1.5 Kgs Crabs (Clean, wash, sprinkle 1 ½ tsp salt, keep aside for 15 minutes)
10 Red Chillies (Kashmiri) or 8 Red Chillies
10 Pepper Corns
1/2 Tsp of Cumin Seeds
1 spoon coriander seeds
½ tsp mustard seeds
1/2Tsp Turmeric Powder
1 marble sized Tamarind
8 seeds garlic
Water for grinding
1 Onion Chopped
3 Spoons Oil
1 sprig Curry Leaves
Salt and vinegar to taste
Grind the Masala and keep the masala water.
Heat a vessel and add oil. When hot add onion and fry till slightly brown. Add curry leaves and after 15 seconds add the ground masala. Add masala water and cook for 5 minutes. Add the salted crabs, mix well and cook for 10 minutes. Check for salt and vinegar. Add if required and then remove from flame after 3 minutes.
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 Allu or Colococia Leaves
2 Cups of boiled or ponni rice
1/4 cup raw rice
2 tblsp Urid Dhal (black gram)
Wash and Soak the rice and dhal in water for 6 hours
5 Red Chillies
½ tsp Turmeric Powder
1 tsp Cumin Seeds
A small ball Tamarind
1.5 tsp Salt
At the back of the leaves, cut the thick remaining stalk and spine of the leaf. Roll and cut fine into thin shreds.
Drain the soaked rice and dhal. Grind along with chillies, turmeric powder, cumin seeds, tamarind, salt and water to form a thick batter. Add to the cut Allu leaves and mix well. Place some quantity on a baking paper or banana leaves and fold the sides to form thick cakes. Make as many as you can.
Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 60 minutes. Remove and allow to cool. Use to either fry them or can add to mutton or chicken curry.
Fried: Once it has cooled cut a cake into thick slices. Make a paste of salt, chilli powder, turmeric, vinegar and water (Salt and Chilli Paste- see my video on youtube). Apply lightly to the sliced pieces and shallow fry on each side to get crisp Patrade Slices.
1 Cup Semolina or Rava or Soji (Medium to Coarse)
Few Cashewnuts (10)
Few Raisins or Sultanas (10)
2 Cardamom Pods
1 Cup Milk
1 Cup Water
Ghee or Clarified Butter
1 Cup Sugar
½ tsp Orange Colour
Saffron (few strings) to add to milk
2 Tblsp Oil
In a deep bottom pan, heat and add 2 tablespoon oil. When hot lightly fry the cashew nuts and remove. Then fry the raisins till they puff up and remove.
Fry the cardamom and cloves for 30 sec and then add Semolina and fry on very low flame. Fry for about 5 mins continuously stirring so that it does not burn. Fry till slightly brown. Add sugar and continue stirring for a minute or two. Add saffron to milk and stir. Add water and mix well. Stir and then add milk and continue stirring. Add the cashew nuts and raisins. When it starts boiling reduce the flame. It will start thickening up. Add one spoon of ghee and keep stirring. Mix well and keep stirring. Add Orange Colour. Add one more spoon of ghee and keep stirring till the mixture leaves the side and come together. That’s it Sheera or Kesar Bhath. Allow it to cool a bit and then serve.
800 gms of Beef cut into cubes
1 Onion sliced and chopped into big pieces
2 tsp Kashmiri Chilli Powder
2 tsp Coriander Powder
1 tsp Pepper Powder
1 tsp Cumin Powder
1 Tsp Garam Masala Powder
1.5 tsp salt
Paste of Ginger (2 inches), Garlic (5 cloves), 4 green chillies
3 tomatoes chopped
¾ cup Yoghurt
Few curry leaves
A bunch Coriander leaves chopped
Fry chopped in 3 to 4 tbsp oil. Add the green masala paste and fry for a minute. Add all the powders and salt. Fry for 3 minutes. Add the tomatoes and fry for further 5 minutes. Then add the beef cubes and fry for 10 minutes. Add yoghurt and curry leaves, mix well and add one cup of water. Cook on slow fire for 45 minutes. Add coriander leaves and put off the flame.
Have with bread, chapatti or rice.
1.2 Kgs Pork (rind with fat and meat) sliced into 2×2 inch pieces
750 gms Potatoes (peeled and sliced)
1 Sliced Onion
Salt & Vinegar
Oil for frying the pork and potatoes
12 Red Chillies
6 Green chillies
12 Pepper Corns
1 Heaped Spoon Cumin Seeds
1 tsp Turmeric Powder
1 piece cinnamon
1 lime sized Tamarind
6 seeds garlic
To be ground in water and little vinegar
Wash the sliced pork and drain. Apply little salt and keep aside for 15 minutes. Apply salt to sliced potatoes and keep aside for 15 minutes. Fry the sliced potatoes and sliced pork slightly on both sides and remove. Heat a vessel and put the oil in which the pork was fried. Season the sliced onion and fry till slightly brown. Fry the ground masala till the colour changes to dark brown. Keep adding the masala water and more water if required. Add 2 to 3 cups water and add the fried pork and boil till pork is cooked. Add salt and vinegar to taste. Add fried potatoes and bring to boil. Pork Indad is ready.
Beef Sukka (Mangalorean)
1 Kg Beef (boneless) – can use Mutton or Lamb
12 Dry Red Chillies
4 Seeds Garlic
½ tsp Cumin seeds
¾ tsp Turmeric Powder
Small Ball Tamarind
12 pepper corns
Two sticks cinnamon
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.
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.