MANGALOREAN CUISINE

RICE BAKHRI

2010-11-09T03:09:00.001-08:00

1. Rice flour

2. Mixing the dough.

3. Dough made from Rice flour.

4. Ball

5. P‌ress the dough with your hands & spread.

6. U need expertise 4 this....

7.Carefully place the flat bread on the iron griddle.

8. Spread water onto the bakris.

9. Cook one side till brown spots appears and will take some time to cook. Flip onto the other side.

10. Put them directly on the flame to fluff up.

RICE BAKHRI

Rice Bakhri is a traditional roti or Indian flat bread recipe prepared from rice flour. It is often used in the cuisine of western and central India, especially in the states of Maharashtra, Gujarat, Northern Karnataka and Goa. Always use fresh flour. Bhakri making is a skill!!!

Ingredients

1 cup Rice flour
a pinch of salt
water as needed to bind

Method :

1. Mix rice flour, salt with water. Please add water little by little. Knead nicely into a soft dough otherwise it will crack.
2. Divide the dough into 4 equal balls. Sprinkle rice flour on the rolling board & place the ball. Pat it with your palm. It is important to spread it out with bare hands.
3. Dough should not stick to the board it should move easily.
4. So dust the rice flour again and make it to round shape like roti of medium size not very thin.
5. Preheat the tawa and place the roti carefully on the iron griddle and sprinkle water on it.( No oil in this healthy recipe)
6. Cook one side till brown spots appears and will take some time to cook. Keep the other side on direct flame. It will puff.
7. Rice Bhakri is ready.
8. Serve hot with garlic chutney, vegetarian or any non vegetarian dish.

CHICKEN HARIYALI KEBABS

2010-10-28T00:18:00.000-07:00

‌
‌1. Cut chicken into strips. Drain on a kitchen towel.

‌2. Marinade the strips.

‌
‌3. Bamboo skewers.

‌4. Thread the chicken pieces onto the skewers.

‌5. Grill the chicken kebabs.

‌6. Serve the Kebaba on a platter.

CHICKEN HARIYALI KEBABS :

Ingredients for the marinade:

500 gm chicken, boneless chicken cut into strips
10 - 15 green chillies ( depending on how spicy your chillies are! )
1 cup curds
1 tsp ginger paste
1 tsp garlic paste
1 /2 cup picked coriander leaves
pinch of turmeric powder
a pinch of garam masala
salt to taste
25 wooden skewers
butter for brushing
lemon

Method :

1. Cut the chicken into strips. Drain on a kitchen towel. Place on a shallow dish.
2. Combine the first nine ingredients.
3. Pour over the chicken. Toss to coat well. Cover and marinate in refrigeration for at least 2 hrs stirring mixture occasionally.
4. Soak bamboo skewers in cold water to prevent them from burning.
5. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the chicken meat, down the middle of the chicken piece, so that it stays in place during grilling.
6. Brush the chicken with the reserved marinade.
7. Place a grill pan over medium heat in oven and brush butter to it to prevent meat from sticking.
8. Grill the Chicken Kebabs 5 minutes on each side until brown & cooked.
9. Squeeze a little lime . Serve Kebabs on a platter

* If u don't have an oven, then.....

1. Follow the first six steps.
2. Place a shallow pan on the gas over low heat & melt a spoon of butter.
3. Shallow fry the chicken satays till light brown on both sides. Fry only 5 at a time.
4. Serve with salad.

‌JOWARI BHAKRI ( Sorghum in English )

2010-10-11T02:48:00.000-07:00

1‌. Dough made from Jowari flour.

2. P‌ress the dough with your hands as Jowari does not have enough gluten to allow you to spread.

3‌. Carefully place the flat bread on the iron griddle.

‌4. Spread water onto the bakris.

5. Put them directly on the flame to fluff up.

‌JOWARI BHAKRI ( Sorghum in English )

Always use fresh flour. Bhakri making is a skill!!!

Ingredients

1 cup Jowar
a pinch of salt
water as needed to bind

Method :

1. Mix Jowari flour, salt with water. Please add water little by little. The dough made with Jowari will need more water than the usual dough. Knead nicely into a soft dough otherwise it will crack.
2. Divide the dough into 4 equal balls. Sprinkle jowari flour on the rolling board & place the ball. Pat it with your palm. It is important to spread it out with bare hands. Bajra does not have enough gluton to allow you to spread it out like a wheat roti.
3. Dough should not stick to the board it should move easily.
4. So dust the jowari flour again and make it to round shape like roti of medium size not very thin.
5. Preheat the tawa and place the roti carefully on the iron griddle and sprinkle water on it.( No oil in this healthy recipe)
6. Cook one side till brown spots appears and will take some time to cook. Keep the other side on direct flame. It will puff.
7. Jowari Bhakri is ready.
8. Serve hot with garlic chutney, vegetarian or any non vegetarian dish.

EGG MINI - FRITTA

2010-10-11T01:29:00.000-07:00

I have used silicone muffin tins.

Pour into muffin tins filling 2/3 full. Sprinkle grated cheese on the top. The muffins will rise.

EGG MINI - FRITTA

Quick & easy egg muffins. Makes 6 muffins. Perfect to feed the kids.

