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Friday, February 28, 2014

Mince Stuffed Chillies (Keema Bhari Mirch)


When we first spotted these green chillies in Lulu supermarket we instantly decided to pick a few to make fritters. We call them 'podi' in the local languages of Mangalore. Veggies such as potatoes, sweet potatoes, onions, capsicum, green chillies (not the small, spicy variety) and breadfruit are often popularly used in the preparation of fritters. A batter of gram flour/besan/chick pea flour is used to coat the veggies and off they go swimming in some hot oil, returning crisp and delicious. 

After we got these chillies home we forgot about them. This is what usually happens when we pick stuff at random, stuff that's not on our grocery list, which we pick up on a whim and want to make something that we neither have a recipe for nor the time. Anyway, after having sat around for almost 10 days in the fridge, these chillies were eventually pulled out and I decided to stuff them with mince as I was preparing some for that day.

Wednesday, February 26, 2014

Homemade Baby Food - Ukad (Maharashtrian Style Savoury Rice Flour Porridge)



Today's recipe is something really nice and tasty for our tiny tots. It is one of the 'bases' as I call it. Instead of always serving rice to my little daughter who is now 15 months old, I sometimes serve her pasta or chapathi. But of late I have notice that she gets bored of the same old stuff and hence I have to innovate. Lots of people from previous generations will sigh and say, well, you offer way too many food varieties, so what do you expect? When I hear such statements I just want to exclaim

Monday, February 24, 2014

Chicken Pepper Dry


What is that one thing you really like to cook often? Like on a weekday? I will have to say chicken as I simply love experimenting with this meat. Chicken tastes good no matter what cuisine you want to experiment with. Infact, it tastes good to me even if it has just been boiled with a little salt. I remember stealing tiny pieces of freshly boiled chicken that my mum used to prepare for some dish.
When we were in Mumbai I used to have a designated day for chicken - Wednesday. I would plan our meals for the week in such a way that on Wednesdays we would have chicken in any form - on the bone, boneless or minced/ground. Sometimes I would roast a whole chicken

Saturday, February 22, 2014

Sajjige Rotti/Rulavachi Bhakri (Semolina Pancake)


My blogging obsession has kind of caught up with most of my family members by now. While most of them generously share their recipes whenever I meet them some go a step ahead in collecting crockery or 'props' as I call them - kitchen utility items which are either of no use in their own kitchens or those that they chance upon during a trip to the supermarket. 

Last year when my mum had come to visit me in Mumbai, just before we moved to Dubai, I saw her going through my collection of Mangalorean cook books and making corrections to some of the recipes and then inserting little slips of recipe variations in addition to those printed in those books.

Tuesday, February 18, 2014

Bombil Fry / Deep Fried Bombay Duck (Fish) ~ When The Hubby Cooks!



Despite its name, the Bombay Duck is not a duck! It is a variety of fish that is found in the Arabian sea especially on the coast of Mumbai and Kutch (in Gujarat). Bombay duck is pretty popular in Mumbai (it has to be!) and is eaten both fresh and in its dried form (salted fish). There two forms of consuming this lovely fish are distinctly different from each other because of the way it smells. While the fresh fish has no odour (apart from a mildly fishy smell inherent to any seafood) or any distinctive taste (just a delicate flavour that takes any kind of marination well) the dried form is well, loved by some and hated by the rest. Although I love seafood of any sort (except for those which I am allergic to) I have a particular aversion to the dried Bombay duck as it smells like crazy! My friend in Mumbai once sent me a small portion of salted Bombay duck which she had prepared. It was her favourite she said.

Tuesday, February 11, 2014

Pineapple Upside Down Cake



Almost all the food websites and blogs are splashed with pictures and recipes of special treats for the upcoming Valentine's Day. A majority of the foods are red or pink in colour. I followed this trend for the past 2-3 years and now I am simply bored of it. Does everything need to be red? Is that the only colour that stands for love? Love doesn't have to be the mushy, romantic types between a man and a woman. Love blooms in different forms - the love between parents and their children, between siblings and friends. This year I didn't think too hard about what to post for V-Day as I had already prepared this lovely cake last week. 

Sunday, February 9, 2014

Tom Yum Goong (Thai Style Shrimp Soup) - When The Hubby Cooks!



My love affair with Thai cuisine didn't really start off as a love affair. In fact, years ago when I first tasted something which was in my opinion, an apology of Thai cuisine. I ate at some random hut in a food court in a mall in Bangkok. Disliked it so much that I felt it was a stomach churning experience. I think for a first timer, it was a very wrong choice of place to taste Thai food for the first time. 

