Almi is a seasonal wild mushroom delicacy from the Konkan belt, and if you are an Alambe lover like us, you’ll know exactly why these little beauties are so precious! You can spot these mushrooms along the highway from Mangalore…
Monsoon feels incomplete without making Alambe Pannapkari, Bhuthi, and Song at our home. With these seasonal favourites, we’ve officially completed this year’s Alambe feast! Alambe Pannapkari pairs beautifully with Dali Thoy and is equally delicious with soft Neer Dosa. Nothing…
This dish has its roots in Kerala cuisine and the recipe comes from my late Aayi. Her paternal family was from Kerala and my Ajja was also from Kerala. Though both families later migrated to Mangalore, the Kerala influence remained…
My neighbour Anuradha and her husband were kind enough to bring us fresh Mattu gulla all the way from Mattu. Every year they share some with us, and this time they brought extra on my request .As the season is…
Magge Koddel done right!Today I’m sharing another classic from our GSB cuisine – Magge Koddel. This is one of my son Pratham’s absolute favourites, and my Amma makes it the best. I simply follow her recipe, and this is how…
Kali Thori Bhendi is a traditional delicacy from GSB cuisine, typically paired with Magge (Mangalore cucumber) and infused with a robust garlic seasoning. The dish has a beautifully balanced flavor—spicy with a hint of tanginess. Since bimbul is in season,…
Harve Popashpala – raw papaya dish made with homegrown papaya! Pratham helped me pluck and chop it . My paternal granny, Aayi, used to make this often, and now Amma does. I got the recipe from Amma, and she says…
Bondi is a special treat! Whenever it’s brought home, Amma always saves some upkari for me. Usually, we use homegrown or if someone shares ,but this time I picked some up from Spar to create a chopping reel featuring Amma.…
This one’s a Konkani classic . Made with kirlaile(sprouted green gram), we play with variations . This time, I soaked sprouts in water to remove the skin. You may add curry leaves for better flavour. Goes well with rice and…
Thoushe Muddo – a favorite dish of mine, though we don’t make it often. Traditionally, it’s prepared after the Vaina Puja ritual using leftover cucumbers, rice, and banana leaves. You can prepare using idli moulds, and it’s best made with…