Monthly Archives: February 2021

Tendli Miryapito


Tendli Miryapito

A traditional mangalorean style of cooking tendlis. Makes a nice addition to a festive or celebratory meal!

Tendli Miryapito – Tendli Jeere Meerem (Ivy Gourd/Tindoras)

Ingredients

  • ¼ Kg. Tendlis
  • 2 onions
  • 4 flakes garlic
  • 1/2 “ ginger (optional)
  • ½ cup cashewnuts (Moi) (soaked in water)
  • 1 tsp. Jeere Meerem powder
  • OR (jnstead of jeere Meerem powder)
  • ½ tsp. cumin powder
  • ½ tsp. pepper powder
  • ¼ tsp. turmeric powder
  • 1 tsp. salt
  • 2 tbsp. coconut or olive oil
  • ½ tsp. vinegar (optional)
  • ¼ tsp. sugar (optional)

Method

  1. Soak the tendlis in water and wash well. 
  2. Cut off the head and tail and smash the tendlis with a pestle with a light hand lest they get completely smashed. 
  3. Add the salt, masala powders, oil and mix well. 
  4. At this stage you can pre-prepare and keep aside till ready to cook or even keep in the refrigerator overnight. 
  5. Then add the chopped garlic, ginger (if using), sliced onion, add ½ cup water and cook till tender. 
  6. When cooked half way, add the cashewnuts and  mix. 
  7. Before taking off the fire add the vinegar and sugar and cook 5 minutes till water is almost absorbed. 
  8. If water dries up too quickly, add some more hot water and continue cooking. 
  9. Serve hot.

Bhing Amotik Curry


Bhing Amotik Curry meal

Bhing Amotik Curry

Ingredients

  • 1 Bhing (Herring, Hilsa, Pala)
  • 1 small onion
  • 1” pc. Ginger
  • 2 green chillies

Grind to a Paste

  • 8 to 10 Kashmiri Chillies
  • 3-4 tbsp. coconut powder
  • 1 tsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • ¼ tsp. turmeric powder
  • 1 small onion
  • 5 flakes garlic
  • A lemon sized ball tamarind

Method

  1. Descale the fish, slit from head to tail from the side to open in two horizontal  halves. 
  2. Cut each half in the center vertically into two and slice each strip diagnonally into wedges. 
  3. As this a thorny fish, cutting in this manner keeps the bones long enough to remove easily when eating. 
  4. Wash the fish well, apply a little salt and set aside.
  5. Grind the masala to a smooth paste. 
  6. Shred the ginger, slice the onion and slit the green chillies. 
  7. Take a vessel and add the ginger, onion and green chillies
  8. Add a tsp. of salt and squeeze together to extract the flavours. 
  9. No oil is required for this curry. 
  10. Add the masala with the masala water and adjust consistency of the curry (we like it thin).
  11. Place on heat and bring to a boil. 
  12. Reduce flame and simmer 10 minutes. 
  13. Add the fish and shake the vessel so the fish pieces settle and do not overlap each other. 
  14. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy.
  15. Switch off and serve hot with steamed rice.

Potato Chops


Potato Chops

I remember years ago my East Indian friend & colleague telling me that in an East Indian household a Sunday lunch is incomplete without Potato Chops. While growing up we enjoyed Potato Chops often as my mother made them frequently. Can’t say it is a mangalorean dish but certainly due to the East Indian influence of neighbours and friends, perks of being raised and growing up in a cosmopolitan city like Bombay (now Mumbai).

Potato chops is something me and my family relishes anytime! The mince filling can be made with Beef, Chicken or Lamb mince. A finely chopped carrot may also be added to the mince. It is quite versatile and can be served as a starter, snack, appetizer or with any main meal or in a sandwich! Make a large batch and freeze some so you can just fry and serve quickly in case of unexpected guests. If freezing make sure to line them up on a tray and transfer to boxes or ziploc bags once frozen.

