Category Archives: Konkani





“Indori” ,this sweet is a reminiscence of my time at my dear grand parents place,though never much of a sweet eater I used to always love the whiff of this dish running around in my grandparents place when ever I would chance visit them on Fridays,Saturdays or auspicious days. My grandparents were devout people ,so most of the auspicious days they would have special poojas and some sort of dessert offering to the lord,amongst them were burfi,phenori,churmi laddoo,besan laddo,lai panchkadai,regular panchkadai  and other things,amongst it was “INDORI”.

I used to believe that Indori is a sweet dish belonging to the GSB ,but I found that my belief was partly true. Indori was particular to the GSB from the north Malabar and people who originated in that area.So  I began to wonder why that was so,per chance one day my friend brought in a similar tasting dish called the “ARIUNDA” ,a ball made of pretty much the same ingredient and belonging to the kitchen of the Malayali folks of the same region but made in a little different manner. Whats even more coincidental is that the name “INDORI” seems like a play on the word ARIUNDA,which brought me to the conclusion that perhaps it was the influence of the MALABAR on the GSB which probably brought it to their kitchens ,and the GSB ladies being smart gave it a different name 😀 .

Another factoid behind this was shared by my mom recently,it seems this sweet dish was considered a “poor mans dish” something they could make out of things readily available at home and dint require any of the luxury ingredients which normally goes into making most desserts around the world.

An interesting myth (also shared by my mother),this dish requires rice to be fried which was considered in auspicious there fore they would not make this dish on auspicious days or fridays,saturdays or mondays which are considered the more important days of the week,what a contradiction !!!!


Here is the recipe :

  1. 1 Cup red/boiled rice.
  2. 1 cup Jaggery
  3. 1/2 cup fresh grated coconut
  4. 1/2 tsp CArdamom
  5. 1 few drops of ghee
  6. a small bowl a size golf ball.



1.In a thick bottomed pan fry rice on medium heat by constantly stirring them,the rice will started changing color ie would become opaque from its translucent shade and puff up a little,do this till most of the rice has turned without burning it.

2.Make a fine powder of this fried rice.

3.In another pan,add the jaggery and about one cup water and cook it medium flame,constantly stirring it.when it starts bubbling check on the consistency by taking a bit of the syrup in between 2 fingers and bringing them together to see if the syrup makes strings,when the syrup does this take it off flame and add cardamom and coconut gratings.

4.when it has cooled down a little add the rice powder.

5.while still warm take the bowl and grease it with little ghee.

6.Put the mixture in the bowl ,and press it to its shape.

7.Now band the bowl on a plate upside down so as to release the indori on the plate,which would have taken the shape of the bowl.

8.Do this till as many times as u have the mixture left.

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Posted by on August 4, 2014 in Desserts, Konkani


Undi with ready made rice flour

rice flour undi (1) rice flour undi (2)When you need to make undi but do not have the time to soak and grind etc,this method seems to work as good .

All you need is about 1.5 cups if Idli rava,Soak it in water for a couple of mts. Drain it, and add corasely ground 1 cup coconut gratings with about  1 cup water and salt to taste.

Then follow step 2 onwards of the regular Undi method mentioned :



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Posted by on April 23, 2014 in Breakfast, Konkani


Rasa odo

Rasa odo (3)


A New year delicacy amongst the GSB,is actually a savoury item which is accompanied by a sweet dish called the Madgane.

“Madgane” is a sweet dish made out of Chana Dal ie Bengal Gram Pulse,cooked in a Sweet Jaggery Mixture to which coconut milk is also added to make it into a sweet dessert with a few more other spices to make it more interesting. Madgane as such can be had as is,but Rasa odo is specifically had with Madgane and none other ,during the New year Festivities as a GSB household. New Year for GSB how ever do not fall on Jan 1st of the Julian Calendar,but the first day of the Chaitra Masa(chaitra month) of the Luni Solar Hindu Calendar and falls mostly in and around End of March to 2 week of April every year.

Rasa Odo on the other hand ,is a fried item mostly made of Rice ,which can be eaten as it is,but works best with Madgane.



