Sunday, May 22, 2016

Thato Amshi Thikshi ~ Mangalorean Style Whitecheek Shark In a Hot & Sour Curry


Over the years we have tasted a lot of fish curries, recipes from across regions have been tried and tested in our kitchen but in the end we love going back to our own cuisine. In the past decade or so we have mostly stuck to family recipes that have been handed down from one generation to the other and those that we have grown up enjoying. Today's recipe is one such gem from our repertoire of Mangalorean fish recipes that has a striking similarity with its Goan counterpart - the Ambotik or Ambot Tik which is nothing but 'Sour & Spice' or simply put 'Hot & Sour'. Ambot means 'sour' and 'tik' or 'theek' stands for spicy. So there, I decoded the obvious for you :-) Some Goan/Konkan recipes call for teppal (triphal/sichuan pepper) but it is pretty much non existent in our Mangalorean curries. You may add it if you want but it will change the flavour as teppal has a strong aroma and flavour. 

The amshi thikshi curry is best suited for whitecheek shark (also known as thaato in Konkani or Thaatey in Tulu, mooshi in Marathi and moosi in Gujarati) as this fish has a pretty strong flavour on its own and this gravy base counteracts it the best. You can also try this same gravy base to prepare other types of fish like kite fish (vagolem), croacker/jew fish (dhadiyare) or even mackerels (bangda) and sardines (tharle). 

Saturday, May 21, 2016

Coriander & Potato Baaji


Since breakfast is the happiest meal of the day for me I make it a point to make it grand at least on weekends or holidays. Although we don't deep fry a lot, I do indulge in it occasionally as my family loves it. Sometime last year my co sister had prepared this amazing potato baaji when she was visiting us in Dubai. This recipe has loads of chopped coriander added to the potatoes as they cook under pressure. The taste is amazing and the texture of the semi mashed potatoes is perfect to be mopped up with freshly puffed up pooris. This is a family favourite now as everyone wants this dish as an accompaniment to pooris. 

Thursday, May 19, 2016

Chocolate & Almond Marbled Bundt Cake To Celebrate 7 years of Blogging!


Last month my blog turned 7 and I decided to post something nice to celebrate this milestone. However, work got the better of me and I had to keep this post pending. I was wondering what to post and without having to break my head for too long I decided to bake my favourite chocolate and almond marbled cake which I have made at least thrice before and loved it every time. The best part about this cake is that the almond flour in it keeps the cake super moist even after a couple of days (if it lasts that long!) This is one of my favourite comfort foods as I cannot resist gorging on it till it gets over! My kids loved it as well and so did the hubby. 

Honestly, this isn't really a cake for a big celebration but it must be made and enjoyed if you want to celebrate the simple pleasures of life. It must be made and enjoyed with that hot cuppa when you are tired to the bones. It must be made and enjoyed when you are having old friends over. It must be made and enjoyed when you want to take something for that friend who's just recovering from an illness (or a heartbreak). You get the picture, just make it when you want to feel good about something. I felt good about having come this far in the world of blogging and despite the bumps on the road, the journey has been enjoyable. This cake is just to celebrate that.

Wednesday, May 11, 2016

Mangalorean Plated Meal Series - Boshi# 35 - Meatball Curry, Fried Brinjals, Salad & Rice

BOSHI#35


Since my son is inclined towards eating dishes that revolve around minced meat, I have been experimenting with a lot of new recipes of late. When I finally ran out of ideas I went back to my collection of recipes on the blog and found something I had made years ago - Mangalorean style meatball curry. This one calls for coconut to be ground for the curry base but the end result is worth it! You could add store bought meatballs or make some yourself and freeze them for times when you want to make a meal in a jiffy. I have tons of them in the freezer and use them in batches! If you are hard pressed for time then this is something you can do whenever you are free. There are tons of recipes you can use meatballs in! I'll share some recipes soon!

If you are new to my blog do check out the complete Boshi series here

Tuesday, May 10, 2016

Garlic Butter & Cheese Stuffed Chicken Roll-Ups


Sometime last month I had made some herbed garlic butter that I so fell in love with! I used it as a filling for the garland shaped bread that I made and then I was wondering if I could use it up in something different. Since I had some boneless chicken breasts I decided to make some chicken roll ups. The idea was a hit as my son loved it. The meal was very simple in terms of taste and the presentation made sure that my son (who is a big fan of eating out) was happy too!  These roll ups are really easy to make if you have some garlic butter handy. If you don't you can still make some in a matter of minutes and you meal is ready within 30-40 minutes. So do give it a try!

