Mangalorean food is popular with the locals as well as famous personalities. Let’s take a look at some must-try Mangalorean dishes.
easy pathrode recipe | how to make patrode | pathrode konkani recipe
Mangalorean food is popular with the locals as well as famous personalities. Let’s take a look at some must-try Mangalorean dishes.
Watch how to make Biscoot Rotti, or biscuit roti recipe in step by step methods. It is also called biscuit rotti in coastal Karnataka.
Mangalorean food is popular with the locals as well as famous personalities. Let’s take a look at some must-try Mangalorean dishes.
Valval, an amazingly delicious Konkani curry is easy, simple and super healthy.
My husband loves gardening and that’s his most favorite pastime too. He waters the plants atleast 4 times everyday even during the peak summers here in Qatar and waters them as soon as he com…
Embarrasingly easy yet amazingly delicious chana gashi in Konkani style. It's chickpeas curry cooked with potato in simple way but it's DELICIOUS.
Embarrasingly easy yet amazingly delicious chana gashi in Konkani style. It's chickpeas curry cooked with potato in simple way but it's DELICIOUS.
Mangalorean food is popular with the locals as well as famous personalities. Let’s take a look at some must-try Mangalorean dishes.
I have always maintained that I am a hardcore Non Vegetarian.......I just realized that I do not enjoy vegetarian food for a reason.....its just that my mom and me...we are not good vegetarian cooks.....In our house, a veg dish is served because it just makes us feel less guilty for not eating more healthy veggies.....We are 'Fish and Chicken' people.....In our house sentences like "I am vegetarian" and "I love vegetarian food" is actually considered a crime and looked down upon........but there are few authentic Mangalorean veggie dishes that mom makes best ....like ...Manoli Kadle , Uppad Pacchir ,Pathrode Fry and of course thouthe kodel to name a few ,actually that is all I can think of......damn....we are such pathetic Veggies..... Ingredients Print this recipe 1 small Thouthe/Mangalore Cucumber (washed,de seeded and chopped) Tamarind lemon size 1 tbsp Jaggery 3 cups Water 1 tsp Mustard seeds 1 tsp Urad dal 2 tsp Oil 3 tsp Coriander seeds 1/4 tsp Cumin seeds 1/4 Fenugreek seeds 8 dry Red chillies (5 long and 3 small) 1 tsp Turmeric powder 3 cloves Garlic 1/2 Onion chopped 1 cup Coconut Salt to taste For seasoning 4 cloves Garlic (with skin) 1/2 tsp Mustard seeds 1/2 tsp Urad dal 10 Curry leaves 2 Red chillies 3 tsp Oil Method Place a pan on medium flame add oil, roast mustard seeds,urad dal,coriander seeds, cumin seeds, fenugreek seeds and red chillies for few minutes. Put the above into a mixer jar,add turmeric,garlic,onion and coconut and grind to a fine paste. Keep this aside. In a big vessel put 3 cups water,add tamarind and squeeze till well mixed ,add jaggery and chopped thouthe and cover and cook this till thouthe is almost done.Now add the above ground coconut masala paste and salt and mix well and cook for 5 to 8 minutes. In a small place add oil,when hot add mustard seeds and urad dal,when mustard seeds pop add crushed garlic,curry leaves and red chillies.fry till the garlic turns brown.Pour over the thouthe kodel. Serve with rice.
This blog is about easy vegetarian recipes and baking
easy gassi recipe | mangalorean chana gassi recipe | veg ghashi recipe
Mangalorean Recipes - Delicious Konkani Dishes from Mangalore Still looking for the taste of savoury Mangalorean food after your last trip ...
Mangalore cucumber coconut curry is not only colorful and healthy and delicious to the core, but it also comes together quickly. It's the staple food in Udupi during Monsoon.
easy cucumber sasmi (chutney) or southekai sasmi recipe
Konkani Ash gourd Curry
One of the most common weekend breakfast options at our place is the beaten rice. Surprisingly I didn't eat much of it during my childhood as I am eating
Quite popular Konkani food tindli upkari, a stir fry that has minimum ingredients but tastes too great. The cashews and tindli combo is quite interesting.
easy pathrode recipe | how to make patrode | pathrode konkani recipe
Who doesn't fall in love with this extremely porous textured, spongy curd dosa(surnoli)? If you are a foodie, you would love this SURNOLI for it's taste.
