Ingredients: • 2-3 slices – bread • 1 – Onion • 1 – Tomato • A little – Tamarind • salt • 4 – Green chillies • small bunch – Cilantro • Ghee or oil • 1/2 tsp – Mustard Seeds Method: Make small pieces of bread slices and fry these in ghee or oil. Keep aside these pieces until they cool down. Heat mustard seeds in oil until the seeds crackle. Add a pinch of asafoetida, tomato pieces, onion slices and cilantro to it. Fry all these with the coconut scrapings. Keep it aside for a little while. Add the fried pieces of bread to the above mixture. Grind the

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Ingredients: • 2-3 slices – bread • 1 – Onion • 1 – Tomato • A little – Tamarind • salt • 4 – Green chillies • small bunch – Cilantro • Ghee or oil • 1/2 tsp – Mustard Seeds Method: Make small pieces of bread slices and fry these in ghee or oil. Keep aside these pieces until they cool down. Heat mustard seeds in oil until the seeds crackle. Add a pinch of asafoetida, tomato pieces, onion slices and cilantro to it. Fry all these with the coconut scrapings. Keep it aside for a little while. Add the fried pieces of bread to the above mixture. Grind the

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Ingredients: • For the masala paste, fry and blend: • 3 tbsp – Coconut oil • 20 gms – Coriander seeds • 5 Red Chillies • 1/2 coconut, grated • 4 green Cardamoms • 2 sticks Cinnamon • 3 Cloves • 2 tsp peppercorns • For the kadala curry: • 250 gms – Bengal Gram (chickpeas), soaked for 6 hours and drained • 1 tbsp ginger, julienned • 2 green chillies, slit • 3 onions, sliced • 50 gms – tomatoes, sliced • 1/2 tsp – Turmeric powder • Salt to taste • 3 tbsp – Coconut oil • 1/2 tsp – Mustard Seeds • 1 red chilli, broken into 3

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Ingredients: • For the masala paste, fry and blend: • 3 tbsp – Coconut oil • 20 gms – Coriander seeds • 5 Red Chillies • 1/2 coconut, grated • 4 green Cardamoms • 2 sticks Cinnamon • 3 Cloves • 2 tsp peppercorns • For the kadala curry: • 250 gms – Bengal Gram (chickpeas), soaked for 6 hours and drained • 1 tbsp ginger, julienned • 2 green chillies, slit • 3 onions, sliced • 50 gms – tomatoes, sliced • 1/2 tsp – Turmeric powder • Salt to taste • 3 tbsp – Coconut oil • 1/2 tsp – Mustard Seeds • 1 red chilli, broken into 3

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Ingredients: • 250 g Dried red chillies • 125 g Coriander seeds • 1.5 tsp – peppercorns • 3/4 tbsp – Methi seeds (fenugreek seeds) • 2 tsp – Turmeric powder • 30 Garlic flakes Method: Heat an iron kadai. Dry roast all the ingredients (except garlic) separately on medium heat till they become fragrant and golden in colour. Finally add garlic (without peeling the skin) and grind to a powder in a mixer. Cool and store in an airtight container. Keep in refrigerator for later use. This masala powder goes well with vegetables, chicken, mutton and egg dishes in Mangalorean cuisine. Recipe Courtesy: Niya’s World Recipe courtesy of Niya

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Ingredients: • 250 g Dried red chillies • 125 g Coriander seeds • 1.5 tsp – peppercorns • 3/4 tbsp – Methi seeds (fenugreek seeds) • 2 tsp – Turmeric powder • 30 Garlic flakes Method: Heat an iron kadai. Dry roast all the ingredients (except garlic) separately on medium heat till they become fragrant and golden in colour. Finally add garlic (without peeling the skin) and grind to a powder in a mixer. Cool and store in an airtight container. Keep in refrigerator for later use. This masala powder goes well with vegetables, chicken, mutton and egg dishes in Mangalorean cuisine. Recipe Courtesy: Niya’s World Recipe courtesy of Niya

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Ingredients: • 2 cups- dosa batter • 1/2 cup – Beetroot chopped • 1 tsp- Jeera • 2 -green chilli • Coriander leaves chopped finely Method: Puree the chopped beetroot, jeera (cumin) and green chilli. Mix it with dosa batter and add little salt, coriander leaves. Make dosas that are thin and crisp. Serve with either coconut chutney or garlic chutney. Recipe courtesy: Dishes from My Kitchen.

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Ingredients: • 2 cups- dosa batter • 1/2 cup – Beetroot chopped • 1 tsp- Jeera • 2 -green chilli • Coriander leaves chopped finely Method: Puree the chopped beetroot, jeera (cumin) and green chilli. Mix it with dosa batter and add little salt, coriander leaves. Make dosas that are thin and crisp. Serve with either coconut chutney or garlic chutney. Recipe courtesy: Dishes from My Kitchen.

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Ingredients: • 8-10 – Button Mushrooms • 1/2 cup – Green peas • 1/4 cup – Chopped Fenugreek leaves • 1/4 cup – Full Cream • 1 – Finely chopped Onion • 1 tsp – Ginger Garlic paste • 1/2 tsp – Garam Masala • 1/2 cup – Tomato puree • 4-5 – Cashewnuts • 1 tsp – Melon seeds (magajtari) • 1/2 tsp – Cumin seeds • 1 tbsp – Ghee • Salt to taste Method: Wash and trim all the mushrooms and cut them into thin slices (or small cubes) and keep aside. Take cashew nuts and melon seeds in a mixture jar and add 2 tbsp of water,

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Ingredients: • 8-10 – Button Mushrooms • 1/2 cup – Green peas • 1/4 cup – Chopped Fenugreek leaves • 1/4 cup – Full Cream • 1 – Finely chopped Onion • 1 tsp – Ginger Garlic paste • 1/2 tsp – Garam Masala • 1/2 cup – Tomato puree • 4-5 – Cashewnuts • 1 tsp – Melon seeds (magajtari) • 1/2 tsp – Cumin seeds • 1 tbsp – Ghee • Salt to taste Method: Wash and trim all the mushrooms and cut them into thin slices (or small cubes) and keep aside. Take cashew nuts and melon seeds in a mixture jar and add 2 tbsp of water,

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Ingredients: • 1.5 cup – ground dry Pumpkin or Cake Flour • 1.5 cup – maize/tinned Corn drained • 3 eggs • 1.5 cup – Milk • 1.5 tbsp – oil • 1 tin Cream style Corn • 3 tsp – baking powder • 4 cups – self raising flour • pinch of salt Method: Blend well ingredients. Mix into dry ingredients and bake in round tin with a tin filled with water in the middle until dry. Serve immediately. This bread will not keep long.

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Ingredients: • 1.5 cup – ground dry Pumpkin or Cake Flour • 1.5 cup – maize/tinned Corn drained • 3 eggs • 1.5 cup – Milk • 1.5 tbsp – oil • 1 tin Cream style Corn • 3 tsp – baking powder • 4 cups – self raising flour • pinch of salt Method: Blend well ingredients. Mix into dry ingredients and bake in round tin with a tin filled with water in the middle until dry. Serve immediately. This bread will not keep long.

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Ingredients: • 1 cup – Chayote peels • 1.5 tsp – Urad dhal • 1 tsp – Oats (dry roasted till golden brown) • 2 – Red Chillies or adjust to your taste • 4 tsp – Oil • 1/2 tsp – Tamarind pulp • Salt to taste Method: In a pan, add 1 tsp of oil. Then add urad dhal and red chillies. Fry till urad dhal turns golden brown. Keep aside. Now, in the same pan add remaining oil and then add washed chayote peels. Fry in medium flame till the peels turn golden brown. Grind all the ingredients. Serve with hot rice.

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Ingredients: • 1 cup – Chayote peels • 1.5 tsp – Urad dhal • 1 tsp – Oats (dry roasted till golden brown) • 2 – Red Chillies or adjust to your taste • 4 tsp – Oil • 1/2 tsp – Tamarind pulp • Salt to taste Method: In a pan, add 1 tsp of oil. Then add urad dhal and red chillies. Fry till urad dhal turns golden brown. Keep aside. Now, in the same pan add remaining oil and then add washed chayote peels. Fry in medium flame till the peels turn golden brown. Grind all the ingredients. Serve with hot rice.

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Ingredients: • Paneer – 200 gm • oil to deep fry • mustard – 1 tsp • Garlic 1 full pod, peeled • Onions 2, chopped • Curry leaves few • Tomatoes 2, chopped • curry powder – 2 tbsp • Tamarind extract – 2 cups (from Lime size Tamarind) • salt to taste • For curry powder: • Red Chillies 20 • Coriander seeds – 2 tbsp • Turmeric root – 1 small piece • Fennel seeds (Saunf) – 2 tsp • pepper – 1 tsp • Chana (Bengal gram) Dal – 4 tbsp Method: Roast without oil and powder with few dried curry leaves. Cut paneer into 2 cm

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Ingredients: • Paneer – 200 gm • oil to deep fry • mustard – 1 tsp • Garlic 1 full pod, peeled • Onions 2, chopped • Curry leaves few • Tomatoes 2, chopped • curry powder – 2 tbsp • Tamarind extract – 2 cups (from Lime size Tamarind) • salt to taste • For curry powder: • Red Chillies 20 • Coriander seeds – 2 tbsp • Turmeric root – 1 small piece • Fennel seeds (Saunf) – 2 tsp • pepper – 1 tsp • Chana (Bengal gram) Dal – 4 tbsp Method: Roast without oil and powder with few dried curry leaves. Cut paneer into 2 cm

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Ingredients: • 1 packet – noodles • 4 tbsp – masala chilli sauce • 1 cup – Potatoes (boiled and mashed) • 2 cups – mixed vegetables • 3 slices – bread (crumbs) • salt as per taste • 1/2 tbsp – Cumin seeds (roasted) • 1/2 tbsp – Red Chilli powder • 2-3 – Garlic Cloves (mashed) • 1 kg – Curd (sour and thick) • Oil for frying Method: Cook noodles according to the pack instructions given behind the pack. Mix noodles, chilli sauce, mashed potatoes, vegetables, garlic and bread to a tight dough. Add salt as per your taste. Heat some oil, prepare vadas from the above mixture

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Ingredients: • 1 packet – noodles • 4 tbsp – masala chilli sauce • 1 cup – Potatoes (boiled and mashed) • 2 cups – mixed vegetables • 3 slices – bread (crumbs) • salt as per taste • 1/2 tbsp – Cumin seeds (roasted) • 1/2 tbsp – Red Chilli powder • 2-3 – Garlic Cloves (mashed) • 1 kg – Curd (sour and thick) • Oil for frying Method: Cook noodles according to the pack instructions given behind the pack. Mix noodles, chilli sauce, mashed potatoes, vegetables, garlic and bread to a tight dough. Add salt as per your taste. Heat some oil, prepare vadas from the above mixture

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