Ingredients:

6 Large Eggs
1 small Green Bell Pepper, remove the seeds and chop finely
1 large onion, finely chopped
1/4" grated ginger
2 green chillies, finely chopped
coriander leaves
Mangalore Chilli Masala Powder
salt
1/2 Cup Shredded Cheddar Cheese (low fat if possible)

Method :

1. Preheat oven to 375 F.
2. Lightly grease the muffins pan.
3. Beat eggs in a bowl. Add the rest of the vegetable ingredients & seasoning to taste. Pour into muffin tins filling 2/3 full. Sprinkle grated cheese on the top. The muffins will rise.
4. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
5. When muffins are done, loosen them with a spoon.
6. Serve with buttered toast & tomato sauce.

* You may prepare your favourite omlette recipe & pour into the Muffin tin. Throw in whatever you have! Tomatoes, mushroom, sausages, anything. The varieties are endless.

CHICKEN SATAY SKEWERS

2010-10-06T01:48:00.000-07:00

‌1. Cut chicken into strips. Drain on a kitchen towel.

‌2. Marinade the strips.

‌3. Bamboo skewers.

‌4. Thread the chicken pieces onto the skewers.

‌5. Serve the Satays on a platter.

‌6. Accompanied by a small bowl of peanut sauce.

CHICKEN SATAY SKEWERS :

For the marinade:

1. 2 tbsp - soya sauce
2. 1 cup curds
3. 1 tsp ginger paste
4. 1 tsp garlic paste
5. curry powder / chilli powder as per taste
6. salt
7. 500 gm boneless chicken breast cut into strips
8. 20 wooden skewers
9. butter for brushing

Method :

1. Cut the chicken into strips. Drain on a kitchen towel. Place on a shallow dish.
2. Combine the first six ingredients.
3. Pour over the chicken. Toss to coat well. Cover and marinate in refrigeration for at least 2 hrs stirring mixture occasionally.
4. Soak bamboo skewers in cold water to prevent them from burning.
5. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the chicken meat, down the middle of the chicken piece, so that it stays in place during grilling.
6. Brush the chicken with the reserved marinade.
7. Place a grill pan over medium heat in oven and brush butter to it to prevent meat from sticking.
8. Grill the Chicken Satays for 3 to 4 minutes on each side until nicely cooked.
9. Serve satays on a platter accompanied by a small bowl of peanut sauce and salad of your choice.

* If u don't have an oven, then.....

1. Follow the first six steps.
2. Place a shallow pan on the gas over low heat & melt a spoon of butter.
3. Shallow fry the chicken satays till light brown on both sides. Fry only 5 at a time.
4. Serve with Peanut Sauce and salad.

PEANUT SAUCE :

25 gm Maggie coconut milk powder
1/4 cup peanuts
salt
honey
curry powder
1 garlic ( optional )

Method :

1. Soak the peanuts in water for an hour. Remove the skin.
2. Take a small blender & combine all the sauce ingredients. Add drops of water as required.
3. Before serving heat in the micro wave. ( Leftover sauce can be used 2 spread on bread.)
or
Bring the ground paste to boil over low heat stirring constantly. Simmer till sauce thickens.

MODAK ( Steamed Dumplings )

2010-09-10T12:32:00.000-07:00

Modak is a traditional sweet with jaggery-coconut filling. First the cover is made, then stuffed with this filling and steamed. This can be a little tricky to make. A must during the festival of Ganesh Chaturthi. These yummy dumplings are Lord Ganesha's favourite!

‌Procedure for outer cover :

Take a heavy bottomed vessel with a lid. Add water in that vessel. Boil water & add salt and oil.

When water starts boiling, lower the flame and slowly add rice flour. Please do not heap all the flour at once.
As you add flour, start mixing vigorously with a ladle. Once all the flour is done, keep mixing well till you see a smooth well mixed mixture.
Now close the lid and take the pot off the flame. Let the covered pot cool down for 15 minutes or so. Dont let it get cold. Only just enough to enable you to handle the dough. Dip your hands in water and quickly mix the dough. But make sure you don't use too much water. Grease your hands with Ghee and start kneading the dough. The idea is to make it pliable – into a smooth consistency like that of chapathi dough.
‌Making the Modak:

For making the Modak divide the dough into 20 balls and the stuffing into equal size of 20 balls.
You can make these easily using your palms. Grease your palms well. Take one outer ball, gently press in the middle getting it in shape of bowl, with the sides being thinner than the center.
Fill with stuffing.
Gather the sides towards the center gently and seal well.
‌I used my idly cooker to steam the Modak. Grease the plates with oil and place the Modak over it. Just as you do the regular Idli steaming, fill the bottom with water and put it on the stove.This takes about 15 - 20 mins to get cooked. Take the steamer off the vessel and let it sit for 5 minutes before removing Modak from steamer.
‌Ingredients :

For the Cover

1/2 kg rice flour
2 1/2 cups water
salt to taste
2 tbsp vegetable oil

For the Jaggery Coconut filling:

1 freshly grated coconut
400 gm Jaggery, powdered
cardamom powder

To make filling:

Add jaggery, coconut, cardamom into a bowl. Mix well and set aside.

Procedure for outer cover :

1. Take a heavy bottomed vessel with a lid. Add water in that vessel. Boil water & add salt and oil.
2. When water starts boiling, lower the flame and slowly add rice flour. Please do not heap all the flour at once.
3. As you add flour, start mixing vigorously with a ladle. Once all the flour is done, keep mixing well till you see a smooth well mixed mixture.
4. Now close the lid and take the pot off the flame. Let the covered pot cool down for 15 minutes or so. Dont let it get cold. Only just enough to enable you to handle the dough. Dip your hands in water and quickly mix the dough. But make sure you don't use too much water. Grease your hands with Ghee and start kneading the dough. The idea is to make it pliable – into a smooth consistency like that of chapathi dough.

