Thursday, February 26, 2015

Prawn Pickle (Mangalorean Catholic Style) ~ When The Hubby Cooks!


As the week draws to an end I have a special recipe for you - prawn pickle which is one of Mangalore's favourite condiments. It is a perfect accompaniment to your simple meals, especially during Lent when you have started including a lot more vegetables in your diet, like I have. People who usually don't like seafood will enjoy this pickle as there is absolutely no fishy smell to it and the prawns are tiny and very enjoyable to munch on. When I say 'people' I am actually referring to my son who doesn't like seafood but enjoys prawns, usually breaded and deep fried. He enjoyed this pickle too along with my brother's kids who had come to spend the day with us last week. 

This pickle, as all pickles do, goes really well with coconut milk based gravies as the sweetness in the coconut milk is perfectly balanced by the spice in the pickle. I tried this combo last week when I had made the Egg Roce Curry and I was literally licking my fingers (and my plate - errr, not really!) after I had finished the last few morsels. Don't believe me? Try it!

Wednesday, February 25, 2015

Mangalorean Plated Meal Series - Boshi# 15 - Egg Roce Curry, Thambdi Baji, Karathe Sukhe & Rice


BOSHI# 15

An egg, in my opinion, is the most versatile ingredient on this planet. You can eat it in so many different ways, in sweets or savouries. My favourite way of eating an egg is frying it sunny side up or in a curry, hard boiled and dunked in a deliciously creamy coconut milk gravy with a few spices - so delicious I tell you! Since it is Lent we try to eat very little of meats and are focusing on simpler meals. Since fish is a luxury in my house (we don't get to buy it very often and can't make it too frequently because of a fussy eater) we stick to chicken and eggs in our diet. However, the egg roce curry is a rare thing as the husband is not so fond of coconut milk based gravies. Anyway, I decided to treat myself and made this simple roce curry with veggies on the side - red amaranth leaves cooked 'thel-piyao' style - so typically Mangalorean and to add some charm to the plate I cooked up some bitter gourds with Mangalorean palm jaggery. Bitter gourds make their appearance once in a blue moon but taste wonderful when paired with this curry. The blend of flavours was simply spectacular! Hope you enjoy it too!

RECIPES:

Monday, February 23, 2015

Saar ~ Plain Sorak (Mangalorean Style Rasam)



Sometime last year, in my quest for traditional Mangalorean recipes I came across this extremely simple recipe. 'Saar' as it is called in the local languages of Mangalore is nothing but a watery, thin gravy made from onions or tomatoes or lentils. It is pretty much like a clear soup where water forms much of the base and very little flavouring is added to it. Saar is a traditional accompaniment to rice in Mangalorean meals. The most popular ones are the different types of lentil saar which have more water than lentils in them unlike their North Indian counterparts which are a blend of one of more lentils, used in generous proportions and cooked till mushy and blended/churned to a thick soup like consistency. 

'Sheeth Ani Saar' are usually the primary ingredients on the meal menu of any Mangalorean household. A side dish of vegetable or seafood and some papad or pickle would pretty much be consumed on a daily basis. This is something most families eat even now irrespective of their caste, creed and social standing. If you see, it is an affordable meal - rice, saar and some seafood (for non vegetarians) or a couple of vegetables on the side (for vegetarians). 

Saturday, February 21, 2015

Bazelli Masli ~ Fried Fish (Basic Marination)


A simple meal of dal, rice and fish fry can beat the blues out of anyone (seafood lovers actually), isn't it? This has been my comfort food ever since I was a child and I turn to it even now. On days when I haven't planned an elaborate meal or have forgotten to keep meat to thaw in the fridge the previous night I just place some fish to thaw for a couple of hours in the fridge and then on counter till it thaws to room temperature. I find this easier as chicken/meat takes longer to thaw and most of my fish is frozen in smaller portions (as we are technically just two adults who eat fish at home). My little girl loves fish as much as her brother hates it. Anyway, since I don't want to force him anymore I limit his fish intake to boneless fish such as basa or cream dory which is usually shallow fried with rava or breaded and deep fried like fingers. 

