Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
The traditional Mangalorean cucumber cake, both steamed and baked versions. A favorite cake of the south especially mangaloreans relished by young and old. Also called Tavsali or Tausali from the Konkani name for the local cucumber ‘Tousche’. Other names are Thekkare Adde, Thekkare Ghatti. Using only raw (white) rice make the cucumber cake quite dense and firm but this texture is preferred by many. I prefer mixing both raw and boiled rice so that the texture is a bit softer.
Ingredients
2 cups boiled rice (1 cup basmati + 1 cup boiled)
1 coconut
2 cups jaggery
1 large cucumber
6 cardamoms, powdered
Salt to taste
½ cup cashewnuts/almonds (optional)
Method
Wash and soak the rice for 3 to 4 hours.
Grind to a paste alongwith the coconut, grated cucumber, jaggery and salt.
Add the cardamom powder and let it stand for about an hour.
Add the chopped nuts, if desired.
Bake or steam till done.
To test if the mandas is ready, insert a toothpick or a knife in the center and it should come out clean.
It really depends on the size of container, thicker the mandas more the time. Having said that, you can initially steam it for 30 minutes straight, after which you may test with toothpick or a knife and if it comes out clean it’s done. If not steam further and check at 10 to 15 minute intervals. The centre should be set and not jiggle. It firms up further upon cooling.
Baking takes a fairly longer time about 1 to 1 1/2 hours. Baking also renders the mandas a bit hard, hence I prefer steaming.
Sieve the flour with salt, soda bi-carb and baking powder and mix.
Take a bowl and break the egg into it, add eh sugar, yogurt and milk and whisk. Keep aside.
Make a bay in the flour, pour water about ¾ cup and mix gradually. hen it comes together as a dough, knead to 5 to 8 minutes.
Add the egg mixture gradually little at a time and knead till well incorporated. (Do not add all the egg mixture at one time, will make the dough too wet to handle.
When fully mixed, knead to make a soft but smooth dough. It should not stick to the fingers.
Cover with a moist cloth and set aside 10 minutes.
Then add the oil, knead and punch the dough and again cover the moist cloth and keep aside 2 hours to allow the dough to rise.
Divide into 6 to 8 equal portions, make balls and place on a lightly floured surface.
Sprinkle kalonji and melon seeds or any other garnish you will be using,
flatten the balls slightly and keep aside 5 minutes. Flatten each portion between the palms to make a round disc and then stretch in one side in an elongated oval.
Preheat oven to 375 deg. F. Place the naans on a greased baking tray and bake for 10 minutes.
In a tandoor, place the naan on a gaddi (cushioned pad) and stick inside a moderately hot tandoor and bake for 3 minutes.
I have baked them on the stove top on a tawa, till light brown on both sides and then finished cooking the naan directly on the flame.
Apply garlic butter on the naan as soon as it is removed from heat and serve immediately with Raan, Butter chicken or any Indian veg or non veg gravy.
3 tbsp. Rum (certainly, if available otherwise optional)
Clean Leg of Lamb and prick with a fork.
Mix red chili powder and salt with the ginger garlic paste and rub this mixture evenly on the raan, arrange in a baking tray and douse with vinegar.
Keep aside for at least 30 minutes.
Broil the peppercorns on a tawa and pound with a pestle.
Clean wash and cut the spring onions into thin roundels. Finely chop the greens.
Preheat the oven to 300 deg F. Add enough water to immerse three-fourths of the lamb leg, cover the baking tray with silver foil and put the raan on dum in the pre-heated oven for an hour and 15 minutes. (Check at regular intervals to ensure the meat is not over-cooked. The right time to remove is when the meat leaves the bone at both ends).
Tear off the foil, cool, remove raan, strain and reserve the jus.
To make the gravy, transfer the jus to a vessel, bring to a boil, reduce to low heat, add tomato puree and reduce the gravy to a sauce consistency.
Add pepper, nutmeg and salt, simmer for 2 minutes, add butter and stir constantly until the butter is incorporated.
Remove, add cream and 2 tbsp. of rum, stir. Adjust seasoning.
Make deep incision on the raan right down to the bone and carefully remove (if desired) the bone. If removing the bone, make ¼ inch thick slices, arrange in a shallow casserole, sprinkle the remaining rum and return the raan to the pre-heated oven for 3-4 minutes.
To serve, remove the casserole from the oven, pour on the gravy, sprinkle a little pepper, garnish with sping onions and serve with Naan.
Full of flavour, a great salad for artichoke lovers, like moi! The addition of herbs and abundance of vegetables makes it a hearty sumptuous salad and could easily double-up as a meal paired with crusty bread and some warm soup! Adding roasted peppers and sun dried tomatoes, rather than fresh would certainly take it a notch up. Must try it myself….. Fell free to add your choice of vegetables like asparagus, cucumbers, shredded carrots, olives, sliced fennel, etc.
