Breakfast

Theek puri or theek rotti means spicy puri which tastes spicy and tasty.This is a traditional GSB breakfast which is prepared in most of the GSB homes.In Mangalore,Ideal cafe used to serve the best Theek roti with bhaji for a short time and it used to be Santoshi’s favorite dish. Taj mahal restaurant is very famous for its theek rotti since many ... Read More »

This was in my list since a long time but wasn’t confident enough to go ahead to prepare this. But today I took the challenge and succeeded. This  makes a concrete breakfast or  can be consumed for lunch or dinner too. In Konkani they say “gatti khaan”(heavy food). I had it for lunch with palak paneer. I had seen several times in Nilgiris super ... Read More »

Eggless savoury french toast tastes as good as its name.I first came across this recipe in Sharmis passion ,ever since I saw the recipe I wanted to try it and it looked very inviting.I made  slight changes in the recipe and prepared.It makes the best morning breakfast and an evening snack.A cup of coffee or a glass of juice is a ... Read More »

Biscuit rotti is a rich rotti  stuffed with spices and a popular  breakfast or evening snack  in GSB cuisine especially prepared when guests comes home or when you have ample time.There are various methods of preparing this rotti. This rotti is spicy and crispy and resembles like kachori. Goes well with a sip of piping hot coffee or tea and makes an excellent evening ... Read More »

Sabudana kichdi  is a popular Maharastrian breakfast and is prepared mostly during fasting since it is a concrete breakfast. It is often prepared during Monday fasts in Mumbai. Sabudana or tapioca pearls is made out of raw tapioca roots, an underground potato like variety. I learnt to prepare this dish from my Mayi (mother in law) who resides in Mumbai . And with lot ... Read More »

Undi is a traditional GSB breakfast prepared in most of the GSB homes.Even Mangalorean bunts have their own version which they prepare like  pundi ghasi and marwai pundi.Undi means rice dumplings which are steamed either in the steamer known as Pedavan or you may also steam it the Pressure cooker without adding pressure.I have steamed undi s even in the ... Read More »

Wiki says couscous is a  Maghrebian dish made of semolina and served with meat or vegetables.It is the favorite dish of French people too.Google says couscous originates from North Africa.I had this packet lying in my pantry since few days which  my sister had brought from Middle East.And today’s theme in the  FB food group was beans.Beans stir fry,masala was ... Read More »

Pulihara or puliyogre is a  tamarind flavored rice.This dish  is tangy and spicy.It can be relished as a breakfast,lunch or dinner. Pulihara is also distributed in the temples as’ prasadam'(religious offering to the almighty,consumed by the worshipers). We, GSB’s celebrate a temple festival known as car festival in Mangalore for continuous five days.Every evening on the festival, food will be served traditionally on the plantain leaf with delicious dishes.On the fourth day ... Read More »

Appo is a traditional  Konkani breakfast dish  prepared in almost every household of the GSB’s. To prepare this you need a special pan with few depressions.This is best served with the chutney.My amma prepares the best appo’s. Even though I prepare it,  cant match  it with amma’s taste.We prepare this dish at least once a week.On the whole this is a healthy breakfast and can be even ... Read More »

Methi puri or fenugreek leaves puri is a  popular Gujarati snack .It is a crispy deep fried Indian bread with loads of nutrition.It makes a great evening tea time snack.Fenugreek leaves has  a great source of iron.Both, fenugreek leaves and its seeds has a lot of medicinal properties.I adapted this recipe from my Fb friend P.Thanks P for this wonderful recipe. Ingredients: ... Read More »