tag:blogger.com,1999:blog-63570998313578003812024-03-15T21:10:32.988-04:00Lakshmi CanteenRediscovering the Konkani tradition of food!Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.comBlogger558125tag:blogger.com,1999:blog-6357099831357800381.post-1169602241227820042020-11-13T15:37:00.001-05:002020-11-17T15:39:07.677-05:00Video: Maida Chakkuli/ Chakli/ Murukku | Deepavali/ Diwali Special<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Maida Chakkuli/ Chakli/ Murukku is a popular South Indian snack. In this recipe, a dough is made using roasted urad dal flour, plain flour with few add ins. It is then placed in a chakli press to form Chaklis. It is then deep fried to get addictive, crispy chaklis. This recipe is from my mother. She has made these for years and I have fond memories of helping her. I hope you enjoy making them for your families. It is a little involved process but worth the effort. Please leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ksial_U19gg" width="320" youtube-src-id="ksial_U19gg"></iframe></div>
Ingredients:</span></span></div><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
Maida/ Plain flour - 4 cups
Urad dal - 2/3 cup
Butter - 2 tsp
Cumin seeds - 2 tsp
Sesame seeds - 2 tsp
Salt - 2 1/2 tsp (or to taste)
Oil - For deep frying
Written recipe - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?q=http%3A%2F%2Fwww.lakshmicanteen.com%2F2012%2F07%2Fmaida-chakkulichakli.html&v=ksial_U19gg&event=video_description&redir_token=QUFFLUhqazZzQmNGN3luWjVrc0FXZWZfV20tTjk1S2Z4QXxBQ3Jtc0tseHlsa3JBbHcxWjhjTzVycE9KRVV0UDdRUmtaVkZBdWpUYWFUYjk4Ml9TRzVQaVdTX3dJUHdlODhqdUlMY3daaFZTYmdwV0NzRjhrem5mZ3VsaFN5UHpJakRTTFhxRm5vMzFsa0JuNGJXYVpULVhBcw%3D%3D" rel="nofollow" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;" target="_blank">http://www.lakshmicanteen.com/2012/07...</a><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
email - lakshmicanteen.koppa@gmail.com</span></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com7tag:blogger.com,1999:blog-6357099831357800381.post-84911360380561427222020-11-11T15:33:00.009-05:002020-11-17T15:37:05.635-05:00Video: Corn Chivda/Chooda (Makai Ka Chivda)| Deepavali/Diwali Recipes<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Corn Chiva/Chooda/Chevda is a popular Indian tea time snack. I have used corn poha to make this snack. Corn poha is uncooked corn flakes. Making this mixture is really simple. Corn poha is deep fried followed by peanuts, raisins and cashews. It is then mixed with few spices, sugar and salt. Corn chivda can be stored in an airtight container for 1-2 weeks. Hope you get a chance to make this delicious chivda. Please leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span></span></span><div><span style="color: #030303; font-family: georgia;"><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #030303; font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/y8ERB6hnHvo" width="320" youtube-src-id="y8ERB6hnHvo"></iframe></div></span><div><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><br /></div>
Ingredients:</span></span></div><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
Corn Poha - 2 cups
Peanuts - 1/2 cup
Raisins - 1/3 cup
Cashew pieces - 1/4 cup
Fennel seeds (Saunf) - 2 tsp
Curry leaves - 1 sprig
Powdered Sugar/ Fine sugar - 2-3 tsp
Oil - For deep frying
For Sprinkling:
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - 3/4 tsp
Written recipe - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?v=y8ERB6hnHvo&redir_token=QUFFLUhqbFBxdXlneEhudmJmZGNkZW5waTZwUmtrRzRFUXxBQ3Jtc0tsMTgwaDJ6ajZrQlNmdTNKWFhDWDk4cU1XeFpnc1VQWHRPMmpCWlRMaWhpcnB5eG9YNFQxNUdxYkNIY0tNdE1ZX3hFbW5sQ1dvU1V6dmgxOE9vWmVOQlFUNGlZRnB2aXdaT1ExX0N2eFV3T1oteWpoOA%3D%3D&event=video_description&q=http%3A%2F%2Fwww.lakshmicanteen.com%2F2014%2F05%2Fcorn-chivda-chooda-mixture.html" rel="nofollow" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;" target="_blank">http://www.lakshmicanteen.com/2014/05...</a><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
email: lakshmicanteen.koppa@gmail.com</span></span></div></div></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-9164547832312940482020-11-07T15:31:00.001-05:002020-11-17T15:33:44.574-05:00Video: 5 Cup Burfi/Barfi | Rava Burfi| Deepavali/ Diwali Recipes<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">5 Cup Burfi is a simple sweet made using just 4 ingredients- Rava, milk, ghee and sugar. The flavor of the ghee stands out in this burfi. So make sure you use the best ghee. I have been making this recipe since I was a teenager. I got this recipe from my grandmother's sister. The recipe is very simple. Dump all the ingredients in a heavy bottomed pan and cook it. Please don't walk away while making this burfi. Keep a close eye at the end stage. Once the ghee starts to separate, immediately transfer to a greased dish. Hope you enjoy making this sweet for the upcoming festival. Please leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/97sr_zELKd0" width="320" youtube-src-id="97sr_zELKd0"></iframe></div>
Ingredients:</span></span></div><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
Rava - 1 cup
Sugar - 2 cups
Milk - 1 cup
Ghee - 1 cup
Note - In the video, I halved the recipe.
