece

Cut all vegetables into square pieces. Heat oil. Add cloves and cinnamon. When it starts spluttering add onion. Fry till brown. Add potatoes and capsicum. Add little water,termeric and cook covered. When almost cooked, add all other masalas and fry till dry. Serve hot with chapatis or rice.

Serves : 4
Preparation time : 20min

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Egg pepper

Egg pepper

When we were growing up, we used to buy eggs very rarely. But whenever we bought them, this was prepared. Aayi used to make these just before the meal and serve them piping hot. I have no idea where she learnt this, but I have grown up eating this. Now a days I like to make it when I can’t come up with any side dishes or when I want to fix something very delicious in no time. My hubby has fallen in love with this, so he gets too happy when I make this.

3 eggs boiled
1/2 tea spn pepper powder
A pinch turmeric

Put slits on eggs(not very deep, slits are only for spices to reach the yellow part) . Heat ghee in a pan. (On a low flame) Add all other ingredients and egg. Mix till egg gets a coating of spices from all sides. Serve hot.

Serves : 2
Preparation time : 10min
egg pepper1

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Egg green-masala fry

Bollied eggs (cut into half lengthwise) 3
Ginger 1 inch piece
Garlic 3-4 cloves
Coriander leaves 6-7 strands
Onion 1
Green chillies 2-3
Rice flour 1 tea spn
Salt as per taste

Grind together ginger-garlic, coriander leaves, green chillies,onion. Mix with rice flour and salt. Apply the mixture to eggs. Apply oil to tava and fry the eggs. Serve hot.

Serves : 2
Preparation time : 15min

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Bread roll


When I was a kid, I had this once in a picnic. I liked it very much, but I did not know what was its name. Just last year, my Maushi had come home, she prepared this for us. Try this, very delicious one.

1 cup potatoes (cooked & mashed)
1/2 cup green peas (cooked)
6-7 strands coriander leaves
4-5 green chillies
2 tbl spn rice Flour
1 tea spn ginger-garlic paste
5 bread slices
Oil for deep frying

Mix potatoes, green peas, coriander leaves and chillies made into paste, ginger-garlic paste and salt. Mix well.


Dip bread slice in water & squeeze out the water.


Fill the mixture in bread & close the bread around the filling(filling should not come out).



Roll it on rice flour so that the bread roll gets a coating of rice flour.


Deep fry in oil.


Serve hot with ketchup.

Serves : 2
Preparation time : 15 min

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Bread bajji

Bread 4 slices
Rice flour 2 tea spns
Besan 5 tea spns
Onion cut into small pieces 1
Chilli powder 1 tea spn
Coriander leaves 2-3 strands
Salt as per taste
Asafoetida a pinch
Oil for deep frying

Mix onion, rice flour, asafoetida, chilli powder, coriander leaves, besan with water(It should not be too thin or too thick. Mix to the consistency of bajji flour). Cut off the edges of bread. Make the bread into four pieces. Dip the bread pieces in mixture so that it gets the coating on all sides. Deep fry in oil and serve hot with sauce.

Serves : 2
Preparation time : 10min

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Cauliflower-Red chilli subji

3 cups cauliflower cut into pieces
1/2 cup chopped onion
2-3 cloves
1 inch cinnamon
1 tea spn red chilli powder
1 tea spn coriander powder
1/2 tea spn cumin powder
Oil or ghee

Heat oil and add cloves, cinnamon and onion. Fry till onion turns golden brown. Add cauliflower, salt and little water. Close the lid and cook. When half done, add chili power, coriander powder and cumin powder. Cook till cauliflower is done and all water is absorbed. Serve hot with rice or chapathis.

Serves : 3
Preparation time : 30 min

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Cauliflower-Coriander subji

2 cups cauliflower cut into pieces
8-10 strands coriander leaves
1/2 tea spn ginger pieces
1/2 tea spn garlic pieces
1/2 cup onion
3-4 cloves(optional)
1 inch cinnamon(optional)
Oil /Ghee
3-4 green chilies
Salt As per taste

Grind coriander leaves, ginger, garlic and green chillies. Heat oil and add cloves, cinnamon. Add onion and fry till brown. Add the ground mixture for 1 min. Then add cauliflower pieces and salt. Add water sufficient to cook cauliflower. Cook in a closed pan. Cook till no water remains and cauliflower is done. Serve hot.

Serves : 5
Preparation time : 30min

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Cauliflower pickle(Flowera nonche)

This is a ready to serve pickle. Can be preserved in refrigerator for at the max 1 week. Cauliflower should be very fresh and crunchy for the best results. V loves this pickle, aayi makes this all the time when he is at home. We prefer this pickle made with only cauliflower, but the same can be made with a mixture of cauliflower and carrot too.

3 cups cauliflower and/or carrot (cut into small pieces)
2 tea spn chili powder
1 tbl spn lemon juice
1/2 inch piece asafoetida(hingu)  or 1/4th tea spn powder
2 tea spns ginger(cut into small pieces)
1 tea spn green chilies(cut into small pieces)
Salt As per taste

Wash the cauliflower and/or carrot (ie, cauliflower alone or carrot alone or cauliflower and carrot both can be used for this recipe) in water and dry it on paper for half an hour. Add all other ingredients and mix well. Serve. This remains good for about 1 week in refrigerator.

Serves : 6
Preparation time : 15min

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