Carrot and Sesame Salad Recipe

Posted on by vinaya

This is a recipe shared by my dear friend Renu Kulkarni. Easy to make and absolutely delicious. Children who don’t like carrots will finish them off in a jiffy!

Ingredients :

  • 2 small carrots
  • 1 tbsp sesame seeds
  • 1 tsp oil
  • 1 tsp sugar
  • Juice of half a lemon
  • 1 tsp coriander leaves
  • Salt

Method :

Scrape the carrots. Wash and slice them thinly into long strips. Dry roast the Sesame seeds till they splutter. Heat oil in a pan. Drop in the carrots and stir fry them on a high flame for a couple of minutes. Add sugar and salt. Toss well. Tip it into a platter, drizzle with Lemon juice and garnish with finely chopped coriander leaves and toasted sesame seeds.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

More Koozhu /Buttermilk Upma Recipe

Posted on by vinaya

More Koozhu or Buttermilk Upma is a delicious preparation made of Rice flour and Buttermilk with Thayir Molaga (Curd Chillies) used instead of the usual green chillies. My heartfelt thanks to my friend Radhi Gopal who shared this recipe with me. It was simply amazing!

Ingredients :

  • 125 gms Rice flour
  • 3 glasses sour Buttermilk
  • 2 tbsps Coconut oil
  • 1 tsp Mustard seeds
  • 1 tsp Urad Dal al /Split Black Gram
  • 1 tsp Chana Dal/Split Chickpeas
  • 2 sprigs curry leaves
  • 1/2 tsp Hing/asafoetida
  • 5 Thayir Molaga(Curd Chillies)
  • Salt

Method :

Mix the Rice flour and Butter milk along with some salt well. Heat the oil in a pan. Add the mustard seeds and after they splutter drop in the Urad and Chana Dal. After they have turned golden brown drop in the curry leaves, broken Curd Chillies and Asafoetida. Pour the rice flour Buttermilk mixture into the seasoning and cook on a gentle flame till it leaves the sides of the vessel. Pour the mixture into a greased plate and allow to cool before cutting into pieces of desired shape. This preparation can also be eaten hot like any other Upma.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Goan Pumpkin Curry

Posted on by vinaya

This is a traditional Goan Pumpkin curry which can be enjoyed with both Rice or Roti. I personally like mine with hot rice and a Cabbage Foogath as an accompaniment.

Ingredients :

  • 1/2 kg Pumpkin
  • 1 small coconut grated
  • 7 garlic cloves grated
  • 1 tbsp Garam masala powder
  • 1 tsp Chilly powder
  • 1/4 tsp Haldi /Turmeric powder
  • 1 tbsp Coriander powder
  • 1/2 tsp pepper powder
  • 1 large onion
  • 2 green chillies
  • 2 tbsps Oil
  • 1 tsp Jeera/Cumin seeds
  • Salt
  • 2 tbsps Coriander leaves

Method :
Chop the Pumpkin into bite sized pieces. Chop the onions and green chillies fine. Extract Coconut milk from the grated coconut. Keep the first extract aside. In the second extract boil the pumpkin along with a little salt till done. Heat oil in a pan. Add the Jeera and after it splutters add the chopped onions, green chillies and grated garlic. Roast till the onions turn translucent and the raw smell of the garlic is gone. Add the Coriander, Turmeric, Chilly and Garam masala powders and roast for a minute. Add the cooked pumpkin. Adjust salt and boil well. Finally add the first thick extract of coconut milk. Tip in the Coriander leaves. Boil for a minute, switch off and keep aside for about ten minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Cabbage Foogath Recipe

Posted on by vinaya

Foogath in Goan is another term for Upkari in Konkani. It is a simple and delicious Stir Fry where minimum of spice and oil is added to the vegetable, thus keeping the flavour of the vegetable intact.

Ingredients :

  • 1 medium sized Cabbage
  • 1onion
  • 3 green chillies chopped fine
  • 1 tbsp Coconut oil
  • 1/2 tsp Jeera/Cumin seeds
  • 1/2 tsp Mustard seeds
  • 3 tbsps grated coconut
  • A pinch of Haldi/Turmeric powder
  • Salt

Method :

Chop the Cabbage and onions fine. Heat oil in a pan. Add the mustard seeds and Jeera. After they splutter add the green chillies and the chopped onions. Roast till translucent. Add Haldi and salt. Toss and add the cabbage. Mix thoroughly. Sprinkle water, cover and cook till done. Garnish with coriander leaves and grated coconut.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 38

Posted on by vinaya

Chapati, Rice, Rasam, Colocassia leaves Roll Stir fry, Farmyard Beans and Potato stir fry, Mini Potato Papad, Pomegranate and apple Raita, Curry leaves Chutney, Fruits and Masala Buttermilk come together in a Thali today. Recipe Links to all are shared below.

Chapati/Roti/Flattened Bread Recipe

Recipe to make the perfect Rice

Rasam Recipe

Farm yard Beans and Potato Stir Fry Recipe

Colocassia Roll Upkari /Stir Fry Recipe

Pomegranate and Apple Raita Recipe

Mini Potato Papad

Copra, Curry Leaves and Peanut Chutneys Recipes

Masala Buttermilk Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Futi Kadhi Recipe

Posted on by vinaya

Futi Kadhi is traditional Kokum Kadhi made by the Goans and is served with lunch as it is a good digestive. It is made by soaking Kokum peel in hot water and may or may not be tempered as per preference.

Ingredients :

  • 10 Kokum peels
  • 2 green chillies
  • A large pinch of Hing/asafoetida
  • 5 tbsps of jaggery syrup
  • 750 ml warm water
  • 2 tbsps finely chopped coriander
  • Salt

Method :
Soak the Kokum peel in 250 ml of warm water for about half an hour. Crush them gently with your fingers and tip the extract into another container. Keep adding warm water to the peel and squeezing the juice out of the Kokum peel till all the 750 ml of warm water has been used up. Crush the green chillies coarsely and tip it into the Futi Kadhi. Mix thoroughly and strain it. Add the Hing, Salt, Jaggery syrup and chopped coriander leaves. Refrigerate. Serve chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.