Written recipe - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?redir_token=QUFFLUhqbTV1SDZBOTU3QkM4ZmdpUVlMYmdiUWFBdTNEZ3xBQ3Jtc0tsRmJsVjZjeWkyc2lELWxqeXczd1JzMUx1OHZLQVRjRy1ZQzA1UFFCbmxGajJZUlI3SmV3c2JPdV9tNXo1ZEFvSHVKcTdpbGVpcjRlRGRXQXR4UDRLdjYySVpNT2RkbHdfVkFQeDVFUkszb29vMmpZYw%3D%3D&event=video_description&v=97sr_zELKd0&q=http%3A%2F%2Fwww.lakshmicanteen.com%2F2011%2F10%2F5-cup-burfi-for-deepavali.html" rel="nofollow" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;" target="_blank">http://www.lakshmicanteen.com/2011/10...</a><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
email:lakshmicanteen.koppa@gmail.com</span></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com3tag:blogger.com,1999:blog-6357099831357800381.post-7286803146610536432020-11-04T15:29:00.001-05:002020-11-17T15:31:42.612-05:00Video: Cauliflower Pizza ('Anthony's Coal Fired Pizza' Inspired)| No Sauce, Thin Crust Pizza<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">This recipe was inspired by a pizza we ate a few years back at a popular restaurant named Anthony's coal fired pizza. That was the first time we had a no sauce pizza with a cauliflower topping. We were skeptical but it did taste amazing. </span></span></p><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;">I have been making it for years now with a thin crust and this has become our favorite pizza. The cauliflower florets are roasted along with garlic and spices. It is then spread on a thin layer of pizza dough. Followed by shredded mozzarella cheese, romano cheese and panko bread crumbs. Finally it is baked in a very hot oven to get a cheesy delicious cauliflower pizza.Do give this recipe a try and let me know how it turned out for you. Please leave me a comment if you have any questions.
<br /></span></span><div><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span></div><div><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Mb1odBNL-4o" width="320" youtube-src-id="Mb1odBNL-4o"></iframe></div>
Ingredients:</span></span><div><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;">
For the pizza dough:
Plain flour (or bread flour) - 3/4 cup + 2 Tbsp
Salt - 1/2 tsp
Sugar - 1/4 tsp
Olive Oil - 1/2 Tbsp
Luke warm water - 80ml
Active Dry yeast - 1/2 tsp
For toppings:</span></span><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
Cauliflower (medium sized) - 1
Garlic pods(big sized) - 6-7
Olive Oil - 2-3 Tbsp
Red chilli flakes - 1/2 tsp
Salt & Pepper - To taste
Panko bread crumbs - 1/3 cup
Mozzarella cheese (shredded) - 3/4 cup
Romano (Parmesan) Cheese - 1/3 cup
Written recipe - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?q=http%3A%2F%2Fwww.lakshmicanteen.com%2F2014%2F06%2Fcauliflower-pizza-anthonys-coal-fired.html&v=Mb1odBNL-4o&redir_token=QUFFLUhqblFjeG5KMEdSYTdZTWwtLW1tQmZKT3RVU1FWZ3xBQ3Jtc0tuVUF6aDkwS3Q4aGQtT2RpQUhVcWdvQVo0YTdld3FfdFdFUDhuM0xEVXFVdU5lUWtRb1dWb2drbUlHMFZraExaMTFURlpNMkJ3TlZpOVd1QnlNTXNmRmhtRUF6U0tHc0hsT214RW1TUC0za1I2SDg3bw%3D%3D&event=video_description" rel="nofollow" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;" target="_blank">http://www.lakshmicanteen.com/2014/06...</a></span><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;">
email: lakshmicanteen.koppa@gmail.com
</span><span style="font-family: Roboto, Arial, sans-serif; font-size: 14px;"><br /></span></span></div></div></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com1tag:blogger.com,1999:blog-6357099831357800381.post-87916166046003410462020-10-31T15:27:00.001-04:002020-11-17T15:28:57.336-05:00Video: Chappe Kheeri (Unsweetened Rice Pudding) |Konkani Recipes<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Chappe Kheeri is a Konkani style unsweetened rice pudding which is commonly prepared for festivals like Nagarpanchami, gowri pooja, etc. This dish is made of just three ingredients - rice, coconut and turmeric leaves. Fresh coconut is highly recommended. Thick and thin coconut milk is extracted from freshly grated coconut. Thin coconut milk is used to cook the rice along with turmeric leaves. The leaf adds a unique flavor to the rice. Once the rice is cooked (slightly mushy), the thick coconut milk is added. The dish is served usually at the end of the meal. Some people like to add little salt/sugar. You can also eat it with any curry or pickle, if desired. Do try making this and please leave me a comment if you have any questions.</span></span></p><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span><div><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/L6HY9UAtmCc" width="320" youtube-src-id="L6HY9UAtmCc"></iframe></div>
Ingredients:</span></span></div><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
Coconut (medium sized) - 1/2
Sonamasuri rice - 1/2 cup
Turmeric leaves - 2
Water - 2 1/4 cup + 3/4 cup
Written recipe - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?redir_token=QUFFLUhqbjY1Wk1XRmQzNG9fQW4zci02aUgyZjNQdmliZ3xBQ3Jtc0tsUXlfbnYyemRBZzVfaERJYzJqcmtGejVTYk1FVGpUaEgzdUNNMGxWSTJhd05BU2kxU2xRWVk4anZCMDJSUGRWSk42ZEhPTzJveDVPTUl6LXdRTmFMczd5emhnYl9YQjFfci1jem45OUFyVTByeFNJaw%3D%3D&q=http%3A%2F%2Fwww.lakshmicanteen.com%2F2014%2F08%2Fcheppi-kheeri-unsweetened-rice-pudding.html&v=L6HY9UAtmCc&event=video_description" rel="nofollow" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;" target="_blank">http://www.lakshmicanteen.com/2014/08...</a><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
