Loshne Chutney Pitti/ / Garlic Chutney Powder

Loshne Chutney pitti or Garlic Chutney powder is a Konkani dish. My mamama used to make the best chutney pitti. I miss her very much now as she left us last year! But her memories will always be there with me.
Lets proceed to the recipe.
Here is what we need:
Sukkale Cobri/Dry copra/Dry Coconut – 1,grated *check notes Indian Garlic pods – 3 medium,peeled* check notes Red chillies – 15 Tamarind – a small lump Salt to taste

In a thick bottomed kadai,roast garlic in a slow flame till it becomes golden in colour. Transfer this in a plate. To the same kadai add the grated cobri or copra or dessicated coconut and  roast till it gets evenly brown avoid burning, so do this on a low flame.once done remove it in the plate which has garlic Now add the red chillies and roast it on a low flame till it evenly browns.Switch off the flame and allow everything to cool well. Add all the roasted ingredients to a mixie jar or a spice powder jar along with  tamarind and salt to taste. Powder into a mixer into a …

Pasta Sauce

It’s been a very long time I’ve posted something on my lovely space. I do not like to give various reasons! I miss typing recipes and blogging! I keep thinking of posting atleast one recipe a week and I don’t know why I cannot keep upto this… I have so many pictures that I have to post here… I wish to do it asap. Fingers crossed.

 Today’s recipe is much demanded by my friends and insta followers ever since I’ve posted a picture of this sauce. Not its high time I post the recipe here!  I do not claim this as typical Italian recipe. I've made it according to our taste. Without much a do I will post a easy recipe for Pasta Sauce. This recipe is versatile it can be used for pasta,as a dip or even as a spread for sandwiches or chapathi.
Here is what we need for the sauce
Ingredients 2 Kg fresh tomatoes peeled and seeded (see notes) 15 cloves  garlic ¼ cup olive oil ¼ th cup fresh basil finely chopped(here I have used local basil as I didn’t get Italian basil) 1 sprig fresh thyme leaves or ½ tsp.…

Chilli Garlic Sauce

I love making sauces and preserved at home. Isn’t homemade the best? Today’s recipe is versatile it can be used in vegetables or any meat preperations too or for that matter it can be added to make schezuan fried rice. G had it with dosa and chapathi too and told me it makes a good combination. Recipe for Chilli Garlic Sauce is just down here!

Ingredients : Garlic -2 heads/2 bulbs Red chillies –dried/ fresh- 20-25 White vinegar 2-3 tbsp Sugar 1 ts or Jaggery powder-1 tsp Peanut sesame oil 2-3tbsp Salt to taste Soy Sauce-1 tbsp

Method: Firstly soak the red chillies overnight or for atleast 2 hours. Meanwhile peel the Garlic and finely chop it. If you have a garlic crusher you  can do with that too. Once the chillies have completely softened add it in na blender/mixie jar and grind it into a very smooth paste and keep it for later use. Heat a pan add oil , when oil it moderately hot add chopped garlic and sauté till it turns golden brown in colour. Now add the red chilli paste and sauté it for 2 minutes …

Idli Usli- Version 1

A simple evening snack made with Idli.

Left over Idli – 4 Onion finely chopped – 1 medium Coriander leaves finely chopped -1 tbsp Green chillies slit -2 Freshly scraped coconut – 2 tbsp Hing water – 1 tsp | Hing powder – 2 pinches Coconut oil – 1 tsp Salt to taste Method: 1.In a bowl add scraped coconut,salt,green chillies, hing, andonion, now mix it well.
2.Now crush the idlis with your hands and add it in the bowl. To this add coriander leaves and mix well with your hands.
3.Add coconut oil just before serving and mix.
Serve immediately. *check notes  Aps Notes: Do  not  miss adding coconut oil(yes! Without heating-raw), this enhances the flavor of usli. Here I have added 2 tbsp of raw mango pieces to give it a crunch and flavor. This is totally optional. There is another method of making idli usli which is generally made for morning breakfast which I will upload sometime soon. Enjoy Cooking, Happy Cooking! Aps

Mushroom Masala

Mushroom Masala is a very simple and easy dish that can be served with Chapathis/Rotis.
Mushrooms-8-10 Onions 3
Ginger garlic paste- 1/4th   tsp Tomatoes -2 Green Chillies1-2 Bay leaf -1 Red chilli powder 1/4th Tsp Coriander powder -1/4thtsp Cumin powder -1/4thtsp Garam masala- 2 pinches Kasoori Methi/dried fenugreek leaves -1/4th tsp Oil -1 tbsp

METHOD: Wash and clean the mushrooms. Roughly chop the 2 onions and in a pan add ½ tbsp oil and add the onions,ginger garlic paste and green chilli and sauté it till onions turn golden brown. To this add half of thechopped tomato and mix well. Cook for around 2-3 minutes. Add red chilli powder, coriander powder, cumin powder. Allow this mixture to cool and grind it into a smooth paste. In a pan add ½ tbsp oil an add the bay leaf , jeera/cumin seeds and chop 1 onion finely and add to this. Saute till the onions turns light pink there’s no need for it to turn brown. To this add the remaining chopped tomatoes. Add the ground onion and tomato masala and mix well. Add …

Masala Bhutta|Chatpata Bhutta|Grilled Corn on the Cob - Stovetop method

Simple snacking is the best. No fancy items no much preparations and your snack item is ready within minutes!. Bhutta a.k.a Masala grilled corn is one such snack which I’ve loved ever since childhood. Though we didn’t get sweetcorn in Mangalore then it is available since many years now. Mom and I would take the kernels off the cob and store them in freezer for later use and some used to go in the cooker just to cook and eat and some would get grilled like this! We did have coal  grilling then but here at home it’s a little difficult so I am penning  down the stove top method.
Here is what we need: 1 sweet corn 1 lime, cut into half Chilli powder add according to your spice level Salt to taste 2 pinches of chaat masala (optional)
Method Remove the corn husk. Grill the corn over a medium  low flame (for about 5-7 minutes), rotating until all sides are well charred. Mix salt, chilli powder and chaat masala in a small bowl. Dip a wedge of lime in the spice mixture and rub the lime and spice mixture …

Baby Corn Manchurian and Manchurian Rice

Generally Manchurian rice is made with Vegetable manchurians and rice, but I have replaced Vegetable Manchurian with baby corn manchurian.  This recipe is healthy as I haven’t deep fried the baby corns. Follow the recipe and make a healthy meal. 
Serves : 4
RICE INGREDIENTS 2 cups cooked rice 1 cup Red and Green Capsicum, finely diced 1 small Onion, finely chopped 1/4 cup Chopped spring onions 2 teaspoon Garlic, finely chopped 1.5 teaspoon Chili Garlic sauce 2.5 - 3 teaspoon Soy sauce 1.5 teaspoon Tomato Ketchup 1/2 teaspoon black pepper powder Salt to taste 2 tablespoon  sesame oil 3 teaspoon Cornflour Mixed with enough water to make a thin paste

For Baby Corn Manchurian 10 baby corns washed and cut into 4 pieces each 1 tablespoon Soy sauce 1/2 teaspoon Chili Garlic sauce Sugar – 1/4th tsp Salt to taste 2 tsp oil For baby corn Manchurian batter 2 tablespoon Cornflour 2 tbsp rice flour 1 tsp soya sauce Few garlic flakes finely chopped Chilli powder -1/4th tsp Salt to taste

First let us prepare the rice Soak the r…