Making the Modak :

1. For making the Modak divide the dough into 20 round balls and the stuffing into equal size of 20 balls.
2. You can make these easily using your palms.Grease your palms well. Take one outer ball, gently press in the middle getting it in shape of bowl, with the sides being thinner than the center, fill with stuffing, gather the sides towards the center gently and seal well.
3. Continue making till you are done with the rest.
4. I used my idly cooker to steam the Modak. Grease the plates with oil and place the Modak over it. Fill the bottom with water and steam as you do the regular Idli steaming.
5. Put the idli cooker on the stove.
6. This takes about 15 - 20 mins to get cooked.
7. Take the vessel from the stove and let it sit for 5 minutes before removing Modak from steamer.

SPICY CHEESE CHICKEN

2010-08-30T09:43:00.001-07:00

SPICY CHEESE CHICKEN:

Ingredients for the marinade:

250 gm boneless chicken
1/2 cup dahi
1/2 tsp Mangalore chilli Masala Powder
salt to taste
a pinch of garam masala
1/2 tsp ginger garlic paste

Method :

1. In a large bowl combine all the marinade ingredients & beat with a fork. Apply on the boneless chicken & keep aside for marination in the fridge overnight or at least for 2 hrs.
2. Heat a kadai and cook the chicken pieces along with the marinade and 1/2 cup water till the meat is done.

Ingredients for the curry :

3 small sliced onions
2 green chillies
1 tsp soya sauce
salt to taste
1 tsp ghee
coriander leaves
2 cubes grated cheese

Method :

1. Melt ghee & fry the onions till transparent.
2. Add chopped green chillies & fry till it gives a nice aroma.
3. Add chicken, soya sauce & salt if required.
4. Remove from flame. Add chopped coriander leaves.
5. Garnish with grated cheese.
6. Serve with chapathis.

MUTTON CHOPS

2010-08-22T00:35:00.000-07:00

MUTTON CHOPS:

Ingredients:

1 kg mutton pieces ( I have used lamb chops & other pieces )
1 tsp peppercorns
20 long red chillies
1 1/2 tbsp coriander seeds
1 tsp jeera
1/8 tsp methi seeds
15 flakes garlic
1 " ginger, sliced
1/4 tsp turmeric
1 tsp saunf
1 tsp khus khus
1/2 cup grated coconut
2 green chillies
pure ghee as required
salt to taste
1 small tomato, cubed
2 medium onion for grinding
2 large onion for cooking
2 whole cardamom
1 piece cinnamon
2 cloves
coriander leaves for garnish

Method :

1. Clean & cut mutton to medium pieces.
2. In a heavy bottomed pan roast the ingredients - peppercorns, coriander seeds, red chillies, jeera, methi, turmeric, saunf & khus khus one by one. Keep aside to cool.
3. In the same pan melt ghee & fry 2 medium onion, garlic, ginger & slit green chillies till light brown. Remove.
3. In the same pan roast the freshly grated coconut till brown over low flame.(Take care not to burn the coconut.)
4. Grind the above fried ingredients to a fine paste. Add water as required. Remove from grinder. Rinse the grinder with half cup water and add to the ground masala. The paste should be thick.
5. Take a cooker and fry 2 large onion in ghee till brown. Throw in the cardamom, clove & cinnamon. Add the cubed tomato and fry. Add the ground masala and salt. Boil for ten minutes without pressure. Check the taste.
6. Add the mutton to the cooker. Cover and cook for further 20 to 25 minutes or till done with pressure. Keep the gravy thick.
7. Garnish with chopped coriander leaves
8. Serve with dosa, idli, aapam, etc

HOMEMADE CHOCOLATE LIQUEUR

2010-08-14T12:28:00.000-07:00

Liqueur is a sweetened alcoholic beverage; it is usually served after meals. Liqueurs are pleasant to drink, and many of them have beneficial effect on the digestion. The main ingredient of all liqueurs is alcohol. Liqueurs use finished spirits such as Cognac, Vodka or Brandy as their base. Liqueurs take time to infuse and have resting periods after their production to allow various flavors to develop into harmonious blend.

How liqueurs are served: Liqueurs are served in many ways: by themselves, poured over ice, mixed with cream or other mixes to create cocktail, etc. They are often served with or after a dessert.

Types of Liqueurs : Fruit liqueur, coffee liqueur, chocolate liqueur, brandy liqueur, cream liqueur, nut-flavored liqueur and herbal liqueur.

Famous Liqueurs: Galliano, Chartreuse, Cointreau, Curacao, Drambuie, Grand Marnier, Kahlua, Tia Maria, Malibu, Bailey's Irish Cream, Chartreuse, Drambuie, Baileys Irish Cream, Amaretto.