Artichoke Salad
Marinated Artichoke Salad
Ingredients
1 Can artichokes (400 gms), preferably marinated
1 can chick-peas (400 gms)
1 capsicum (or roasted peppers)
1 Onion
1 cup cherry tomatoes
1 cup lettuce
1 tbsp. honey or maple syrup
Salt to taste (if required)
To marinate the artichokes (if using regular canned artichokes)
A spin-off on the famous Parsi “Papeta par Eedu”, with the additon of sausages, this is a really simple and quick breakfast bake, albeit in a frying pan! For more Egg-based options check out ‘Eggciting breakfasts’!
Ingredients
5 eggs
2 medium onions, chopped
1 Potato, thinly sliced
1 Tomato, chopped
2 green chillies, chopped
¼ tsp turmeric powder (optional)
4 Beef or Chicken Sausages (Frankfurters), thinly sliced
Salt and pepper to taste
1 tbsp. coriander leaves, chopped
1 tbs. ghee
Slice the sausages thinly and fry 2 minutes till the edges turn crisp.
Fry the chopped onions & green chilli adding 1/2 tsp. salt. Add the tomatoes and fry for a minute and top with the sliced potatoes. Sprinkle over with salt and pepper. Cover and cook ten minutes.
Spread the fried sausages over the potatoes and break the eggs one by one over the sausages. Cover and cook till done. Garnish with chopped coriander leaves.
On a frying pan or skillet, heat ghee and fry the sliced sausages for two minutes or till crisp at the edges. Remove and set aside.
To the same pan add chopped onion and green chillie and saute till onion is light brown, add a spoon of ghee if required. Add turmeric and mix.
Add tomatoes and sauté for a minute, add ½ tsp salt and mix.
Spread the potato slices evenly over the onion tomato mixture. Sprinkle with salt and pepper. Cover the pan and let cook 10 minutes on low flame, till potatoes are almost cooked.
Spread the sausage slices over the potatoes and then break the eggs one at a time over the sausages. Cover and cook ten minutes or until the top is opaque and the eggs are cooked.
If you like the eggs runny, remove as soon as the whites are set. Sprinkle with coriander leaves and serve immediately.
A rich South Indian preparation of Peas and mushrooms. It’s a breeze if you are going to use frozen peas and canned mushrooms, like I have done. Those who don’t like mushrooms can substitute with eggplant, zucchini, tofu, sweet potatoes. And those who don’t prefer peas, you may substitute with corn.
Mushrooms and Peas Curry
Bataani Kaal Kari
Ingredients
250 gms. mushrooms
250 gms. Green peas
½ tsp. mustard seeds
½ tsp. cumin seeds
¼ tsp. fenugreek seeds (optional)
1 tsp. urad dal (black gram dal)
1 medium onion, chopped
1 medium tomato, chopped
1 tsp. ginger paste
1 tsp. garlic paste
½ tsp. chilli powder
1 tsp. coriander powder
¼ tsp. turmeric powder
1 tsp. salt or to taste
1 tbsp. coconut cream powder
1 tbsp. cashewnuts
1 sprig curry leaves
¼ cup coriander leaves, chopped
2 tbsp. oil
Method
If using fresh peas, peel, wash and boil. Set aside.
If using fresh mushrooms, rinse under running water and cut into fours or slices or halves if they are small.
Saute in a tsp of oil on medium for 3 to 4 minutes and set aside.
I have used canned mushrooms (drained) and frozen peas, so will be cooking both directly.
Heat oil and add the mustard seeds, when they cackle, add the cumin seeds, curry leaves and fenugreek seeds and the urad dal and saute till the dal changes color.
Add the chopped onion and cook till translucent and light brown.
Add the ginger garlic paste and fry till liquid evaporates.
Add red chilli powder, coriander powder, turmeric and salt.
Add a little water so the spices do not burn and saute for a minute.
Add the chopped tomatoes and saute till fat separates.
If using canned mushrooms and frozen peas add and mix and add 1 cup hot water for gravy and cook, stirring in between till fat at surfaces.
Meanwhile dilute the coconut cream in 2 tbsp. water and add to the mushroom peas curry, stir.
Blend the cashewnuts with a little water to a paste or powder fine and dilute with some water to a paste.
Add the paste to the curry and simmer 5 minutes.
If using fresh peas (boiled) and mushrooms (sauteed), add them at this step.
Add fresh coriander reserving some for garnish.
Adjust seasoning.
Remove to a serving bowl and garnish with fresh coriander.
