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cookingwith_jyo, Mumbai (2026)

18/06/2026

Starting a series on Chutney…
Here is the first one a zero waste chutney…

Ghosale Ghire Chutney / Ridge Gourd Chutney One more gem from our Konkani cuisine. Ep 1
Recipe :
Peel the ridge gourd and chop the peels. Heat oil in a pan, add 1 tsp cumin seeds and 1/2 tsp asafoetida and 2 slit green chillies. Add the peels and little water. Cover and cook till all the water evaporates. Add freshly grated coconut, 1 red chilli, 2 cloves of garlic(optional) and small piece of tamarind to a coarse mixture. Add the cooled peel mixture and salt and grind with just a tsp of water. Pulse it to a smooth yet semi dry paste.
A versatile chutney can be served with dal rice, chapattis or with dosa.

16/06/2026

In my frame today is a typical Konkani meal. Tambdi Bhajji /laal Maath /red Amaranthus curry is a very simple and delicious not very spicy curry with a slight hint of ginger and seasoned with lot of garlic.
Sometimes I add the seasonal hog plums ,but today I added some tree sorrel (Bilimbi) . Paired with Giant Tarro Roots fritters and pickle was a total atma tripting meal.

☘️Tambdi Bhajji Aamti /Red Amarnath leaves curry
☘️Daalitoy - Konkani Dal
☘️Maddi phodi - Giant tarro roots fritters (cut and rolled in a spicy rice batter and fried)
☘️Ambade Nonche - Hog Plum Pickle.
☘️Sheeth - Rice
☘️Meet Mirsang taak - Masala buttermilk.

15/06/2026

JOWAR DOSAS / SORGHUM MILLET DOSAS

1 cup rice
1/2 cup jowar / Sorghum Millet
1/2 cup urad dal
1/4 cup thin poha
1/2 tsp methi seeds
Soak rice and urad dal in a bowl and jowar in another bowl for 6 hrs. Just before grinding add poha. Grind rice and urad dal into smooth batter. Then in the same jar grind jowar and poha into a smooth batter. Ferment overnight and next morning add salt and make crisp dosas.

11/06/2026

Paneer Kali Mirch

Here paneer is lightly toasted and tossed in a rich, creamy gravy and flavoured with pepper. This dish is definitely a show stopper in your party menu. Except for a few prep before you make this dish, it's a quick and easy recipe.

Quick recipe:
Cube the paneer and lightly toast it in a pan with some oil.
Soak some saffron strands in water. Soak 5-6 almonds and cashews each and 1 tbsp of poppyseeds in warm water for 30 mins. Deskin the almonds and grind the soaked seeds into a fine paste. In the same mixie jar grind 2 chopped onion, 1 green chilli, 2 cloves garlic and 1/2 inch ginger into a fine paste.
Heat oil in a pan add bay leaf, cinnamon ,cloves and cumin seeds. Add the onion paste and sauté till slightly pink (don't over cook it you don't want a brown paste).Add the nut seed paste 1/2 cup curds and cook it for 5 mins. Add 1 tsp corriander powder, 1/2 tsp coarsely crushed pepper powder, 1/2 tsp cardamom powder, sugar and salt to taste. Add the toasted paneer cubes and lightly toasted and crushed 1 tsp kasoori methi. Add 1/2 cup water (I add milk) and adjust the gravy. Cover and cook for 5 mins.
Garnish with the soaked saffron strands and serve with rotis or naan. I served it with laccha parathas.

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