Thursday, February 19, 2015

Cabbage Upkari


This Lent I hope to post as many vegetarian dishes as possible but the main focus will be on easy and simple cooking so that I stay out of the kitchen and spend more time in prayer and retrospection. Since my kids are pretty fussy I cannot eliminate non vegetarian foods completely from my menu but I have decided to limit it to just seafood and eggs this season. A lot of readers tell me that my pictures make them salivate and I definitely don't want to be the temptress making it hard for you :-) While I personally believe that it is not food you should give up but your vices, to each his own really.

Wednesday, February 18, 2015

Mangalorean Plated Meal Series - Boshi# 14 - Dal Khichdi, Yogurt, Pickle & Papad


BOSHI# 14

Today, the 18th of February is Ash Wednesday, the first day of Lent - the season of fasting and prayer and observing moderation and frugality. Christians all over the world observe it in their own way, be it giving up of certain habits or luxuries which also extends to festive and luxurious eating. This Lent I hope to give up sweets which I simply cannot resist - this includes sweet baking too and so my meals at home will be simple and frugal starting with this boshi.

Today's boshi is a simple one with Dal Khichdi - my comfort food, prepared with rice, lentils, carrots and spinach cooked together till mushy and served piping hot with a dollop of ghee. You can also see a small bowl of yogurt/curd that goes so well with this frugal yet nourishing meal. Papad and pickle (I used prawn pickle here) add to the flavour quotient.

RECIPES:

Tuesday, February 17, 2015

Black Forest Buns


My obsession with baking breads is growing by leaps and bounds! I am so thankful to be a part of the baking group that helps me explore a new bread every month! The bread chosen by Aparna for the month of February for our We Knead To Bake project# 25 is this gorgeous bun called as the 'Black Forest Bun' as it is an adaptation of one of my favourite layered cakes that is Germany's gift to the world. The Black Forest Bun uses a cherry compote (or jam) and chocolate cake filling and is pretty much like cinnamon rolls. These super delicious buns make for a very hearty breakfast if you like to start your day with something sweet. I think these were chosen to be the bread of the month because the Valentine's Day fever is on everywhere and although I could have made these ahead of V-Day I didn't quite have the time last week. Today is my last day of posting this recipe as Lent begins tomorrow, the 18th of February and I will not be doing any posts on sweets - baking or otherwise.

Monday, February 16, 2015

Meatballs ~ In an Airfryer! ~ When The Hubby Cooks!


December and January saw a lot of family fun - barbecues and more barbecues saw us trying out various short eats at home. Sometime last month Roshan tried making these meatballs on a whim. He wanted to actually make them for the kofta curry that he had in mind, but the curry flew out of the window as the meatballs were so delicious that they hardly survived 10 mins after coming out of the airfryer. Ah, that's another story I have to tell you. January was also the time when our family friends Shamin & Roshni Sequeira drove down all the way from Oman with their family to spend New Years with us and they gifted us this lovely airfryer from Philips which we simply love to experiment with (thank you so much guys!!). From spring rolls to idlies to kebabs to meatballs it just about fries anything with little or no oil. Fabulous ain't it? 

Wednesday, February 11, 2015

Mangalorean Plated Meal Series - Boshi# 13 - Chicken Indad, Sango Thel Piao, Kachumber, Chapathis


BOSHI# 13

The last boshi for the season that features meat. Lent begins on Wednesday, the 18th of Feb and I hope to keep my plated meals as simple as possible. The upcoming boshis will be either pure vegetarian or a combination of veggies and seafood. 

Today's boshi is another favourite of mine that features chicken made Indad style - Indad is a curry with a thick gravy base and tastes tangy-sweet & spicy, all at the same time! The chicken is paired with traditional Mangalorean style long beans. A salad or kachumber as it is called across India, especially in Maharashtra is an easy and interesting way to add raw veggies to your diet. Chapathis are great to mop up the curry!

RECIPES:

Monday, February 9, 2015

Peanut Butter & White Chocolate Chunk Cookies


I am sure that many of you face this problem of having too many leftover ingredients post Christmas. This is the case with me too - I have been left with too many dry fruits and lots of chocolate, especially white chocolate and I have decided to put them to good use this month. You see, I would have liked to experiment with some recipes in January but I had stuffed myself with so many goodies in December that January had to be a month for detoxing and getting a hang of eating simple home cooked meals minus the sugar over load. Anyway, since old habits die hard I am back to doing what I love the most - baking! Apart from breads I have decided to try my hand at baking other goodies this year so cookies it was. 

