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

Wednesday, September 20, 2017



A common vegetable in most parts of India is ivy gourd or gherkins which are called Tindora in Hindi, Tendle in Konkani, Tondli in Marathi, Dondekayi in Telugu and Kannada and Kovakkai in Tamil.

We use this fairly often at home and elsewhere in this blog you will find recipes for Tindora Coconut Stir Fry, our Konkani favourite Tendle Bibba Upkari, and for Peas and Gherkins Stir Fry.

Today's recipe is adapted from Stuffed Tindora Masala by the famous chef Sanjay Thumma in his Vah Chef channel.

Tips: for best results, please make sure the ivy gourd you use are tender. When the stuffed ivy gourd is being cooked, I have used two tawas so that they are evenly cooked otherwise the tindora on top of the pile tend to remain undercooked.


  • Tindora, 500 grms
  • Mustard Seeds, 1/4 tsp
  • Cumin Seeds, 1/4 tsp
  • Tamarind, 10 gms
  • Coconut Gratings, 2 tbsp
  • Sesame Seeds ( Til) 1 tbsp
  • Raw Rice, 1 tsp
  • Urad Dal, 1 tbsp
  • Chana Dal, 1 tbsp
  • Coriander seeds, 1 tsp
  • Dry Red Chillies, 4
  • Turmeric Powder, a pinch
  • Onion, chopped, 1
  • Green Chillies, chopped, 3
  • Curry Leaves, a sprig
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander Leaves, chopped, 1 tbsp

Wash and slit the tindoras vertically without breaking them. Turn them over and similarly slit the other side. These slits facilitates stuffing with masala later on. 

Heat a pan and dry roast the red chillies, coriander seeds, chana dal, urad dal and raw rice till the dals change colour. Add the sesame seeds and saute briefly.
To this add the coconut gratings, tamarind, saute and switch off the gas. Let it cool down.
Grind this mixture in a blender, using very little water to make a coarse paste. This forms the masala to be stuffed in the tindoras.
Add salt and mix well. Stuff this masala into each of the tindoras
Heat oil in a wide bottomed pan and when it gets hot add  the mustard seeds and when they splutter add the cumin seeds, allow it to sizzle then add turmeric powder.
Next add the stuffed tindoras and cook covered on medium flame for about 15 minutes
To this add the chopped onion and the chopped green chillies and a little salt
Mix well and cook covered for another 10 minutes
Finally garnish with chopped coriander leaves

Saturday, September 16, 2017



Having lived in Pune for a few years, there are some Maharashtrian dishes which I came to like and make at home. Elsewhere in this blog, for example, you will find recipes for Kothimbir Vadi, Hirwi Mirchi cha Thecha, and Maharashtrian Pitla from Maharashtrian cuisine.

Today's recipe is for a simple yet tasty side dish called Farasbi chi Sabzi, farasbi being the Marathi word for French Beans. Many recipes in Maharashtrian cuisine call for the use of "Goda Masala" which is traditionally made and stored at home. I have, however, used store bought Bedekar's Goda Masala.


  • Farasbi (French Beans), 250 grams
  • Peanuts, 2 heaped tbsp
  • Mustard Seeds, 1/2 tsp
  • Hing, (Asafoetida), 1/8 tsp
  • Curry Leaves, a few
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Bedekar Goda Masala Powder, 2 tsp 
  • Jaggery, grated, 1 tsp
  • Juice of 1/2 Lemon
  • Oil, 2 tsp
  • Salt, to taste


Wash and string the French Beans  and cut them diagonally into 1 and 1/2 inch pieces
Dry roast the peanuts, and when they are cool enough to handle remove the skin
In a small mixer jar, make the peanuts into a coarse powder and keep aside
Heat oil in a kadhai and when it gets hot add mustard seeds, when they splutter, add hing, few curry leaves and saute for a few seconds
Add the French Beans, salt, sprinkle a little water and cook covered on medium flame till the beans get done. Make sure they are not overcooked as they should remain crunchy even when cooked
To this add the turmeric powder, chilli powder, goda masala powder and grated jaggery
Mix well and cook for a few minutes till the raw smell of the spices goes
Add the coarsely ground peanut powder
Mix well so that the French Beans  are well blended with the peanut powder
Finally squeeze the juice of half a lemon and serve

Monday, September 11, 2017



There are many dishes one can make with babycorn, which must rate as one of the most popular ingredients in many homes. Elsewhere in this blog, you will find recipes for Babycorn Masala, Spicy Babycorn Satay, and Palak Babycorn Subzi,  amongst others. All three use babycorn but are quite different from each other.

