Wednesday, March 31, 2010

Mangalore Buns

ಮಂಗಳೂರು ಬನ್ನ್ಸ್ 

As far as I know, the Mangalore buns are found only in Mangalore. Although you find a Mangalorean restaurant or Udupi hotel (as it's commonly known outside Mangalore/South Kanara) blooming in every nook & corner of the world, rarely do you see the Mangalore buns on the menu. Every die hard Mangalorean will vouch for the taste & instant gratification that this humble snack provides. Along with goli baje, another quintessential Mangalorean tea time snack, the Mangalore bun remains my all time favourite.


Mangalore Buns

Serves: 2-3


You Need:
  • All purpose flour (maida) - 1/4kg
  • Bananas - 2 small or 1 large
  • Curds - 2 tbsp
  • Sugar - 3 tbsp
  • Salt - 1/2 tsp
  • Soda bicarb - 1/4 tsp
  • Oil/ghee - 1 tbsp
  • Oil for frying
Method:
  1. In a large flat vessel (used for kneading dough) mix all the ingredients except maida (curds, sugar, soda bicarb, salt, oil/ghee & mashed bananas. Reserve about a quarter of the flour and add the rest in parts to the wet mixture. Knead to incorporate all the flour except the reserved one. Add very very little water (about a teaspoon or two) at a time ONLY if required to help knead. Actually adding more water will make a mess of your dough, so even wetting your palms while kneading is enough as the wet ingredients have enough moisture to help knead the dough. Use up the reserved flour if the dough is too pasty after adding the wet ingredients.
  2. Keep the dough ball covered for 8 hours or overnight in a warm place.
  3. Make small balls of dough & roll thick ( 5-6cms diameter - about the size of pooris)
  4. Deep fry until golden brown
  5. Serve hot with coconut chutney
Note: The buns keep for 3-4 days if stored in an airtight container. They can be eaten plain without any accompaniment


The first time I attempted to make Mangalore buns, they looked like this!
Recipe Source: The Mangalore Ladies Club Cookery Book

Ragi Dosa (Finger Millet Pancake)

While I love a hearty breakfast I always scratch my head wondering what to make that is both nutritious & tasty. A few years ago I stumbled upon Tarla Dalal's mini handbook called Healthy Breakfasts and my journey towards making yummy breakfasts has just become smoother. This recipe is a super hit in my home and everybody looks forward to having it.

Ragi Dosa 

Yield: 8 palm size pancakes
Time: Preparation: 10minutes, Cooking: Approx 4 minutes per pancake 

You Need:

For the pancakes:
  • Ragi flour - 1 cup
  • Soya flour - 1 tbsp
  • Sesame seeds - 1tsp
  • Onions grated (or finely chopped) - 1/2 cup
  • Grated ginger - 1 tsp
  • Coriander chopped - 1/2 cup
  • Salt to taste
  • Oil for cooking - 2 tsp
Method:
  1. Combine the flours, sesame, onions, green chillies, ginger, coriander and salt in bowl. Add water to make a smooth batter.
  2. Heat a non stick pan, grease it with a little oil & spread out a tablespoon of batter. Cook on both sides till done.
  3. Serve hot with Carrot Garlic Chutney

Banana Coconut Cake

One more easy to make cake but with a few more ingredients than usual. If you have a banana that is over ripe & no one wants, you may want to try this delicious cake which makes you grab for more. Great tea time accompaniment or simply when you need to bite into something chunky when you are lazing in front of the TV.

Banana Coconut Cake
You Need:

  • Maida - 2 cups (250gms)
  • Eggs - 3
  • Sugar - 1 cup (175gms)
  • Butter - 1 cup (150gms)
  • Mashed bananas - 2 cups
  • Baking powder - 3/4th tsp
  • Walnuts chopped - 1 cup
  • Coconut milk - 1/2 cup
  • Orange juice - 1/2 cup
  • Cinnamon powder - 1tsp
Method:

Sift flour & baking powder thrice. Roll the walnuts in the flour so that they dont sink to the bottom of the cake

Beat butter & sugar till pale
Add one egg at a time & beat well and ensure no lumps are formed
Add the flour & walnuts and fold in. Add the cinnamon powder & mix well
Add the mashed bananas, orange juice and coconut milk & fold
Grease a 25cms round cake tin with butter & dust with a little flour
Preheat oven to 180 degrees and bake for 1hour 20mins or till the skewer comes clean

Note: The cake will have a thick crust which adds to its flavour

Mince Meat Cutlets

The mince meat cutlet has been a staple of every Mangalorean household and is a much loved meal accompaniment/anytime snack. I have grown up tasting cutlets that were usually prepared for small gatherings/parties at home & every grandma/mom would know to whip up one in no time with the help of an apparatus which is the ancestor of today's food processor. All ingredients would go into the mincing machine & out came the mixture, ready to be fried into patties. The favourite of every child who steals one from the kitchen before dinner was announced & ofcourse a great accompaniment for those high on spirits! Cut to 2010, the fragrance wafting from my kitchen reminded me of a childhood that will never return