  1. Soak 1cup  Rice for 1hr,
  2. Wash and grind it with 2 tbsp Coconut gratings with as much less water as possible into a fine paste.
  3. On your kitchen counter spread out a large muslin cloth
  4. Pour the ground batter on the muslin cloth,the muslin cloth will start pulling out the excess water if you let it on for some time,but make sure u dont let the dough dry out in which case move it into a bowl.
  5. PS:If you find our batter is too runny,take this out into a bowl and mix some all purpose flour till you find it has come to a pizza dough consistency.
  6. Take small round ball of the dough and place a few at a distance of about 4 inches from each other,Also place a small bowl of water to dip your fingers on the side.
  7. Heat a pan full of frying oil of your choice.
  8. Meanwhile ,dip the the tip of your ring ,middle and index finger,into water and spread out the little balls into flat round about the size of lime.
  9. leave it on the  cloth if the oil is not hot enough,but not too long as it dries out.
  10. When the oil is hot enough,wet your fingers a little and transfer the flattens balls into oil making sure the flattened puris actually,slip from your finger into the oil and not the fingers touching the oil.
  11. See that after being in oil for a 20 secs the puris puff up,if they don’t little touch the center with your slotted ladle so it gets some hot oil on top.(most often this step will be required as the puris would puff on their own and flip over.)
  12. Fry either sides and remove it from oil onto a paper towel.
  13. PS:Make sure you do not make too make flatten ed balls and leave them out on the cloth to dry,the flattening and frying is a simultaneous process


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Posted by on April 23, 2014 in Desserts, Konkani


Narayan katar

  1. Narayan katar (5)


Narayan Katar


  1. 1.25 glass ghee
  2. 1.25 glass Sugar
  3. 3 glass maida
  4. color powder
  5. Cardamom powder
  6. 3/4 tsp baking powder


  1. Mix items one to six and ,make dough-This dough may be a little crumbly but that is alright.
  2. Keep for 6-7 hours,preferably over night.
  3. Before  making portion either press nicely to get a softer dough or press individual portions to make it soft before baking.
  4. for making individual portion ,take a ping pong ball sized dough,press between ur fingers to make it soft,then make a ball and flatten it a little by pressing it between ur palms.
  5. Pre heat the oven to 350 degrees,
  6. Place the unbaked dough on baking sheet and bake for about 15mts or less based on the size of the ball.
  7. If the top of individual pieces starts cracking then it is a sign enuf to show that the pieces have baked enough.


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Posted by on December 6, 2013 in Bake, Desserts, Konkani


Besan almond Khadi

Besan Khadi with almonds (6)




Something my “mamama” ie my maternal grandmother makes atleast once a month even to date.I love these simple yet tasty sweet one can make .


Chana pita khadi

  1. 1 Cup Besan/Gram flour.
  2. 1 cup Ghee/clarified butter
  3. 1 glass milk
  4. 1 3/4 glass sugar
  5. 1/4 cup almond crumbs
  6. Thin baking tray/plate with edge.
  7. Butter sheet/wax paper.


  1. In a thick bottomed saute pan mildly heat ghee.
  2. To this add Besan ,mix and fry for up to 2 mts.(At this stage it will be  liquid-ish  and a slight brown tinge to the original flour color).
  3. Take this off the heat/burner .place down and add the sugar and mix well.
  4. On low to medium low heat place the wok again,mix well for 10 secs,add the milk and almonds whilst stirring.
  5. Now on low medium heat keep sitrring the mixture,at first it will be very liquidish and will be frothing/bubbling.
  6. After about 10mts the number of bubbles will reduce and there will be few larger bubbles.
  7. Keep sitrring  on low heat,so that you do not burn the bottom of ur pan.
  8. After about 10mts from the above pt,the bubbles would have reduced to 10% from the original and the mixture will be of the consistency of chewey caramel chocolate.(at this pt you can test it by place a small drop on a will start solidifying ,still a little chewy but harder).
  9. At this pt take it out of the stove,in a thin baking pan lined with butter paper.Pour the mix immediately and spread it.
  10. PS: spread may be a little tricky as it needs to be done immediately as it gets cooler it gets harder.the key to this is to use a bowl smeared with some ghee on this flat side and use it to flatten /evenly spread the mixture.
  11. Let it cool for 2 mts,when its hot u need to place the incision,since it tends to get brittle and crumples when cooler and cutting becomes messier.
  12. I used the pizza cutter to make vertical and horizontal incision so I can get even pieces.
  13. Let it cool completely before peeling it off the butter sheet.


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Posted by on October 30, 2013 in Desserts, Konkani


Neeli thalele/Crispy fried mussels


Soronto“-Means carving in konkani and that is what I feel when I see mussels.From where I come,seafood is in abundance and people eat it for almost all meals of the day,also having had the influence of 2 types of cooking in our day to day food,there was no dearth for a new taste every day.

