Brocolli Kurma

Ingrediants
brocoli
conout paste ground with
coriander seeds 1tsp
jeera 1/2 tsp
garlic 3 -4 pods

Method
chop small onions 5-6

fry this on a pan add curry leaves add brocoli +turmeric  and then the ground paste

pressure cook t to soft and serve t hot
 apt for idly and dosai

Sweet & Sour Mango

10 small mangoes

1/2 tsp turmeric

pinch hing

salt to taste

15 long chillies roasted

3 tsp coriander seeds

1/4 tsp jeera

1/4 tsp urad dal

1 tsp channa dal

1/2 tsp sesame seeds

1/4 tsp fenugreek seeds

2 tbsp jaggery

1 cup coconut

method

clean small mangoes.

remove skin of the mangoes and discard the skin, put all the mangoes in the vessel and add 3 cups of water. keep this on medium flame,add turmeric powder,hing and salt, cover and cook for 10 minutes.

In a pan roast red chilles with little oil for 2 minutes,keep this aside.

in the same pan roast coriander seeds, cumin seeds, urad dal, channa dal, fenugreek seeds and sesame seeds,for 3 minutes till light brown.keep this aside.

add little oil and roast the coconut in the same pan  till it turns slightly red.

In a mixer jar put red chillies, coriander seeds, urad dal,channa dal, fenugreek seeds, sesame seeds and cumin seeds and grind to a fine powder.

to the same jar add the roasted coconut and grind for 5 seconds.Add the ground mixure to the boiling mangoes and mix well, add jaggery and cook for 5 minutes. If the gravy is very tangy add more jaggery. bring to boil and take off the flame

for seasoning

1 tsp mustard

1 red chilli

pinch hing

10 curry leaves

2 tbsp oil.

method

 1. in a small pan,heat oil,when hot add mustard seeds, curry leaves ,red chilly and curry leaves.when the mustard stops splattering , pour on the mango gravy.

Mangalore Buns

You Need:

• All purpose flour (maida) - 1/4kg
• Bananas - 2 small or 1 large
• Curds - 2 tbsp
• Sugar - 3 tbsp
• Salt - 1/2 tsp
• Soda bicarb - 1/4 tsp
• Oil/ghee - 1 tbsp
• Oil for frying

Method:

1. In a large flat vessel (used for kneading dough) mix all the ingredients except maida (curds, sugar, soda bicarb, salt, oil/ghee & mashed bananas. Reserve about a quarter of the flour and add the rest in parts to the wet mixture. Knead to incorporate all the flour except the reserved one. Add very very little water (about a teaspoon or two) at a time ONLY if required to help knead. Actually adding more water will make a mess of your dough, so even wetting your palms while kneading is enough as the wet ingredients have enough moisture to help knead the dough.
2. Keep the dough ball covered for 8 hours or overnight in a warm place.
3. Make small balls of dough & roll thick ( 5-6cms diameter - about the size of pooris)
4. Deep fry until golden brown
5. Serve hot with coconut chutney

Note: The buns keep for 3-4 days if stored in an airtight container. They can be eaten plain without any accompaniment

Neer Dosa

200 g ( 1 cup ) raw rice

100 g ( 1/2 cup ) grated coconut

Salt to taste

1/ 4 cup water ( for grinding batter )

Extra 1/4 cup water ( to make final batter )

1 tablespoon cooking oil

Method

Wash and soak rice for 2 - 4 hours. Grind rice with grated coconut and salt to a very fine paste. Add 1/4 cup water during grinding.

Add enough water to obtain batter of pouring consistency.

In a dosa tawa, heat little oil. Pour a ladleful ( approximately 120 ml ) of the batter into it. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.

Allow to cook for about 30 seconds, before sliding the dosa off the pan. Repeat the process with the remaining batter.

Serve hot with vegetable gashi or prawns or chicken curry.

Read more at http://en.petitchef.com/recipes/neer-dosa-fid-981608#AALTJfsGAXfJcldL.99

Traditional dish in Mangalorean / Udupi Cuisine. Perfect with a spicy vegetable or prawns curry or prawns gashi or chicken curry.

Recipe Credit - Chef Manu Nair & Femina ( May 5 )

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Makes: 6 - 8

You will need

200 g ( 1 cup ) raw rice

100 g ( 1/2 cup ) grated coconut

Salt to taste

1/ 4 cup water ( for grinding batter )

Extra 1/4 cup water ( to make final batter )

1 tablespoon cooking oil

Method

Wash and soak rice for 2 - 4 hours. Grind rice with grated coconut and salt to a very fine paste. Add 1/4 cup water during grinding.

Add enough water to obtain batter of pouring consistency.

In a dosa tawa, heat little oil. Pour a ladleful ( approximately 120 ml ) of the batter into it. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.

Allow to cook for about 30 seconds, before sliding the dosa off the pan. Repeat the process with the remaining batter.

Serve hot with vegetable gashi or prawns or chicken curry.

Read more at http://en.petitchef.com/recipes/neer-dosa-fid-981608#AALTJfsGAXfJcldL.99

Pooran Poli / Puran Poli / Holige

1 cup Green Gram Dal

1 tablespoon ghee ( for dal )

1 1/4 cup melted jaggery

1/4 teaspoon cardamom powder

2 cups maida ( plain flour )

2 tablespoon oil ( for making dough )

1/4 cup maida ( for dusting )

2 tablespoon ghee

Method

For the dal - jaggery mixture:

Wash and boil the green gram dal with 1 1/2 cups of water. When it cooked drain the water ( you can do pressure cooking method also).

Heat a kadai / frying pan. Add 1 tablespoon ghee. Add melted jaggery and cooked green gram dal and cook it on a slow heat till the jaggery dissolves / dal - jaggery mixture thickens.

Sprinkle cardamom powder and mix well.

Remove from the heat and cool. Then grind it to a soft paste without adding water. Divide into 7 parts and keep aside.

For the dough:

Knead together maida and enough water ( approximately 3/4 cup + 1 tablespoon ) to make a smooth chapatti dough. Keep on adding oil little by little till you get a very soft dough. It should slip through your fingers. Keep aside for half an hour in an airtight container.

Final preparation of Pooran Poli:

Smear the palm of left hand with a little ghee and flatten on it one portion of the dough in the shape of a puri.

Place a lime-sized ball of dal paste in the centre. Gather up the edges of the puri, enclose the dal paste completely and pinch the seams well together.

Dust this ball with maida. Place the dusted ball on a chapatti board and carefully roll it out into a 1/8?? thick chapatti.

Fry it on a medium heat on a tawa turning it over once or twice carefully; smear little ghee while frying .

Read more at http://en.petitchef.com/recipes/pooran-poli-puran-poli-holige-fid-803121#0FjI5tBtT5etkECh.99

Goli Baje ( A very popular Mangalorean / Udupi snack )

Makes: 10

You will need

1 cup ( 100 g ) maida ( all purpose flour )

1 tablespoon besan ( bengal gram flour )

1/4 cup butter milk

1 teaspoon sugar

1/2 teaspoon baking soda

2 green chillies, finely chopped

1/2 - inch piece ginger, finely chopped

1/4 cup water

1/2 teaspoon salt

Oil for frying

Method

Pour butter milk and water in a bowl. Add sugar, salt and baking soda. Mix besan and maida. Add chopped green chillies and ginger. Mix all the ingredients well and keep aside for an hour ( Note: The mix should be about the same consistency as batter for ?? soornalli ?? / dropping consistency ).

Heat oil in a kadai / frying pan. Reduce heat to medium. Do not fry on high heat.

Drop 1 teaspoon baje mix gently in hot oil ( 5 bajes at a time ) till golden brown, turning over once or twice. Serve with coconut chutney / sauce.

Read more at http://en.petitchef.com/recipes/goli-baje-a-very-popular-mangalorean-udupi-snack-fid-1241898#WCBsEmr8s2pttsJd.99

kadlay manoli ( sundal and kovaikai )

 Ingrediants

boiled salted kondakadalai 200 gms

slit kovai kai 200 gms

dry roast

coconut 8 tbsps

garlic 2-3 pods

corianderseeds 2tsps

jeera 1tsps

red chillies 4

tamarind

 Method

dry roast these and grind t ( not to add too much of water at the same time not too coarse)

fry onions to brown and then add kadalai and the ground masala let them cook together for some time and so tat the salt and masala s spread uniformly

then add kavaikai and cook t adding water enough to keep the veg aptly cooked

note: pls pick kovaikai a lill hard just to makesure tat the kovaikai s not over ripe . red or roange color strictly needs to b avoided

kovai kai comes n bitter taste too ples check ur needs bitter ones r gud for diabetic patients.....