Raw Rice ½ kg.
Jaggery around ½ Kg.
Coconut 1 grated..
Cardamom 5 grated.
Soak Raw rice for 2 hours.
Grind with coconuts and plenty of water with little salt.
In a thick bottomed pan cook on a low flame stirring all the while.
When it starts thickening add jaggery.
Cook until it is firm and starts leaving the sides.
Add cardamom powder, nuts and remove from the heat.
Apply ghee to a thali and spread and allow to cool.
Cut into desired shapes.
|1 c Seedless dates; cut into||3/4 c Ghee|
|1/2 c||1/2 cnuts; cut into fine|
|3/4 c||25 g Pistachio nuts; chopped|
Mix together milk, sugar and dates. Keep this mixture to boil. When boiling, add ghee. Then add 1/4 cup of cashewnuts. Cook on slow fire till the mixture is almost dry and the halwa is formed. Remove from fire, spread it on a dish and add the rememing 1/4 cup of cashewnuts. Garnish with the chopped pistachio nuts.
Well ripen banana's - 3
All purpose four - 3.5 cups
Sour curds - 1 cup
Cumin seeds - 1 tbsp
Salt - 1 tsp
Sugar - 2 tbsp
Baking Soda - 1 tsp
Oil - For frying
1.Take a clean Bowl,Mash the ripen banans into a smooth paste using your hand.
2.Now to this add all the dry ingredients and mix properly.
3.Add sour curds and cumin to the above so as to for a dough like chapati dough .
4.Keep aside for about 3-4 hrs for it to set.
5.Now heat up the oil .
6.Roll out small balls of dough a bit thick say about 1.5 cms thick just like poori size aand they fry them till golden brown.
7.You can see the buns bloting into a round, brown buns.Then they are ready.
8.Remove them and place over a paper towel for excess of oil to drain off.
9.Serve hot or cold with sambar or chutney.Enjoy....
Dali Thoye(Konkani special)
Thur Dhal-1 Cup
Green Chillies-Around 10 (slit)
Asafoetida powder (hing)
Salt to taste
Boil Dhal in a pressure cooker along with salt.
After cooling, boil again with slit green chillies and curry leaves.
Season with mustard, curry leaves and hing powder and broken red chillies.
Kesu leaves (Colocasia) - 30
Coriander seeds-5 tsp.
Cumin seeds-1 tsp.
Tamarind-small lemon sized.
Salt to taste.
Soak the rice for 3-4 hours.
Grind all the ingredients (except for Kesu leaves) with rice and make a thick batter.
Wash and clean the leaves. Remove the think vein.
Place a leaf reverse side up on flat platform, spread batter over ot.
Now, place another leaf over it and spread the batter over this again and repeat 2 more times.
Fold both sides of the leaves and roll it, making it a compact roll with no open ends.
Steam for half an hour like Idli.
1 stephen ceideburg
1 teaspoon sesame seeds
1/4 teaspoon fenugreek seeds
1 tablespoon flaked unsweetened coconut
8 oz pineapple chunks in unsweetened jui; ce
1/4 teaspoon turmeric
1/2 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 tablespoon light vegetable oil
1/2 teaspoon mustard seeds
10 fresh curry leaves, or
1 tablespoon chopped fresh cilantro
Directions: How to Cook
A classic of the Mangaloreans in southern India, this recipe traditionally uses small green mangoes. Try it as a side dish with Cornish hens or roast turkey.
Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch skillet. Dry-roast over medium heat, shaking pan often until seeds become aromatic and darken 1 or 2 shades, about 6 to 8 minutes. Place in a spice or coffee grinder and reduce to a powder. Combine pineapple chunks and juice with turmeric, brown sugar, salt, cayenne and ground spice mixture in a 1-quart saucepan. Cover, and cook over medium heat until thick, about 8 to 10 minutes. Heat oil in a small frying pan over medium-high heat. Add mustard seeds; when seeds pop (takes about 1 minute) stir in curry leaves or cilantro. Remove immediately and pour over pineapple curry.
PER SERVING (4 servings): 70 calories, 1 g protein, 10 g carbohydrate, 3 g fat (1 g saturated), 0 mg cholesterol, 135 mg sodium, 1 g fiber.
