vegetariansoy-free
konkani
Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
70 min
663 cal
11gProtein
95gCarbs
28gFat
3Recipes
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Crispy, fiber-rich Kele Phodi with aromatic chai – a perfectly spiced snack for any time of day.
Crispy, savory slices of raw banana coated in a spiced semolina crust and shallow-fried to perfection. This simple Goan side dish, also known as 'Kelyache Fodi', is a delightful accompaniment to any meal, adding a wonderful texture and mild spice.
Serving size: 1 serving
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Serving size: 1 serving
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Crispy, fiber-rich Kele Phodi with aromatic chai – a perfectly spiced snack for any time of day.
This konkani dish is perfect for snack. With 273.06 calories and 7.7g of protein per serving, it's a low-fat, high-fiber, muscle-gain option for your meal plan.
Prepare the Bananas
Prepare the Coating
Coat the Banana Slices
Shallow Fry the Phodi
Drain and Serve
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.