Nami's Cookbook

 Chicken Ghee Roast is one of the famous dish in Mangalore and Udupi region. The taste of this dish is mainly from ghee. The more ghee added, the more flavorful it is. This is also famous in many restaurants of Mangalore, Udupi and Kundapur. We need to order 1 hr prior to have this in restaurants because the masala should be perfectly fried to get that perfect taste. The key to this dish is perfectly roasting of spices and frying the masala on slow flame. Be patient in cooking this dish and be generous in adding ghee. Ghee Roast goes very well with neer dosa and you can have it with ghee rice or khushka. Many prepare in different style. But here is my version of the recipe. Vegetarians can check out my Mushroom Ghee Roast recipe here . Recipe Video : Recipe card: Print Chicken Ghee Roast Yield: 2 servings Author: Namitha Shenoy Prep time: 30 Min Cook time: 40 Min Total time: 1 H & 10 M A fiery red, tangy and spicy dish with flavor of spices roasted in ghee with chicken Ingredients

  Pathrado/Patrode is one of the traditional dish of GSB Konkani's in Coastal Karnataka. It is considered as one of the traditional food recipe from the AYUSH system of medicine. Its prepared using colocasia leaves which is smeared with tangy and spicy masala and steamed. It is one of the monsoon delicacy which is relished just like that with coconut oil or some even fry it after steaming. Here is my version of recipe which is soft and absolutely delicious. Recipe Video : Recipe Card : Print Patrode ¦ Pathrado Yield: 10 - 12 pieces Author: Namitha Shenoy Prep time: 15 Min Cook time: 40 Min inactive time: 3 Hour Total time: 3 H & 55 M A yummy traditional dish prepared using colocasia leaves which is smeared with tangy and spicy masala and steamed. Ingredients Colocasia leaves - 10 to 12 Raw rice - 1 cup Whole moong - 3/4 cup Dry red chillies - 10 to 15 Tamarind - lemon size Fresh Coconut (grated) - 1 cup Salt to taste Asafoetida - 1 tsp Coconut oil for greasing Instructions Was

 Jackfruit chips, Gharen kharo as we call in Konkani is one of my favorite snack of all time. It's prepared using half ripe jackfruit. Choosing the jackfruit for this recipe is very important to get the perfect chips. Jackfruit bulb/flesh should be thick and stiff. Remove the seed. Then cut into even pieces lengthwise and deep fry in coconut oil.  Luckily we were able to find the Jackfruit in the market. So without second thought bought it and prepared chips out of it. It's simple but u need Lot of patience to fry perfectly. Recipe Video : Recipe Card : Print Jackfruit chips Yield: 2kg chips Author: Namitha Shenoy Prep time: 30 Min Cook time: 12 Min Total time: 42 Min Half ripe jackfruit cut into thin Wedges and deep fried Ingredients Jackfruit (half ripe) - 3 cups Salt - 2 tbsp  Water - 1 cup  Coconut oil for frying (u can use any oil of ur choice)  Instructions Remove the flesh/bulb from the jackfruit, deseed and cut into thin Wedges. Dissolve 2 tbsp of salt in 1 cup of water

 Ice cream is most loved dessert by everyone. Nobody says NO for an ice cream. May be summer, winter or rain, love it to relish anytime of the day. But store bought ice cream contains lots of sugar, preservatives, artificial flavor & color, egg etc.. etc.. So I prefer to prepare at home.  After trying so many recipes online and on my own, it took 5 years for me to get the perfect creamy texture. So base of the ice cream has heavy cream (you can use Fresh cream or whipping cream), unsweetened condensed milk (I referred this recipe ) and milk powder. You can add any fruit puree to make the ice cream of your choice. This recipe don't need any ice-cream machine or need to churn 3-4 times. Preparation takes around 20 minutes and freeze it overnight. Tadaa!! Ice cream is ready.  Mangoes are in season. So I thought to prepare mango Ice cream. Please follow the step by step recipe for perfect creamy Ice cream. Recipe Video : Recipe Card : Print Mango Ice cream Yield: 7-8 servings Autho

Sanna Polo is a Konkani style spicy, savory dosa relished with dal (dalithoy) and rice or congee topped with ghee and pickle. This dosa is prepared as an accompaniment for lunch or dinner. Base of sanna polo batter is rice, toor dal, coconut and dry red chillies. To this cabbage-onion combo is added and made dosa. You can add methi leaves, Tora leaves, colacasia leaves, malabar spinach, brined bamboo shoot, brined jackfruit, Moringa leaves etc.. etc.. Options are many. Here I have added Moringa leaves and flowers. I like to include it in my diet as it has many health benefits.  So lets get started with the recipe : Recipe Video: Recipe Card: Print Moringa leaves Sanna Polo Yield: 10-12 small size dosas Author: Namitha Shenoy Prep time: 1 Hour Cook time: 7 Min Total time: 1 H & 7 M A spicy , savory dosa with Moringa leaves prepared as an accompaniment for lunch and dinner Ingredients Moringa leaves & Flowers - 2 cups  Raw rice - 1 cup  Toor dal - 1 cup  Fresh Coconut (grated)