Kobbari Garelu are vadas made with rice flour and coconut. Crisp on the exterior and soft on the interior, the vadas are just a delight with your evening Cuppa!Continue reading
Sundal is such an inseparable part of Navratri celebrations. During the 9 days of Navratri, many married women invite other married women home for Haldi-Kumkum. Every lady who visits the home is offered Haldi-Kumkum and then given Paan-Supari, along with a small gift, and some Sundal and a Sweet. There are many varieties ofContinue reading
Kadale Kalu Saaru is a traditional recipe from Konkani cuisine that uses Kala Chana (black chickpeas or bengal gram) as the main ingredient.
Also called Chane Saaru, it is flavoured with Coconut, chillies and tamarind.
A simple and rich-in-flavour accompaniment with rice.Continue reading
Undrallu (also called Kudumulu) are a must-have naivedyam in Andhra Pradesh for Vinayaka Chavithi.
Undrallu are essentially steamed rice rava and chana dal balls that are said to be a favourite of Lord Ganesha.
They are certainly a favourite of my father. 🙂Continue reading
Taushe Bhakri | Cucumber Rotti is a traditional Konkani breakfast.
You can make this dish quickly because all you need to do is mix together grated cucumber, grated coconut, rava, chillies, green chillies, salt and touch of sugar to make the batter. No fermenting required.Continue reading
Paradi Payasa | Jaradi Payasa is a traditional kheer from the South Canara district of Karnataka.
Popularly made in Udupi and Mangalore, this payasam consists of tiny cooked morsels of rice flour batter in coconut milk and jaggery.
Quite reminiscent of Ada Pradhaman from neigbouring Kerala. 🙂Continue reading