Mussels,is a sweet shell fish and I have grown up eating all sorts of dishes made out of it,inclusive of Mussels biryani,dry,fry,curry,stuffed,pickle .Now ,mussels is one of the tricky seafoods as it can spoil very quickly and can have adverse effect on stomach if not eaten properly.I would love to write a whole article on my blog one of these days on the best way to clean ,cook and eat mussels ,as I have heard from my dear Dad.

Crispy fried mussels ,I have shown in the photo above,is of mussels that  have NOT been precooked,and have been removed raw by prying open the mussels and scooping out the mussel flesh from its shell.This is an art in itself and comes with practice,but since this does not involve cooking with shell,the food is clean and not loose the essence of the seafood either.

  1. 10 mussels
  2. 1/2 tsp chilly powder-hot
  3. 1/2 tsp paprila powder
  4. 1/4 tsp astefotida
  5. salt to taste
  6. Rice powder for frying
  7. oil


  1. Marinate mussels in hot chillypowder,paprika power,salt and astefotida.
  2. Keep for 30mts,any fleshy  mussel once removed from its shell starts loosing its flesh in the form of water,thus making the marinate watery.Hence make sure there is almost close to no water before adding the ingredients.
  3. Remove marinated mussels one by one and spread on a bed a rice powder.
  4. gently move ur fingers on the mussels so as to spread it to ts original shape(like 2 ears hinged in the center).
  5. turn the mussels on its other side and coat rice powder evenly on both sides.Do this to each mussel.
  6. In a wok full of hot oil,deep fry the mussels for nearly 3-4mts depending on the size of the mussel
  7. Drain and serve hot.

Posted by on November 21, 2012 in Konkani, Seafood


Phanna pathrado/Seasoned Colcassia leaves



Cola cassia or arbi leaves are very common in the region I belong to,mostly found in moist lands and frequently during rainy season.The Leaves are normally roughly the size of a palm in tender state to as big as an elephants ear when fully grown.The fully grown ones are normally not edible as they would be prone to itching even after cooking,therefore the medium grown ones are most sort after for cooking.

Amongst  us GSB ,there are many items we cook out of the leaves and the root of this particular plant,from a quick stir fry called Ghante Thalasani to an elaborate preparation ie pathrode. Due to the water content of this leave,it cooks almost in mts and is very soft ,almost buttery.

Some of the varieties in this are itchy even in their tender form,and there is no way to tell one from the other.So as a thumb rule,the cooking procedure for this includes a good measure of sour ingredient either in the form of tamarind or bimbul(no idea wat it is in english …so to say its a sour fruit) and also a good measure of chillies.

There are a couple of ways to make PATHRADO,but the basic idea is to roll the leaves with spice mixture and cook with/without seasoning.

The below mentioned measurement s for one single Roll of the same ,which will probably suffice 1-2 person.


  1. 10-15 large to small Colacassia leaves
  2. 1/2 cup rice
  3. 1/2 cup toor dal
  4. 1 tbsp tamarind
  5. 1 tbsp jaggery
  6. 1 tsp salt
  7. 4-5 Red chillies
  8. 1 cup grated cococnut


  1. Wash and clean the leaves.From the back portion of the leaf remove the protruding part of the main veins so as to not cut the leaf.
  2. Wash and soak,rice and toor dal for atleast 1 hr,
  3. Rinse the Rice and dal and grind together with tamarind,jaggery,redchilly,salt and coconut grating into a smooth paste.The paste needs to be a a tad salty to taste,as we are not putting any salt on the leaf.(save the water used to clean the grinder after removing the paste)
  4. On a clean working surface .place  the larges leaf dark green side down with the tappered end of the leaf away from you.
  5. Now with a hand full of the ground paste,smear it all over the lighter side of the leaf(which is facing you) ,evenly .
  6. Now place another leaf(or more if small size) with dark side facing the paste of the previous leaf and smear paste over it.
  7. Keep doing this till you are either out of paste or leaf(this is one roll).If left over paste  s available mix it with water saved from the grinder and keep ready for cooking purpose.
  8. Use about 8-12 leaves for one roll.
  9. Now start rolling the ends closer to you using both hands into a tight roll,towards the tappered edges which is away from you.
  10. Now cut this roll into 3-4 equal pieces.
  11. In a pressure pan,heat some oil and splutter mustard,then fry fenugreek and urad dal.
  12. To this add about 1.5 cups of ground paste left over + water mix(mentioned above)
  13. Place the cut roll in this,and cook on medium heat for upto one whistle.
  14. Simmer and cook for 1 whistle.
  15. Swtich off,serve hot!
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Posted by on November 7, 2012 in Konkani, Vegetarian

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