Mani (Sweet dish made from Rice, Coconut Milk & Jaggery)
½ Kg Raw Rice/Basmati Rice (soaked in water for 2 hours)
1 Coconut (Milk) – taken the traditional way- by grinding the scraped coconut with water and squeezed out the coconut milk. You can also use Maggi or Nestle Coconut Milk Powder. Should have around 1.5 litres of Milk.
Ghee or Clarified Butter
Some pieces of Cashewnuts
Some sliced almonds
400 grams Jaggery (scraped)
Salt (1.5 tsp New Zealand- not so salty)
1 tsp Cardamon Powder
Grind the rice with coconut milk and mix the remaining coconut milk, Jaggery, Salt. Keep a vessel on fire, add 3 tablespoons of ghee and pour the mixture in this. Bring to boil, keeping stirring all the time. When it thickens add more ghee and continue stirring. This will take between 30 to 45 minutes. If it starts sticking to the bottom of the vessel add more ghee. When it becomes nice and sticky add the other ingredients – raisins, cashewnuts, almonds & cardamom powder. When the mixture starts leaving the sides of the vessel and the ladle, pour the mixture into trays (previously greased with ghee) and flatter with butter knife. Pour little ghee on top and flatten it. A
Allow it to cool completely and then cut it into diamond shapes and then place it in refrigerator for an hour and serve.
Enjoy this traditional Mangalorean Sweet!!
“Britto Goa Sausages” Cooking Recipe
½ Kg of “Britto Goa Sausages” or Goa Sausages
3 Onions or 300 grams
1 Peeled Potato (medium)
15 flakes Garlic
1 Green Chillie
2 inches Ginger
Chop Onions, Ginger, Chillie, Garlic. Cut the potatoes into small cubes.
Open up the sausages and separate the meat from the gut. Immerse the gut in warm water and this will give you some masala water.
Place a pan on fire. Add little oil and fry the onions. When the onions turn translucent add the chillie, garlic and ginger and fry for sometime. Now add the meat pieces and fry. Add masala water and allow it to cook for sometime. Add the cubed potatoes and mix well. Cook on slow fire after closing the lid. Check the meat for salt & vinegar and then check if the potato has cooked and if yes, put off the fire and allow it settle down by its own heat.
Eat with bread/chapatti/rice.
Stuffed Mackerel/Pomfret Fry
7 Big Mackerels
2 Green Chillies
1 inch Ginger
8 Flakes Garlic
Few coriander Leaves
4 Spoons Salt-Chillie Paste ( See recipe for Salt-Chillie Paste)
Few Curry Leaves
Clean the Mackerels and make a slit along the back of the Mackerel to make a pocket. Marinate the Mackerels with the salt chillie paste ( use as much as required) and keep aside for half an hour.
Chop all the green masala. Keep a pan on fire. Add oil and when hot add the curry leaves and then onions and allow to fry a bit. When onions turn slightly brown add the chillies, ginger & garlic and fry for some more time. Add the tomatoes and fry well. Then add the chillie paste and fry well. When the mixture has fried well add the coriander leaves and mix well. Cool it completely.
Fill the mixture into the pocket which you have made in the Mackerel and also in the stomach.
Place a pan on fire, put some oil for frying and shallow fry the Mackerel. After about 7 minutes check if the Mackerel is fried and can be turned over. Now turn to the other side and fry for 5 minutes.
Remove and it is ready to eat. You may have this with some Sliced onions and green chillie (sliced) mixed in some vinegar and salt (salad).
½ Kg of Shark or Lemon Fish
12 Red Chillies
½ tsp Turmeric Powder
2 Cardamon Pods
12 Pepper corns
2 sticks Cinnamon
A piece ginger
6 flakes garlic
¾ tsp Cummin Seeds
½ Tsp Mustard Seeds
Lemon Sized Tamarind(to be immersed in water and only use the water)
2 Onions to be chopped.
10 curry leaves
2 Sliced green chillies
1 spoon vinegar
Clean the shark, wash and cut into pieces. Add little salt (1 tsp) and a little vinegar, mix and keep aside for about 15 minutes.
Grind the masala. Place a pan on fire. Add oil (3 spoons). When hot add curry leaves and then chopped onions. When brown add the ground masala and fry well. When the mixture turns brown add the masala water, tamarind water, spoon vinegar and sliced chillies. When it starts bubbling add the shark pieces and allow to cook. Check if cooked and for salt & vinegar if required and add water if more gravy is required. Remove from fire.
This can be prepared with Mackerel, Seer(Surmai), Pomfret.
Chicken Ghee (Clarified Butter) Roast
1.5 Kg Chicken
1.5 tsp turmeric powder
1 lime ( Juice)
Salt to taste (1.5 tsp)
15 Kashmiri Chillies
8 Red Chillies
15 Pepper Corns
1.5 tsp cumin seeds
3 tsp Coriander seed
1 tsp Fenugreek seeds
15 flakes garlic
1 lemon sized tamarind soaked in water
1 cup Ghee
3 tsp sugar
Three sprigs curry leaves
3 tbls chopped coriander
Cut the chicken into medium pieces and marinate in the marinade ingredients overnight or at least 6 hours in refrigerator.
Dry roast the chillies, pepper, coriander, cumin, fenugreek and then grind all the ingredients to a fine paste using little water. Keep the masala water.
Heat half of the ghee in a pan and add the marinated chicken pieces and fry till almost cooked. Remove the pieces and water.
Add the remaining ghee and fry the ground masala till rawness goes and oil comes out of the mixture. Add the fried chicken, some of the water and salt to taste. Cook till water dries up. Add Sugar and mix well.
Garnish with curry leaves, chopped coriander leaves and remove from fire.
Brinjal (Egg Plant or Aubergine) in Yoghurt Salad
4 Green Chillies
1 Tsp Red Chilli Powder
3/4 Tsp Turmeric Powder
1 Tsp Salt
750 gms Yoghurt
Oil for frying
Coriander Leaves for Garnishing
Slice the Brinjal into thin rings. If the rings are big, cut them into half. Mix with salt, chilli powder, turmeric powder and keep aside.
Slice Onions into rings and slice the green chillies
Beat the Yoghurt slightly till it becomes smooth (no lumps).
In a Pan, heat oil and fry the Brinjal slices in batches till they are slightly crispy (not burnt). Remove and keep aside. Then fry the onions slices till they lose their rawness and remove. Then slightly fry the sliced green chillies.
In a bowl make layers of fried Brinjal, Onions, chillies and yoghurt till all finished. Garnish with coriander leaves. You can serve it immediately or keep in fridge before serving.
1 Kg Beef (boneless) – can use Mutton or Lamb
9 green chillies
6 medium onions
3 inch ginger
A few sprigs mint
A bunch coriander leaves
½ Kg medium potatoes (boiled)
1 tsp pepper powder
A little garam masala (1/2 tsp)
Bread slices 2 to 3 (dipped in water in which meat was boiled and then water to be squeezed out)
Vinegar ( 1 to 2 tbls)
Salt (1.5 tsp) to taste
Breadcrumbs or white of egg ( beaten well )
Oil for frying
Boil the meat. Mince the meat, onions, potatoes, green chillies, ginger, mint, coriander leaves. Add eggs, pepper powder, garam masala, salt, bread slices, vinegar.
Mix well and make lemon sized balls. Form the cutlets and then either roll in breadcrumbs or apply white of egg and then shallow fry the cutlets. When brown (don’t fry on high heat) remove them onto paper towels.