Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
This is such a good recipe from the book ‘Mai’s Recipes’, you will crave for it again and again. The aroma, the taste, is simply delicious! Your family, friends, guests are certainly going to shower praises on you for creating such a delicious dish.
Ingredients
2 cups Rice
4 cups hot water
Salt to taste
1 Cup prawns
2 onions, sliced
2 tomatoes, chopped
2 tbsp. ghee or oil
Grind to a paste
1 onion
6 green chilies, or to taste
1 bunch coriander leaves
½ tsp. turmeric
1” pc. Ginger
3 flakes garlic
½ tsp. mustard seeds
½ tsp. cumin seeds
½ tsp. pepper corns
3 cloves
1” pc. Cinnamon
2 cardamoms (optional)
Method
Wash rice and soak in water for ½ hour. Clean, devein and wash prawns and apply little salt and a pinch of turmeric powder. Heat ghee in a vessel, add the onions and fry till soft and translucent. Then add the tomatoes and cook till soft. Add the ground masala paste and fry till the raw smell of masala disappears. Add the prawns and cook till water dries up and fat surfaces. Add rice and mix well but gently till each grain is coated with the masala. Add water, salt and bring to a boil. Stir. Close tightly and reduce to very low flame and cook till all water is absorbed.
Main ingredient being Spinach, it would be worthwhile noting that spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, manganese, and folate, with an especially high content of vitamin K. Spinach is a moderate source of the B vitamins, riboflavin and vitamin B6, vitamin E, potassium, iron, manganese, and dietary fibre.
Ingredients
200 gms. Paneer, cut into desired cubes
2 bunches palak (spinach)
1 large onion, chopped
1 large tomato, blanched and chopped
1 green chilli, or to taste
1” pc ginger
5 flakes garlic
½ tsp. turmeric (optional)
½ cup milk
2 tbsp. cream
½ tsp. salt or to taste
2 tbsp. ghee or oil
Clean and wash spinach leaves, immersing in plenty of salted water.
Steam the leaves for 3 to 4 minutes, cool and grind to a paste. Set aside.
Grind the chilli, garlic and ginger to a paste.
Heat the ghee/oil and fry the chopped onion till soft and translucent. Add the ground paste and saute till ghee separates, about 2 to 3 minutes. Add the chopped tomato and cook till soft. Add turmeric (if using), salt and palak paste and cook for 2 to 3 minutes. Add milk, stir and let it come to a simmer. Then add the paneer stir and remove from flame. It’s best not to overcook and to use minimum spices to avoid diluting the taste of the palak and ruin the texture of the paneer. Just before serving garnish with cream. Serve hot with rotis, pulao or jeera rice.
PURAN POLI is an Indian sweet flatbread that originates from South India and Maharashtra. The origins of Puran Poli can be traced back to ancient India, where it was first mentioned in ancient texts such as the Vedas and the Mahabharata. Puran Poli is believed to have originated in the region of Maharashtra, where it quickly became a favourite among the locals. This sweet dish was traditionally prepared during festivals and special occasions and was often shared with friends and family.
Puran Poli is one of the most famous and beloved sweet dishes in Maharashtra, India. This delicacy has captured the hearts of locals and tourists alike with its unique texture, flavour, and cultural significance.
Puran Poli is not just a dish, but a cultural symbol in Maharashtra. It is deeply ingrained in the state’s history and traditions and is often associated with festivals such as Ganesh Chaturthi, Holi, and Diwali. Puran Poli is also a symbol of warmth and hospitality and is often served to guests as a sign of respect and affection.
While the basic recipe for Puran Poli remains the same, there are many variations of this dish that can be found throughout Maharashtra. Some regions add coconut or sesame seeds to the filling, while others use different types of lentils or sweeteners.
Whether enjoyed on a special occasion or as a simple treat, Puran Poli is a symbol of warmth, hospitality, and tradition.