Potato Chops

Ingredients

For potato coating:

  • ½ Kg. Potatoes
  • 1 tsp. salt, or to taste
  • 1 tsp. sugar (optional)
  • 1 tsp. butter (optional)

For meat filling:

  • ½ Kg. Beef, Lamb or Chicken Mince
  • 2 medium onions
  • 1 large tomato
  • 2 green chillies
  • 1” pc. Ginger
  • 3 flakes garlic
  • ¼ cup coriander leaves
  • ¼ cup mint leaves
  • ½ tsp. turmeric powder
  • ½ tsp. garam masala powder
  • ½ tsp. black pepper powder
  • 1 tsp. Salt or to taste
  • 1 tbsp. ghee
  • Egg & bread crumbs for coating the chops
  • Oil for shallow frying

Method

  1. Wash mince & drain.
  2. Boil potatoes for ½ hour till tender, peel and mash well adding salt, sugar and butter. 
  3. Chop finely, onions, tomato, ginger, garlic, green chillies, mint & coriander leaves.
  4. Heat 1 tsp. ghee in a pan
  5. Add the chopped onions, saute for a minute
  6. Then add the ginger, garlic, green chillies an fry till onions are light brown. 
  7. Add the tomato and saute till tomatoes turn soft. 
  8. Add the mince, salt and saute the mince till it changes color and liquid evaporates. 
  9. Add the turmeric, pepper and garam masala powders and mix well. 
  10. Add ¼ cup hot water, stir, bring to a boil, cover and cook 30 minutes on medium flame till mince is tender, stirring in between. 
  11. Add the mint and coriander leaves and cook till mince is dry and water has evaporated completely. 
  12. Take off flame and leave to cool.

To make the potato chops:

  1. Take a large lemon sized ball of potato mixture, flatten on the palm of your hand
  2. Put a tbsp. of mince mixture and bring the potato edges over the mince to cover and form a round shape, then flatten a little. 
  3. Coat with beaten egg
  4. Roll in bread crumbs. Thus make all the potato chops.

To fry the chops:

  1. Heat a pan, add 2 tbsp. oil, just a little more than you would need to coat the pan. 
  2. When heated, place the chops on the pan without crowding and fry on medium low till brown on both sides. 
  3. Make sure you don’t add too much oil or keep the heat high as the chops are likely to break when frying.

Pancakes


What is Pancake Tuesday?

From Wikipedia

Shrove Tuesday or Pancake Tuesday or Pancake Day is the day in February or March immediately preceding Ash Wednesday (the first day of Lent), which is celebrated in some countries by consuming pancakes. In others, especially those where it is called Mardi Gras or some translation thereof, this is a carnival day, and also the last day of “fat eating” or “gorging” before the fasting period of Lent.

This moveable feast is determined by Easter. The expression “Shrove Tuesday” comes from the word shrive, meaning “absolve.[1] Shrove Tuesday is observed by many Christians, including Anglicans, Lutherans, Methodistsand Roman Catholics,[2] who “make a special point of self-examination, of considering what wrongs they need to repent, and what amendments of life or areas of spiritual growth they especially need to ask God’s help in dealing with.”[3]

As this is the last day of the liturgical season historically known as Shrovetide, before the penitential season of Lent, related popular practices, such as indulging in food that one gives up for the upcoming forty days, are associated with Shrove Tuesday celebrations. The term Mardi Gras is French for “Fat Tuesday”, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.

PANCAKES    (Mais Recipes)          

Ingredients

  • 1 cup basmati rice
  • ½ cup boiled rice (optional)
  • Salt to taste
  • 2 cups fresh coconut, grated
  • 1 cup jaggery, grated (or as per taste)
  • 6 cardamoms, powdered
  • Or 1 tsp. vanilla essence

Method

  1. Wash and soak rice for 4 to 6 hours. 
  2. Grind to a fine paste. 
  3. Add salt and reserve. 
  4. Mix the coconut and jaggery and cook till blended. 
  5. Add cardamom or vanilla essence and let it cool. 
  6. Heat a griddle and smear with oil. 
  7. Spread two ladles of batter and rotate the griddle to spread the batter evenly and cover. 
  8. When the pancake is cooked, turn the pan on a flat plate. 
  9. Place a tablespoon of the coconut/jaggery mixture at one end of the pancake, fold in the sides and roll.

To prepare instant pancakes with all purpose flour

  • 1 cup flour (maida)
  • 1 egg, Salt to taste
  • Sieve the maida.
  • Make a well in the centre and add the egg, salt and enough water to form a thin batter.
  • Beat till smooth and no lumps remain.
  • Set aside for ½ an hour.
  • Heat a frying pan, brush with oil and spread 1/3 cup batter to coat the pan evenly.
  • Cover and cook for 2 to 3 minutes.
  • When the pancake is cooked, turn the pan onto a flat plate.
  • Repeat as above with the coconut/Jaggery filling

Beef Olives


Beef Olives

Beef Olives or Beef Rouladen (Roulade singular) is typically bacon, onion, etc. wrapped in thinly sliced beef, pan seared and then cooked in a tomato & wine based gravy till tender. Mildly spiced (only pepper has been used), yet delicious and flavourful due to the use of fresh ingredients.

