tag:blogger.com,1999:blog-207178162024-03-17T00:23:20.297+05:30Kudpiraj's Garam TawaGood Food and LivingRajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.comBlogger493125tag:blogger.com,1999:blog-20717816.post-25767003612223635042020-09-16T17:46:00.000+05:302020-09-16T17:46:46.326+05:30Ideal Cafe Ghee Roast Masala - New Sensation in Cooking<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;"><a href="https://1.bp.blogspot.com/-uNZ1IXD0Ln0/X2IBgQ5XiCI/AAAAAAAAcrY/Jkfm7ZWgfT8j9sK7CKMJst8KHNmimT79wCLcBGAsYHQ/s1600/Product.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="320" src="https://1.bp.blogspot.com/-uNZ1IXD0Ln0/X2IBgQ5XiCI/AAAAAAAAcrY/Jkfm7ZWgfT8j9sK7CKMJst8KHNmimT79wCLcBGAsYHQ/s320/Product.jpg" width="240" /></a></span></div>
<span style="font-family: inherit; font-size: large;">When Shibroor Prabhakar Kamath popularly known as 'Ideal Pabba' started ice cream business on May 1st 1975, he might have had the least idea that he would start making ready to use masala paste some day.<br /></span><br />
<span style="font-family: inherit; font-size: large;">Ideal Ice Creams have come a long way, satiating the taste buds of millions of people by establishing a brand that is a household name today.<br /></span><br />
<span style="font-family: inherit; font-size: large;">They started in a small way at Prabhakar Kamath's Ideal Traders on Market Road in Hampankatta Mangalore which was originally a books and stationery shop, also dealing in fire crackers during Diwali and Tulsi Pooja season. Stringent quality, generous quantity and affordability have made Ideal Ice Creams maintain a perfect balance over the decades and they have many flavours and parlour products today, including quick snacks and desserts. They also have innovated ice creams and brought out prize winning presentations like Ice Cream Pizza and Marzi Paan. They also didn't think twice before introducing traditional ice pops and ice cream flavours such as Treat, Panakam, Bella Candy, Aambuli, Badam Milk, Jackfruit Payasam. Their signature item Gadbad has won the hearts of most of the frozen foods lovers and Ideal's means Gadbad for many!<br /></span><br />
<span style="font-family: inherit; font-size: large;">With four spacious parlours including the biggest one in South India on Market Road, Ideal Cafe in Ideal Towers opposite Sharavu temple and the most popular hangout Pabba's in Lalbagh and innumerable outlets in undivided Dakshina Kannada district in Karnataka, it is no wonder, Shibrur Prabhakar Kamath has the Midas touch!<br /></span><br />
<span style="font-family: inherit; font-size: large;">As any industry grows, it requires young and dynamic leadership that can understand the expectations of the people at local level and changing trends at the global level.<br /></span><br />
<span style="font-family: inherit; font-size: large;">Prabhakar Kamath is blessed with a son who fits the description fully, who has deep knowledge of culinary arts and who has studied science of food and beverages at the world standard institute CFTRI Mysuru, who works hard, who is friendly and god fearing, who is a trained Hindustani vocalist and talented singer, who has expertise in public relation, who takes dynamic decisions, who has passion for renewable energy sources and concern for environmental protection, who believes in the adage "Simple living and high thinking".<br /></span><br />
<span style="font-family: inherit; font-size: large;">He is Shibrur Mukund Kamath, Managing Director of Ideal Ice Creams, brain behind innovative foods in Ideal Ice Creams as well as Ideal Cafe.<br /></span><br />
<span style="font-family: inherit; font-size: large;">Under Mukund Kamath's lead, things changed fast and their parlours got face lift with cool ambiance and comfortable seating. Almost all the ice cream flavours Mukund Kamath introduced have been fast moving and he also introduced regular and premium flavours in most of the parlour and store products. Ideal Cafe has an extensive menu of snacks, combo meals and special a la carte items which are time tested. His compassion for the hundreds of workers who toil to keep the four outlets specklessly clean and hygienic while tirelessly serving the customers with a smile has seen that the employees are well paid, well looked after with food and accommodation and they even have a transport facility to pick and drop them! Even during present difficult times with Covid Pandemic, they haven't abandoned their workers, and are paying the ones on permanent roll full salary, if not paying handsome retirement benefits for senior staff who took retirement.<br /></span><br />
<span style="font-family: inherit; font-size: large;">There are three other people from Ideal family who work relentlessly for the growth of the company. They are Prabhakar Kamath's daughter Usha Shenoy, son in law Vivek Shenoy and Mukund Kamath's wife Divya Kamath. They are behind the screen and are guiding forces in innovating, working out strategies and also maintenance and marketing.<br /></span><br />
<span style="font-family: inherit; font-size: large;">They believe in the adage "Sarve janaah sukhino bhavantu".<br /></span><br />
<span style="font-family: inherit; font-size: large;">Ghee Roast is a dish which is highly popular with the young and the old, and Ideal Cafe has popularised Paneer/Mushroom/Soya Ghee Roast with Neeru Dosa, a combo meal that is a fast seller. However, since many avoid family outings and dining out are deprived of their favourite dish, and some also being away from Mangaluru, Ideal Cafe Ghee Roast Masala was introduced by Ideal Cafe, which is perhaps the first ready to cook ghee roast masala introduced by anyone.<br /></span><br />
<span style="font-family: inherit; font-size: large;">It has already won the hearts of many customers who have consumed it. Home makers, office goers, businessmen, bachelors, they all find it a life saver when they want to prepare tongue tickling ghee roast quickly.<br /></span><br />
<span style="font-family: inherit; font-size: large;">Seeing many of my friends posting favourable opinions about Ideal Cafe Ghee Roast Paste on social media, I too was curious to check how Ideal Cafe Ghee Roast Paste tastes. So I made four variants of Ghee Roast with it for a start, and my observations are:<br /></span><br />
<span style="font-family: inherit; font-size: large;">1. There is absolutely no change in taste of what Paneer Ghee Roast and Mushroom Ghee Roast they were serving in Ideal Cafe. In fact it is one step ahead in richness and smoothness of the masala. The rich aroma of pure ghee makes the dish heavenly.</span><br />
<span style="font-family: inherit; font-size: large;">2. All can not make ghee roast masala like that at home. The formula seems to be arrived at after many trials, which is also a practice Ideals follow while introducing new Ice Cream flavours. </span><br />
<span style="font-family: inherit; font-size: large;">3. Packing is top notch with thick food grade vacuum sealed plastic stand pouch. I also have seen their 500Gm pack, but the one I used was 250Gm. </span><br />
<span style="font-family: inherit; font-size: large;">4. 250Gm pouch is priced at 180/- and is sufficient to make ghee roast with about 500Gm Paneer, Mushrooms, cleaned Prawns or Squid or with 750Gm chicken on bone. Just empty the contents into a frying pan, add 1/4 cup water, mix well and bring to a boil, add the main ingredient and cook over medium flame for 10 mins for paneer and mushroom, 15 mins for prawns and 20 mins for chicken. You have the perfect ghee roast on your plate for the entire family. For seafood and chicken ghee roast, you can add little Kashmiri chilli powder and a pinch each of turmeric powder and kasoori methi to make it more spicy and flavourful.<br /></span><br />
<span style="font-family: inherit; font-size: large;">"Seeing is believing". You can see the results in pictures. </span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="801" data-original-width="1152" height="280" src="https://1.bp.blogspot.com/-uGnucLyF2Vo/X2H9pnFzk1I/AAAAAAAAcrM/go9vwvWP6CIyt90y7_q7JvNkNsgs-nNvwCLcBGAsYHQ/w200-h140/Paneer.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: large;">Paneer Ghee Roast</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: inherit; font-size: large;"><img alt="Mushroom Ghee Roast" border="0" data-original-height="1152" data-original-width="864" height="400" src="https://1.bp.blogspot.com/-KDJoIQmAxCA/X2H6h_Tgq6I/AAAAAAAAcqo/hZD2V2INR7MtSt8dKY3LTzoIjwOzIQ9BwCLcBGAsYHQ/w300-h400/Mushroom.jpg" style="margin-left: auto; margin-right: auto;" title="Mushroom Ghee Roast" width="300" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: large;">Mushroom Ghee Roast</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: inherit; font-size: large;"><img alt="Prawn Ghee Roast" border="0" data-original-height="864" data-original-width="1152" height="300" src="https://1.bp.blogspot.com/-YRZ6B_BCUUg/X2H6x8OvcWI/AAAAAAAAcq4/_r-Mii3MbxkjmRHUcPVKq1pM48spJiuRQCLcBGAsYHQ/w400-h300/Prawn.jpg" style="margin-left: auto; margin-right: auto;" title="Prawn Ghee Roast" width="400" /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-M268IRPbn_4/X2H66UiKG1I/AAAAAAAAcq8/JZM0rURx8K4jQElz9Ytkv4HjPB5EPsqPgCLcBGAsYHQ/s1152/Chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: large;"><img alt="Chicken Ghee Roast" border="0" data-original-height="864" data-original-width="1152" height="300" src="https://1.bp.blogspot.com/-M268IRPbn_4/X2H66UiKG1I/AAAAAAAAcq8/JZM0rURx8K4jQElz9Ytkv4HjPB5EPsqPgCLcBGAsYHQ/w400-h300/Chicken.jpg" title="Chicken Ghee Roast" width="400" /></span></a></td></tr>
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<span style="font-family: inherit; font-size: large;"><i>"Like many others in the hospitality industry, we are also going through difficult times, but we are brave enough to face the situation. Our employees are giving full cooperation and whatever changes we have made are welcome by them. We have window sales and our own door delivery service, and some of the ice creams are still supplied to stores. However, we have to be innovative and have to make use of the resources we have to bring out some product which can give users the same taste as we prepare in Ideal Cafe. So for a start we have introduced a new product Ghee Roast Masala Paste, which is easy to use and fast to cook Ghee Roast, one of the most popular items on our menu. We have one masala paste with which you can prepare Paneer Ghee Roast, Mushroom Ghee Roast, Soya Chunks Ghee Roast and also ghee roast with seafood, eggs and chicken. This new product is manufactured by Ideal Cafe, packed in 250Gm and 500Gm packs that are available online. We have shipping facilities for destinations available within India. Just visit our online store, find your PIN Code and if delivery is available at your address, place an order and get it delivered to your door. Our ghee roast masala paste is prepared using choicest spices and other ingredients adding pure ghee, and has no added colour or preservative. So it is well accepted by all age groups. We have plans to introduce more innovative instant products in the coming days"</i>, says Mukund Kamath, and that's an honest statement from an honest entrepreneur.<br /></span><br />
<span style="font-family: inherit; font-size: large;">To order Ideal Cafe Ghee Roast, you can visit their web store at: <b>pabbasidealcafe.in</b><br />or login to Rawal Home Foods at: <b>http://rawal.ka19market.in/<br /></b></span><br />
<span style="font-family: inherit; font-size: large;">Home delivery charges apply for Mangalureans and courier charges apply for outstation delivery.</span></div>
Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com0tag:blogger.com,1999:blog-20717816.post-81671159643217513692020-08-14T16:04:00.004+05:302020-08-21T19:42:07.003+05:30KFE - New Address, First Look<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-m6VezPqoJQM/XzZjiUGFzMI/AAAAAAAAcmc/YwqAJKYXDJoBF75jr-3HLvj3ymv8nOyVQCLcBGAsYHQ/s1152/05.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "times"; font-size: large;"><img border="0" data-original-height="649" data-original-width="1152" height="185" src="https://1.bp.blogspot.com/-m6VezPqoJQM/XzZjiUGFzMI/AAAAAAAAcmc/YwqAJKYXDJoBF75jr-3HLvj3ymv8nOyVQCLcBGAsYHQ/w328-h185/05.jpg" width="328" /></span></a></div>
<span style="font-family: "times"; font-size: large;"><b><span style="font-size: x-large;">M/s Kamath Caterers</span></b><span style="font-size: large;"> have been in hospitality industry since last 5 decades and are famous not only in Mangaluru but internationally. Their culinary expertise and consistency in quality quantity and capacity has been unparalleled by any caterer in Mangaluru. </span><br />
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Now they have ventured into a new enterprise called KFE(Not to be confused with KFC). Expansion of KFE is </span><b><i><span style="font-size: x-large;">Kamath's Food Express.</span></i></b></span><br />
<span style="font-family: "times"; font-size: x-large;"><b>KFE </b></span><span style="font-family: "times"; font-size: large;">opened its new outlet today at New Chitra Junction this morning and started serving hungry Mangalureans who seek homely tasty affordable traditional South Indian a, North Indian and Chinese items.</span><br />
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<a href="https://1.bp.blogspot.com/-kMR1zMynX9E/XzZk2BvgCfI/AAAAAAAAcmw/mgB47AcPIg0KsatdTU0IsIaQQqdoRykGgCLcBGAsYHQ/s1152/05.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "times"; font-size: large;"><img border="0" data-original-height="649" data-original-width="1152" height="289" src="https://1.bp.blogspot.com/-kMR1zMynX9E/XzZk2BvgCfI/AAAAAAAAcmw/mgB47AcPIg0KsatdTU0IsIaQQqdoRykGgCLcBGAsYHQ/w512-h289/05.jpg" width="512" /></span></a></div>
<span style="font-family: "times"; font-size: large;">First look says, it is well planned, clean and neat setup in an old house that was once residential home of a respectable GSB family. There was a shop on ground floor which they have converted into KFE billing and parcel counters. Inside they have the pantry kitchen where they pack food cooked at their factory in bulk and also prepare select a-la-carte items fresh and hot. They have enough chefs, helpers and family members who attend to the crowd that had started swarming well before 11:00am to fetch their parcel or to take items on the spot. </span><br />
