Paatolyo, a sweet dish made using turmeric leaves, coconut, jaggery and rice paste especially during Ganesh Chaturthi and on the day of Naagpanchami by the NKGSB community of Karwar.

This dish typically uses the ingredients which are used in the NKGSB community in their daily cooking.

I have given this healthy dish a tiny, still healthier twist by adding oats, ragi flour and mixed dry fruits to the filling and jowar flour to the outer covering, keeping it’s original taste intact.


For the filling:

2 Long Turmeric leaves

1/2 cup Fresh grated coconut

3/4 cup Jaggery… to be adjusted

1/2 tsp Cardamom powder

1/4 cup Oats

2 tbs Ragi flour

1/4 cup Chopped mixed dry fruits

1 pinch Salt

For the outer covering :

1/4 cup Rice flour

1/4 cup Jowar flour

1/2 tsp Salt


1. To begin making the Paatolyo, first mix together the jaggery, grated coconut, cardamom powder, salt, ragi flour and oats and cook in a kadhai till jaggery melts and the entire mixture thickens.

2. Add to it the chopped dry fruits.

3. Wash and dry the turmeric leaves.

4. Mix together the rice flour, jowar flour and salt and make a thick spreadable paste using water as required.

5. Grease a steamer plate or keep a thin moistened cloth over it.

6. On the inner side of one turmeric leaf, spread a layer of the flour paste so as to cover the entire leaf leaving a border of about a centimetre.

7. Spread some filling lightly on one vertical half of the paste. Fold the other half of the leaf lightly over the filled half and seal the edges giving a little pressure.

8. Place on the steamer plate and steam for 15 min.

9. Serve with some homemade ghee.

Rice and Jowar flour paste :


A very healthy and delicious sweet dish which doesn’t need a special occasion to be relished!

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Doodhi (bottle gourd) thepla is something I always make with the leftover piece of doodhi after it’s vegetable has been made. Bittlegourd is a highly nutritious and versatile vegetable for cooking. It’s said to be very good for diabetics too!

These theplas taste very delicious with the addition of kasuri methi. A good dish which appeals to kids too!

For more such healthy delicious dishes, do give a try to….

1) Beetroot Parathas or

2) Paneer Soy Broccoli Pockets or

3) Aaloo Parathas


1 1/2 cup Doodhi ….finely grated (Bottle Gourd)

2 cups Whole wheat flour

1/4 cup Besan (Chickpea flour)

1 tsp Red chilli powder

1/2 tsp Turmeric powder

1 tsp Corriander powder

1/2 tsp Cumin powder

1 tsp Ginger garlic paste

2 tsp Kasuri methi

2 tbs Oil

Salt To Taste

Homemade ghee for roasting the theplas


1. Peel and grate the doodhi finely.

2. In a mixing bowl add all mentioned ingredients and knead into a semisoft dough.

3. Taking a small portion, roll into a circular shape (thepla) using a rolling pin.

4. Heat a griddle and roast the thepla on medium heat, till small bubbles appear on the top.

5. Apply some ghee on the top and flip it. Increase the flame to high and roast the bottom portion till brown spots appear on it.

6. Apply some ghee on the top half roasted surface and flip it again. Apply some pressure on the edges of the thepla using a spatula and roast the thepla on high heat, till brown spots appear on the bottom part.

7. When roasted on both sides, transfer the thepla to a hotpot or a container.

8. Serve the delicious Doodhi Thepla with some tomato ketchup or any other dip of your choice. If desired do try the healthy Gaajar Flower Taaja Loncha with these theplas.


A healthy and easy breakfast recipe. Best for tiffins or picnics too. Tastes good even with chunda or gol kairi!


Masala Phov (flattened rice), is a quick and healthy pohe dish prepared by my grandmother especially on the first day of Diwali. It is a breakfast dish from the NKGSB cuisine of KARWAR.

This recipe doesn’t require cooking and is very easy to prepare. The smoke (called dhuvan in konkani language) given to it with a hot coal makes it very delicious! One more option was given to me by a friend of mine and that is to temper the pohe. I have shown both in the picture as well as the recipe.


