Konkanifood

  Phagla Phodi/Kantola Phodi/ Spiny gourd shallow fry Phagla Phodi is a traditional Konkani dish made with sliced Phagla or Kantola or Spiny gourd or spine gourd coated in a spiced gram flour and rava shallow fried to crispy perfection. It is a popular and delicious Konkani snack. It can be served as a side dish with rice and Dali toy. It is available in the rainy season. It is very good for health and contains lots of Vitamins and minerals. It helps treat different health and skin disorders. It regulates blood sugar levels.  Preparation time: 10 mins Cook time: 15 mins Total time: 25 mins Servings: 2 people Ingredients: 4-5 raw green phagla(Spiny gourd) 1/4 cup gram flour (besan) or rice flour ½ cup  rava 1/2 teaspoon red chili powder (adjust according to spice preference) A pinch asafoetida (hing) Salt to taste Oil for shallow frying Instructions: 1. Wash the Phagla thoroughly with water and  cut them into thin slices. You can either use a knife or a mandoline slicer for thin and eve

                Konkani Matki Usal/Moth bhaji/Moth sabzi/Matki upkari Konkani Matki Usal, a delicious and nutritious dish made with sprouted moth beans (matki). It is very good for health and is full of protein. It is an almost common dish in konkani houses and also a popular maharashtrian dish too. It can be served with chapati, rice roti or any other roti and also dosa.   Preparation time: 10 mins Cooking time: 15 mins Total time: 25 mins Servings: 2-3 people                                      Ingredients: 1 cup sprouted moth beans (matki) 2 small onions, finely chopped 1 small tomato, finely chopped 1 green chili, finely chopped (adjust according to spice preference) 4-5 garlic cloves, finely chopped 1/2 inch ginger, finely chopped 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust according to spice preference) 1 teaspoon coriander powder ½ teaspoon jeera powder Salt to taste Fresh coriander leaves, chopped (for garnish) 1 tablespoon oil Instructions: 1. Wash the s

                                           Konkani Alsandya Bhajji Konkani Alsandya Bhajji, a traditional dish made with black-eyed peas in a flavorful curry without coconut. It is a very easy and simple recipe  to cook. It can be called as Alsandya usal also.It can be eaten with sev also.     Preparation time: 15 mins Cooking time: 15 mins Total time: 30 mins Servings: 2-3 people Ingredients: 1 cup black-eyed peas (alsande), soaked overnight and drained 1 cup grated coconut 2 onions, finely chopped 5-6 garlic cloves chopped 1 tomato medium, finely chopped ½  teaspoon turmeric powder 1 teaspoon red chili powder (adjust according to spice preference) 1 teaspoon Coriander powder ½ teaspoon jeera powder Salt to taste Coriander leaves, for garnish Oil for cooking Instructions: 1. Soak the Alasande overnight and drain them. Pressure cook for only 2 whistles.  2. Heat oil in a pan or kadai. Add  chopped onions, chopped garlic. Sauté until the onions turn translucent. 2. Add the chopped tomat

  Konkani Bhajjilo Phovu/ Phann ghallo phovu/ Roasted flattened rice Bhajjilo Phovu, a delicious and spicy Konkani-style flattened rice dish. It is common in almost all the houses of konkani people. It is a very simple and easy recipe. It can be eaten as an evening snack along with sev. It can be stored for at least one month.                         Preparation time: 10 mins Cooking time: 30 mins Total time: 40 mins Servings: 8 to 9 people Ingredients: 500 gms thin poha/ pattal phovu/ paper phovu (flattened rice) 1/4 cup peanuts ¼ cup roasted chana dal (putani dal) 4-5 green chillies chopped 2-3  tablespoons oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds A pinch of asafoetida (hing) 8-10 curry leaves 1/2 teaspoon turmeric powder Salt to taste 3-4 teaspoon sugar powder(optional) Instructions: 1. Clean the thin poha and  dry it in the sun to become crispy. Or you can microwave for 1 minute. Allow it to cool for some time.  2. Heat oil in a large pan or kadai over medium heat. Add

               Shenga Chikki/ Peanut chikki/ Shengdana chikki   Shenga Chikki/ Peanut chikki/ Shengdana chikki is a popular Indian sweet made with peanuts and jaggery. It is a very easy and simple recipe. Anyone can make it.  Preparation time: 10 mins Cooking time: 10 mins Total time: 20 mins Servings: 2-3 people                                                      Ingredients: 1 cup peanuts (shenga/moongphali) 1 cup jaggery (gud), grated 1 tablespoon ghee (clarified butter) 1/2 teaspoon cardamom powder A pinch of salt(optional) Instructions: 1. Heat a heavy-bottomed pan or kadai over medium heat. Add the peanuts and dry roast them for about 5-6 minutes until they turn golden brown and fragrant. Stir occasionally to ensure even roasting. Remove the roasted peanuts from the pan and set them aside.Remove the outer cover by just rubbing with hands and throw the skin.  2. In the same pan, add the ghee and let it melt. Then add the grated jaggery to the pan. Stir continuously until the jagg

Konkani  Shev/Sev/Kare recipe: It is a popular simple and easy deep fried snack prepared with Besan flour. There are many types of Shev. Here is a simple way of making sev in Konkani homes. There are many types of Shev. Teekh shev, Salted shev, green shev, tomato shev, Garlic shev etc., Preparation time: 5 mins Cook time: 15 mins Total time:  20 mins Servings: 4 to 5 round sev bhatti Ingredients: 2 cups besan (gram flour) 1/2 teaspoon turmeric powder 1 teaspoon cumin powder Salt to taste 1 to 2 tablespoon hot oil A pinch Asafoetida (hing) powder ½ cup water  Oil for deep frying Instructions: 1. In a mixing bowl, combine the besan (gram flour), turmeric powder, cumin powder, hing and salt. Mix well to combine all the dry ingredients. Add hot oil from the pan in which it is to be deep fried.  2. Gradually add water to the dry mixture while stirring continuously. The water should be added little by little to form a smooth and thick batter. Make sure the batter is not too runny or too thic