Thursday, August 27, 2015

Mangalorean Plated Meal Series - Boshi# 29 - Ambadyanchi Kadi, Mitgi Sango Miryapito, Fried Fish, Fried Pathrode, Pickle & Rice

BOSHI#29


So I am back with a special boshi this time. I have several traditional things on the menu which are mostly seasonal. I don't usually overload my plate like this as you may have noticed. For me its just a portion each of protein, carbs and veggies however I decided to go ahead and add some extra things on my plate as the dishes were prepared from ingredients that I had brought from Mangalore. I didn't want all my effort of bringing them to land in the bin and you know that it would be such a crime to waste fresh produce that is not available outside India. I am sure that most of you living outside India consider these things to be more precious than gold and silver :) At least I do!

The rice that you see on the plate above is the typical Mangalorean red (unpolished) boiled rice which has this nutty flavour and tastes wonderful even when eaten plain. There is nothing that can beat the taste of freshly prepared rice served with some hot curry on the side - whether it is veg or non veg. I somehow managed to lug back 2 kgs of this rice which I know will get over in no time but yeah, the joy of eating something that was grown in my homeland is something else.

I am not sure how many of you will be able to make this boshi as most of the items call for ingredients that are not available easily (or not at all) outside India but I do hope this plate evokes many memories for you. 

Before I forget, thanks to all those of you who wrote in asking me about the boshi series. From now on (owing to my busy school time routine) I am not sure if I will be able to keep up with this series on a regular basis but I will try and post as many as I can, whenever I can.

For now, do check the complete Boshi series here

RECIPES:

Tuesday, August 25, 2015

French Dimpled Rolls


It's been a while since I baked breads and so I decided to post this lovely recipe from my archives. From the time I started to bake breads I've always wanted to do simple stuff that tasted great eliminated the need to buy store bought bread. Ever since I started to replicate the Nandos style peri peri livers at home I've been on the lookout for bread to go along with the dish. Bread that resembled the rolls that we get at Nandos and the ones that were slightly chewy on the outside while being incredibly soft and spongy on the inside. A few recipes that I found online flopped and eventually I turned to a book from my collection, The Bread Bible by Christine Ingram and Jennie Shapter that had a recipe for French rolls that promised the same results as the Portuguese version that we have fallen in love with. 

Monday, August 24, 2015

Kadai Prawns ~ When The Hubby Cooks!


School starts in less than a week from now and I am enjoying the last bit of freedom from the routine. I literally sailed through last week without cooking at home as we ate out almost everyday at malls where I took the kids for their fun activities. Along with my cousin and her kids we must have sampled food from every possible outlet in the food court (okay! I am exaggerating!). Anyway, the point is that I am glad that I actually got a break from the kitchen and I am not complaining. Being out of the home for several hours on a daily basis also meant that I didn't have any time to open my laptop or get back to serious blogging. For those of you have felt my absence and enquired about me, thanks so much! It feels good to know that I am being missed and that you are eager to see me back with some new recipes and stories. 

I am happy that ever since I returned from Mangalore I have been able to accomplish many things that I always wanted to. Besides enrolling my son in a couple of after school activities I also got myself a membership at the local library. Despite the fact that I lugged back tons of books from India which I don't know when I will finish reading, I still wanted to join a library and benefit from it. There is something so special about libraries and my earliest memory takes me back to the day when my mum had taken me to the tiny government library near my house and got me a membership. That day my mother passed on her passion of reading to me and I will never forget those memories of standing near the rusty shelf filled with Enid Blyton books and I remember picking Noddy as my first reading companion. 

Being a government library the registration fee was Rs. 5 and there was no borrowing fee unlike private libraries that charged a rupee or two as a reading fee on every book you borrowed. However, at my library one could borrow just two books at a time. I can never forget the dark interiors of that little place which hardly had any windows. There was a small verandah where mostly older men sat for hours browsing through the newspapers and other 'serious' magazines while I always headed to the corner that held children's fiction. 

