Stuffed Baby Brinjals(eggplant)
Ingredients:
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12 baby brinjals (eggplants)
1 cup grated coconut
10 fried red chillies
marble sized tamarind
1/2 tsp fried fenugreek seeds
2 tsp fried coriander seeds
4tbsp vegetable oil
1 large onion finely chopped
1tsp mustard seeds
few curry leaves
salt to taste
1 cup grated coconut
10 fried red chillies
marble sized tamarind
1/2 tsp fried fenugreek seeds
2 tsp fried coriander seeds
4tbsp vegetable oil
1 large onion finely chopped
1tsp mustard seeds
few curry leaves
salt to taste
Method:
Remove the stalk and slit baby binjals 4 ways just so that it is not completely cut. Wash them and keep aside. Grind grated coconut, fried red chillies, tamarind and salt. Dont puree the masala and dont add too much water to grind, keep it dry. Now add fried fenugreek and coriander seeds and grind for few seconds more. Stuff this masala in the slits of the baby brinjals and save the remaining masala. Wash the blender with little water and save the water separately. In a heavy frying pan add 4 table spoon oil, heat and add mustard seeds. Once seeds start to splutter add curry leaves and give it a stir. Now add the chopped onion to this and fry until onion turns golden brown. Then transfer the stuffed baby brinjals to the frying pan and pour the ramaining masala over them and fry for 5 minutes mixing occassionally. Now add the saved water, cover and cook. Stir occaassionally and make sure masala is not adhering to the bottom of the pan. You may add extra water if neccessary. Cook until brinjals appear soft and cooked and all the water has evoparated.
At the end the preparation should be dry! Serve with cooked rice and daal. Enjoy!
Manglore Soute Huli
Ingredients
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1 Toor dal
1/2 cup coriander seeds
2 tea spoons methi seeds
1/4 teaspoon jeera
1/4 teaspoon red chillies
5 to 6 curry leaves
hing a pinch
coconut (fresh)(grated)
salt to taste
tamarind (1 or two teaspoons of pulp )
Ghee : 1 to 2 tea spoon.
1/2 cup coriander seeds
2 tea spoons methi seeds
1/4 teaspoon jeera
1/4 teaspoon red chillies
5 to 6 curry leaves
hing a pinch
coconut (fresh)(grated)
salt to taste
tamarind (1 or two teaspoons of pulp )
Ghee : 1 to 2 tea spoon.
Method
Cook dal in pressure cooker and keep it aside.Cut Cucumber into small pieces with skin, as it tastes better, then boil separately.
Soak tamarind in hot water so that you get the pulp quickly and easily. Roast methi, coriander seeds, chillies and jeera one by one without oil. Add curry leaves and coconut.When roasted items are cool grind together with little water.Take a bowl add cooked dal, boiled soutekai, tamarind pulp and salt. Cook for few minutes, add pinch of turmeric powder and grinded masala and a pinch of hing.Let it boil for 5 minutes.It is optional to add coriander leaves.Add a spoon of ghee. Serve with rice or chapatis.
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Two(2) ripe mangoes(big slices with the skin)
Soak tamarind in hot water so that you get the pulp quickly and easily. Roast methi, coriander seeds, chillies and jeera one by one without oil. Add curry leaves and coconut.When roasted items are cool grind together with little water.Take a bowl add cooked dal, boiled soutekai, tamarind pulp and salt. Cook for few minutes, add pinch of turmeric powder and grinded masala and a pinch of hing.Let it boil for 5 minutes.It is optional to add coriander leaves.Add a spoon of ghee. Serve with rice or chapatis.
Mango Kadi
Ingredients:
1 small cup of grated fresh coconut
2 spoons of Yellow chana dal
1 teaspoon of mustard
1 teaspoon of fenugreek seeds (methi)
3 red chillies(whole)
2 greenchillies
1 tsp turmeric powder
1 teacup yoghurt
salt to taste
2 spoons of Yellow chana dal
1 teaspoon of mustard
1 teaspoon of fenugreek seeds (methi)
3 red chillies(whole)
2 greenchillies
1 tsp turmeric powder
1 teacup yoghurt
salt to taste
Method
Boil the mango slices in 2 cups of water
Roast chana dal ,red chillies,methi,mustard,and then add grated coconut ,greenchillies and roast together for a minute.Grind the roasted ingredients with little water to a fine paste.Now add the paste to the boiled mango slices.Add yoghurt ,half a cup of water and salt.Boil well for 3-4 minutes.Seasoning with mustard ,curryleaves ,2(round) dry red chillies ,in 1 spoon of coconut oil.
