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. Ingredients: 2 cups cooked rice 5 tbl spns curd(yogurt) 4-5 green chilies 5-6 curry leaves …
This is used as a side dish. A sweetish chutney which is very flavorful. Ingredients: 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 Salt Method: Heat the chillies directly on the gas flame for 1min(be careful while doing this). …
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. Ingredients: 4-5 cups bread cut in to small pieces 1/2 cup onions(optional) …
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 …
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. …
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 …