Mince Meat (Keema) Cutlets

Recipe Source: My aunt Maria


You Need:
  • 500gms chicken or beef mince
  • 2 medium sized onions finely minced
  • 2 small green chillies finely minced (adjust to taste)
  • 1 inch ginger finely minced
  • 5 small cloves of garlic finely minced
  • 3/4 cup coriander leaves finely chopped
  • 1/2 cup mint leaves
  • 3/4th tsp pepper powder (adjust to taste)
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cumin powder
  • 1 tsp garam masala powder
  • 1/4 tsp turmeric
  • juice of a small lime (or 1 tsp vinegar)
  • 1 medium sized potato boiled 
  • Salt to taste
  • Oil for frying
  • Bread - 1 slice (optional)
  • Bread crumbs or fine rawa
  • 2 egg whites
Method:
  1. Wash the minced meat and cook it with salt to taste and lime juice (or vinegar) till all the excess water dries up. Let some amount of moisture remain. Remove from the fire and allow it to cool
  2. Heat oil in a another pan and fry the minced onions till they turn pale. Toss in the minced green chillies, ginger, garlic, coriander and mint leaves one by one. Just before you turn off the flame add the powders - pepper, turmeric, garam masala, cumin and cinnamon
  3. Turn off the fire & set aside. Allow the mixture to cool a bit. Add the mashed potato, cooked mince and mix well. If the mixture is soggy add the bread slice - roughly torn into pieces and mix well.
  4. Beat the egg whites & set aside in a bowl. Place the breadcrumbs on a plate.
  5. Shape the mince mixture into balls & flatten them in the center of your palm. Dip each patty in the egg whites mixture & then roll it over the breadcrumbs & fry on medium fire till both sides are golden brown
  6. Serve hot with mint chutney or tomato ketchup or with steaming rice & curry 
Notes: 
If you are using minced/ground beef then you will need to cook it separately in a pressure cooker. Tender meat will take approx 12-15 minutes to cook.
If you intend to freeze the mixture for later use, do not add the potato to it as the mixture can turn soggy. Instead freeze in batches and once thawed out add the required amount of boiled potato to it

Saturday, March 27, 2010

Featherlite Cake

I found this recipe in the Mangalore Ladies Club cook book & I have followed the recipe accurately except for the quantity of sugar that I have reduced to suit my taste. I tried it in my microwave using the convection mode & the result was simply fabulous. This is an anytime cake and goes best with a cup of tea! Enjoy it

Featherlite Cake
Recipe Source: The Mangalore Ladies Club Cookery Book
You Need:

  • Maida - 2 cups (230gms)
  • Eggs - 3
  • Fine sugar - 1 cup ( 175gms)
  • Unsalted butter - 1 cup (150gms)
  • Milk - 3/4th cup (boiled & cooled)
  • Baking powder - 3/4th tsp

Method:
  1. Beat the butter & sugar till fluffy
  2. Sift maida & baking powder three times
  3. To the butter & sugar mixture add the egg whites & beat. Add the egg yolks and beat
  4. Add the milk & flour alternately & fold
  5. Grease a cake tin with butter & dust it with flour.
  6. Pour the batter & bake at 170O for 40mins

Friday, March 26, 2010

Bangde Bafat (Mackerel Bafat Style)


Bangde Bafat (Mackerel Bafat Style)
Recipe Source: Sambardo by J.B Lobo


You Need:
  • Mackrels - 4 large 
  • Onions - 2
  • Long red chillies - 5
  • Coriander - 1tsp
  • Cumin - 1/2 tsp
  • Peppercorns - 4
  • Vinegar - 1 tsp
  • Turmeric - 1/4 tsp
  • Grated coconut - 2tsps (optional - this gives the gravy a good texture and also increases the quantity of the gravy)
  • Ginger - 1 inch piece
  • Garlic - 3 flakes
  • Green chillies - 2 (optional -only if you prefer your gravy extra spicy)
  • Salt to taste
  • Oil to fry
Method:
  1. Clean and cut the mackrels into 3 pieces (if large) or 2 pieces and drain the water
  2. Grind the red chillies, peppercorns, turmeric, coriander, cummin, 1 onion and grated coconut to a fine paste
  3. Slice the onion, finely chop the ginger & garlic and green chillies (optional)
  4. Heat oil & fry the the onions, ginger, garlic & green chillies one by one until you get a nice aroma
  5. Fry the masala well & add vinegar, salt to taste & some water to make the gravy of medium thick consistency. Boil well.
  6. Add the fish and cook until done.
  7. Serve hot with boiled or white rice.