HOMEMADE CHOCOLATE LIQUEUR

Ingredients:

375 ml bottle of Vodka

½ tbsp of glycerin

¾ tbsp of vanilla essence

3 heaped tbsp of cocoa powder

1 ¾ cups sugar

1 ¼ cups mineral water

Directions:

1. Pour sugar into a pot. Add 1 cup of water.

2. Heat and stir until all the sugar is dissolved and the mixture looks clear. Cool awhile.

3. Pour the cocoa powder into a small pot. Add essence & pour in the glycerin.

4. Heat ¼ cup of water in a microwave oven for ½ a minute. Pour into the cocoa mixture. Let the mixture cool.

5. Now pour the brewed cocoa mixture into the sugar mixture. Mix well.

6. Pour Vodka, mix well.

7. Strain mixture into another pot. Pour into a bottle or a decanter using a funnel.

8. Cap the bottle airtight.

9. Rest the liqueur for least two weeks.

* Try this recipe and it makes delicious Liqueur. It will cost you a about half the price to make it yourself. Give this recipe a try. So dazzle your friends at your party, give as a gift or keep it all for yourself.

CHICKEN VOL - AU - VENT

2010-08-10T19:40:00.000-07:00

CHICKEN FILLING FOR VOL AU VENT

Ingredients :

1/2 kg cooked boneless chicken
2 big onions
1/2 chopped green capsicum
1/2 ' ginger
4 flakes garlic
salt to taste
pepper to taste
Ghee

Method :

1. Saute the onions in ghee till pink. Add the ginger, garlic & fry for sometime. Add the chopped capsicum, fry. Add chicken, pepper & salt to taste. Mix till well coated. Check the taste. Keep it a bit spicy. Keep aside.

EMPTY SHELLS OF Vol-au-vent

A Vol-au-vent (French for "windblown" to describe its lightness) is a small hollow case of puff pastry. A round opening is cut in the top and then the case is filled. Vol-au-vents can accommodate various fillings, such as mushrooms, vegetables, prawns, meat or cheese. They can be prepared up to a day in advance; then filled as you wish to create your own signature appetizer.

Ingredients:

2 pounds ready made Puff Pastry
vegetable oil
1 egg well beaten with 1 tsp milk

Method :

1.Thaw puff pastry following package directions. Carefully open each pastry sheet. Lightly brush each sheet with oil. Roll out the puff pastry to a rectangle measuring 7x10 inches and slightly less than 1/2 inch thick. Place on a baking sheet in the refrigerator for a few minutes to relax and firm.

2. Using a 3 1/2 " round cutter, cut out 15 circles of dough. Then use a 2-inch cutter, cut a circle out of each round to form rings. Carefully place the rings on a cookie sheet and refrigerate.
3. Brush egg wash on the tops of circles but take care not to let any run down the sides as the egg can glue the pastry layers together and keep them from rising correctly.
4. Bake the pastries in a preheated 400-degree oven until puffed, about 10 minutes. Reduce heat to 375 and bake until they are dry enough to hold their shape, about 30 minutes.

or You may buy ready shells of Puff Pastry Vol-au-Vents available at the bakeries.

*1. Layer the scrap dough, including the circles out of the centers, and roll out to 1/8 inch. Place in the refrigerator to firm and relax.
2. Cut out 15 circles about 3.5 inches in diameter from the scrap dough & use 2 make plain puff rings, can be eaten for tea as Khari.

ASSEMBLING THE VOL AU VENT

Ingredients :

a few pieces of green capsicum for decoration )

3 cheese cubes, grated

Method :

1. Fill the Vol au vent shells with the chicken filling with a small spoon.
2. Sprinkle grated cheese on top.
3. Garnish with a piece of capsicum.
4. Bake for another 10 minutes or till the cheese starts melting.

EGG IN THE HOLE

2010-08-10T19:16:00.000-07:00

Use a round cookie cutter and cut out the middle of the bread.

Put bread in a greased skillet.

Crack an egg into the centre hole.

Flip the bread & cook on both sides.

Remove add salt & pepper to taste.

EGG IN THE HOLE

This breakfast tradition is sometimes also referred to “Egg in a pocket”. Quite simple to make, its one of those one pan wonders!

Ingredients:

1 slice of bread
an Egg
Butter
Salt
pepper

Method:

1. Use a round cookie cutter and cut out the middle of the bread.
2. Put bread in a greased skillet
3. Crack an egg into the centre hole.
4. Flip the bread & cook on both sides until you get your desired egg yolk consistency (meaning the yolk is cooked through or half cooked).
5. Remove add salt & pepper to taste.
6. Enjoy!

MUSHROOM SUKKA MASALA

2010-08-10T01:49:00.000-07:00

MUSHROOM SUKKA MASALA:

Ingredients:

Button Mushroom - One pack (200gms)
Mustard seeds - 1 tsp
jeera - 1 tsp
Curry leaves - few
Garlic - 6 pieces, crushed
Onion - 1 (Finely chopped)
Mangalore Chilli Masala Powder - 1/2 tsp (More for more spice)
Salt as required
tamrind paste 1/2 tsp
Ghee as required
coconut grated - 1/4 or 1/2

Method :

1. Cut each Mushroom into 4 pieces.
2. Heat 1 tbsp of ghee in a pan. Add mustard seeds. Once it splutters add jeera & curry leaves. Fry this for a second. Add chopped onion and fry till it turns into pink in color.Then add crushed garlic and fry till it turns into light brown color.3
3. Then add cut mushroom and fry well for 4 to 5 minutes. Add coconut and tamrind paste.
4. Cover the pan with a lid. Keep it in low flame for 2 to 3mins. Stir in between so that the mushrooms do not stick to the pan.
5. Then add chillie powder and salt. Fry it well and add little water so that it gets cooked well .
6. Remove & serve hot with chapathi.