Monday, May 9, 2016

Sesame & Puffed Rice Chikki ~ Easy Snack Bars For Kids


Back to blogging after a long hiatus! It's been over 3 weeks since I last blogged and I've been caught up in a whirlwind of domestic dilemmas, from illness to last minute shopping for a family function. I finally found a breather yesterday and I wanted to do nothing but chill out. Now that normalcy has finally returned, here I am, pulling out recipes from my archives. It will be a while before I get back to my detailed stories but for now, I am happy to be here. Baking and blogging are huge stress relievers for me and I can't wait to get back to regular blogging and fill you in with the happenings of the past one month. 

For now, do enjoy this lovely and very simple to make chikki. Chikki is also called as a 'brittle' and is most popularly made with peanuts. This version is made with crisp puffed rice and sesame and makes for a delightful, low cal snack for kids and adults alike. It is really quick and simple to put together and tastes great! A perfect snack for lazy afternoons during the summer vacations! I do hope you enjoy it!

Tuesday, April 19, 2016

Pachodi ~ Mangalorean Style Raw Mango Salad ~ When The Hubby Cooks!


Mangoes and the memories are like conjoined twins, aren't they? There is something that is so wonderful about that single whiff of a mango that can take you places, back in time. It is in some sense, a time machine that can transport you back to your childhood and back to everything you ever loved about it. Whenever I am greeted by a mango I just like to wrap my senses with its aroma and close my eyes to simply enjoy the memories. 

Today's recipe is a very simple one. It is made of raw mangoes chopped up and spiced up with some chilli powder. We used to have this a lot as kids, at home, eating leisurely during our summer holidays, sitting on the porch. Sometimes we sneaked in a steel dabba full of chopped up pieces of raw mango and mixed the rest of the ingredients (mostly without the onions as they really stank!) in school! During a boring lesson, the dabba would be passed around for anyone fond of raw mangoes. Seriously, those were the little pleasures of life. I don't recall ever getting caught for indulging in a mid afternoon snack such as this. 

Friday, April 15, 2016

Multigrain Nutella Swirled Banana Bread


I got a huge bunch of bananas from the market a few days ago in the hope of making some banana halwa but the plans didn't quite materialise and after eating and eating several good ones we had to abandon the mission and watch them die quietly. What I mean by 'die' is that they turn almost black and nobody wants to do touch them let alone eat them, even if they are peeled and cut and served on a platter. Kids I tell you! Anyway, since mamas don't complain, they just figure out better ways to deal with over ripe bananas. Banana bread is always the way to go and this time was no better. I found a suitable recipe to use up the bananas and a jar of Nutella that was pretty much hanging around the kitchen. Yeah, we aren't such great fans of slathering Nutella on bread anymore. I can't believe I'm saying this, but I got over it the moment I made my homemade hazelnut spread. The commercially available ones are just bought as backup. So I decided to use it up at once. 

Wednesday, April 13, 2016

Mangalorean Plated Meal Series - Boshi# 34 - Crab Sukka Masala, Fried Fish, Daaliso Saar, Gosalem Thel Piyao & Rice

BOSHI#34


Folks, the much loved and very much in demand, boshi is back! As much as I would make it a weekly affair as I used to from the time I started this series, I am unable to, due to lack of time. I hope to get back on track in another few weeks. I have promised myself to make full fledged Mangalorean style meals at least once a week, for the pure satisfaction and sheer joy it gives! I am sure die hard Mangaloreans (irrespective of which community you belong to) will agree with this. There is no greater joy than to dig into a simple meal of piping hot rice served with two of your favourite types of seafood and some dal and perhaps a vegetable sauteed in basic spices. So for today it's the favourite of the hubby, cooked by himself ofcourse cuz I still can't eat crabs. The fried fish was made by me and so are the rest of the items you see on the plate. I hope this helps you plan your weekly menus. 

