Mrs. Winifred D’Souza has been a well-known writer of recipes in various Konkani periodicals and websites which have been appreciated by a wide range of readers.
Mrs. Winifred D’Souza was born and brought up in Padubelle. After completing her education she underwent training in nursing specializing in Operation Theatre Technique and served for many years in CMC Hospital, Vellore. She had also worked in the OT Department of KMC Hospital, Manipal for ten years. Later, she joined her husband Prof. Wilfred R. D’Souza’s business and was the Managing in Wilson Industries, Uudpi.
Mrs. Winifred D’Souza has been an active member of the Lioness Club, Uudpi for the past 30 years and served as President in 1988-89 during which she was adjudged as ‘Best President’ and the club got ‘Best Club’ Award in the Lion District 324-D4.
Prof. Wilfred R. D’Souza, husband of Mrs. Winifred D’Souza has been an active member of Lions Club, Udupi and held important positions, the most important being the District Governor. He has been a lecturer, Reader and Professor in the Milagres College, Kallianpur for 33 years. Besides being a renowned Professor and Lion Member, Prof. Wilfred R. D’Souza has been a successful businessman and agriculturist. Being fond of travel, Mrs. Winifred and Prof. Wilfred have visited more than 25 countries around the globe.
Bellevision.com welcomes Mrs. Winifred D’Souza and thanks her for the recipes especially meant for the ‘Monthi Festh’.
1. Cucumber cut pieces small - 4
2. Dry chillies - 4
3. Roasted fenugreek seeds ( methi) seeds - ½ tspn
4. Roasted white sesame seeds
5. Greated coconut - ¼
6. Jaggary - 1 tspn
7. Chopped hogplum ( ambade) skin and flesh - 1 tspn
8. Salt to taste
9. Turmeric powder - ½ tspn
10. Curd - ½ cup
11. Oil - 2 tspn
12. Mustard seeds - 1 tspn
13. Curry leaves - 6
14. A pinch of hing
15. Finely chopped curry leaves - 1 tspn
Peel and remove pith and seeds of cucumber and cut into small pieces. Mix with ground masala, ingredients 2 to 9 and curd. Heat oil and tamper with mustered, curry leaves and hing. Garnish with coriander leaves.