Author: Deepa


Alu Vadi

Also known as ‘Patra’ or ‘Pathrode’, a delicious preparation of Colocasia leaves smeared with spiced sweet and tangy gram flour paste. It can be eaten after steaming or can be fried after steaming Preparation time: 45 mins Ingredients: 2 bunches of Colocasia leaves with 5 leaves each Gram flour 1 tsp white sesame seeds 1 […]


Batata Vada

Preparation Time: 30 minutes Ingredients: 1/2 kg potatoes 1/2 tsp turmeric powder 1 tsp mustard seeds 1/2 tsp asafoetida 6 cloves garlic (crushed) curry leaves 5 green chillies (finely chopped) 1/2 inch ginger (cut finely) sprigs of coriander leaves Gram flour salt to taste 1 tsp ajwain (optional) oil for frying KHAJOOR TAMARIND CHUTNEY: 5 […]

GSB special

Mackerel (Bangda Fish) wrapped in Haldi leaf and pan-fried in Coconut oil

Preparation time: 25 mins Ingredients: 2 nos Bangda (Mackerel) 4 tsps Chilly powder 1/2 tsp Haldi powder 1/2 tsp Ginger garlic paste (optional) Coconut oil (as required) Salt (as required) Method: Wash and clean the Bangde (Mackerel), drain off the water and keep aside Make a paste of chilly powder, haldi powder and ginger garlic […]

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