The various names for the flatbread include puran puri or vedmi in Gujarati, bobbattlu or baksham or oliga in Telegu, Andhra Pradesh, holige or obbattu in Kannada, puran poli in Marathi, payasabolli or simply bolli in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.
PURANPOLI – Makes 12 Puranpolis For Puran 1 cup Chana dal/Split chickpeas, soaked for 2 hours ½ cup Jaggery 2 tbsp. sugar (optional) 1/2 tsp Nutmeg powder 1/2 tsp Cardamom powder ¼ tsp. Saffron strands ½ tsp. Salt
For Dough 1 cup Maida ½ cup Wheat flour ½ cup Rice flour ½ tsp. Salt 10 tbsp. Oil ½ cup water
To make the dough: In a large wide bowl or plate, add the maida, wheat flour, rice flour, salt, adding half the water and oil. Knead well and repeat adding the water and oil little at a time till all the water and oil is used up. Knead well. Dough will be sticky. Knead again adding 2 tbsp. water and 2 tbsp. oil. Keep kneading for 10-15 minutes. If the dough gets too sticky, take a little oil to make the dough soft and pliable. Dust a little flour if necessary. Kneading may be done using a stand mixer with dough hook. Rub oil on the dough, cover with a wet cloth and rest for 2 hours.
To make the Puran::
Cook the soaked chana dal and about 3 cups water and and pressure cook it for 3 whistles. Drain and cool. In a pan, add the dal, jaggery and sugar and cook on medium heat for 10 to 15 minutes, stirring constantly while mashing the dal with a spatula. You may use the potato masher, or stand mixer to mash the dal. Add nutmeg powder, cardamom powder, saffron stands, and a pinch of salt. Mix well and cook till fairly dry. Leave to cool.
To make the puranpolis:
Knead the dough for a minute and divide into 12 equal portions. Divide the puran mixture into 12 portions. Flatten the dough ball on your palm and stuff one portion of the puran and close bringing the edges together.
Sprinkle some flour on a rolling board and gently roll out the puranpoli into as thin a circle as possible.
Transfer the puranpoli to a tawa or non-stick pan, flipping to cook evenly till brown on both side. Smear a little ghee if desired. Serve hot and enjoy with a tablespoon or two of melted tup/ghee. Absolutely delicious and scrumptious.
Brinji Rice is a Tamil based rice preparation where mainly short grain rice is used in the South. But here I have used Basmati Rice to standardize the rice rather than choosing from a wide variety of rice available. Brinji Rice is more like a biryani but without the use of curd. Here coconut milk and peppers or green chilli are used.
Brinji Rice
Brinji Sadam (Tamil recipe)
A One pot dish! Enjoy with yogurt or raita of your choice.
Ingredients
1 Cup Basmati rice
1 medium onion, sliced
1 medium tomato, chopped
1 Potato, cubed
1 Carrot, cubed
½ cup cauliflower florets, soak in warm salted water till required
½ cup green peas
1 small green capsicum, chopped
½ cup chopped French beans
1” cinnamon
1 Cardamom
2 Cloves
2 Bay leaves
1.5 cups coconut milk
½ cup water
1 tsp. salt or to taste
2 tbsp. Ghee
For masala paste:
Grind following with a little water
1 tbsp. grated coconut
½ cup coriander leaves
¼ cup mint leaves
2 Green chillies
1” Ginger
6 Cloves garlic
1/2 tsp. fennel seeds
2 Green cardamom
2 cloves
1” Cinnamon
Method:
Wash, drain and soak rice for atleast 30 minutes. Grinnd the masala paste and keep aside.
Heat ghee in a heavy bottomed pan, add the bay leaves, cloves, cardamom and cinnamon, saute for a few seconds. Add the onion and fry till light brown. Add the tomatoes and cook till soft. Then add the green masala and saute till the raw smell disappears and oil begins to separate. Add all the vegetables, mix well and saute for a minute. Add the rice and fry mixing well till the rice grains are coated with the masala. Add the coconut milk, water and salt and mix well. Bring to a boil, stir, reduce heat and cover and cook till water is absorbed.If using a cooking, pressure cook on medium for 1 or 2 whistles or 8 minutes. Switch off and leave for pressure to drop on it’s own. Open and mix the rice so the spices and veggies are evenly distributed with the rice.
Serve hot with yogurt or any raita of your choice.
This recipe is dedicated to all Pork lovers!! Turns out simply delicious and awesome. Those who do not enjoy pork can enjoy the masala gravy, it’s lip-smacking….
Ingredients
1 kg. Pork Chops
1 large Onion, chopped
2 tbsp. tomato paste
1 tbsp. Oil or ghee
Grind to a smooth paste
10 red chillies
1“ pc. Ginger
10 cloves garlic
10 cloves
1” cinnamon
1 tsp. cumin seeds
½ tsp. peppercorns
½ tsp. turmeric
4 tbsp. vinegar
1 tsp. salt
Method
Wash, drain the chops. This recipe may be used for pork chops, ribs etc. Apply the masala paste to the chops and marinate for 15 to 30 minutes. At this stage you may pre-prepare and marinate overnight.
Heat a wide pan, add the oil/ghee and fry the chopped onion, when they soften and are translucent, add the tomato paste and saute 2 to 3 minutes. Place the pork chops/ribs s in a single layer (reserve the excess marinade) and fry 2 minutes on each side. Add the reserved marinade alongwith the masala water from the rinsed jar and add to the chops. Stir to mix well. Cover and bring to a boil, reduce flame to medium and cook 30 minutes. If gravy dries up add some more water, l1/4 cup or so, to avoid the masala burning and cook till meat is tender and gravy is thick and oil surfaces. Check and adjust seasoning. Serve hot with rice or bread or just as is for an appetiser!
Shrimp have high levels of omega-3 fatty acids and low levels of mercury. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides
Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns.
When buying prawns there are several considerations. Firstly, see that they have all of their legs, feelers and eyes in tact and that the tail has a firm spring when curled. It should feel firm in texture and when you taste the meat it should be immediately sweet, with a long clean finish, no strong after taste.
Prawn sizing is based not only on form (HOSO or PDTO) but also on the actual number of prawns per pound or kilogram. The charts below will give you a quick and easy guide on sizing of the two forms.
HOSO Head on Tail On
PDTO Peeled Deviened Tail On
Stuffed Prawns, Extra Colossal Stuffed Prawns
This recipe may be used for any large sized prawns
Ingredients
4 Nos. Extra Colossal Prawns
4 red chillies
4 cloves
1” cinnamon
8 peppercorns
½ tsp. turmeric powder
1 tsp. ginger garlic paste
1 small onion, chopped
1 tbsp. garlic
½ tsp. cumin seeds
1 tbsp.vinegar
½ tsp. sugar
1 tsp. salt or to taste
1 egg and rava for coating
Oil for shallow frying
Method
Clean prawns by chopping off the tip of the head and then slitting the back including the shell to devein, but not cutting through. Wash well and apply salt, turmeric and ginger garlic paste. Set aside to marinate.
Grind together the chillis, cloves, peppercorns, cumin seeds, garlic, onion, vinegar, salt and sugar, with a little water to a smooth paste.
Heat ½ tsp. oil in a pan and fry the ground masala on low heat till the raw smell disappears, about 1 or 2 minutes. Take off heat and cool.
Stuff the prawns with the masala paste. Then tie with thread, roll in beaten egg and rava and shallow fry 3 to 5 minutes on each side.
Remove the thread if you wish and serve immediately with lemon wedges and sliced onion.
Sarapatel or Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai Sarpatel. The former Estado da Índia Portuguesa colony. It is also prepared in northeastern Brazil. The word ‘sarapatel’ literally means confusion, referring to the mish-mash of ingredients which include Pork meat and offal (which includes heart, liver, tongue and even pork blood sometimes). However, in modern-day version, blood is rarely used as now getting the pure blood is slightly difficult. The meat is first parboiled, then diced and sauteed before being cooked in a spicy and vinegary sauce.
