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title: "{{ replace .Name "-" " " | title }}"
date: {{ .Date }}
draft: true
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baseURL = "https://kamathskitchen.com"
languageCode = "en-us"
title = "Kamath's Kitchen"
theme = "raavas"
summaryLength = 140
pluralizeListTitles = "false"
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tags = "/:slug/"
recipes = "/:year/:month/:title/"
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tag = "tags"
[params]
author = "Smitha Kamath"
description = "Smitha Kamath is a housewife and foodlover, She loves sharing G.S.B konkani recipes"
keywords = "G.S.B cusines, India, recipe, cooking, curry, vegetarian, indian curry"
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title: about
type: page
layout: static
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title = "License"
type = "page"
layout = "static"
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## License for the recipes and original content
All the original content which include recipes, illustration, photographs published in this website are owned by me, unless specifically stated and are licensed under the - Creative Commons Attribution 4.0 International License.. You are free to:
- Share - copy and redistribute the material in any medium or format.
- Adapt - remix, transform, and build upon the material.
The licensor cannot revoke these freedoms as long as you follow the license terms as follows.
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
You can read the license document in detail [here](https://creativecommons.org/licenses/by/4.0/legalcode).
## License for code
All the code shared in this website is under [General Public License Version-3](http://www.gnu.org/licenses/gpl.html), a copy of license is [here](/downloads/License-gnugplv3.txt).
## Fonts
Fonts used in this website is [Lato](http://www.lukaszdziedzic.eu/#Lato) designed by [Łukasz Dziedzic](http://www.lukaszdziedzic.eu). Both the fonts are licensed under [Open Font License](http://scripts.sil.org/cms/scripts/page.php?site_id=nrsi&id=OFL_web).

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---
title: Privacy
type: page
layout: static
---
# Terms of Service and Privacy Policy
This is my personal website and blog, this page is to provide information about
data collection policies and terms of services of this website to be compliant
with [General Data Protection
Regulation](https://en.wikipedia.org/wiki/General_Data_Protection_Regulation)
Act of Europian Union. Currently, this website is hosted on a server provided
by [Hetzner](https://hetzner.com), the server is located in Nuremberg, Germany.
The following information applies to the following domains that my son Raghavendra Kamath owns on my behalf and assists me to operate.
- kamathskitchen.com
- emblik.studio
## Information about the author of this website
- Smitha R Kamath
- Country - India
- Mail - smitha@kamathskitchen.com
## Information about the website
The domains are provided by [Godaddy](https://in.godaddy.com/) and
[Gandi](http://gandi.net/), and as mentioned above the server is hosted on
[Hetzner](https://hetzner.com), please refer to their websites to read their
privacy policy and data collection policies, as they may collect data about
you.
This website is built by my son using a static site generator called
[Hugo](https://gohugo.io/), the source code for the website is available for
inspection [here](https://gitlab.com/raghukamath/kamathskitchen-website).
I do not use any third party analytics or trackers like google analytics etc.
If in future I decide to use any analytics to analyze traffic coming to the
website, it will be hosted on my own server and this document will be updated
to inform you about the data that is being collected. I also do not use any
content delivery network services to serve fonts, images or videos on my
website. If in any of my blog posts, I embed a video hosted by a third party, I
will mention it on that blog post and link you to the privacy policy of the
service, as they may collect information about you.
The commenting service on this website is made possible by an open source self
hosted commenting system called [commento](https://www.commento.io). This
service is hosted on my own server and no third party has access to this.
## Information about the Data collected
### Comments
When you login to make the comment on any of my blog post or articles, you
will be prompted to provide an email address, name, and password. In addition
to this, your IP address is stored in server logs when you access the website.
I store this data in a database running on a server (commento.emblik.studio).
Your email address and other data will not be shared with any external entity
or used for any other purpose. The email information is required to
authenticate you and stop spam comments. However, you can choose to comment
anonymously without providing any details. In such a scenario, the only thing
that is stored is your IP address used to access the website.
### Cookies
When you choose to authenticate yourself to comment, a unique randomly
generated token ("Session") will be stored as a cookie in your browser in order
to remember you on future visits. If you are not logged in, no cookies will be
stored in your browser
## Data protection
The log files which record your IP address and the data collected for the
commenting system are stored on a server which only I can access. In an
unfortunate event of a data breach, your email and password may leak to the
hacker, so I suggest not using the same password you use elsewhere, to make an
account here. I would try to mitigate the breach in a transparent and best way
possible to me. If you notice any misuse or breach of data, you can immediately
contact me via my email address - smitha@kamathskitchen.com. If you want the data
associated to you, like comments email etc to be deleted, please mail me. If it
is possible to export and segregate your data, I may send you your data on
request via mail. However I would need some way to authenticate that the data
actually belongs to you unless I am sure, I won't oblige to the request.
Thank you for taking time to read this, if you have any more questions please
feel free to email me - smitha@kamathskitchen.com.

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title = "Kuvale Saali Ani Kooka Upkari"
date = 2011-12-18T7:10:00+05:30
tags = ["GSB cuisine", "Side Dish"]
thumb = "/img/thumbs/kook-thumb.png"
description = "A delicious side dish combining chineese potatoes and leftover peels of ashgourd."
keywords = ["Kamath's Kitchen", "kuvale", "ash gourd", "gsb", "india", "gravy", "recipe", "chinese potato", "peels", "kooka"]
slug = "kuvale-saali-ani-kooka-upkari-ash-gourd"
+++
Chinese potato (kooka-konkani, koorka-malayalam, sambrali-kannada) is a
seasonal and very rare vegetable mostly available in South India. Unlike
normal potato it is small and black in colour. Its black colour is due
to the soil and dirt sticking on it. It is very tedious process to clean
this vegetable, but you can really do that easily with a simple trick.
We are also using ash-gourd skin that is by product of other dish
(kuvale sasam). Ash gourd is also called winter melon, it is actually a
fruit but it is eaten as a vegetable. Ash gourd skin or peels are very
low in calories; it is good for diabetic patients. It helps to improve
digestive system, and it is very helpful cure for tapeworm.
Together this dish is packed with nutrition and lots of health benefits,
let's start cooking then.
![kuvale salli ani kooka upkari](/img/kook/ash-gourd-skin-with-chinese-potato-dish.jpg)
## Ingredients
- Ash gourd skin (I used skin of ½ kg ash gourd which I used for
another dish).
- Kooka or Chinese potato ¼ kg.
- Mustard seeds (raai) 1 tsp.
- Urad daal (split black gram or white lentils) 1 tsp.
- Curry leaves 1 stalk.
- Dry red chillies -- 3 pieces (we will use the flakes).
- Coconut oil (most Konkani recipes are cooked in coconut oil) 3 tsp.
- Salt to taste.
- Grated coconut 1 tbsp. (this is used for garnishing).
- Water 1½ cup.
![ash gourd peels chinese potato dish ingredients](/img/kook/ingredients.jpg)
## Method:
Before we start with the step by step method we have one thing to do,
cleaning the Chinese potato. Cleaning this vegetable is a tedious task.
Don't worry I have a trick for this task. Generally people avoid cooking
this dish because of this problem; it is very hard to remove the black
soil and dirt from this vegetable. You'll need a sack or an old bag to
clean it.
![chinese potatoes](/img/kook/chinese-potato.jpg)
You can see the steps in the picture below. I put the vegetables in an
old bag and then gently crush and rub them against the floor, this
removes the skin as well as dirt from them without making your hands
dirty. This is a simple solution that my mother thought me. Once the
dirt is removed we can then remove excess dirt with the help of a peeler
or knife. Then I wash them in water.
![chinese potatoes](/img/kook/steps.jpg)
Now that our main ingredients are ready to be cooked we may now move
ahead with our step by step guide :)
1. Chop the Ash Gourd skin and Chinese potato.
2. Heat 3 tsp. coconut oil in an iron wok or a kadhai.
3. Put mustard seeds in the heated oil and wait till they start
crackling.
4. Now put Urad daal or white lentils in the wok, wait till it turns
golden red in colour.
5. Now put the curry leaves into the wok.
6. Cut the red chillies in to flakes and put them in the wok.
7. When the red chillies are blackish in colour put the chopped
Ash-gourd skin and kooka into the wok.
8. Now put 1½ cup water and allow it to cook.
9. When the water starts boiling put some salt according to your taste.
Cook it till the water in the wok is evaporated.
10. Garnish with grated coconut and serve hot with rice and curry.
I am sure you will enjoy this dish. Please email me and tell me how you
use Chinese potato to make something happening.
<blockquote class="quote">
<b>Note</b> - If you don't get Chinese potato in your local vegetable market you can
use small potatoes for this dish.
</blockquote>

