Ashtami Laddoo - A Krishna Janmashtami Konkani special

These gorgeous laddoos are made by most Konkani people on Krishna Janmashtami festival as an offering to Lord Krishna during the evening puja.
These laddoos are not as easy to make like the others which I have already posted like Rava laddoo and Wheat laddoo, but they are definitely tastier.
My Mom makes these lovely laddoos every year on Janmashtami and we all love eating them.
These laddoos are made by my lovely Mom the recipe of which I will put up shortly.

Rulava Idli or Semolina Idli - A Konkani's festival dish

These Idlis are a slight variation to the regular rice Idlis in that Semolina or Rawa is used instead of rice.
These Idlis are normally made on festival days when Konkanis generally do not eat rice.
They turn out as fully as regular rice idlis.

Cabbage Pakoda/Fritters

The monsoons in Mangalore are oh so amazing...!! 
Last week I had been to Mangalore and stayed with my close cousin, infact we grew up together in Mangalore... 
It was a lovely rainy friday in Mangalore.....cool and green all around, all I could think of was eating hot pakodas. And there goes my cousin and fries these lovely pakodas....
I had a wonderful time sitting at the window looking out to the vast expanse of greenery and enjoying these lovely cabbage pakodas.
She made loads of these, and both my nieces and I enjoyed finishing them all in no time....!!
For me this is a new type of Cabbage Pakoda/Fritters. The regular ones made by konkanis are with onions, but this one does not contain any onions so can be made on friday's in the Hindu month of "Shravan" when we do not eat onions/garlic.
Do make these at home and am sure you and your family will love them...!!

"Batani Ambat" or Green Peas in Onion seasoned Coconut gravy

"Batani Ambat" is a very common side-dish made in most Konkani homes.
"Batani" means green peas and "Ambat" is a mildly coconut based curry seasoned with onions.
This dish goes very well with white rice and when its slightly more spiced it goes very well with Chapatis.

This "Batani Ambat" used to be a staple in my Paternal grand parents house especially in the green peas season. Since dried green peas can be stored for a long time, and used just like fresh peas when soaked for sometime, this side-dish used to be made atleast once a week there, due to which the taste of this dish made by my "Bapama" / paternal grandmom still lingers on my taste buds.

Green peas are one of the most nutritious leguminous vegetables, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. Fresh pea pods are excellent source of folic acid. Fresh green peas are very good in ascorbic acid (vitamin C).

Green peas are one of the common ingredients in winter season dishes in North India. 

Fresh green peas also known as "Mutter" in hindi are added to variety of mouth-watering recipes like Aaloo- mutter, Mutter-paneer and Mushroom Mutter.

Here is a south Indian Konkani delicacy made from fresh green peas. One of the easiest dishes to make and very healthy too.
You could also use frozen green peas available in most super markets.

"Avarekai Sagoo" or Hyacinth Beans curry - A Karnataka delicacy

"Poori and Avarekai Sagoo" is a delicacy in Namma Bengaluru and its something you should eat here in the monsoons.
Hot puffed puris and sagoo is the ultimate meal you could ask for here. 
Infact the combinataion "Menthye Dosa (Fenugreek pancakes) and Avarekai Sagoo" is another famous delicacy in this region.
"Avarekai" is Hyacinth beans and available in Bengaluru and surrounding areas mostly during monsoons.
"Sagoo" is a non spicy tomato and onion based curry which is again a popular dish in this region.

"Bhindi Sambhariya" or Gujrati style stuffed Lady's finger/Okra

According to history, one of the world’s most beautiful women, Cleopatra of Egypt, ate Okra, also known as “lady finger or gumbo”.
Besides being low in calories, it has vitamins of the category A, Thiamin, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber. Eating okra is highly recommended for pregnant woman because of its richness in folic acid, which is essential in the neural tube formation of the fetus during 4-12 weeks of gestation period in the mother’s womb. 

Apart from the numerous health benefits, also give smooth and beautiful skin. Maybe now we can understand the reason why Cleopatra loved it. No wonder, Cleopatra was so beautiful!
Here is a simple yet delicious dish of Stir fried stuffed Lady's finger or Okra called "Bhindi Sambhariya"
This is a Gujrati recipe which I learnt from one of my friend who is a Chef in a very reputed Gujrati/Rajasthani restaurant which has branches all over India.
Easy to make and goes perefectly well with rotis/chapatis. You could serve yoghurt/curds along with this dish.