Tastes like chicken.

TOMATO PRAWNS

2010-08-09T07:01:00.000-07:00

TOMATO PRAWNS :

Ingredients :

10 Super Jumbo Prawns
6 flakes garlic, minced
1 1/2 tsp Mangalore Chilli Masala powder
salt
tamrind paste
coconut oil
1 medium onion, minced
1 medium tomato, minced

Method :

1. Marinate the prawns in chilli powder, tamrind & salt for 1/2 an hr.
2. Heat oil in a kadai. Add onions, fry till pink. Add garlic then tomato. Cook till soft.
3. Add the marinated prawns, 1/ 2 cup water & cook till done.

CRISPY PRAWNS

2010-08-08T11:20:00.000-07:00

Marinated Prawns

CRISPY PRAWNS

Ingredients :

10 super jumbo prawns (deveined with tail)
1 tsp Mangalore chilli masala powder
1/8 tsp tamrind paste
salt to taste
1 egg white

oil for deep frying

Method :

1. Make a paste of chilli powder, salt & tamrind paste. Apply to all the sides of the prawns. Set aside for 30 minutes to marinate. Check taste.
2. Heat oil in a kadai for deep frying.
3. Beat egg white till frothy. Dip the marinated prawns.
4. Fry the prawns in sizzling oil till deep red.
5. Drain on an absorbent paper.

MACAROONS

2010-08-08T11:18:00.001-07:00

MACAROONS:

Ingredients:

1 egg white
1 cup castor sugar
¼ tsp. baking powder
1 cup finely chopped cashew nuts
2 powdered cardamoms
ghee to grease the tray or cups

Method:

1.Beat egg white to a stiff froth with an egg beater. Add castor sugar little by little, cardamom powder, baking powder and the cashew nuts and mix well with a spoon until they resemble breadcrumbs.
2. If it looks watery, add a spoon of castor sugar. Place this as little lumps smaller than lime size. ( it will rise later) in the greased baking tray and bake in the oven medium temperature for 15 minutes in a preheated oven.

* It is a good idea to use paper cups while baking. Place the balls on the paper cups before baking.

EGG MUFFIN

2010-08-06T02:42:00.000-07:00

Egg Ring An Essential Kitchen Tool:

Basic Information for Beginners, What Is An Egg Ring?

Many home cooks have never heard of the kitchen gadget known as an egg ring. However, have you ever ordered an Egg McMuffin from McDonald’s and wondered how they got the egg to cook in the exact shape and size of the English muffin, the answer is so simple and can make many cooking tasks much easier.

An egg ring is a very simple kitchen appliance that consists of a ring attached to a handle. This creates a perfectly round egg and is much more convenient to eat in a sandwich.

How To Use Egg Rings:

You simply heat your pan then position the egg ring in the pan and add your egg. Once the egg is done transfer to a toasted muffin and you have your own breakfast sandwich. You can also scramble the eggs before transferring to the egg ring and once poured in you could even add toppings such as cheese, peppers, onions, etc. If make scrambled eggs once you see that the eggs have set and are no longer runny, you can take the egg ring off and flip to cook the other side.

Different Egg Ring Materials Available:

Egg rings can be purchased in a few different types of materials. The most common egg ring finish is stainless steel. Stainless steel is a good material for conducting and holding heat around the food in order to help it cook faster and set the shape. Just make sure that if you purchase a stainless steel egg ring set that it is sturdy not light and flimsy. Also for safety there should be a rubber or wooden holder at the top of the egg ring so you can pull it off without getting burned.

You simply heat your pan then position the egg ring . Add ghee within the ring and add your egg.

Flip the sunny side onto the pan & cook the other side.

EGG MUFFIN

Egg Muffin is the signature breakfast sandwich a griddle-fried egg, dressed with a slice of cheese on a toasted and buttered English muffin. The round shape of the egg is made by cooking the egg in a ring.

Ingredients:

1 egg
pinch of salt
black pepper or chilli powder to taste
1 slice of cheese
1 bun
cooking oil / ghee
mayonnaise ( optional )

1. Heat your skillet / pan then position the egg ring in the pan. Add a spoon of cooking oil / ghee in the center of the ring. Break your egg carefully into the ring. Add salt & pepper / chilli powder.
2. Carefully remove the ring. Flip the sunny side onto the pan & cook the other side. Remove.
3. Split the buns and toast the cut surfaces lightly in a pan just before the egg is a done. Spread mayonnaise on the cut surfaces.
4. Now assemble. Place the lower half of the muffin on a plate. Place the fried egg, dress it with a slice of cheese so that the cheese starts melting due to the heat of the egg. Cover it with the top half of the bun.

GUAVA JAM

2010-08-06T01:32:00.000-07:00

Wash, peel and cut guavas into small pieces.(about 1/2 inch pieces)

GUAVA JAM :

Ingredients:

1 kg Ripe guavas
3 cups sugar
a pinch of saffron for colour

Method:

1. Wash, peel and cut guavas into small pieces.(about 1/2 inch pieces.)
2. Steam them for 5 to 10 min in a cooker.The Guava should get soft and pulpy. Remove from stove. Set aside to cool for 15 minutes.
3. Now mash and strain. Pour the mixture through a metal sifter (into a pan) to separate out the seeds. Use a spoon to force the mixture through the sifter. Pass the mixture through the sifter for a second time. Discard the seeds.
4. Put the mixture of guava pulp and sugar on flame. Jam should simmer at a very slow boil. Adjust the heat if necessary. If it is too high, the jam will burn.
5. Stir well with a wooden ladle.
6. When it thickens, remove it from the heat. Add saffron. The jam will be caramel colour. Add more strands if u want a darker colour.
7. Transfer jam into clean & dry jars and refrigerate. Jam will stiffen as it cools.
8. Seal the jar tightly.

