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A simple #konkani lunch with a delicious raw mango curry. You gotta try this curry. It's spicy and tangy. I licked my plate and fingers clean in the end. πŸ˜‹ πŸ˜‰

Raw mango pieces are cooked in a delicious coconut curry. It's called ambuli gashi in Konkani.

Recipe - http://www.konkanifoodrecipes.com/recipes/raw-mangoes-in-coconut-curry-ambuli-gashi

#lunch #delicious #rawmango #recipeoftheday #recipes #recipe #recipeshare #foodblogger #cooking
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Bachelor? Had a busy day? Too tired to cook? Need an easy recipe to fix a quick dinner? Lazy to cook? Love to try out new dishes? Love simple, comforting food? This potato rasam is the best answer to all those questions. This potato rasam is called batate thoy in Konkani & is one hell of a simple rasam. It's flavourful, delicious with a bit hit of asafoetida. Made and more like dalithoy.

It's amazing to relish this flavourful potato rasam with some buttermilk chillies. Rice, this potato rasam & some buttermilk chillies. It's comfort food at it's best!

The best part, this rasam is easy to make & requires very few ingredients! Here's the recipe for you. Hope you love it as much we do!

Batate thoy recipe - http://www.konkanifoodrecipes.com/recipes/potato-rasam-recipe-batate-thoy
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This monsoon do not miss this delicious Konkani cuisine curry - Alvati.
Alvati is a Konkani cuisine rainy season delicacy. A delicious curry prepared using colocasia leaves. This colocasia leaves curry is spicy, tangy, silky smooth & delicious. Tender colocasia leaves in this curry are well cooked along in a spicy coconut masala until they're super soft & 'just melt in your mouth'.
Alvati recipe - http://www.konkanifoodrecipes.com/recipes/colocasia-leaves-curry-alvati
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Tora leaves fritters - taikile ambado

Rains & some deep fried, hot fritters are a match made in heaven. Who wouldn't love crispy, spicy, hot fritters while it's raining heavily outside? These tora leaves fritters are just that. They're delicious.

These fritters are called taikile ambado in Konkani. Taikile ambado is a Konkani cuisine monsoon special. These fritters are prepared as a snack or for lunch and dinner.

This rainy season delicacy is also called dangar in Konkani, called as chagate soppu ambade in Kannada. Tora leaves are called chagate soppu in Kannada.

Recipe to make taikile ambado - http://www.konkanifoodrecipes.com/recipes/tora-leaves-fritters-taikile-ambado
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Idlis are steamed in jackfruit leaves baskets during any special occasion, during festivals in Konkani homes. These idlis made in jackfruit leaves are called khotto, hittu in Konkani and khotte kadubu in Kannada. These idlis in jackfruit leaves are considered pretty special in Konkani cuisine and are a must for breakfast or lunch during any of the special days, celebrations and festivals in Udupi, Mangalore, Kundapur regions of Karnataka. They are served for breakfast with a coconut chutney and with a sambar at times on those special days. If not are served as part of the spread for a lavish festival lunch.

Khotte are also a very popular daily breakfast in Udupi, Mangalore, Kundapur homes. Steaming hot khotte kadubu with loads of oil/butter on top and with a spicy coconut chutney is absolute heaven! Jackfruit leaves are weaved into a tiny basket to steam idlis in them. These jackfruit leaves baskets are then filled with idli batter and are steamed to make hittu/khotto/khotte kadubu. You say it's same old idli after eating it? They may be just idli, but don't you dare say that in front of Konkani's. :-) Like I said they are considered special and are worshipped in Konkani cuisine. :-) That's the amount of love and importance these idlis made in jackfruit leaves have. These idlis have a nice smell and taste from jackfruit leaves. They also help you save time and effort involved in cleaning the idli moulds. :-)

Recipe to make khotto, hittu, khotte kadubu - http://www.konkanifoodrecipes.com/recipes/idlis-steamed-in-jackfruit-leaves-khotto-hittu-khotte-kadubu

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Delicious, sweet idlis made from ripe jackfruits are a must make, every jackfruit season during the summers.
Traditionally, jackfruit idlis are steamed in banana leaves, teak leaves for an amazing aroma & taste.
Jackfruit idlis are best had steaming hot with loads of ghee on top. They taste great once they cool down too & as time passes. Jackfruit idlis are also steamed in idli moulds/cups. (if you can't find banana leaves)
They are either served for breakfast or as a tea time snack. They're an Udupi, Mangalore delicacy & are a favourite.
These sweet jackfruit idlis are called ponsa idli/ponsa muddo in Konkani. Ponosu means jackfruit in Konkani. They're called ponsa muddo if they're steamed in banana leaves or in teak leaves. They're called halasina hannina kadubu in Kannada.

Recipe to make delicious jackfruit idlis - http://www.konkanifoodrecipes.com/recipes/jackfruit-idli-ponsa-idli
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Shallow fried kantola/teasel gourd/Indian gourd (phagil in Konkani).

Pan fried veggies are called phodis in Konkani. Phodis are easy, quick to make and form an important part of any Konkani meal. They are served as a side dish for lunch and dinner.

Phodis of Konkani cuisine are made by coating veggies with spiced up semolina or rice flour which are then shallow fried with oil. Makes any boring veggie delicious. Teasel gourds/kantola when are fried this way taste great! They're called phagila phodi in Konkani.

Here’s the recipe to make phagila phodi of Konkani cuisine - http://www.konkanifoodrecipes.com/recipes/pan-fried-cantola-phagla-phodi

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A nice, spicy, rice-based batter is used to deep fry kantola/teasel gourd/Indian gourd. They make delicious kantola fritters, phagla phodis in Konkani. Phodi in Konkani means fritters & phagil refers to kantola.

Here's the recipe to make yummy, spicy, teasel gourd/kantola fritters. http://www.konkanifoodrecipes.com/recipes/cantola-teasel-gourd-fritters-phagla-phodi

Serve them as a starter or as a side for lunch, dinner. Phagila phodi of Konkani cuisine for you. :)
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Just like modern baked, stir-fried vegetables, Konkani's have been eating vegetables by shallow frying them in oil from ages. Kantola, bitter gourd are vegetables that taste yummy when they are salted and shallow fried with oil. All you need to do is slice them up, add some salt, leave them for 20 minutes, by then the kantola/bitter gourd slices would have taken up salt. Then fry them with oil on a tava. Tastes yum!

Shallow frying keeps the taste, nutrients from the vegetables intact and makes a simple, easy to prepare starter/side for lunch, dinner. With no prep you can prepare them in minutes.

Recipe for phagila phodi, phagila fry of Konkani cuisine. A simple, easy way to enjoy kantola. http://www.konkanifoodrecipes.com/recipes/cantola-teasel-gourd-fry-phagla-fry-phodi
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A Konkani style salad (kosambri) of teasel gourd/kantola/Indian gourd. They're called phagil in Konkani & this delicious Konkani cuisine's phagila kusumbri is to die for. Serve it as a side for lunch, dinner.
Recipe for phagila kosambri - http://www.konkanifoodrecipes.com/recipes/cantola-teasel-gourd-kosambri-phagla-kosambri
Vegetarian, vegan Konkani recipe from konkanifoodrecipes.com. Visit the site for more GSB style Konkani food & recipes.
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