There are tried and true methods involving particular recipes, flavours, and textures that will likely hasten the return of the senses. Let’s look at some recipes that may help. Restore your taste or smell after COVID-19 We are over a year into the pandemic; and while we are still discovering certain after-effects of it, certain […]
Recipes that can help you bring back your smell and taste during Covid Read More »
One of my favorite dishes from Kolhapur that is easy to make and almost tastes the same as the original. Ingredients: 250g mutton or chik’n pieces, pressure cooked with salt and turmeric (or frozen and thawed vegetable chunks) 2 onions, chopped 5 garlic cloves, minced 1C coriander leaves (including stems) 2 inch ginger, minced 2T
Kolhapuri tamda rassa Read More »
Jambalaya is not very hard to make. Just that it takes a while for the slow cooking to finish. Ingredients: 2C brown rice, boiled about half-way 6-10 shrimp, peeled and deveined (optional) 2 andouille sausages (or vegetarian spicy sausages) 1/2 bell pepper, chopped 3 celery stalks, diced 5-6 spring onions, diced 1 medium yellow onions,
One of the easiest to make accompaniment for Konkani dishes is sanna pollo (spicy pancakes). This version is made with bitter fenugreek leaves and sweet snake gourd seeds. Ingredients: 1 C rice 1 C fenugreek (methi) leaves 1/2C snake gourd (poddale) seeds (these can be harvested when cutting open a snake gourd for other dishes, placed in a ziploc
Fenugreek and snake gourd seed sanna pollo Read More »
A simple and zesty dish, full of protein and flavour! Ingredients: 1lb of soya chik’n (or 1lb of real chik’n), cut into strips 1 tbsp garam masala salt to taste –for the masala– 1 medium red onion, finely chopped 4 cloves garlic, minced [rml_read_more] 1 inch piece of ginger, finely chopped 8-10 peppercorns the
Mangalorean “Chicken” Curry Read More »
A tangy, spicy, and quick Goan dinner! You can, of course, substitute the meatless for real pork or lamb- which should make it a much richer (and tastier to some) dish! Ingredients: 1lb (2 bags) of thawed Gardein brand “Beefless Tips” 2 large onions, roughly chopped 3 medium tomatoes, roughly chopped (I would suggest
“Pork-less” Vindaloo! Read More »
Again, if you like spicy, try this dish. The best part is that you can make it in 15 minutes flat with 6 ingredients! Ingredients: – 200g soy chunks (the original recipe calls for small fingerling potatoes, shrimp, clams or mussels) – 2 medium onions, finely chopped – 1 t mustard seeds – 2 T
Meatless Phanna upkari (aka the spiciest Konkani dish you’ve ever tasted). Read More »
This dish is easy to make but be forewarned it should be made very spicy! Ingredients 1/2 lb of meatless grounds 2T whole cumin, dry roasted and freshly ground 1t chili powder 1t turmeric 3 cloves 3 cardamom pods whole 1in cinnamon stick 2T whole black pepper 1/4 onion, sliced 2T garlic, minced
Mutton Pepper Fry Kerala Style Read More »
A quick rice dish that can make an ordinary dinner special. Wash a cup and a half of basmati rice and drain. Add some tumeric powder and about two heaped tablespoons of Bedekar or K-pra Goda masala (can be bought from the Indian store). Cut out roundels or one inch long pieces of about 100
Masala Bhat (Spicy Rice) Read More »
I had had some Brussels sprouts recently and they really impressed me by using (I think) mustard. This is my reverse-engineered version of the same that comes close to the original yet has my own twist to it. Don’t fear the dish. It takes 4 ingredients, 2 minutes to prepare and 5 minutes to
Spicy Brussels Sprouts Read More »
