Showing posts with label Mangalorean cuisine. Show all posts
Showing posts with label Mangalorean cuisine. Show all posts

Thursday, 23 April 2020

Mangalore Buns

I love Mangalore Buns.. especially whenever I have visited Mangalore, I have had them at my Friend’s in-laws place..
It is a popular breakfast and tea time snack in Udupi-Mangalore region. They are sweet, fluffy puris made using banana. The dough is left overnight to ferment.Its normally, served with a spicy coconut chutney and sambar... I have used Whole wheat flour..
2 cups Whole Wheat flour / All Purpose Flour
2 medium sized Ripe banana
2 tbsp Sugar
½ tsp Cumin powder
1/4 tsp Baking soda
Salt to taste
2 tbsp Curd
1 tsp ghee
oil for deep frying

Take a mixing bowl, mash the bananas, now add sugar, salt,  cumin powder and curd . Mix the ingredients well into a smooth paste. Add the flour and knead the flour into a dough, add little more flour if required. The dough is slightly sticky. While kneading you can apply some ghee and knead. Keep the dough covered in a bowl overnight. Knead the dough the next morning. The dough is a bit sticky, so dust some flour and take medium sized balls from the dough and roll into round pooris. Fry each poori into medium hot oil till they are puffed and golden. Serve the buns as snacks with coconut chutney.

Monday, 6 November 2017

Manji Pulimuchi

Pulimuchi is a sour and spicy Mangaloren Style masala gravy dish cooked with fish or chicken.
The gravy can be dry or semi dry as per one’s choice. This is a finger licking dish that can be served with Rice or Neer dosa.
Here I have used Pomfrets.

For the Masala Paste
20 or more Red Guntur Chillies as per the spiciness required - Soaked in water for 30 minutes
2 Onions chopped
16 Garlic Cloves peeled
1 small Ginger chopped
1 Green Chilli
1 1/2 tsp Tamarind Paste
10 Pepper Corn
1 tsp Cumin seeds
1 tsp Coriander seeds
Salt to taste

Grind the cumin, coriander and pepper till it is in powder form. Grind the onion, ginger, garlic, green chilli and 1/2 of the red chilli along the powder into a fine paste. Add the remaining red chillies, tamarind, salt and little water and grind the all ingredients together into a thick fine paste.

For the Pomfret Masala Gravy
4 medium size Pomfret marinated with Turmeric and Salt for 15 minutes
Few Curry Leaves
Masala Paste
1/2 cup Coconut Oil

Take a flat pan. Add the oil and heat it. Add the masala paste, stir fry it for 2 minutes. Add the curry leaves. Continue to stir fry for another minute. Spread the masala on the pan. Place the pomfrets in the masala. Apply some of the masala on the top part of the pomfret too. Cover and let it cook for 5 minutes on a low flame. Remove the lid. Turn the pomfrets. Cover and cook the pomfrets father till the oil from the masala releases and the pomfrets are done. Serve the Pomfrets with Neer Dosa.

For the Neer Dosa Recipe click on the link given below....

Neer Dosa

Neer dosa literally meaning water dosa in Tulu. This dosa is prepared from rice. Neer dosa is a delicacy from Tulu Nadu region and a part of Mangalorean cuisine. This can be had for breakfast, lunch or dinner. It is served with Chutney or any gravy dish. 

1 1/2 cup Raw Idli Rice 
1/2 cup Fresh or Desiccated Coconut
Salt to taste

Soak the rice at least for 2 hours. Grind the rice along with coconut and 1 cup water into a smooth batter. Do not add excess water while grinding. 
Transfer the batter from the grinder into a bowl. Now add 2 cups of water and salt into the batter. The batter should be watery. Add more water if required. Take a skillet or pan. Spread some water over the pan, the water should sizzle and then pour a ladle full of batter over the hot pan. Rotate the pan and spread the batter. Cover the dosa with a lid and allow to cook on medium flame. Fold the dosa into a triangular shape. Serve the Neer dosa with chutney or any curry or fried dish. 

Tuesday, 19 April 2016

Egg Bafat Curry

Egg Bafat Curry

A Bafat is a hot spicy masala blend , use to make spicy hot tangy Mangalorean curries. Once the bafat masala powder is made, you can use it for many dishes like fish curry, fish fry, meat and many vegetarian dishes too. It can be stored in a clean and dry glass container.

For the Bafat Masala powder 
5 Kashmiri red chillies
5 Dry Red chillies
1 tbsp Coriander seeds
1 tsp  Cumin seeds
4 cloves
1 piece Cinnamon
6 Pepper corns
1/2 tbsp Mustard seeds
1/4 tsp  Turmeric powder

Take a pan. Add the chillies and roast for 2 minutes. Remove the chillies from the pan. Put all the other ingredients on the pan except the turmeric powder and roast for 2 minutes. Remove from heat and mix all ingredients together and cool it. Grind the roasted ingredients in a grinder.  
P.S. Since I did not have the spicy Red Chillies, I have used the chilli powder.
 (The original Mangalorean recipe does not contain Kashmiri Chillies. Only Red spicy chillies to be added.)

Egg Bafat Curry 
6 hard boiled Eggs peeled 
2 Onions sliced 
1 big Tomatoe chopped 
1 tbsp Garlic Ginger and Chilli paste 
1/2 tsp Coriander powder 
1/2 tsp Cumin powder 
1/2 tsp Turmeric powder 
1/2 tsp Garam Masala powder 
Salt to taste 
1 tbsp Bafat Masala powder 
4 tbsp Ghee 
1 tbsp Coriander leaves chopped

Take a wok, add ghee and let it heat. Add the garlic ginger and chilli paste. Sauté it for 2 minutes. Add the onions and sauté it till pink in colour. Add the tomato and cook for 2 minutes till soft. Add all the turmeric  powder, coriander powder, cumin powder and salt. Stir it well and cook for a minute. Add 3 cups of water. Cover and cook for 10  minutes, add the Garam Masala powder and Bafat Masala. Cook for 10 minutes more.  Add the eggs, cover and cook for 5 minutes. Turn off the flame. Cover and let the  curry  stand for 10 minutes before serving. Garnish with chopped Coriander leaves. Serve it with steamed rice.

Wednesday, 4 November 2015

Egg Ghee Roast

Egg Ghee Roast
It is a very famous egg dish from Mangalore.
Easy to make, it is completely cooked in ghee.
For the Ghee Roast Wet Masala
2 Kashmiri chillies
2 Green Chillies
8 Garlic cloves
1 small piece Ginger
1/2 tsp Tumeric powder
6 Whole peppercorns
2 Cloves
1 small Cinnamon sticks
1 tsp Coriander seeds
1 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1 tbsp Tamarind pulp
Grind all the above ingredients into paste, add little water while grinding.  
For the Ghee Roast
6 Hard Boiled Eggs
1 big Size Onions finely chopped
Few Curry leaves
4 tbsp Ghee
Salt to taste
Ghee Roast Wet Masala
Few Coriander leaves chopped to Garnish 
Take a pan, add ghee; add onions and  curry leaves. Fry the chopped onions till brown. Add the paste. Sauté it for 2 minutes. Add 1/4 cup water. Simmer for few . Add the eggs. Stir it. Cook the eggs in the masala till the eggs are well coated with the masala. Garnish it with coriander leaves.  Serve hot.