Note: If the flour gravy is too thick - add sour curds. If it is thin, add maida as required.
|1 1/2 c Packed freshd or||1/2 ts Coarse, to taste|
|1/4 c Plain||2 tb Usli ghee (clarified)|
|8 Hot green chilies (up to 16)||3/4 ts Blackseeds|
|1/4 c Packed fresh||1 tbs|
|1/4 c Water||1/3 ts Ground asafetida (or 2|
makes 1 1/2 cups 1. Put the coconut, yogurt, chilies, coriander, and water into the bowl of a food processor or blender and process until finely pureed. Transfer to a serving bowl and stir in salt to taste. 2. Heat the usli ghee in a small frying pan over high heat. When it is very hot, add the mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. While the seeds are spattering, add the sesame seeds. When the sesame seeds are fried and lightly colored, add the asafetida, and immediately lift the pan off the heat and pour the entire contents of the pan over the coconut mixture. (If, however, you are using minced onion, add it to the pan and continue cooking until it is wilted and begins to turn color - about 2 minutes. Turn off the heat and pour the spice-onion mixture over the coconut.) Mix the chutney well and serve at room temperature. Keeps well, covered, for two or three days in the refrigerator.
|15leaves; (to 20)||1 tb|
|1/2||A small ball of|
|1 1"||A small piece of jaggery|
|6 Green chillies; (to 8)||; to taste|
Grind all ingredients together to a fine paste without water.
|2es; chopped||2 tss; roasted and|
|1; sliced||A fewleaves;|
|6 Green chillies; sliced||FORING|
|6 Flakes; crushed||2 tb Oil|
|; to taste||1 tsseeds|
|; (size of 1 small||1 Sprigleaves|
|sm Piece of jaggery||1 Red chilli; broken|
|FORLA||1/2 ts Asafoetida|
|1 tsseeds; roasted and||FOR GARNIS|
|1 ts Jeera () seeds; roasted||1 tblaeves; chopped|
Boil the tomatoes, onion, chillies and garlic in 4 cups of water with salt until cooked. Add the masala ingredients, tamarind, jaggery and boil for 10 to 15 minutes. Season with oil, mustard seeds, curry leaves, red chilli and lastly add the asafoetida and pour over the rasam. Garnish with chopped coriander leaves.
|2 tb Basmati||1/4 c|
|1 1/2 l Fresh||12s; chopped|
|1/2 l Condensed|
Boil fresh milk with rice and reduce quantity to 1 liter. Add condensed milk and keep stirring for some time. Add raisins and garnish with chopped almonds. Serve hot or cold.
|1/2||1 md Bunchleaves|
|7 Green chillies; (to 9)||1 1"|
|5 Flakes; (to 6)||Juice of half a|
|; to taste|
Grind all ingredients together without water to a rough paste.
|2 Heads of raw; cleaned||; (size of half a|
|1/2; grated||; to taste|
|7 Green chillies; (to 8)|
Grind all ingredients together to a fine paste.
Cook for a minute and take them out and place them in a serving platter.
Dry roasted coconut 2 tea spn
Lemon juice 1 tbl spn
Onions 1/2 cup
Red chillies 10
Ginger 1″ piece
Cinnamon(dalchini) 1″ piece
Vinegar 1 tea spn
Banana leaves or foil (to wrap)
Oil 1 tea spn
Clean the fish. Make 2-3 slits in the fish with a sharp knife. Rub lemon juice and salt on the fish and keep it aside for 1hr.Heat oil and fry finely chopped onions till slightly brownish. Take out one tea spn of onions and keep aside to be used later in the dish. Add coconut to remaining onions and fry for 4-5mins. Grind it with ginger-garlic, cinnamon, chillies, cloves, vinegar and salt without adding water.
Add the onions (preserved earlier) to the masala. Rub the masala on the fish to make a thick/thin coating. Wrap it in banana leaf or foil.
Preheat the over to 400F. Bake the fish for 25-30min. Open the oven after every 10mins and turn the fish.
Serves : 2
Preparation time : 45min
1 chicken (about 1 kg. In weight), cleaned and cut
1½ coconuts for milk
½ small coconut, grated
15-20 red chillies
2 level tbsp. Coriander seeds
1 level tsp. Jeera
seeds peppercorns - 6
Ghee for frying
½ onion, chopped
¼ tsp. Turmeric powder
10 flakes garlic
1 onion chopped
1 tbsp. Butter
Salt to taste
Juice of 1 lemon
2 tsp. Ghee
1 onion chopped
½ tsp. Garam masala (elaichi, dalchini, lavang)
Grate 1½ coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk.
