Thursday 29 August 2013

Kallu shap dry fry (Gabbali fry/Enaru fry)

I tasted this for the first time when we visited Alleppey in a Boat House.  They said this dish is served in the Kallu Shap (Toddy Shop)

Because its very spicy.

Meen mutta (Enaru)     --  ½ cup
Onion chopped              --   1 big
Ginger chopped             --  1 inch
Curry leaves                   --   few
Chilly powder                --  1 tsp
Pepper powder             --   1 tbsp
Green chilly                    --   2
Coriander powder        --  1 tsp
Jeera powder                 --  ½ tsp
Grated coconut             --   ¼ cup
Oil for cooking
Salt to taste
Heat oil in a pan, add ginger fry till nice aroma comes, then add onions fry till light brown add all the powders and curry leaves and fry the Meen mutta (enaru) and mix well.  Add ½ cup of water, cook till it is done, then add grated coconut and slit green chillies  fry till the coconut becomes little its ready to serve.



This dish is normally prepared  on the occasion of Janmashtami.  Generally Konkanis don’t eat onion and garlic on the fasting days, so this curry is prepared with ginger and green chilly for flavour.   This is prepared with Colacasia leaves, but we can prepare it with any leaf vegetable like palak, cheera, etc.


Leaf vegetable         -- 1 bunch roughly chopped

Stem of colacasia    --  2 to 3

Hog plums                --  2 (if not available we can use ½ a lemon size tamarind ball)

Grated coconut       --  ½ cup

Green chilly              --  4 to 5

Ginger                        --   1 inch

Red chilly                   --  5 to 6

Mustard                    --   ½ tsp

Curry leaves             --    few


Salt to taste


Pressure cook roughly chopped veg leaves, green chilly, hog plums, chopped garlic and salt for 1 or 2 whistle. 

For masala

Grind grated coconut and red chilly (if using tamarind instead of hog plums grind it along with this) to paste.

Add this masala to the cooked leaves mix and boil it for 5 to 10 minutes.  Pour oil in seasoning pan, add mustard and curry leaves, when it pops up pour this into the boiling curry.  Alvathi is ready to serve.



Gobi fry (cauliflower bajo)


Cauliflower                            --  1 small

Chilly powder                        --  2 tbsp

Rice flour                                --  2 to 3  tbsp

Gram flour(kadala podi)      --  1 tbsp

Hing                                          -- ¼ tsp

Turmeric powder                  --  ¼ tsp    

Salt to taste                        

Oil for deep frying




Cut cauliflower into small pieces, boil water with salt and turmeric, then put cauliflower and boil for 5 minutes then remove excess water with the help of a strainer.  Keep aside for 10 minutes till it cools down.

For masala

In a bowl add chilly powder, hing, rice flour, gram flour and little salt( cooked cauliflower already has salt so be careful while adding) and make  thick paste. 

Coat this paste on the cooked cauliflower and keep aside for 5 to 10 minutes for marination and deep fry them.  This can be served as a side dish or can be had as snack.




Batata podi (potato spicy fry)


Potatoes                      --   2

Chilly powder             --  1 tbsp

Hing                              --  ½ tsp

Rice flour                     --  2 tbsp

Salt to taste

Oil for deep frying


Slice the potatoes, make paste of chilly powder, hing and salt.  Apply this paste to slice potatoes then coat this with rice flour and deep fry them immediately, otherwise it will become soggy.  It can be served as side dish for meals or as starters.

Friday 23 August 2013

Doodh Pak

Doodh pak is a   rice and milk combination which is a very popular sweet dish. It is  delicious, creamy and very less ghee dessert. I learnt this from my mammamma (mom’s mother),  in their  home everyone likes  sweet dishes.   Generally on every  Sundays they  use to  prepare a sweet dish.   When I was writing  this recipe,   I just  remembered about my grand pa. He was a big cricket lover, those days  TV was not common and we had one.  At that time those who had TVs with them,  rented rooms for college  students we had also rented some rooms  and since there was no TV in their rooms  they along with some other neighbours used to come to watch  cricket  match. When  India  wins any    match, my  grand pa used to tell my grand ma  to  prepare  Doodh pak because it was  an easy to prepare and tasty dish.

My  grand ma prepares it  very tasty  so mostly  people come  there not only to watch cricket match  but for the special  Doodh pak. Today I felt  to eat it  so I called my mamama  and prepared   Doodh pak in her style.  Normally she prepares it with gandsale rice, since we don’t get it here  I prepared it with  kaima rice.
Kaima rice                                 1 cup
Milk                                            1 ½  ltrs
Sugar                                         ½ cup
Cardamoms                              7 to 8
Cashew nut                                     few
Raisons                                     few
Ghee                                         1 tsp
Wash the rice  then put in pressure cooker add 1 glass of milk and 2 glass of water  close the lid cook for 2 to 3 whistles.
Heat remaining  milk and  add this to cooked rice  and sugar then boil it for  5 min.  Then add cardamom powder and ghee fried cashew nut and raisons.  Doodh  pak  is ready to eat J     

Thursday 22 August 2013

Carrot Akki Roti

I learnt this recipe from Nandini Kini akka. She prepared spinach akki roti,  it looks very tempting so I thought of  preparing it for today’s breakfast.   I did not have spinach at my home so, I tried a slight variation. It tastes so good and very quick to prepare and healthy too.  Thanks Nandini akka for your wonderful recipe.


