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Tiffin / Snacks

Step into any Mangalorean tiffin joint and ask for their specials, and you’ll likely get a server reeling off a never-ending list in a monotone voice. Goli Baje, Sajjige-Bajeel, Chow Chow Baath, Medu Vade, Buns, Mysore Bonda, Bucuit Rotti, Masla Dose, Moode, Thekkere Adde, etc. We love eating them at these restaurants as well as preparing them at home.

Pathrode | Pan-Fried Colocasia Leaf Rolls

Before the Konkani-style Pathrode went into the coconut curry, I saved a few rolls to slice and pan-fry for a snack with chai. The edges turn slightly crisp in the pan, while the layers of leaves and spiced paste stay tender inside.They may remind you of Alu Vadi, but the green moong and rice in these layers give this version its own flavour. Colocasia leaves, also called Alu Patha or Thevu da Eere, are spread with a thick paste, stacked, folded and steamed before being sliced and fried.The layering takes a little time, so take your time with the steps. Spread the paste thinly between the leaves and at each fold so the roll holds together.

Mom’s Poha Chivda for Diwali

This curry-leaf-laden Poha Chivda was the first Diwali snack I learnt from Mom. It has been part of our Diwali faraal every year, and it is usually the fastest to finish at home too. One fistful somehow makes you want another.

Khara Kaddi (Bejai-Style Spicy Sticks)

Khara Kaddi is what we call it in both our homes. These spicy, crunchy sticks have always been part of Mom’s Diwali cooking, and they find their place on the Christmas Kuswar platter too. It is lovely when something so familiar carries from one family celebration into another.

Kidiyo / Kulkuls (Eggless Christmas Kuswar)

Kidiyo, or kulkuls, have their place on the Mangalorean Christmas Kuswar platter. Those little ridged curls and their crunchy bite are such a familiar part of the season. The name Kidiyo means worms, which makes sense when you look at their shape, though these are much more tempting!

Kokkisan / Roce Cookies (Mangalorean Rose Cookies)

Kokkisan, or roce cookies, are my favourite part of the Christmas platter at my in-laws’ place. Those delicate shapes and that lovely crunch are what I look forward to, and becoming part of the Crasta family has made preparing them even more special to me.

Guliyo (Sweet Rice Marbles for Christmas Kuswar)

There is no keeping a Guliyo thief a secret at home. That hard, crunchy bite can be heard across the room! These tiny sweet rice marbles are a must on the Kuswar platter, and of all the Christmas specials, they are the ones I love making most.

Mangalore Buns / Banana Puris

Mangalore buns always take me back to breakfast in Mangaluru. An early morning temple darshan, followed by a tiffin stop with family, hot buns and strong filter kaapi. I am a morning person, and breakfast dates with family and friends are one of my favourite things to fit into a visit home.

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