Kadle Manoli / Ivy gourd sukka

OK I think my blog will be incomplete without Manoli kadle....Its a traditional Mangalorean side dish, served with rice.

Ingredients
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• 1/2 Kg Ivy Gourd /Manoli (tip removed and slit)
• 1 cup Small Black Chickpea
• salt to taste
• 5 dry red chillies (roasted) 3 long red chillies and and 2 small
• 3 tsp coriander seeds (roasted)
• 1/4 tsp  cumin seeds (roasted)
• 3 garlic (with skin)
• 1 tsp turmeric powder
• 3/4 cup  fresh  grated coconut
• 2 tsp jaggery (adjust to taste)

For Seasoning

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal 
• 3 garlic (crrushed)
• 5 to 6 curry leaves
• 1 dry red chilly

Method

1. Soak Chickpeas in water overnight.Cook  Black Chickpea with little salt in pressure cooker , drain and keep aside.
2. Place Ivy gourd/ manoli in a vessel with little water and salt and cook till done and water evaporated. Keep aside.
3. Place  roasted red chillies, coriander seeds, cumin seeds, turmeric powder, garlic and jaggery in a small mixie jar and grind to fine powder. Add coconut and grind for less that 10 seconds (coconut should be coarse). Keep aside.
4. Place a pan on medium heat , add oil, when oil is hot add mustard seeds, when it starts popping add urad  dal and fry till it turns golden brown. Add crushed garlic, curry leaves and red chilly and stir for few seconds.
5. Now add the ground coconut masala and fry for a minute or two to remove raw smell.
6. Add cooked Chickpeas and Ivy gourd / Manoli and mix well. adjust salt. If its too dry sprinkle little water.Cover and cook for 4 to 5 minutes. Take off the flame.
7. Serve with rice and Touthe Kodel

Thouthe kodel -Mangalore Cucumber Curry

I have always maintained that I am a hardcore Non Vegetarian.......I just realized that I do not enjoy vegetarian food for a reason.....its just that my mom and me...we are not good vegetarian cooks.....In our house, a veg dish is served because it just makes us feel less guilty for not eating more healthy veggies.....We are 'Fish and Chicken' people.....In our house sentences like "I am vegetarian" and "I love vegetarian food" is actually considered a crime and looked down upon........but there are few authentic Mangalorean veggie dishes that mom makes best ....like ...Manoli Kadle , Uppad Pacchir ,Pathrode Fry and of course thouthe kodel to name a few ,actually that is all I can think of......damn....we are such  pathetic Veggies.....

Ingredients

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• 1 small Thouthe/Mangalore Cucumber (washed,de seeded and chopped)
• Tamarind lemon size
• 1 tbsp Jaggery
• 3 cups Water
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 2 tsp Oil
• 3 tsp Coriander seeds
• 1/4 tsp Cumin seeds
• 1/4 Fenugreek seeds
• 8 dry Red chillies (5 long and 3 small)
• 1 tsp Turmeric powder
• 3 cloves Garlic
• 1/2 Onion chopped
• 1 cup Coconut
• Salt to taste

For seasoning

• 4 cloves Garlic (with skin)
• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• 10 Curry leaves
• 2 Red chillies
• 3 tsp Oil

Method

1. Place a pan on medium flame add oil, roast mustard seeds,urad dal,coriander seeds, cumin seeds, fenugreek seeds and red chillies for few minutes.
2. Put the above into a mixer jar,add turmeric,garlic,onion and coconut and grind to a fine paste. Keep this aside.
3. In a big vessel put 3 cups water,add tamarind and squeeze till well mixed ,add jaggery and chopped thouthe and cover and cook this till thouthe is almost done.Now add the above ground coconut masala paste and salt and mix well and cook for 5 to 8 minutes.
4. In a small place add oil,when hot add mustard seeds and urad dal,when mustard seeds pop add crushed garlic,curry leaves and red chillies.fry till the garlic turns brown.Pour over the thouthe kodel.
5. Serve with rice.

Marvai Pundi - Clams and Rice Dumpling Gravy

This one was long due......My Mangalorean recipe index will be incomplete without Marvai Pundi...

Marvai Pundi is one of those...'Once in a blue moon' dish in our house ....and long awaited one too... this has always been a breakfast dish for us...The previous evening the house is filled with aroma of marvai/clams cooking in spicy coconut gravy and the pundi/rice dumpling steaming away....this dish is kept overnight to let the rice dumplings soak in the gravy....its just an amazing combination....clams with our typical Mangalorean gravy and mini rice dumplings......a true coastal dish.

