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
Seasoning:
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.
Method:
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 me....my 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.
Method:
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

Bhendi losun-miri fry/ Lady finger garlic-pepper fry

Lady Fingers/ Okra/ Bhendis is a very popular vegetable at home. If cooked properly with the right blend of spices these slimy green fingers can be turned into a delicious vegetable. I have used a combination of pepper and fried garlic to add flavour to this dish. It is truly worth trying. Served best with chappatis or curd rice.




Ingredients: Serves 4
Tender baby Bhendis: 350gms (test for tenderness- tail end or tip should snap easily when bent)
Onions: 2 medium sized, cubed into squares of 1/2 inch
Green chillies : 3 nos slit
Garlic: 3-4 large flakes sliced
Mustard seeds: 1.5 tsp
Cumin seeds: 1 tsp
Urad dal: 1tsp
Turmeric: 1/4 tsp
Coarse pepper powder: 2 tsps
Oil- 5-6 tbsps

Method:
1. Wash the bhendis in water and then lay flat for a few minutes on kitchen paper towels to dry completely or wipe dry. This step is very important to reduce sliminess of bhendi.
2. Next slice the dried bhendis on a dry chopping board using a sharp dry knife. First slit the bhendis length wise into halves then into halves again ( each bhendi into 4 long strips), and then horizontally across through the center. This should give you 8 bhendi pieces. Make sure knife remains slime free by wiping frequently on a kitchen towel.
3. Cube onions into 1/2 inch cubes. Slice garlic finely across width.
4. Place a large wok on medium-high heat, add 3 tbsps oil, add mustard seeds when hot, once they splutter add urad dal, and cumin seeds, when urad turns brown and cumin fragnant add sliced garlic and fry till garlic is aromatic and lightly browned.
5. Add slit green chillies, onions, turmeric and salt, stir fry till onions turn translucent.
6. Turn the heat to high and add the bhendis , stir fry continuosly. Add the remaining 3 tbsps oil at intervals pouring oil on the sides of the hot wok, rather than directly on the vegetable, sprinkle pepper powder, continue to stir fry bhendis for 5-7 mins or more till cooked and slightly crunchy. Taste for salt. Cooking on high heat allows the bhendis to cook faster, reduce sliminess and retain their crunchy texture.
Bhendi losun-meri is ready, serve with soft chappatis or curd rice, pickle and papad.
Note: Left overs make excellent vegeterian sandwiches. Just spread a layer of low-fat soft processed cheese on both bread slices, place a generous layer of bhendi on one slice. A little tomato pickle on the other slice. Close the sandwich and toast in a sandwich maker till the bread is crunchy and brown on the outside.
For non- vegeterian sandwiches add slices of left over chicken breast on top of the bhendi. Then toast as above.

Monday, 19 July 2010

Herring Roe Masala Fry

Roes and caviares are perhaps the richest delicacies of sea food. The soft herring roe/ milts is the produce of the male fish . The milt/ roe is deliciously creamy and tasty.
I marinated these soft herring roes in meet mirsang/ mangalorean chilli paste.
Ingredients: Serves 2
Soft Herring Roes- 250 gms

For Meet Mirsang/ Chilli paste:
Kashmiri Chilli powder- 2 tsps
Cumin Powder- 1tsp
Tumeric powder- 1/4 tsp
Vinegar- 1tbsp
Salt to taste.
Water as required to make paste.
1.Take all masala ingredients in a bowl, add water to make a shiny paste. Do not make runny or too thick. Marinate cleaned roe in this paste for 1/2 hour.
2. To fry: In a hot tawa heat sufficient vegetable or coconut oil to almost smoking or very hot.
Place roe carefully in oil , reduce heat slightly and do not move roe till done on that side. Then turn over carefully and cook the other side. It takes almost no time to cook. When fried on a brisk flame, the roe curls into tight firm spirals.
Serve hot as a snack with drinks.

Mangalorean Fish Curry with Coconut.


This is another tasty traditional Mangalorean fish curry which goes well with fish like sardine, herring and mackeral that have a strong fishy taste. This sour and spicy preparation brings out the best flavours in this type of fish. If possible, serve hot the next day with plain rice, vegetable and pickle as flavours improve with time.