Tuesday, August 18, 2015

Ambadyanchi Kadi ~ Hog Plums in a Spicy, Sweet and Sour Curry


Every trip to Mangalore teaches me something new. Whether it is in the form of cooking tips, new recipes or simply lessons on life. Although I didn't get a lot of time to learn new recipes this time around, I did manage to get some ingredients. The husband found some hog plums at the market and joyfully he brought some back. It has been a while since I cooked them. The last time I added them to vegetables was when I was in Mumbai. Since we found pretty much everything in the four bungalows market I never thought that someday I would miss something as simple as hog plums so much! 

I have seen them come in two sizes. The small ones are what I grew up eating. They are hard and fibrous - not very fleshy. The second type is what I have used in this recipe - large and fleshy and so delicious! 

Thursday, August 13, 2015

Pathrode / Pathrade ~ Steamed Colocasia Leaf Rolls ~ Method #2


Folks, I am back after a refreshing 6 week holiday in Mangalore. Well, to be honest, it was more tiring than refreshing as I was busy with the endless chores that a mom needs to do for her two young kids whether she is holidaying or not. But since I badly need an annual break it was a positive experience for me as I welcome a holiday in Mangalore no matter how short it may be. Six weeks was not a short duration at all, infact it is perhaps the longest that I've been in Mangalore after I got married. I am glad that I actually got to spend a lot of time with my mom and also take the kids around town, although it wasn't much. My brother and his kids joined us midway and then there wasn't a dull moment for us adults. 

Despite the fact that it was a busy holiday I got the chance to meet my close friends, a couple of readers and bumped into several people I hadn't met in years. My grade 1 and 6 teachers and my school mates who I hadn't seen in over two decades were only pleased to meet me. We hugged and clicked selfies and it felt so good. Meeting up with relatives was another thing that we had planned to do and it was really nice to reignite family bonds. It just reinforced my belief that people, especially those bound by blood are so important to us whether we admit it or not. We do not realise it when we are young but when we inch towards and find ourselves in a mid life crisis we begin to appreciate and actually miss those people who are no longer amidst us. 

Thursday, July 16, 2015

Chicken Hyderabadi Biryani


A couple of months ago the hubby came across an easy biryani recipe which he wanted me to try out. Till the time I tried it I didn't consider biryani making an 'easy' process but I was stumped after I tried this one. The best part about this biryani is that the only time you spend is preparing the marination for the chicken and after that you just cook the rice, place it on the marinated chicken and cook it together on 'dum' and voila! a mouthwatering biryani is ready! If you want to make this biryani for a party and don't want to kill yourself in the kitchen you can marinate the chicken ahead of time and on the day just cook it along with the rice - so easy yeah?

I tried making this a couple of times as I wanted to perfect it and then I decided to post it just in time for Eid. For those who are celebrating it 'Eid Mubarak!' and may you be blessed richly by the Almighty! Spend precious time with your loved ones and do enjoy the festivities! 

Tuesday, July 14, 2015

Oatmeal Buttermilk Bread #Breadbakers


I am back with another bread folks! This month's theme is oatmeal which I am sure everyone on our baking group welcomed. Since I had baked with oatmeal before I was looking forward to it using it again, this time in a bread. There were tons of recipes on the internet and I shortlisted two. The first one bombed very badly and with little time to experiment with the second recipe before I went on vacation I had to hurry up. The use of buttermilk in bread sounded so good to me that despite the numerous other recipes that I could have selected I decided to go with this one. Although I was baking bread two days in a row (which I rarely do), I had a gut feeling that this time my ingredients wouldn't go a waste and we'd have some delicious bread to munch on for the next few days. As expected, the combination of whole wheat and oatmeal was marvellous. I simply couldn't resist slicing the bread before it had cooled down - a big mistake! If you slice the bread too soon you risk them from drying up soon. The warm air that is trapped inside the loaf actually helps keep it soft and moist for longer. I quickly 'sealed' back the slice and crossed my fingers and hoped that it wouldn't be too dry. Luckily, the bread didn't last that long - we finished it off on the same day.

