Geeths Dawath Food Blog

Soya pulav is my daughters favourite and I prepare it often with variations.This time I prepared it with mild flavour with very little spices and it came out very tasty.I served this dish with vegetable chilli milli. Ingredients:Basmathi rice-1 cupOnion-2,sliced lengthwiseCardamom-3-4Cloves-3-4Garlic-8,smashedTurmeric powder-a pinchGhee-3 tbsp approxCashewnuts-10-12,brokenGreen chilly-2,slit into twoSoya chunks-1 cupWater-2 cupsMethod: Soak soya chunks in warm water for 20 minutes ... Read More »

Vegetable chilli milli is a North Indian dish with cashew and tomato based gravy.It contains assorted vegetable with a combination of spicy,sweet and tangy taste.This recipe is definitely a keeper.I adapted this recipe from Raks kitchen and modified slightly.This dish goes well with rotis or rice.I prepared phulkas and soya rice as a combo.North Indian dishes are always a favourite at our ... Read More »

Hello everyone,I’m back after a short break.Had a fantastic holiday in UAE and now I’m back in action.Have taken few food pictures which I will post in the coming days….Today I will share a recipe on seafood.Mori means shark fish and this dish is prepared with the dried shark.Amma used to prepare this dish often when we were kids but ... Read More »

Phonsa mulik is a sweet dish prepared with the jack of fruits Jackfruit.Phonsa or ponosu means jackfruit.My husband S had brought the  sweetest jackfruit  from our factory and I thought Mulik was the right thing to do justice.This is my seasons first phonsa mulik.The taste is simply yum.We can retain it for more than a week refrigerated or at room ... Read More »

Tender Cashewnuts are easily available in South India from the month of Feb until April.We GSB’s prepare different types of dishes with it ,but the most famous is Bibbe upkari.Bibbe or bibbo means tender cashewnuts. It has a very good and rich taste.We also dry it in the sun for 3-4 days and store it for a year and use it during ... Read More »

Ambe upkari or Ambya upkari is a famous dish of the G.S.B’s prepared maximum during the mango season that is during the summer season.This curry is prepared with the special mangoes which we get during the season known as Gointo Ambo which is small in size and the seed has fibres which is used to seep the juice of the ... 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 »

Here’s Wishing everyone Happy Ugadi with this ‘Madgane’ post.Madgane is a dessert prepared with roasted Bengal gram dal.This is the traditional recipe of the GSB’s where most of them prepare this dessert on this auspicious occasion.I have already posted information on how we celebrate our new year that is on Ugadi yesterday,so you’ll might have got an idea on how ... Read More »

I adapted this piece of information from the book,Traditions and customs(Reethi Rivaaz) by Smt Rama Bai. Most of us,GSB’s, own this book and we refer it as and when needed.My Amma had given me this book after my marriage.Though  we do not  follow this exactly this is how it is.I give full credit to the author of this book especially I’m a ... Read More »

Ambya gojju is a famous dish of the GSB’s.I borrowed this recipe from my Mamama(maternal granny).The star of this dish is Mango.This is a sweet,tangy and spicy gojju and a very simple preparation. Mamama used to enjoy her main course only with this  gojju as she was a die hard Mango lover.Until her last breath she was in my Mama’s house which ... Read More »