Geeths Dawath Food Blog

Chutney is a must to be served with the dosa,idli,undi etc in the GSB cuisine.This is one of the recipe where coriander leaves is the main ingredient. We prepare different kinds of chutney with different dosa’s like ginger chutney,red chutney etc.This is a very simple recipe and I adapted this recipe from Santoshi Nayak. Ingredients:Coconut-1 cup,gratedHuri kadle dali(Roasted bengal gram dal)-1/2 ... Read More »

Piyava thambali is a popular G.S.B dish. “Piyavu” means onion. It is most commonly served with  fried fish. Amma used to prepare this often. This is one of my personal favourite and now my husband’s favourite too… Chilled thambali tastes good too.  Ingredients to be ground: Coconut-1 cup,grated Roasted short red chillies-2 Tamarind-half the marble size Other ingredients: Onion-1.chopped finely ... Read More »

Chicken Sukkha is a popular Mangalorean Bunt cuisine. My blog would have been incomplete if I would  not have shared this recipe. Few days back my FB friend  Nandini Kini  had posted this yummy recipe in a food group and it looked so inviting I wanted to try it right away. This dish takes me back to my childhood days . I ... Read More »

Devasthana Saaru means saaru(soup) which is  served in the temple which is authentic,aromatic and heaven.The aroma is strongly catchy that will awaken all your senses.Traditionally it is served with white rice on a plantain leaf. Devasathana means temple and Saaru is a kind of soup.The best combination with the saaru is white rice,papad,pickle,curds and buttermilk,sounds simple but yet tasty.You may also relish the ... Read More »

Special Satay sauce or peanut sauce is a must to be served with Chicken Satay.The main ingredient of this sauce is peanut.I used readymade peanut butter in the recipe which gives an extra punch.I adapted this recipe from my sister Shanta Nayak which she experimented few months back.I do not know whether this is a traditional recipe,but this tastes excellent ... Read More »

Mothiyale means Silver fish and Kane means Lady fish.This dish is as same as Raja pannaphkari.You may prepare it  either with Silver fish or Lady fish.For lady fish we remove the outer skin.The fish mongar will do that for you.Some prepare the curry with the skin intact.But I prefer to remove it.Both the fish are very good in taste and both have ... Read More »

This is the simplest of the recipe.When you are lost in the kitchen on what to cook for the day,this is a quick fix.I prepared this with Punjabi rajma chawal as an accompaniment.This goes well with chapathi or roti too.You may adjust the spices as per your choice. Ingredients:Bhendi/ladys finger-10,cut into medium piecesOnion-1,slit lengthwiseCarrot-1,cut into fingersChilly powder-1/2 tspCoriander-1tspGaram masala powder-1/4 ... Read More »

This is a popular dish of Kerala which is most commonly served with Aapam. Recently my FB friend had posted this dish in a food group which she had adapted from the net and I borrowed the recipe from her adjusting the ingredients as per my needs.This dish came out  super good.I prepared chapathi as an accompaniment.Eggs are filled with loads of ... Read More »

Harabhara kabab is a all time favourite at our place.Harabhara means anything which is green. Palkhi (restaurant) harabhara kababs are the best in Mangalore.Harabhara kababs are always served with  the green peas and capsicum stir fry in restaurants which enhances the platter.Even I have prepared the same with this kabab as an accompaniment which I will post in the coming days..This recipe ... Read More »

Rajma chawal takes me back to my childhood days.Well the name is Punjabi rajma chawal,and you’ll must be wondering this dish is made with rice.No friends,this dish is named so because Punjabi rajma masala is served with the rice.This is a popular dish of Punjab.The name says it all.I first tasted this dish at my friends aunts place and somehow ... Read More »