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Friday, February 26, 2010

Dukra Maas (Pork Bafat)


Dukra Maas
Recipe Source: My mum
Serves: 4


You need:
  • Pork (with fat) - 1kg
  • Onions - 3 - 4 large
  • Green Chillies - 2
  • Garlic - 1 pod or 10-12 big cloves
  • Ginger - 2 inches
  • Cinnamon - 2 inches
  • Cloves - 4
  • Bay leaves - 2
  • Bafat Powder - 1-1/2 - 2 tbsp
  • Tamarind juice - 2-3 tsp
  • Vinegar - 1/2 tsp (optional)
  • Salt - 1 level tsp (or to taste)
Method:

1. Cut the meat into medium sized pieces (cubes)
2. Cut the onions into large cubes & finely chop the ginger. The garlic can be left whole by just removing the skin (if you are using Indian garlic). Slit the green chillies into half.
3. In a pan put the meat along with the chillies, ginger, cinnamon, cloves, bay leaves, salt, tamarind juice & bafat powder.
4. Cook on slow fire till almost done & then add the onions & garlic.
5. There is no need to add water unless the meat is with almost no fat.
6. Serve piping hot with Sanna (Mangalorean idlis/rice cakes)



27 comments:

  1. Hi Shireen, This looks awesome, Do u have pork roast recipe. If so please post

    ReplyDelete
  2. Hi

    Iam a Mangalorean and i love your Blog. i am Desperately looking for Pepper Pork can you please help me with that. Thanks - Sonia

    ReplyDelete
  3. Hi Sonia, thanks for your comment, I don't have the Pepper pork recipe as of now and I am travelling currently, will try it out soon & upload the recipe

    ReplyDelete
  4. Hi, I live in Melbourne, was hunting for Bafat..finally found the powder after eleven months. so glad to find ur recipe as mom was unavailable..thank u so much..It's YUM!1

    ReplyDelete
  5. @Anonymous: So glad u were able to make it - Pork Bafat I assume or was it the powder u made? Either ways, glad I was of help!!

    ReplyDelete
  6. Hi Shireen,
    so you add the onions and garlic at the end eh?does that cook the onions enough? i have always added everything together and cook it till done :)

    ReplyDelete
  7. Hi Sherman,

    Yes, its my mum's tip. She adds part of the onions and garlic initially the remaining ones towards the end..when u have say 10mins more of cooking. This helps retain the onions and garlic and they don't turn liquid. This is in the case where you get very tough pork that takes an hour at least to cook. You can add everything together if you get tender pork :)

    ReplyDelete
  8. Hi Shireen, I was looking for an authentic Mangalorean Pork Bafad receipe, and yours was the first that came up. It is an hour later and I am still looking through all your posts. It's making me crave good mangalorean food. And more so bringing back some wonderful memories of my late grandmum. Thanks. Good luck and keep up your great work!

    ReplyDelete
  9. Hi Tanya,

    Thanks so much for the lovely compliments! I hope you enjoyed your time browsing through my blog and I do hope you cooked a dish or two & relished it too! I'd love to hear your feedback whenever you are able to! Take care!

    ReplyDelete
  10. Hi Shireen, I love ur blog! I use a lot of ur recipes I am going to cook dukra mass tomorrow, wish me luck! I miss my mum's mangy cooking, I miss her :(
    I am a Mangy living in Melbourne and married to a English. He loves Indian food. I love cooking for my family.
    keep up the gr8 work. u r awesome!

    ReplyDelete
  11. Hi Marilyn, thank you so much for all the lovely things you have said about my blog! I am so happy to know that it has helped you with your cooking. I hope u like the dukra maas too, would love to hear your feedback! Take care, happy cooking & a big hug to u:)

    ReplyDelete
  12. I would like to try your Pork Bafad recipe. You have mentioned 2-3 tsps of tamarind juice. Will that suffice for a kilo of pork.

    Thank you

    ReplyDelete
  13. @ Anonymous: I use home made tamarind juice which is nothing but a thick paste - so according to my taste 2-3 tsp of this thick paste+1/2 tsp of vinegar suffices as I don't like very sour pork bafat. The elements of sweet, salt, sour and spice can always be adjusted according to one's taste and are not definitive. So please feel free to adjust according to your taste

    ReplyDelete
  14. Hi Shireen! I live in Madurai, Tamilnadu and I tried your Dukra Maas today for Christmas. It was absolutely wonderful and my whole family truly enjoyed it. The recipe was so simple to follow and really had the same taste that I used to enjoy during my childhood. Thank you so much for bringing back the joyous memories of Christmas in Mangalore.Hugs and God Bless you for the wonderful work that you to do help us all Mangaloreans out in the world :)

    Happy New Year...

    Annabel D'Souza

    ReplyDelete
    Replies
    1. Hi Anna! Thanks a ton for your wonderful comment and so sorry to have missed responding to it on time. I am thrilled to know that you enjoyed the Dukra maas with your family :) glad to know that my recipes help you reminisce ur time in Mangalore! Have a wonderful year ahead!

