How to?

White sauce reminds me of pasta.We all are pasta lovers here including Amma but except hubby dear.We like pasta in any form.But with white sauce,the choice is always at the top.White sauce is the main ingredient in the Italian cuisine.White sauce is also known as Bechamel sauce.I prepare this sauce often when I prepare Lasagne or Penne. Ingredients:All purpose flour-3 ... Read More »

This is a very simple post but I’m sure it will be a handy post to the newbies . As a kid I’ve been watching my Amma doing this process which she used  in various preparations.Those days she was using a cheese cloth for straining the milk, but now we use a huge metal strainer. Nothing like fresh coconut milk and it ... Read More »

Mussels are most commonly available in the land of Gods own country, Kerala.Few days back while I was having a  talk with my Papa,he had mentioned that whenever he visits his native which is in Kerala, he see’s Mussels in abundance.Most of the times whenever we visited Kerala by road we have parceled it many times that is with my husband.We also ... Read More »

Proofing the yeast is a very important  step while you use it in baking.Baking with the yeast was always a disappointment to me as I never got a good brand of yeast.When I told this issue  to my Papa,he came to my rescue and specially requested the bakery people to get it and they did give it to him.And my ... Read More »

Deep fried bittergourd is used in many preparations in Konkani cooking like Karathe kismuri, karathe nonche etc.I deep fry and store it in advance for my future use.It is very handy if you deep fry and store it.It can be stored for more than a month keeping it out in an airtight container and if you store it in the ... Read More »

How to hang curds?Well,it is very simple.Even I wasn’t aware until few years back.I used to panic when I used to see in the recipe that called for hung curds.My answer question would be whats that aba?.Hung curds can be used to prepare the famous Maharashtrian  dessert Shrikand by adding flavors to it.Hung curds is also  the substitute for cheese dip.You may also use it to prepare ... Read More »

This is the basic Konkani masala which we use in almost most of our gravy preparations.Coconut is the main ingredient and we Konkani s consume coconut very often. I will give this link of basic masala  as and when required . Ingredients:Coconut-1 big (grated)Long red chillies(fried)-7-8Short red chillies(fried)-6-7Tamarind-marble sizedWater -to grind the masalaMethod: Grind all the ingredients to a very fine paste. I grind the masala ... Read More »

Fry paste or  guli as in Konkani is a traditional paste which we prepare and store it for few days especially when any function is nearing or  I can say, we prepare it on the D day itself and  the surplus paste we store.This paste or masala is used in most of the fried dishes in both veg and non-veg.It ... Read More »