Pork Recipe | DUKRA MASS or Pork bafat | Delicious Sweet Aroma

Mangalorean food / South-Indian

Pork Recipe- Mangalorean Pork Bafat

I’m not sure why I have been hesitant on posting pork bafat recipe. Mostly because its commonly prepared by Mangaloreans, and I believe most people would know how to prepare it as it is a favorite among all Mangaloreans. However, some have their own special recipe so I thought of sharing this recipe my mom’s way and it’s always a great start to a new dish.

This recipe has been passed down for generations. Some call it pork bafat others Pork curry, and we at home call it “DUKRA MAAS” in konkani (Dukor – Pig and Mass – Meat). You must have noticed while browsing through my posts some recipes call for Bafat powder. It is a ready-made powder which I got along with me to Singapore. Being brought up in Mangalore its a traditional Sunday ritual prepared by Catholics with its main features being the combination of vinegar and pork often served with a ‘pao’ (Idli / Dosa / Sanna) that is made from fermented rice of Konkani cuisine.

We get different types of pork meat in Singapore which is less fatty compared to the Mangalorean pork meat (best!). Hence, this pork recipe is more of a gravy than a curry. The fat imparts a great flavor to the dish which is why it must have some fat content. At home we sometimes prepare this in a claypot. As you follow through one of my posts on Claypot recipe cooking pork for longer gives it a unique taste. It gets more flavor the following day. So make sure you spare some for the next day.

Preparation time: 10 -15 minutes

Cooking time : 45 minutes

Serves: 4

Ingredients

Cubed Pork belly and lean meat – 1 kg (500 g each), I prefer less fat. Can also include bones

Onions – 3 large, chopped into 1/2 inch size

Garlic – 1/2 pod/bulb, sliced lengthwise

Ginger – 1 inch, finely chopped

Bafat powder – 2 tbsp

Turmeric powder – 1/2 tsp

Vinegar – 2 tbsp

Salt – 1/2 tbsp

Cloves – 6

Bay leaf – 7 (optional), fresh if available, washed and cut into halves

Directions

1. Cut the pork into cubes. Wash once and add it into medium deep-bottomed container. Prepare the onions, garlic and ginger.

Pork Meat | DUKRA MASS | Delicious Sweet Aroma

Ingredients for Pork | DUKRA MASS | Delicious Sweet Aroma

2. To the washed meat, add the rest of the ingredients such as: bafat powder, turmeric, vinegar, salt and cloves along with chopped onions, ginger and sliced garlic. Mix and combine together with your hands to coat spices to the meat.

If you have bay leaf you can add now. We usually have fresh ones at home in our backyard but I haven’t used it here.

Pork Recipe ingredients | Pork bafat | Delicious Sweet Aroma

3. On medium heat let the meat cook for 40 – 45 minutes covered. Check in between 2 or 3 times and mix. Water oozes out from the onions so there would be no need to add any water.

After 30 minutes, check for salt. Add if required.

Pork Recipe | Pork bafat | Delicious Sweet Aroma

4. Turn off heat when the pork has cooked. Serve with rice or bread. You can even have it as a side with beer.

Pork Recipe | DUKRA MASS or Pork bafat | Delicious Sweet Aroma

Cook’s tip:

*Do not add any water to this recipe. The onions release water as it simmers.

*If it gets too spicy add vinegar. The more the fat the more bafat powder you will need for spicing up the dish. The more leaner the meat less bafat powder is required depending on personal spice and same goes for black pepper pork.

If you wish to see related recipes hover over the recipe title and click:

Mangalorean Pancake with Pandan

Jackfruit fritters

Prawn with coconut milk

Pork Vindaloo

Black Pepper Pork

Coorgi Pork

Hope to hear your views on this recipe. Stay healthy!

July 28, 2017

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Mangaloran Snack | Christmas| Delicious Sweet Aroma

Christmas Delights

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Diamond cuts (Tukdi)

I’m quiet surprised that I’m making another snack for Christmas. After my Sweet curls recipe this is my second recipe on Christmas goodies. I prepared this yesterday and I loved the way they turned out.

Diamond cuts or Tukdi (we call it in konkani at home) is a traditional snack. It’s still a favorite snack to munch on while at home. They are crunchy, fluffy and hollow. It is made in different varieties, sweet or biscuit flavored. I made a small batch of it and the recipe is very easy.