If you are new to my blog do check out the complete Boshi series here

Sunday, May 22, 2016

Thato Amshi Thikshi ~ Mangalorean Style Whitecheek Shark In a Hot & Sour Curry


Over the years we have tasted a lot of fish curries, recipes from across regions have been tried and tested in our kitchen but in the end we love going back to our own cuisine. In the past decade or so we have mostly stuck to family recipes that have been handed down from one generation to the other and those that we have grown up enjoying. Today's recipe is one such gem from our repertoire of Mangalorean fish recipes that has a striking similarity with its Goan counterpart - the Ambotik or Ambot Tik which is nothing but 'Sour & Spice' or simply put 'Hot & Sour'. Ambot means 'sour' and 'tik' or 'theek' stands for spicy. So there, I decoded the obvious for you :-) Some Goan/Konkan recipes call for teppal (triphal/sichuan pepper) but it is pretty much non existent in our Mangalorean curries. You may add it if you want but it will change the flavour as teppal has a strong aroma and flavour. 

The amshi thikshi curry is best suited for whitecheek shark (also known as thaato in Konkani or Thaatey in Tulu, mooshi in Marathi and moosi in Gujarati) as this fish has a pretty strong flavour on its own and this gravy base counteracts it the best. You can also try this same gravy base to prepare other types of fish like kite fish (vagolem), croacker/jew fish (dhadiyare) or even mackerels (bangda) and sardines (tharle). 

Saturday, May 21, 2016

Coriander & Potato Baaji


Since breakfast is the happiest meal of the day for me I make it a point to make it grand at least on weekends or holidays. Although we don't deep fry a lot, I do indulge in it occasionally as my family loves it. Sometime last year my co sister had prepared this amazing potato baaji when she was visiting us in Dubai. This recipe has loads of chopped coriander added to the potatoes as they cook under pressure. The taste is amazing and the texture of the semi mashed potatoes is perfect to be mopped up with freshly puffed up pooris. This is a family favourite now as everyone wants this dish as an accompaniment to pooris. 

Thursday, May 19, 2016

Chocolate & Almond Marbled Bundt Cake To Celebrate 7 years of Blogging!


Last month my blog turned 7 and I decided to post something nice to celebrate this milestone. However, work got the better of me and I had to keep this post pending. I was wondering what to post and without having to break my head for too long I decided to bake my favourite chocolate and almond marbled cake which I have made at least thrice before and loved it every time. The best part about this cake is that the almond flour in it keeps the cake super moist even after a couple of days (if it lasts that long!) This is one of my favourite comfort foods as I cannot resist gorging on it till it gets over! My kids loved it as well and so did the hubby. 

Honestly, this isn't really a cake for a big celebration but it must be made and enjoyed if you want to celebrate the simple pleasures of life. It must be made and enjoyed with that hot cuppa when you are tired to the bones. It must be made and enjoyed when you are having old friends over. It must be made and enjoyed when you want to take something for that friend who's just recovering from an illness (or a heartbreak). You get the picture, just make it when you want to feel good about something. I felt good about having come this far in the world of blogging and despite the bumps on the road, the journey has been enjoyable. This cake is just to celebrate that.

Wednesday, May 11, 2016

Mangalorean Plated Meal Series - Boshi# 35 - Meatball Curry, Fried Brinjals, Salad & Rice

BOSHI#35


Since my son is inclined towards eating dishes that revolve around minced meat, I have been experimenting with a lot of new recipes of late. When I finally ran out of ideas I went back to my collection of recipes on the blog and found something I had made years ago - Mangalorean style meatball curry. This one calls for coconut to be ground for the curry base but the end result is worth it! You could add store bought meatballs or make some yourself and freeze them for times when you want to make a meal in a jiffy. I have tons of them in the freezer and use them in batches! If you are hard pressed for time then this is something you can do whenever you are free. There are tons of recipes you can use meatballs in! I'll share some recipes soon!

If you are new to my blog do check out the complete Boshi series here

Tuesday, May 10, 2016

Garlic Butter & Cheese Stuffed Chicken Roll-Ups


Sometime last month I had made some herbed garlic butter that I so fell in love with! I used it as a filling for the garland shaped bread that I made and then I was wondering if I could use it up in something different. Since I had some boneless chicken breasts I decided to make some chicken roll ups. The idea was a hit as my son loved it. The meal was very simple in terms of taste and the presentation made sure that my son (who is a big fan of eating out) was happy too!  These roll ups are really easy to make if you have some garlic butter handy. If you don't you can still make some in a matter of minutes and you meal is ready within 30-40 minutes. So do give it a try!

