Geeths Dawath Food Blog

Pumpkin koftha,an interesting curry prepared for the theme fest in a food group.My dear friend Nuts shared this  recipe with me and it really turned awesome.Pumpkin is the  most popular field crop cultivated around the world and has many nutritious benefits too.It is a rich source of vitamins and minerals.It also protects against many cancers.We,Konkani’s even consume its bud,flowers,leaves and ... Read More »

Sungta khala upkari was again the second dish prepared on Aparna’s day in Fb food group and the first dish was Tangy babycorn and paneer masala. Sungta means prawns.This is basically a Keralite dish,but don’t know more about the history.This is a spicy prawn pickle.My son relished it  until it got over.Please refer  here for the detailed recipe.Goes well with rice. Ingredients: ... Read More »

This recipe I had to prepare in a Fb food group for my dear friend Aparans day as per her wish.We were given the  option of three simple recipes out of which we had to prepare only two.This is one among the two.As the name goes this dish was tangy and finger licking.Even my Amma liked it.Please visit her blog ... Read More »

Pedvo kothambari methi is again a traditional konkani seafood food preparation. Pedvo means  Indian oil Sardines,kothambari means coriander seeds and methi means fenugreek seeds.This curry is specially prepared with baby sardines which we say as tharu bhuthai in the local language tulu. Sardines are abundant in Mangalore. A very tasty Mangalorean  curry,  traditionally prepared in a mud vessel,which we say as Mathi jhalke kulle in Konkani, which enhances ... Read More »

Dahi kadi with palak bhajias is a yogurt based gravy. Dahi means curds and palak means spinach.I adapted this recipe from my super chef friend Nutans blog.For more details on the recipe please check this blog.I found  this recipe few days back and was so tempted at the view,lost my sleep until I prepared it yesterday.It is indeed salivating.My kids too enjoyed this dish.This is ... Read More »

Sol,Kokum,berinda sol ,they all are the same.Goa is very famous for its Sol kadi and kokum sar. Kokum, sorrel fruit , tamarind is most commonly used in Konkan cooking as it adds tangy taste and blends with the other spices and balances the curry.In konkani we call it as Berinda sol and most common preparation is Berinda saru which I will post soon.My ... Read More »

Winter time,strawberry season has hit the market again.I was longing for the strawberries and finally my son  came with a box of it yesterday and I was very happy to see it,not that I love the fruit but I just admire its beauty and color,since red is my favorite color.And they were luscious and juicy ones.Few years back we used to get ... Read More »

Nothing like homemade ginger garlic paste.No preservative and full of freshness and flavor.I know this is very simple to prepare,but it is so very handy if you prepare it in advance and store it.I,maximum use only homemade ginger garlic paste.It puts me off at the smell of  the ready made ones.Seldom,I use ready made ones.So isn’t this the best way to store ?It takes hardly ... Read More »

Ummmmmmmm, Zaffrani pulav,the name itself spreads so much of aroma. Zaffrani pulav is a rice preparation  made  with  the Saffron strands  and spices.A very simple preparation and mild in taste.You may prepare this pulav sweet if you have a sweet tooth.My folks don’t prefer sweet taste so I didn’t make it sweet.I adapted this recipe from my Fb friend S,where again we ... Read More »

I rather name this  as Amma’s super hit pulav instead of just “vegetable pulav”. This pulav takes me back to my childhood days where Amma used to prepare this on every Saturday. Dad used to get green peas masala from the restaurant as an accompaniment. That was the Saturday tradition back then. Until recently there was this Saturday tradition, but now it is prepared ... Read More »