Konkani

Alvathi is prepared with colocasia leaves, ginger as the main flavour. This is one of the popular GSB curry.It is prepared specially on the Krishnashtami day.There are few dishes specially prepared on Ashtami like Thoushe Hulel/Ulel,Ashtami laddoo,Alvathi,Chane upkari,chane saru etc.I prepared the curry using hogplums,but you may substitute with tamarind that is add marble sized tamarind while grinding.You may also substitute with ... Read More »

Maralwa paanh is a leaf which belongs to the  colocasia leaf family which is found only during Monsoon season. Heard it grows in hilly areas like a creeper on the trees. Where as Chitthe paanh is coloured colocasia leaves often found near coconut trees or an empty ground where the land is wet grown on its own. It is also ... Read More »

This dish is usually prepared with the leftover pathrado.But when we were kids,my Amma used to prepare it the same day as an accompaniment with the pathrado as Ajja(grandpa) preferred it so.Usually they used to keep pathrado and ghashi separate and we used to dip in the ghashi and relish..This is my Aayi’s(granny’s) recipe where Ambat is also prepared in the same ... Read More »

Few days back this dish was the talk of the town Facebook food groups.Most of them tried this dish and liked it .The original recipe was with Prawns,but vegetarians tried it with mushrooms,potatoes,thunder mushrooms etc.I too tried it with button mushroom as it was available in the house.The  original recipe is of my fb friends Sandhya N Kamath and Aruna ... Read More »

Dear readers this is a pathrado week,yes,today again I’m posting a recipe on Pathrado, but seasoned version.By now you’ll must have got an idea on what Pathrado is.Please refer my previous post on Pathrado for other details…When I prepared steamed version of pathrado I kept few rolls in the refrigerator to prepare panha pathrado so that I can share the ... Read More »

Pathrade or pathrado is a popular GSB dish prepared with Colocasia leaves.There are different varieties of  leaves.The different varieties and names are arvi leaves,taro leaves,tere paan,pathrade paan,Madras leaf,Maralva paan which is one more variety which is found only during the Monsoon season.I used Tere paan(Taro leaves) for this batch which we brought from our factory site and are the best ... Read More »

Keerla or Keerlu means bamboo shoots.Keerla neeli means tender bamboo shoots.It is widely used in the GSB cuisine during the season.It is available only during the Monsoon season.Ladies in the GSB household preserve it in the special pot called Barni or a kind of clay pot  by adding rock salt for months together.Now it is easily available in the markets, packed nicely,so ... Read More »

Its nearly a month since Monsoon has hit  Mangalore. There are lot delicacies prepared during this season because few greens are available only during this season.Some of them are Cassia tora leaves orTaikilo,Maralva paan or Colocasia leaves,Kirlu or tender bamboo shoots,phagil or teasel gourd and most important and my favourite is THUNDER MUSHROOM or  GUDGUDU ALAMBE as in Konkani which ... Read More »

Taikile leaves or taikilo is often seen only during monsoon season.In English it means Cassia tora and thojanku as in the local language Tulu.We prepare varieties of dishes with these leaves.My aayi (granny) says that, it is the poor mans food and has lot of medicinal benefits.I  still remember we used to go in search of these leaves with aayi ... Read More »

Ennegai is one of my favourite dish.This is prepared with small,baby brinjals either with green or purple.I borrowed this recipe from Santoshi Nayak and she prepares the best ennegai with different versions.This is one of the version I’m posting today.In this recipe coconut is not added.This not exactly a GSB dish,I assume this is a North Karnataka dish.Any person who ... Read More »