Wednesday, March 17, 2010

Carrot & Orange Cake

Since I do not have a conventional oven I decided to learn how to make cakes in the microwave. After several attemps & a few flops, I have mastered the art of baking in the microwave with convection mode. This one is a recipe I found on the net but have altered the ingredients to suit my taste. The ingredients are easily found in one's kitchen & the result is yummy. Something for an evening snack & can be enjoyed by everyone.

Carrot & Orange Cake

You Need:
  • Flour - 150gms
  • Butter - 150gms
  • Carrots grated - 100gms
  • Muscovado sugar - 175gms
  • Eggs - 3
  • Almonds ground - 25gms
  • Juice & rind of 1 Orange
  • Nutmeg - 1 pinch
  • Cinnamon powder - 1/2 tsp
  • Castor sugar - 20gms (optional)
  • Baking powder - 1/2 tsp

For the icing (optional), blend in the following:

  • Cream cheese - 100gms
  • Lemon juice - 30ml
  • Castor sugar - 50gms

Method:
  1. Sift the flour with the baking powder
  2. Beat the butter & the muscovado sugar until light & fluffy
  3. Beat in the egg one at a time until the mixture looks creamy (and not of curd like consistency)
  4. Blend in the orange juice & rind, nutmeg, cinnamon & carrots 
  5. Add the flour & almonds & gently fold in in one direction, ensuring that the batter engulfs air which helps to make the cake fluffy
  6. Add the castor sugar if you like your cake a little sweeter
  7. Grease a cake tin with a little butter & pour the batter into it
  8. Preheat oven to 170o and bake for 40-45mins. The cake is done when the skewer comes clean
  9. Remove & cool on a wire rack. Cover with icing & serve
Note:
The butter & eggs should always be at room temperature otherwise the batter resembles curd like consistency. The flour should be sifted with baking powder from a height as this also ensures that the cake turns out fluffy.

Tuesday, March 9, 2010

Sambaar Bhazoon Kunkdachi Kadi (Chicken Curry With Coconut & Roasted Condiments)

The chicken red curry is common in most Mangalorean homes. While most gravies have a standard set of spices that need to be ground, this one involves roasting of the condiments before grinding to a paste. The authentic recipe uses grated coconut while I replace it with coconut milk powder which gives a smoother consistency to the gravy & is delicious too. Grinding the coconut milk powder in a mixie is easier as sometimes our mixies refuse to co-operate & we often wish we had the Mangalorean 'gatno' - mortar & pestle.
This is my husband's favourite recipe & he made it himself on Sunday - what a lovely meal I had!

Chicken Curry With Coconut & Roasted Condiments

Recipe Source: My mum


You Need:

  • Chicken - 1kg
  • Red chillies - 8 (4 whole. 4 deseeded (retaining only the skin))
  • Peppercorns - 5
  • Coriander - 2tsp
  • Jeera - 1tsp
  • Khus khus - 1tsp
  • Tamarind - marble size ball
  • Coconut milk pwd - 3 tsp OR grated coconut - 4 tbsp
  • Onion -1 sliced for frying
  • Ghee or oil for frying

Method:
1. Wash & cut the chicken to medium size pieces
2. Roast the condiments (red chillies, peppercorns, coriander, jeera, khus khus) on slow fire one by one till you get a nice aroma. Keep aside for a few minutes so that it cools off & the chillies become crisp
3. Grind the roasted condiments with tamarind & coconut powder and a little water. Make a fine paste
4. Heat oil or ghee & lightly fry the masala & add the chicken to it. Add salt to taste & let the chicken cook for 15mins.
5. Add water to make a thick gravy and boil well.
6. When the chicken is cooked season it with one sliced onion (fried in ghee)
7. Serve hot with rice, sannas, appams or chapathi

Friday, March 5, 2010

Maslyechi Geraal Kadi (Coconut Based Common Fish Curry - For Almost All Types of Fish)

Fish curry & rice is the staple of many coastal towns of India including Mangalore. Every Mangalorean worth his salt relishes his fish cooked in a gravy or fried in various forms - tawa fry, masala fry, rawa fry. Accordingly there are various ways to cook fish in a gravy. While most types of fish are stewed in coconut based gravies, some are cooked in other masalas (red chilly paste or green masala). This recipe is a common & general one which can be used for fish such as Surmai, Pomfret, Gol, Rawas, Lady fish etc


Fish Curry (Coconut Based)
Recipe Source: Sambardo by J.B Lobo
You Need:
  • Fish - 500gms

For the Masala:
  • Grated coconut - 1 handful (approx 3/4th cup)
  • Red chillies - 4-5 (I used Bedgi variety - deseed them to reduce the spice)
  • Peppercorns -3
  • Tamarind - 1 marble size ball
  • Onion - 1 medium size
  • Garlic - 4 flakes
  • Coriander seeds - 1 tbsp
  • Cummin - 1 tsp
  • Turmeric - 1/4th tsp
  • Methi (fenugreek) - 1/4 tsp (optional)
For Seasoning:
  • Onion - 1 small (thinly sliced)
  • Ginger - 1 inch piece (finely chopped)
Method:
1. Grind all the ingredients for the masala with a little water. Leave it a little coarse
2. Clean the fish & wash it well with salt & turmeric & put it in a colander so that the water gets drained well
3. Heat oil & fry the chopped ginger & onion for seasoning
4. When the onion turns golden brown add the masala & fry till the raw smell is gone
5. Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin
6. Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame
7. Turn off the flame & garnish with a little chopped coriander leaves (optional)

Thursday, March 4, 2010

Gajar Ka Halwa (Indian Carrot Pudding)

Carrot Halwa is commonly known as Gajar ka Halwa in India & is a popular sweet dish that is usual served at home & for weddings. I have chosen the easier method to make this which is by pressure cooking the carrots - it saves time & helps reduce energy consumption. The process takes about 40 minutes & the quantity serves 4.


Gajar Ka Halwa

You Need:
  • Carrots - 1/2 kg
  • Milk - 1/2 litre
  • Sugar - 180gms*
  • Cardamom - 4 pods (powdered)
  • Cashewnuts - 15 whole
  • Ghee for frying
Method:
1. Wash, peel & grate carrots, add milk & pressure cook them for about 15mins.
2. In a thick bottomed kadai heat ghee & add the cashewnuts & roast them a bit. 
3. Add the carrot & milk mixture and the sugar & reduce flame to low.
4. Cook the halwa on low flame, stirring every now & then & taking care to see that it doesnt stick to the pan. Add the cardamom powder & stir it in.
5. When the ghee leaves the sides & the colour changes to deep orange your halwa is ready.
6. Garnish with cashewnuts (optional) and serve hot

 Note: Sugar 180gms is approx 25 teaspoons. Since i prefer my halwa mildly sweet i measured it to 180gms, if you prefer it sweeter you can increase this quantity to upto 250gms.

Serving Suggestion: Carrot Halwa tastes best if served hot along with vanilla ice cream. In this case it is suggested to retain mild sweetness in the halwa otherwise this combo dessert not only becomes too sweet but is also a bit hard on the digestive system (this tip is only for the health concious!)

Wednesday, March 3, 2010

Mutton Polov (With Ash Gourd/Winter Melon)

Mutton Polov (pronounced as po-low) is a authentic Mangalorean dish which is prepared & served on the day of the Roce ceremony before one's wedding. This is eaten with buns/pav or with boiled rice. In the olden days when the poor could not afford to serve mutton to guests, this gravy would be made with dry shrimp. This beautiful blend of meat/shrimp with ash gourd is mildly spiced with a coconut milk base. If you are able to visit Mangalore you can buy the vegetable powder available at Don Stores/Konkan Traders near Milagres Church. I will try to post the recipe of the powder once I have tried it.


Mutton Polov

Serves 5-6
You Need:
  • Mutton - 1kg
  • Ash gourd - 1.5 kgs (Ash gourd is also known as Kumbalakai in Kannada & Petha in Hindi)
  • Onions - 2 ( 1 big - for the masala; 1 small sliced - for the seasoning)
  • Grated coconut - 1/2 a coconut
  • Garlic - 6 flakes
  • Tamarind - 1 marble size ball
  • Vegetable powder - 2 tbsp
  • Coconut milk of 1/2 coconut*
  • Cinnamon - 1 stick
  • Cloves - 4
  • Salt to taste
  • Ghee for frying
Method:
1. Cook mutton with salt, cinnamon & cloves till almost done (How I make it: I cut, wash & drain the mutton pieces well and then use about 1/2 cup of water in the pressure cooker & add the mutton pieces in it. Add salt, cloves & cinnamon, cover the lid & add the weight (whistle). Keep the pressure cooker on full flame till the first whistle goes off (this takes about 10mins), after that reduce flame & cook for about 15mins (this is because we get tender & good quality meat in Mumbai). Turn off flame and let it sit for 5-10mins before the whistle is loose enough to be removed, open carefully, stir once & close without whistle. Remove after 2-3 mins and use as required.
2. Remove the pith & skin of the ash gourd & cut into cubes. Add this to the mutton & let it cook in the same water
3. Heat oil in a tawa & broil the coconut till a nice aroma arises, add the onion & garlic & broil some more


4. Grind the coconut, onion & garlic, tamarind, vegetable masala powder & a little water. Leave the masala a little coarse
5. Add the masala & salt to taste and water if required to the mutton & ash gourd and boil.
6. Add the coconut milk & boil
7. Season with 1 small onion fried in ghee


*Tip: The alternative to preparing fresh coconut milk is to use coconut milk powder which is available in the market. I use Maggi coconut milk powder. Just take a little warm water & add the coconut powder & stir so no lumps remain. For the above recipe you can take about 200ml of water & add 6-7 tsps of coconut milk powder to get thick milk.

