Friday, November 23, 2012

Basa in Butter Garlic

Despite being hard core fish eaters, we have never really experimented with different fish recipes at home. Somehow we have stuck to Mangalorean curries and fried versions of fish, going as far as maybe picking from a different Indian cuisine (like Bengali or Malvani). However, of late due to health reasons we have started experimenting with baking and grilling meats and fish and hence the below recipe is an outcome of one such adventure.


While I love experimenting with baking and grilling in my tiny OTG, the husband is passionate about experimenting with different cuisines. So we just complement each other in this field. While he went about marinating the fish, I gave it the final touches and our team effort paid off well. The fish tasted simple yet exquisite in its flavours and I must say I fell in love with garlic all over again. 


Thanks to Nature's Basket, a gourmet store nearby we managed to find all the ingredients required to create a fancy dish - I think we will go back to creating it again with a few modifications here and there. It is simple and light with just a hint of rosemary that tastes just awesome. What I loved best was the lovely flavours of the mushrooms and carrots that permeated into the fish along with the dominant flavours of butter and lightly toasted garlic. Yum is not the word! Try it to believe it!


Basa in Butter Garlic
Prep time: 10 mins | Marinating time: 1 hour | Bake+Grill time: 20mins | Serves 3-4

You Need:
  • 500 grams Basa fish fillets
  • 2 pods garlic finely minced
  • 1/2 tsp ginger paste
  • 1 tsp fresh rosemary finely minced
  • 1/2 tsp fresh oregano finely minced
  • 1/2 tsp fresh thyme fined minced
  • 1/2 tsp of chili flakes/paprika or (1 green chili deseeded & finely chopped)
  • a sprinkling of freshly ground pepper to taste
  • juice of 1 lime
  • 50 grams butter
  • salt to taste (adjust accordingly if salted butter has been used)
  • 4 button mushrooms sliced
  • 1 carrot sliced
  • 2 tsp of olive oil
Method:
1. Marinate the Basa fish fillets with half the portion of garlic, ginger paste, rosemary, oregano, thyme, chili flakes or green chilies, lime juice, butter (25gm), salt to taste, crushed pepper for about 1 hour (if you want to keep for longer, cover with cling wrap/aluminium foil and refrigerate)
2. Prepare the sides - heat olive oil in a pan and saute the carrots and mushrooms for about 3 minutes. Remove and keep aside.
3. Pre-heat oven at 200 degree centigrade, cover the baking tray with aluminium foil and grease it well. Place the marinated fish, sauted sides (mushrooms and carrots) and garnish with half a portion of garlic & the remaining butter (sprinkle it evenly)
4. Bake the fish for about 12 minutes and then switch to grill mode and continue for about 8 minutes.
5. Serve hot with white rice.

Wednesday, November 21, 2012

Pork Chilli

Contrary to what I thought, this time around life post delivery appears a lot easier than my first time. Being an experienced mom has helped a lot and the fact that I have additional pair of hands to help me at home. So now here I am, relaxed and checking mails and blogging during the evening hours, the cool breeze keeping my room well ventilated and mind free to type as I please. However, the sleepless nights have shut down my brains and I can't think of anything brilliant to write about, so let me quickly jump to this recipe. Thanks to dear Michelle Noronha whose recipe I mildly tweaked, here's my version of the Pork Chilli which can be aptly called as an Indo-Chinese dish.


Catholics in Mangalore get to eat such Indo-Chinese dishes during weddings and such occasions where the local caterer can whip up anything you fancy. Most of these dishes are so lip smacking good that you can rarely replicate them at home. Anyway, this recipe is not an attempt to recreate any such dish. I can say that it is a by product of my own experiment. It was part of the 'Chinese' food menu that Roshan & I created last month - (before I delivered - cuz I was simply dying to eat Chinese food). We kept it simple and satisfying. The recipe for Chicken Manchow soup has already been posted on the blog and I have one more recipe to follow. So do watch this space for the upcoming recipe. For now, I hope you try and like this dish!



