Monthly Archives: September 2020

Cauliflower Fry


Cauliflower Fry Gobi Fry

This recipe is similar to the Raw Banana Fry (Cooking with raw Bananas) that I posted, but the method is different.  Here the cauliflower is marinated in the spices and vinegar/lemon solution, then dipped in the batter prepared with the marinade and flours.

Has anyone tried marinating the florets prior to coating with batter and frying? Just takes it to another level as the cauliflower absorbs the subtle spicy, and tart flavors so you taste it right through the vegetable itself and not just the coating.

Ingredients

  • 1 medium Cauliflower
  • 1 tsp. ginger garlic paste
  • 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • 1 cup water, approx.
  • ½ cup all purpose flour
  • ¼ cup rice flour
  • ¼ cup corn flour
  • ¼ tsp. soda bicarb (optional)
  • Salt to taste
  • ¼ cup curry leaves for garnish
  • Oil for frying

Method

  1. Cut the Cauliflower into large florets and soak in hot boiling water with 2 tsp. salt for 15 to 20 minutes.
  2. Mix the ginger garlic paste, chilli & turmeric powder, salt with the vinegar/lemon juice and water. 
  3. Add the florets to this marinade and leave for 15 to 20 minutes.
  4. Can be prepared and left overnight if preparing for an occasion.
  5. Remove the florets and set aside. 
  6. To the marinade, add all purpose flour, rice flour, corn flour, soda bicarb and make a thick paste. 
  7. If you wish to achieve a deeper color, add few drops of red food color to the batter. I have avoided it.
  8. If it’s too watery add some more of the flours (rice & maida).  It must form a coating that adheres to the cauliflower floret when dipped and lifted from the batter.
  9. Test salt and add if necessary.
  10. Heat oil in a kadai.  Do this while making the batter, so it is heated when the batter is done.
  11. Dip the florets in the batter to cover well and deep fry in small batches till crisp and golden on medium flame. 
  12. Drain on kitchen towel.    
  13. After the last batch is fried, fry the curry leaves in the hot oil for a minute and remove.
  14. Garnish the fried cauliflower with the curry leaves and serve as a side with a main meal or with tomato ketchup or chilli sauce as a snack or appetizer.
  15. Serve immediately while still hot and crisp!

[/recipe]

Chicken Khudi


Chicken Khudi

This is an East Indian speciality made using the famous East Indian ‘Bottle Masala’.  This dish can be prepared with Chicken, Mutton or Beef. 

The Mangalorean community have their own very famous ‘Bafat Masala’ powder.  Try this recipe with bafat masala powder in lieu of bottle masala!!

Chicken Khudi

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

  • 1 Kg. Chicken (mutton or beef)
  • 4 large onions, sliced
  • 4 green chillies
  • 2 to 3 tbsp. dessicated or fresh coconut
  • 8 garlic cloves
  • 2” pc ginger
  • 1 tbsp. bottle masala
  • 1 tbsp. thick tamarind paste  (2 to 3 tbsp. if it is watery) or juice of one lemon
  • ½ tsp. garam masala powder (optional)
  • 2 tbsp. ghee
  • 1 tsp. salt or to taste
  • 2 medium potatoes (optional)

Method

  1. Clean, remove skin and cut chicken into medium sized pieces.  Wash well and set aside.
  2. Roast the onions, chillies, garlic and coconut and grind to a paste alongwith the ginger and bottle masala.
  3. Wash, peel and cut potatoes into cubes.
  4. Heat ghee in a vessel, add the ground masala paste and saute few minutes.
  5. Add the chicken and mix well with the masala and cook till the chicken changes color. 
  6. Add salt, rinse the masala jar and add the water to the chicken. 
  7. Bring to a boil, reduce flame and cook the chicken for 30 minutes. 
  8. Stir the chicken at 10 to 15 minute intervals. 
  9. If additional water is required, add hot water. 
  10. Add the potato cubes and cook 10 minutes. 
  11. Test if potatoes are cooked and check seasonings. 
  12. Add garam masala powder, mix, cook for a minute and take off flame.
  13. Serve with steamed rice, pulao or any bread, dosas, sannas, etc. of your choice.