email: lakshmicanteen.koppa@gmail.com</span></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com3tag:blogger.com,1999:blog-6357099831357800381.post-5091585035456634752020-10-28T15:23:00.001-04:002020-11-17T15:26:56.911-05:00Video: Vaali- Papashpal Ambat (Malabar Spinach- Raw papaya Curry)| Konkani Recipes<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Vaali Papashpal Ambat is a popular Konkani recipe. Malabar spinach, raw papaya, onion and dal are cooked together. It is then simmered in a spiced coconut paste. It is then finished off with a tempering of fried onions. This humble dish is a comfort dish of many people and turns out very good. Usually it is served with rice. It can also be served along with dosa and idli. I hope you enjoy making this. Please leave me a comment if you have any questions.</span></span></p><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span><div><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/6eohg85C2qg" width="320" youtube-src-id="6eohg85C2qg"></iframe></div>
Ingredients:</span></span></div><div><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;">
Malabar spinach - 3-4 stems
Raw papaya - 500g (you can skip it too)
Onion (medium sized) - 1
Toordal - 1/3 cup
Salt - To taste
For Masala -</span></span></div><div><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;">
Grated coconut - 1 cup
Roasted dry red chilli (Byadgi) - 4-5
Tamarind - marble sized piece
Salt - To taste
Water - 1/4 cup
For tempering-</span></span></div><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
Onion (small sized) - 1
Coconut oil - 2 Tbsp
Written recipe - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?q=http%3A%2F%2Fwww.lakshmicanteen.com%2F2011%2F08%2Fvaali-ambat-malabar-spinach-curry.html&redir_token=QUFFLUhqbW9sZjRJWVFxREszeDBaeENXRE5wd25Dc21iQXxBQ3Jtc0tsWkhoM2JTMjVhaDcwdGxoaXdfSkRSMG00UThWZFlYSlh6bUZrNkZ1MVZEYXJjNkh1UW9SOUdGOEdDSXNsN0s4UGVPZ2NrZHFnNzVSNjRScUpMdmttVUxwU05nRmNXNGN1R05wdVJrTTJzT3VVdUxqdw%3D%3D&v=6eohg85C2qg&event=video_description" rel="nofollow" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;" target="_blank">http://www.lakshmicanteen.com/2011/08...</a><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
email: lakshmicanteen.koppa@gmail.com</span></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-91399204315236920852020-10-21T15:20:00.011-04:002020-11-17T15:22:54.319-05:00Video: Mashinga Palle Sannapolo (Drumstick leaves Spicy Dosa) Nugge Soppina Khara Dose | Konkani Recipes<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Mashinga Pallo /Drumstick leaves /Nugge Soppu /Moringa /Murungai Keerai are healthy and flavorful greens obtained from the drumstick tree. Today I'm sharing a dosa recipe which is not served for breakfast but as a side dish to rice and dal. A rice based unfermented batter is made to which chopped drumstick leaves are added and then a ladle full of batter is spread on the preheated dosa tawa. It is cooked on both sides and served warm as a side dish for lunch or dinner. I grew up watching my mother make this dosa and now even I enjoy making it. I hope you guys try this recipe and get the goodness of drumstick leaves. Please leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/dJ2VrTRYbCo" width="320" youtube-src-id="dJ2VrTRYbCo"></iframe></div><br />
Ingredients:</span></span></div><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
Drumstick leaves, chopped - 2 cups
Dosa rice (or Sonamasuri) - 1 cup
Roasted dry red chilli - 4-5
Tamarind - marble sized
Grated coconut - 2 Tbsp
Salt - To taste
Oil - for drizzling
Drumstick leaves fritters - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/watch?v=ETYKAOKuzTg" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;">https://www.youtube.com/watch?v=ETYKA...</a><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
Written recipe - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?redir_token=QUFFLUhqbldkOVBHem55STRPZEF5dFJPem1VejlKZnZyZ3xBQ3Jtc0tsbnJoN3p2ckhOZ0o3VDhqMVFJMVZrVkZNQ0Vtb2xybS00OFVlNk5uZ2UzQk82UkxKZ2N4clNGU0RlWW9yZDlfRlY2S0V3eWxFUEkwdXdUamNtemxfNS1mU21Rd09XMW9QQ0s1VzZoTUxxaTMxbHBNcw%3D%3D&event=video_description&v=dJ2VrTRYbCo&q=http%3A%2F%2Fwww.lakshmicanteen.com%2F2012%2F05%2Fmashinga-palle-polo-drumstick-leaves.html" rel="nofollow" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;" target="_blank">http://www.lakshmicanteen.com/2012/05...</a><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
email:lakshmicanteen.koppa@gmail.com</span></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com3tag:blogger.com,1999:blog-6357099831357800381.post-14310803695646643132020-10-17T15:18:00.001-04:002020-11-17T15:20:32.643-05:00Video: Kashi Halwa/ Dumroot Halwa/ Kushmund Halwa/ Boodhkumblakaayi Halwa (Ash Gourd Halwa)<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Kashi Halwa is a popular dessert made using ash gourd (white pumpkin). Grated ash gourd is cooked and then sweetened with sugar. It is enriched with ghee and roasted dry fruits and nuts. Finally it is flavored with cardamom. This halwa needs to be cooked until it gets really thick. In order to cut down on cooking time, I have used a pressure cooker and then strained the excess liquid. I hope you try making this and enjoy it as much as we did. Please leave me a comment if you have any questions.</span></span></p><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/gPaQn9-mApM" width="320" youtube-src-id="gPaQn9-mApM"></iframe></div>
Ingredients:</span></span></div><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
