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Tag: coconut

  • Panpolo with godda churna

                   Dosa is a staple  breakfast in every konkani household.There are many varieties of Dosas but this one is quite unique as it requires simple ingredients but needs practice too.This dosa is traditionally served with jaggery- coconut mixture called churnu but can be had…

  • Ambuli Bhuthi

                 This is a combination of  “Ambuli with losun” ,  a  simply a mouth watering dish of GSB, South Canara.  This dish is carry forward from my elders to me. This dish and “Dali thoy” is a perfect combination of a super meal. Ingredients:- Tender…

  • Bondi Sukke

                Bondi/ Banana Flower Sukke is relished by every GSB. Delicacies like sukke, sassam,cutlet are made with this.I learnt this recipe from my Mother in Law. It is a little different from the traditional recipe. Ingredients: Bondi -1  Whole moong -1 handful and soaked for an…

  • Watermelon Rind Dosa

    This dosa is prepared with the watermelon rind (white part) which we normally discard.This has a very soft texture which is easy for the kids and the old people to eat.Ingredients: 2 cups White Rice 1/2 cup Grated Coconut. 1/4 cup Beaten Rice 1 cup White portion of the watermelon.…

  • Tendule Anik Tingalavoro Ghassi

    Tendule(gherkins) Anik Tingalavoro  Ghassi   Ghassi a favourite of all GSB’s. Any festival feast is incomplete without a ghassi. There are different varieties of ghassi – dhavi, soy bhajjili and sollan ghassi. The combination of tendule and tingalavoro is my innovation. I was quite skeptical about how it would taste. But…

  • Thambdi Bhajji Ambat

                Thambdi Bhajji Ambat ( Red Amaranth Leaves Curry) is a delicious curry prepared by Konkanis. There is a sweet and a spicy version of this. The spicy version is prepared with a vegetable combined with either dal or curd. The star ingredient in this is…

  • Kotambari palle gojju

                  Gojju is similar to chutneys as it is neither heated or boiled. It is had as a side dish and can pep up even the simplest of meals. This gojju made up of coriander leaves is a mixture of flavours ..sweet, spicy, tangy…

  • Thumbya Upkari

                       Thumbe leaves do have enormous Medical benefits. You can search in the web to know about this here .  If you seriously know its medical benefits you may start to eat the raw leaves itself even though it has a bitter…

  • Nonchambya Gassi

                                   It is inborn with GSB to preserve any thing and every thing for the rainy season. They do want to enjoy it, even when it is not available in the market.  They preserve it when…

  • Godu Ambade Sukke

    All of you may know that Ambado (Hog Plum) do have two verities.  One is sour and other one is sweet. This is a lip smacking sweet dish of GSB using sweet one. This is very familiar in Mangalore side. Above all this is my favorite too. Ingredients Godu Ambado…

  • Bhenda Phanna Upkari

              This is a spicy yummy recipe and even the non-vegetarian GSB’s are interested to cook the sea food with this recipe with some alterations. Ingredients Bhend (lady’s finger) – 10 Chopped Onion –  1 big Grated Coconut –  2 tbsp. Red Chilly Powder  –  2…

  • Donne mirsange puddi sagle

    Donne mirsange puddi sagle (stuffed capsicum konkani style)is an extremely delicious preparation made with capsicums.The tiny variety work best for this recipe. Makes an excellent side dish for rice and dal or rotis alike. Do try it and enjoy this very tasty dish. Ingredients required : 10 to 12 tiny…

  • Duddiya Polo

                                        Duddiya Polo  (Pumpkin Dosa) is a yummy and simple instant dosa recipe from my Grandma. Ingredients Raw rice soaked (2 hours)….1 Cup Grated coconut …….½ cup Pumpkin chopped…1 cup Salt to taste…

  • Venti Bhajji Randhayi

    Venti Bhajji Randhayi (Arbi Leaves And Stem Curry)             Arvi leaves are widely used by Konkanis. Lip smacking delicacies like Patharvodo, Gantiya Ghashi, Gajbaje are prepared with these leaves. Another very delicious curry prepared is Venti Bhajji. Very easy to make, tasty and healthy too. Ingredients : Arvi…