Some dishes do have the ability to bowl you over with their sheer punch... I am a self confessed bitter gourd hater, and didnt like it in any form - gojju / sambhar or palya (dry curry). Sis on the other hand loved it to bits, so Amma used to…
Time Required: 30 Minutes Servings: 4 _________________________________________________________________________________ Ingredients: 3 Big Pomfret 1 medium sized Onion 1 cup grated Coconut 5-6 Red …
Fish curry preparations from the Coastal areas are hands down the best curries in the whole wide world. Reason, fresh fish, fresh coconuts and fresh stock of dry red chillies...:) My ancestors are from coastal region and have known to survive on rice and seafood for their whole lives.:) My grandmother made the best fish dishes ever, she added just those 2-3 fresh ingredients like coconut, dry red chillies and tamarind to freshly caught and cleaned fish by using her signature eyeballing method(:)) to make a fingerlicking gooooood curry!! Since she was an expert, everybody simply loved it! The highlight of our visit to my grandparents house was mostly "FOOD" and all that simple life around the house. She loved pets so much that all the dogs and cats of the neighborhood used to be at her house :) She loved feeding and talking to them. Wonder none of her kids got those genes passed down hhehehe :( Few years back my youngest cousin (was 8 yrs then) had visited my grandmother and even he gave her the certificate of excellence :) saying that it was the best fish curry he had in his life (it was actually so cute that it is now a must to be mentioned story whenever we talk about my grandma)....so we all remember her with these loving memories that she has left behind. Coming to the fish preparation, we have various kinds of fish curries that are very prominent amongst Konkani clan. Northern Karnataka is known for Teppal ambat (schezwan peppers/coconut curry) and Kandya ambat (onion/coconut curry) and in the south of Karnataka they make Phanna ambat (onion tempered curry), Alle piyav ambat/ghashi (onion/ginger curry).. so these are the few variations one will see. Goan preparation is again little different where they use garam masala (whole spices) in the curry. As we move to the north east side of India, one can see the fish preparation in mustard oil and mustard paste etc. So it's unlimited variety :) Once you get a hang of making these coconut curries, there is no going back- I am telling ya :) Let us take a look at this Konkani Fish Curry of Kandya Ambat recipe: Ingredients: 1 cup fresh grated coconut (or frozen coconut) 1 onion finely chopped 2 big size pomfret/pompano (makes 8-9 pieces/fillet) 1/2 tea spn tamarind extract or kokum or small marble size ball of tamarind 1 green chili slit optional 7-8 red chilies (byadgi/kumti chillies preferably) 2 tsp coriander seeds 1 tsp turmeric 2 tbsp oil salt to taste Preparation: Clean the fish, apply 1/2 tsp turmeric, salt and keep aside. Lightly roast dry red chillies in 1/2 tsp oil, transfer to a blender. Then in the same pan roast coriander seeds and transfer to the blender. Then add grated coconut and roast it very lightly (do not brown it) before you put it into the blender. Add tamarind, turmeric and make a fine paste by adding little water. Adjust the taste if need be, sometimes the chillies may not be very spicy, so depending on how spicy you want adjust accordingly. Color of the curry also depends on the quality of the chillies you are using. Take a wide mouth pan, heat oil and add chopped onions. Saute till it turns just light brown. Now add the ground paste and stir everything nicely. Add slit green chili, salt. Bring the curry to a boil and then simmer for 5 minutes. Add water sparingly to get a nice flowy consistency of the curry. Do not make it too thin. Now add fish fillet gently into the curry and let it simmer further for another 5-6 minutes. Don't keep stirring the fish, as it will break, gently move around so that the curry also breathes :) Switch off the gas once the fish is cooked and you see nice red color on the curry. Serve hot with Rice, parboiled Rice, Roti etc. Curry tastes even better after few hours or the next day! njoY!! happY cookinG!! Note: This method of curry preparation is used mostly for lean and bland fish , also shrimp can be used. Vegetarians can make it by adding potatoes in it. Tastes delish. You may also like Baked Salmon Coastal Fish Fry Coastal Fish Curry (Alle Piyav Teppal Ambat) Goan Recheado Stuffed Fish Health Benefits: Pomfret is a delicious, lean white fish that has a wide variety of associated health benefits, including its ability to help reduce weight, boost overall metabolism, speed up repair and growth throughout the body, build strong bones, reduce the risk of various chronic diseases, lower triglyceride levels, prevent arthritis, protect against cognitive decline, prevent various types of cancer, reduce signs of aging, boost the health of your hair, and strengthen your immune system. It is a very good source of protein. It's no coincidence that fish-eating Inuit populations in the Arctic have low levels of heart disease; seafood is low in saturated fat and high in omega-3, (which can both) protect the heart from disease and lower the amount of cholesterol in the blood. One study has even suggested that an extra portion of fish every week can cut risk of heart disease in half. Eating oil-rich fish regularly can help to keep the eyes bright and healthy.
