KONKANI TENDER BAMBOO PICKLE

KIRLU AMBADA NONCHE









Introduction:



          Konkani kirlu ambada nonche is a supremely
delicious, hot, tangy and salty tender bamboo and hog plum pickle. Traditionally,
this pickle is prepared using fresh unprocessed tender bamboo pickle. You

CURD CHILI CHUTNEY

A SIMPLE KONKANI GOURMET DIPPING CHUTNEY

ONE OF THE TASTIEST OF COCONUT CHUTNEYS









Ingredients:



     1)    Grated
coconut – 100 gm.

     2)    Dry
Kashmiri chilies – 3 gm.





Introduction:



          In my childhood, mother used to make this
mouthwatering dish. No matter how much she made, it was never enough for all of
us. It would just disappear in minutes! Ventiye upkari is so

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

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

SHARKARA UPPERI

OR

VELIYUPPERI

DELICIOUS SWEET AND SPICY KERALA NENDRAN BANANA CHIPS








Introduction:



          In Kerala, no banana leaf feast is
considered complete if dual appetizers of crisp, sweet and savoury deep fried
nendran banana pieces often called veliyupperi and

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 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

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

KELA GOJJU

A SWEET AND HOT KONKANI SIDE DISH

A BANANA SALAD BEYOND COMPARE









Ingredients:



     1)    Fully ripe,
sweet, small yellow skinned bananas (any variety) – 500 gm.















Ingredients
for the stuffing:



     1)    Medium hot
green chilies – 100 gm.

     2)    Grated
coconut – 50 gm.

     1)    Fully ripe
Nendran bananas – 2 Nos.

     2)    Powdered
sugar (icing sugar) – 1 teaspoon

     3)    Butter – 1
tablespoon



To cook:



          Peel the

KELÉ THOOP SAKKAR

THE SIMPLE KONKANI WAY OF ENJOYING OVERRIPE NENDRAN BANANAS









Ingredients:



     1)    Fully ripe,
medium sized Nendran bananas – 4 Nos.








     2)    Sugar – 1
tablespoon