The flavourings and spices differ from region to region, for example, some use more vinegar. The size of the pieces also varies, as does cooking technique: some sautee the meat prior to cooking it in the sauce, while others add the diced parboiled meat directly to the sauce.
In Goa and Mangalore, Sorpotel is often accompanied by “sanna” – a spongy, white, and slightly sweet steamed rice and coconut bread. However, it can also be enjoyed with bread, on rice, or in a bun as a sandwich.
Made by African slaves in Brazil, the dish had the tail, ear, intestines, tongue and a hint of blood. It was a filling, rich ode to offal. The pork-loving Portuguese got it to India. What came to India was the version popular from Alentejo region of Portugal, to which the native Goan Christians and East Indians added their own tricks to make it even more interesting. It is this variety that is available today. Source – Wikipedia
Sorpotel
Ingredients
1 1/2 Kg. Fatty Pork (Belly preferably). If using Pork Liver, use 1 Kg pork and ½ kg liver (I have not used liver as it’s not available here)
2 Large onions, minced
2 tsp. salt or to taste
Grind to a paste with vinegar
1.5 cups vinegar
25 Kashmiri Red chilies
1 tsp. mustard seeds
8 to 10 pepper corns
1/2 tsp. Turmeric powder
1 to 2 tsp. cumin seeds
24 flakes garlic
4” pc. Ginger
4” pc. Cinnamon
8 cardamoms
8 cloves
Clean and wash pork (and liver if using) and cut into large pieces. Heat the pork on pan and fry for 10 minutes to release the fat, turning the pieces. Do not add any additional oil. Drain the pork and keep the fat aside.
Add the pork pieces to a large pan, add salt and enough water to cover the meat and bring to a boil. Reduce flame and cook 30 minutes till meat is almost done. Remove from heat, drain and reserve the stock.
When meat is cool enough to handle, chop into tiny pieces. If using liver, chop and keep the pork and liver pieces separate. Do not mix them at this stage. Heat the pan again and add the fat which was set aside. Add the chopped pork and fry for 10 minutes till light brown. Drain and remove. Then add the liver pieces and fry 2 to 3 minutes, drain and remove.
To the same pan, add the minced onion and fry till light brown. Then add the ground paste and fry 2 to 3 minutes, add pork and liver pieces and continue frying for 5 minutes. Add the reserved stock and more water for the gravy and bring to a boil, cover and simmer till meat is tender. Check seasonings and add salt, vinegar, as required. Add water to thin down the gravy.
Enjoy with Sannas, steamed rice, bread, poee or Fugias. For those who don’t eat pork, try this recipe with lamb or chicken liver…… delicious.
Sannas
Ingredients
2 cups Idli Rice
1 cup fresh grated coconut
Coconut water or Toddy as required to grind the batter
1 tsp. salt or to taste
¾ tsp. active dry yeast
1 tsp. sugar
2 tbsp. luke warm water
Method
Wash and soak rice overnight. Grind with the coconut using coconut water or toddy, in 2 batches to a smooth paste of pouring consistency (not too thick).
Bloom the yeast by adding the yeast to a mug, then add the sugar and lukewarm water, stir well, cover and leave aside for 10 minutes. Once it blooms add to the rice batter and mix and beat the batter well with your hand. In warm weather the batter should ferment in 2 to 3 hours. In cold weather will take longer.
When batter is fermented, set the steamer on heat. Grease the sanna molds and fill them half way with batter allowing room for the sanna to rise. Steam for 20 to 25 minutes. After 20 minutes pierce a thoothpick in the sanna and it should come out clean, if not steam for another 5 minutes and test.
