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Tag: Konkani recipes

  • Phadi Kaleyli

                            This is an almost forgotten GSB delicacy. I remember my Grandmother making this as an evening snack for us. It is very simple and extremely delicious. Phadi means Pieces and Kaleyli means mixed. This is also called Surli…

  • Chana Dali Muliku / Sukrundo

                                           Chana dali muliku / sukrundo is an amchi favorite. And this muliku made with chana dal and sugar is a lip smacking one. In many GSB temples we get this as…

  • Kaarathe Sukke

    Though many don’t like bitter gourd  GSB’s have  used it to make the most delicious dishes that can make anyone who tastes it into a  fan of karate !! . Here is one such simple dish which will leave you asking for more !  Ingredients:-  Bitter gourds – 3 small…

  • Karathya Dhave Humman

                           This dish is a satvik one and often seen in Cochin GSB temple feasts, marriages, Upanayanas etc. as a side dish. This is so tasty one and favorite of many.  You too enjoy this dish at home. Ingredients Potato  –…

  • Koot Humman

                            GSB never ever waste any thing in cooking. This dish is another example to it.  When certain vegetables are in  excess after the main dish, they mix all and cook this tasty dish. All the under mentioned vegetables…

  • Kooka Sukke

    Kooka Sukke

                  Kooka or chinese potato as they are called in English are a favourite of the Konkanis in and around Udupi -Mangalore and in Kerela where it is called as Sopur Kook.This Kooka can be replaced in most of the dishes that require surnu(elephant…

  • Doodhpak

                                 Doodhpak is a dessert made from rice and milk, something similar to the North Indian ‘Kheer’. This dessert can be found at most of the weddings in Udupi-Mangalore side.Its a rich and heavy dessert with rice…

  • Kodiyalchi Chana Soyi Bajjili Ghashi

                 Among all the dishes of GSB “Soyi Bajjili Ghashi” owns a unique place. This dish is  a favorite of all. There is a small difference in the recipe of Mangalore side and Cochin side. But frankly speaking both recipes are so heavenly tasty one.…

  • Ponsa Kakkambi

                   As the name suggests this  dessert is made from ripe Jack fruit . Its made for marriages feasts especially when jack fruit is in season .Some temples too serve this as payasu  during festivals .It is very easy to make . So do…

  • Rava Laddoo

                                         This is the most common Indian sweet.It needs no introduction as it is so popular among Indians.It is an easy to make sweets and available in all stores any time of the…

  • Gonva kanacho godappo

                Broken wheat sweet paniyarams ( Gonva kanacho godappo)                                        I learnt this recipe from my aunt. She is an expert in making them and as a kid…

  • Bondi Godd Sukke

                  Not only a spicy side dish Bondi / banana flower , it can be used to make a sweet dish too . This is an almost forgotten recipe .  This used to made by my mother as an after school snack – a…

  • Gulla Bajji

                               Gulla is otherwise called Matti Gulla.It is a special type of brinjal with a mix of light and dark green colour grown in Matti village of Udupi District in Karnataka.Its a chutney like side dish had with…

  • Moong Dal And Urad Dal Idlis

                                Idlis are considered to be  the most healthy among the indian breakfast items. Idlis are normally made with rice and urad dal. Below is a different version of idlis made with moong dal ad urad dal.This…

  • Chonya usli/upkari

                    Amchis use  chono to make a variety of dishes -one such dish is usli.  Usually black chono usli  is  made during auspicious days where one is forbidden to have any rice based items.  This usli reminds me of Navrathri Ashtami days when my mom used to invite ladies and…

  • Dudhya Ghire Chutney

                  Dudhya Ghire Chutney/Pumpkin Fibre Chutney This recipe is almost forgotten now or we simply throw away the fibre without knowing how nutritious it is.In this recipe the fibre around the seeds are used to prepare a lip smacking chutney which is used as…

  • Chevli & Surnu galnu Dhevi Ghassi

                               Ghassis are  very popular with konkanis. so many varieties are made ..each lentil is combined with a veggie to give a very different flavour . Here is another variety of Dhevi ghassi – as I have mentioned in an earlier post – the name is got from the dhevo (…

  • Kuwale Dhanven Ambat.

    White Ambat with Ashgourd / Kuwale Dhanven Ambat.  Ingredients:-  5 Cups Ash gourd, peeled and cut into 2 inch chunks  1/2 cup Thick Curd ( alternative to Tamarind paste, see Method below )  Salt to taste  A little Water. For the Paste:-  3/4 cup grated Coconut 1 Red chilly  3…

  • Banana chips/Nendran chips or Kelya Kachri

                                               Banana Chips… These words take me back to freshly made banana chips from City Bakery , Harish Bakery, Ayodya or Taj Mahal of Mangalore.. If made in coconut oil they have a short shelf life and needs to be consumed fresh so as to avoid the rancid taste and…

  • Kulitha Doddak/Kulitha Idli

                         Horsegram or Kulith is one of the pulses which is used extensively in Konkani cuisine.We make variety of dishes with this ,the special being the Kulitha Kadi/Upkari.Kulitha doddak and idli is one more special recipe  which has been passed from generations.It was believed that kulith in batter form cannot be…

  • Rontoso and Dali thoy

                                    Rontoso is an all time favorite of GSB. Usually this is prepared by Cochin GSB. It is nothing but rice puris, and a combination with, the trade mark dish of the GSB “the Dali thoy”. Prepare this tasty dish and enjoy with your family .  Ingredients:- For Rontoso Rice Flour…

  • Sagli Masoori Randai

                  Sagli Masoori (Whole Red Lentil)- Randai – Coconut based gravy   This recipe is the one I learnt from my MIL.. Being brought up in Bombay, I was not keen on these coconut based curries.. being surrounded with gujjus, marathis, punjabis. We as kids were more interested in their…

  • Undis/Oondis

    Undi/Oondi is a popular breakfast among Konkani people. These are seasoned rice dumplings that are steamed before consumption. Ideally it is prepared from rice which is soaked drained and later dried. Once dried it is ground with coconut and the mixture given a tadka with mustard seeds, fenugreek seeds, etc…

  • Tingalavre Kolmbo

                                 Kolmbo is the Konkani version of the sambhar. Usually sambhar  is prepared with toor dal but this dish uses Tingalavro / white navy beans .I have already posted Pumpkin Kolmbo recipe. The method is same except that…

  • Kelya Halwo.

    Kelya Halwo / Banana Halwa  is a very popular sweet of  GSB. The main ingredient in this is  Nendra Banana.  Mangalore GSB prepare this with a different recipe by grinding Banana etc.  Here I give the  preparation of Kelya Halwo in cochin style. Ingredients Very ripened Nendra Banana – 8 Grated…

  • Kirlaile Mooga Ghashi Batata Ghalnu

    Mooga Ghashi [using moong bean] is a konkani festive dish [as it contains no onion garlic] and favourite of most of the amchis. This dish which is a coconut based gravy can be prepared in combination with yam / raw jackfruit / tender bamboo shoots / potato. Ingredients  :- 1…

  • Appo and garlic chutney

                            Appo or urad dal paniyaram is one of the most traditional breakfast dish of GSB community. The lovely roasted paniyarams is usually had with garlic chutney only. Ingredients for Appo Urad dal – 1 cup  Raw rice  –  3…