Now that you’ve made tasty jam, you may want to dress some up a few bottles to give away to friends and family as gifts, and you’ll definitely want to label them so you’ll know whether you’re opening a jar of pineapple jam or guava jam.

MANGALORE BUNS

2010-08-05T20:13:00.000-07:00

MANGALORE BUNS: The bready, airy texture & the sweetness blows your mind away.

Ingredients:

2 1/2 cups maida flour
2 ripe bananas (peeled & mashed)
2 tbsp ghee
1/2 tsp baking powder
1/8 cup sugar
1/4 cup curd (yogurt)
1/8 tsp jeera ( optional )
1/2 tsp salt
oil for deep frying

Method:

Sieve maida, baking powder & salt together. Add curd, jeera, sugar and bananas in it. Grease your palms and kneed them to a soft dough and make a big ball. Cover and keep aside for 8 hrs in the fridge. Make smaller balls and and roll them into small circles, slightly thicker & smaller than puris. Drop them in hot oil one by one and fry them till golden brown evenly.

Drain on an absorbent paper. Can be stored in a air tight box for 2 to 3 days.

BREAD CHAAT

2010-08-04T07:14:00.000-07:00

Fry the bread slices till light brown on either sides.

Arrange the bread on a plate.

Spread the raita mixture over each slice of bread.

Add a pinch of Chaat masala.

Sprinkle lots of sev over the raita mixture.

Garnish with chopped coriander leaves and serve immediately.

BREAD CHAAT

It’s no surprise that children can be picky eaters. In an effort to get them to eat a balanced diet, it’s important to try to make food fun for them. Here is how to get a child to eat a salad !

Serves 4 people.

Ingredients :

8 slices of sandwich bread, brown or white
1 cucumber, chopped
1 medium tomato, chopped
1 medium onion, chopped
1 small packet sev ( fine variety )
¾ cup fresh curds ( reduce or increase the curds if you wish )
1 green chilli, chopped
Chaat Masala Powder
Salt to taste
Few fresh coriander leaves, chopped
Amul butter as required

Method:

1. Beat the curds to a smooth consistency. Add a spoon of water if you like. Add a little salt. Beat well and keep aside.
2. Toss tomato, onion, green chilli and cucumber in a bowl. Add a dash of salt and chaat masala.
3. Make a raita / salad out of the beaten curds and mixed vegetables, by mixing them all together.
4. Heat Amul butter in a flat pan. Fry the bread slices till light brown on either sides or you may lightly toast the bread in a toaster.( I prefer the buttered version )
5.To assemble – Arrange the bread on a plate. Spread the raita mixture over each slice of bread. Add a pinch of Chaat masala. Sprinkle lots of sev over the raita mixture. Garnish with chopped coriander leaves and serve immediately.

Tips :

1.Do not keep the curd mixture on the bread for too long as the bread will turn soggy. The bread must remain crispy and you should be able to hold the bread like a toast and eat.
2. You may skip the above 3rd step. Instead spread the vegetable mixture evenly on the bread. Pour a spoonful of curd mixture over the vegetables. Continue with the rest of the steps.

KADAI CHICKEN

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The marinade

Chicken in the marinade.

Frying the onions, tomatoes & capsicum in the kadai.

KADAI CHICKEN

To marinade:

1/2 kg boneless chicken, cubed
1/2 cup curds
1 tbsp Mangalore Chilli Masala Powder
1 tbsp ginger garlic paste
1 tbsp soya sauce
salt to taste

Method :

1. Prepare the marinade by mixing all the ingredients & beat with a fork.
2. Add the chicken & mix well.
3. Keep in the refrigerator for a couple of hours.

To cook :

Ingredients :

2 medium onions, chopped
2 tomatoes, chopped
2 capsicum, cubed
salt
ghee
Mangalore Chilli Masala Powder

Method :

1. Heat 1 tsp of ghee in a small cooker. Add half of the onions & fry till pink. Add the marinated chicken & the marinade. Pressure cook for 10 minutes adding only a few tbsps of water.
2. In the meanwhile melt 1 tsp ghee in a kadai. Add the rest of the onions & fry till transparent. Add tomatoes & fry for a minute. Add capsicum & fry till done.
3. Remove the chicken. Make sure its almost dry. If not evaporate the liquid. Add chicken to the kadai. Mix well. Check the taste. Add salt & chilli powder if required.
4. Remove from heat & garnish.
5. Serve with steamed rice or phulkas.

DAL FRY

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Ingredients

1 cup of toor dal
1 onion, sliced
2 green chillies chopped.
1 big tomato finely chopped.
1/2 tsp mustard seeds
1 tsp jeera
Few curry leaves
1/2 inch grated ginger.
2 tbsp of cooking oil
a pinch asafoetida
1/8 tsp turmeric powder
2 tbsp of fresh chopped coriander.
salt as per taste.

