Mangalorean Recipes

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Welcome to Mangalorean Recipes

How to cook with Masalas ?

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You can cook with any masala.  In Mangalorean and Goan cooking, there is Bafat Masala, which has a yellowish tinge, Indad Masala, which has a reddish-brown tinge.   When ingredients of garam masala are added, it gives a warm flavor and is suited for meat.   Vegetables can be cooked in plain oil and sliced masala of green chillies, and onions, which is called "Tel Piao".  

 

The quantity of the base ingredient like fish or meat, or vegetable, should have a proportinate amount of masala, to give a good balance.


You can bottle masala powders and  pastes in a jar and store in in the refrigerator.  Use it when you want to cook, fish, prawns, meats or vegetables.    

In general, for fish a sliced onion is fried, and curry leaves are added optionally.  Onions ground with masala or coconut milk, thick and thin juice, give ballast and weight to the curries.  Then fry one or two tablespoons of  masala.   You may also like to add some minced masala of a few green chillies, a piece of ginger. a few garlic flakes,  and keep frying.

You can cook the stuff in warm water, or thin coconut milk, add thick juice, at the end, when you have to add the fish, or meat; this you can do, if you are making a bafat recipe.  For indad, you should boil your meat in cinnamon and cloves, and then fry the meat and add the fried meat to the indad masala.

To give sour taste, you may add vinegar for fish and meats, and tamarind for vegetables.

Always add some salt to taste.

The basic igredients of taste are: saltiness, sourness, bitterness, sweetness and pungency.   The art of balancing these, is what makes a good cook, and for which you should use your imagination, sense of smell and taste.

Garam Masala which is made of cinnamon, cloves, cardamoms etc are generally used for meats.

Vegetables are cooked in South Indian recipes, in a simple masala with seasoning of curry leaves, and jeera, mustard or urid dhal.

Always change your quantities to suit your family's taste.   Some like pungent, and others like less pungency.   By trial and error, you will gradually get a right calibration, and become a wonderful cook, as you grow older.  That is why people praise the grand mothers' cooking !

How to choose fresh fish and meat, you may find in the kitchen tips.   You could also ask from your elders about their methods.

Last Updated on Friday, 30 January 2015 12:17
 

About this site..

Welcome to Version 2.0 of Mangalorean Recipes. 

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This website makes an attempt to offer you recipes primarily from Mangalore, who originally migrated from Goa. So we have very many similarities.

Our mothers and grand mothers perfected Mangalorean cooking. However, the memory of the taste of these foods they prepared is fast being forgotten with new trends in the food industry,

For those, who are enterprising and interested in trying a variety of dishes, and those who are longing for their home food, this site may prove useful.

Being a Catholic brought up in that milieu, I have absorbed many values, which I like to share with those with similar interests.   I believe, the food is needed for the growth of the body, but there is also a spirit within us, which needs sustenance.   I wish to share the unique gift of music, which I have dedicated to my Maker,  and added it under the component: Catholic Church Music which can be freely used by our visitors, if they like it.

I have also included a Text Book to learn Music, and its script.   One generally does not realize its importance, with the modern recording and play back tools that are available.   But not all music is recorded, and the older music, is retained in the memory, and some have been good enough to write it in notation, which is the only way, to render music which is two dimensional, i.e. it is based on time and tonal pitch.   The lyrics can be written in spoken languages, but the music can not be. That is why, through a process of trial and error, the script was developed over 8 centuries, and the greatest of music that has come from the human mind, is available only in this form.

Thus the whole reason of this website, is to share what we have with others.   What we received from our ancestors, and which they gave us, because of their love for their children, we should also pass it on to the next generation.   I hope this tradition of sharing will go on, as years roll by and old faces disappear from the scene.

I would appreciate any feedback so please feel free to email me. Also I would like it if you gave your comments about the recipes and music on this site. Most recipes and music pages allow you to post your comments. So if you've had a chance to try the recipes or listen to the music, I would love to hear from you.

Thank You.

Walter Pais

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