1.    Rice flour                                       1 cup

2.    Grated carrot                                ½ cup

3.    Onion (chopped)                          1 nos

4.    Milk                                                 ¼ cup

5.    Green chilly (chopped)                 2 nos

6.    Coriander leaves                           (chopped) ¼ cup

7.    Jeera(cumin seeds)                       ¼ tsp

8.    Salt to taste


In a bowl add Rice flour, Grated carrot, Onion, Milk, Green chilly, Coriander leaves, Jeera, salt and a little water to mix and make soft dough.                                                              

Make lemon size balls  from dough and pet directly on tawa or u can grease banana leaves /butter paper  and pet them like a roti and fry both sides on tawa.   When fried   add little butter as  it enhances the taste.Serve this with spicy chutneys.

Sunday 18 August 2013

Surrya sevai (coconut shavai/rice noodles)

In konkani “shevayi/shevai”, in Kannada “Sevige”, rice noodles in English, Noolputtu in Malayalam—Its served as breakfast with sambar or Banana Harshale or Mango pickle and coconut oil  etc. Its my favourite breakfast.

I learnt this from my mom.  My Grand Mom (mom’s Mom) used to  prepare it best, because of  the aroma of coconut and coconut oil  there is no  need of any side dish.  Taste of coconut gives nice aroma to it. Here i am showing  the  step by step method of making sevai without using oil


White rice                    2 cups

Grated coconut           1 full

Salt to taste.  

Soak  white rice for 3 to 4 hours.  Then grind this with grated coconut and salt  into fine thick paste and keep aside.

Heat one kadai and pour this mix and make this into thick dough like in pic  then let it cool for some time.
Then make ball from this batter.

Steam this balls for 15 to 20 min.


Sevai Dante (Noodle maker)  This is a traditional noodle maker used in almost all Konkani households.
Put this balls in Sevai Danthe(noodles maker)  and  press them.

Rice noodles  ready to serve. Normally in  my grandma’s home, we  eat this with drops of coconut oil. Good combination with sambar and coconut oil.



Friday 16 August 2013

Tiranga salad

This salad is prepared on the Independence day.  I wanted to create something innovative on the Independence day so I thought of preparing Tiranga Salad with three colors in our Flag.


 Grated carrot                              1 cup

 Grated coconut                          ¼ cup

Chopped coriander leaves         2 tbsp

Lemon                                             half

Salt to taste

Pinch of pepper


Mix  grated carrot, coconut and chopped coriander leaves. Add salt and pepper powder then squeeze  lemon juice and  mix well and  serve  soon.





pickled Amla chutney (nellikka/Indian Gooseberry)


pickled  Amla                           2 or 3

grated coconut                          ¼ cup

gandari/green chilly                 8 to 10 (if green chilly 5-8)

garlic                                            3 to 4  flakes

salt to taste



For making pickled amla:-  wash Amla and dry them with cloth.  Then put into airtight jar  pour water till its soak. Add salt (for 1kg amla  ½ cup salt). Close the lid and keep aside.  After few days its ready to use. We can keep this for 6 months to 1yr.

You can use this for making pickles, chutneys, rasams etc

For chutney:-   grind grated coconut, salted amla chopped, chilly and little salt    into fine paste do not add much water while grinding.  Careful when adding salt because amla  already is salted.

Serve this with rice or dosa.





Donne mirsange bajjo(capsicum bajji)

Donne mirsang (capsicum)                                             2

besan (kadala mavu/Bengal gram flour                      1 cup

chilly powder                                                                    1 tsp

hing powder pinch

rice flour                                                                            2 tbsp

salt to taste

oil for frying


In a bowl add besan, rice flour, chilly powder, hing, salt and ½ cup of water  mix well and make thick paste and keep aside.

Heat oil kadai.

Cut capsicum and dip them into batter  and fry them in hot oil till crispy.  Good snack ready to serve.


Mothiale deep fried (chuda/veloori/silver fish deep fried)

Mothiale                            ½ kg

Chilly powder                    1 tbsp

Hing powder                     ¼ tsp

Salt to taste

Rice flour to coat fish      2 tbsp


Cut and clean fish. For marination  add chilly  powder, hing(kayam-asafoetida), salt and little water  make thick paste. Then marinate this to fish and keep aside at least 10 min. If u can keep for some more time its good.

Then add rice flour to it and coat the marinated fish. Heat oil in pan and deep fry them till it becomes crispy.

Patholi /Arasina yele kadubu

Patholi is a sweet dish prepared during occasions like Ganesh chathurti, Naagarpanchmi etc. Patholi is mostly prepared in Mangalore side especially by Konkani community.   Its a very healthy dish and no oil is used because its steamed. its   steamed in turmeric leaves(haldi paan in Konkani) for getting rich aroma of turmeric. So it has a very special flavour.

If we don’t get turmeric leaves we can steam it in banana leaves also.  Here I am showing the step by step method of preparing patholi
White rice                                 1  cup
Beaten rice flakes                    2 handful
Grated coconut                         ¼ cup
Pinch of salt
For filling
Grated coconut                           ½ cup
Grated jaggery                            ¼ cup
Soak rice for 1 hour then grind it with beaten rice and grated coconut into fine thick paste.
wash and clean turmeric leaves and spread them on a table

Spread the mixture of rice and coconut on the turmeric leaves.


Mix grated coconut and jaggery.  Then spread this mixture on the already spread rice mixture on the leaves.
Then fold the leaves.

Steam it in a steamer for 15 to 20 minutes.

steamed patholi
Serve with Ghee.