In Konkani cuisine ,we make spicy , tiny dosa called ‘ Sanna Polo ‘ . These savoury dosas are served as a side dish for lunch and dinner . Normally rice is soaked and ground along with spices to make this . I have made this in a instant way . Dosa batter being the…
Tag: Konkani Cuisine
Kele Ambat ( Ripe Plantains with Chick Peas )
Kele Ambat is the authentic traditional Kochi Konkani dish that is prepared during festival . It is simple , mild sweet and bit spicy flavoured curry . Goes well as side dish with rice . But you can have it alone without mixing it with rice . Ingredients : 1 . Ripe Plantains ( Nendra…
Maralva Panna Phodi ( Tree Taro Pinwheel Fritters ) .
If there is a thing that drives a foodie in a Konkani go crazy , thats the luscious colocasia plants , called as ‘Alva paan ‘ . On seeing those plants , we have an urge to make some delectable spicy ‘Patrodo ‘ using the leaves . We have learnt to make many delicious from…
Karathe Ambade Sukke ( Bitter Gourd and Hog Plums in sweet and sour curry )
Ingredients : 1 . Bitter Gourds – 2 big . 2 . Hog plums – 8 – 9 . 3 . Grated coconut – 2 cups . 4 . Red chillies – 10 – 12 . 5 . Urad dal – 2 tbsps . 6 . Jaggery powder – 1/2 cup . 7 . oil…
Thiksani Umman ( Spicy Mixed Vegetables ) .
Thiksani Umman is one of the side dish of the Kochi G S B community . The recipe is very simple and easy to prepare . This tasty lip smacking dish is goes well with Rice , Dosa , Idly , Ramdanu and also with Upma . The vegetable used in this recipe are Potato…
Methi Pej ( Fenugreek Gruel ) .
According to Hindu calendar Aati or Ashada is the month usually accompanied by torrential rain hence most people stay indoors . It usually falls in the months of July – August . The farmers have sawn their paddy and are taking rest . During this month most of the people fallow some strict diet that…
Soorna koota ( Malbar yam in spicy chutney )
In traditional ,G S B style cooking , there are different types of side dishes . Sukke , Song , Ghasi , koddle etc are dishes which are made with cooked masalas . There are few dishes like koota ,Gojjus , Bajji , Bharata etc which does not use cooked masala . The shelf life…
Thera Panna Bajji ( Taro leaves curry ) .
Thera Panna Bajji is a Kochi GSB style dish . It is Taro leaves simple curry with few ingredients . We do not add ground masala to this . It is prepared in temple festival during ‘ Karthik Poornima ‘ and also prepared during ‘ Sradha ‘ ritual . Star fruit or Bimbili or Hog…
Ekpani ( Brahmi ) chutney
Ingredients : 1 . Ekpani ( Bramhi ) leaves – 25 – 30 . 2 . Grated coconut – 1 cup . 3 . Green chillies – 2 . 4 . Ginger – 1 inch piece . 5 . Jaggery – a marble size . 6 . Tamarind – a pea size . Salt to…
Mooga Ghasi ( sprouted green gram curry )
Mung beans ( green grams ) are one of the oldest legume in India . They are incredibly versatile and typically eaten in salads , soups and stir frys . They are high in nutrients and believed to aid many ailments . When mung beans are sprouted their nutrition composition changes . It contains lesser…
Mallya's Kitchen 