For the Fish Curry you will need:
Fish like- Mackerals/ Sardines/ Herrings- 1 kilo
Salt- 1 tsp
Vinegar- 1tbsp
Ingredients for masala: To grind finely
Kashmiri red chillies :12-13 nos
Pepper corns: 10
Whole coriander seeds : 1/2 tsp
Tumeric: 1/2 tsp
Garlic: 3 large flakes
Tamarind extract: 2tsps / or extract juice from marble size tamarind after soaking for a few minutes in 3 tbsps warm water
Dried Kokisan/ kokum leaves: 3
Coconut grated- 3 tbsps
Slicings to be added to curry:
Onions sliced: 1
Tomatoe chopped: 1/2 small
Ginger crushed: 1 inch
Green chillies slit: 3 nos
Garlic flakes sliced: 4 large.
Vinegar to taste
Salt to taste
Seasoning:
Coconut oil/vegetable oil: 3 tsps
Curry leaves: 1 sprig
Method:
1. Clean and gut the fish. Cut fish into curry size pieces, if using sardines, leave whole. Make slits along fish body to allow flavours to penetrate. Pour 1 tbsp vinegar and sprinkle salt over fish. Rub gently into fish. Leave aside for 10 minutes. This step helps to reduce the fishy smell in the fish.
2. Grind the masala ingredients to a fine paste using 1/4 to half cup water /as required.
3. In a large thick bottomed vessel place the ground masala and add in 2 cups of masala water/ more or less as required. Bring to boil, add all the slicings, vinegar and salt to taste. Close the vessel and allow slicings to cook on medium flame for 5 minutes or more till they soften.
4. Now gently place the fish flat in the curry in a single layer, and cook covered till the fish is done (10-12 minutes) . Do not overcook the fish. The fish flesh will turn white, opaque and firm- up when cooked. Do not use a spoon to move the fish around, simply turn vessel gently in a circular motion to move curry over the fish.
5. Taste again for salt and sourness, add salt/ vinegar as required.
6. For seasoning: In a small pan heat coconut oil to smoking, add curry leaves, once leaves are fried and aromatic pour over fish curry.
Fish Curry is ready. If you can resist serve hot the next day with plain rice, vegetable and pickle.

Saturday, 10 July 2010

Methi Rava Idlis

I love rava idlis because they are tasty, healthy and most importantly very easy to make. Needs no previous day preparation like soaking/ grinding/ fermentation which is the biggest positive to making these idlis. Their taste can be varied by addition of different flavourings like freshly chopped coriander leaves/ mint leaves/ grated carrot/ spinach leaves/ fennel leaves/ pepper the choices are limitless. Use your imagination :)
I chose to use dried kasturi methi leaves because of their amazing medicinal properties. It is known for its anti-cancer properties, used popularly for its medicinal treatment of diabetes for lowering blood sugar levels, helps with acidity, skin inflammation, and to an extent in reducing unhealthy blood cholesterol levels. The most common health problems prevalent in the 21st century.
I have tried several recipes for rava idlis , and have now developed my own ratio for rava, curd and water that makes soft, light and tasty rava idlis which I am very pleased with. When making these rava idlis ensure that the same cup is used to measure the rava, curd and water.
Ingredients: Makes 20 medium idlis
Rava medium- coarse: 2 cups
Thick yoghurt:3 cups
Water: 1 cup
Carrot: 1/2 no. finely chopped/ grated
Dried Kasturi Methi leaves- 3tbsps
Cashewnuts: 10 chopped roughly
Green chillies minced: 3 nos
Mustard seeds: 1.5 tsps
Curry leaves: 1sprig chopped
Urad dal: 1 tsp
Ginger paste: 1/4 tsp
Salt to taste
Hing- 2 pinches
Baking soda: 1/2 tsp
Lemon: 1/2 juice
Sunflower oil: 2tsps & Ghee: 1/2tsp
Additional ghee for greasing idli moulds.
Method:
1. In a wide base pan heat 2 tsps oil and 1/2 tsp ghee, when hot add mustard seeds, once it splutters add chopped curry leaves, naked urad dal, green chillies minced, fry for a minute or till urad dal browns lightly.
2. Add minced carrots, and cashewnuts roughly chopped, fry for 2 minutes or till cashews slightly colours, add crushed dried kasturi methi, fry till methi aroma arises.
3. Now add rava and fry well till rava lightly browns or till aroma of fried rava arises ( this step is very important to ensure idli does not turn out sticky).
4. Take vessel with rava off heat and leave aside for 10 minutes to completely cool, touch rava with fingers to ensure it is cold before adding curds ( this step is very important to ensure that rava does not get lumpy on addition of curds).
5. In mean time, in a large bowl whip curds till smooth add salt to taste. Better to add a pinch of salt more to ensure idli's are well seasoned. Add hing and ginger paste to curds and mix well.
6. Once rava has cooled completely, add curds a cup at a time and mix well to ensure a smooth batter is obtained. Add a cup of water to get a lighter idli pouring consistency. If batter is too thick idli will be hard. Make sure batter easily drops off the spoon. Leave aside to rest for 10-15 minutes.
7. In the mean time boil kettle of water, pour into tandoor/ steamer or pressure cooker. Close lid. Once steam starts coming through get the idli batter ready.
8. Grease the idli moulds well with ghee.
9. In a small bowl take baking soda, add juice of half a lemon, the mixture will start bubbling. Immediately pour into the prepared idli batter, mix well and ladle the batter into the greased idli moulds.
10. Steam for 10-12 mins or till idli batter does not stick at all to finger when touched on the surface. Make sure idli's are cooked before taking out of steamer. You can also use a toothpick to ensure the idlis are cooked, batter should not stick to toothpick when cooked.
11. Then take out idli rack from steamer, lay trays flat and allow to cool down for a couple of minutes.
. Use the edge of a knife to remove rava idlis from moulds.
Yummy methi rava idlis is ready.
Serve hot with your favourite chutney, sambhar or idli podi.

