Thursday, 16 December 2010

Kheema Mutter Masala

This versatile hot and spicy mince meat preparation is a 'no fuss one pot wonder'. Can be served as accompaniment with drinks, or at meal time along with soft warm chappatis/ jeera rice and a fresh salad. Can also be rolled up in a kathi roll for lunch box/ tea time snack.
1. Lamb mince: 500 gms or for a healthier version use turkey mince
2. Onion: 1 large sliced
3. Tomato: 2 medium chopped
4. Tomato concentrate- 3 tbsps
5. Green chillies: 3 slit
6. Ginger-garlic paste: 3 tbsps
7. MDH/ or any brand Meat masala powder: 2.5- 3 tbps, vary according to spice preference
8. Coriander leaves: 1/2 bunch chopped
9. Mint leaves: 3 sprigs chopped
10. Salt to taste
Fresh / frozen green peas
Lemon juice: 1/2 no.
For seasoning:
Oil/ Ghee: 1 tbsp
Curry leaves: 1 sprig
Kashmiri chilli powder: 2tsps
Pepper powder: 1/2 tsp
Kashmiri chilli powder: 2 tsps
1. Put ingredients 1-10 in a pressure cooker along with 2 cups of water. Cook on medium heat under pressure for 3 whistles. Turn off.
2. Once pressure drops open cooker add the frozen /fresh peas and cook for another 5-7 minutes. Squeeze lemon juice over.
3. For seasoning: Take oil/ ghee in a small vessel, when hot add curry leaves, fry for 30 secs, add kashmiri chilli/ paprika powder and pepper powder, fry for another 10 secs ( dont allow to burn). Pour over mince. Give good stir.
Kheema mutter masala is ready. Serve with warm chappatis or jeera rice and a fresh cucumber tomato and onion salad.

Thursday, 30 September 2010

Heart warming Jelebis .........

My best memories of these delicate, crispy, saffron flavoured sweet is during my shopping sprees on Commercial street in Bangalore.
For those of us who cannot get our hands on the Bhagatrams jelebis, the recipe below produces crispy and tasty sweet jelebis, when the craving strikes.
For the Batter:
Refined flour: 200gms
Cornflour: 60gms
Curds: 4 cups
Hot oil: 2 tbsps
Yeast fast acting granules : 4tsps
Sugar: 1tsp
Warm water: 3 tbps
For the Sugar syrup:
Sugar: 3 cups
Water: 1.5 cups
Lemon/lime juice: 1/4 lime
Cardamoms: 5 crushed
Saffron: few strands
Oil for deep frying
1. Take a large bowl add curd and whisk well.
2. Sieve together maida and cornflour. Add to curd slowly, and mix well using a whisk to get a lump free mix. Add 2 tbsps hot oil and mix again. Add a pinch of golden yellow colouring if desired. The mixture should be of pouring consisitency and should flow in a continuous stream and not break when the batter is poured from a height. Add milk to get the right consisitency if needed.
3. In a small bowl take 3 tbsps warm water, add a tsp of sugar and dissolve. Add 3 tsps of fast acting yeast granules, mix well and allow to activate or foam in a corner. Once the yeast is activated add to the prepared batter. Cover bowl and keep aside in a warm corner to ferment and rise. The batter will appear risen and bubbly when fermented. May take 4-6 hours in summer.
4. For sugar syrup: Prepare an hour before frying jelebis.
In a vessel take 3 cups sugar, add 1 and a half cup water , stir over a gentle heat till sugar is dissolved. Add 5 pods cardamom crushed and a few saffron strands for flavouring. Add a few drops of lemon juice to prevent crystalisation of sugar and then on medium heat continously heat the sugar syrup to get a single thread consistency. (will take around 20-30 mins). Once ready keep warm.
5. Heat oil in a large wok to fry jelebis on a medium high flame, take a squeezy sauce bottle and fill up with fermented batter. Pour the batter in a jelebi pattern into the hot oil fry on a very low flame till golden in colour.
6. Remove jelebis from the oil drain the oil, immediately dip in the warm sugar syrup for a min and remove to a plate.
Hot crispy jelebis are ready. Serve hot. For added pleasure serve with vanilla ice cream.

Thursday, 23 September 2010

Hearty Mangalore Buns.

