Friday, August 7, 2020



Jackfruit is called Ponasu in my mother tongue, Konkani. It is called Halasinu Hannu in Kannada, Phanas in Hindi & Marathi and Chakka in Malayalam. 

We in the Konkani GSB community love jackfruits! Once we get our hands on them, we use them to the full! Let me explain what I mean. We use raw jackfruit  which we call Kadgi ( Kathal in Hindi, and Halasinakkai in Kannada) to make a side dish called Kadgi Chakko

The ripe jackfruits are used to make several dishes including dosas, which we call Ponsa Polo, and Appe which we call Ponsa Appo. The seeds of the jackfruit are removed and kept aside. They are washed and dried, for future use. We then cook and use them to make several different dishes. 
Today's recipe is for a side dish -made with jackfruit seeds (Bikkand) along with potatoes (Batata) - called Batate Bikkanda Humman. This is a popular dish in most Konkani homes. 

Since it does not call for the use of onion or garlic, this Humman is often made on the days when we wish to avoid using these ingredients. 

Here's how I make this! I always associate this dish with the aroma of asafoetida and the coconut oil added to enhance its taste. 

  • Batato (Potatoes), medium-sized, 3
  • Bikkand ( Jackfruit Seeds ) 1 cup or about 20 
  • Fresh Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 6
  • Tamarind, size of small marble
  • Raw Rice, 1 tsp ( optional) 
  • Asafoetida/Hing, 1/4 tsp 
  • Salt, to taste
  • Coconut Oil, 1 and 1/2 tbsp

Wash and peel the potatoes, and cut them into bite-sized pieces 
Dissolve 1/4 tsp of asafoetida in 1 tbsp of water. Mix well and keep aside.
Remove the outer white skin of the bikkand
Lightly smash the bikkands with a rolling pin to crack them  
Place the potatoes and the bikkand in a vessel in adequate water in a pressure cooker and pressure cook them for 2 whistles
When the cooker cools, remove the vessel and keep aside
In a mixer jar grind together the coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste adding the required amount of water 
Add the ground paste and salt to taste to the cooked potatoes and bikkand 
Mix well, adjust the consistency to make it gravy-like by adding water (only if required) and bring to a boil 
Then lower the flame and let it simmer for 5 minutes 
Switch off the gas
Now add the dissolved asafoetida in water and the coconut oil and mix well
Keep it covered for a few minutes to enhance the flavors in the dish
Transfer the Humman to a serving bowl
Serve the Batate Bikkanda Humman as a side dish with the main meal

Tip: the addition of Raw Rice gives the ground masala a better texture

Monday, August 3, 2020



We make so many types of dosa/dosai for breakfast in South India. You may be surprised to know that entire books have been written exclusively with dosa recipes! Dosas ("Dosais" in Tamilnadu) vary not only in their content by way of ingredients but also in their thickness, from the thin and crisp Paper Dosa on one hand to the much thicker Uthappam on the other. 

Since we are big dosa eaters, in this blog naturally you will find many recipes for dosa. Some among them, with brief descriptions , are:- 
Today's recipe is for yet another dosa, this one from Tamilnadu, called Vendhaya Dosai. It is a thick, soft and porous dosa with the aroma of fenugreek seeds, which are called Vendhayam in Tamil.

Traditionally, it has been believed that Fenugreek seeds are good for health. They have a good amount of fibre and minerals including iron and magnesium. In the old days, lactating mothers were given lots of fenugreek seeds in their diet. 

The Vendhaya Dosa is thick and porous and need not be flipped and cooked on both sides. I prefer to serve  this with hot chutney. 


  • Idli Rice, ( Parboiled Rice), 2 cups
  • Urad Dal, (Black Gram Dal),  2 tbsp
  • Vendhaya (Fenugreek) Seeds, 2 tbsp
  • Salt, to taste
  • Oil,  for making dosais

In a bowl, soak the fenugreek seeds in adequate water for 6-8 hours or overnight 
Wash and soak the Idli Rice and Urad Dal together in adequate water for about 4-5 hours
Drain the excess water and grind together the soaked fenugreek seeds, idli rice and urad dal to a smooth paste adding the required amount of water
The batter should be slightly thick like the batter for making Uthappams
Add salt to the batter and mix well and leave it to ferment for about 8-10 hours or overnight

Prepare the dosas: heat a tawa and grease it lightly with a little oil
Sprinkle a little water and when it sizzles, you know the tawa is hot enough to make dosas 
Mix the batter before use and  pour a ladle of batter and spread it slightly as this is a thick type of dosa like Uthappam  
Drizzle some oil on and around the dosa and cook covered on medium heat till pores appear on the dosa and it gets full cooked
There is no need to flip this type of dosa but you may if you wish to
Transfer to serving plate
Serve hot with chutney of your choice. 

