Thursday, May 28, 2015

Summer Surprise ~ Mocktail


Last week we bought plenty of mangoes to be used in various preparations, however since none of those plans materialised we were left with too many to be eaten so off they went into the blender. Since we are not much of fruit juice/smoothie/beverage kind of people (at least we don't make them at home) I had never really thought of making any kind of beverages this summer. But then the heat is getting insufferable now and thirst quenchers are a must to cool down our senses. While the lil boy usually prefers his oreo milkshakes in the evenings the husband LOVES his chilled juices with tons of ice cubes in them. So last week when he got back home from work looking like he had lost the war waged by the harsh sun he was welcomed by this drink which instantly refreshed him.

Wednesday, May 27, 2015

Dry Masala Bhindi ~ Lady's Fingers/Okra Sautéed in Basic Spices


One of my favourite veggies is the lady's fingers (also known as okra) and the only way I knew to make them was using the typical Mangalorean oil and onion method where you just toss all the ingredients together and cook them on a low heat. It is more like a saute without the effort of constantly stirring it (see recipe for thel piao style veggies). Another way to make okra is in a stew with a coconut milk base. This however is not a very popular way of making this vegetable (see recipe for okra stew). However when I got married my bestie Savri gave me her recipe to make a simple stir fried okra dish with all the basic spices. It was an easy, no fail recipe that was a success the first time I tried it - this was when I was still a novice cook and most dishes that I tried would invariably fail so it was very encouraging to know that this could be my saviour on days when I couldn't make a decent meal. Over the years this recipe has undergone a few changes but nevertheless remains a classic among all recipes in my handwritten notebook. It goes best with chapathis and is ideal when you need a break from the usual stuff (this note is for Mangaloreans who are used to eating 'thel piao' style veggies)

Mangalorean Plated Meal Series - Boshi# 25 - Mutton Stew, Dry Masala Bhindi & Rice

BOSHI#25


Today I present to you a meal that will delight mutton lovers. The Mangalorean style Mutton Stew with coconut milk is one of my most favourites as it reminds me of my childhood. My mother used to make a lot of coconut milk based curries especially this one. I don't really make it a lot here as my son can't manage curries with coconut milk, perhaps because he is not used to it. When I made this curry I couldn't wait to dive into my lunch plate and devour it! Mutton has always been my favourite meat and so I enjoyed every bit of it.

The Dry Masala Bhindi is my own invention - have been making okra/lady's finger this way since years as nobody really likes it if made the thel piao (Mangalorean oil and onion style) anymore as it turns slimy (which I am ok with but its hard for the kids to eat). I will post both these recipes by tonight.

If you noticed, today's boshi is the 25th one on my blog - Silver Anniversary! Yayy! I wanted to know if you enjoy this series or are bored of it. I make it a point to post one new boshi every Wednesday and have never broken this tradition although I have taken a complete break from it during the Christmas season. Do let me have your feedback. Write to me at ruchikrandhap@gmail.com and let me know how you like it, whether you've tried any of the boshis that I present and if yes, do send me a picture and I'll display it on my Facebook page!

Do check the complete Boshi series here

RECIPES: 

Monday, May 25, 2015

Mango Chutney ~ (Hot & Sweet) My Way! (Using Semi Ripe Mangoes)


Have you experienced times when you plan to make something and you don't end up doing it for whatever reasons and then you are left with a bunch of ingredients you want to use up before they spoil? Well, we (the husband and I) found ourselves in this situation last week. Confident that we would make a couple of traditional Mangalorean summertime dishes we picked up some raw mangoes and pineapples from the supermarket. When we got back home we had too many things to be done with the excess purchases and these raw mangoes took a back seat and slowly began to ripen over the next couple of days. Quick action had to be taken to put these seasonal goodies to better use. It would be such a crime to waste them as they weren't particularly the eating variety of mangoes and plus we had plenty of sweet fruits in stock to be finished first. 

Since I didn't have any bright ideas of what to make out of them before they ripened further I flipped through my cookbooks and then some. Finally Google came to my rescue and I browsed through a million recipes that gave me a fair idea of what I wanted to make and how. Chutney it was - not the typically desi type, savoury and all but more like a Westernized version. A sweet and spicy jam if you please! I got my act together and began to make my first ever savoury preserve. 

