Roasted Idli

pictures of Idli steamed in steel bowls by Arun Shanbhag
Meera loves idli (steamed rice cakes) or PoLo (dosa). Any given day we have one of these ready at home. If we have idli, than the next day M would make roasted idli (or also called idli fry). Simple roasting on a pan, transforms the idli taste dramatically. Continue reading “Roasted Idli”

Tambdo Phovu – Red Flattened Rice, v2

Pics how to make Tambdo Phovu poha, red flattened rice by Arun Shanbhag

(During processing these pics, I remembered I had previously written on Making Tambdo Phovu; so, edited the text and added in newer pics.)

Phovu (beaten or flattened rice) freshly mixed with few spices is a staple breakfast of Konkanis. We grew up eating tambdo phovu nearly every day (tambdo for red comes from the crushed red chillis in this recipe). When visitors arrive unannounced, aunts or grandma would quickly mix this snack, usually takes less than 5 minutes to prepare. Since this is simply mixed, it is also called kāláyilo (mixed) phovu. Many households use phova piTTo (powdered spice mix for phovu), but we made this from scratch. Continue reading “Tambdo Phovu – Red Flattened Rice, v2”

Beet Red Juice with Apples, Carrots, Cilantro, Lemon and Ginger

pics of vegetables carrots, beet, apples ginger and lemon in Blood Red Juice by Arun Shanbhag

Now that M & Meera are in Boston, I worry less (about the house, yard or anything else) and explore culinary creations. Here is an all-natural Red Juice loaded with important nutrients, vitamins and antioxidants. Continue reading “Beet Red Juice with Apples, Carrots, Cilantro, Lemon and Ginger”

Berry Delicious Thick Yogurt

Berry delicious thick yogurt Shrikhand
Ganga’s post on thick yogurt got me salivating. I love shrikhand, especially from Parsi Dairy Farm, Mumbai, but I shudder just thinking of the calories it packs. I’d have to run 5 miles just to burn a cup of their nectarine shrikhand! No thank you! Here is my attempt at making a low-calorie, healthy, dessert. There is such a thing!
Continue reading “Berry Delicious Thick Yogurt”

Turmeric Milk: Soothing Elixir

haldi turmeric ginger milk by Arun ShanbhagTurmeric is an ubiquitous indian spice and a common ingredient of pre-mixed curry or masala powders. Turmeric (haldi, Konkani; haridra, Sanskrit) is also an essential component of fish marinade.

While I take for granted the turmeric used in cooking, I distinctly remember my grandma preparing scalding hot, turmeric milk whenever we had a sore throat or cold. And grandma admonished us to sip it hot, letting it course its way down the back of our throats. Haaiiii! She had alchemized this common root, to a piping hot, golden elixir, which not only got us back to school the next day (unfortunately), but also back on the playground (v good). Something magical about that turmeric milk! If she only knew!
Continue reading “Turmeric Milk: Soothing Elixir”

Quick Lunch: Vegetable Pattis Roll-up

Vegetable Roll-Up

When I work mornings from home, I’ll make a quick lunch before rushing off to work; usually a sandwich or a roll-up.
Continue reading “Quick Lunch: Vegetable Pattis Roll-up”

Shira – Cream of Wheat Pudding: Ultimate Comfort Food

Shira cream of wheat pudding Soji halwa Arun Shanbhag

I could have a tough day at work, or come in cold and shivering from shoveling snow. On days when things just don’t go right and you start wondering if the Universe is conspiring against you. I walk in the front door and get a whiff of roasting wheat, … Yaay! Its Shira for dessert! What problems? Continue reading “Shira – Cream of Wheat Pudding: Ultimate Comfort Food”

SurnoLi: Watermelon Rice Pancakes

surnoli watermelon rice pancakes pics by Arun Shanbhag
I have a soft corner for the Konkani delicacy, SurnoLi; it reminds me of my doting grandmother in Bhatkal (Karnataka). M thinks it’s my sweet tooth.

When training for the marathon, I am uninhibited in gobbling these delicacies. But the instant I cross the finish line on Sunday, I’ll nit-pick my food and watch every calorie. But for now, lets indulge.

Creative use of watermelon whites in this recipe. Frugal, rural indians knew how to stretch their money and even their fruits. No point in wasting even the whites from the watermelon. Here in Boston, with the pathetically short summer (three months) I dice watermelon whites and store it frozen. Then we can enjoy SurnoLi all year around.

How do we make this delicacy more healthier? We added the omega-3-rich flaxseed powder, crushed pecans and the proteinaceous cashew nuts. To really enjoy the surnoLi, you need sugar cane molasses we call paatal goD or liquid jaggery. Thankfully I get a never-ending supply of this liquid gold from Kumta!
Continue reading “SurnoLi: Watermelon Rice Pancakes”

Kaapi: Way Coffee Should be Enjoyed

How to make south indian coffee kaapi by Arun Shanbhag
Running Update: To keep up with my training for the Marine Corps Marathon in Washington DC I had to run 13 miles through partial rain and dodging puddles the entire way. Running with squishy shoes for a couple of hours is not fun! I made it around in horrible time and sore hamstrings.

This year its the hamstrings and lung capacity which have been slowing me. Appears my lungs have NOT fully recovered from the bronchitis I got earlier in the Spring and kept me from the Boston Marathon. For the first four miles, I find myself gasping and unable to pick my pace. My doctor is not surprised and mentions that after bronchitis, lungs need 6-8 months to recover vital capacity. While I don’t notice a deficit in most activities, running long distances needs my entire lung capacity, which is still compromised. But I plod on! Have no hopes for breaking 4 hours, but it would be good to FINISH a marathon this year!
Continue reading “Kaapi: Way Coffee Should be Enjoyed”

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