Tag: Konkani recipes
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Ambya Thiksani Humman
This is a very easy Spicy curry that can be used as a side dish for Idlis, Dosas, etc. Ingredients: Raw Mango – 2 Mustard – 1/2 tsp Urad dal – 1/2 tsp Fenugreek seeds – 1/4 tsp Red Chilli Powder – 3 tsp Oil-2 tbsp Water – 1/2 cup…
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Five star khadi (barfi)
This khadi gets its name because of the five main stars(ingredients) that go in making this barfi (or khadi as we usually say in konkani) The five main ingredients are Besan,grated coconut, milk, ghee and sugar. When such yummy ingredients come together,one doesnt…
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Tendle-Bibbe Ambat
Tendle Bibbe Ambat is a very special dish which is prepared only on Ugadi at some of the places in and around Udupi.Ugadi is a very big and important festival for us.This dish is prepared with Tendle( Ivy gourd) and bibbos (fresh…
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Pickalle Ambya Humman
Summer means the arrival of mangoes & GSB s have so many dishes to enjoy ripe mangoes – truly called – the King of Fruits !! So the next time you get small ripe mangoes of the local variety .- dont think twice…
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Kuvale Saali (peel) Upkari
Hi friends today I am here with a new recipe prepared with Ash gourd (kuvale) peel. Actually, while most of the people throw away the peels of the veggies , we konkani’s make most use of the peels too and…
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Hardhakoru
Hardhakoru….. this is a very easy & tasty recipe.. As it is rich in nutrients, its also eaten during Ekadeshi fasting as it is very filling…. Here is how to make this: Ingredients: Chopped Coconut pieces – 1/2 cup Nendarbale Kele/Kerala banana – 2 Assorted dry fruits like cashews, badam,…
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Karathe Thalasini
Karathe Thalasini (Bitter gourd and raw mango stir fry) ” Thalasini ” (sounds nice right? ) is a dry curry usually prepared either with…
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Dudhiye Phoola Upkari
Dudhiye Phool is nothing but pumpkin flower upkari.It is one of the most favourite upkari among konkanis.More than the pumpkin we all love the phodi prepared from the leaves and flower upkari.Upkari is a dry curry had as a side dish with…
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Godu Ambya Ghassi
“Godu Ambya ghassi” is a sweet dish of amchi kochi. This dish is made of ripe mangoes and is a gorgeous one, served in temple festival feast, marriage feast etc. Irrespective of age, amchi kochi loves this. Ingredients :- Ripe…
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Karathe Ambuli Rosu
Karathe Ambuli Rosu is the speciality of North Kanara(Honnavar,Kumta side).This is used as an accompaniment to rice but can also be used as side dish.With the sweetness of jaggery,bitterness of karathes,tanginess of raw mangoes and spiciness of the chillies,this dish is all in one .Very easy to make but…
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Ponsa gidigi / kadgi Dhevi Ghassi
Now is the season for Jackfruits . So now is the time to make various yum dishes with it . You can make a very easy to make yet very tasty ghassi with a young jack fruit. – called gidgi/kadgi.…
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Mando
Mando is a favorite sweet dish of a G.S.B, irrespective of age. It is a dish prepared during festival season. It is also served in grand occasions like marriage, upanayana, temple festivals etc. Mando occupies a unique space among G.S.Bs and it is with pride that they serve…
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Soyi Bajjile Ghashi Mashingasanga anik Batato Ghalnu
Ingredients: Coconut gratings, from 1/2 coconut Red Chillies, 10-12, or to taste Tamarind, marble sized ball Coriander seeds, 1 tbsp. Urad dal, 1 tbsp. Cooked Tur dal, 1/4 cup Potatoes, boiled and cubed, 2 Drumsticks, 2, (cut into 1 and 1/2 inch pieces) Salt, to taste Oil, as required. Method:…
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Mugadali ani Carrot Kismuri/pachadi
Kismuri is the Konkani word used for salads.I have already posted the Karathe(bittergourd) Kismuri and the Happala (papads) Kismuri which are mainly coconut based with onions .This recipe doesnt require too much of coconut and includes carrots and other veggies which makes it look colourful and favourite with…
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Godda Appo
Godda appos need a special pan called appyan kayli or Aebleskiver pan .Appos are easy to make if you have a good one – a non-stick one or of heavy good quality metal ( mine is made of Hindalium & I got good ones right from day 1 of…
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Khichadi
Khichadi is one of the traditional sweets prepared by GSB community during the special occassion of Pushya Mahina (month) . A sweet prepared using raw rice and mung dal adding lots of jaggery is relished by…
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Gabbiya Polo
There are so many healthy versions of dosas/polos in the GSB Cuisine . One such is the Gabbiya polo made with banana stem .this fibre rich breakfast is so very tasty ..you will make it a regular one in your breakfast list! Ingredients; Raw rice – 2 cups Grated coconut…
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Cabbage Idli/ Cabbage sanna muddo
Cabbage idlies or Cabbage Sanna Muddo as we Konkanis usually refer it, is a yummy dish which when had with drizzled coconut oil takes our meals to another level.Its very easy to make too and healthy as its steamed.Basically the Jackfruit tree leaves or Banana…
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Avalo Sukke
You can used brined avalos / gooseberries to make this sukke Ingredients :– Salted Avalo (goose berry) – 2 nos Grated coconut – 2 tbsp Chilly powder – 1/4 teaspoon Turmeric powder – a pinch For seasoning:- Oil – 1 tbsp Mustard – 1tsp …
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Nonchambya Sassam
This is served as a side dish. We can prepare within 10 minutes ! Ingredients:- Brined Mango -1 medium Green chilly – 1 nos Curd – 1/4 cup Salt …
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Pathrodo Phann Gallelo
Pathrodo being our most favourite GSB delicacy..we make a lot of it when we set out to make it !! & at times family members get tired eating it . So here is a little trick to get them to finish your stock of pathrodo ( For pathrodo recipe check here )…
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Kattalli Bhajjille Ghassi
Sometimes we get a very dry coconut or copra and Katalli bhajjilli Ghassi is what comes to mind immediately !! So when I got a copra & had a homegrown Kaachil (yam )I decided to do this very traditional ghassi This is the kaachil…
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Vaingana Phodo
Vaingana Phodo is a very traditional recipe of the Cochin GSBs. this calls for a special pitto / powder called Bhajja Pitto ! . This powder can be made & stored in advance & used whenever needed. You can use this to make a similar dish with brined ambullis /…
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Assorted Bajos/Phodis with Phodi masolu(ground batter)
Deep fried Bajos or phodis are liked by each and everyone.It is very difficult to explain the difference between bajos or phodis as the one with cauliflower is called bajos and the one done with sweet potato(kananga in Konkani) is called…
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Maggae Koddel
MAGGE (YELLOW CUCUMBER ) KODDEL Koddel are main course curries with coconut gravy and garlic seasoning mainly prepared by Mangalore side GSB people. We can prepare the…
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Kuvale Sasam
Kuvale Sasam….is a tasty and healthy dish of amchi Kodial. It is a satvik dish served in many amchi temple feasts in and around Mangalore. But in Manjeshwar temple this dish has got a special significance. One of the deity is Subramanya, Kuvale curry is traditionally prepared daily in this…
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Udida Ghari & Soppur Ghari
Udida Ghari is a typical cochin GSB’s tea time snack . this is done using white urad dal unlike the more famous Thirupathi Ghari which uses urad dal with skin . This is also made for some religious functions too. Ingredients ; Urad dal – 1 cup Black pepper –…
Konkani Khann Anik Jevan 