While I am not such a big fan of cookies I found this recipe interesting enough to be tried. It called for peanut butter and white chocolate - two things languishing in my pantry waiting to be used up. What better opportunity than this to make good use of both, I asked myself. Cookies are pretty popular in my house, especially with the man who likes to nibble on them. My little ones like them too and I may eat one or two at the most especially when they are fresh and warm, right out of the oven

Wednesday, February 4, 2015

Mangalorean Plated Meal Series - Boshi# 12 - Hyderabadi Chicken, Cabbage Upkari & Plain Paratha


BOSHI# 12

Today's boshi has something slightly different. This is my little fellow's favourite meal combo. He loves chicken in thick gravies, usually North Indian style and prefers something without coconut in it. I tricked him into eating this one and he was found licking his fingers! He didn't notice the coconut in the gravy base as there was the flavour of peanuts to mask it! The cabbage upkari was nice and crunchy albeit with a little garnish of coconut. He mopped it up with his favourite Al Kabeer plain paratha which is similar to the Kerala Parota minus the layers. A simple and quick meal just for you :-)

RECIPES:

3. Plain Paratha (Used Al Kabeer brand of plain paratha here) 

Tuesday, February 3, 2015

Hyderabadi Chicken


Whenever the hubby returns from his travel trips he likes to eat some simple home cooked food. Keeping this in mind I usually make typical Mangalorean fare like fish curry with rice and a simple veg on the side or some chicken sukka with dal and a vegetable of his choice, usually chana (garbanzo beans). I had chicken sukka in mind for yesterday's menu but somehow I changed my mind at the last minute and decided to make something which I could also post on the blog. Now this something had to be quick, simple and tasty - otherwise it would get rejected from the little masterchefs (so much stress I tell you!). Honestly I had something else in mind when I started off with this recipe but midway I realised that the outcome would be different and I began to hope that it wouldn't flop as I didn't have a backup dish for lunch and it was only an hour before the little fellow came home. Luckily as the cooking progressed the dish took shape of something delicious. After a little tweaking the result was simply yummy!

Thursday, February 26, 2015

Prawn Pickle (Mangalorean Catholic Style) ~ When The Hubby Cooks!


As the week draws to an end I have a special recipe for you - prawn pickle which is one of Mangalore's favourite condiments. It is a perfect accompaniment to your simple meals, especially during Lent when you have started including a lot more vegetables in your diet, like I have. People who usually don't like seafood will enjoy this pickle as there is absolutely no fishy smell to it and the prawns are tiny and very enjoyable to munch on. When I say 'people' I am actually referring to my son who doesn't like seafood but enjoys prawns, usually breaded and deep fried. He enjoyed this pickle too along with my brother's kids who had come to spend the day with us last week. 

This pickle, as all pickles do, goes really well with coconut milk based gravies as the sweetness in the coconut milk is perfectly balanced by the spice in the pickle. I tried this combo last week when I had made the Egg Roce Curry and I was literally licking my fingers (and my plate - errr, not really!) after I had finished the last few morsels. Don't believe me? Try it!

Wednesday, February 25, 2015

Mangalorean Plated Meal Series - Boshi# 15 - Egg Roce Curry, Thambdi Baji, Karathe Sukhe & Rice


BOSHI# 15

An egg, in my opinion, is the most versatile ingredient on this planet. You can eat it in so many different ways, in sweets or savouries. My favourite way of eating an egg is frying it sunny side up or in a curry, hard boiled and dunked in a deliciously creamy coconut milk gravy with a few spices - so delicious I tell you! Since it is Lent we try to eat very little of meats and are focusing on simpler meals. Since fish is a luxury in my house (we don't get to buy it very often and can't make it too frequently because of a fussy eater) we stick to chicken and eggs in our diet. However, the egg roce curry is a rare thing as the husband is not so fond of coconut milk based gravies. Anyway, I decided to treat myself and made this simple roce curry with veggies on the side - red amaranth leaves cooked 'thel-piyao' style - so typically Mangalorean and to add some charm to the plate I cooked up some bitter gourds with Mangalorean palm jaggery. Bitter gourds make their appearance once in a blue moon but taste wonderful when paired with this curry. The blend of flavours was simply spectacular! Hope you enjoy it too!