Ash gourd (white pumpkin) - 800g
Sugar - 2/3 cup
Saffron strands - a pinch
Ghee - 4 Tbsp
Cashew nut, raisins - 1 Tbsp each
Cardamom pods - 4-5
Written recipe - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?q=http%3A%2F%2Fwww.lakshmicanteen.com%2F2011%2F07%2Fkashi-halwa-or-kuvale-halwaash-gourd.html&redir_token=QUFFLUhqazFZcXNjSWt1aDNQeEhXRjNhTWJuVWtiQ2pmUXxBQ3Jtc0tsdU90dXFZZlhnWV8xXzlpU1pqTFd6QnpFeWx6UXFra2xhZW1fd3NRcVY1ODVhWWRpRW13S1JQbUZHVGJUV1hmdzJ3dWp6QUI0dDYxQm1tLUIwbEdrUU95VjNLZHBvWF9DUkFIdnZiZ1ZWeV9UTG9sQQ%3D%3D&v=gPaQn9-mApM&event=video_description" rel="nofollow" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;" target="_blank">http://www.lakshmicanteen.com/2011/07...</a><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
email: lakshmicanteen.koppa@gmail.com</span></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-58595790216310906152020-10-14T15:16:00.001-04:002020-11-17T15:18:20.998-05:00Video: Mangalore Buns /Banana Puri /Banana Buns | Konkani Recipes<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Mangalore Buns is a popular breakfast /snack in Udupi- Mangalore region (Coastal Karnataka). A soft dough is made by mixing plain flour along with banana, sugar, and curd. A little baking soda is also added which helps to get that bread texture once fried. The dough is left to ferment for 6-8 hours. Then it is rolled into thick pooris and deep fried. This tastes best when served right away along with coconut chutney. This snack is one my favorite and I hope you enjoy making it too. Please leave me a comment if you have any questions.</span></span></p><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span><div><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/zgxGFh4wf50" width="320" youtube-src-id="zgxGFh4wf50"></iframe></div>
Ingredients:</span></span><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
Plain flour (Maida) - 2 cups + (1/4 cup if needed)
Over ripe Banana, large - 1
Curd - 3 Tbsp
Sugar - 1/2 cup
Cumin seeds - 1/2 tsp
Baking soda - 3/4 tsp
Salt - 1/2 tsp
Oil - For deep frying (I used coconut oil)
Note: You can substitute half of maida with wheat flour. The texture and taste of the buns changes.
Website: </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?redir_token=QUFFLUhqa3RxZXQyYWlKVGotNDI1d3VfVVg5aWdGUGZoUXxBQ3Jtc0tsd0FrMk9MRGdzeTN3RE9yeFZmNHlyWE1RZGlHR0dmRGN5R2dyeVdWZjJEazVmWFF3QU5KVFZQcjM0Z3ZqaFNzc1FpaEw1aF9zeDZ2SGlMeE5aMW44UlZNLTlYUGY1bzl5aXRTU0RnY2dsV3cwT3RnYw%3D%3D&event=video_description&v=zgxGFh4wf50&q=http%3A%2F%2Fwww.lakshmicanteen.com" rel="nofollow" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;" target="_blank">http://www.lakshmicanteen.com</a><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
email: lakshmicanteen.koppa@gmail.com</span></span></div></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-37318037092684828002020-10-10T15:13:00.001-04:002020-11-17T15:15:55.684-05:00Video: Surnali/Surnoli (Sweet Sponge Dosa)| Konkani Recipes<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Surnali is a Konkani style soft dosa which is generally made sweet (called god surnali). You can totally skip the jaggery and make it non sweet (called cheppi surnali). Both versions taste equally good. If you are making the sweet dosa then you can also flavor it with cardamom. This dosa is usually cooked on one side. If your dosa is not turning fluffy then add 1-2 pinches of baking soda. I hope you enjoy making this dosa. If you are planning to skip jaggery then serve the dosa with coconut chutney. Please leave me a comment if you have any questions.</span></span></p><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/fXCH7Mwzyjc" width="320" youtube-src-id="fXCH7Mwzyjc"></iframe></div>
Ingredients:</span></span></div><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
Sona masuri rice - 1 cup
Grated coconut - 1 cup
Flattened rice(poha) - 1 cup
Fenugreek seeds (methi) - 2 tsp
Jaggery - 1/2 cup
Cardamom pods - 3-4 (optional)
Turmeric powder - 1/8 tsp
Salt - 1/4 tsp
Written recipe - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?redir_token=QUFFLUhqbDRKQzJ4ZC1wWmdyeTdhY3hfVHZsWFlxNWZQQXxBQ3Jtc0ttYjdZR0VMN1Etb2pJQ0xtN1JvcldTeVVHZTA0NWRWaVNPZzZBZTJlX09xMzZtazk1YjREcmVwRmZhY0ptcUFfWWwwOWl0bXhCX19pcVpuT0VyRkVOUkx0NmZYVWdoR0E3Sm1lRGFGX2NUaTJjU2lmSQ%3D%3D&event=video_description&v=fXCH7Mwzyjc&q=http%3A%2F%2Fwww.lakshmicanteen.com%2F2012%2F09%2Fsurnali-konkani-pancakes-version-2.html" rel="nofollow" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;" target="_blank">http://www.lakshmicanteen.com/2012/09...</a><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
email: lakshmicanteen.koppa@gmail.com</span></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com1tag:blogger.com,1999:blog-6357099831357800381.post-91606879792357082862020-10-07T15:10:00.001-04:002020-11-17T15:13:07.273-05:00Video: Karathe Kosambari/Kismuri (Bitter gourd Dry Chutney)| Konkani Recipes<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Karathe Kismuri/Kosambari is a simple side dish made using bitter gourd. The bitter gourd is chopped into small cubes and then deep fried (or pan fried). It is then mixed with dry coconut masala and chopped onion. It is finished off with a tempering. This dish tastes amazing when served with rice and dal. Fried bitter gourd can be made beforehand and stored in the fridge for many weeks. Just warm it slightly before mixing with the masala. I hope you enjoy this recipe as much as we did. Leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/_640NmRLSCE" width="320" youtube-src-id="_640NmRLSCE"></iframe></div><br />
