Homemade sev is a crunchy snack that can elevate the taste of any dish it’s added to, taking it to the next level. The advantage of making it at home is that you can use good cooking oil, and the process is easy. It can be enjoyed on its own or used as a topping […]
Butter chakli is one of my mother-in-law’s famous recipes. Whenever she makes it, it disappears in no time. Inspired by her, I tried to recreate the recipe with a few changes, and I want to share it with you so you can try making it at home and enjoy. Even my 5-year-old liked these, and
This dish captures the essence of coastal cuisine, delivering a symphony of flavors—spicy, savory, and perfectly balanced. Pomfret Masala promises a seafood experience that elevates your dining pleasure to new heights. Dive into the ocean of taste with this delectable fusion of fresh pomfret and exotic masala spices. This recipe is my mother’s recreation of
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Mooga Mole Randoi is a favorite among the GSB’s Konkani people. This scrumptious meal is usually cooked during festivals, marriages, and Shraddha ceremonies. This versatile dish is prepared without onions and garlic and is still most loved among all the GSB’s. It is enjoyed with jackfruit leaves steamed idlis, especially during the Ganapati festival celebrated
Dali Varan is one of the simple and comforting foods typically prepared in GSB households during the no onion, no garlic days. After a heavy meal, this simple combination of rice, dal, and a side dish becomes a very comforting option. Even kids enjoy this recipe, as it is simple and easy to make. This
Idli Upma, a cherished Konkani delight, transforms leftover idlis into a flavorful treat. Whether using surplus idlis or intentionally preparing extra, this dish holds nostalgic memories of home-cooked goodness. During the Ganapati festival in my hometown, idlis are steamed in jackfruit leaves and served with a medley of fresh grated coconut, hing-infused water, green chilies,