Krishna janmastami day cooking & dishes.
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.
A Udupi, Mangalore speciality, moode are a traditional breakfast. Moode are idlis steamed in screw pine leaf moulds for their amazing taste and smell.
Konkani households of Udupi, Mangalore region make chickpea flour ladoos for Krishna Janmastami. They are an absolute delight to eat.
Here's a recipe to make crunchy, crispy chakuli at home for Lord Ganesha.
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.
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.
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.
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.