Ingredients:
Bitter gourd, medium sized - 2-3
Onion, small sized - 1/2
Coconut Oil - 1-2 Tbsp
Salt - To taste
For Masala:
Grated coconut - 3/4 cup
Dry red chilli, roasted - 2-3
Coriander seeds - 1 tsp
Tamarind - marble sized
Salt - To taste
For tempering:
Coconut Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 4-5
Written recipe - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?redir_token=QUFFLUhqbDY1eWxRRDVXbW1ROUlmZGJlSWRaX3J6UjJhQXxBQ3Jtc0tsWnNhazNUMkZHZFk3UmlPZG9JcTdfYnBFblFDaVRLVFZyWGItTmJmdHd6bzNyRUtCSk1laG11Z1VEc2YzNXFmREZKamdqMDJROXM2Q0VObHp5emFzVTc4UlBXMENTakYwdlYtaVZLeXQ4SzJXWUtGOA%3D%3D&q=http%3A%2F%2Fwww.lakshmicanteen.com%2F2012%2F07%2Fkarathe-kismuri-coconut-based-bitter.html&v=_640NmRLSCE&event=video_description" rel="nofollow" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;" target="_blank">http://www.lakshmicanteen.com/2012/07...</a><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
email:lakshmicanteen.koppa@gmail.com</span></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-21448565900792896552020-10-03T15:05:00.002-04:002020-11-17T15:13:30.136-05:00Video: Ponsa Mulika (Ripe Jackfruit Fritters), Halasina Hannina Mulka | Konkani Recipes<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Ponsa Mulika is a popular ripe jackfruit fritter which is made during monsoon season. In this version, rava is mixed with sweetened jaggery paste. It is then flavored with cardamom and deep fried. They taste amazing when served warm or it can be stored at room temperature for 1-2 days. I hope you enjoy this video and leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Ww4RHV2VDSI" width="320" youtube-src-id="Ww4RHV2VDSI"></iframe></div><br />
Ingredients:</span></span></div><div><span style="font-family: georgia;"><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
Ripe jackfruit pods, chopped - 1 1/2 cups
Rava - 1 1/2 cups
Jaggery - 1/2 - 2/3 cup
Grated coconut - 3 Tbsp
Back sesame seeds - 1 1/2 tsp
Cardamom pods - 4-5
Oil - For deep frying
Written recipe - </span><a class="yt-simple-endpoint style-scope yt-formatted-string" dir="auto" href="https://www.youtube.com/redirect?v=Ww4RHV2VDSI&event=video_description&redir_token=QUFFLUhqbkdyWXVFcEVaOFk0R0ZzWlZ2eXB2bWd5UExVd3xBQ3Jtc0ttZ3dGNS12Q29PTnpXV2w4ekdQU2hRTm5INE12WDhaWlRqblpuUnh4b0UwakhtZ3phSDNLeTdUT1hWdXJDbTFpNk5LTlV6Sm1VaElrUGpmY3ZtdmM2VU1zLTNVOE9GZGoxOVVaRUVIV18zdkRLNkFSUQ%3D%3D&q=http%3A%2F%2Fwww.lakshmicanteen.com%2F2013%2F09%2Fponsa-mulika-ripe-jackfruit-fritters_26.html" rel="nofollow" spellcheck="false" style="color: var(--yt-endpoint-visited-color, var(--yt-spec-call-to-action)); cursor: pointer; display: inline-block; text-decoration: var(--yt-endpoint-text-regular-decoration, none); white-space: pre-wrap;" target="_blank">http://www.lakshmicanteen.com/2013/09...</a><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;">
email: lakshmicanteen.koppa@gmail.com</span></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-18276368216604708132020-09-30T07:44:00.008-04:002020-09-30T07:44:57.656-04:00Video: Ambade Bhartha (Hog Plums in Coconut Gravy)| Konkani Recipes<p><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Ambado (Hog plum/June plums/Amtekai) is a seasonal souring agent. In this dish, the pulp is extracted from the cooked hog plums. Then it is mixed with a coconut masala, finely chopped ginger, green chilli and onion. It is finished off with a good drizzle of coconut oil. It is generally served along with rice. This dish is simple yet tasty. Do try making it and leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span style="caret-color: rgb(3, 3, 3); color: #030303;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br /><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><br /></span></span><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Zsz0UPguUsg" width="320" youtube-src-id="Zsz0UPguUsg"></iframe></div><br />
Ingredients:</span></span></div><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">
Hog plums - 3
Grated coconut - 1/2 cup
Roasted Dry red chilli - 1
Salt - To taste
Green chilli - 1
Ginger, finely chopped - 1/2 tsp
Onion, finely chopped - 1/2 tsp
Coconut oil - 1-2 tsp</span></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-46657405360471449692020-09-26T07:41:00.001-04:002020-09-30T07:43:28.141-04:00Video: Moogadali Kichidi (Rice - Lentil Sweet Pudding), Sweet Pongal |Konkani Recipes<p><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Moogadali Kichidi is a sweet dish made using lentil and rice. This dish requires few ingredients and can be made quickly in a pressure cooker. Rice and moongdal are cooked in a pressure cooker. It is then sweetened with jaggery followed by ghee, grated coconut and roasted dry fruits and nuts. It is then finished off with a generous sprinkle of freshly ground cardamom powder. It tastes amazing when served warm with an extra drizzle of ghee. Do try making this simple yet tasty recipe. Leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span style="caret-color: rgb(3, 3, 3); color: #030303;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br /><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><br /></span></span><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/vFtThx2f-L4" width="320" youtube-src-id="vFtThx2f-L4"></iframe></div><br />
Ingredients:</span></span></div><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">
