Tag Archives: Festive Meals

Mutton Stew


This is one of my mother’s signature dish, prepared by her so often and we have done the same, yet not tired of this delicious preparation which is so easy and simple to make.  Make no use of any masala powders or ground masalas whatsoever.  Enjoy this mutton stew which is most definitely our family favorite!!

Ingredients

½ kg. mutton

3 big onions

4 tomatoes

4 green cardamoms

6 cloves

3” pc. cinnamon

6 black pepper corns

½ cup green peas (shelled)

2 medium carrots

2 medium (or 8 small) potatoes

8 small onions

2 tbsp. oil

Salt to taste

Method

Clean & cut mutton into medium pieces, wash well

and drain. Slice the 3 big onions, slice the tomatoes,

cut carrots into large pieces, cut the potatoes into

fours (if using small potatoes peel and keep whole),

peel the small onions and keep whole. Heat oil in a

vessel, add the whole garam masala and fry for a

minute. Then add the sliced onion and fry till brown.

Add tomatoes and fry well. Then add the meat, fry

for 5 minutes, add enough water for cooking and cook

till meat is almost cooked. The add all the vegetables,

water if required and continue cooking till the meat is

tender and vegetables are cooked. Add salt. Adjust

seasoning and simmer for five minutes.

Chicken Sukka, Traditional Manglorean Chicken Sukka


Recipe from the book “Mai’s Recipes” – Contact us for your copy!

Chicken Sukka, Manglorean Chicken Sukka

Ingredients

1kg. chicken

1 coconut (preferably fresh)

1 onion, sliced

2 tomatoes, chopped

2 tbsp. oil

Salt to taste

Roast (each separately) & grind

to a coarse paste

7 kashmiri chillies

1 tbsp. coriander seeds

1 tsp. cumin seeds

1tsp. mustard seeds

½ tsp. black pepper

¼ tsp. turmeric powder

¼ tsp. methi seeds

Method

Clean, remove skin and cut chicken into small pieces.

Heat oil, fry the sliced onion, when light brown add tomatoes and fry for 5 minutes.  Then add the chicken and cook till almost done.  Add the masala paste, salt and little water (if required) and simmer till done.  Adjust seasoning.

Tip: To improve taste, avoid adding water

        as far as possible.

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.

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.

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