EGG CURRY

Eggs are one of the most nutrient-rich foods available to us in plenty. The egg is a symbol of spring and new life partly because of the nourishment it provides. Eggs are rich in vitamins, especially protein, Omega 3, B12 and less in cabrohydrates. Inspite of the cholestrol contents in the yolks, its a low caloric food and is dieters' favorite.

To Prepare the Egg Curry:

Ingredients:

• 7 Nos. hard boiled eggs de-shelled, cut into halves
• 2 Nos. potatoes boiled and de-skinned.

Grind Together:

• 7 Nos. Kashmiri chillies
• 1 1/2 tspn coriander seeds
• 1/2 tspn cumin seeds
• 10 nos. pepper corns
• 1 tspn ajwain or vovom seeds
• 1 tspn tamarind paste
• 1 medium sized onion
• 4 flakes garlic
• 3/4 cup grated coconut
• Salt to taste

For the tempering:

1 finely sliced onion
1 tbspn cooking oil


Method:

• Heat oil in a vessel and saute the finely sliced onion until lightbrown.
• Add to it the thick masala, cook without adding any liquid.
• When the masala is thickened and fried a bit, add the masala water and stir well.
• Bring it to a good boil.
• Add the salt to taste.
• Put in the boiled potato pieces and blend well.
• Finally add the egg halves and bring it to a boil.

The egg curry is ready to be served with Boiled rice.

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CUCUMBER SALAD - KARAMB

This is a Mangalorean speciality, mostly prepared for the Harvest Festival lunch (Monthi Festh). This is a cooling dish and can be eaten as a side dish always.


Ingredients:

• 200 gms cucumber

Grind together:

• 1 cup freshly grated coconut
• 2 green chillies
• 1" piece ginger
• 1 tspn mustard seeds
• A dash of tamarind
• 1/2 cup water
• Salt to taste

For seasoning:

• 1 tbspn cooking oil
• 1 tspn mustard seeds
• 2 sprigs of curry leaves

Method:

• Peel off the skin of cucumber and cut into two lengthwise pieces
• Cut into fine slices
• Apply little salt and keep for a while
• Squeeze out the water from the cucumber slices
• Pour the ground chutney on the slices and mix well.
• Add salt to taste.
• Splutter the mustard in heated oil and add the curry leaves
• Pour it on the mixture.

Delicious cucumber salad or karamb is ready to be served.

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PORK SARPATEL - KALEEZ ANKITY

Sarpatel is a delicacy prepared using the spare parts of the pig. The parts must be thoroughly cleaned before cooking. Mangalorean sorpotel varies from Goan sarpatel. This is a delicacy known only to those who relish it.

Ingredients:

• 1 kg pork tripe (mixture of liver+intestine+other parts of the pig)
• 3 big onions – cut into small cubes
• 1 ½ pod garlic -quartered
• 4 green chillies-slit
• 1 ½” ginger minced
• 2 1/2 tbspns bafath powder
• 1” pc cinnamon
• 4 pcs cloves
• 1 tbspn tamarind paste
• 1” tbspn vinegar
• Few bay leaves
• Salt to taste
• 
  

Method :

• The parts should be cleaned thoroughly rinsing inside and outside, with turmeric powder and salt.

• Boil the parts until semi cooked, cool and cut into small pieces.

• Mix all the above ingredients and keep for boiling on medium fire.

• Keep stirring. More tamarind water can be added if required.

• Add salt when cooked well.

• Transfer from the fire.

Serve with sannas or idlis.

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SPINACH CURRY WITH MIXED GRAINS

Spinach or Valche Bhaji is grown like a creeper in the Coastal town of Mangalore. Its fresh and lush green and is a source of iron and fiber. Spinach cooked with prawns or chicken tastes delicious. Here I have prepared a combi of Spinach and mixed grains.



To prepare the Spinach curry:

• 500 gms spinach
• 150 gms mixed grains
• soaked overnight

For the Masala:

• 8 dried chillies
• 1 tbspn coriander seeds
• 1/2 tspn cumin seeds
• 1 tspn pepper
• 1 tspn mustard seeds
• t tspn tamarind paste
• 1 cup grated coconut
• 1 onion
• 6 flakes garlic

Tempering:

• 1 tspn olive oil
• 1 tspn mustard seeds
• 4 flakes garlic
• 1/4 tspn asafoetida
• Salt for taste

Method:

• Clean the spinach, each leaf has to be checked for tiny gren colour worms/parasites and leaves with holes should be discarded. Cut 5" pieces of spinach stem and separate the leaves
• Wash under running water and leave it in a strainer.
• Blend together all the masala ingredients using water.
• Cook the soaked mixed grains in a pressure cooker.
• First cook the stems of spinach and later add to it the leaves.
• Blend in the cooked grains and mix well.
• Mix the ground masala with the water.
• The gravy should be of flowing consistency.

• Add salt to taste.
• Temper with oil, mustard seeds, smashed garlic flakes and asafoetida.
  

Delectable spinach curry is ready to be served with Chapathis or boiled brown rice.

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MACKEREL BAFATH

Mackerels are available in plenty in Mangalore throughout the year. But those which are caught after the monsoon season are tastier.

To prepare the Mackerel bafath:

• 10 fresh Mackerels, cleaned and cut into two pieces

Ingredients for the masala:

• 8 Kashmiri or dried chillies
• 1 ½ tspns coriander seeds
• ½ tspn cumin seeds
• 1 tspn pepper corn
• 1 tspn fenugrek seeds, roasted on a tawa
• ½ tspn turmeric powder
• 1 cup grated coconut
• 1 marble sized tamarind
• 3-4 sol (dried)
• 1 onion
• 4 flakes garlic
• Grind all the above to a smooth paste.