Friday, July 10, 2015

Kirathyaso Kasai - Herbal Decoction (Kashaya) of King of Bitters/Kirata Kaddi (Andrographis Paniculata) - Home Remedy

The above pic includes the freshly brewed decoction with leaves, this is just for a pictorial representation. The clear liquid needs to be consumed after straining out the leaves

While I was welcomed by the lush greenery on Mangalore's landscape last week, the heat was unbearable. Rains were intermittent, almost non existent and we prayed for a few showers every night to help us sleep less uncomfortably. As always I enjoyed the many sights of Mangalore - the vegetation growing wild, the old landmarks which bring back many memories and of course the food of this place which is the reason behind my blog. Last year when I was here my mum-in-law was brewing some kasai (kashaya) for herself from one of the most bitter herbs called as the 'kirathem'. When I tasted some, I almost died - the taste was just too bitter and strong, but then I was eager to know more about this plant and so she showed it to me. A few pictures were taken, information Googled and the post was prepared but I was never really inclined to post this recipe because there always seemed to be something more delicious that found its way to the blog. 

A year on, I've realised that the most important recipes are actually those that help forgive our sins and help undo at least some, if not all of our careless eating - of foods that are not really good for our health. Nature provides remedies for almost all ailments and I want to specially feature one of the most bitter of all herbs, the King of Bitters (Botanical name : Andrographis Paniculata). Most Mangaloreans I know (at least the older generation) have terrible memories of having had this bitter concoction during their childhood. It was customary and compulsory to have this decoction (kasai/kashaya as it is called in the local language) by the whole family as it was believed to ward off many ailments. People who had this kashaya seldom fell sick and I was really keen to carry this tradition forward.

Thursday, June 25, 2015

Kapi Falhaar#6 - Ragi Manni | Ragi Falooda (Finger Millet Pudding) ~Gluten Free & Vegan


I know that I have said this many many times before but one of the most satisfying aspects of blogging are the kind of people you get to 'meet' along the way and how they end up becoming a special part of your life. Over a period of time I have virtually met so many different kinds of people over social media. Some took detours along the way while many are still with me as my closest friends and confidantes. One such special friend is a person who knows to add cheer to everyone's life with her puns, jokes and positive outlook towards life . There are people who can joke about all and sundry and then those who can actually take a joke (on their own selves) like this person. So when she asked me for the recipe of the Ragi Manni which she had eaten at a restaurant in Bangalore I decided to give it a try. This was way back in 2012. A few recipes were found, tried and tested but over a period of time it was put on the back burner due.

Mangalorean Plated Meal Series - Boshi# 28 - Kane Jeere Miri, Gosalem Thel Piao, Pathrade Fry & Rice

BOSHI#28


Last Sunday's visit to the fish market saw us buying a nice variety of fish, most of which are my favourites - kane (lady fish), kube (clams/cockles), bangde (mackerels), tharle (sardines), pamplet (pomfrets), sungta (prawns - which I have just started to eat in small portions). We are literally having a seafood fest and gorging on so many dishes day after day much to the displeasure of our son. 

A couple of days ago I made the traditional jeere miri curry which has always been my favourite. Unfortunately the weather outside was playing havoc with my camera and I couldn't get too many shots - so posting what the best that I could grab within a few seconds and so the colour  of the curry doesn't look perfect. Since I had left the fish whole (which I later realised I shouldn't have), I struggled to 'boshi' it, cuz the kane demanded more space than I could give it! Finally I dished out the slimmest of the lot.

The addition of the pathrade fry is not typical of me as I generally don't like to crowd my plate with too many things but to lure the son into eating some fish curry I decided to fry up the pathrade I had prepared last week. Don't ask me where I got the colocasia leaves from, I made these with palak which is a great substitute when you are craving for pathrade! So what's stopping you now? Go make some!

