Urid Dhal Vada, Medu Vada or Biscuit Ambade or Urid Dhal Bonda with chutney.

 

Ingredients:

2 Cups of Urid Dhal (Black Gram Dhal)

2/3 or ¾  Cup Chana Dhal (Bengal Gram Dhal)

Both to be soaked in water overnight or at least for 6 to 7 hours

2 green chillies- chopped ginger

2 inches ginger – chopped ginger

1 Sprigs Curry leaves – chopped fine

Few coriander leaves – chopped

1/3 tsp Soda Bicarbonate or Baking soda

Pinch of Asofoetida or Hing

Fistful of scraped coconut (optional)

½ to 3/4 tsp salt

Oil for deep frying

For Chutney:

2 tbsps Dhalia

2 tbsps Scraped Coconut

2 tbsp Yoghurt

1 Clove Garlic

Small piece ginger

2 Green chillies

½ tsp Salt

Water

Seasoning:

2 tbsps Oil, 10 Curry leaves, ½ tsp Urid dhal, ½ tsp Mustard seeds

Method:

Drain the dhal’s and grind it with little water. This should be dry. Add chillies, ginger, curry leaves, coriander leaves, scraped coconut, asafoetida, soda bicarbonate and salt. Mix well.

Place a deep frying pan and add sufficient oil. Test to oil if heated. Drop little batter and it should come up immediately. Keep a vessel of water by the side of the pan to dip your hands. Take a little batter and drop it in the hot oil. Fry on both sides until golden brown and remove onto paper towels or strainer to remove excess oil. The oil should be medium hot. This will be biscuit ambade or urid dhal vada or urid Dhal bonda.

If the batter is not thick enough you will not be able to form Medu Vada (vada with hole). Add roasted rava to thicken the batter. Take a little batter, make a ball, place your thumb or finger in the middle of the ball (to form a hole) and drop it in the hot oil. Fry on both sides and remove onto paper towels or strainer to remove excess oil. Dip your hand in the water and then make the next one.

Method for Chutney:

Grind all the ingredients to a fine paste. Pour in a bowl. Place a small pan on stove. Heat oil and when hot add curry leaves and then mustard seeds. When mustard seeds start spluttering add urid dhal. When urid dhal becomes brown, remove from flame and pour over the ground chutney mixture and mix well.

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Beef Pepper Fry

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400 to 500 Grams Boneless Beef (to be cut into small sized cubes and boiled with ½ tsp turmeric, 1 tsp pepper powder, 3 tbsp. vinegar, ½ tsp salt and 1/3 cup water). Pressure Cooked or in a vessel till cooked.

Ingredients:

1.5 Onion Chopped fine

1 Big Tomato chopped fine

Ginger & Garlic paste (8 cloves garlic & 3 inches ginger)

2 Sprigs Curry leaves

1 bunch coriander leaves – chopped

½ tsp turmeric,

2 tsp Pepper Powder

1 tsp garam masala powder (spice powder)

½ tsp salt

 

Method:

Place a pan on gas or electric stove. Add oil. When hot add the boiled meat and fry till brown (not fully fried). Add curry leaves and fry 30 seconds. Remove the beef and curry leaves from the pan and place aside. Add ginger & garlic paste and fry for 30 seconds. Add chopped onions and ½ tsp salt and fry till slightly brown.

Add turmeric powder and mix well. Then pepper powder and the stock (little by little) and fry well. Add chopped tomatoes and fry well. Add the fried beef and curry leaves. Mix well till the beef is well coated with the masala. Add garam masala powder and salt to taste and fry till dry. Garnish with chopped coriander leaves and mix well. Remove from stove.

Beef Pepper Fry!

Lamb or Mutton Saagwala

Lamb or Mutton Saagwala

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900 Grams Boneless Lamb or Mutton (to be cut into medium sized cubes and boiled with turmeric, black cardamom, cinnamon leaves, cinnamon, cloves, green cardamom, salt, water). Pressure Cooked or in a vessel till nearly done.

Ingredients:

2 two inch piece ginger

1Pod Garlic (10 flakes)

2 Green Chillies (according to spice requirements)

2 sprigs Curry Leaves

(The above to be ground- green masala)

A big bunch of fresh coriander leaves (chopped)

3 Tbsps. Kasoori Methi (Dried Fenugreek Leaves)

2 Bay leaves (broken)

1 tsp of Cumin seeds

4 Tablespoons Oil

2 Big onions – roughly chopped.

150 gms Spinach leaves (washed) – can increase quantity (200 gms)

For boiling mutton or lamb

½ tsp turmeric,

2 black cardamom,

2 cinnamon leaves,

2 pieces cinnamon,

6 cloves,

6 green cardamoms,

1 tsp salt,

½ cup water

Method:

Boil the cut meat and keep aside (use ingredients as suggested above). Grind the ginger, garlic, green chillies and curry leaves.

Boil water in a vessel (sufficient for the spinach leaves). Drop the spinach leaves in the boiling water and remove after a minute. Drain the water by placing in a colander. When cooled down, grind in blender to a fine paste.  Reserve the water from washing the blender.