Wednesday, March 31, 2010

Mangalore Buns

ಮಂಗಳೂರು ಬನ್ನ್ಸ್ 

As far as I know, the Mangalore buns are found only in Mangalore. Although you find a Mangalorean restaurant or Udupi hotel (as it's commonly known outside Mangalore/South Kanara) blooming in every nook & corner of the world, rarely do you see the Mangalore buns on the menu. Every die hard Mangalorean will vouch for the taste & instant gratification that this humble snack provides. Along with goli baje, another quintessential Mangalorean tea time snack, the Mangalore bun remains my all time favourite.


Mangalore Buns

Serves: 2-3


You Need:
  • All purpose flour (maida) - 1/4kg
  • Bananas - 2 small or 1 large
  • Curds - 2 tbsp
  • Sugar - 3 tbsp
  • Salt - 1/2 tsp
  • Soda bicarb - 1/4 tsp
  • Oil/ghee - 1 tbsp
  • Oil for frying
Method:
  1. In a large flat vessel (used for kneading dough) mix all the ingredients except maida (curds, sugar, soda bicarb, salt, oil/ghee & mashed bananas. Reserve about a quarter of the flour and add the rest in parts to the wet mixture. Knead to incorporate all the flour except the reserved one. Add very very little water (about a teaspoon or two) at a time ONLY if required to help knead. Actually adding more water will make a mess of your dough, so even wetting your palms while kneading is enough as the wet ingredients have enough moisture to help knead the dough. Use up the reserved flour if the dough is too pasty after adding the wet ingredients.
  2. Keep the dough ball covered for 8 hours or overnight in a warm place.
  3. Make small balls of dough & roll thick ( 5-6cms diameter - about the size of pooris)
  4. Deep fry until golden brown
  5. Serve hot with coconut chutney
Note: The buns keep for 3-4 days if stored in an airtight container. They can be eaten plain without any accompaniment


The first time I attempted to make Mangalore buns, they looked like this!
Recipe Source: The Mangalore Ladies Club Cookery Book

Ragi Dosa (Finger Millet Pancake)

While I love a hearty breakfast I always scratch my head wondering what to make that is both nutritious & tasty. A few years ago I stumbled upon Tarla Dalal's mini handbook called Healthy Breakfasts and my journey towards making yummy breakfasts has just become smoother. This recipe is a super hit in my home and everybody looks forward to having it.

Ragi Dosa 

Yield: 8 palm size pancakes
Time: Preparation: 10minutes, Cooking: Approx 4 minutes per pancake 

You Need:

For the pancakes:
  • Ragi flour - 1 cup
  • Soya flour - 1 tbsp
  • Sesame seeds - 1tsp
  • Onions grated (or finely chopped) - 1/2 cup
  • Grated ginger - 1 tsp
  • Coriander chopped - 1/2 cup
  • Salt to taste
  • Oil for cooking - 2 tsp
Method:
  1. Combine the flours, sesame, onions, green chillies, ginger, coriander and salt in bowl. Add water to make a smooth batter.
  2. Heat a non stick pan, grease it with a little oil & spread out a tablespoon of batter. Cook on both sides till done.
  3. Serve hot with Carrot Garlic Chutney

Banana Coconut Cake

One more easy to make cake but with a few more ingredients than usual. If you have a banana that is over ripe & no one wants, you may want to try this delicious cake which makes you grab for more. Great tea time accompaniment or simply when you need to bite into something chunky when you are lazing in front of the TV.

Banana Coconut Cake
You Need:

  • Maida - 2 cups (250gms)
  • Eggs - 3
  • Sugar - 1 cup (175gms)
  • Butter - 1 cup (150gms)
  • Mashed bananas - 2 cups
  • Baking powder - 3/4th tsp
  • Walnuts chopped - 1 cup
  • Coconut milk - 1/2 cup
  • Orange juice - 1/2 cup
  • Cinnamon powder - 1tsp
Method:

Sift flour & baking powder thrice. Roll the walnuts in the flour so that they dont sink to the bottom of the cake

Beat butter & sugar till pale
Add one egg at a time & beat well and ensure no lumps are formed
Add the flour & walnuts and fold in. Add the cinnamon powder & mix well
Add the mashed bananas, orange juice and coconut milk & fold
Grease a 25cms round cake tin with butter & dust with a little flour
Preheat oven to 180 degrees and bake for 1hour 20mins or till the skewer comes clean

Note: The cake will have a thick crust which adds to its flavour

Mince Meat Cutlets

The mince meat cutlet has been a staple of every Mangalorean household and is a much loved meal accompaniment/anytime snack. I have grown up tasting cutlets that were usually prepared for small gatherings/parties at home & every grandma/mom would know to whip up one in no time with the help of an apparatus which is the ancestor of today's food processor. All ingredients would go into the mincing machine & out came the mixture, ready to be fried into patties. The favourite of every child who steals one from the kitchen before dinner was announced & ofcourse a great accompaniment for those high on spirits! Cut to 2010, the fragrance wafting from my kitchen reminded me of a childhood that will never return


