Tag: mangalore

Kanile palya/Bamboo Shoot and jack seed palya:

August 5, 2018

Kanile is nothing but Bamboo shoot. We coastal people, prepare some delicacies from this seasonal high fiber veggie, such as Bamboo shoot and green gram gravy or this dry Subzi/palya is prepared by mixing with crushed Jackfruit seed. It is protein rich, subtle in flavor, blends very well with bamboo shoot. This palya goes very well with hot Rice with a dollop of ghee or as a side dish with any kind of gravy, Rasam or sambar.  So, it is a seasonal monsoon season’s treat for us.

We normally use fresh bamboo shoot and chop it in circular manner. (please refer to the Post of How to chop Bamboo shoot)

I normally preserve jack seeds in frozen form and procedure is already shared in my blog as well.

Ingredients:

Ready Bamboo shoot – 1 cup

Fresh or Frozen jack seeds –2 fists full

Grated coconut – 3 table spoons

Turmeric – ½ tea spoon

Red chilli powder – 1 tea spoon

Salt- as needed

Jaggery – as needed (optional)

Seasoning:

Coconut oil – 1 table spoon

Mustard – 1 tea spoon

 Urad dal – 1 tea spoon

Cumin – ½ tea spoon

Red chilli -1

Curry leaves – 2 springs

Method:

-I normally crush and store the jack seeds. So, no need of chopping or crushing. If you have fresh seeds with you, please crush the seed by using hitting stone and remove outer stiff cover and use inner seed.

– Take one thick bottomed pan, do seasoning. Heat oil, splutter mustard, add urad dal. When dal becomes light brown, add cumin, red chilli and curry leaves.

-Now add in crushed jack seeds, a cup of water and cook at low fire by closing the lid.

– When it is half done, add chopped and ready bamboo pieces, Red chilli powder, salt and jaggery, required amount of water.

-Close the lid and cook this in a low flame, until it is cooked or up to water drains.

-If water drains first, add some more water and make sure to cook properly.

Garnish with fresh grated coconut and mix, cook for 2 minutes and switch off the gas.

-Serve with hot rice and enjoy as a side dish.

 

 

Breadfruit/Deevi halasu sambar:

October 8, 2017

Breadfruit is seasonal much-loved veggie in our coastal region of Karnataka.

It is something we all grew up with – “a comfort food”

It can be consumed when it is mature, but still firm and can be cooked and eaten in so many forms.

This picture is not enough to bring out the glory of this sambar. This veggie is very soft, melt in the mouth type and combined with this sambar, it makes a heavenly gravy.

breadfruit main

Let us see how to prepare it –

Ingredients:

Bread fruit – 1

Salt

Red chilli powder – 1 tea spoon

Jaggery – 1 to 2 tsp

Toor dal – ¼ cup (cooked)

For masala:

Coriander – 1 table spoon

Cumin – ½ table spoon

Urad dal – 1 ½ table spoon

Hing – ¼ tea spoon

Grated fresh Coconut – 1 bowl

Tamarind – 1 tea spoon

Seasoning:

Coconut oil – 1 table spoon

Mustard – 1 tea spoon

Curry leaves – 1 spring

Onion – ½ (chopped)

Method: 

– Apply some oil to your hand. To some extent it will protect your hand from blackening

– Take fresh breadfruit, wash properly. Take one sharp knife and remove outer skin as thin as possible and reserve this to make chutney. Yup!! you heard it right: D

Ribbet collage 1

– Make four longitudinal pieces, remove inner pith (which is slightly harder and rubbery in nature)

-Immerse these pieces in bowl of water for 2 minutes.

– Take out and Make chunk like pieces.

– Cook these pieces with sufficient water, salt, jaggery, red chilli powder.   

Ribbet collage 2                     

–  Now take one kadai, add 1 tsp of coconut oil, put coriander, cumin, urad dal, hing and red chillies – fry in a low flame. When urad dal becomes red, switch off.

-Grind this masala by adding coconut, tamarind and required amount of water to fine paste.                            

