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Ruchik Randhap
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Last week one of my uncles was here from Nairobi to attend the wedding in the family. As he was staying with us Roshan and I decided to prepare some traditional Mangalorean dishes as it is not very often that he gets to eat it where he lives. We decided to bring out our prized packet of 'rotti' (crispy thin rice crepes/ wafers) and serve it with kori ghassi (chicken curry) and some vegetable dish on the side. We had never prepared this combo of two veggies, both of which are our favourite and off it went on the menu. 

Kadle manoli stands for garbanzo beans & ivy gourd cooked together in a dry dish garnished with lots of coconut and aromatic spices. The dry roasting of the grated coconut is key for that aroma and deliciousness which is inherent to Mangalorean dishes. This is what a sukka is all about. Coconut is not just used as a garnish but is actually roasted for a long time until it releases a bit of its oil and also this technique helps change the colour of the coconut to a pale golden brown.


It's time for another bread this month. After the lovely pizza that I baked a couple of times last month and posted this month it is now time for me to go ahead and explore my love for baking breads. I have joined this lovely baking project called 'We Knead to Bake' where we get to learn a new bread and insights revolving its history every month. I felt that it was a great way to learn to make different kinds of bread especially as I was hesitant to start on my own. For this month's project (We Knead to Bake#22) Aparna Balasubramanian chose a simple and beautiful bread for all of us to try - Sheermal. This lovely bread with subtle flavours apparently has its origins in Persia but is found in various countries of the Asian sub-continent. Sheermal looks like Naan but is slightly more fluffy, mildly sweet and very aromatic.


This Boshi has got to be a favourite amongst many many Mangaloreans. At least it is a huge favourite in our house. The fiery gravy that drowns fresh mackerels accompanied by slightly sweetish but simple preparation of ridge gourd and piping hot rice! Throw in a papad and your meal is done. So delicious and satisfying!


A super simple meal at my home generally revolves around seafood. It had been ages since I ate this traditional Mangalorean Bunt style fish curry that is fiery and delicious - it pairs up so well with rice and a vegetable on the side. I decided to cook it up last week as I had some last minute shopping to do for a wedding in the family and wanted a simple meal. Since we love eating fish, especially mackerels we stock up on it regularly. We either fry it up or cook it in a curry with lots of gravy to drown the rice. This is one dish that I had not tried so far and I decided to go ahead with it.

For our regular meals Roshan & I are very fond of having simple suppers of rice and fish curry or vegetable and chapathis. Usually it is the latter as we prefer having rice in the afternoon and chapathis with whatever is leftover from the afternoon's meal for dinner. Since I like to experiment with all kinds of veggies I bought some brinjal a few days ago. So far I had only known to marinate the slices and fry them but going forward this lovely dry dish that serves as an excellent option for a veggie on the side is going to be on my bi monthly menu. 

This week has been especially hectic for me as there is a wedding in the family for which I have been running helter skelter shopping for last minute nothings so in a way the elaborate cooking in my kitchen has come to a standstill and easy, tried and tested recipes are making their way into our meal menus. 

For today's boshi I have selected two items that are found in the sea and under the earth :-) Fish and yam. We are seafood lovers and a fish curry and rice combo meal is always welcome at home. To pair with this delicious combo I have added Mangalorean style yam which we call as the 'sukka' or 'sukhe' prepared with a traditional blend of spices called as the vegetable masala. It is so versatile that you can make practically any vegetable using the blend. Enjoy!



As we are inching towards another festive season my kitchen sees a lot of experiments with chicken and other meat dishes - so far it has been a lot of chicken and a less of the other kind mainly because you can pair up a good chicken curry or side dish along with your regular weekday meal. Since poultry is my my all time favourite we tried our hands at other birds too, but more of that later. I love bookmarking almost every possible chicken recipe that I come across in books that I own or borrow from the library or simply browse on the net. This recipe is an adaptation of what I found in Sanjeev Kapoor's book on the Konkan Coastal cuisine and it was a crowd-pleaser I must say. You can either cook it up during the week or reserve the recipe to charm your guests when you invite someone special or simply adorn your dining table during a festive occasion. 

When I was little, chicken was a weekly indulgence eaten only on Sundays. Today we cook it during the week too and when I can't think of anything new to make I just whip up a simple meal that consists of chicken sukka along with other things. It's just so delicious I can't begin to describe. I am sure those of you have eaten it will agree! 

One of my most favourite items are on this plate - Chicken sukka, long beans thel piao (Oil & Onion Style) served with boiled rice and Mangalorean style watery dal. 

My achievements in the baking field are driven by two things - my passion to bake and the undying support and encouragement from the husband. If my cakes have progressed from burnt rocks to deliciously moist edible goodies then I have him to thank as he has survived them all without discouraging me or asking me to give up and spare the ingredients that I have wasted over the years. My cakes are well received at home, no matter what recipe I decide to try and no matter what the outcome. If it wasn't for him I don't think I would have enjoyed baking so much - so thank you Roshan!

However, on the flipside the same man who loves my cakes and appreciates them also pesters me to try breads - something I was simply not interested in baking. My logic was that I couldn't wait all those hours taken by the dough to prove and who had the energy to knead the dough I said. If bread was available in the store it was more than enough for me and I never felt the need to create it from scratch at home. But then the whole logic of buying a big oven when we moved to Dubai was this - that I could make different kinds of breads and bake multiple ones in one go. Alas! That point is shoved into my face time and again so like the numerous other things that I have been coaxed into trying (like blogging for example) he convinced me that I should give pizzas a try. 


A few days ago, on a purely experimental basis I started posting the picture of my plated meals on my Facebook page and boy was I surprised! The response was unexpected and overwhelming in a great way! Lots of people felt that this was a great way of sharing my recipes and as expected they seemed to agree that it helps them plan their weekly meals accordingly. 

I then decided to publish the pictures on my blog too so that it helps the larger audience of my blog. Do let me know what you think of it and whether you like the plated meals that I post. Do you have any suggestion to make the series better? Do write in to me at and don't forget to follow me on my Facebook page - Ruchik Randhap. That's where all the action is! Get instant replies to your queries by following me there. I am a FB addict, I admit! :)

If FB is not your thing, then catch me on Twitter, PinterestGooglePlusIndiblogger & Instagram too (I'm pretty new here!)

The term 'boshi' stands for plate in Konkani. This is a collection of my simple everyday meals displayed on a plate

BOSHI# 1 (pictured above)
This is a quintessential Mangalorean meal with my favourite items - clams, leafy greens and dal made the GSB/Konkani way. It tastes wonderful with piping hot steamed or boiled red rice.


2. Amaranth Greens Thel Piao (made the same way as the ridgegourd (gosale) thel piao) 
4. Red Boiled Rice - No recipe

BOSHI # 2 (pictured below)