Thursday, July 30, 2020



As the whole world and we too in India wrestle with the Covid 19 pandemic, often we are forced to make do with what we have at home. All the ingredients, vegetables etc are not easily available as before.  In these circumstances, dishes that can be made with a minimum of ingredients, that can be made fast, and can be made quite easily are in high demand.

One such dish is "Bombay Chutney" - a very tasty yet easy to make accompaniment for our breakfast items like dosas, idlis, pooris etc.  Some serve Bombay Chutney with idlis as well but I personally don't prefer this combination.

How this got the name of "Bombay Chutney" is anybody's guess.

It is possible that " Bombay Chutney" as it is commonly called in the South was modeled after the popular Maharashtrian dish made of gram flour called Pithla, and hence got the name.

Irrespective of how or why it got the name, I can say for sure that this is a very tasty dish. We usually have this with dosas. 

  • Besan ( Chickpea Flour/Gram Flour), 2 heaped tbsp
  • Large-sized Onion, 1
  • Large-sized Tomato, 1
  • Asafoetida (Hing), 1/8 tsp 
  • Ginger, finely grated, 1 tsp
  • Green Chillies, 3
  • Curry Leaves, 6-8
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
  • Water, 3 cups ( including 1 cup for the besan slurry)
  • Coriander Leaves, finely chopped, 1 tbsp - for garnish
For Seasoning:
  • Mustard Seeds, 1 tsp
  • Urad Dal, (Black Gram Dal), 1/2 tsp
  • Channa Dal, ( Bengal Gram Dal), 1 tsp
  • Oil, 1 and 1/2 tbsp 


Wash the onion, tomato, ginger and green chillies.
Chop the onion, and tomato,  
Finely grate the ginger and slit the green chillies
Prepare the besan slurry : In a bowl, mix the besan with a little water to make a paste, making sure that no lumps are formed. Add 1 cup of water to make the besan slurry. Keep aside. 

Heat oil in a thick-bottomed kadhai, and on medium heat add the mustard seeds, 
When the mustard seeds splutter, add the urad dal and channa dal and sauté till the dal change colour and become golden
To this add the asafoetida, grated ginger, slit green chillies and curry leaves and sauté for a few seconds
Next add the chopped onion and sauté till the onion becomes translucent
Add the turmeric powder and a little salt and mix well
Now add the chopped tomato and cook covered on medium heat till they become soft and mushy
Add 2 cups of water and bring to a boil 
Once it boils, lower the heat and add the besan slurry prepared earlier and mix well
Cook on medium heat for about 5 minutes or till the raw smell goes, stirring from time to time, so that it does not get burnt at the bottom 
Check for salt and add only if required
Switch off the gas and garnish with finely chopped coriander leaves
Transfer to a serving bowl
Serve as an accompaniment to dosas, pooris or chapatis. 

Sunday, July 26, 2020



In some parts of Karnataka like South Kanara, we make Tambuli, which is a mildly spiced coconut and curd based gravy, that is a tasty and healthy accompaniment for steamed rice. It is considered to be cooling in nature and good for digestion.

Today's Tambuli is made with the leaves of an aromatic plant called Doddapatre in Kannada , Sambarballi in Tulu and Konkani, and Karpuravalli in Tamil.

Interestingly, this plant is known as Indian Borage or Mexican Mint in English. You can read more about this and its health benefits in this article in Urban Mali.

Traditionally every household used to grow this plant. I too have one in a pot at home even now. The juice of this is supposed to have medicinal properties as per our old grandma tales.

For making this Tambuli, it is advisable that the curds/buttermilk used should be slightly sour. I have adapted this from Doddapatre Tambuli in Swayam Paaka, the popular Kannada cookery channel.