Wednesday, May 20, 2015

Kapi Falhaar#4 ~ GoLi Baje | Mangalore Bajji | S.K Pakoda - Mangalorean Style Seasoned Flour Fritters


Don't ask me why it took me all these years to post this recipe. Despite being an ardent lover of traditional Mangalorean cuisine and being passionate about blogging those recipes I never really tried making it in recent times. The last time I made GoLi Baje was on a whim, much before the blog was born - so you can imagine. Six whole years passed by before I realised that this recipe was missing from my blog. Tsk! Tsk! In my defence, I don't like to deep fry a lot at home but I know this sounds like such a lame excuse. The GoLi Baje, the quintessential Mangalorean fritter *had* to be on the blog by now. Anyway better late than never. I am glad that I started the Kapi-Falhaar series which really gave me a kick on my backside to pay attention to some traditional fare that needs to come out of my recipe books and onto the blog. 

'Kapi-Falhaar' by the way is a collective term given to sweets and savouries that are eaten for breakfast or as a mid morning or teatime snack in Mangalore. They are generally short eats that are prepared at home or are available in small wayside eateries (hotels) or bakeries (if their shelf life is long). Most Mangaloreans I know can relate to the fact that most of these eatables were homemade, prepared by their mothers or grandmothers but over the decades and especially after small bakeries mushroomed across the towns, they were mostly bought instead of being made at home. Since my mum didn't do a lot of deep frying at home we used to have the GoLi Baje very rarely at home and mostly in hotels.

Mangalorean Plated Meal Series - Boshi# 24 - Kadgi Ghashi, Tendli Ani Moi, Prawn Pickle, Rice & Papad

BOSHI#24


A couple of weeks ago we brought a nice big raw jackfruit which the husband generously cleaned and shredded. Now since we are just two of us who actually like traditional Mangalorean fare we had to pretty much finish it all. After the Kadgi Sukhi (Raw Jackfruit Sukka) that I made sometime ago I decided to make some curry out of it. We decided to have a complete veg meal but then the prawn pickle somehow sneaked in as our stock of veg pickles got over. This made for a lovely weekday meal! Imagine eating this and then taking a nice afternoon nap! Sigh! If wishes were horses...

I hope you give this boshi a try and let me know how you liked it! If you have tried any of my recipes please drop me an email at ruchikrandhap@gmail.com. I'd love to hear from you!

Do check the complete Boshi series here

RECIPES: 

Monday, May 18, 2015

Dal #1 ~ North Indian Style Mixed Lentils


Today's recipe is a simple North Indian style dal that I make so very often at home that I wonder why I never posted the recipe till date. Before you confuse this recipe (based on its name) to be a David Dhawan production let me tell you that this is purely my creation. I have experimented with it over the years and decided that the best way to remember how much of what goes in the dal it had to be named as #1 - because almost all ingredients are used in the quantity of 1 teaspoon or 1 tablespoon or 1 cup. Easy to remember?

I am very bad at remembering recipes - this is one reason why I am a very slow cook. I can't remember half the ingredients no matter how often I make the dish and reaching out for the recipe book or the ipad leads to so much loss of time! Having said that I also like to cook at leisure. My best dishes are those that I make without hurrying up and the ingredients of which I don't measure. However for the sake of the blog measuring has become second nature. Since my son loved the Rajasthani style panchmel dal that I had made a few years ago I stuck to the basics of that recipe to create something the measurements of which I could easily remember. I have since then made this several times changing things here and there. 

Saturday, May 16, 2015

Coconut and Mango Panna Cotta


Coconut & mango are two of my favourite flavours which remind so much of my time spent in Mangalore. Since coconut is a staple all year round, the majestic mango made its appearance only during the summer. We ate plenty and never got tired, such is the charm of this wonderful fruit. Since my mum cooked a lot of dishes using coconut milk I love it and still continue to use it in my kitchen today. However, since I don't make too many curries with it I decided to use this very versatile ingredient in a summery, melt-in-the mouth dessert that is just perfect for this weather. 

This recipe was in the pile of recipe cuttings given to me by my brother. He used to collect the recipes like I do now and at some point realised that if this pile was just a pile, lying unutilized then it was fit to be called junk. He decided to ask me one last time before discarding it and needless to say, I welcomed this pile with open arms (bollywood style). They say one man's junk is another man's treasure. True in my case. 

Wednesday, May 13, 2015

Bella Candy ~ Mangalorean Style Jaggery Popsicle


Folks! The sweltering heat in Dubai has pushed me to try out some refreshing beverages and icy coolants like the kulfi I posted last week. A couple of months ago when I was drawing up a list of goodies to try this summer, my thoughts drifted to the Mangalorean 'ice candies' that I have grown up eating and those that are so much a part of everyone's childhood. Ever since I made the Ellu-Bella (sesame seed juice) a couple of years ago I have been toying with the idea of recreating the taste of my childhood. There are so many wonderful memories associated with this humble, extremely delicious popsicle that making it was a must! 

