Mangalore Kitchen

Steamed cucumber cake or mandas as its called is a very popular dish in the Mangalorean region. its eaten as a breakfast or even as a tea time snack. Its a very simple and a healthy snack and extremely filling. I usually make this for breakfast especially steam this on a Friday night so that we wake to a lazy weekend morning to a amazing breakfast dish. Normally mandas is made 2 ways, either steamed like the one I am about to show you or a baked version which is good as well. Apart from these 2 methods there is one more amazing way to make it, is to cook it on wood fire with fire on top and bottom. Its called Voir Ponda Uzo Galn Mandas, unfortunately I wont be able to share with you that now as it requires lot of patience and equipment and a wood fire furnace, hopefully when I visit my house in the village I would get an opportunity to share it. Ingredients  1. Cucumber - 1 big or 2 small sized ( always opt for local cucumbers, not the small green salad variety) 2. Idli Rice...

Making a good fish curry is a challenge for many and I have received many requests asking for a good fish curry recipe. So I decided to share my treasured secret with you my lovely people. This recipe measurement was given to me by one of my aunt few years ago and I have never looked back ever since. Most of us reading this are busy people who manage home and work and kids and all other responsibilities and making fish curry on a daily basis could be a bit of a  challenge as it consumes time and patience. Every weekend one of my tasks on the to do list is to make the fish curry masala ( alen vatche). I make this big batch of masala and store it in the freezer for the rest of the week so that we can enjoy fish or any other curry during the week. The ingredients listed below makes about 3 batches of masala, 1 portion of which can happily serve a family of 4 for a meal. The same masala can be used for many other Mangalorean curries like - *Dry fish curry *Valchi Bhaji ani Su...

Prawns with Malabar Spinach Curry or Valchi Bhaji ani Sungta Kadi is an absolute delight and a coastal classic. I love Valchi Baji anyway be it curried, sauted or mixed with any lentils and so do my people and prawns as most of you know deliver an amazing flavor to all coastal coconut curries. Whenever I go grocery shopping and find some fresh Valchi Bhaji I never miss an opportunity to grab some and cook it immediately because the fresher the greens the better they taste. Another reason why I prefer this curry is it is wholesome and doesn't need another sauted vegetable to go along with it as most Mangalorean household like their meals - Curry, sauted Veggies and rice, so this cuts down my cooking time. Serving this curry with boiled rice and maybe some fried fish would be a feast. VALCHI BHAJI ANI SUNGTA KADI RECIPE Servings  : 4 -5 Ingredients Valchi Bhaji about 250 grams Prawns - 200 to 250 grams For the masala (alen) 1. Coriander seeds - 1 tbsp 2. Cumin ...

Family is one of our most priced possessions. It surprises me how unknowingly we absorb all our traditions and practices even without our knowledge and today years later we practice them on an auto mode. You may think what has that to do with meet mirsang, well here goes the tale ( and I love telling stories), so if you are a food enthusiast you will have to listen to my stories as well because every recipe has a story attached to it. Growing up in a small coastal village of Mangalore in a family with really old grandparents who were so rich with their experiences with life and every bit of the traditions. I really enjoyed my childhood to the fullest. Though I do not have any memories of my grandmother as she left for eternal abode a little ahead my grandfather. But having a grandfather around in our growing years was one of the biggest treasures I could ask the universe for. He was fit as a fiddle and he would teach us life the way it should be. As I am writing this my eyes...

About Mangaluru Cuisine Mangalorean cuisine is a collective name given to the cuisine of Mangalore which comprises cuisines like Udupi as well as cuisine of the Mangalorean communities like that of the Tuluvas, Rajapur Saraswat Brahmins, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys. Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chili. Mangalorean Fish Curry is popular dish in Karnataka. Well-known Tuluva dishes include Neer Dosa, Masala Dosa, Chicken Ghee Roast, Chicken Sukka, Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (spicy sour silver-grey mackerels), Beeja-Manoli Upkari, Neer dosa (lacy rice-crêpes), Boothai Gasi, Kadubu, and Patrode. The Konkani community's specialties include Daali thoy, bibbe-upkari (cashew based), val val, avnas...