Goli Bajje, a popular tea time snack from Dakshin Kannada district is also known by the name of Mangalore bonda. They taste scrumptious with crispy outside and pillow-soft insides that you can't just stop at one. Every restaurant or small food stall in this region will serve this delicacy. So next time you visit Mangalore or around areas on a vacation do try this item from their menu. Until that time you can try the below recipe which I got from my aunty. Though made with maida and packed with calories due to deep frying, I prepare them for occasional indulgences or for special parties at my place.
Continue Reading »
So when Betterbutter announced its contest "Memories of Maggi", I was like "Badi ghazab ki bhook lagi maggi maggi maggi" and ended up making these spring rolls. Sometimes I get spoilt with my food choices but then once in a while junk food chalta hain right! So friends today's recipe is a new style of eating your favourite Maggi in the form of spring rolls, yes Maggi Noodles Spring Rolls. The recipe has been adapted from Ruchi Bharani's channel.
Continue Reading »
Last few days it was rainy mausam at my place and the pleasant cool weather coinciding with our weekend was perfect time for some Kanda Bhajis and garam chai. Kanda Bhajis also known as piyava bhaji in konkani or onion pakodas are very popular snack and a great addition to appetizer platter. An easy recipe with simple ingredients, you just can't resist and keep craving for more of thse crispy pakodas.
Continue Reading »
With vacation on and we enjoying our time with dear and near ones, I grabbed the opportunity of getting some free time on hands and decided to share this recipe for Mangalore Buns. Kids have equated our annual vacation to eating buns and family members are busy preparing them upon their request.
Mangalore Buns are mildly sweet deep fried fluffy pooris with banana flavor. They are very famous across the coastal area of Mangalore besides Goli Bajje. It is commonly served as breakfast or evening snack.
Continue Reading »
Dahi ke kababs is a traditional recipe from Awadh. This melt in your mouth kind of kebab is prepared from hung curd, flavoured with spices and stuffed with dry fruits mixture. I felt the kebabs would break into small parts as we handle with the delicate soft hung curd but when I watched the video of its preparation I decided to give it a try. First attempt I shallow fried them whereas in my next attempt tried deep frying them as you see in the photos below. Both times this chatpata snack got finished in few mins. The recipe is inspired from Chef Rakesh Sethi preparation here.
Continue Reading »
And I am back with 2nd session of our guest post series. If you missed out on the first session click here to read.
The guest today on Flavors And Colors is Usha Bhat. I came across her name for the first time when I read her recipe for MW mysore pak. I was astonished to see the fantastic results she had got with those sweets. After few exchange of messages, where she clarifyied my doubts on the above recipe, slowly I got to know her in person. And as I became part of food group where Usha akka is an admin, it was no looking back to our friendship. A sweet person, a loving homemaker and an expert cook she is all enthu to try out different recipes and prepares some mouth watering foods. She [with her supportive hubby] manages FB food group efficiently and this has successfully resulted in a new venture, their own blog "Konkani Khann Anik Jevan" with an action plan to list and file most of the traditional amchi recipes in an easy accessible way. Congrats Usha akka and our best wishes once again for the huge success with the blog!
Today's guest post is on samosa, the most popular Indian appetizer and I am happy, Usha akka agreed to share her preparation and tips on making them.
The below recipe will make 8 samosas of medium size.
Continue Reading »
It's the festive time of the year again knocking at our doors. Yay! Diwali is approaching fast !!! A festival of lights celebrated with pomp for 5 days throughout the country and abroad too where people perform pooja followed by bursting fire crackers. You can read more about the festival, spiritual significance and how it is celebrated across India over here.
This is one of the most popular festivals of India, where you get to know its arrival prior to the the actual day of Diwali, due to sparkling night sky with fireworks, the smell and sound of crackers filling the air, houses getting decorated and lit up, shopping new clothes, decor items, etc. The celebration is incomplete without traditional mithais, and you find women in their house across India busy preparing great food for family. Distributing these mithais, namkeen among relatives and friends gives that additional touch to the festive mood. I remember amma would prepare a separate batch of mande/chavde, undo/laddoos, chakulis/chaklis, chivda and plates of these goodies would get exchanged when neighbours would drop in to wish us. Remembering all those goodies, I could not escape from this festival fever and sat down listing the ones to do for this Diwali. My mind was racing up and down to try and prepare everything :D. But then looking at my work schedules settled down with 2-3 items on "To do list". The sweet I selected to prepare was Balushahi, a traditional dessert from North Indian cuisine. It is somewhat similar to glazed doughnuts. In South India, it is known as Badushah made during Diwali and other important festivals as well as during marriages. I had bookmarked the recipe that was shared by one of food group member on social website and thought it perfect to prepare for the occasion.
Continue Reading »
" You are my pumpkin pumpkin, Hello honey bunny...." Do you remember this jingle...yes idea adv. Kids used to sing it like daily mantra at home for those initial days ... luckily the craze has come down ,,, and now its limited to the days when I cook any dish with pumpkin.
Posting a yummy dish today made from pumpkin. You can substitute pumpkin with butternut squash in the below recipe
Continue Reading »
Posts