If you have grown up in Mangalore before the '90s then there is no way you could have missed the 'ice candies' that were sold outside schools. Since there used to be 3 schools in the same area as the school I went to, there used to be a ton of ice candy sellers selling their ware in insulated, aluminium and wood encased boxes firmly tied behind the seat. As soon as the final bell rang, we would rush out of the gate towards these ice candy sellers from whom we purchased (for a pittance actually) frozen delights in the form of popsicles on a stick (ice candies/ice lollies) or in thin, long plastic pouches famously known as 'pepsi'. The ice candies came in several flavours - the cheaper ones were simply coloured water in various flavours such as orange, lime, pineapple, mango, raspberry or cola and the slightly expensive ones were the doodh (milk) candy and the bella (jaggery) candy. I don't remember buying a lot of the doodh candy as it used to be expensive (perhaps double the price of the regular ice candies). The bella candy was by far everyone's favourite! There was something just so delicious and satisfying about the flavours - sweetness from the jaggery paired with an element of spice from crushed peppercorns and subtly flavoured with some cardamom. Most bella candies that I ate also had bits of grated coconut in it - isn't it such a lovely package? !

Mangalorean Plated Meal Series - Boshi# 23 - Padengi Ghassi, Choriz Bafat, Salad & Rice

BOSHI#23


Sometimes you randomly pair some dishes for your everyday meal and they match so well isn't it? The flavours of the moong curry and the choriz bafat went along like a house on fire! So delicious I can't tell you! This is a perfect meal plan for a weekend when you want a complete meal but don't want to kill yourself making too many things. The moong curry doubles up as a vegetarian dish and a curry for the rice at the same time and the chorizo is just a charm on your plate. So deliciously perfect!

I hope you give this boshi a try and let me know how you liked it! If you have tried any of my recipes please drop me an email at ruchikrandhap@gmail.com. I'd love to hear from you!

Do check the complete Boshi series here

RECIPES: 

Thursday, May 28, 2015

Summer Surprise ~ Mocktail


Last week we bought plenty of mangoes to be used in various preparations, however since none of those plans materialised we were left with too many to be eaten so off they went into the blender. Since we are not much of fruit juice/smoothie/beverage kind of people (at least we don't make them at home) I had never really thought of making any kind of beverages this summer. But then the heat is getting insufferable now and thirst quenchers are a must to cool down our senses. While the lil boy usually prefers his oreo milkshakes in the evenings the husband LOVES his chilled juices with tons of ice cubes in them. So last week when he got back home from work looking like he had lost the war waged by the harsh sun he was welcomed by this drink which instantly refreshed him.

Wednesday, May 27, 2015

Dry Masala Bhindi ~ Lady's Fingers/Okra Sautéed in Basic Spices


One of my favourite veggies is the lady's fingers (also known as okra) and the only way I knew to make them was using the typical Mangalorean oil and onion method where you just toss all the ingredients together and cook them on a low heat. It is more like a saute without the effort of constantly stirring it (see recipe for thel piao style veggies). Another way to make okra is in a stew with a coconut milk base. This however is not a very popular way of making this vegetable (see recipe for okra stew). However when I got married my bestie Savri gave me her recipe to make a simple stir fried okra dish with all the basic spices. It was an easy, no fail recipe that was a success the first time I tried it - this was when I was still a novice cook and most dishes that I tried would invariably fail so it was very encouraging to know that this could be my saviour on days when I couldn't make a decent meal. Over the years this recipe has undergone a few changes but nevertheless remains a classic among all recipes in my handwritten notebook. It goes best with chapathis and is ideal when you need a break from the usual stuff (this note is for Mangaloreans who are used to eating 'thel piao' style veggies)

Mangalorean Plated Meal Series - Boshi# 25 - Mutton Stew, Dry Masala Bhindi & Rice

BOSHI#25


Today I present to you a meal that will delight mutton lovers. The Mangalorean style Mutton Stew with coconut milk is one of my most favourites as it reminds me of my childhood. My mother used to make a lot of coconut milk based curries especially this one. I don't really make it a lot here as my son can't manage curries with coconut milk, perhaps because he is not used to it. When I made this curry I couldn't wait to dive into my lunch plate and devour it! Mutton has always been my favourite meat and so I enjoyed every bit of it.

