Video: Chappe Kheeri (Unsweetened Rice Pudding) |Konkani Recipes

Chappe Kheeri is a Konkani style unsweetened rice pudding which is commonly prepared for festivals like Nagarpanchami, gowri pooja, etc. This dish is made of just three ingredients - rice, coconut and turmeric leaves. Fresh coconut is highly recommended. Thick and thin coconut milk is extracted from freshly grated coconut. Thin coconut milk is used to cook the rice along with turmeric leaves. The leaf adds a unique flavor to the rice. Once the rice is cooked (slightly mushy), the thick coconut milk is added. The dish is served usually at the end of the meal. Some people like to add little salt/sugar. You can also eat it with any curry or pickle, if desired. Do try making this and please leave me a comment if you have any questions.

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Ingredients:

Coconut (medium sized) - 1/2 Sonamasuri rice - 1/2 cup Turmeric leaves - 2 Water - 2 1/4 cup + 3/4 cup Written recipe - http://www.lakshmicanteen.com/2014/08... email: lakshmicanteen.koppa@gmail.com

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Video: Vaali- Papashpal Ambat (Malabar Spinach- Raw papaya Curry)| Konkani Recipes

Vaali Papashpal Ambat is a popular Konkani recipe. Malabar spinach, raw papaya, onion and dal are cooked together. It is then simmered in a spiced coconut paste. It is then finished off with a tempering of fried onions. This humble dish is a comfort dish of many people and turns out very good. Usually it is served with rice. It can also be served along with dosa and idli. I hope you enjoy making this. Please leave me a comment if you have any questions.

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Ingredients:

Malabar spinach - 3-4 stems Raw papaya - 500g (you can skip it too) Onion (medium sized) - 1 Toordal - 1/3 cup Salt - To taste For Masala -

Grated coconut - 1 cup Roasted dry red chilli (Byadgi) - 4-5 Tamarind - marble sized piece Salt - To taste Water - 1/4 cup For tempering-

Onion (small sized) - 1 Coconut oil - 2 Tbsp Written recipe - http://www.lakshmicanteen.com/2011/08... email: lakshmicanteen.koppa@gmail.com

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Video: Mashinga Palle Sannapolo (Drumstick leaves Spicy Dosa) Nugge Soppina Khara Dose | Konkani Recipes

Mashinga Pallo /Drumstick leaves /Nugge Soppu /Moringa /Murungai Keerai are healthy and flavorful greens obtained from the drumstick tree. Today I'm sharing a dosa recipe which is not served for breakfast but as a side dish to rice and dal. A rice based unfermented batter is made to which chopped drumstick leaves are added and then a ladle full of batter is spread on the preheated dosa tawa. It is cooked on both sides and served warm as a side dish for lunch or dinner. I grew up watching my mother make this dosa and now even I enjoy making it. I hope you guys try this recipe and get the goodness of drumstick leaves. Please leave me a comment if you have any questions.

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Ingredients:

Drumstick leaves, chopped - 2 cups Dosa rice (or Sonamasuri) - 1 cup Roasted dry red chilli - 4-5 Tamarind - marble sized Grated coconut - 2 Tbsp Salt - To taste Oil - for drizzling Drumstick leaves fritters - https://www.youtube.com/watch?v=ETYKA... Written recipe - http://www.lakshmicanteen.com/2012/05... email:lakshmicanteen.koppa@gmail.com

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Video: Kashi Halwa/ Dumroot Halwa/ Kushmund Halwa/ Boodhkumblakaayi Halwa (Ash Gourd Halwa)

Kashi Halwa is a popular dessert made using ash gourd (white pumpkin). Grated ash gourd is cooked and then sweetened with sugar. It is enriched with ghee and roasted dry fruits and nuts. Finally it is flavored with cardamom. This halwa needs to be cooked until it gets really thick. In order to cut down on cooking time, I have used a pressure cooker and then strained the excess liquid. I hope you try making this and enjoy it as much as we did. Please leave me a comment if you have any questions.