Transfer the sannas to a water bath to cool slightly. Demould with a butter knife, back of a spoon or simply pull them away from the edges with your fingers. Place in a casserole spread with a muslin cloth or a wooden bowl or tray to prevent the warm sannas from sticking to the base.
Enjoy for breakfast with a dollop of ghee or butter or with Sorpotel, any Pork curry or chicken or mutton curry.
The video is full of tips and steps for the perfect Sorpotel texture and taste and soft and spongy sannas!!
If you don’t have a steamer, cook your Sannas in an Oven. Check out the video below.
Gajjar ka halwa is a combination ofnuts, milk, sugar, khoya and ghee with grated carrot. It is a light nutritious dessert. The orange carrots would be ideal for their color. Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding. The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al–Fitr and Raksha Bandhan. It is served hot during the winter. Check out the recipe for Khoya below.
Ingredients
½ kg. Carrots
½ litre (2 cups milk)
½ cup sugar
3 tbsp. ghee
1 tsp. Green cardamom powder
2 to 3 tbsp. Khoya
Almonds, Pistas & Raisins for garnish
Peel, wash and grate carrots. Cut the nuts into slivers. You may blanch the nuts if you wish. Soak raisins in water. Boil milk in a kadai, add the grated carrots. Reduce to medium heat and cook till carrots are tender and milk has evaporated, stirring frequently. Add the sugar and mix well, stirring until dissolved and the sugar liquid has evaporated. Add the ghee and saute for 5 minutes. Switch off flame and add cardamom powder and mix. Transfer to a serving bowl and garnish with Khoya, almonds, pistas and raisins and serve hot.
To Make Khoya:
Traditional method
1 litre milk
Put milk in a vessel, bring to a boil and reduce to low heat.
Then stir after every 5 minutes until reduced by half.
Thereafter, stir constantly while scraping the dried layer of milk that sticks to the sides, this will ensure the milk does not acquire a ‘burnt’ flavour, until reduced to a thick granular consistency.
Remove to a bowl, cool and refrigerate.
Use withing 48 hours in the refrigerator.
Alternately keep in the freezer and use as when required.
Instant method
250 gms milk powder
250 gms cream
Mix well together and microwave on high for 2 minutes.
Remove, mix well and microwave for another 2 minutes.
An East Indian speciality. The chicken is cooked in just 4 spices ground in vinegar alongwith almonds and raisins and the masala is sauteed in a substantial amount of onions which not only adds body to the gravy but also makes it immensely flavorful, spicy complemented with sweetnes of the raisins and tartness of vinegar!
Ingredients
1 Chicken
2” pc ginger
1 whole head garlic
1 tbsp. cumin seeds
8 red chillies
1 tbsp. Almonds (or cashewnuts)
1 tbsp. raisins
¼ cup Vinegar
6 to 8 large onions
1 tsp. salt or to taste
2 tbsp. ghee
Cut the chicken in to suitable pieces, discard the skin, wash and drain. Clean the garlic and ginger and grind alongwith cumin and red chillies to a paste with vinegar. You can add a little water to get the contents moving in the grinder as excess vinegar could ruin the dish. Clean the onions and cut into thick roundels. Heat a vessel and add the ghee, when hot add the onions and fry till light brown. Add the masala paste and saute till fat separates. Then add the chicken, mix, cover and cook on medium 30 minutes till tender. Stir at intervals. After 30 minutes add the salt, mix and check seasoning. Simmer for further 5 to 10 minutes till fat appears on the surface. Serve hot with rice or fugias.
The recipe was given to me by my sister, which happens to be her in-laws family recipe, passed on to her by her Mother-in-law. An East Indian traditional dish, mandatory at weddings and festive occasions. Served with Sorpatel, Vindaloo or any spicy curry. I have paired it with Chicken Pickled Chops, another East Indian preparation!