Moongdal - 1/4 cup
Rice (Basmathi or Sonamasuri) - 1/2 cup
Jaggery - 3/4 cup
Grated coconut - 1/2 cup
Ghee - 2-3 Tbsp
Cashew and raisins - 2 Tbsp
Water - 2 cups
Cardamom pods - 4-5
</span></span><br class="Apple-interchange-newline" /></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-22080328078142867322020-09-23T07:39:00.001-04:002020-09-30T07:41:33.944-04:00Video: Rava Kichadi, Sooji Khichidi | Easy Breakfast Recipe<p><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Rava Kichadi is a quick breakfast made using sooji/semolina/rava. The tempering is made using ghee. Onion, tomato and peas are roasted in the tempering followed by rava (you can also add capsicum, carrot, beans). Then it is cooked in water and finished off with grated coconut and coriander leaves. Do try making this quick and tasty breakfast. Please leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span style="caret-color: rgb(3, 3, 3); color: #030303;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br /><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><br /></span></span><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/pdcFBrlR630" width="320" youtube-src-id="pdcFBrlR630"></iframe></div><br />
Ingredients:
Rava- 1 cup
Onion, big sized - 1/2
Tomato - 1
Frozen green peas - 1/4 cup
Coriander leaves - 4-5 sprigs
Turmeric powder - 1/4 tsp
Grated coconut - 1 Tbsp
Water - 3 cups
Salt - To taste
For Tempering:
Ghee - 2 Tbsp+ 1 Tbsp
Mustard seeds - 1 tsp
Urad dal - 2 tsp
Curry leaves - 4-5
Green chilli - 2-3
Broken cashew - 2 Tbsp
(You can also grate a small piece of ginger for added flavor)
</span></span><br class="Apple-interchange-newline" /></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-26710302386613846752020-09-19T07:37:00.001-04:002020-09-30T07:39:07.881-04:00Video: Kolmbo (Mixed Vegetable Konkani Sambar)| Konkani Recipes<p><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Sambar is a popular South Indian dish which is commonly served with idlis, dosas or rice. Sambar tastes amazing when it is made using freshly ground spices. Toordal and mixed veggies are cooked and then simmered with freshly ground masala. A tempering is added to finish off the dish. This is my mother's recipe which she has been making since 40 yrs. I continue in her steps and make it this way every single time. Do try making this and I will assure you that it will be the best tasting sambar! Leave me a comment if you have any questions.</span></span></p><span style="caret-color: rgb(3, 3, 3); color: #030303; font-family: georgia; font-size: 15.84000015258789px;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="font-family: georgia; font-size: 15.84000015258789px;" /><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;"><br /></span></span><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/pF6HD_gn2IU" width="320" youtube-src-id="pF6HD_gn2IU"></iframe></div><br />
Ingredients:
Mixed Vegetables, chopped - 3-4 cups
Toordal - 1/2 cup
Coriander leaves - 5-6 sprigs
Salt - To taste
For Masala:
Dry Byadgi red chilli - 4-5
Chanadal - 1 1/2 Tbsp
Coriander seeds - 1 1/2 Tbsp
Cumin seeds - 1/2 tsp
Methi seeds - 1/2 tsp
Asafoetida (Hing) - 1/4 tsp
Turmeric powder - 1/4 tsp
Grated coconut - 1/2 cup
Oil - 1 tsp
Tamarind - marble sized (1 Tbsp)
For Tempering:
Coconut Oil - 1 Tbsp
Mustard seeds - 1 tsp
Curry leaves - 5-6</span></span></div><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;"><br /></span></span></div><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;"><br /></span></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com2tag:blogger.com,1999:blog-6357099831357800381.post-32618174081966249272020-09-16T07:34:00.001-04:002020-09-30T07:36:48.590-04:00Video: Ukdo Surai Polo (Mixed Rice Dosa), No fermentation dosa| Konkani Recipes<p><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Ukdo Surai Polo is a simple breakfast recipe. Two types of rice are soaked and then ground along with coconut to get a smooth paste. Then dosas can be made immediately. They taste amazing with butter or pickle or any curry of your choice.Please leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span style="caret-color: rgb(3, 3, 3); color: #030303;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br /></span><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/nlzULcx6CNM" width="320" youtube-src-id="nlzULcx6CNM"></iframe></div><br />
</span><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Ingredients:</span></span></div><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">
Kerala matta rice - 1/2 cup
Sonamasuri rice - 1/2 cup
Grated coconut - 1/2 cup
Salt - To taste</span></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com1tag:blogger.com,1999:blog-6357099831357800381.post-85840534395054064072020-09-12T08:47:00.000-04:002020-09-13T08:49:58.938-04:00Video: Ambade God Nonche (Hog Plum Sweet Pickle), Amtekai Sihi Uppinakaayi | Konkani Recipes<span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Ambado (Hog plum/June Plum/Amtekai) is a seasonal fruit which is available during the Indian monsoon season. The mature fruit is sour and has a seed. It is used in many konkani dishes to add sourness. The sweet pickle is one of them. It turns out very tasty. It can be stored in the refrigerator for two weeks. This pickle is a good accompaniment to rice and dal. Do try making it and let me know how it turned out for you. leave me a comment if you have any questions.