Ingredients for Rice dumplings/ Pundi

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• 4 cups Brown Rice
• 1 cup coconut
• salt to taste

Method

1. Wash and soak brown rice in water for 4 hours.
2. If using a grinder -Grind rice along with coconut and salt using very little water to form a thick and coarse pasty dough.
3.  If using mixer - grind using more water and grind to coarse dosa batter consistency ,then transfer to a thick bottom  pan and cook on medium flame till the moisture evaporates and you are left with a lump(this should not be too dry,you must be able to form balls).
4. Note: Grind the rice to a coarse paste, this is important if you want the rice balls to hold shape.
5. Wet your hand or apply little ghee, take around 1 tbsp of the dough and form small balls.
6. Steam the pundi for 25 to 30 minutes.
7. You will know the Pundi is ready when you touch the pundi with wet hands and it won't stick.

Ingredients for Clam/Marvai Gravy

• 1/2kg Marvai/Clams
• 3 cups fresh Grated coconut
• 8 long Red Chillies (roasted)
• 5 small Red Chillies (roasted)
• 3 tsp roasted Coriander Seeds
• 1/2 tsp roasted Cumin Seeds
• 15 roasted Peppercorns
• 1/tsp roasted Fenugreek Seeds
• marble sized tamarind
• 1 tsp turmeric powder
• 5 cloves of garlic
• 1 onion chopped
• salt to taste
• 2tbsp oil

Method

1. Grind coconut,long and small red chillies,coriander and cumin seeds,peppercorns. fenugreek seeds turmeric powder, tamarind and garlic to a smooth and thick paste using little water.
2. Place a vessel on medium flame add oil,when oil is hot add chopped onion fry till golden brown,now add the ground coconut masala and 2 cups water or according to desired gravy like consistency.
3. Now add salt and bring the gravy to a boil.Add the marvai/clams into the boiling gravy and let it cook for few minutes, till the clams are almost done and the raw smell disappears.
4. Now drop in the steamed rice dumpling and cook till the the gravy thickens.
5. Serve after few hours or keep it overnight to let the rice dumpling soak in the gravy.

Nungel Meen Ghassi - Dry Fish Curry

According to mom, this is what she would call 'Comfort Food'....if its raining and cold outside....I know what exactly my mom would say.....'This is the right time to have nungel meen ghassi  or chutney with piping hot ganji'....I have to confess that dry fish was not my favorite(I used to hate it)....but I also believe that with age,taste buds mature....mine did.....but my sister's did not....she refuses to even sit next to this dish... The easiest way to flush my sister outside the house.... just make nungel meen(dry fish) ghassi or chutney.

This is definitely one of those dishes that falls into the 'Acquired taste' category.......you can either hate it or just love it .

Ingredients
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• 350 grams Dry fish (I have used thate/shark)
• 1 cup Coconut
• 7 to 8 roasted Red chilllies 
• 2 tsp roasted Coriander seeds
• 1/4tsp roasted Cumin seeds
• 15 roasted Peppercorns
• 1/4 tsp roasted Fenugreek seeds (methi)
• 5 cloves of Garlic (with peel)
• 1/2 tsp Turmeric powder
• lemon size Tamarind
• 1 medium Onion- chopped
• 1 small Tomato - chopped(optional)
• 2 tbsp oil
• salt to taste

Method

1. Soak the dry fish in hot water for 30 minutes to remove excess salt. Remove and cut to desired size.
2. Grind coconut,red chillies, coriander seeds, cumin seeds, peppercorns, fenugreek seeds, garlic. tamarind and turmeric powder to a fine paste using water.
3. Place a pan on medium heat,add oil when hot add chopped onion and fry till it turns dark brown. now add tomato which is optional and fry for 2 minutes. Add the ground paste and fry for few minutes till the raw smell disappears and oil leaves the sides of the masala. Now add the fish and enough water to get desired consistency (I used 1 cup). Add salt and bring the curry to a boil. take off the flame.
4. Serve with rice ,preferably with brown rice (roasematta)

Chicken Green Chops

There are different versions of chicken chops .As long as I remember this is how we have been making chops at home,its been pass down to me by my mother who learnt it from my granny.

My granny rarely cooks nowadays,she just relaxes and watches her daughters do all the cooking.She does enter the kitchen on special occasions...like cooking special dishes for festivals or for a  mother to be.My mother was not in station for few days...so my granny was in charge of the kitchen. When I was busy making my mud pie (recipe coming up soon) granny made this amazing chicken chops....our neighbors dropped by to find out about the amazing aroma .Looks like she hasn't lost touch ...(and yes 15 green chillies...we like our food spicy)

Ingredients
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• 1 kg Chicken (cut to medium pieces)
• 5 big Onions, chopped
• 2 inch Ginger, chopped
• 20 cloves Garlic, roughly chopped
• 15 Green chillies ,slit
• 1/2 small bunch of Coriander leaves
• 3 tbsp Mint leaves
• Cinnamon Small piece
• 4 Cloves
• 1/2 tsp Turmeric powder
• 2 tbsp Ghee

