Mangalorean Recipes

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Welcome to Mangalorean Recipes

Benefits Of Cumin (Jeera)

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I tried jeera, and confiemd it on the internet, got this article.  Now it is two days, the remedy seems to be working.  Trust you too will find it also a harbinger of relief from itching and skin problems.

Spices play an important role in making a dish more flavorful. Indian cuisine is especially known to have some of the healthiest traditional spices as its main ingredients.

Cumin is one such spice that forms an integral part of various dishes in the Indian cuisine. Cumin or ‘Jeera’ in Hindi, ‘Jilakara‘ in Telugu, ‘Jeeragam‘ in Tamil, ‘Jeerakam‘ in Malayalam, ‘Jeerige‘ in Kannada, ‘Jeeru‘ in Gujarati, ‘Jeere‘ in Marathi and ‘Jeerey‘ in Bengali is basically a tiny seed of an annual plant in the parsley family, native to the Mediterranean (1). A typical cumin seed has a striped pattern of nine ridges and oil canals. It is brownish in colour and oblong shaped, tapering at each extremity with tiny stalks attached. Cumin seeds resemble caraway seeds in appearance. However, they are lighter in colour, hotter to taste, larger in size and unlike caraway, have minute bristles that are hardly visible to the naked eye.

Cumin Seeds – The Delightful Spice!

The warm and bitter flavor of this aromatic spice as well as its abundant oil content make it usable in Indian, Mexican, North African, Middle Eastern and western Chinese cuisines. In India, cumin seeds are an important component of curry powder and “garam masala”. They are generally fried or roasted before usage. Cumin seeds are generally available dried or ground to a brownish-green powder.

Cumin seeds are generally available in three colours- amber, white and black. The amber seeds are the most common. The black ones have a complex flavor and cannot be substituted for the other two. Black cumin seeds or nigella are different from cumin seeds though both are similar in appearance. Known as “kalonji” in northern India and ‘kaalo jeere’ in Bengal, they have a pungent, powerful, sharp and slightly bitter flavor and a spicy-sweet aroma. They have a thin crescent shape.

19 Amazing Benefits Of Jeera/Cumin:

Besides its culinary uses, this aromatic spice is known for its medicinal properties since ancient times. Being an excellent source of iron, it aids in digestion, boosts the immune system and has anti-carcinogenic properties.

 

Last Updated on Sunday, 26 February 2017 16:11
 

Christmas Carol Medley

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MP3 Listen to the Audio -

 

Title
Away in a Manger
O Come All Ye Faithful
Come, Come Come to the Manger
Silent Night  Holy NIght
The Snow Lay on the Ground
Hark the Herald, Angels Sing
It Came Upon a Midnight
Angels We Have Heard on High
Joy to the World Our Savior is Born

 

Last Updated on Saturday, 25 February 2017 21:14
 

Walnuts

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Walnuts are single-seeded and rounded nuts that grow on trees. 

This superfood has numerous health benefits, and not only cures diseases but also helps improve our body function. (1)

Here are 15 amazing benefits of walnuts according to science, and 8 delicious walnut recipes you can try.

Last Updated on Saturday, 25 February 2017 21:17
 

Fried Surmai Slices

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Ingredients

Quantity Measure Ingredients Description
6-8 Slices Surmai King Fish
1/4 Teaspoon Turmeric Powder Marinade Paste
1/4 Teaspoon Jeera Powder Marinade Paste
1 Tablespoon Chilly Powder, Red Marinade Paste
1 Tablespoon Coriander Powder Marinade Paste
1-2 Teaspoon Vinegar Marinade Paste
1/2 Teaspoon Olive Oil Marinade Paste
1/2 Teaspoon Salt Marinade Paste
2 Tablespoon Rava/Soji/"Semolina" Coating and Frying:
1/4 Teaspoon Turmeric Powder Coating and Frying:
  As Required Cooking Oil For Frying

Method

Wash the fish slices well, and dry them with a kitchen towel, and get them ready for masala coating.

Blend all  the ingredients kept for "Marinade Paste"  and rub it on the fish slices, and  keep in the refrigerator for one hour.

Mid   Rava/Semolina  and  1/4  teaspoon       turmeric powder and spread on a dish.

Roll each slice in the Rava mixed with turmeric, and fry in a flat pan, with sufficient cooking oil.   Fry the slice on the other side,when one side is fried.   Use a flat ladle to flip the fish slice.

When the slices are fried, keep them on a dish lined with a clean kitchen towel to absorb the excess oil.

Last Updated on Saturday, 25 February 2017 21:09
 

About this site..

Welcome to Version 2.0 of Mangalorean Recipes. 

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This website is best viewed with monitor resolution of 1024x768.

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

 Me


 

 


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