Friday, November 17, 2017



Potatoes (Batata/Batato in my mother tongue, Konkani) are an excellent source of Vitamin C and potassium. I make dishes using potatoes quite often as they are easily available all through the year. For example, elsewhere in this blog you will find recipes for Konkani dishes using potatoes such as Batate Humman, Batate Losne Saung, and Batata Usli.

Today, I will share how I prepare an easy to make yet delicious stir fry called, "Batate Upkari." As an option, some prefer not to peel the potatoes but I have always peeled them. How much you roast the potatoes is a matter of individual taste. Some prefer to roast them till they are almost crisp by using much more oil. If you use Kashmiri chilli powder it adds to the colour without making the dish too hot.

This dish is usually served as an accompaniment to our meal of rice and dal.


  • Potatoes, medium-sized, 3-4
  • Mustard, 3/4 tsp
  • Chilli Powder, 1 tsp, or to taste
  • Hing, (Asafoetida), powdered, 1/4 tsp
  • Salt, to taste
  • Oil, 1 and 1/2 to 2 tbsp


Wash, peel and cut the potatoes into cubes
Keep the cubed potatoes in a bowl of water so that they don't get discoloured
Remove the cubed potatoes from the water, drain away the excess water and apply salt. Keep aside for 10-15 minutes
Heat oil in a thick-bottomed kadhai and when it gets hot on medium heat add the mustard seeds. When they splutter add the powdered hing and saute for a few seconds till it gives off a good aroma
Squeeze out the excess water from the cubed potatoes and add them to the kadhai
Cover and cook on medium heat stirring from time to time till they are almost done
When the potatoes get cooked, remove the lid, check for salt and add if required.
Add the chilli powder and mix thoroughly until it gets uniformly mixed with the potatoes. 
Cook until the potatoes are roasted to the extent you desire drizzling more oil as required.

Saturday, November 11, 2017



Chawli (also called lobia) is the Hindi name for cowpeas, commonly known as black-eyed beans. We call this bugdo in Konkani. These legumes are very tasty and nutritious. They are said to help diabetics as also lower cholesterol as per this article.

I try to use chawli at least once in a while in our diet. Elsewhere in this blog you will find recipes for Lobia Rassedar which goes great with rotis, and for Lobia Suva Bhaji Subzi.

Today's dish is adapted from Masala Chawli from the legendary Tarlaji Dalal. I tried it out and loved the special flavour provided by the mint leaves and dried fenugreek leaves.

For best results it is essential that the cowpeas are soaked for at least 4-6 hours so that they become nice and soft.


  • Cowpeas/ Black-eyed Beans (Chawli/Lobia), 1/2 cup soaked for at least 4-6 hours
  • Medium-sized Onion, finely chopped, 1
  • Fresh Tomoto Pulp, 1 cup
  • Dried Fenugreek Leaves (Kasuri Methi) 1/2 tsp
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
To be ground into a paste:
  • Mint Leaves, chopped, 3/4 cup
  • Ginger, grated, 1 tsp
  • Green Chillies, 2-3
  • Lemon Juice, 1/2 tsp

Clean, wash and soak the chawli in enough water for at least 4-6 hours
Make a pulp from 2 medium-sized tomatoes and keep aside
In a small mixer jar, make a paste of the mint leaves, ginger, green chillies and lemon juice adding very little water. Keep aside.

In a pressure cooker  add 1 cup of water to the soaked chawli and pressure cook for 2-3 whistles or till they are coooked. 
Once the cooker cools, remove the cooked chawli and keep aside. Retain the water in which they were cooked.
Heat oil in a kadhai, and when it gets hot add the chopped onions and saute for 1-2 minutes or till they turn slightly golden. Add the tomato pulp, dried fenugreek leaves, turmeric powder,  and salt and mix well
Cook over low flame for about 2 minutes
Add the cooked chawli, some of the retained water in which it was cooked and the ground mint paste and let it simmer for 4-5 minutes
You can vary the consistency to suit your taste
Serve hot with rotis

Tuesday, November 7, 2017



As is often said, "Winter time is soup time." We make soups from time to time as they are tasty and
healthy too. Elsewhere in this blog you will find recipes for a variety of soups such as Beetroot Soup, Green Peas & Mint Soup, and Tomato & Carrot Soup.

This is a filling Mexican soup adapted from Sweet Corn & Capsicum Soup by one of my favourite cookery experts, Tarlaji Dalal. This soup was unique for me because of the smoky flavour of the roasted capsicum which was a delight, in combination with the innate sweetness of the corn.