  • Undlakaal…

    A Sweet Dish prepared during Shravan Sunday Choodi & Tulsi Pooja. Ingredients:  1 Cup Rice Flour  3 Tablespoons Coconut Milk  a pinch of Salt and Sugar to taste  1/2 Cup Water  1 Cup Fresh Coconut, grated  1/2 Cup Gud/Jaggery, grated  1/4 teaspoon Cardamom Powder Method:- Mix the first Four ingredients…

  • Vaali tingalavre bendi

                           Bendi is a typical south canara dish with lots of garlic seasoning .Tingalavro is white navy beans and vaali is malabar spinach  also called as Indian spinach.It is a kalvani randayi i.e used as  an accompaniment with rice. The…

  • Gova godu Appo

                                 “Godu Appo” is an all time favorite sweet delicacy.This is a simple recipe but you need have an “Appo skillet “(Appya Kayili) .  Ingredients; Wheat flour – 1 Cup Jaggery –    ½  Cup Dry coconut…

  • Soyi Bhajjilli Ghassi

                             Soyi bhajjille Ghassi  is a must for any function , festive occasion , special feasts in the family and of course in the temple sambradhans .Its unique , taste ,colour & aroma makes it the most popular of…

  • Gulla,mashingasangh and batate sukke

    Sukke as the name suggests is a semi dry dish with mustard and curry leaves seasoning except 1 or 2 which has either onions or garlic seasoning.Its prepared on festivals and on the days when the onions and garlic have to be avoided.Sukke is prepared mostly using combinations of vegetables…

  • Batate Humman

                    This dish of potatoes (“batato” in Konkani) is one of my favorites. “Humman” is a spicy kind of thickish coconut based curry. It usually is served as an accompaniment in the main meal of rice and dal, where it complements the dal…

  • Alwathi

                   Alwathi is prepared with wild variety of arvi leaves which grows during rainy season. This is a side dish had with rice and is mainly prepared on Nopi (Anantha chathurdashi) the 14th day after Ganesh chathurthi. It is one  prepared in konkani temples…

  • Sanna Khotto/idly

    This is spicy version of idly, a very traditional amchi dish and a superb accompaniment to an amchi meal. Serve it drizzled with coconut oil .Ingredients required: Toor dal- half cup Raw rice- three fourth cup Grated coconut- 1.5 cups Tamarind-marble sized Roasted red chillies- about 15 a tiny piece…

  • Karathe Bhutti/Puddi sagle

    Karathe (bitter gourd) Bhutti/Puddi sagle is a lip smacking coconut based dish especially for bitter gourd fans. Adds zing to even the plainest of amchi meals. Ingredients :- 4 med sized bittergourds 4 med sized onions chopped 3tsp coriander seeds 1.5 cups of grated coconut 1tsp fenugreek/methi seeds 12 roasted…

  • Bhenda Sagle

                  Bhenda sagle  (ladies finger curry) is a very tasty coconut gravy which can be made as follows.It makes an excellent combination with rice and dalithoy. Ingredients :- Ladyfingers- 10 to 15 Coconut – one and half cups Tamarind -the size of a marble Coriander seeds-1 tsp…

  • Dudde God Muddo

                  Duddhe God muddo(pumpkin sweet idles) is a traditional and healthy sweet dish which can be made once in a while to appease the sweet tooth. Ingredients: 1 cup grated pumpkin 1 cup fresh grated coconut 3/4 th cup grated jaggery 11/2 to 2 cups of…

  • Magge Polo

    Magge/Mangalore cucumber is otherwise called coloured cucumber which is yellow in colour. This dosa is really good one for the morning breakfast, even kids and the old people love it as the texture is very soft. They are made in different style like fermenting and non fermenting method. This does…

  • Cheppi Surnali

      Surnali is a dosa which is fluffy and spongy in texture. It is served with dollops of fresh homemade ghee or with chutney. Sweetened surnalis are also prepared by adding jaggery to the same ingredients used for the cheppi surnali ,recipe is already updated by my friend in this…