Today's recipe is an interesting starter called Babycorn Pudhina, adapted from the recipe of the same name by ace cookery expert, Tarlaji Dalal. The flavour of mint sets this dish apart from many other starters. It is easy to make and is best served with tooth picks or cocktail forks. The touch of lime enhances the taste of the starter.

  • Babycorn, 2 cups
  • Butter, melted, or Oil, 2 tsp
  • Cornflour, 1 and 1/2 tsp
  • Black Salt, (Kala Namak), 1/4 tsp
  • Salt , to taste
For the Mint & Coriander Chutney:
  • Pudhina, (Mint Leaves)  chopped, 1 cup
  • Coriander, (Dhania) chopped, 1/2 cup
  • Onions. sliced, 1/4 cup
  • Lemon Juice, 1 tbsp
  • Sugar, 1/4 tsp
  • Green Chillies, roughly chopped, 2-3
  • Salt, to taste


Wash and clean the pudhina and coriander leaves thoroughly and roughly chop them.
In a blender, blend together the chopped pudhina, chopped coriander, sliced onions, lemon juice, sugar, salt and green chillies to a smooth paste using very little water. This forms the chutney used to marinate the babycorn. Keep aside.

Slit the babycorns vertically and boil them in salted water till they are cooked. Drain the excess water.
In a bowl, combine the cooked babycorn  with the prepared pudhina-coriander chutney.
Coat the babycorns with this chutney and set aside for marination for about 10 minutes
Heat the butter/oil in a non-stick tawa, add the marinated babycorn and saute on medium flame for 1 minute
Add the cornflour, black salt, and salt and saute on medium flame for another 2-3 minutes
Serve hot with lemon wedges and onion rings, using cocktail forks or toothpicks

Thursday, September 7, 2017



Apart from being tasty, peanuts have several health benefits which make them a popular choice in many Indian kitchens. Whether you are in Maharashtra, Andhra Pradesh, Karnataka, or Tamilnadu you will find many local favourite recipes call for the use of peanuts. If nothing else, plain peanuts boiled in salt water have a taste of their own!

We too in my house use peanuts in a variety of dishes. Elsewhere in this blog, amongst many others, you will find recipes for  Peanut & Garlic Chutney , Congress Kadalekayi, and Groundnut Chutney.

Today's recipe is for Verkadalai Sundal. As you would have guessed by now, Verkadalai is what peanuts ( or groundnuts as we often call them in India) are called in Tamil.

This sundal can be served as a light snack. In South India, this is popularly made during festivals like Navratri etc.

  • Verkadalai ( Peanuts), 1 cup
  • Mustard Seeds, 1/2 tsp
  • Asafoetida, 1/8 tsp
  • Red Chillies, 2, broken into half
  • Curry Leaves, 8-10 
  • Fresh Coconut Gratings, 2-3  tbsp 
  • Oil, 2 tsp
  • Salt, to taste

Soak the peanuts in adequate water for 2-3 hours.
Cook the soaked peanuts along with a little salt and required amount of water in a pressure cooker for 3-4 whistles
When the cooker has cooled remove the peanuts and keep aside and drain most of the water keeping a little aside for use shortly
Ensure that the peanuts are cooked but do not become too soft
Heat oil in  pan and when it gets hot on medium heat add the mustard seeds and when they splutter add the asafoetida and saute for a few seconds
Add the broken red chillies and curry leaves and fry for about half a minute
To this add the cooked peanuts and a little of the water in which it was cooked and mix well
Check for salt and add only if required
Cook  on medium flame till the excess water evaporates
Lastly add the fresh coconut gratings
Mix well and serve the sundal hot

Sunday, September 3, 2017



In GSB Konkani cuisine, sanna polo is a popular dosa-like side dish. This can be made using methi (fenugreek leaves) as in Methi Sanna Polo or ridge gourd as in Ghosale Sanna Polo. You can also make sanna polos using just onions or with drumstick leaves or tender bamboo shoots.

