Tuesday, September 27, 2016

Vegan Egg burji/Tofu Scramble

English Version
Konkani Version
  • 14 oz. tofu
  • 1 tsp. cumin seeds
  • 1/ 4 tsp chopped green chilies
  • 1 tsp red chili powder ( you can add spices like garlic powder, black pepper powder, white pepper powder)
  • ¼ tsp turmeric powder
  • Vegetables (spinach, mushrooms, tomatoes, asparagus, beans, peas, carrots, etc.)
  • Salt  to taste
  • Oil
  • Rinse Tofu with water and crumble with hands to bite size pieces.
  • Add salt, red chili powder and turmeric to tofu and Mix it nicely. Keep it aside.
  • Heat pan on low flame. Add cumin seeds and once they splutter add chopped green chilies.
  • Add finely chopped vegetables like onion, cabbage, mushrooms, asparagus (vegetables of your choice)
  • Stir fry for 2-3 minutes on medium flame.
  • Add finely chopped tomatoes.
  • Add salt, little bit of turmeric to the vegetables.
  • Add Tofu to the vegetables.
  • Finally add chopped spinach and cover and cook for 4-5 minutes on medium heat. Check to
See if there is enough moisture.
  • scramble tofu is ready. If there is extra water you can keep the flame on high and stir fry for 2 minutes until water evaporates.
  • Serve spicy, healthy tofu scramble with Bread, rice or just by itself.

Monday, September 26, 2016

Fried Bhindi/Okra/ Goan bhene

Goan Crunchy Bhindi/Okra is a Goan recipe which is easy and quick side dish or can be served as an appetizer.

Konkani Version

English version

15 Okra/lady’s finger/bhindi
2 tsp chilly powder
¼ tsp turmeric powder
1 tsp roasted coriander seed powder
1 tsp roasted cumin seed/jeera powder
Few drops of lemon juice
¼ cup coarse rice powder/ Rawa/Semolina/Bread crumbs
Oil for shallow frying


Wash and clean Okra and make them dry before you cut them to avoid stickiness.
Cut into 3 inch long pieces. Apply salt, coriander seed powder, jeera powder, chilly powder and turmeric powder. Mix well.
Add few drops of lemon juice or tamarind paste 1/4 tsp to avoid stickiness and help marinate spices into okra.
Heat griddle /frying pan and smear with a little oil. Roll okra slice into rice flour or rawa and arrange on griddle.
Add 1 tsp and fry until light brown.

Turn the slices over add little more oil and fry till browned.
You can eat it with rice or as an appetizer with tea.

Wednesday, September 21, 2016

Sprouted Moong beans curry (Mooga gaathi)

Sprouted Moong beans gravy (Mooga gaathi)
Sprouted Moong beans gravy (Mooga gaathi) is the most popular dish of Goa during festive season and is specially made during the Ganesh Chaturthi festival.

Konkani Version of the recipe

English Version of the recipe

In order to prepare the sprouted moong, soak the moong for 6-7 hours. Drain away the water and leave the moong covered for the full day in a warm place. In the winter season tie moong in muslin cloth and hang in warm place. Usually moong will sprout within one day. You can also refrigerate sprouted moong and use later. This sprouted moong will last if refrigerated for another2-3days.

Sprouted moong: 1 cup
Grated coconut fresh: 1 cup
Dry Red chillies : 4
Peppercorns: 6
Dry coriander seeds: 1 ½ tsp.
Turmeric powder: ¼ tsp.
Jaggery: 1 tbsp.
Tamarind paste: 1tbsn
Mustard seeds: 1 tsp.
Asafoetida: ¼ tsp.
Curry leaves: 5-6
Salt to taste
  • Rinse the sprouted moong in water to remove the loosened skins taking care not to break the sprouts.
  • Boil the sprouted moong in 2 cups of water and ½ tsp. salt.
  • As moong sprouts are cooking, the skin will come off and start floating in water which can be removed.
  • Heat the oil in a pan and roast the red chillies, peppercorns and dry coriander seeds.
  • Grind the grated coconut along with the turmeric powder, tamarind and roasted ingredients to a fine paste.
  • Mix the ground paste with the cooked sprouted moong and cook on a low flame.
  • Add jaggery, ½ tsp. salt and continue cooking on a low flame for 5 mins.
  • Heat the oil in a pan, splutter mustard seed, add hing, curry leaves and pour the mixture onto the gravy.
  • Serve with roti, or rice. It tastes good with dosa and idli also.

Thursday, September 15, 2016

Upvaas Spicy potato sabzi

On Ekadashi, navratri, or any other upvaas days we can make quick and easy

Upvaas Spicy potato sabzi


• Boiled potatoes -4, cut into cubes
• 2 Green chilies chopped
• Jeera/cumin seeds- 1/2 teaspoon
• Turmeric ¼ tsp
• Salt- to taste
• Lemon juice
• Chopped Cilantro – for garnishing
• Butter/Ghee or oil 1 tbsp.
• Water

• Boil potatoes and cut into medium size pieces, add salt and turmeric.
• Chop Green chilies and cilantro and keep it aside.
• Heat oil/ghee in a pan. Add jeera, chopped green chili, let it splutter for 1 minute.
• Add chopped boiled potatoes.
• Sauté them for a while.
• Add 2 tbsps. of water which will help to coat the potatoes with butter, green chilies and cumin seeds mixture. Cover and cook for 2 minutes.
• Garnish it with Cilantro and lemon juice. Serve

Sunday, September 4, 2016

Ukadiche Modak


For Filling/puran
  •  2 cups shredded fresh coconut
  • 1 ½ cup jaggery
  • roasted poppy seeds
  • 2 tbsp chopped cashew nuts (optional)
  • fresh cardamom powder
  • raisins 

For Dough/Ukad
  • 2 cups water,
  • 2 cups rice flour,
  • pinch of salt,
  • 1 tbsp oil,
  • ½ tbsp ghee





  • In a thick bottom pan combine shredded coconut and jaggery.
  •  Cook by continuously stirring it on medium heat. In the beginning, mixture will become little watery and immediately it will start to thicken up.
  •  Cook till the mixture becomes brownish in color.
  • At this point add roasted poppy seeds and cardamom powder and raisins and nuts.
  • Mix everything and keep aside. Allow it to cool.


 Boil water in a container.

  • When bubbles start rising on the top, add oil or ghee (clarified butter)and salt Immediately add rice flour and stir continuously to mix up.
  • Cover up for 5 minutes. Transfer the entire content in a mixing bowl.
  • Kneed the cooked flour to make soft pliable dough.


Making Modak
  • Make small balls (smaller than lemon) one at a time.
  • Now hold it and spread it evenly in such a way that it would form bowl shape.
  • Now place 1 tbsp filling in the middle.
  • Dip thumb and index finger in the oil and make 5-6 small pinches side by side on the edges of the bowl and bring them together to form a peak.
  • It should look like a whole garlic.
  • Follow the same method for rest of the modaks.
  • Now arrange all modaks on steaming rack or bamboo steamer.
  • Steam them for 15-20 miutes.
  • Switch off the gas when modak turns shiny in appearance.
  • Serve hot with ghee on the top.