Mince Meat (Keema) Cutlets

Recipe Source: My aunt Maria


You Need:
  • 500gms chicken or beef mince
  • 2 medium sized onions finely minced
  • 2 small green chillies finely minced (adjust to taste)
  • 1 inch ginger finely minced
  • 5 small cloves of garlic finely minced
  • 3/4 cup coriander leaves finely chopped
  • 1/2 cup mint leaves
  • 3/4th tsp pepper powder (adjust to taste)
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cumin powder
  • 1 tsp garam masala powder
  • 1/4 tsp turmeric
  • juice of a small lime (or 1 tsp vinegar)
  • 1 medium sized potato boiled 
  • Salt to taste
  • Oil for frying
  • Bread - 1 slice (optional)
  • Bread crumbs or fine rawa
  • 2 egg whites
Method:
  1. Wash the minced meat and cook it with salt to taste and lime juice (or vinegar) till all the excess water dries up. Let some amount of moisture remain. Remove from the fire and allow it to cool
  2. Heat oil in a another pan and fry the minced onions till they turn pale. Toss in the minced green chillies, ginger, garlic, coriander and mint leaves one by one. Just before you turn off the flame add the powders - pepper, turmeric, garam masala, cumin and cinnamon
  3. Turn off the fire & set aside. Allow the mixture to cool a bit. Add the mashed potato, cooked mince and mix well. If the mixture is soggy add the bread slice - roughly torn into pieces and mix well.
  4. Beat the egg whites & set aside in a bowl. Place the breadcrumbs on a plate.
  5. Shape the mince mixture into balls & flatten them in the center of your palm. Dip each patty in the egg whites mixture & then roll it over the breadcrumbs & fry on medium fire till both sides are golden brown
  6. Serve hot with mint chutney or tomato ketchup or with steaming rice & curry 
Notes: 
If you are using minced/ground beef then you will need to cook it separately in a pressure cooker. Tender meat will take approx 12-15 minutes to cook.
If you intend to freeze the mixture for later use, do not add the potato to it as the mixture can turn soggy. Instead freeze in batches and once thawed out add the required amount of boiled potato to it

Saturday, March 27, 2010

Featherlite Cake

I found this recipe in the Mangalore Ladies Club cook book & I have followed the recipe accurately except for the quantity of sugar that I have reduced to suit my taste. I tried it in my microwave using the convection mode & the result was simply fabulous. This is an anytime cake and goes best with a cup of tea! Enjoy it

Featherlite Cake
Recipe Source: The Mangalore Ladies Club Cookery Book
You Need:

  • Maida - 2 cups (230gms)
  • Eggs - 3
  • Fine sugar - 1 cup ( 175gms)
  • Unsalted butter - 1 cup (150gms)
  • Milk - 3/4th cup (boiled & cooled)
  • Baking powder - 3/4th tsp

Method:
  1. Beat the butter & sugar till fluffy
  2. Sift maida & baking powder three times
  3. To the butter & sugar mixture add the egg whites & beat. Add the egg yolks and beat
  4. Add the milk & flour alternately & fold
  5. Grease a cake tin with butter & dust it with flour.
  6. Pour the batter & bake at 170O for 40mins

Friday, March 26, 2010

Bangde Bafat (Mackerel Bafat Style)


Bangde Bafat (Mackerel Bafat Style)
Recipe Source: Sambardo by J.B Lobo


You Need:
  • Mackrels - 4 large 
  • Onions - 2
  • Long red chillies - 5
  • Coriander - 1tsp
  • Cumin - 1/2 tsp
  • Peppercorns - 4
  • Vinegar - 1 tsp
  • Turmeric - 1/4 tsp
  • Grated coconut - 2tsps (optional - this gives the gravy a good texture and also increases the quantity of the gravy)
  • Ginger - 1 inch piece
  • Garlic - 3 flakes
  • Green chillies - 2 (optional -only if you prefer your gravy extra spicy)
  • Salt to taste
  • Oil to fry
Method:
  1. Clean and cut the mackrels into 3 pieces (if large) or 2 pieces and drain the water
  2. Grind the red chillies, peppercorns, turmeric, coriander, cummin, 1 onion and grated coconut to a fine paste
  3. Slice the onion, finely chop the ginger & garlic and green chillies (optional)
  4. Heat oil & fry the the onions, ginger, garlic & green chillies one by one until you get a nice aroma
  5. Fry the masala well & add vinegar, salt to taste & some water to make the gravy of medium thick consistency. Boil well.
  6. Add the fish and cook until done.
  7. Serve hot with boiled or white rice.

