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.