      Delete
  15. Hi Shireen,

    I have lived in Melbourne, Australia for several years, never saw bafat powder anywhere.
    Do you know if it is available here. Any help would be much appreciated.

    Thanking you kindly,

    Fred D'Souza

    ReplyDelete
    Replies
    1. Hi Fred,

      I am sorry I don't know where Bafat powder is available at the moment, but I have asked a couple of friends and am awaiting their response. Till then, would it be feasible for you to make a small batch of it yourself? If yes, here's the recipe:

      http://www.ruchikrandhap.com/2011/05/bafat-pito-bafat-masala-powder.html

      Regards,
      Shireen

      Delete
  16. Hi Shireen,

    I have lived in Melbourne for over 17 years and never heard the word Bafat Powder anywhere as much as I would have liked to. Would you or any of your blog readers known where I can purchase this item.

    Thanking you kindly,

    Fred D'Souza

    ReplyDelete
    Replies
    1. Hi Fred,

      I have replied to your query above!

      Rgds
      Shireen

      Delete
  17. Hi Shireen,

    Am Nitin Dias. Your recipe reminded me of my Mum's made Dukra maas. Picture resembles very much. I live in London and its been more than a year since i had Dukra maas. So i'm going to try cooking that for this christmas. Hopefully i'll get all the ingredients. Your recipe would be of great help in cooking. Thank you very much.

    ReplyDelete
  18. Hi Shireen, I tried this recipe a couple of weeks back and it came out good. I have tried recipes from different websites become, but they were nothing like your recipe. Everyone liked my Pork Bafat. I bought Pork Picnic Roast (Pork Shoulder) from a local store here and my wife helped me search for recipes from google and found your web site. Your website is so well organised with such good quality pictures.

    Stany DSouza, Los Angeles, CA

    ReplyDelete
  19. @ Nitin Dias: Thanks so much for your lovely words and sorry for the delay in responding. Hope you enjoyed this dish :)

    ReplyDelete
  20. @ Stany DSouza: Thank you so much for your feedback and I am glad that you enjoyed this recipe :) Thanks for taking the time to write to me, appreciate it!

    ReplyDelete
  21. H Shireen,

    How are you? I am Daisy from Bombay.

    Could you tell me the recipe for cooking pork (meetak ghallele dukra maas

    ReplyDelete
  22. @ Daisy: I don't have the recipe yet, will post it as soon as I've tried it out :)

    ReplyDelete
  23. Hi Shireen. I have tried out your recipe and enjoyed it very much. Thanks a lot!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Friday, February 26, 2010

Dukra Maas (Pork Bafat)


Dukra Maas
Recipe Source: My mum
Serves: 4


You need:
  • Pork (with fat) - 1kg
  • Onions - 3 - 4 large
  • Green Chillies - 2
  • Garlic - 1 pod or 10-12 big cloves
  • Ginger - 2 inches
  • Cinnamon - 2 inches
  • Cloves - 4
  • Bay leaves - 2
  • Bafat Powder - 1-1/2 - 2 tbsp
  • Tamarind juice - 2-3 tsp
  • Vinegar - 1/2 tsp (optional)
  • Salt - 1 level tsp (or to taste)
Method:

1. Cut the meat into medium sized pieces (cubes)
2. Cut the onions into large cubes & finely chop the ginger. The garlic can be left whole by just removing the skin (if you are using Indian garlic). Slit the green chillies into half.
3. In a pan put the meat along with the chillies, ginger, cinnamon, cloves, bay leaves, salt, tamarind juice & bafat powder.
4. Cook on slow fire till almost done & then add the onions & garlic.
5. There is no need to add water unless the meat is with almost no fat.
6. Serve piping hot with Sanna (Mangalorean idlis/rice cakes)



27 comments:

  1. Hi Shireen, This looks awesome, Do u have pork roast recipe. If so please post

    ReplyDelete
  2. Hi

    Iam a Mangalorean and i love your Blog. i am Desperately looking for Pepper Pork can you please help me with that. Thanks - Sonia

    ReplyDelete
  3. Hi Sonia, thanks for your comment, I don't have the Pepper pork recipe as of now and I am travelling currently, will try it out soon & upload the recipe

    ReplyDelete
  4. Hi, I live in Melbourne, was hunting for Bafat..finally found the powder after eleven months. so glad to find ur recipe as mom was unavailable..thank u so much..It's YUM!1

    ReplyDelete
  5. @Anonymous: So glad u were able to make it - Pork Bafat I assume or was it the powder u made? Either ways, glad I was of help!!

    ReplyDelete
  6. Hi Shireen,
    so you add the onions and garlic at the end eh?does that cook the onions enough? i have always added everything together and cook it till done :)

    ReplyDelete
  7. Hi Sherman,

    Yes, its my mum's tip. She adds part of the onions and garlic initially the remaining ones towards the end..when u have say 10mins more of cooking. This helps retain the onions and garlic and they don't turn liquid. This is in the case where you get very tough pork that takes an hour at least to cook. You can add everything together if you get tender pork :)

    ReplyDelete
  8. Hi Shireen, I was looking for an authentic Mangalorean Pork Bafad receipe, and yours was the first that came up. It is an hour later and I am still looking through all your posts. It's making me crave good mangalorean food. And more so bringing back some wonderful memories of my late grandmum. Thanks. Good luck and keep up your great work!