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:

Thursday, August 27, 2015

Mangalorean Plated Meal Series - Boshi# 29 - Ambadyanchi Kadi, Mitgi Sango Miryapito, Fried Fish, Fried Pathrode, Pickle & Rice

BOSHI#29


So I am back with a special boshi this time. I have several traditional things on the menu which are mostly seasonal. I don't usually overload my plate like this as you may have noticed. For me its just a portion each of protein, carbs and veggies however I decided to go ahead and add some extra things on my plate as the dishes were prepared from ingredients that I had brought from Mangalore. I didn't want all my effort of bringing them to land in the bin and you know that it would be such a crime to waste fresh produce that is not available outside India. I am sure that most of you living outside India consider these things to be more precious than gold and silver :) At least I do!

The rice that you see on the plate above is the typical Mangalorean red (unpolished) boiled rice which has this nutty flavour and tastes wonderful even when eaten plain. There is nothing that can beat the taste of freshly prepared rice served with some hot curry on the side - whether it is veg or non veg. I somehow managed to lug back 2 kgs of this rice which I know will get over in no time but yeah, the joy of eating something that was grown in my homeland is something else.

I am not sure how many of you will be able to make this boshi as most of the items call for ingredients that are not available easily (or not at all) outside India but I do hope this plate evokes many memories for you. 

Before I forget, thanks to all those of you who wrote in asking me about the boshi series. From now on (owing to my busy school time routine) I am not sure if I will be able to keep up with this series on a regular basis but I will try and post as many as I can, whenever I can.

For now, do check the complete Boshi series here

RECIPES:

Tuesday, August 25, 2015

French Dimpled Rolls


It's been a while since I baked breads and so I decided to post this lovely recipe from my archives. From the time I started to bake breads I've always wanted to do simple stuff that tasted great eliminated the need to buy store bought bread. Ever since I started to replicate the Nandos style peri peri livers at home I've been on the lookout for bread to go along with the dish. Bread that resembled the rolls that we get at Nandos and the ones that were slightly chewy on the outside while being incredibly soft and spongy on the inside. A few recipes that I found online flopped and eventually I turned to a book from my collection, The Bread Bible by Christine Ingram and Jennie Shapter that had a recipe for French rolls that promised the same results as the Portuguese version that we have fallen in love with. 

Monday, August 24, 2015

Kadai Prawns ~ When The Hubby Cooks!


School starts in less than a week from now and I am enjoying the last bit of freedom from the routine. I literally sailed through last week without cooking at home as we ate out almost everyday at malls where I took the kids for their fun activities. Along with my cousin and her kids we must have sampled food from every possible outlet in the food court (okay! I am exaggerating!). Anyway, the point is that I am glad that I actually got a break from the kitchen and I am not complaining. Being out of the home for several hours on a daily basis also meant that I didn't have any time to open my laptop or get back to serious blogging. For those of you have felt my absence and enquired about me, thanks so much! It feels good to know that I am being missed and that you are eager to see me back with some new recipes and stories. 

I am happy that ever since I returned from Mangalore I have been able to accomplish many things that I always wanted to. Besides enrolling my son in a couple of after school activities I also got myself a membership at the local library. Despite the fact that I lugged back tons of books from India which I don't know when I will finish reading, I still wanted to join a library and benefit from it. There is something so special about libraries and my earliest memory takes me back to the day when my mum had taken me to the tiny government library near my house and got me a membership. That day my mother passed on her passion of reading to me and I will never forget those memories of standing near the rusty shelf filled with Enid Blyton books and I remember picking Noddy as my first reading companion. 

Being a government library the registration fee was Rs. 5 and there was no borrowing fee unlike private libraries that charged a rupee or two as a reading fee on every book you borrowed. However, at my library one could borrow just two books at a time. I can never forget the dark interiors of that little place which hardly had any windows. There was a small verandah where mostly older men sat for hours browsing through the newspapers and other 'serious' magazines while I always headed to the corner that held children's fiction. 

