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PATOLI

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Patoli( sweet dish on turmeric leaves) Patoli is a G.S.B sweet dish generally made in month of Shravan (the month of festivals). It is a must preparation on the couple of festive occasions like Naga Panchami, Gauri/Hartalika  pooja day(Vaina pooja which is a day prior to ganapati festival) and also during Ganesh Chaturthi and is offered  to God as Naivedyam. As per Vedas, you should eat only steamed and boiled food on Nag Panchami and strictly avoid tempering based preparation thus gets importance along with Shevai (rice noodles) savored with coconut  milk another true GSB delicacy. Patoli gets its taste purely from the turmeric leaves, though they are not eaten but add great aroma to the dish. Given the need, some similar looking leaves too available. Best way to check for authenticity is take a small bit of tip of leaf and crush with your fingers,  you should get the strong smell of wet turmeric.  Some people grow them in kitchen garden too. Best to buy from m...
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ALU VATI

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Alu vati is another G.S.B specially dish generally made in month of Shravan on rainy season especially, due abundance of quality Colocasia leaves, Ambado and corn. This dish is prepared in majority of households who have tried and perfected it over the year. As you would be aware sometime the leaves that you get in market or a vegetable store look very fresh but cause itching to throat thus it is important to source it from known place. Every dish has its own significance just like Daali Thoy during Teru, Aluvati is one such dish of Nopi (Anant Chaturdashi day) during Ganpati festival and also on Vaina/Hartalika pooja.ie Suvarna Gauri pooja day before Ganpati festival or any Bhuri Jevan (community meal). You may find me sharing festive connections with each dish, that is why I have started this Blog, understanding our RITIRIVAZ. Ingredients are seasonal, let us understand them.2-3 bunch of colocassia leaves(25-30 leaves), use Bhaji Alu and not Vadi Alu( thick and dark green...
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DALI THOY

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Dali thoy/"Tovve'' is daal preparation of G.S.B community which is prepared in almost all household. You will find varying consistency of Dali thoy as you travel from karwar to cochin, but what is common is appetizing aroma of hing tempering. Some people fondly ask for DDT(Daat Daali Thoy) which is bit thick preparation, so don't get confused when eating at G.S.B  function when somebody mentions,  bring DDT.. Over the years people tried to replicate  this taste elsewhere in India but have just managed to match 70-80% of what it taste when eating in coastal belts. It is said to be combination of water, toor dal, hing, Coconut oil or ghee which gives this unique taste. In G.S.B community we have many teru (rathutsav) namely at Mangalore, kerala and Bantwal, where majority of people travel from as far as Dubai come only to relish the Daali Tovve served during meals served for the 4-5 days. One prepared in venkatarama temple, karkala in the month of karthik pounima known a...
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TENDLI BIBYA UPKARI

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In this blog I have tried to give some authentic G.S.B festivals recipes.As name of my blog suggests Ritirivaz means traditions/rituals. A small introduction of G.S.B community. G.S.B is a acronym for Gaud Saraswat Brahmin. G.S.B are hindu brahmin community in India and a part of larger Saraswat Brahmin community. Their mother tongue is konkani many of G.S.B are vegetarian and in my blog I would like to give recipes which are vegetarian and authentic because on any festival or function generally non-veg is avoided and even many times onion and garlic is also not used. So todays recipe is an ivy gourd dish which is very famous in G.S.B community and always a common dish on all festivals,  marriage etc. It is called as TENDLI BIBYA UPKARI Tendli means ivy gourd, Bibya means cashew nuts and Upkari means vegetable dish. What we need is 250grm of ivy gourd, 150gms of cashew nuts, 1 no potatoes, 4-5 red chillies, 1tsp mustard seeds, 1tsp black gram dal, 1/2 cup coconut, 2tsp ...
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