RUCHIK RANDHAP

Boshi# 56 Boiled rice served with Sambar (I use this basic recipe and add more veggies to it) Chicken Sukka Stir fried broccoli, carrots, red bell pepper & snap peas Boshi# 57 Chapathis served with Dal No #1 Aloo Baingan Yogurt Boshi# 58 White rice served with Tomato Saar Keema aloo mattar Boblem Thel Piao (Bottlegourd made oil & onion style RECIPES | RUCHIK RANDHAP Meal Ideas ~ Daily Cooking & Party Menu The Boshi Series – Mangalorean Plated Meals ~ Boshi#1, 2 & 3 Mangalorean Plated Meal Series – Boshi# 28 – Kane Jeere Miri, Gosalem Thel Piao, Pathrade

Fry & Rice

RECIPES A-Z

Chicken Red Biryani. Chicken Rolls. Chicken Sukka | Using Bafat Powder. Chili Con Carne. Chilli Cheese Toast with a Twist! Chilli Garlic Paneer. Chilli Garlic Rice. Chocolate & Almond Marbled Bundt Cake. Chocolate & Avocado Smoothie. MANGALOREAN FISH CURRY + VIDEO Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin. Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame. Turn off the flame & garnish with a

MASOOR PULAO

Add the turmeric, coriander, cumin and red chilli powders and fry for half a minute. Drain the whole masoor completely and add it in. Give everything a good mix and add a cup of water. Check salt and bring the mixture to a boil. Cover pressure cook on full heat for two whistles. MANGALOREAN VEGETABLE MASALA POWDER (SPICE BLEND FOR 1/4 tsp pigeon peas (toor dal) 12 gm boiled rice (ukda chawal) 1/2 tsp oil. Method: Heat oil in a tawa/skillet and roast each of the ingredients one by one and remove on a plate. Allow to cool a bit before powdering them together in a dry grinding jar of your mixer grinder. Store in an airtight container and use as required.

KOSRACHE LONCHE

Prepare the salt solution: In a pan add the 150 ml of water, salt and vinegar and bring this mixture to a boil for a couple of minutes. Remove from heat and let it cool completely. Add the chopped ginger, garlic and green chillies, cover the pan and keep it aside for a day. PRAWN PICKLE (MANGALOREAN CATHOLIC STYLE) ~ WHEN THE HUBBY Add the asafoetida, curry leaves, garlic, ginger, green chillies one by one and fry them for a few seconds between each addition. Once fried, add the ground pickle masala and fry till the oil separates from the mixture. This should take about 10-15 minutes on a

HOMEMADE TREACLE

Cook on a low heat till the syrup thickens a little. Add the lime/lemon juice to prevent crystallization. Reduce the heat and cook for another 8-10 minutes or slightly more. To test the readiness of the syrup, add a few drops into a steel (or any heat proof) bowl and

cool it completely.

KAJU BADAM MILK POWDER (CASHEW NUT & ALMOND HEALTH DRINK Method: 1. Heat a heavy based skillet/tawa and dry roast the nuts one by one – just until you get a nice aroma. Do not burn them. Transfer them to a plate to cool completely. 2. Pulse the nuts, rock sugar and the saffron in the dry grinding jar of your mixer.

RUCHIK RANDHAP

Boshi# 56 Boiled rice served with Sambar (I use this basic recipe and add more veggies to it) Chicken Sukka Stir fried broccoli, carrots, red bell pepper & snap peas Boshi# 57 Chapathis served with Dal No #1 Aloo Baingan Yogurt Boshi# 58 White rice served with Tomato Saar Keema aloo mattar Boblem Thel Piao (Bottlegourd made oil & onion style RECIPES | RUCHIK RANDHAP Meal Ideas ~ Daily Cooking & Party Menu The Boshi Series – Mangalorean Plated Meals ~ Boshi#1, 2 & 3 Mangalorean Plated Meal Series – Boshi# 28 – Kane Jeere Miri, Gosalem Thel Piao, Pathrade

Fry & Rice

RECIPES A-Z

Chicken Red Biryani. Chicken Rolls. Chicken Sukka | Using Bafat Powder. Chili Con Carne. Chilli Cheese Toast with a Twist! Chilli Garlic Paneer. Chilli Garlic Rice. Chocolate & Almond Marbled Bundt Cake. Chocolate & Avocado Smoothie. MANGALOREAN FISH CURRY + VIDEO Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin. Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame. Turn off the flame & garnish with a

MASOOR PULAO

Add the turmeric, coriander, cumin and red chilli powders and fry for half a minute. Drain the whole masoor completely and add it in. Give everything a good mix and add a cup of water. Check salt and bring the mixture to a boil. Cover pressure cook on full heat for two whistles. MANGALOREAN VEGETABLE MASALA POWDER (SPICE BLEND FOR 1/4 tsp pigeon peas (toor dal) 12 gm boiled rice (ukda chawal) 1/2 tsp oil. Method: Heat oil in a tawa/skillet and roast each of the ingredients one by one and remove on a plate. Allow to cool a bit before powdering them together in a dry grinding jar of your mixer grinder. Store in an airtight container and use as required.