• 1 medium Onion, chopped
• 2 medium Tomatoes ,chopped
• 2 cloves
• Cinnamon small piece
• salt to taste
• 2 tbsp Ghee

Method

1. Heat 2 tbsp ghee is a small pan ,add chopped onion fry for few minutes and add garlic,ginger,cloves and cinnamon and fry till the onions turn golden brown.Add turmeric powder and fry for a minute. Now add green chillies, coriander leaves and mint leaves and fry for 3 to 4minutes. Remove from flame and grind to a smooth paste using very little water.keep this aside.
2. Place a large non stick vessel on medium high flame. Add 2 tbsp ghee, when ghee is hot add cinnamon and cloves and stir for few seconds,now add chopped onion and fry till it turns golden brown,now add chopped tomatoes and fry till the tomatoes melt. add the ground masala and stir and cook till raw smell disappears and ghee leaves the sides of the masala. 
3. Add the chicken and salt and mix well, add 1/2 cup water (or more depending on desired consistency). Cover and cook till the chicken is done.
4. Chicken Chops tastes best with Ghee Rice or any Indian bread.

Uppad Pachir Aajadina / Raw Jackfruit(preserved in salt water) Sukka

South Canara is famous for its fresh fish..... beaches......coconut trees......greenery......Kori rotti.......Kambala(buffalo race)......jasmine.....the heat...... and not to forget...........the Monsoon .....if it rains in South Canara then it won't stop for days.Every year around July... Aati  is observed by us Tuluvas. Because of the constant rain,its almost impossible to get fresh vegetables and the closest market would be kilometers away.....This is time when the ladies of the house start stocking up for the Monsoon season......nungel meen chutney(dry fish chutney).......pathrode.....kudutha saar (horsegram curry).....padengi ghassi(sprouted moong dal curry)......pejekai da chutney(my fav).....Moode.......Timare da chutney........pundi and ......Uppad pachir......all  these and many more are our South Canara Monsoon food.

Uppad Pachir are pieces of raw jack fruit preserved in salt water ....this can be stored for more than a year...before uppad pacchir was made only during the monsoon but now you get it throughout the year.....Iam worried that there will come a time pretty soon that we may never get to have this wonderful and unique dish.

Ingredients
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• 3 cups Uppad Pacchir (Raw Jackfruit preserved in salt water)
• salt to taste
• 5 dry red chillies (roasted) 3 long red chillies and and 2 small
• 3 tsp coriander seeds (roasted)
• 1/4 tsp  cumin seeds (roasted)
• 3 garlic (with skin)
• 1 tsp turmeric powder
• 3/4 cup  fresh  grated coconut
• 2 tsp jaggery (adjust to taste)

For Seasoning

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal 
• 3 garlic (crushed)
• 5 to 6 curry leaves
• 1 dry red chilly

Method

1. Remove the Uppad Pacchir (raw jack fruit) from salt water and rinse briefly to remove excess salt.
2. Place the raw jackfruit in the pressure cooker add 1/2 cup water and cook till 2 whistles.Alternately you can cook in in a vessel(this will take a longer time).I my Uppad pacchir to be Just done (al dente) 
3. Place  roasted red chillies, coriander seeds, cumin seeds, turmeric powder, garlic and jaggery in a small mixie jar and grind to fine powder. Add coconut and grind for less that 10 seconds (coconut should be coarse). Keep aside.
4. Place a pan on medium heat , add oil, when oil is hot add mustard seeds, when it starts popping add urad  dal and fry till it turns golden brown. Add crushed garlic, curry leaves and red chilly and stir for few seconds.
5. Now add the ground coconut masala and fry for a minute or two to remove raw smell.
6. Add cooked Uppad pacchir(raw jackfruit) and mix well. adjust salt. If its too dry sprinkle little water.Cover and cook for 4 to 5 minutes. Take off the flame.
7. Serve with rice and Thouthe Kodel.

Diwali Special- Manjol Eeretha Ghatti/ Sweet Rice Dumpling Steamed in Turmeric leaves

Diwali and no Manjol Eeretha Ghatti......no way....Diwali is incomplete without this for us Mangaloreans.

Aroma of turmeric leaves being steamed is unforgettable.

I had a hard time getting a nice picture of the ghatti...this was best among the worst....though ghatti tastes amazing.....they are not great lookers ...but who cares ....taste matters ....right....