Wednesday, March 17, 2010

Carrot & Orange Cake

Since I do not have a conventional oven I decided to learn how to make cakes in the microwave. After several attemps & a few flops, I have mastered the art of baking in the microwave with convection mode. This one is a recipe I found on the net but have altered the ingredients to suit my taste. The ingredients are easily found in one's kitchen & the result is yummy. Something for an evening snack & can be enjoyed by everyone.

Carrot & Orange Cake

You Need:
  • Flour - 150gms
  • Butter - 150gms
  • Carrots grated - 100gms
  • Muscovado sugar - 175gms
  • Eggs - 3
  • Almonds ground - 25gms
  • Juice & rind of 1 Orange
  • Nutmeg - 1 pinch
  • Cinnamon powder - 1/2 tsp
  • Castor sugar - 20gms (optional)
  • Baking powder - 1/2 tsp

For the icing (optional), blend in the following:

  • Cream cheese - 100gms
  • Lemon juice - 30ml
  • Castor sugar - 50gms

Method:
  1. Sift the flour with the baking powder
  2. Beat the butter & the muscovado sugar until light & fluffy
  3. Beat in the egg one at a time until the mixture looks creamy (and not of curd like consistency)
  4. Blend in the orange juice & rind, nutmeg, cinnamon & carrots 
  5. Add the flour & almonds & gently fold in in one direction, ensuring that the batter engulfs air which helps to make the cake fluffy
  6. Add the castor sugar if you like your cake a little sweeter
  7. Grease a cake tin with a little butter & pour the batter into it
  8. Preheat oven to 170o and bake for 40-45mins. The cake is done when the skewer comes clean
  9. Remove & cool on a wire rack. Cover with icing & serve
Note:
The butter & eggs should always be at room temperature otherwise the batter resembles curd like consistency. The flour should be sifted with baking powder from a height as this also ensures that the cake turns out fluffy.

Tuesday, March 9, 2010

Sambaar Bhazoon Kunkdachi Kadi (Chicken Curry With Coconut & Roasted Condiments)

The chicken red curry is common in most Mangalorean homes. While most gravies have a standard set of spices that need to be ground, this one involves roasting of the condiments before grinding to a paste. The authentic recipe uses grated coconut while I replace it with coconut milk powder which gives a smoother consistency to the gravy & is delicious too. Grinding the coconut milk powder in a mixie is easier as sometimes our mixies refuse to co-operate & we often wish we had the Mangalorean 'gatno' - mortar & pestle.
This is my husband's favourite recipe & he made it himself on Sunday - what a lovely meal I had!

Chicken Curry With Coconut & Roasted Condiments

Recipe Source: My mum


You Need:

  • Chicken - 1kg
  • Red chillies - 8 (4 whole. 4 deseeded (retaining only the skin))
  • Peppercorns - 5
  • Coriander - 2tsp
  • Jeera - 1tsp
  • Khus khus - 1tsp
  • Tamarind - marble size ball
  • Coconut milk pwd - 3 tsp OR grated coconut - 4 tbsp
  • Onion -1 sliced for frying
  • Ghee or oil for frying

Method:
1. Wash & cut the chicken to medium size pieces
2. Roast the condiments (red chillies, peppercorns, coriander, jeera, khus khus) on slow fire one by one till you get a nice aroma. Keep aside for a few minutes so that it cools off & the chillies become crisp
3. Grind the roasted condiments with tamarind & coconut powder and a little water. Make a fine paste
4. Heat oil or ghee & lightly fry the masala & add the chicken to it. Add salt to taste & let the chicken cook for 15mins.
5. Add water to make a thick gravy and boil well.
6. When the chicken is cooked season it with one sliced onion (fried in ghee)
7. Serve hot with rice, sannas, appams or chapathi

Friday, March 5, 2010

Maslyechi Geraal Kadi (Coconut Based Common Fish Curry - For Almost All Types of Fish)

Fish curry & rice is the staple of many coastal towns of India including Mangalore. Every Mangalorean worth his salt relishes his fish cooked in a gravy or fried in various forms - tawa fry, masala fry, rawa fry. Accordingly there are various ways to cook fish in a gravy. While most types of fish are stewed in coconut based gravies, some are cooked in other masalas (red chilly paste or green masala). This recipe is a common & general one which can be used for fish such as Surmai, Pomfret, Gol, Rawas, Lady fish etc


Fish Curry (Coconut Based)
Recipe Source: Sambardo by J.B Lobo
You Need:
  • Fish - 500gms