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title = "Kuvale Sasam (Ash Gourd Gravy)"
date = 2011-12-25T9:43:00+05:30
tags = ["GSB cuisine", "Curry"]
thumb = "/img/thumbs/kuvale-sassam-thumb.png"
description = "A classsic gsb style coconut based ash gourd curry."
keywords = ["Kamath's Kitchen", "kuvale", "ash gourd", "gsb", "india", "gravy", "recipe", "curry"]
+++
![kuvale sassam](/img/kuvale-sassam/ash-gourd-gravy.jpg)
Ash gourd, winter melon or white gourd is a very healthy fruit (eaten as
vegetable) in south Asia. It has been in the menu for over 2000 years.
It has many health benefits; it is used to cure kidney stones, digestive
problems and is an excellent diet for diabetic patients. It is also used
to cure acidity and intestinal worms. It is also called Petha in Hindi,
Boodugumbala in Kannada, Kohla in Marathi and Neer Poosanikai in Tamil.
We will need 30-45 minutes to cook this yummy gravy. So let's get
started with the ingredients:
![ash gourd](/img/kuvale-sassam/ash-gourd.jpg)
## Ingredients
- Ash gourd -- ½ Kg.
- Small coconut 1.
- Dried red chillies 15. (Gundu Molzuka Chillies or fat chillies)
- Lemon sized tamarind.
- Pinch of turmeric.
- Mustard seeds 1½ tsp.
- Curry leaves 1 stalk.
- Salt to taste.
- Coconut oil 3 tsp.
![ash gourd curry masala](/img/kuvale-sassam/masala.jpg)
Once you have all the ingredients ready, let's start the fun. Step by
step method:
## Method:
1. Peel the skin of the ash gourd (you need not throw the skin; I have
a nice tasty side dish recipe for that too).Cut the ash gourd in to
medium sized pieces as shown in the picture below.
![ash gourd sliced](/img/kuvale-sassam/gourd-sliced.jpg)
2. Put some water in a vessel. Add turmeric and salt, and then cook the
ash gourd for 5 minutes.
3. Now we will prepare the masala. Grate the whole small coconut. Fry
the chillies in ½ tsp. oil till they turn slightly dark in colour.
Put these ingredients with Mustard seeds and tamarind in a mixer and
grind to medium paste.
4. Till now our ash gourd in the vessel must be half cooked, now we
will add the masala in to vessel. Cook till the water boils (5-10
minutes).
5. Remove from heat; we will now start the seasoning. Take a small pan,
put oil and heat it.
6. Put the mustard seeds in the heated oil; Put the curry leaves when
it starts crackling. Empty the wok into the curry vessel and
immediately close the lid. Keep aside for 2 minute till the aroma of
the seasoning gets absorbed by the curry.
7. Serve hot with rice and a side dish.
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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title = "Alsande Randai - Yardlong beans curry"
date = 2020-04-01T12:56:00+05:30
thumb = "/img/thumbs/alsande-randai-thumb.png"
tags = ["GSB cuisine", "curry", "vegetarian"]
description = "A quick and simple coconut based curry prepared from yardlong beans"
keywords = ["Kamath's Kitchen", "alsande", "yardlong bean", "alsande randai", "india", "recipe", "gsb", "konkani"]
+++
This is a very quick and simple coconut based curry made from yardlong beans.
We call it Alsande Randai in Konkani. Alsande means yardlong beans or snake beans and randai means curry.
This goes well with rice and is generally served in lunch and dinner.
## Ingredients for the base masala
- 1 Cup freshly grated Coconut
- 7-8 Dry red chillies (byadgi chillies)
- 1 tbsp urad dal (split black gram)
- 1 tbsp coriander seeds
- 1⁄4 tsp fenugreek seeds
- Pinch of turmeric
- Small gooseberry sized tamarind
## Ingredients for the curry
- 500 grams yardlong beans.
- 3 tbsp oil
- 1/2 tsp mustard seeds
- 1 sprig of curry leaves
- 1/2 tsp jaggery.
- salt to taste
## Method
Let us prepare the base masala for this curry. This masala can be used as the base for other curries too like okra curry, ivy gourd curry, etc.
1. Take the oil in a pan and fry the dried red chilies, fenugreek seeds, coriander seeds, and urad dal until it gets light brown. Keep aside and let it cool.
2. Put some warm water in a bowl and add the tamarind to it, so that it melts and turns into a liquid paste.
3. Grind the fried spices with grated coconut and tamarind water into a fine paste.
4. After washing cut the yardlong beans into 1 inch long pieces, bring it to boil in a curry pot. This curry is not thick so use about 1 liter of water.
![alsande-cutinto pieces](/img/alsande-randai/alsande-cutinto-pieces.jpg)
5. Once the water starts to boil add salt according to your taste. The beans shouldn’t be overcooked and they should have a bit of crunchiness to them.
6. Now also add the masala paste that we prepared in step 3 into the pot. Add the jaggery to the pot, this enhances the taste of the curry.
![alsande boiling](/img/alsande-randai/alsande-boiling.jpg)
7. Now for tempering, heat oil in a small pan, add mustard seeds. When the seeds start to crackle add curry leaves. Once the leaves start splattering quickly empty the pan into the curry pot and quickly close the lid to seal the aroma. Take some care while doing this the mustard seeds, curry leaves can splatter hot oil on your skin, there might also be some smoke while adding it to the pot.
8. Turn off the heat and serve hot with steamed rice and one of the [side dishes](https://kamathskitchen.com/side-dish/) that I have shared.
![alsande randai served](/img/alsande-randai/alsande-randai-served.jpg)
I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe.

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title = "Arvi Tikki"
date = 2012-01-08T00:56:00+05:30
thumb = "/img/thumbs/arvi-tikki-thumb.png"
tags = ["Snacks"]
description = "A delicious easy to make fried snack from Arvi"
Keywords = ["Kamath's Kitchen", "arvi", "eddoe", "colocasia tuber", "india", "snack", "recipe", "gsb"]
+++
I love to make tikkis and experiment with them; while I was chatting
about tikkis with my neighbour she told me about Arvi (Eddoe or
colocasia tuber) tikki. I tried this recipe and it turned out to be
excellent. I have prepared it some 8 to 9 times and my kids finished it
instantly. I read about serving this dish with peanut curd chutney which
I am going to share in future.
Eddoe or arvi is a simple tropical vegetable, rich in vitamin C, E and
fibres. These tubers are also used to make chips.
![arvi tikki](/img/arvi-tikki/arvi-tikki.jpg)
So without wasting any time get your pen or paper and note down the
following ingredients, lets rock and make this dish today. I am pretty
sure everyone in your family will love this dish.
## Ingredients
- Peeled Eddoes or Arvi - ½ kg.
- Peeled Potatoes - 4 medium sized.
- Finely chopped green chillies.
- Coriander leaves - ¼ cup.
- Peanuts crushed - 1 tbsp.
- Grated coconut - 1 tbsp.
- Corn flour - 1 tbsp.
- Salt to taste.
- Bread crumbs. - 1 cup.
- Oil to fry.
![arvi tikki](/img/arvi-tikki/ingredients-1.jpg)
![arvi tikki](/img/arvi-tikki/ingredients.jpg)
## Method:
Okay if you have quickly gathered all the ingredients mentioned above
let's start with the step by step method.
1. Cook Arvi and potatoes till they become soft. Remove water and keep
aside to cool.
2. Nicely mash both Arvi and potatoes together in a vessel.
3. Add coriander, green chillies, corn flour, put some oil for mixing.
Start mixing the ingredients.
4. Put grated coconut, Peanuts, salt to taste (you can also add rock
salt it gives it different aroma) and mix thoroughly and prepare the
lump of dough.
![arvi tikki](/img/arvi-tikki/ingredients.jpg)
5. Prepare marble sized balls of the dough, flatten and shape them into
patties. Dust these patties with the bread crumbs. Keep aside for
shallow frying.
6. Heat oil in a pan and add the patties gently, fry on medium till
golden yellow. The patties should be now crispy.
7. Serve hot with peanut curd chutney or anything else like pudina
chutney or tomato sauce.
<blockquote class="quote">
<b>Note</b> &ndash; This recipe can be prepared for a fast (vrat), just keep in mind that
you should use rajgira or singhara flour instead of corn flour and bread
crumbs.</blockquote>
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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title = "Corn & Herb Pulao with Paneer"
date = 2011-12-04T12:24:00+05:30
tags = ["pulao", "herbs", "rice"]
thumb = "/img/thumbs/corn-herb-pulav-thumb.png"
description = "Basmati Rice boiled with corn, herbs and some cottage cheese."
keywords = ["Kamath's Kitchen", "corn", "pulav", "herb", "mint", "coriander", "cottage cheese", "paneer", "india", "pulao", "pilaf"]
slug = "corn-herb-pulav-with-paneer"
+++
Today I am going to share a winter special dish; it is called Corn &
