Ingredients : Magge ( Madras Cucumber ) – 250 gms. Tender cashew nuts -10 -15. Tendle (gherkins) – 10 -12. Drum stick -1. Tuvar dal – 1/4 cup. Grated coconut – 2 cups. Red Chillies – 4-5 (fried in little oil ). Tamarind – one chana size. Salt to taste. For Seasoning : Oil –…
Tag: Konkani Cuisine
Shasti Phovu(another variation of Sweetened Phova)
Kochi Konkanis prepare this type of Godu Phovu. Six Ingredients are a must in this dish, so the name is Shasti. This dish is mostly prepared for engagement ceremonies. Ingredients : Beaten Rice – 2 cups. Grated Coconut – 1 cup. Jaggery syrup – 1/2 cup. Chana dal -1/2 tbsp. Moong dal- 1/2 tbsp. Sesame seeds (…
Panchakajjaya
Panchakajjaya is a very simple delicious mixture of five ingredients. They are ghee, coconut, sesame seeds, jaggery and dals (lentils ). Most of the GSB households prepare this during Ganesh Chaturthi, Krishna Janmastami and also it is served as Naivedyam (Prasad ) to devotees in temples. There are two types of panchakajjaya , one is…
Godu Phovu (Sweetened Beaten Rice )
Godu phovu is one of the main traditional sweet dish made by most GSB communities for any special or auspicious occasions, be it engagement, birthday , marriages or even while conveying any good news. It is also made as a Naivedyam or as a snack. This Naivedyam is mostly offered to Sravan masa’s (month) Tulasi…
Phova Chutney Ani Chane Upkari
In most Mangalorean GSB household breakfast on a friday would be Phova Chutney with Chane Upkari. This is a staple food of coastal Karnataka and locals called it Kadale Bajil ( In Tulu).This is One type, there are two more varieties, I will post others when time permits. Ingredients for Phova Chutney : Phova (…
Avanas Ambe Sasam (Pineapple – Mango in mustard and coconut sauce)
Ingredients : Pineapple – 1 small. Mango – 1. Seedless Grapes – 1- 2 tbsp. Coconut – 1/2 or ( 2 cups grated ). Red chillies – 2 . Jaggery – 2- 3 pieces. Mustard – 1/4 tsp. Salt to taste. Method : Chop mango and pineapple into same size pieces. Grind coconut and…
Mango Sheera
Ingredients: Semolina ( Rawa ) – 1 cup. Sugar – 1/2 cup. Hot water – 3 cup. Ghee – 1/4 cup. Mango pulp -1 cup. Sugar -1/4 cup. Raisins and Cashew nuts – 1 tbsp. Mango essence – 2 drops. Method : Mix mango pulp and 1/4 cup of sugar and cook in a…
Soyi Bhajjil Ghasi ( Fried coconut curry )
This is Kochi Konkanis Signature dish ,without this any feast is not complete. Ingredients For Masala; Coconut – 1 grated. Red chillies – 20 -22. Coriander seeds -2 tbsps. Urad dal – 2 tbsps. Mustard seeds – 1/4 tsp. Fenugreek seeds – 1/4 tsp. Turmeric powder – 1/4 tsp. Curry leaves – 2 – 3…
Sprouted Bagade ( Brown Cow pea )Ambat
Kirlayaile (means sprouted in konkani ) bagade ambat is one of the favorite dish of konkanis. Preparing bagade for this dish is time consuming. Ingredients : Brown cow pea ( Bagado ) – 1 cup. Tender Cashew nuts – 15 – 20. Madras cucumber – small piece. Coconut – 1/2 ( 2 cups of grated…
Pejje Polo (Dosa )
Pejje polo is adai like dosa, little thicker and smaller than dosa. The batter is ground coarsely and needs more oil for frying. Pejje polo is traditionally served as prasadam in some GSB temples of South Kanara. Ingredients : Raw rice – 2 1/2 cups. Whole urad with skin – 1/2 cup. Salt to taste….
Mallya's Kitchen 