2 cups Thick phov/pohe (flattened rice)

1 cup Onion…. chopped finely

3/4 cup Fresh grated coconut

4 tsp Sugar… to be adjusted

1 tsp Red chilli powder… to be adjusted

1 1/2 tsp Corriander powder

1 tsp Cumin powder

Salt to taste

For tempering as per the second option :

1 tbs Oil

1 tsp Mustard seeds

1/4 tsp Asafoetida

1/4 tsp Turmeric powder

For the smoke flavour :

1 piece charcoal


1. First soak the thick pohe in sufficient water for about half a minute and immediately drain and squeeze dry.

2. In a mixing bowl, mix together all the above mentioned ingredients except the ones for tempering.

3. Check seasoning and sweetness. Add more sugar if desired.

4. In the meantime heat a piece of charcoal over direct flame till red ambers are visible. Remove from flame and place in a small bowl which should be kept in the centre of pohe. Our a few drops of oil over it and close lid tightly for a minute.

5. This imparts a unique smoky flavour to the pohe.

6. For the other option, after the smoke is done, heat oil in a small kadhai and add the mustard seeds. When they splutter, add the asafoetida and the turmeric powder. Switch off the heat and pour the tempering over the prepared pohe. Mix well.

5. Serve the Masala Phov immediately after preparation. Easy and delicious dish… for breakfast and even for tiffins!

Note :

If charcoal is unavailable, then the pohe can be made without the smoke flavour and still taste delicious!

If preparing on the first day of Diwali, then garnish with homemade Sev or chiwda before serving


Usal Misal is a Maharashtrian dish made from mixed pulses. It’s a very healthy dish as pulses are nutrient dense. Pulses provide substantial amounts of vitamins and minerals in a relatively low amount of calories. Some of the key minerals in pulses include iron, potassium, magnesium and zinc. Pulses are also particularly abundant in B Vitamins including folates, thiamin and niacin.

Made in homes and sold on the roads or even hotels, usal misal is everyone’s favourite and can be relished with paav, or chapatis or just like that.


2 cups Soaked mixed pulses (as per choice)

1 cup Chopped onion

1/2 cup Chopped tomatoes

1 tsp Ginger garlic paste

1/2 tsp Turmeric powder

1 tsp Red chilli powder

2 tsp Malvani mutton masala

1 tsp Garam Masala

Salt to taste

For tempering :

2 tbs Oil

1/2 tsp Mustard seeds

1/4 tsp asafoetida


1. The first thing needed to be done is to soak the pulses overnight in sufficient water.

2. For the misal, heat the oil in a pressure pan and add the mustard seeds and asafoetida. Add the chopped onions and saute.

3. When they turn translucent, add the ginger garlic paste and mix. Cook for a while.

4. Now add the turmeric powder and saute.

5. Add the chopped tomatoes, and the rest of the spice powders, salt and cook for a while.

6. Now add the washed and cleaned pulses and mix well. Add water as required and pressure cook till done. (3 whistles and 5 mins on low flame for a pressure pan…. to be adjusted)

7. Open the pressure cooker lid after a while and check seasoning and add any spice powders if desired. Adjust consistency by adding more water if required and bring to a boil.

8. Serve hot with paav and some chopped onions and farsaan to sprinkle on the top or with soft Ghaavan or some phulkas with some Kokum Kadhi as an appetising drink.


Easy and fast to cook, it’s a great option for tiffins or for breakfast or even as a change for lunch and dinner!


Sol Kadhi is also called as Kokum Kadhi in some places. Kokum is said to reduce acidity and aid digestion. It’s juice mixed with fresh coconut milk, gives a digestive and delicious Sol Kadhi.

In some regions of Maharashtra, it is relished daily with fish curry or just steamed rice. There is one more version of this delicious digestive drink called as Tival which is made without using coconut milk. In Karwar, the GSBs have the Kokum Kadhi as well as the Tival with varan Bhaat (plain daal rice).


9-10 Kokum

1 1/2 cup Fresh grated coconut

1 green chilli

1 tsp Corriander leaves

Water as required

Salt to taste


1. The first thing to be done is to soak the kokum in hot water for about an hour.

2. Grind the coconut and green chilli using 1/2 cup water to get coconut milk. Squeeze the coconut well to get the first thick extract.

3. Repeat the process twice more to get more coconut milk adding lesser water each time. Altogether the extract should be about 2 cups.