Ingredients
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• 15 turmeric leaves

For outer covering

• 2 cups brown rice/rosematta(washed and soaked for 5 hrs)
• salt to taste

For sweet filling

• 2 cups coconut
• 1 1/2 cup jaggery
• few tablespoons of water (optional)
• 2 tsp cardamom powder

Method

For outer covering:-

1.Grind the soaked rice and salt using little water to a fine, moist and thick dough.Keep this aside 

Prepare Filling:-

1.Place a pan on medium flame,add jaggery, when it melts add the coconut,few tablespoon of water and cardamom powder and mix well,cook till you get a thick but moist filling.

2. Wash the turmeric leaves and wipe with dry cloth.

3. Apply the rice dough on the turmeric leaves, flatten it with your wet hands.

4. Place the sweet filling on the dough.

5. Fold the leaf.

6.Place it in a hot idli steamer, repeat the same with other leaves.Steam for 45 minutes.
7. Take off the flame, remove the dumpling from turmeric leaves and serve with homemade ghee.

Diwali Special- Tukdi /Shankerpalli

One of the most simplest  snacks ....very few ingredients.....can make it quick.....and tastes great. These Tukdis/Shankerpalli are like - Deep Fried Short Bread Cookies.

This is the sweet version...we also make spicy Tukdis which are thinner than this.My daughter can just munch on this the whole day.

Ingredients
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• 3 1/2(or as needed) cups Flour (Maida)
• 200grms Butter (unsalted and softened)
• 1 cup Powdered Sugar (adjust to taste)
• pinch salt
• 1 tsp Cardamom powder
• Water to make dough
• Oil to deep fry

Method

1. Cream butter and sugar in a bowl till well combined, light and fluffy.
2. Add flour (maida) and cardamom powder and combine. A soft but crumbly dough will be formed.
3. Now add little water at a time and form a soft dough(you must be able to roll it out easily.)
4. Let the dough sit for few minutes.
5. Take a big boll of dough roll out like chappatis. Using a pizza cutter cut diagonal strips and then cut horizontally to form diamond shapes.
6. Deep fry this in hot oil till they turn golden brown.
7. Serve as a tea time snack.

Diwali Special- Manni / Rice Pudding

Okay let the fireworks begin....Diwali celebration starts ........Now 

Manni is a famous sweet dish for us Mangaloreans...something that used to be made on a weekly basis in most of the households...any guests home ...invited or not...Manni  was all ready to be served ....I remember every summer vacation we used to spend it in Karkala and any house I went to...we were served Manni and without fail....by default...there had to be boiled egg(roasted in salt and chilli powder)......and it was the same in our house too.

There are so many dishes Mom used to make when we were kids....so many we disliked.....I used to hate Sajige (Upma)...."Mom , whats for breakfast?" .....she would say "Sajige" and my reply would be "You mean concrete".....hated brinjal...dry fish chutney....pelakai da ghatti.....so many more.....and Manni always topped the list. I just used to hate the fact that it wobbles.....hated all these dishes through school....college...graduation and one fine day get married ...go to a different house...in some other country ...far far away.....then after 1 or 2 years get back home...then these same dishes are ....like... I AM IN HEAVEN.......I think this is when I realized ....my dad might be a hero to me.....but my Mom ....she is SUPERWOMAN (Please don't tell my mom I said that)

When I think of Manni the first name that comes to my mind is ...Vatsala Aunty (my ex neighbor and relative).....all I remember is that ...she always had manni in her fridge...always (ok maybe I am exaggerating ...maybe the right word is OFTEN)....I thought this must be very simple...I mean Vatsala aunty makes it all the time.....until I tried it out ..under the guidance of my Mom....The ingredients are pretty simple...its just the muscle power needed to cook this dish....almost 1 hour of constant stirring...we kept taking turns...its was a good workout...made up for 2 weeks of skipping gym....and my Gym Sir calls me Lazy....little did he know......

Ingredients
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• 2 cups rice (washed and soaked for 3 hours)
• 1 coconut (to remove milk)
• 1 cup Jaggery (adjust to taste)
• 2 tsp Cardamom Powder
• water
• One pinch salt
• Ghee to grease the pan

Method

1. Remove Coconut milk. Try to get about 4 cups of  coconut milk(thick and thin).Keep this aside.
2. Grease a 10 inch plate with ghee and keep aside.
3. Grind rice to a fine paste using water, mix the ground rice and coconut milk,add jaggery. The batter must be almost water like consistency (like neer dosa batter).You can add more water if the batter is thick.
4.  Place this vessel on medium low flame.Its important to stir the batter non stop at least in the beginning. This will avoid forming of lumps (which is a complete no no for Manni)
5. The batter will thicken eventually, but you have to keep stirring for almost 45 minutes to 1 hour, or the pudding won't set. There are ways to know if the pudding is done: - Wet your hands and touch the pudding, if it does not stick to your hands then the pudding is done. One more tip is to drop  1 tsp of batter into little water in a plate, if the pudding holds shape then its done, if it disintegrates you will have to stir longer.
6. Somewhere around 30 minutes of stirring ,add cardamom powder.
7. Once the pudding is done pour it on to the greased plate and spread it evenly.Pour 2 tbsp ghee on top of the pudding and spread it around.
8. Let the pudding cool in room temperature, refrigerate till the pudding sets.
9. Cut to diamond shape, you can sprinkle some roasted cashew nuts on top which is optionally.

