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

Tuesday, March 18, 2014

Pineapple PUdding/Sheera...

Pineapple pudding  is a popular wedding dessert in southern parts of India specially in my native 'Mangalore' and its one of my favourite dessert  too. Its very easy to make dessert specially during parties and festivals ...try this simple dessert and i am sure its going to impress your guests if served in fun and pretty party style with fresh pineapple slices;)


  1. 1 cup – Bombay Rava/uppit soji
  2. 11/4 cup – Sugar
  3. 1 cup – Pineapple (chop into cubes)
  4. 3 cups – Water
  5. 1 tsp pineapple essence 
  6. 10 nos – Cashew nuts
  7. 1 or 2 pinch – Turmeric/yellow food color
  8. 1/4 cup – Ghee
  9. 1/2 cup Rice bran oil

  1. Heat 3 tbsp of ghee in a pan and fry the cashew nuts till golden brown and keep it aside. i
  2. In the same pan with leftover ghee roast rava over medium flame for 3 minutes or until it turns slightly golden brown. Make sure it doesn't get burnt. When done, switch off and remove from the stove.
  3. Take a hard bottomed pan add water, chopped pineapple and  bring it to boil.Then add sugar ,pineapple essence and yellow food color mix everything well, boil until sugar dissolves and you see the bubbles .
  4. Add fried rava little by little to the boiling water and keep stirring continuously in order to avoid lumps. Let it cook for few minutes  or until rava cooks on medium flame. Now add remaining ghee and keep stirring until it comes out clean from the pan.
  5. Switch off the stove and garnish with fried cashews nuts.
  6. Serve chilled
Tips and serving suggestions:

  • you can make this quick and easy pudding recipe with canned pineapple too.
  •  Omit rice bran oil and replace it with ghee if you are serving this at room temperature.
  • you can present it any number of ways and if  you really want your pudding to be on everyone's lips (spoken as well as eaten)you should display it in a way that draws the most attention.

Friday, June 28, 2013

Crispy Ghee Roast Dosa

Ghee roast dosa

Ghee Roast dosa

For every South Indian their day is incomplete without a plate of dosa, idli ,vada and sambar.Today i am here with crispy ghee roast Dosa a popular breakfast in south India and in the menu of restaurants it is a must. It is prepared by drizzling ghee and the dosa should be very crispy with a golden brown colour
  • 4 cup Dosa rice or raw rice
  • 1 cup Urad dal/ Split black gram
  • 1/3 cup Moong dal/split Green gram or Tur dal
  • 1/3 cup Chana dal
  • 1/3 cup Masoor dal
  • 1 cup Thick Beaten rice/Poha/avalakki
  • 1tsp Methi/Fenugreek seeds
  • Ghee for Roasting
  • Salt to taste
Cooking Directions
  1. Wash and soak moong dal,masoor dal, chana dal ,rice and methi for at least 4 hours in summer and 8-9 hours in winter in one big bowl, with enough water.
  2. Soak urad dal separately in a bowl for 5-6 hours.
  3. Wash and Soak Poha/beaten rice for 30 minutes.
  4. Strain water from urad dal. Keep the water for grinding.
  5. Start grinding by putting urad dal and a little water in my wet grinder. If the paste is getting dry and very thick, add water as required. I used about 4 -41/2 cups of water. Keep grinding until there is a good amount of froth. The paste should be very smooth and fluffy like whipped egg white or cream. You can use mixer grinder if you do not have a wet grinder.
  6. Transfer the urad dal paste into a big vessel.
  7. Now Strain water from rice and dal mixture. Use this water for grinding.
  8. No need to wash the grinder. Add the rice and dal along with soaked poha into the grinder. While grinding rice and dals, first put 3/4 cup of water. Add water slowly on the stones and on the sides where you can see that a thick paste is forming. Otherwise the grinder will not grind properly and may stop to rotate. With the help of a spatula mix the mixture.
  9. When the rice and dal is ground to a smooth and fluffy paste, the grinding process is complete.
  10. Now mix this rice mixture to the Urad dal mixture and blend it well.The batter should be thick thick like pancake batter.Keep the batter overnight for fermentation
  11. Fermentation will make the batter to raise.Transfer the batter into 2 or 3 boxes. Fill only half of them.
  12. Next day morning add salt and give a nice beat till the bubble appears and salt dissolves completely.
  1. Preheat the dosa tava or griddle or non-stick dosa tava , when it is hot ,sprinkle some water mixed with oil and just clean the tava with the help of the dosa spetula /flat spoon meant for lifting dosas,The water is sprinked to bring the temperature of tava little down, so that we can rotate the batter well. . Dosa will come in good golden brown colour and it will not stick to the tava.
  2. Then put a spoonful of batter or ladleful batter in the middle of tava and spread it with the help of ladle as a medium circle size dosa with very thin base .After few seconds drizzle ghee around the dosa and let it cook for few min, till you can see on the dosa itself the golden brown colour.
  3. Now after making the dosa , it is up to you , how you want to fold it or what shape you want to give. I have just rolled my dosas,the way it is served in many restaurants.
  4. Repeat the same above process, every time you cook the dosa.
  5. Serve hot with chutney,sambar and Potato baji.
  1. In cold countries, you can ferment and then refrigerate. But in hot places like India, when the batter is ground it is kept in fridge. When needed, the required quantity is taken and then fermented. For example, for next day breakfast, the required amount of batter can be taken and kept for fermentation overnight in the kitchen. When the batter is fermented in the morning, add required additional salt and then prepare idlis or dosa. In cold places, you can grind in the evening (say 4 pm) and keep it for fermentation near a heater until next day morning. The batter should be in a warm environment to get fermented properly. If the batter gets fermented in lesser time then no need to keep it for longer period.
  2. Every time you put the dosa,try to sprinkle some water and clean it with flat spoon

Friday, May 3, 2013

Manglorean style "Marvai pundi" (clams and rice dumplings in coconut curry sauce)

Today for dinner I cooked manglorean style clam and rice dumplings in Coconut curry sauce, Its yummy and taste fantastic with all the herbs combination, totally outrages. HUbby and I have decided to make a conscious effort to eat more seafood. This effort probably won't be cheap. But if we try to spoil ourselves on a seafood dinner at home, we are less likely to splurge on a fancy dinner out were that salmon or king fish fillet is likely to cost 3 to 4 times more. So whatever the occasion we eat at home and ate well. This is amazing curry broth and I suspect mussels would be equally as divine!

Ingredients for Pundi:
  1. 2 cups- Parboiled rice/ white ukde thandul
  2. salt as per taste
Ingredients for clam curry sauce:
  1. 1/2 kg Clams/kubbe/marvai/thisre
  2. 1/2 tsp Mustard seeds
  3. 1 onion,chopped
  4. 1 tbsp coconut oil/any veg oil
Ingredients for the masala/sauce:
  1. 3 cups Coconut.grated
  2. 10-12 Kashmiri red chillies ( you can use 2-3 guntur or any hot chillies if you like it more spicy)
  3. 2tsp Coriander seeds
  4. 1/4tsp Cumin/jeera
  5. 8-10 Fenugreek/methi seeds
  6. 1Onion,sliced
  7. 10 Pepper corns
  8. 1/2tsp Turmeric /haldi
  9. 6-7 Garlic cloves
  10. 1/2 inch Ginger,chopped fine
  11. 1/2tsp Mustard seeds
  12. 1 Marble sized ball of Tamarind
  13. 1tsp coconut oil or any veg oil

Cooking Directions:

For Pundi:

  1. For rice dumplings,soak rice for about 6-7 hours and grind to coarse paste with 3 cups of and salt to taste.
  2. then transfer to a thick bottom pan and cook on medium flame till the moisture evaporates and you are left with a lump(this should not be too dry,you must be able to form balls).
  3. Let it cool for sometime,then start making small round,flat shaped dumplings almost as a coin shape.You can make about 25-30 dumpling from this dough.
  4. Now boil water in a idli steamer and steam for about 15 minutes or till done.
For clams :

  • Place the clams in a large bowl and fill with water until the clams are fully submerged. Allow them to rest for 30 minutes to an hour to encourage them to filter out any sand and grit.
  • Gently remove each clam one at a time and scrub away any grit on the outside of the shell.
  • Now take one vessel and add 2 cups of water.Add all the clams and simmer the calms for 5-7 minutes or until most of the shells have opened. Discard any unopened clams.When its cool open and discard one shell keeping one with the flesh and save the liquid left over after boiling the cockles for the gravy.
For the masala:

  • Dry roast the ,chillies, coriander, cumin, pepper corns, fenugreek seeds,1/2 tsp mustard and lastly add turmeric and switch off the gas.
  • Transfer this to a blender and in the same pan add 1 chopped onion and little oil (about 1tsp) and fry on low flame till you get the nice aroma.
  • Grind coconut ,roasted masala ingredients ,fried onion,garlic cloves,ginger and tamarind to fine paste.
For the clam curry sauce:
  • Heat cooking pot,add coconut oil/any veg oil.Add remaining mustard and onion chopped and saute for a while till onion turns to golden brown.
  • Stir in the coconut Paste and clam juice in which clams have boiled, whisking to break up and lumps in the coconut paste. Add salt to taste and some more water if needed to make the gravy little thin. Bring the mixture to a boil. Add the clams, cover and reduce heat,cook for 5 minutes.
  • Now add steamed rice dumplings/pundi and boil further 10-15 minutes till the gravy is thickens.
  • Serve after few hours or keep it overnight to let the rice dumpling soak in the gravy.

Sunday, March 31, 2013

Piyava vodi/ onion sandige

Here comes summer and most of the ladies started making this wonderful sun dried  rice fryums/vodi for rainy season. it also brings memories of my childhood, helping my amma , aunts and neighbors to make these delicious vodi/sandige and pappad . it was so much fun. Now i take my kids help and they too enjoy this a lot.
  • 2 cups rice Rice ( 200 ml cup)
  • 20 Dried whole red chillies
  • 2.6 litters Hot Water
  • 3-4 Onion,chopped finely
  • 4-5 level tsp salt or as per taste
Cooking Directions
  • Soak rice for about 12 hours in 6 cups of water

  • Drain water and Grind rice and chilies to smooth paste adding 4-5 cups of water.
  • Meanwhile boil 2.6 liters of water and keep aside.
  • Take a big kadai or deep vessel or heavy bottomed sauce pan and add rice batter and half of the boiling water and mix it well and cook on medium flame ,keep stirring all the time to avoid any lumps.
  • After 5 minutes add some more water to the boiling rice mixture and stir  to make smooth paste. once the paste is slightly thick add the remaining water and Cook it well.
  • Keep stirring till it starts bubbling. Once its started bubbling cook further for 5 minutes.The whole procedure takes about 20 minutes.
  • The batter should be like idli batter and not too thick as it will become thick once you keep it overnight and so switch off the gas once it comes to desired consistency .
  • Now add chopped onions and mix it well.
  • Cover and keep it over night.If you are making this same day then let it cool completely
For spreading vodi/sandige :

  • Spread one big plastic sheet in the balcony where you get direct sun light till evening or terrace .
  • Now start dropping the mixture with a spoon or with the fingers into small lumps as shown in the above picture.

  • Dry vodi in the sun for a day,at least 7-8 hours and bring it inside around 6 in the evening.
  • Next day turn over all the vodis and dry it again for 2 more days till it becomes completely dry and crisp.
  • Store in an air tight container,When required deep fry in hot oil and enjoy.
  1. Tip: 1 Be careful when you are adding salt as it shrinks 1/2 the size when it dries.So add little less salt than normal.
  2. 2 its better to make the mixture night itself to save your time and energy so that you can start spreading this as early as possible in the morning.

Monday, March 11, 2013

Tuppa dose/Ghee roast dosa .. A mangalorens signature dish

The varieties of dosas made in different regions of south india are endless. "Tuppa dose" is a signature dosa of Mangalore,now served in almost all the restaurants. .Tuppa means Ghee in Kannada .i just love the sizzling sound of dosa batter being poured onto hot traditional iron griddle and the aroma of ghee as the dosa roasts. This is one dosa which reminds me of my childhood and that, how crazy we kids were for this delicacy, whenever it was festive time especially during car festival ( car festival is very famous in mangalore) or we had some guests over ,this was 1st thing in our menu.we would keep lingering around the plate just to get some extra Dosa from one of our favourite restaurants . Even you would be delighted to try this sensational dosa recipe. Now this is a favourite dish of my family , Its combination with hot coffee during winter is great. Try this dosa Recipe and serve it hot. Enjoy and do let me know how this dosa Recipe turned out for you.

  • 1 cup Urad dal
  • 1 cup Dosa rice
  • 2 cups Maida/all purpose flour
  • 2 inch piece Ginger
  • 2tsp Sugar
  • 1/2tsp Baking soda
  • Sugar to taste
Cooking Directions
  1. Soak Urad dal and rice for 4-5 hours .
  2. Grind soaked urad dal and rice along with ginger to smooth batter.
  3. Sprinkle some sugar and keep this covered overnight to ferment.
  4. Next day morning add maida ,soda and salt to the fermented batter and blend it well to avoid any lumps.The batter should be little thicker than normal dosa.
  5. Once you are done then heat griddle and start making dosa.
  6. Pour two ladle full of batter and spread it little about 8 inch diameter and drizzle 2-3 tsp of ghee and cover and cook on medium flame till well roasted and turns to brown colour.
  7. Now flip the dosa,drizzle some ghee again from the sides and roast well till golden brown.
  8. Serve hot with ginger or any other chutney of your choice.
Note: The ginger is the key ingredients in this dosa ,as it gives nice aroma and flavour .

Saturday, January 19, 2013


Pulikoddel is a typical GSB konkani dish served in temples and marriages,its Delicious. All the flavours work perfectly together and  there's a nice hint of jaggery and tamarind and the nuttiness of coconut and sesame is absolutely amazing !
  • 1/2 kg / 4-5 cups Ashgourd cubes (11/2 inch)
ashgourd pieces

For the masala paste

malasala ingredients

  • 2 cups freshly grated coconut
  • 1tbsp Coriander seeds
  • 2tsp Black thil/sesame seeds
  • 2tsp Chana dal/ split bengal gram
  • 7-8 Dreid Whole Guntur chillies/hot chillies
  • 6-7 Pepper corns
  • 6-7 Methi seeds
  • 1tsp Rice
  • 1/4tsp Turmeric powder
  • 1 Marble sized ball of tamarind
  • 2tsp Jaggery
  • 1/2tsp Mustard
  • 1spring Curry leaves
  • 1tbsp Coconut oil
Cooking Directions
  1. Pressure cook or boil ashgourd pieces in 2 cups of water till soft but not mushy.
  2. Wash rice and thil separably and dry .
  3. Now fry all the masala ingredients separately with a little oil to a light brown.
  4. Be careful while frying grated coconut as it should be roasted on low flame,stirring all the time to get that nice golden brown colour.
  5. Once you are done with your roasting, grind all the roasted ingredients together with tamarind and little water to slightly coarse paste ( not too coarse),do not add too much of water,the paste should be thick.
  6. Once the ash gourd pieces are boiled and cooked well,add salt and jaggery and bring it to a boil,then add the ground masala paste and boil again till the gravy thickens.
  7. Now prepare the tempering.Heat remaining coconut oil in a small pan,add mustard and let it crackle,followed by curry leaves and pour over the gravy and serve hot with rice.
Variation: You can prepare this pulikoddel with cucumber/Madras cucumber or bottle gourd
Ashgourd curry

Wednesday, January 2, 2013

ivy gourd sukka/Palya ... Kannada brahmin style

This is typical kannada Brahmin style dish served during their wedding and other functions.I just love the flavour and the aroma of their dishes which mainly comes from coriander,jeera and the generous dash of hingu/asafoetida. I got this recipe from my classmate who used bring variety of brahmin dishes in her lunch box .This masala goes well with any other gourds or any type of beans.
  • 1/2 kg Tender ivy gourd/tendli/Gherkins
  • 1tsp Coriander seeds
  • 1/4tsp Jeera
  • 4-5 Methi/ Fenugreek seeds
  • 1/4tsp Asafoetida /Hing powder
  • 4-5 Whole dried red chillies
  • 1/2 Marble sized ball of tamarind
  • 2 cups Grated coconut
  • 1/2tsp Jaggery
  • 3tsp Oil
  • 1/2tsp Mustard seeds
  • Few curry leaves
Cooking Directions
  1. Wash ivy gourd, pat dry and cut into long pieces.
  2. Dry roast coriander seeds,jeera,red chillies and methi on low flame till coriander changes to light brown.
  3. Now grind the roasted ingredients along with grated coconut and tamarind to coarse paste without adding any water.
  4. Heat oil in a kadai/shallow pan add some mustard followed by curry leaves and hing/asafotida,stir for a second and then add ivy gourd pieces,jaggery and salt to taste. Saute for 3-4 mins then add a cup of water,cover and let it cook .
  5. Once it is cooked,add the coconut paste and saute till the dish is almost dry.
  6. Serve hot as a side dish along with rice and dal.

Monday, December 3, 2012

Pumpkin leaf vadi/duddi panna podi

Duddi/dudde panna podi is a  typical konkani style  fritter prepared with pumpkin leaves,which is served during lunch or dinner.But this makes a awesome appetizer or evening snack especially for vegetarians.You hardly get this  leaves in stores so better grow this in your kitchen garden as it takes very little attention.I have got plenty of these leaves in my backyard so i can relish it whenever i feel like.Other than vadi we can prepare so many dishes from this leaves,flowers and pumpkin itself  as it is very healthy and seasonal vegetable
Prep time: 30 mins
Cook time: 10-15 mins
Yield: 20-25
  • 15 Pumpkin leaves
  • 2 cups Dosa rice
  • 1/2 cup Urad dal
  • 10 Whole dried red chillies
  • 1tsp Asafoetida /Hing powder
  • 2tbsp Rava/semolina (optional)
Cooking Directions

  1. Wash and clean the pumpkin leaves and let it dry completely.
  2. Soak rice for about 1 hour and grind to smooth paste
  3. Dry roast urad dal and red chillies till dal turns to brown colour
  4. Mix urad dal powder to the rice batter and make a thick batter.
  5. Add salt and asafoetida and mix it well.
  6. Now spread one leaf and apply this batter evenly on that pumpkin leaf and then place one more leaf over that and repeat the process Stack 7-8 leaves at a time and gently fold it to make round rolls.
  7. The same way make one more roll and refrigerate for 30 mins .
  8. Now take the rolls out of the fridge and cut into 1 cm round disc as shown in the picture.
  9. Heat oil in the pan and deep fry all the pieces till crisp and golden brown.

variation: Roll all the pieces in rava and fry till golden brown.

Wednesday, November 28, 2012

Kooka Masala/ GSB Konkani style chinese potato

Kooka( chinese potato) Masala

There is nothing like fresh fruit and vegetables at their seasonal best. There is something so good about eating food when its just been picked. It tastes better, it is better value and it is a better deal for the planet.Winter is the month you really enjoy so many vegetables specially root vegetables and these" Chinese potatoes" popularly known as kook in south canara and kooraka in kerala, harvested from spring through fall, and are an excellent storage vegetable to hold through winter. Here i have one typical konkani style dish featuring such potato which is enjoyed specially during the hindu month" karthik".It is aslo available in some parts of kerala. Few days back i got my stock from my mom from Mangalore and i prepared 2 types of dishes which is my all time favourite Kooka upkari and Kooka masala. Kooka masala is a spicy dish which i love to have it with plain rice and simple  dalithoy(GSB style dal)
Prep time: 60 mins
Cook time: 60 mins


  • 1/2 kg Chinese potato/kook
  • 1/2 Grated coconut
  • 1tbsp Coriander seeds
  • 1/2tsp Methi/ Fenugreek
  • 10-12 Whole dried red chillies
  • 1 Lemon sized ball of tamarind
  • 4 Onion ( chopped)
  • 2tbsp coconut oil
  • 1 spring Curry leaves
Cooking Directions
  1. Wash kook thoroughly in plenty of water and pressure cook for 20-25 mins or till 2 whistles.
  2. Peel off the skin and cut into 4 pieces each depending on the size of the potato and  keep aside.
For masala paste:
  1. Heat 2-3 tsp of coconut oil in a pan,add red chilles ,roast on low flame till it changes color to darkish red,drain out and keep aside.
  2. In the same oil add coriander seeds and roast till it changes to almost most darker in color,add in methi/fenugreek and fry again for a couple of seconds  or until it well roasted and changes to light brown color.
  3. Now add all the roasted ingredients to grated coconut ,along with tamarind and ground to paste.The masala should be little coarse.
  4. Once the masala is done,heat a big kadai,add in remaining oil and add chopped onion and few curry leaves ,fry till it changes to light brown color.
  5. Add in ground masala and stir for a second.
  6. Now add cooked and peeled Chinese potato/kook and salt to taste and mix it well.
  7. Add a glass of water and cover it with a lid and cook on low flame the dish is semi dry.
  8. serve hot with rice and Dal

Tuesday, October 16, 2012

Godu povu ( sweet beaten rice)

       Navratri is a combination of two words. 'Nav' means nine 'ratri' means night. Therefore, this celebration is literally translated as 'nine nights'. The celebrations begin on the first day of the month of Ashvin according to the Hindu calendar. Navratri always falls in the month of October. The exact date differs from year to year though.
         As i mentioned Navratri lasts for nine whole days. However, each day has its own special significance and is celebrated separately. Along with the nine forms of Durga, obeisance is paid to the Trinity of goddesses as well. Different varieties and special cuisine are made during Navratri celebration. Since in most of the communities, people observe fast during Navratri and eat only one meal a day at sunset, the Navratri meal has special courses and is strictly vegetarian. 

 Today i am here with one of the important naivedyam/ prasada that we konkani's offer to devi durga during "Ayud puja" 9th day of Navratri and also during ganesh chaturthi,Deepavali and it is also offered to lord as prasadam in many hindu temples in Karnataka and some other parts of south india.
Prep time: 5 mins
Cook time: 20 mins
  • 3 cups Beaten rice/avalakki/poha ( thin)
  • 1 cup Jaggery
  • 1 cup Coconut (freshly grated)
  • 1/4 tsp Cardamom powder
Cooking Directions
jaggery syrup

One string syrup

  1. Prepare jaggery syrup using jaggery and a cup of water.
  2. Heat crushed jaggery along with water till it dissolves completely , strain to remove all the impurities.
  3. Boil again till either one string consistency is reached,Test the syrup between thumb and forefinger. It will form one string,at this stage switch off the fire.
  4. Now add grated coconut and mix it well with the syrup.
  5. Then add cardamom and beaten rice and mix it well,till beaten rice absorbs all the syrup.Do not cover it unless it is completely cool.
You can store it for couple of day without refrigeration.You can serve this along with chana upkari/sundal

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