Pork Chilli
Prep time: 20mins | Cook time: 20 mins | Serves 4

You Need:
  • 500gm pork thinly sliced 
  • 1 green & 1 red capsicum (bell pepper) deseeded and cubed * see notes
  • 2-3 green chillies slit (adjust to taste)
  • 4 medium sized onions cubed
  • 1 inch ginger chopped fine
  • 1 small pod garlic (about 10-12 small flakes)
  • a sprinkling of freshly ground pepper powder
  • 1 tbsp soya sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar (or regular white vinegar)
  • 1/2 tsp sugar
  • oil for frying
  • 2-3 tbsp chopped spring onion greens for garnishing
For the marination
  • 2 tbsp dark soya sauce
  • 1/2 tbsp green chilli paste/sauce (adjust to taste)
  • 1 tbsp ginger garlic paste
  • salt to taste
Method:
1. Marinate the pork with salt, ginger garlic paste, 1 tbsp soya sauce and the green chilli sauce/paste and keep aside at least for an hour.
2. Heat oil in a wide heavy bottomed pan or skillet and fry the slit green chillies, chopped ginger and garlic lightly and then add the marinated pork slices and fry till golden brown on both sides.
3. Add approx 1 cup of water and cook covered on a medium flame till the pork is tender. In the meanwhile spread out the cubed onions and capsicums on a microwave safe plate, drizzle some oil over them and microwave on High (100% power) for 3 minutes. Remove and keep aside.
4. When the pork is cooked add the remaining soya sauce, chilli sauce if required, sugar, sesame oil, pepper powder, vinegar and mix well. Add the microwaved onions and capsicum, mix and cook on a medium high flame for just a minute.
5. Turn off the flame, garnish with spring onion greens and serve along with fried rice.

Note:
Instead of red and green bell peppers/capsicums you may use both green ones or as desired.
If you require gravy for the pork, then dissolve approx 1 tsp cornflour/cornstarch in 3/4th cup of warm chicken stock (or 1 stock cube dissolved in water) and pour this into the pork. Adjust the thickness/consistency of the gravy accordingly - This is just an approximation, not absolute measurement - please use your judgement here.

Thursday, November 15, 2012

Vegetable Upma (Semolina with Veggies)

Upma - loved by some, disliked by others, happens to be my favourite form of a piping hot breakfast. My earliest recollection of having this nutritious one bowl meal was at my grandma's where almost every morning she used to make a typical Mangalorean version called as the 'Sajjige' or 'Rulaon' a mildly sweet dish made of semolina, onions, green chillies, sugar & salt to taste. Cooked with a little extra water, it would make for a hybrid between a porridge and a dryish pulao.


I remember eating it on so many mornings before I rushed to school that I never looked forward to it. If you ask me today, I probably would give anything to have a piping hot bowl made by my grandma.


Today, upma as it's popularly known all over India makes its appearance on my breakfast table almost every week. Sometimes its Sajjige - a dryish form of what is made in Mangalore or this version with a few veggies thrown in to make it more colourful, interesting and definitely a little more healthy. I hope you enjoy this version as it is definitely something you can try when you run out of breakfast options


Vegetable Upma
Prep time: 10mins | Cook time: 10 mins | Serves 2-3

You Need
  • 1 cup rawa/semolina (do not use very fine variety)
  • 2-1/2 cups water
  • 1/2 tsp mustard
  • 2 green chillies slit
  • 2 sprigs curry leaves
  • 1 inch ginger chopped
  • 1/2 carrot finely chopped
  • 1/4 cup green peas (I used frozen ones)
  • 1/2 cup chopped french beans (I skipped this)
  • 2 medium sized onions chopped
  • 1/4 tsp turmeric powder
  • 2 tbsp grated coconut (optional)
  • salt to taste
  • oil for frying
Method:
1. Heat oil in a large pan or kadhai and add the mustard seeds, when they splutter, add the curry leaves and then the green chillies and fry on a slow flame for a few seconds. Toss in the chopped onions and fry for half a minute.
2. Add the chopped veggies and stir fry for a minute or so and then add the chopped ginger, turmeric powder, salt to taste and rawa and fry on a slow flame for about 2-3 minutes. In the meantime bring 2-1/2 cups of water to a boil in another pan.
3. Add the boiling water to the rawa mixture and stir gently. Let the mixture start bubbling over before you reduce the flame and cover the pan with a well fitting lid. Cook for a couple of minutes and then gently stir.
4. Turn off the flame and serve hot, garnish with chopped coriander if desired.

Sunday, November 11, 2012

Pista Burfi / Barfi / Pistachio Fudge - Cheers To New Beginnings!!