Note: Instead of removing coconut milk you can also grind coconut with rice and add lot of water.

Ghenda da adde / Nesel Adde / Cucumber Cake

I know , doesn't look appetizing for those who don't know what it is.....but for those who do.....its a delicacy..

Nesel adde  also know as Ghenda da Adde is a very famous sweet dish for us Mangaloreans. Ghenda   in Tulu means coal and before(in those days) this sweet cake was cooked on low flame with coal on top which gave it an unique taste...but nowadays in the city is more convenient to use the gas stove....its so funny...I actually wanted to use coal....but mom refused...she did not want to go through all the trouble ...looks like times are changing :)

Nesel adde / Ghenda da adde taste best when its cooked on very low flame for 1 hour or little more..I love it when the Adde browns nicely outside. I have also put up a video just to guide you through the process. This can also be baked in an oven.

Ingredients

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• 2 cup rice (dosa rice)
• 1 medium cucumber(skinned and chopped)
• 1/4 tsp methi (fenugreek seeds)
• 1 cup coconut
• 1/2 jaggery (adjust to taste)
• 1/2 tsp salt
• 1 medium onion( chopped)
• 1/2 cup ghee
• 2 tbsp cahew
• 2 tbsp raisin

Method

1. Soak rice and methi in water for 3 hours.
2. Grind rice, methi , jaggery, coconut and cucmber to a slightly coarse batter  adding little water(dosa batter consistency). Check sweetness, add more jaggery if you like it sweet.
3. Place a pressure cooker on medium flame , when hot add ghee,swirl the cooker around to grease the side of the cooker with ghee(by doing this you will be able to remove the whole adde out of the cooker easily), when ghee is hot add chopped onion and fry till they turn dark brown. Now add cashew nuts and raisins an stir for few seconds.
4. Add the batter and mix, add 1/2 cup water. mix well and lower the flame. Cover the cooker. Do not use the pressure weight, place a steel tumbler on the spout from where the steam escapes, By doing this the moisture is retained.
5. Cook the Adde on very low flame for 1 hour.
6. Check after 45 minutes to see if the Adde is done by piercing with a wet knife. If any batter sticks to the knife ,cover a cook again for few more minutes. 
7. once the Adde is done, let it cool down for few minutes, loosen the sides and and remove it from the cooker, cut to desires shape and serve (you can also warm the Adde in the microwave)

Kane Rava Fry / Fried Ladyfish

Kane Rava Fry is one dish which is very closely associated with Mangalorean Cuisine. You go to any Mangalorean restaurant...you cannot leave without having Kane Rava Fry or Kane Naked fry. 

If its fried fish then it has to be Kane fry, its my favorite..and taste best when fried in coconut oil.

We try not to deep fry fish at home...we usually pan fry the fish with little oil...but this fish we shallow fried with 1/2 cup oil. If you notice in Mangalorean Restaurants the Kane fish has a thick coating of rava/ semolina...this is because the fish is deep fried in lot of oil, you can do that too if you want restaurant style Kane Rava Fry.

Ingredients
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• 1 kg kane meen/ ladyfish
• 2 tsp ginger garlic paste
• 4 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tbsp lemon juice or vinegar
• 2 tbsp rice powder (optional)
• salt to taste
• 1 cup Rava/ semolina (thick rava)
• Oil to fry (I prefer coconut oil)

Method

1. Marinate the cleaned ladyfish in red chilli powder, turmeric powder, ginger garlic paste, lemon juice , rice flour and salt. Keep aside for 30 minutes
2. Heat oil in a shallow pan (deep pan if you are deep frying). Heat the oil, roll the marinated fish in the rava and fry in oil , till cooked.It will take little less than 8 minutes.
3. Remove from oil and place the fish on absorbent paper.
4. Serve as appetizer.

Bolanjir Ghassi - Silver Fish Curry

If you notice, the base for almost all Mangalorean curries are the same, its just that what is added into the curry which makes all the difference. Bolanjir ghassi/and  yeti ghassi/prawn/shrimp curry has the same curry ..but still there is lot of difference in taste.

I personally am not a big fan of Silver fish, remember having a bad experience long back....Mom used to fry Silver fish and my dad and brother are used to eating the whole fish along with the bones and I tried doing that (I was in that phase of life where....if my brother can do it....so can I)...and I think you can guess what happened after that.......