Chicken Khudi

Rava Upma


Rava Upma

Rava Upma

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Quick Savoury Breakfasts

Ingredients

  • 1 Cup Rava (Semolina)
  • 2 tbsp. cashewnuts
  • 2 tbsp. yogurt
  • 1 Onion
  • 2 green chillies
  • ½” piece ginger
  • 1 tsp. urad dal
  • 1 tsp. gram dal
  • ½ tsp mustard seeds
  • 4 small bay leaves
  • 1 sprig curry leaves
  • 3 tbsp. ghee
  • Salt to taste
  • 4 cups water

Method

  1. Heat 1 tbsp. ghee in a kadai and roast the rava on low heat
  2. Meanwhile, chop the onion, green chillies and ginger. 
  3. When the rava turns light brown, remove and set aside. 
  4. Add 2 tbsp. ghee to the kadai and fry the cashewnuts till they change color. Remove. 
  5. Add the mustard seeds, when they splutter add the urad and gram dal and saute. 
  6. Add the curry leaves, ginger, green chillies, and saute few seconds.
  7. Then add the onion and bay leaves and fry till onions turn soft. 
  8. Add the yogurt and salt and stir to mix well. 
  9. Add 4 cups water, stir and bring to a boil. 
  10. When it comes to a rolling boil, reduce heat and add the Rava. 
  11. Mix well to dissolve lumps if any. 
  12. Stir and cook covered till all the water is absorbed. 
  13. Open, stir and cook till mixture turns dry and thick and leaves the side of the kadai. 
  14. Add the cashewnuts, mix and turn off the heat. 
  15. Serve hot plain or with chutney for breakfast or tea-time snack.

Deep Fried Shrimp Balls


Deep Fried Shrimp Balls (in sweet & sour sauce)
Deep Fried shrimp balls (as an appetiser)

These delicious, super crispy and crunchy shrimp balls make a great appetiser to complement any chinese or other meal. Serve with ketchup, or any other chinese dipping sauce.

Serve it also as a main chinese accompaniment with noodles or rice, with a sweet and sour sauce.

Deep Fried Shrimp Balls

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

  • 2 Cups chopped shrimp, large or small pieces as desired
  • 2 strips bacon
  • 1 medium onion chopped or 3 to 5 water chestnuts chopped
  • ½ tsp. pepper powder
  • 1 tsp. salt
  • 2 tsp. corn flour
  • 1 egg beaten
  • 6 slices bread, chopped into fine cubes (Use more bread if required)
  • Oil for frying

Sweet and sour sauce

  • 2 tbsp. tomato paste
  • 2 tbsp. rice vinegar (or regular vinegar)
  • 2 tbsp. fresh orange juice
  • 2 tbsp. light soya sauce
  • 5 tsp. brown sugar
  • 2 cups water

Method

  1. Clean, devein and chop shrimp. 
  2. Chop the bacon strips.  ( have used beef bacon).
  3. Mix the shrimp, bacon and chopped onion (or chestnuts) with the beaten egg, pepper powder, salt and corn flour. 
  4. If you wish you may grind this mixture so it is easy to handle when forming the shrimp balls or cut the shrimps very fine.
  5. Cut out the sides of the bread slices and discard.
  6. Chop the bread.
  7. Add a handful to the prawn mixture. 
  8. Keep the rest for coating the shrimp balls. 
  9. Heat oil in a wok. 
  10. Meanwhile form the shrimp balls
  11. When the oil is heated, reduce the flame and fry the shrimp balls in batches.
  12. Remove and keep aside.
  13. Serve as an appetiser with any sauce or dip.
  14. Alternatively serve in sweet and sour sauce as a side dish with Steamed rice, fried rice or noodles.

To Make Sweet & Sour Sauce –

Mix the tomato paste, vinegar, orange juice, soya sauce, brown sugar, corn flour and water.  Heat a vessel with a tbsp. of oil, add the sauce ingredients and keep stirring on low heat till the sauce thickens and becomes translucent. Taste and add salt if required.

Reduce the amount of water if you want the sauce to just coat the shrimp balls. Add the deep fried shrimp balls to the sauce just before serving. Serve with steamed rice, fried rice or Chow mein.