<span style="font-family: "times"; font-size: large;">"Some inconvenience may have caused especially to those who have booked parcel in advance over whatsapp, because we had the 'Gana Homa Ritual' this morning and after clearing everything we had to start packing food. Besides , lot of people swarmed suddenly to place spot order and that has also caused some hinderance to quick disposal of pre-booked parcel.</span><br />
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<a href="https://1.bp.blogspot.com/-QwNPBzV7Wp4/XzZlGTVqr4I/AAAAAAAAcm4/mNWx6Z7iQgUl6dmi-jgcBtg3SKxDMhmLwCLcBGAsYHQ/s1152/01.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "times"; font-size: large;"><img border="0" data-original-height="864" data-original-width="1152" height="384" src="https://1.bp.blogspot.com/-QwNPBzV7Wp4/XzZlGTVqr4I/AAAAAAAAcm4/mNWx6Z7iQgUl6dmi-jgcBtg3SKxDMhmLwCLcBGAsYHQ/w512-h384/01.jpg" width="512" /></span></a></div>
<span style="font-family: "times"; font-size: large;">Though we have the capacity to prepare and provide food in bulk, for customers' convenience we are making small portions sufficient for two persons with moderate appetite, so that people don't waste food. We use food grade containers and silver pouches for hygiene. That consumes more time and resource but at the end of the day, a satisfied customer makes our efforts worthwhile, that has been the hallmark of Kamath Caterers since last five decades under the guidance of our founder Late Sri Ramanath Kamath", says Vinayak Kamath, brain behind the new venture.<br /> </span><br />
<span style="font-family: "times"; font-size: large;">"We had overwhelming response today and had to prepare some curries thrice to meet the demand. We have a large customer base and we did not want to disappoint anyone. So we tried our best to attend to all those who came for food parcel today. Our quality is assured, we plan to provide traditional GSB and South Indian style lunch time preparations and also other specialties without compromise on quality or quantity. I personally supervise preparation to packing." Sudhakar Kamath, Managing Partner of M's Kamath Caterers says with an ever friendly and humble smile in spite of looking tired running around, supervising, paying personal attention to known customers.<br />
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<span style="font-size: large;"><span style="font-family: "times"; font-size: large;">Their menu has select curries, side dishes, chappati and one rice special dish, plus some snack delicacies, desserts and North Indian and Chinese special starters and main course dishes apart from some a-la-carte dishes. They also have counter sale of pickles, condiments and packed sweets and namkeens. <br />
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<b>Further Update(August 16, 2020) :<br />
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Pricing for the quantity looks very reasonable. Packing is neat. I got some items home for our dinner and found them tasty, though some items need tweaking to suit daily consumer's palates by cutting down on oil, food colour and thickening agents. </span><span style="font-family: "times"; font-size: large;">Being leading caterers since 5 decades, they need to understand the pulse of daily consumers and prepare items as we prepare them at home.<br />
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Oil used is good and I could smell pure coconut oil used for frying fritters. Pathrade podi, Valval and Paattholi were disappointing. Capsicum Rice Bhaat was tasty but oily and loaded with colour. Rice Bhaat quantity and flavour is very good and the container used for packing is sturdy and reusable as you can see in the picture. <br />
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Best items were Chana Suran Ghashi </span></span><span style="font-family: times; font-size: large;">and</span><span style="font-family: times; font-size: large;"> </span><span style="font-family: times; font-size: large;">Mango Pineapple Curry. Ace items were </span><span style="font-family: times; font-size: large;">Holige, </span><span style="font-family: times; font-size: large;">Jeevgujje Podi and Kashi Halwa, which are signature item of M/s Kamath Caterers. Holige is the best I have ever tasted in my life with perfect balance of sweetness, taste, flavour and texture. They can reduce added sugar in Kashi Halwa by 20% as per my view. They have ready made Podi Gooli(Fritters masala marinade) on sale, which one can try to get that authentic taste and flavour at home. </span><br />
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Overall impression is good and I am sure, they will gradually change the style to suit daily consumers and senior citizens who need to watch their diet, than making every item 'special' as they serve for functions. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-iNeZzzNrBYQ/Xz_QPSu-fxI/AAAAAAAAcoA/feW6n0wFGjAeDzsXttwDWklUkwZiORsswCLcBGAsYHQ/s1600/06%2BHolige.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="864" data-original-width="1152" height="480" src="https://1.bp.blogspot.com/-iNeZzzNrBYQ/Xz_QPSu-fxI/AAAAAAAAcoA/feW6n0wFGjAeDzsXttwDWklUkwZiORsswCLcBGAsYHQ/s640/06%2BHolige.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Holige</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Epr32FPNpQI/XzkEnyyLRTI/AAAAAAAAcnU/SMzfsS5z9IoOFVRqsbrYUePBl7Hcd09bgCLcBGAsYHQ/s1296/01%2BCapsicum%2BRice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1296" data-original-width="1152" height="640" src="https://1.bp.blogspot.com/-Epr32FPNpQI/XzkEnyyLRTI/AAAAAAAAcnU/SMzfsS5z9IoOFVRqsbrYUePBl7Hcd09bgCLcBGAsYHQ/s640/01%2BCapsicum%2BRice.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Capsicum Rice</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-HBAdwpTAemc/XzkEoPx_VEI/AAAAAAAAcnY/XGAGHAlq6fwhJEXNXzIgSNVYZCpQp-tTQCLcBGAsYHQ/s1152/02%2BSpread01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="864" data-original-width="1152" src="https://1.bp.blogspot.com/-HBAdwpTAemc/XzkEoPx_VEI/AAAAAAAAcnY/XGAGHAlq6fwhJEXNXzIgSNVYZCpQp-tTQCLcBGAsYHQ/s640/02%2BSpread01.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Paattholi, Pathrade Podi, Jeevgujje Podi, Capsicum Rice with Raita</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-LaFq3tTIHBE/XzkExG8Z1wI/AAAAAAAAcnc/fMNU4M0vwx8wzBQ3hbHH_US3YSmW-eKygCLcBGAsYHQ/s1152/03%2BSpread02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="649" data-original-width="1152" src="https://1.bp.blogspot.com/-LaFq3tTIHBE/XzkExG8Z1wI/AAAAAAAAcnc/fMNU4M0vwx8wzBQ3hbHH_US3YSmW-eKygCLcBGAsYHQ/s640/03%2BSpread02.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Capsicum Rice with Raita, Mango Pineapple Curry, Chana Suran Ghashi, Valval, Kashi Halwa</span></td></tr>
</tbody></table>
<br />
<span style="font-family: "times";"><span style="font-size: large;">For a start they have parcel service from 11:00am to 2:30pm, and no home delivery. They have started Seasonal Specialty Sunday from August 16th. They have plans to start evening counter, in house dining and home delivery too. Let us wait and watch.</span></span><i><span style="font-family: "times"; font-size: large;"><br />Kudpiraj's Garam Tawa wishes every success to Sudhakar Kamath, Vinayak Kamath and Team KFE.</span></i><br />
<b><span style="font-family: "times"; font-size: large;">Their contact details:</span></b><br />
<span style="font-family: "times"; font-size: large;"><b>Whatsapp:</b> 7022637777</span><br />
<span style="font-family: "times"; font-size: large;"><b>Call: </b>7022867777</span><br />
<span style="font-family: "times"; font-size: large;"><b>Facebook:</b> https://www.facebook.com/KamathsFoodExpress/</span><br />
<span style="font-family: "times"; font-size: large;"><b>Instagram:</b> https://www.instagram.com/kfe_kamathsfoodexpress/?hl=en</span><br />
<i><b><span style="font-family: "times"; font-size: large;">Disclaimer: This is not a business promotion but just a friendly gesture for wishing my freinds Sudhakar Kamath and Vinayak Kamath success in their new venture.</span></b></i></div>
Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com1tag:blogger.com,1999:blog-20717816.post-54792859571019139332020-01-01T00:09:00.001+05:302020-01-01T00:11:47.989+05:30Happy New Year 2020<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #990000; font-size: large;">To All Our Followers... Have a wonderful Year ahead!</span></div>
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<a href="https://1.bp.blogspot.com/-bX4VCumbjG0/XguVsDBSraI/AAAAAAAAcZA/aNcmQp7gKPwKBeWu5Hg8DFHCFTWheyVOQCLcBGAsYHQ/s1600/New%2BYear%2B2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1152" height="265" src="https://1.bp.blogspot.com/-bX4VCumbjG0/XguVsDBSraI/AAAAAAAAcZA/aNcmQp7gKPwKBeWu5Hg8DFHCFTWheyVOQCLcBGAsYHQ/s400/New%2BYear%2B2020.jpg" width="400" /></a></div>
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com0tag:blogger.com,1999:blog-20717816.post-5498913963477426202018-08-14T23:20:00.001+05:302018-08-14T23:20:24.752+05:30Independence Day Greetings<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: inherit; font-size: large;">Wishing All Our Followers a Very Happy 72nd Independence Day</span></div>
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<a href="https://2.bp.blogspot.com/-PGREY9ZoTV8/W3MV8Oq8BHI/AAAAAAAAZTs/SipWohHpTpwzaO1yed8pCpsLagmZyPNJgCLcBGAs/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="840" data-original-width="1224" height="273" src="https://2.bp.blogspot.com/-PGREY9ZoTV8/W3MV8Oq8BHI/AAAAAAAAZTs/SipWohHpTpwzaO1yed8pCpsLagmZyPNJgCLcBGAs/s400/01.jpg" width="400" /></a></div>
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<span style="font-family: inherit; font-size: large;"><span style="color: blue;">Celebrating with</span> <span style="color: blue;">Tiranga/</span><span style="color: orange;">Tricolour</span> <span style="color: #cccccc;">Karachi </span><span style="color: #38761d;">Halwa.</span></span></div>
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com0tag:blogger.com,1999:blog-20717816.post-28994387056595002092018-06-20T13:04:00.000+05:302018-06-20T13:04:42.318+05:30Balochistan Food Festival at Hotel Ocean Pearl by Mahesh Nayak Bovikana<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-ulrVeVYI3zw/Wyn59QgVeMI/AAAAAAAAXww/-Fj1pyM9ThkL9YY8YWPzON045--VvtREACLcBGAs/s1600/01%2BMahesh.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="432" data-original-width="312" height="200" src="https://2.bp.blogspot.com/-ulrVeVYI3zw/Wyn59QgVeMI/AAAAAAAAXww/-Fj1pyM9ThkL9YY8YWPzON045--VvtREACLcBGAs/s200/01%2BMahesh.jpg" width="144" /></span></a></div>
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<span style="font-family: inherit;"><b style="font-weight: bold;">About the author:</b><b> </b><br /><i>Mahesh Nayak is a journalist, creative writer and graphic designer by profession, located in Mangaluru. Hailing from the famous Bovikana Nayak family, he has studied life and living style of various cultures. From his schooling days, he has been writing articles which have been published in various books, magazines, journals and newspapers. His articles and graphic designs reveal a touch of class, while taking us into the reality of virtual world.</i></span></div>
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<i><span style="font-family: inherit;"><br /></span></i></div>
<div style="text-align: left;">
<i><span style="font-family: inherit;">Though we are living in the same locality, I came to know Mahesh just 6 years ago. Mahesh is at least a decade junior to me, his writing abilities and his penchant for good food and living have brought him closer to me. He loves traditional foods and has a good knowledge of GSB style food and ingredients. Mahesh has travelled widely and has left no stone unturned, when it comes to sharing his experiences.</span></i></div>
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<i><span style="font-family: inherit;"><br /></span></i></div>
<div style="text-align: left;">
<i><span style="font-family: inherit;">His pastimes are mainly reading, writing true stories and poems, petty adventures, animal </span></i><i><span style="font-family: inherit;">care, video documentaries, studying flora and fauna and socialising with creative groups. </span></i><i><span style="font-family: inherit;">He has been the executive editor of Mangalore Today print magazine since many years. He runs Iris </span></i><i><span style="font-family: inherit;">Design & Communications, an advertisement and designing consultancy in Kodialguthu East, </span></i><i><span style="font-family: inherit;">Mangaluru.</span></i></div>
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<i><span style="font-family: inherit;"><br /></span></i>
<i><span style="font-family: inherit;">This is Mahesh's first article for Kudpiraj's Garam Tawa. In this article, he has reviewed the </span></i><i><span style="font-family: inherit;">Balochistan Food Festival which is running at the Ocean Pearl, Mangaluru. I am sure, it will </span></i><i><span style="font-family: inherit;">enthrall the readers while taking us into a virtual journey through the colours and aroma of the </span></i><i><span style="font-family: inherit;">lavish Balochistan spread.</span></i><br />
<i><span style="font-family: inherit;"><br /></span></i>
<i><span style="font-family: inherit;">Thank you Mahesh for the inputs.</span></i><br />
<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">- Kudpi Raj</span></b><br />
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<b><span style="font-family: inherit; font-size: large;">Balochistan Food Festival </span></b></div>
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-9xTJtX9QbaE/Wyn7pIe3duI/AAAAAAAAXxA/s3h3vjh-DyIA32flG89ccXlQx39iNyahACLcBGAs/s1600/Menu%2B01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="1152" data-original-width="761" height="400" src="https://2.bp.blogspot.com/-9xTJtX9QbaE/Wyn7pIe3duI/AAAAAAAAXxA/s3h3vjh-DyIA32flG89ccXlQx39iNyahACLcBGAs/s400/Menu%2B01.jpg" width="262" /></span></a></div>
<span style="font-family: inherit; font-size: large;">Balochistan could well have been Timbuktu. Hardly anyone even knew it existed on the map. </span><span style="font-family: inherit; font-size: large;">But it’s been in the news lately for political reasons, the result of which is a food festival at Hotel</span><br />
