Does the aroma or the taste of certain food take you back in time? This Konkani style fish curry brings back childhood memories every single time I make it.
As I prep the ingredients, I’m immediately transported to our home in Bangalore where we lived for about 14 years. I picture Mom in the kitchen, rubbing salt on fresh fish. I’m reminded of the aroma of fried fish and fish curry.
What are some of your food memories?
Continue reading “Konkani Style Fish Curry (Alle Piyava Ghashi)”
It’s the season of Diwali, my all-time favorite festival. To celebrate Diwali this year, I made wheat flour ladoos or churmundo.
You need less than 5 ingredients to make these wheat flour ladoos. They are easy to make, but you do need a bit of patience while getting them into shape.
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As much as I love cooking, I don’t like spending a whole lot of time in the kitchen. I’m always looking for simple meals that take under 30 – 40 minutes to make. Spicy tomato pulao is one such recipe.
I think I get that trait from Mom. Barring a few elaborate items, she’s always stuck to making simple, yet delicious dishes. This spicy tomato pulao is also her recipe.
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Today’s recipe is for one of my favorite dishes – methi pulao or fenugreek leaves pulao. I know some people are turned off by the bitterness of these leafy greens, but they are super healthy. They are used to make a variety of dishes like theplas, methi chicken, aloo methi and of course, methi pulao.
I’m a sucker for fresh methi, so I buy them frequently from the Indian grocery store. I remove the leaves from the stems and store them in air tight containers lined with paper towels. This way, they last at least a week or two.
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Hello! My parents are staying with us for a couple of months this summer. So obviously we are being pampered with lots of home cooked meals, especially Konkani meals. Today’s recipe is also a popular Konkani side dish – karate phodi, or bitter gourd (karela) fry.
Going to the Indian stores here is always fun, because you see vegetables that you normally wouldn’t see in regular grocery stores. I get very excited to see fresh methi, karela, bhindi, tindora, and in the summer, raw mangoes – slurp!
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Upma is a staple South Indian breakfast, but I’ve never liked it. I found it bland and unexciting. So Mom would make Upma’s sexier sibling – Khara Bhaath, just for me.
Continue reading “Khara Bhaath (Savory Semolina Porridge)”
People from the Konkani community are familiar with dalithoy – the yellow soup that has mustard seeds, curry leaves and dried red chillies floating in it at all times.
Growing up, this wasn’t my favorite. When Mom made dalithoy, it meant tonight’s dinner was simple (read boring). There was nothing exciting about dalithoy. Ever!
Continue reading “Dalithoy (Konkani Style Lentil Soup)”