herb Pulao with paneer, This recipe highly nutritive with all the herbs
and corn in it, Corn contains folic acid,Vitamin C,and insoluble fibre,
along with ajwain it helps us to tackle some common digestive
problems,this recipe contains vitamin a and vitamin c , minerals such as
iron, copper and calcium.
We will also put some dry fruits to make it super healthy :) . As the
name says it also contains herbs like ajwain mint etc. You'll need
roughly about 50 minutes to make this dish.
![corn herb pulav](/img/corn-herb-pulav/cornandherbs.jpg)
So what are we waiting for lets get started. The ingredients we will
require for this dish are listed below :
## Ingredients
- Basmati Rice -- 2 Cups (soaked for 30 minutes - this is important
see note below )
- Sweet corn kernels - 1/2 cup,
- matar (shelled peas) - 1/2 cup,
- raisin --15,
- fresh ajwain leaves two or three,
- 5 cashews (halves),
- fresh mint leaves two or three,
- Curry leaves (kadi patta) -- 10 leaves
- green chillies -- 6
- ginger -- 1 inch piece
- Curd -- 1 tbsp.
- ghee -- 2tsp.
- coriander leaves 1/2 cup -- chop these finely
- coconut scraped -- 2 cup,
- 1 whole lemon juice,
- garam masala powder -- 1/4,
- turmeric Powder 1/2 tsp.
- Green Chutney -- 1 tsp.
- paneer -- 1/2 cup
- cumin seeds -- 1/2 tsp.
- mustard seeds 1/2 tsp.
- salt to taste
![ingredients of corn-herb-pulav](/img/corn-herb-pulav/ingredients-corherbrice.jpg)
Ok once you have got all the above ingredients here's the real deal --
the method (step by step guide) :
## Method:
1. First we will make the masala. Put the coconut, ginger, chillies,
and all the leaves (mint, ajwain, kadipatta) in a mixer and grind
into fine paste.
2. Take a frying pan and put ghee in it allow it to heat.
3. Fry the cashew nuts till they get golden yellow in colour. Remove
and keep aside.
4. Fry the paneer cubes in the same ghee till they get golden yellow in
colour. Remove and keep aside.
5. Add mustard seed in the pan and wait till it starts spluttering, now
add cumin seeds and the paste or masala that you made in step 1.
![corns](/img/corn-herb-pulav/corns.jpg)
1. Add the green chutney, matar, corn, curd, raisins and sauté for
about a minute.
2. Now we going to add the rice (drained), before adding rice just mix
the ingredients in the pan nicely. After adding rice stir it for
about 2 minutes.
3. We may now add garam masala, turmeric lemon juice and salt.
4. Now we should cook this by adding 4 cups of hot water. Cook till
water gets evaporated.
5. Now mix the panner cubes.
6. Garnish with coriander and cashews and serve hot along with Kadhi
and carrot salad.
![corns](/img/corn-herb-pulav/finaldish.jpg)
<blockquote class="quote"><b>Note</b> &ndash; Basmati rice and long grain rice needs to be soaked in water for 30
minutes for better results also add some salt while soaking.</blockquote>
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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title = "Easy And Simple Kadhi With Carrot Salad"
date = 2012-01-01T20:40:00+05:30
tags = ["salads", "curry"]
thumb = "/img/thumbs/kadhi-thumb.png"
description = "A yummy gravy prepared with buttermilk accomapanied by a crunchy carrot salad"
keywords = ["Kamath's Kitchen", "kadhi", "carrot", "salads", "india", "snack", "recipe"]
slug = "easy-and-simple-kadhi-with-carrot-salad"
+++
Today I am going to share recipes for kadhi and carrot salad that I
mentioned in the corn and herb pulao recipe. These are very simple
recipes and won't require special expertise to prepare.
Kadhi is a simple north Indian dish. North Indian kadhi is generally
thick; I am preparing the kadhi with buttermilk where as in north India
it is prepared with yoghurt making it thicker. You may experiment by
putting vegetables like fried (bhindi) okra or brinjal. This curry is
generally served with boiled rice. I am keeping it simple because I am
serving it with the [corn and herb pulao](https://www.kamathskitchen.com/corn-herb-pulav-with-paneer.html).
![kadhi](/img/kadhi/kadhi.jpg)
First I'll tell you how to prepare the kadhi and then we will move on to
the carrot salad.
![kadhi ingredients](/img/kadhi/Kadhi-ingredients.jpg)
## Ingredients for Kadhi
- Buttermilk -- ½ litre.
- Besan (Chickpea flour) --1 cup.
- Jeera (Cumin seeds) -- 1 tsp.
- Pinch of Asafoetida.
- Red chilli flakes -- 1 tsp.
- Turmeric--¼ tsp.
- Black Pepper -- 1 tsp.
- Ginger -- 1 inch.
- Green Chillies -- 3 to 4 pieces.
- Sunflower oil -- 1 tsp.
- Salt to taste.
Well if you have the above ingredients ready we can start preparing the
kadhi. Here comes my step by step method:
## Method:
1. Mix Besan and Buttermilk in a vessel. Add water if you want it
thinner.
2. Take a pan and heat some oil in it.
3. Once the oil is heated we may put some cumin seeds and wait till
they get brown and start spluttering.
4. We have to grind ginger, green chillies and black pepper into medium
powder and put it in the pan. Sauté for 2 minutes, you will get a
nice aroma while doing this.
5. We may now add the red chilli flakes, turmeric and sauté for 1
minute.
6. Okay we are almost done with the curry; we have to add the besan and
buttermilk mixture in the pan. Add salt to taste and boil it to make
thicker or add water to make it thinner as you like it.
7. Garnish with some red chilli flakes and serve hot with boiled rice
or corn herb pulao.
Here comes the second part of today's post- Carrot salad recipe. I use
this salad as a side dish like I have mentioned in the pulao. This salad
is really simple to prepare and hardly takes 15 -- 20 minutes. The
ingredients used in this recipe are as follows:
## Ingredients for Carrot Salad
- Carrot -- 1/4 kg
- Onion -- 3
- Green chilli -- 3 to 4 pieces.
- Grated coconut -- 1 tbsp.
- Mustard seeds -- 1 tsp.
- Red chillies -- 1 (make it 2 if you want it more spicy).
- Coconut oil -- 2 tsp.
- Few curry leaves
- Salt to taste.
![carrot ingredients](/img/kadhi/carrot-salad-ingredients.jpg)
## Method:
1. Grate the carrot and keep aside
2. Chop the onion finely into small pieces.
3. Now mix the grated coconut with carrot and chopped onion in a vessel
and keep aside.
4. As usual for seasoning, we have to take a small pan, put some oil
and heat it.
5. Add mustard seeds, wait till they start spluttering. Add curry
leaves and red chillies in to the pan and wait till the red chillies
turn dark in color.
6. Empty the pan in the mixture, put salt and mix everything well.
7. Carrot salad is ready to serve with kadhi and rice.
![Carrot Salad](/img/kadhi/carrot-salad.jpg)
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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title = "Ekpani (Centella) Chutney"
date = 2017-03-21T17:25:00+05:30
tags = ["Pickles & Chutneys", "herbs", "condiments"]
thumb = "/img/thumbs/ekpani-chutney-thumb.png"
description = "A unique herbal chutney which is nutritious as well as tasty. It is often served with rice porridge. It can also be used as condiment in various dishes."
keywords = ["ekpani", "centella", "indian pennywort", "asiatic pennywort", "indian chutney", "gsb ekpani chutney", "condiment"]
+++
![ekpani chutney](/img/ekpani-chutney/ekpani-chutney.png)
**Ekpani** ('One Leaf' in Konkani) or Indian Pennywort or Centella is
a nutritious herb found in parts of Asia and Indian subcontinent. It
mostly grows in fields with water available in plenty. You can also
plant it in your home garden, you must water it regularly. Plant it in a
rectangular container which has enough space for it to spread. It will
fill the container and you can then harvest the leaves according to your
needs.
I have planted it some two three months back and it has already filled
the container.
![ekpani centella leaves](/img/ekpani-chutney/ekpani-leaves.png)
Cut the leaves just above the roots, don't uproot whole cluster, new
leaves will grow in place the harvested ones.
![cutting ekpani leaves](/img/ekpani-chutney/cutting-ekpani-leaves.png)
![ekpani leaves harvested](/img/ekpani-chutney/ekpani-leaves-02.png)
Now Lets get to the chutney :)
## Ingredients
- A hand-full of Centella or Ekpani
- ½ coconut grated.
- 8 Green Chillies (add more if you want it more spicy).
- 1 gooseberry sized seedless Tamarind.
- ¾ Inch Ginger.
- Pinch of Jaggery.
- Salt to taste.
![ekpani chutney ingredients](/img/ekpani-chutney/ekpani-chutney-ingredients.png)
## Method
1. Wash the Ekpani leaves and put it in blender along with all the
ingredients. Add slight water and blend it until it becomes smooth
paste.
2. Your chutney is ready!
Isn't that quick! Serve as a condiment or eat it along with rice
porridge or rotis. If refrigerated it can last up to 2-3 days.