I still don't eat bolanjir meen/ silver fish ...but I thoroughly enjoy the gravy, and my mom likes bolanjir meen a lot.

Ingredients
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• 1 kg bolanjir meen / silver fish
• 2 onions(finely chopped)
• 2 tomatoes(finely chopped)
• 2 tsp roasted coriander
• 1/4 roasted cumin
• 15 roasted peppercorns
• 1/4roasted methi
• 1 tsp turmeric powder
• tamarind (little bigger than marble)
• 5 garlic (with skin)
• 1/2 inch ginger (optional)
• 1 cup coconut
• 10 roasted red chilli(long)
• 5 roasted red chilli (small)
• salt to taste
• 3 tbsp oil

Method

1. Clean bolanjir meen/ Silver fish. Keep aside.
2. Grind coconut,red chillies,coriander seeds, cumin seeds,peppercorn,methi seeds,tamarind,garlic,ginger and turmeric powder into a very fine and thick paste (add little water)
3. Place a vessel on medium high flame and add oil,when oil is hot add the chopped onion and fry till onion turns golden brown,now add chopped tomatoes and stir,add salt (its helps in melting the tomatoes).Cook till the tomatoes melt and resembles a puree.
4. Now add the ground masala and cook till the oil seperates, stir often.
5. Throw in the cleaned bolanjir meen/silver fish  and stir till well combined.Add 1 cup water or to required consistency and bring the gravy to boil.
6. Adjust salt and cook till the fish is done.
7. Serve with rice,dosa or chappati

Here ,in Bangalore..the fish mongers clean any fish you want except bolanjir. Maybe because its very small ans cleaning it consumes a lot of time. I have put up a video of my mom cleaning the fish.

Brown Rice Pundi - steamed rice balls

Pundi is an authentic Mangalorean dish.......its usually served with  kori ghassi (chicken curry)

Pundi can also be made with white rice which is a quicker version, but authentic Mangalorean Pundi is made with brown rice. It is soft steamed rice balls which tastes best when crumbled and eaten with Kori Ghassi

.

Ingredients
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• 2 cups Brown Rice
• 1/2 cup coconut
• salt to taste

Method

1. Wash and soak brown rice in water for 4 hours.
2. If using a grinder -Grind rice along with coconut and salt using very little water to form a thick and coarse pasty dough.
3.  If using mixer - grind using more water and grind to coarse dosa batter consistency ,then transfer to a thick bottom  pan and cook on medium flame till the moisture evaporates and you are left with a lump(this should not be too dry,you must be able to form balls.
4. Wet your hand or apply little ghee, take around 3 tbsp of the dough and form balls, flatten a little and make a small hole in the middle of the pundi.
5. Steam the pundi for 25 to 30 minutes.
6. You will know the Pundi is ready when you touch the pundi with wet hands and it won't stick.
7. Serve hot with Kori Ghassi

Note: Grind the rice to a coarse paste, this is important if you want the rice balls to hold shape.

Krishna Janmastami Special- Padengi Ghassi (sprouted moong dal curry)

Whenever there is Moode there has to be Padengi ghassi to go with it, especially for Krishna Janmastami

Ingredients
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• 300 grms Sprouted moong dal
• 1 onion chopped
• 2 medium tomato chopped
• 7 roasted red chillies (4 long and 3 small)
• 2 tsp roasted coriander seeds
• 1/4 tsp roasted cumin seeds
• 1/2 tsp turmeric powder
• 1 cup freshly grated coconut
• salt to taste
• 3 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 7 to 8 crushed garlic
• 1 red chilly
• 10 to 12 curry leaves

Method

1. Put sprouted moong dal, tomatoes, salt and onion into a vessel, add enough water to cover the moong dal and cook on medium flame till the dal is almost cooked.


2. Grind coconut ,coriander seeds, cumin seeds, turmeric  using little water into a thick and fine paste.

3. Add the ground paste into the cooked moong dal and cook on medium flame.Bring to boil and cook till the raw smell of the ground masala disappears . Add water to adjust consistency.

4.Keep a small vessel on medium flame and add oil,when oil is hot add mustard seeds and urad dal. When the mustard seeds start popping,add crushed garlic,curry leaves and red chilly.Now pour the seasoning on to the padengi gravy.

5. Serve with moode/ steamed rice cakes

Krishna Janmastami Special - Moode/Mudde (steamed rice cakes)

We Bunts celebrate very few festivals. Apart from Diwali and Ganesh Chathurthi .........its Krishna Janmastami ........nothing big. More flowers to god, something sweet, sacrifice non veg for one day and....................Moode with padengi ghasssi (sprouted moong dal curry) is a must for breakfast.

