Tag: Konkani recipes
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Batato-Cauliflower Upkari
Today I am yet again sharing a Upkari recipe using potato and cauliflower.Both the veggies make a perfect combo and goes well with meals as well as side dish for…
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Podale Upkari
Podale or snakegourd is used in making upkaris & other side dishes .It has white spongy like seeds which are used for making sannapolo and bajo too. Snake gourd is a low calorie vegetable with fibre and water content. Though…
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Pathrade upkari
Pathrado is the most popular dish of the konkani community prepared with arbi/colocassia leaves.It is loved by all and is a must on festivals like Gowri Pooja and Ganesh Chathurthi. We already have the recipe of pathravodo/pathrado and few other varieties in…
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Godu Phovu (instant)
Godu Phovu is a traditional konkani naivedya prepared on auspicious occasions and festivals. This is a very simple naivedya prepared with thin variety phova and jaggery, flavoured with cardamom. I have already shared the panka version (making with jaggery syrup)…
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Patholi (Instant version)
Patholi is a sweet dish which is cooked in turmeric leaves.It is stuffed with a mixture of jaggery,coconut and cardamom powder.The outer covering is normally prepared with rice and coconut paste.This dish is a very important naivedya…
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Toushe muddo using Idli rava
Steamed dumplings are referred to as muddo in Konkani. Toushe is cucumber and hence the name toushe muddo i.e cucumber dumplings.The toushe muddo is steamed using turmeric leaves and is prepared around the same time like Nagpanchami…
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Bimbla Chutney
Bimbul is a light green sour fruit which is commonly found in backyards of houses in North Kerala and coastal Karnataka.They are known as Tree Sorrel in English,Irumban puli in Malayalam.They are widely used to make chutney,Pickle and are used in…
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Batani Usli
Usli is a simple stir fry using any pulse or dal.It is usually prepared as “Naivedyam” item during festivals like Janmashtami ,Ram Navami and Navarathri or during special poojas in temples and then distributed…
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Sabutandla payasu
Sabutandul also called as sabudana or sago is mostly used for preparing dessert and its uses are very limited in our Konkani cuisine.My friend cum co blogger Asha R Shenoy has already posted a dosa…
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Cabbage Sukke
Cabbage is a vegetable most children do not make a fuss about and is accepted without much ado by most children .So here is a…
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Phemparo Thollolo (Jackfruit seed skin/Aril )
Just some days back I had posted about another dish of Jack fruit seed skin here Now this part which most discard can be used to make another yum snack . Just try this out & you will never…
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Phemparo (Jack fruit seed skin) Upkari
We GSB’s are so prudent that we avoid wasting any part of any veggie as much as possible . Indeed what many throw away as waste is converted into very yum dishes…
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Anvasa Sassam ( Version – 2 )
For the GSBs living around Kochi Kerala – Anvasa Sassam ( Pineapple Raita ) is a special side dish mainly served for wedding , festival days and other auspicious occasions .When mangoes and grapes are added it becomes…
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Methi Leaves Ambat
This is a very traditional, healthy curry that our older generation used to do. In spite of its bitter taste both leaves…
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Bette Koddel
Koddel is a dish which is always made with coconut and there are many Koddel recipes in this blog which can be found in Archives under the category Main Curry .Today I am here with a…
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Donne Mirsange Khotto (stuffed capsicums)
Today I am sharing one of my favourite dish using Capsicums. Though I am not sure why this dish is named so but we can say this…
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Cabbage Bhajja ( Cabbage Fritters )
Rainy season means hot deep fried snacks with some hot cups of tea !what better if such snacks can be prepared in just a few minutes and to see them disappear in lesser time into…
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Mudo
Mangalore & Udupi is famous forthis typical amchi breakfast – Mudo along with shallots sambhar. Mudo is a hollow, cylindrical mould woven with a special kind of pine leaves – the screwpine / pandan leaves .The leaves are first withered and then woven ..a…
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Saal ( Brined Raw Jackfruit )
In South India, especially GSBs use jackfruit as a vegetable and fruit.As the crop is available for only for 4 to 5 months in a year, brining is a traditional practice among Coastal Dakshina Karnataka and neighbouring states like Kerala. In the good old days,during heavy…
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Poori – Bhaji
Puri or poori is a deep fried bread basically using wheat flour .Again there are many versions of this dish depending upon the region and the cuisine all over India where the flour and the recipe…
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Ukdo Tandlachi Undi
There are other Undi recipes in this blog . This undi made with Ukdo / parboiled rice is my mother’s recipe . A very tasty breakfast is ready with only a little effort – So let us check the recipe ! Ingredients :- 2 cups…
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Pumpkin leaves Pathravodo
All GSB’s are bound by their common favourite and signature dish of the community – the Pathravodo ! You can find the recipe for the most famous one made with Tera or Arvi leaves here , For those…
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Saali Sukkelle (Sun dried Peels and Veggies)
How hot it is these days! Looks like we will melt if we stand for a few minutes out in the son ?? What can we do about this heat ?? ,,,,,Lots !!!! 😃😃.. this is the time…
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Karibeva Tambali
Tambali is a coconut based cold curry made specially in summers. It is very healthy too as it is prepared using either various herbs or some mild spices sometimes with curds too which provides a cooling effect to…
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Ambe Sassam (North Canara Version)
Who doesn’t love Mangoes ..the King of fruits.We all eagerly wait for the summer season to enjoy the fruit and also the delicacies made from it. There are many dishes in our Konkani cuisine using ripe mangoes…
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Ukda Tandula Muddo
Ukda Tandula Muddo is an almost forgotten konkani breakfast dish . It is very healthy and filling. You can make two varieties – one a sweet and the…
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Kadgi Talasani
There are many recipes of Jack fruit in this blog ! Here is another traditional one from me ! A very tasty & simple one ..so let us see the recipe ! Ingredients:- Peeled, cleaned , cubed , cooked raw jack fruit – 1 bowl.…
Konkani Khann Anik Jevan 