Monday, May 9, 2016

Sesame & Puffed Rice Chikki ~ Easy Snack Bars For Kids


Back to blogging after a long hiatus! It's been over 3 weeks since I last blogged and I've been caught up in a whirlwind of domestic dilemmas, from illness to last minute shopping for a family function. I finally found a breather yesterday and I wanted to do nothing but chill out. Now that normalcy has finally returned, here I am, pulling out recipes from my archives. It will be a while before I get back to my detailed stories but for now, I am happy to be here. Baking and blogging are huge stress relievers for me and I can't wait to get back to regular blogging and fill you in with the happenings of the past one month. 

For now, do enjoy this lovely and very simple to make chikki. Chikki is also called as a 'brittle' and is most popularly made with peanuts. This version is made with crisp puffed rice and sesame and makes for a delightful, low cal snack for kids and adults alike. It is really quick and simple to put together and tastes great! A perfect snack for lazy afternoons during the summer vacations! I do hope you enjoy it!

Tuesday, April 19, 2016

Pachodi ~ Mangalorean Style Raw Mango Salad ~ When The Hubby Cooks!


Mangoes and the memories are like conjoined twins, aren't they? There is something that is so wonderful about that single whiff of a mango that can take you places, back in time. It is in some sense, a time machine that can transport you back to your childhood and back to everything you ever loved about it. Whenever I am greeted by a mango I just like to wrap my senses with its aroma and close my eyes to simply enjoy the memories. 

Today's recipe is a very simple one. It is made of raw mangoes chopped up and spiced up with some chilli powder. We used to have this a lot as kids, at home, eating leisurely during our summer holidays, sitting on the porch. Sometimes we sneaked in a steel dabba full of chopped up pieces of raw mango and mixed the rest of the ingredients (mostly without the onions as they really stank!) in school! During a boring lesson, the dabba would be passed around for anyone fond of raw mangoes. Seriously, those were the little pleasures of life. I don't recall ever getting caught for indulging in a mid afternoon snack such as this. 

Friday, April 15, 2016

Multigrain Nutella Swirled Banana Bread


I got a huge bunch of bananas from the market a few days ago in the hope of making some banana halwa but the plans didn't quite materialise and after eating and eating several good ones we had to abandon the mission and watch them die quietly. What I mean by 'die' is that they turn almost black and nobody wants to do touch them let alone eat them, even if they are peeled and cut and served on a platter. Kids I tell you! Anyway, since mamas don't complain, they just figure out better ways to deal with over ripe bananas. Banana bread is always the way to go and this time was no better. I found a suitable recipe to use up the bananas and a jar of Nutella that was pretty much hanging around the kitchen. Yeah, we aren't such great fans of slathering Nutella on bread anymore. I can't believe I'm saying this, but I got over it the moment I made my homemade hazelnut spread. The commercially available ones are just bought as backup. So I decided to use it up at once. 

Wednesday, April 13, 2016

Mangalorean Plated Meal Series - Boshi# 34 - Crab Sukka Masala, Fried Fish, Daaliso Saar, Gosalem Thel Piyao & Rice

BOSHI#34


Folks, the much loved and very much in demand, boshi is back! As much as I would make it a weekly affair as I used to from the time I started this series, I am unable to, due to lack of time. I hope to get back on track in another few weeks. I have promised myself to make full fledged Mangalorean style meals at least once a week, for the pure satisfaction and sheer joy it gives! I am sure die hard Mangaloreans (irrespective of which community you belong to) will agree with this. There is no greater joy than to dig into a simple meal of piping hot rice served with two of your favourite types of seafood and some dal and perhaps a vegetable sauteed in basic spices. So for today it's the favourite of the hubby, cooked by himself ofcourse cuz I still can't eat crabs. The fried fish was made by me and so are the rest of the items you see on the plate. I hope this helps you plan your weekly menus. 

If you are new to my blog do check out the complete Boshi series here