Foxtail(Millet)Upma…

A couple of months back while discussing about food and food ingredients the topic had suddenly turned to millets.But the one millet that caught my attention was the foxtail millet.Yes, it was the name that was intriguing. So just like anyone does the first thing I did was called Google devta, I wanted to see…

​Ambyacha sasav/ Goan kokani style  mango gravy.

Traditionally it’s a Goan dish made from mangoes.It is sweet, tangy, spicy and simply divine to taste. This dish made from mango and coconut with a dash of jaggery, makes it super high in calories so weight watchers beware. But It holds a special place in my heart cause my grandmother used to make it…

Hariyali Variyali

Variyali Sharbat is a popular beverage from Gujarat.It is made from fresh fennel seeds.This beverage is a great summer coolant apart from that it also aids in digestion. There are multiple ways in which it is made some add it cloves to it, some have it plain, so have it with a dash of khuskhus…

Avalakki upkari

Bajil upkari | avalakki upkari  is one of the common breakfast served in most of the functions in south canara(Karnataka), mangalore and udupi region.Its made from thin flattened rice, coconut, peanuts.It can be made with or without the use of heat. Do give it a try and let me know your views. Ps-Anyone with diabetes…

Shirvale is a traditional recipe made in the kokan villages(Maharastra, India) with rice /nachni(finger millet) flour and served with sweetened coconut milk.Its one tedious recipe.Mainly made on special occasions. Who said,workouts can’t happen in the kitchen.He/she surely hasn’t tried making some of our traditional Indian reciepes.One thing I can say,Your entire bicep triceps shoulder workouts…

Moong Dal Kheer/Payasam 

Moong Dal Kheer/Payasam is a traditional sweet dish that is made with Moong Dal and coconut milk/milk in south India.This dish is often made as nivedyamm for God and is even consumed during fasting. It can be given to anyone from a child above 1 yrs to old age people.Since it’s made from moong dal…

Dalithoy

As a kid, one of my all-time favourite dish at lunch or dinner at my grandma’s place was Dalithoy. A simple dal (split pulse) which had the subtle flavour of ginger and asafoetida but when it was teamed up with steamed unpolished rice and a small teaspoon of tup (ghee) it was divine. Still is….