Serve it with hot Rice with a tsp of ghee.OR Chappatis OR Appam OR Dosa
Roast chana dal ,red chillies,methi,mustard,and then add grated coconut ,greenchillies and roast together for a minute.Grind the roasted ingredients with little water to a fine paste.Now add the paste to the boiled mango slices.Add yoghurt ,half a cup of water and salt.Boil well for 3-4 minutes.Seasoning with mustard ,curryleaves ,2(round) dry red chillies ,in 1 spoon of coconut oil.
Serve it with hot Rice with a tsp of ghee.OR Chappatis OR Appam OR Dosa
Pathrode
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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
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 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
Ash gourd gravy with coconut (KuvaLe koddel)
Ingredients:
2 cups big pieces of ash gourd
3/4 cup fresh/frozen coconut
4-5 red chilies
2 green chilies
1/2 tea spn tamarind extract or 3-4 pieces of tamarind
1 tbl spn jaggery
A pinch turmeric
Salt
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn rice
1/2 tea spn cumin seeds
1/2 tea spn urad dal
1/2 tea spn coriander seeds
1/2 tea spn sesame seeds
2 cups big pieces of ash gourd
3/4 cup fresh/frozen coconut
4-5 red chilies
2 green chilies
1/2 tea spn tamarind extract or 3-4 pieces of tamarind
1 tbl spn jaggery
A pinch turmeric
Salt
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn rice
1/2 tea spn cumin seeds
1/2 tea spn urad dal
1/2 tea spn coriander seeds
1/2 tea spn sesame seeds
Method:
Dry roast cumin seeds, coriander seeds, urad dal, rice and sesame seeds. Roast red chilies.
Roast coconut till it turns out slightly brownish. Grind all the spices, chilies, coconut and tamarind to a coarse paste.
Cook ash gourd pieces in water along with green chilies, turmeric till they are cooked but not mushy. When they are done, add the ground paste, salt and jaggery. Cook for about 7-8mins.
Heat a little oil and add mustard seeds. When they start popping, add curry leaves. Pour this seasoning over the gravy.
Dry roast cumin seeds, coriander seeds, urad dal, rice and sesame seeds. Roast red chilies.
Roast coconut till it turns out slightly brownish. Grind all the spices, chilies, coconut and tamarind to a coarse paste.
Cook ash gourd pieces in water along with green chilies, turmeric till they are cooked but not mushy. When they are done, add the ground paste, salt and jaggery. Cook for about 7-8mins.
Heat a little oil and add mustard seeds. When they start popping, add curry leaves. Pour this seasoning over the gravy.
Palapanas(Ber Halasu) Neerpanas(Neer Halasu)
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Ingredients:
2 cup Neerpanasa kadgi pieces
3/4 cup grated coconut
1/2 cup toordal or vatana
4-5 red chillies
5-6 teppal
2-3 piece kokum
A pinch turmeric
Salt
3/4 cup grated coconut
1/2 cup toordal or vatana
4-5 red chillies
5-6 teppal
2-3 piece kokum
A pinch turmeric
Salt
Method:
Apply some oil to palms and the knife to avoid the sticky gum. Cut the kadgi into two pieces. Discard the green outer skin and the white part in the center. If the seeds are hard, peel them. Add the pieces to water. Discard the water (water turns black sometimes due to the gum).
Cook toordal( or vatana ) and kadgi pieces separately in a cooker.
Apply some oil to palms and the knife to avoid the sticky gum. Cut the kadgi into two pieces. Discard the green outer skin and the white part in the center. If the seeds are hard, peel them. Add the pieces to water. Discard the water (water turns black sometimes due to the gum).
Cook toordal( or vatana ) and kadgi pieces separately in a cooker.
Grind coconut,red chillies and turmeric. Add the masala to already cooked kadgi and dal. (or vatana). Heat it and add crushed teppal, kokum pieces and salt. Cook for about 3 minutes. Serve as a side dish with hot rice or chapatis.
Serves : 4
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