    ReplyDelete
  9. Hi Tanya,

    Thanks so much for the lovely compliments! I hope you enjoyed your time browsing through my blog and I do hope you cooked a dish or two & relished it too! I'd love to hear your feedback whenever you are able to! Take care!

    ReplyDelete
  10. Hi Shireen, I love ur blog! I use a lot of ur recipes I am going to cook dukra mass tomorrow, wish me luck! I miss my mum's mangy cooking, I miss her :(
    I am a Mangy living in Melbourne and married to a English. He loves Indian food. I love cooking for my family.
    keep up the gr8 work. u r awesome!

    ReplyDelete
  11. Hi Marilyn, thank you so much for all the lovely things you have said about my blog! I am so happy to know that it has helped you with your cooking. I hope u like the dukra maas too, would love to hear your feedback! Take care, happy cooking & a big hug to u:)

    ReplyDelete
  12. I would like to try your Pork Bafad recipe. You have mentioned 2-3 tsps of tamarind juice. Will that suffice for a kilo of pork.

    Thank you

    ReplyDelete
  13. @ Anonymous: I use home made tamarind juice which is nothing but a thick paste - so according to my taste 2-3 tsp of this thick paste+1/2 tsp of vinegar suffices as I don't like very sour pork bafat. The elements of sweet, salt, sour and spice can always be adjusted according to one's taste and are not definitive. So please feel free to adjust according to your taste

    ReplyDelete
  14. Hi Shireen! I live in Madurai, Tamilnadu and I tried your Dukra Maas today for Christmas. It was absolutely wonderful and my whole family truly enjoyed it. The recipe was so simple to follow and really had the same taste that I used to enjoy during my childhood. Thank you so much for bringing back the joyous memories of Christmas in Mangalore.Hugs and God Bless you for the wonderful work that you to do help us all Mangaloreans out in the world :)

    Happy New Year...

    Annabel D'Souza

    ReplyDelete
    Replies
    1. Hi Anna! Thanks a ton for your wonderful comment and so sorry to have missed responding to it on time. I am thrilled to know that you enjoyed the Dukra maas with your family :) glad to know that my recipes help you reminisce ur time in Mangalore! Have a wonderful year ahead!

      Delete
  15. Hi Shireen,

    I have lived in Melbourne, Australia for several years, never saw bafat powder anywhere.
    Do you know if it is available here. Any help would be much appreciated.

    Thanking you kindly,

    Fred D'Souza

    ReplyDelete
    Replies
    1. Hi Fred,

      I am sorry I don't know where Bafat powder is available at the moment, but I have asked a couple of friends and am awaiting their response. Till then, would it be feasible for you to make a small batch of it yourself? If yes, here's the recipe:

      http://www.ruchikrandhap.com/2011/05/bafat-pito-bafat-masala-powder.html

      Regards,
      Shireen

      Delete
  16. Hi Shireen,

    I have lived in Melbourne for over 17 years and never heard the word Bafat Powder anywhere as much as I would have liked to. Would you or any of your blog readers known where I can purchase this item.

    Thanking you kindly,

    Fred D'Souza

    ReplyDelete
    Replies
    1. Hi Fred,

      I have replied to your query above!

      Rgds
      Shireen

      Delete
  17. Hi Shireen,

    Am Nitin Dias. Your recipe reminded me of my Mum's made Dukra maas. Picture resembles very much. I live in London and its been more than a year since i had Dukra maas. So i'm going to try cooking that for this christmas. Hopefully i'll get all the ingredients. Your recipe would be of great help in cooking. Thank you very much.

    ReplyDelete
  18. Hi Shireen, I tried this recipe a couple of weeks back and it came out good. I have tried recipes from different websites become, but they were nothing like your recipe. Everyone liked my Pork Bafat. I bought Pork Picnic Roast (Pork Shoulder) from a local store here and my wife helped me search for recipes from google and found your web site. Your website is so well organised with such good quality pictures.

    Stany DSouza, Los Angeles, CA

    ReplyDelete
  19. @ Nitin Dias: Thanks so much for your lovely words and sorry for the delay in responding. Hope you enjoyed this dish :)

    ReplyDelete
  20. @ Stany DSouza: Thank you so much for your feedback and I am glad that you enjoyed this recipe :) Thanks for taking the time to write to me, appreciate it!

    ReplyDelete
  21. H Shireen,

    How are you? I am Daisy from Bombay.

    Could you tell me the recipe for cooking pork (meetak ghallele dukra maas

    ReplyDelete
  22. @ Daisy: I don't have the recipe yet, will post it as soon as I've tried it out :)

    ReplyDelete
  23. Hi Shireen. I have tried out your recipe and enjoyed it very much. Thanks a lot!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)