<span style="font-family: inherit; font-size: large;">Ocean Pearl. Balochistan Food Festival, I suspect, is a brain child of the hotel’s marketing </span><span style="font-family: inherit; font-size: large;">department, which would have instantly smelled an opportunity to please the guests with the </span><span style="font-family: inherit; font-size: large;">region’s new found mystique.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Balochistan is the largest of Pakistan’s five provinces and is wedged between Pakistan (which it </span><span style="font-family: inherit; font-size: large;">hates), Afghanistan, Iran etc. That’s as bad as life can get. Much of its cuisine has to do with </span><span style="font-family: inherit; font-size: large;">roasting direct on fire and some say it’s the birth place of kebab. Anyway I was sufficiently </span><span style="font-family: inherit; font-size: large;">excited by the idea of the festival and decided to check it out.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Coral Restaurant, the venue of the food festival wore a festive look with cutouts of camels and </span><span style="font-family: inherit; font-size: large;">enticing displays of sacks full of grains and spices. The festival features a-la-carte menu. </span><span style="font-family: inherit; font-size: large;">Unfortunately I had only me to order for and I had to choose carefully. True to Balochistan’s </span><span style="font-family: inherit; font-size: large;">reputation, most of the food items were of Tandoori lineage and there was good choice between </span><span style="font-family: inherit; font-size: large;">fish, chicken and lamb preparations along with some treats for the veggies too.</span><br />
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<span style="font-family: inherit; font-size: large; margin-left: 1em; margin-right: 1em;"><a href="https://1.bp.blogspot.com/-U8bbh0tcrFA/Wyn7pDuSUVI/AAAAAAAAXxE/5GsPy8OSx204HdVqLJwDZQAoCEZZ54fCACLcBGAs/s1600/Menu%2B02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="815" height="400" src="https://1.bp.blogspot.com/-U8bbh0tcrFA/Wyn7pDuSUVI/AAAAAAAAXxE/5GsPy8OSx204HdVqLJwDZQAoCEZZ54fCACLcBGAs/s400/Menu%2B02.jpg" width="282" /></a></span></div>
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<span style="font-family: inherit; font-size: large; margin-left: 1em; margin-right: 1em;"><a href="https://1.bp.blogspot.com/-r837OSYHE94/Wyn7pD40_WI/AAAAAAAAXw8/q0ISZuaNYdA3b1qkcYtoGTpH2JHY8B6QACLcBGAs/s1600/Menu%2B03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="815" height="400" src="https://1.bp.blogspot.com/-r837OSYHE94/Wyn7pD40_WI/AAAAAAAAXw8/q0ISZuaNYdA3b1qkcYtoGTpH2JHY8B6QACLcBGAs/s400/Menu%2B03.jpg" width="282" /></a></span></div>
<span style="font-family: inherit; font-size: large;">I decided to begin with soup and asked for a Murgh Asrafi Shorba. It was good. This I followed </span><span style="font-family: inherit; font-size: large;">with </span><span style="font-family: inherit; font-size: large;">Saaji Chicken</span><span style="font-family: inherit; font-size: large;">, which is supposed to be a popular dish. Normally a whole chicken is roasted. </span><span style="font-family: inherit; font-size: large;">Here I was served with four roasted chicken thighs. Though tasting a bit unfamiliar it was good </span><span style="font-family: inherit; font-size: large;">to eat – maybe the strangeness is because the spices and herbs used in the masala are alien to us. </span><span style="font-family: inherit; font-size: large;">For main course I asked for Murgh Dum Biryani, which was a mix of white rice and coloured </span><span style="font-family: inherit; font-size: large;">rice with two chicken pieces thrown in. It was delicious, but not much different from Coral’s </span><span style="font-family: inherit; font-size: large;">regular Biryani. For dessert I had </span><span style="font-family: inherit; font-size: large;">Kesari Phirni</span><span style="font-family: inherit; font-size: large;">, which was also good.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="711" data-original-width="1152" height="246" src="https://4.bp.blogspot.com/-BkEK7_qf4bQ/Wyn76erj28I/AAAAAAAAXxY/S9Y4OD7vlVgughH5ihuUNSmuK-qEa4YxwCLcBGAs/s400/02%2BMurgh%2BAsrafi%2BShorba.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Murgh Asrafi Shorba</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="648" data-original-width="1152" height="225" src="https://2.bp.blogspot.com/-JgQUj7nCdoo/Wyn76C5OybI/AAAAAAAAXxU/YZjQ8QIu_lsoOkL0Rs8oHKbvZQpumcUWwCLcBGAs/s400/03%2BSaaji%2BChicken.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Saaji Chicken</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="864" data-original-width="1152" height="300" src="https://4.bp.blogspot.com/-ZedJ9N0KC4s/Wyn76Qsd8QI/AAAAAAAAXxc/IzoMDIE8Q_gnOPnvDFq9u4yipjiHJ5zvgCLcBGAs/s400/04%2BMurgh%2BDum%2BBiryani.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Murgh Dum Biryani</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="1152" data-original-width="864" height="400" src="https://4.bp.blogspot.com/-uCGtJWyhuUI/Wyn769gUHMI/AAAAAAAAXxg/ENSwgCQTam4rnxr90BR0PP8stQsM1oDWwCLcBGAs/s400/05%2BKesari%2BPhirni.jpg" style="margin-left: auto; margin-right: auto;" width="300" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Kesari Phirni</span></td></tr>
</tbody></table>
<span style="font-family: inherit; font-size: large;">Balochistan Food Festival is worth a try. The price is reasonable and the quantity is generous. </span><span style="font-family: inherit; font-size: large;">The taste might seem unfamiliar, but after all it’s supposed to be from an unfamiliar place.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">When it comes to food festivals it’s a good idea to go as a big crowd as you can try out many </span><span style="font-family: inherit; font-size: large;">more dishes. I was trapped into a solo position. Hence I had to order very little and still parcel </span><span style="font-family: inherit; font-size: large;">about half the stuff.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Balochistan Food Festival is hosted by Hotel Ocean Pearl (Coral Restaurant) and runs from 11th </span><span style="font-family: inherit; font-size: large;">June to 24th June.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;"><b>A footnote: </b><i>My lunch was actually a treat from my rich friend Abdullah who could not join in </i></span><i><span style="font-family: inherit; font-size: large;">the feast as he was fasting for Ramzan. The dude not only suffered the torture of witnessing me </span></i><i><span style="font-family: inherit; font-size: large;">gobble to glory on an empty stomach, but also paid the bill without a second thought. Here is a </span></i><i><span style="font-family: inherit; font-size: large;">photo of my friend commanding his portion of the table.</span></i><br />
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<a href="https://4.bp.blogspot.com/-SAOTwIgCRDc/Wyn8HU0iUoI/AAAAAAAAXxk/PCMiUmu5kp0AVoWGI1mcMkkcJbIBQU96wCLcBGAs/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="648" data-original-width="1152" height="225" src="https://4.bp.blogspot.com/-SAOTwIgCRDc/Wyn8HU0iUoI/AAAAAAAAXxk/PCMiUmu5kp0AVoWGI1mcMkkcJbIBQU96wCLcBGAs/s400/05.jpg" width="400" /></span></a></div>
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com2tag:blogger.com,1999:blog-20717816.post-54411542296584890012018-01-03T20:45:00.000+05:302018-01-04T12:02:47.739+05:30Coffee Luck with Kopi Luwak<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">"Rajani Maam, would you like to have some coffee?"
Arun asked me as I relaxed in the sofa seat of his home in Kottara
Chowki on September 19th, last year.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">"Not at this hour. I normally avoid coffee after
dark!" I replied.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">Visibly disheartened, Arun reiterated that it was not usual
coffee, but something unique he had brought from <st1:country-region w:st="on">Indonesia</st1:country-region> during his recent visit.
He said it is Kopi Luwak which is much different from how they process coffee.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">I was about to say no again, but I exclaimed aloud,
"Kopi Luwak? I think that sounds familiar and I think I have read about it
somewhere before! Is it by any chance coffee processed from coffee fruit
consumed by Civet Cats?"</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">"Oh you seem to know everything Rajani maam! I was
talking about exactly the same coffee. Kopi Luwak is nothing but coffee
processed from beans obtained from the Civet Cats! It is very expensive, but I
feel lucky being gifted a pack of the unique coffee powder by an associate in <st1:country-region w:st="on">Indonesia</st1:country-region>! The
pack is still unopened, and I wanted to consume it with someone special. Let us
have Kopi Luwak!"</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-hGWKK2gHm1Y/Wkzsk386CMI/AAAAAAAAVYk/U01UhAVwSt0pP_JtUyEySKCaKFd26G1HQCLcBGAs/s1600/02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="1152" data-original-width="864" height="400" src="https://3.bp.blogspot.com/-hGWKK2gHm1Y/Wkzsk386CMI/AAAAAAAAVYk/U01UhAVwSt0pP_JtUyEySKCaKFd26G1HQCLcBGAs/s400/02.jpg" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: inherit; font-size: small;">Kopi Luwak Pack</span></b></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">I was thrilled to hear about something which I had never
ever expected to taste in my life! Yet, a whiff of slight apprehension shrouded
my mind that the coffee is processed in a strange and weird process, which
normal humans with sensitive taste and slow response to acquired taste may not relish!</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">As we went deep into discussion about the coffee, a strong
aroma of coffee emanated from the kitchen where Arun's beloved wife Nishita
opened the pack of Kopi Luwak and wafted into the hall, reaching our nostrils at almost 25 feet away! Both
I and Arun exclaimed in disbelief about the divine aroma of the product.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-1MlsKqSZC6U/WkzsRw-K5wI/AAAAAAAAVYg/vPXb_IyFqxgoz_pexXpdM8QMvl00ts94QCLcBGAs/s1600/01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="864" data-original-width="1152" height="300" src="https://4.bp.blogspot.com/-1MlsKqSZC6U/WkzsRw-K5wI/AAAAAAAAVYg/vPXb_IyFqxgoz_pexXpdM8QMvl00ts94QCLcBGAs/s400/01.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: inherit; font-size: small;">Kopi Luwak ready for consumption</span></b></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">Nishita came with two cups of coffee and its pale colour sort of disappointed me, thinking about the strong and dark South Indian
filter coffee we consume regularly at home. As I took a sip, an array of
flavours danced on my taste buds making me forget every negative thing I had
thought about the coffee!</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">That light coloured sweet aromatic coffee had won my heart with
its unique taste at the very first sip, and there I was, one of the luckiest
people on earth having tasted the legendary 'Kopi Luwak'.</span></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-z2vtoY4BuzE/WkzxymwKPcI/AAAAAAAAVZA/OgQuneSN7YAP2rYP2Au6dziwNFpn8XkLACLcBGAs/s1600/Arun%2BFamily.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="960" height="266" src="https://4.bp.blogspot.com/-z2vtoY4BuzE/WkzxymwKPcI/AAAAAAAAVZA/OgQuneSN7YAP2rYP2Au6dziwNFpn8XkLACLcBGAs/s400/Arun%2BFamily.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Dr. Arun Isloor with wife Nishita, sons Nishant and Anway</span></b></td></tr>
</tbody></table>
</div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">Dr. Arun Isloor is Associate Professor in Chemistry department, NITK, Surathkal. He is my brother in law Dr. Suresh D Isloor's nephew and son of Mohan D Isloor and Sheela M Isloor from Sirsi. He is married to Nishita, a scientist turned home maker. The couple have two sons, Nishant studying in high school and Anway in primary school. Dr. Arun has travelled extensively in connection with research on membrane technology for purification of water. He tours the Orient often and writes about food and culture of the places he visits. His articles have appeared in Kannada magazines, mainly 'Sudha'.</span><br />
<div>
<br /></div>
</div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">Here is the translated version of the Kannada article in
Sudha magazine appeared on October 19, 2017 by Dr. Arun Isloor on Kopi Luwak, supposed to the most expensive unique coffee, processed naturally by the Civet Cats of
Indonesia, then further processed and marketed by major companies all over the
world for home consumption.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit; font-size: large;">______________________________________________________</span></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: inherit; font-size: large;">Expensive Coffee – By Dr. Arun M Isloor</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-hsCjxwsYhNc/Wkzs69_zl1I/AAAAAAAAVYs/h-gTDDislpgtsxWppMGrGuOyN4ObY_nLACLcBGAs/s1600/03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="1134" data-original-width="1600" height="452" src="https://3.bp.blogspot.com/-hsCjxwsYhNc/Wkzs69_zl1I/AAAAAAAAVYs/h-gTDDislpgtsxWppMGrGuOyN4ObY_nLACLcBGAs/s640/03.jpg" width="640" /></span></a></div>
<div class="MsoNormal" style="text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="1134" data-original-width="1600" height="452" src="https://2.bp.blogspot.com/-_ySmSqzmFbs/WkztIUTeQ1I/AAAAAAAAVYw/12bSSGqIYSkhnM-Fz48xTYyRR5hTJ8u8gCLcBGAs/s640/04.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Dr. Arun Isloor's article in Sudha Kannada Magazine Dt. October 19, 2017</span></b></td></tr>
</tbody></table>
<a href="https://2.bp.blogspot.com/-_ySmSqzmFbs/WkztIUTeQ1I/AAAAAAAAVYw/12bSSGqIYSkhnM-Fz48xTYyRR5hTJ8u8gCLcBGAs/s1600/04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"></span></a></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><st1:city w:st="on">Palembang</st1:city>, the second biggest
port city, also the capital of <st1:place w:st="on">Southern Sumatra</st1:place>
stands over the banks of River Musi. In the Seventh Century, this city was dominated
by the Hindus and was ruled by a king named SriVijaya. Next Asian Games will be
held in this city. Beautification of the city is in progress. After travelling
by a short flight of 70 minutes from Kualalampur landing at the <st1:place w:st="on"><st1:placename w:st="on">Sultan</st1:placename> <st1:placename w:st="on">Mohammed</st1:placename>
<st1:placename w:st="on">Badruddin</st1:placename> <st1:placetype w:st="on">Airport</st1:placetype></st1:place>,
I was received by Dr. Yerna Yaluvati, Epha and Eva.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">On the way, Dr. Yerna took me to a famous restaurant.
After ordering some of the popular local snacks, she asked me, "Would you
like to taste Kopi Luwak?"</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">Until then, I knew that in <st1:country-region w:st="on">Malaysia</st1:country-region> they called coffee as
'Kopi'. Out of curiosity, I asked about Kopi Luwak. She told me that she will
tell me about it after I finished consuming the snacks! </span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">I didn't fail to notice that the price of a cup of Kopi
Luwak was more than four times that of normal coffee!</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">Minutes after I consumed the snacks, strong aroma of
Kopi Luwak greeted me in a cup on the table. Though it looked like normal
coffee, it had no bitterness but had a wonderful smooth taste! </span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">As Dr. Yerna explained me about Kopi Luwak, the coffee I had
consumed almost came back to my mouth! Luwak, a kind of Civet Cat consumes the
coffee fruit and excretes the beans along with the faeces. Those beans are
separated from the faecal matter, cleaned and processed to make coffee powder
named as Kopi Luwak! </span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">I now knew why Dr. Yerna didn't explain about it in the
beginning!</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">After the 3 day workshop, they had arranged for visit to
nearby tourism spots. I asked Dr. Yerna if a demonstration on collection of
Kopi Luwak can be arranged. But, <st1:city w:st="on">Palembang</st1:city>
had no such processing center. However, Epha told me that in a village near her
hometown, someone is manufacturing this kind of coffee in a tiny scale, and she
was ready to take us there, to show the demonstration.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><i>Civet Cat or Jungle Cat (Scientific name: Paradoxurus Hermaphroditus) consumes ripe coffee berries and excretes undigested coffee beans. These beans are collected, washed thoroughly and sun dried. Then the beans are processed and ground into coffee powder. The technology involves two natural processes that is natural choice of ingredient and ultimate digestive process. Civet Cats pick only the select ripe berries for consumption. Then the beans are subject to second process during digestion that is fermentation of the consumed beans, adding maturity and unique flavour to them.</i></span><br />
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">In the olden days, natives used to collect these beans from
the deep forests and process them. In the changing scenario, since last 18-20
years they rear the Civet Cats in farms in cages, feed them with select ripe
berries and obtain Kopi Luwak. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">"Coffee beans collected naturally from the jungles are
far superior in taste and flavour than this method", says Epha who
accompanied me.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">Many a times, the cats die due to inability to get adjusted
to artificial environment, epidemic caused by not maintaining hygiene,
congested cages and overfeeding of artificial food. Of late, animal care
organisations have been raising voices against this.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-family: inherit; font-size: large;">Rs.50000/- per K.G.!</span></b></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">Naturally obtained best grade 'Kopi Luwak', supposedly the
most expensive Coffee Powder in the world, is priced anywhere from Rs. 35000/-
to Rs.50000/- per Kilo. The ones processed in farms cost between Rs.5000/- to
7000/-. Its production is found mostly in Java, Sumatra, Bali and Sulawesi
islands and in a small way at parts of <st1:country-region w:st="on">Philippines</st1:country-region>
and <st1:country-region w:st="on">Malaysia</st1:country-region>.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">When Coffee plantations were developed in <st1:country-region w:st="on">Indonesia</st1:country-region>, Kopi
Luwak was also produced. Dutch colonials brought coffee from <st1:country-region w:st="on">Yemen</st1:country-region> and started growing coffee as commercial
crop in some parts of <st1:country-region w:st="on">Indonesia</st1:country-region>.
They had full hold over coffee production; they controlled the workers, not
allowing them to even taste the coffee they grew! So the workers had curiosity
to taste it. They also observed that Luwak cats were consuming coffee berries
and excreting coffee beans. They thus found a way to obtain coffee beans by
washing and drying the excreted coffee beans and preparing coffee powder with
their own methods. Then the aroma of Kopi Luwak attracted the Dutch, and they
too became addicted to it. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">There are many controversies regarding Kopi Luwak and its
supremacy. Those pioneers in coffee industry don't agree that Kopi Luwak is the
best coffee in the world. They say it maybe the most expensive and maybe having
unique taste and aroma, but never the best coffee! </span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">I also contacted via email Dr. Maximo Marco of <st1:place w:st="on"><st1:city w:st="on">Guelp University</st1:city> <st1:state w:st="on">Ontario</st1:state>
<st1:country-region w:st="on">Canada</st1:country-region></st1:place>, who has
done extensive research on Kopi Luwak. According to Dr. Marco, digestive enzyme
‘Protease’ secreted within gastric mucosa of the Luwak cats gets absorbed into
the consumed coffee beans, converting the proteins within the coffee beans into
peptides and amino acids. Later when these beans are roasted, a process called
"Millard Browning" takes place and that imparts a great flavour to
the roasted beans. Same process can be observed in bakeries while baking breads and
cookies, which gives a unique aroma to the dishes. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">Subject to 24-36 hours of digestive process within the
digestive system of the Civet Cats, the coffee beans get party sprouted, and
thus they lose their bitterness to a great extent. Scientists in Florida USA
have successfully achieved this artificial partial digestion process in labs
and have obtained patent! Some companies in <st1:country-region w:st="on">Vietnam</st1:country-region> have dipped coffee beans in
enzyme solution to obtain fake Kopi Luwak.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">After getting information on Kopi Luwak from Epha, she took
me to a nearby village and we went in search of a man named 'Agung'. In the
backyard of Agung‘s house, in a shack there were around 4-5 cages. Agung told
us that some days ago two Luwaks could not get adjusted to the cages, and they
died! They were caught using a trap just
15 days ago in the jungle where they moved freely, but it is indeed a
misfortune, they could not sustain the congested 3'x3' cages in which they were
imprisoned!</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">A sudden idea flashed to my mind. I recalled having
witnessed Civet Cats running around the yard of our old Sirsi house, consuming
fruits from the 'Fishtail Palm(Baini)' in our neighbour Prabhu's compound and excreting the seeds.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><i>"Is it possible to make coffee from Baini Seeds?”</i> I
wondered!</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">I asked Agung if they are fed only Coffee berries or other
food as well. He told me that they feed them bananas, jaggery and rice apart
from coffee fruit. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">From one Luwak, they obtain around 30-80 Gms of wet coffee
beans. Every morning they collect the faeces, and then they wash them
thoroughly to separate the coffee beans. Further they dry them in the sun,
roast them to a certain level and then grind them into coffee powder in a
mortar by manually pounding. Such process involves no machines, the process is
laborious, and thus the coffee is very expensive.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">While I was discussing about Kopi Luwak with Agung and
clicking the pictures, his wife offered us homemade Kopi Luwak. I found its taste and flavour more exotic than the Kopi Luwak I had tasted at the
restaurant on the day of my landing in <st1:country-region w:st="on">Indonesia</st1:country-region>.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">In recent times, </span><st1:place style="font-family: inherit; font-size: x-large;" w:st="on">Bali</st1:place><span style="font-family: inherit; font-size: large;"> and
other countries charge the travellers some fee and show them around the 'Luwak
Kopi' farms. However, the way selfish humans with profit motive rearing those
innocent cats in cages and subject them to pressure for obtaining coffee beans
did not appeal to me.</span></div>
</div>
Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com1tag:blogger.com,1999:blog-20717816.post-22379820745342547972018-01-01T00:26:00.000+05:302018-01-01T00:26:16.281+05:30New Year's Greetings<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<span style="color: blue; font-size: large;">"Wishing You all A Very Happy and Prosperous Year!"</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-1wwMYsGyK-M/WkkyX-diq6I/AAAAAAAAVYA/OJF9UpzdHlo7TxqmME9si0xQVFsiy2tswCLcBGAs/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="840" data-original-width="1224" height="273" src="https://2.bp.blogspot.com/-1wwMYsGyK-M/WkkyX-diq6I/AAAAAAAAVYA/OJF9UpzdHlo7TxqmME9si0xQVFsiy2tswCLcBGAs/s400/01.jpg" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
</div>
Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com0tag:blogger.com,1999:blog-20717816.post-69663669074407936232017-08-15T00:00:00.000+05:302017-08-15T00:05:56.799+05:30Independence Day Greetings<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="text-align: center;">
<span style="color: blue; font-family: inherit; font-size: large;">"As we celebrate Indian Independence Day, we would like to greet all our followers and wish that you all lead a happy and peaceful life!"</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-2NFWVzJQn34/WZHqtM1PsMI/AAAAAAAAVIA/WsUM-PBcYEQ99mwFmvYDZ6BTVNQwy3E5gCLcBGAs/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="840" data-original-width="1224" height="273" src="https://3.bp.blogspot.com/-2NFWVzJQn34/WZHqtM1PsMI/AAAAAAAAVIA/WsUM-PBcYEQ99mwFmvYDZ6BTVNQwy3E5gCLcBGAs/s400/01.jpg" width="400" /></a></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: inherit; font-size: large;">Here's Tricolour(Tiranga) Pudding topped with Vanilla Ice Cream for our readers. I made this with corn flour, sugar and fruit juices/crush.</span></div>
<span style="font-size: large;"></span><br />
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">
</span>
<div style="text-align: left;">
<span style="font-size: large;">Orange - Minute Maid Orange Juice</span><br />
<span style="font-size: large;">White - Lychee Crush</span><br />
<span style="font-size: large;">Green - Green Apple Crush</span></div>
<span style="font-size: large;">
</span></div>
</div>
Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com2tag:blogger.com,1999:blog-20717816.post-47170668157491704852017-01-01T16:37:00.002+05:302017-01-01T16:38:48.323+05:30New Year's Greetings<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: large;"><b> <span style="color: blue; text-align: center;">"Wishing You All A Very Happy New Year!"</span></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cjfgAd4pho0/WGjiXqj0JKI/AAAAAAAAU2w/WRfLLzHEbN48qoLnmDvpCHN1ccooHdDGACLcB/s1600/Frame.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://1.bp.blogspot.com/-cjfgAd4pho0/WGjiXqj0JKI/AAAAAAAAU2w/WRfLLzHEbN48qoLnmDvpCHN1ccooHdDGACLcB/s400/Frame.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: red;">Eggless Chiku Banana Zebra Cake(Marble Cake)</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Recipe follows soon.</span></div>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><br /></span></div>
</div>
Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com0tag:blogger.com,1999:blog-20717816.post-50401234272080145022016-12-24T21:39:00.001+05:302016-12-24T21:42:13.417+05:30Merry Christmas<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;">"Merry Christmas and Season's Greetings to all our followers"</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-eZk0RvGtRK4/WF6dSYkayuI/AAAAAAAAU1c/5qUUUy7AcSYqbetG7tUsVXi8WhtWNn51QCLcB/s1600/Christmas%2BGreetings.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #666666;"><img border="0" height="425" src="https://4.bp.blogspot.com/-eZk0RvGtRK4/WF6dSYkayuI/AAAAAAAAU1c/5qUUUy7AcSYqbetG7tUsVXi8WhtWNn51QCLcB/s640/Christmas%2BGreetings.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: white; font-size: small;">Christmas Goodies - Chikku Almond Muffins, Karachi Lychee Halwa and Cheese Onion Crackers</span></td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="color: blue; font-size: large;"><br /></span></div>
</div>
Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com3tag:blogger.com,1999:blog-20717816.post-65064326768239143942016-11-06T12:51:00.001+05:302016-11-06T12:51:04.020+05:30Green Chilli Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-AcZnqYeXZ24/WB7YuHI9mcI/AAAAAAAAUyI/O_Xyxn6xDs4YspHszU6_qyZQ9GjOnNYngCLcB/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="266" src="https://2.bp.blogspot.com/-AcZnqYeXZ24/WB7YuHI9mcI/AAAAAAAAUyI/O_Xyxn6xDs4YspHszU6_qyZQ9GjOnNYngCLcB/s400/01.jpg" width="400" /></span></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit; font-size: large;">It was first week of May, 1976. I was travelling with three other friends by the Bombay Janata Express train from Mangalore to Bombay via Arakkonam-Guntakal-Raichur. Our train reached Raichur station in the afternoon, it was burning hot outside as we hurriedly stepped out of the compartment and ran towards the vegetarian refreshment canteen. </span></div>
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">They served us piping hot meals with spicy sambar, daal and tasty side dishes. I tasted the green chilli pickle that was hot, spicy, tangy and full of flavours. It was like dynamite blast in my mouth, but the lemony tang made me ask for more! I must confess, that was one of the most memorable meals I had, and the first, if not the best green chilli pickle I tasted!</span><br />
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<span style="font-family: inherit; font-size: large;">Same year same month, I visited my sister's home in Shivamogga. As I narrated my experience to her, she had a surprise for me! She went into the store room and came out with a big bottle full of green chilli pickle! She said she made it herself, following the recipe she got from a relative. No need to elaborate that the chilli pickle was awesome, because my sister is a perfectionist when it comes to cooking. My sister also had told me then, that the main ingredients apart from green chillies were lemon juice, salt, mustard seeds, methi seeds turmeric and hing. </span><br />
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<span style="font-family: inherit; font-size: large;">I very well remember the taste and flavour of the two pickles I had that year and I being a lover of pickles and spicy treats, decided to make green chilli pickle when I had chance. That chance never came my way, for Meena is not a fan of pickles. Besides, we used to get two or three different kinds of pickles every year from my mother, and I was the lone eater who used to have them over the year myself!</span><br />
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<span style="font-family: inherit; font-size: large;">Two weeks ago, our door bell rang, my ex Bank colleague friend Munjandira Appaiah Venu appeared with a bag full of lemons from his family estate in Madikeri! He said, since I am fond of pickles, I can make any good pickle with them. There were around 32 of them.</span><br />
