watermelon popsicles

Pork Pepper Fry

Ingredients:
onions - 1 small 
bell pepper - 1
garam masala - 1/2 tsp
freshly crushed pepper - 1 tsp
Ginger cut into small pieces - 1 inch long
garlic - 1 pod (10 to 15 cloves)

Ingredients to Marinate:
Pork  750 gm
red chili powder - 2 tsp
coriander powder - 2 tbsp
vinegar - 1 tbsp
pepper powder - 1 tsp
turmeric powder - 1 tsp
green chilies - 3 to 4  slit lengthwise 
garam masala powder - 1 tsp
bay leaves - 2 
cloves - 4
cinnamon sticks - 2 
star anise - 2 
tamarind paste - squeeze marble sized tamarind
salt for taste


Method:

1.Buy the pork which has more fat slab and cut the pork into small pieces. 
2.Marinate the pork with given ingredients for 2 to 3 hours in refrigerator.
3. Add 1 cup of water to this marinated pork and cook until its done. open the lid and cook until water is evaporate from the mixture.
4.Now, fry the onions, bell pepper until onions are transparent. add ginger and garlic cloves fry for few minutes. add dry pork and fry for few minutes.
5. add garam masala, pepper powder, salt fry for few more minutes.

Blueberry Cake

Ingredients:
Blue berries - 1 cup
All purpose flour - 1.5 cup
Salted butter - 3/4 cup
Eggs - 2
Sugar - 3/4 cup
Baking powder -  2 tsp
Salt- 1/2 tsp

Method:
Beat together sugar and butter until it sugar completely dissolves in sugar.
Add 2 eggs one by one whisk together 
take another container, mix together flour, baking powder and salt 
pour this flour to wet ingredients, fold in the mixture until it mixed together
Now pour half of this mixture to baking try add few blue berries. Pour remaining mixture and add blue berries.  Pre heated oven at 180C/ 350 F for 45-50 minutes

Indian Fish Curry and Rice (Masli Kadi | Bangude Gashi )

Fish abundantly available in coastal region, supplied by vendor everyday door to door and its their staple food. This dish prepared with coconut, onion, tamarind and spices. This dish consumed with rice.

There are many varieties  of fish curries Mangalorean families prepare like stoo, amsi tiksi kadi, green curry, masala, vindaloo.



Ingredients:
Fish mackerel - 4 to 5
oil - 1 tbsp.
salt for taste
onion - 1/2 thin sliced
vinegar - 1/2 tsp

Grinding Ingredients:
long red chilies - 5 to 6 (less spicy variety - byadige)
coriander seeds - 2 tbsp.
cumin seeds - 1/2 tsp.
pepper - 4 to  5
tamarind - marble sized
turmeric powder - 1/2 tsp.
garlic - 2 to 3 cloves
coconut grated - 1 big cup
onion - 1

Shindap:
green chilies - 2 (slit vertically)
ginger - 1 inch (chopped into small pieces

Preparation Method:
1. Clean the fish, cut into medium slices, add little turmeric and salt and refrigerate for half and hour.
2. Dry roast all the grinding ingredients and grind with little water.
3.Add oil to a kadai, fry onion until its golden brown. Add masala fry for  2 to 3 minutes. add one glass of water , add shindap (green chilies and ginger) and cook in medium flame until oil floats on top of gravy (5 to 10 mins)
4. Add fish to this gravy and cook for 5 to 8 minutes. taste the gravy, add required salt, vinegar for extra soreness.

Yummy fish curry is ready. Serve with cooked Rice.

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Kuvalyacho Polov with Chicken (Ash gourd bafat curry)

This dish is the traditional dish of Mangalorean konkani community, served during pre - wedding function called Roce ceremony.  Earlier days, mutton was quite expensive, so people started added Ash ground to Mutton. 

This dish is goes very well with chicken or mutton. Some people add shrimp to this dish as well.

Ingredients:

Ash ground - 500 gm

onion - 1 sliced 

oil

salt for taste

coconut milk - 1 glass

tamarind juice - 1 tbsp

bay leaf - 2
ginger and garlic paste - 1 tsp

Ingredients for Grinding:

bay leaf - 2

turmeric powder - 1/2 tsp

red chilies (byadige) - 4 to 5

cloves - 5

pepper - 4 to 5

coriander seeds - 2 tbsp

cumin seeds - 1 tsp

garam masala powder - 1/2 tsp

Preparation Method:
1. Dry roast all the ingredients and grind them into a smooth paste.
2. Cut pumpkin into 1 inches cubes, add salt, turmeric powder and tamarind           paste and take one whistle in the cooker.
3. Add oil to the kadai, fry onions till golden brown, add ginger and garlic paste,     add chicken pieces and cook till its done.
4. Add coconut milk, cooked pumpkin and cook till its done.
5.Season it with oil, dry red chilli, garlic cloves and cumin seeds.
6.Serve hot with rice or bun.

Indian Pork Bafat | Dukra Maas Bafat

 I love Dukra mass from my childhood.  Its favorite dish of every one at home.
 I do

Ingredients:

Durka maas  - 1 kg
onions - 3 to 4 thin sliced
green chillies - 4
ginger - 2 inch length finelly chopped
garlic - 3 pods (around 15 bigger cloves of garlic)
pepper powder - 1/2 tspn
red chilli powder - 2tsp
coriander powder - 2 tbspn
cumin powder -1/2tsp
haldi powder - 1/2 tspn
tamarind - size of small lemon
apple cider (vinegar) - 1tbspn
cloves - 4 to 5
bay leafs - 2
cinnamon - 2 sticks
salt for taste


Method:

prepare the tamarind paste with little water and keep aside. Clean the meat with water and squeeze all the water from the meat.

Add salt, tamarind paste, haldi powder and vinegar  to the meat and re-frigate for half an hour.  then add onions, green chillies, chopped ginger, pinch of red chilli powder, cloves, cinnamon, bay leaf and half glass water. Cook the meat for half an hour. 

When meat is nicely cooked add all masala powders like red chiili powder, corainder, cumin, pepper powder.  Once the masalas added, cook the meat in low flame until gravy becomes thick.

Yummy poke, you can serve with idlis(sanna), bread or rice. 

Tendli ani Chane sukke | Chickpeas with Tindora

Ingredients:

Kabuli chana (soaked overnight)

tindora - 1/2 kg (cut widthwise)

curry leaves  

mustard seeds - 1/2 tsp

oil - 2 tsp

onions - 2 (medium sized)

jaggery (gud) - 2 tbspn

turmeric powder - 1/2 tsp

chilli powder - 1/2 tsp

coconut grated - 1/2 cup

sambar powder - tbspn

salt for taste

Method:
Pressure cook the kabuli chana 2 whistles with little salt. Drain the water from kabli chana.  Cook tindoora with little water and salt.  

In a kadai add oil, after 2 minutes add mustard seeds. When seeds starts spluttering add curry leaves, garlic cloves. after 30 sec add onions and fry them until they turn red. 

Add grated coconut, red chillip powder, sambar powder, jaggery and fry few minutes. Now add drained kabuli chana and tindoora and little salt.

cook it for few minutes and take off from the gas.