-When breadfruit pieces are done, add cooked dal and ground masala. Check for the salt. Keep this on the stove top and boil this mixture.

-After it boils switch off and add seasoning by heating coconut oil, add mustard when it starts spluttering. Add curry leaves and chopped onion. Fry nicely till onion chunks are brown and add this over ready sambar.

-Enjoy this sambar with hot rice.

 

 

 

Jack Fruit Dosa:

June 25, 2017

Jackfruit Dosa is known as “Halasina hannina dose”. It is a traditional recipe of Mangalore. Here we use Soaked Raw Dosa rice and ripe jackfruit to make the batter. we can call this as a Jack pancake and serve with honey or with ginger chutney.

pic 5

Ingredients:

Dosa rice – 2 cups

Cleaned jack fruit – 1 big bowl

Salt

Method:

-Wash and soak Dosa rice in sufficient water for 3 to 4 hours.

– Chop the jack fruit, remove bulbs and separate outer cover and inner seed.

pic 1

– Collect only the outer yellow shell and put it in a mixer grinder, give couple of whipping sessions and remove.

-So that while grinding it will be easy to handle.

– Now take soaked rice, ground or crushed fruit, put little water and grind this in to a smooth paste by adding sufficient salt. Batter should be a little thicker than normal Dosa.

pic 2

-If you want to use this batter for the next morning, please refrigerate the same and use for the next day.

pic 3

– make Dosa’s by using hot iron griddle. No need to ferment this batter. Use ghee while roasting this Dosa. It should be a little thicker than normal Dosa. (thinner than set Dosa). When it is cooked, flip it and cook on the other side.

pic 4

-serve this with honey or with ginger chutney.

Note:

For ginger chutney: Fry red chillies with little oil and grind it with coconut, salt, little tamarind and piece of ginger.

 

Alasande- Hesaru kaalu Jeerige Bendi:

February 5, 2017

It is nothing but Yard long beans and whole green gram with cumin flavoured coconut gravy.

This is an age old combination and a traditional recipe from Mangalore. Jeerige Bendi is very mild, flavourful and not spicy. It can be enjoyed with hot rice, Whole wheat Roti’s, Dosa or Rice rotti.

main

Ingredients:

Yard long beans / Alasande – 250 grams

Green gram – 1 cup

Coconut – 1 bowl

Cumin – 1 teaspoon

Dried Red chilli – 2

Salt

Jaggery – ½ teaspoon

Red chilli powder – ½ teaspoon

Tamarind – peanut size.

Seasoning: Coconut oil – 1tsp, mustard – 1 teaspoon, Red chilli -1, curry leaves – 1 spring.

Method:

  • Wash green gram and soak it overnight.
  • Next day, wash yard long beans and make one inch pieces.
  • Cook Soaked green gram with sufficient water, salt, jaggery and red chilli powder.
  • When it is half done, add chopped yard long beans and cook.

collage

  • Meanwhile, grind coconut, red chillies, cumin and tamarind into a smooth paste and add this paste to cooked vegetable and boil.
  • Check for the salt and add seasoning.
  • For seasoning, heat oil, add mustard, red chilli. When mustard starts spluttering, add curry leaves and pour this into boiled curry.

pic 4

  • It can be enjoyed with hot rice, Whole wheat Roti’s, Dosa or Rice rotti.

Manoli Kadle Ajadina /Thondekai Kadle palya /Ivy gourd and chick pea Dry curry:

December 25, 2016

This is one of our family favourite curries, which is loved by all. We make two types of curries by using ivy gourd and chickpea.

One is with onion and garlic, other one without it.

This name is derived from Tulu language, which is a local language of Mangalore. Manoli is ivy gourd or Tindora, Kadle is black chick pea and Ajadina is dry curry.

This particular masala is used in Bunt community of Mangalore and it is an integral part of their festive cooking.

