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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