• For slicing:

• 1 onion
• 2 green chillies
• 1” piece ginger
• Salt to taste

Method:

• Mix the ground masala with the masala water and the sliced onion, green chillies and ginger.
• The gravy should be of flowing consistency.
• Add salt to taste.
  
• Boil the curry and cook the sliced ingredients for five minutes.
• Add the mackerel pieces and allow it to simmer for a while.

Sumptuous Mangalorean Bangude/Mackerel curry is ready to be served.

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MANGY MUTTON CURRY

Mangy or Mangalorean Mutton curry is a common delicacy included in the menu list of all celebrations. The mutton curry can be prepared in various ways. This particular delicacy is coconut based and prepared by roasting the spices before grinding to a paste.

TO PREPARE THE MANGY MUTTON CURRY:

Ingredients:

• 1 kg Mutton, cut into smaller pieces, washed and pressure cooked.
• Add 1 tspn salt while cooking.
• 1 pkt (200 gms) button mushroom
• 
  

For the Masala:

• 2 tspns coriander seeds
• 1 tspn cumin seeds
• 1 tsp mustard seeds
• 8 dried chillies (Kashmiri)
  
• 1 tspn pepper grains
• 4 pcs cloves
• 1” pc cinnamon
• 1 tspn poppy seeds
• 1/2 tspn turmeric
  
• 1 cup grated coconut
• 1 onion cut
• 5 garlic flakes
• 1 tbspn tamarind paste
• Salt to taste

For the tempering:

• 1 tbspn olive oil
• 1 onion sliced
• 
  

Method:

• Roast on a tawa/pan all the above ingredients except tamarind.
• Roast the onion, garlic and coconut using a teaspoon of cooking oil
  
• Grind all the ingredients with tamarind to a smooth paste using water.
• Heat a vessel and dispense the olive oil in it.
• Saute the onion until slightly brown.
• Transfer the ground masala to the vessel and simmer for 2-3 minutes.
• The gravy must be slightly thicker but flowing consistency.
• Bring it to a good boil.
• Now add the cooked mutton, add salt if required
• Simmer on low fire.
• Add cleaned fresh mushrooms to the curry.

Delicious mutton curry is ready to be served with Sannas or Idlis.

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SQUIDS SPECIAL

Squids belong to the family of Octopus and cuttlefish.

Squids are soft, boneless and without scales. Care should be taken when cleaning the squid. If the ink sack is burst, buckets of water is required to clean it. The meat is sweetish, however contains lot of calories and fat. But its rich in proteins and many other nutrients. Occasionally consuming this delicacy won't do any harm.

To prepare the Squids Special:

Ingredients:

2 cups Squid - cleaned, cut into 1” piece

1 cup chopped onion

2 green chillies chopped

1” piece ginger chopped

6 flakes garlic chopped

2 tbspn olive oil

1 sprig curry leaves

1 tbspn soya sauce

1 1/2 tspn tamarind paste

1 tbspn bafath powder

½ tsp turmeric

Salt to taste

Method:

• Heat the oil in a vessel.
• Drop the curry leaves and garlic saute for a while.

• Add chopped onion, chillies and ginger, fry until translucent.

• Blend in bafath powder and turmeric powder and salt.

• Add to it tamarind pulp and soya sauce and mix well.

• Finally add the squid pieces.

Keep on stirring. Cook well until soft.

Garnish with curry leaves.

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Tip: Do not add water, as water comes out of the squids when cooking.

PEACH SOUFFLE

The word soufflé is the French verb souffler which means "to blow up" or more loosely "puff up", an apt description to this combination of peach puree and fresh cream. Souffle can be prepared in different ways with egg whites and yolks, custard, different types of fruits. I have tried to combine the puree of tinned peach halves, fresh cream and jelly powder with the gelatin. Its fast and requires only refrigeration.




To Prepare the Peach Souffle:

Ingredients:

500 gm tin of peach halves
300 ml fresh cream
2 pkts peach/lemon jelly powder with gelatin.

Set aside few halves for decoration.


Method:

Make a puree of peach halves using the blender.
Add the jelly power with the gelatin.
Blend at a slower speed to form a paste of smooth consistency.
Add the fresh cream and mix gently.

Pour it to a Dessert bowl and refrigerate til it sets.

Decorate with peach halves set aside.

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BEEF CHOPS

After a long time I thought of cooking Beef Chops. Now a days, we avoid the red meat and opt for white meat. I tried to recollect the recipe and prepared this Beef chops, which turned really delicious.

To prepare the Beef Chops:

Ingredients:

½ kg beef chops

For the Masala:

• 2 Red chillies
• 4 Green chillies
• 2” piece ginger
• 1 ½ tspn cumin seeds
• 1 tspn pepper corns
• ½ tspn turmeric powder
• 1/3 tspn tamarind paste
• 2 Cardamom seeds
• 5 cloves
• 1” piece cinnamon
• 2 large onions
• 5 flakes garlic
• 1/2 bunch of coriander leaves

Grind all these together

For slicing:

• 1 large onion
• 2 medium tomatoes
• 2 tspns olive oil

• Salt to taste

Method:

• Pressure cook the meat until tender adding little water and salt.
• Heat a kadai and dispense the olive oil in it.
• Add the sliced onion and saute until translucent.
• Tip in the sliced tomatoes and cook for five minutes.
• Add the finely ground masala to it and fry on a medium to low flame,
• Until the oil separates from the masala.
• Add salt to taste.
• Pour the masala water. The gravy should be thick. Bring it to a boil.
• Blend in the cooked beef chops and allow it to simmer for 5 minutes.

Delicious beef roast ready to be served with chapatis or rotis.

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