4. Now squeeze the soaked kokum to get kokum juice. Add it to the coconut milk.

5. Mix and add salt to taste and some fresh chopped coriander.

6. Serve cold with fish curry or just daal rice or as a digestive drink.

7. Do serve some Phodi as an accompaniment when served with varan and hot steamed rice.


1-2 CLoves of garlic can be crushed and added to the Kadhi.

Or even cumin and jaggery can be added to get a mildly sweet flavor. Both ways it’s delicious.

Coconut milk :

Soaked kokum :

Sol Kadhi :


Sweet potato is said to be healthier than the plain potato. Generally many fasting dishes are made using sweet potato. Generally many kids including mine are not willing to eat this healthy vegetable. So, I had introduced it to them through it’s chaat recipe.

Once while discussing this with my friend, she gave me this recipe. I just added an extra ingredient like Ragi flour to make it more healthier!

For more such healthy breakfast and tiffin ideas do try the…….

1) Goad Poale or

2) Beetroot Parathas or

3) Aaloo Parathas

Here’s the recipe for Rataalyache Parathe…..

Prep Time : 30 min

Cooking Time : 6-7 min

Serves : 4


2 Large Sweet potatoes

1 3/4 cups Whole wheat flour

1/4 cup Ragi flour (naachni)

2 tsp Ginger green chilli paste (to be adjusted)

1/4 cup Corriander leaves …chopped

Salt to taste

Oil and water for kneading the dough

Homemade ghee for roasting the parathas


1. First thing that needs to be done for making the sweet potato parathas, is to steam the sweet potatoes in a pressure cooker or microwave.

2. Peel and grate the sweet potatoes. Add to it the above mentioned ingredients and knead to a semi soft dough using water as required.

3. Make small balls out of it, dust with some flour and start rolling circular discs for the paratha. Heat a griddle and roast the parathas on it on both sides using homemade ghee.

4. Serve the delicious and nutritious Rataalyache Parathe with some tomato ketchup, green corriander chutney and fresh curds.


This is an excellent idea for tiffins too. Dough can prepared beforehand and stored in the refrigerator. Do try variations by adding flours of your choice or even some grated paneer. Njoy it for breakfast lunch or dinner with some curds and achaar (pickle).


In the olden days, hadn’t even heard about pizza! When I was in high school, a chef came selling pizza from door to door 😊 Can’t help smiling at that memory! We were all enquiring with him about this new yummy looking dish.

He would sell it to us wrapped in cling film at Rs. 10/- per pizza! Plain tomato ketchup was the base and toppings were onion and capsicum rings and some cheese. No seasoning, oregano… nothing !! But we started loving it and later found out that we could make it ourselves on a non stick pan by buying the pizza base at a store.

With the advent of cooking techniques and recipe shows on television, got to know about various pizza sauces. But I still prefer to use plain tomato ketchup!

Well, for a change I thought of making tawa pizza pockets using whole wheat flour for the outer covering… something yummy but still healthy!

If you like to see more such healthy recipes then do give a try to….

1) Beetroot Parathas or

2) Paneer Soy Broccoli Pockets or

3) Sweet Potato Corn Chaat

4) Aaloo Parathas

5) Veg Junglee Toast Sandwich


For the outer pockets :

1 cup Whole wheat flour

1/4 cup Oats powder

1 tsp Oil

1/4 tsp Salt

Water to knead the dough

Homemade ghee (clarified butter) for roasting the pockets

For the filling :

1/4 cup Red Bell Pepper

1/4 cup Yellow Bell Pepper

1/4 cup Green Capsicum

1/4 cup Onions

1/2 cup Grated pizza cheese (or as desired)

Pizza seasoning as per taste


1. To begin making the pizza pockets, first the dough has to be prepared. Mix all the mentioned ingredients for the dough and knead into a semisoft soft dough. Keep covered till use.

2. Chop finely all the peppers and onions. Mix all the filling ingredients in a bowl.

3. Using the kneaded dough roll small discs with a rolling pin as desired.

4. Fold lightly at the centre to get the mid line and open the rolled disc again. On one side, spread sufficient filling leaving a border of about 1 cm.

5. Fold the empty side over the filling and seal the edges over each other by applying little water on one edge. Press lightly to seal. With the back of a fork make a pattern on the sealed edge.

