Sannas - Anil D'Souza
1 packet of yeast
1 tsp sugar
6 cups of idly rice
2 cups of urad dhal
2 cups of poha
½ cup of white wine (optional)
1. Mix ¼ cup of warm water with the sugar and then add the yeast and stir (it should ferment and become frothy)
2. In a blender, grind urad dhal with water into a fine paste While grinding the rice add the wine and poha The consistency of the batter should be of a pouring one slightly thicker than dosas).
3. Allow the yeast to stand for 10 minutes.
4. Add the yeast to the batter and stir well.
5. Allow it to ferment around 3-4 hrs in a warm oven with the light on ( turn on the oven for 150 for 3 min and then turn it off)
6. Apply pam spray to the khatoris (ramekins)
7. Scoop the batter from the bottom with a ladle and steam in a tondor for about 10 minutes
Appams - Anil D'Souza
3 cups of idly rice
1 can of coconut milk( you can also use the lite one)
1 cup of cooked rice
1 pack of yeast ( mix in 1/4 cup of warm water with 1tsp sugar. Keep aside for 10 min until it becomes frothy and double in size)
Grind the first 3 ingredients in a blender (consistency should be lighter than dosas)
Add yeast, additional sugar and salt to taste
Keep aside for about 2-3 hrs in a preheated oven with the light on
Once it becomes frothy do not stir
To make appams:
Smear the appam vessel lightly with gingelly oil. Warm till moderately hot. Pour a ladleful of the batter into the vessel. Liftoff the flame and swirl rapidly, once. Return to fire and cook with lid on for 1-2 min. Repeat until batter is used up.
Dosas - Anil D'Souza
2 cups of rice flour
1 cup of urad dal, washed and soaked for 6 hrs
3 pappads (the appalam kind) soak for about 5 minutes in 1/2 cup of water
1 tsp of methi 9 soak with the urad dal)
1/2 cup of poha
salt and additional sugar for taste
Grind the urad dal with the water used for soaking along with pappads and methi to a fine paste. Pour it into a steel vessel
Now grind the rice powder and the poha together. Add water to the blender first before adding the rice powder. Add salt to taste. Mix both until well incorporated.
It should be of pouring consistency
Turn on the oven to 150 F for about 3 minutes and then turn it off. Keep the light on. Allow it to ferment for about 8-10hrs. You can speed up the process by keeping a bowl of how water in the oven.
Once it ferments stir it well and make dosas.
If using nonstick do not grease the pan. Heat the pan to medium until it heats up and then lower it to minimum
Place a ladle of flour in the center and with a ladle roll in an outward motion. Sprinkle oil( preferably gingelly oil) around the edges and onto the dosa. Once you see brown specs roll into any shapes you like(triangle, cone or trumpet)
Mango Mousse -Anil D'Souza
2 packs of mango jello( 3 oz each) mixed in 1 cup of hot water
1 cup of mango pulp( no sugar added)
1 can of condensed milk
1 8 oz container of cool whip
1 cup of evaporated milk
1/2 cup of marshmallow fluff (Kraft jet puffed which comes in an 8 oz plastic jar)
crushed cardamoms - about 8(crush fine in a coffee grinder)
In a large bowl mix the mango jello and fluff will with a spatula
Add mango pulp, condensed milk evaporated milk cardamoms and then evaporated milk. Whisk after each addition.
You can also add a little mango essence
Refrigerate for 6-8 hrs and then decorate with mango slices on top
Veg Poha - Anil D'Souza
4 cups thick poha, flattened rice
3 tbsp vegetable oil
1 tsp mustard seeds
10-12 curry leaves, chopped
1 cup potatoes, peeled, diced
1/2 cup onions, chopped
1 tsp green chillies, chopped
1/2 cup frozen peas, thawed
1 tsp turmeric
salt to taste
1 1/2 tsp sugar
1/3 cup roasted peanuts, skinless, unsalted
1 tbsp lemon juice
2-3 tbsp water, optional
1/4 cup cilantro, chopped
Put poha in a sieve, wash under running water for 1 minute. Set aside to drain
Heat oil in a thick bottom pan on medium-high heat. Add mustard seeds and curry leaves.
As they splutter, ad potatoes. Stir. Cover cook for 5 minutes
Add onion. Stir. Cook for 3-5 minutes on medium heat until translucent.