Tuesday, August 18, 2015

Ambadyanchi Kadi ~ Hog Plums in a Spicy, Sweet and Sour Curry


Every trip to Mangalore teaches me something new. Whether it is in the form of cooking tips, new recipes or simply lessons on life. Although I didn't get a lot of time to learn new recipes this time around, I did manage to get some ingredients. The husband found some hog plums at the market and joyfully he brought some back. It has been a while since I cooked them. The last time I added them to vegetables was when I was in Mumbai. Since we found pretty much everything in the four bungalows market I never thought that someday I would miss something as simple as hog plums so much! 

I have seen them come in two sizes. The small ones are what I grew up eating. They are hard and fibrous - not very fleshy. The second type is what I have used in this recipe - large and fleshy and so delicious! 

Thursday, August 13, 2015

Pathrode / Pathrade ~ Steamed Colocasia Leaf Rolls ~ Method #2


Folks, I am back after a refreshing 6 week holiday in Mangalore. Well, to be honest, it was more tiring than refreshing as I was busy with the endless chores that a mom needs to do for her two young kids whether she is holidaying or not. But since I badly need an annual break it was a positive experience for me as I welcome a holiday in Mangalore no matter how short it may be. Six weeks was not a short duration at all, infact it is perhaps the longest that I've been in Mangalore after I got married. I am glad that I actually got to spend a lot of time with my mom and also take the kids around town, although it wasn't much. My brother and his kids joined us midway and then there wasn't a dull moment for us adults. 

Despite the fact that it was a busy holiday I got the chance to meet my close friends, a couple of readers and bumped into several people I hadn't met in years. My grade 1 and 6 teachers and my school mates who I hadn't seen in over two decades were only pleased to meet me. We hugged and clicked selfies and it felt so good. Meeting up with relatives was another thing that we had planned to do and it was really nice to reignite family bonds. It just reinforced my belief that people, especially those bound by blood are so important to us whether we admit it or not. We do not realise it when we are young but when we inch towards and find ourselves in a mid life crisis we begin to appreciate and actually miss those people who are no longer amidst us. 

Thursday, July 16, 2015

Chicken Hyderabadi Biryani


A couple of months ago the hubby came across an easy biryani recipe which he wanted me to try out. Till the time I tried it I didn't consider biryani making an 'easy' process but I was stumped after I tried this one. The best part about this biryani is that the only time you spend is preparing the marination for the chicken and after that you just cook the rice, place it on the marinated chicken and cook it together on 'dum' and voila! a mouthwatering biryani is ready! If you want to make this biryani for a party and don't want to kill yourself in the kitchen you can marinate the chicken ahead of time and on the day just cook it along with the rice - so easy yeah?

I tried making this a couple of times as I wanted to perfect it and then I decided to post it just in time for Eid. For those who are celebrating it 'Eid Mubarak!' and may you be blessed richly by the Almighty! Spend precious time with your loved ones and do enjoy the festivities! 

Tuesday, July 14, 2015

Oatmeal Buttermilk Bread #Breadbakers


I am back with another bread folks! This month's theme is oatmeal which I am sure everyone on our baking group welcomed. Since I had baked with oatmeal before I was looking forward to it using it again, this time in a bread. There were tons of recipes on the internet and I shortlisted two. The first one bombed very badly and with little time to experiment with the second recipe before I went on vacation I had to hurry up. The use of buttermilk in bread sounded so good to me that despite the numerous other recipes that I could have selected I decided to go with this one. Although I was baking bread two days in a row (which I rarely do), I had a gut feeling that this time my ingredients wouldn't go a waste and we'd have some delicious bread to munch on for the next few days. As expected, the combination of whole wheat and oatmeal was marvellous. I simply couldn't resist slicing the bread before it had cooled down - a big mistake! If you slice the bread too soon you risk them from drying up soon. The warm air that is trapped inside the loaf actually helps keep it soft and moist for longer. I quickly 'sealed' back the slice and crossed my fingers and hoped that it wouldn't be too dry. Luckily, the bread didn't last that long - we finished it off on the same day.