Have a joyous Christmas 🎄🎅

Preparation time: 1 hour

Cooking time: 30 mins

Utensil : Pizza cutter/biscuit cutter

Roller pin

Ingredients

Vegetable oil for deep frying

Unbleached All-purpose flour/Maida + extra for dusting – 250 g

Unsalted butter (soft)- 2 tbsp

Chickpea flour – 25 g

Salt – 1/3 tsp

Water – 1/2 cup or as required for the dough ( *EDIT), room temp

Directions

1. In a medium bowl, add all-purpose flour, chickpea flour, salt, butter. Mix together with your hand. Add water in parts and knead until you get a soft elastic dough. It’ll tend to be sticky at the beginning, keep kneading until it becomes smooth.

ingred_IMG_5908

Step1_IMG_5912

2. Prepare a rolling surface, dust the surface with flour. Take a small portion of the dough and form a ball. Place it on rolling surface and sprinkle some flour again. This will help prevent sticking.

Step22_IMG_5941

Now, using a rolling pin, roll the dough thin (not too thin or thick).

3. Using a small biscuit roller/pizza cutter, cut the flour vertically with 1.5 cm spacing between each line. Then, cut them in horizontal direction that shape it into a diamond form.

vertical cut of dough horizontal cuts

diamond cuts from dough

Carefully transfer them, by using a knife edge to slide them onto a flat plate without disrupting it’s shape.

4. After your done making diamond cuts. Heat a container with oil on medium-high heat (If your using induction, keep it on 7).

5. Drop a piece to check if the oil is hot. It’l start sizzling and bubbling. Slide the diamond cuts in oil in batches, not to over-crowd them. It will start puffing up. Stir them gently so they get separated. Let it fry for a minute or two, until golden brown.

tukdiyo, tukdi, diamond cuts

6. Strain them into paper towel. Pour the next batch until all are done deep-frying.

diamond cuts, snack

Mangaloran snack, christmas snack

Storage:

* Keep them in airtight container to retain the crispiness once they have completely cooled down.

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Note:

*While kneading the dough, if it tends to be sticky add some flour.

*Dust generous amount of all-purpose flour before running the biscuit roller otherwise they stick to the plate which will tend to loose its shape while sliding into hot oil.

More on Christmas Recipes:

Sweet Curls /Kidyo or Kulkuls

Rose Cookies – Mangalorean Kokisan (NEW)

Traditional Christmas Cake – Fruit Cake (NEW)

Stay healthy!

December 25, 2016

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Christmas Delights

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Kidyo or Kulkuls (Sweet Curls)

These are my first time actually making homemade Christmas goodies or snacks and it turned out pretty amazing. I believe everyone celebrates Christmas differently. It’s my first Christmas with my husband and I thought of preparing these delicious snacks of crispy sweet curls we usually make at home with family, to get into the Christmas spirit.

Kidyo (Kul Kuls) in Konkani is a snack prepared as one of Christmas goodies (called Kuswar) in South-India, especially in my hometown Mangalore, during Christmas. Initially, you prepare a dough with flour, butter, salt and coconut milk, shape them into curls, deep-fry and then coat them with sugar-glaze. It is crunchy, hollow on the inside. Tastes delicious with or without the glaze. We have grown up helping my mom preparing them since childhood. Holiday treats are creative and takes a lot of effort, but it’s worth it.

I made an attempt to set a schedule to prepare it during the weekend, so my husband could help me with it as it gets done faster. More the people, the merrier it is. I made a small batch of sweet curls for just the two of us. They can be made using a fork or a medium sized comb with teeth. A fork gives a wider impression/mould and makes a smaller sized curls slightly different than a comb. I used a comb, since I was more comfortable with it and it looks more prettier with thinner striations.

Merry Christmas to you! 🎄Have a wonderful holiday.

Preparation time: 1- 1.5 hrs

Cooking time – 30 minutes

Quantity made for 2

Ingredients

Vegetable oil for deep frying

Fork / Comb with teeth (depending on the number of individuals)

All-purpose flour / Plain flour/ Maida – 500 g

Salt – 1/2 tsp

Butter – 2 tbsp, (softened at room temperature)

Coconut milk – 1 1/4 cup (or as required to make a smooth dough)

Coconut milk, salt, butter, four/maida for chris

For Sugar Glaze:

White Confectioner / powdered Sugar- 1/2 cup

Water – 1/4 cup

Directions

Making the dough:

1. In a large bowl, combine flour, salt, butter. Mix. Add in small quantities of coconut milk working it into the flour using your hands. Punch and knead the dough, until a soft elastic dough is formed. It will tend to be sticky at the beginning but as you work through it, the dough becomes less sticky.

dough for sweet kurls during Christmas

Cover your dough with a damp cloth or a lid so it doesn’t get dry.

Preparing the Kidyo: This can be done by using a fork or a medium sized comb. I used the traditional way by using a comb.

2. Prepare a working surface. Take a small portion of the dough.

dough for sweet curls

Roll it back and forth on working surface (or by placing in between the palm of your hand and roll it back and forth) applying gentle pressure to taper the dough on the outer edges. Repeat for the other end of the strand or the areas which are fatter than the rest.

dough

Using a small knife start cutting the strand into small bits of 1 cm thickness. making this gets easier and faster than removing bits of dough directly from the large portion of dough, preventing from making unequal size of curls.

Step2a_

3. Holding a comb in hand, place the dough over the teeth of the comb (If your using a fork, place the dough on back of your fork). Press it and flatten it gently (step 2, picture) . With you thumb, roll it away from you (step 3,4,5 picture). While ending the curl (step5, picture) seal them so they don’t open while frying.

Repeat the same for the rest and place it on a large plate without sticking them to each other.

How to make kidyo /sweet curls from dough

When this strand of dough is almost done. Continue from point 2. Finish making the kidyo/curls, until atleast half of your dough left, before starting to fry them.

how to make kulkuls/kidyo

Deep Frying:

4. Heat a container with oil on medium-high. When the oil is hot enough (oil will start bubbling if it is hot enough) carefully drop a portion of kidyo/kulkuls, make sure not to over-crowd.

making kidyo and deep-frying

Stir them gently so they get separated. Let it fry, until golden brown, by stirring a couple of times in between (this might take approximately 5 minutes).

how to prepare kidyo/kulkuls/sweet curls for christmas

Strain them into paper towel. Pour the next batch until all are done.

Once they have all completely cooled down, transfer them into a sealed container or large zip-lock bags if you are gazing them the next day.

Sugar Glazing: They need not be glazed, based on personal choice. You can leave out the sweet glaze for a less sweet treat.

* Place sugar and water together in a cooking pot.

how to sugar glaze

*Cook the sugar and water over high heat, stirring occasionally until the sugar is completely dissolved. bring this mixture to a boil.

* To check if it has turned into a glaze, drizzle few drops into a stainless steal spoon dipped into bowl of water. If it hardens. It’s done.

hot to sugar glaze

*Immediately, glaze the curls or kidyo in parts and mix as you pour the syrup to coat all the curls.

Christmas kuswar sugar glazing kidyo/kulkuls

* Let the kidyo/curls/kulkuls cool. The coated sugar glaze hardens by time.

how to make christmas kuswar or sweets

*Store them in airtight container.

Note:

*When glazing the kidyo, make sure the syrup is used immediately after it’s removed from the heat. Otherwise, it hardens quickly if left to cool at room temperature and will have to repeat the sugar glazing process. You can glaze half batch and leave the other half unglazed if you prefer non-sweet curls.

*Make sure to frequently agitate the curls when deep-frying to fry them evenly, until brown.

Stay healthy!

December 19, 2016

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Snacks

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Jackfruit Fritters (Mangalorean Cuisine)

Jackfruit is an exotic produce popularly found in South India. If you haven’t heard of this fruit before, you sure must be wondering what in the world is that and how does it look like? Unfortunately, I do not have a picture of the whole jackfruit to share but will surely post it here when I do. It is extremely delicious, sweet and chewy. I have known of 2 varieties: One variety has a harder flesh with crunchiness. The other variety is very soft, stringy, juicy and slips easily through your fingers as you hold them. One can just swallow without biting.

I grew up in my native with these 2 varieties of Jackfruit trees in my granny’s yard. We rarely ate the softer jackfruits during those days. We used to just sit down for lunch with a big jackfruit and eat it until we became full. My granny and mom are experts in cutting open a Jackfruit and it is a laborious one as it gets very messy because of its sticky white fluid that oozes from its core. To cut it, a traditional Mangalorean Implement called ”Adalo” in Konkani, which is a small stool that is attached to a sickle at one narrow end, is commonly used to cut big fruits or vegetables that would be usually hard to cut with a hand held knife.

I prepared Jackfruit Fritters (also called as Ponsache Gariyo in Konkani) from rice grains, a traditional way my mom used to make during the season of jackfruits. Also, make sure to check out my previous post on Banana fritters in case you haven’t which can be prepared using flour. Jackfruit fritters are brown and crispy on the outside. The inside is yellow and soft, full of fruity sweet flavor. You can double the ingredients for more fritters.

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes: 15 – 20