KOSRACHE LONCHE

Prepare the salt solution: In a pan add the 150 ml of water, salt and vinegar and bring this mixture to a boil for a couple of minutes. Remove from heat and let it cool completely. Add the chopped ginger, garlic and green chillies, cover the pan and keep it aside for a day. PRAWN PICKLE (MANGALOREAN CATHOLIC STYLE) ~ WHEN THE HUBBY Add the asafoetida, curry leaves, garlic, ginger, green chillies one by one and fry them for a few seconds between each addition. Once fried, add the ground pickle masala and fry till the oil separates from the mixture. This should take about 10-15 minutes on a

HOMEMADE TREACLE

Cook on a low heat till the syrup thickens a little. Add the lime/lemon juice to prevent crystallization. Reduce the heat and cook for another 8-10 minutes or slightly more. To test the readiness of the syrup, add a few drops into a steel (or any heat proof) bowl and

cool it completely.

KAJU BADAM MILK POWDER (CASHEW NUT & ALMOND HEALTH DRINK Method: 1. Heat a heavy based skillet/tawa and dry roast the nuts one by one – just until you get a nice aroma. Do not burn them. Transfer them to a plate to cool completely. 2. Pulse the nuts, rock sugar and the saffron in the dry grinding jar of your mixer. PORK BAFAT | DUKRA MAAS | RUCHIK RANDHAP An easy, spicy & delicious pork curry that is traditionally made in Mangalorean Catholic homes using a classic spice blend known as the

'bafat powder'.

MASOOR PULAO

Add the turmeric, coriander, cumin and red chilli powders and fry for half a minute. Drain the whole masoor completely and add it in. Give everything a good mix and add a cup of water. Check salt and bring the mixture to a boil. Cover pressure cook on full heat for two whistles. SPECIAL SURMAI (KINGFISH) CURRY (WITH OR WITHOUT COCONUT 1/2 onion (optional) * seet notes. Method: 1. Wash & drain the fish on a colander. Using a little water grind all the ingredients mentioned in ‘ For the masala ‘ to a fine paste. Reserve the masala water from the mixer jar. 2. In a large pan or wok heat the oil & fry the sliced onion till golden brown. PADENGI GHASSI ~ SPROUTED MUNG BEAN CURRY Rinse the mixer jar with 3/4th – 1 cup water and reserve it. 3. Add the ground paste to the cooked sprouts, mix and then add the reserved masala water – adjust consistency of the gravy as desired. Check salt to taste and simmer the curry for 2-3 mins. Remove from heat.

MINCE MEAT CUTLETS

The mince meat cutlet has been a staple of every Mangalorean household and is a much loved meal accompaniment/anytime snack. I have grown up tasting cutlets that were usually prepared for small gatherings/parties at home & every grandma/mom would know to whip up one in no time with the help of an apparatus which is the ancestor of today’s food processor.

BHUNA KEEMA

Keep aside. Heat 1/2 cup oil in a wide, heavy based wok/kadai and fry the onions till they turn translucent. Then add the dry roasted cumin-coriander powder, cinnamon, cloves, black cardamom, pepper corns and green chillies (if using) and fry everything on a low heat for a couple of minutes. Add the ginger and garlic pastes and fry for half a MANGALOREAN MEATBALL CURRY (WITH COCONUT) Extract thick and thin coconut milk from the 1-1/4 cups coconut and keep aside. 3. Heat a tawa/skillet and dry roast the grated coconut, onion, red chillies, coriander & cumin seeds, garlic and peppercorns one by one. Grind all these together with the tamarind to a fine paste using a little water or thin coconut milk. 4. DALISO SAAR/BELE SAAR (LENTIL CLEAR SOUP) 1/2 tsp bafat powder or chilli powder. 2-3 tsp oil. Method: 1. Wash the lentils 2-3 times (or till the water runs clear) and pressure cook them for about 2-3 whistles with 2 cups of water, a little salt & 2 drops of oil (which speeds up the cooking). When the weight (whistle) turns loose, remove the lentils and keep aside and put the water into

HYDERABADI BIRYANI

Make a marinade of thick curd, red chilli powder, ginger garlic paste, lime juice and salt (to taste) and apply it to the mutton pieces well. Keep it aside for at least 2 hours. 3. In a wok/kadai heat some ghee and fry the sliced onions well till golden brown. Drain well

METHIYECHI PAEZ

Methiyechi Paez is so traditional in Mangalore yet today, I know of only people from earlier generations and new mothers who’ve tasted it. Most of our younger crowd has never even heard of it.