Friday, July 10, 2015

Kirathyaso Kasai - Herbal Decoction (Kashaya) of King of Bitters/Kirata Kaddi (Andrographis Paniculata) - Home Remedy

The above pic includes the freshly brewed decoction with leaves, this is just for a pictorial representation. The clear liquid needs to be consumed after straining out the leaves

While I was welcomed by the lush greenery on Mangalore's landscape last week, the heat was unbearable. Rains were intermittent, almost non existent and we prayed for a few showers every night to help us sleep less uncomfortably. As always I enjoyed the many sights of Mangalore - the vegetation growing wild, the old landmarks which bring back many memories and of course the food of this place which is the reason behind my blog. Last year when I was here my mum-in-law was brewing some kasai (kashaya) for herself from one of the most bitter herbs called as the 'kirathem'. When I tasted some, I almost died - the taste was just too bitter and strong, but then I was eager to know more about this plant and so she showed it to me. A few pictures were taken, information Googled and the post was prepared but I was never really inclined to post this recipe because there always seemed to be something more delicious that found its way to the blog. 

A year on, I've realised that the most important recipes are actually those that help forgive our sins and help undo at least some, if not all of our careless eating - of foods that are not really good for our health. Nature provides remedies for almost all ailments and I want to specially feature one of the most bitter of all herbs, the King of Bitters (Botanical name : Andrographis Paniculata). Most Mangaloreans I know (at least the older generation) have terrible memories of having had this bitter concoction during their childhood. It was customary and compulsory to have this decoction (kasai/kashaya as it is called in the local language) by the whole family as it was believed to ward off many ailments. People who had this kashaya seldom fell sick and I was really keen to carry this tradition forward.

Thursday, June 25, 2015

Kapi Falhaar#6 - Ragi Manni | Ragi Falooda (Finger Millet Pudding) ~Gluten Free & Vegan


I know that I have said this many many times before but one of the most satisfying aspects of blogging are the kind of people you get to 'meet' along the way and how they end up becoming a special part of your life. Over a period of time I have virtually met so many different kinds of people over social media. Some took detours along the way while many are still with me as my closest friends and confidantes. One such special friend is a person who knows to add cheer to everyone's life with her puns, jokes and positive outlook towards life . There are people who can joke about all and sundry and then those who can actually take a joke (on their own selves) like this person. So when she asked me for the recipe of the Ragi Manni which she had eaten at a restaurant in Bangalore I decided to give it a try. This was way back in 2012. A few recipes were found, tried and tested but over a period of time it was put on the back burner due.

Mangalorean Plated Meal Series - Boshi# 28 - Kane Jeere Miri, Gosalem Thel Piao, Pathrade Fry & Rice

BOSHI#28


Last Sunday's visit to the fish market saw us buying a nice variety of fish, most of which are my favourites - kane (lady fish), kube (clams/cockles), bangde (mackerels), tharle (sardines), pamplet (pomfrets), sungta (prawns - which I have just started to eat in small portions). We are literally having a seafood fest and gorging on so many dishes day after day much to the displeasure of our son. 

A couple of days ago I made the traditional jeere miri curry which has always been my favourite. Unfortunately the weather outside was playing havoc with my camera and I couldn't get too many shots - so posting what the best that I could grab within a few seconds and so the colour  of the curry doesn't look perfect. Since I had left the fish whole (which I later realised I shouldn't have), I struggled to 'boshi' it, cuz the kane demanded more space than I could give it! Finally I dished out the slimmest of the lot.

The addition of the pathrade fry is not typical of me as I generally don't like to crowd my plate with too many things but to lure the son into eating some fish curry I decided to fry up the pathrade I had prepared last week. Don't ask me where I got the colocasia leaves from, I made these with palak which is a great substitute when you are craving for pathrade! So what's stopping you now? Go make some!

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: