Daali Thoy or Daali Thove / Konkani style simple dal recipe

daali thoy / daali thove

Daali Thoy or Daali Thove / Konkani style simple dal recipe

You’d think this is another dal recipe on the internet. Well, it is. But it’s simpler, lighter and healthier than your usual dal. That’s what I think, at least. Back home in Mangalore, granny would make this style of dal and a spicy fried mackerel or rava fried sardines to go with it. It makes for a lovely meal on a warm and humid day. In Mangalore, most recipes came from various communities and were known to be popular for the same reason. Like, Shettys and their chicken dishes, Konkanis and their vegetarian fare, and so on.

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Roasted Eggplant with Zaatar and a Tahini Dressing

roasted eggplant

Roasted Eggplant with Zaatar and a Tahini Dressing

Eggplant/brinjal/aubergine, call it what you may but it is under appreciated. It’s easy to cook and soaks up all flavours really well. One of my favourite ways of using eggplant is roasting it – on a pan or in the oven. I can’t do the battered and deep fried fritters style because the grease on it makes me queasy. The way I make it, I barely use 2-3 tsp of oil in the pan and then it goes straight into the oven to cook through.

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Honey Soy Chicken with Carrots and Broccoli

One of my favourite quick meals is to just toss chicken in the pan with some veggies and be done with it in 10-15 minutes. No need to slave over the stove on a weeknight. But I do plan ahead. The night before I marinate the chicken and the next night I just need to get it on the pan. If you can’t or couldn’t marinate the chicken overnight, just let it marinate till the time you prep the veggies. This one’s one of those meals. It’s got some honey soy, pepper and basil for flavour. And dinner is served. You can save more time by put the chicken and the veggies on a tray and into an oven for 20 mins. But I like the charred bits I get when I grill it on the pan with a dash of sesame or regular oil.



Boneless chicken breast – 1, cut into strips

Honey soy – 1 tbsp OR 1 tbsp soy + 1 tsp honey

Ginger paste – 1 tbsp

Paprika – 1 tsp

(Marinate chicken in above ingredients overnight)

Carrot and broccoli – 1 cup, cut into bite size pieces

Basil – 4-5 leaves chopped (you could use coriander instead)

Honey soy – 1 tbsp OR 1 tbsp soy + 1 tsp honey

Pepper – 1 tsp (go higher or lower according to your love for it)

Sesame or regular oil – 2 tbsp

Fish sauce – 1 tbsp (optional)


Heat oil and toss the marinated chicken strips. Don’t move it for a minute so it browns well.

Flip them around so the other side browns as well.

Toss in the basil, pepper and veggies. Add the honey soy and basil.

Mix well. Add a splash (roughly 2-3 tbsp) of water and cover the pan. Let it cook for around 5 minutes.

Taste and add salt (or fish sauce), pepper or even the honey soy to adjust the balance. When it tastes right, take it off the pan.

Note: Ideally, a gravy version of this would go great with plain rice. You could add more water mixed with a tsp of cornflour, pour it over and let it come to a bubble before turning the heat off. I’m not a fan of cornflour though. I believe it masks the flavour of the whole dish. I’d rather add more oyster sauce to thicken the gravy. Do whatever fits your taste.



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