“We prayed for this child and the Lord has granted us what we asked of Him.”  – I Samuel 1:27

My dear readers, this festive season we have a big announcement to make! God has blessed us with a beautiful baby girl on November 5th, 2012. We are currently enjoying this beautiful phase of bonding as a family and are in awe of this wonderful creation of God! We can't thank Him enough for this lovely blessing!


As you know, in India it is customary to serve sweets to guests who drop in to congratulate the new parents. While it is Jalebi in Mangalore, in Mumbai it's the Barfi/Burfi that makes its appearance on the arrival of a baby girl. 


This particular recipe is our way of reaching out to our readers with the sweet news. Also, for this lovely festival of lights, Diwali, it is the perfect sweet to be served to your loved ones. So we hope you try this recipe and enjoy it just as much as we did


Happy Diwali!!!

Pista Burfi / Pistachio Fudge
Prep time: 5mins | Cook time: 15mins | Yield 14 medium sized squares

You Need:
  • 1-1/2 cups (200gm) shelled unsalted pistachios/pista
  • 3/4th cup (150gm) granulated sugar * see notes
  • 3/4th cup (180ml) water
  • 1 tsp ghee
  • 3 tbsp full fat milk powder
  • 1/2 tsp cardamom powder (or about 5-6 whole pods powdered)
  • silver/chandi ka varq as required (or use grated coconut/almond slivers to decorate)
  • 2-3 drops of green food colouring (optional - I did not use any)
Method:
1. Carefully sort the shelled pista - ensure that there are no bad ones or broken pieces of shell remaining.
2. Heat the ghee in a heavy bottomed pan/kadhai and add the pista, roast for 1 minute, remove and allow to cool completely. When completely cooled, transfer the pista into a dry grinding jar and pulse for a few seconds at a time - until the pista turns into a crumbly powder that resembles bread crumbs. Do not grind too much as the oils will get released turning the mixture into a paste.
3. Transfer the pista powder into a large bowl and add the powdered cardamoms and milk powder and mix well.
4. Prepare the sugar syrup by cooking the water and sugar in a heavy bottomed kadhai on a medium high flame. Stir until the solution reduces a little and begins to bubble a lot. When it has reached a 1-1/2 thread consistency, remove from the fire and add the pistachio powder and mix quickly and thoroughly, it will come together like a ball.
5. Transfer this ball onto a clean surface and allow to cool for a few minutes till you are ready to give it a quick knead and form it into a smooth ball.
6. Using a rolling pin roll this ball onto a clean surface/back of a heavy plate. Preferablly roll into the shape of a perfect square so that there is no wastage at the edges.
7. Carefully invert the silver varq onto the flattened surface and gently run a knife along the burfi to make the desired shape (square or diamond). Allow to cool completely before cutting out the shapes.
8. Store in an airtight container.

Notes:
How to achieve one and a half thread consistency - Take a drop of sugar syrup and press it lightly between your thumb and index finger. It should be sticky enough to form a proper thread and another broken one between the two fingers. This will take some practice especially since the sugar syrup will be boiling hot.
To speed up the process of making the sugar syrup you can powder the sugar after measuring it. This will help it dissolve faster into the water and come to a boil.


Recipe Source: Maayeka.blogspot.in

Friday, November 2, 2012

Mangalorean Meat Ball Curry (With Coconut)

Contrary to what most non vegetarians choose to believe, it is said that vegetarians never run out of ideas to make new dishes. I totally agree with that. There are a thousand ways to prepare a particular dishes, the more you are exposed to other cuisines, the better it is for you to borrow some ideas and come up with something of your own. 

Non vegetarians are not left far behind either. We do have lot of ways to rotate a particular meat and pass it off as a new dish. Meatballs are one of them. You can make them with any kind of meat - chicken, mutton or beef and conjure up something delicious. 


In my kitchen, meatballs make their appearance when we want something 'different' - especially after we are bored of eating the same old meats cooked the same old way. Meatballs are also an interesting way to get fussy eaters eat without a fuss (or that's what I hope for most of the time). I have tried my hand at making Spaghetti & Meatballs earlier which was well received and this time I decided to go traditional and please the husband as well.


