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Tag: red chillies

  • 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…

  • Pathrade Panna Gojju

                                  Arbi leaves or taro leaves is used to prepare many delicacies in GSB community. Every house back in native have them in their backyards. Though its a  bit difficult to get them in cities we…

  • Karibeva Chutney

                                                 This is a simple chutney made of Karibevu, which is my mother tongue Konkani is what we call the aromatic “curry leaves”, known as “Karubevana soppu” in Kannada,…

  • Teek happala kismuri

                                      Kismuri is like a salad which can be made in a jiffy.It is helpful when you dont have too much stock of vegetables or when there are guests who arrive unexpected .Kismuri can…

  • 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…

  • 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…

  • Tingalavre saungh

                Pulses form a important part of Konkani cuisine. They are usually combined with any vegetable or leafy vegetable and added to a gravy made of coconut like the Vaali-tingalavre Bendi,  but this recipe is different. This does not have coconut and is bit spicy…

  • 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…

  • 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…

  • Ganti Talasani

                                              Ganti Talasani is another recipe made with arbi leaves.Here ganti means tying knots.First step for this curry is,after removing the veins of the leaves,each leaves should be rolled and tied as…

  • 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…

  • 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…

  • Birmi karambala Theek Humman

    Birmi karambala (Bimbul ) Theek Humman This is an unique yummy recipe of Cochin G.S.B.   I here by convey my sincere thanks to my all sister in laws for giving me a very good number of Cochinside yummy recipes which they inherited from my M I L. Ingredients 10. Birmi…

  • Dudhya Kolmbo

                       Kolmbo is favourite Konkani dish(equivalent to sambhar) used as a accompaniment to rice .I prefer making fresh powder at home which enhances the taste of the dish .Today I am posting the recipe of Kolmbo made with pumpkins. Kolmbos can be…

  • Surna Koot

                        This is an   instant pickle of G.S.B Mangalore side . It’s very tasty but will stay fresh only for a few days . Ingredients :- Yam….150 gms…cleaned Oil….For deep frying and seasoning Grated coconut…2 tbsp Red Chilly….25 ..(I used…

  • Surna Edigai

           This is an instant pickle with surnu / elephant yam  ready in just a few minutes !! And an excellent combination with idlis , dosas , sandhan & rice ! Ingredients- Surnu / elephant yam – sliced in long medium thick pieces – 1 cup . Red…