GSS Logo

Gowda Saraswath Sevak Samaj, Bangalore


Gss Charity Logo
Recipes

Recently Added Recipes

Kaarate Phodi (bitter gourd fry)Kaarate Phodi (bitter gourd fry)
http://www.konkanirecipes.com on 22 Nov 2012
It tastes yummy with rice and daal or any other curry. More...

Kadgi Phodi ( Raw jackfruit bajji)Kadgi Phodi ( Raw jackfruit bajji)
http://www.konkanirecipes.com on 22 Nov 2012
Jackfruit Fry More...

Konkani Masolu variety
http://shenvifly.tripod.com on 22 Nov 2012
  • Basic Masolu: ¼ Coconut, 3 roasted red chillies and tamarind - size of its seed, grind this to a fine or coarse paste as required for the curry.
  • Ghasi 1 : Tablespoon each of fried coriander seeds and urd dhal is added while grinding the basic masolu. Mustard and curry leaves seasoning.
  • Ghasi 2 : Basic masolu only. Mustard, curry leaves and jeera seasoning.
  • Ghasi 3 : Basic masolu only. Add one chopped onion and small piece of chopped ginger to the curry while cooking. Just add oil for seasoning.
  • Ghasi 4 : ½ tablespoon of fried urd dhal and ¼ teaspoon of fried methi is added while grinding the basic masolu. Mustard and curry leaves seasoning. Normally used with Pathrado.
  • Sagle : Tablespoon of fried coriander seeds is added while grinding the basic masolu. Mustard and curry leaves seasoning.
  • Ambat 1: Basic masolu only. Onion seasoning for daily use.
  • Ambat 2 : Basic masolu only. Mustard and curry leaves seasoning for festivals and sacred occasions.
  • Bhuthi: Tablespoon of friend coriander and ½ teaspoon of methi is added while grinding the basic masolu. Just add oil for seasoning.
  • Koddel : Basic masolu only. Garlic seasoning.
  • Bendhi : Basic masolu only. Garlic seasoning.
  • Sukke : Tablespoon each of fried coriander seeds and urd dhal is added while grinding the basic masolu. Mustard and curry leaves seasoning.
  • Gajbaje : Basic masolu only. Mustard, curry leaves and hing seasoning.
  • Saasam : Add big pinch of mustard to the basic masolu while grinding.
  • Kathkato : Basic masolu only. Garlic seasoning. ( A pumpkin curry) 

 More...

Sevaya Payasu
http://www.ourkarnataka.com on 22 Nov 2012
Sevaya Payasu is a delicious Konkani GSB sweet recipe which is liked by one and all.  More...

Batata Song (Potato curry)
http://www.ourkarnataka.com on 22 Nov 2012
Usually this is very tatty with curd rice. Can also be served with idli or dosas.  More...

Jeer - mirya kadi (Jeera -Pepper Kadhi)
http://www.ourkarnataka.com on 22 Nov 2012
It is good for health. A lot of garlic is added to this gravy to give that amazing aroma. More...

Kolmbo (Sambhar)
http://www.ourkarnataka.com on 22 Nov 2012
A traditional Konkani Sambar. Usually this is served with rice. Can also be served with idli or dosas. More...

Surnali (Sweet dosa)Surnali (Sweet dosa)
http://www.konkanirecipes.com on 22 Nov 2012
Everybody especially the kids love this dosa because it is sweet and something different from the ordinary. More...

Cabbage sannapolo (Cabbage sidedish)Cabbage sannapolo (Cabbage sidedish)
http://www.konkanirecipes.com on 22 Nov 2012
This spicy cabbage dosa goes very well with rice and daal. More...

Jeev Kadge Upkari (Breadfruit stir-fry)Jeev Kadge Upkari (Breadfruit stir-fry)
http://www.konkanirecipes.com on 22 Nov 2012
Jeev kadgi is yet another favourite vegetable for the konkanis. It is called Breadfruit in English. A variety of dishes are made with this jeev kadgi. More...

Tendli talasani (gherkin stir-fry)Tendli talasani (gherkin stir-fry)
http://www.konkanirecipes.com on 22 Nov 2012
  • Gherkin is called tendli in Konkani and tondekaayi in kannada.talasani is a kind of konkani stir fry. See cabbage upkari.talasani tastes best if coconut oil is used as it imparts a very nice flavour. However coconut oil is not a must and any other cooking oil is also good enough.
 More...

Bhenda Sagle (Bhendi gravy)Bhenda Sagle (Bhendi gravy)
http://www.konkanirecipes.com on 22 Nov 2012
Lady´s finger / bhindi masala More...

SAGGALEIN(SPICY VEGETABLE CURRY)  SAGGALEIN(SPICY VEGETABLE CURRY)
http://prabhaskitchen.wordpress.com on 22 Nov 2012
This is a spicy vegetable side dish which forms an important part of  the konkani menu on many occasions. It is wholesome and can be made with vegetables like ladies’ finger, brinjal,ridgegourd etc. It is very simple to prepare. More...

