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
Kuska rice from Kolhapur is a culinary gem celebrated for its vibrant taste and cultural significance. This aromatic rice dish boasts a rich tapestry of flavors, thanks to the expert use of spices that characterize the regional cuisine. Kolhapur, known for its bold and robust culinary traditions, imparts a unique touch to Kuska rice. During
Beans and Batata upkari is a delightful coastal side vegetable preparation that combines the earthiness of potatoes with the crunchiness of fresh green beans. The dish is cooked with a blend of aromatic spices, including mustard seeds, curry leaves red chillies and a pinch of asafoetida for a distinctive flavor. The vegetables are sautéed to
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Masoor Randoi, a coastal cuisine, is relished as a classic recipe in my home. My daughter particularly loves this dish paired with warm, soft chapati and served alongside crisp cucumbers and carrots. How to make Masoori Randoi: Begin by prepping the required ingredients to make the Masoor Randoi. Cook the lentils until tender along with
Batata Phodi, also known Potato Rava Fry, is a popular and flavorful dish from the coastal regions of India. where thin slices potatoes are coated in a spice and semolina mixture and shallow fried until soft from inside and crispy on outside. The coating of semolina adds a delightful crunch to the dish. From the