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 …
I learnt this recipe from some book. Everybody makes fun of me when I say we can make potato dosa. But if you try this once, you will never forget the taste!!!. This dosa is a bit hard to take out from pan. So my initial trials were all big disasters. But this dosa was …
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. …
This is a very common breakfast in North Canara. The combination differs. Some people eat this dosa with normal coconut chutney or jaggery(molasses) or chutney powder. But I like this dosa with garlic chutney the way my mother does it. This is called Neer dosa in Kannada and served with fish/chicken curry in Mangaloren restaurants. …
Cabbage vada is a very popular Konkani dish, usually served as a side dish. This can be prepared with drumstick (maskasangi) flowers instead of cabbage. In North Canara, almost everybody has drumstick trees in their backyard. The leaves and flowers are used in many different dishes. Ingredients:1 cup shredded cabbage or drumstick flowers1 cup onions …
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 …
