Through my food blog, I have not only been able to explore my own regional cuisine Andhra , but have been fortunate to explore a myriad of regional cuisines. India has a vast repertoire of extraordinary traditional culinary gems that are slowly disappearing. Our traditional culinary traditions are being lost as the older generations pass away. I have deep love and respect for regional Indian cuisines, meals prepared with fresh ingredients that embody simplicity and humility, cooked and served with love. To learn and share about regional food culture, traditional home style recipes and cooking techniques, I had embarked on the Indian Food Trial journey in Not only did I learn about different food cultures, I even cooked and tasted new flavors.
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Wednesday, 01 April The Masoor Dal Gassi Recipe is a spicy, tangy gravy made with whole masoor dal with the skins on, is a typical Mangalorean specialty. Gassi is a staple curry in the Mangalore and Malnad areas of Karnataka that is essentially made of fresh spices ground down with coconut to form the base of the gravy. Did You Know: Masoor dal contains high levels of proteins, including the essential amino acids isoleucine and lysine. Apart from a high level of proteins, masoor dal also contains dietary fibre, Monday, 13 March Bolu Huli can be prepared from various vegetables like chayote, mangalorean cucumber, ridge gourd and more.
To make bendekayi koddel, you should saute the bhindi until the sliminess is evaporated. This bolu huli has a typical coconut oil tempering with cumin seeds and hing.
So what are you waiting for? Make this delicious Sambar for your next weekday lunch. Saturday, 17 January Thouthe Kodel Recipe is a very traditional Mangalorean recipe that is made from a special cucumber that is available in Karnataka.
By using the regular red chillies, the color of the curry will not be rich red. Thursday, 25 May The dry dish are mainly referred to as Palya in their local language. In this recipe, the mangalore cucumber is simply tossed with some ground masala and then stir fried in onion, garlic and most importantly coconut oil.
Monday, 11 May This curry is made from roasted condiments and made into a curry paste with coconut. The broccoli is cooked and simmered in a tangy and spicy coconut curry base, that brings out the best flavors of this dish. Here are a few more Saturday, 31 January The Gassi is a delicious dish from the Mangalore Cuisine, that is made with roasted coconut and chillies, and cooked along with tamarind giving this curry a tangy and rich taste and flavor.
Saturday, 25 March Usually in most of the Mangalorean dishes, the addition of coconut is always a must but in this recipe we have cut down coconut and created a dal which has Bendekayi otherwise called as ladies finger.
Thursday, 18 January Paneer Gassi Recipe is a delicious coconut and red chilli based curry from the coastal region of Mangalore. Traditionally the curry is made with chicken. This curry has a lovely blend of different fragrant spices, which is quite unique to Mangalore's cultural heritage.
Coconut plays an important part in Mangalorean cuisine and the main Sunday, 23 April There is a distinguished aroma emanating from the curry due to sesame seeds added to the masala. You can use any oil but coconut oil is preferred so that you can get the traditional Mangalorean taste in the recipe.
Saturday, 29 April Bendekayi Puli Koddel Recipe is a simple yet delectable lady's finger curry cooked in freshly made coconut masala. It is spicy, sweet and tangy which makes it a perfect accompaniment with Steamed Rice.
Puli Koddel Recipe does not use onions or garlic. We have used garlic for flavour but you can make the recipe without the garlic as well. Serve the Bendekayi Saturday, 21 January Usually the onions and coconut used in this recipe are sun dried and then ground along with other spices into a course paste. But as the lifestyle changed people starting making it on the pan itself. But whatever it is the true flavor of the old traditional flavors will always remain divine.
Wednesday, 19 April Mangalorean Style Sonay Sukhe is a very important dish for every Mangalorean meal plate. It is used in most of the south Indian language in regions like Konkani, Karnataka and Mangalore. You can as well use the same method in this recipe for many other legumes such as black channa, black eyed peas etc. Tuesday, 23 May Friday, 22 January Mangalore Nurge Gashie is a spicy drumstick curry which is filled with coastal flavours. In this recipe, drumstick is cooked in thick tamarind gravy that is flavoured with coconut and whole spices.
The coconut-tamarind spice paste gives a creamy texture and tangy taste to this dish. Weekend lunch can be made more exciting with the Nurge Gashie when served with steaming hot rice, rotis or parathas. Did you know? Drumstick pods helps to build strong bones, it is very good for pregnant women also.
Saturday, 26 August Gatti is usually prepared using rice, coconut and finely grated squash. You can use any different type of squash like Mangalore cucumber, white or yellow pumpkin. Traditionally they are steamed using a banana leaf which also gives a nice flavor and aroma to the dumpling. You can make these as a healthy start for your breakfast or even serve it as a snack during your evening Wednesday, 15 February The dough is different from the normal poori dough recipes as it contains the spice mix that are origin to the flavors of Mangalorean cuisine.
The pooris are patted on to your palm and then deep fried. Mangalorean cuisine uses a lot of coriander seeds, cumin seeds and dry red chilies in their style of cooking which gives it an authentic flavor to the dishes. Friday, 09 August Wednesday, 18 April Friday, 12 May The flavours are simple and well balanced that is made Mangalorean style with added goodness of coconut.
You can add any kind of green leaves like amaranth leaves, fenugreek leaves or any other green leaves available locally. Did you know: Spinach helps improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of Wednesday, 31 August It is fantastic paired with neer dosa, sanas or steamed rice. Mangalore is in the state of Karnataka and has a vast coastline. Mangalore fish curry uses coconut and tamarind along with chillies to make this delicious fish curry.
The spices are well balanced with the coconut milk to make this delightful Konkan curry. Thursday, 21 July Goli Baje is a Mangalorean Vada recipe is a soft and spongy vada which have a crispy outer. This Karnataka coastal recipe Friday, 03 March Mangalorean Style Biscuit Roti Recipe is a quick and traditional tea time snack. The biscuit rotis are generally a crispy puri stuffed in with spicy and delicious stuffing.
The roti can be made and stored for at least a day or two. It might become little soft but will still taste amazing with hot cup of tea. Mangalorean Style Biscuit Roti are a sure hit among kids and makes a great after school snack as well. You can even pack these for snacks in their lunch boxes.
Serve the Mangalorean Style Saturday, 27 May Mangalorean style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy is a simple hearty breakfast dish that has coconut rice dumpling immersed in a flavorful onion coconut gravy. Preparing these dumpling are little time consuming but once done all you have to do is dip it in the onion gravy or as well eat it along with a dollop of ghee on top.
Serve the Thursday, 01 June Mangalorean Kadle Manoli Recipe is a divine combination of black chickpeas and Ivy Gourd also known as tindora or dondakkai that is tossed with lots of coconut and homemade spice blend.
Did you know: Kala Chana is rich in fiber and provides 13 grams of dietary fiber. A high-fiber diet lowers your cholesterol Mangalorean Cuisine Recipes. Archana's Kitchen Wednesday, 01 April Get Recipe. Published in Indian Curry Recipes. Smitha Kalluraya Monday, 13 March
Mangalorean Cuisine Recipes
Wednesday, 01 April The Masoor Dal Gassi Recipe is a spicy, tangy gravy made with whole masoor dal with the skins on, is a typical Mangalorean specialty. Gassi is a staple curry in the Mangalore and Malnad areas of Karnataka that is essentially made of fresh spices ground down with coconut to form the base of the gravy. Did You Know: Masoor dal contains high levels of proteins, including the essential amino acids isoleucine and lysine. Apart from a high level of proteins, masoor dal also contains dietary fibre, Monday, 13 March
Indian Food Trail ~ Mangalorean Cuisine (Part 1)
Chicken Sukka. A Mangalorean special chicken recipe, made using fresh chicken, host of masalas and grated fresh coconut cooked to perfection. Mangalorean Fish. King fish or surmai wrapped in a freshly made Mangalorean masala and steamed in banana leaves.