  • Doddapatre (Sambarballi) Leaves,  a big handful
  • Curds/Buttermilk, 1/2 cup
  • Fresh Coconut Gratings, 1/2 cup
  • Black Peppercorns, 15
  • Cumin Seeds, 1/2 tsp
  • Salt, to taste
  • Water, 1/2 to 3/4 cup
  • Ghee, 1 tsp
For Seasoning:-
  • Mustard Seeds, 1/4 tsp
  • Cumin Seeds, 1/2 tsp
  • Ghee, 1 tsp 

Remove the Doddapatre leaves from the stems and wash them thoroughly
Pat them dry with a clean kitchen towel

In a thick-bottomed kadhai, heat 1 tsp of ghee and on medium heat add the peppercorns, sauté for a few seconds then add the cumin seeds. Saute till the cumin seeds become golden brown in colour. 
Add the Doddapatre leaves and sauté for another 5 minutes till they wilt and the raw smell goes
To this add the coconut gratings, mix well, sauté for a few seconds and switch off the gas
Wait for this to cool and transfer to a mixer jar
Add salt and grind to a fine paste adding 1/2 cup of water
Now add the curds and grind briefly or in pulse mode
In case it is too thick you can add another 1/4 cup of water, only if required, to get the right consistency
Transfer the ground Tambuli to a bowl
Heat 1tsp ghee in the kadhai and on medium heat add the mustard seeds, when they splutter, add the cumin seeds and sauté till they turn golden
Pour this seasoning onto the tambuli
Serve Doddapatre Tambuli with steamed rice 

Wednesday, July 22, 2020



Today's recipe is for a side dish from Andhra cuisine in which we use ivy gourd stuffed with masala. This goes great with rice and rotis.

Ivy Gourd, called Dondakaya in Telugu, is a commonly available vegetable in India. It is known as Tindora in Hindi, Tendle in my mother tongue, Konkani,  Kovakkai in Tamil, and Thondekayi in Kannada.

According to this article in Lybrate, Ivy Gourd has many properties that are good for our health.

Elsewhere in this blog, you will find recipes with ivy gourd such as Tendle Talasani from our Konkani cuisine, Thondekayi Yennegayi from North Karnataka, and Tindora Masala from North India.

I have adapted this from Dondakaya Masala Curry by Hyderabadi Ruchilu.

  • Dondakaya ( Ivy Gourd), 1/2 kg
  • Groundnuts, 2 tbsp
  • Coriander Seeds, 2 tbsp
  • Sesame Seeds, 2 tbsp
  • Cumin Seeds, 1 tsp
  • Fresh Coconut Gratings, 2 tbsp
  • Chilli Powder, 2 tsp or to taste
  • Kitchen King Masala, 1/4 tsp
  • Ginger Garlic Paste, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Tamarind, marble sized ball
  • Medium-sized Onion, 1
  • Salt, to taste 
  • Oil, 2 tbsp

Wash the ivy gourds and snip off the two ends
Make criss-cross slits in each of them without breaking them ( required for stuffing the ivy gourd with masala). Keep aside.
Chop the onion. Keep aside.

Dry roast the groundnuts in a broad, thick-bottomed kadhai  on medium heat for about 3-4 minutes. When they change colour and give off a good aroma add the coriander seeds, followed by the sesame seeds and when they start popping, add the cumin seeds and roast for a few seconds
To this add the fresh coconut gratings and sauté for a few seconds and switch off the gas
Allow the roasted ingredients to cool, then transfer to a small mixer jar
Add salt, chilli powder, tamarind, Kitchen King masala and grind to a thick, smooth paste, adding very little water
Transfer this to a bowl
Stuff the slits in the ivy gourds with this prepared masala. Please see pictures below.

Heat 2 tbsp oil in the same kadhai and when it gets hot add the chopped onion and sauté till it becomes translucent
Add the turmeric powder and the ginger garlic paste and sauté till the raw smell goes
To this add the stuffed ivy gourd- one by one
Cook covered on medium heat for about 10 minutes, flipping periodically
Cover and cook the flipped ivy gourds for another 10 minutes
Add the remaining ground paste and 1/2 cup of water and mix well
Cook for another 10-15 minutes or till the oil separates
Switch off the gas
Lastly, garnish the Dondakaya Masala with finely chopped coriander leaves
Serve hot with rotis or rice

Saturday, July 18, 2020



Today's recipe makes use of colocasia, a root vegetable, which is also called Taro. In India, we call it "Arbi" in Hindi, "Alvamande" in my mother tongue, Konkani and "Kesavuna Gedde" in Kannada.

Colocasia is commonly used because it has high potassium content and numerous health benefits.

In my family, we like colocasia so I use this quite often.  Elsewhere in this blog you will find recipes for :

I have adapted today's recipe from Dry Masala Arbi in Ruchi's Kitchen.

We tried out this dish recently and had it with our lunch. It tasted just great!!