6. Prepare all the pockets in the above manner and then heat a griddle.

7. Roast the pizza pockets one by one on the hot griddle on both sides using homemade ghee till crisp on both sides.

8. Serve hot with some tomato ketchup and mayonise by the side.


We can add many more healthy ingredients to the above filling like blanched minced broccoli, steamed moong sprouts or say roasted chicken mince. Also some tomato ketchup and red chilli sauce can be added to the filling. The choice is endless and so is human imagination! Just twisting a recipe as per our family’s choice is best way to make it appealing to all!


MURG MAKHANI…. commonly called as Butter Chicken. A hugely popular Punjabi dish!

This dish was actually invented to finish off the leftover tandoori chicken. And who knew then that it would be such a hit ever!!! The preparation of this gravy is similar to that of paneer makhani gravy.

The use of butter, in those days homemade makkhan and cream, again malai in the old days… makes this dish quite sweet and subtle in taste.

For some more delicious dishes, do take a look at the following recipes too….

1. Hirvaa Kombadi Masala

2. Chicken Korma

3. Kombdi Kaleji Sukkaa Masala

4. Methi Murg

5. Tandoori Chicken Coleslaw Toast Sandwich

Here’s the recipe for the delicious Murg Makhani…..



3 Large Tomatoes

1/2 Small Onion

1 tsp Ginger garlic paste

10 Cashews

1 tbs Magaz seeds

2 tsp Sugar (to be adjusted)

2 tsp Cream

1 tbs Oil

1 tbs Butter

1 Star anise

2 Small Cardamoms

2 One inch Cinnamon pieces

1 tsp Bedgi red chilli powder

2 tsp Kashmiri red chilli powder

1 tsp Corriander powder

1/2 tsp Cumin powder

1/2 tsp Punjabi garam masala

1 tsp Kasuri methi

Salt to taste


250 gm Boneless chicken

1 tsp Lemon juice

1/2 tsp Ginger garlic paste

1 tsp Oil

1 tbs Butter

1 Charcoal piece


1/4 cup Hung curd

1 tsp Ginger garlic paste

1 tsp Oil

1 tsp Kashmiri red chilli powder

1/4 tsp Kasuri methi powder

1/2 tsp Corriander powder

1/4 tsp Cumin powder

1/4 tsp Punjabi garam masala

Salt to taste


1. To begin making the Butter Chicken, first prepare the marinade for the chicken pieces by mixing together the mentioned ingredients.

2. Wash the chicken thoroughly and drain all water. Cut into desired size chunks. Rub the lemon juice and 1 tsp ginger garlic paste on all pieces. Keep aside for about 15 minutes. Then squeeze all pieces well (not too hard) and transfer to another bowl.

3. Marinate the pieces with the prepared mixture and keep aside for about an hour.

4. In the meantime soak the cashews and magaz seeds in hot water for about an hour.

5. Drain and grind to a smooth paste.

6. Heat sufficient water in a pan for blanching the tomatoes. At the smooth end of the tomatoes make a small cross sign with a knife. This helps easy peeling after blanching. When the water is hot, add the tomatoes and immerse for approximately 4-5 minutes.

7. Remove from the hot water onto a plate. The peels at the end where the cross sign was made will start coming off. Peel the tomatoes and grind to a puree.

8. Grind the onion to a smooth paste.

9. In a kadhai, heat oil. Add butter and heat. Now add the whole spices. When they splutter add the onion paste and cook.

10. Cook till it changes colour. Now add the ginger garlic paste and saute.

11. Add the tomato puree and mix. Bring to a boil and cook. Add the spice powders and salt.

12. When the tomatoes are cooked add the cashew magaz paste and mix well. Cook for a while. Add sugar and some water to bring the gravy to a medium consistency. Check seasoning.

13. On a hot griddle spread the kasuri methi for about a minute. Crush it with fingers and then add to the gravy. Turn off the heat and keep aside.

14. Heat a pan. Add the oil and butter. When hot add the chicken pieces and shallow fry on both sides till done and a bit charred.

