15 Turmeric Leaves
2 cups of boiled rice or ponni rice. Washed and soaked in water overnight.
½ tsp Cardamom Powder
1 pinch nutmeg powder
Grind the rice with little salt in little water to form thick batter. Make a mixture of scraped coconut and jaggery (to taste). Add cardamom powder and nutmeg powder to mixture and keep aside. Apply the paste to a leaf (face of the leaf) very thinly. Leave 1 cm at the sides dry. Place a little of the mixture along the spine of the leaf. Fold the leaf and keep aside. Repeat this to all the leaves
Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 30 minutes. Remove and allow to cool. Peel and enjoy the rice cakes.
6 to 8 bread slices (cut off the sides)
¼ Cup Coconut Chutney for Sandwich
1 Cup Tamarind and Dates Chutney
1 tsp Chaat Masala
3 Tblsp Nylon Sev
1 Kilo Yoghurt (slightly beaten)
Salt or Sugar to taste for the yoghurt
Few Coriander leaves for garnishing
A bunch of Coriander Leaves
4 Tblsp Scraped Coconut
1 green chilli
Small piece ginger
¼ tsp salt
All above to be ground to make chutney
Tamarind & Dates Chutney:
1 Piece Jaggery (50 gms)
6 dry dates
25 gms Tamarind
2 red chillies
Juice of half Lemon
½ tsp Salt
Ground with little water to make chutney
Apply coconut chutney to bread slice to make 3 to 4 sandwich. Cut each sandwich into 4 parts. Place the sandwich in a flat serving dish leaving a gap between each sandwich part. Pour the beaten yoghurt on top of the sandwich and also between the sandwich pieces to form two levels. Sprinkle chaat Masala on top of the yoghurt, then one tablespoon of tamarind & dates chutney on top of the sandwich pieces. Now sprinkle the nylon sev all over the yoghurt and finally the coriander leaves.
Vorn or Payasam (Sweet dish made from Moong Dal, Rice, Coconut Milk & Jaggery)
1/4 Kg Moong Dal (Green Gram Dal) without skin
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. Also canned coconut milk can be used. I used 2 cans of 425 ml. One as thick milk, the other diluted by adding another two cans of water to make 3 cans of thin milk.
50 gms Rice flour (smooth paste by adding water) or 50 gms of raw rice soaked for 1 to 2 hours and ground in blender to a smooth paste.
Some pieces of Cashewnuts (25 gms)
Some raisins (25 gms)
Some sliced almonds (optional)
200 grams Jaggery (scraped)
Salt (a pinch)
1/4 tsp Cardamon Powder
Wash the Moong dal a couple of times and then boil this in a pan with two cups of water. When dal is cooked add thin coconut milk and bring to boil. Add the jaggery and a pinch of salt. When jaggery has dissolved add the other ingredients – raisins, cashewnuts, almonds. Boil for a couple of minutes. Then on very low flame add the rice flour paste little by little, stirring all the time. This will prevent from lumps forming. Again when it starts boiling, again on low flame add the thick coconut milk, this will prevent from the coconut milk getting curdled due to high heat. Mix well and allow to cook for 2 to 3 minutes. Sprinkle the cardamon powder and mix well. Remove from flame.
Enjoy this traditional Mangalorean Sweet!!
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!!