RECIPES:

Monday, February 23, 2015

Saar ~ Plain Sorak (Mangalorean Style Rasam)



Sometime last year, in my quest for traditional Mangalorean recipes I came across this extremely simple recipe. 'Saar' as it is called in the local languages of Mangalore is nothing but a watery, thin gravy made from onions or tomatoes or lentils. It is pretty much like a clear soup where water forms much of the base and very little flavouring is added to it. Saar is a traditional accompaniment to rice in Mangalorean meals. The most popular ones are the different types of lentil saar which have more water than lentils in them unlike their North Indian counterparts which are a blend of one of more lentils, used in generous proportions and cooked till mushy and blended/churned to a thick soup like consistency. 

'Sheeth Ani Saar' are usually the primary ingredients on the meal menu of any Mangalorean household. A side dish of vegetable or seafood and some papad or pickle would pretty much be consumed on a daily basis. This is something most families eat even now irrespective of their caste, creed and social standing. If you see, it is an affordable meal - rice, saar and some seafood (for non vegetarians) or a couple of vegetables on the side (for vegetarians). 

Saturday, February 21, 2015

Bazelli Masli ~ Fried Fish (Basic Marination)


A simple meal of dal, rice and fish fry can beat the blues out of anyone (seafood lovers actually), isn't it? This has been my comfort food ever since I was a child and I turn to it even now. On days when I haven't planned an elaborate meal or have forgotten to keep meat to thaw in the fridge the previous night I just place some fish to thaw for a couple of hours in the fridge and then on counter till it thaws to room temperature. I find this easier as chicken/meat takes longer to thaw and most of my fish is frozen in smaller portions (as we are technically just two adults who eat fish at home). My little girl loves fish as much as her brother hates it. Anyway, since I don't want to force him anymore I limit his fish intake to boneless fish such as basa or cream dory which is usually shallow fried with rava or breaded and deep fried like fingers. 

Thursday, February 19, 2015

Cabbage Upkari


This Lent I hope to post as many vegetarian dishes as possible but the main focus will be on easy and simple cooking so that I stay out of the kitchen and spend more time in prayer and retrospection. Since my kids are pretty fussy I cannot eliminate non vegetarian foods completely from my menu but I have decided to limit it to just seafood and eggs this season. A lot of readers tell me that my pictures make them salivate and I definitely don't want to be the temptress making it hard for you :-) While I personally believe that it is not food you should give up but your vices, to each his own really.

Wednesday, February 18, 2015

Mangalorean Plated Meal Series - Boshi# 14 - Dal Khichdi, Yogurt, Pickle & Papad


BOSHI# 14

Today, the 18th of February is Ash Wednesday, the first day of Lent - the season of fasting and prayer and observing moderation and frugality. Christians all over the world observe it in their own way, be it giving up of certain habits or luxuries which also extends to festive and luxurious eating. This Lent I hope to give up sweets which I simply cannot resist - this includes sweet baking too and so my meals at home will be simple and frugal starting with this boshi.

Today's boshi is a simple one with Dal Khichdi - my comfort food, prepared with rice, lentils, carrots and spinach cooked together till mushy and served piping hot with a dollop of ghee. You can also see a small bowl of yogurt/curd that goes so well with this frugal yet nourishing meal. Papad and pickle (I used prawn pickle here) add to the flavour quotient.

RECIPES:

Tuesday, February 17, 2015

Black Forest Buns


My obsession with baking breads is growing by leaps and bounds! I am so thankful to be a part of the baking group that helps me explore a new bread every month! The bread chosen by Aparna for the month of February for our We Knead To Bake project# 25 is this gorgeous bun called as the 'Black Forest Bun' as it is an adaptation of one of my favourite layered cakes that is Germany's gift to the world. The Black Forest Bun uses a cherry compote (or jam) and chocolate cake filling and is pretty much like cinnamon rolls. These super delicious buns make for a very hearty breakfast if you like to start your day with something sweet. I think these were chosen to be the bread of the month because the Valentine's Day fever is on everywhere and although I could have made these ahead of V-Day I didn't quite have the time last week. Today is my last day of posting this recipe as Lent begins tomorrow, the 18th of February and I will not be doing any posts on sweets - baking or otherwise.

