– Authentic Vegetarian Cuisine
Sharing a Thali today of Rice, Dalithoy, Ridge gourd and potato upkari, Ridge gourd peel cutney, Fresh pigeon Ambat, Curd, Tender Mango pickle and fruit. The recipe links to all the items are given below.
Fresh pigeon peas are in season. A variety of dishes are made when the season lasts and they are also peeled and stored away for use during the year. Posting a traditional Ambat from the Konkani cuisine today. It goes well with Rice, Roti, Bread or even with Dosa.
Ingredients :
Method:
Pressure cook the potatoes, fresh pigeon peas and half of the chopped onion in a glass of water and some salt to two whistles. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked pigeon peas along with the churned Dal. Boil well. Adjust salt. Heat the coconut oil in a pan. Add the remaining chopped onions and roast to a rich brown. Drop them into the boiling Ambat. Allow to simmer for a couple if minutes. Cover and keep aside for about fifteen minutes for the flavours to infuse. Serve hot.
Sharing a Thali today of Rice, Moong Ghashi, Potato upkari, mixed vegetable Raita, Carrot pickle, Coriander leaves Gozzu and Sweet Khichadi. The recipe links to all the items are given below.
This is an easy and delicious pickle which can be made and consumed on the same day, though allowing it to mature for a couple of days adds to its taste and flavour. Tanuja Kate a good friend, has shared this recipe with me and though I tweaked the recipe a bit out of sheer lack of time, really delighted that it has turned out so well.
Ingredients :
Method :
Deskin the carrots, wash and pat dry. Slice into thin julliennes. Grate the ginger. Heat oil in a pan. Add the mustard seeds and after they splutter add the methi seeds. Toss and immediately drop in the carrot and ginger mixture. Saute for a couple of minutes. Add salt, chilly powder and turmeric powder. Saute again for another minute and then add the juice of lime. Mix thoroughly, switch off and keep aside.
Sharing a simple Thali of Rice, Dalithoy, Garlic Chutney, Chinese potato stir fry and Lemon pickle today. The recipe links to all the items are given below.
Sharing a Thali today of Rice, Dalithoy, Peas and Potato Saung, Pointed Gourd fry, Sun basked Chillies, Curd and fruit. Recipe links to all the items are shared below.
Sharing a Thali meal of Chapati, Rice, Sambhar, Bell pepper, potato and onion subzi, Onion Gozzu and Dahi vada. The recipe link to each of the items is given below.
This delicious subzi goes well with Roti or Rice. A member Deepa Gaitonde had posted this on the food group I run on Fb a couple of days ago. I had two Green Bell peppers lying in the fridge and had promised to try out her recipe and give her a feed back. Thankyou so much Deepa for the recipe. It was a hit at home!
Ingredients :
Method:
Slice the onions, chop the Bell peppers and dice the potatoes. Chop tomatoes and coriander leaves fine. Grate the ginger and garlic. Heat the oil in a pan. Add the jeera and after it splutters drop in the sliced onions, grated ginger and garlic. Roast on a slow flame to a slight golden yellow . Drop in the garam masala, chilly and coriander powders and saute for a couple of minutes. Add the potatoes and salt. Sprinkle a little water and cover and cook till the potatoes are three fourth cooked. Drop in the tomatoes and the chopped Bell peppers and cook till the Bell peppers are done but retain their crunch. Garnish with coriander leaves.
This Eggplant and Potato Curry is a quick, easy and delicious recipe which goes well with Roti, Rice or bread. You can substitute Eggplant with any vegetable of your choice or even make it with Potato only.
Ingredients :
Method:
Finely chop the coriander leaves. Tip in the ground garlic paste, jaggery, salt, coriander, cumin, turmeric and chilly powders, Besan and two tbsps of oil. Mix thoroughly and stuff this mixture in the slit eggplants. Keep the left over mixture aside. Heat the remaining oil in a pressure cooker. Drop in the quartered potatoes and saute for a minute. Add the stuffed eggplants and the remaining mixture and saute again for a minute. Pour in the boiling hot water and pressure cook the subzi to two whistles. Garnish with finely chopped coriander leaves before serving.
Note:
Always use boiling hot water. Cold water can ruin the texture of the gravy.
Sharing a Thali today of Rice, Malabar spinach Ambat,. Runner Beans stir fry, Dalithoy, Yam Kismuri, Onion Fryums, Tender Mango pickle, Curd and fruit. Recipes for all the items are given below.
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