Simple and Easy

Cauliflower-Red chilli subji

3 cups cauliflower cut into pieces
1/2 cup chopped onion
2-3 cloves
1 inch cinnamon
1 tea spn red chilli powder
1 tea spn coriander powder
1/2 tea spn cumin powder
Oil or ghee

Heat oil and add cloves, cinnamon and onion. Fry till onion turns golden brown. Add cauliflower, salt and little water. Close the lid and cook. When half done, add chili power, coriander powder and cumin powder. Cook till cauliflower is done and all water is absorbed. Serve hot with rice or chapathis.

Serves : 3
Preparation time : 30 min

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Cauliflower pickle(Flowera nonche)

This is a ready to serve pickle. Can be preserved in refrigerator for at the max 1 week. Cauliflower should be very fresh and crunchy for the best results. V loves this pickle, aayi makes this all the time when he is at home. We prefer this pickle made with only cauliflower, but the same can be made with a mixture of cauliflower and carrot too.

3 cups cauliflower and/or carrot (cut into small pieces)
2 tea spn chili powder
1 tbl spn lemon juice
1/2 inch piece asafoetida(hingu)  or 1/4th tea spn powder
2 tea spns ginger(cut into small pieces)
1 tea spn green chilies(cut into small pieces)
Salt As per taste

Wash the cauliflower and/or carrot (ie, cauliflower alone or carrot alone or cauliflower and carrot both can be used for this recipe) in water and dry it on paper for half an hour. Add all other ingredients and mix well. Serve. This remains good for about 1 week in refrigerator.

Serves : 6
Preparation time : 15min

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Curd Rice

Different people have different ways of preparing curd rice. I like this one the most. This is my aayi’s version. I used to run away from it when I was growing up. Now it is one of my comfort foods.

2 cups cooked rice
5 tbl spns curd(yogurt)
4-5 green chilies
5-6 curry leaves
1/2 tea spn each of mustard seeds, cumin seeds, urad dal
2 tea spns oil or ghee
A pinch asafoetida
1/2 tea spn pepper
5-6 coriander leaves

Add green chilli pieces, coriander leaves, pepper powder and salt over the cooked rice. Heat ghee and add mustard, asafoetida, curry leaves to the heated ghee and add them to the rice. Add yogurt to the rice just before serving.

Serves : 3-4
Preparation time : 10min

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Coriander leaves gojju(Kottambari gojju)

This is used as a side dish. A sweetish chutney which is very flavorful.

1/2 fresh/frozen coconut
1/4 tea spn tamarind extract or 1-2 pieces of tamarind
10 strands coriander leaves
2 tea spns jaggery
2-3 red chiles

Heat the chillies directly on the gas flame for 1min(be careful while doing this). Grind all the ingredients together. Serve as a side dish with rice.

Serves : 3
Preparation time : 5min

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Bread Upma

This is usually done from a day old bread that remains after making some sandwiches or other bread dishes. In the above picture I haven’t used coriander leaves and coconut, but if you add both or one of them the taste will increase.

4-5 cups bread cut in to small pieces
1/2 cup onions(optional)
2 tbl spns fresh/frozen coconut(optional)
3-4 green chilies
A pinch turmeric (optional)
6-7 curry leaves
A pinch asafoetida
1/2 tea spn each mustard seeds, cumin seeds, urad dal
1 tea spn sugar (optional)

Heat oil and add mustard, cumin seeds, urad dal. When they start popping add curry leaves and chillies. Add onions and fry till they turn brownish. Add bread pieces and mix well. Add sugar, coconut and salt. Mix well.

Serves : 4
Preparation time : 10min

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Mushroom Pulav

almbe pulav.jpg
In North Canara, we get mushrooms when the rain starts. These are usually naturally grown in forests. Some people who know about where to find good edible mushrooms, pick them up from these places. They are the tastiest mushrooms I have ever tasted. Aayi prepares this dish with those mushrooms. You can even use artificially grown ones which we get in markets these days.

2 cups basmati rice
1/2 cup onion
1 cup finely chopped mushrooms
1 tea spn cumin seeds
2 tea spns chili powder
A pinch turmeric
2 tbl spns ghee or oil

Heat oil and add cumin seeds. When they start popping, add onions and fry. Add mushrooms,chili powder,turmeric powder and salt. Fry for some time. Add rice and fry for 2min. Pour about 4 cups of water. Cover and cook on medium heat. Check after about 10mins to see if all water is absorbed. If it requires more water, add it.

Serves : 5
Preparation time : 15 min
almbe pulav1.jpg

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Vandelaga tambali (Ekpanni tambali)

This is a recipe mostly done in rainy season. Usually this is made of different kinds of leaves grown in the gardens. Very very good for health. This and Pathrado is a perfect combination. Vandelaga leaves are called Brahmi in Sanskrit and Ekpanni in Konkani. I used watercress when I prepared this here in US.

1 cup Vandelaga(brahmi) leaves
4-5 green chilles
3/4th cup fresh/frozen grated Coconut
1 tspn cumin seeds
1/2 tspn ghee
1/4 tea spn pepper
1/4 tspn tamarind extract or 1-2 small pieces of tamarind

Heat ghee and fry the leaves till they turn yellowish. Remove from pan and fry coconut(without oil) for 2-3 min. Grind coconut and leaves with all other ingredients. Add salt and serve with rice. (After grinding, it should not be heated).

Serves : 4
Preparation time : 10 min

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Daal (Dalithoy)

Daali Thoy
Daali Thoy

Daali thoy(dalitoy/dalithoy) is the first recipe learnt by all konkani people when they start cooking. It is simple daal with chilies, ginger, asafoetida etc. This is a must in almost all Konkani functions and festivals. May be one of the very important comfort food. The traditional recipe does not call for coriander leaves, but I like this dish with coriander leaves.

Some places, like in South Kanara, ginger and turmeric are not added. But in North Kanara usually both of them are used for this dish.

Daali Thoy

Daal (Dalithoy)

Konkani special basic dal spiced simply with ginger and a simple seasoning.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 -4


  • 1 cup toor dal
  • 3-4 green chillies
  • 1 inch piece ginger
  • A pinch turmeric powder
  • Coriander leaves optional
  • 2 tspn ghee or coconut oil
  • 1/2 tea spn mustard seeds
  • 1 red chilli
  • A pinch asafoetida
  • 4-5 curry leaves
  • Salt


  • Cook dal in pressure cooker with a pinch of turmeric, green chillies and finely chopped ginger. Typically it gets cooked in 3 whistles.
  • Heat the cooked dal with salt.
  • When it starts boiling, take off the heat.
  • Garnish with finely cut coriander leaves.
  • Heat ghee or oil.
  • Add mustard.
  • When mustard starts popping, add curry leaves and red chillies.
  • Add asafoetida.
  • Pour this seasoning over the cooked dal and close the lid.
  • Serve with hot rice, ghee and lemon.


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