Method

1. Wash dal thoroughly and add 2 cups of water & soak for ½ an hr or more. Cover the vessel as you will be using the same water for cooking. Pressure cook the dal for 15 minutes along with salt.
2. Allow to cool naturally before opening the lid.
3. Heat 2 tbsp of oil in a kadai. Add mustard seeds. When they pop, add jeera & curry leaves.
4. Add chopped onion, when pink add green chillies. When it gives a nice aroma add tomato, add grated ginger, fry then add asafoetida and cook it until soft.
5. Add dhal mixture , salt and turmeric bring to boil. Check the taste. Consistency should be slightly thick.
6. Simmer for 5 to 10 minutes.
7. Pour into a serving dish and garnish it with chopped fresh coriander leaves.
8. Serve with hot rice and a spoon of desi ghee.

MOODE

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KHOTTIGE ( woven Kewda leaves) used to make 'moode idlis'. Kewda is a fragrant leaf and oils are exracted from these leaves. It is used in the manufacture of agarbattis / incense sticks and also natural perfumes. Thus fresh kewda leaves imparts a delicate aroma to the idlis. This steamed cooked breakfast dish when cooked in all natural containers make it more healthy and nutritious. Also no washing the idli bowls....The leaves have to be peeled while eating and the distinguishing aroma wafts to our nostrils. It's a delicacy!

Ingredients:

3 cups raw rice
1 cup urad dal
salt to taste

Method :

1.Wash & soak dhal & rice seperately overnight or for 5 - 6 hours.
2. Grind the urad dal to a till very fine adding water little by little. Use a silicone spatula to scrape the sides of the grinder. Do it a few times. Transfer to a big vessel.
3. Grind the rice to a fine sooji consistency adding water, a little at a time. Use the spatula to clean the wall of the grinder from inside from time to time. Remove from grinder. Use another 1/2 cup of water to wash & clean the grinder. Mix with the urad dhal batter. The consistency should be dropping.
4. Add salt to taste.
5. Cover & keep aside for fermentation for 8 hrs in a warm place.
6. Keep the idli vessel, called the thondur vessel with sufficient water over the stove. Keep the plate on which you keep the idli cups, arrange the moode shell on the plate, allow the steam to escape for few minutes. Pour the batter into the moode shell . ( This is done because if the batter doesn't cook fast, there are chances of it leaking through the gaps of the moode shell.) Pour only three fourths as the batter will rise when steamed.
7. Cover and steam in tondoor for 20 to 25 min or till cooked. Pierce a skewer to check if the moode is cooked.
8. Serve them with sambhar, chutney, chicken rasa or sweetened coconut milk.

* Moodes are available at the Mangalore Car Street Market especially during festivals like 'Krishna Ashtami' and 'Ganesh Chaturti'.

COONDAPUR KOLI THAL

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COONDAPUR KOLI THAL / CHICKEN SUKKA COONDAPUR STYLE

Ingredients :

1 kg chicken, desi variety
1 1/2 coconuts
1 big onion, sliced
2 - 3 tbsp Coondapur thal powder ( check the index / discussion tab for the recipe )
salt to taste
1 tsp tamrind paste

Method :

1. Grate one coconut and take thick and thin milk. Collect about 2 1/2 cups of milk.
2. Grate the 1/2 coconut to a coarse paste.
3. Clean & cut the chicken.
4. In a cooker add chicken pieces, thin milk, onion, Coondapur thal powder, coconut paste, salt and tamrind. Cook till done.
5. Allow the cooker to cool naturally & open the lid. Add the thick coconut milk & cook till dry. Check the taste.

Tempering :

1 1/2 tbsp white butter preferred ( or desi ghee )
1 medium onion chopped
4 flakes of garlic crushed
1 cardamom
1 clove
1" cinnamon

Method :
1. Melt white butter in a pan.
2. Add the onion & garlic and fry till brown. Add the garam masalas.
3. Pour over the curry & mix. Remove from flame.

Preparation of coconut milk :

1. Put freshly grated coconut into a blender and add 1 cup lukewarm water. Blend for a few minutes and allow the mixture to cool a bit.
2. Place a sieve over a bowl lined with cheese cloth. Gently pour the mixture into the cheese cloth, fold the edges over the coconut meat and twist the ends to extract as much milk as you can into the bowl. Keep aside this thick milk.
3. Repeat the procedure of adding another cup of water to the coconut residue & extract the milk. Keep aside this thin milk.
4. Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted in two separate bowls.
5. You should get about 2 1/2 cups of coconut milk.

MIXED LENTILS CURRY:

2010-07-30T09:26:00.000-07:00

GERMINATION

Top

Germination is a process in which small shoots come out of the dhal or cereal when these are kept with small amount of water. The grains and pulses to be sprouted need to be soaked in just enough water so that all of it is absorbed. If the extra water in which they are soaked is thrown away, a lot of nutrients are lost.

Grains like wheat, bajra, jawar, etc. can also be sprouted. Pulses are also sprouted first and then steamed and consumed. The time and water which each grain or pulse needs for soaking and sprouting is different. Normally 8-16 hours are needed for soaking and 12-24 hours for sprouting. The cloth in which the soaked dhal is tied should be kept moist all the time.

When sprouting is followed by fermentation the vitamin content becomes much more.

Germination helps you to

i) Increase the digestibility of foods

a) Some carbohydrates and proteins are broken down into smaller and easily digestible forms.

b) Grains and pulses become soft after sprouting, so they take less time for cooking and are easy for you to digest.

ii) Increase the nutritive value of food with no additional cost.

