Geeths Dawath Food Blog

This chicken biryani is one of the memorable  recipe for me.I borrowed this recipe from my best friend  Lakshmi kudua’s mother,Purnima aunty,18 years back and have been preparing it since then.Purnima aunty is a pure vegetarian who cooks excellent non vegetarian dishes.This is the first handwritten recipe in my recipe book which I noted when I just got engaged and ... Read More »

Mussels ,most commonly known as Neeli in konkani ,found  abundant in Kerala.Mussel farming is most common in North Kerala.Studies say that people who consume Mussels have lower risk s of suffering from arthritis.It is also an excellent source of omega3 fatty acids,iodine etc Ingredients: Mussels-15 Chilly powder-2tsp Turmeric powder-1/4 tsp Vinegar-1 tsp Pearl onons-12 Garlic-6 Curry leaves-10 -12 leaves Coriander ... Read More »

This is an authentic  konkani preparation prepared in most of the GSB homes.Pomfret with ginger and onion is known as  pomfret alle piyavu in konkani. Alle means ginger and piyavu means onion.This fish  has many health benefits.It contributes to one of main table fish in India.It is also known as  Silver pomfret. It is very tender while it gets cooked and very ... Read More »

Rasmalai  or Rosh malai is a popular sweet  originated from East India and throughout the Indian Subcontinent.Ras means Juice  and malai means cream.I never thought I would be actually preparing this one day.Yes,this recipe is so easy and tasty,anybody can prepare this delicacy with ease.Recipe adapted from:Showmethecurry.com Ingredients: Whole Milk – 8 cups (divided) Lemon Juice – 2 TbspWater – ... Read More »

This  is one of the most commonly served starter . They can be savored  anytime , day or night . Be it kids or elders , all enjoy and relish it . This compliments well with tomato ketchup . This is the star of any party . You may serve these munchies only with salt  or with salt and chilly ... Read More »

Bread biryani is  one of my favourite biryani. I Just love to savor the  crunchy bread croutons.This is one of the tastiest biryani that will leave you asking for more.I used to  really enjoy the biryani served at  the GSB weddings where they to used to garnish  with bread croutons.Few restaurants in Mangalore too serve the biryani garnished with bread croutons,which I ... Read More »

Source:Internet To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal. Soak whole pulses overnight and other dals for one hour before cooking. Always add hot water to the gravy to enhance the taste. Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas. Always use heavy bottomed ... Read More »

Source :Internet Always use ghee  with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it. Fry the ground masala in reduced flame, so that it retains its colour and taste. Little plain sugar or caramelised sugar added ... Read More »

 Source:Internet I found these tips useful so thought so sharing it. Heat the oil thoroughly before adding seasonings or vegetables. Fry the seasonings until they change color, to get full flavour of seasonings. If masala sticks to the pan that shows quantity of fat included is not enough. Add some hot oil and 1/2 tsp of baking soda in batter while ... Read More »

Source:Internet Tips On Cutting & Peeling : Tips On Cutting & Peeling : Wash vegetables before peeling or cutting to preserve the water soluble vitamins. Peel vegetables as thinly as possible to preserve the minerals and vitamins. Soak potatoes and eggplant after cutting, to avoid discoloration. If you boil vegetables in water, do not throw the water, keep it to ... Read More »