Nami's Cookbook

Vindaloo is a dish which is popular in Goa. For more info on Vindaloo, visit here . Its prepared using pork or any other meat. I tried this recipe using egg, preparing homemade vindaloo masala. Here is d recipe. Step by step method : To prepare Vindaloo curry paste : In a mixer jar add ingredients under for vindaloo curry paste and grind to a smooth paste using vinegar. The curry paste is ready. To prepare the curry : Heat little oil in a pan. Fry the eggs till golden brown and keep aside. Now in the same pan add the remaining oil. Once it is heated, add onions and fry till golden brown. Now add the curry paste and saute for a minute. Add honey and garam masala powder and mix well. Add 1 cup water and allow it to boil. Add the fried eggs in the gravy and mix gently. Cover the pan and allow the gravy to boil on medium flame.   Once the gravy is thickened, switch off the flame. Serve hot with rice or rotis. Recipe Card : Print Egg Vindaloo Author: Namitha Shenoy Prep time: 5 M ...

 Bhendi Kolombo/Lady's finger Sambhar is a spicy dish which can be relished with hot rice. This is a no coconut recipe. I hate grating coconut. So I was going through a recipe book in search of a recipe which don’t need coconut. I found this recipe. It's aroma and taste was like devastana saaru to my hubby. Suits best with hot steaming rice.. :) A must try recipe. Recipe source : Oota Upahara. Book by Jaya. V. Shenoy Step by step method : Wash and cut lady’s fingers about 1½ inch pieces. In a kadai, add these lady’s fingers and sauté for a minute. Then add tamarind pulp mixed with lil water and salt. Mix well and allow it to cook. (It takes around 15 mins) Meanwhile, in a pan, dry roast red chilies, coriander seeds, cumin seeds and white rice separately. Transfer to a plate and allow it to cool. Now coarsely grind these roasted ingredients using mortar and pestle. (It took me 15 mins to make powder :( Better option is use mixie to grind :) ) In a small pan, heat oil. Add mustar...

Pasta is a staple food of Italian Cuisine. There are 'n' number of pastas available these days. Also many types of sauces can be used to prepare it.  Since I love Bell peppers, I thought why cant i prepare a sauce using it. So browsing the internet, I found a quick n easy recipe for the sauce. I have made some changes in the recipe. Recipe Source : click here               Step by step method : Cook the pasta according to the package directions. Drain well. Roast Bell peppers and tomatoes till d skin turns black. Allow it to cool. Then remove the peel of bell peppers and tomatoes and roughly chop them. Keep it aside. In a vessel, add vegetable stock cube and 1 cup of water and allow it to boil. Vegetable stock will be ready. Keep it aside. Now, add the oil and butter to a pan over medium-high heat and melt the butter. Add the garlic and onions and sauté for 2 to 3 minutes. Add the chopped peppers and tomatoes and cook until hot for 2 to 3 minutes....

Ragi is a whole grain that is gluten-free and a staple in South India. It is rich in fiber that helps with weight loss and diabetes. It's packed with calcium, good carbs, amino acids and Vitamin D. Including it in your daily diet is really very healthy and nutritious.  Here is my version of soft and fluffy ragi idlis with tomato onion chutney Recipe card : Print Ragi Idlis/ Finger millet idlis Yield: makes 20 idlis Author: Namitha Shenoy a healthy, soft and fluffy idlis made using ragi, urad dal and rice rava Ingredients: Whole Ragi – 1 cup Idli Rava – 1 cup Urad dal – ½ cup Salt to taste Coconut Oil (for greasing idli plates) Instructions: Take urad dal and ragi separately in a mixing bowl and rinse with water twice or thrice and then soak it in water. Then grind urad dal first. When its done ¾ th, add ragi and grind to smooth paste. Once done, transfer it to a vessel. In another bowl, wash idli rava. Squeeze out excess water and mix to the urad- ragi mixture. Add salt. Mix well ...

Chinese potato, Kooka (in konkani) is a seasonal vegetable. It tastes soo good and I especially love the earthy smell of it when cooked.  Usually we make gojju out of potato. But this was the recipe I got from a facebook group. And I couldn't wait to try it. I just love chinese potatoes. We prepare stir fry and also add with pulses for gashis. This is something new. Please do try.  Recipe print card : Print Kooka Gojju / Chinese Potato Gojju Yield: 3-4 servings Author: Namitha Shenoy Prep time: 15 M Cook time: 5 M Total time: 20 M a thick dip made of boiled chinese potato/kooka and tempered using mustard seeds, curry leaves and a hint of asafoetida Ingredients: Kooka / Chinese Potato - 1 bowl Tamarind - marble size Green Chilies (chopped) - 1 Asafoetida - a pinch Salt to taste For tempering : Oil - 1 tsp Mustard seeds - 1 tsp Cumin seeds - ½ tsp Asafoetida - a pinch Curry leaves - 1 sprig Instructions: Wash kooka properly. Cook in a pressure cooker for 3 whistles. Once done p...