Mangalorean Recipes

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Welcome to Mangalorean Recipes

Hombay Karachi Halwa

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Ingredients

 
Quantity Measure Ingredients Description
80 Grams Corn Starch  
380 Ml. Water 1
260 Grams Sugar, Table  
220 Ml. Water 2
1 Teaspoon Lemon Juice  
5 Tablespoon Ghee  
3 drops Food Colour  
1/4 Teaspoon Cardamom Powder  
1 Tablespoon Cashew Nuts Powdered
  As Required Almonds (Badam) For garnishing

Method

1. In a mixing bowl, add 80 grams corn starch and 380 milliliters water. Mix well without forming any lumps.
2. Take a heavy skillet, add 260 grams sugar, 220 milliliters water and stir until the sugar is completely dissolved. Allow the syrup to boil.
3. Pour the corn starch mixture into the boiling syrup.
4. Stirring continuously on low- medium flame.
5. Once the corn starch mixture starts to boil, and starts to thicken.
6. Add 1 teaspoon lemon juice and stir again.
7. Add 2 1/2 teaspoons ghee in stand mix continuously till all the ghee is absorbed.
8. Add 2 1/2 teaspoons ghee again and continue to mix till it turns glossy.
9. The mixture will start turning transparent and silky. Releasing the ghee from sides.
10. Add 3 drops food color, 1/4 teaspoon cardamom, 1 tablespoon chopped cashews.
11. Mix till the mixture will start to form a lump.
12. Transfer the mixture into a tray and level.
13. Sprinkle some chopped almonds and cool for an hour.
14. Cut to a desired shape.
15. Serve.

Last Updated on Monday, 20 February 2017 09:23
 

Coconut Curry with Omelet.

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Ingredients

Quantity Measure Ingredients Description
  As Required Salt to taste
1/2 Nos. Coconut (Narial) Grate and collect flakes.
Small Ball Tamarind Soak a whie
1 Tablespoon Bafat Powder See recipe on website
182 Teaspoon Garam-Masala See recipe on the website
3 Nos. Eggs For omelet
1/2 Teaspoon Pepper Powder For omelete mixture

Method

rind the coconut and prepare masala paste.

Beat 3 eggs, and mix pepper powder
and make three omelets, and roll them and cut them in  medium pieces.

In a vessel, heat 1 tablespoon cooking oil, and fry slices of one onion.   Add masala and fry it a little.  Add water, and make a gravy, and when it starts to boil, add the omelete pieces and simmer for two minutes.    Put the stove off and cool it.

Can serve this with rice.

Last Updated on Sunday, 19 February 2017 10:24
 

Yeast - Home Made

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Ingredients

Quantity Measure Ingredients Description:
1 Teacup Milk Boil one teacup of milk
1/2 Teacup Water Boil one teacup of milk
4 Medium Potatoes Wash and cut
200 Grams Dhal, Chana add it to the diluted milk,
50 Grams Yeast - dry add it to the diluted milk,

Method

Boil one teacup of milk with 1/2 cup of water for 5 minutes.  Keep down.   Wash and cut the four potatoes into slices, without peeling them, and add it to the diluted milk, and to it also add 200 grams of chana dhal and a little yeast.    

Pour the liquid in a jar, and cover the top with a cloth.   Keep in the warmest place in the house, and after 12 hours, the liquid should froth.   If not, place it near fire for half an hour till it froths.   

When the liquid froths, it has fermented and is ready.   Strain this liquid and store it in a glass bottle.   

This can be used instead of toddy, for fermenting any dough.


 http://en.wikipedia.org/wiki/Yeast

Yeasts are generally grown in the laboratory on solid growth media or in liquid broths. Common media used for the cultivation of yeasts include; potato dextrose agar (PDA) or potato dextrose broth, Wallerstein Laboratories nutrient (WLN) agar, yeast peptone dextrose agar (YPD), and yeast mould agar or broth (YM). Homebrewers who cultivate yeast frequently use dried malt extract (DME) and agar as a solid growth medium. The antibiotic cycloheximide is sometimes added to yeast growth media to inhibit the growth of Saccharomyces yeasts and select for wild/indigenous yeast species. This will change the yeast process.

The appearance of a white thready yeast commonly known as kahm yeast is often a byproduct of the lactofermentation (or pickling) of certain vegetables, usually the result of exposure to air. Although harmless it can give pickled vegetables a bad flavour and so must be removed regularly during fermentation.


Baker's yeast is available in a number of different forms. Though each version has certain advantages over the others, the choice of which form to use is largely a question of the requirements of the recipe at hand and the training of the cook preparing it. With occasional allowances for liquid content and temperature, the different forms of commercial yeast are generally considered interchangeable.

  • Compressed yeast is essentially cream yeast with most of the liquid removed. It is best known in the form of cake yeast, which is essentially a soft solid, beige in color, but is also available in crumbled form for bulk usage. It is highly perishable; though formerly widely available for the consumer market, it has become less common in supermarkets in some countries due to its poor keeping properties, having been superseded in some such markets by active dry and instant yeast. It is still widely available for commercial use, and is somewhat more tolerant of low temperatures than other forms of commercial yeast; however, even there, instant yeast has made significant market inroads.
  • Active dry yeast is the form of yeast most commonly available to noncommercial bakers in the United States, as well as the yeast of choice for situations where long travel or uncontrolled storage conditions are likely. It consists of coarse oblong granules of yeast, with live yeast cells encapsulated in a thick jacket of dry, dead cells with some growth medium. Under most conditions, active dry yeast must be proofed or rehydrated first. It can be stored at room temperature for a year, or frozen for more than a decade, which means that it has better keeping qualities than other forms, but it is generally considered more sensitive than other forms to thermal shock when actually used in recipes.
  • Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. Some producers provide two or more forms of instant yeast in their product portfolio; for example, LeSaffre's "SAF Instant Gold" is designed specifically for doughs with high sugar contents.
  • Rapid-rise yeast is a variety of yeast (usually a form of instant yeast) designed to provide greater carbon dioxide output to allow faster rising at the expense of shortened fermentation times. There is considerable debate as to the value of such a product; while most baking experts believe it reduces the flavor potential of the finished product, Cook's Illustrated magazine, among others, feels that at least for direct-rise recipes, it makes little difference. Rapid-rise yeast is often marketed specifically for use in bread machines.

For most commercial uses, yeast of any form is packaged in bulk (blocks or freezer bags for fresh yeast; vacuum-packed brick bags for dry or instant); however, yeast for home use is often packaged in pre-measured doses, either small squares for compressed yeast or sealed packets for dry or instant. For active dry and instant yeast, a single dose (reckoned for the average bread recipe of between 500 g and 1000 g of dough) is generally about 2.5 tsp (~12 mL) or about 7 g (1/4 ounce), though comparatively lesser amounts are used when the yeast is used in a pre-ferment.

 

Last Updated on Sunday, 19 February 2017 10:48
 

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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