SURNA NONCHE ( YAM PICKLE). GUEST POST BY SANDHYA PURANIK. I have great pleasure in sharing a Guest Post from my young friend, Sandhya Puranik who is very enthusiastic about cooking
For years I have tried to get this recipe thru some Mangalorean friends, but even after cooking it, I never managed to relate the taste to that "green mutton curry" which I had eaten years back
Frankly I am not a big fan of stew, as I personally love spicy food, but I got a request from a friend who wanted to know how to cook the Mangalore style Lamb Stew
Oh the weather is so cold and miserable at the moment, it is winter after all. The season to stay in doors and cook steaming pots of tasty warming meals
Udupi sambar differs quite minutely from the traditional Sambar of Tamil Nadu. The use of Urad Dal, Jeera, Byadagi chilies (famous in Karnataka) and coconut oil seem to stand out as some of the points that set its taste apart
We get fresh ones in Mangalore. Anjal means Seer fish. Last week when I had been to market had bought few slices of Seer fish which would make the best seer fish tawa fry
I adapted this recipe from a FB food group posted by one of my friend Sandhya Nayak Kamath. I have tried this dish several times and since the taste is awesome I thought of sharing it here today
Ever since Saigeetha Pai, a friend and blogger with her blog spot Geeths Dawath told me that the starter item Chicken Kadipattha at Deepa Comforts Mangalore is superb, I was planning to visit Deep Comforts to taste that spicy tangy dish
This dosai is very famous in mangalore and easy to make too. Stay tuned for more yummy recipes. This dosai is very famous in mangalore and easy to make too
Bangalore/Mysore version and Udupi/Mangalore version. Mangalore version is mild,simple. I've already shared Mangalore -Udupi style , today its time for Bangalore/Mysore style
Bangalore / Mysore version and Udupi / Mangalore version. This little space of mine is where i want to jot down all the recipes passed on to me by my mom ,MIL, friends and relatives