For the Masala:
  • Grated coconut - 1 handful (approx 3/4th cup)
  • Red chillies - 4-5 (I used Bedgi variety - deseed them to reduce the spice)
  • Peppercorns -3
  • Tamarind - 1 marble size ball
  • Onion - 1 medium size
  • Garlic - 4 flakes
  • Coriander seeds - 1 tbsp
  • Cummin - 1 tsp
  • Turmeric - 1/4th tsp
  • Methi (fenugreek) - 1/4 tsp (optional)
For Seasoning:
  • Onion - 1 small (thinly sliced)
  • Ginger - 1 inch piece (finely chopped)
Method:
1. Grind all the ingredients for the masala with a little water. Leave it a little coarse
2. Clean the fish & wash it well with salt & turmeric & put it in a colander so that the water gets drained well
3. Heat oil & fry the chopped ginger & onion for seasoning
4. When the onion turns golden brown add the masala & fry till the raw smell is gone
5. Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin
6. Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame
7. Turn off the flame & garnish with a little chopped coriander leaves (optional)

Thursday, March 4, 2010

Gajar Ka Halwa (Indian Carrot Pudding)

Carrot Halwa is commonly known as Gajar ka Halwa in India & is a popular sweet dish that is usual served at home & for weddings. I have chosen the easier method to make this which is by pressure cooking the carrots - it saves time & helps reduce energy consumption. The process takes about 40 minutes & the quantity serves 4.


Gajar Ka Halwa

You Need:
  • Carrots - 1/2 kg
  • Milk - 1/2 litre
  • Sugar - 180gms*
  • Cardamom - 4 pods (powdered)
  • Cashewnuts - 15 whole
  • Ghee for frying
Method:
1. Wash, peel & grate carrots, add milk & pressure cook them for about 15mins.
2. In a thick bottomed kadai heat ghee & add the cashewnuts & roast them a bit. 
3. Add the carrot & milk mixture and the sugar & reduce flame to low.
4. Cook the halwa on low flame, stirring every now & then & taking care to see that it doesnt stick to the pan. Add the cardamom powder & stir it in.
5. When the ghee leaves the sides & the colour changes to deep orange your halwa is ready.
6. Garnish with cashewnuts (optional) and serve hot

 Note: Sugar 180gms is approx 25 teaspoons. Since i prefer my halwa mildly sweet i measured it to 180gms, if you prefer it sweeter you can increase this quantity to upto 250gms.

Serving Suggestion: Carrot Halwa tastes best if served hot along with vanilla ice cream. In this case it is suggested to retain mild sweetness in the halwa otherwise this combo dessert not only becomes too sweet but is also a bit hard on the digestive system (this tip is only for the health concious!)

Wednesday, March 3, 2010

Mutton Polov (With Ash Gourd/Winter Melon)

Mutton Polov (pronounced as po-low) is a authentic Mangalorean dish which is prepared & served on the day of the Roce ceremony before one's wedding. This is eaten with buns/pav or with boiled rice. In the olden days when the poor could not afford to serve mutton to guests, this gravy would be made with dry shrimp. This beautiful blend of meat/shrimp with ash gourd is mildly spiced with a coconut milk base. If you are able to visit Mangalore you can buy the vegetable powder available at Don Stores/Konkan Traders near Milagres Church. I will try to post the recipe of the powder once I have tried it.


Mutton Polov

Serves 5-6
You Need:
  • Mutton - 1kg
  • Ash gourd - 1.5 kgs (Ash gourd is also known as Kumbalakai in Kannada & Petha in Hindi)
  • Onions - 2 ( 1 big - for the masala; 1 small sliced - for the seasoning)
  • Grated coconut - 1/2 a coconut
  • Garlic - 6 flakes
  • Tamarind - 1 marble size ball
  • Vegetable powder - 2 tbsp
  • Coconut milk of 1/2 coconut*
  • Cinnamon - 1 stick
  • Cloves - 4
  • Salt to taste
  • Ghee for frying
Method:
1. Cook mutton with salt, cinnamon & cloves till almost done (How I make it: I cut, wash & drain the mutton pieces well and then use about 1/2 cup of water in the pressure cooker & add the mutton pieces in it. Add salt, cloves & cinnamon, cover the lid & add the weight (whistle). Keep the pressure cooker on full flame till the first whistle goes off (this takes about 10mins), after that reduce flame & cook for about 15mins (this is because we get tender & good quality meat in Mumbai). Turn off flame and let it sit for 5-10mins before the whistle is loose enough to be removed, open carefully, stir once & close without whistle. Remove after 2-3 mins and use as required.
2. Remove the pith & skin of the ash gourd & cut into cubes. Add this to the mutton & let it cook in the same water
3. Heat oil in a tawa & broil the coconut till a nice aroma arises, add the onion & garlic & broil some more


4. Grind the coconut, onion & garlic, tamarind, vegetable masala powder & a little water. Leave the masala a little coarse
5. Add the masala & salt to taste and water if required to the mutton & ash gourd and boil.
6. Add the coconut milk & boil
7. Season with 1 small onion fried in ghee


*Tip: The alternative to preparing fresh coconut milk is to use coconut milk powder which is available in the market. I use Maggi coconut milk powder. Just take a little warm water & add the coconut powder & stir so no lumps remain. For the above recipe you can take about 200ml of water & add 6-7 tsps of coconut milk powder to get thick milk.