How I make this-

Ingredient:

Ivy gourd – ¼ to ½ kg

Black Chick pea – 1 cup

Salt

Jaggery – ½ tsp (optional)

For Masala:

Fresh grated coconut- 1 cup

Coriander seeds – 1 tsp

Cumin – ½ tsp

Urad dal – 1 tsp

Methi/ fenugreek seed – ½ tsp

Dry red chillies- 3 to 4

For Seasoning:

Coconut oil – 1 to 2 tbl sp

Mustard – 1 tsp

Curry leaves – 1 spring

Method:

-Soak black chick peas in water overnight. Next day discard soaked water and add fresh water, salt and cook this in a cooker for 3 to 4 whistles.

-Wash ivy gourd, cut this lengthwise into 4 pieces. Cook this by putting very little water and salt and jaggery.  keep aside.

-When pressure releases from the cooker, open the lid, drain the water and keep chick pea aside. Don’t discard the drained water. You can make really yummy Rasam or soup out of this.

Next is the masala preparation-

-Heat little oil, fry methi seeds until it is light brown, add remaining ingredients, coriander, cumin, urad dal,  red chillies, and fry nicely.

-Take one mixer jar, put roasted masala, make  a powder, and add coconut into it and whip couple of times to get dry coarse powder.  

Now we can proceed to make palya-

-Take one kadai, put coconut oil, when it is hot, splutter mustard seeds, add curry leaves.

-Now add ground masala and fry for a while.

-Now add cooked chickpea and ivy gourd mix well, check for the salt and adjust.

-Cook this until it becomes like a mass and veggies are coated well with the masala.

-Serve this as a side dish with hot rice.

NOTE:

-Usage of coconut oil will give authentic taste.

-Don’t discard drained water from cooked chick pea. It is very nutritious and you can prepare really tasty Rasam, and it is here.

 

 

 

 

 

 

 

Munge Dosey/Coconut Sprout Dosa:

December 5, 2016

Come December, coconuts start sprouting and in our native, Agricultural background people will become so busy with seasonal activities. Usually December –January is the time frame to make coconut oil. First thing of the process starts by removing all the coconuts from the attic, where it was stored after each harvest.

Then comes, removing outer husk and inner fibre. Third job is breaking each and every coconut from the lot. This is the time; we find lots of sprouts, inside the coconut and these sprouts are so tasty to eat and spongy in texture.

Sprouted Coconuts or coconut sprouts are the edible spherical sponge-like cotyledons of germinating coconuts. They have a crunchy watery texture with a slight sweetness. They are eaten in coconut-growing countries either as is or as part of various dishes. We call it as munge, “sprout” which is a default name of coconut sprout and dosey which we prepare out of it is “Munge dosey”

People eat it as it is or make some delicacies. One of such item is Coconut sprout Dosa, which is very delicious and  it has a mild earthy  flavour. When I went last month to my native, my mom in law gave me some coconuts and one of the coconuts was sprouted and I felt so happy to see this sprout. First thing that came to my mind was this Dosa and I felt Nostalgic by thinking of my childhood.

Ingredients:

Dosa rice – 2cups

Coconuts sprout -1 ( if you have 2 sprouts, no need to add grated coconut)

Grated Coconut – ½ cup

Salt

Method:

–Wash and soak Dosa rice for 3 to 4 hours. Chop coconut sprout in to small chunks.

-Grind soaked rice with chopped pieces of 2 sprouts, or one sprout with grated coconut by adding little water and salt.

-Make smooth paste. This batter must be like our regular Dosa batter and there is no need for fermentation.

-You can make use of this batter straight away. Usually we prepare this batter in the morning itself.

-If you want to prepare this batter in the evening, to make the Dosa in the morning, you can store the batter in the refrigerator.

-To prepare Dosa, heat iron Dosa tawa. When it is hot, don’t apply any oil .

-You can pour one serving spoon of batter and make Dosa like our regular Dosa. Pour ½ tsp of ghee and Close the lid. Or make little thinner batter and pour like a Neer Dosa or rawa Dosa.

-When it shows little brownish spots here and there, flip the side, cook upper side and serve with Coconut and onion chutney or honey or liquid jaggery syrup with ghee.