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<span style="font-family: inherit; font-size: large;">I told Meena that I am making two kinds of pickles using them. One is 'Kanchi' or the salted lemon pickle while the other is green chilli pickle like the ones I tasted at the Raichur railway station and also the one made by my sister. Meena didn't object this time, as she can very well understand how useful lemon kanchi is for those who are down with illness. She also knew how much I love chillies! Besides, ever since my mother became aged(and subsequently left us two years ago), I have started making pickle at home myself, but never thought of green chilli pickle, because we get 'Presto' green chilli pickle here. Presto pickle has added vinegar and I wanted it with lemony tang. </span><br />
<span style="font-family: inherit; font-size: large;"><br />So here I am, with this recipe, which I formulated on my own. Green Chillies are abundantly available and so are lemons. It's the season. Weather is also on the cooler side, favouring consumption of spicy pickles. You can savour this with Congi, curd rice, rice and daal or even with idlis, dosas or chapatis.</span><br />
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<span style="font-family: inherit; font-size: large;">Hope you all will like it and have a blast! </span><br />
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<b><span style="font-family: inherit; font-size: large;">Ingredients:</span></b><br />
<span style="font-family: inherit; font-size: large;">Green Chillies(Slim long ones, preferably Mysore or Byadgi) - 400Gms</span><br />
<span style="font-family: inherit; font-size: large;">Lemons - 8</span><br />
<span style="font-family: inherit; font-size: large;">Mustard Seeds - 1 Tbsp</span><br />
<span style="font-family: inherit; font-size: large;">Fenugreek(Methi) Seeds - 1 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Asafoetida(Hing) - A generous pinch</span><br />
<span style="font-family: inherit; font-size: large;">Sesame Oil(or Refined Sunflower Oil) - 3 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Turmeric powder - 1 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Rock Salt - 1/2 cup or 1/3 cup salt</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<b><span style="font-family: inherit; font-size: large;">Method:</span></b><br />
<span style="font-family: inherit; font-size: large;">Wash, wipe, cut and deseed lemons and extract juice.</span><br />
<span style="font-family: inherit; font-size: large;">Heat a shallow pan and dry roast salt for 3-5 minutes on medium low flame.</span><br />
<span style="font-family: inherit; font-size: large;">Powder the salt in a mill, if using rock salt.</span><br />
<span style="font-family: inherit; font-size: large;">Wash the green chillies thoroughly, wipe them dry with kitchen cloth, remove the stems and cut each green chilli into 2-3 pieces lengthwise.</span><br />
<span style="font-family: inherit; font-size: large;">Apply roasted powdered salt and keep for 2-4 hours. </span><br />
<span style="font-family: inherit; font-size: large;">Heat 1 tsp oil and roast mustard seeds until they splutter, roast fenugreek seeds and hing, allow to cool.</span><br />
<span style="font-family: inherit; font-size: large;">Dry grind the roasted spices into a coarse powder.</span><br />
<span style="font-family: inherit; font-size: large;">Heat 2 tsp oil and lightly fry the chopped salted green chillies on slow heat for 2-3 minutes, taking care not to turn them white.</span><br />
<span style="font-family: inherit; font-size: large;">Mix in the masala powder, turmeric powder and lemon juice.</span><br />
<span style="font-family: inherit; font-size: large;">Allow to cool down completely.</span><br />
<span style="font-family: inherit; font-size: large;">Fill into dry airtight bottle and keep for a week at least(preferably for 2 weeks), in a cool and dark place.</span><br />
<span style="font-family: inherit; font-size: large;">Mix the contents with a dry spoon every alternate day.</span><br />
<span style="font-family: inherit; font-size: large;">Green Chilli Pickle will be ready for consumption.</span><br />
<span style="font-family: inherit; font-size: large;">You can preferably store this pickle in a fridge to retain freshness and crunchiness of the chillies.</span><br />
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com1tag:blogger.com,1999:blog-20717816.post-20804422851641402232016-10-28T19:08:00.005+05:302022-02-28T16:01:23.839+05:30Karachi Halwa(Bombay Halwa)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Diwali, the most celebrated festival of lights is here again, and I have come out with Karachi Halwa(Bombay Halwa) in two flavours for our followers.</span><br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-sCRe2e5mi60/WBNQglkw5HI/AAAAAAAAUvo/X2jRjFMOApQ3SJ0ONa6uWQ43geqc5WRUQCLcB/s1600/03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="266" src="https://2.bp.blogspot.com/-sCRe2e5mi60/WBNQglkw5HI/AAAAAAAAUvo/X2jRjFMOApQ3SJ0ONa6uWQ43geqc5WRUQCLcB/s400/03.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Strawberry flavoured chewy Karachi Halwa</b></span></td></tr>
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<span style="font-size: large;">When I talk about Karachi Halwa, my memory dates back to the mid Sixties, when my brother Shashikanth got his job in Bank Of India and settled in Bombay. Every year when he visited home town, he used to bring two types of halwas from Bombay, the popular Mahim Halwa or the Ice Halwa and the chewy sticky Karachi Halwa. Those days we called it Bombay Halwa. This halwa was formulated by the Sindhis from Karachi before Independence, when Karachi was part of India, and trade activities were brisk between Bombay and Karachi.</span><br />
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<span style="font-size: large;">Karachi Halwa is a chewy Indian sweet meat made with arrowroot powder or corn starch, loaded with the goodness of almonds, pistachios and other dry fruits. In Mumbai it is available in different colours and flavours, sold in every nook and corner by mithaiwalas and this sweet has a prime place among Diwali Sweets. Typically they make this adding hydrogenated vegetable oil or vanaspati, but this tastes awesome when we make it with pure ghee. The chewy sticky halwa releases vivid flavours as we bite into the crunchy roasted nuts embedded within. Fine halwa comes in two textures, soft and sticky. Soft ones can not be preserved for more than 2 weeks and they also smell old sooner. Sticky ones can be preserved for over a month. The whole process requires nothing but patience, for you may need to keep stirring the contents for one to and one and half hours.</span><br />
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<span style="font-size: large;">I am fond of this halwa which I wanted to make long ago, but somehow never tried until recently. First I tried this <a href="http://food.ndtv.com/recipe-karachi-halwa-219637">recipe</a> from NDTV Food Channel by Chef Niru Gupta, but with my own variations. I also added strawberry crush which is readily available in 750ml bottle. That enhanced the taste of the halwa, making the eater crave for more and more!</span><br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-I2M5ARDBvuI/WBNR0YFupbI/AAAAAAAAUvw/5Na7XLQLzTQew_oDbbFbZsgiBJkxr3xbgCLcB/s1600/04.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="266" src="https://4.bp.blogspot.com/-I2M5ARDBvuI/WBNR0YFupbI/AAAAAAAAUvw/5Na7XLQLzTQew_oDbbFbZsgiBJkxr3xbgCLcB/s400/04.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Saffron flavoured soft Karachi Halwa</b></span></td></tr>
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<span style="font-size: large;">Second attempt was, making this with saffron flavour. This time I reduced the amount of added sugar and also set the halwa faster, which made it firm but soft. You can add amount of sugar in the proportion 1:1 but you can also increase the amount of sugar upto 1:2, that is for 1 cup arrowroot powder, you add 2 cups sugar. My preference is 1:1 for soft halwa and 1:1.5 for chewy one. Adding any fruit crush which has sugar in it, calls for reduction in amount of added sugar proportionately. In such case, my 1:1.5 formula works wonderfully well. Please also note that the total volume of added ghee should be not less than 100 ml for 1 cup of arrowroot powder and proportionate sugar. If you add more ghee, it floats over the top after setting the halwa, and can be used for making some other sweet dish or can also be used for pouring over Puran Polis. I didn't add cardamom to this halwa, as it spoils the flavour of strawberries as well as saffron.</span><br />
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Happy cooking, "Happy Festival of Lights to you all"!</span></b></div>
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<b><span style="font-size: large;">Ingredients:</span></b><br />
<span style="font-size: large;">Sugar - 250-500 Gm(1-2 Cups depending on your requirement) </span><br />
<span style="font-size: large;">Arrowroot Powder/Corn Flour - 1 Cup(115 Gm)</span><br />
<span style="font-size: large;"><b>*</b>Red/Orange/Green Food Coloring(As per the flavour you choose) - 3-5 Drops </span><br />
<span style="font-size: large;">Strawberry/Orange/Pineapple/Lychee/Grape or any similar tangy fruit crush - 1/4 Cup(Optional)</span><br />
<span style="font-size: large;">Saffron - A generous pinch(Optional)</span><br />
<span style="font-size: large;">Lemon juice - 2Tsp or 1/2Tsp Ciric Acid dissolved in little water(I used lemon juice concentrate)</span><br />
<span style="font-size: large;">Ghee - 100 to 110 Ml</span><br />
<span style="font-size: large;">Almonds - 40 Gm </span><br />
<span style="font-size: large;">Pistachios - 30 Gm </span><br />
<span style="font-size: large;">Melon Seeds(Magaz) - 30 Gm</span><br />
<span style="font-size: large;">Water - 4-5 Cups </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Method:</b><br />Roast nuts and chop almonds and pistachios.</span><br />
<span style="font-size: large;">If you use saffron, soak it in little hot water and keep aside.</span><br />
<span style="font-size: large;">Dissolve sugar in 2 cups of water. </span><br />
<span style="font-size: large;">Stir and boil for 5 minutes.</span><br />
<span style="font-size: large;">Mix arrowroot powder with sugar syrup.</span><br />
<span style="font-size: large;">Add 2-3 cups cold water to make a thin solution.</span><br />
<span style="font-size: large;">Strain through a sieve lined with muslin cloth.</span><br />
<span style="font-size: large;">Cook, stirring constantly with the wire whisker or wooden ladle, until the mixture thickens into a semi transparent gum.</span><br />
<span style="font-size: large;">Add lemon juice, food colour, optional fruit crush or saffron soaked in hot water.</span><br />
<span style="font-size: large;">Lemon juice/citric acid prevents sugar from crystalising. </span><br />
<span style="font-size: large;">Keep stirring on medium heat, taking care not to char the contents.</span><br />
<span style="font-size: large;">When the mixture starts to stick to the base of the pan, add 1 tbsp ghee.</span><br />
<span style="font-size: large;">Keep stirring constantly with preferably a wooden ladle.</span><br />
<span style="font-size: large;">Now you can increase the heat to high.</span><br />
<span style="font-size: large;">Keep adding one tablespoon ghee every 3-5 minutes until the mass begins to foam, and forms sticky lump.</span><br />
<span style="font-size: large;">When stirring becomes difficult, the contents move with the ladle in one sticky mass and ghee oozes from the sides, switch off the flame.</span><br />
<span style="font-size: large;">Fold in the nuts. </span><br />
<span style="font-size: large;">Pour into a greased tray. </span><br />
<span style="font-size: large;">Smoothen with a greased spoon. </span><br />
<span style="font-size: large;">Allow to cool completely.</span><br />
<span style="font-size: large;">This takes over 2-3 hours.</span><br />
<span style="font-size: large;">Cut into 1 inch squares and store in an airtight container.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Karachi Halwa with Lychee flavour</td></tr>
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<b><span style="font-size: large;">*As per flavours you choose, you can add these colours:</span></b><br />
<span style="font-size: large;">Strawberry/Raspberry/Cranberry - Red</span><br />
<span style="font-size: large;">Saffron - Orange Red</span><br />
<span style="font-size: large;">Pineapple - Yellow</span><br />
<span style="font-size: large;">Orange - Orange Red</span><br />
<span style="font-size: large;">Grape/Mixed Berry - Purple</span><br />
<span style="font-size: large;">Lychee flavour</span><span style="font-size: large;"> - No colouring</span><br />
<span style="font-size: large;"><span style="font-size: large;">Plain(Without any added fruit pulp or flavouring)</span><span style="font-size: large;"> </span><span style="font-size: large;">- Green </span></span></div>
Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com4tag:blogger.com,1999:blog-20717816.post-81215812443718375132016-09-13T23:19:00.000+05:302016-09-19T10:10:23.343+05:30Raagi Besan Laddu<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: inherit; font-size: large;">"Onam Greetings to all those who celebrate the Festival"</span></b></div>
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<a href="https://2.bp.blogspot.com/-vY9xpFolbZg/V9g6kkPb9QI/AAAAAAAAUtI/GGH9AjfrPN4KBQyJ9aeiggvhuF5ngdX-gCLcB/s1600/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="250" src="https://2.bp.blogspot.com/-vY9xpFolbZg/V9g6kkPb9QI/AAAAAAAAUtI/GGH9AjfrPN4KBQyJ9aeiggvhuF5ngdX-gCLcB/s400/02.jpg" width="400" /></span></a></div>
<span style="font-family: inherit; font-size: large;">Yesterday, I was planning to make some sweet for Onam. Meena had made Madgane/Chana Daal Payasam just 4 days ago, and I didn't want to make payasam again. As I was checking the ingredients for Besan Burfi or similar sweet in the fridge, I found a pack of raagi flour lying idle since months. Immediately I thought of Besan Laddu with added Raagi Flour.</span><br />
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<span style="font-family: inherit; font-size: large;">Raagi or finger millet is a healthy cereal which is used much in Indian cuisine. It is also adapted in baking and making sweets. I am inspired by the Churmundo(Wheat Flour Laddus) that my mother used to make. She used to add little besan or chickpea flour while preparing the ingredients for that extra taste, flavour and stickiness. It is a fusion of Churmundo and Besan Laddu to be precise.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Having helped my mother in making churmundos during my younger days and also having seen how she made them those days, I have made these Raagi Besan Laddus, which are loaded with taste and flavour. One difference is, my mother didn't add raisins and nuts to churmundo, but I added, so that they taste more delicious. Though they look dark, the goodness of raagi will certainly make you turn a blind eye for the appearance and ecstatically indulge in relishing these pick me ups! I guarantee you, once you start tasting them, you will not stop at one! Kids may also keep sneaking into the pantry and ransack the jars to fish them!</span><br />
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<b><span style="font-family: inherit; font-size: large;">Ingredients:</span></b><br />
<span style="font-family: inherit; font-size: large;">Raagi(Finger Millet) Flour - 1 cup</span><br />
<span style="font-family: inherit; font-size: large;">Besan(Chickpea Flour) - 1 Cup</span><br />
<span style="font-family: inherit; font-size: large;">Ghee - 2 Tbsp(30 Ml) + for greasing the hand</span><br />
<span style="font-family: inherit; font-size: large;">Cashewnut Bits - 30 Gm(Small 1/8 or 1/16 size)</span><br />
<span style="font-family: inherit; font-size: large;">Castor Sugar - 3/4 Cup(increase according to taste)</span><br />
<span style="font-family: inherit; font-size: large;">Green Cardamom - 4 Pods</span><br />
<span style="font-family: inherit; font-size: large;">Raisins - 30 Gm</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<b><span style="font-family: inherit; font-size: large;">Method:</span></b><br />
<span style="font-family: inherit; font-size: large;">Peel and crush cardamom seeds in a mortar with pestle.</span><br />
<span style="font-family: inherit; font-size: large;">Keep a wide shallow basin or platter ready for mixing the laddu ingredients.</span><br />