Moode is very similar to gunda, the only difference is that the idli batter is steamed in molds made from Kedige leaves (Screw pine), before theses molds were made at home, now we purchase it in Mangalore stores. Kedige leaves gives a very special aroma and flavor to the idlis. Moode is usally prepared during festivals and weddings and the molds are available at Mangalore stores during festivals.

Ingredients
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• 3 1/2 cups rice (idli rice)
• 1 1/2 cup urad dal
• 1/2 cup puffed rice
• water
• salt to taste

Method

1. Soak rice in water overnight or for 5 hours.
2. Soak urad dal in water overnight or for 5 hours.
3. Before grinding,wash urad dal and rice till the water runs clear.
4. Grind urad dal using little water,to a smooth thick batter, transfer to a big vessel.
5. Grind rice along with puffed rice to a fine and thick batter.
6. Pour this into the same vessel as urad dal and mix the batter well till well combined.
7. Keep this batter in a warm area overnight or 7 hrs to ferment.
8. After the batter ferments mix the batter well,add salt and add little water to adjust consistency.
9. Pour the batter into the Kedgi leaf molds and steam for  45 minutes.
10. Serve with sambhar or padhengi da ghassi

Mangalore Buns

I have fond memories whenever I think of Buns, my dad is from Bailur (small village near Karkala, South Canara). Every summer vacation a visit to Bailur is what I used to look forward to. 

There is this tiny hotel in Bailur , I don't know the name but I remember my dad saying "Gadiyarda  buns podu kanaka" (lets get buns from gadiyar), I never bothered to ask my dad, I just assumed the name of the hotel to be Gadiyars and we still call it that. I have never had buns anywhere as good as Gadiyars.I remember seeing my  Dad and my Kutta thiddi (uncle) leave the house  to get buns from Gadiyars for evening tea. I used to peep out the window of our 150 years old beautiful house (I miss that house) waiting eagerly for my dad and uncle to return with buns tied up in newspaper.It was such a treat.

I miss those days when the whole family- granny, uncles, aunts,cousins all get together to eat hot buns with our evening tea.

Recipe source : Ruchik Randhap (Check out this blog, Shireen has amazing collection of Mangalorean recipes)

Ingredients
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• 1/4kg or less All purpose flour (maida)
• 3 small bananas
• 2 tbsp curds
• 4 tbsp sugar (an adjust to taste)
• 1/2 tsp salt
• 1/4 tsp soda bi carbonate
• 1/2 tsp cardamom powder
• 1 tsp cumin seeds
• 1 tbsp ghee/oil
• oil for deep frying

Method

1. Mash bananas in a bowl and mix in curds, soda,cardamom powder, salt, sugar and ghee.
2. Add flour little at a time and mix in till well combined.Knead to form a semi stiff dough.
3.  I did not use all the flour, and don't use water while kneading, the wet ingredients will have enough moisture. 
4. Cover and keep in a warm area for 8 hours or overnight.
5. Make small balls and roll thick.
6. Deep fry in hot oil till they puff up and turn golden brown.
7. You can eat buns just like that.
8. The dough can be stored in the fridge for up to a week. 

Chicken ghee roast

I am so happy that I was able to recreate one of my favorite dish, Chicken ghee roast. The first time I had this amazing dish was when I had been to Mangalore few years back. Hotel Abhiman is very famous for its authentic mangalorean cuisine and Ghee roast is their specialty.

I have tried to search for  good chicken ghee roast in Bangalore, been to Coastal express, Anupama Coast to  Coast, Kudla, Sanadige ..........but never enjoyed ghee roast anywhere. At last found it at Cherie's Kitchen:)

Glad that my family enjoyed it.

 Recipe source:Moyar's

Ingredients
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• 1 kg chicken (cut to medium pieces)
• juice of 1 lemon
• 1/2 cup curds/yogurt
• 1tsp turmeric powder
• salt to taste
• 30 long red chillies (kashmir)
• 8 small red chillies
• 1 tbsp coriander seeds
• 1/2 tsp cumin seeds
• 2 tsp peppercorns
• 1/2 tsp fenugreek seeds
• 12 to 16 garlic flakes
• cherry size tamarind soaked in 2 tbsp water
• 1 cup ghee
• 2 tsp sugar (optional)
• few curry leaves
• 2 tbsp chopped coriander leaves

Method

1. Marinate chicken in yogurt/curds, salt , turmeric powder and lemon juice. Refrigerate for 4 hours or more.

2. Meanwhile roast long and small red chillies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds and grind along with tamarind and garlic to thick and fine paste.