15. At the same time when frying the chicken, heat a piece of coal on open flame till the red ambers are seen.

16. Place a small bowl at the centre of the pan in which the tandoor pieces are kept and place the hot red coal in it. Pour a few drops of oil on the coal and immediately shut the pan with a lid. Place a heavy weight over it. Keep covered for about 2 minutes.

17. Open the lid and remove the charcoal. This process imparts to the chicken pieces a smoked tandoor flavour.

18. Either shred these pieces or add them to the prepared gravy as it is and bring to a boil. Check seasoning and spices. Add any if desired. Adjust the consistency by adding some water if required.

19. Turn off the heat and add the cream and mix well.

20. Serve hot with khastaa paratha and some Biryani Rice.


To reduce the use of cream, milk can be used instead of water to adjust the consistency of the gravy. Instead of readymade butter, using homemade butter is always better. Again, honey can be used to sweeten the gravy instead of sugar. But as cooked honey is bad for health I preferred using sugar instead. Overall a delicious dish which can be made healthy by cleverly substituting certain ingredients.


Daal is a staple diet in almost all Indian households. Daal is a good source of protein and is also included in meals even when on a diet as it is wholesome and is good for our health. Daali toay…. a type of thin daal with ginger and green chillies flavour from the NKGSB cuisine of Karwar.

The word toay means… thin watery! This daal is purposely made a bit thin in consistency. The NKGSBs are ardent fish eaters. But on certain days when only veg food is made for religious purposes, toay is a preferred favourite! An accompaniment of some Phodi by the side will do very well with it!

For more such daal recipies do give a try to the……

1) Daal Tadka

2) Nutri Daal Fry

3) Varan

Here’s the recipe for Daali Toay….


1/2 cup tuar daal (split pigeon peas)

1/4 tsp Turmeric powder

2 Green chillies

1 inch Ginger

2 tsp Homemade ghee clarified butter)

1/2 tsp Mustard seeds

1/4 tsp Asafoetida

1 sprig Curry leaves

Salt to taste

Fresh coriander leaves


1. Soak the daal in sufficient water for about 1 1/2 hour.

2. Wash thoroughly and pressure cook adding salt, green chilli pieces(long), ginger slices and turmeric powder.

3. Remove the cooked daal from the pressure cooker and mash lightly. Add salt and sufficient water to get a thin consistency. Bring to a boil. Remove from heat. Add the chopped coriander leaves.

4. For tempering, in a small kadhai Heat the ghee and add the mustard seeds. As soon as they splutter add the asafoetida and the curry leaves. Pour this over the daal and keep covered for a while.

5. Serve with hot steamed rice and some Poori Bhaaji (potato vegetable) or Aaloo Gobhi and

6. Also do serve a helping of some yummy Ambade Kaarle Lonche or Gaajar Flower Taaja Loncha by the side.

7. Else just serve some NKGSB Style Sweet And Sour Raw Mango Chutney as an accompaniment.


Bhaajille Paaplet is what fried pomfret is called in Konkani language.

It’s quite a simple preparation but still very delicious! In the olden days when ‘RAGDAA & VARVANTAA’ were used for grinding purposes, the masala for frying i.e. red chillies, coriander seeds and turmeric would be ground to a thick paste using very little water. But as this cannot be attained in a mixer grinder, I prefer using spice powders instead.


1 large pomfret (cut into 1cm thick pieces)

1/2 tsp Red chilli powder (to be adjusted)

1/4 tsp Turmeric powder

1 tsp Corriander powder

Salt to taste

1 tsp Lemon juice

Rice rawa Or Semolina and rice flour mixed to get a coarse texture

Oil for frying


1. To begin making the Bhaajille paaplet, wash the pomfret thoroughly and clean it. Cut into 1cm thick pieces.

2. Rub in the lemon juice on all pieces.

3. Marinate the pieces with above mentioned spice powders and salt to taste.

4. Heat oil on a thick griddle and coat the pomfret pieces well with the rawaa from all sides.

5. Shallow fry the pieces on both sides till crisp.

6. Serve with Paapletaa aambat and hot steamed rice and Kokum Kadhi by the side.


To make rice rawa, wash raw rice grains in water and drain. Spread on a cloth and dry. When completely dried, grind lightly in a grinder to get a coarse rice rawaa. This is what’s traditionally used by the NKGSBs of Karwar for frying fish or even for making veg phodis!!