Sooooo so yummm these are, they're spicy from the outside batter, sweet on the inside from sweet potato, crunchy on the outside, soft on the inside.
Recipe for those craving for a good Godu Phovu.
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.
Nutritious raw bananas can be made deliciousss by simplying pan frying them with salt & oil. They're called kele phodi in Konkani.
Beautifully cooked raw bananas that are crispy on the outside, soft & delicious on the inside. Spicy pan fried bananas can be an amazing side dish or starter.
Spicy, crispy, delicious, bitter gourd fritters. Easy to make & make an amazing starter, side for lunch, dinner. Karathe bajo in Konkani.
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.
This dish has a huge fan following. When they serve this hot as prasadam in temples, people line up for them. :-)
Khotte kadubu are a very popular breakfast in Udupi, Mangalore, Kundapur regions of Karnataka. Khotto/hittu are idlis are steamed in jackfruit leaves baskets.
Jackfruit leaves are weaved into tiny basket to steam idlis in them. These steamed idlis in jackfruit leaves baskets are called hittu/khotto/khotte kadubu.
Pan fried veggies are called phodis in Konkani. Phodis are easy and quick to prepare and form an important part of any Konkani meal.
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.
Colocasia tubers called as kaale alva maddi make yummy fritters when shallow fried or deep fried. These are called maddi phodi and are a Konkani favourite.
Here’s a simple recipe for pillowy soft, yummy, shallow fried, breadfruit rava fry. Called as kadgi phodi in Konkani.
Yummy brinjal fritters or gulla phodi are a favourite among konkanis. They are served as a side dish/starter or as a tea time snack.
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.
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.
A coconut gravy with bitterness from bitter gourd, tanginess from the hog plum, sweetness from jaggery to balance the bitterness, with spices and seasoning.
Chickpeas in a spicy coconut curry is a curry for special occasions, festivals. Chickpeas are paired with yam, potato, tender raw jackfruit to prepare ghashi.
Colocasia tubers/maaddi are a favourite among Konkanis. Maaddi is used to prepare yummy phodis, by shallow frying(tava fry /rava fry) or deep frying them.
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.
Broken Puffed Paddy Panchakajjaya (layapitta panchakajjayya) is prepared as naivedyam for different poojas, called as prasadam.
Here's the recipe to make yummy, spicy, teasel gourd fritters, called as phagla phodi in Konkani.
Patholi is a sweet rice dumpling steamed in turmeric leaves. Patholi is a sweet dumpling, a thin layer of rice batter is filled with a sweet coconut filling.
Pathrado is a very popular Konkani dish. Pathrado is usually prepared using colocasia leaves.
Yummy, deep fried, spicy bread fruit fritters called as jeev kadgi phodi in Konkani.