Kele Podi/ Pan Fried banana Konkani style

Have some extra bananas that are ripe and waiting to be used? Then this is a good way to make use of the ripe bananas. This is a typical GSB (Gowd Saraswath Brahmin) dish, commonly made in the Konkani households. I do have to mention that many people refer to the deep fried version as Podi, however we refer to the pan fried version as Podi and the deep fried version as Bhajji.  Crispy on the outside and soft in the inside it is a total delight. The recipe could not be simpler. You cut the bananas, coat them in…

Moolangi Polo/ Radish Dosa

Sanna Polo is a specialty in Konkani (predominantly South Kanara) cooking. It is used as side dish and made predominantly of coconut and lentils and I make it often. When I saw an easy variation of this recipe (with radish) on Lakshmi Canteen blog I knew I had to try it. What makes this appealing is that unlike the regular “Sanna Polo”, no grinding or soaking is required to prepare the batter. All that is required is to grate the radish add the flour season and prepare the dough. Even though it is called Dosa, it is not the usual…

Chatpata Chutney Sandwich

Sandwiches are tasty snack can be put together in a jiffy and are perfect for lunches, picnics, outings and kids lunchboxes.  I enjoy eating sandwiches for lunch; they are light yet filling and doesn’t make you feel drowsy. Definitely good if you have one of those long boring Thursday afternoon status meetings that can put you off to sleep 🙁  I made this on a whim while I was working from home one day. I had the necessary chutneys on hand and felt like eating something ‘Chatpata” (which means ‘sweet, tangy, sour and delicious’ in Hindi). So I added all…