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title = "Ginger-Onion-Fish-Curry"
date = 2011-12-11T06:18:00+05:30
tags = ["GSB cuisine", "fish", "curry"]
thumb = "/img/thumbs/ginger-onion-fish-curry-thumb.png"
description = "Croakar fish onion and ginger, this curry is best when served with hot rice."
keywords = ["Kamath's Kitchen", "croaker curry", "gsb fish dish", "gsb", "india", "gravy", "recipe", "ginger", "onion", "fish"]
slug = "ginger-onion-fish-curry"
+++
Today I'm going to share a Fish Curry dish. It is a fish curry with
ginger Onion and green chillies. The best fish suited for this recipe is
Dhoma or Croakar fish, but you can experiment with other fishes also.
And if you do so please tell me too. This is fairly simple curry which
will require roughly 30 minutes (1 hr for marinating the fish). This
curry is very much Konkani (G.S.B) in flavour, there are also many
versions of it. My sons like this dish the most, and I'm sure you will
too.
![ginger onion fish cury gsb cuisine](/img/ginger-onion-fish-curry/fishcurry.jpg)
So here's the list of ingredients that we require for this curry:
## Ingredients
- Fish (Dhoma, any other fish will do except mori or shark) -- 4
- Grated coconut -- 2 cups
- Dried red chillies -- 10
- 1 small lemon sized tamarind ball
- Ginger -- 1 inch
- Green chillies -- 3
- Onion -- 3
- Coconut oil -- 2 tsp.
- Turmeric --1/4 tsp.
- Salt to taste.
![ginger onion fish curry ingredients](/img/ginger-onion-fish-curry/ingredients.jpg)
I know it's very short list but believe me this is all what we need to
prepare this dish. Now let's see the method for this curry:
## Method:
1. First and foremost we must cut and clean the fish nicely. I know
this is a bit hard, I'm thinking of making a how to clean fish guide
for you, till then you can ask your local fish vendor to do that for
you.
2. Now you have to finely chop the onion and ginger and chillies.
3. Now we need to marinate the fish. To do that we should put the
chopped onion, chillies, ginger, coconut oil and salt on the fish.
Mix well and keep aside for 1 hour.
![ginger onion fish curry ingredients](/img/ginger-onion-fish-curry/marinate.jpg)
4. Meanwhile we need to prepare the masala for the curry. To do that we
put grated coconut, tamarind, turmeric, and dried red chillies (fry
for 2 minutes in oil) in a mixer and grind into fine paste.
5. Take an earthen flat pot called Mathiye kulle in Konkani or
Manchatti in Malayalam, pour the masala in it and boil it. Wash the
remaining masala in the grinder vessel with little water and add
this to the pot.
6. When the masala starts boiling we can add the marinated fish in the
pot. Cook the fish for about 3-4 minutes till the pieces turn white
and soft.
7. There is no step seven the curry is ready to serve. Serve along with
hot boiled rice.
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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title = "How To Make Garam Masala"
date = 2012-04-01T10:00:00+05:30
tags = ["spices", "masalas"]
thumb = "/img/thumbs/masala-thumb.png"
description = "A recipe of my personal garam masala powder"
keywords = ["Kamath's Kitchen", "masala", "spices", "india", "curry powder", "recipe", "gsb"]
slug = "how-to-make-garam-masala-magic-powder"
+++
A lot of people ask me about the masala that I use in almost all the
curry that I prepare. Masala is the core of any Indian curry. It is
basically a mixture of many spices. There are different types of masala
with special and unique taste. I'm going to share a common recipe for
garam masala which is used in common dishes. The taste of the masala
depends upon the spices and most importantly the quantity of spices
used.
So ladies and gentlemen, I present you my homemade Garam Masala.
![garam masala](/img/masala/garam-masala.jpg)
Usually masala is made just before cooking the dish or curry, but some
people who like to save time like me prepare the masala in advance and
keep them in airtight container. I prepare the masalas annually.
So from today onwards stop buying readymade masala pouches from the
market and prepare a jar of masala for yourself. There is no other
masala better than the one which is prepared at home. First and foremost
there are lots of spices to be added in our masala, please refer the
list below and go on shopping :)
Ingredients mentioned here are for 2 kg of masala, yeah I prepare this
much for myself it is enough for a year.
![garam masala](/img/masala/ingedients.jpg)
## Ingredients
- Byadgi chillies - 1 kg.
- Coriander seeds 200 gms.
- Khas Khas (poppy seeds) 200 gms.
- Turmeric (roots) 100 gms.
- Fennel seeds (saunf) 50 gms.
- Shahjeera (caraway seeds) 50 gms.
- Methi seeds 50 gms.
- Mustard seeds 50 gms.
- Cinnamon 10 gms.
- Cloves 10 gms.
- Star Anise (chakri phool) 10 gms.
- Jaipatri (mace) 10 gms.
- Tej patta (Bay leaf) 10 gms.
- Black Cardamom (badi elaichi) 10gms.
- Nutmeg (jaiphal) 5.
- White sesame seeds 100 gms.
- Oil 1 tsp.
Phew that's it. If you have all the ingredients let's start with the
method of preparing the masala.
## Method:
1. First of all you must dry the red chillies in the sun for 1 day and
then remove the twigs.
2. Take a big pan or khadhai, put 1 tsp. oil in it. We are going to fry
all the ingredients lightly. We need to fry the chillies first in
medium heat. The chillies should become brighter red in colour. Be
careful don't fry too much or else the chillies will turn black and
the masala won't get its colour.
3. Remove the chillies from the pan and keep them aside, put the
coriander in same pan and fry till you get the aroma. Again don't
fry it too much, the colour should not be changed.
4. Remove the coriander and add black pepper, Methi seeds, Cloves, Star
Anise and Cinnamon, in the pan. We need to smash black cardamom and
jaiphal together lightly and then put them in the same pan. Now fry
lightly till you get an aroma. Remove and keep aside.
5. Now fry fennel seeds and shahjeera. Remove and keep them aside like
we did with other ingredients. Fry Mustard seeds till they crackle.
Remove and keep aside.
6. Now fry sesame seeds, when they start crackling add khas khas in
same pan and fry till it starts crackling.
7. Now the final step mix all fried ingredients in a separate vessel
and send it to the floor mill. Be sure to store your magic powder in
an airtight container.
Use the masala while preparing curry according to your taste, you can
also add chillies to make it spicier or vice versa.
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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title = "Kadgi Adgai - Instant Jackfruit Pickle"
date = 2012-01-15T11:58:00+05:30
tags = ["GSB cuisine", "Pickles & Chutneys"]
thumb = "/img/thumbs/kadgi-adgai-thumb.png"
description = "Kadgi Adgai or jackfruit pickle is an instant pickle in konkani cuisine. It can be served along with idli dosa or during meals."
keywords = ["Kamath's Kitchen", "jackfruit", "adgai", "pickle", "konkani recipe", "gsb dishes", "spices", "india", "smitha kamath"]
+++
I saw a jackfruit in the market today and I instantly thought of making
two delicious Konkani recipes - [Kadgi Chakko](http://www.kamathskitchen.com/2012/01/kadgi-chakko.html)
(jackfruit side dish) and Kadgi Adgai (instant jackfruit pickle)
I am going to share them one by one. Let's start with Adgai first, it's
an instant pickle which can be served with Idli, Dosa lunch dinner
anything. It doesn't have long shelf life as there are no preservative
added but it may last for about half a month. It is quite a simple
recipe and requires approximately an hour to prepare.
![kadgi adgai](/img/adgai/adgai.jpg)
Adgai is used as a condiment like many other pickles; it is one my
favourite pickle too.
![jackfruit](/img/adgai/jackfruit.jpg)
For preparing Adgai you will require the following ingredients:
## Ingredients
- One Small Jack fruit (raw).
- 1 raw mango.
- Red chillies - 150 grams.
- Mustard Seed - 100 grams.
- Coriander seeds - 1 tbsp.
- Methi seeds (Fenugreek seeds) - 1tsp.
- Asafoetida - ¼. tsp.
- Sea salt - 100 grams.
- Turmeric - ¼ tsp.
- Water - 1 ltr.
And without wasting any time here goes the step by step method to
prepare this delicious pickle:
## Method
1. Wash the mango clean and chop it into medium sized pieces. Make sure
to wipe the mango after washing, there shouldn't be water remaining
on it.
2. Take one litre water and add salt to it, boil it for about 5
minutes.
3. Remove water from heat and add the mango slices to it immediately.
Keep the vessel aside.
4. Cut the jackfruit into medium sized pieces (You should apply oil to
your hands and the knife as the sticky latex is very hard to clean
and sometimes can be frustrating).
5. Put it in a cotton or muslin cloth and steam it. It will take
approximately 15 minutes to cook. Remove from heat and allow it
cool.
![diced jackfruit](/img/kadgi-chakko/1.jpg)
6. Take a frying pan. Fry the red chillies, mustard seeds, coriander
seeds, asafoetida and turmeric one at a time and keep them separate.
7. Now it's time to grind the above ingredients, Remove the mango
slices from the salt water, we will use this salt water to grind the
ingredients. First add the red chillies in the grinder and grind it
to fine paste, then add all the other ingredients and grind again.
The reason for adding the chillies first is to retain the spicy
flavour; this is what my mother told me. I always thought this is a
silly reason but it works.
8. Mix the cooked jackfruit pieces, mango and the masala that we made
in a vessel. Mix it really well and store it in a jar.
You can try it immediately but I suggest you wait for one day. This
allows the mango and jackfruit to absorb the pickle masala better.
Remember patience is the secret of good cooking.
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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title = "Kadgi Chakko"
date = 2012-01-22T11:07:00+05:30
tags = ["GSB cuisine", "Side Dish"]
thumb = "/img/thumbs/kadgi-chakko-thumb.png"
description = "Kadgi chakko is a Konkani side dish just like sukka masala or any other dry dish. It is often served along with rice and daal (daali toy)."
keywords = ["Kamath's Kitchen", "jackfruit", "sukka masala", "chakko", "konkani recipe", "gsb dishes", "recipes", "india", "smitha kamath"]
+++
After the kadgi
[Adgai](http://www.kamathskitchen.com/2012/01/kadgi-adgai-instant-jackfruit-pickle.html),
it's time for kadgi chakko like I promised in my earlier post. Kadgi
chakko is a Konkani side dish just like sukka masala or any other dry
dish. It is often served along with rice and daal (daali toy).
![kadgi chakko](/img/kadgi-chakko/kadgi-chakko.jpg)
Let's get started with the ingredients for this dish:
## Ingredients
- One small jackfruit.
- Half coconut (grated).
- Fried red chillies - 15.
- Lemon sized tamarind.
- Small piece of jaggery.
- White lentil (Urad daal) - 1 tsp.
- Coriander - 3 tsp.
- Coconut oil - 1 tbsp.
- Mustard seeds - 1 tsp.
- Few curry leaves.
- Salt to taste.
![jackfruit](/img/kadgi-chakko/jackfruit.jpg)
## Method
1. Clean and cut the jackfruit in to medium sized pieces. (As I have
already mentioned in my previous post you should apply oil to your
hands or else the sticky latex will be hard to wash.)
![diced jackfruit](/img/kadgi-chakko/1.jpg)
2. Take 2 glasses of water and cook the jackfruit pieces till they
become tender. Separate the pieces and water and keep aside.
3. Now it's time to prepare the masala. Put the grated coconut,
tamarind and fried chillies in a grinder and grind them dry (don't
put water) into thick paste. We are not done yet, so don't remove
the masala out from the grinder.
4. Take a pan, put half tsp. of coconut oil and heat it. Put Urad daal
and coriander into the pan and roast them. Now empty the pan into
the grinder and grind again. Just keep in mind you don't have to
make a fine paste of the masala; otherwise it will ruin the texture
of the recipe.
5. Now take the boiled jackfruit in a vessel and mash (again you have
to be careful, don't mash it to fine pulp. We want the rough dry
texture).
6. Now add the masala into the mashed jackfruit pieces and mix them
thoroughly.
7. Take a pan and put the remaining coconut oil in it. Put Mustard
seeds and curry leaves in it. As usual wait till the mustard seeds
start spluttering, now add the jackfruit and masala mixture in the
pan.
8. Now remember we have kept aside the water which we have used to cook
the jackfruit. Take that water and put it in the pan. Put jaggery
and salt to taste. Cook till the water evaporates completely.
9. Now the dish is ready to be served along with daal and rice.
<blockquote class="quote"><b>Note</b> &ndash; We can also prepare lady's fingers (Okra) recipe with the same method
and ingredients except that we don't boil the lady's fingers we fry them in oil before adding the masala.</blockquote>
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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title = "Kele Salli Upkari"
date = 2011-11-27T11:38:00+05:30
tags = ["Upkari", "GSB cuisine", "Side Dish"]
thumb = "/img/thumbs/kele-saali-upkari.png"
description = "A healthy and tasty side dish made from banana peels"
keywords = ["Kamath's Kitchen", "banan peels", "kele salli", "G.S.B", "side dish", "india"]
slug = "Kele-salli-upkari"
+++
This is my first post. I am beginning this journey by sharing a simple
quick and easy recipe. It is called kele salli upkari in Konkani
language, It means banana peel dish. This recipe is made from the
by-product of banana (plantain). Yes!! This recipe is made out of banana
peels.
Plantains are common in South Indian dishes. The peels contain fibrous
substances that boost our digestive system. So in future instead of
throwing away the peels, you can prepare this 15 minutes dish, I'm sure
everyone will love this one.
![banana peels side dish](/img/kele-saali/final.jpg)
So let's get started with the ingredients:
![banana peels side dish](/img/kele-saali/ingredients.jpg)
## Ingredients
- Banana (plantain) peels(I am using peels of 6 bananas)
- Water -- 1 tbsp.
- Mustard seeds -- 1 tsp.
- Urad daal (white Lentils) -- 1 tsp.