Being die hard Mangaloreans we love our Mangalorean style coconut curries - so I don't promise you anything new in terms of flavour. Just that it is a beautiful curry with coconut and spices made a tad more interesting with the presence of some meatballs (I used beef) swimming in it. Since I enjoy the whole process of making meatballs I can see myself trying out some more dishes in the future. So do come back for some more variety on this blog. For now, try this curry. Eat it with rice or chapathis and let me know how you liked it!


Mangalorean Meat Ball Curry
Prep time: 30 mins | Cook time: 20 mins | Serves 4

You Need:
  • 1/2 kg minced meat (beef or mutton)
  • 1/4 kg potatoes
  • 1 medium sized onion finely chopped (for the mince balls)
  • 1 medium sized onion finely sliced (for the seasoning)
  • 2 tbsp ghee
  • salt to taste
For the masala
  • 1 medium sized onion
  • 3/4th cup grated coconut
  • 7-8 dry red chillies
  • 2 tbsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 4 flakes of garlic with skin
  • 5 peppercorns
  • 1 marble size ball of tamarind
For the coconut milk:
  • 1-1/4 packed cups of grated coconut (or about 1/2 a large coconut)
Method:
1. Wash and drain the mince on a fine slotted colander (unless it is freshly made/home made you may need to wash it). Wash and pressure cook the potatoes (with skin) with a little salt, peel and cut into medium size cubes.
2. Extract thick and thin coconut milk from the 1-1/4 cups coconut and keep aside.
3. Heat a tawa/skillet and dry roast the grated coconut, onion, red chillies, coriander & cumin seeds, garlic and peppercorns one by one. Grind all these together with the tamarind to a fine paste using a little water or thin coconut milk.
4. Transfer the minced meat into a large flat bowl, add the finely chopped onion, about 2 tbsp ground masala, salt to taste and mix well. Make lime sized balls out of this mixture and keep aside.
5. Heat ghee/oil in a large pan and fry the sliced onion till golden brown. Add the ground masala and fry on a slow flame till the ghee separates from it. Add the reserved masala water, thin coconut milk, salt to taste and bring it to a boil.
6. Add the minced meal balls and simmer for about 15 minutes (if the meat is tender) or longer till the meat balls are cooked. Add the cooked potatoes, thick coconut milk and give it one boil and turn off the flame.
7. Serve hot with rice or chapathis.



Friday, November 23, 2012

Basa in Butter Garlic

Despite being hard core fish eaters, we have never really experimented with different fish recipes at home. Somehow we have stuck to Mangalorean curries and fried versions of fish, going as far as maybe picking from a different Indian cuisine (like Bengali or Malvani). However, of late due to health reasons we have started experimenting with baking and grilling meats and fish and hence the below recipe is an outcome of one such adventure.


While I love experimenting with baking and grilling in my tiny OTG, the husband is passionate about experimenting with different cuisines. So we just complement each other in this field. While he went about marinating the fish, I gave it the final touches and our team effort paid off well. The fish tasted simple yet exquisite in its flavours and I must say I fell in love with garlic all over again. 


Thanks to Nature's Basket, a gourmet store nearby we managed to find all the ingredients required to create a fancy dish - I think we will go back to creating it again with a few modifications here and there. It is simple and light with just a hint of rosemary that tastes just awesome. What I loved best was the lovely flavours of the mushrooms and carrots that permeated into the fish along with the dominant flavours of butter and lightly toasted garlic. Yum is not the word! Try it to believe it!


Basa in Butter Garlic
Prep time: 10 mins | Marinating time: 1 hour | Bake+Grill time: 20mins | Serves 3-4

You Need:
  • 500 grams Basa fish fillets
  • 2 pods garlic finely minced
  • 1/2 tsp ginger paste
  • 1 tsp fresh rosemary finely minced
  • 1/2 tsp fresh oregano finely minced
  • 1/2 tsp fresh thyme fined minced
  • 1/2 tsp of chili flakes/paprika or (1 green chili deseeded & finely chopped)
  • a sprinkling of freshly ground pepper to taste
  • juice of 1 lime
  • 50 grams butter
  • salt to taste (adjust accordingly if salted butter has been used)
  • 4 button mushrooms sliced
  • 1 carrot sliced
  • 2 tsp of olive oil
Method:
1. Marinate the Basa fish fillets with half the portion of garlic, ginger paste, rosemary, oregano, thyme, chili flakes or green chilies, lime juice, butter (25gm), salt to taste, crushed pepper for about 1 hour (if you want to keep for longer, cover with cling wrap/aluminium foil and refrigerate)
2. Prepare the sides - heat olive oil in a pan and saute the carrots and mushrooms for about 3 minutes. Remove and keep aside.
3. Pre-heat oven at 200 degree centigrade, cover the baking tray with aluminium foil and grease it well. Place the marinated fish, sauted sides (mushrooms and carrots) and garnish with half a portion of garlic & the remaining butter (sprinkle it evenly)
4. Bake the fish for about 12 minutes and then switch to grill mode and continue for about 8 minutes.
5. Serve hot with white rice.