Place a deep pan on gas or electric stove. Add oil. When hot add bay leaves and then cumin seeds. Fry for 30 seconds and then add the ground green masala-fry for a minute. Add chopped onions and ½ tsp salt and fry till slightly brown. Add chopped coriander leaves and fry for another two minutes. Add the boiled meat pieces. Mix well and then add Kasoori methi and again mix. Add the water from blender and half cup stock (boiled meat water). Close and cook for 10 to 15 minutes till meat is fully cooked. Check if meat is cooked and for salt. Add Salt if required. Add the rest of the stock (another half cup). Don’t add all stock if it is too much. Close and bring to a boil. Add the ground spinach. Mix and give a boil and put off. Do not close and cook (the spinach will lose its colour). Remove from flame and close with lid.

That’s it Lamb or Mutton Saagwala.

 

 

 

Spice To Y0ur Taste Seafood Mariner

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Spice To Your Taste Seafood Mariner

400 Grams Fresh Seafood Mariner (should be available in Deli section in Supermarket) otherwise can use Prawns, Mussels etc.

Ingredients:

1 ½ Big Onions

1 two inch piece ginger

1 Pod Garlic (10 flakes) – (optional)

3 Green Chillies (according to spice requirements)

1 Big Tomato

A big bunch of fresh coriander leaves

2 sprigs Curry Leaves (optional)

All the above ingredients to be chopped fine

½ Tsp Black Pepper Powder

½ Tsp Red Chilli Powder (according to spice requirements, may be skipped)

¾ Tsp Turmeric Powder

Salt (1tsp)

3 Tablespoons Oil

Method:

Heat the 3 tablespoons oil in a deep pan or Wok. When hot add chopped garlic and fry slightly. Add the chopped ginger and chopped green chillies and continue frying for a minute. Add the chopped onions and 1 tsp of salt. The salt will bring out the moisture in the onions and quicken the frying process. When the onion in the mixture has lost its rawness, add chopped curry leaves and fry well till slightly brown.

Now add the powders, mix well and add chopped tomatoes. Mix and allow cooking for 3 minutes, adding the chopped coriander leaves, mixing and cooking for another 3 minutes. Add water if required (if the mixture dries up).

Add the Seafood Mariner and mix well. Cook for 3 to 5 minutes (according to your flame-Gas cooks faster). Do not overcook (the squid and mussels will become rubbery). Check for salt (though not required) and if you want it to be more sour, add vinegar to taste (one tomato makes it sufficiently sour). If you want slight gravy add little water.

Turn the flame off and allow cooking further in its own heat.

Beef Sukka (Mangalorean)

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Beef Sukka (Mangalorean)

1 Kg Beef (boneless) – can use Mutton or Lamb

Ingredients:

12 Dry Red Chillies

4 Seeds Garlic

½ tsp Cumin seeds

¾ tsp Turmeric Powder

Small Ball Tamarind

12  pepper corns

Two sticks cinnamon

5 cloves

All the above ingredients to be ground fine in water.

1 Onion Chopped

15 Curry Leaves

1/3 to 1/2 scraped Coconut

A little garam masala (1/2  tsp)

Vinegar ( 1 to 2 tbls)

Salt (1.5 tsp) to taste

Chopped coriander leaves few stalks.

Method:

Cut the beef into small pieces and boil the meat with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder.

Grind and remove the masala and reserve the masala water.

Heat a tablespoon oil in a pan and fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.

Heat two tablespoons oil and fry the chopped onion. When brown add the curry leaves and fry for a minute. Add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled beef pieces and fry till they are coated with the masala. Now add the boiled meat water, vinegar and allow to cook till the meat is nearly dry.

Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add garam masala and finally add chopped coriander leaves. Mix and remove from flame.

Chicken Sukka ( Mangalorean)

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Chicken Sukka (Mangalorean)

1 Kg Whole Chicken (small sized)

Ingredients:

12 Dry Red Chillies

4 Seeds Garlic

½ tsp Cumin seeds

¾ tsp Turmeric Powder

Small Ball Tamarind

12  pepper corns

Two sticks cinnamon

5 cloves

All the above ingredients to be ground fine in water.

1 Onion Chopped

15 Curry Leaves

1/3 to 1/2 scraped Coconut

A little garam masala (1/2  tsp)

Vinegar ( 1 to 2 tbls)

Salt (1.5 tsp) to taste

Chopped coriander leaves few stalks.

Method:

Cut chicken into small pieces, wash well and boil the pieces with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder. Don’t add water or a little water if required.

Grind and remove the masala and reserve the masala water.

Heat a tablespoon oil in a pan and fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.

Heat two tablespoons oil and fry the chopped onion. When brown add the curry leaves and fry for a minute. Add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled chicken pieces and fry till they are coated with the masala. Now add the boiled meat water, vinegar and allow to cook till the meat is nearly dry.

Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add garam masala and finally add chopped coriander leaves. Mix and remove from flame.

 

 

Mani (Sweet Dish made from Rice, Coconut Milk & Jaggery)

Mani

Mani (Sweet dish made from Rice, Coconut Milk & Jaggery)

Ingredients:

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 raisins

Some sliced almonds

400 grams Jaggery (scraped)

Salt  (1.5 tsp New Zealand- not so salty)

1 tsp Cardamon Powder

Method:

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!!