Sabsige Soppu Rotti (Fresh Dill Rotti)

Dill rotti is one more quick recipe. Dill or Sabsige soppu is a herb which has a very strong smell. My amma never used this herb in her cooking. So I didn't have any idea as to what to do with this.Once I saw someone making a dish using this herb in a cooking show, I thought of trying something with dill at home. So my father got me this herb and I made rotti just like as we make Akki rotti (I...

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Nanchane pitta polo (Ragi dosa)

Nanchane peeta means Ragi flour in Konkani. This is one more quick breakfast recipe. This dosa can also be served for dinner. Ragi/Finger millet has more calcium, iron and fiber when compared to wheat, brown rice and maize. Even it has a less fat content in it.You can know more about ragi here. So if anyone is planning for a low Carbohydrate recipe for dinner, then this is one such recipe. I got...

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Dalitoy (Konkani Dal)

This dal is very popular among the konkanis. I just love this. It is prepared for almost every function and is the simplest dal ever! I am sure most of them will like this. Ingredients: Toor dal- 1 cup Green Chilli- 3-4 Red chilli- 3 Oil- 2 Tbsp Mustard- 1 tsp Curry leaves- Few Asafoetida- ¼ tsp Turmeric powder-1/4 tsp Salt- To taste Procedure: Cook dal along with turmeric in a cooker...

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Rulao Bhakri (Konkani flat bread)

Rulao means Sooji/ Semolina in Konkani. This Bhakri is very simple and Quick. It takes only 15 minutes to prepare the batter. This bhakri comes to your rescue if you want to prepare a breakfast very quickly. Ingredients: Semolina/Sooji- 2 cups (I substituted 1/2 a cup of Sooji with All purpose flour) Green Chilli- 2 Ginger- 1/2 inch Jaggery- 1 tsp Grated Coconut, fresh/frozen- 3-4 Tbsp Salt-...

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Beetroot Cutlet

Whenever I see beetroots in the market the first thing which comes to my mind are these yummy cutlets.I learnt making these cutlets from Amma.Whenever we get beetroots, I make these cutlets because my husband is a big fan of them. Beetroot is a very rich source of nutrients. Its juice helps in reducing the blood pressure. Ingredients: Beetroot (medium sized)- 3 Potatoes (large)- 3 Onion (small)-...

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Kashi Halwa (Kumbalakayi Halwa)

Ash gourd halwa is popularly known as Kashi Halwa (I don't know why it is called Kashi halwa;-)). Trust me its very tasty. This is a must try for those who have sweet tooth. Its our favorite halwa:-) Ingredients: Grated Ash gourd- 2 1/2 cups Sugar- 1/2 cup (vary according to your taste) Saffron/ food color - A pinch (Optional) Cardamom powder- 1 tsp Ghee- 4 Tbsp Cashewnut, Raisins- 1 Tbsp each. Procedure: Remove...

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Kultha Idli (Horse gram Idli)

Kulithu means Horsegram in Konkani. Horsegram is mainly used by the people of South India. It is a protein rich pulse and has many medicinal values. It is used to cure many health problems in Ayurveda. It is also used to reduce weight and helps to bring down cholesterol. It is also used as a cattle food. Try making these healthy idlis for breakfast. Making these idlis is similar to the simple idlis....

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Kuvale Sasam (Ashgourd Curry)

Kuvale means Ash gourd in Konkani. Sasam means mustard seeds. This dish is prepared by cooking ash gourd in a coconut based masala and the masala contains mustard seeds. Hence it is called Kuvale Sasam. This dish has a very distinct taste and also ash gourd has many medicinal values. Many people also drink juice of ash gourd which helps in weight loss.You can know more about Ash gourd here. Ingredients: Small...

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Tandla Bhakri (Konkani Bread)

Tandulu means Raw rice in Konkani. I made this bhakri using a special variety of rice called boiled rice which is common in South India. Boiled rice takes pretty longer time to cook than white rice. It is brownish in color. Using this rice we also make Undi, rice noodles, idlis. Ingredients: White rice (raw)- 1 cup Boiled rice/red rice (raw)- 1/2 cup Grated Coconut, Fresh/Frozen- 4 Tbsp Salt-...

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Kyane Chips (Banana chips)

Kyane means banana in Konkani. These chips are prepared from a special variety of banana called Nendrabale. These chips are very common in Kerala as well as coastal Karnataka.Usually they are fried in coconut oil. Chips are made from fully grown, unripe bananas.  Ingredients: Unripe Plantain- 2 Salt- 1 1/2 tsp Water- 4 Tbsp Oil- For deep frying Procedure: Mix salt, water and keep...

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Churmundo (Wheat flour Ladoo)

First thing which reminds me of Churmundo is my Amma. She is an expert in making these ladoos. If we are visiting our relatives they were sure that they are going to get Churmundo:-) As a kid, I used to sit beside her and act as if I am watching how she does it but the fact was I wanted to eat in small amounts until she finishes rolling the ladoos. Then gradually even I started to help her in making...

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Godu Appo (Sweet Paniyaram) ~ Using Wheat Flour

God in Konkani means Jaggery:-) Godu Appo is usually offered to Lord Ganapathi on the occasion of Ganesh Chathurthi. Even it is served for breakfast. Appos are small, spherical in shape and can be made instantly. Another version of appo is made from Urad dal/Split blackgram and it is called Udida Appo. Appo is made in a different kind of pan and if you don't have that pan then you can also...

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Mooga gashi (Sprouted Green gram Curry)

Moogu in Konkani means Green gram. Mooga gashi is a coconut based  Sprouted green gram curry. Along with the sprouts we can add Tender jackfruit/ Bamboo shoots/ Suran (yam)/ Potatoes. I have used Bamboo shoots. Mooga gashi is a protein rich curry. This curry is common for special occasions in temples of Udupi and Mangalore.  Ingredients: Green gram/ Moong - 2/3 cup Bamboo shoots-...

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Keerla Podi (Bamboo shoot fritters)

Keerlu in Konkani means Bamboo shoots. Bamboo shoots are commonly used in many Asian countries like India, Indonesia, China, Japan etc. On the onset of Monsoon, I remember my aanu(father) getting fresh bamboo shoots from the market (in Udupi). Amma used to remove the outer peel (not eatable) and then preserve it in salt so that it can be used throughout the year. Keerla sukke made from fresh bamboo...

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