Nami's Cookbook

 Squids in Buttery Garlic Sauce, is an appetizer for seafood lovers made with squids or kalamari. The sauce is made using butter, garlic, green chillies, Pepper and flour used as thickening agent. This is mild spicy dish and tastes so yummy and creamy. Recipe Video : Recipe Card : Print Squids in Buttery Garlic sauce Yield: 3-4 servings Author: Namitha Shenoy Prep time: 15 Min Cook time: 15 Min inactive time: 30 Min Total time: 1 Hour Squids or calamari cooked in a mild spiced buttery garlic sauce Ingredients Squids (Calamari) - 500 gms Garlic (chopped) - 2 tbsp Green chilles (chopped) - 1 Butter - 2 tbsp Pepper powder - 1 tsp + 1 tsp Lemon juice - 2 tsp Salt to taste Maida - 2 tbsp Fresh cream - 2 tbsp Spring Onions for garnishing Instructions Wash and properly clean the squids and cut them into bite-sized pieces. Now marinate these squids with salt, pepper and lemon juice. Set aside for 15-30 minutes. After 30 minutes, heat a thick pan. Add butter and let it melt. Now add chopped ga

Suran 65 or Elephant Yam or Suvarna gedde 65 is an appetizer or evening snack. Suran is marinated with curd and masalas and fried. Then these fried Suran is seasoned with garlic, curry leaves and curd mixture. This is a very flavorful and spicy dish. Normally, Suran, being a healthy vegetable, is rejected due to its property of causing itchiness in throat.  But here I have prepared a recipe which is itch free and suran haters will start loving it. Just follow my recipe properly. Recipe Video : Recipe card : Print Suran 65 | Elephant Yam 65 Yield: 2 servings Author: Namitha Shenoy Prep time: 5 Min Cook time: 15 Min inactive time: 30 Min Total time: 50 Min Elephant yam or suran marinated and deep fried and then seasoned with curd masala and spices Ingredients Elephant Yam / Suran - 200 gms Ginger-garlic paste - 1 tsp Curd/ yogurt - 2 tbsp + 2 tbsp Red chilli powder - 1 tsp + 1 tsp Pepper powder - tsp Turmeric powder - tsp Cornflour - 1 tbsp Maida - 1 tbsp Cumin seeds - 1 tsp Garlic (cho

 Paneer Peas tikkis is a yummy, healthy and flavorful snack and appetizer made with paneer and fresh green peas. This recipe is specially made for kids with less spices. Sprinkle some chaat masala and serve with tomato ketchup or mint chutney. This tikkis can be given as finger-food for 7+ months babies also. But make sure u completely mash the peas and skip salt as well. You can also reduce the spice level. Also fry using homemade ghee.  Kids will love this snack. If you want to prepare this dish for adults, you can add green chillies and increase spice powders. So, here is the recipe.  Recipe video : Recipe card : Print Paneer Peas Tikkis Yield: Makes 10 tikkis Author: Namitha Shenoy Prep time: 19 Min Cook time: 6 Min Total time: 25 Min A yummy, healthy and tasty snack recipe for babies and toddlers prepared using paneer and green peas. Ingredients Paneer (grated) - 250 gms Green peas (boiled & crushed) - ½ cup  Onions (finely chopped) - 1 small  Baby potato (boiled & mashed

Coconut ladoo are a sweet dish made using fresh coconut, jaggery and ghee. Its perfect for any festive occasion and even prepare as an offering to the God during pooja. Recipe Video : Recipe card : Print Coconut Ladoo Yield: Makes 15 - 20 ladoo Author: Namitha Shenoy Prep time: 5 M Cook time: 30 M Total time: 35 M a sweet made using fresh coconut, jaggery and ghee. Ingredients: Fresh coconut (grated) - 2 cups Jaggery (powdered or crushed) - 1 cup Ghee - 1 tbsp Cardamom powder - 1 tsp Instructions: In a mixer jar, add grated coconut and grind without adding water. In a thick-bottomed kadai, add crushed jaggery and very little water and make very thick and sticky syrup. Add the ground coconut paste to the jaggery syrup and stir continuously on medium flame, until the mixture forms a ball. Now add ghee to avoid the mixture sticking to kadai. Add cardamom powder and mix well. Switch off the flame. Allow mixture to cool.. Now grease your hand with ghee and make ladoo of any size as require