The Dry Masala Bhindi is my own invention - have been making okra/lady's finger this way since years as nobody really likes it if made the thel piao (Mangalorean oil and onion style) anymore as it turns slimy (which I am ok with but its hard for the kids to eat). I will post both these recipes by tonight.

If you noticed, today's boshi is the 25th one on my blog - Silver Anniversary! Yayy! I wanted to know if you enjoy this series or are bored of it. I make it a point to post one new boshi every Wednesday and have never broken this tradition although I have taken a complete break from it during the Christmas season. Do let me have your feedback. Write to me at ruchikrandhap@gmail.com and let me know how you like it, whether you've tried any of the boshis that I present and if yes, do send me a picture and I'll display it on my Facebook page!

Do check the complete Boshi series here

RECIPES: 

Monday, May 25, 2015

Mango Chutney ~ (Hot & Sweet) My Way! (Using Semi Ripe Mangoes)


Have you experienced times when you plan to make something and you don't end up doing it for whatever reasons and then you are left with a bunch of ingredients you want to use up before they spoil? Well, we (the husband and I) found ourselves in this situation last week. Confident that we would make a couple of traditional Mangalorean summertime dishes we picked up some raw mangoes and pineapples from the supermarket. When we got back home we had too many things to be done with the excess purchases and these raw mangoes took a back seat and slowly began to ripen over the next couple of days. Quick action had to be taken to put these seasonal goodies to better use. It would be such a crime to waste them as they weren't particularly the eating variety of mangoes and plus we had plenty of sweet fruits in stock to be finished first. 

Since I didn't have any bright ideas of what to make out of them before they ripened further I flipped through my cookbooks and then some. Finally Google came to my rescue and I browsed through a million recipes that gave me a fair idea of what I wanted to make and how. Chutney it was - not the typically desi type, savoury and all but more like a Westernized version. A sweet and spicy jam if you please! I got my act together and began to make my first ever savoury preserve. 

Wednesday, May 20, 2015

Kapi Falhaar#4 ~ GoLi Baje | Mangalore Bajji | S.K Pakoda - Mangalorean Style Seasoned Flour Fritters


Don't ask me why it took me all these years to post this recipe. Despite being an ardent lover of traditional Mangalorean cuisine and being passionate about blogging those recipes I never really tried making it in recent times. The last time I made GoLi Baje was on a whim, much before the blog was born - so you can imagine. Six whole years passed by before I realised that this recipe was missing from my blog. Tsk! Tsk! In my defence, I don't like to deep fry a lot at home but I know this sounds like such a lame excuse. The GoLi Baje, the quintessential Mangalorean fritter *had* to be on the blog by now. Anyway better late than never. I am glad that I started the Kapi-Falhaar series which really gave me a kick on my backside to pay attention to some traditional fare that needs to come out of my recipe books and onto the blog. 

'Kapi-Falhaar' by the way is a collective term given to sweets and savouries that are eaten for breakfast or as a mid morning or teatime snack in Mangalore. They are generally short eats that are prepared at home or are available in small wayside eateries (hotels) or bakeries (if their shelf life is long). Most Mangaloreans I know can relate to the fact that most of these eatables were homemade, prepared by their mothers or grandmothers but over the decades and especially after small bakeries mushroomed across the towns, they were mostly bought instead of being made at home. Since my mum didn't do a lot of deep frying at home we used to have the GoLi Baje very rarely at home and mostly in hotels.

Mangalorean Plated Meal Series - Boshi# 24 - Kadgi Ghashi, Tendli Ani Moi, Prawn Pickle, Rice & Papad

BOSHI#24


A couple of weeks ago we brought a nice big raw jackfruit which the husband generously cleaned and shredded. Now since we are just two of us who actually like traditional Mangalorean fare we had to pretty much finish it all. After the Kadgi Sukhi (Raw Jackfruit Sukka) that I made sometime ago I decided to make some curry out of it. We decided to have a complete veg meal but then the prawn pickle somehow sneaked in as our stock of veg pickles got over. This made for a lovely weekday meal! Imagine eating this and then taking a nice afternoon nap! Sigh! If wishes were horses...

I hope you give this boshi a try and let me know how you liked it! If you have tried any of my recipes please drop me an email at ruchikrandhap@gmail.com. I'd love to hear from you!