Friday, 9 July 2010

Simple Sajjige/ Upma ready in 5

On those mornings when everything seems to be too much of an effort ( which most mornings are) a quick and simple 5 minutes Sajjige rules. This wonderfully rich carbohydrate dish gives the body the required energy boost to start the day on a high . Not only is it simple to make, it hardly involves any preparation except mincing a few green chillies and voila its ready.Use slit green chillies for mild heat or reduce no. of minced chillies. Can also be packed as a lunchie munchie. As a child I remember eating this Sajjige for breakfast with a generous sprinkling of sugar. Serve with chutney or vegetable palya.
Ingredients: Serves 2
Semi coarse rava: 1 cup
Mustard seeds: 1 tsp
Green chillies: 3 nos minced finely, reduce chilli for milder heat.
Ginger paste: tiny pinch (optional)
Naked urad dhal : 1 tsp
Curry leaves (washed) : 1sprig
Grated/ Dessicated coconut: 2-3 tbsps
Sugar: 1.5 tsps
Hot water: 1.5 cups
Salt- 1/2 tsp
Sunflower Oil: 2.5 tsps ( for added flavour substitute 1tsp of oil with ghee)
Method:
1. Put kettle on for hot water. Finely chop green chillies. Adjust no. of chillies based on heat preference. Use 1-2 for mild-moderate heat.
2. In a vessel heat oil, when hot add mustard seeds, once it splutters add urad dal, curry leaves and finely chopped green chillies, and ginger paste (optional) fry for a minute.
3. Add rava and fry for a minute or more till rava evenly browned (light brown), stirring to evenly colour.
4. Add sugar, salt, grated coconut, and hot water, mix well, taste for seasoning and close lid. Allow to cook on low flame till all water has evaporated.
Let sajjige rest in its own heat for a couple of minutes. Run a fork through the Sajjige.
Yummy Sajjige is ready, serve hot with chutney or vegetable palya or a generous sprinkling of sugar :)

Thursday, 8 July 2010

Mangalorean Cabbage Sukke

We make this tasty and simple Mangalorean vegetable sukke very often at home. The blend of basic spices along with freshly grated coconut makes the 'boring cabbage' very appetising.

Ingredients: Serves 6
Cabbage: 800gms
Canned kabuli channa/chickpeas: 1 small can ("optional"- did not use it the time these pictures were taken)
Cumin powder: 2.5 tsps 
Tumeric powder: 1/2 tsp
Tamarind extract ( not concentrate) : 1tsp
Grated coconut: 1/4 cup
Sugar: 1tsp
Salt: to taste

For tadka:
Oil: 2.5 tbsps
Mustard seeds: 2 tsps
Naked ural dal: 2tsp
Curry leaves: 1 sprig

Method:
1. Slice the cabbage finely. Wash well. Wash cooked canned channa under running water well.
2. In a bowl take grated coconut, add cumin powder, tumeric powder, sugar and tamarind extract, add sufficient water and mix well to form a coarse masala. Keep aside.
3. In a wide vessel heat oil, when hot add mustard seeds, allow to splutter, add ural dal and curry leaves. Allow to fry till dal turns lightly brown then add masala. Fry for a minute on a medium flame. Then add less than 1/4 cup hot water and salt to taste. Add channa (optional). Once the mixture comes to a boil add the finely sliced cabbage, mix well to coat all cabbage with masala. Close lid and cook on a medium flame for a few minutes till cabbage is cooked but still tender, tossing cabbage in between to ensure even cooking. Taste for seasoning. Serve hot.

