Saturday, April 19, 2014

Guliyanchi Kheer | Rice Ball Kheer | Rice Balls in Coconut Milk & Palm Jaggery Sauce


 On the blessed occasion of Easter I wish to offer you my readers mouthfuls of this wonderful, traditional Mangalorean coconut milk based kheer that is called as 'Guliyanchi Kheer'. In Konkani 'Gulio' stands for 'tiny balls or tablets' and this wonderful kheer has abundance of tiny rice balls swimming in a rich thick sauce of coconut milk & jaggery aromatic with powdered cardamom. Traditionally this kheer is also prepared for the new mother as part of her post natal diet in which case it is prepared using palm jaggery instead of regular jaggery. Palm jaggery made from the palmyra palm (also called as the 'Eerol/Irvol' palm tree) is considered to be richer in nutrients than the regular cane jaggery made from sugarcane.

Wednesday, April 9, 2014

Kosrache Lonche | Mangalorean Catholic Style Shredded Raw Mango Pickle (When the Hubby Cooks!)


Oh the joy of a simple Indian meal! Rice, dal (or a simple rice congee/gruel) a pickle of your choice and perhaps a crisp papad can uplift the most unhappy soul, isn't it? This simple meal is enough to sustain you and help regain your strength if you have been ill. During my childhood my most favourite pickle used to be the lime pickle in brine (Kolache Lonche) and I enjoyed it with some piping hot congee whenever I was ill. Trust me, it was so nourishing despite the fact that there weren't too many items on my plate. Unlike me, my brother used to feast on pickles and loved to have some along with every meal. Years later I met a man who was a bigger fan of pickles than my brother and he is the chief pickle maker in my home today, my husband Roshan.

Preparing pickles at home is an art I would say. Not everyone can get them right, not everyone is patient enough to follow the lengthy,

Lonchyaso Pito | Pickle Powder | Mangalorean Catholic Style Spice Blend for Pickles (When the Hubby Cooks!)


The summer season in India is a time to enjoy the season's bounty. Mangoes, jackfruits, jamoons and a whole variety of seasonal fruits make their appearance in the local markets. Given that there is plenty of sunshine which allows you to dry anything you wish in a few minutes or hours a lot of food preserving is indulged in. Pickles are the first thing that come to one's mind when we talk about preserving foods.

The preparation of pickles is a tradition handed down from generations for over thousands of years in India and every region has its own range of pickles made from a whole lot of ingredients. What makes each type of pickle different from the others is the spice blend that is used to create the gravy base or the 'masala' that further enhances the flavour and aroma of the salted ingredients. While most spice blends include the quintessential Indian dried red chillies, the variety of which varies from region to region, some may make use of the fresh green chillies. So the colour of the pickle greatly depends on what goes into the spice blend.

Wednesday, April 2, 2014

Zaffrani Pulao | Zafrani Pilaf | Saffron Rice


This week is literally moving at snail's pace and recipe testing has taken a backseat. I have so much catching up to do with the blog posts and today is the last day of school for my son before the spring break starts. Yippeee! This very thought put me in a mood to party. Seriously, who likes to wake up at 5 am to churn out contents for the lunch box that eventually come back half eaten? Not me. I prefer holidays when I wake up at a decent hour, make a decent breakfast and do the rest of my chores on auto pilot mode - in other words, relaxed enough to think what I need to cook for the next meal.

Sunday, March 30, 2014

Banana & Date Loaf (with Whole Wheat & Oats) - The Best Ever!



Now that lil baby Zee is almost 15 months old her appetite is ever increasing making it absolutely necessary for me to innovate on a daily basis as I have to feed her interesting things almost every 2-3 hours. I rummaged the internet for some interesting ideas to create a healthy meal plan for my baby. Honestly I am not excited by the prospect of waking up every morning and drawing a blank when it comes to give her something nutritious and fun. Thankfully I came across this very nice article on babycentre.in which had a meal plan chalked out for Indian babies aged 1 and above. I immediately took a printout and pinned it up on my pin board in the kitchen.

Tuesday, March 25, 2014

Shirko Shindaap | Spicy & Tangy Fish Curry with Vinegar & Sliced Ingredients| Mangalorean Catholic Style Spicy Curry for Sardines & Mackerels


A couple of weeks ago on one of his routine visits to the fish market the husband bought plenty of fish to last us at least 3-4 weeks. We are predominantly seafood eaters and love experimenting with new recipes. This time's prized catch was small sized mackerels as we don't prefer eating king mackerels, the really big ones. To me they are tasteless and too meaty. The smaller ones which we usually get in Mangalore and in Mumbai (from Gujarat as the fisher woman used to claim) are tastier and have more delicate flesh. 

