MOODE

KHOTTIGE ( woven Kewda leaves) used to make 'moode idlis'. Kewda is a fragrant leaf and oils are exracted from these leaves. It is used in the manufacture of agarbattis / incense sticks and also natural perfumes. Thus fresh kewda leaves imparts a delicate aroma to the idlis. This steamed cooked breakfast dish when cooked in all natural containers make it more healthy and nutritious. Also no washing the idli bowls....The leaves have to be peeled while eating and the distinguishing aroma wafts to our nostrils. It's a delicacy!

Ingredients:

3 cups raw rice
1 cup urad dal
salt to taste

Method :

1.Wash & soak dhal & rice seperately overnight or for 5 - 6 hours.
2. Grind the urad dal to a till very fine adding water little by little. Use a silicone spatula to scrape the sides of the grinder. Do it a few times. Transfer to a big vessel.
3. Grind the rice to a fine sooji consistency adding water, a little at a time. Use the spatula to clean the wall of the grinder from inside from time to time. Remove from grinder. Use another 1/2 cup of water to wash & clean the grinder. Mix with the urad dhal batter. The consistency should be dropping.
4. Add salt to taste.
5. Cover & keep aside for fermentation for 8 hrs in a warm place.
6. Keep the idli vessel, called the thondur vessel with sufficient water over the stove. Keep the plate on which you keep the idli cups, arrange the moode shell on the plate, allow the steam to escape for few minutes. Pour the batter into the moode shell . ( This is done because if the batter doesn't cook fast, there are chances of it leaking through the gaps of the moode shell.) Pour only three fourths as the batter will rise when steamed.
7. Cover and steam in tondoor for 20 to 25 min or till cooked. Pierce a skewer to check if the moode is cooked.
8. Serve them with sambhar, chutney, chicken rasa or sweetened coconut milk.

* Moodes are available at the Mangalore Car Street Market especially during festivals like 'Krishna Ashtami' and 'Ganesh Chaturti'.

COONDAPUR KOLI THAL

COONDAPUR KOLI THAL / CHICKEN SUKKA COONDAPUR STYLE

Ingredients :

1 kg chicken, desi variety
1 1/2 coconuts
1 big onion, sliced
2 - 3 tbsp Coondapur thal powder ( check the index / discussion tab for the recipe )
salt to taste
1 tsp tamrind paste

Method :

1. Grate one coconut and take thick and thin milk. Collect about 2 1/2 cups of milk.
2. Grate the 1/2 coconut to a coarse paste.
3. Clean & cut the chicken.
4. In a cooker add chicken pieces, thin milk, onion, Coondapur thal powder, coconut paste, salt and tamrind. Cook till done.
5. Allow the cooker to cool naturally & open the lid. Add the thick coconut milk & cook till dry. Check the taste.

Tempering :

1 1/2 tbsp white butter preferred ( or desi ghee )
1 medium onion chopped
4 flakes of garlic crushed
1 cardamom
1 clove
1" cinnamon

Method :
1. Melt white butter in a pan.
2. Add the onion & garlic and fry till brown. Add the garam masalas.
3. Pour over the curry & mix. Remove from flame.

Preparation of coconut milk :

1. Put freshly grated coconut into a blender and add 1 cup lukewarm water. Blend for a few minutes and allow the mixture to cool a bit.
2. Place a sieve over a bowl lined with cheese cloth. Gently pour the mixture into the cheese cloth, fold the edges over the coconut meat and twist the ends to extract as much milk as you can into the bowl. Keep aside this thick milk.
3. Repeat the procedure of adding another cup of water to the coconut residue & extract the milk. Keep aside this thin milk.
4. Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted in two separate bowls.
5. You should get about 2 1/2 cups of coconut milk.

MIXED LENTILS CURRY:

GERMINATION

Top

Germination is a process in which small shoots come out of the dhal or cereal when these are kept with small amount of water. The grains and pulses to be sprouted need to be soaked in just enough water so that all of it is absorbed. If the extra water in which they are soaked is thrown away, a lot of nutrients are lost.

Grains like wheat, bajra, jawar, etc. can also be sprouted. Pulses are also sprouted first and then steamed and consumed. The time and water which each grain or pulse needs for soaking and sprouting is different. Normally 8-16 hours are needed for soaking and 12-24 hours for sprouting. The cloth in which the soaked dhal is tied should be kept moist all the time.

When sprouting is followed by fermentation the vitamin content becomes much more.