Roast ½ grated coconut till light brown. Fry ingredients from 4 to 8 in a little ghee.Fry the ½ chopped onion till light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till very fine.
Remove the masala, wash the stone with 2 to 3 cups of water and mix it with the masala, remaining thin coconut milk, cleaned and cut chicken. 1 chopped onion, 1 tbsp. Butter, salt to taste and boil in a cooker for 5 minutes under pressure. Remove and add thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes.
Keep 2 tsp. Ghee in a flat vessel on the fire. Add chopped onion and fry till brown. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the seasoning, cover and remove from fire. Serve with Roti, Idli, Neer Dosa, apam or Dosa Rice.
Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store, in any big city of India or abroad.
It should be soaked in curry and eaten.
1 kg Chicken (cut into medium pieces)
3 sticks of cinnamon
3 tsp ghee
1 onion (thinly sliced)
Salt to taste
Masala for grinding
6 Red Chilies
2 tsp coriander seeds
2 tsp jeera
1 tsp turmeric powder
3 tsp Coriander Leaves (chopped)
3 cloves garlic
1 inch ginger
6 pepper corns
Small lemon sized tamarind
Boil the Chicken and potatoes, with cloves, Cinnamon, Salt and keep aside.
Take ghee in a pan and fry one onion till golden brown, then add tomatoes fry and then add the masala and fry thoroughly for about 15 minutes. Add the cooked chicken along with stock and if required also add water and bring it to boil. Garnish with coriander leaves.
5 - Kg Turkey
4 - tbsp Ghee
½ cup - soy sauce
2 tbsp - ginger/garlic paste
2 tsp - pepper powder
½ tsp - ajinamoto ( optional)
6 medium slices of white bread (cubed)
2 med size potatoes boiled and cut into small pieces
6 chicken franks cooked and cut into small pieces
½ kg - chicken gizzards including the turkey gizzard (if available)
½ cup green peas - cooked
2 large onions - chopped and shredded
2" pc ginger - minced
4 green chilies - minced
Half bunch mint & ½ bunch coriander leaves - finely chopped
1 tsp. pepper powder
1 tsp. all spice powder
2 tbsp - raisins
1 tbsp - sugar
1 tbsp vinegar
salt to taste
Grind the following by using little water:
2 red chilies
1 tbsp raisins
1 tsp mustard paste
Turkey - keep out to thaw for atleast 8-10 hrs. Wash well and pat dry inside and out. With a fork poke the turkey well. Marinate with above mentioned ingredients and leave in the refrigerator for 8-10 hrs or overnight.
In a frying pan add 2 tbsp ghee and fry the bread cubes to light brown, remove and keep aside. Add 2 tbsp ghee and fry the onions, when just soft add green chilies and ginger, sauté for 2-3 minutes, keep down and add all of the remaining stuffing ingredients including the ground paste.
Take out the marinated turkey . Empty any accumulated water in the stomach. Stuff the turkey with the above stuffing in the stomach and stitch both the ends. Fold and tie the wings & legs. Take a big aluminum foil, pat some ghee and wrap the turkey well. You may also lay some rashes of bacon on turkey breast for better flavour and taste. Keep in a baking tray. Pre heat the oven and bake in the hot oven (gas mark 5) for 3 hrs. Every half an hour open the foil and baste it with the accumulated ghee. After 3 hrs remove the foil completely, reduce the heat to gas mark 3 and leave it to brown for about ½ an hour. Remove from the oven and cover it with foil and keep warm till you are ready for X'mas meal.
Serving suggestions: Remove from the foil and keep the cooked turkey in the center of a big serving tray surrounded with boiled vegetables such as baby carrots, cauliflower, broccoli, baby potatoes, baby corn, Brussels sprouts (like tiny cabbage) with a dash of salt, pepper and butter.
In a separate bowl keep some cranberry sauce (ready made) or homemade gravy by using the remaining liquid while baking the turkey, which should be strained, and boiled and thickened by using a spoon of plain flour or corn flour, mixed with water and seasonings or with the mustard sauce.