Saturday, March 15, 2014

Mosaranna | Curd Rice | South Indian Style Tempered Yogurt Rice


Since my son was a little boy, curd/yogurt has been his favourite comfort food. So much so that sometimes he used to only snack on a bowl of curds and nothing else. It is said that curds is extremely beneficial for people of all ages especially children. It is great to develop a sharp mind and I guess my son is an example of that. In India, curds is a part of every meal. At least a majority of people like to have a small bowl of curd along with their afternoon meals. I think hot rice and some curd mixed with it is one of the most simple and comforting foods ever. It can nurture you back to health after illness especially if you've suffered a stomach flu (although there is a debate about whether curds can be allowed to a person ailing from the common flu)

Thursday, March 13, 2014

Squid (Calamari) Butter Garlic - When the Hubby Cooks!


I love Thursdays! It's the day when I can finally unwind after a maddening week. School routine here is killing! What with the waking up at 5 a.m (which is midnight for me) and packing the lunch box and coaxing the little fellow out of bed and prepping him up for the long day at school that awaits him. On days like these, especially if I'v not had proper sleep, I can't wait to kiss him goodbye at the bus stop and come back to snooze for another hour and a half if not more. Life is even better when the hubby offers to whip up the main course for the day's meal and I just have to get the carbs ready and maybe a dal to go with it. 

Tuesday, March 11, 2014

Karathe Sukhe (Sweet & Spicy Bittergourd Using Palm Jaggery)



The Lenten season has begun last Wednesday and I have decided to wean myself off blogging for sometime. Plan to spend more meaningful time with my family. Ok, I am not sure how long I will do that and sooner than later I will be back to blogging obsessively. What's the harm in trying eh?

Since a lot of people I know are on a vegetarian diet I decided to post this recipe first. It is one of our favourite ways to prepare bittergourd. The first time I tried it from a book, almost 9 years ago, it was an instant hit. I substituted palm jaggery with the regular cane jaggery that the recipe asked for and I think it made all the difference. Not only does palm jaggery impart that rich, deep brown colour to any dish you add it to, the flavour is unmistakably of Mangalorean cuisine.

Monday, March 3, 2014

Breadfruit Fritters | Jeegujje Podi / Devichya Gujyache Podi |Traditional Mangalorean Snack


The first two months of this year have swiftly flown by and we are already in March now. Soon the summer season will be in full bloom bringing with it all the goodies like mangoes, jackfruits, jamoons among many that I have conveniently forgotten right now. Ha ha! Breadfruit, a close cousin of the jackfruit used to be available mostly during the summer and then the availability used to taper off into the early months of the monsoons. However, since in today's times seasonal fruits are available even when not in season thanks to crazy climatic conditions or their availability in other countries. We found a handsome breadfruit almost free of any blemishes in Lulu supermarket a couple of weeks ago. Whenever we find breadfruits here (or even when we were in Mumbai) we grab them with both hands and tom tom the news to everyone we know.

Saturday, April 19, 2014

Guliyanchi Kheer | Rice Ball Kheer | Rice Balls in Coconut Milk & Palm Jaggery Sauce


 On the blessed occasion of Easter I wish to offer you my readers mouthfuls of this wonderful, traditional Mangalorean coconut milk based kheer that is called as 'Guliyanchi Kheer'. In Konkani 'Gulio' stands for 'tiny balls or tablets' and this wonderful kheer has abundance of tiny rice balls swimming in a rich thick sauce of coconut milk & jaggery aromatic with powdered cardamom. Traditionally this kheer is also prepared for the new mother as part of her post natal diet in which case it is prepared using palm jaggery instead of regular jaggery. Palm jaggery made from the palmyra palm (also called as the 'Eerol/Irvol' palm tree) is considered to be richer in nutrients than the regular cane jaggery made from sugarcane.

Wednesday, April 9, 2014

Kosrache Lonche | Mangalorean Catholic Style Shredded Raw Mango Pickle (When the Hubby Cooks!)


Oh the joy of a simple Indian meal! Rice, dal (or a simple rice congee/gruel) a pickle of your choice and perhaps a crisp papad can uplift the most unhappy soul, isn't it? This simple meal is enough to sustain you and help regain your strength if you have been ill. During my childhood my most favourite pickle used to be the lime pickle in brine (Kolache Lonche) and I enjoyed it with some piping hot congee whenever I was ill. Trust me, it was so nourishing despite the fact that there weren't too many items on my plate. Unlike me, my brother used to feast on pickles and loved to have some along with every meal. Years later I met a man who was a bigger fan of pickles than my brother and he is the chief pickle maker in my home today, my husband Roshan.

Preparing pickles at home is an art I would say. Not everyone can get them right, not everyone is patient enough to follow the lengthy,

Lonchyaso Pito | Pickle Powder | Mangalorean Catholic Style Spice Blend for Pickles (When the Hubby Cooks!)


The summer season in India is a time to enjoy the season's bounty. Mangoes, jackfruits, jamoons and a whole variety of seasonal fruits make their appearance in the local markets. Given that there is plenty of sunshine which allows you to dry anything you wish in a few minutes or hours a lot of food preserving is indulged in. Pickles are the first thing that come to one's mind when we talk about preserving foods.

The preparation of pickles is a tradition handed down from generations for over thousands of years in India and every region has its own range of pickles made from a whole lot of ingredients. What makes each type of pickle different from the others is the spice blend that is used to create the gravy base or the 'masala' that further enhances the flavour and aroma of the salted ingredients. While most spice blends include the quintessential Indian dried red chillies, the variety of which varies from region to region, some may make use of the fresh green chillies. So the colour of the pickle greatly depends on what goes into the spice blend.

