Mangalorean Recipes

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Welcome to Mangalorean Recipes


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Indian Nationql Congress (new)

Of late Indian News Channels have stopped informing the public with such information as is heard in the press conference.   However, it is in our own interest, that we acquaint ourselves with what happens around us, rather than regret after the opportunities have vanished from the horizon.






Daily entertainment videos from the You Tube

Due to technical problems the links may not be updated for some time.  Please excuse me






O THOU WHO THROUGH CREATION  a Eucharistic Hymn composed in 1938 for the Indian Eucharistic Congrfess    Link:

Beneath the Outward Form of Bread, an old hymn to the Eucharist we sang as children.  Link:

Sweet Heart of Jesus, Fount of Love and Mercy, a hymn I learnt in my school as a youngster of  eight !  Link;
Sweet Savior Bless us ere we go    Link

For more sacred videos  click here

Last Updated on Monday, 11 July 2016 07:55

Homemade Sambar Powder Recipe

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Quantity Measure Ingredients Description
1 Teacup Coriander(Dhania)  
1/2 Teacup Jeera (Cumin Seeds)  
10+12 Nos. Chillies Red Dry  
1 Tablespoon Methi - (Fenugreek)  
2 Tablespoon Pepper Corns  
4 Tablespoon Dhal, Chana  
2 Tablespoon Dhal, Urid (white)  
12-16 Nos. Curry Leaves (Kadi patta)  
1 Tablespoon Mustard Seed (Sarson)  
1 Tablespoon Asafetida (Hing)  
1 Tablespoon Turmeric Powder  
1-2 Teaspoon Coconut - Grated /Desiccated unsweetened


Assemble all the ingredients.

 Transfer lentils to a kadai and dry roast them on a medium low flame.

 Roast until they are light brown in color.      Keep stirring.. When done, set them side.      In the same kadai, add rest of the ingredients (except hing, haldi and coconut) and dry roast them.

Roast until light brown in color. Be careful not to burn the spices or they'll become bitter.      Allow it to cool down completely. Add the roasted spices to a mixer/grinder/food processor and….   

Grind it to a powdered form - very fine.    

 Store it in an airtight container and use as required.

For More Recipes of this type, visit this website

Last Updated on Saturday, 02 July 2016 10:11

Sambhar Recipe

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Quantity Measure Ingredients Description
2 Teacup Dhal, Tur  
1 Teaspoon Turmeric Powder  
  As Required Salt t taste
1/2 Teacup Pumpkin, (Bottle Gourd, Lauki) Vegetables to be chopped
2 Small Brinjals - black shiny -(Baingan) Vegetables to be chopped
1/2 Teacup Zuchhini Vegetables to be chopped
1/2 Teacup Carrots (Gajar) Vegetables to be chopped
1 Medium Tomatoes Vegetables to be chopped
2 Tablespoon Jaggery  
2 Tablespoon Tamarind Juice  
1 Large Onion Vegetables to be chopped
2-3 Tablespoon Cooking Oil to Cook vegetables
2 Tablespoon Sambar Powder  
2 Teacup Water  
1 Teaspoon Mustard Seed (Sarson) for tempering
./4 Teaspoon Fenugreek ( Methi) for tempering
2 Teaspoon Jeera (Cumin Seeds) for tempering
4 Piece Asafetida (Hing) for tempering
8-10 Nos. Curry Leaves (Kadi patta) for tempering
4-5 Large Chillies Red Dry for tempering
2-3 Tablespoon Cooking Oil for tempering



Assemble ingredients,  clean, and wash  dhals,  transfer dhals to pressure cooker, with a little salt and turmeric, cover the cooker and cook for 2-3 whistles, allow  he steam to escape, before opening the pressure cooker, see the dhals are cooked, whisk the dals and set aside.

Soak tamarind for 15-20 mins, smash with spoon, and extract/strain  the juice. set aside.

Wash the veggies, for the sambhar, chop them, heat oil in a curved bottom pan, and cook the carrots first for about a minuite, then toss the chopped onion, chopped brinjal, zuchini, and lauki, cover the pan, and cook for 3-4 mins. until the veggies and cooked and soft and tender, add jaggery now and mix well.  Add tamarind water the the cooked veggies.  Mix sambhar powder. Add the cooked dals and mix until blended.

Start tempering:
Heat the oil, and add the ingredients one b one add as the start to splutter, the curry leaves.  Add this to the boiling dhals.  Let the dhals now simmer to 5-10 mins.  Adjust seasoning, and serve with warm idles.