If you wish to make it more spicy remember to add chilli sauce or tabasco sauce. We loved this soup and would recommend it to you.

  • Sweet Corn Kernels, boiled, 1 and 1/2 cups
  • Capsicum, medium-sized, 1
  • Oil, for brushing
  • Milk, 1/2 cup
  • Butter/ Oil, 1 tbsp
  • Onions, finely chopped, 1/4 cup
  • Cornflour, 1 tsp dissolved in 1/4 cup water *
  • Salt, to taste
  • Freshly ground Pepper Powder, to taste

Using a brush apply a little oil on the capsicum, then pierce it with a skewer or fork and lightly roast  the capsicum over a flame by turning it till the skin blackens evenly.

Place the roasted capsicum in a bowl of water and after it cools remove the skin by rubbing the capsicum with your fingers

Also remove the stem and seeds. Chop the capsicum finely and keep aside
In a mixer, grind together the sweet corn kernels, milk and 3/4 cup of water to a smooth paste. Keep aside
Heat the butter/oil in a kadhai, add the finely chopped onions and saute on medium flame for 1-2 minutes
Add the roasted and chopped capsicum, mix well and saute on medium flame for a couple of minutes
To this add the ground corn mixture, mix well and cook on medium flame for 1-2 minutes stirring from time to time
Add 1/2 cup of water and the prepared cornflour-water, mix well and cook on medium flame till the soup thickens stirring continuously as otherwise the soup may get burnt at the bottom
Add salt, mix well and cook on medium flame for 1-2 minutes stirring continuously
Lastly, add the freshly ground pepper powder, sauces as per taste, mix well and serve hot.

*Tip: Do not dissolve the cornflour in hot water as it will then form lumps
* Once you add the cornflour slurry, it is essential that you stir continuously

Saturday, November 4, 2017



A " kosambari" is a kind of  light salad made with dals and some grated vegetables that is commonly prepared in South India, especially in Karnataka. Kosambaris are often made for festivals as they are easy to make, healthy and tasty. For example, here's the recipe for the popular Cucumber & Dal Kosambari.

Today we use Sweet Corn and Carrots, to prepare an easy to make yet another delicious kosambari.

  • Sweet Corn, 1 cob or 1 cup Sweet Corn Kernels
  • Carrots, 2
  • Green Chillies, finely chopped, 2-3
  • Coconut Gratings, 1 to 1 and 1/2 tbsp
  • Salt , to taste
  • Lime juice, from 1/2  a lime
  • Coriander Leaves, finely chopped, 1 tbsp

Pressure cook the sweet corn in salt water for 1 or 2 whistles. When the cooker cools, remove the boiled sweet corn kernels and keep aside
Wash, peel and scrape the carrots. Grate the carrots and keep aside
In a bowl mix together the boiled corn kernels, grated carrots, finely chopped green chillies, finely chopped coriander leaves, salt and coconut gratings.
Toss this till all the ingredients are well mixed
Now, add the lime juice and mix well once again
The sweet corn carrot kosambari is ready to be served

Tuesday, October 31, 2017



Instead of making several dishes for a meal, it is fun at times to make a one pot meal. This is when a pulao comes in handy. With an accompanying raitha, it can be a meal in itself.

While most pulaos are made using Basmati rice, there are some which can be made with any type of cooked rice.  Often I use cooked rice if it is readily available to make pulaos such as Mint Pulao and Aloo Chutney Pulao whose recipes you will find elsewhere in this blog. Another pulao of this type is called Spicy Vegetable Pulao and is adapted from the recipe of the legendary Tarlaji Dalal.

Notes:- I used frozen green peas to save time. Though the recipe calls for the deep frying of the onions, I sauteed them lightly as per my preference. I used Byadgi Red Chillies instead of Kashmiri Red Chillies.

We enjoyed this a lot and I am sure you will too.

  • Cooked Rice, 3 cups
  • Vegetables, (French Beans & Carrots), boiled, 1 cup
  • Green Peas, boiled, 1/4 cup
  • Ghee, 2 tbsp
  • Salt, to taste
  • Onions, deep fried, 1/2 cup * sauteed lightly instead
For the masala:
  • Garlic cloves, 7
  • Whole Dry Byadgi Red Chilles, broken into pieces, 7
  • Ginger, 1" piece
  • Coriander seeds, 1 tbsp
  • Cumin Seeds, 1 tsp
For Garnish:-

  • Onions, deep fried, * sauteed lightly instead
  • Coriander leaves, finely chopped, 2 tbsp

  • Method:

    Grind the garlic cloves, broken dry red chillies, ginger, coriander seeds and cumin seeds in a mixer to a paste adding 1/2 cup of water. Keep aside. 
    Heat the ghee in a deep thick bottomed kadhai and when it gets hot add the prepared masala (ground paste) and cook on medium flame for 1-2 minutes stirring occasionally till the raw smell goes
    Add the mixed boiled vegetables, boiled green peas, salt and 2 tbsp of water
    Mix well and cook on medium flame for another 1-2 minutes stirring occasionally
    To this add the cooked rice and sauteed/deep fried onions, ( keep aside a little of the onions for garnish) mix well and cook on medium flame for a couple of  minutes stirring occasionally
    Garnish with sauteed/deep fried onions and chopped coriander leaves
    Serve hot with accompanying raitha

    Friday, October 27, 2017



    This is a simple easy to make stir fry yet it is one of my favourites as it has potatoes and cauliflower which combine well together. If you are looking for a saatvik dish which does not use onion and garlic, this could be an option.

    Cauliflower is considered one of the healthiest of vegetables. We at home are fond of it so elsewhere in this blog you will find many recipes using cauliflower including Schezwan Gobhi Matar,
    Shahi Masala Gobhi, and Gobhi ka Kheema (Minced Cauliflower).

    This dish goes well with both rotis and rice.

    • Aloo ( Potato),  large sized 1
    • Gobhi ( Cauliflower) large sized 1 or about 500 grams
    • Green Chillies, chopped, 2-3
    • Cumin Seeds, 1/2 tsp
    • Chilli Powder, 1/2 to 1 tsp, or to taste
    • Turmeric Powder, 1/2 tsp
    • Coriander Powder, 1 and 1/2 tsp
    • Salt, to taste
    • Oil, 1 to 1 and 1/2 tbsp
    • Juice of one lemon, 
    • Coriander Leaves, finely chopped, for garnish.

    Wash and cut the cauliflower into florets. Place them in a bowl of salt water for a short while to get rid of impurities, if any.
    Wash, peel and cube the potatoes. Apply salt and keep aside.
    Heat oil in a thick bottomed kadhai, when it gets hot add the cumin seeds and let them sizzle
    Add the chopped chillies and saute for a short while
    Add the cubed potatoes after squeezing out the water from them
    Cover and cook on medium flame till the potatoes are nearly done
    To this add the cauliflower florets and salt to taste and let it cook covered on medium flame stirring from time to time
    When the cauliflower is almost cooked, add the turmeric powder, chilli powder,  and coriander powder
    Stir well and cook till the spices get well blended with the potatoes and cauliflower
    Add the lime juice, mix well
    Finally garnish with freshly chopped coriander leaves and serve hot

    Tuesday, September 26, 2017



    Radish, which we call Mulangi in Konkani, is a commonly available vegetable in India. I make use of radish from time to time as it has numerous health benefits and can be used to make a variety of dishes. Elsewhere in this blog , for example, you will find recipes for Radish Sambar, Radish Chutney, and Radish & Tomato Salad.

    Today's recipe is for Mulangi Batate Sukke, a side dish made with radish and potatoes.

    • Medium sized Mulangi, 3-4 or 350 gms
    • Medium-sized Potatoes, 2
    • Large-sized Onion, 1
    • Fresh Coconut Gratings, 1/2 cup
    • Byadgi Red Chillies, 5 
    • Tamarind, size of a small marble
    • Coriander Seeds, 1 tsp
    • Mustard Seeds, 1/2 tsp
    • Salt, to taste
    • Oil, 1 tbsp

    Wash and peel the radish and cut them into cubes
    Wash and peel the potatoes, cut them into cubes and place them in water to prevent them for getting discoloured
    Peel and chop the onion 
    Roast the red chillies in a little oil till they become crisp. Keep aside
    Separately roast the coriander seeds till they turn golden. Keep aside
    Heat oil in  thick bottomed kadhai and when it gets hot add the mustard seeds
    After they splutter, add the chopped onion and saute till it becomes transparent
    To this add the radish and cook covered on medium flame after sprinkling a little water
    When the radish is half cooked, add the potatoes, add salt and cook covered till they are done 
    In a mixer, grind together coconut gratings along with the roasted red chillies, tamarind and roasted coriander seeds to form a paste, which is a little coarse (it should not be fine) adding just the required amount of water
    Add this ground paste to the cooked radish and potatoes and mix well
    Cook on medium flame till the ground paste gets well blended with the radish and potatoes
    Serve hot with rotis/chapatis or with rice and dal