Sep 28, 2015

Ponasa Patholi

One of the delicacy and very unique during jackfruit season. Jackfruit ground with rice and then steamed in turmeric leaves has a fantastic taste ! I did not have turmeric leaves so I steamed it in banana leaves. Let be turmeric or banana leaves we enjoyed it. First time for my daughter and she loved it :-)

Patholi is a delicacy in Konkan and Goan Communities. Konkani, Goan and Kerala people use coconut in almost all their food preparation. These places are located at coastal regions where coconut is grown in abundance. This is prepared without jackfruit too.

My maternal Uncle loved to have this with ghee on top and dip it into honey. I love it with honey too!


Sep 20, 2015

Urad - Moong Dosa/ Udid-Mooga Polo

Recently I wrote a brief note on upvasa khana. This recipe is my first contribution to that new section.


I prepared this dosa last month on Ekadashi day. This is a simple dosa to prepare as the batter does not need fermenting. Serve it with butter or homemade fresh "loni" with any simple chutney. 




Sep 18, 2015

Upvasa Khana

In konkani "upavasa" is "fasting" and "khana" is "edible or food".

There are various days in year I come across where I will have to cook which does not have rice in any form. Though not a tradition, I can say this is a rule followed religiously in most of the festivals in Konkanis.

I choose to write about it today as I am on a no-rice fast :-). For the last three years during Shravana Maasa I observe Vaibhava Lakshmi Vrat for 5 Friday's. The rules to observe this vrat varies from each person. I typically avoid eating anything with rice that's "kharkata" for us until I finish my pooja in the evening. I eat may be quinoa instead of rice or eat wheat bread (of course without eggs) or make some sevai usli or dosa.

Most of the people do not fast entire day without food, instead they avoid eating rice or rice items on "upavasa" day. Konkani terminology for food prepared with rice is "kharkata". So whenever my MIL or mother says not to eat "kharkata" there are numerous recipes which comes into my mind and there are few which I have completely forgotten. So I thought of maintaining a list of such recipes here which can be prepared during festival time where people typically dont eat anything of rice until the pooja is done.

Mom and I avoid rice, rice items, garlic and onion on mondays. We substitute our lunch with either fruits, chapathis or anything which is not made of rice and eat rice only for dinner. I have seen my MIL doing this on fridays, my aunt on thursdays and many other people on different days. Recipes mentioned here comes handy even during such days or any other auspicious days like ekadashi etc...

I will keep updating this page whenever I prepare something new. Any ideas from my readers are also most welcome.

Sep 17, 2015

Gowri/Ganapathi Festival

Happy Gowri Ganapathi to all my readers!

We dont have the tradition of Gowri/Ganapathi at my in-laws. We of course celebrate it but the tradition of vaina (gowri) and getting ganapathi home is not followed. But my maternal grandmother's house still follows both the days. They observe Gowri at home and Ganapathi with family as a whole in one of the konkani temple in Thirthahalli. I enjoyed both the days all my childhood. Buying new glass bangles for Gowri was so exciting. But unfortunately never tried to jot down about the steps or take any pictures. Thanks to Whatsapp by uncle shared few pictures this time.


Sep 7, 2015

Adgai/ Young (Green) Jackfruit Pickle

Adgai is a pickle prepared with young jackfruit or green jackfruit. We call green jackfruit as Kadgi in Konkani. There are many dishes which we make with young jackfruit like kadgi uppat, kadgi phodi, kadgi upkari, kadgi chakko etc. Out of all chakko is yummylicious !


Adgai is unlike other traditional pickle. Adgai does not have a very long shelf life. Though there is no coconut used in it it wont last longer than 2-3 weeks only if refrigerated. The initial step to make this pickle to boil raw mangoes and green jackfruit in boiling water. I am assuming the water content is what makes the shelf life shorter. However this is a very tasty pickle and our friends really loved it. Goes very well sheeth, dalithoy or even panna polo. 

Though raw mango definitely adds flavor I have made it without mangoes when mangoes are not in season. The key is to put right amount of spices and also frying it without letting it burn. The only pickle I prepared so far is adgai :-)...the other two were raw mango and also lime but I just bought the ready powder and mixed it according to steps mentioned. So I really wont say i have made pickles at home !


Sep 3, 2015

Steamed Jackfruit Idly/Ponasa Muddo

This year we have been very regular in buying fresh jackfruit from Ranch. They were very sweet and fresh. My husband being a very big fan of jackfruit we totally relish it every time we get it. For Sutta Punav I had to make something for dessert and I decided to go with Ponasa Muddo.

I have prepared these before but when I was new to this place I was not aware Ranch carries fresh jackfruits in season. I always got canned ones. Though it came out very well the taste we get when we make with fresh ones is different.



With the same batter we can make  mulik. Mulik is a deep fried version. But because we like muddo more I make it more often than mulik. Because I do not have the traditional pedavena, I steam these in my idly cooker. Except for the shape there was no difference.







Sep 1, 2015

Sutta Punav

Sutta Punav one of the very important and auspicious day for Konkani Community is on August 29 2015. On this day all the men at home who have had Brahmopadesham (thread ceremony) will have to change their thread and wear a new one. This can be done at temple or even at home in front of family deity. It is a renewal of sacred thread and the thread is called Jannuve in Konkani.

I have read its a misconception that only Brahmins wear thread. Even Kshatriyas and Vysyas wear it. I came across a very interesting article which mentioned "Ancient scriptures say: “The sacrificial thread of a Brahmin must be made of cotton, so as to be put on over his head in three strings; that of a Kshatriya of sana thread only; that of a Vaisya of woollen thread.”

Usually unmarried men wear one with three threads in it and married men wear two with three threads in each. I recently learnt one is for wife. I was surprised to read in ancient days even women wore it and did sandhya rites. I am not sure why women had to stop this practice. This needs to be worn on left shoulder which hangs towards right.