ValvalValval
http://prabhaskitchen.wordpress.com on 22 Nov 2012
  • Valval is one of the konkani side dishes  prepared on festival days or on special occasions, holidays, parties, etc.It is a coconut based preparation . The preparation is very easy. This is a non-spicy item and the favourite of children.
 More...

BunsBuns
http://www.konkanirecipes.com on 22 Nov 2012
  • Buns resemble puris, are very fluffy, a little sweet and is very easy to prepare for breakfast/evening snacks…..Just prepare the dough in the night, allow it to ferment overnight and make puris out of it in the morning.
 More...

Udad Appo (Khara Appe)Udad Appo (Khara Appe)
http://www.konkanirecipes.com on 22 Nov 2012
Appe (paddu in Kannada) is a very popular south indian breakfast item. The basic ingredient is rice and the proportion of other ingredients varies.  A special tava is available to make this appe. The best one is the traditional cast-iron thick, black and heavy tava. Care should be taken to grease the tava properly or the appo are going to stick to the tava. More...

Cabbage Upkari (cabbage stir-fry)Cabbage Upkari (cabbage stir-fry)
http://www.konkanirecipes.com on 22 Nov 2012
There are 2 types of Konkani stir-fries. One is ‘upkari’ and the other is ‘taLasaNi’.Coconut is added to upkari and also some water is added to it while cooking. On the other hand, talasani is more spicy, is cooked on very low flame with more oil and no coconut is added. Upkari is typically a very common item in everyday meals.  More...

Kuwaale Halwa (ashgourd halwa)Kuwaale Halwa (ashgourd halwa)
http://www.konkanirecipes.com on 22 Nov 2012
  • Ashgourd/white pumpkin/Winter melon 
  • This is very good for health and has a cooling effect on the body. It is also widely used in making sambhars.
 More...

KheeriKheeri
www.konkanirecipes.com on 22 Nov 2012
  • This kheeri (cheppe kheeri) is a sweetless payasam.
  • It is usually eaten with pickles. It is a must-prepare for the Navaratri pooja. 
 More...

Daalithoi (Daal)Daalithoi (Daal)
http://www.konkanirecipes.com on 22 Nov 2012
  • This should have been my first post. This simple daal is called the ‘Kuladevata’ of Konkani cuisine :)
  • Be it any function,pooja or party, the daaLithoi is inevitably present and infact for some people daaLithoi is a must everyday.
 More...

Goli BajeGoli Baje
http://www.konkanirecipes.com on 22 Nov 2012
Also known as mangaLooru bajji. This is a very very tasty and easy to make bajji. Prepare it on a cold evening or when its raining and serve with pipng hot tea.. yummy !!!!. As with other bajji/pakoras there is no need to chop onions etc and hence this is easy to make. More...

Mooga Kirlaayle Raandayi (Sprouted Moong curry)Mooga Kirlaayle Raandayi (Sprouted Moong curry)
http://www.konkanirecipes.com on 22 Nov 2012
  • Mooga kirlaayle randayi is a very common and popular konkani curry. Be it any festival or pooja or any other occassion like marriage you can guarantee the presence of this randayi along with daalitoi and a upkari of the most common vegetable. Typically in all these functions, it will be tendli upkari.

  • This randayi is easy to make, however it requires some amount of planning (1 day before) as the moong has to sprout. Soak some moong in water at night. Early in the morning, drain the water and cover the vessel with a lid and set it aside. By late evening, the sprouts should have come out well. Wash the sprouted moong to remove as much skin as possible. ( dont remove the skin however as it is fibrous and good for health)

  • Either raw banana or potato or tender bamboo shoots(keerlu) are added to this randayi to enhance the taste. You can add potato to this dish or bamboo shoots.
 More...

Biskoot Ambado (Vada)Biskoot Ambado (Vada)
http://www.konkanirecipes.com on 22 Nov 2012
The konkani biskooT ambaDo is nothing but the regular "uddina vadaa". There is an unwritten rule that this ambado is to be accompanied by aalle chutney. It is very easy to make this vada. But you should plan atleast one hour before (in order to soak the urad daal) More...

Shevai (Rice Noodles)Shevai (Rice Noodles)
http://www.konkanirecipes.com on 22 Nov 2012
Shevai is a very popular dish among konkanis. It is also made in a lot of other communities. The basic ingredients will be the same, however the proportions vary. Since preparing this shevai is a time-consuming process, it is considered as a treat when prepared. At home we normally prepare this for breakfast in a large quantity and hence have it for lunch as well :) A special shevai-press is available just to make this shevai. However it can also be made with the normal chakli-press. But it requires a little more effort. More...

Garadudde paayas (bottle gourd sweetdish)Garadudde paayas (bottle gourd sweetdish)
http://www.konkanirecipes.com on 22 Nov 2012
Bottlegourd is called garadudde in konkani. It is a very versatile vegetable. It can be used to make both spicy and sweet dishes and is supposed to have a cooling effect on the body. It is also very easy to make. More...