VEGETABLE PUTTE (PUTTU)

A TRADITIONAL KERALA STEAMED BREAKFAST DISH MADE EVEN HEALTHIER AND
TASTIER, HOT AND SPICY









Ingredients:



     1)    Putte podi
(roasted raw rice powder) – 500 gm.

     2)   

Masala dosa with Green curry leaf chutney and Tomato chutney



Introduction:



          Masala dosas are created in several ways and
varied tastes all over South India. Yet, all of them invariably bring forth
that unique, mouthwatering

GREEN CURRY LEAF CHUTNEY

A TASTY KONKANI COCONUT SIDE DISH









Introduction:



          Curry leaves and coconuts have been
used in Indian cuisine since time immemorial. The curry leaf, known as Karbava
pallo in Konkani, Kadi patta in Hindi and Karivèpila in Malayalam, comes

CHITTIYÉ
PANNA PODI

A KONKANI DEEP-FRIED SNACK

A DELICIOUS DOTTED TARO LEAF SIDE DISH





 




Introduction:









          Chittiye pan (spotted taro leaf plant /
colocasia esculenta) grows wild all over the Konkan

BAMBOO SHOOT PICKLE

A HOT, TANGY, CRUNCHY TENDER BAMBOO PICKLE





























Ingredients:



     1)    Processed
(for processing instructions, please see my tender bamboo in Konkani cuisine article), finely chopped tender
bamboo pieces – 625 gm.

     2)    Peeled
garlic

PAPADA GOJJU

A TANGY, HOT, YUMMY KONKANI PAPAD SALAD

A PAPAD KACHIMBER GUARANTEED TO BRING TASTE TO YOUR TONGUE









Introduction:



          Ever wondered what to do with leftover
deep-fried papads going soft? Or with softened roasted papads for that matter?
What if you could

CHERIYUPPERI

CRUNCHY NENDRAN BANANA UPPERI

TRADITIONAL KERALA DEEP-FRIED CHIPS





 



Introduction:



          Long before the chipmaker was invented, the
people of Kerala were enjoying crunchy, deep-fried nendran chips – each
painstakingly cut by hand and fried in coconut oil.

KIRLA SUKKÉ

A TRADITIONAL KONKANI SPICY TENDER BAMBOO CURRIED SIDE DISH



 





Ingredients:



     1)    Processed,
finely chopped tender bamboo (for processing information, please refer to my tender bamboo in Konkani cuisine
article) – 300 gm

GANTIYÉ GHASHI

A WILD KONKANI LEAF CURRY









Introduction:



          The monsoon season is a time when
nature blankets the earth green with tender leaves and herbs of all sorts. It
leaves one in a dilemma as to what ingredient, so freely bestowed by nature, to
choose to make a

KAPPA BONDA

SPICY, YUMMY, DEEP-FRIED TEATIME CASSAVA SNACK





 



Ingredients
for the filling:



     1)    Peeled and
washed cassava – 500 gm.

     2)    Onion – 100
gm.

     3

EKPANNI CHUTNEY

GREEN PENNYWORT CHUTNEY

A TASTY, TRADITIONAL KONKANI RECIPE





 



Introduction:



          Asiatic Pennywort or Centella Asiatica is a
perennial herbaceous plant that grows in damp soils. It multiplies fast by way
of runners, rooting and producing plants in a

DHAADU

AN ANCIENT, SIMPLE KONKANI GOURMET SNACK









Introduction:



          My father had one of the finest sets of
gourmet taste buds for ‘pamper’ food. So did one of his widowed elder sisters,
Susheela (whom we called Chuchakka). He would ask her, “Chucha, let’s have some

KAPPA WITH MULAKE CHAMMANDI

DELICIOUS KERALA CASSAVA WITH HOT AND TANGY CHILI SALAD









Introduction:



          For centuries, the people of Kerala and cassava (or kappa as it is called in Malayalam) have been conjoined as inseparably as body and soul. Ever since the Portuguese introduced cassava in India nearly 4 centuries ago, the farmers of Kerala have come to consider it as the poor

KIRLA SANNA POLO

A HOT AND YUMMY KONKANI TENDER BAMBOO SHOOT DOSA







Ingredients (to make
10 numbers):



     1)    Processed
(for processing instructions, refer to my tender bamboo in Konkani cuisine article) tender bamboo shoots – 75 gm.

     2)    Cucumber
tree fruit (Bimbul in Konkani, Bilimbi / Irumbanpuli

BAMBOO SOUP

(KIRLACHÉ SOUP)


AN ENTHRALLING TENDER BAMBOO SOUP






Ingredients:


     1)    Processed (for
processing instructions, refer to my tender bamboo in Konkani cuisine article), finely chopped tender bamboo shoot – 50
gm.

     2)    Coconut
milk (to make fresh coconut milk, refer to my harshale povu

KIRLA BHOJJO

THE TASTIEST EVER TITBIT

A KONKANI TENDER BAMBOO SIDE DISH / SNACK









Ingredients:


     1)    Salted
tender bamboo (Kirlu in
Konkani, Mulankoombe in Malayalam. For salting and desalting instructions, go
to my tender bamboo in

KIRLA UPKARI

MOST DELICIOUS KONKANI TENDER BAMBOO SIDE DISH





 



Ingredients:



     1)    Processed,
finely chopped tender bamboo shoot (Kirlu
in Konkani and Mulankoombe in Malayalam. For processing information, study my tender bamboo in

SAVOURY NANCHANA BAKRI

TASTY RAGI FLATBREAD

A BOON FOR DIABETICS









Introduction:



          Finger millet or ragi is one of the
healthiest cereals (for details, see my sweet nanchana bakri recipe and nanchana
dudali recipe) on earth. Konkani
people make delicious, sweet

AGATTI SOUP

A MEDICINAL SOUP FOR THE HEALTH CONSCIOUS









Introduction:



          Agatti / Agathi / Agasthi cheera are the
leaves of Sesbania Grandiflora, the hummingbird tree – perhaps so called
because it is the happy haunt of so many small birds, especially the
hummingbird,

TOMATA SARU

A HOT N’ SWEET, MILD N’ SPICY RASAM

A MANGALOREAN KONKANI DISH







Introduction:



          Nearly all Mangalorean Konkani people are
used to having fragrant tomata saru with rice as the first course in every
patravali (large plate of leaves stitched together and dried) meal in temples. Now,
alas, the quaint patravalis have disappeared in most places giving way to
durable