Coriander and Mint Chutney

Ingredients
2 bunches coriander leaves (cleaned)
½ bunch mint leaves (cleaned)
3 green chillies
1-inch strip ginger (cleaned & peeled)
½ tbsp peanuts (ground)
Salt to taste
2 tbsp lemon juice
1 tsp black salt
½ tsp jeera powder
½ tsp chãt masala

Method :

Place all in a mixer & blend until a smooth paste is formed. Add water to the mixture & bring to a pouring consistency. Chill for two hours. Use as required.

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Aloo Bhujiya

Ingredients

500 gm unpeeled potatoes (finely cut)
2-3 whole red chillies
2 tsp red chilli powder
¼ tsp methi mangarel (kalonji/onion seeds)
¼ tsp turmeric powder
2 tbsp dhania-jeera powder
2 tbsp mustard oil
Salt to taste

Method

In an iron kadai heat the mustard oil till smoking point. Add the whole red chillies & kalonji. Now add the finely cut potatoes, turmeric powder & salt. Saute on slow fire till done. Add red chilli powder, dhania-jeera powder & mix well. Serve hot with dal & bhaat.

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Ganthia Recipe

Ingredients

500 gm gram flour (besan)

1 tsp papad khar

1 ½ level tsp salt

2 pinches of asafoetida (hing)

1 tsp coarsely powdered black pepper

1 tsp ajwain

8 tbsp oil

Oil for deep frying

For the Ganthia 

1 ½ teacups sliced green papaya

1 ½ teacups slit green chillies

3 tbsp oil½ tsp mustard seeds

A pinch asafoetida (hing)

3 tbsp gram flour (besan)Salt to taste

Heat a teacup of water in a vessel, add the papad khar; salt; boil until the solids dissolve. Sieve the gram flour; add the asafoetida, pepper powder, ajwain ; boil. Rub the oil into the besan thoroughly. Add the salt solution & a little extra water & make a soft dough.

With the help of a ganthia jhara (special perforated ladle), press a little batter at a time into the hot oil & deep fry for a minute. Repeat with the rest of the batter. Serve hot with ganthia chutney.

For the Ganthia Chutney

• Heat two tbsp. of oil in a vessel & fry the mustard seeds. Add the asafoetida, papaya & green chillies, ¾ teacup of water & salt. Cook for 2 minutes.
• Apply the remaining oil to the gram flour & rub very well. Sprinkle this gram on the papaya & green chillies mixture. Cover & cook for five minutes. Mix well. Serve hot.

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Prawns 65

Ingredients

2 cups medium sized prawns (de-veined & cut into two-cm pieces)

1 big sized onion (finely chopped)

2 to 3 green chillies (finely chopped)

10 to 15 fresh curry leaves

3 tbsp fresh curd

One quarter piece of lemon

Salt to taste

Refined oil

White of one egg

¼ tsp monosodium glutamate (opt.)

¼ tsp black pepper powder

2 tsp corn flour

Method :

Clean & wash the prawns. Remove excess water. Marinate the prawns with salt, egg white, monosodium glutamate, black pepper powder & cornflour. Mix & keep aside for half an hour.

Make small balls of the prawn mixture & deep fry in hot oil till light brown & crispy. In a kadai, heat oil & saute curry leaves for five seconds.

Add finely chopped onions & green chillies & sauté on a medium flame till light brown. Add curds & salt & keep stirring for sometime. Add the deep fried prawn balls & gently mix. Stir for 3 minutes. Finally squeeze lemon juice on it & mix well. Serve hot.

Note: The curry leaves should be fresh & not overcooked. It is the key flavour for this starter. Also the onions should not be overcooked, only sauteed.

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Coconut Milk

How to make coconut Milk

Coconut 1

Warm water 1 litre

Grate the coconut and add it to warm water. Keep it aside for 30 minutes, pour the mixture through a muslin clothe and squeeze it. Your coconut milk is ready.

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Bajre ki Roti

Ingredients

Ghee or oil for light frying
Bajra (millet ) flour ½ cup
Whole wheat flour 2 tbsp
Oil 1 tsp
Salt to taste

For Stuffing

Long beans, finely chopped 1 cup
Green Chillies, Chopped 3-4
Ginger, grated 1 tbsp
Chopped coriander 2 tbsp
Asafoetida (hing) a pinch

Method

• For the bajra rotis, mix the bajra flour, wheat flour, oil and salt with enough hot water to make a soft dough. 
• Knead well, Divide the dough into 4 equal portions. 
• Roll out each portion of the dough thinly into eight-inch diameter circles. 
• Lightly cook the bajra rotis on a griddle on both sides. Keep aside.

For the stuffing

• Make a coarse paste of the long beans, green chillies, ginger and coriander in a blender or a food processor without using any water. 
• Heat the oil, add the asafoetida (hing), salt and the ground mixture and sauté for 3 – 4 minutes. 
• Cool and divide the mixture into 2 portions.
• Spread one portion of the filling on one cooked bajra roti. 
• Then place another bajra roti on top and press the sides so that the filling gets sealed in between. 
• Cook the stuffed roti on a griddle on both sides using a little ghee, till both sides are golden brown. 
• Repeat for the remaining two rotis and stuffing. 
• Serve hot.