Germination helps you to

i) Increase the digestibility of foods

a) Some carbohydrates and proteins are broken down into smaller and easily digestible forms.

b) Grains and pulses become soft after sprouting, so they take less time for cooking and are easy for you to digest.

ii) Increase the nutritive value of food with no additional cost.

Some vitamins and minerals become more when foods are germinated Vitamin B becomes almost double in quantity while vitamin C increases almost 10 times.


BEANS AND LENTILS - HEALTH FOOD VALUE & BENEFITS

This extensive and nutritious family of foods includes red lentils, green and brown ones, red beans, white and black, garbanzos, adzuki, etc.

1. Valuable food:

Legumes can be found everywhere, they are easy to store and cook and usually they aren’t expensive. They constitute of a strong source of protein, which is very useful, making them an excellent alternative to meat for vegetarians and for people that are trying to reduce the amount of animal from their diets. They also consist of a good source of carbohydrates, with sugars that are slowly liberated. Contrary to the sugar that can be found in sweets, pastries and cookies, slowly liberated sugars do not cause a sudden shock to the blood in the body which usually causes a non ending up and down of energy levels, and frequently rapid mood swings. Legumes on the other hand free the sugars they contain in a slow way, which makes them a good source of energy for the whole day, with a sustained effect over the levels of sugar in the blood.

2. The estrogen connection:

Legumes contain estrogen the come from plants, which are brought about naturally from some plants and are very similar to feminine hormones. These fito estrogens have a stabilizing effect on the menstrual cycle and are supposedly very good to regulate irregular periods, and alleviate PMS and help reduce the symptoms of menopause such as heat flashes and extreme sweating at night. They are being used more and more every day in hormonal therapies of hormonal replacement. Besides this, there is growing evidence that legumes decrease the risk of breast cancer.

3. Mineral richness:

Most legumes are rich in minerals including iron, potassium, selenium, calcium, magnesium, and folic acid. They are excellent to purify the intestine and increase the good bacteria that are found in it that help the digestion. Besides this, they are also one of the principal elements for cures for detoxifying. They purify the blood and diminish the cholesterol. Lentils contain a lot of vitamin B that helps to stabilize the blood pressure; have anti-inflammatory properties and are especially good for rheumatoid arthritis. Garbanzos are good for people that have kidney stones.

The advantages of legumes:

They improve intestinal health
They reduce the symptoms caused by menopause and PMS
They reduce the risk of breast cancer
They reduce cholesterol
They alleviate the symptoms of rheumatoid arthritis

* Lentils, when cooked, are versatile as ingredients for curries, stuffing and patties. They can be even roasted or deep-fried for garnishes or snacks.Sprouted pulses are even more nutritious than not-sprouted ones. Bought in supermarkets and health food shops they are expensive but it is cheap and easy to sprout your own lentils at home. Spread them out in a shallow dish and soak them with water. As soon as the water is absorbed (after 5 hrs) . Drain throughly & tie them in a piece of muslin, set aside for another 2 or 3 days, until they start to sprout. The cloth should be sprinkled with water everyday!

MIXED LENTILS CURRY:

Ingredients:

A handful of mixed lentils
2 tbsp peanuts
salt to taste
1 large - onion
1/4 tsp - mustard seeds
1/4 tsp jeera / cummin seeds
2 - green chiullies
1 large - tomato
1/4 " ginger
4 - garlic
1 - clove
few coriander leaves
oil
chillie masala powder
2 tsp malai / cream - optional

Method :

1. Put all the lentils & peanuts into a large bowl, cover with water & leave it to soak for 5 hrs. Drain throughly & tie them in a piece of muslin, set aside for another 2 or 3 days, until they start to sprout.The cloth should be sprinkled with water everyday.
2. Discard the muslin, put the sprouted peanuts & lentils in a cooker along with a little water. Add salt & pressure cook till done. Drain water.
3. Chop finely onion, tomato, ginger, garlic & coriander leaves.
4. Melt 1 tsp oil in a pan. Add mustard seeds. when they pop, add jeera & fry. Add onion. When transparent add green chillies, fry, ginger, garlic, tomatoes, clove & fry till gives a nice aroma.
5. Add chillie powder, lentils, salt & mix throughly. Simmer for a while. Add malai. Mix & remove.
6. Garnish with fresh coriander leaves.
7. Serve with Chapatis.

