This ambe gojju is hands down the simplest and the yummiest side dish you can make with mangoes! It's spicy, sweet and made out of ripe mangoes.
Goli baje is a popular tea time snack of Udupi Mangalore region. They are super light, deep fried, fritters that are crispy on the outside and soft inside.
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.
Here’s a simple recipe for pillowy soft, yummy, shallow fried, breadfruit rava fry. Called as kadgi phodi in Konkani.
Yummy, crispy, spicy fritters made of raw jackfruits using a spicy, ground masala. Konkani's would die for these raw jackfruit fritters called as kadge phodi.
For Konkani's seasoned beaten rice with seasoned semolina is a common combination for breakfast and tea time snacks. It's called rulav-phovu in Konkani.
An all time Konkani favourite is bibbe upakari, a stir fry made of tender cashew nuts with ivy gourds and potatoes. Customary side dish for the Ugadi festival.
Recipe to make a delicious bamboo shoot curry, called as kirla randayi in Konkani. Bamboo shoots are a Konkani cuisine favourite.
Yummy, deep fried, spicy potato dumplings are called as batate ambade in Kannada & Konkani. A perfect tea time snack for a rainy or a sunny day.
India's favourite street food pakora's, bhajias, bajji-bonda. The basic, simple recipe to make some pakodas quick and easily at home.