Nami's Cookbook

 Ice cream is most loved dessert by everyone. Nobody says NO for an ice cream. May be summer, winter or rain, love it to relish anytime of the day. But store bought ice cream contains lots of sugar, preservatives, artificial flavor & color, egg etc.. etc.. So I prefer to prepare at home.  After trying so many recipes online and on my own, it took 5 years for me to get the perfect creamy texture. So base of the ice cream has heavy cream (you can use Fresh cream or whipping cream), unsweetened condensed milk (I referred this recipe ) and milk powder. You can add any fruit puree to make the ice cream of your choice. This recipe don't need any ice-cream machine or need to churn 3-4 times. Preparation takes around 20 minutes and freeze it overnight. Tadaa!! Ice cream is ready.  Mangoes are in season. So I thought to prepare mango Ice cream. Please follow the step by step recipe for perfect creamy Ice cream. Recipe Video : Recipe Card : Print Mango Ice cream Yield: 7-8 serv...

Sanna Polo is a Konkani style spicy, savory dosa relished with dal (dalithoy) and rice or congee topped with ghee and pickle. This dosa is prepared as an accompaniment for lunch or dinner. Base of sanna polo batter is rice, toor dal, coconut and dry red chillies. To this cabbage-onion combo is added and made dosa. You can add methi leaves, Tora leaves, colacasia leaves, malabar spinach, brined bamboo shoot, brined jackfruit, Moringa leaves etc.. etc.. Options are many. Here I have added Moringa leaves and flowers. I like to include it in my diet as it has many health benefits.  So lets get started with the recipe : Recipe Video: Recipe Card: Print Moringa leaves Sanna Polo Yield: 10-12 small size dosas Author: Namitha Shenoy Prep time: 1 Hour Cook time: 7 Min Total time: 1 H & 7 M A spicy , savory dosa with Moringa leaves prepared as an accompaniment for lunch and dinner Ingredients Moringa leaves & Flowers - 2 cups  Raw rice - 1 cup  Toor dal - 1 cup  Fres...

 Horsegram Idli & Dosa, (Kulitha Ramnanu & Doddak) is a healthy breakfast option. In Konkani we call 'Ramnanu' for steamed batter and 'Doddak' for the tempered dosa. This is a traditional breakfast recipe among Konkani Community. No fermentation is needed for this recipe.This goes well with spicy and tangy dip prepared using tamarind, green chillies with a hint of hing and coconut oil. Or just drizzle coconut oil over idlis and relish it with pickle. (Khola Nonche) Let’s get started..  Recipe Video : Recipe Card : Print Horsegram Idli and Dosa Yield: 4-5 servings Author: Namitha Shenoy Prep time: 15 Min Cook time: 30 Min inactive time: 8 Hour Total time: 8 H & 45 M A healthy breakfast option using horsegram, lentil and rice. Ingredients For Batter : Horsegram - 1/2 cup Urad dal - 1/2 cup Rice rava - 1 cup (Use 3/4th cup of dosa rice if you don't have rice rava) Salt to taste For tempering the dosa : Mustard seeds - 1 tsp Urad dal - 1 tsp Methi seeds - 4...

  Chakli | Chakkuli | Murukku is a crispy and crunchy popular South Indian tea time snack prepared using rice flour and lentil flour. There are many varieties of chakli prepared with different procedure. In this recipe , I have used Urad dal and rice flour. I fried these chakli in coconut oil which gives a nutty taste to chaklis. The main taste of this chakli depends on roasting the urad dal perfectly and adding ghee/butter for moining. Follow this perfect recipe step by step for perfect and non-greasy chaklis. Let's get started. Recipe Video : Recipe ca rd : Print Chakli | Murukku Yield: 30-40 chaklis Author: Namitha Shenoy Prep time: 15 Min Cook time: 7 Min Total time: 22 Min a crispy and crunchy snack prepared using urad dal and rice flour Ingredients Urad dal - 3/4 cup Rice flour - 2 cups Asafoetida powder (hong) - 1/2 tsp Red chilli powder - 1 tsp Salt - 1 tsp Sesame seeds - 1 tsp Carom seeds (ajwain) - 1 tsp Butter (melted) - 3 tbsp Water - 3/4 cup to 1 cup approx Coconut o...

    Surnali/ Surnoli is a unique name for the sweet dosa. This is a famous dosa in GSB community and prepared mostly for breakfast. This dosa is prepared using Dosa rice, methi seeds, flattened rice/puffed rice, coconut, curds, jaggery and fresh turmeric for color.       Good Fermentation results in soft and porous dosas. The batter should be fermented atleast for 8-10 hrs. Some add baking soda or eno for fluffiness. But I don't add. I like to keep it natural.     Some soak rice and methi in buttermilk, some grind the soaked rice and other ingredients to smooth paste, add 1 cup of milk and add 2 tbsp of curd and allow it to ferment(to avoid sourness).          My version of Surnali recipe is different, yet you get the soft and fluffiest dosas. Do follow all the steps properly. Lets get started. Recipe Video : Recipe Card :  Print Surnali Yield: 15 dosas Author: Namitha Shenoy Prep time: 5 H & 10 M Cook time: 7 Min ina...