Add chilies. Stir. Add peas. Cover and cook on medium heat for 2-3 minutes
Add turmeric, salt, and sugar. Stir. Add peanuts. Stir. Turn heat to low.
Fluff poha with a fork. Add to the pan. Mix well
Turn off heat. Garnish with cilantro. Serve hot with Indian Chai
If using thin poha, sprinkle with just enough water to soften up
Kultha Kaat - Julia Dante
This is the recipe to make ‘Kultha Kaat’, a typical South Kanara (Dakshaina Kannada) delicacy that is made from horse gram(Kulith) and field marrow (Mogem), that is almost on the verge of extinction,
In the olden days, most vegetables that have a long shelf life were harvested and stored carefully before the monsoons began. Veggies such as pumpkins, ash gourd (winter melons), bottle gourds and field marrows were tied with jute strings and hung from the ceiling in the corridors that connected the kitchen to the dining area of traditional Mangalorean homes.
1 cup horse gram (kulith/kulath)
1 small Mangalore cucumber/ mogem/sauthe kai
Jackfruit seeds (Bikna)
4 cups water
Salt to taste
For the masala:
4 long dry red chillies
3/4th teaspoon mustard
4-5 garlic flakes
½ cup grated coconut
tamarind (I use tamarind extract 1 tbs)
1 sprig curry leaves
3 garlic flakes with skin, lightly bruised
1-2 tablespoons ghee or oil (preferably coconut)
1. Wash and cut the field marrow in quarters. Keep aside. 2. Add 4 cups of water and salt to taste and pressure cook horse gram till tender. (4whistles). 3. When the horse gram is cooked, you can remove 3 tablespoons aside on a small plate. we need to grind this as it will give some texture and thickness to an otherwise watery gravy. 4. Cook field marrow in the juice of horse gram.
5. Boil crushed jackfruit seeds in salt and water. 6. When the field marrow is cooked add boiled jackfruit seeds and the ground masala and a little extra water if required (about 1/2 cup), adjust the salt to taste. Add some more tamarind juice if required and bring the mixture to a boil. 7. In smaller pan heat the coconut oil for tempering. Add the crushed garlic and the curry leaves and toss them around for a few seconds. Pour this into the curry and cover the pan immediately.
A simple ‘kulta-kaat’ served with steaming hot red boiled rice and fried fish completes a good dinner.
Multigrain Masala Pancakes - James Dante
Surprise your surprise guest who may show up at your door at odd hours.
Time needed for preparation is less than 10 minutes
3 cups of multigrain flour
1 cup of all-purpose flour
4 cups of plain yogurt
2 white onions
salt to taste
Clean and cut the onions, tomatoes, ginger and chillies into small pieces and keep aside.
Mix the various flours and the yogurt as per the quantity mentioned. Keep adding water to get to
a good consistency of the flour mix.
Add the cut ingredients to the flour mix.
Add the various powders, curry leaves and salt to taste.
Cut the limes and squeeze the juice into the mix. Mix well.
The pancake batter is ready and you can fry the pancakes right away.
Before pouring the batter, ensure that the pan is on low heat and use some Pam spray to ensure
the mix does not stick to the pan. For best taste, use sesame oil for frying the pancakes. Adjust
the consistency of the mix so that it is neither too thick nor too thin.
Once one side is fried well enough, flip the pancake and fry on the other side.
Once the pancake is ready, you can serve it with any curry, chutney, or even desi ghee.
Keep the remaining batter in the fridge and use later, when needed. Lasts fresh for several days.
Nivol (Kokum Gravy) - Julia Dante
For your taste buds..Going back to roots..
Try it, you will like it..
6 dry red chilies ( I used three Kashmiri and 3 other kind)
1 tbs coriander
1 tsp cumin
1/2 tsp mustard
8-10 pepper corns
1 tsp ajwain
2 tbs grated coconut
1/2 tsp turmeric
6 dry kokum
1 onion ( 1/2 for tempering and 1/2 for grinding)
3 flakes of garlic
Dry roast all the ingredients 1-7.
Grind the dry roasted ingredients along with turmeric, onion, and garlic to a fine paste.
Heat the pan/pot with 2 tbs of coconut oil. Add sliced onion and fry until brown.
Then add the ground Masala and fry the Masala lightly. Add kokum ( if you do not have kokum,
use tamarind). Add salt according to taste.
Add sufficient water ( fish curry consistency) and simmer for a few minutes.
Serve over with hot rice.
(Fried fish goes very well with this dish)