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Tuesday, May 4, 2010

Kulta Kaat (Traditional Mangalorean Horse Gram & Field Marrow Curry)



One of Mangalore's traditional dishes that I believe is almost on the verge of extinction is this delicious masterpiece, a curry made of horse gram and field marrow. Field marrow, also known as the Mangalore/Malabar cucumber is native of coastal Karnataka and Kerala and hence found as a regular item on the menu of these local cuisines. In Mangalorean cuisine there are plenty of preparations that call for the field marrow but not as many with horsegram. At least not that I ever knew of. Not until I found this recipe in the Mangalore Ladies Club Cookery Book. I believe that every community in Mangalore (ex, the Catholic, Konkani, Bunt, Brahmin etc) have their own mild variations of this curry and since I had never eaten it before, I have adapted this recipe to create my own family favourite.

Today I am reposting my old recipe which I had published in March 2010. I feel that this lovely curry has been lost somewhere in my archives and deserves to be dug out and put on a pedestal.

Mango Truffle Cake

I always wanted to bake a chocolate cake & after much hunting I found the recipe for the double chocolate fudge cake on purplefoodie.com which is easy to make & requires common kitchen ingredients. You must visit her site cuz the recipes are just too good! Plus the pictures are amazing & really get u hungry while you simply stare at them :) I am a big fan of purplefoodie so please do visit the website.
Coming back to this amazing chocolate cake - its a simple recipe which does not require too much time or expensive stuff. No slaving over the frosting or ganache by trying to make everything from scratch. Delicious & serves the purpose especially if you want to present a fancy dessert to your guests who drop in on short notice. Preparation time takes an hour and half including baking time. This cake is a fusion of two different cake ideas and it was a big hit. I tried it with a seasonal fruit which is Mango, but you can skip the fruit if your taste buds crave nothing but pure chocolate!



Mango Truffle Cake
You Need:
  • 1/3 cup (50gms) semisweet chocolate chips ( I used 50gms of Galaxy milk chocolate -grated)
  • 1/2 cup hot milk (or coffee)
  • 3/4 cup sugar (powdered)
  • 1 cup flour (maida)
  • 1/2 cup unsweetened cocoa powder sifted (I used Cadbury baking cocoa)
  • 1/2 tsp baking soda (soda bi-carb)
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup odourless oil (refined sunflower or soya or any other)
  • 1/2 cup yogurt
  • 1/4 tsp vanilla extract
For the glaze:
  • 1cup/150gms bittersweet chocolate (I used Whittaker's Dark Block)
For the Mango filling:
  • 1 ripe mango (preferably Alphonso) - chopped fine
For the decoration:
  • 1/2 ripe mango cut into thin wedges
  • 2-3cherries - optional
 Method:

1. In a small bowl pour the hot milk over the semisweet chocolate and stir till the chocolate has melted
2. Sift 2-3 times - the flour, sugar, baking powder, baking soda, salt & cocoa
3. In a large bowl beat the egg for about 1minute and add the oil, yogurt and vanilla and blend well
4. Add milk and chocolate mixture and blend well
5. Add the flour mixture and fold
6.Grease and dust (with flour) a 8" or 9" cake tin and pour the batter in it
7. Preheat oven tp 175 degrees and bake for 45-50mins or till the cake tester comes clean
8. Remove and cool on a wire rack
9. Horizontally cut the cake and separate the two halves
10.In a double boiler melt the chocolate to be used as glazing
11.On the first half apply a layer of melted chocolate and spread the finely chopped mango evenly
12.Place the top half of the cake & glaze it with the remaining chocolate
13.Decorate with mango wedges, chill & serve

Note: The choice of chocolate that you use (brand & taste) will determine how rich your cake tastes. You can alter the richness by using less sweet or dark chocolate. The rest of the ingredients remain the same.


Recipe Source for the truffle cake: purplefoodie.com & assembling idea from Tarla Dalal's book on Chocolate Desserts

Sunday, May 2, 2010

Lapsi/Dalia (Broken Wheat) Pulao / Upma / Porridge

Since I am a big foodie I like to start my day with a big fat breakfast and now that I am a little health conscious I am always on the lookout for some healthy recipes to kickstart my day. I came across this recipe on Sanjeev Kapoor's website and after some modification, it has become a big hit with my husband. Easy to make, tastes yummy and is also beneficial for people who have diabetes.




Lapsi Pulao
Prep time: 15 mins | Cook time: 20 mins | Serves: 2


You Need:
  • 1 cup lapsi/dalia/broken wheat, soaked - 1cup
  • 1 teaspoon cumin
  • 3-4 cloves
  • 7-8 peppercorns 
  • 1 inch piece cassia bark or cinnamon
  • 1 bay leaf 
  • 1 medium sized onion sliced
  • 1/2 cup cubed carrots 
  • 4-5 french beans cut into small pieces
  • 10-12 palak/spinach leaves, chopped
  • 1/4 cup green peas
  • 1 teaspoon ginger and garlic paste
  • 2-1/2 - 3 cups water * see notes
  • salt to taste
Method

1. Heat oil in a pan and add cumin seeds, cloves, peppercorns, cinnamon and bay leaf and sauté till they begin to change colour. Add ginger and garlic paste and reduce the heat
2. Add sliced onion and sauté till they turn translucent. Add carrots and sauté. Add French beans and spinach leaves.
3. Mix and add lapsi. Mix well. Add salt and green peas and roast a little
4. Boil water and add to the mixture.
5. Reduce heat, cover and cook till done. Serve hot.