Ingredients
500 gms.flour (maida)
2 tbsp rice flour
100 gms sugar
1 cup coconut milk
¾ water
2 eggs
1 tsp butter
1 tsp salt
1 tsp yeast
Oil for deep frying
Method:
Add the sugar, coconut milk, water, butter and salt to a saucepan and heat until the sugar melts. Set aside to cool a bit. Take the flour in a large bowl or vessel, add the eggs, the yeast and the coconut milk mixture. make sure it’s not too hot but if it’s warm it may help in the dough rising faster. Use a hand mixer (if desired) and mix the batter till it’s like thick cake batter. Add more water as required to get the right consistency. Should be of dropping consistency but not runny. Leave to ferment for 4 to 5 hrs.
To fry:
A little bit of practice goes a long way in making Fugias. Mix the fermented batter. Heat a Kadai or a wok and pour sufficient oil. When hot, start making the fugias by grabbing the batter with your left hand and squeezing it between the opening in your palm between your thumb and forefinger, like when you form a fist. Moisten your right hand fingers in water and scoop small balls, one at a time, with your right hand and put in the oil and deep fry on medium flame turning often to cook evenly till golden brown. Instead of your right hand, you can also use a spoon to scoop the batter. Serve with your favorite curry or enjoy as a snack or with tea or coffee at breakfast.
Sheviyo or Shevigo also known as Idiyappam or string hopper is made with ground rice steamed and then pressed into a hand held sev mould or a typical stand alone shevigo equipment. In Kerala, Tamil Nadu etc Idiyappam is made of rice flour mixed with hot water 2:1 proportion with salt and little oil and kneaded to a soft dough. The dough balls are then put in the sev mould and pressed onto idli trays and steamed.
I have illustrated the Mangalorean and Goan style of making the Sheviyo i.e. soaking rice, grind to a paste then steaming the batter as a rice cake which is then cut into pieces and pressed as string hoppers with a sev mould.
It can be eaten as a sweet dish for breakfast or a teatime snack garnish with chunn i.e. a jaggery coconut filling or with sweet ros i.e. coconut milk and jaggery mixture.
As a savoury dish serve them with any coconut milk (Roce) curry like chicken or mutton or vegetable stew.
Ingredients
2 cups boiled rice or 1 cup basmati and one cup boiled mixed
1 tsp. salt or to taste
Coconut Jaggery (Chunn) filling
1 cup fresh grated coconut
½ cup jaggery grated
¼ tsp. cardamom powder
Coconut Jaggery Milk
2 cups coconut milk
½ cup jaggery or to taste
¼ tsp. cardamom powder
Wash and soak the rice for atleast 6 hours. Gridn to a smooth paste, add salt, mix and transfer to a cake tin to steam. Set the steamer and when the water boils place the dish with the rice batter on the steamer and steam for 20 to 25 minutes on medium high. To check if done, pierce a knife and should come out clean. Cut the rice cake into large pieces and press the pieces through a sevio or sev (ghatia/chakli) mould using the plate with large holes (if you prefer thinner strands, use the plate with smaller holes) and press like noodles into small circular heaps.
To make the chunn – heat a pan and add the grated jaggery, add a little water to speed up melting and cook till fully dissolved. Add the coconut and cook for a minute, then add the cardamom powder and keep aside till required.
To make the sweet milk – Heat the coconut milk till it reaches boiling point and then add the jaggery and simmer till dissolved. Add cardamom powder, mix and take off heat.
Serve with coconut jaggery filling or sweet coconut milk for breakfast or as teatime snack and with chicken or mutton curry or vegetable stew for lunch or dinner.
Rogan josh orroghan josh or roghan ghosht, is an aromatic curried meat dish of Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or root and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine.
Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal (the wazwan). The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.
While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional shortcuts use either Kashmiri chili powder – source: Wikipedia
I was inspired to try this dish after watching Vidhu Vinod Chopra’s film Shikara (a 2020 film) where the protagonist is shown cooking and then announcing to her husband the Rogan Josh is ready! The film is based on the love story of a Kashmiri Pandit couple at the peak of insurgency in Jammu and Kashmir during the 1990s and the subsequent exodus of Kashmiri Pandits from the Kashmir Valley
A fairly simple recipe, without onions, garlic and a minimum of spices!
