Category: Side Dish

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konkanirecipe Lunch phodi Side Dish Snacks streetfood

Cabbage Ambado

Cabbage ambado / pakoda

There are different ways in which cabbage ambado is prepared. In one of the method rice is soaked and ground with toor dal and it requires bit of a planning. But if you want to prepare it instantly then you can follow this method. The food carts also use same method to prepare these mouth watering ambades.

Ingredients required-

  1. Finely chopped Cabbage -1 cup
  2. Bombay rava – 1/2 cup
  3. Besan/gram flour- 3-4tsp
  4. Coriander seeds – 1tsp
  5. Chilly powder – 2-3tsp
  6. Salt to taste
  7. Hing- 1tsp
  8. Green chilly – 1
  9. Water
  10. Oil for frying

Method of preparation-

  • Firstly chop the cabbage and also green chilly into tiny pieces
  • Crush the coriander seeds and add to the cabbage
  • Now add salt and chilly powder, hing powder and mix everything well. Allow it to rest for sometime so that cabbage softens.
  • Then add gram flour and rava. You can add more rava if cabbage turns more watery.
  • Adjust it till you can form small tikkis. You can add very little water if mixture turns too dry.
  • Now heat the oil and deep fry them. Better to fry on medium heat so that it is uniformly cooked and does not burn from outside.
  • You can serve it for lunch/dinner or as evening snacks.

Categories
festivefood konkanirecipe Lunch Side Dish thali

Kadgi Chakko

Kadgi Chakko

This dish is prepared when tender most jackfruit is available. So i can say it is one of the first dishes we make when jackfruit season starts because we can prepare ghashi, koddel etc even after it is grown a bit(bikkand starts forming). Being a kadgi fan this one is my favorite dish too.

Ingredients required:

  1. Jack fruit
  2. Mustard seeds – 1tsp
  3. Curry leaves- 2-3 strands
  4. Urad dal -1.5tsp
  5. Coconut oil – 3tsp
  6. Urad dal – 2tsp(for masala)
  7. Coriander seeds- 2tsp
  8. Coconut- half
  9. Roasted red chilies- 6-7
  10. Tamarind- gooseberry size
  11. Jaggery- lemon sized
  12. Salt to taste

Method of preparation-

  • Cut the jackfruit remove skin and inner hard part(maavu)
  • Make tiny pieces of it
  • Take a heavy bottom pan and add oil
  • Add urad dal, mustard and curry leaves to prepare tadka
  • Then add jackfruit and add required water and cook till it becomes soft. Time may vary depending on jackfruit
  • Meanwhile roast urad dal and coriander seeds with little oil
  • To this add Coconut, tamarind and red chilly and prepare a coarse masala
  • Once jackfruit is cooked add the masala and jaggery and salt to taste.
  • Cook for 5-10 min or till raw smell of masala goes away.
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drycurry konkanirecipe Lunch Side Dish thali

Kooka Sagle

Kooka Sagle

Kooka or Koorka or Sambrani(kannada) or chinese potato is a root vegetable available widely in winter. Sanekal kooka is a famous variety which has high demand. Although it is available for short duration we can store it for months. The process of deskinning this veggie is bit tedious job. Traditional way is to put it in a gunny bag and smash it to remove parts of skin. Then remaining skin can be removed using hands or by rubbing to the same gunny bag. The hand becomes brown and rough after this work so many dont like venturing into this 🙂 We also use the peeler used for peeling potato skin. This vegetable is very much loved. Used in ghashi, upkari or sagle, saung etc.

Ingredients required –

  1. Grated coconut – 1/2
  2. Red chilly – 7-8
  3. Tamarind – lemon size
  4. Coriander seeds – 1tsp
  5. Oil – 2tsp
  6. Mustard seeds – 1tsp
  7. Curry leaves – 1strand
  8. Kooka/ Chinese potato – 500grms
  9. Salt to taste

Method of preparation –

  • First peel and clean the kooka and cut it into 2,4 or 6 pieces depending on the size. Better to have big pieces.
  • Take the coconut, fried red chilly, tamarind and coriander seeds(no need to roast) and prepare a fine masala paste.
  • Take a pan and prepare tampering of oil, mustard and curry leaves.
  • Add the cut kooka to this and mix well. Add water and cook till it becomes soft. Time may vary depending on variety.
  • Now add the masala and little water from cleaning mixie and salt to taste.
  • Mix, cover and cook till raw smell of masala goes.

Below are the items on the plate –
🍽 Boiled rice
🍽 Daat daalitoy with a topping of curd
🍽 Mango pickle
🍽 Pappodu(papad)
🍽 Happolu(spicy papad)
🍽 Kooka sagle

Categories
Breakfast phodi Side Dish Snacks streetfood

Goli Baje

A popular snack item of Udupi and Mangalore region. It is also refered to as Mangalore bajji in other regions. This rules most of the small hotels and has a prominent place in star hotels too. ‘Nale raje Goli baje’ was the favourite line during the school days 😀 This should be made and had quickly as it tastes best when piping hot. It is a under 30min snack.

Goli baje

Ingredients required –

  1. Butter milk – 1 cup
  2. Salt – to taste
  3. Baking soda – 1/2tsp
  4. Sugar – 2tsp
  5. Green chilly -2
  6. Gram flour/Besan – 1tsp
  7. Maida – 1.5-2 cup
  8. Jeera – 1/2tsp

Method of preparation

  • Take the butter milk and add salt, sugar, baking soda.
  • Crush the green chilly and add to it.
  • Next add the gram flour and mix well
  • Now add the maida to prepare a batter which is slightly thick and has a running consistancy.
  • Keep aside for 5min
  • Finally add jeera and deep fry in oil.

Note –

  • You can use curd too in place of butter milk
  • Make sure to put small portions of batter in oil as it raises.

    Categories
    konkanirecipe phodi Side Dish Snacks streetfood

    Kananga Phodi / Sweet Potato Pakodas

    Kananga phodi / sweet potato fritters

    Easy and tasty tea time snack which is also a famous one during the car festivals(teru). Though it is easy to prepare, taking bites of phodis with lots of gupshup and laughter is the key to make it more tastier 😁

    Ingredients required –

    1. Gram flour (besan/ chane peet) – 1 cup
    2. Salt to taste
    3. Chilly powder – 1tsp ( can add more if you like spicy)
    4. Hing – a pinch
    5. Carom seeds – 1/2 tsp
    6. Water – for the batter
    7. Sweet potato

    Method of preparation-

    • Clean the sweet potatoes and prepare thin slice of it( no need to remove skin)
    • Prepare a batter by mixing gram flour , salt, chilly powder, carom seeds and hing. Add water and let the batter be thick
    • Keep oil in a heavy bottom pan for deep frying
    • Once the oil is hot dip the slices in the batter and fry till golden

    Note – you can add half tsp baking soda to the gram flour batter to make the phodis more fluffy and it is completely optional.