“Kadamb” is another dish that always I wanted to include in Aayisrecipes. But like hittu/khotte, for this, the ‘turmeric leaves’ were not available here. So I always prepared either tausalli or made these in banana leaves like this. So this was one of the dishes in “most-wanted-pictures” list. Like hittu/khotte, these pictures are also taken …
Mixed vegetable curry or ‘gajbaje’ (randayi means a side dish with coconut masala) is one of the most popular dishes among Konkanis. It is usually prepared using vegetables like okra, ridge gourd and cucumber (Usually a special kind of cucumber called as magge or moggem in Konkani is used for this dish. Cucumber can be …
Every South Indian cuisine has its own recipe for Vadas. Here is Andhra Version of it. As Preeti says here, this is a must in any wedding meal (Vardike/lagna javan) for Konkanis. ‘Biscuit ambado‘ is prepared as an evening snack at my home. Aayi makes these vadas with ginger chutney. Her vadas are very soft …
Pathrado is one of my all time favourite dishes. I remember writing ‘pathrado‘ in the ‘favourite food’ column of autograph books which were circulated during our college days (autograph books are little books having columns as name, address, phone number, favourite actor, favourite actress, favourite food etc etc. During my college days, everyone had a …
What is the first thing that comes to your mind when you think of any Konkani wedding or thread ceremony lunch? It is obviously Airaawat (No, I am not talking about the white elephant ‘Airaawat’, Indra’s Chariot). It is a dish mostly prepared only for such functions. I haven’t seen people preparing it for day …
Kolmbo is a Konkani sambar loaded with vegetables, ground fresh spices and coconut
This is a favorite dish of most of the Konkanis. A must in all North Kanara functions. Mooga moLe means sprouted moong. Ingredients: 2 cups sprouted moong (washed nicely to remove the skin) 1/2 cup vegetable pieces like raw banana(plantain) or potato or pala pansa kadgi( beru halasu or bread fruit) or kohlrabi or bamboo …
This is one of my favorite Konkani dishes. My Aayi is an expert in preparing this. Since we add cumin seeds(jeera) and pepper(miryakan) to this, it is good for health. I used to eat a lot more when this dish was prepared. I love to pair this with some lemon pickle. A lot of garlic …
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. …
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 …