Tasty cabbage sukke is ready. Serve with a rice, daaliso saar and a dry meat dish.

Tuesday, 6 July 2010

Mangalorean Daaliso Saar/ Lentil Soup

This is my MIL's recipe for a tasty, simple and traditional Mangalorean Daaliso saar(lentil soup). This saar is an excellent companion to plain rice, fried fish and pickle. Thanks to Bindhiya my sil for teaching me how to make it.
Ingredients:
Tur dal: 1/2 cup
Onion slices: 1
Tomatoes chopped: 2 small
Green Chillies slit: 3
Ginger-garlic paste: 1/4 tsp
Coriander leaves: handful
Tumeric powder: Pinch
Hing: Pinch
Salt : to taste
Water: 2 cups
For Tadka:
Coconut oil: 1tbsp
Mustard seeds: 1tsp
Dried red chilli crushed: 1 no.
Cumin seeds: 1tsp
Curry leaves: 1sprig
Method:
1. Wash dal well and put all ingredients for dal in a pressure cooker, close lid and cook under pressure on medium flame for 2-3 whistles.
2. Wait till pressure drops before opening cooker. Stir dal well and add more hot water to dal to thin it down if desired.
3. For tadka heat coconut/ vegetable oil in a large vessel, when smoking hot add mustard seeds, when it splutters add broken red chilli, curry leaves and cumin seeds. Add hot dal to tadka. Taste for seasoning.
Yummy daaliso saar is ready. Serve hot with rice, fried fish and pickle.

Monday, 5 July 2010

Egg Pulao


This tasty pulao is a simple and wholesome dish. It works well during the lenten season when meat is restricted. Serve with raitha, hot pickle and vegetable.

Ingredients: Serves 5-6
Boiled Eggs whole: 6
Basmati Rice: 2 1/2 cups
Green cardamom: 3
Whole cloves: 4
Bay leaf- 1 large
Cinnamon- 2 inches
Turmeric powder: 1/4tsp
Lemon: 1/2
Hot Water: 41/2 cups
Oil/ Ghee: Sufficient to fry masala: 3 tsps
For Masala: Grind Coarsely
Onion- 1
Green chillies: 5
Ginger: 1inch
Garlic- 3 large cloves
Aniseed- 1 tsp
For Garnishing:
Crispy fried brown onions: 1 handful ( 2 onions)
Coriander leaves and mint leaves: 1 handful each chopped finely
Method:
1. Hard boil eggs till well done. ( Cook for 7mins after salted water comes to boil). Shell eggs and keep aside.
2. Grind the masala ingredients coarsely in a blender.
3. In a wide and thick bottom vessel , take sufficient oil/ ghee, once hot add whole spices and bay leaf, fry till aroma arises, do not allow to burn.
4. Add ground masala and tumeric powder to whole fried spices and fry very well on a medium flame till the raw smell of onions and garlic goes away, stirring frequently to prevent burning ( may take 10 minutes). Add more oil if masala is sticking to base of vessel.
5. Add washed basmati rice to masala and fry well till rice begins to change colour to a whiter/ opaque shade.
6. Add boiling hot water, salt, lemon juice, 1 tsp butter( if not using ghee in recipe) and stir well . Carefully immerse the boiled eggs. Allow the rice to come to a boil on a high flame uncovered, then turn down heat to medium, cover the vessel with a glass lid and let rice cook till water is seen bubbling through holes in rice. Then turn the heat off and allow the rice to cook undisturbed in its own heat for 7-10 minutes.
7. Once the rice has rested , carefully run a fork through the rice to seperate the grains. Sprinkle the top with freshly chopped coriander, mint leaves and crispy browned onions.
Serve hot with your favourite raitha, vegetable and pickle.