Archive for August 8th, 2010


This kheer is prepared as  an alternative to Panchagadai on Janmashtami day.


Chana dal-250gms,


coconut -1(large),

cashew nuts-12(split to halves),

cardamom powder-1tsp. and



Extract coconut milk(see’Tag’ COCONUT for details).

Mix 2nd and 3rd milk together and cook the dal in it to a very soft texture. Mash it lightly.

Add jagerry and when it is completely dissolved, add cashew nuts and on boiling,  add the 1st coconut milk.

Remove from flame, when it is about to boil.

Add ghee and cardamom powder and mix well.

Do not boil the kheer after adding the 1st milk.

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Breadfruit preparations are a delicacy in Konkani homes. Many dishes can be prepared with this vegetable, viz. curry wih gravy, curry-dry, thick chips, bhajjia etc.

The preparation of curry with  gravy is given below.



tur dal-3/4cup,

coconut scrapings-1 cup,

red chillies-4,

turmeric powder-1/4tsp,

sol-2 small pieces.,

mustard seeds-1tsp,

methi seeds-1/4tsp,

urid dal-1tsp,

oil 2tsps,

salt to taste and

curry leaves.


Cook dal to a soft texture.

Wash and de-skin the bread fruit and cut it into medium-size pieces.

Cook it in a pan, using 2 cups of water.

Grind the masala with coconut, chillies and turmeric powder.

Cook the masala in a pan for 5 mts on a medium flame.

Add the vegetable, dal, sol and salt and cook for another 2 mts.

If required, add little more water to bring it to a gravy consistency.

Remove from the flame.

Do phannu(season) with mustard seeds, urid dal, methi and curry leaves in oil.

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An easy dish to be prepared from the parched rice(poha), this  upma can be used as a breakfast.When unexpected guests arrive, this upma can be prepared instantly and becomes very handy.


Parched rice, thick variety{flattened rice/poha)-250gms,

coconut scrapings-1 cup,

green chillies-3,

mustard seeds-1tsp,



salt to taste and

curry leaves.


Wash the parched rice, squeeze the water completely(do not soak), add salt and mix well.

Keep aside for 10 mts.

Crackle mustard seeds in a pan, add jeera, chopped green chillies, curry leaves and the parched rice.

Mix well and fry for 5 mts on a low flame.

Roll it over  in between.

Add coconut scrapings and cook for another 2 mts.

Uppuma is ready.


Chopped corriander leaves can be added, to enhance its flavour.

Value added:

This item can be made as a vegetable upma, by adding vegetables(cut into small pieces) like  potato, carrots, beans, cauliflower, green peas, etc.

Onions(finely chopped) adds to the taste and flavour.

Wash and cut the vegetables to very small pieces.

Heat a tbsp of oil in a pan and fry the chopped onions to golden brown shade.

Add the cut vegetables and cook on a low flame, closing the pan with a lid.

When done, add this to the plain upma. Mix well.

The vegetable upma is ready.


1)It will be better to cook the onion and vegetables and keep it ready so that when the Upma is almost done, the veg.+onion mix can be added to the upma and mix well and then add the coconut scrapings and cook for another 2mts.

2) In case of veg. upma, the coconut scrapings can be dispensed with.

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