<span style="font-family: inherit; font-size: large;">Heat a thick bottom nonstick pan/skillet and dry roast the raagi flour on medium low flame until a nice aroma emanates.</span><br />
<span style="font-family: inherit; font-size: large;">Keep mixing with a strong wooden spatula, and take care not to char the flour.</span><br />
<span style="font-family: inherit; font-size: large;">This may take 5-8 minutes.</span><br />
<span style="font-family: inherit; font-size: large;">Remove and keep aside on a platter to cool down.</span><br />
<span style="font-family: inherit; font-size: large;">Add ghee to the skillet and fry the cashewnut bits until golden.</span><br />
<span style="font-family: inherit; font-size: large;">Drain and transfer on to the same platter containing roasted raagi flour.</span><br />
<span style="font-family: inherit; font-size: large;">In the same ghee, roast the besan until raw smell disappears and besan turns golden red, assuming a smooth pasty texture.</span><br />
<span style="font-family: inherit; font-size: large;">Transfer to the same platter.</span><br />
<span style="font-family: inherit; font-size: large;">Add castor sugar, raisins and crushed cardamom seeds, when the mixture is still hot, mix all the ingredients well with your hand.</span><br />
<span style="font-family: inherit; font-size: large;">Apply little ghee on your hand.</span><br />
<span style="font-family: inherit; font-size: large;">Take two teaspoonfuls of the mixture and shape it with your first three fingers by pressing and rolling into small lemon size laddus(balls).</span><br />
<span style="font-family: inherit; font-size: large;">Make 20-25 such laddus and allow to cool down completely.</span><br />
<span style="font-family: inherit; font-size: large;">Store in an airtight jar.<br />This recipe yields about 500Gms laddus.</span><br />
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com2tag:blogger.com,1999:blog-20717816.post-8723779105488372332016-08-24T21:25:00.001+05:302016-08-24T21:36:43.360+05:30Janmashtami Greetings<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="color: blue;">"Janmashtami Greetings to All those who celebrate"</span></span><br />
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com0tag:blogger.com,1999:blog-20717816.post-21396670141076672402016-07-24T22:07:00.001+05:302016-07-27T11:51:51.331+05:30Prawn Green Sukkha<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;">Prawn Sukkha is a Tuluva dish, a cousin of Chicken Sukkha originated from Mangaluru and spread worldwide today. Any auspicious function in Tuluva household is incomplete without sukkha. I like Prawn Sukkha, we have been making the regular sukkha adding dried red chillies for too long, and I wanted to experiment with green masala. </span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">I replaced red chillies with green chillies and added chopped coriander and onion greens instead of cumin seeds while grinding the coconut for the final stage in making sukkha. That gave the brilliant green colour as well as good taste and flavour of fresh coriander leaves. Adding butter while cooking enhances the flavour of prawns, and coconut oil gives the authentic Mangalurian touch.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">The dish turned out finger licking good and we ate this with Ghee rice for dinner.</span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-0B87mcB-KL0/V5hQNWeMSNI/AAAAAAAAUjc/CNwhxAGy2qExB6O7u24762eSYRZk-Z65QCLcB/s1600/06.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="333" src="https://1.bp.blogspot.com/-0B87mcB-KL0/V5hQNWeMSNI/AAAAAAAAUjc/CNwhxAGy2qExB6O7u24762eSYRZk-Z65QCLcB/s400/06.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prawn Green Sukkha with Ghee Rice</span></td></tr>
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<b><span style="font-family: inherit; font-size: large;">Ingredients:</span></b><br />
<span style="font-family: inherit; font-size: large;">1. Jumbo Prawns - 500 Gms shelled and deveined(18-20 prawns)</span><br />
<span style="font-family: inherit; font-size: large;">2. Onion - 1 big, finely chopped</span><br />
<span style="font-family: inherit; font-size: large;">3. Garlic - 8+2 cloves</span><br />
<span style="font-family: inherit; font-size: large;">4. Green Chillies - 4 chopped</span><br />
<span style="font-family: inherit; font-size: large;">5. Coriander Seeds - 1.5 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">6. Cumin Seeds - 1 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">7. Fenugreek(Methi) Seeds - 1/4 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">8. Black Peppercorn - 1/4 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">9. Tamarind Pulp - A pea size pinch</span><br />
<span style="font-family: inherit; font-size: large;">10. Salt - 1/2 Tsp(Or to taste)</span><br />
<span style="font-family: inherit; font-size: large;">11. Turmeric Powder - 1/4 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">12. Grated Coconut - 1/2 Cup</span><br />
<span style="font-family: inherit; font-size: large;">13. Coriander Leaves - 1/2 Cup Chopped</span><br />
<span style="font-family: inherit; font-size: large;">14. Onion Shoot(Optional) - 1 Sprig chopped</span><br />
<span style="font-family: inherit; font-size: large;">15. Curry Leaves - 1 Sprig</span><br />
<span style="font-family: inherit; font-size: large;">16. Coconut Oil - 4 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">17. Butter - 2 Tsp</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<b><span style="font-family: inherit; font-size: large;">Method:</span></b><br />
<span style="font-family: inherit; font-size: large;">Wash and pat dry prawns.</span><br />
<span style="font-family: inherit; font-size: large;">Heat 1/2 Tsp oil and roast coriander seeds, cumin seeds, fenugreek seeds and peppercorn.</span><br />
<span style="font-family: inherit; font-size: large;">Grind together the roasted spices, chopped green chillies, 2 cloves garlic, 1/2 chopped onion and tamarind adding very little water, until smooth.</span><br />
<span style="font-family: inherit; font-size: large;">Remove the ground paste and in the same mixer jar coarsely grind grated coconut along with remaining garlic, coriander leaves and optional onion shoot.</span><br />
<span style="font-family: inherit; font-size: large;">Heat 2 Tsp oil in a saucepan and fry 1/2 chopped onion on high flame until transparent. </span><br />
<span style="font-family: inherit; font-size: large;">Add prawns and turmeric powder and fry on high until prawns turn opaque.</span><br />
<span style="font-family: inherit; font-size: large;">Add the masala paste and fry for 2 minutes on high.</span><br />
<span style="font-family: inherit; font-size: large;">Add 1/4 cup water and butter, add salt, bring to a boil, cover and simmer for 5-7 minutes until prawns have just cooked.</span><br />
<span style="font-family: inherit; font-size: large;">Heat remaining oil in a frying pan.</span><br />
<span style="font-family: inherit; font-size: large;">Add curry leaves and fry until crisp, add coarsely ground coconut garlic and greens paste.</span><br />
<span style="font-family: inherit; font-size: large;">Saute well for 1 minute on high flame and add this to the cooked prawn masala.</span><br />
<span style="font-family: inherit; font-size: large;">Check for salt and simmer for another 2-3 minutes, until the masala is thick and dry.</span><br />
<span style="font-family: inherit; font-size: large;">Serve hot as starter or side dish.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prawn Green Sukkha with Sannas/Soft Idlis</span></td></tr>
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<b><span style="font-family: inherit; font-size: large;">Note: </span></b><br />
<span style="font-family: inherit; font-size: large;">You can make Chicken Green Sukkha with 700 Gms Chicken pieces instead of prawns.</span><br />
<span style="font-family: inherit; font-size: large;">You can add 2 sprigs mint leaves while grinding the masala for that extra flavour.</span><br />
<span style="font-family: inherit; font-size: large;">You can also add 1/2 Tsp garam masala powder along with coconut in the end.</span></div>
Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com4tag:blogger.com,1999:blog-20717816.post-12589559551791664882016-07-17T19:43:00.001+05:302016-07-17T19:43:35.363+05:30Theek Paav - Whole Wheat Flour Masala Paav Bun<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;">Those who have visited Taj Mahal Cafe in Mangaluru must have tried a unique spiced poori or <a href="http://kudpiraj.blogspot.in/2014/06/theek-rottispicy-mangalorean-pooris.html">Theek Rotti</a> there. Theek Rotti is a Konkani invention and it is made with whole wheat flour adding mashed banana and few masala ingredients. In our household, mother used to make theek rottis most of the times as per my father's demand, and normal plain pooris were a rare sight until the mid Seventies.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">I had made <a href="http://kudpiraj.blogspot.in/2015/11/whole-wheat-flour-paav-bun.html">Whole Wheat Flour Paav Bun</a> some months ago. I was thinking, why not try making masala paav buns with theek rotti formula. My intentions to blend traditional Mangalurian dishes and snacks with North Indian or western innovation with few simple inventions, have mostly been successful. So I tried this one as well and succeeded. This is a fusion of Paav Bun, Theek Rotti and <a href="http://kudpiraj.blogspot.in/2012/09/mangalore-buns.html">Mangalore Buns</a>. At least 4 people who tasted these gave me full marks!</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">The variation I made to the whole wheat flour paav bun apart form adding masala ingredients, was to add mashed bananas and honey. Both add to taste and flavour, also helping in making them fluffy. Adding caramel makes the colour a beautiful brown inside out. You can make them more tasty and nutritious by adding wheat flour and plain flour in the proportions mentioned, or make them with just plain flour.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Why don't you try making this on a lazy rainy monsoon day? These buns will energise you and keep you warm, especially when they are washed down with a cuppa hot tea or coffee. </span><br />
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<b><span style="font-family: inherit; font-size: large;">Ingredients:</span></b><br />
<span style="font-family: inherit; font-size: large;">Whole Wheat Flour - 1.5 Cups</span><br />
<span style="font-family: inherit; font-size: large;">Refined Flour(Maida) - 1 Cup + 2 Tablespoons</span><br />
<span style="font-family: inherit; font-size: large;">Salt - 1 Tsp(or according to taste)</span><br />
<span style="font-family: inherit; font-size: large;">Sugar - 2 Tablespoons</span><br />
<span style="font-family: inherit; font-size: large;">Active Dry Yeast - 2 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Warm Milk - 3/4 Cup + 1 Tablespoon for milk wash</span><br />
<span style="font-family: inherit; font-size: large;">Warm Water - 1/2 Cup</span><br />
<span style="font-family: inherit; font-size: large;">Mysore Banana(Optional) - 2 small or you can add Cavendish banana pulp(around 100 Gms)</span><br />
<span style="font-family: inherit; font-size: large;">Melted butter - 2 Tablespoons + 1 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Honey - 2 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Caramel(Optional) - 2 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Cumin Seeds - 1 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Green Chillies - 2 Finely chopped</span><br />
<span style="font-family: inherit; font-size: large;">Coriander Leaves - A handful, finely chopped</span><br />
<span style="font-family: inherit; font-size: large;">Mint Leaves - A handful, finely chopped</span><br />
<span style="font-family: inherit; font-size: large;">Crushed Black Peppercorns - 1 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Asafotoeda Powder/Hing(Optional) - 1/4 Tsp</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<b><span style="font-family: inherit; font-size: large;">Method:</span></b><br />
<span style="font-family: inherit; font-size: large;">Heat 1/2 tsp butter in a frying pan, add cumin seeds. </span><br />
<span style="font-family: inherit; font-size: large;">Allow them to splutter and then add the chopped green chillies and fry until the chilli bits turn whitish.</span><br />
<span style="font-family: inherit; font-size: large;">Keep aside to cool down and then add in chopped coriander and mint leaves.</span><br />
<span style="font-family: inherit; font-size: large;">Take the warm milk in a glass tumbler or a non metallic bowl, mix in sugar and yeast, cover and keep for 10 minutes to proof/activate.</span><br />
<span style="font-family: inherit; font-size: large;">Mix 1.5 cup wheat flour, 1 cup maida and salt in a mixing bowl.</span><br />
<span style="font-family: inherit; font-size: large;">Make a pit in the center and pour the yeast milk mixture.</span><br />
<span style="font-size: large;">Add 2 tbsp melted butter, honey, caramel, mashed bananas, crushed black peppercorns, optional hing and the cumin green chilli mint coriander masala mixture.</span><br />
<span style="font-family: inherit; font-size: large;">Knead well adding warm water little by little, for 10 minutes, or until you get a moist but firm dough.</span><br />
<span style="font-family: inherit; font-size: large;">Grease the bowl, apply melted butter on the dough ball, cover with kitchen cloth and allow to raise for one hour at warm room temperature.</span><br />
<span style="font-family: inherit; font-size: large;">The dough will have doubled by then.</span><br />
<span style="font-family: inherit; font-size: large;">Prepare baking tin by greasing the inside and sprinkling little flour if necessary.</span><br />
<span style="font-family: inherit; font-size: large;">Sprinkle little flour over the dough, punch it to release the air and knead again adding little flour for 5 minutes.</span><br />
<span style="font-family: inherit; font-size: large;">Roll the dough into a thick rope or log, cut into 16 equal parts if using 8x8 baking tray or upto 24 equal parts, if using 9x12 baking tray.</span><br />
<span style="font-family: inherit; font-size: large;">Shape each part into a smooth ball and arrange them as close as possible to one another in the tray. </span><br />
<span style="font-family: inherit; font-size: large;">If you can't accommodate all the dough balls in one medium size tray, you can place them in two small trays or even shape the remaining dough into hot dog rolls or regular round buns.</span><br />
<span style="font-family: inherit; font-size: large;">Cover the dough balls and keep for another hour or slightly more, when they double up again, stick to one another and fit snugly in the tray.</span><br />
<span style="font-family: inherit; font-size: large;">Give milk wash over the top surface of the dough balls.</span><br />
<span style="font-family: inherit; font-size: large;">Preheat oven at 180°C for 10 minutes, and place the tray on wire rack, bake for 25-35 minutes or until the bread becomes browned on top.</span><br />
<span style="font-family: inherit; font-size: large;">Remove from oven, allow to cool down for 10-15 minutes, detach the bread from the baking tray using a butter knife and relish.</span><br />
<span style="font-family: inherit; font-size: large;">These go well with a cup of tea or hot strong coffee.</span><br />
<span style="font-family: inherit; font-size: large;">You can also relish them with choice of veg or nonveg curries.</span><br />
