Geeths Dawath Food Blog

Losoni chutney is a traditional GSB preparation. Losoni means garlic.The main ingredient of this chutney is coconut infused with the flavor of garlic.I just love garlic and we use it in most of our cooking.Coconut is abundant in South India and we have  a small coconut patch at our place with 12 trees,so I need not buy it.We also dry the coconut and exchange ... Read More »

Green peas  kurma is one of  my Amma’s signature dish.This is such a tasty kurma,a must try dish.Few days back when I visited Amma’s place she had prepared this Kurma and I had shot pictures so that I could share it in the space.You may prepare this kurma using only green peas or with a combination of vegetables of your ... Read More »

Christmas time is incomplete without a fruit and nut cake.This was in my list since a long time and have bookmarked several other  recipes.I got to try few more recipes of the same.Every baking experience is teaching me new things.One mistake I often commit is that I start baking in the evening and cant resist until the cake gets cooled ... Read More »

Palak chicken is B’s one of the signature dish.He used all the  fresh paste and spices  to prepare the curry.Palak means spinach.I have already posted Dahi kadi with palak bhajias few days back and mentioned about its benefits…Coming back to the dish B kept the gravy little thin,but I suggested it to be kept as  medium thick.Only help I did while preparing ... Read More »

Oh my!   THE MAKING OF PAHADI PALAK CHICKEN and PHULKA was a real adventure.My son was in full spirit and enthu and was helping around in the kitchen, making masalas, pastes,chopping etc. Bahadur our employee from the factory paid visit to our place to cook this special dish of his.His fingers just have magic and he turned this authentic dish so ... Read More »

I was just going through my recipes books yesterday  and found this recipe of Pitla in Tarla Dalal s book  and found  very tempting.I had tasted spring onion pitla several times prepared by my bhabhi S. Pitla or zunka is a popular Maharastrian dish.Goes well with bajra or jowar roti.I love Maharastrian food very much. Methi is fenugreek leaves which has lot ... 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 »

Karathe nonche or bittergourd pickle is a traditional Konkani pickle.It is prepared more often during GSB functions.Best combination with this is  kotto,a breakfast dish prepared with jackfruit leaves.This pickle never misses at our place since my hubby dear S loves it and wants it daily so I always prepare it  in small portions and preserve.This cannot be prepared in lumpsome like other ... Read More »

Now that the  baking bug has bit me ,I have to find excuses and tell my hubby dear S that I’m baking for the kids sake,lol,health reason n so .Yesterday was Sunday,poor fellow had to go  in search of  vanilla essence for my kids sake  and finally got 2 bottles.So sweet of him.Now the choice was whether to bake Victorian malai cake or ... Read More »

Sungta song is  a prawn pickle,where traditionally it is cooked with potatoes.I tried this  dish song ,since I had left over diced onions in the fridge and I wanted to finish it soon and this idea struck me. Sungta means prawns. Please don’t confuse this song with SONG (Singing). But if you eat this song you will definitely sing a song. Lol,yes this is a very spicy preparation. Well, in song ... Read More »