Geeths Dawath Food Blog

Sungta hinga uda is a traditional konkani preparation. Sungta or sungat means Prawns and hinga or hing means Asafoetida and uda means water.This is strongly flavored with Asafoetida which is mind blowing.It is best served with boiled rice.A piece of fried fish to accompany the dish completes the meal.In Mangalorean homes it is still served on plantain leaves on few  special occasions like Diwali which is very authentic.Other than prawns this ... Read More »

Paneer tawa masala is cottage cheese in tomato based gravy with aromatic spices.This is a Punjabi delicacy.I adapted this recipe from Tarla dalal which I had bookmarked few days back.I made slight changes in the recipe as per my needs.This dish tasted very nice and I had prepared Paan polo as the accompaniment  and we also had it with Aapam ... Read More »

Prawns buzzane  recipe was shared by one of our guest who stayed with us a year back.She said this dish is  basically a  Maharastrian  Koli community’s delicacy.I have prepared this dish several times and is spicy and  super tasty. You may relish this dish with rice or roti. This dish is very simple to prepare.When it comes to seafood preparations I just become superactive. ... Read More »

Sukkale sungat means dried prawns.This dish is a traditional Konkani recipe which is fiery spicy and this recipe is my Ammas and Mamama’s.Dried prawns or shrimps are usually dried under the sun and can be stored for years.When the prawns are dried  it gets shrunk into smaller size and you’ll need more quantity to use in the curry.In Mangalore we ... Read More »

I had prepared this dish long time back and found it in one of my folder.I had prepared this in a Fb food group when the theme was of  tomato.Though I’m not a tomato fan,this dish is truly a tempting one(I don’t hate either).You may do any stuffing of your choice.I have used paneer burji as the stuffing.Tomato reminds me ... Read More »

Rice aubergine casserole is a baked rice dish with a combination of red and white sauce.I adapted this recipe from Nita Mehta’s book which I had bookmarked long back.We all liked the dish at our place.I love baked dishes very much and this dish tastes  medium bland.You may also make it spicy by adding more pepper and chilly powder.This dish ... Read More »

Kathal ki biryani is my guru Sanjeev Kapoors invention.I adapted his recipe and modified as per my needs.This is a killer biryani.It came out  so well ,I just want to prepare it again and again.Our house was filled with the aroma of spices when the preparation was on.My husband was out of station,as it is he is simply a amchi ... Read More »

Oh my! this cake is such a beauty..Ever since I saw this cake in Divyas blog I wanted to bake it the same time,but I didn’t have a proper Bundt tin as I wanted it, then.I ordered the silicone bundt pan online India  few days back and I got it a week later  after I ordered .This is the first ... Read More »

Dahi puri is one of my favorite chat.My favorite joint is Janata delux  restaurant where we get the best dahi puri which they serve chilled and is little sweetish in taste.You may also check the recipes of my  other chats here.Most of the chaats are somewhat similar with khatta meeta(sour and sweet) in taste.If the chutneys are ready chaats are ... Read More »

I first tasted this dish at Yo China restaurant. But ever since they closed their Mangalore branch for  the reasons unknown, was missing the dish terribly.A year  back I experimented this dish with different variations and it became a superhit at our place.This is a very popular Chinese starter.These potato fingers glazed with the sauce and honey tastes extremely wonderful.A must try dish. Ingredients: ... Read More »