Monday, February 16, 2015

Meatballs ~ In an Airfryer! ~ When The Hubby Cooks!


December and January saw a lot of family fun - barbecues and more barbecues saw us trying out various short eats at home. Sometime last month Roshan tried making these meatballs on a whim. He wanted to actually make them for the kofta curry that he had in mind, but the curry flew out of the window as the meatballs were so delicious that they hardly survived 10 mins after coming out of the airfryer. Ah, that's another story I have to tell you. January was also the time when our family friends Shamin & Roshni Sequeira drove down all the way from Oman with their family to spend New Years with us and they gifted us this lovely airfryer from Philips which we simply love to experiment with (thank you so much guys!!). From spring rolls to idlies to kebabs to meatballs it just about fries anything with little or no oil. Fabulous ain't it? 

Wednesday, February 11, 2015

Mangalorean Plated Meal Series - Boshi# 13 - Chicken Indad, Sango Thel Piao, Kachumber, Chapathis


BOSHI# 13

The last boshi for the season that features meat. Lent begins on Wednesday, the 18th of Feb and I hope to keep my plated meals as simple as possible. The upcoming boshis will be either pure vegetarian or a combination of veggies and seafood. 

Today's boshi is another favourite of mine that features chicken made Indad style - Indad is a curry with a thick gravy base and tastes tangy-sweet & spicy, all at the same time! The chicken is paired with traditional Mangalorean style long beans. A salad or kachumber as it is called across India, especially in Maharashtra is an easy and interesting way to add raw veggies to your diet. Chapathis are great to mop up the curry!

RECIPES:

Monday, February 9, 2015

Peanut Butter & White Chocolate Chunk Cookies


I am sure that many of you face this problem of having too many leftover ingredients post Christmas. This is the case with me too - I have been left with too many dry fruits and lots of chocolate, especially white chocolate and I have decided to put them to good use this month. You see, I would have liked to experiment with some recipes in January but I had stuffed myself with so many goodies in December that January had to be a month for detoxing and getting a hang of eating simple home cooked meals minus the sugar over load. Anyway, since old habits die hard I am back to doing what I love the most - baking! Apart from breads I have decided to try my hand at baking other goodies this year so cookies it was. 

While I am not such a big fan of cookies I found this recipe interesting enough to be tried. It called for peanut butter and white chocolate - two things languishing in my pantry waiting to be used up. What better opportunity than this to make good use of both, I asked myself. Cookies are pretty popular in my house, especially with the man who likes to nibble on them. My little ones like them too and I may eat one or two at the most especially when they are fresh and warm, right out of the oven

Wednesday, February 4, 2015

Mangalorean Plated Meal Series - Boshi# 12 - Hyderabadi Chicken, Cabbage Upkari & Plain Paratha


BOSHI# 12

Today's boshi has something slightly different. This is my little fellow's favourite meal combo. He loves chicken in thick gravies, usually North Indian style and prefers something without coconut in it. I tricked him into eating this one and he was found licking his fingers! He didn't notice the coconut in the gravy base as there was the flavour of peanuts to mask it! The cabbage upkari was nice and crunchy albeit with a little garnish of coconut. He mopped it up with his favourite Al Kabeer plain paratha which is similar to the Kerala Parota minus the layers. A simple and quick meal just for you :-)

RECIPES:

3. Plain Paratha (Used Al Kabeer brand of plain paratha here) 

Tuesday, February 3, 2015

Hyderabadi Chicken


Whenever the hubby returns from his travel trips he likes to eat some simple home cooked food. Keeping this in mind I usually make typical Mangalorean fare like fish curry with rice and a simple veg on the side or some chicken sukka with dal and a vegetable of his choice, usually chana (garbanzo beans). I had chicken sukka in mind for yesterday's menu but somehow I changed my mind at the last minute and decided to make something which I could also post on the blog. Now this something had to be quick, simple and tasty - otherwise it would get rejected from the little masterchefs (so much stress I tell you!). Honestly I had something else in mind when I started off with this recipe but midway I realised that the outcome would be different and I began to hope that it wouldn't flop as I didn't have a backup dish for lunch and it was only an hour before the little fellow came home. Luckily as the cooking progressed the dish took shape of something delicious. After a little tweaking the result was simply yummy!