Note: If you have more than one sprout, no need to add grated coconut while grinding. Instead of one sprout, use two.

 

Pumpkin Tawa Fry

November 27, 2016

Two years back I had a pumpkin vine in my kitchen garden. We enjoyed so many delicacies from its flower and we used to love the  tawa fry of the flowers a lot. Even now my daughter remembers the taste of it and asks me to make them. Last week she asked me to try pumpkin tawa fry, instead of the flower and it turned out to be absolutely delicious and she was happy too. It is a blend of all kinds of flavours, the sweetness and hing combine to make it a great side dish.

pumpkin-tawa-fry

Here I have used green colored young pumpkin –

Ingredient:

Pumpkin slices – 20

For marinating:

Salt – 1 teaspoon

Hing – ¼ tsp

Red chilli powder – ½ tsp

Outer cover:

Chiroti /fine rawa – 3 table spoon

Rice flour – 2 teaspoon

Powdered Hing – ½ tsp

Salt – to taste

Red chilli powder – 1 tsp

Turmeric – ½ teaspoon

Coconut oil – 3 -4 table spoon.

Method:

  • Slice pumpkin into ¼ “thickness, with outer skin intact.

pic-1

  • Put marinating ingredient and mix this and keep aside for 1 to 2 hours.
pic-3
Rawa coated pumpkin pieces
  • Take one bowl: mix all the ingredients under outer cover- rawa, salt, rice flour, hing, red chilli powder, turmeric – and mix without adding water.
  • Whenever you are ready to make it, heat iron Dosa griddle, dip each piece in the rawa mix, coat both the side nicely and keep them for frying on the hot iron griddle.
  • Roast both the sides by applying sufficient coconut oil.

pic-9

  • It can be served as an appetizer or side dish for a South Indian lunch.

-Hope you will like the dish as much as we did 🙂

Have a nice day! Cant wait to put up more dishes for you 😀

P.S: If any of my ideas inspire you to create something on the similar lines, I would feel highly flattered. But please, do respect the effort I take in conceptualizing and executing, please give a direct link to my work when you are inspired by mine. Thanks for understanding 🙂

Bamboo Rice Payasam

November 21, 2016

Hey, it is my first post and I am super excited!!!

Want this to dedicate all my near and dears who have inspired me to start my own space and pestered me throughout. When I was thinking what to post as a first step, I remembered this recipe!

Bamboo rice is very famous in western ghat region, especially in Wayanad and Munnar region of Kerala state. It is locally known as Mulayari. Usually tribal folks will collect this and supply to the local societies. Now a day I have seen this rice in so many organic exhibitions at Bangalore as well.  I had received this unknown ingredient as a gift from my sister, who bought it from her Munnar trip, as a “new item to try” who always encouraged me to try out new recipes and appreciated my preparation throughout.

Ingredients:

Bamboo rice – 1 cup

Jaggery – 1 cup

Water – 2 cups (if you are using tinned coconut milk)

-OR-

Thin coconut milk – 2 cups

Thick coconut milk – 1 cup

Cardamom powder – 1 tsp

Coconut bits – 1 table spoon

Cashew bits – 1 table spoon

Ghee /clarified butter – 1 table spoon.

Salt – ¼ tea spoon.

Method:

-Wash Bamboo rice twice and soak this for half an hour.

– Cook this soaked rice in a cooker for 3 to 4 whistles with sufficient water.

– When it is cooked, it will be soft and you can crush it easily.

-Now add jaggery and thin coconut milk and boil this until raw smell of the jaggery vanishes.

-If you are using tinned coconut milk, add water after adding jaggery.

-When it is done, add thick coconut milk, cardamom, salt. Don’t boil much, give only one boil. Remove from the heat.

-Now take one small tawa, add little ghee, fry coconut bits and cashew separately and add this to payasam.

Enjoy this when it is hot. Don’t cool this in a fridge, outer cover of the rice tends to become hard and chewy.