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com0tag:blogger.com,1999:blog-20717816.post-71114064958076741972016-07-13T22:17:00.000+05:302016-07-13T22:48:57.818+05:30Mango Kaju Katli<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;">Kaju Katli is one of the best North Indian Sweets which is more popularly known as Bombay Sweet. No one can resist it for its unique delicious taste and subtle sweetness. Kaju is of course Cashewnut and Katli means kernel. These katlis are made as thin as 5 mm at the most, and are normally cut into diamond shape.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">I was working for a bank in Chickpet Bangalore in the Eighties. the managers performed weekly Laxmi pooja on Friday for which a sweet was being distributed as 'prasadam', most of the times some Bengali Sweet like Champakali Chamcham or Malai Sandwich, sometimes Kaju Katli from nearby Kanti Sweets. Kanti Sweets and Arya Bhavan were quite famous those days for North Indian sweets and they made kaju katlis pretty well. They were soft melt in the mouth type with right amount of added sugar. In Mangaluru, we get the best kaju katlis at Shreya's Sweets and Phalguni Cashew center.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">I had also seen some of my food blogger friends and home makers making kaju katlis and presenting them on social media. I too wanted to make them at home, but never seriously gave it a thought and got into action. Just a few days ago I was planning to make Mango Burfi again for my niece Deepa and her daughter Sonali who are on a visit from the USA. <br /><br />Meena said, "Why make mango burfi again and again? Try and make something different". I agreed and decided to make Mango Kaju Katli. Having perfected the art of making mango burfi, making mango kaju katli for the first time was cakewalk for me.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Before making these kaju katlis, others' failures guided me what to do and what not to do. Here are a few tips to make perfect kaju katlis:</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">1. Making sugar syrup first is mandatory, as kaju katlis become soft but not brittle that way, and they remain fresh for days. Sometimes making one string sugar syrup may get overdone and the katlis may develop sugar crystals which may make them harder. Hence, for plain kaju katlis, there's a wonderful additive called 'Liquid Glucose' which stabilises the sugar syrup and stops it from crystallising. Other alternative is adding lemon juice or honey. So, add a tablespoon of any one of these to achieve perfect texture for the sugar syrup. For Mango Kaju katli it is not necessary to add them, as mango pulp takes care of stabilising the sugar syrup.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">2. Add right amount of sugar to kaju katlis. Too less or more may spoil the taste. My calculation is, for 1 cup of cashewnut powder, we can add little over 1/2 cup of sugar. Mixing in little corn flour and castor sugar in the end makes them smooth but firm.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">3. Tiny cashewnut bits are fairly cheaper than whole cashewnuts and grinding them into a powder in the mill will also be quicker.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">4. Avoid adding cardamom powder if you add saffron, fruit pulp or rose essence to katlis. Cardamom over shadows the flavour of other additives.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">5. Spread the hot mixture from the pan on the kitchen work area if you have granite or marble top. Cover with a plastic or butter paper sheet and roll with a roller pin as soon as you spread the mixture. That way you get a even layer of katli which will also be easier to cut into diamond shape.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">6. While storing the katlis, better keep a layer of butter paper in between each layer of katlis, so that they don't stick to each other. </span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Follow this recipe and I am sure, you can parallel even the best kaju katlis available in the world!</span><br />
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<b><span style="font-family: inherit; font-size: large;">Ingredients:</span></b><br />
<span style="font-family: inherit; font-size: large;">Cashewnut bits - 1.5 cup, finely powdered in a mill</span><br />
<span style="font-family: inherit; font-size: large;">Fresh Mango pulp/puree - 1 Cup</span><br />
<span style="font-family: inherit; font-size: large;">Sugar - 3/4 Cup</span><br />
<span style="font-family: inherit; font-size: large;">Castor Sugar - 4 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Corn Flour - 2 Tbsp</span><br />
<span style="font-family: inherit; font-size: large;">Saffron - A pinch soaked in 1 Tbsp hot milk and a pinch for garnishing</span><br />
<span style="font-family: inherit; font-size: large;">Ghee - 2 Tsp</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<b><span style="font-family: inherit; font-size: large;">Method:</span></b><br />
<span style="font-family: inherit; font-size: large;">You can lightly roast a pinch of dry saffron fronds reserved for garnishing, and keep aside.</span><br />
<span style="font-family: inherit; font-size: large;">Clean and wipe kitchen work area dry, apply a teaspoon of ghee.</span><br />
<span style="font-family: inherit; font-size: large;">Heat a nonstick pan, add one teaspoon ghee, sugar and 2 Tbsp water.</span><br />
<span style="font-family: inherit; font-size: large;">As the sugar starts to melt and foam, add mango pulp and keep stirring until the syrup thickens and becomes sticky.</span><br />
<span style="font-family: inherit; font-size: large;">Add cashewnut powder and keep mixing on medium heat for 2-3 minutes, taking care not to burn the contents.</span><br />
<span style="font-family: inherit; font-size: large;">Add saffron soaked in milk.</span><br />
<span style="font-family: inherit; font-size: large;">Keep mixing on medium low heat, until the mass starts to leave the sides.</span><br />
<span style="font-family: inherit; font-size: large;">Add corn flour and mix well for 2 more minutes.</span><br />
<span style="font-family: inherit; font-size: large;">Switch off the flame, mix in castor sugar.</span><br />
<span style="font-family: inherit; font-size: large;">Knead the mixture well using a paav bhaaji masher or your palm, flatten on the greased kitchen work area.</span><br />
<span style="font-family: inherit; font-size: large;">Cover with plastic sheet or butter paper and using the rolling pin, roll into 5 mm thick spread.</span><br />
<span style="font-family: inherit; font-size: large;">Remove the covering sheet, sprinkle saffron fronds and roll again to embed the saffron fronds.</span><br />
<span style="font-family: inherit; font-size: large;">Cut into equal size diamond shaped burfis with a sharp knife.</span><br />
<span style="font-family: inherit; font-size: large;">Once completely cool, loosen with the sharp knife edge and store in an airtight box, preferably layered with butter paper.</span><br />
<span style="font-family: inherit; font-size: large;">You can keep them at room temperature for 2-3 days, then shift into a fridge.</span><br />
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<b><span style="font-family: inherit; font-size: large;">Note:</span></b><br />
<span style="font-family: inherit; font-size: large;">You can also make Kaju Katlis adding vanilla or other exotic essence and also with different sticky type fruit concentrates such as strawberry, fig, apricot, pineapple, grape, lychee and orange.</span></div>
Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com0tag:blogger.com,1999:blog-20717816.post-21269722692813824672016-07-12T22:40:00.000+05:302016-07-12T22:40:40.668+05:30Rasam Vada<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;">Rasam Vada is a combo snack served in Udupi style restaurants. Though Chennai is famous for this snack, it was popularised by the Madhwa Brahmins from Udupi. Crisp and hot Medhu Vada is topped with piping hot sweet hot and tangy Udupi style Rasam. Tastes heavenly on a rainy day!</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">I first tasted this combo snack in the Eighties at Mohini Vilas, a traditional Udupi style restaurant in Mangaluru where they also served Ghasi vada and Mor Kolumbu Vada alternatively. Janatha Deluxe serves nice rasam vadas these days in mangaluru. They make them pretty well, but I didn't know the perfect recipe for authentic Udupi Rasam until two weeks ago.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Once I found the recipe for Udupi Rasam, I was surprised to see Meena preparing medhu vadas for breakfast the same day! I immediately grabbed few vadas and made Rasam Vada. My niece from USA Deepa visited us that evening with her mother and daughter. They all liked the rasam vada very much.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">All you need is Medhu Vadas following this <a href="http://kudpiraj.blogspot.in/2013/02/biscuit-ambade.html">'Biscuit Ambade'</a> recipe, but to make medhu vadas you need some practice. You need to dip your hand in water, make a lemon size ball with biscuit ambade batter and with your thumb and index finger, press the batter to make a hole in the center. Immediately drop this in hot oil and fry until crisp.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Make <a href="http://kudpiraj.blogspot.in/2016/07/udupi-rasam.html">Udupi Rasam</a>, arrange vadas in soup bowls, pour 1/2 cup rasam over each vada and garnish with freshly chopped coriander leaves and serve hot.</span><br />
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com0tag:blogger.com,1999:blog-20717816.post-13663214357507485182016-07-12T13:27:00.002+05:302020-11-27T12:55:32.046+05:30Udupi Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;">This is a tasty aromatic rasam(Soup) that has roots in Udupi Krishna Math, concocted by the Madhwa Brahmins and spread the world over. I found this awesome recipe for the authentic Udupi Rasam on <a href="http://udupikitchen.blogspot.com/">Udupikitchen blog</a> but made changes according to my taste and convenience.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">According to legend, Udupi Math cooking had no red chillies tomatoes and such global ingredients in cooking. Locally available spices condiments and vegetables were added to rasam, sambar and curries. Black Pepper was widely used in Udupi cuisine, and according to the cookery book by Kadambila Saraswathi, even today the seers in Udupi Ashta Mutts eat the traditionally made food. It is for the public they have adapted the global ingredients and innovated the Udupi cuisine.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">It is very simple to make this rasam if you have the <a href="http://kudpiraj.blogspot.in/2016/07/udupi-rasam-powder.html">Udupi Rasam Powder</a> in stock. Other ingredients are also readily available and the preparation takes hardly 20 minutes. You can enhance the taste of this rasam by adding congi water obtained from cooking rice, but I added a teaspoon of rice powder to the boiling water to get the same effect.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">You can relish this with steamed white rice, with medhu vada as 'Rasam Vada' or even pour this over piping hot idlis or guliappa(Paniaram). I also sip a glass of rasam during dinner as appetiser. The unmistakable flavour of Udupi Rasam will take you on 'Cloud Nine' for sure!</span><br />
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<b><span style="font-family: inherit; font-size: large;">Ingredients:</span></b><br />
<span style="font-family: inherit; font-size: large;">Tuvar Daal - 1/2 Cup</span><br />
<span style="font-family: inherit; font-size: large;">Water - 1 Liter(Or plain water 500ml and congi water 500ml)</span><br />
<span style="font-family: inherit; font-size: large;">Rice Powder - 1 Tsp(If using only plain water)</span><br />
<span style="font-family: inherit; font-size: large;">Tomatoes - 2 medium or 100 Gms, finely chopped</span><br />
<span style="font-family: inherit; font-size: large;">Coconut Kernel(Or grated coconut) - A handful finely chopped</span><br />
<span style="font-family: inherit; font-size: large;">Tamarind - Chickpea size ball soaked in 1/2 cup water or 1 Tsp tamarind paste</span><br />
<span style="font-family: inherit; font-size: large;">Rock Salt - 2 Tsp(Or salt to taste)</span><br />
<span style="font-family: inherit; font-size: large;">Green chillies - 2 chopped into small round bits</span><br />
<span style="font-family: inherit; font-size: large;">Jaggery Powder - 2-3 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Coriander Leaves - Two handfuls chopped(Preferably with stem)</span><br />
<span style="font-family: inherit; font-size: large;">Udupi Rasam Powder - 3 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Ghee - 2 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Mustard Seeds(Optional) - 1 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Curry leaves(Optional) - A sprig</span><br />
<span style="font-family: inherit; font-size: large;">Asafotoeda/Hing(Optional) - A small pinch</span><br />
<span style="font-family: inherit; font-size: large;">Lemon - 1/2</span><br />
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<b><span style="font-family: inherit; font-size: large;">Method:</span></b><br />
<span style="font-family: inherit; font-size: large;">In a saucepan, boil one liter water, prepare a paste of rice powder in 1 tbsp water and add to the boiling water.</span><br />
<span style="font-family: inherit; font-size: large;">Stir well.</span><br />
<span style="font-family: inherit; font-size: large;">Add chopped tomatoes, grated coconut or coconut kernel bits, green chillies and half of the coriander leaves with stem.</span><br />
<span style="font-family: inherit; font-size: large;">Allow to simmer and boil for 10-15 minutes.</span><br />
<span style="font-family: inherit; font-size: large;">In the meanwhile, wash and pressure cook tuvar daal, adding a cup of water.</span><br />
<span style="font-family: inherit; font-size: large;">Mash cooked daal and keep aside.</span><br />
<span style="font-family: inherit; font-size: large;">Add salt, jaggery and cooked daal into the boiling soup.</span><br />
<span style="font-family: inherit; font-size: large;">Mix well and bring to a boil.</span><br />
<span style="font-family: inherit; font-size: large;">Mix tamarind paste and Udupi Rasam Powder into a thin paste adding little water.</span><br />
<span style="font-family: inherit; font-size: large;">Add the rasam powder tamarind paste to the boiling soup.</span><br />
<span style="font-family: inherit; font-size: large;">Simmer for 5 more minutes.</span><br />
<span style="font-family: inherit; font-size: large;">If you prefer, prepare a seasoning with mustard seeds, hing and curry leaves in ghee.</span><br />
<span style="font-family: inherit; font-size: large;">Otherwise simply add ghee to the rasam.</span><br />
<span style="font-family: inherit; font-size: large;">Squeeze lemon, garnish with remaining chopped coriander leaves and serve hot.</span></div>
Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com6tag:blogger.com,1999:blog-20717816.post-27756368624050143662016-07-11T23:05:00.001+05:302016-07-11T23:16:53.693+05:30Udupi Rasam Powder<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;">Udupi is a pilgrimage center in Karnataka, also famous for Madhwa Brahmin style cuisine. Besides the favourite South Indian breakfast staple idli, vada and dosa, they have some excellent sambar, curries, soups and fries to offer us. Udupi Rasam is one such tasty and aromatic tomato soup which goes well with steamed white rice, Idlis, Vada or even Paniaram or Guliappa. <br /><br />I have tasted very good rasam at Udupi Krishna Math when I was in school, then at a small Udupi Brahmin hotel named Sharada Bhavana in Manipal, then at Mitra Samaj, Woodlands, Kediyoor and other restaurants in Udupi. Woodlands, Vishwa Bhavan, Mohini Vilas, Udupi Krishna Bhavan, Panchami, Swagath, Krishna Vilas and Janatha Deluxe in Mangaluru also served fantastic rasam.</span></div>
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<span style="font-family: inherit; font-size: large;">I am a fan of Rasam Vada, a combo snack introduced in Mangaluru in the Eighties by Mohini Vilas. Mohini Vilas has since closed down and a swanky hotel called Saffron cropped up in that spot, now we depend on Janatha Deluxe where we get authentic Rasam Vada even today. However, my attempt in getting the right formula for the Udupi Rasam failed over the years, when we tried books on Udupi cuisine or recipes given by my ex-colleagues. They all lacked something in them, and the taste or looks of the rasam was not exactly like Udupi Rasam!</span></div>