For those who are not familiar with this dish, let me clarify that it is like a spicy dosa but is not a breakfast item that is eaten with an accompaniment of chutney, sambar etc. More often than not we have sanna polo with rice and our famous dal which we call dalithoy.

Today's variation of the sanna polo has the flavour of cabbage as we use shredded cabbage. I prefer to finely shred the cabbage so that it gets well blended with the batter without losing out on its taste.

  • Raw Rice, 1 cup
  • Thuvar Dal, 1/2 cup
  • Roasted Byadgi Red Chillies, 10
  • Coconut Gratings, 1/2 cup
  • Tamarind, size of a small marble
  • Medium-sized Onions, finely chopped, 2
  • Cabbage Shreddings, 3/4 cup to 1 cup
  • Salt, to taste
  • Oil, to make sanna polos


Wash and soak the thuvar dal and raw rice together in adequate water for 2-3 hours
Drain the water and keep aside
In a mixer, grind together the roasted red chillies, coconut gratings, and tamarind till the chillies get fully crushed
To this, add the soaked rice and dal
Using a little water, grind to a coarse paste without making it too dilute
Add the finely chopped onions, cabbage shreddings, and salt to taste. Mix well.
You now have the batter to make the sanna polos. This does not require any fermentation.
Heat a non-stick tawa, and when it is hot enough pour the batter and spread it to make small sized dosas which are neither too thick nor too thin.
Cook the sanna polos, one at a time, over medium flame for about 2 minutes
Pour a few drops of oil around the sanna polo and flip it to cook the other side till it becomes crisp
Serve hot

Wednesday, August 30, 2017



Chawli is what we call Red Cow Peas in Konkani and Marathi. It is smaller in size and different in colour from the Black Eyed Beans, which are more white in colour though both are called Lobhia in Hindi.

This simple side dish is adapted from Chawli Beans Subzi by Tarla Dalal. Instead of the conventional Black Eyed Beans, I have used Red Cow Peas.

We enjoyed this sattvic dish, which does not use onion or garlic, with rotis.


  • Chawli ( Red Cow Peas/Lobhia), soaked and drained, 1 and 1/2 cups
  • Cumin Seeds, (Jeera),1/2 tsp
  • Asafoetida, (Hing) 1/4 tsp
  • Turmeric  (Haldi) Powder, 1/4 tsp
  • Chilli Powder, 1/2 tsp
  • Coriander-Cumin  (Dhania-Jeera) Powder,1 tsp
  • Thick Tamarind Pulp, 2 tsp
  • Grated Jaggery, 1 tbsp
  • Coriander, finely chopped, 2 tbsp - for garnish
  • Salt, to taste
  • Oil, 2 tsp

First wash and soak the chawli for about 4 hours. Drain the excess water.
In a pressure cooker, cook the chawli with 1 and 1/2 cups of water adding a little salt for 2 whistles
Once the cooker cools, remove the cooked chawli retaining the liquid and keep aside
In a thick bottomed kadhai, heat oil and when it gets hot on medium flame add the cumin seeds and when they sizzle add the asafoetida and saute
To this, add the cooked chawli along with the liquid in which it was cooked
Add turmeric powder, chilli powder, coriander-cumin seeds powder and salt. Mix well.
Now, cover and cook on medium flame for 4-5 minutes stirring from time to time
Add the tamarind pulp and grated jaggery, mix well and cook on medium flame for another 2-3 minutes, stirring from time to time
Switch off the gas and garnish with finely chopped coriander leaves
Serve hot with rice or rotis