A couple of years ago, on a whim, I posted the picture of my simple plated meal on the blog with links to the recipes of various dishes on display. It turned out to be a hit. I soon decided to continue the series for as long as I could and tried to post at least one ‘boshi’ a month. The term ‘boshi’ simplys stands for ‘plate’ in Konkani and so I decided to call my plated meal series by the same name. The ‘Boshi’ series ran through November 2014 to August 2016 with a total of 35 (predominantly) Mangalorean style everyday meal ideas, 1 North Indian style meal idea and 2 party menu ideas. I decided to take a break for almost a year. Just recently I came across some pictures that I had taken a couple of months ago and decided to ask my readers on my Facebook page if they’d like to see the series again and upon receiving a lot of positive response I have decided to relaunch the series in a new avatar. So here’s presenting Season 2 of the Boshi Series 😀
Today’s boshi features one of my go-to sambar recipes which was the hubby’s invention. He actually tried to recreate the Mangalorean hotel style sambar which is usually served with idlis, uddina vade or Mangalore buns and the taste was really at par with what I’ve eaten at this small joints in Mangalore and nearby places. He usually prepares the spice blend (sambar powder) and refrigerates it which greatly simplifies my work. Also featured on the plate is one of my most favourite fishes, the lepo (sole fish) marinated in a simple bafat powder-tamarind-salt marinade and shallow fried. If you have the traditional pre-made ‘meet mirsaang or puli-munchi (salt-chilli-vinegar paste) you may use that too. You can also see a fresh salad thrown in for good measure. I generally like to add cucumber & tomato slices and some onion rings if I am too lazy to make a proper salad.
I do hope you like today’s boshi and if you do or have some dishes you want to be presented in plated form, do write to me at [email protected]
If you are new to my blog do check out the complete Boshi series here