pathrode

Pathrode is an aunthentic mangalorean delicacy.its colocaesia leaves also know as taro leaves,smeared with ground rice coconut masala,rolled and steamed and then shallow fried in oil.

The drawback with taro leaf is that the mouth tends to itch when consumed, but this can be avoided by cutting the stems(as shown in the video below).

ingrdients

• 2 cups rice (idly rice)
• 2 tbsp urad dal
• 2 tbsp (channa dal)
• 6 long red chillies (roasted)
• 4 small red chillies (raosted)
• lemon size tamarind
• 1/2 cup coconut grated
• 1 tsp turmeric
• 2 tsp coriander seeds (roasted)
• 1/4 tsp cumin seeds(roasted)
• salt to taste
• 1 tsp jaggery
• oil to shallow fry

method

1. Soak rice , urad dal and channa dal in water for three hours.

2. Wash and drain the rice,  put into the mixer jar.Add red chillies. coconut, coriander seeds,cumin seeds, turmeric powder,jaggery,tamarind and salt. Using very little water grind to a thick and not very smooth paste.

3.Wash the leaves and remove the stem(as shown in video)

4. smear the ground masala on the leaf and place one more leaf on top of the masala(as shown in the video. Roll the pathrode and steam for 45 minutes.

5. Cut thin slices of pathrode and shallow fry on both sides in oil, till crisp.

egg pudding

ingredients

• 1 litre milk
• 6 eggs
• 4 tbsp sugar + 1 tbsp water for caramelisation
• 6tbsp sugar
• 1 tsp vanilla essence

method

1. Place a pan on medium heat ,when pan is hot add 4 tbsp sugar and 1 tbsp water and cook till the sugar melt and  turns golden brown.
2. Pour this carmelised sugar into a round 9 inch pan spread it evenly by turning the pan around,if using aluminium or steel pan,carmelise the sugar in the pan itself(its much easier).Let the caremelised sugar cool down(its will harden).
3. while the caramelised sugar is cooling down,prepare the egg mixture, lightly whisk egg, milk, sugar and vanilla essence,till well blended (don't over whisk)
4. Pass the egg and milk mixture through a seive,and pour over the carmelised sugar.Cover with aluminium foil before steaming (this is to avoid the water from the steam to drip on the egg pudding,you can skip this step)
5. steam for 20 minutes.
6. once done,let the egg pudding cool down completely before turning it over on to a serving dish.
7. chill the egg pudding before serving.

new co author

New co autor of my blog , my mom Shakila Hegde,all the mangalorean recipes  posted on my blog will be by my mother.Thank you for sharing your recipes mom :)

bangude ghassi -mackerel fish curry

I am almost sure that 50% of the mackerel fish caught in the sea comes to our house, as long as I remember there has to be bangude ghassi at home every week.My mom just loves mackerel,she had made it so many times that I think she makes the best bangude ghassi(this my opinion only).

I remember my brother once asked me to send him Mackerel fish curry recipe, I was like "he must be joking", Iam sure he thought that there is some kind of magic masala powder he can just sprinkle over the fish and bangude ghassi will be ready.I sent him the recipe anyways. He never spoke about it again.

The ingredients

• 10 long red chillies (roasted)
• 5 small red chillies (roasted)
• 2 tsp corainder seeds(roasted)
• 1/4 tsp cumin seeds (roasted)
• 1 tsp black pepper (roasted)
• 1/4 tsp fenugreek seeds (roasted)
• 5 green chillies
• 1/4 cup chopped onion
• 1/2 cup fresh coconut
• 1/4 tsp ajwain (optional)
• 6 to 7 cloves garlic (with skin)
• 1 1/2 inch ginger
• 1 tsp turmeric powder
• 15 curry leaves
• 1 big lemon size tamarind
• salt to taste
• 1 1/2 kg mackerel fish

Method
1. Put all the above ingredients (except fish, curry leaves and salt), into the mixer jar ,add water and grind ,the paste should not be very fine.

 2. Cut mackerel fish to 2 pieces, if its a big fish cut to 3 pieces.

 3.Add curry leaves and salt on the fish.

 4.Now pour the ground masala paste on the fish.Add 3 cups of water (less water if you want a thicker gravy)

5. Mix the fish and masala ,as shown below ,try not to use spoon to mix the fish and masala. Keep the vessel on medium flame and cover and cook, when the gravy comes to boil add seasoning.

for seasoning

• 7 to 8 cloves of garlic with skin
• 2 tbsp oil

method: crush garlic with oil and sprinkle over the fish curry when the gravy comes to a boil.

deep fried baby corn

ingredients

• 15 baby corns (slit)
• 5 tbsp cornflour
• 5 tbsp flour (maida)
• salt to taste
• 1/2 tsp soda powder
• 2 tsp ginger garlic paste
• 2 tbsp chopped coriander leaves
• 1 tsp freshly ground pepper
• oil to deep fry

method

1. Prepare batter ,in a bowl mix in flour,cornflour,salt pepper,,ginger garlic paste and soda. Add water to make a thick batter(as thick as cake batter).Add chopped coriander leaves and mix well.
2. Heat oil on medium flame, when hot, dip the babycorn into the batter and deep fry till golden brown.
3. remove from oil and place the fried baby corn on absorbant paper.
4. serve with tomato sauce.

zebra cake by Anusha Gajendran -guest post

I met my school friend Anusha after 15 years, thanks to facebook, she tried the zebra cake recipe.

I was so happy seeing the cake pictures.Thank you Anusha you just lifted  my spirit :)