Ingredients
1 kg. Mutton
1 cup yogurt
½ bunch coriander leaves
2” pc ginger, chopped
2 tsp. chilli powder or to taste
Pinch of asafoetida
½ tsp. cumin seeds
1” pc. Cinnamon
2 cardamoms
2 cloves
4 peppercorns
Pinch of nutmeg powder
½ tsp. mace
1 tsp. salt
¼ tsp. saffron
2 tsp. hot milk
4 tsp. ghee
Clean and cut mutton into large to medium pieces. Beat yogurt and mix with coriander leaves, ginger, chilli powder and asafoetida. Marinate the mutton with the yogurt mixture for 15 minutes. Meanwhile, grind all the ingredients from cumin to mace to a smooth paste by adding a little water. Heat crush and soak saffron in milk. Heat ghee and add the mutton with the marinade. Cook on moderate heat till all the water dries up. Will take 15 to 20 minutes. Cook further stirring constantly till ghee separates. Add the paste, saffron and salt just enough water to cook the meat. Cook for 30 minutes or till done.
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!!
I am putting out this post early so that those who don’t have access to turmeric leaves (traditionally used for patoleos/pathoyos/patolis) can use alternatives rather than dampen the spirit of the celebration. True, the delicious flavour and aroma of turmeric leaves will be sacrificed…. I will just imagine the aroma with every bite of the banana leaf patoleos!
Secondly, many skip making patoleos due to time constraints. In that situation, prepare them on the next weekend, freeze them and steam the patoleos on the day required so you can enjoy them freshly steamed.
August 15 (Independence Day in India) happens to coincide with the Assumption of the Virgin Mary (a Holy day of obligation) and Patoleos are a significant item prepared by Goan & Mangalorean catholics on this day. East Indians call it Pan Mori or East Indian leaf cakes. It is also prepared on St, John’s feast (Sao Joao fest) and Konsachem fest (harvest festival). Ediyos, or Pudde steamed in jackfruit leaves were also prepared on August 15, by my mother.
Konkani hindus prepare patoleos on the second Sunday of Sharavan or Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt-free patoleos, are offered to Goddess Parvati, who the legends say had a strong craving for these sweets during pregnancy.
If Turmeric leaves are not available in your region, be creative and use any leaves (that can be used for cooking) available near you like banana, fig, bay, maple, teak, corn husks, Okra (Lady finger) leaves, etc. Champa flower leaves are also used for steaming food and enjoy your sweet steamed rice cakes. Be creative and make do with what is available and enjoy rather than omitting your traditional foods altogether!
Patoleo
Ingredients
1 Cup basmati rice
1/2 cup boiled rice
1 cup coconut to grind with rice (optional)
1 ½ cups grated coconut
1 cup jaggery, grated
6 cardamoms, powdered
Pinch of salt
Fresh haldi (saffron) leaves or any edible available leaves
Method
Mix the remaining coconut and jaggery and cook till blended.
Add cardamom powder and mix.
Set aside to cool.
Wipe the leaves clean.
Apply the rice paste evenly over the leaf taking care to spread in the direction of the ridges of the leaf. This gives a subtle ridged effect to the patoleos when cooked.
Spread a tablespoon full or more as required of the coconut jaggery filling over the rice paste on one side of the leaf.
Fold the leaf over and prepare all the patolis in similar manner.
If the leaves are too big, cut the patolis in half or quarters so that they fit comfortably into the steamer.
Put some water into the steamer and bring to a boil.
Place the tray and put the patoleos into the steamer.
You can even place them one over the other.
Place the lid on the steamer and steam for 20 to 25 minutes till done.
The leaf will change color and the patolis will be firm.
My Cooking Diaries "CooklikeCecilia.com" 
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