Unbelievably the first time I tried Mangalore buns was not in Mangalore, but in SDM Dental College canteen in Dharwad. This was my usual morning breakfast during the years I spent at college and I never grew tired of eating it.These crusty on the outside and soft on the inside deep fried delights make a lovely breakfast treat accompanied with a hot cuppa tea or sambhar, also its a great way to use up over ripe spotted cavendish bananas :)
Since the buns turn out best when the dough is left to rest overnight, its best to plan ahead when making these buns.
To make the dough:
2 and 1/4 cups whole wheat flour/ atta
1 overripe cavendish banana
5 tbsp dark brown/ muscavado sugar/ regular white sugar
1/2 cup yogurt, beaten
1/4 tsp baking soda
1 tsp kala jeera seeds
1/4 tsp coarse pepper powder
salt to taste
1 tsp oil/ 1/2 tsp ghee
Refined sunflower oil to deep fry
1. Peel and mash the overipe banana using back of a fork in a large bowl. Add beaten yogurt, sugar, salt, cumin, pepper and baking soda and mix well. Gradually sieve flour to the wet mix and using a large wooden/plastic spoon try to incorporate flour into the mix to get a soft yet slightly sticky dough. The end dough will be soft and sticky. Rub a teapoon of oil/ 1/2 tsp ghee on dough evenly using fingers. Cover the bowl with cling film and set aside overnight.
2. Next day heat oil in a wide wok or kadai on a low flame.
3. In the mean time dust work top with flour liberally, apply a little oil to both palms. Take a small handful of dough, drop the dough onto the floured surface, sprinkle a little flour on the top of the ball and using fingers evenly flatten out dough to a rough circle with 1/4 inch thickness.
4. Once the oil in hot and ready, drop the prepared dough into the oil, as the bun rises to the surface, press down gently as for puris to allow it to puff up and fill up with air. Once the under side turns brown carefully flip over and allow to brown on the other side. May take 4-5 mins on a low flame.
Remove and drain on absorbent paper.

Tasty mangalore buns are ready serve with a hot cup of tea or sambhar.

Wednesday, 18 August 2010

Mangalorean Pork Bafat, DukraMaas / Pork Bafat Curry

Pork Bafat, DukraMaas is a wonderfully spicy and flavourful hot traditional Mangalorean Pork curry. This is a speciality of Mangalorean Catholic households, prepared on special occasions, served most often with Sanaas ( soft steamed rice dumplings) or bread buns. All Mangalorean Catholic families have their own special recipe for making this dish, one that has been handed down for generations from grandmother to mother to daughter.

This style of cooking pork is one of the simplest and tastiest I have ever had, I have learned to make this from my mom, who i believe makes the best Bafat. The combination of spices in this preparation gives the pork a unique hot, spicy and tangy flavour. Ready made Bafat powder is available in Mangalorean food stores, however the freshly ground paste gives this dish a completely different dimension and flavour.

The Portugese love for pork surely reflects in the Mangalorean cuisine as this meat is truly relished and prepared in a variety of styles like Sorpotel (the goan variation of this dish which includes spare parts like liver, heart) , Kaleez Ankiti, Pork Indad, Pork Pepper fry and Pork chilli.

I have used pork loin in this preparation as the meat is tender and much leaner.
To cook pork:
Pork loin: 700gms
Cinnamon stick: 2 inches
Curry leaves: 2 sprigs
Salt to taste
Vinegar: 1 tbsp
For roasting and grinding:
Kashmiri red dried chillies: 12
Coriander seeds: 2 heaped tbsps
Cumin seeds: 1tsp
Methi: 8 seeds
Black pepper corns: 10
Turmeric: 1/2 tsp- do not roast.
Onions: 2 large
Garlic: 5 flakes
Ginger: 1 inch
Green chillies: 3 slit
Tamarind extract- 2 tbsp
Salt and vinegar to taste
Garam masala powder: 1/2 tsp
1. Cube cleaned pork into 1 inch pieces. Add all ingredients to cook the pork in a large thick based vessel ( traditionally made in an earthen pot) with 2-2.5 cups of water and cook closed on a medium flame till pork is tender and done.
2. In the mean time prepare the slicings, slice onions( slightly thick) ginger and garlic, slit green chillies.
3. Roast all masala ingredients seperately till aromatic. Put in grinder with a 1/2 cup water and grind to get a smooth paste.
4. Add the ground masala to the cooked pork, add tamarind extract and 1/2 cup masala water ( adjust more/less water to get the right thick gravy consisitency) . Cover and bring to a boil.
5. Add all the slicings, give a good stir, check for salt, and cook on a medium flame covered for around 7 minutes or more till onions turn soft. Add vinegar to taste. Sprinkle over garam masala powder. Turn off.
Yummy Bafat Dukramaas is ready. Serve with freshly steamed sanaas or the traditional way with bread buns or with lacy Appams. The taste of the dish improves with time and reheating.