Chicken Uruval or Urval is a famous and delicious Mangalorean dish. It is very simple to prepare, yet very rich in taste. It is a spicy, tangy and very flavorful dish mostly served as an appetizer. This dish has very less ingredients. The main taste of this dish is from the masala paste prepared using red chillies, cashewnuts and few whole spices. Paste should be fried properly in butter. I just marinated the chicken and cooked with the paste. But in restaurants they deep fry the chicken pieces. Let’s go to the recipe : Recipe Video : Recipe Card : Print Chicken Uruval Yield: 3-4 servings Author: Namitha Shenoy Prep time: 5 Min Cook time: 30 Min inactive time: 1 Hour Total time: 1 H & 35 M A spicy, tangy and rich appetizer, where chicken is fried in dry red chillies, cashewnuts and few whole spices paste, Ingredients: For Marination : Chicken (with bones )- 750 gms Turmeric Powder - ½ tsp Salt - 1 tsp Vinegar - 1 Tbsp For masala paste : Dry red chillies (Kashmiri) - 10 to 12 Cashe

Soya Chunks Sukka, is a dry Mangalorean style dish made using Soya chunks, masalas, grated fresh coconut, and tempered onions fried in ghee. Sukka is traditionally made using country chicken (nati koli). This is a typical tuluva recipe which goes well with neer dosa or chapatis, or even side dish for Dal rice or Rasam rice. The main taste of the dish is from the slow, dry roasted spices and ghee roasted coconut. Here I have prepared a vegetarian version of this sukka using Soya Chunks or meal maker or soya vadi, whatever you call it. Recipe Video : Recipe Card : Print Soya Chunks Sukka Yield: 3-4 servings Author: Namitha Shenoy Prep time: 7 Min Cook time: 30 Min Total time: 37 Min A dry Mangalorean style dish made using Soya chunks, masalas, grated fresh coconut, and tempered onions fried in ghee. Ingredients: For Masala Powder : Dry Red Chillies (Byadgi) - 10 to 12 Coriander seeds - 1 tbsp Cumin seeds - ½ tbsp Saunf - ½ tbsp Cinnamon Stick - 1 inch Cloves - 3 Peppercorns - 1 tsp Fenu

Dudhi Sannan ¦ Sweet idli or Godd idli as we GSBs call it. This idli is a popular breakfast of GSB community. This is very simple and very easy to make. Especially kids will love it. It is very healthy as well. Tastes good with homemade butter. This is my personal favorite. But like to eat as evening snack. My granny used to make this whenever I visited her. So thought of sharing my granny's recipe to all of you. This is the perfect recipe. Please don't miss out any steps or else your idli will be hard and wont taste good. Refer the video for the perfect steps. Recipe Video : Recipe card: Print Dudhi Sannan | Sweet Idli Yield: 15 idlis Author: Namitha Shenoy Prep time: 10 Min Cook time: 20 Min inactive time: 8 Hour Total time: 8 H & 30 M A traditional GSB breakfast recipe made with rice, poha and coconut sweetened with jaggery. Ingredients: Dosa Rice - 1 cup Poha (flattened rice) - 1 cup Buttermilk - 1 cup Jaggery - 1¼ cup approx Fresh coconut (grated) - ½ Green Cardamom -

Fish fingers, a easy and yummy snack made of boneless fish, which is seasoned and coated with breadcrumbs and shallow fried. This mouth-watering snack is crispy outside and flaky and tender inside. A delectable appetizer for fish lovers and also a perfect party snack which goes well with any dip or ketchup.  Here I used Basa fish fillets to make this dish .I made this bit spicy. But while giving it for kids, you can reduce it. Recipe Video : Recipe Card : Print Fish Fingers Yield: 2-3 servings Author: Namitha Shenoy Prep time: 10 Min Cook time: 5 Min inactive time: 1 H & 15 M Total time: 1 H & 30 M Marinated Boneless fish coated with spiced flour , eggs and breadcrumbs and shallow fried Ingredients: For Marination : Basa Fish Fillet - 450 gms Salt - 1 tsp Black Pepper Powder - 1 tsp Red Chilli Powder - 1 tsp Mixed dried herbs - 1 tsp Garlic powder/Garlic paste - 1 tsp Ginger powder/Ginger paste - ½ tsp Lemon juice - 2 tsp For Coating : Maida - 3 tbsp Cornflour - 1 Tbsp Black p