Wednesday, November 21, 2012

Pork Chilli

Contrary to what I thought, this time around life post delivery appears a lot easier than my first time. Being an experienced mom has helped a lot and the fact that I have additional pair of hands to help me at home. So now here I am, relaxed and checking mails and blogging during the evening hours, the cool breeze keeping my room well ventilated and mind free to type as I please. However, the sleepless nights have shut down my brains and I can't think of anything brilliant to write about, so let me quickly jump to this recipe. Thanks to dear Michelle Noronha whose recipe I mildly tweaked, here's my version of the Pork Chilli which can be aptly called as an Indo-Chinese dish.


Catholics in Mangalore get to eat such Indo-Chinese dishes during weddings and such occasions where the local caterer can whip up anything you fancy. Most of these dishes are so lip smacking good that you can rarely replicate them at home. Anyway, this recipe is not an attempt to recreate any such dish. I can say that it is a by product of my own experiment. It was part of the 'Chinese' food menu that Roshan & I created last month - (before I delivered - cuz I was simply dying to eat Chinese food). We kept it simple and satisfying. The recipe for Chicken Manchow soup has already been posted on the blog and I have one more recipe to follow. So do watch this space for the upcoming recipe. For now, I hope you try and like this dish!



Pork Chilli
Prep time: 20mins | Cook time: 20 mins | Serves 4

You Need:
  • 500gm pork thinly sliced 
  • 1 green & 1 red capsicum (bell pepper) deseeded and cubed * see notes
  • 2-3 green chillies slit (adjust to taste)
  • 4 medium sized onions cubed
  • 1 inch ginger chopped fine
  • 1 small pod garlic (about 10-12 small flakes)
  • a sprinkling of freshly ground pepper powder
  • 1 tbsp soya sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar (or regular white vinegar)
  • 1/2 tsp sugar
  • oil for frying
  • 2-3 tbsp chopped spring onion greens for garnishing
For the marination
  • 2 tbsp dark soya sauce
  • 1/2 tbsp green chilli paste/sauce (adjust to taste)
  • 1 tbsp ginger garlic paste
  • salt to taste
Method:
1. Marinate the pork with salt, ginger garlic paste, 1 tbsp soya sauce and the green chilli sauce/paste and keep aside at least for an hour.
2. Heat oil in a wide heavy bottomed pan or skillet and fry the slit green chillies, chopped ginger and garlic lightly and then add the marinated pork slices and fry till golden brown on both sides.
3. Add approx 1 cup of water and cook covered on a medium flame till the pork is tender. In the meanwhile spread out the cubed onions and capsicums on a microwave safe plate, drizzle some oil over them and microwave on High (100% power) for 3 minutes. Remove and keep aside.
4. When the pork is cooked add the remaining soya sauce, chilli sauce if required, sugar, sesame oil, pepper powder, vinegar and mix well. Add the microwaved onions and capsicum, mix and cook on a medium high flame for just a minute.
5. Turn off the flame, garnish with spring onion greens and serve along with fried rice.

Note:
Instead of red and green bell peppers/capsicums you may use both green ones or as desired.
If you require gravy for the pork, then dissolve approx 1 tsp cornflour/cornstarch in 3/4th cup of warm chicken stock (or 1 stock cube dissolved in water) and pour this into the pork. Adjust the thickness/consistency of the gravy accordingly - This is just an approximation, not absolute measurement - please use your judgement here.

Thursday, November 15, 2012

Vegetable Upma (Semolina with Veggies)

Upma - loved by some, disliked by others, happens to be my favourite form of a piping hot breakfast. My earliest recollection of having this nutritious one bowl meal was at my grandma's where almost every morning she used to make a typical Mangalorean version called as the 'Sajjige' or 'Rulaon' a mildly sweet dish made of semolina, onions, green chillies, sugar & salt to taste. Cooked with a little extra water, it would make for a hybrid between a porridge and a dryish pulao.


I remember eating it on so many mornings before I rushed to school that I never looked forward to it. If you ask me today, I probably would give anything to have a piping hot bowl made by my grandma.


Today, upma as it's popularly known all over India makes its appearance on my breakfast table almost every week. Sometimes its Sajjige - a dryish form of what is made in Mangalore or this version with a few veggies thrown in to make it more colourful, interesting and definitely a little more healthy. I hope you enjoy this version as it is definitely something you can try when you run out of breakfast options


Vegetable Upma
Prep time: 10mins | Cook time: 10 mins | Serves 2-3

You Need
  • 1 cup rawa/semolina (do not use very fine variety)
  • 2-1/2 cups water
  • 1/2 tsp mustard
  • 2 green chillies slit
  • 2 sprigs curry leaves
  • 1 inch ginger chopped
  • 1/2 carrot finely chopped
  • 1/4 cup green peas (I used frozen ones)
  • 1/2 cup chopped french beans (I skipped this)
  • 2 medium sized onions chopped
  • 1/4 tsp turmeric powder
  • 2 tbsp grated coconut (optional)
  • salt to taste
  • oil for frying
Method:
1. Heat oil in a large pan or kadhai and add the mustard seeds, when they splutter, add the curry leaves and then the green chillies and fry on a slow flame for a few seconds. Toss in the chopped onions and fry for half a minute.
2. Add the chopped veggies and stir fry for a minute or so and then add the chopped ginger, turmeric powder, salt to taste and rawa and fry on a slow flame for about 2-3 minutes. In the meantime bring 2-1/2 cups of water to a boil in another pan.
3. Add the boiling water to the rawa mixture and stir gently. Let the mixture start bubbling over before you reduce the flame and cover the pan with a well fitting lid. Cook for a couple of minutes and then gently stir.
4. Turn off the flame and serve hot, garnish with chopped coriander if desired.

Sunday, November 11, 2012

Pista Burfi / Barfi / Pistachio Fudge - Cheers To New Beginnings!!

“We prayed for this child and the Lord has granted us what we asked of Him.”  – I Samuel 1:27

My dear readers, this festive season we have a big announcement to make! God has blessed us with a beautiful baby girl on November 5th, 2012. We are currently enjoying this beautiful phase of bonding as a family and are in awe of this wonderful creation of God! We can't thank Him enough for this lovely blessing!


As you know, in India it is customary to serve sweets to guests who drop in to congratulate the new parents. While it is Jalebi in Mangalore, in Mumbai it's the Barfi/Burfi that makes its appearance on the arrival of a baby girl. 


This particular recipe is our way of reaching out to our readers with the sweet news. Also, for this lovely festival of lights, Diwali, it is the perfect sweet to be served to your loved ones. So we hope you try this recipe and enjoy it just as much as we did


Happy Diwali!!!

Pista Burfi / Pistachio Fudge
Prep time: 5mins | Cook time: 15mins | Yield 14 medium sized squares

You Need:
  • 1-1/2 cups (200gm) shelled unsalted pistachios/pista
  • 3/4th cup (150gm) granulated sugar * see notes
  • 3/4th cup (180ml) water
  • 1 tsp ghee
  • 3 tbsp full fat milk powder
  • 1/2 tsp cardamom powder (or about 5-6 whole pods powdered)
  • silver/chandi ka varq as required (or use grated coconut/almond slivers to decorate)
  • 2-3 drops of green food colouring (optional - I did not use any)
Method:
1. Carefully sort the shelled pista - ensure that there are no bad ones or broken pieces of shell remaining.
2. Heat the ghee in a heavy bottomed pan/kadhai and add the pista, roast for 1 minute, remove and allow to cool completely. When completely cooled, transfer the pista into a dry grinding jar and pulse for a few seconds at a time - until the pista turns into a crumbly powder that resembles bread crumbs. Do not grind too much as the oils will get released turning the mixture into a paste.
3. Transfer the pista powder into a large bowl and add the powdered cardamoms and milk powder and mix well.
4. Prepare the sugar syrup by cooking the water and sugar in a heavy bottomed kadhai on a medium high flame. Stir until the solution reduces a little and begins to bubble a lot. When it has reached a 1-1/2 thread consistency, remove from the fire and add the pistachio powder and mix quickly and thoroughly, it will come together like a ball.
5. Transfer this ball onto a clean surface and allow to cool for a few minutes till you are ready to give it a quick knead and form it into a smooth ball.
6. Using a rolling pin roll this ball onto a clean surface/back of a heavy plate. Preferablly roll into the shape of a perfect square so that there is no wastage at the edges.
7. Carefully invert the silver varq onto the flattened surface and gently run a knife along the burfi to make the desired shape (square or diamond). Allow to cool completely before cutting out the shapes.
8. Store in an airtight container.

