Thursday, November 11, 2010

Cabbage ambodo (vade)

This cabbage vadas are quite delicious. There are two methods of doing it. I will give the recipe for both the methods

Method I:

1 cup finely shredded cabagge
1 onion finely chopped
1/2 cup rice flour
1 tsp chillie powder
1 tsp corriander powder
salt to taste

Method: Firstly in a bowl mix the rice flour, chillie powder, salt, and corriander powder with little water. Now add the shredded cabbage and finely chopped onion and mix well. Make small balls and flatten them on your palm. Heat oil and deep fry these vadas.

Method II:

1/2 cup of raw rice (uncooked)
1/4 cup of tuvar dal
We have to powder it in a mixie to a fine powder. In a bowl add this powder, chillie powder, corriander powder, chopped onion, and shredded cabbage with salt. Mix well and make small round balls and flatten them on your palm and deep fry them in hot oil.

In Manglorean homes it is eaten as a side dish along with rice and sambar.


Theesre sukke

Hi everyone,
After a long hibernation I am back with some new recipes. Hope you will like these recipes and try them. This theesre sukke is especially for my daughter who is in Singapore.


1 kg of clams (clean it, open, and leave the flesh on one side)
1 cup shredded cabbage
1 big onion sliced
1 or 2 green chillies cut into small pieces
1 inch piece ginger julienne
1 tbsp coconut oil

For the Masala
1 cup greated coconut
5-6 red chillies (dry roased with little oil)
1tbsp dhania (corriander seeds)
1 tsp methi seeds
4-5 pepper corn
1/2 tsp fresh chopped garlic
little tamarind
salt to taste

Method: Dry roast the corriander seeds, methi seeds, and pepper corn with very little oil and grind it to a fine past along with garlic, tamarind, and red chillies. Once it becomes fine add the coconut and mixie it so that it mixes well with the masala.

Heat the coconut oil in a kadai. Add the chopped onions and fry for a little while. When the onion changes colour add the shredded cabbage, green chillies, ginger and the clams and salt. Add little water and allow the clam and the vegetables to cook. When it is almost done, add the ground masala and bring it to a boil.

This sukke can be had with hot rice and tomato rasam.

Sorry no photographs this time.


Thursday, March 06, 2008

Kadgi sukke (Green jackfruit in coconut masala)

1 1 small green raw jackfruit
2 1 cup shrdded coconut
3 4-5 dry red chillies (roasted in little oil)
4 1 teaspoon mustard seeds
5 1/2 teaspoon turmeric powder
6 1 small lemon-sized tamarind
7 1 teaspoon black gram dal
8 1 sprig of curry leaves
9 A pinch of asafoetida
10 Salt to taste

Firstly peel the raw jackfruit and wash it well. Shred the jackfruit like shown in the picture. Place it in water and keep aside. Next dry roast the dry red chillies and half teaspoon of mustard in very little oil and grind it along with tamarind to make a fine paste. Now add the shredded coconut and grind until it mixes well with the masala. The coconut shredding should not become very fine. Add the ground masala to the shredded jackfruit. Add salt and turmeric powder and mix well. Heat oil in a deep kadai preferably coconut oil. Once the oil gets hot, add mustard seeds, black gram dal, asafoetida, and curry leaves. When the mustard seeds start crackling, add the jackfruit masala mixture and enough water so that the jackfruit cooks and becomes soft. Cook on a low flame until the water evaporates.

This is a side dish which can be had along with rice and dalithoi.


Tuesday, February 19, 2008


Pathrodo is a Konkani delicacy which is prepared on most festival days. It is prepared with colocasia leaves and is very tasty and mouth watering. My friend, Aruna in London used to make this panna pathrodo and we used to relish it a lot. I want to share this recipe with you. Hope you will try this one.


1 One cup whole moong

2 One cup of shredded coconut

3 10-15 dry red chillies (roasted in little oil)

4 One lemon-sized tamarind

5 1/4 teaspoon asafoetida (hing)

6 Salt to taste

7 One teaspoon mustard seeds

8 One-half teaspoon methi seeds

9 One teaspoon urad dal

10 Two sprig curry leaves

11 Oil (preferably coconut oil) for seasoning

METHOD: Soak the whole moong overnight. Grind the roasted red chillies, tamarind, coconut, hing, and salt to a fine paste. Now add the whole moong to this paste and grind to make the dough for the pathrodo. Rinse and devein the colocasia leaves. Firstly, spread a big leaf on the board by placing it facing downward, i.e. the right side of the leaf should be on the board. Now apply the paste to the leaf. Next you keep the smaller leaves on the first one and form a layer by applying the paste until it is thick enough. Now you roll the sides and fold it to form a log, which is called lollo in Konkani.

In a thich-bottomed kadai heat oil. Once it is hot add the mustard seeds. When it starts to crackle add the methi seeds, urad dal, hing, and the curry leaves. Place the prepared pathrodo in the seasoning and cook on a low flame until it is cooked. It may take 30 to 40 minutes depending on the thickness of the pathrodo.


Friday, February 15, 2008

Methi Thamboli

Hi Folks!!!
I am back after a long hibernation. I was quite busy with my transcription work. Since I have taken early retirement from my transcription job I will start posting reciepes regularly.

This is a simple reciepe, which does not require any cooking. This can be made within minutes, all you need is buttermilk or curds. You can make this when you are not in a mood to cook anything elaborate and also do not want a takeaway. This is a perfect dish for such occasions.

Methi Thamboli

1 cup of buttermilk or curds
2 tablespoon freshly grated coconut
2-3 dry red chillies (roasted in little oil)
1 teaspoon methi seeds (roasted in little oil)
Salt to taste.


Grind grated coconut, roasted red chillies, and roasted methi seeds into a fine paste. Add the fine paste to the buttermilk and also add salt to taste. You can have this thamboli with rice.

I told you it is going to be very simple. You can make this thamboli with onion, ginger, or both. More about this in my next post.

Monday, March 05, 2007


Last night I had been to a Satya Narayan Pooja at Wadala Matt. There they served us this dish. I am very fond of raw jackfruit and I am sure you will also like this simple pickle made from raw mango and jackfruit.


500 gm green jackfruit

1 big raw mango

4 tablespoon mustard seeds

2 tablespoon coriander seeds

1 teaspoon methi seeds

1 teaspoon asafetida powder

1/2 teaspoon turmeric powder

3 tablespoon red chilli powder

3 tablespoon salt


Firstly cut the raw jackfruit into small pieces and wash them. Cook the jackfruit pieces in a pressure cooker until they are tender. Dry roast the rest of the ingredients and powder them in a mixer or blender.

Secondly, make salt water for the pickle by boiling salt in sufficient amount of water. Once the water boils switch off the gas and let it cool. Mix the ground powder in the salt water and add it to the jackfruit pieces. Add the raw mango pieces and mix well and store in an airtight bottle. This pickle will last for a week or so. This is a good side dish for rice and dali thove.


Wednesday, February 21, 2007



2 cups of raw rice

1/2 grated coconut

1/2 teaspoon methi (fenugreek) seeds

1/2 cup grated jaggery

Salt to taste


Soak rice and methi (fenugreek seeds) for two to three hours. Grind rice, methi seeds, and coconut together with little water. The batter should be thick. Add salt and grated jaggery. You may add more jaggery if you want the soornali to be sweet. Let it ferment for a while and then make thick dosas or soornalis.