Yours in Taste,

Carol Pereira.

This post has been last modified on 06/08/2013 with better images for your visual pleasure :)

Friday, 13 August 2010

Kuvalo che taak kadi/ Spicy buttermilk kadi with ashgourd vegetable

This yummy spicy buttermilk kadi goes brilliantly with plain rice. It is mouth wateringly delicious.

Ingredients: Serves 2-3
Thick curds: 1.5 cups
Water: 1/2 cup
Kuvalo/ Ashgourd: 1 cup cubed
Water to cook kuvalo: 1 cup
Turmeric: Pinch
Salt to taste

To grind:
Raw rice: 1tbsp
Methi seeds: 8
Kashmiri red chillies: 2
Ginger paste: 1/2 tsp
Dessicated/ freshly grated coconut: 1/2 handful

For seasoning:
Oil: 2tsps
Mustard seeds: 1/2 tsp
Small red chillies: 3
Curry leaves : one sprig
Hing: pinch

1. In a vessel take 1/2 tsp oil and saute methi seeds, raw rice and broken kashmiri chillies till fragnant and rice turns white or opaque. Put into a grinder along with ginger, grated coconut and 3 tbsps water to get a fine paste. Add more water if required.
2. Meanwhile cook the cubed ashgourd/ kuvalo along with a pinch of turmeric, 1 cup water and salt till done.
4. Add the ground spice mixture to the cooked kuvalo and cook for further 5-7 minutes on a low flame bringing the mixture to a gentle boil, frequently stirring along the sides and base of the vessel using a wooden spoon. This should allow the ground rice in the mixture to cook and prevent mixture sticking to sides of vessel.Take off the heat.
3. Beat the thick curd along with 1/2 a cup water till smooth.
4. Slowly add 1/3 of the curd to the vegetable mixture and give a good stir. Then add rest of the curd. Mix well.Taste for salt.
5.Transfer the mixture into a large thick bottom vessel. Gently bring the entire kadi to a gentle boil stirring frequently, on a low heat, then turn the heat off . (Hurrying this step using a high flame can cause the curd to seperate).
6. For seasoning: Heat oil add mustard seeds, once it splutters add the red chillies, curry leaves and hing, when fragnant pour over kadi.

Yummy Kuvalo che takka kadi/ buttermilk kadi with ashgourd is ready. Serve with hot plain rice, , fried fish, sandiges and pickle.

Thursday, 12 August 2010

Mangalorean Gosale Theil Piao/ Ridge Gourd Palya

This ridged and textured gourd is one of my favourite vegetables. Appreciate its sweet and delicate flavours by simply cooking it with one of the simplest mangalorean vegetable cooking styles called 'theil piao' which when literally translated means onion and oil. I have added a few more ingredients to enhance flavours of this vegetable.

Ridge Gourd/ Gosale/Doddak: 2 medium sized
Coconut dessicated/ fresh: 1 handful
Green chillies slit: 3
Curry leaves: 2 sprigs
Finely chopped ginger: 1 inch
Salt to taste
Oil: 2-3 tsps
1. Choose tender and young ridge gourds for this preparation. Wash the ridge gourd well. Using a peeler, peel off a layer over the ridges only. Cut the ridge gourd into half length-wise and then into thin slices across.
2. Put all the ingredients in a vessel, mix well, add 3tbps water and cook closed on a medium flame till done.

Gosale theil piao is ready. Serve hot as a side dish with plain rice and daaliso saar and masala fried fish.

Wednesday, 4 August 2010

Mangalorean Cucumber Baffat Sukke

This is a tasty vegetable dish combining cooking cucumber/vegetable marrow and marrow fat peas, flavoured using the popular spicy mangalorean baffat powder.

