Category Archives: Turmeric

Khatkhate~An Exotic Goan Vegetable Stew

One of the famous dishes in Goa, vegetarian dishes in Goa is Khatkhate.

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It’s fusion of vegetables that are cooked and served in the typical masala in Goa.  Khatkhate is a typical Saraswat Bharamin Community preparation served at pujas, weddings etc.

The preparation involves using veggies like radish, turnip, pumpkin, sweet potato, potatoes, corn; drumsticks in coconut gravy (use what you can lay your hands on).  Soy as coconut is called and mind you Goans when they say “Soy” they mean freshly grated coconut. The ingredient that you need to get used to is triphal or tephal or Sichuan pepper which has a unique taste and lends an aroma and taste that you need to get used too.

You either love Khatkhate or hate it.

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Oats n Tilwale Aloo

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When I was blogging with alphabets I had pored and pored over all the scraps of papers that I have collected in the last 25 years of my married life.

This is the time I discovered that some of the books that I have are unopened and unread.  I know it’s a criminal waste but then I had made up my mind that I will be using them all.

The idea was catch hold of one book and make all the makeable (is that a word?) recipes.

So what better than Cooking from Cookbook Challenge

So I started with Cooking and more of Tarla Dalal.  From this edition I have made Subzi and  daal already but today’s target was Tilwale Aloo.

Wondering how my til got so big? For the person who does not know what til is its Sesame seeds.

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Corn Upit

As a child I have stayed in rented places always. Pappa used be transferred after every 3 years and we used to shift bases. I love that life too. It was new friends, new beginnings and a new house.

One such house I remember when I was small we had a lot of garden place we had marigold (my rapt students who used see the end of my stick if they did not pay attention to teacher J ) and we had corn planted, there were groundnuts too but then some creature ate them up at night. Must have been rats.

Anyway we had had a bumper crop of corn and Amma had made Corn Upit. I do not remember how that tasted but I remember Amma and the maid sitting and grating corn.

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Mixed Vegetable Curry

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Cooking in pressure cooker is simple. Simple if you know when to switch off the cooker. Else you will end with a mishmash that no one will want to look at let alone eat.

Like I have said yesterday my Futura is crying out for work all the time and I ignore it all the time. But when Valli announced cooking in pressure cooker I decided it will be cooking in Futura.

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Palak Paneer,Peas Palak or Corn Palak

Paneer and Peas Palak

Paneer and Peas Palak

Come winter and the fields around us in Panaji, yes there are fields in Panaji, start getting a lot of activity. After the water collected during rains is drained the growth is cleared there are beautiful vegetables planted and delicious fresh brinjals, corn, tamdi bhaji, dhavi bhaji, turnips, different gourds and of course palak/spinach grown and sold.

Yesterday when I asked my husband to bring palak/spinach he came back home with a huge bundle of fresh green palak/spinach. The lady plucked it from the fields before him. It was a pleasure plucking the leaves, fresh.

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Ammade Che Karam

Ammade che Karam

How can I say I live in Goa and forget about Ammado or Ammade?

How can I say ammado and forget about “Ammade che karam”! The delicious sweet and sour delicacy? I had mentioned the sour fruit called Ammado and also written about.  You can read more about it here and here.

Karam or chutney as it is called is a major requirement for Diwali or Deepavali festivities in Goa.

But before that let me tell you something about the Narkasur effigy made here and burnt in the morning the next day.

Diwali for us meant making dry stuff like chakalis, shankarpali, chivda, ladoos etc. but here in Goa there are different varieties made from poha, yes the regular beaten rice they are called fov here.  Have you had rasatele fov, batat fov, thikse fov, dahi fov, god fov to name a few, and then there is chanya cho ras and chutney.

Chutney is Amado chutney.

Ammade che Karam

Ammade che Karam

To make chutney the basic ingredient is of course ammado. There is no replacement for it. So I suggest if you come to Goa or even Karwar etc try this local dish out. It’s delicious.

This is my Blogging Marathon entry for  the month long Marathon under the theme” Traditional”!

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Churma

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Churma from cornflakes

For the Blogging Marathon Meet #25 there was a BM Chef Contest! Each of us participants were to carry a pre-cooked dish.

Now I was wondering what to carry? Since I was to fly 1 day in advance I needed the dish to stay fresh, should be able to stand the rigours of travel, taste good, be different and the most important criteria for me was it should not need a lot of arranging or fussing around!!

I had decided on a making a Goan dish so I went to my friend Sheetal. Our first choice was Amado che Karam but both realised getting hold of the main ingredient ammado in month of February was impossible. So we choose Churma.

Never heard of Churma have you?

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