Mangalorean Recipes

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Welcome to Mangalorean Recipes

A sincere thanks to you all

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I happened to read the Face book notification, telling me about the number of people who have liked my website.   You may be knowing, that I am 82 years old this year, and suffer from failing eyesight.  I have always liked to help others, and the whole idea of this website, came about, when my two daughters, moved abroad to work, and I remembered my days, when I had to be alone in Qatar in the early sixties.   So, I thought of reaching out to my kids, as they had not used the opportunity to learn cooking from their mother, as they were studying.   I know this is the case of all young people today, and the best thing we old ones can do is use our knowledge to help others to overcome this hurdle.    I feel vindicated, that my efforts did not go in vain, from the number of "likes" I read in the Face book Notification.

 

Let me say a sincere thank you to all those well  wishers, and hope I will continue doing this as long as possible.

 

Walter Pais

August 25, 2016

 

Vegetable Stew

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Ingredients

Quantity Measure Ingredients Description
1 Large Potatoes cut in cubes
184 Teacup Pumpkin, (Bottle Gourd, Lauki) cut in cubes
1/4 Teacup Cauliflower (Phool Gobhi) florets only
1/4 Teacup Green Peas (Matar) optional
1 Large Onion sliced
4-5 Medium Chillies Green cut in bits
1 Inch Ginger (Adhrak) chopped
6 Flakes/Cloves Garlic (Lason, Losun) crushed
4 Nos. Pepper Corns crushed
4 Nos. Cloves (Lavang) crushed
5 Nos. Cardamoms (Elaichi) peeled, and seeds crushed
10 Nos. Curry Leaves (Kadi patta) for garnishing, after fried in oil
2 Teacup Coconut Milk - Thin for soup
3/4 Teacup Coconut Milk - Thick for soup

Method

Heat in a table spoon of oil and splutter the whole spices, (crush them a bit).  
Add sliced onion and chilles chopped, crushed ginger and garlic.  
Saute till the onions become transparent. 
Add the cut vegetables, - you can add other vegetables, like carrots, chopped,

Then add thin coconut milk and salt to taste, bring it to boil, and reduce heat and simmer till vegetables are almost cooked.  
Add thick coconut milk and simmer for another five minutes.  
Garnish with curry leaves fried in coconut oil.

 

Last Updated on Sunday, 21 August 2016 07:53
 

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Last Updated on Monday, 11 July 2016 07:55
 


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