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Ingredients:

Ash gourd (white pumpkin) - 800g Sugar - 2/3 cup Saffron strands - a pinch Ghee - 4 Tbsp Cashew nut, raisins - 1 Tbsp each Cardamom pods - 4-5 Written recipe - http://www.lakshmicanteen.com/2011/07... email: lakshmicanteen.koppa@gmail.com

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Video: Mangalore Buns /Banana Puri /Banana Buns | Konkani Recipes

Mangalore Buns is a popular breakfast /snack in Udupi- Mangalore region (Coastal Karnataka). A soft dough is made by mixing plain flour along with banana, sugar, and curd. A little baking soda is also added which helps to get that bread texture once fried. The dough is left to ferment for 6-8 hours. Then it is rolled into thick pooris and deep fried. This tastes best when served right away along with coconut chutney. This snack is one my favorite and I hope you enjoy making it too. Please leave me a comment if you have any questions.

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Ingredients:

Plain flour (Maida) - 2 cups + (1/4 cup if needed) Over ripe Banana, large - 1 Curd - 3 Tbsp Sugar - 1/2 cup Cumin seeds - 1/2 tsp Baking soda - 3/4 tsp Salt - 1/2 tsp Oil - For deep frying (I used coconut oil) Note: You can substitute half of maida with wheat flour. The texture and taste of the buns changes. Website: http://www.lakshmicanteen.com email: lakshmicanteen.koppa@gmail.com

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Video: Surnali/Surnoli (Sweet Sponge Dosa)| Konkani Recipes

Surnali is a Konkani style soft dosa which is generally made sweet (called god surnali). You can totally skip the jaggery and make it non sweet (called cheppi surnali). Both versions taste equally good. If you are making the sweet dosa then you can also flavor it with cardamom. This dosa is usually cooked on one side. If your dosa is not turning fluffy then add 1-2 pinches of baking soda. I hope you enjoy making this dosa. If you are planning to skip jaggery then serve the dosa with coconut chutney. Please leave me a comment if you have any questions.

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Ingredients:

Sona masuri rice - 1 cup Grated coconut - 1 cup Flattened rice(poha) - 1 cup Fenugreek seeds (methi) - 2 tsp Jaggery - 1/2 cup Cardamom pods - 3-4 (optional) Turmeric powder - 1/8 tsp Salt - 1/4 tsp Written recipe - http://www.lakshmicanteen.com/2012/09... email: lakshmicanteen.koppa@gmail.com

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Video: Karathe Kosambari/Kismuri (Bitter gourd Dry Chutney)| Konkani Recipes

Karathe Kismuri/Kosambari is a simple side dish made using bitter gourd. The bitter gourd is chopped into small cubes and then deep fried (or pan fried). It is then mixed with dry coconut masala and chopped onion. It is finished off with a tempering. This dish tastes amazing when served with rice and dal. Fried bitter gourd can be made beforehand and stored in the fridge for many weeks. Just warm it slightly before mixing with the masala. I hope you enjoy this recipe as much as we did. Leave me a comment if you have any questions.

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Ingredients: Bitter gourd, medium sized - 2-3 Onion, small sized - 1/2 Coconut Oil - 1-2 Tbsp Salt - To taste For Masala: Grated coconut - 3/4 cup Dry red chilli, roasted - 2-3 Coriander seeds - 1 tsp Tamarind - marble sized Salt - To taste For tempering: Coconut Oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - 4-5 Written recipe - http://www.lakshmicanteen.com/2012/07... email:lakshmicanteen.koppa@gmail.com

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Video: Ponsa Mulika (Ripe Jackfruit Fritters), Halasina Hannina Mulka | Konkani Recipes

Ponsa Mulika is a popular ripe jackfruit fritter which is made during monsoon season. In this version, rava is mixed with sweetened jaggery paste. It is then flavored with cardamom and deep fried. They taste amazing when served warm or it can be stored at room temperature for 1-2 days. I hope you enjoy this video and leave me a comment if you have any questions.

Video recipe is here. Please subscribe to my channel for regular updates.

Ingredients:

Ripe jackfruit pods, chopped - 1 1/2 cups Rava - 1 1/2 cups Jaggery - 1/2 - 2/3 cup Grated coconut - 3 Tbsp Back sesame seeds - 1 1/2 tsp Cardamom pods - 4-5 Oil - For deep frying Written recipe - http://www.lakshmicanteen.com/2013/09... email: lakshmicanteen.koppa@gmail.com

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