I have used the following lentils:

1. Black eyed beans - lobia
2. Brown chick peas - chana Dhal
3. Dry Green Peas - Vatane
4. Dry White Peas - Vatane
5. Green chick peas - Hara Chana
6. Light speckled Kidney Beans -
7. Red Kidney Beans - Rajma
8. White Chick Peas - Kabuli Channa

UTHAPPAM

Ingredients:

!/2 cup Urad Dhal
1 1/2 cups dosa rice
salt to taste
Ghee for frying

Method :

1. Wash & soak rice separately for 4 - 5 hrs.
2. Grind urad dhal & rice together to a fine paste. The consistency of the batter should be the dropping type.
3. Add salt. Cover & keep for fermentation overnight.
4. Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of batter and spread on it (it should be thicker than a normal dosa). When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked.
5. Serve with coconut chutney.

For the Uthappam Ingredients :

10 laddles of urad dhal dosa batter
2 green chillies, finely minced
chopped coriander leaves.
1 medium onion, chopped fine.

Method :

1. Take 10 laddles of batter separately.
2. Mix the uthappam ingredients well just before frying & follow the above dosa method.
3. Usually the coriander leaves, chillies & onion is added just before frying.

DRIED SHRIMP CHUTNEY ( YETTI PODI )

Ingredients:

100 gm - Dried Shrimps
½ Coconut, grated
8 garlic, crushed
¼ tsp Tamarind paste
Mangalore Chili Masala powder to taste
Salt to taste
Coconut oil, few drops

Method:

1. Clean the shrimp by removing the head, tail & other sharp edges. They can be removed easily by hand. Also remove any loose shells or impurities. After cleaning you will get about 50 gm of prawns.
2. Sauté the shrimp over low flame adding only a few drops of oil. The shrimp becomes crispy and aroma of the shrimp comes out. Remove.
3. Fry the coconut, chilli powder & garlic over low flame. Cool.
4. Grind the coconut, along with salt, (the dried shrimps are already salted, so be careful while adding salt) tamarind and only 2 tbsp of roasted prawns. (Do not add any water while grinding.)
5. Remove and add the rest of the prawns. Mix.
6. Your mouthwatering chutney is ready.
7. Keep in an airtight box in fridge.

CHICKEN FRANKIE

Chicken Stuffing:

Ingredients :

1/2 kg cooked boneless chicken
2 big onions
1/2 chopped green capsicum
1/2 ' ginger
4 flakes garlic
salt to taste
pepper to taste
A few coriander leaves ( optional )
Ghee

Method :

1. Saute the onions in ghee till pink. Add the ginger, garlic & fry for sometime. Add the chopped capsicum, fry. Add chicken, pepper & salt to taste. Mix till well coated. Check the taste. Keep it a bit spicy.
2. Add chopped coriander leaves.

Dough

Wrap

Ingredients for the wrap :

maida - 2 cup
Hot oil – 1 tbsp
Warm water - 1/4 cup (Plus or minus the qty)
Salt to taste

Cooking method :

1. Combine maida, salt and knead the dough adding a little warm water at a time. Add oil & make a soft dough. This will make about 6 wraps.
2. Divide the dough into small tennis size ball.
3. And start rolling them to a circle using the rolling pin.
4. Heat the pan on medium high, cook the wraps on either side till brown on one side & half roasted on the other side.
5. When all the wraps are cooked keep them covered till you need them.

Beaten Egg

Applying the egg

Chicken stuffing on the wrap.

Now to assemble the frankie:

Ingredients :

2 eggs
salt to taste
pepper to taste

Method :

1. Break one egg into a bowl add seasoning and lightly beat it.
2. Take a hot griddle brush a little oil. Place a wrap half roasted side on the hot griddle.
3. Apply generously with the beaten egg on the top side/ cooked side.
4. Brush oil on the other side and flip the wrap onto the other side and let the egg cook well. This will form a delicious egg coating on the inside of the wrap.
5. Remove wrap from the tawa. In the centre of the wrap place 2 tblspns of the chicken stuffing.
6. Roll the wrap like you would a regular wrap.
7. Repeat the procedure with all the other wraps.

SOUTH INDIAN IDLIS

BATTER KEPT FOR FERMENTATION

FERMENTED BATTER

B) FERMENTATION

Fermentation is a process in which some micro-organisms are added to the food. They change nutrients already present in the foods into simpler and better forms and also make other new nutrients.

Fermentation makes the batter rise and become almost double in quantity. During fermentation the micro-organisms use up some of the nutrients present in the atta and change them into other better quality nutrients. They also make some new nutrients.

