A very simple Konkani dish Karathe Kismuri, the base is made with fresh coconut and spices. Bitter gourd is fried till crisp gives it crunch and taste.
I think every Indian cuisine has a set of 'chutney pitto/chutney podi/chutney powder' recipes. We too make different types of 'chutney pitto' (pitto-powder). Usually most famous chutney powders are the…
Every South Indian cuisine has its own recipe for Vadas. Here is Andhra Version of it. As Preeti says here, this is a must in any wedding meal (Vardike/lagna javan)…
'Tamdi bhajji' in Konkani means 'Red edible plant'. This is referred to as 'tamdi bhajji' or 'moDil bhajji' (means the 'edible plant cut into pieces', I donno how this name…
Clams are used widely in Konkani cooking. 'Aghanashini' river flows at our native. During the low tide days, people stand in knee high water and pick up the clams. While…
Pathrado is one of my all time favourite dishes. I remember writing 'pathrado' in the 'favourite food' column of autograph books which were circulated during our college days (autograph books…
If I claim I have a Konkani food blog, anybody will ask the question "have you blogged about our great Batate Song??". If my answer is "no", then I definitely…
In last few days, the number of Konkani visitors to my blog as well as Konkani recipe requests have significantly increased. So I have realized that, I am moving away…