- 3 Dried red chillies (we will be using the flakes).
- One curry leaf.
- Coconut oil -- 3 tsp.
- Salt to taste.
## Method:
1. Wash the banana peels and cut them into small pieces.
![raw banana](/img/kele-saali/banana-step1.jpg)
![raw banana skin peels](/img/kele-saali/banana-skin.jpg)
1. Take a Cast iron wok, put the coconut oil and heat it. You can also
use regular frying pan (see note)
2. Put the mustard seeds in the heated oil wait till it stops
crackling.
3. Put the Urad daal.
4. Now add the curry leaf and wait until the urad daal turns golden
reddish in colour.
5. We will now add the red chilli flakes in the pan and sauté it for 2
minutes.
6. Now you'll notice the juices and water from the peels are coming
out,
7. Add salt to taste, then add 1 tbsp. of water and cook on medium heat
till excess water gets evaporated.
8. Serve with your main course and see smile on their faces. :) . I
would really appreciate if you guys will give feedback on this
recipe and tell me what your take on it is.
<blockquote class="quote"><b>Note</b> &ndash; You can also add spices and masala to alter this dish, another variation
would be adding grated coconut. I advise you should use a cast iron wok
for this recipe because banana peels absorbs iron contents from the wok
while sautéing, this with other mineral and fibrous elements makes the
dish more healthy.</blockquote>
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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title = "Khotto - Idli steamed with jackfruit leaves"
date = 2012-01-29T10:33:00+05:30
tags = ["fermented", "Snacks"]
thumb = "/img/thumbs/khotto-thumb.png"
description = "Khotto - a savoury ricke cake steamed with jackfruit leaves"
keywords = ["Kamath's Kitchen", "jackfruit leaves", "jackfruit", "india", "steamed cake", "recipe", "gsb", "sanna", "khotto", "kottige", "rice cake"]
slug = "khotto-idli-steamed-with-jackfruit"
+++
This Sunday I made Khotto also called Khottige or Gunda. It is a type of
Idli which is steamed in baskets made from Jackfruit leaves. Preparing
it in Jackfruit leaves basket gives it an unmatchable taste and aroma of
jackfruit. It is often served with sambhar chutney or some
non-vegetarian gravy too. My son likes it with coconut oil and chutney.
My son wanted to eat this dish since many days , so finally he finally
plucked some large leaves from a jackfruit tree in our backyard and gave
it to me.
My mother makes better khottos than me, there's always something to
learn from my mother. She always stresses the importance of using
traditional techniques in cooking, and I find most of her tips right.
![khotto](/img/khotto/khotto.jpg)
So you can start today's recipe by gathering all the ingredients
mentioned below.
## Ingredients
- Large Jackfruit leaves (we require four leaves to make one Khotto).
- Broom stick pieces or toothpicks approximately 9 for one basket.
- Parboiled Rice - 3 Cups.
- Urad Daal - 1 Cup.
- Salt to taste.
- Coconut water - half cup.
Yes! This recipe requires only these six ingredients. Let's get started
with the method now.
## Method:
1. Soak rice and urad daal in water separately for 4-5 hours.
2. Grind the soaked urad daal into fine paste. Remove from grinder and
keep aside.
3. Now grind the rice. The rice should look like rawa, you should not
grind it fine paste. It should have the grainy rough texture.
4. Now take both rice and urad daal paste and mix in a vessel, add the
coconut water. Cover the vessel tightly with cloth or tight lid and
keep this mixture in warm place overnight for fermentation. I
sprinkle salt as required over this mixture before keeping it to
ferment, however I mix it only after the mixture is fermented; many
people add it before steaming it. My mother gave me this tip, I
don't know the reason behind it but this is the way I prepare it.
5. Till the paste gets fermented we should prepare the jackfruit leaf
basket. I have added a picture below to explain the process.
![How to make the khotto basket](/img/khotto/jackfruit-idli-settings.jpg)
![How to make the khotto basket](/img/khotto/kottepaan.jpg)
6. In the morning we will mix the fermented paste well (as we have
sprinkled salt). If required we can add some water to make the paste
less thick. Now pour the paste inside the basket that we prepared
from jackfruit leaves. Steam it for 10 to 15 minutes. Serve hot with
whatever you like :).
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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title = "Patrado - Steamed Colocasia leaves"
date = 2019-01-01T12:56:00+05:30
thumb = "/img/thumbs/patrado-thumb.png"
tags = ["GSB cuisine", "Snacks"]
description = "A tasty dish prepared from colocasia leaves steamed with coconut, moong beans, rice and masala."
keywords = ["Kamath's Kitchen", "arvi", "eddoe", "colocasia leaves", "india", "snack", "recipe", "gsb", "konkani"]
+++
This is one of the favorite dishes of G.S.B's, It is also prepared in
Gujarat where it is called as Patra. This dish can be served along with
main course and also can be eaten separately as a snack.
![patrado](/img/patrado/patrado-asset-6.jpg)
Let us begin with noting down the ingredients to make this dish.
## Ingredients
![patrado colocasia leaves.](/img/patrado/patrado-asset-4.jpg)
- 1 Cup freshly grated Coconut.
- 25 pcs of Red Chilies.
- 40 grams of Tamarind.
- 1/2 tsp Asofoetida.
- 1/2 cup of Rice (Sonamasoori).
- 1/2 cup Moong Beans.
- 15 colocasia leaves.
- Salt to taste.
![Ingredients for the patrado](/img/patrado/patrado-asset-1.jpg)
## Method:
1. First soak the rice and moong beans in water for about 4 hours.
Drain the water and keep aside.
![Rice and moong beans soaked in water](/img/patrado/patrado-asset-5.jpg)
2. Take the grated coconut, tamarind and red chilies in a blender and
make a fine paste.
3. Now add the Rice and moong beans to the blender and make coarse
paste.
4. Add asofoetida (Hing) and salt to the paste, mix them well. The
paste should be of thick consistency.
![patrado masala paste.](/img/patrado/patrado-asset-2.jpg)
5. Take a steamer container and heat some water in it.
6. Now take the biggest colocasia leaf and apply the paste. Keep
smaller leaves above it and add paste, repeat this to form a 3-4
layers of leaves and paste. Fold the leaves into a roll, refer to
the video below for precise steps and process.
{{< video src="/img/patrado/patrado-asset-7.mp4" poster="patrado-video-thumb.png" type="mp4" >}}
7. Keep the rolls inside the steamer and cook for 15 minutes. You can
poke a knife and check if it is cooked in the inside.
![Patrado rolls in the steamer.](/img/patrado/patrado-asset-3.jpg)
8. Remove the rolls from the steamer and allow it to cool down a bit.
Cut the roll into slices, add some fine coconut oil over the slice
while serving it.
![Patrado served with coconut oil.](/img/patrado/patrado-asset-6.jpg)
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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title = "Pedve Panna Upkari - Spicy Sardine Curry"
date = 2018-12-30T21:18:00+05:30
tags = ["GSB cuisine", "fish", "Curry"]
thumb = "/img/thumbs/panna-upkari-thumb.png"
description = "This spicy fish curry is a favorite of fish eating G.S.B people."
keywords = ["Kamath's Kitchen", "sardines curry", "gsb fish dish", "gsb", "india", "gravy", "recipe", "spicy", "fish"]
slug = "Panna-upkari-spicy-sardine-curry"
+++
![Masala Paste for the Sardine Curry](/img/panna-upkari/panna-upkari-04.jpg)
Typically this fish curry can prepared with many varieties of fish like
Pomfret, Anchovies & Mackerel, this particular recipe uses a local
Indian Sardine fish. It is called Tarle in Marathi, Pedve in Konkani.
This dish is very spicy but you can adjust the number of chilies
according to your preference. Lets start with the ingredients.
## Ingredients
### Ingredients for Gravy
- Sardine Fish 1 Kilograms
- 20 Madras & Byadgi Chilies
- 2 tbsp Coriander Seeds
- 1/4 tsp Fenugreek Seeds
- 2 to 3 Cloves of Garlic
- 1/4 tsp Mustard Seeds
- 1 Big Red Onion Finely Chopped
- 1 tbsp Coconut Oil for frying.
- 2 tbsp Grated Coconut (optional)
- 25 grams of tamarind.
### Ingredients for Seasoning
- 1 Big Red Onion Finely Chopped
- 2 Green Chilies
- 1/2 tsp Mustard Seeds
- 2 tbsp Coconut Oil
- Few Curry Leaves
## Method
1. Wash the fish clean, sprinkle a pinch of salt and keep aside.
![Sardines cleaned and slitted](/img/panna-upkari/panna-upkari-01.jpg)
2. Take a frying pan and heat some coconut oil in it to fry the red
chilies. The chilies shouldn't get burnt, so fry them with caution.
Remove the chilies from oil and keep them aside.
3. Now put the coriander seeds, fenugreek seeds, garlic and mustard
seeds in the same frying pan and fry till you get an aroma. The
coriander will be a bit golden in color too.
![Spicy Sardines Curry Ingredients for Gravy](/img/panna-upkari/panna-upkari-00.jpg)
4. Put the fried ingredients along with the grated coconut in a blender
and make a fine paste. The grated coconut is optional here, it
slightly thickens the gravy and adds a sweet flavor.
![Masala Paste for the Sardine Curry](/img/panna-upkari/panna-upkari-02.jpg)
5. Put the paste in a earthen curry pot, add some water to bring it to
a consistency of your liking. Bring it to a boil.
6. When the gravy starts boiling add the finely chopped red onions.
Then cook for another 3 minutes.
![Masala Paste for the Sardine Curry](/img/panna-upkari/panna-upkari-03.jpg)
7. It is time to add the cleaned fish to the boiling gravy. Wait till
the fish is cooked.
8. Heat some coconut oil in small seasoning pan, Add Mustard seeds.
9. When the mustard seeds start crackling, add finely chopped onion,
slitted green chilies. Wait till the onions get golden in color.
10. Add the hot seasoning to the gravy and quickly close the lid of the
pot to seal all the smoke and aroma. Add some curry leaves too.
11. Your spicy sardine curry is ready to serve with hot bowl of rice.
![Masala Paste for the Sardine Curry](/img/panna-upkari/panna-upkari-05.jpg)
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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+++
title = "Stuffed Apple Gourds (Tinday)"
date = 2016-08-01T11:53:00+05:30
tags = ["stuffed", "Curry"]
thumb = "/img/thumbs/apple-gourd-thumb.png"
description = "I got these gourds fresh from the market and rather than preparing a boring vegetable dish I wanted to prepare some different using Tindays. I remembered reading this recipe in an old magazine some time back. I added some of my own twists to it."
keywords = ["Kamath's Kitchen", "Apple gourd", "tinday", "india", "curry ", "stuffed apple gourds", "recipe", "gsb"]
+++
I got these gourds fresh from the market and rather than preparing a
boring vegetable dish I wanted to prepare some different using Tindays.
I remembered reading this recipe in an old magazine some time back. I
added some of my own twists to it.
![apple-gourds](/img/apple-gourd/stuffed-apple-gourds.jpg)
![apple-gourds](/img/apple-gourd/IMG_4869.jpg)
## Ingredients
Serves : 5
5 Apple gourds
### Ingredients for the stuffing
- 1 cup Soaked split Moong beans (green grams) (soaked for 4 hours)
- 2 tsp Mixture of coriander and mint leaves (mint should be in lesser
quantity)
- 1 in Ginger finely chopped
- 2 Green Chillies Chopped
- 1/4 tsp Asofoetida (Hing)
- 1/2 tsp Raw Mango Powder (Amchur)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red chilli powder or flakes
- 1/2 tsp Mustard seeds (Raai)
- 1/2 tsp Cumin seeds (Jeera)
- Few Curry leaves (Kadi patta)
- 1 cup water
- Salt to taste
### Ingredients for gravy
- 1/2 cup Mixture of finely chopped coriander and mint leaves (take
less quantity of mint to avoid bitterness)
- 1 tsp Poppy seeds (khus khus)
- 1 1/2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1/2 cup Milk
- 2 Small Tomatoes
- 1/2 tsp Garam Masala
- 1 Diced Big Onion
- 2 tbsp Oil
- 1/2 tsp Mustard seeds (Raai)
- 1/2 tsp Cumin seeds (Jeera)
## Method:
1. Wash the apple gourds and remove its outer skin. Remove its top
portion and remove the inner portion to make it a bowl shape as
shown below. Separate the seeds from scooped flesh and keep it
aside.
![apple-gourds scooping](/img/apple-gourd/apple-gourd-sccoping.jpg)
![apple-gourds scooping](/img/apple-gourd/apple-gourd-sccoping2.jpg)
2. Heat some oil in a pan , add Mustard seeds and cumin seeds, once you
hear slight crackle add curry leaves and asofoetida, stir for a
while, Now add ginger and green chillies and stir again.
![apple-gourds recipe steps](/img/apple-gourd/apple-gourd-step2a.jpg)
3. Add moong beans to the pan
![apple-gourds recipe steps](/img/apple-gourd/apple-gourd-step3a.jpg)
4. Add turmeric red chilli powder and stir for a while. Add 1 cup of
water and salt to taste. Cover the pan and leave it till the beans
are cooked.
![apple-gourds recipe steps](/img/apple-gourd/apple-gourd-step4a.jpg)
5. Add the coriander and mint mixture to pan and mix them well
![apple-gourds recipe steps](/img/apple-gourd/apple-gourd-step5a.jpg)
6. Now we have to stuff the moong beans inside the apple gourd bowls.
Keep them aside.
![apple-gourds recipe steps](/img/apple-gourd/apple-gourd-step6a.jpg)
Now we will prepare the gravy for the dish
1. Now take a blender and add all the ingredients listed above for
gravy, except milk oil and garam masala. Blend until it turns into
fine paste.
![apple-gourds recipe steps](/img/apple-gourd/apple-gourd-step7a.jpg)
2. Now take the same pan we used earlier and heat some oil in it.
3. Add cumin seeds and mustard seeds
![apple-gourds recipe steps](/img/apple-gourd/apple-gourd-step8a.jpg)
4. After the cumin seeds crackly add the paste to the pan. Add the
garam masla and stir the paste for 5-7 minutes.
5. Add some water and place the stuffed apple gourds in the pan.
![apple-gourds recipe steps](/img/apple-gourd/apple-gourd-step9a.jpg)
6) Cook it for approximately 10 minutes, When the paste thickens add
the milk and mix it slowly with the gravy.
![apple-gourds](/img/apple-gourd/stuffed-apple-gourds.jpg)
The dish is ready and can be served hot with rice or chapatis.
I am sure you will enjoy this dish. Please email me and tell me about
your experience cooking this recipe.

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Copyright (c) 2019 Raghavendra Kamath
License :
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Each contributor grants you a non-exclusive, worldwide, royalty-free
patent license under the contributor's essential patent claims, to
make, use, sell, offer for sale, import and otherwise run, modify and
propagate the contents of its contributor version.
In the following three paragraphs, a "patent license" is any express
agreement or commitment, however denominated, not to enforce a patent
(such as an express permission to practice a patent or covenant not to
sue for patent infringement). To "grant" such a patent license to a
party means to make such an agreement or commitment not to enforce a
patent against the party.
If you convey a covered work, knowingly relying on a patent license,
and the Corresponding Source of the work is not available for anyone
to copy, free of charge and under the terms of this License, through a
publicly available network server or other readily accessible means,
then you must either (1) cause the Corresponding Source to be so
available, or (2) arrange to deprive yourself of the benefit of the
patent license for this particular work, or (3) arrange, in a manner
consistent with the requirements of this License, to extend the patent
license to downstream recipients. "Knowingly relying" means you have
actual knowledge that, but for the patent license, your conveying the
covered work in a country, or your recipient's use of the covered work
in a country, would infringe one or more identifiable patents in that
country that you have reason to believe are valid.
If, pursuant to or in connection with a single transaction or
arrangement, you convey, or propagate by procuring conveyance of, a
covered work, and grant a patent license to some of the parties
receiving the covered work authorizing them to use, propagate, modify
or convey a specific copy of the covered work, then the patent license
you grant is automatically extended to all recipients of the covered
work and works based on it.
A patent license is "discriminatory" if it does not include within
the scope of its coverage, prohibits the exercise of, or is
conditioned on the non-exercise of one or more of the rights that are
specifically granted under this License. You may not convey a covered
work if you are a party to an arrangement with a third party that is
in the business of distributing software, under which you make payment
to the third party based on the extent of your activity of conveying
the work, and under which the third party grants, to any of the
parties who would receive the covered work from you, a discriminatory
patent license (a) in connection with copies of the covered work
conveyed by you (or copies made from those copies), or (b) primarily
for and in connection with specific products or compilations that
contain the covered work, unless you entered into that arrangement,
or that patent license was granted, prior to 28 March 2007.
Nothing in this License shall be construed as excluding or limiting
any implied license or other defenses to infringement that may
otherwise be available to you under applicable patent law.
12. No Surrender of Others' Freedom.
If conditions are imposed on you (whether by court order, agreement or
otherwise) that contradict the conditions of this License, they do not
excuse you from the conditions of this License. If you cannot convey a
covered work so as to satisfy simultaneously your obligations under this
License and any other pertinent obligations, then as a consequence you may
not convey it at all. For example, if you agree to terms that obligate you
to collect a royalty for further conveying from those to whom you convey
the Program, the only way you could satisfy both those terms and this
License would be to refrain entirely from conveying the Program.
13. Use with the GNU Affero General Public License.
Notwithstanding any other provision of this License, you have
permission to link or combine any covered work with a work licensed
under version 3 of the GNU Affero General Public License into a single
combined work, and to convey the resulting work. The terms of this
License will continue to apply to the part which is the covered work,
but the special requirements of the GNU Affero General Public License,
section 13, concerning interaction through a network will apply to the
combination as such.
14. Revised Versions of this License.
The Free Software Foundation may publish revised and/or new versions of
the GNU General Public License from time to time. Such new versions will
be similar in spirit to the present version, but may differ in detail to
address new problems or concerns.
Each version is given a distinguishing version number. If the
Program specifies that a certain numbered version of the GNU General
Public License "or any later version" applies to it, you have the
option of following the terms and conditions either of that numbered
version or of any later version published by the Free Software
Foundation. If the Program does not specify a version number of the
GNU General Public License, you may choose any version ever published
by the Free Software Foundation.
If the Program specifies that a proxy can decide which future
versions of the GNU General Public License can be used, that proxy's
public statement of acceptance of a version permanently authorizes you
to choose that version for the Program.
Later license versions may give you additional or different
permissions. However, no additional obligations are imposed on any
author or copyright holder as a result of your choosing to follow a
later version.
15. Disclaimer of Warranty.
THERE IS NO WARRANTY FOR THE PROGRAM, TO THE EXTENT PERMITTED BY
APPLICABLE LAW. EXCEPT WHEN OTHERWISE STATED IN WRITING THE COPYRIGHT
HOLDERS AND/OR OTHER PARTIES PROVIDE THE PROGRAM "AS IS" WITHOUT WARRANTY
OF ANY KIND, EITHER EXPRESSED OR IMPLIED, INCLUDING, BUT NOT LIMITED TO,
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IS WITH YOU. SHOULD THE PROGRAM PROVE DEFECTIVE, YOU ASSUME THE COST OF
ALL NECESSARY SERVICING, REPAIR OR CORRECTION.
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IN NO EVENT UNLESS REQUIRED BY APPLICABLE LAW OR AGREED TO IN WRITING
WILL ANY COPYRIGHT HOLDER, OR ANY OTHER PARTY WHO MODIFIES AND/OR CONVEYS
THE PROGRAM AS PERMITTED ABOVE, BE LIABLE TO YOU FOR DAMAGES, INCLUDING ANY
GENERAL, SPECIAL, INCIDENTAL OR CONSEQUENTIAL DAMAGES ARISING OUT OF THE
USE OR INABILITY TO USE THE PROGRAM (INCLUDING BUT NOT LIMITED TO LOSS OF
DATA OR DATA BEING RENDERED INACCURATE OR LOSSES SUSTAINED BY YOU OR THIRD
PARTIES OR A FAILURE OF THE PROGRAM TO OPERATE WITH ANY OTHER PROGRAMS),
EVEN IF SUCH HOLDER OR OTHER PARTY HAS BEEN ADVISED OF THE POSSIBILITY OF
SUCH DAMAGES.
17. Interpretation of Sections 15 and 16.
If the disclaimer of warranty and limitation of liability provided
above cannot be given local legal effect according to their terms,
reviewing courts shall apply local law that most closely approximates
an absolute waiver of all civil liability in connection with the
Program, unless a warranty or assumption of liability accompanies a
copy of the Program in return for a fee.
END OF TERMS AND CONDITIONS
How to Apply These Terms to Your New Programs
If you develop a new program, and you want it to be of the greatest
possible use to the public, the best way to achieve this is to make it
free software which everyone can redistribute and change under these terms.
To do so, attach the following notices to the program. It is safest
to attach them to the start of each source file to most effectively
state the exclusion of warranty; and each file should have at least
the "copyright" line and a pointer to where the full notice is found.
{one line to give the program's name and a brief idea of what it does.}
Copyright (C) {year} {name of author}
This program is free software: you can redistribute it and/or modify
it under the terms of the GNU General Public License as published by
the Free Software Foundation, either version 3 of the License, or
(at your option) any later version.
This program is distributed in the hope that it will be useful,
but WITHOUT ANY WARRANTY; without even the implied warranty of
MERCHANTABILITY or FITNESS FOR A PARTICULAR PURPOSE. See the
GNU General Public License for more details.
You should have received a copy of the GNU General Public License
along with this program. If not, see <http://www.gnu.org/licenses/>.
Also add information on how to contact you by electronic and paper mail.
If the program does terminal interaction, make it output a short
notice like this when it starts in an interactive mode:
{project} Copyright (C) {year} {fullname}
This program comes with ABSOLUTELY NO WARRANTY; for details type `show w'.
This is free software, and you are welcome to redistribute it
under certain conditions; type `show c' for details.
The hypothetical commands `show w' and `show c' should show the appropriate
parts of the General Public License. Of course, your program's commands
might be different; for a GUI interface, you would use an "about box".
You should also get your employer (if you work as a programmer) or school,
if any, to sign a "copyright disclaimer" for the program, if necessary.
For more information on this, and how to apply and follow the GNU GPL, see
<http://www.gnu.org/licenses/>.
The GNU General Public License does not permit incorporating your program
into proprietary programs. If your program is a subroutine library, you
may consider it more useful to permit linking proprietary applications with
the library. If this is what you want to do, use the GNU Lesser General
Public License instead of this License. But first, please read
<http://www.gnu.org/philosophy/why-not-lgpl.html>.

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+++
+++

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@charset "utf-8";
/* font face */
@font-face {
font-family: "Lato";
src: url('../fonts/lato-regular-webfont.woff2') format('woff2'), url('../fonts/lato-regular-webfont.woff') format('woff');
font-weight: 400;
font-style: normal;
font-display: swap;
}
@font-face {
font-family: "Lato";
src: url('../fonts/lato-bold-webfont.woff2') format('woff2'), url('../fonts/lato-bold-webfont.woff') format('woff');
font-weight: 700;
font-style: normal;
font-display: swap;
}

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@charset "utf-8";
/* variables */
:root {
--size-base: 1em;
--size-xs: .5em;
--size-sm: .75em;
--size-md: 1.5em;
--size-lg: 2.25em;
--size-xl: 3.375em;
--size-xxl: 5.063em;
/* colors */
--gray: #565656;
--black: #000;
--white: #FFF;
--link-color: #FFE1BB;
--primary-color: var(--gray);
--secondary-gray: #DDD;
/* screens */
--screen-palm: 970px;
--screen-laptop: 1200px;
/* fonts */
--system-fonts: -apple-system, BlinkMacSystemFont,"Segoe UI", "Roboto", Oxygen-Sans, Ubuntu, Cantarell,"Helvetica Neue", "Open Sans", "Noto Sans", "Droid Sans", sans-serif;
}
html {
box-sizing: border-box;
font-size: 20px;
scroll-behavior: smooth;
animation: fade 0.45s;
}
@keyframes fade {
from { opacity: 0; }
to { opacity: 1; }
}
/* remove scroll for accessibility*/
@media (prefers-reduced-motion: reduce) {
html {
scroll-behavior: auto;
}
}
*, *:before, *:after {
box-sizing: inherit;
}
body {
font-family: "Lato", var(--system-fonts);
font-style: normal;
line-height: 1.5;
color: var(--gray);
fill: var(--gray);
max-width: var(--screen-laptop);
margin: 0 auto;
padding: var(--size-md);
}
/* typography */
h1,
h2,
h3,
h4,
h5,
h6 {
line-height: 1.25;
margin-bottom: 0;
margin-top: var(--size-lg);
}
h1 {
font-size: var(--size-lg);
}
h2 {
font-size: var(--size-md);
}
h3,
h4,
h5,
h6 {
font-size: var(--size-base);
}
/* page content */
/* header */
.site-header {
font-size: 0.85em;
letter-spacing: 1px;
line-height: 1;
display: flex;
flex-wrap: wrap;
justify-content: space-between;
align-content: center;
}
.logo {
font-size: 1.25em;
text-transform: uppercase;
font-weight: 700;
padding: var(--size-sm);
}
.hamberger {
display: block;
cursor: pointer;
width: var(--size-xxl);
text-align: right;
font-size: var(--size-md);
padding: var(--size-sm);
}
@media screen and (min-width: 700px) {
.hamberger {
display: none;
}
}
.menu-list {
margin-top: var(--size-sm);
padding: 0;
}
.menu-item {
list-style: none;
display: block;
}
.nav-link {
display: block;
padding: var(--size-sm);
}
.menu-item:last-child a {
margin-right: 0;
padding-right: var(--size-sm);
}
@media screen and (min-width: 700px) {
.menu-item {
display: inline-block;
}
.menu-list {
margin: 0;
}
.nav-link {
padding: var(--size-sm) var(--size-md);
}
}
.active {
color: #000;
}
/* header */
.home,
.post {
display:flex;
flex-direction:column
}
@media screen and (min-width:700px) {
.home,
.post {
flex-direction:unset
}
}
.post:not(:last-child) {
padding-bottom: var(--size-xl);
margin-bottom: var(--size-xl);
border-bottom: 1px dashed var(--secondary-gray);
}
.primary {
width:100%;
margin-top: var(--size-lg);
}
@media screen and (min-width:700px) {
.primary {
width:75%
}
}
.sidebar {
width:100%;
order:2;
padding-top: var(--size-md);
border-top: 1px dashed var(--secondary-gray);
margin-top: var(--size-xl);
}
@media screen and (min-width:700px) {
.sidebar {
width:25%;
order:unset;
border-top: none;
padding: unset;
margin: unset;
}
}
.sidebar-list {
list-style: none;
padding: 0;
text-transform: capitalize;
}
.sidebar-list li {
padding: calc(var(--size-xs)/2);
display: inline-block;
}
@media screen and (min-width:700px) {
.sidebar-list li {
padding: calc(var(--size-xs)/2) 0;
display: block;
}
}
.sidebar-list li:first-child {
padding-top: 0;
}
.divider {
display: block;
border: 0;
text-align: center;
overflow: visible;
border-bottom: 1px dashed var(--secondary-gray);
margin: var(--size-xl) var(--size-sm);
}
.content {
padding: 0 var(--size-sm);
}
.tag-title {
margin-bottom: var(--size-md);
margin-right: auto;
margin-left: auto;
}
.title {
margin-top: 0;
}
.content article,
.content.about {
margin-right: auto;
margin-left: auto;
}
.post-nav {
display: flex;
justify-content: space-between;
margin-top: var(--size-lg);
margin-bottom: var(--size-lg);
border-top: 1px dashed var(--secondary-gray);
border-bottom: 1px dashed var(--secondary-gray);
}
.list h2 {
margin-top: var(--size-sm);
margin-bottom: var(--size-xs);
}
.list .summary {
margin-top: var(--size-xs);
margin-bottom: 0;
}
.thumb img {
border-radius: calc(var(--size-xs) / 2);
}
.related {
margin-bottom: var(--size-xl);
}
.comments {
border-top: 1px dashed var(--secondary-gray);
}
.single-page {
margin-top: var(--size-xl);
}
/* font size */
.size-small {
font-size: var(--size-md);
}
.content-max-width {
max-width: 46.971em;
}
/* elements */
img {
vertical-align: middle;
max-width: 100%;
}
.figure {
margin-top: var(--size-md);
margin-right: 0;
margin-left: 0;
}
.fig-caption {
text-align: center;
font-style: italic;
margin-top: var(--size-sm);
}
ul {
padding-left: var(--size-base);
margin: var(--size-sm) 0;
}
a {
text-decoration: none;
color: var(--gray);
transition: background-color 0.3s ease-out, color 0.3s ease-out, box-shadow 0.1s ease-out, fill 0.3s ease-out;
}
a:hover {
color: var(--black);
fill: var(--black);
transition: background-color 0.7s ease-out, color 0.7s ease-out, box-shadow 0.3s ease-out, fill 0.7s ease-out;
}
/* custom css */
::selection {
background-color: var(--secondary-gray);
}
.arrow {
font-size: 0.75rem;
line-height: 1;
}
.thumb {
display: block;
margin: 0 0 var(--size-md) 0;
}
@media screen and (min-width: 700px) {
.thumb {
margin: 0 var(--size-md) 0 0;
}
}
.thumb img {
width: 100%;
}
.post-meta {
font-size: var(--size-sm);
margin-top: var(--size-xs);
}
.post-text p {
margin-top: var(--size-md);
margin-bottom: var(--size-md);
}
.tag:hover .title-link,
.active,
.post-text a,
.link {
text-decoration: underline;
text-decoration-color: var(--link-color);
text-decoration-thickness: 3px;
}
.quote {
background-color: #fffcea;
margin: var(--size-md) 0;
padding: var(--size-xs);
border-left: 3px solid var(--link-color);
}
.link,
.post-text a {
white-space: nowrap;
}
.taglink::after {
content: ",";
}
.taglink:last-child::after {
content: ".";
}
.post-text img {
display: block;
margin: 0 auto;
}
.post-text a:hover,
.link:hover {
background-color: var(--link-color);
border-bottom: 0;
box-shadow: 0 0 0 5px var(--link-color);
}
.post-text .thumb {
border-bottom: unset;
padding-bottom: 0;
font-style: unset;
}
.post-text .thumb img {
border-radius: 0;
}
.post-text .thumb:hover {
background-color: unset;
border-bottom: unset;
box-shadow: unset;
}
.to-top {
text-align: center;
cursor: pointer;
width: 100%;
}
.footer {
padding-top: var(--size-xl);
}
.video {
width: 100%;
height: auto;
}
/** js **/
.hide {
display: none;
}
@media screen and (min-width: 700px) {
.hide {
display: block;
}
}
.nav {
width: 100%;
}
@media screen and (min-width: 700px) {
.nav {
width: unset;
}
}
#commento {
margin-top: var(--size-sm);
}
.half,
.three-forth,
.quarter {
width: 100%;
}
@media screen and (min-width: 700px) {
.half {
width: 50%;
}
.quarter {
width: 25%;
}
.three-forth {
width: 75%;
}
}

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//License : MIT
//author: Raghavendra Kamath
//email: raghu@raghukamath.com
//This script is for the infamous hamburger menu on this website and scroll to top functionality
/**
Copyright 2019 Raghavendra Kamath
Permission is hereby granted, free of charge, to any person obtaining a copy of this software and associated documentation files (the "Software"), to deal in the Software without restriction, including without limitation the rights to use, copy, modify, merge, publish, distribute, sublicense, and/or sell copies of the Software, and to permit persons to whom the Software is furnished to do so, subject to the following conditions:
The above copyright notice and this permission notice shall be included in all copies or substantial portions of the Software.
THE SOFTWARE IS PROVIDED "AS IS", WITHOUT WARRANTY OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO THE WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE AND NONINFRINGEMENT. IN NO EVENT SHALL THE AUTHORS OR COPYRIGHT HOLDERS BE LIABLE FOR ANY CLAIM, DAMAGES OR OTHER LIABILITY, WHETHER IN AN ACTION OF CONTRACT, TORT OR OTHERWISE, ARISING FROM, OUT OF OR IN CONNECTION WITH THE SOFTWARE OR THE USE OR OTHER DEALINGS IN THE SOFTWARE.
*/
/* dropdown menu for mobile */
const hamburger = document.getElementById("js-button");
const navClass = document.getElementById("js-dropdown");
function replaceClass() {
navClass.classList.toggle('hide');
}
hamburger.addEventListener ('click' , replaceClass);
/* Scroll to top */
const scrollTop = document.getElementById("js-top");
scrollTop.addEventListener ('click', event => {
window.scrollTo(0, 0);
});

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{{ define "main" }}
<section class="text-center mv-xl">
<p>Oops! You seem to have found the place where I procrastinate.</p>
<p>There's nothing here. :(<br/>you can check out my latest recipes <a class="link" href="{{ .Site.BaseURL }}">here</a></p>
</section>
{{ end }}

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<!DOCTYPE html>
<html lang="{{ .Site.LanguageCode }}">
{{- partial "head.html" . -}}
<body>
{{- partial "header.html" . -}}
{{- block "main" . }}{{- end }}
{{- partial "footer.html" . -}}
</body>
</html>

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{{ define "main" }}
<main class='content single-page h-feed'>
<!-- ranges through each of the content files associated with a particular taxonomy term and renders the summary.html content view -->
{{ range .Pages }}
<article class="post h-entry content-max-width">
<div class="thumb half" >
<a href="{{ .RelPermalink }}">
<img src="{{- .Params.thumb -}}" alt="{{ .Title }}-thumb">
</a>
</div>
<div class="half">
<header>
<h2 class="title p-name"><a class=" u-url title-link" href="{{ .RelPermalink }}">{{ .Title }}</a></h2>
{{- partial "meta-post.html" . -}}
</header>
<p class="p-summary">{{ .Description | truncate 200}}</p>
<a class="link" href="{{ .RelPermalink }}">Read the full recipe<span class="arrow"> &rarr;</span></a>
</div>
</article>
{{ end }}
</main>
{{ end }}

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{{ define "main" }}
<main class="single-content content">
<article class="h-entry content-max-width">
<header class="post-header">
<h1 class="p-name">{{ .Title }}</h1>
{{- partial "meta-post.html" . -}}
</header>
<div class="text single-post e-content">
{{ .Content }}
</div>
</article>
{{- partial "next-prev-in-section.html" . -}}
{{- partial "related-content.html" . -}}
{{- partial "comment.html" . -}}
</main>
{{ end }}

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{{ define "main" }}
<div class="home content">
<section class="sidebar">
<h3>Tags</h3>
<ul class="sidebar-list">{{ range $name, $taxonomy := .Site.Taxonomies.tags }}
{{ with $.Site.GetPage (printf "/tags/%s" $name) }}
<li>
<a class="sidebar-taglink" href="{{ .Permalink }}">{{ $name }}</a>
</li>
{{ end }}
{{ end }}
</p>
</section>
<section class="primary h-feed">
{{ range (where .Site.RegularPages "Section" "recipes") }}
<article class="post h-entry">
<div class="thumb half" >
<a href="{{ .RelPermalink }}">
<img src="{{- .Params.thumb -}}" alt="{{ .Title }}-thumb">
</a>
</div>
<div class="half">
<header>
<h2 class="title p-name"><a class=" u-url title-link" href="{{ .RelPermalink }}">{{ .Title }}</a></h2>
{{- partial "meta-post.html" . -}}
</header>
<p class="p-summary">{{ .Description | truncate 200}}</p>
<a class="link" href="{{ .RelPermalink }}">Read the full recipe<span class="arrow"> &rarr;</span></a>
</div>
</article>
{{ end }}
</section>
</div>
{{ end }}

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{{ define "main" }}
<div class="single-page content about content-max-width">
{{ if eq .Title "about"}}
<div class="h-card">
<p class="drop-cap p-note">Hello I am <span class="p-name">Smitha R Kamath</span>. I am a housewife and a food lover. I live in <span class="p-locality">Mumbai</span> with my family. I enjoy cooking and experimenting with various dishes. I am starting this blog on 20 November 2011, so that I can share some of my recipes and also learn from everyone.
<p>I got the idea of starting this blog when most of my friends and neighbours started asking me about my recipes and tips to make their cooking better. I enjoyed sharing with them as I got to know how they perceived the same recipe which I thought was easy or hard and vice versa.</p>
<p>I will be sharing one recipe every Sunday; I would really like to know how you make the same recipe and what is your take on it. If you want me to make something, you can mail me the name of the recipe on <a class="link u-email" rel="me" href="mailto:smitha@kamathskitchen.com?Subject=enquiry">smitha@kamathskitchen.com</a>.
</p>
</div>
{{ else }}
{{ .Content }}
{{ end }}
</div>
{{ end }}

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<div class="comments">
{{ if eq .Section "works"}}
<p>Let me know what you think about this artwork by mailing me your feedback on
<a class="link" rel="author" href="mailto:raghu@raghukamath.com?Subject={{ .Title | urlize }}">raghu at <span class="p-author h-card">raghukamath</span> dot com <span class="arrow">&rarr;</span></a>
</p>
{{ else }}
<h2 class="mb-md">Comments</h2>
<div id="commento"></div>
<script src="https://commento.emblik.studio/js/commento.js"></script>
{{ end }}
</div>

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<hr class="divider">
<footer >
{{ if ne .Kind "home" }}
<section class="content">
<h3>Tag List</h3>
<p>{{ range $name, $taxonomy := .Site.Taxonomies.tags }}
{{ with $.Site.GetPage (printf "/tags/%s" $name) }}
<a class="taglink" href="{{ .Permalink }}">#{{ $name }}</a>
{{ end }}
{{ end }}
</p>
</section>
{{ end }}
<section class="content">
<h3>Quick Links</h3>
<p>
<a href="{{ .Site.BaseURL }}/recipes">Recipes</a> &ndash;
<a href="{{ .Site.BaseURL }}/about">About</a> &ndash;
<a href='{{ with .OutputFormats.Get "RSS" }}{{ .RelPermalink }}{{ end }}'>RSS Feed</a>
</p>
</section>
<section class="content">
<h3>Privacy Policy, License and Copyright</h3>
<p> All contents © copyright 2009 -
{{ now.Year }} <a class="p-author h-card" rel="author" href="{{ .Site.BaseURL}}">Smitha R Kamath</a> and
respective author unless otherwise
noted. All rights reserved. <a class="link" href="{{ .Site.BaseURL }}/license">Read more</a> about the licenses.
You can read the Privacy Policy and Terms of Service <a href="{{ .Site.BaseURL }}/privacy" class="link">here</a>.
</p>
</section>
<p class="to-top"><a id="js-top"><b>&uarr; go to top &uarr;</b></a></p>
</footer>
{{ with resources.Get "js/main.js" | minify }}
<script>{{ .Content | safeJS }}</script>
{{ end }}

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<head>
<!-- Made with Hugo, Html and css by raghukamath -->
<meta charset="utf-8">
<meta name="viewport" content="width=device-width, initial-scale=1">
<title>{{ .Title }}{{ if not .IsHome }} &middot; {{ .Site.Title }}{{ end }}</title>
{{ hugo.Generator }}
<meta property="og:title" content="{{ .Title }}">
{{ if .IsPage }}
<meta property="og:type" content="article">
<meta property="article:published_time" content="{{ .Date.Format "2006-01-02" }}">
{{ else }}
<meta property="og:type" content="website">
{{ end }}
<meta property="og:description" content="{{ with .Description }}{{ . }}{{ else }}{{ .Site.Params.description }}{{ end }}">
<meta property="og:url" content="{{ .Permalink }}">
<meta property="og:site_name" content="{{ .Site.Title }}">
{{ if .Params.thumb }}
<meta property="og:image" content="{{ .Site.BaseURL }}{{ .Params.thumb }}">
{{ end }}
{{ range .Params.tags }}
<meta property="og:tags" content="{{ . }}">
{{ end }}
{{ if .Description }}
<meta property="twitter:card" content="{{ with .Description }}{{ . }}{{ else }}{{ .Site.Params.description }}{{ end }}">
{{ else }}
<meta property="twitter:card" content="{{ .Title }}">
{{ end }}
<meta property="twitter:description" content="{{ with .Description }}{{ . }}{{ else }}{{ .Site.Params.description }}{{ end }}">
<meta property="twitter:title" content="{{ .Title }}">
{{ if .Params.thumb }}
<meta property="twitter:image" content="{{ .Site.BaseURL }}{{ .Params.thumb }}">
{{ end }}
<meta name="description" content="{{ with .Description }}{{ . }}{{ else }}{{ .Site.Params.description }}{{ end }}" />
<meta name="keywords" content="{{with .Keywords}}{{ delimit . ", "}}{{ else }}{{ .Site.Params.keywords }}{{ end }}" />
<meta name="author" content="{{ .Site.Params.author }}"/>
{{ with resources.Get "css/main.css" | minify }}
<style>{{ .Content | safeCSS }}</style>
{{ end }}
{{ $fonts := resources.Get "css/fonts.css" }}
{{ $style := $fonts | resources.Minify | resources.Fingerprint }}
<link rel="stylesheet" href="{{ $style.Permalink }}">
{{ if ne .Title "404 Page not found" }}
<link rel="canonical" href="{{ .Permalink }}" />
{{ end }}
<link href='{{ with .OutputFormats.Get "RSS" }}{{ .RelPermalink }}{{ end }}' rel="feed" type="application/rss+xml" title="{{ .Site.Title }}" />
<link rel="shortcut icon" href="{{ .Site.BaseURL}}/favicon.ico">
</head>

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<header class="site-header">
<a class="logo" href="{{ .Site.BaseURL }}">Kamath's Kitchen</a>
<div id="js-button" class="hamberger">
&#9776;
</div>
<nav id="js-dropdown" class="nav hide">
<ul class="menu-list">{{ range .Site.Menus.main }}<li class='menu-item'><a href="{{ .URL }}" class='nav-link {{ if or ($.Page.IsMenuCurrent "main" .) ($.Page.HasMenuCurrent "main" .) }} active {{ end }} '>{{ .Name | upper }}</a></li>{{ end }}
</ul>
</nav>
</header>

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<div class="post-meta">
<time class="time meta dt-published" datetime="{{ .Date.Format "2006-01-02T15:04:05Z07:00" }}">
{{- .Date.Format "Jan 2, 2006" -}}
</time> &ndash; <span class="meta reading">{{ .ReadingTime}} minute{{ if gt .ReadingTime 1 }}s {{ end }} read</span> &ndash;
{{ if .Params.tags }}
<span class="meta tags">Tag{{ if gt (len .Params.tags) 1 }}s{{ end }} &ndash;
{{ range $index, $tag := .Params.tags }}{{ if gt $index 0 }}, {{ end }}<a class="p-category" href="{{ "/" | relURL }}{{ . | urlize }}">#{{ . }}</a>{{ end }}</span>
{{ end }}
</div>

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{{ if or .PrevInSection .NextInSection }}
<div class="post-nav">
{{if .PrevInSection}}
<a class="nav-link" href="{{ .PrevInSection.Permalink }}" class="" title="{{ .PrevInSection.Title }}">&larr; Prev.</a>
{{end}}
{{if .NextInSection}}
<a class="nav-link" href="{{ .NextInSection.Permalink }}" class="" title="{{ .NextInSection.Title }} ">Next &rarr;</a>
{{end}}
</div>
{{ end }}

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<section class="related pb-lg border-bottom mv-lg">{{ $related := .Site.RegularPages.Related . | first 4 }}
{{ with $related }}
<h2 class="mb-sm">Related Posts</h2>
<ul class="m0">
{{ range . }}
<li><a href="{{ .RelPermalink }}">{{ .Title }}</a></li>
{{ end }}
</ul>
{{ end }}
</section>

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<video class="video" controls="" {{ if .IsNamedParams }} poster='/img/videos-thumbs/{{ .Get "poster" }}'><source src='{{.Get "src" }}' type='video/{{ .Get "type" }}' {{ else }} poster='{{ .Get 0 }}'><source src="{{.Get 0}}" type='video/{{ .Get 0 }}' {{ end }}></video>

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{{ define "main" }}
<main class='content single-page h-feed'>
<div class="tag-title content-max-width">
<h2>Recipes tagged as {{ .Title }}</h2>
</div>
<!-- ranges through each of the content files associated with a particular taxonomy term and renders the summary.html content view -->
{{ range .Pages }}
<article class="post h-entry content-max-width">
<div class="thumb half" >
<a href="{{ .RelPermalink }}">
<img src="{{- .Params.thumb -}}" alt="{{ .Title }}-thumb">
</a>
</div>
<div class="half">
<header>
<h2 class="title p-name"><a class=" u-url title-link" href="{{ .RelPermalink }}">{{ .Title }}</a></h2>
{{- partial "meta-post.html" . -}}
</header>
<p class="p-summary">{{ .Description | truncate 200}}</p>
<a class="link" href="{{ .RelPermalink }}">Read the full recipe<span class="arrow"> &rarr;</span></a>
</div>
</article>
{{ end }}
</main>
{{ end }}

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# theme.toml template for a Hugo theme
# See https://github.com/gohugoio/hugoThemes#themetoml for an example
name = "Raavas"
license = "gplv3"
description = "theme for raghukamath.com"
homepage = "https://raghukamath.com/"
tags = []
features = []
min_version = "0.41"
[author]
name = "raghavendra kamath"
homepage = "raghuakamth.com"
# If porting an existing theme
[original]
name = ""
homepage = ""
repo = ""