RUCHIK RANDHAP

Boshi# 56 Boiled rice served with Sambar (I use this basic recipe and add more veggies to it) Chicken Sukka Stir fried broccoli, carrots, red bell pepper & snap peas Boshi# 57 Chapathis served with Dal No #1 Aloo Baingan Yogurt Boshi# 58 White rice served with Tomato Saar Keema aloo mattar Boblem Thel Piao (Bottlegourd made oil & onion style RECIPES | RUCHIK RANDHAP Meal Ideas ~ Daily Cooking & Party Menu The Boshi Series – Mangalorean Plated Meals ~ Boshi#1, 2 & 3 Mangalorean Plated Meal Series – Boshi# 28 – Kane Jeere Miri, Gosalem Thel Piao, Pathrade

Fry & Rice

RECIPES A-Z

Chicken Red Biryani. Chicken Rolls. Chicken Sukka | Using Bafat Powder. Chili Con Carne. Chilli Cheese Toast with a Twist! Chilli Garlic Paneer. Chilli Garlic Rice. Chocolate & Almond Marbled Bundt Cake. Chocolate & Avocado Smoothie. TRADITIONAL MANGALOREAN RECIPES I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my

best to preserve

MANGALOREAN FISH CURRY + VIDEO Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin. Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame. Turn off the flame & garnish with a

MASOOR PULAO

Add the turmeric, coriander, cumin and red chilli powders and fry for half a minute. Drain the whole masoor completely and add it in. Give everything a good mix and add a cup of water. Check salt and bring the mixture to a boil. Cover pressure cook on full heat for two whistles.

PINEAPPLE PULAO

Heat half the ghee in a heavy based pan and fry the washed rice for 2-3 minutes. Then add the freshly boiled water and a pinch of salt. Bring the mixture to a rolling boil. Cover the pan, reduce the heat to a sim and let the rice cook for 5 minutes. Then turn MANGALOREAN VEGETABLE MASALA POWDER (SPICE BLEND FOR 1/4 tsp pigeon peas (toor dal) 12 gm boiled rice (ukda chawal) 1/2 tsp oil. Method: Heat oil in a tawa/skillet and roast each of the ingredients one by one and remove on a plate. Allow to cool a bit before powdering them together in a dry grinding jar of your mixer grinder. Store in an airtight container and use as required. DALISO SAAR/BELE SAAR (LENTIL CLEAR SOUP) 1/2 tsp bafat powder or chilli powder. 2-3 tsp oil. Method: 1. Wash the lentils 2-3 times (or till the water runs clear) and pressure cook them for about 2-3 whistles with 2 cups of water, a little salt & 2 drops of oil (which speeds up the cooking). When the weight (whistle) turns loose, remove the lentils and keep aside and put the water into BENDANSO STU (OKRA/ LADY'S FINGER STEW) 3. Add the okra and fry for a couple of minutes. Add the thin coconut milk and turmeric powder and cook uncovered on a medium heat till tender but not mushy. Add salt to taste. 4. When the okra is tender, add the thick coconut milk and bring the stew to

RUCHIK RANDHAP

Boshi# 56 Boiled rice served with Sambar (I use this basic recipe and add more veggies to it) Chicken Sukka Stir fried broccoli, carrots, red bell pepper & snap peas Boshi# 57 Chapathis served with Dal No #1 Aloo Baingan Yogurt Boshi# 58 White rice served with Tomato Saar Keema aloo mattar Boblem Thel Piao (Bottlegourd made oil & onion style RECIPES | RUCHIK RANDHAP Meal Ideas ~ Daily Cooking & Party Menu The Boshi Series – Mangalorean Plated Meals ~ Boshi#1, 2 & 3 Mangalorean Plated Meal Series – Boshi# 28 – Kane Jeere Miri, Gosalem Thel Piao, Pathrade

Fry & Rice

RECIPES A-Z

Chicken Red Biryani. Chicken Rolls. Chicken Sukka | Using Bafat Powder. Chili Con Carne. Chilli Cheese Toast with a Twist! Chilli Garlic Paneer. Chilli Garlic Rice. Chocolate & Almond Marbled Bundt Cake. Chocolate & Avocado Smoothie. TRADITIONAL MANGALOREAN RECIPES I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my

best to preserve

MANGALOREAN FISH CURRY + VIDEO Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin. Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame. Turn off the flame & garnish with a

MASOOR PULAO

Add the turmeric, coriander, cumin and red chilli powders and fry for half a minute. Drain the whole masoor completely and add it in. Give everything a good mix and add a cup of water. Check salt and bring the mixture to a boil. Cover pressure cook on full heat for two whistles.