</span></span><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="caret-color: rgb(3, 3, 3); color: #030303;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br /><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/c3X1l9LVi-g" width="320" youtube-src-id="c3X1l9LVi-g"></iframe></div><br />
Ingredients:
Ambado (Hog plums) - 8
Jaggery - 2-3 Tbsp
Salt - To taste
For Roasting:
Byadgi Dry red chilli - 5-6
Mustard seeds - 2 tsp
Methi (fenugreek seeds) - 1/4 tsp
Turmeric powder - 1/4 tsp
Hing (Asafoetida) - 1/4 tsp
Coconut Oil - 1 tsp
For Tempering:
Coconut Oil - 2 tsp
Mustard seeds - 1/2 tsp </span></span><div><span style="font-family: georgia;"><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;">Curry leaves - 5-6</span> </span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Written recipe: http://www.lakshmicanteen.com/2015/08/ambade-god-nonche-hog-plum-sweet-pickle.html</span></div></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-49483654969054436882020-09-09T08:36:00.000-04:002020-09-13T08:39:20.238-04:00Video: Narla Chutney (Coconut Chutney), Tenginakaayi Chutney | Chutney Recipes<span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Coconut(Tenginakaayi / Nariyal) Chutney is a popular accompaniment to idli and dosa. This is a basic chutney recipe and tastes best when fresh coconut is used. Do try this and let me know how it went for you. Leave me a comment if you have any questions.<br /></span></span><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="caret-color: rgb(3, 3, 3); color: #030303;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br /><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><br /></span></span></div><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/hJcMS6-sWzI" width="320" youtube-src-id="hJcMS6-sWzI"></iframe></div><br />
Ingredients:</span></span></div><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">
Grated coconut - 1 cup
Green chilli - 2-3
Tamarind - 1/4 tsp
Salt - To taste
For Tempering:
Coconut Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Asafoetida (Hing) - 1/4 tsp </span></span></div><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; font-family: georgia; white-space: pre-wrap;">Curry leaves - 4-5</span><span style="font-family: georgia;"> </span><p><span style="font-family: georgia;"><br /></span></p><p><br /></p></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-29494253488007395202020-09-05T08:33:00.000-04:002020-09-13T08:36:16.334-04:00Video: Kelipanna Gatti (Rice Dumplings Steamed on Banana leaf), Baale Yele Gatti | Konkani Recipes<p><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Kelipanna Gatti is a very tasty breakfast recipe. The soaked rice is ground to make a paste and then spread on banana leaf. It is then steamed to get flavorful gatti(dumplings). Do try making this unique dish.Please leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span style="caret-color: rgb(3, 3, 3); color: #030303;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br /><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><br /></span></span><div><span style="font-family: georgia;"><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/MwxqqUl-cjc" width="320" youtube-src-id="MwxqqUl-cjc"></iframe></div><br />
Ingredients:</span></span></div><div><span style="font-family: georgia;"><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;">
Kerala Matta rice - 1 cup
Sona masuri rice - 1 cup
Grated coconut - 1/4 cup, extra for sprinkling
Salt - To taste
Water - Around 1 cup
Banana leaves - For steaming
</span><br class="Apple-interchange-newline" /></span><div><span style="font-family: georgia;">Written Recipe: http://www.lakshmicanteen.com/2012/04/kelipana-ghatti-rice-dumplings-steamed.html</span></div></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-82744417472530905142020-09-02T07:42:00.000-04:002020-09-02T07:42:12.617-04:00Video: Benda Phanna Upkari (Spicy Okra Curry) | Konkani Recipes<p><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Okra /Ladies fingers' / bendekai / Bhindi is a popular Indian vegetable. In this curry, okra is stir fried with onion and then simmered in a spicy paste. This curry is simple yet tasty. It can be served with rice, dosa, idli or chapathi. Do try making this and let me know how it turned out for you. Please leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span style="caret-color: rgb(3, 3, 3); color: #030303;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br /><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><br /></span></span><div><span style="font-family: georgia;"><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/kwGtv1_va2s" width="320" youtube-src-id="kwGtv1_va2s"></iframe></div><br />
Ingredients:</span></span></div><div><span style="font-family: georgia;"><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;">
Okra (Ladies' fingers)- 15
Onion (medium sized) - 1
Coconut Oil - 1 Tbsp
Roasted dry red chilli (Byadgi) - 6
Tamarind - small lime sized
Salt - To taste</span></span><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;">Written recipe - </span>http://www.lakshmicanteen.com/2014/04/bhenda-phanna-upkari-spicy-okra-curry.html </span></div></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com3tag:blogger.com,1999:blog-6357099831357800381.post-45582395114042249712020-08-29T07:36:00.000-04:002020-09-02T07:39:14.879-04:00Video : Baked Sweet Potato and Veggies with Black Beans| Mexican Inspired Vegetarian Recipes<p><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">If you are looking for a low carb vegetarian meal then please try this recipe. You can use your choice of veggies. Once baked we like to have guacamole alongside. You can also have it with your choice of toppings like chopped avocado, sour cream, cheese, corn chips. You can also use this as a filling for quesadillas, or fill it in a corn tortilla. Do try this healthy, yummy recipe. Please leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span style="caret-color: rgb(3, 3, 3); color: #030303;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br /><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><br /></span></span><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ovCUBjAveZE" width="320" youtube-src-id="ovCUBjAveZE"></iframe></div><br />