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Kesariya Rice Kheer Recipe

Ingredients

Basmati Rice 2 cups
Milk 4 cups
Sugar 2 cusp
Khoya ½ gms
Desi Ghee 1 cup
Cardamom powder
Saffron ½ gms
Chopped nuts (almonds, pistachios, cashew) 1 cup

Method 

• Wash and soak rice for 30 minutes.
• Heat milk in a container and to it add saffron, When the milk is at boil add the soaked rice and cook it on a slow fire till the time the rice is tender.
• Add sugar, cardamom powder and chopped dry fruits and further cook it . Grate khoya and add to the kheer. Reduce it to a creamy consistency.
• Serve it either hot or cold with a garnish of chopped dry fruits and golden varak.

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Zarda Pulao Recipe

Ingredients

Basmati Rice 2 cups

Milk 4 cups

Sugar 2 cusp

Desi Ghee 1 cup

Cinnamon 1 stick

Cardamom – 5-6pods

Cloves 5-6

Saffron ½ gms

Chopped nuts (almonds, pistachios, cashew) 1 cup

Method 

• Wash and soak the rice in water for an hour, Drain off excess water and keep aside.
• Heat ghee in a pan, add the whole masala and sauté till the fragrance rises, Add the rice along with sugar and milk and cook on a slow fire for about 10-15 minutes till the rice is cooked.
• Add saffron dissolved in milk along with chopped nuts and mix well. Serve hot or cold garnished with chopped nuts.

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Chocolate Fudge Topping

Ingredients

Unsweetened chocolate (or 12tbsp. shredded chocolate) 3 squares
Water ¼ cup
Sugar 1 cup
Canned milk 1 cup
Vanilla 1 tsp
White Corn Syrup 3 tbsp

Method

• Melt chocolate in double boiler. 
• Add water, sugar and syrup. 
• Boil until a few drops form soft ball in cold water (234oF). 
• Remove from heat and add milk and vanilla. 
• Serve hot. Can be reheated over double boiler for later use.

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Double Brownie Recipe

Ingredients

Flour 175gms
Butter 250gms
Sugar 500gms
Chocolate 100gms
Cocoa 30gms
Eggs 5
Walnuts (broken) 200gms


Method

• Melt butter, add the sugar to it and mix it well. Add the eggs and mix well.
• Sieve flour and cocoa powder together, add the walnut pieces to it and mix well.
• Pour the dry mix of the flour, cocoa powder and walnuts to the butter-sugar-egg mix. Mix together thoroughly. Pour into a baking tray. Bake in a pre-heated oven at 338oF for 30minutes. Leave it to set at room temperature. When set, cut into squares and serve.

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Serpes Marzipan Recipe

Ingredients

Cashewnuts (ground to a fine paste with rose water) 1/2 kg
Sugar (ground fine and sifter) 1 kg
whites of two eggs (beaten stiff)
Rose water 30ml

Method

Put all the above ingredients into a thick bottomed pan and simmer on a slow fire stirring constantly. Keep on string until it gets to a wax - like consistency. Remove the mixture if it is dry. Add color as desired and mould according to required shapes.

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Coconut Cake Recipe

Ingredients

300 gms Dessicated Coconut
300 gms Suji or Semolina
500 gms Sugar
100 gms Butter 
6-7 Eggs
2 tsp Baking Powder
1/4 tsp Nutmeg Powder
Vanilla Essence

Method

Put a cup of water to a large vessel and let it heat on a slow fire, when it start boiling add sugar, after the sugar gets melted add butter, then add suji and coconut take off from the gas and put baking powder. Mix it well and then add vanilla essence. Beat eggs well and add to the mixture . After adding mix it well. If requires you can also add colors. When everything is done bake at 350°C. Your coconut cake is ready.

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Pork Recipe Mangalorean Style

Ingredients

Pork 1kg
Coriander seeds 2 tbsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Cloves - 5 to 6
Cassia Stick - 1 inch
Poppy Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Red Chillis - 12
Black Pepper 1/2 tsp
Garlic - 12 pods
Onion big size - 6
Tamarind/Vinegar 3-4 tbsp
Green Chillies - 4 to 5
Ginger 1 inch
Bay Leaves

Method

Fry all the above spices and grind to a fine paste using little vinegar. Clean pork and cut into small pieces. Chop onion, green chillies, ginger and garlic pods. Take a big pan put the port pieces and mash it with the grinded masala, and also add the chopped onions, chillies, ginger and garlic. Dont put water just add vinegar and mash it but the bay leaves and keep it on the low flame. Pork takes time to cook. For 20 mins cook the pork. Serve hot

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Brinjal Curry

Ingredients

Small Size Brinjals 6-8

Ginger garlic Paste

Jeera

Sanuf

Turmeric Powder

Coconut Grated

Red Chillis - 5

Pepper

Tamarind

Oil

Fenugreek Seeds (Methi)

Curry leaves

Onion

Tomato

Method

Slice the whole brinjals into 4. soak tamarind into water and squeeze water and keep aside. Grind a fine paste of grated coconut, jeera, sanuf, ginger garlic paste, pepper, red chillis and turmeric powder.

Take a pan put some oil then add curry leaves, fenugreek seeds (methi) and onion. Fry onion till golden brown and then add brinjals, fry it for 5mins then add tomato fry for another 5 mins. Add grind masala and fry for another 5mins, add tamarind water and salt keep for 10 mins till the brinjal cooks well. Put some coriander leaves and serve with rice.

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Prawns Fry

Ingredients

Prawns 10 - 12
Ginger/Garlic Paste
Salt
Chilli Powder
Turmeric Powder
Lemon Juice
Oil

Method

Wash the Prawns and marinate all the above ingredients for 2 hours. After 2 hours deep fry those marinated prawns. Serve hot.

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