Curd, bread, idli, etc. are all examples of fermented foods.

ADVANTAGES OF FERMENTATION

a) Fermentation improves the digestibility of foods. The micro-organisms which cause fermentation break the proteins and carbohydrates into smaller parts, which are easier to digest.

b) During fermentation of cereals and foods like peas, beans etc. the minerals, calcium, phosphorus, and iron are changed into better quality ones. These are then easily absorbed by the body.

c) Fermented foods become spongy and soft and are liked by children and adults.

* Never beat idli batter too much because the air that has been already incorporated during fermentation will be lost.

IDLIS

I am using this receipe for past 20 years. It seems to be working real good to me!

Ingredients:

3 cups raw rice
1/2 cup beaten rice / bajil
1 cup urad dal
1 tsp yeast
salt to taste
1 tsp sugar
3 cups water + a little more ( only approx)
oil for greasing the moulds

Method :

1.Wash & soak dhal & rice seperately overnight or for 8 hours.
2. Grind the dal in a grinder along with washed beaten rice till very fine adding 2 cups of water little by little. Use a silicone spatula to scrape the sides of the grinder. Do it a few times.
3. Add the rice to the above mixture & grind all together to a fine sooji consistency adding 1 cup water, a little at a time. Use the spatula to clean the wall of the grinder from inside from time to time. Remove from grinder. Use another 1/2 cup of water to wash & clean the grinder. Add to the batter. Keep batter aside.
4. Soak yeast in 1 tbsp of lukewarm water for sometime & mix to the prepared batter adding salt & sugar to taste.
5. Cover & keep aside for fermentation for 8 hrs in a warm place. If the batter has not risen, keep it for some more time.
6. Smear idli moulds with oil, and pour the batter in each of them till they are three quarters full. Steam for 15 min.
7. Use a butter knife to remove the idlis.
8. Serve them with sambhar or chutney.

* TIPS :

1. If it is summer, the batter rises well. This fermenting process is what makes the idlis soft and spongy.

2. In winter, use lukewarm water for grinding and keep it on to of a hot vessel to ferment. It is very important the dough rises.

3. Once it is ready, do not stir too hard, make sure the dough is slightly frothy (due to the fermentation) and spoon it on to the idli plates.

4. Everything depends on how u grind & ferment.

5. The batter should be pouring consistency a little thicker than dosa batter.

CURRIED POTATOES / BATATE KAJEPU

Ingredients;

3 large potatoes
2 tbsp ghee
1/ 2 tsp jeera
1/2 tsp mustard seeds
1 large onion, chopped fine
2 green chillies, chopped
2 medium tomatoes, chopped
1 large onion
salt to taste
1/2 tbsp Mangalore Chilli Masala Powder or to taste
1 cup cream ( previous day's top of the milk from the fridge)
a handful of chopped cashewnuts
chopped fresh coriander leaves

Method :

1. Pressure cook potatoes with jackets till done. Remove skin & cut into medium cubes.
2. Melt ghee in a heavy bottomed pan. Add jmustard. When they pop add jeera, when it turns brown add chopped onion. Fry till it turns transparent. Add green chillies & fry till it gives a pleasant aroma. Add the tomatoes & fry till soft. Add salt & chilli powder. Now add the potatoes & fry for sometime. Add cream & stir quickly till the gravy starts leaving the sides of the pan.
3. Remove & garnish with fresh coriander leaves & chopped cashewnts.
4. Goes well with chapatis, puris, etc

BHENDI STIR FRY

Ingredients:

250 gm Ladies finger
1 tbsp vegetable oil
1/2 tsp mustard seeds
few curry leaves
2 tsp Channa Dhal
1 pinch of hing ( asafoetida )
1/2 tsp tamrind paste
4 tbsp grated coconut
a small piece jaggery
1 tsp or more sambhar powder / chillie powder
salt to taste

Method :

1. Select tender ladies finger which is of medium size & thin.
2. Wash & wipe dry with a paper towel.
3. First, remove the head of the vegetable & cut into 2cm roundels.
4. This is an important step & a secret, to remove the stickiness from the vegetable!
Preheat an oven. Add only the ladies finger roundels in a baking pan & bake for 10 - 12 minutes.
or Heat a pan & just add the ladies finger. Keep roasting till all the stickiness is gone. Take care not to break the vegetables.( U may follow any 1 method )
5. Take another pan & heat oil. When hot add mustard seeds. When they crackle add turmeric powder, hing, channa dhal, curry leaves & fry. Add the baked ladies finger roundels, sprinkle salt, sambhar powder, add jaggery tamrind paste. Finally add the coconut. Fry till everything is well coated. When the center of the roundels are soft, they are done.
6. Serve.

TOMATO SAMBHAR

Ingredients :

3 medium tomatoes, chopped
1 medium onion, chopped
1/2" ginger, grated in a cheese grater
2 green chillies, chopped
coriander leaves, chopped
salt to taste
1 tsp sambhar powder from MTR
1/2 cup toor dhal
vegetable oil
1/2 tsp mustard seeds
few curry leaves
1/2 tsp jeera

Method :

1. Wash the toor dhal & soak in 1 cup water. Keep aside.
2. Heat oil in a medium size cooker. Add mustard seeds, jeera & curry leaves. Add onions & fry till light brown. Add tomatoes, ginger & green chillies. Fry till they turn soft.
3. Lastly add salt & sambhar powder, mix till it starts giving out a nice aroma.
4. Add the toor dhal with water. Add more water as required.
5. Close the lid & pressure cook for 15 minutes. Allow to cool naturally.
6. Check the taste. Add salt & sambhar powder if necessary. Sprinkle chopped coriander leaves.
7. Goes well with rice & idli.

BATATE UPKARI

Ingredients :

2 large potatoes
ghee
1 chopped onion
1 small chopped tomato or 1/2 tsp tamrind paste
1/ 8 tsp mustard seeds
1/8 tsp Jeera
few curry leaves
1/2 coconut, grated
Mangalore Chilli Masala Powder
salt to taste
coriander leaves for garnish

Method :

1. Pressure cook potatoes till done. Peel the skin & cube them. Keep aside.
2. Melt ghee. Add mustard seeds. When they pop add jeera & curry leaves. Add & saute onion. Fry till pink. Add chopped tomato & fry till soft. Add the coconut fry & add the chilli powder.
3. Add the potatoes and mix well. Add 1/4 cup water, tamrind paste ( only if u r not adding tomato ) & salt to taste.
3. Cover & cook till dry. Stir in between so that the potatoes do not stick to the pan.
4. Garnish with coriander leaves & serve with chapatis.

CHOLE MASALA

Chole is a popular Punjabi delicacy. Usually chole is accompanied with bhature. But you can have this along with roti, naan, puri, chapati, phulkas, rice or even bread!

Ingredients

1 cup Kabuli channa / garbanzo beans/ chick peas
1/3 tsp turmeric powder
Salt to taste
1 large red Onion, chopped
3 ripe Tomatoes, chopped
1 tsp Ginger, grated
1 tsp Garlic, chopped
1 big Green chili
1 tsp Mangalore chilli masala powder
1 tsp Chole masala ( optional or use the above chilli powder)
1 piece cinnamon
1 clove
1 cardamom
1 -2 tbsp Tomato Ketchup ( It's optional)
few Cilantro leaves
juliennes of ginger
1 tbsp ghee / ghee

Method:

1. Wash the channa 3 times. Soak channa in water overnight or to cook the same day soak them in warm water for a t least 5-6hrs. Cover the vessel.
2. Pressure cook channa with turmeric powder, salt & use the channa soaked water for cooking. Cook till 3 whistles, open after 10 mintues when all the pressure is released. Press 1 channa with your thumb & index finger. It should nicely mash up.
3. Drain the channa, reserve the liquid.
4. Take ½ cup of cooked channa & grind to paste in mixie adding some reserved water to get a thick paste. This will give a nice consistency to the curry. Keep aside. ( This is a secret)
5. Heat ghee / oil in a deep saucepan . Add whole garam masala - cinnamon, clove & cardamom. Add chopped onion to it and saute till they are pink. Add ginger, then garlic, when it is slightly cooked add the tomatoes fry till soft. Add green chillie to it and saute for couple of minutes
6. Add all the dry powders to it and saute for a minute.
7. Add the chole to the mixture, ground paste and mix gently so that channa are properly coated in the mixture.
8. Add the reserved water depending on how much gravy you need, check and adjust the seasoning. Add tomato ketchup & mix. ( this is the 2nd secret)
9. Simmer covered for 5-6 minutes and garnish it with juliennes of ginger & cilantro leaves.
10. Serve it piping hot with bhature, puri or chapati.