Saturday, February 8, 2014

Homemade Spice Blend ~ Kundapur Masala Powder / Taal Powder ~ Mangalorean Bunt Style Basic Curry Powder


I have had the good fortune of meeting great people - many of them have stayed on to become great friends over the years. So also, I have been lucky of having friends from all walks of life and from almost all communities in Mangalore. Probably this has helped me learn a lot of their respective cuisines - the big differences, the similarities and the nuances.

When I was in college my dear friend Savri gave me a pack of Kundapur masala powder - a spice blend that is used by the Bunt community of Mangalore for almost all kinds of food preparations - seafood, chicken or mutton and sometimes veggies too, to make a curry or fry some fish. A very versatile blend of spices that lifts any dish in terms of flavour and aroma. It is something like the Bafat masala powder used by

Thursday, February 6, 2014

Omelette Curry


Among the many dishes that I rediscovered after coming to the UAE is the Omelette curry. One of my cousins mentioned that it is a regular on their weekday menu and I wondered why I hadn't tried making it in years. Maybe because eggs apart from being fried sunny side up or as an omelette don't excite anyone in my house. The little boy hates eggs and has recently started accepting them in the form of an omelette. Sometimes I wonder what went wrong as he was a good eater till he turned 3.

Tuesday, February 4, 2014

Pineapple Sheera


Pineapple sheera! Yum! One of my most favourite sweet dishes. Well, I have posted the recipe for sheera twice already but I was simply compelled to write another recipe again, adding pineapple chunks this time. Sheera is something I remember eating as a child at some happy and not so happy occasions. The plain sheera was made very often at my place. I totally loved my mum's version - a not very sweet version with a milky after taste. Maybe she used milk instead of water to cook it in. Sheera was usually made as a tea time snack. We came straight from school and what did we have?

Sunday, February 2, 2014

Bhapa Maach (Bengali Style Steamed Fish in Mustard Sauce)


Life in Mumbai was great for many many reasons. The most important for a foodie like Roshan and me was the amazing number of restaurants that kept sprouting in the area we lived in. Every weekend we made plans of dinner and a movie. This was before our son was born and then after a short break we tagged him along for every movie that was suitable for kids and every restaurant that was child friendly (well, most restaurants in Mumbai are equipped with baby chairs and staff that can handle broken cutlery and a wailing child)

Friday, February 28, 2014

Mince Stuffed Chillies (Keema Bhari Mirch)


When we first spotted these green chillies in Lulu supermarket we instantly decided to pick a few to make fritters. We call them 'podi' in the local languages of Mangalore. Veggies such as potatoes, sweet potatoes, onions, capsicum, green chillies (not the small, spicy variety) and breadfruit are often popularly used in the preparation of fritters. A batter of gram flour/besan/chick pea flour is used to coat the veggies and off they go swimming in some hot oil, returning crisp and delicious. 

After we got these chillies home we forgot about them. This is what usually happens when we pick stuff at random, stuff that's not on our grocery list, which we pick up on a whim and want to make something that we neither have a recipe for nor the time. Anyway, after having sat around for almost 10 days in the fridge, these chillies were eventually pulled out and I decided to stuff them with mince as I was preparing some for that day.

Wednesday, February 26, 2014

Homemade Baby Food - Ukad (Maharashtrian Style Savoury Rice Flour Porridge)



Today's recipe is something really nice and tasty for our tiny tots. It is one of the 'bases' as I call it. Instead of always serving rice to my little daughter who is now 15 months old, I sometimes serve her pasta or chapathi. But of late I have notice that she gets bored of the same old stuff and hence I have to innovate. Lots of people from previous generations will sigh and say, well, you offer way too many food varieties, so what do you expect? When I hear such statements I just want to exclaim

Monday, February 24, 2014

Chicken Pepper Dry


What is that one thing you really like to cook often? Like on a weekday? I will have to say chicken as I simply love experimenting with this meat. Chicken tastes good no matter what cuisine you want to experiment with. Infact, it tastes good to me even if it has just been boiled with a little salt. I remember stealing tiny pieces of freshly boiled chicken that my mum used to prepare for some dish.
When we were in Mumbai I used to have a designated day for chicken - Wednesday. I would plan our meals for the week in such a way that on Wednesdays we would have chicken in any form - on the bone, boneless or minced/ground. Sometimes I would roast a whole chicken

Saturday, February 22, 2014

Sajjige Rotti/Rulavachi Bhakri (Semolina Pancake)


My blogging obsession has kind of caught up with most of my family members by now. While most of them generously share their recipes whenever I meet them some go a step ahead in collecting crockery or 'props' as I call them - kitchen utility items which are either of no use in their own kitchens or those that they chance upon during a trip to the supermarket. 

