I made this delicious Konkani style upkari with tender beets that I found in our farmers market.Beet UpkariStir Fried Beet rootsIngredients3 beetroots, boiledsalt to tasteTempering2 tsp oil - preferably coconut oil1/2 tsp mustard seeds1/2 tsp cumin seeds (optional)1/4 tsp asafetida5-7 curry leaves2 byadgi chilies, halved4-5 cloves garlic, sliveredGarnish1 tbsp coconutMethod1. Rinse beets thoroughl (Read...
Continue Reading at Enjoy Indian Food2015-04-23.
This is a unique wet chutney with daal. If you think it's too raw for your taste buds, use coconut along with chana daal or substitute puffed chana daal.Chana Daal ChutneyIngredients1/2 cup chana daal, soaked for 2 hours3-4 red or green chilies1 cup cilantro1 tbsp. tamarind pastesalt to tasteTempering1 tsp. oil1/2 tsp. mustard seeds1/2...
Continue Reading at Enjoy Indian Food2015-03-17.
Karate Ghasshi is an exception to the definition of the "Ghasshi" in South Canara culinary glossary. Every ghasshi has a tempering of mustard seeds and curry leaves, but it never has jaggery.
Continue Reading at Enjoy Indian Food2015-03-03.
Jeera-Miri (Cumin Seeds & Black Peppercorns) make a wonderful combo and its coconut based cold curry is devoured in Konkani families called "Jeer-Mirya" Kadhi. The same combo flavors the usual idli batter
Continue Reading at Enjoy Indian Food2015-02-15.
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