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Discover the unique Palm Sago Starch, known as Indache Peet in Konkani. This ingredient is a hidden gem in Mangalore’s cooking, often used to make Manni (pudding). A staple in many traditional dishes and is cherished for its ability to add texture and flavor. Palm Sago, harvested from the Caryota Urens tree, has been prized…
Quick and easy vegan recipe of crispy Onion fritters also known as Onion Bhaji in Indian cuisine, mainly served as a snack or starter before a main course. Its also sometimes named as pakora (fritter) which are deep-fried in a batter of chickpea flour. I make this quiet often when we want to munch on snacks and this…
I have been wanting to make these crabs for so long but always had something else planned for the weekend. I have never cooked crabs nor had the slightest idea what should be done if the crab is alive, neither did my husband. I told my husband: “My job is to cook the crab yours…
Pulao or Pulav is a delicately flavored rice. It is lightly toasted in Ghee and then cooked in spices like cloves and cinnamon. There are different variations of making a pulav in Indian Cuisine with assorted veggies. Sweet Pulav is mainly served during occasions in Mangalore. The main flavor of this dish comes from the…
Vegetable Chili Paste or Vegetable Curry Paste is a staple at our home for curries. My mom commonly prepares it to give a good flavor and aroma to the dish. It’s also known as meet-mirsang masala (chili paste) to us Mangaloreans living in the coastal region. We grind the ingredients to a fine thick paste and store it…
Coorgi pork is a traditional dish from Coorg with a complete twist unlike my previous post of black pepper pork recipe. Coorg also known as Kodagu, is a district in South-Indian state of Karnataka. It’s a hill station with a stunning landscape and because of its breathtaking view, history, nature, cool climate it is equated…
Curry is the pinnacle dish of South Asian meals goes-with-everything and a great accompaniment with bread, rice pancakes or rice. This Chicken Curry recipe is a basic recipe that is made easy where even a newbie can try and can never go wrong. In Mangalorean cuisine we call this dish as Kori Rotti, Kori – Chicken…
Bone-Marrow is considered a delicacy in many countries with India being one of them. We in Mangalore prepare variety of mutton dishes with bone marrow in them. Not everyone accepts the taste of the bone marrow flesh but, I suggest you taste it once. Eating with hands is the best way to enjoy the bone marrow….
On the occasion of Easter weekend, I baked Egg Puffs wondering if something similar like these that are made in bakeries can be re-created at home. I never thought Egg puffs were this easy to be made at home, especially when you feel confounded by making a dough and your not too sure if the pastry would turn out…
Clay-pot recipes are one my families ancient ways of cooking. My granies backyard has a separate open fireplace to cook food in clay-pots. My mom still cooks food in clay pots in granies kitchen. The food prepared in them are one of the tastiest than when prepared using other utensils. Having lived abroad some foods can never…
Sometimes when there are celebrations at home, Black pepper pork is prepared by us Mangalorean’s. The local pork is mixed with organic pepper seeds from the creepers in our home yard. This combination definitely makes a rocking recipe of black pepper pork. It’s an all-time favorite. It’s not so fiery, you can moderate this by reducing…
“Vindaloo” is traditionally popular in the Goan cuisine in India and often considered as a fiery spicy dish made with pork. This recipe is more of a flavored sauce with its sweet, tangy taste. Pork Vindaloo limits the use of more chilies in order to tone down the heat of a spicy-hot dish. Requirement: Blender Preparation time: 20…
