For days when you need to fix something for a meal in under 5 minutes. Delicious saaru with gooseberries.
Here's a recipe to make awesome bajos. Crispy, crunchy, spicy & delicious. Bajos are spicy fritters made by deep frying veggies coated in a spicy batter.
A powder used to coat veggies with to pan fry them. Makes any veggie taste awesome.
Here's a Udupi, Konkani style shredded raw mango pickle recipe for you. Known as hindi/kochla nonche in Konkani, kochchida mavinakayi uppinakayi in Kannada.
How to pickle lemons & green chillies to enjoy it with congee. Recipe to make delicious, spicy, tangy, lemon pickle.
Sour, pickled raw mangoes in curds. A tangy, delicious side with a wonderful flavour of garlic seasoning. Serve with butter milk chillies for a great lunch.
Steps to chop & prep raw and ripe jackfruits.
Konkani’s make delicious, spicy, tiny dosas. These savoury, vegan dosas are served as a side dish for lunch & dinner. They're called sanna polo in Konkani.
2 Konkani cuisine delicacies using pickled raw wild jackfruit and pickled raw mangoes. These side dishes make a delicious lunch when are served with hot rice.
Crunchy bilimbis in spicy, tangy pickles are such a pleasure to eat. Bilimbi pickle happens to be 1 of the easiest variety of pickle you can make. Try it out!
Crispy, crunchy, spicy and delicious bamboo shoot fritters prepared using pickled bamboo shoots. Serve it as a starter or as a side dish for lunch, dinner.
Tender raw jackfruits are used to make delicious pickles out of them. This pickle is called kadgi nonche in Konkani.
Raw jackfruits are pickled in salt to store the season's glut for year long's use. They are then used to make Konkani delicacies.
Pickled raw jackfruits are made into a Konkani delicacies. A stir fry called as salla upakari in Konkani is also prepared using pickled raw jackfruits.
Here's how to make gooseberry chutney, gooseberry tambli to enjoy a great lunch with a bowl of steaming hot rice.
Gooseberry curry with sour curds/sour buttermilk and a flavourful garlic seasoning. Comfort food at its best!
Here's how to use fresh bamboo and pickle fresh bamboo for year long's use.
Pickled bamboos are nicely smashed and shallow fried in oil to make crispy bamboo fry. They are served as a side dish for lunch. Tastes great with curd rice.
Drumstick leaves and flowers are added to spicy, rice, lentil batter to make tiny dosas called sanna polo in Konkani. A great side dish for lunch, dinner.
Tender hog plums make yummy pickles. Here's a quick recipe to make yummy hog plum pickle at home. This is one type of pickle, that's dry.
Nothing beats some homemade, fresh raw mango pickle, made of freshly pickled raw mangoes. Easy to make, this pickle is called as karmbi nonche in Konkani.
Recipe to make a delicious bamboo shoot curry, called as kirla randayi in Konkani. Bamboo shoots are a Konkani cuisine favourite.
A healthy, delicious saru prepared using pickled gooseberry. A very simple, easy to do recipe that requires very few ingredients and gets ready in no time.
Muga gashi is prepared using sprouted green gram & 1 other vegetable. It can be bamboo shoots (fresh or pickled), potatoes, yam, breadfruit or Chinese potatoes.
Tender bamboo shoots are a favourite among Konkani's. Keerla chakko/sukke is a dry, spicy coconut based side dish prepared with tender bamboo shoots.
A simple, quick, easy recipe for a yummy, tangy, spicy mango chutney! Have it with dosa, idli, rice, conjee or anything that you like, at any time of the day.