Deep Fried Shrimp Balls in Sweet and Sour Sauce

Sweet Corn and Chicken Soup


Sweet Corn Chicken Soup

This soup (and the hot and sour soup) is the favorite of everyone in our family. So making a small quanity does not serve the purpose at all. It must be made in a huge pot so we can have sufficient seconds!

This recipe has chicken soup cubes for the stock, to keep it simple and quick. If you wish you may make the stock from scratch with chicken.

Sweet Corn and Chicken Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

  • 1 Large Boneless Chicken Breast (two cups shredded chicken)
  • 2 cans Corn Cream Style (approx. 400gms each)
  • 4 to 8 Chicken soup cubes for the stock
  • ½ tsp. pepper powder
  • ½ tsp ginger garlic paste
  • 4 eggs
  • 2 tbsp. Corn flour
  • 8 to 10 cups water

Method

  1. Take a pot for the soup, add 8 cups water and place on heat. 
  2. Add the soup cubes, I have added 8 cubes one for each cup of water. 
  3. Stir to dissolve and bring to a boil. 
  4. Add the ginger garlic paste and pepper powder.  
  5. Cook till the cubes are fully dissolved.  
  6. Salt is not required.  If you are using less cubes then add salt as required. 
  7. Taste for salt.  I added another two cups of water as it seemed salty. 
  8. Meanwhile, shred the chicken breast into small pieces or strips.
  9. Add to the stock and bring to a boil. 
  10. Reduce heat and cook for 15 to 20 minutes. 
  11. When cooked, add the corn cream style and simmer for 5 minutes.  
  12. Beat the eggs in a bowl
  13. Make a slurry with the corn flour and some water. 
  14. Add the corn flour slurry to the chicken corn mixture. 
  15. Stir and cook till the broth thickens. 
  16. Check seasoning. 
  17. Stir the soup and while stirring add the beaten eggs in a steady stream and stir vigorously to break up the eggs so they form strands. 
  18. Let cook 2 to 3 minutes and remove from heat. 
  19. Serve hot with soya sauce, chilli sauce and if you like it spicy add some sriracha or hot sauce for garnish.

Traditional Cucumber Karam


Traditional Cucumber Karam

Traditional Cucumber Karam

  • Servings: 6-10
  • Difficulty: Easy
  • Print

Traditional Karam Cucumber Coconut Salad – Thousyache Karam

Ingredients

  • 2 Large cucumbers
  • 2 medium onions
  • Salt to taste
  • Grind to a paste
  • 1 cup fresh coconut
  • 2 green chillies or to taste
  • ½” piece ginger
  • 3 to 4 pieces of tamarind
  • 1 tsp. mustard seeds
  • ½ tsp salt, if required.

Method

  1. Cucumbers used for this recipe are the local cucumbers (we call it gaunti toushe).
  2. Wash, peel and remove the seeds of the cucumbers. 
  3. Cut into thick slices. 
  4. Add a tsp of salt, mix and set aside for 10 to 15 minutes. 
  5. The cucumbers will release water.
  6. Squeeze out the water and transfer to a serving bowl. 
  7. Slice the onion horizontally into thick slices and mix with the cucumber. 
  8. Grind the coconut, green chillies, ginger, tamarind and mustard seeds to a coarse paste with a little water. 
  9. Add ½ tsp salt if required. 
  10. Mix the ground paste with the cucumber onion mixture and combine well with your hands. 
  11. Serve cold. 

This is a traditional Mangalorean salad, served on all festive and celebratory occasions.  A must item for the “Novem Jevon” which is celebrated on 8th September, to celebrate the nativity of our Blessed Mother Mary and the blessing of the new harvest i.e. the grains of paddy.

Wishing one & all a Happy Feast!

Here are other dishes that make up the “Novem Jevon” menu:

  1. Sannas
  2. Chana Bhaji
  3. Alun Dento
  4. Karatein Sukhe (Karela vegetable)
  5. Raw Banana Bhaji
  6. Moong Sukha
  7. Kaane Fish curry
  8. Pathrode
  9. Vorn

The dishes can be any variety and any number but must be in odd number. Sannas, Alun Dento, Karatein Sukhe, Chana Bhaji, Vorn are commonly prepared. Understand Udupi and Kundapur side, fish curry alongwith veg dishes are prepared, but proper Managalore side it is only vegetarian preparations.