Do check the complete Boshi series here

RECIPES: 

Monday, May 18, 2015

Dal #1 ~ North Indian Style Mixed Lentils


Today's recipe is a simple North Indian style dal that I make so very often at home that I wonder why I never posted the recipe till date. Before you confuse this recipe (based on its name) to be a David Dhawan production let me tell you that this is purely my creation. I have experimented with it over the years and decided that the best way to remember how much of what goes in the dal it had to be named as #1 - because almost all ingredients are used in the quantity of 1 teaspoon or 1 tablespoon or 1 cup. Easy to remember?

I am very bad at remembering recipes - this is one reason why I am a very slow cook. I can't remember half the ingredients no matter how often I make the dish and reaching out for the recipe book or the ipad leads to so much loss of time! Having said that I also like to cook at leisure. My best dishes are those that I make without hurrying up and the ingredients of which I don't measure. However for the sake of the blog measuring has become second nature. Since my son loved the Rajasthani style panchmel dal that I had made a few years ago I stuck to the basics of that recipe to create something the measurements of which I could easily remember. I have since then made this several times changing things here and there. 

Saturday, May 16, 2015

Coconut and Mango Panna Cotta


Coconut & mango are two of my favourite flavours which remind so much of my time spent in Mangalore. Since coconut is a staple all year round, the majestic mango made its appearance only during the summer. We ate plenty and never got tired, such is the charm of this wonderful fruit. Since my mum cooked a lot of dishes using coconut milk I love it and still continue to use it in my kitchen today. However, since I don't make too many curries with it I decided to use this very versatile ingredient in a summery, melt-in-the mouth dessert that is just perfect for this weather. 

This recipe was in the pile of recipe cuttings given to me by my brother. He used to collect the recipes like I do now and at some point realised that if this pile was just a pile, lying unutilized then it was fit to be called junk. He decided to ask me one last time before discarding it and needless to say, I welcomed this pile with open arms (bollywood style). They say one man's junk is another man's treasure. True in my case. 

Wednesday, May 13, 2015

Bella Candy ~ Mangalorean Style Jaggery Popsicle


Folks! The sweltering heat in Dubai has pushed me to try out some refreshing beverages and icy coolants like the kulfi I posted last week. A couple of months ago when I was drawing up a list of goodies to try this summer, my thoughts drifted to the Mangalorean 'ice candies' that I have grown up eating and those that are so much a part of everyone's childhood. Ever since I made the Ellu-Bella (sesame seed juice) a couple of years ago I have been toying with the idea of recreating the taste of my childhood. There are so many wonderful memories associated with this humble, extremely delicious popsicle that making it was a must! 

If you have grown up in Mangalore before the '90s then there is no way you could have missed the 'ice candies' that were sold outside schools. Since there used to be 3 schools in the same area as the school I went to, there used to be a ton of ice candy sellers selling their ware in insulated, aluminium and wood encased boxes firmly tied behind the seat. As soon as the final bell rang, we would rush out of the gate towards these ice candy sellers from whom we purchased (for a pittance actually) frozen delights in the form of popsicles on a stick (ice candies/ice lollies) or in thin, long plastic pouches famously known as 'pepsi'. The ice candies came in several flavours - the cheaper ones were simply coloured water in various flavours such as orange, lime, pineapple, mango, raspberry or cola and the slightly expensive ones were the doodh (milk) candy and the bella (jaggery) candy. I don't remember buying a lot of the doodh candy as it used to be expensive (perhaps double the price of the regular ice candies). The bella candy was by far everyone's favourite! There was something just so delicious and satisfying about the flavours - sweetness from the jaggery paired with an element of spice from crushed peppercorns and subtly flavoured with some cardamom. Most bella candies that I ate also had bits of grated coconut in it - isn't it such a lovely package? !

Mangalorean Plated Meal Series - Boshi# 23 - Padengi Ghassi, Choriz Bafat, Salad & Rice

BOSHI#23


Sometimes you randomly pair some dishes for your everyday meal and they match so well isn't it? The flavours of the moong curry and the choriz bafat went along like a house on fire! So delicious I can't tell you! This is a perfect meal plan for a weekend when you want a complete meal but don't want to kill yourself making too many things. The moong curry doubles up as a vegetarian dish and a curry for the rice at the same time and the chorizo is just a charm on your plate. So deliciously perfect!

I hope you give this boshi a try and let me know how you liked it! If you have tried any of my recipes please drop me an email at ruchikrandhap@gmail.com. I'd love to hear from you!

Do check the complete Boshi series here

RECIPES: