Tuesday, September 29, 2015

Sungta Ani Deeviso Guzo - Mangalorean Style Prawn and Breadfruit Curry


In the past few weeks the blog has seen a surge in the number of prawn recipes, isn't it? I realised this when I was busy editing the pictures of this recipe which I had tried out a few months ago and forgotten to post. Thanks to the fact that I am now able to eat prawns without a hitch (thank God for that!) we bring prawns more often and the kids are enjoying them too. I have been trying out various recipes and it's like I am making up for all the years that I couldn't enjoy them. 

Combo curries are very popular in Mangalore, especially those that include fresh or dried prawns. Most of our curries are a way of getting some sort of protein and a vegetable together in a curry to be served with plain rice. Although in comparison to what today's generation is used to eating, these dishes are laborious, the taste is unmatched and truly an experience to be indulged in at least occasionally.

Monday, September 28, 2015

Ragi Shevai Usli ~ Seasoned Finger Millet String Hoppers


It's been ages since I posted a simple breakfast recipe. It's not that I no longer experiment with new recipes at home, it's just that they usually revolve around the main meals or snacks. To add to this the lack of time to blog results in the recipes being doled out slower than ever before. Sorry about that but it is just there are all kinds of challenges associated with raising kids most of which revolve around school and after school related activities. However, I am enjoying this new facet of my life very much. I welcome the change and look forward to getting out of the house almost on a daily basis. Being busy is enjoyable, not blogging all the time is refreshing, knocking off the Facebook app from my phone is priceless! There is so much time to do everything else now. So much time to actually sit up and take note of the creeper growing in my balcony garden. I have started to take a lot more interest in helping my herb garden flourish and hopefully the change of weather will also help. 

Monday, September 21, 2015

Pork Pickle ~ When The Hubby Cooks!


Another classic Mangalorean recipe is here for you today - made by the Master of Pickles, Roshan himself :-) At home we have agreed to stick to our core competencies. While he makes the pickles, savoury preserves & condiments, I make the jams, wines & all kinds of sweet preserves. The first half of 2015 saw us making a lot of these (except for the wines) and I guess I still have to find the time to post those recipes. These days I keep busy with Project Declutter & Reorganization of my kitchen as I have amassed a lot of culinary junk - from ingredients to recipe books to gadgets and utensils to cook stuff that I no longer have the time to. Keeping up with the kids activities almost always takes up my time and then I am too lazy to blog. I fear that soon I will just go on a long break. I am perhaps experiencing the writers block (not that I am much of a writer). There are recipes but not enough inclination to think of fresh topics to write as there is barely any time to day dream and think of new things to say. By the way, day dreaming is said to be the creative person's fodder for thought (not that I am much of a creative person). Anyway, before I cease to make any sense I am off to finish off my reorganizing my kitchen (something I thoroughly enjoy these days)

Monday, September 14, 2015

Sambar ~ Mangalore Hotel Style ~ When The Hubby Cooks!


On every trip to Mangalore we love to eat at the local restaurants. Some of the absolute must have's on our list are the Mangalore Buns and Goli Baje and sometimes we end up ordering multiple things which we totally love to eat as the entire experience can only be enjoyed at the hotel. One such item is the sambar which comes along with most snacks you order, especially the Mangalore buns. A few months ago, on a whim the husband decided to recreate this dish. After a couple of attempts I can say that he has figured it out and the taste and aroma is bang on! Since then I have made this sambar a zillion times. The beauty of this dish lies in its simplicity, especially because it is a lot simpler in terms of process than its other sambar counterparts and the best part is that you can make the sambar pudi (powder) in advance and use it as required. 

Tuesday, September 8, 2015

Boshi#31 ~ Nativity Feast Lunch!




---------------
Today's lunch was a festive meal prepared to celebrate the feast of the Nativity of Mary. This also coincides with the harvest feast celebrated with great gusto among the Mangalorean Catholic community. 

This pure vegetarian fare is made up of odd numbered dishes consisting usually of gourds, legumes and other locally grown vegetables like lady's finger, long beans, hog plums and cucumbers. Coconut is present in almost all the dishes.

After having the new crop of paddy is blessed in the church it is distributed among the people who then take it home, pound a few grains of tender, new rice and mix it along with coconut milk sweetened and flavoured with jaggery and cardamom. It is then symbolically sipped by every member of the family, pretty much like a toast to good health but mostly to thank God for His benevolence, mercy and providence. 

I wish all my readers a happy feast and may you be blessed with everything you desire!


So coming back to today's Lunch....Boshi or should I say 'Shirothi' :)
Managed to make 9 items - the highest I've made so far (single handedly) for the Nativity feast! (Phew!)

From Left to Right

Top Row

1. Gosalem Thel Piyao (Ridge Gourd Oil & Onion Style)
2. Sonay Sukhe (Black Garbanzo Beans Saute)
3. Moog Ani Keerl Sukho (Sprouted Green Gram Saute)
4. Karathe Sukhe (Bitter gourd Saute)

Bottom Row
5. Vorn (Moong dal Payasam)
6. Roce (Sweetened Coconut Milk)
7. Sanna (Steamed Rice Cakes)
8. Alun Dento (minus the alun) (Curry of Colocasia and Amaranth Stems)
9. Karamb (Cucumber Salad)

Thursday, September 3, 2015

Palak Methi Pulao


It's been a while since I had made this lovely pulao and so yesterday on a whim I decided to make it again. The little fellow wanted something different for lunch he said, so I rummaged through my fridge to see what I could use up before the next trip to the supermarket. It turned out that I had plenty of stuff lying in there - probably over a week old and threatening to spoil soon. We ate out most of last week so a lot of vegetables were hanging around unused. Since my boy loves pulaos more than heavy duty biryanis I put this rice together in a jiffy. 

To go with it I made Cajun Chicken but this time threw in some extra spice blends that I had in the pantry. Most of them were nearing expiry and I didn't want to toss them out without having used them. I threw in some bell peppers, potatoes, onions, olives and garlic heads along with the chicken and the combination of the chicken, veggies and this pulao was simply amazing. 

Mangalorean Plated Meal Series - Boshi# 30 - Sheviyo (Stringhoppers), Chicken Curry, Brinjal Fry & Salad

BOSHI#30


A couple of days ago when on a grocery shopping spree I saw a pack of Idiyappams (Kerala style string hoppers/rice noodles) and I immediately grabbed a pack. The first thought that came to my mind was to make the chicken curry to go along with it. It had been ages since I ate this combo which is one of my most favourite. I have a lot of memories revolving around this dish and among all the other rice breads that we make in Mangalore, the sheviyo has always been my favourite. 

My li'l daughter seemed to love it! My son didn't complain either (as he is usually not a huge fan of Mangalorean coconut milk based curries) but the combo was such a marvellous one especially as I paired it with fried brinjals which he loves.  

Hope you enjoyed this plated meal, for more meal ideas do check the complete Boshi series here

RECIPES:

Tuesday, September 29, 2015

Sungta Ani Deeviso Guzo - Mangalorean Style Prawn and Breadfruit Curry


In the past few weeks the blog has seen a surge in the number of prawn recipes, isn't it? I realised this when I was busy editing the pictures of this recipe which I had tried out a few months ago and forgotten to post. Thanks to the fact that I am now able to eat prawns without a hitch (thank God for that!) we bring prawns more often and the kids are enjoying them too. I have been trying out various recipes and it's like I am making up for all the years that I couldn't enjoy them. 

Combo curries are very popular in Mangalore, especially those that include fresh or dried prawns. Most of our curries are a way of getting some sort of protein and a vegetable together in a curry to be served with plain rice. Although in comparison to what today's generation is used to eating, these dishes are laborious, the taste is unmatched and truly an experience to be indulged in at least occasionally.

Monday, September 28, 2015

Ragi Shevai Usli ~ Seasoned Finger Millet String Hoppers


It's been ages since I posted a simple breakfast recipe. It's not that I no longer experiment with new recipes at home, it's just that they usually revolve around the main meals or snacks. To add to this the lack of time to blog results in the recipes being doled out slower than ever before. Sorry about that but it is just there are all kinds of challenges associated with raising kids most of which revolve around school and after school related activities. However, I am enjoying this new facet of my life very much. I welcome the change and look forward to getting out of the house almost on a daily basis. Being busy is enjoyable, not blogging all the time is refreshing, knocking off the Facebook app from my phone is priceless! There is so much time to do everything else now. So much time to actually sit up and take note of the creeper growing in my balcony garden. I have started to take a lot more interest in helping my herb garden flourish and hopefully the change of weather will also help. 

Monday, September 21, 2015

Pork Pickle ~ When The Hubby Cooks!