  • Arbi, 10-12 or about 300 gms
  • Rice Flour, 2 tbsp
  • Cumin Seeds, 1 tsp
  • Fennel Seeds, 1/2 tsp
  • Green Chilli, slit, 1
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 tsp
  • Cumin Powder, 1/2 tsp
  • Chaat Masala, 1/4 tsp
  • Turmeric Powder, 1/4 tsp
  • Juice of Half a Lime
  • Oil, 2-3 tbsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, 1 tbsp - for garnish 

                                                         Arbi (colocasia) 

Wash the arbi thoroughly and pressure cook in adequate water for 2 whistles
When the cooker cools. remove the cooked arbi and allow it to cool
When it is cool enough to handle, peel the arbi and cut them into 1/2 " pieces
Grease your palms and gently press the arbi pieces one by one between your palms to make patties
Place these patties in a wide bowl and sprinkle 2 tbsp of rice flour evenly on them
Toss them gently so that they are well coated. Keep aside.

In a small bowl mix together chilli powder, coriander powder, cumin powder, chaat masala, turmeric powder and salt to form the spice powder mix

Heat 2 tbsp of oil in a thick-bottomed kadhai and on medium heat add the cumin seeds and when they sizzle add the fennel seeds, followed by curry leaves and slit green chilli. Saute for a few seconds.
To this add the arbi patties and shallow fry them on medium/low heat till they turn a golden brown on both sides
Sprinkle the spice powder mix on the frying arbis and toss to coat the arbis well
Next squeeze the lime juice over the arbi masala
Transfer to serving plate and garnish with the finely chopped coriander leaves
Serve the Dry Masala Arbi hot as a snack, starter or as a side dish with the main meal

Tuesday, July 14, 2020



There are some vegetables which people either love or hate! I guess beetroot is one of them. My husband is one of those who over the years has changed from being a beetroot hater to becoming a fan!

I make dishes using beetroots often as it is well established that beetroots have several health benefits. 
This article in NDTV Foods suggests 11 Popular Beetroot recipes from India.

Elsewhere in this blog, you will find dishes made with beetroot such as:-
Today's recipe is for a side dish made with Beetroot and Potatoes. I have adapted this from Beetroot Kurma from Subbu's Kitchen.

We had this with hot rotis and it tasted awesome!

  • Beetroots, 2-3 or about 300 gms
  • Medium-sized Potatoes, 2 or about 200 gms
  • Medium-sized Onion, 1
  • Medium-sized Tomato, 1
  • Ginger Garlic Paste, 1 tbsp
  • Turmeric Powder, 1/4 tsp
  • Coriander Powder, 1 tsp
  • Chilli Powder, 1 tsp
  • Kitchen King Masala, 1/4 tsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, 1 tbsp, for garnish
To Be Ground To A Smooth Paste-
  • Fresh Coconut Gratings, 1/4 cup
  • Poppy Seeds, (khus khus) 2 tbsp
  • Fried Gram, ( buna channa) 2 tbsp
  • Cinnamon, 1/2 inch piece
  • Cardamoms, 2
  • Cloves, (Lavang) 2
  • Fennel Seeds, (Saunf) 1/2 tbsp
For Seasoning :-
  • Cumin Seeds, 1 tsp
  • Bay Leaf, 1
  • Oil, 2 tbsp

Wash the beetroot thoroughly, peel and cube them
Wash, peel and cube the potatoes
Place the cubed beetroot and potatoes in a vessel, add the required amount of water, a little turmeric and salt
Keep the vessel in a pressure cooker and cook for 3 whistles
Once the cooker cools, remove the boiled beetroot and potatoes . Keep aside
In a mixer jar, grind together the coconut gratings, poppy seeds, fried gram, cinnamon, cardamoms, cloves and fennel seeds to a smooth paste, adding just the required amount of water. Keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the bay leaf and cumin seeds
When the cumin seeds sizzle add the finely chopped onions and sauté
To this add the ginger garlic paste and salt, and sauté till the raw smell goes and the onions become slightly golden
Now add the chopped tomatoes and mix well
Add the turmeric powder, coriander powder, chilli powder, Kitchen King masala and mix well
Cover and cook on low flame till the oil separates from the onion-tomato mixture
Next add the cooked beetroot, potatoes and the freshly ground paste and mix well
At this stage if it is too thick you can add 1/4 cup of water
Cover and cook on medium flame for about 5 minute
Lastly, garnish with finely chopped coriander leaves
Switch off the gas and transfer the kurma to a serving bowl
Serve hot with chapatis, rotis etc