Wednesday, April 2, 2014

Zaffrani Pulao | Zafrani Pilaf | Saffron Rice


This week is literally moving at snail's pace and recipe testing has taken a backseat. I have so much catching up to do with the blog posts and today is the last day of school for my son before the spring break starts. Yippeee! This very thought put me in a mood to party. Seriously, who likes to wake up at 5 am to churn out contents for the lunch box that eventually come back half eaten? Not me. I prefer holidays when I wake up at a decent hour, make a decent breakfast and do the rest of my chores on auto pilot mode - in other words, relaxed enough to think what I need to cook for the next meal.

Sunday, March 30, 2014

Banana & Date Loaf (with Whole Wheat & Oats) - The Best Ever!



Now that lil baby Zee is almost 15 months old her appetite is ever increasing making it absolutely necessary for me to innovate on a daily basis as I have to feed her interesting things almost every 2-3 hours. I rummaged the internet for some interesting ideas to create a healthy meal plan for my baby. Honestly I am not excited by the prospect of waking up every morning and drawing a blank when it comes to give her something nutritious and fun. Thankfully I came across this very nice article on babycentre.in which had a meal plan chalked out for Indian babies aged 1 and above. I immediately took a printout and pinned it up on my pin board in the kitchen.

Tuesday, March 25, 2014

Shirko Shindaap | Spicy & Tangy Fish Curry with Vinegar & Sliced Ingredients| Mangalorean Catholic Style Spicy Curry for Sardines & Mackerels


A couple of weeks ago on one of his routine visits to the fish market the husband bought plenty of fish to last us at least 3-4 weeks. We are predominantly seafood eaters and love experimenting with new recipes. This time's prized catch was small sized mackerels as we don't prefer eating king mackerels, the really big ones. To me they are tasteless and too meaty. The smaller ones which we usually get in Mangalore and in Mumbai (from Gujarat as the fisher woman used to claim) are tastier and have more delicate flesh. 

Saturday, March 15, 2014

Mosaranna | Curd Rice | South Indian Style Tempered Yogurt Rice


Since my son was a little boy, curd/yogurt has been his favourite comfort food. So much so that sometimes he used to only snack on a bowl of curds and nothing else. It is said that curds is extremely beneficial for people of all ages especially children. It is great to develop a sharp mind and I guess my son is an example of that. In India, curds is a part of every meal. At least a majority of people like to have a small bowl of curd along with their afternoon meals. I think hot rice and some curd mixed with it is one of the most simple and comforting foods ever. It can nurture you back to health after illness especially if you've suffered a stomach flu (although there is a debate about whether curds can be allowed to a person ailing from the common flu)

Thursday, March 13, 2014

Squid (Calamari) Butter Garlic - When the Hubby Cooks!


I love Thursdays! It's the day when I can finally unwind after a maddening week. School routine here is killing! What with the waking up at 5 a.m (which is midnight for me) and packing the lunch box and coaxing the little fellow out of bed and prepping him up for the long day at school that awaits him. On days like these, especially if I'v not had proper sleep, I can't wait to kiss him goodbye at the bus stop and come back to snooze for another hour and a half if not more. Life is even better when the hubby offers to whip up the main course for the day's meal and I just have to get the carbs ready and maybe a dal to go with it. 

Tuesday, March 11, 2014

Karathe Sukhe (Sweet & Spicy Bittergourd Using Palm Jaggery)



The Lenten season has begun last Wednesday and I have decided to wean myself off blogging for sometime. Plan to spend more meaningful time with my family. Ok, I am not sure how long I will do that and sooner than later I will be back to blogging obsessively. What's the harm in trying eh?

Since a lot of people I know are on a vegetarian diet I decided to post this recipe first. It is one of our favourite ways to prepare bittergourd. The first time I tried it from a book, almost 9 years ago, it was an instant hit. I substituted palm jaggery with the regular cane jaggery that the recipe asked for and I think it made all the difference. Not only does palm jaggery impart that rich, deep brown colour to any dish you add it to, the flavour is unmistakably of Mangalorean cuisine.

Monday, March 3, 2014

Breadfruit Fritters | Jeegujje Podi / Devichya Gujyache Podi |Traditional Mangalorean Snack


The first two months of this year have swiftly flown by and we are already in March now. Soon the summer season will be in full bloom bringing with it all the goodies like mangoes, jackfruits, jamoons among many that I have conveniently forgotten right now. Ha ha! Breadfruit, a close cousin of the jackfruit used to be available mostly during the summer and then the availability used to taper off into the early months of the monsoons. However, since in today's times seasonal fruits are available even when not in season thanks to crazy climatic conditions or their availability in other countries. We found a handsome breadfruit almost free of any blemishes in Lulu supermarket a couple of weeks ago. Whenever we find breadfruits here (or even when we were in Mumbai) we grab them with both hands and tom tom the news to everyone we know.