Just realised that it has been over a month since I posted a ‘boshi’. I intended it to be a bi-monthly series but somehow I completely missed posting it last month. The past few weeks have been super busy with new recipes being tried out for the festive season that is just round the corner – Christmas & New Year. I have lots of exciting recipes to share so do stay tuned!
Today I bring to you another simple boshi. We mostly have ‘thel-piao’ (oil and onion) style veggies – perhaps a trademark of Mangalorean Catholics! I have paired it with plain white rice, keema (minced meat) with some drumstick leaves that totally packs a punch and daliso saar (watery lentils) using frozen bimblis – a souring fruit also called as ‘vilimbipuli’, a cousin of the star fruit (carambola). We love meals like these. The leftover keema is then rolled up in a chapathi for dinner or between two chapathis to make a Rotzza (Indian quesadilla) for my son’s lunch box. I hope you enjoy this boshi!
If you are new to my blog do check out the complete Boshi series here
RECIPES:
Keema with drumstick leaves – Use any of these minced meat recipes, just add 1 packed cup of drumstick leaves during the last 15 mins of cooking time
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- Keema Green Masala
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- Keema Aloo Matar
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- Keema Masala
Bimbli Saar (Basic, watery lentils with ‘bimbli‘ used as a souring agent)
Sango Thel Piao ~ String Beans/Yard Long Beans made using the oil & onion method
Rice (no recipe)
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