Last year when my mum had come to visit me in Mumbai, just before we moved to Dubai, I saw her going through my collection of Mangalorean cook books and making corrections to some of the recipes and then inserting little slips of recipe variations in addition to those printed in those books.

Tuesday, February 18, 2014

Bombil Fry / Deep Fried Bombay Duck (Fish) ~ When The Hubby Cooks!



Despite its name, the Bombay Duck is not a duck! It is a variety of fish that is found in the Arabian sea especially on the coast of Mumbai and Kutch (in Gujarat). Bombay duck is pretty popular in Mumbai (it has to be!) and is eaten both fresh and in its dried form (salted fish). There two forms of consuming this lovely fish are distinctly different from each other because of the way it smells. While the fresh fish has no odour (apart from a mildly fishy smell inherent to any seafood) or any distinctive taste (just a delicate flavour that takes any kind of marination well) the dried form is well, loved by some and hated by the rest. Although I love seafood of any sort (except for those which I am allergic to) I have a particular aversion to the dried Bombay duck as it smells like crazy! My friend in Mumbai once sent me a small portion of salted Bombay duck which she had prepared. It was her favourite she said.

Tuesday, February 11, 2014

Pineapple Upside Down Cake



Almost all the food websites and blogs are splashed with pictures and recipes of special treats for the upcoming Valentine's Day. A majority of the foods are red or pink in colour. I followed this trend for the past 2-3 years and now I am simply bored of it. Does everything need to be red? Is that the only colour that stands for love? Love doesn't have to be the mushy, romantic types between a man and a woman. Love blooms in different forms - the love between parents and their children, between siblings and friends. This year I didn't think too hard about what to post for V-Day as I had already prepared this lovely cake last week. 

Sunday, February 9, 2014

Tom Yum Goong (Thai Style Shrimp Soup) - When The Hubby Cooks!



My love affair with Thai cuisine didn't really start off as a love affair. In fact, years ago when I first tasted something which was in my opinion, an apology of Thai cuisine. I ate at some random hut in a food court in a mall in Bangkok. Disliked it so much that I felt it was a stomach churning experience. I think for a first timer, it was a very wrong choice of place to taste Thai food for the first time. 

Saturday, February 8, 2014

Homemade Spice Blend ~ Kundapur Masala Powder / Taal Powder ~ Mangalorean Bunt Style Basic Curry Powder


I have had the good fortune of meeting great people - many of them have stayed on to become great friends over the years. So also, I have been lucky of having friends from all walks of life and from almost all communities in Mangalore. Probably this has helped me learn a lot of their respective cuisines - the big differences, the similarities and the nuances.

When I was in college my dear friend Savri gave me a pack of Kundapur masala powder - a spice blend that is used by the Bunt community of Mangalore for almost all kinds of food preparations - seafood, chicken or mutton and sometimes veggies too, to make a curry or fry some fish. A very versatile blend of spices that lifts any dish in terms of flavour and aroma. It is something like the Bafat masala powder used by

Thursday, February 6, 2014

Omelette Curry


Among the many dishes that I rediscovered after coming to the UAE is the Omelette curry. One of my cousins mentioned that it is a regular on their weekday menu and I wondered why I hadn't tried making it in years. Maybe because eggs apart from being fried sunny side up or as an omelette don't excite anyone in my house. The little boy hates eggs and has recently started accepting them in the form of an omelette. Sometimes I wonder what went wrong as he was a good eater till he turned 3.

Tuesday, February 4, 2014

Pineapple Sheera


Pineapple sheera! Yum! One of my most favourite sweet dishes. Well, I have posted the recipe for sheera twice already but I was simply compelled to write another recipe again, adding pineapple chunks this time. Sheera is something I remember eating as a child at some happy and not so happy occasions. The plain sheera was made very often at my place. I totally loved my mum's version - a not very sweet version with a milky after taste. Maybe she used milk instead of water to cook it in. Sheera was usually made as a tea time snack. We came straight from school and what did we have?

Sunday, February 2, 2014

Bhapa Maach (Bengali Style Steamed Fish in Mustard Sauce)


Life in Mumbai was great for many many reasons. The most important for a foodie like Roshan and me was the amazing number of restaurants that kept sprouting in the area we lived in. Every weekend we made plans of dinner and a movie. This was before our son was born and then after a short break we tagged him along for every movie that was suitable for kids and every restaurant that was child friendly (well, most restaurants in Mumbai are equipped with baby chairs and staff that can handle broken cutlery and a wailing child)