Rinse the mushroom under running water. No need to wipe as we will peel them. Remove the stems and set aside. Peel the mushrooms and place in an oven proof baking dish. Chop the mushroom stems finely. Add the grated cheese to a mixing bowl. Heat oil in a pan and saute the mushrooms stems and chopped onion for 2 to 3 minutes till it softens. Cool the mixture and add to the cheese. Add the bread crumbs, pepper powder and salt and mix. Stuff the mushrooms with this mixture and bake 20 minutes in a moderate oven till tops are golden. Serve immediately as a starter or appetizer.
A typical and most famous sindhi breakfast consisting of dal and served with pakwan i.e. crisp puris. Quite delicious and satisfying. Enjoy as breakfast, brunch, lunch or dinner!
Ingredients
For Dal
2 cups chana (split chick peas) dal
2 medium onions (one for garnish)
1 medium tomato, chopped
1 tsp. cumin seeds
1 sprig curry leaves
6 green chillies, chopped
½ tsp. turmeric powder
1 tsp. Chilli powder
1 tsp. amchur (dry mango powder)
½ tsp. garam masala powder
1 tsp. Salt or to taste
2 tbsp. ghee or oil
For Pakwan
2 cups Maida (all purpose flour)
½ tsp. Ajwain (Carom seeds)
½ tsp. Cumin seeds
½ tsp. chilli powder
3 tbsp. ghee
1 tsp. salt, or to taste
Water to knead to dough
Oil for deep frying
Method
Wash the dal and soak for 1 hour. Take a vessel and place on heat, add the ghee or oil and when hot, add the cumin seeds, curry leaves and chopped onion and fry till onions are soft and light brown. Add the chopped tomato (I have used 1 tbsp. tomato paste instead), and saute for a minute. Add the dal, turmeric powder and salt. Add sufficient hot water to cover the dal and cook till dal is tender but not mushy. There should be no white spot in the center of the dal. Add the chillie powder, amchur and garam masala powder and cook till fat surfaces. If water has dried up add a cup of water. The Dal should have some gravy. Add the green chillies and cook further 5 minutes. Remove. Serve hot garnished with chopped onion, coriander leaves and tamarind chutney or Green chutney. Add both chutneys if you prefer. Serve with Pakwan.
To make Pakwan
Mix the flour with cumin, ajwain, salt, chilli powder and ghee, mix well. Add water little buy little and knead to a semi hard dough. Cover and leave to rest 15 minutes. Divide into 15 portions and roll each out into a thin disc. Prick the surface with a fork (to prevent it puffing) as you want it crisp. Heat oil in a kadai to hot and fry the pakwan on medium low heat till crisp and golden. Serve hot with dal for a delicious and satisfying breakfast, brunch, lunch or dinner or a snack!
To make Sweet Chutney (Saunth)
Made from Mango powder and usually served with snacks
5 tsp mango powder (Amchur)
3/4 cups sugar or jaggery (I used jaggery)
2 ½ tsp. cumin seeds
½ tsp. Black salt
1 tsp. black peppercorns
1 tsp. black cardamom seeds (use white if not available)
1 tsp. red chilli powder
Salt to taste
1 drop red food color
1 small raw mango
Roast the cumin on a pan, cool. Pound black salt with a pestle if it is in chunks. Powder the cumin, black salt, peppercorns, cardamom seeds to a fine powder. Transfer to a dry bowl and add the red chill powder and salt and mix well. Sieve the mango powder to break up the lumps. Peel, and cut the mango into small pieces. To make a larger quantity, double the ingredients.
Put 1 cup water in a saucepan, add mango powder and whisk to prevent lumps. Cook on medium heat, stirring continuously until it thickens and becomes glossy. Add the remaining ingredients (except mango pieces) and stir till jaggery dissolves. Simmer 5 minutes. Remove and sieve through a soup strainer and cool. Add the mango pieces and refrigerate.
To make green chutney:
Grind to a paste:
1” pc ginger
2 green chillies
2 flakes garlic
1 to 2 cups fresh coriander leaves
½ cup mint leaves
2 tbsp. lemon juice
1 tsp. salt or to taste
Grind all together to a paste without adding water as far as possible.
Crispy crunchy buns on the outside with delicious soft luscious cheese and egg on the inside!
Ingredients
3 buns, medium sized
100 gms cheese (1.5 cups grated)
2 tbsp. butter or as required to brush the buns
3 eggs
1 medium onion
¼ cup coriander eaves
1 green chilli
Salt and pepper to taste
Method
Grate the cheese and season with salt and pepper. Add finely chopped onion, green chilli and coriander leaves and mix. Cut the top of the buns in small circular shape, about 1” dia, and scoop out the soft dough from the centre of the buns. Melt the butter and brush the inside of the buns including the top. Divide the cheese mixture between the buns and break one egg on top of each one without breaking the egg yolk. Replace the lids over the buns and bake in a moderately hot oven about 190 deg C or gas mark 4 for 20 to 30 minutes to set the eggs, Serve hot. If desired, serve with grated cheese and carrots.
