Video: Maida Chakkuli/ Chakli/ Murukku | Deepavali/ Diwali Special

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.

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Ingredients:

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 - http://www.lakshmicanteen.com/2012/07... email - lakshmicanteen.koppa@gmail.com

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Video: Corn Chivda/Chooda (Makai Ka Chivda)| Deepavali/Diwali Recipes

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.

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Ingredients:

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 - http://www.lakshmicanteen.com/2014/05... email: lakshmicanteen.koppa@gmail.com

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Video: 5 Cup Burfi/Barfi | Rava Burfi| Deepavali/ Diwali Recipes

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.

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Ingredients:

Rava - 1 cup Sugar - 2 cups Milk - 1 cup Ghee - 1 cup Note - In the video, I halved the recipe. Written recipe - http://www.lakshmicanteen.com/2011/10... email:lakshmicanteen.koppa@gmail.com

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Video: Cauliflower Pizza ('Anthony's Coal Fired Pizza' Inspired)| No Sauce, Thin Crust Pizza

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.

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.

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Ingredients:

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:

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 - http://www.lakshmicanteen.com/2014/06... email: lakshmicanteen.koppa@gmail.com

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Video: Chappe Kheeri (Unsweetened Rice Pudding) |Konkani Recipes

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.

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Ingredients:

Coconut (medium sized) - 1/2 Sonamasuri rice - 1/2 cup Turmeric leaves - 2 Water - 2 1/4 cup + 3/4 cup Written recipe - http://www.lakshmicanteen.com/2014/08... email: lakshmicanteen.koppa@gmail.com

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Video: Vaali- Papashpal Ambat (Malabar Spinach- Raw papaya Curry)| Konkani Recipes

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.

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Ingredients:

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 -

Grated coconut - 1 cup Roasted dry red chilli (Byadgi) - 4-5 Tamarind - marble sized piece Salt - To taste Water - 1/4 cup For tempering-

Onion (small sized) - 1 Coconut oil - 2 Tbsp Written recipe - http://www.lakshmicanteen.com/2011/08... email: lakshmicanteen.koppa@gmail.com

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Video: Mashinga Palle Sannapolo (Drumstick leaves Spicy Dosa) Nugge Soppina Khara Dose | Konkani Recipes

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.

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Ingredients:

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 - https://www.youtube.com/watch?v=ETYKA... Written recipe - http://www.lakshmicanteen.com/2012/05... email:lakshmicanteen.koppa@gmail.com

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Video: Kashi Halwa/ Dumroot Halwa/ Kushmund Halwa/ Boodhkumblakaayi Halwa (Ash Gourd Halwa)

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.

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Ingredients:

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 - http://www.lakshmicanteen.com/2011/07... email: lakshmicanteen.koppa@gmail.com

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Video: Mangalore Buns /Banana Puri /Banana Buns | Konkani Recipes

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.

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Ingredients:

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: http://www.lakshmicanteen.com email: lakshmicanteen.koppa@gmail.com

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Video: Surnali/Surnoli (Sweet Sponge Dosa)| Konkani Recipes

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.

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Ingredients:

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 - http://www.lakshmicanteen.com/2012/09... email: lakshmicanteen.koppa@gmail.com

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Video: Karathe Kosambari/Kismuri (Bitter gourd Dry Chutney)| Konkani Recipes

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.

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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 - http://www.lakshmicanteen.com/2012/07... email:lakshmicanteen.koppa@gmail.com

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Video: Ponsa Mulika (Ripe Jackfruit Fritters), Halasina Hannina Mulka | Konkani Recipes

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.

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Ingredients:

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 - http://www.lakshmicanteen.com/2013/09... email: lakshmicanteen.koppa@gmail.com

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Video: Ambade Bhartha (Hog Plums in Coconut Gravy)| Konkani Recipes

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.

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Ingredients:

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

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Video: Moogadali Kichidi (Rice - Lentil Sweet Pudding), Sweet Pongal |Konkani Recipes

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.

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Ingredients:

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

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Video: Rava Kichadi, Sooji Khichidi | Easy Breakfast Recipe

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.

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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)

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Video: Kolmbo (Mixed Vegetable Konkani Sambar)| Konkani Recipes

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.

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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

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Video: Ukdo Surai Polo (Mixed Rice Dosa), No fermentation dosa| Konkani Recipes

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.

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Ingredients:

Kerala matta rice - 1/2 cup Sonamasuri rice - 1/2 cup Grated coconut - 1/2 cup Salt - To taste

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Video: Ambade God Nonche (Hog Plum Sweet Pickle), Amtekai Sihi Uppinakaayi | Konkani Recipes

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.

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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 

Curry leaves - 5-6 

Written recipe: http://www.lakshmicanteen.com/2015/08/ambade-god-nonche-hog-plum-sweet-pickle.html

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Video: Narla Chutney (Coconut Chutney), Tenginakaayi Chutney | Chutney Recipes

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.

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Ingredients:

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 

Curry leaves - 4-5 

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Video: Kelipanna Gatti (Rice Dumplings Steamed on Banana leaf), Baale Yele Gatti | Konkani Recipes

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.

Video recipe is here. Please subscribe to my channel for regular updates.

Ingredients:

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

Written Recipe: http://www.lakshmicanteen.com/2012/04/kelipana-ghatti-rice-dumplings-steamed.html

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