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Black Eyed Peas Curry
Black eyed peas or gule as we call it in Konkani are by far my most favourite kind of legume. I grew up eating this curry as my mum would make a thinner version of it as an accompaniment to panpolay (neer dosa) and a slightly thicker gravy to go with chapathis. She would mostly make it for breakfast and that’s how I remember it. It tasted so good especially on rainy mornings when I used to dread walking to school in torrential rains knowing that I would be soaked to the bone by the time I got there. ‘Panpole-Gule’ as we used to call it was a combo meal that spelled comfort food for me and I have simply carried that tradition forward for my kids as well. My daughter specifically asks for it whenever I ask the kids…
Asian Style Congee
Congee is a comforting, rice based porridge or gruel that is quite popular across many Asian cultures. It is a nourshing comfort food that is made by simmering short grain rice with water. In India we usually make it by overcooking rice in it’s water till mushy, however, across South East Asia it is made with water or broth and each region adds it’s own twist to the dish elevating it with aromatics or flavours. The most popular way to make it is to cook it down to a mush with fresh ginger, chicken and aromatics such as star anise. This yields a soft and creamy textured porridge that is often eaten for breakfast or as a meal when feeling unwell. I learnt to make this from my son who is so fond of congee that he reaches out to…
Besan & Paneer Chilla
Introduction Besan & paneer chilla is one of the most frequently made breakfast dishes at home since a very long time. It is not just quick to make but is also filling and keeps us satiated for hours. Add to it the benefits of a high protein and creamy ingredient such as paneer – we are tummy happy. For those who are unfamiliar with chillas (also spelled as cheela) they are nothing but unfermented batters made mostly out of lentils – either ground or added in flour form. While moong dal (or split green gram dal) chilla is usually made by soaking and grinding the lentil with spices, today’s recipe calls for besan – gram flour/chickpea flour which is handy in most homes and can help you whip things up in a jiffy. Since this recipe needs no prior soaking…
Ham Sandwich
The classic Ham Sandwich Craving a satisfying and tasty meal? Look no further than a classic ham sandwich! Whether it’s for a quick breakfast, light lunch or a picnic, this easy-to-make sandwich is a timeless favourite. I can’t remember the first time I ate it but I know that I fell in love with it instantly. Sometime ago the husband tried to recreate it at home and it has been our favourite ever since. I had shared the video of this recipe a while ago but realised that the written recipe had not yet been posted, so read on for a simple yet delicious ham sandwich recipe that will please your taste buds. Choosing the Right Ingredients Ham sandwiches are versatile and customizable. Start with selecting the perfect bread and high-quality ham slices. For best results use white sandwich bread,…
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Mangalorean Plated Meal Series – Boshi# 28 – Kane Jeere Miri, Gosalem Thel Piao, Pathrade Fry & RiceBOSHI#28 Last Sunday’s visit to the fish market saw us buying a nice variety of fish, most of which are my favourites – kane (lady fish), kube (clams/cockles), bangde (mackerels), tharle (sardines), pamplet (pomfrets), sungta (prawns – which I have just started to eat in small portions). We are literally …
