Mangalore Kitchen

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Rice Laddoo

Ingredients 1. 1 kg Kerala Matta rice or boiled rice as we call it (uncooked) 2. 1/2 kg green gram (moong) 3. 1.5 kg jaggery (cleaned) 4. 1/2 coconut (grated) 5. Milk of 1/2 coconut (thick milk) 6. 100 gms white sesame seeds (roasted) 7. Cardamon - 20-25 powdered 8. Dry fruits (optional) 9. Ghee - 2tbsp Method Wash the rice well and dry it in the sun and then powder it with green gram ( this step can be done well in advance) Melt the jaggery in the cold coconut mild and strain for any impurities Keep this mixture on a small flame and keep stirring till it turns into 1 string consistency. Mix in the grated coconut and cook well, add the sesame seeds. Now add in the dry rice flour little by little and keep stirring and add the cardamom powder Add in the dry fruits Grease your hands with ghee and make laddoos Note - this recipe makes up to 65 laddoos

Pork Pepper

Ingredients 1. 1kg pork with fat 2. 4-5 large onions 3. 2-3 green chillies chopped 4.1 tbsp fresh ginger and garlic paste 5. Lots of fresh curry leaves ( a fistfull) 6.2 tbsp pepper powder 7.1 tbsp turmeric powder 8.1 tbsp vinegar 9. 1/2 tsp red chilli powder 10.1/2 tsp garam masala powder 11. Salt to taste 12.1 tbsp coconut oil or butter Method Wash and drain the cut pork pieces and keep aside Heat Coconut oil or butter in a cooking pan and add the green chillies and sliced onions and fry on a small flame. When the onions are soft add the ginger and garlic paste and fry till the raw smell is gone Now add in the curry leaves and mix well. Add the turmeric and pepper powder .... Give a good stir and add in the meat. Add salt and allow to cook on a small flame. Mix well. Add in the vinegar, red chilli powder and garam masala and continue cooking on a small flame till the meat is cooked. You can adjust the amount of pepp

Bitter Gourd Fry

Last night I had very little time to put together a meal, but I was craving to eat something good. Found one big Bitter Gourd in the fridge and made this fried bitter gourd alongside some rice and daal. Thus there was a scrumptious and satisfying dinner. Ingredients 1. Bitter Gourd - 1 large, cut into circles and cored 2. Meet Mirsang - 1 tbsp 3. Semolina / Rava - 1 tbsp 4. Coconut oil - 1 tbsp 5. Salt - 1 tsp Method Wash the bitter gourd and drain. Add generous amount of salt and mix and keep aside for 20 to 30, for the release the extra bitterness. You can avoid this step if you want all the extra bitterness. Wash off the extra salt and drain again and mix in the meet mirsang and semolina, until all the pieces of bitter gourd are well coated with the masala. Heat coconut oil in a frying pan and shallow fry the bitter gourd pieces on both side until they are crisp and done. Serve with hot pez (congee) or some steamed rice with some simple daal. Note - Recipe

Chicken Momo's

Many Years ago I had been to Guwahati to a friends place and that's the first time I encountered with this popular street food of North East Indian called Momo's though now popular all over the country . When I had them for the first time I wasn't a great fan of them because the flavors they use in that part of the country are quite bland and that is when they are served with a spicy chutney to balance it all out. But later when I visited one of my friend living there her mother made us some at home some momo's and I just loved them, they were so much a pack of exotic flavors. Its later that I realized we can make the filling with all that we like and its just an art to wrap up a perfect momo or dumpling. Ingredients For the filling 1. Chicken Mince - 200 gms 2. Onion - 1 large finely chopped 3. Garlic - Minced -1 tsp 4. Pepper - 1/2 tsp crushed 5. Oil - tbsp 6. Lemon Juice - 1 tbsp 7. Salt to taste 8. Coriander leaves - 1 tbsp chopped For the wrapper

Squid Masala

If you have followed me on Instagram and read my previous posts, you know my love for sea food and that I come come from a coastal village sea food is always available in abundance. As i have mentioned in one of my post earlier that apart from fish other shell fish were not allowed to us to be eaten on regular basis. Anyways yesterday I cooked squid after a very long time and here is the recipe that I had to share with you my lovely people. Ingredients 1. Squid -200 gms cleaned and cut into rings 2. Red chilli powder - 2 tsp 3. Turmeric Powder - 1/4 tsp 4. Ginger and garlic paste - 1 tbsp 5. Juice of 1 lemon 6. Curry Leaves - 2 springs 7. Onions - 2 medium finely chopped 8. Ginger and Garlic chopped - 1 tbsp 9. Green Chillies - 2 slit 10. Tomatoes - 2 medium finely chopped 11. Pepper Powder - 1/4 tsp 12. Coconut Oil - 2 tbsp 13. Coriander Leaves - 1 tbsp chopped 14. Salt to taste Method Take the cleaned squid in a bowl, add 1 tsp red chilli powder, ginger garli

Daali Tove

When I was in college, we had to be seated according to our roll numbers and we had 2 seater benches and my bench mate was a beautiful GSB Konkani girl, who later turned out to be the best buddy of my life as we shared 4 years sitting at the same desk :-) She spoke fluent Catholic Konkani and the bond between us was sealed. Today, years later though we are living cities and countries apart, we are constantly on touch via watsapp and one thing I especially constantly pester her is for GSB food recipes and she happily shares them with me. I remember having lunch with her everyday and loved the simple yet delicious vegetarian food she got. Today I will share with you one of the most famous yet most simple and staple daal recipes of the West Coast of Karnataka which is the Konkani Style Daali Toye. Ingredients 1. Toor Daal - 1 cup 2. Green Chillies - 3 to 4 chopped 3. Ginger - 1 inch piece grated (optional) 4. Hing/ Asafoetida - a pea sized ball ( 1/4 tsp if you