 3. Place a large pan on medium high flame and add 1/4 cup ghee, when ghee is hot add all the marinated chicken and cook till almost done. Transfer the chicken to a vessel.Reserve the liquid released by the chicken  in the separate bowl . Keep this aside.
4. To the same pan add remaining ghee and add the masala paste ,fry for 5 to 7 minutes till the raw smell disappears and oil leaves the side of the masala.
5. Now add the fried chicken, salt and 1/2 cup of reserved liquid. Fry for 5 to 7 minutes till the masala dries up.
6. Now add sugar, curry leaves and coriander leaves.
7.Take off flame and serve as appetizer.

crab curry / jenji ghassi

Mangalorean style spicy crab curry.

Ingredients

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• 1 kg crab  

• 2 onions(finely chopped)  
• 2 tomatoes(finely chopped)  
• 2 tsp roasted coriander
• 1/4 roasted cumin  
• 15 roasted peppercorns  
• 1/4roasted methi  
• 1 tsp turmeric powder
• tamarind (little bigger than marble)  
• 5 garlic (with skin)  
• 1/2 inch ginger (optional)  
• 1 cup coconut  
• 10 roasted red chilli(long)  
• 5 roasted red chilli (small)  
• salt to taste  
• 3 tbsp oil

Method

1. Clean and cut crab. Keep aside.

2. Grind coconut,red chillies,coriander seeds, cumin seeds,peppercorn,methi seeds,tamarind,garlic,ginger and turmeric powder into a very fine and thick paste (add little water)

3. Place a vessel on medium high flame and add oil,when oil is hot add the chopped onion and fry till onion turns golden brown,now add chopped tomatoes and stir,add salt (its helps in melting the tomatoes).Cook till the tomatoes melt and resembles a puree.

4. Now add the ground masala and cook till the oil seperates, stir often.

5. Add the cleaned crab and stir till well combined.Add 1 cup water or to required consistency and bring the gravy to boil.

6.Adjust salt and cook till crabs are done.

7. Serve with rice.

Causing the chilmadde (sweet rice cones)

There's always been a connection with rice cakes and South India. My connection comes with the fact that I am a South Indian. This sweetmeat was being prepared at ours since I was a little girl but it is something you appreciate with time. Your palate has to accustom itself to the joy of a steamed rice cake filled with goodness.

Let me introduce for the first time the "Chilmadde",  a rice cake made in leaves of Jackfruit and our guest author Varija-akke, my dear grandmother. A recipe that has trailed down for generations has been appreciated and shown the thumbs up by my two year old, for me to have the nerve to bring it to you.

With news of a new member coming into the family comes great joy, celebrations and revelation of a whole load of recipes. It has brought out the chef in my grandmother as she prepares for the customs involving food. I'm drooling with joy as I watch her begin with what looks like a batch of leaves. One is transported to the old fruit groves and green fields that were so much a part of every Bunt (a community of people belonging to the South Karnataka district) child's summer vacation if not the whole reality of their lives. This recipe has brought with it not only the sunshine that is evidence the life of the leaf it's made with but also smiles and conversations about games played with pebbles and swims in the pond somewhere near the mango tree.

 Picture courtesy: Saujanya Shetty

                                 

Ingredients
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• 30 jackfruit leaves
• 2 cups brown rice (washed and soaked for 5 hrs)
• salt to taste
• 2 cups coconut
• 1 1/2 cup jaggery
• 2 tsp cardamom powder

Method

1.  Prepare the cones as shown in the video.

2. For outer cover, grind the soaked rice and salt using little water to make moist and thick dough.
Keep this aside.
3. Prepare the sweet filling:
Place a pan on medium flame,add jaggery, when it melts add the coconut and cardamom powder and mix well,cook till you get a thick but moist filling.
4. Fill cones as shown in the video.Place 2 tbsp of rice dough into the cone and spread it around the cone, make a hole and fill the cones with coconut and jaggery filling. Cover with 1/2 tbsp of rice dough.
5. Place the cones in a steamer and steam for 45 minutes.
6. Serve with homemade ghee.

My granny Varija-akke with Chilmadde :)

jack fruit mulka- deep fried jackfruit

Ingredients
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5 cups jack fruit

2 cups rice

1/4 cup coconut

1/2 cup jaggery (according to taste)

oil to deep fry

method

1. Wash and soak rice for 3 hrs, grind rice along with jack fruit ,jaggery and coconut to a very thick paste (use very little water).
2. Heat oil in a pan,when hot ,take spoon full of jack fruit batter and drop into hot oil.
3. Fry till the mulka turns dark brown.
4. Remove from oil and place on kitchen paper to remove excess oil.
5. serve

(note:do not reserve the batter for next day,it will taste sour)

jack fruit week in our house,got this humongous jack fruit from our native place,it was soooo huge that we had to share with all our neighbors .