This one’s a Konkani classic . Made with kirlaile(sprouted green gram), we play with variations . This time, I soaked sprouts in water to remove the skin. You may add curry leaves for better flavour. Goes well with rice and…
Just received some delightful Doddak video clips from my aunt! She’s an amazing cook, and her skills remind me of my Mamama. During COVID, she’d send us cooking videos in our family group – way before reels were a thing.…
I finally tried this recipe with Anjal and this turned out like restaurant style.This recipe can be made with other fish like mackeral, sardines etc. This recipe is a keeper. Do give it a try and thank me later.P. s…
I made this on 1st day of Diwali and we celebrate Dhanvantari Jayanti or Dhanteras. Wishing everyone good health, peace, and prosperity on this auspicious day. Sharing my Diwali sweet – Almond Mysore Pak, made with MasterChef Mom’s recipe, and…
Thoushe Muddo – a favorite dish of mine, though we don’t make it often. Traditionally, it’s prepared after the Vaina Puja ritual using leftover cucumbers, rice, and banana leaves. You can prepare using idli moulds, and it’s best made with…
I recently made Choley at Pratham’s request, adapting a recipe partially from Bristis Home Kitchen’s ‘Chikkad Choley’. I usually tweak recipes to suit our taste or time constraints, but next time I’ll try the original version. We enjoyed it with…
Inji Curry, a traditional Kerala ginger pickle, is a flavor bomb that’s spicy, tangy, slightly bitter, and sweet. I fell in love with it during my school days at my best friend’s place and convinced my Aayi (paternal granny) to…
Wishing everyone a Belated Happy Onam! 🎉 Sharing a quick and delicious instant sweet appo recipe, a Konkani twist on the traditional version. While authentic recipes involve grinding rice and other ingredients, this version yields soft and tasty appos. Give…
Ashtami undo/laddoo – a recipe I’ve been meaning to try for over a decade! Inspired by fellow food bloggers, I finally gave it a shot. For first-timers, I recommend starting with a small batch using half the measurements. I’ll share…
I’ve tried various modak types over the years, and Ukadiche Modak is a favorite. This year, I experimented with Ragi Modak, inspired by Chef Nehal Karkera. Making the outer cover reminded me of Ragi Muddé, and it turned out tasty…