Beef Olives / Beef Roulade / Beef Rolls

Ingredients

  • ½ Kg. Beef Steaks, cut into thin slices
  • 1 pkt. Bacon (250 gms) (Pork or Beef Bacon)
  • 1 large Onion cut into thin slices
  • 1 large Potato (optional) cut into thin slices
  • 1 large tomato (optional) cut into thin slices
  • 4 to 5 garlic cloves sliced fine
  • Fresh mint or thyme leave, as required about 2 tbsp.
  • Corainder leaves, as required about 2 tbsp.
  • 1 tbsp. pepper powder

For gravy:

  • 2 medium chopped onions
  • 5 to 6 small whole onions
  • 2 carrots cubed
  • 1 Potato cubed (optional)
  • 1 cup beef stock
  • 1 cup Tomato pasata or fresh tomato puree (I have used tomato paste)
  • 1 cup red wine (or 1 cup grape or cherry juice)

To assemble the Beef Olives:

  1. Cut the steak slices into strips of 3” x 6” or 3” x 8” depending on your requirements. The butcher would cut and flatten the steaks if requested. If not flatten and beat at home with a steak hammer or a pestle
  2. Wash and drain well squeezing out all water.
  3. Take a strip of beef and sprinkle some pepper powder, then place a bacon slice followed by onion slice and potato and tomato slice if using. Sprinkle some garlic, mint/thyme and coriander leaves.
  4. Roll the beef strip tightly and secure with string or toothpick.
  5. Fry the rolls in a tbsp. of oil on high heat till they change colour. 
  6. Reduce heat, turn and brown on all sides.
  7. Remove and set aside.

To make the Gravy:

  1. Take deep pan and add 2 tbsp. oil and fry the chopped onion. 
  2. If any bacon or onion and pepper powder remains from the olives, add to the pan and sauté till onions are light brown.
  3. Add the pasata, stock and wine, adjust seasoning.
  4. When it begins boiling, add the browned olives, and the whole onions, carrot and potatoes.
  5. Bring to a boil, reduce flame and cook covered for 30 minutes.
  6. Open the pan and stir and continue cooking for another 15 minutes or till meat is done and the sauce thickens.
  7. Transfer the rolls to a serving dish, remove string or toothpicks, and pour the vegetable and sauce over the meat. 
  8. Enjoy with warm buttered bread or rolls, crusty bread or even with steamed rice.

Vegetable Korma


Vegetable Korma

Vegetable Korma turns out delicious and even if you are not a great fan of veggies, you will enjoy this korma. Although these are the basic vegetables for this dish, you may skip one or the other if not available. So don’t limit yourselves and feel free to cook this amazing vegetable korma with any vegetable you may have on hand and enjoy with some warm Indian bread of your choice!!

Ingredients

  • 2 medium carrots
  • 2 medium potatoes
  • 1 cup green peas
  • ½ of medium cauliflower
  • 1 large onion
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. salt, or to taste
  • 1 tbsp. ghee
  • Grind to a paste
  • 1” pc ginger
  • 4 flakes garlic
  • 1 tsp. chilli powder
  • ¼ tsp. turmeric powder
  • 2 tbsp. poppy seeds (substitute with sesame seeds or cashewnuts)

Method

  1. Clean wash and chop the carrots and potatoes into small cubes. 
  2. Cut the cauliflower into small florets and soak in warm salted water for 10 minutes.
  3. Shell the peas if using fresh
  4. Grind the ginger, garlic, with the chilli powder, turmeric and poppy seeds to a paste with ¼ to ½ cup water.  I have used sesame seeds as poppy seeds are not available here.  Can be substituted with cashewnuts. 
  5. Chop the onion fine. 
  6. Wash and chop coriander leaves. 
  7. Heat the ghee in a vessel or cooker. 
  8. Fry the chopped onion till light brown. 
  9. Add the masala and salt and saute for a minute. 
  10. Add the masala water and cook till most of the water evaporates, stirring occasionally. 
  11. Add the vegetables and fry 2 to 3 minutes. 
  12. Add 2 cups water, mix well, cover and cook 10 minutes.  In cooker for 3 minutes.
  13. Open the lid, stir and add half the coriander leaves and cook for 2 minutes. 
  14. Check seasoning and if potatoes are cooked. 
  15. Remove to a dish, garnish with coriander leaves and serve with phulkas, rotis, parathas, pooris or any bread of your choice.
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