Udupi Bread masala

New Year started on a pretty low note. Climate is amazing here in Dubai and so very apt for all sorts of infections! So after two weeks of medicines and rest, we are slowly getting back on track. 

Phew! finally food tastes like food! 

Two weeks almost made us forget what it was like to be foodies with our tongues absolutely losing its sense for taste. The beginning of a New Year went by and our third wedding anniversary too confined within blankets and cup after cup of ginger tea! Since it did not exactly feel like a New Year - we decided to postpone all our celebrations till we were fine and we are on the verge of recovery now. Now, I do wish we could have posted about a dinner date or romantic outing on our anniversary but never mind we did something special too! We took care of each other:) It is not easy having two sick people taking care of each other but we did tide through proving true the marriage vows we took three years back - 'In sickness and in health'! 

So while we are just beginning our new year celebration - why don't you guys quickly skim through the recipe we have for you. It has been a while since I have been to Udupi and in less than 3 weeks I am going to be there! So here is a Udupi recipe - made popular by the famous Diana Hotel.

Ingredients

(Serves - 3)

1. White Bread - 8 slices
2. Mustard seeds - 1/4 tsp
3. Onion - 2 medium sized finely chopped
4. Tomato - 1 big
5. Ginger - 1 tsp chopped
6. Garlic - 1 tsp chopped
7. Green Chilly - 1
8. Kashmiri chilly powder - 1 tsp
9. Cloves - 2
10. Cardamom - 2
11. Cashew nuts - 8-10 pieces
12. Milk - 1 cup
13. Coriander leaves 
14. Salt to taste
15. Ghee

Method

• Grind the ingredients listed from 4 to 11 into a fine paste.
• Chop the bread slices into smaller squares or any random sizes.
• Heat a tbsp of ghee in a skillet and add the mustard seeds. Once this pops, add the onions and saute until cooked.
• To this, add the ground paste and cook until the raw smell of the masala goes away.
• Adjust the salt at this stage and add milk. Bring it to a boil and simmer for a minute before switching off the flame.
• Add the bread pieces in batches and combine well. Sprinkle corriander leaves and drizzle a tablespoon of ghee before serving it.

You may also note - 

• Ideal for breakfast or evening snacks. You could make the gravy ahead of time and store it. Mix the bread pieces only before your serve else it may become too soggy and melt into the gravy.
• Alternatively, you could also toast the bread with a little butter before adding it to the gravy for the crunch.
• While serving it as snack you could garnish with finely chopped onion as well or even spring onions.

Mangaluru Cucumber Sambhar/ Mangaluru Southekayi Huli

Long weekend here in Dubai and the climate is getting better. We have vowed to make good the beautiful climate this year. Summers always prompt us to stay indoors and if at all we step out - malls and restaurants are the only solace. The changing season beckons us outdoor - probably for a picnic in the park or walk by the beach. Yay!! We managed to do both this weekend and that makes me content. It's not every day that all you plan materializes. That was my happy weekend - more to go with a movie planned and an extended day off tomorrow

Over to the post for the day. I have already mentioned in several earlier posts how much I love the place I was brought up - Brahmavar. Not just the place - the cuisines as well. The recipe today is a popular curry that is served for weddings in the Udupi/ Mangalore region. I can still visualize the dhoti clad men who serve food for the weddings walking around with buckets of this curry shouting - 'Huli Huli Huli'. Those who have been in my position would share these nostalgic feelings of mine as well.

Hopping over to the recipe. Southekayi Huli or Southekayi Sambhar is another version of the sambhar that has southekayi or cucumber as the main ingredient with the masala roasted and ground along with fresh coconut to give it a fine texture and taste.

Ingredients
(Serves - 6)

1. Mangaluru southekayi/ Cucumber/Vellarikka - 1 small
2. Toor dal - 3 tbsp
3. Turmeric powder - 1/4 tsp
4. Tamarind - 1 gooseberry sized ball
5. Jaggery - 3 tbsp grated
6. Water - 3 cups
7. Salt to taste

To grind:

1. Red Chilly - 6
2. Coriander seeds - 2 tbsp
3. Cumin seeds - 1/4 tsp
4. Fenugreek seeds - 1 pinch
5. Mustard seeds - 1 pinch
6. Urad dal - 1/2 tbsp
7. Channa dal - 1/2 tsp
8. Coconut - 1/4 cup grated
9. Asafoetida - 1 pinch
10. Water - 1/4 cup

For garnish:

1. Mustard seeds
2. Curry leaves
3. Oil

Method

• Soak the tamarind in half a cup warm water for 10 minutes. Squeeze and extract the juice.
• Pressure cook washed toor dal in 1 cup of water along with turmeric powder up to 2 whistles.
• Skin, de-seed and chop the cucumber. Toss this into the pressure cooker and add 1 cup of water. Cook until the cucumber is done.
• Dry roast the ingredients 1 to 7 listed under 'To Grind'. Wet grind this along with coconut and asafoetida to a smooth paste.
• Add the ground paste along with salt, tamarind extract and jaggery into the cooker.Simmer for 10 minutes or until the masala is cooked. You may add water to reach the desired consistency.
• In a separate pan, heat oil and let the mustard seeds splutter. Add the curry leaves into this. Add this as the garnish to your sambhar.

You may also note - 

1. Do not chop the cucumber very small - have it in medium sizes or large chunks as per your choice. You may also choose not to skin the cucumber as is popular in Dakshina Kannada region.
2. Adjust the spice level as per your choice - you could reduce the jaggery if you do not want the sambhar to be sweet.

Goli Bajji/ Mangalore Bajji

It is the peak of the summers in Dubai and my heart longs for the monsoons in India.

Waking up to the sound of rains..

A rainy evening with a mug of hot coffee..

A walk in the rains..

Getting splashed - ugh!! Sounded annoying back then, but now! I need that one splash. 

And of course, the hot fried bajjis that lifts your spirits.

That is something I can do in Dubai too!

My thoughts went scrambling and this is what it resulted in.

Cheers to Goli Bajji/ Mangalore Bajji with hot tea that sent me down many memory lanes. While I get nostalgic, why don't you guys have a sneak peak at what is below - 

Ingredients

1. All purpose flour - 1 cup
2. Yogurt - half cup
3. Rice Flour - 2 tbsp
4. Onion - 1 medium chopped
5. Ginger - 1 tbsp grated
6. Green Chilly - 1 sliced thinly
7. Curry Leaves - 1 sprig finely chopped
8. Coriander Leaves - a handful finely chopped
9. Asafoetida - 2 pinches
10. Baking powder - 1/4 tsp
11. Sugar - 1 tbsp
12. Salt to taste
13. Oil for deep frying

Method

• In a bowl, whisk the yogurt and add all purpose flour, rice flour and the baking powder. 
• Once the ingredients have combined well, add the chopped onion, ginger, green chilly, curry leaves and the corriander leaves.
• Add asafoetida, sugar to the mix and salt to taste.
• Keep the mixture standing for 1 to 2 hours.
• Heat a skillet and add oil to this.
• Dip your hand in water and scoop a lemon sized ball of the batter and carefully place in the oil( be careful not to burn your hands)
• 4 - 5 balls can be placed at a time. Flip it over once the side has browned. It may take about two minutes to cook on medium flame.
• Carefully remove from the oil and place on tissue to drain off the excess oil.
• Serve it hot and crisp with coconut chutney

You may also note - 

1. Adding the rice flour gives the crispness to the bajjis.
2. If you find the batter too thick, add water to reach the desired consistency.
3. Constantly keep the flame on medium to avoid under cooking or burning of the the bajjis.

Recipe shared by a dear friend - Vandana

Mangalore Buns/ Banana Poori

A small tea shop in front of our college campus was the favorite hangout place during our free hours in college at Brahmavar. This is where we have feasted on the Mangalore Buns as it is popularly called. Do not go by the name Buns! It is nowhere similar to the normal buns baked out of the oven. It is deep fried in oil and usually served as tea time snack along with chutney. It is sweet, hence can be eaten without a chutney also. That is precisely what I did roaming around with a piece in my hand and preparing for our trip to Al Ain Zoo. That is a long awaited trip and we finally did it this weekend Yay!

Guess what we were lucky too! Got to see the majestic White Tiger and White Lion in all its glory and majesty. I had packed a few buns for our evening snack time which we gorged on after the visit to the Zoo. I hope you guys too try out this recipe, you could make it a tiffin box recipe for your kid too:) A simple way to use the overripe bananas which you do not feel like eating! 

So here is my version of the recipe. Though generally made with Maida/ All Purpose Flour, I chose the healthier Wheat Flour.  Hence ate it guiltless:)

Ingredients

1. Wheat Flour - 2 cups + 3 tbsp for rolling the dough
2. Banana - 5 ( I used elaichi bananas)
3. Sugar - 5 tbsps
4. Jeera - 1/2 tsp
5. Yogurt/Curd - 3 tbsp
6. Baking soda - 1/2 tsp
7. Ghee - 2 tbsp
8. Salt - 1 pinch
9. Water as required

Method

Mash the bananas along with the sugar in a bowl. Riper the bananas, the easier to mash. You could user a blender or a spoon would also suffice. To this add the wheat flour, salt, baking soda, jeera(lightly crushed) and mix it well using a fork. Add the yogurt and roll it into a dough. Generously rub ghee on both your hands and fold in the dough once again. Keep it covered for atleast two hours or refrigerate it overnight. In case you refrigerate, make sure that you keep it out for atleast two hours before you make it.

Make balls out of the dough. Roll it out using a rolling pin using the flour when required so that it doesn't stick. Avoid overusing the flour as it leads formation of residue in the oil.

In a skillet heat the oil. Once the oil is hot, slowly slip in the rolled out sheet one at a time.  Using a spoon, keep splashing oil onto the top as it raises. Ensure that the flame is on medium. Flip over to the other side once it is uniformly brown in colour. Once both the sides are done. Transfer this to a tissue paper so that the excess oil seeps onto it.  

Buns do not absorb much oil and hence you can be judicious while pouring the oil into the skillet.

Serve it hot with chutney of your choice.

Chicken Sukka

I am back from my vacation !
3 beautiful weeks and so many memories - just the perfect start. A new year and a lot more resolutions. A growing vigor and enthusiasm to do a lot more this year. While I ponder on where my resolutions and vigor takes me why don't you guys go ahead and catch my latest recipe.

Chicken Sukka - a Mangalorean style chicken preparation that uses plenty of coconut and quite a bit of spices - name it and you have it. The dish goes along well with dosa, neeru dosa, sanna, chapatti to name a few.

So here is the recipe - straight out of my akka's kitchen.

Ingredients

For the masala - (you can choose to make the masala and refrigerate it. Lasts for 4-5 months.

1. Kashmiri Chilly - 50 gms
2. Pepper Corns - 2 to 3 tbsp
3. Coriander seeds - 2 to 3 tbsp
4. Cumin seeds - 1/2 tsp
5. Mustard seeds - 1/2 tsp
6. Fenugreek Seeds - a pinch
7. Ajwain - a pinch
8. Turmeric Powder - a pinch
9. Garlic - 2 pods

For the dish

• Chicken - 1 kg cut into small pieces
• Coconut grated - 1 whole coconut
• Curry Leaf - 2 sprigs
• Onion - 2 medium chopped
• Tomato - 1 small chopped
• Tamarind - 1 lemon sized
• Oil
• Coriander leaves - a handful

Preparation

Dry fry each of the ingredients from 1 to 3 separately and fry the ingredients from 4 to 7 together.

In a grinder, powder all the ingredients mentioned above together and keep aside.

Soak the tamarind in 1/4 cup of water for about 5 minutes. Squeeze the tamarind and sieve the tamarind water. Set it aside. Pour little oil into a skillet and saute the onion and tomato. Once the onion is translucent, add the curry leaves along with the chicken. Sprinkle salt, mix it well and let the chicken cook till it is half done. Now add the grated coconut and the tamarind water. Mix on high flame and add the ground masala. Mix it well and finally add the ground masala. 

Keep it covered on medium flame till the chicken is cooked and the masala has set in well. Garnish with coriander leaf and serve hot.

Kundapura Chicken Curry/ Kundapura Koli Saaru

Kundapura Chicken Curry is a traditional chicken preparation popular along the coastal belt of Mangalore - Udupi - Kundapura region. It is an excellent accompaniment for kori rotti, sanna , neeru dosa and rice as well.

So that is another jog down the memory lane.
Takes me back to Brahmavar and the tastes of Brahmavar which I grew up to love. It's not just the food but also the special people in my life who cooked this for me. My two akkas Geetha akka and Sabitha akka who took care of me and my sister just like their kids. I am sure Geetha akka is still waiting for me to get home to prepare her special dishes.

Here I have the recipe of Kundapura Chicken for you -

Ingredients

1. Onions - 2 chopped
2. Tomato - 1 chopped
3. Curry Leaves - 1 sprig
4. Cumin seeds - 1 tsp
5. Coconut milk - 1 cup
6. Chicken - 1/2 kg
7. Oil
8. salt to taste

For the paste -

1. Ginger - 1 tsp chopped
2. Garlic - 1 tsp chopped
3. Cinnamon sticks - 1 inch stick
4. Cloves - 5 to 6
5. Whole pepper - 1 tsp
6. Coriander seeds -  2 tsp
7. Red Chilly - 4 to 5
8. Grated coconut - 1/2 cup

Preparation 

Dry roast the ingredients 1 to 7 under for the paste for 2 minutes. Add the grated coconut and dry roast till the coconut becomes dry. Let this cool for a while and wet grind this to a paste.

In a separate pan, heat oil, Toss in cumin seeds, curry leaves and fry for a minute. Add the chopped onions and tomato. Saute till the onions turn slightly brown. Now add the chicken and the paste. Pour sufficient water, bring it to a boil and reduce the flame. Keep it covered and let it cook.  Once the chicken is cooked, add coconut milk bring it boil and switch off the flame.

Whats special about Kundapura koli saaru is that it goes along well with almost anything. Be it rice , dosa, idli or even chapati.

You may also note - 

• Do not over roast the dry ingredients. 
• Add coconut milk, only if you need more gravy.

Mangalore Fish Curry

Brahmavar - that is where I was brought up. A lovely place with even more lovelier people and amazing food. It is a small town along the Udupi coastline, 70 kms of Mangalore.

No prizes for guessing my favorite Mangalorean meal. Boiled Rice and Fish Curry - That is definitely a marriage made in heaven:)

Attend any weddings in the Mangalore region and you will realise that people are least bothered about the fish in the curry, all they need is the gravy for a sumptuous meal.

My earliest memory, is the fish curry we constantly order at Hotel Ashraya - a restaurant in Brahmavar along the National Highway. Our favorite waiter at the restaurant told us that the flavour of the curry increases if it is kept over night and then served. My cooking experiments proved the same.

Try making this curry with sardines, mackerel or even anchovy, it would taste as good!

Flavors do not necessarily come from complicated recipes - you will know this once you read this recipe, try it and taste the result.

Here is the recipe - the original version given by our maid - Geetha akka. She knows my craving for fish curry and never fails me every time I am home.

Ingredients

1. Mackerel/ Sardine - 4 or Anchovy - a handful
2. Kashmiri Chilly - 6-7
3. Pepper cones - 1/4 tsp
4. Coriander seeds - 1 tsp
5. Methi Seeds - 1 pinch
6. Ajwain/ Carom Seeds - 1/4 tsp
7. Coconut - 6 tbsp grated
8. Tamarind - 1 amla sized ball
9. Onion - 1 thinly sliced
10. Tomato - 1 thinly sliced
11. Green Chilly - 3 slit
12. Ginger - 1 inch finely chopped
13. Curry leaves - 1 sprig
14. Salt

Method

Dry roast the ingredients 2 to 6 for about 5 minutes on low flame. Let it cool down and grind it along with grated coconut and tamarind. Use the water necessary to form a smooth paste.

Add the ground masala into a skillet and throw in the onions, tomato, green chilly and ginger. Add salt and pour water to attain the desired consistency and let it boil on high flame. Bring it to boil and reduce the flame and add the cleaned fish. Keep the curry covered on low flame and cook for around 10 - 15 minutes.

Add a sprig of fresh curry leaves. Refrigerate it overnight and serve it along with rice the next day. I promise you that it is worth the effort.