PINEAPPLE PULAO

Heat half the ghee in a heavy based pan and fry the washed rice for 2-3 minutes. Then add the freshly boiled water and a pinch of salt. Bring the mixture to a rolling boil. Cover the pan, reduce the heat to a sim and let the rice cook for 5 minutes. Then turn MANGALOREAN VEGETABLE MASALA POWDER (SPICE BLEND FOR 1/4 tsp pigeon peas (toor dal) 12 gm boiled rice (ukda chawal) 1/2 tsp oil. Method: Heat oil in a tawa/skillet and roast each of the ingredients one by one and remove on a plate. Allow to cool a bit before powdering them together in a dry grinding jar of your mixer grinder. Store in an airtight container and use as required. DALISO SAAR/BELE SAAR (LENTIL CLEAR SOUP) 1/2 tsp bafat powder or chilli powder. 2-3 tsp oil. Method: 1. Wash the lentils 2-3 times (or till the water runs clear) and pressure cook them for about 2-3 whistles with 2 cups of water, a little salt & 2 drops of oil (which speeds up the cooking). When the weight (whistle) turns loose, remove the lentils and keep aside and put the water into BENDANSO STU (OKRA/ LADY'S FINGER STEW) 3. Add the okra and fry for a couple of minutes. Add the thin coconut milk and turmeric powder and cook uncovered on a medium heat till tender but not mushy. Add salt to taste. 4. When the okra is tender, add the thick coconut milk and bring the stew to PORK BAFAT | DUKRA MAAS | RUCHIK RANDHAP An easy, spicy & delicious pork curry that is traditionally made in Mangalorean Catholic homes using a classic spice blend known as the

'bafat powder'.

MASOOR PULAO

Add the turmeric, coriander, cumin and red chilli powders and fry for half a minute. Drain the whole masoor completely and add it in. Give everything a good mix and add a cup of water. Check salt and bring the mixture to a boil. Cover pressure cook on full heat for two whistles. DAL KHICHDI (LENTIL PORRIDGE) WITH SPINACH & CARROTS Method: 1. Wash and soak the dals/lentils and the rice together for 45 mins-1hr (if you are running short of time you can skip the soaking). Drain and keep aside. 2. Heat the ghee or oil in a pressure cooker and toss in the cumin seeds and fry for a couple of seconds. Add the cardamoms, cloves & cinnamon stick and fry.

BEEF STEW + VIDEO

Mix everything well and pressure cook on a high heat until the first whistle goes off. Then reduce the heat completely and continue to cook for 12-15 minutes or until the meat is tender. Keep aside. In a heavy based pan heat the oil or ghee and fry the ginger, garlic and green

chillies for a

PRAWN PICKLE (MANGALOREAN CATHOLIC STYLE) ~ WHEN THE HUBBY Add the asafoetida, curry leaves, garlic, ginger, green chillies one by one and fry them for a few seconds between each addition. Once fried, add the ground pickle masala and fry till the oil separates from the mixture. This should take about 10-15 minutes on a

KOSRACHE LONCHE

Prepare the salt solution: In a pan add the 150 ml of water, salt and vinegar and bring this mixture to a boil for a couple of minutes. Remove from heat and let it cool completely. Add the chopped ginger, garlic and green chillies, cover the pan and keep it aside for a day. EGGLESS OLIVE OIL, FRUIT & NUT CAKE Grease and line a 7″ or 8″ round cake tin with baking parchment. Preheat oven to 175 degrees C. 2. Sift the flour, baking powder and pinch of salt into a bowl. Stir in the caster sugar. 3. Make a well in the centre of the mixture and add the milk and orange juice. CHICKEN & RICOTTA CHEESE CURRY 2 – 3 tbsp ghee or oil. salt to taste. mint leaves to garnish. Method: 1. Wash and cut the chicken into bite sized pieces. Drain excess water & keep aside. 2. Heat ghee or oil in a wide based saucepan and fry the chicken for 4-5 minutes till they are golden on

both sides.

SUNGTA ANI BOTATE (PRAWN & POTATO CURRY ~ MANGALOREAN 3-4 small garlic cloves, crushed. 1 tablespoon oil. Method: 1. If desired, sprinkle the cleaned and deveined prawns lightly with salt and keep aside for 5-10mins (or until your masala is ground and ready) 2. Using a little water grind all the ingredients mentioned under

‘Masala to

RAW MANGOES IN BRINE Remove the stalk and clean the sap if any. Cut the sides of the mangoes (cheeks), remove the tender seed if formed and discard. Cut the fleshy portion into medium thick slices. In a steel pan, bring the water to a boil, add the salt and simmer for 8-10 minutes. Turn off the heat and let the salt solution cool properly.