Cooking with Raw Bananas


Enjoy the goodness and health of Raw Bananas by including them in your diet. Easily available throughout the year. Here are three delicious and easy recipes to try out.

Stuffed Raw Bananas

Stuffed Raw Bananas

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

  • 4 Big Raw Bananas
  • ¼ cup coconut
  • 4 green chillies
  • ½ cup coriander leaves
  • ½ tsp. mustard seeds
  • 2 to 3 red chillies
  • ½ tsp turmeric powder
  • 1 tsp. Salt or to taste
  • Half lemon juice

Method

  1. Peel the bananas and soak in water to prevent oxidation and turning black.
  2. Cut the bananas into 2 inch pieces lengthwise. 
  3. Cut each piece into half, halfway down the centre. 
  4. Grind together coconut, green chillies and coriander leaves. 
  5. Mix in salt, turmeric and lemon juice.
  6. Stuff the paste into the bananas. 
  7. Heat 1 tbsp. Oil or ghee and put in mustard seeds and red chillies. 
  8. When the seeds stop popping, put in the bananas. 
  9. Cover tightly and cook till bananas are done. 
  10. Serve hot.

Raw Banana Fry

Raw Banana Fry

Raw Banana Fry

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 4 Raw Bananas
  • ½ tsp ginger garlic paste
  • 1 to 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • 3 to 4 tbsp. rice flour
  • 2 tbsp. corn flour
  • Salt to taste
  • ¼ cup curry leaves for garnish
  • Oil for frying

Method

  1. Peel the bananas and soak in water to prevent them turning black.
  2. Slice the Bananas horizontally into thin slices. 
  3. Mix the ginger garlic paste, chilli & turmeric powder, rice flour, corn flour, vinegar and salt and make a thick paste using as much water as required.
  4. Mix the slices with the batter. 
  5. Heat oil for deep frying, when hot reduce flame and fry in small batches till crisp and golden.
  6. Drain on kitchen towel. 
  7. Fry the curry leaves in the hot oil for a minute and remove.
  8. Garnish the fried bananas with the curry leaves and serve as a side with a main meal or with tomato ketchup as a snack or appetizer.

P.S.: The same batter can be used to fry arbi, egg plant, zucchini, bread fruit, potatoes, yam, mushrooms, etc.

Raw Banana Bhaji

Raw Banana Bhaji

Click on the above link for the recipe.

15 Minute Breakfast Recipes


Leftover Dosa Upma

Leftover Dosa Upma

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A simple and easy upma recipe to use-up leftover dosas, sannas, idlis, etc. Similar Upma can even be made of leftover bread. Transforms into a completely new and delicious dish which you will certainly enjoy!

Ingredients

  • 1 Cup yogurt
  • 2 cups Dosa, chopped into pieces
  • 2 green chillies, chopped
  • ½ tsp mustard seeds
  • 1tsp. urad dal
  • 2 tbsp. coriander, chopped
  • Few curry leaves
  • ¼ tsp. turmeric powder
  • ½ tsp salt
  • 1 tbsp. ghee

Method

  1. Beat the yogurt and add the dosa pieces and set aside. 
  2. Heat a kadai, add the ghee, when hot add the mustard seeds and allow to splutter
  3. Add the urad dal, let it turn lightly brown.
  4. Add the curry leaves and green chillies. 
  5. Saute lightly. 
  6. Add turmeric and the marinated dosa pieces. 
  7. Mix well and heat through. 
  8. Garnish with chopped coriander leaves.
  9. Serve hot for breakfast or as tea-time snack or a mid-morning snack.

Check-out more fifteen minute recipes:-

  1. Vermicelli Upma
  2. Bacon & Eggs
  3. Low Carb Toad in a Hole
  4. Egg Roll
  5. Toad in a Hole
  6. Egg Omlette with Cherry Tomatoes
  7. French Toast
  8. Rava Adai
  9. Poha Upma
Poha Upma
Website Powered by WordPress.com.