Ingredients:</span></span></div><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">
Sweet potatoes, small sized - 3
Onion, big sized - 1/2
Red bell pepper - 1/2
Green bell pepper - 1/2
Jalapeno - 1
Cumin powder - 1 tsp
Red Chilli powder - 1/2 tsp
Salt - To taste
Pepper - To taste
Oil - 2 Tbsp
</span></span><br class="Apple-interchange-newline" /></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com2tag:blogger.com,1999:blog-6357099831357800381.post-68292631431027002482020-08-26T08:13:00.002-04:002020-08-26T08:13:16.146-04:00Video: Losne Chutney Pitti (Dry Garlic Chutney Powder), Belluli Chutney Pudi | Chutney Powder Recipe<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Garlic Chutney powder is a flavorful spicy condiment. It requires few ingredients and can be used for vada pav, sandwiches, alongside rice/chapathi, on masala dosa etc. If stored in a dry, air tight container, it stays good for 1-2 months. This was one of the chutney powders my mother used to make growing up. Do give this recipe a try and let me know how it went for you. Please leave me a comment if you have any questions.</span></span></p><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span><div><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/eCrVJIH8dnM" width="320" youtube-src-id="eCrVJIH8dnM"></iframe></div><br />
Ingredients:</span></span></div><div><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;">
Dry coconut - 200 g
Byadgi Dry red chilli - 14-15
Garlic cloves, big - 14-15
Tamarind - marble sized
Coconut Oil - 2 tsp
Salt - To taste
Written recipe - http://www.lakshmicanteen.com/2012/09/losne-chutney-pitti-garlic-chutney.html</span></span><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;"><br /></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0tag:blogger.com,1999:blog-6357099831357800381.post-13576384773320356672020-08-22T08:07:00.000-04:002020-08-26T08:10:24.411-04:00Video : Taikile Ambado/Dangar (Tora Leaves Fritters)| Tagate Soppu Aambode | Indian Monsoon Konkani Recipe<p><span style="caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Tora Leaves (Taikilo, Tagate Soppu, Tajank Soppu) grow abundantly during the monsoon season. The tender leaves are harvested and used in many recipes. Ambado is one of the popular recipes which tastes wonderful. It is served as a side dish to rice and dal. Do give this recipe a try and let me know how it turned out for you. Please leave me a comment if you have any questions. </span></span></p><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><span style="white-space: normal;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br style="caret-color: rgb(0, 0, 0); color: black; white-space: normal;" /><br /></span></span><div><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/9jHhg-gZMVU" width="320" youtube-src-id="9jHhg-gZMVU"></iframe></div><br />
Ingredients:</span></span></div><div><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; margin: 0px; padding: 0px; white-space: pre-wrap;"><span style="font-family: georgia;">
Taikilo (Tora leaves), packed - 1 cup (you can substitute amaranth leaves)
Sonamasuri rice - 1 cup
Grated coconut - 1 Tbsp
Byadgi Dry red chilli - 6-7
Tamarind - marble sized
Salt - To taste
Coconut Oil - For deep frying
I have a written recipe using amaranth leaves - http://www.lakshmicanteen.com/2013/08/tambdi-bhajji-ambado.html</span></span><span class="style-scope yt-formatted-string" dir="auto" style="border: 0px; caret-color: rgb(3, 3, 3); color: #030303; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;"><br /></span></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com1tag:blogger.com,1999:blog-6357099831357800381.post-20405835907593272962020-08-19T18:48:00.007-04:002020-08-19T18:48:39.865-04:00Video: Chanedali Panchkadayi, Kadlebele Panchakajjaya | Naivedya Recipes | Ganesha Chaturthi Special<p><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">Panchakajjaya is a five ingredient sweet dish offered to god. 'Chanedali Panchkadayi' is popularly made during Krishna Janmashtami and Ganesha Chaturthi. It is very simple to make and turns out very tasty. My mother has been making this for many decades. I hope you give this recipe a try for upcoming festivals. Please leave me a comment if you have any questions.</span></span></p><span style="font-family: georgia;"><span style="caret-color: rgb(3, 3, 3); color: #030303;"><span style="background-color: #f9f9f9;"><span style="white-space: pre-wrap;">Video recipe is here. Please subscribe to my channel for regular updates.</span></span></span><br /><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><br /></span></span><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/s_DNdUTfm2w" width="320" youtube-src-id="s_DNdUTfm2w"></iframe></div><span style="font-family: Roboto, Arial, sans-serif; font-size: 14px;">
</span><span style="font-family: georgia;">Ingredients:</span></span></div><div><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;"><span style="font-family: georgia;">
Chanadal (Bengal gram) - 1/3 cup
Grated coconut - 1 cup
Jaggery - 3/4 cup
Black Sesame seeds - 2 tsp
Cardamom pods - 4
Water - 2 Tbsp</span></span><div><span style="font-family: georgia;"><span style="background-color: #f9f9f9; caret-color: rgb(3, 3, 3); color: #030303; white-space: pre-wrap;">
</span>Written recipe - http://www.lakshmicanteen.com/2013/08/chanedali-panchkadaayi-kadlebele.html</span></div></div>Lakshmi Canteen @ Koppahttp://www.blogger.com/profile/09015415399580874404noreply@blogger.com0