One of my favorite dishes from Kolhapur that is easy to make and almost tastes the same as the original. Ingredients: 250g mutton or chik’n pieces, pressure cooked with salt and turmeric (or frozen and thawed vegetable chunks) 2 onions, chopped 5 garlic cloves, minced 1C coriander leaves (including stems) 2 inch ginger, minced 2T […]
Kolhapuri tamda rassa Read More »
A super easy typical Konkani dish that takes a lot of garlic and tastes just great. Ingredients: 1C unsprouted mung beans, sprouted overnight 1C yellow cucumbers or magge, chopped into 1″ thick pieces 1/2C grated coconut 2tsp tamarind paste 6-8 red chillies 8-10 garlic cloves, smashed 2tsp coconut oil Method: Slowly roast the red chilies and grated
Magge koddel with sprouted moog (or Yellow cucumbers with sprouted mung beans) Read More »
This is a typical Konkani breakfast item that we loved as kids. Ingredients: For undis: Two cups of idli rawa 1 cup finely grated coconut One teaspoon urid dal One teaspoon rai One teaspoon methi seeds Oil for the seasoning Salt to taste Water( approximately 2 cups) For the gojju: One bunch fresh coriander Two
Undi and Coriander Gojju Read More »
Instant Oats Dosa and Capsicum menaskai! Ingredients: For the oats dosa 1 cup oats 1/2 cup rice flour 1/2 cup rava 1/2 cup vegan yogurt 1/2 tsp cumin seeds salt to taste Ingredients for the Menaskai 1large capsicum 1 green tomato 1tablespoon peanuts (soaked in water for an hr or 2) 2 tsp sesame
Oats dosa and Capsicum Menaskai Read More »
These Idli moulds are made out of thick leaves called ‘Kedige’ in Kannada. The Tamil name is ‘Thazambu’ leaf and it is called ‘Screwpine’ in English. The leaves gives the beautiful aroma to the idlis. When we use these moulds to make the idli, it is called Kadubu in Kannada and Moodo in Konkani. Ingredients for the
Kadubu (Idlis) and Hinga (Asafotida) chutney! Read More »
Mixed vegetable pickle It only takes 10-15 minutes to prepare the pickle, it tastes great with the Plain yogurt rice, Dal rice, Idli and Dosa. Ingredients 2 cup chopped mixed vegetables, I used cauliflower, carrots and green beans. Ginger chopped-2 tsp Dry red chillies-10 Mustard seeds-1 table spoon Turmeric powder-1/4th tsp Asafetida- ½ tsp Lemon
Mixed vegetable pickle Read More »
