This is a great day for my blog. Bacause this is my 100th post!!.
I would love to publish this as a book at some point of time in my life.If possible, I will open a restaurant where in one can eat all possible Konkani food.
Through my blog I want to bring the awareness about konkani(mainly North and South Kanara which are in the Coastal side of Karnataka) food to outside world.
The most important thing I would like to improve about my blog is, the quality of pictures. I feel bad about the terrible looking pictures of the delicious recipes. Even after trying constantly to improve, I had a very little or no success in this matter.
Well….my today’s post is not included under konkani traditional food. I had decided to share a “soup recipe” every Monday, So I am posting this.
Ingredients: Cabbage (Shredded) 1 cup Butter 1 tbl spn Ginger-garlic paste ½ tea spn Milk ½ cup Pepper ½ tea spn Salt
Method: Heat butter and fry shredded cabbage and ginger-garlic paste for 4-5 minutes. Grind the cabbage till you get a smooth mixture. Heat the mixture with milk. Let it boil for 2-3 minutes. Add salt and pepper. Garnish with butter and serve hot.
Serves : 2 Preparation time : 15min
This is a great breakfast or evening snack item. Very delicious one. When I was a kid, we used to grow cucumber in our backyard. So there was a huge list of items prepared with this. There was one more kind of squash (called Magge in Konkani, Mangalore Southe kayi in Kannada) which can also be used for all these recipes.
In North Kanara, people grow turmeric in the backyard. The turmeric leaves are used in a variety of dishes for the great aroma. Its called Haldi panna in Konkani. Some people absolutely hate this aroma!!.
I still remember those days when we used to come home drenched in rain and aayi used to give us hot taushe bhakri. I used to call it Moti Bhakri (Thick roti) to distinguish between 3 types of cucumber rotis. I wish those days could come back.
Ingredients: Cucumber (Grated) 1 cup Coconut(Grated) 3/4th cup Rice 3/4th cup Sugar 1/2 tea spn Ghee 1 tea spn Banana Leaves (Optional) or turmeric leaves(Haldi panna) Salt
Method: Soak rice in water for 10min. Drain water and spread rice on a paper and allow it to dry for 15-20 min. Then grind it into a coarse rava (rice sooji). I tried to use ready made Rice sooji for this, but result was not as delicious as the home made one. Mix cucumber, rava, coconut, ghee, sugar, salt (Do not add water) and leave it for 30min. In a shallow pan, keep a banana leaf(or haldi leaves) then transfer the cucumber mixture and spread with hand, cover with banana leaf(or haldi leaves) on top. (Since I was not having banana leaf, I just poured the mixture in a shallow tava). Cook on a low flame till it turns slightly brownish in color, turn and cook from the other side. (Banana or haldi leaves gives a great aroma to this dish). Serve hot.
Serves : 2 Preparation time : 45min