Another classic Mangalorean recipe is here for you today - made by the Master of Pickles, Roshan himself :-) At home we have agreed to stick to our core competencies. While he makes the pickles, savoury preserves & condiments, I make the jams, wines & all kinds of sweet preserves. The first half of 2015 saw us making a lot of these (except for the wines) and I guess I still have to find the time to post those recipes. These days I keep busy with Project Declutter & Reorganization of my kitchen as I have amassed a lot of culinary junk - from ingredients to recipe books to gadgets and utensils to cook stuff that I no longer have the time to. Keeping up with the kids activities almost always takes up my time and then I am too lazy to blog. I fear that soon I will just go on a long break. I am perhaps experiencing the writers block (not that I am much of a writer). There are recipes but not enough inclination to think of fresh topics to write as there is barely any time to day dream and think of new things to say. By the way, day dreaming is said to be the creative person's fodder for thought (not that I am much of a creative person). Anyway, before I cease to make any sense I am off to finish off my reorganizing my kitchen (something I thoroughly enjoy these days)

Monday, September 14, 2015

Sambar ~ Mangalore Hotel Style ~ When The Hubby Cooks!


On every trip to Mangalore we love to eat at the local restaurants. Some of the absolute must have's on our list are the Mangalore Buns and Goli Baje and sometimes we end up ordering multiple things which we totally love to eat as the entire experience can only be enjoyed at the hotel. One such item is the sambar which comes along with most snacks you order, especially the Mangalore buns. A few months ago, on a whim the husband decided to recreate this dish. After a couple of attempts I can say that he has figured it out and the taste and aroma is bang on! Since then I have made this sambar a zillion times. The beauty of this dish lies in its simplicity, especially because it is a lot simpler in terms of process than its other sambar counterparts and the best part is that you can make the sambar pudi (powder) in advance and use it as required. 

Tuesday, September 8, 2015

Boshi#31 ~ Nativity Feast Lunch!




---------------
Today's lunch was a festive meal prepared to celebrate the feast of the Nativity of Mary. This also coincides with the harvest feast celebrated with great gusto among the Mangalorean Catholic community. 

This pure vegetarian fare is made up of odd numbered dishes consisting usually of gourds, legumes and other locally grown vegetables like lady's finger, long beans, hog plums and cucumbers. Coconut is present in almost all the dishes.

After having the new crop of paddy is blessed in the church it is distributed among the people who then take it home, pound a few grains of tender, new rice and mix it along with coconut milk sweetened and flavoured with jaggery and cardamom. It is then symbolically sipped by every member of the family, pretty much like a toast to good health but mostly to thank God for His benevolence, mercy and providence. 

I wish all my readers a happy feast and may you be blessed with everything you desire!


So coming back to today's Lunch....Boshi or should I say 'Shirothi' :)
Managed to make 9 items - the highest I've made so far (single handedly) for the Nativity feast! (Phew!)

From Left to Right

Top Row

1. Gosalem Thel Piyao (Ridge Gourd Oil & Onion Style)
2. Sonay Sukhe (Black Garbanzo Beans Saute)
3. Moog Ani Keerl Sukho (Sprouted Green Gram Saute)
4. Karathe Sukhe (Bitter gourd Saute)

Bottom Row
5. Vorn (Moong dal Payasam)
6. Roce (Sweetened Coconut Milk)
7. Sanna (Steamed Rice Cakes)
8. Alun Dento (minus the alun) (Curry of Colocasia and Amaranth Stems)
9. Karamb (Cucumber Salad)

Thursday, September 3, 2015

Palak Methi Pulao


It's been a while since I had made this lovely pulao and so yesterday on a whim I decided to make it again. The little fellow wanted something different for lunch he said, so I rummaged through my fridge to see what I could use up before the next trip to the supermarket. It turned out that I had plenty of stuff lying in there - probably over a week old and threatening to spoil soon. We ate out most of last week so a lot of vegetables were hanging around unused. Since my boy loves pulaos more than heavy duty biryanis I put this rice together in a jiffy. 

To go with it I made Cajun Chicken but this time threw in some extra spice blends that I had in the pantry. Most of them were nearing expiry and I didn't want to toss them out without having used them. I threw in some bell peppers, potatoes, onions, olives and garlic heads along with the chicken and the combination of the chicken, veggies and this pulao was simply amazing. 

Mangalorean Plated Meal Series - Boshi# 30 - Sheviyo (Stringhoppers), Chicken Curry, Brinjal Fry & Salad

BOSHI#30


A couple of days ago when on a grocery shopping spree I saw a pack of Idiyappams (Kerala style string hoppers/rice noodles) and I immediately grabbed a pack. The first thought that came to my mind was to make the chicken curry to go along with it. It had been ages since I ate this combo which is one of my most favourite. I have a lot of memories revolving around this dish and among all the other rice breads that we make in Mangalore, the sheviyo has always been my favourite. 

My li'l daughter seemed to love it! My son didn't complain either (as he is usually not a huge fan of Mangalorean coconut milk based curries) but the combo was such a marvellous one especially as I paired it with fried brinjals which he loves.  

Hope you enjoyed this plated meal, for more meal ideas do check the complete Boshi series here

RECIPES: