Recent Posts
Keerl Ani Moog Sukho (Bamboo Shoots & Sprouted Green Gram Sauté)
This post was first published on 4th November 2011 and is now updated with new pictures My blog would be incomplete without one of the most traditional recipes – Keerl ani Moog Suko which is actually a seasonal delicacy so those of you who are familiar with this preparation will wonder why this recipe is making its grand appearance in November instead of July or August. Well, as usual this was pending for a long time and I had prepared it right after the monsoons – the season when you start getting Bamboo shoots in the market. My husband is very fond of it and has an acquired taste for it unlike me. The first few times he prepared it I didn’t like it at all. Keerl (bamboo shoots) is something you will either love or hate. The acrid (bitter)…
Homemade Jamun Wine | Java Plum Wine
Jamun wine is a delightful and unique beverage that captures the essence of the delicious purple fruit, Jamun (also known as Java plum/black plum or Indian berry). With its rich flavour and vibrant colour, making homemade Jamun wine is a rewarding experience. In this comprehensive guide, I will take you through the step-by-step process of crafting this exquisite wine in the comfort of your own home. Step 1: Selecting Fresh and Ripe Jamun To create the finest Jamun wine, start by choosing fresh, ripe, and high-quality Jamun berries. Look for berries with deep purple hues, as they are packed with natural sugars and flavours essential for the fermentation process. Avoid overripe or underripe berries, as they may affect the wine’s overall taste. Also, ensure that the berries are not infested. Farmers who do not use pesticides at all may end…
Galmbyaso Polov | Dried Shrimp Curry
Galmbyaso Polov or dried shrimp polov is a variant of the traditional Mangalorean ash gourd based curry which is usually meat based. This curry features dried shrimp as the main protein instead of mutton or beef. What is a polov? Polov is a coconut based curry that is lighter in colour and milder in flavour than its spicier and brighter coloured counterparts. While coconut is an integral part of Mangalorean curries, there are several recipes that do not call for it. However, the polov cannot be made without it. In fact it is rich with two types of coconut added to it – fresh and roasted. While the former provides the gravy base and the creamy flavour and texture to the curry, the latter when slow roasted to a golden colour provides the nutty aroma and flavour that is inherent…
Arbi Roast | Taro Fry
Arbi roast, Cheppankizhangu varuval, taro fry are just a few names given to a simple dish made from the taro/colocasioa root which is shallow fried with a few basic spices. This dish is vegan and can be put together in less than 30 minutes. This preparation was not something I grew up eating as colocasia leaves and not it’s root are an inherent part of Mangalorean cuisine. During my initial attempts with cooking the taro root, I have gone through a struggle to clean the root. Similar to the yam, the taro root has a mucilage that can be itchy when touched due to the presence of calcium oxalate in the plant, as a result of which I used to abandon the mission half way through. How to stop taro from itching The known methods of preventing an annoying itch…
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Baked Portobello Mushrooms – When the Hubby Cooks!Above pic: The egg looks raw, but don’t be fooled! It is completely and firmly baked requiring a knife and fork to cut through! In the midst of a busy week the husband promised to surprise me with something delicious. I had seen some portobello mushrooms lying in the fridge …