Large cooking cucumber/Marrow:1 
Onion large sliced: 1 
Mangalorean Baffat powder: 3tsps 
Curry leaves: 1 sprig 
Green chillies slit:2 
Dessicated /freshly grated coconut: 1/4 cup 
Tamarind juice- 3tsps 
Salt to taste 
Dried Marrow fat peas:1/4 cup (optional-adds texture to dish) 
Seasoning: Crushed garlic:3 large flakes 
Small red chillies dried: 3 
Cumin seeds: 1 tsp 
Hing: 2 pinches

Method: 1. Wash and peel skin of marrow. Then dice into 1/2 inch pieces. 
2. In a large vessel take the diced marrow, sliced onions, slit green chillies, grated coconut, baffat powder masala, salt, 3 tsps oil, curry leaves and tamarind juice. Give a good stir to mix all ingredients well. Cook on medium to high flame turning vegetable frequently till done,should take around 10 minutes in an open vessel. Do not allow vegetable to overcook and become mushy. Check for seasoning and spice. Add more baffat powder if more spice is required. (Add water only if required as water will leave the vegetable as it cooks) 
3. This step is optional if using marrow fat peas: Soak the dried peas in water for 1 hour minimum. Pressure cook in 1 cup water with a pinch of turmeric, handful of coriander leaves, 1/2 chopped tomato and salt to taste for 3 whistles on a medium flame. Wait for pressure to drop before opening cooker. Once done add cooked peas to vegetable and give a good stir. 
4. For seasoning heat 3 tsps oil add crushed garlic flakes and fry till brown, add small dried chillies, cumin seeds and hing, when aromatic pour over vegetable. Give a good stir. Cucumber baffat sukke is ready. Serve hot with plain rice and daaliso saar. Alternatively serve with chappatis/ dosas.

Ready made Baffat powder is available in all Mangalorean food stores.

Sunday, 1 August 2010

Mangalorean Keleyche Sukke/ Green Plaintain Sukke

This is my favourite green plaintain vegetable recipe. I learned it from my mom. It is simple and very tasty. Goes well with paez ( rice cooked in lots of water) , galmbiche chutney ( dried shrimp chutney) and pickle.

Food Fact: The plantain has been consumed as human food since prehistory. It tends to be firmer and lower in sugar content than the dessert bananas. Plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.

The whole plantain can be steamed for a tasty breakfast dish or fried/ grilled with a little meet mirsang/ mangalore chilli paste as a snack to accompany drinks.

Ingredients: Serves-4

Raw Green Plaintains: 2
Onion: 1 small chopped
Tomato: 1 small chopped
Green Chillies: 4 slit
Salt to taste
Freshly grated coconut:1/4 cup
For seasoning:
Oil: 3tsps
Crushed garlic flakes- 3 large
Kashmiri Red chilli- 1 broken
Curry leaves: 1 sprig
Hing -pinch
1. Wash plaintains, then using scraper peel the outer green skin. Cut the plaintain into two halves
length wise and then across into 1 inch pieces. Immediately place in a container of cold water in which a few drops of lemon juice has been added. This prevents discolouration of the plaintain.
2. Chop onions, tomatoes, slit green chillies. Place in a pressure cooker along with plaintains and 1.5-2 cups water. Add salt and 2 tsps of oil. Place pressure cooker on medium heat and cook under pressure for 2 whistles. Then take off heat. When pressure drops open cooker. Add grated coconut and bring to boil. Check salt.
3. In another vessel heat oil for seasoning, add crushed garlic, fry till garlic turns brown, add broken red chilli, curry leaves and hing, when ready pour cooked plaintain over seasoning. Give a good stir.
Keleyche Sukke is ready. Serve hot with paez ( rice cooked in lots of water) , galmbi che chutney ( dried shrimp chutney) and pickle.

Monday, 26 July 2010

Mangalore Style Spinach Daaliso Saar

This hearty and healthy /low fat daal is packed with the goodness of spinach, it is simple to make and an excellent accompaniment to white rice/ chappatis.
Food Fact:
Spinach is well known to be a nutritional power house.
It is rich in calcium required for strong bones, vitamins A and C plus the fiber, folic acid, magnesium and other nutrients which help to control cancer. Folate which helps protect against heart disease. The flavonoids in spinach help protect against age related memory loss. Spinach's secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts.
Daals are hearty and healthy full of proteins, vitamin B, folate, iron, cholesterol lowering soluble fiber and gut regulating insoluble fiber, helps in maintaining a healthy heart, blood and nervous system.
So why not treat yourself to a bowl of this yummy healthy spinach daaliso saar....!
Ingredients for Spinach Daaliso Saar:
Oily Toor dal- 1cup
Frozen whole spinach- 3 large cubes or 3 hand full of whole washed spinach leaves roughly torn.
Slit green chillies- 3-4
Tumeric- 1/4 tsp
Ginger crushed- 1/2 inch
Whole cherry tomatoes- 4
Hing- pinch
Salt to taste
Water- 3 cups
Mustard seeds- 1.5tsp
Small red chillies- 4-5
Cumin seeds- 1tsp
Curry leaves- a sprig
Oil: 3tsps
To serve:
Few sprigs freshly chopped coriander leaves
lemon juice- 1/2 no.
1. Place all the ingredients for spinach daaliso saar in a pressure cooker with 3 cups water and salt. Bring to boil on a medium heat with lid closed and pressure weight on. Allow 2-3 whistles. Take off heat. Let pressure drop completely before opening cooker.
2. Mash daal using back of a big metal spoon. I like my daal thin for rice and thick for chappatis, so accordingly add hot water.
3. Next for seasoning, in a vessel, heat oil ,add mustard seeds, when splutters add small red chillies and curry leaves and fry, add cumin seeds when lightly brown and aromatic, pour in daal. Bring to boil, check for salt.
4. Sprinkle over chopped coriander leaves and squeeze half a lemon juice over daal , boil for another 2 minutes, then turn off heat.
Spinach daaliso saar is ready. Serve hot with chappatis or plain rice.

Thursday, 22 July 2010

Eggy Mania- Masala Egg Burji

Now who can say no to eggs...hmmm...not love for eggs has been an off and on affair.....truly hated eggs when i was in school at SFX boarding, when we were served cold bulls eyes ( sunny side up) or egg omelettes for breakfast... truly had a hard time either passing them on to willing friends who would sweetly eat it for me or dispose them off in banana skins having dodged the eyes of Sr's waiting at the wash basins where we dropped our plates.
My true love for eggs started after trying the first masala egg burji at an amma's tapri located outside SDM Dental College in Dharwad along the ever busy NH4. Amidst all the dust and flies that accompanied the air, and the single bucket of water she used to wash all her vessels.....the flavours of the egg burji was awesome. She served it in a tiny square metal bowl with 2 pan fried bread slices..and a tall glass of ginger and lime flavoured sugarcane juice....very yummy!!! im sure her burji had a huge fan following....................
Well ive tried over years to copy the flavours of tapri amma's burji, until one day i made this burji which is truly yummy.
Ingredients: Serves 1
Raw Eggs: 2
Red Onion medium: 1/2 Chopped coarsely
Green Chilli- minced finely
Curry leaves: 1 sprig
Mustard seeds: 1/2 tsp
Mangalore red chilli paste: 3/4 tsp
Coriander leaves: 3 sprigs roughly chopped
Grated coconut: 2tsps
Salt to taste
Lime few drops.
1. Break eggs into a large bowl. Add salt to taste . Beat well for a minute till frothy.
1. In a non stick pan take 3 tsps of refined oil (on medium-high heat), when hot add mustard seeds, when it splutters add curry leaves and minced green chillies, fry till fragnant. Then add chopped onions and fry till onions slightly brown.
2. Add the mangalorean chilli paste and fry for 1 minute. Add chopped coriander leaves, fry for a bit more. Add more oil if required.
3. Now add the beaten eggs and reduce the flame to low, gently fold the fried masala into the egg, pour a tsp or more of oil to sides of the pan, and keep gently scrambling the eggs. When still runny add the grated coconut and mix through. Cook till the eggs are soft and just cooked. Take off heat. Squeeze a few drops of lime juice on the top
Serve hot. Enjoy this egg burji for breakfast rolled in chappatis, on top of toast or simply accompanying an evening drink.
* Mangalore ground red chilli paste is available in all mangalore grocery stores. Used most often to fry fish, prawns or other meats. If you cannot get hold of this paste then for this recipe, take in a small bowl- 1 level tsp kashmiri chilli powder, 2 pinches turmeric, 1/4 tsp cumin powder and a few drops vinegar, mix with a little water to form a thick paste. Use with above recipe.

Sending this recipe to event ABC Series: EGG recipes