P.S.: Use the leftover soft centre of the buns to make bread pudding or save in the freezer for breadcrumbs when required.
Grind the corn coarsely, leaving some whole. Add the chilli, garlic and ginger paste. Alternatively, grind 2 green chillies, 3 flakes garlic and 1” pc ginger with the corn. Add the gram flour, lemon juice, salt, sugar and coriander leaves. Drop tbsp. full into hot oil or form into kababs and deep fry. May be shallow fried if preferred. Serve hot with ketchup or green chutney. Great as a snack, appetizer or into as a sandwich.
Ready in minutes, makes an instant addition to a dinner table and a great side or accompaniment to any meal. Smaller the cabbage, the better! Steam just before serving. You can adjust the amount of butter required and make sure to use salted butter for extra flavor.
Steamed Cabbage
Ingredients
1 medium cabbage or 2 small cabbages
6 to 8 cubes butter (size as per choice) preferably salted
Pepper and salt, to taste
Clean the whole cabbage by removing the outer leaves if they have any blemishes and look stale. Trim the stem and cut the cabbage into wedges but keeping the stem intact. Place the cabbage in a vessel to compactly arrange. Put the butter cubes in between two wedges of the cabbage and sprinkle some water. Cover and cook on medium flame for 10 minutes or till tender, but not overcooked. The cabbage should be tender but still have the crunch. Serve hot, sprinkled with salt and pepper. It’s best to steam the cabbage just before serving.
My Mother’s recipe from her book Mais Recipes – contains 175 more recipes.
Delicious curry will tempt you to drink the curry and lick your fingers. Traditionally served with Appams,sannas, panpole, etc. so you can mop the lip smacking curry and enjoy. Same recipe is used to make Chicken Roce Curry. Please strictly follow the recipe for perfect results.
Ingredients
1.5 kg. mutton
1 cup thick coconut milk (or 1 can 400ml ready coconut milk)
2 medium potatoes (cubed)
1 onion (sliced), 1 tbsp. oil
Salt to taste
Roast (each separately) & grind to a paste with a little tamarind
1.5 tbsp. coriander seeds
1 tsp. cumin seeds
½ tsp. turmeric powder
1 tsp. poppy seeds (optional)
1” pc. cinnamon,
4 cloves
10 kashmiri chillies,
8 pepper corns
6 flakes garlic
1 medium onion
4 tbsp. coconut powder
Method
Clean, remove and cut mutton into medium pieces. Wash and set aside to drain.
Heat oil and fry the sliced onion till light brown. Add the mutton pieces and fry till it changes color and the water dries up
Add the light coconut milk (optional) or water & bring to a boil.
Reduce heat and simmer until the mutton is tender.
Add the ground masala paste, water for curry as required and when it starts boiling, reduce heat and simmer for 5 minutes or till fat surfaces.
Then add the potatoes and cook 10 minutes.
When the potatoes are cooked, add the thick coconut milk, stir well and simmer for 5 minutes.
For extra flavour, garnish the mutton curry with one sliced onion fried to a golden brown in 2 tbsp. oil.
A rich cream base covered with a hardened caramel crust. An exotic dessert, albeit very simple to make with minimum ingredients. You need to plan ahead to make this dessert as it requires to be refrigerated. Makes a great dessert to have on the menu if planning a major party as it can be prepared ahead. Usually served in individual ramekins.
Crème Brulee
Ingredients – serves 8
750 ml whipping cream (or 500 ml heavy cream and 1 cup milk)
8 egg yolks
½ cup sugar
3 tsp. vanilla essence
4 to 6 tbsp. sugar for topping
Heat the cream+milk in a saucepan and stir over low heat till it some to a boil. Remove immediately. Meanwhile whip the egg yolks with the sugar till creamy and sugar has dissolved. When the cream starts boiling, pour gradually into the egg mixture. Add the vanilla essence and stir. Pre-heat oven.
Place 8 ramekins on a tray and pour the custard to ¾ full. Place the trays in the middle of the heated oven and pour hot water into the trays to come up ½ inch around the ramekins to bake the custard in a water bath. Bake on medium (170 deg C for 30 minutes till set. The custard will still jiggle a bit but will set once cooled. Remove from the water bath (bain marie) careful when handling the try with hot water and refrigerate 1 hour or overnight.
Once cooled, (and just before serving) sprinkle with 1 tbsp. sugar and use a blow torch to caramalise the sugar layer. Alternatively place all the ramekins under the grill (broiler) and caramelize till golden brown. Another method is to caramelize the sugar in a saucepan and pour over the custard in a thin layer and leave to set. Place once again in the refrigerator until serving time. The caramelization must be done just before serving as it is supposed to be hard, so as to crack it with your spoon to enjoy the crunch of the caramel and the soft luscious custard with each morsal of the crème brulee. Simply heaven on your tongue and the feeling of goodness in your tummy!!
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