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

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

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

KINGFISH BIRINDE CURRY

A FISH CURRY TO DROOL OVER!!!



Ingredients:


     1)    Kingfish
slices or fillets – 600 gm.

     2)    Birinde
(dried peel of cocum fruit of a type of Garcinia tree that grows along the west
coast of Karnataka and Goa, India) – 50 gm.



Soaked dried cocum rind (birinde)


     3)    Hot red
chili powder – 7 teaspoons

     4)    Turmeric
powder – ½ teaspoon

     5