Some vitamins and minerals become more when foods are germinated Vitamin B becomes almost double in quantity while vitamin C increases almost 10 times.

BEANS AND LENTILS - HEALTH FOOD VALUE & BENEFITS

This extensive and nutritious family of foods includes red lentils, green and brown ones, red beans, white and black, garbanzos, adzuki, etc.

1. Valuable food:

Legumes can be found everywhere, they are easy to store and cook and usually they aren’t expensive. They constitute of a strong source of protein, which is very useful, making them an excellent alternative to meat for vegetarians and for people that are trying to reduce the amount of animal from their diets. They also consist of a good source of carbohydrates, with sugars that are slowly liberated. Contrary to the sugar that can be found in sweets, pastries and cookies, slowly liberated sugars do not cause a sudden shock to the blood in the body which usually causes a non ending up and down of energy levels, and frequently rapid mood swings. Legumes on the other hand free the sugars they contain in a slow way, which makes them a good source of energy for the whole day, with a sustained effect over the levels of sugar in the blood.

2. The estrogen connection:

Legumes contain estrogen the come from plants, which are brought about naturally from some plants and are very similar to feminine hormones. These fito estrogens have a stabilizing effect on the menstrual cycle and are supposedly very good to regulate irregular periods, and alleviate PMS and help reduce the symptoms of menopause such as heat flashes and extreme sweating at night. They are being used more and more every day in hormonal therapies of hormonal replacement. Besides this, there is growing evidence that legumes decrease the risk of breast cancer.

3. Mineral richness:

Most legumes are rich in minerals including iron, potassium, selenium, calcium, magnesium, and folic acid. They are excellent to purify the intestine and increase the good bacteria that are found in it that help the digestion. Besides this, they are also one of the principal elements for cures for detoxifying. They purify the blood and diminish the cholesterol. Lentils contain a lot of vitamin B that helps to stabilize the blood pressure; have anti-inflammatory properties and are especially good for rheumatoid arthritis. Garbanzos are good for people that have kidney stones.

The advantages of legumes:

They improve intestinal health
They reduce the symptoms caused by menopause and PMS
They reduce the risk of breast cancer
They reduce cholesterol
They alleviate the symptoms of rheumatoid arthritis

* Lentils, when cooked, are versatile as ingredients for curries, stuffing and patties. They can be even roasted or deep-fried for garnishes or snacks.Sprouted pulses are even more nutritious than not-sprouted ones. Bought in supermarkets and health food shops they are expensive but it is cheap and easy to sprout your own lentils at home. Spread them out in a shallow dish and soak them with water. As soon as the water is absorbed (after 5 hrs) . Drain throughly & tie them in a piece of muslin, set aside for another 2 or 3 days, until they start to sprout. The cloth should be sprinkled with water everyday!

MIXED LENTILS CURRY:

Ingredients:

A handful of mixed lentils
2 tbsp peanuts
salt to taste
1 large - onion
1/4 tsp - mustard seeds
1/4 tsp jeera / cummin seeds
2 - green chiullies
1 large - tomato
1/4 " ginger
4 - garlic
1 - clove
few coriander leaves
oil
chillie masala powder
2 tsp malai / cream - optional

Method :

1. Put all the lentils & peanuts into a large bowl, cover with water & leave it to soak for 5 hrs. Drain throughly & tie them in a piece of muslin, set aside for another 2 or 3 days, until they start to sprout.The cloth should be sprinkled with water everyday.
2. Discard the muslin, put the sprouted peanuts & lentils in a cooker along with a little water. Add salt & pressure cook till done. Drain water.
3. Chop finely onion, tomato, ginger, garlic & coriander leaves.
4. Melt 1 tsp oil in a pan. Add mustard seeds. when they pop, add jeera & fry. Add onion. When transparent add green chillies, fry, ginger, garlic, tomatoes, clove & fry till gives a nice aroma.
5. Add chillie powder, lentils, salt & mix throughly. Simmer for a while. Add malai. Mix & remove.
6. Garnish with fresh coriander leaves.
7. Serve with Chapatis.

I have used the following lentils:

1. Black eyed beans - lobia
2. Brown chick peas - chana Dhal
3. Dry Green Peas - Vatane
4. Dry White Peas - Vatane
5. Green chick peas - Hara Chana
6. Light speckled Kidney Beans -
7. Red Kidney Beans - Rajma
8. White Chick Peas - Kabuli Channa

UTHAPPAM

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Ingredients:

!/2 cup Urad Dhal
1 1/2 cups dosa rice
salt to taste
Ghee for frying

Method :

1. Wash & soak rice separately for 4 - 5 hrs.
2. Grind urad dhal & rice together to a fine paste. The consistency of the batter should be the dropping type.
3. Add salt. Cover & keep for fermentation overnight.
4. Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of batter and spread on it (it should be thicker than a normal dosa). When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked.
5. Serve with coconut chutney.

For the Uthappam Ingredients :

10 laddles of urad dhal dosa batter
2 green chillies, finely minced
chopped coriander leaves.
1 medium onion, chopped fine.

Method :

1. Take 10 laddles of batter separately.
2. Mix the uthappam ingredients well just before frying & follow the above dosa method.
3. Usually the coriander leaves, chillies & onion is added just before frying.