RUCHIK RANDHAP

Boshi# 56 Boiled rice served with Sambar (I use this basic recipe and add more veggies to it) Chicken Sukka Stir fried broccoli, carrots, red bell pepper & snap peas Boshi# 57 Chapathis served with Dal No #1 Aloo Baingan Yogurt Boshi# 58 White rice served with Tomato Saar Keema aloo mattar Boblem Thel Piao (Bottlegourd made oil & onion style RECIPES | RUCHIK RANDHAP Meal Ideas ~ Daily Cooking & Party Menu The Boshi Series – Mangalorean Plated Meals ~ Boshi#1, 2 & 3 Mangalorean Plated Meal Series – Boshi# 28 – Kane Jeere Miri, Gosalem Thel Piao, Pathrade

Fry & Rice

RECIPES A-Z

Chicken Red Biryani. Chicken Rolls. Chicken Sukka | Using Bafat Powder. Chili Con Carne. Chilli Cheese Toast with a Twist! Chilli Garlic Paneer. Chilli Garlic Rice. Chocolate & Almond Marbled Bundt Cake. Chocolate & Avocado Smoothie. MANGALOREAN FISH CURRY + VIDEO Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin. Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame. Turn off the flame & garnish with a PORK BAFAT | DUKRA MAAS | RUCHIK RANDHAP An easy, spicy & delicious pork curry that is traditionally made in Mangalorean Catholic homes using a classic spice blend known as the

'bafat powder'.

BUTTER CAKE

Sift the flour, baking powder & salt at least 2-3 times. This helps make the cake all the more fluffy. In a large mixing bowl beat the butter & sugar until pale. Add one egg at a time and beat well. Pour in the vanilla extract and mix till incorporated. Add the flour in 2-3 parts alternating between flour and milk (ie add one part flour to the MANGALOREAN MEATBALL CURRY (WITH COCONUT) Extract thick and thin coconut milk from the 1-1/4 cups coconut and keep aside. 3. Heat a tawa/skillet and dry roast the grated coconut, onion, red chillies, coriander & cumin seeds, garlic and peppercorns one by one. Grind all these together with the tamarind to a fine paste using a little water or thin coconut milk. 4.

KOSRACHE LONCHE

Prepare the salt solution: In a pan add the 150 ml of water, salt and vinegar and bring this mixture to a boil for a couple of minutes. Remove from heat and let it cool completely. Add the chopped ginger, garlic and green chillies, cover the pan and keep it aside for a day. CHICKEN KHEEMA (MINCE) MASALA 1. Heat oil in a wok/pan and add the cumin seeds. When they splutter quickly toss in the chopped onions and fry till golden. 2. Add the ginger & garlic pastes and fry for a minute. Toss in the powders – cumin, coriander, garam masala & fry for a minute. 3. Add the kheema and mix well. Simmer and cook for 10minutes stirring in between to

avoid

PRAWN PICKLE (MANGALOREAN CATHOLIC STYLE) ~ WHEN THE HUBBY Add the asafoetida, curry leaves, garlic, ginger, green chillies one by one and fry them for a few seconds between each addition. Once fried, add the ground pickle masala and fry till the oil separates from the mixture. This should take about 10-15 minutes on a

RUCHIK RANDHAP

Boshi# 56 Boiled rice served with Sambar (I use this basic recipe and add more veggies to it) Chicken Sukka Stir fried broccoli, carrots, red bell pepper & snap peas Boshi# 57 Chapathis served with Dal No #1 Aloo Baingan Yogurt Boshi# 58 White rice served with Tomato Saar Keema aloo mattar Boblem Thel Piao (Bottlegourd made oil & onion style RECIPES | RUCHIK RANDHAP Meal Ideas ~ Daily Cooking & Party Menu The Boshi Series – Mangalorean Plated Meals ~ Boshi#1, 2 & 3 Mangalorean Plated Meal Series – Boshi# 28 – Kane Jeere Miri, Gosalem Thel Piao, Pathrade

Fry & Rice

RECIPES A-Z

Chicken Red Biryani. Chicken Rolls. Chicken Sukka | Using Bafat Powder. Chili Con Carne. Chilli Cheese Toast with a Twist! Chilli Garlic Paneer. Chilli Garlic Rice. Chocolate & Almond Marbled Bundt Cake. Chocolate & Avocado Smoothie. MANGALOREAN FISH CURRY + VIDEO Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin. Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame. Turn off the flame & garnish with a PORK BAFAT | DUKRA MAAS | RUCHIK RANDHAP An easy, spicy & delicious pork curry that is traditionally made in Mangalorean Catholic homes using a classic spice blend known as the

'bafat powder'.