For more recipes visit  this website



Last Updated on Saturday, 02 July 2016 10:10

Namkeen Mathri

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Quantity Measure Ingredients Description
2 Teacup Flour, All Purpose Maida
1/2 Tablespoon Cooking Oil Warm
1 Teaspoon Salt  
1 Teaspoon Ajwain, (Vovom)(Thymol,Carom)  
1/3 Teacup Water Warm
  As Required Cooking Oil For Frying


Assemble all the ingredients.      
Sift flour in a big bowl/plate. Add carrom seeds.----Mix in salt.        
Pour warm oil in the center, gradually work on the flour till mixture is crumbly.

 Use fingertips to rub oil evenly into flour.       
To check if the dough has sufficient oil, take some mixture in your fist, squeeze it tight. If it binds well and forms a shape then the dough is ready to work on. But if the dough crumbles and falls off your fingers than it needs more oil.        

Spoon by spoon add enough water to form a soft and pliable dough.       Mathri dough is ready. Cover and let it sit for 20 minutes.

 Heat oil in a kadai. Make a small ball out of the dough and..   
 Flatten it. You can even use a rolling pin to form a small disc shaped mathri.

Poke mathri with a fork - this way it will not puff up during frying and will turn out crispy.
Add mathri to the hot oil. Maintain the oil temperature and make sure the oil is medium hot and not smoky.
Mathris should float and cook in oil until crisp and golden brown in color.

 Remove from oil and set it on a paper napkin to drain off excess oil.

 Fried mathris are ready.

 Allow them to cool down completely.       Store them in airtight container and good for 2-3 weeks.


For more recipes please visit here

Last Updated on Friday, 22 July 2016 18:11

Gur Para Recipe

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Quantity Measure Ingredients Description
1.5 Teacup Flour, All Purpose DOUGH INGREDIENTS
1/2 Teacup Flour, Wheat - (Atta) DOUGH INGREDIENTS
1/4 Teaspoon Baking Soda DOUGH INGREDIENTS
1 Teaspoon Fennel -(Saunf, Badi Shep) DOUGH INGREDIENTS - Roasted
7-8 Tablespoon Water DOUGH INGREDIENTS
  As Required Ghee DOUGH INGREDIENTS - for frying
1/4 Teacup Jaggery DOUGH INGREDIENTS - powder it, to cat the paras
1 Teacup Jaggery GUR SYRUP -- GUR SYRUP
1/2 Teacup Water GUR SYRUP
1 Teaspoon Cardamom Powder GUR SYRUP - (optional)


Assemble all the ingredients on the kitchen table.

In a pan  add saunf and dry roast until light brown in color. Set it aside.

Sift flour and baking soda together. Add roasted saunf and pour ghee in the center.
Gradually work on the flour till mixture  is crumbly.    Use fingertips to rub ghee evenly into flour.

Spoon by spoon add enough water to  form a soft and pliable dough.

Cover and let the dough sit for 30 minutes.

Heat oil/ghee in a kadai.

Make a large  ball out of the dough and roll it into thick chapati.     Cut into diamond cubes and..deep fry until crisp and dark brown in color.
 When all paras are fried, crisp and golden paras…mix gur and water in a separate pan.

 Bring it to a boil.
 Gur/jaggery burns very fast, so do not  leave the syrup unattended and keep stirring it continuously.    Till it is reduced to half its quantity.  

 Remove from flame…    mix in fried para(s) and keep mixing. Until all the para(s) are coated in gur  syrup.
 Spread them on big plate and allow  them to cool down completely.    Since the gur-paras are sticky, I like to  toss all the para(s) in dry gur powder.

 Dust the extra gur and store them in  an air-tight container at room  temperature.


Last Updated on Saturday, 02 July 2016 10:05

Urad Dhal Steamed Cake

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Quantity Measure Ingredients Description
1 Teacup Rice, Raw Dry grind
1 Teacup Dhal, Urid (white) Broken, Dry grind`
1.75 Teacup Jeera Powder mix
1.75 Teaspoon Pepper Powder mix
1 Pinch Asafetida (Hing)  
  Few Curry Leaves (Kadi patta)  
3 Teaspoon Ginger (Dry) Powder  
  Few Pepper Corns  
  Few Jeera (Cumin Seeds)  
2 Teacup Curds  
  As Required Salt to taste
2 Teaspoon Ghee  
2 Teaspoon Cooking Oil  


Dry grind rice and dhal like rawa with out water. soak over night with salt and curd.

Next day heat  oil and ghee .
Powder pepper and jeera together then add pepper, jeera powder and dried ginger (sukku) powder, asafoetida and curry leaves in the batter ,now add the hot oil in it and mix well. the batter would be of normal idli batter consistency.

Now take a wide mouth bowl, apply ghee in it. pour batter to 1/2 of the vessal and now keep for 4 whistle in cooker. Take it, turn over , now cut it in  cubes or desired shapes and serve it with chutney or idly powder.


Last Updated on Saturday, 02 July 2016 10:08

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