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Tag: Konkani food

  • Loshne chutney / Garlic chutney

                     Chutneys are an integral part of Indian cuisine.Every cuisine has their own versions of chutneys which can be used as a side dish with meals or as an accompaniments to breakfasts and snacks.Today am sharing one such easy and delicious chutney recipe…

  • Idlies using Idli rava (rice rava)

                 Idlies are a staple breakfast item in our community,In fact  in every South Indian home for that matter irrespective of the caste he belongs to.Idly making is an art and comes by practice and trial and error methods.Though I am not an expert, I…

  • Urad and Bombay Rava Idli (version 2 fermenting method)

                 Idli is a traditional breakfast of Indian household.It is not only easy to make but also extremely healthy,easy to digest and filling for the stomach.Today I am sharing a Urad and sooji rava combination idli recipe which we use to make during fasting days.On…

  • Karatey ani batato galnu nonche

               Pickles are hot favourite of konkanis. May it be with brined veggies,dried ones or made with fresh vegetables.At least 1 or 2 types of pickle would be in stock.        Karathey and batato (bitter gourd and potato) nonche/pickle is a unique combination which I…

  • Layi pitto ani til galnu undo

    Layi Pitto and Til undo/ ladoo  is normally prepared on Sri Krishna Janmastami . It is commonly prepared as naivedya to lord Krishna in Karnataka. It is prepared with Jaggery. A special variety of Anta godd (sticky jaggery) is available in Mangalore side stores to make these kinds of ladoo.…

  • Panchkadayi ( version -2 )

              Panchkadayi is a sweet prasad/naivedya which is offered to God during Srikrishna Janmastami, Gowri/Vayana Pooja, Ganesh Chathurthi or in temple functions too. Like the most common offering Pohvu. this prasad is also very important. This is prepared with roasted lentils and sesame seeds in coconut…

  • Godu Phovu

                            Godd means Jaggery/sweet and Poha is beaten rice. In Konkani Poha is transformed into two varieties both sweet and savoury one. The sweet one is important during festivals and functions both in temples and houses of G.S.B community.…

  • Phagila Kismuri

                              Phagils or teasel gourds also known as Kantola in Hindi, is a seasonal vegetable available during monsoon in different parts of India.It is a favourite during festivals to make Phodis/deep fries along with other delicacies for we Konkanis.There are other…

  • Kuve Pitti duddali

    Kuve pitti is Arrowroot Powder. It is easily available in ayurvedic stores. Kuve pitti duddali is a nutritious sweet dish. It is a easily digestive food. It has a very cooling effect on the body. Hence it is very ideal to eat frequently during summer to avoid heat related health…

  • Sollile Avro Magge Ghalnu Ambat

                 Sollile Avro Magge Ghalnu Ambat (peeled field beans & cucumber curry Avro (ovro /field beans) is a kind of pulse which is used by GSB s for making variety of curries and side dishes. Here I am posting a curry which could be served…

  • Phanna Pathrado(pan version)

                          Pathrado ..the name itself makes my mouth water and I believe its same with most of them from the GSB community.There may be hardly few people who don’t like this . Pathrado is a traditional Konkani delicacy made from…

  • Kelya Halwo (deep fried version)

    Kelya Halwo (deep fried version)

                      Kerala banana or Nenderbale as it is called in konkani is used for making halwas .There are already two versions in this blog on how to make the authentic halwas ! This is also one used by my ammamma and a tasty…

  • Mitakk Ghalelo Avalya Chutney

                    This is absolutely a drooling amchi kodial chutney. When we get gooseberry in plenty it has become a habit of the G.S.B.s to brine and use it during off-season. This chutney tastes heavenly with rice.       Ingredients:- Brined Gooseberry –…

  • Batato Piyava Gojju

                    G.S.B and the dish gojju is always  inter linked.  G.S.B without gojju cannot be imagined.  They know that a small variation in the ingredient used can have a  great difference in the final taste.  All our gojjus are very simple but taste…

  • Poddalya Patthal sukke

              Snake gourd / Poddale may not be a type of vegetable that is well-known around the world, but certain cultures have been utilizing this perhaps since thousands of years. Snake Gourd contains a rich variety of nutrients,  vitamins, and minerals that are essential for human health,…

  • Tori Bendi

             Tori means Pigeon Peas.Normally bendi is a coconut based curry with garlic seasoning.But this is a unique bendi without coconut and garlic.Yes ! you read it right.I learnt this from my late mother in law.In this curry seasonal veggies like kirlu (tender brined bamboo shoots),Bikkand (jackseeds)…

  • Cheppi Kheeri ..festive and traditional recipe

      Kheeri is a traditional recipe which is made only during festivals i.e during Nag Panchami and Gouri Pooja which falls on the previous day of Ganesh Chaturthi or sometimes on the same day.Cheppi means saltless or bland and as this dish is very bland with just the aroma of…

  • Bhootal / Jackfruit Rags Frys

                      Waste Not ! Want Not ! This principle is staunchly followed by GSB women ! So much so that Jack fruit rags / bhootal as we call it  in Konkani is not wasted but used to make a tasty snack !…

  • Chimanadde – pattolis in leaf cones

    This is a forgotten method  of making pattolis, I think whenever turmeric leaves were out of season, and as jackfruit leaves were available always, our older generation women used to do this way of pattolis.And they called it “Chimnadde”.  This is my mother-in-law’s recipe. Requirements:- Washed and wiped Jackfruit leaves,…

  • Pikkale Nendra Bale Kelya Usli

                     This is a very lip smacking simple dish. It is very easy to prepare and can be served as an evening snack or a side dish for breakfast.        Ingredients Nendrabale kele  / Kerala Banana – 3 ripe ones  Green…

  • Teek Muddo / Spicy Idlis (Instant version)

                                    I have already posted the traditional version of cabbage muddo / idlies which requires soaking and grinding of rice along with the coconut .Today am sharing the recipe of instant idlis or teek muddo as we…

  • Rhumbada Sukke

    I have already  written  all about  the benefits  about rhumbad / cluster figs  in  an earlier post . Now here is a very tasty side dish with coconut . you will be left licking your fingers !Lets check out the recipe ! Ingredients  Rhumbad – 1 cup – ( quartered…

  • Hinga Mirsangh (version 2)

                       Hinga Mirsang is  a spicy side dish (like pickle) to be used  instantly  and  which can be stored in refrigerator for months. When we eat pickle with any meal it increases the sensitivity of our taste buds.             …

  • Piyava Gojju

                                     Are you looking for a very simple side dish that could go along with dosas / idlies / undies or even steaming pej ?? Then  here it is ..a very simple ,aromatic traditional gojju…

  • Rhumbad Galnu Elchikeri

                                      One more of our nearly forgotten amchi dish – Rhumbada Elchikeri ..I have already given the benefits of Rhumbad / Cluster figs in an earlier post. now  here is another dish that you…

  • Kharbasa Polo

    Kharbasa polos are unique to the Cochin GSBs . This makes for a very good & healthy breakfast . Since it is spicy it appeals to grown-ups a lot . The pepper added to the batter gives an awesome aroma  to the dosa ! So here is the recipe :-…

  • Tendle Bikkand & Mashingasanghe Upkari

                  Some upkaris (stir fries)  taste too good when they are prepared combining two or more vegetables . Some combos which you may feel odd to combine can result in the tastiest upkaries.So here is the recipe of such a combo which I learnt…