BUTTER CAKE

Sift the flour, baking powder & salt at least 2-3 times. This helps make the cake all the more fluffy. In a large mixing bowl beat the butter & sugar until pale. Add one egg at a time and beat well. Pour in the vanilla extract and mix till incorporated. Add the flour in 2-3 parts alternating between flour and milk (ie add one part flour to the MANGALOREAN MEATBALL CURRY (WITH COCONUT) Extract thick and thin coconut milk from the 1-1/4 cups coconut and keep aside. 3. Heat a tawa/skillet and dry roast the grated coconut, onion, red chillies, coriander & cumin seeds, garlic and peppercorns one by one. Grind all these together with the tamarind to a fine paste using a little water or thin coconut milk. 4.

KOSRACHE LONCHE

Prepare the salt solution: In a pan add the 150 ml of water, salt and vinegar and bring this mixture to a boil for a couple of minutes. Remove from heat and let it cool completely. Add the chopped ginger, garlic and green chillies, cover the pan and keep it aside for a day. CHICKEN KHEEMA (MINCE) MASALA 1. Heat oil in a wok/pan and add the cumin seeds. When they splutter quickly toss in the chopped onions and fry till golden. 2. Add the ginger & garlic pastes and fry for a minute. Toss in the powders – cumin, coriander, garam masala & fry for a minute. 3. Add the kheema and mix well. Simmer and cook for 10minutes stirring in between to

avoid

PRAWN PICKLE (MANGALOREAN CATHOLIC STYLE) ~ WHEN THE HUBBY Add the asafoetida, curry leaves, garlic, ginger, green chillies one by one and fry them for a few seconds between each addition. Once fried, add the ground pickle masala and fry till the oil separates from the mixture. This should take about 10-15 minutes on a

BUTTER CAKE

Sift the flour, baking powder & salt at least 2-3 times. This helps make the cake all the more fluffy. In a large mixing bowl beat the butter & sugar until pale. Add one egg at a time and beat well. Pour in the vanilla extract and mix till incorporated. Add the flour in 2-3 parts alternating between flour and milk (ie add one part flour to the

HYDERABADI BIRYANI

Make a marinade of thick curd, red chilli powder, ginger garlic paste, lime juice and salt (to taste) and apply it to the mutton pieces well. Keep it aside for at least 2 hours. 3. In a wok/kadai heat some ghee and fry the sliced onions well till golden brown. Drain well MANGALOREAN VEGETABLE MASALA POWDER (SPICE BLEND FOR 1/4 tsp pigeon peas (toor dal) 12 gm boiled rice (ukda chawal) 1/2 tsp oil. Method: Heat oil in a tawa/skillet and roast each of the ingredients one by one and remove on a plate. Allow to cool a bit before powdering them together in a dry grinding jar of your mixer grinder. Store in an airtight container and use as required. PEAS & MUSHROOM KURMA 1. Wash and cut mushrooms into quarters. Grind the tomato, onion, ginger, green chilli and coriander leaves into a fine paste. Reserve the masala water. 2. Heat butter or oil in a pan , toss in the bay leaf and fry for a couple of seconds. Add the ground masala and fry for a couple of minutes. Add the mushrooms, peas, salt & sugar. HULI PUDI ~ SOUTH INDIAN CURRY POWDER FOR SAMBAR Instructions. Heat the oil in a heavy based skillet/pan and fry all the ingredients separately for a few seconds until you get a nice aroma. Remove on a plate and allow the spices to cool until they turn crisp. Grind everything together to a powder in a spice blender/mixie. It doesn't have to be very fine.

PINEAPPLE PULAO

Heat half the ghee in a heavy based pan and fry the washed rice for 2-3 minutes. Then add the freshly boiled water and a pinch of salt. Bring the mixture to a rolling boil. Cover the pan, reduce the heat to a sim and let the rice cook for 5 minutes. Then turn SUNGTA ANI BOTATE (PRAWN & POTATO CURRY ~ MANGALOREAN 3-4 small garlic cloves, crushed. 1 tablespoon oil. Method: 1. If desired, sprinkle the cleaned and deveined prawns lightly with salt and keep aside for 5-10mins (or until your masala is ground and ready) 2. Using a little water grind all the ingredients mentioned under

‘Masala to

HOMEMADE TREACLE

Cook on a low heat till the syrup thickens a little. Add the lime/lemon juice to prevent crystallization. Reduce the heat and cook for another 8-10 minutes or slightly more. To test the readiness of the syrup, add a few drops into a steel (or any heat proof) bowl and

cool it completely.

KALEEZ ANKITI / SARPATEL (MANGALOREAN SORPOTEL) ~ PORK Pork Sorpotel is a fiery dish made of pork meat (with liver added to it sometimes) and a medley of spices. A dish that originated in Goa soon found its way along the Konkan region and became very popular in

Mangalore.

METHIYECHI PAEZ

PHEW!!! And by the way, these are just a few health benefits that I managed to list from various sources (internet/books). I hope I have sparked enough curiosity for you to Google for the entire range of health benefits that this ingredient can provide.

RUCHIK RANDHAP

Boshi# 56 Boiled rice served with Sambar (I use this basic recipe and add more veggies to it) Chicken Sukka Stir fried broccoli, carrots, red bell pepper & snap peas Boshi# 57 Chapathis served with Dal No #1 Aloo Baingan Yogurt Boshi# 58 White rice served with Tomato Saar Keema aloo mattar Boblem Thel Piao (Bottlegourd made oil & onion style RECIPES | RUCHIK RANDHAPRUCHIK RANDHAP INDEXRUCHIK RANDHAP RECIPE Meal Ideas ~ Daily Cooking & Party Menu Mangalorean Plated Meal Series – Boshi# 24 – Kadgi Ghashi, Tendli Ani Moi, Prawn Pickle, Rice &

Papad

RECIPES A-Z

Chicken Red Biryani. Chicken Rolls. Chicken Sukka | Using Bafat Powder. Chili Con Carne. Chilli Cheese Toast with a Twist! Chilli Garlic Paneer. Chilli Garlic Rice. Chocolate & Almond Marbled Bundt Cake. Chocolate & Avocado Smoothie. TRADITIONAL MANGALOREAN RECIPES I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my

best to preserve

MANGALOREAN FISH CURRY + VIDEO Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin. Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame. Turn off the flame & garnish with a DALISO SAAR/BELE SAAR (LENTIL CLEAR SOUP) 1/2 tsp bafat powder or chilli powder. 2-3 tsp oil. Method: 1. Wash the lentils 2-3 times (or till the water runs clear) and pressure cook them for about 2-3 whistles with 2 cups of water, a little salt & 2 drops of oil (which speeds up the cooking). When the weight (whistle) turns loose, remove the lentils and keep aside and put the water into PERI PERI CHICKEN LIVERS ~ CHEAT'S RECIPE Instructions. Cut the chicken livers into two pieces (they are usually two parts joined together - break the joints and cut each part into two). Wash in a couple of changes of water and drain on a colander for a few minutes. Then marinate them with the salt and keep aside for 15-20 minutes. After 15 minutes boil the marinated livers in hot MANGALOREAN VEGETABLE MASALA POWDER (SPICE BLEND FOR 1/4 tsp pigeon peas (toor dal) 12 gm boiled rice (ukda chawal) 1/2 tsp oil. Method: Heat oil in a tawa/skillet and roast each of the ingredients one by one and remove on a plate. Allow to cool a bit before powdering them together in a dry grinding jar of your mixer grinder. Store in an airtight container and use as required. BENDANSO STU (OKRA/ LADY'S FINGER STEW) 3. Add the okra and fry for a couple of minutes. Add the thin coconut milk and turmeric powder and cook uncovered on a medium heat till tender but not mushy. Add salt to taste. 4. When the okra is tender, add the thick coconut milk and bring the stew to

HOMEMADE TREACLE

Cook on a low heat till the syrup thickens a little. Add the lime/lemon juice to prevent crystallization. Reduce the heat and cook for another 8-10 minutes or slightly more. To test the readiness of the syrup, add a few drops into a steel (or any heat proof) bowl and

cool it completely.

RUCHIK RANDHAP

Boshi# 56 Boiled rice served with Sambar (I use this basic recipe and add more veggies to it) Chicken Sukka Stir fried broccoli, carrots, red bell pepper & snap peas Boshi# 57 Chapathis served with Dal No #1 Aloo Baingan Yogurt Boshi# 58 White rice served with Tomato Saar Keema aloo mattar Boblem Thel Piao (Bottlegourd made oil & onion style RECIPES | RUCHIK RANDHAPRUCHIK RANDHAP INDEXRUCHIK RANDHAP RECIPE Meal Ideas ~ Daily Cooking & Party Menu Mangalorean Plated Meal Series – Boshi# 24 – Kadgi Ghashi, Tendli Ani Moi, Prawn Pickle, Rice &

Papad

RECIPES A-Z

Chicken Red Biryani. Chicken Rolls. Chicken Sukka | Using Bafat Powder. Chili Con Carne. Chilli Cheese Toast with a Twist! Chilli Garlic Paneer. Chilli Garlic Rice. Chocolate & Almond Marbled Bundt Cake. Chocolate & Avocado Smoothie. TRADITIONAL MANGALOREAN RECIPES I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my

best to preserve

MANGALOREAN FISH CURRY + VIDEO Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin. Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame. Turn off the flame & garnish with a DALISO SAAR/BELE SAAR (LENTIL CLEAR SOUP) 1/2 tsp bafat powder or chilli powder. 2-3 tsp oil. Method: 1. Wash the lentils 2-3 times (or till the water runs clear) and pressure cook them for about 2-3 whistles with 2 cups of water, a little salt & 2 drops of oil (which speeds up the cooking). When the weight (whistle) turns loose, remove the lentils and keep aside and put the water into PERI PERI CHICKEN LIVERS ~ CHEAT'S RECIPE Instructions. Cut the chicken livers into two pieces (they are usually two parts joined together - break the joints and cut each part into two). Wash in a couple of changes of water and drain on a colander for a few minutes. Then marinate them with the salt and keep aside for 15-20 minutes. After 15 minutes boil the marinated livers in hot MANGALOREAN VEGETABLE MASALA POWDER (SPICE BLEND FOR 1/4 tsp pigeon peas (toor dal) 12 gm boiled rice (ukda chawal) 1/2 tsp oil. Method: Heat oil in a tawa/skillet and roast each of the ingredients one by one and remove on a plate. Allow to cool a bit before powdering them together in a dry grinding jar of your mixer grinder. Store in an airtight container and use as required. BENDANSO STU (OKRA/ LADY'S FINGER STEW) 3. Add the okra and fry for a couple of minutes. Add the thin coconut milk and turmeric powder and cook uncovered on a medium heat till tender but not mushy. Add salt to taste. 4. When the okra is tender, add the thick coconut milk and bring the stew to

HOMEMADE TREACLE

Cook on a low heat till the syrup thickens a little. Add the lime/lemon juice to prevent crystallization. Reduce the heat and cook for another 8-10 minutes or slightly more. To test the readiness of the syrup, add a few drops into a steel (or any heat proof) bowl and

cool it completely.

SPECIAL SURMAI (KINGFISH) CURRY (WITH OR WITHOUT COCONUT 1/2 onion (optional) * seet notes. Method: 1. Wash & drain the fish on a colander. Using a little water grind all the ingredients mentioned in ‘ For the masala ‘ to a fine paste. Reserve the masala water from the mixer jar. 2. In a large pan or wok heat the oil & fry the sliced onion till golden brown.

WHITE BEAN CURRY

Instructions. Wash and soak the white beans in plenty of water for at least 6-8 hours, overnight is best. Then discard the water and rinse once. Keep aside. Heat oil in a pressure cooker and fry the onion till golden brown. Then add the sliced garlic and PORK BAFAT | DUKRA MAAS | RUCHIK RANDHAP An easy, spicy & delicious pork curry that is traditionally made in Mangalorean Catholic homes using a classic spice blend known as the

'bafat powder'.

MASOOR PULAO

Add the turmeric, coriander, cumin and red chilli powders and fry for half a minute. Drain the whole masoor completely and add it in. Give everything a good mix and add a cup of water. Check salt and bring the mixture to a boil. Cover pressure cook on full heat for two whistles.

BHUNA KEEMA

Keep aside. Heat 1/2 cup oil in a wide, heavy based wok/kadai and fry the onions till they turn translucent. Then add the dry roasted cumin-coriander powder, cinnamon, cloves, black cardamom, pepper corns and green chillies (if using) and fry everything on a low heat for a couple of minutes. Add the ginger and garlic pastes and fry for half a

BUTTER CAKE

Sift the flour, baking powder & salt at least 2-3 times. This helps make the cake all the more fluffy. In a large mixing bowl beat the butter & sugar until pale. Add one egg at a time and beat well. Pour in the vanilla extract and mix till incorporated. Add the flour in 2-3 parts alternating between flour and milk (ie add one part flour to the PRAWN PICKLE (MANGALOREAN CATHOLIC STYLE) ~ WHEN THE HUBBY Add the asafoetida, curry leaves, garlic, ginger, green chillies one by one and fry them for a few seconds between each addition. Once fried, add the ground pickle masala and fry till the oil separates from the mixture. This should take about 10-15 minutes on a

PINEAPPLE PULAO

Heat half the ghee in a heavy based pan and fry the washed rice for 2-3 minutes. Then add the freshly boiled water and a pinch of salt. Bring the mixture to a rolling boil. Cover the pan, reduce the heat to a sim and let the rice cook for 5 minutes. Then turn RAAZ AVALYACHE JAM ~ STAR GOOSEBERRY PRESERVE 350 grams (2-1/2 cups) star gooseberries (raaz avale) 300ml (1-1/4 cups) water. 300 grams (1-/1/2 cups) granulated white sugar (adjust to taste) Method: 1. Remove stalks and wash the gooseberries in a couple of changes of water. Keep aside. 2. PORK INDAD (SPICY, SWEET AND SOUR PORK) 1. Wash and drain the pork and cut into thin slices (i.e 1-1/2 inch squares along with the fat on each piece). Boil/cook the meat without covering the pan until all the water has evaporated * see note#1. Heat ghee/oil in a pan and fry these pieces on a medium flame till golden and the fat leaves the sides of the pan. 2.

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes.

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