Kairi ani Chana Gashi/ Raw Mango and Kabuli Chana Coconut Curry

This coconut curry a Konkani dish is a delightful combination of spicy, sweet and sour. In Konkani cuisine, it is quite common to find a seasoned coconut curry with the combination of bean/legume and or vegetable. The ground coconut paste is called ‘Maasolu’ and depending on the type of seasoning that is done (mustard, garlic, onion), the curry is referred to as that (Ambat/koddel/ghashi). This is similar to the classic Udid Methi recipe that I have posted earlier. However there are some changes to the masala and also the addition of Kabuli Chana/ Chickpeas. You can substitute any other type…

Dum Aloo/ Potato Biryani

As you know, Biryani is rice based dish jazzed with meat, vegetables, dry fruits and aromatic spices which engulfs the taste buds. People who are experts in making this labor for hours in the kitchen to come up with its exotic taste. However this is a recipe for Biryani we came up with when we craved for something delicious and aromatic, but were not willing to spend hours together in the kitchen. Being close to the weekend the pantry was empty and we were short on vegetables, so we decided to use just potatoes in this dish. You can add…

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…