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Krishna Janmastami GSB Konkani Recipes (Astami cooking)
Krishna janmastami day cooking & dishes.
Cucumbers In A Spicy Coconut Chutney (Thoushe Sasam Recipe)
A spicy Konkani cuisine side dish of crunchy cucumbers in a spicy coconut chutney with a flavourful seasoning to elevate its taste. Thoushe sasam in Konkani.
Idlis Steamed In Screw Pine Leaves (Moode)
A Udupi, Mangalore speciality, moode are a traditional breakfast. Moode are idlis steamed in screw pine leaf moulds for their amazing taste and smell.
Chickpea Flour Laddus (Ashtami Undo, Chane Pitta Undo, Chauthi Undo Recipe)
Konkani households of Udupi, Mangalore region make chickpea flour ladoos for Krishna Janmastami. They are an absolute delight to eat.
Chakli, Chakali, Muruku, Chakuli
Here's a recipe to make crunchy, crispy chakuli at home for Lord Ganesha.
Chickpea panchakajjaya (Chanedali panchakajjaya)
No pooja is complete without an offering to God according to the Hindu rituals. Panchakajjayas are a mixture of 5 ingredients served as naivedyam to the Lord.
Chickpea Flour Panchakajjaya (Chanedali pitti panchakajjaya)
No pooja is complete without an offering to God according to the Hindu rituals. Panchakajjayas are a mixture of 5 ingredients served as naivedyam to the Lord.
Mixed Vegetable Coconut Curry (Gajbaje Ambat)
All kinds of vegetables are put together in a spicy, thick coconut curry and it is then seasoned. Served as accompaniment with kheeri and a must for festivals.
Rice with coconut milk and turmeric leaves (Cheppi kheeri/Kheeri)
Kheeri is a festival dish. A flavourful rice dish that is sugarless, with the aroma of turmeric leaves. Rice is cooked in coconut milk and with turmeric leaves.