Notes:
If you want a porridge like consistency use 1:3 ratio (1 cup dalia : 3 cups water), if you want an upma like consistency use a little less water, ie 2-1/4 to 2-1/2 cups is sufficient

Tuesday, May 4, 2010

Kulta Kaat (Traditional Mangalorean Horse Gram & Field Marrow Curry)



One of Mangalore's traditional dishes that I believe is almost on the verge of extinction is this delicious masterpiece, a curry made of horse gram and field marrow. Field marrow, also known as the Mangalore/Malabar cucumber is native of coastal Karnataka and Kerala and hence found as a regular item on the menu of these local cuisines. In Mangalorean cuisine there are plenty of preparations that call for the field marrow but not as many with horsegram. At least not that I ever knew of. Not until I found this recipe in the Mangalore Ladies Club Cookery Book. I believe that every community in Mangalore (ex, the Catholic, Konkani, Bunt, Brahmin etc) have their own mild variations of this curry and since I had never eaten it before, I have adapted this recipe to create my own family favourite.

Today I am reposting my old recipe which I had published in March 2010. I feel that this lovely curry has been lost somewhere in my archives and deserves to be dug out and put on a pedestal.

Mango Truffle Cake

I always wanted to bake a chocolate cake & after much hunting I found the recipe for the double chocolate fudge cake on purplefoodie.com which is easy to make & requires common kitchen ingredients. You must visit her site cuz the recipes are just too good! Plus the pictures are amazing & really get u hungry while you simply stare at them :) I am a big fan of purplefoodie so please do visit the website.
Coming back to this amazing chocolate cake - its a simple recipe which does not require too much time or expensive stuff. No slaving over the frosting or ganache by trying to make everything from scratch. Delicious & serves the purpose especially if you want to present a fancy dessert to your guests who drop in on short notice. Preparation time takes an hour and half including baking time. This cake is a fusion of two different cake ideas and it was a big hit. I tried it with a seasonal fruit which is Mango, but you can skip the fruit if your taste buds crave nothing but pure chocolate!



Mango Truffle Cake
You Need:
  • 1/3 cup (50gms) semisweet chocolate chips ( I used 50gms of Galaxy milk chocolate -grated)
  • 1/2 cup hot milk (or coffee)
  • 3/4 cup sugar (powdered)
  • 1 cup flour (maida)
  • 1/2 cup unsweetened cocoa powder sifted (I used Cadbury baking cocoa)
  • 1/2 tsp baking soda (soda bi-carb)
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup odourless oil (refined sunflower or soya or any other)
  • 1/2 cup yogurt
  • 1/4 tsp vanilla extract
For the glaze:
  • 1cup/150gms bittersweet chocolate (I used Whittaker's Dark Block)
For the Mango filling:
  • 1 ripe mango (preferably Alphonso) - chopped fine
For the decoration:
  • 1/2 ripe mango cut into thin wedges
  • 2-3cherries - optional
 Method:

1. In a small bowl pour the hot milk over the semisweet chocolate and stir till the chocolate has melted
2. Sift 2-3 times - the flour, sugar, baking powder, baking soda, salt & cocoa
3. In a large bowl beat the egg for about 1minute and add the oil, yogurt and vanilla and blend well
4. Add milk and chocolate mixture and blend well
5. Add the flour mixture and fold
6.Grease and dust (with flour) a 8" or 9" cake tin and pour the batter in it
7. Preheat oven tp 175 degrees and bake for 45-50mins or till the cake tester comes clean
8. Remove and cool on a wire rack
9. Horizontally cut the cake and separate the two halves
10.In a double boiler melt the chocolate to be used as glazing
11.On the first half apply a layer of melted chocolate and spread the finely chopped mango evenly
12.Place the top half of the cake & glaze it with the remaining chocolate
13.Decorate with mango wedges, chill & serve

Note: The choice of chocolate that you use (brand & taste) will determine how rich your cake tastes. You can alter the richness by using less sweet or dark chocolate. The rest of the ingredients remain the same.


Recipe Source for the truffle cake: purplefoodie.com & assembling idea from Tarla Dalal's book on Chocolate Desserts

Sunday, May 2, 2010

Lapsi/Dalia (Broken Wheat) Pulao / Upma / Porridge

Since I am a big foodie I like to start my day with a big fat breakfast and now that I am a little health conscious I am always on the lookout for some healthy recipes to kickstart my day. I came across this recipe on Sanjeev Kapoor's website and after some modification, it has become a big hit with my husband. Easy to make, tastes yummy and is also beneficial for people who have diabetes.




Lapsi Pulao
Prep time: 15 mins | Cook time: 20 mins | Serves: 2


You Need:
  • 1 cup lapsi/dalia/broken wheat, soaked - 1cup
  • 1 teaspoon cumin
  • 3-4 cloves
  • 7-8 peppercorns 
  • 1 inch piece cassia bark or cinnamon
  • 1 bay leaf 
  • 1 medium sized onion sliced
  • 1/2 cup cubed carrots 
  • 4-5 french beans cut into small pieces
  • 10-12 palak/spinach leaves, chopped
  • 1/4 cup green peas
  • 1 teaspoon ginger and garlic paste
  • 2-1/2 - 3 cups water * see notes
  • salt to taste
Method

1. Heat oil in a pan and add cumin seeds, cloves, peppercorns, cinnamon and bay leaf and sauté till they begin to change colour. Add ginger and garlic paste and reduce the heat
2. Add sliced onion and sauté till they turn translucent. Add carrots and sauté. Add French beans and spinach leaves.
3. Mix and add lapsi. Mix well. Add salt and green peas and roast a little
4. Boil water and add to the mixture.
5. Reduce heat, cover and cook till done. Serve hot.

Notes:
If you want a porridge like consistency use 1:3 ratio (1 cup dalia : 3 cups water), if you want an upma like consistency use a little less water, ie 2-1/4 to 2-1/2 cups is sufficient