Shallow Fried Idli (Konkani: Idli Podi)

Time Required: 10 Minutes
Servings: 2
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Ingredients:

• 4 Left over Idlis
• Ghee

Method:

1. Slice the Idlis.
   
2. Apply Ghee on both the sides and shallow fry it on Tawa.
   
3. Hot Shallow Fried Idli (Idli Podi’s) are ready. You can have it with liquid Jaggery.
   

Green Chili Chutney (Konkani: Valli Mirsangi Chutney)

Time Required: 10 Minutes
Servings: 4
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Ingredients:

• 1 cup of grated Coconut
• 2 Green Chilies
• Asafoetida
• Small piece of Tamarind
• 1 tbsp Oil
• Water
• Salt according to your taste

Seasoning:

• 1 tsp Oil
• 1/2 tsp Mustard
• 1/2 tsp Urad Dal

Method:

1. Take grated Coconut in the mixer vessel.
2. Pour Oil in a Kadai. Add chopped green chilies and Asafoetida in the Oil. Allow it to fry for 2 minutes and then add it to the grated Coconut.
   
3. Add Tamarind, Salt, and little water.
4. Grind the contents coarsely.
5. Transfer the Chutney into a vessel and Season the Chutney with Oil, Mustard, and Urad Dal.
6. Valli Mirsangi Chutney is ready. Serve this chutney with Idlis/Dosas. You may or may not add seasoning.
   

Curd Kadi (Konkani: Taaka Kadi)

Time Required: 10 Minutes
Servings: 4
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Ingredients:

• 1/2 liter Curd
• 1 cup Water
• Salt according to your taste

Seasoning:

• 10-12 Garlic Cloves
• 2 Green Chilies
• 1 tsp Mustard
• 1 tsp Cumin
• Asafoetida
• Coriander Leaves
• Curry Leaves

Method:

1. Pour half liter Curd in a vessel.
2. Add finely chopped Coriander Leaves and Salt. Add water.
   
3. Take Oil in a Kadai, heat it and add Garlic Cloves and fry it for 5 minutes on low flame.
4. Once Garlic Cloves turn golden brown, add Asafoetida, Green Chilies, Mustard, and Cumin. Allow Mustard to splutter and then add chopped Curry leaves.
5. Add the seasoning to the Curd.
   
6. Tasty Curd Kadi (Taaka Kadi) is ready! You can mix it with Rice and have it or you can just drink it.
   

Deep Fried Cabbage and Onion (Konkani: Cabbage ani Kandya Baje)

Time Required: 30 Minutes
Servings: 6
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Ingredients:

• Half a Cabbage
• 3 medium-sized Onions
• Asafoetida
• 2 cups Gram flour
• 4 tbsp Red Chili Powder
• 1 tbsp Turmeric Powder
• Oil
• Water
• Salt according to your taste

Method:

1. Cut and wash Cabbage thoroughly.
2. Chop Onions into long pieces as shown in the picture.
   
3. Take Asafoetida in a plate and add little water and dissolve it.
4. Take chopped Cabbage in a vessel.
5. Add chopped Onions, Gram Flour, Chili powder, Turmeric powder, and Salt.
   
6. Keep on adding water to mix it well.
   Note: You should not add more water it should be very dry.
   
7. Take Oil in a Kadai and heat it.
8. Make small balls of the cabbage and Onion mixture press it with thumb so that it becomes little flat and then leave it in the Kadai. If you shape them round, then it will not cook well.
9. Fry them till it becomes golden brown.
   
10. Hot and Crispy Deep Fried Cabbage and Onion (Cabbage ani Kandya Baje) are ready. Serve them Hot!