Notes:
How to achieve one and a half thread consistency - Take a drop of sugar syrup and press it lightly between your thumb and index finger. It should be sticky enough to form a proper thread and another broken one between the two fingers. This will take some practice especially since the sugar syrup will be boiling hot.
To speed up the process of making the sugar syrup you can powder the sugar after measuring it. This will help it dissolve faster into the water and come to a boil.


Recipe Source: Maayeka.blogspot.in

Friday, November 2, 2012

Mangalorean Meat Ball Curry (With Coconut)

Contrary to what most non vegetarians choose to believe, it is said that vegetarians never run out of ideas to make new dishes. I totally agree with that. There are a thousand ways to prepare a particular dishes, the more you are exposed to other cuisines, the better it is for you to borrow some ideas and come up with something of your own. 

Non vegetarians are not left far behind either. We do have lot of ways to rotate a particular meat and pass it off as a new dish. Meatballs are one of them. You can make them with any kind of meat - chicken, mutton or beef and conjure up something delicious. 


In my kitchen, meatballs make their appearance when we want something 'different' - especially after we are bored of eating the same old meats cooked the same old way. Meatballs are also an interesting way to get fussy eaters eat without a fuss (or that's what I hope for most of the time). I have tried my hand at making Spaghetti & Meatballs earlier which was well received and this time I decided to go traditional and please the husband as well.


Being die hard Mangaloreans we love our Mangalorean style coconut curries - so I don't promise you anything new in terms of flavour. Just that it is a beautiful curry with coconut and spices made a tad more interesting with the presence of some meatballs (I used beef) swimming in it. Since I enjoy the whole process of making meatballs I can see myself trying out some more dishes in the future. So do come back for some more variety on this blog. For now, try this curry. Eat it with rice or chapathis and let me know how you liked it!


Mangalorean Meat Ball Curry
Prep time: 30 mins | Cook time: 20 mins | Serves 4

You Need:
  • 1/2 kg minced meat (beef or mutton)
  • 1/4 kg potatoes
  • 1 medium sized onion finely chopped (for the mince balls)
  • 1 medium sized onion finely sliced (for the seasoning)
  • 2 tbsp ghee
  • salt to taste
For the masala
  • 1 medium sized onion
  • 3/4th cup grated coconut
  • 7-8 dry red chillies
  • 2 tbsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 4 flakes of garlic with skin
  • 5 peppercorns
  • 1 marble size ball of tamarind
For the coconut milk:
  • 1-1/4 packed cups of grated coconut (or about 1/2 a large coconut)
Method:
1. Wash and drain the mince on a fine slotted colander (unless it is freshly made/home made you may need to wash it). Wash and pressure cook the potatoes (with skin) with a little salt, peel and cut into medium size cubes.
2. Extract thick and thin coconut milk from the 1-1/4 cups coconut and keep aside.
3. Heat a tawa/skillet and dry roast the grated coconut, onion, red chillies, coriander & cumin seeds, garlic and peppercorns one by one. Grind all these together with the tamarind to a fine paste using a little water or thin coconut milk.
4. Transfer the minced meat into a large flat bowl, add the finely chopped onion, about 2 tbsp ground masala, salt to taste and mix well. Make lime sized balls out of this mixture and keep aside.
5. Heat ghee/oil in a large pan and fry the sliced onion till golden brown. Add the ground masala and fry on a slow flame till the ghee separates from it. Add the reserved masala water, thin coconut milk, salt to taste and bring it to a boil.
6. Add the minced meal balls and simmer for about 15 minutes (if the meat is tender) or longer till the meat balls are cooked. Add the cooked potatoes, thick coconut milk and give it one boil and turn off the flame.
7. Serve hot with rice or chapathis.