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<span style="font-family: inherit; font-size: large;">When it is monsoon season in Mangaluru, it pours heavily for days, and we feel like eating some spicy stuff. I was reminded of Rasam Vada last week and was about to ask Meena to prepare vadas and I thought of preparing the rasam using my own imagination. I did some mental work and assumed what all spices go into the awesome Udupi Rasam Masala Powder. </span></div>
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<span style="font-family: inherit; font-size: large;">Then when I was browsing through the net to test my luck, I bounced on this recipe </span><span style="font-size: large;">following the blog </span><a href="http://udupikitchen.blogspot.in/" style="font-size: x-large;">Udupikitchen</a>, <span style="font-family: inherit; font-size: large;">which I slightly modified to suit my taste and convenience. It is authentic and I guarantee you, the rasam will turn out better than what you get in restaurants and may come very close to what you have tasted at Udupi Krishna Math.</span><span style="font-family: inherit; font-size: large;"> </span></div>
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<span style="font-family: inherit; font-size: large;">It is very easy to prepare Udupi Rasam adding this masala along with commonly available ingredients. If you prepare the masala powder in bulk, you can store it in an air tight container in the fridge and use it for months. </span><br />
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<span style="font-family: inherit; font-size: large;"><span style="text-align: center;">So what are you waiting for? Get going and surprise your family to a royal treat of rasam made following this fantastic authentic Udupi Rasam Powder!</span></span></div>
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<b><span style="font-family: inherit; font-size: large;">Ingredients:</span></b></div>
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<span style="font-family: inherit; font-size: large;">Red Long(Byadgi) chillies - 25-30</span></div>
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<span style="font-family: inherit; font-size: large;">Curry leaves - A handful(2-3 sprigs)</span></div>
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<span style="font-family: inherit; font-size: large;">Mustard Seeds - 1 Tsp</span></div>
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<span style="font-family: inherit; font-size: large;">Cumin Seeds - 2 Tsp</span></div>
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<span style="font-family: inherit; font-size: large;">Coriander Seeds - 4 Tsp</span></div>
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<span style="font-family: inherit; font-size: large;">Black Gram(Urad) Daal - 2 Tsp</span></div>
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<span style="font-family: inherit; font-size: large;">Fenugreek(Methi seeds) - 1 Tsp</span></div>
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<span style="font-family: inherit; font-size: large;">Black Peppercorn - 1/2 Tsp</span></div>
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<span style="font-family: inherit; font-size: large;">Turmeric Root - 2" piece(Or 1 Tsp powder)</span></div>
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<span style="font-family: inherit; font-size: large;">Asafotoeda - A generous pinch(Around 5 Gms)</span></div>
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<span style="font-family: inherit; font-size: large;">Coconut Oil - 2 Tsp</span></div>
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<b><span style="font-family: inherit; font-size: large;">Method:</span></b></div>
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<span style="font-family: inherit; font-size: large;">Heat 1 Tsp oil in a frying pan and roast chillies and curry leaves, fry for 2 minutes on a medium flame until crisp. </span></div>
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<span style="font-family: inherit; font-size: large;">Transfer to a plate.</span></div>
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<span style="font-family: inherit; font-size: large;">Heat remaining oil and add mustard seeds and cumin seeds, allow them to crackle, then add coriander seeds, urad dal, turmeric root, peppercorn, asafotoeda and methi seeds and fry until the contents turn brownish.</span></div>
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<span style="font-family: inherit; font-size: large;">If you are using turmeric powder, you need not roast it.</span></div>
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<span style="font-family: inherit; font-size: large;">Transfer to a plate and allow to cool down completely.</span></div>
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<span style="font-family: inherit; font-size: large;">Once the roast ingredients cool down, dry grind them into a powder in a mixer/mill. </span></div>
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<span style="font-family: inherit; font-size: large;">Allow to cool down and then fill in airtight jar and store in a cool, dry, dark place or a fridge.</span><br />
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<b><span style="font-family: inherit; font-size: large;">Note: </span></b></div>
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<span style="font-family: inherit; font-size: large;">To make one liter Rasam, you can add 3-4 Tsp of this masala powder to 1 cup cooked tuvar daal, 2 chopped tomatoes, 2 chopped green chillies, handful of grated coconut/chopped coconut kernel, handful of chopped coriander leaves, juice of 1/2 lemon, salt and 2 tsp powdered jaggery.</span></div>
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<span style="font-family: inherit; font-size: large;">Adding congi water or a teaspoon of rice powder to boiling water enhances taste of the rasam.</span></div>
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<span style="font-family: inherit; font-size: large;">Udupi Rasam need not be topped with seasoning. </span></div>
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<span style="font-family: inherit; font-size: large;">If you wish, you can prepare a seasoning with mustard seeds, curry leaves and a pinch of asafotoeda in 2 Tsp ghee and add to the rasam.</span></div>
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<span style="font-family: inherit; font-size: large;">This powder can also be used to make Udupi sambar or the vegetable dry curry Thaallu.</span></div>
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com0tag:blogger.com,1999:blog-20717816.post-76132114438228218052016-07-06T13:40:00.000+05:302016-07-06T13:40:45.092+05:30Eid Mubarak<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d; font-family: inherit; font-size: large;">To All Our Muslim Followers</span></div>
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com0tag:blogger.com,1999:blog-20717816.post-27861143902409627732016-06-04T23:29:00.001+05:302016-06-05T00:42:19.571+05:30Mango Kesar Burfi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;">Before I get on to the main thing, let me narrate a story about how I was interested in sweet making, especially burfi.</span><br />
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<span style="font-family: inherit; font-size: large;">It was year 1964 and the month was May. I was just Seven year old boy then, and my only sister was getting married on the 24th. An expert sweet maker called 'Mithai Venkatesha' was hired by my father for making traditional sweets such as Besan Laddu, Besan Burfi(Khadi), Saat, Maalpuri and Mysore Pak, if not the savoury items like Sev, Tukdi and Banana Chips. Two days before the wedding, Venkatesha arrived at our home with his implements and established himself in the utility room at the back of the house. Loads of flour, tins of pure Agmark ghee and heaps of sugar, raisins and cashewnuts were indented from Kumble's shop in Bunder Mangalore. I called it a day and sat in a corner to watch Venkatesha in action. It was hot summer, sweat trickled down the pinkish red face of Venkatesha who patiently handled sweet making, taking care to maintain utmost hygiene. That's the beauty of traditional Mangalorean cooks. They are very meticulous!</span><br />
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<span style="font-family: inherit; font-size: large;">Of all the sweets, I very well remember how he made besan laddus and besan khadi. The heat and smoke of wood fire made me intolerant and skip watching further. However, I noticed how he roasted besan or chickpea flour with ghee, how he mixed in cardamom powder, cashewnut bits and castor sugar to make besan burfi or khadi, which is the simplest burfi among Indian sweets.</span><br />
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<span style="font-family: inherit; font-size: large;">Many years later, I tried my hands at making besan burfi and succeeded. I also made that adding pineapple juice to make <a href="http://kudpiraj.blogspot.in/2015/07/pineapple-besan-burfikhadi.html">Pineapple Khadi</a>. </span><br />
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<span style="font-family: inherit; font-size: large;">Burfi is one of the most popular North Indian sweets. It is more famous as Bombay(Mumbai) Sweet, as expert sweet makers from Karachi, Gujarat, Rajasthan and UP have settled in Mumbai and they make awesome burfis and pedas. Burfi can be made with different flavours, adding fresh fruit pulp or dry fruits, mixing with milk solids like khova, milk powder and some flour like besan, refined flour or corn flour. Mango Burfi is essentially an invention by sweet makers of Mumbai. Today, Chitale Bandhu Mango Burfi from Pune is the best as per their claim online. When I saw the ad for Chitale Bandhu Mango Burfi on Facebook, I was tempted not to order that online, but to try my hand at making similar burfi at home!</span><br />
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<span style="font-family: inherit; font-size: large;">Now is season for fresh mangoes, I thought of making Mango Burfi and checked for recipes online. I found one convincing, but that turned out to be a disaster, as the author has given wrong proportions of ingredients. I ended up making mango halwa instead of burfi!</span><br />
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<span style="font-family: inherit; font-size: large;">Then I looked into more recipes, many seemed easy and convincing, but I didn't have the heart to try them, as I had failed with one recipe already. Meena said, burfi needs to be but soft not chewy, firm and easily cut into squares or diamonds without blunt edges. I logically deduced the ingredients for making burfi and tried my own method twice with slight changes, succeeding in getting the right texture and taste. Consistency wise the last attempt was better, and that was just perfect!</span><br />
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<span style="font-family: inherit; font-size: large;">You can make this burfi softer or harder according to your liking. If you want it harder, add little more roasted besan or chickpea flour. You can also add little corn flour along with castor sugar to make them harder.</span><br />
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<b><span style="font-family: inherit; font-size: large;">Few points to remember while making mango burfi:</span></b><br />
<span style="font-family: inherit; font-size: large;">1. Don't roast or fry the ingredients on high flame or char the contents.</span><br />
<span style="font-family: inherit; font-size: large;">2. Ratio of solids to liquids should be almost 4:1.</span><br />
<span style="font-family: inherit; font-size: large;">3. Don't add too much ghee or oil to burfi. It will change the consistency and makes the stuff chewy like halwa.</span><br />
<span style="font-family: inherit; font-size: large;">4. Don't fry the ingredients after you add powdered(Castor) sugar. Castor sugar helps in binding the burfi and allows the knife to cut through them while giving the burfis sharper edges.</span><br />
<span style="font-family: inherit; font-size: large;">5. Use best quality mango for making this burfi, such as Alphonso, Mallika or similar more pulpy, less fibrous and juicy variety.</span><br />
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<span style="font-family: inherit; font-size: large;">The ingredients given in the list can be varied according to personal preference, but don't cut down on besan much. After you mix in besan, it blends well with the mango pulp, sugar and khova, giving a brittle consistency to the burfi, neutralising the stickiness within the mango pulp blended with sugar and khova, while it loses its typical aroma completely. I didn't add cashewnut bits, as I like the burfi with just mango taste and saffron flavour.</span><br />
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<b><span style="font-family: inherit; font-size: large;">Ingredients:</span></b><br />
<span style="font-family: inherit; font-size: large;">Chickpea flour(Besan) - 1/2 cup</span><br />
<span style="font-family: inherit; font-size: large;">Ghee - 3 teaspoons</span><br />
<span style="font-family: inherit; font-size: large;">Tiny Cashewnut Bits(Optional) - 1 Tbsp</span><br />
<span style="font-family: inherit; font-size: large;">Mango Pulp - 1/2 cup(Or approximately 100 Gms)</span><br />
<span style="font-family: inherit; font-size: large;">Crystal Sugar - 1/2 Cup(Adjust according to taste)</span><br />
<span style="font-family: inherit; font-size: large;">Castor Sugar - 1/4 Cup</span><br />
<span style="font-family: inherit; font-size: large;">Khova(Mawa) - 200 Gms(approx 1 cup crumbled)</span><br />
<span style="font-family: inherit; font-size: large;">Saffron - A pinch soaked in 2 Tsp hot milk</span><br />
<span style="font-family: inherit; font-size: large;">Crushed Cardamom Seeds(Optional) - 1/4 Tsp</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Soft Burfis that need to be refrigerated after 3 days</span></td></tr>
</tbody></table>
<b><span style="font-family: inherit; font-size: large;">Method:</span></b><br />
<span style="font-family: inherit; font-size: large;">Grease a 7" square baking tray or a 7" diameter stainless steel shallow plate for moulding burfi.</span><br />
<span style="font-family: inherit; font-size: large;">Crumble khova and keep aside.</span><br />
<span style="font-family: inherit; font-size: large;">Heat a thick bottom nonstick pan and melt 2 teaspoon ghee.</span><br />
<span style="font-family: inherit; font-size: large;">Add besan, reduce heat to medium low and roast well for 5-8 minutes, taking care not to burn the ingredients.</span><br />
<span style="font-family: inherit; font-size: large;">Add optional cashewnut bits, roast for one more minute and remove from heat, keep aside.</span><br />
<span style="font-family: inherit; font-size: large;">Wipe the wok clean with a kitchen cloth.</span><br />
<span style="font-family: inherit; font-size: large;">Heat the wok again, add one teaspoon ghee.</span><br />
<span style="font-family: inherit; font-size: large;">Add the mango pulp along with crystal sugar and keep stirring on medium flame until the pulp starts to thicken.</span><br />
<span style="font-family: inherit; font-size: large;">Reduce the heat and keep stirring for another 3-5 minutes, when the mango syrup gets as thick as jelly.</span><br />
<span style="font-family: inherit; font-size: large;">Add the crumbled khova and keep mixing on low flame.</span><br />
<span style="font-family: inherit; font-size: large;">As the mass starts to thicken again, add the saffron soaked in milk and stir well.</span><br />
<span style="font-family: inherit; font-size: large;">Keep mixing until you feel the ladle is not moving freely and the mass can be rolled into a firm ball.</span><br />
<span style="font-family: inherit; font-size: large;">Now add the roasted besan and mash the contents for 2-3 minutes using a paav bhaaji masher or a heavy churner, until the mass feels smooth and brittle like chapati dough.</span><br />
<span style="font-family: inherit; font-size: large;">Switch off the flame, mix in castor sugar and optional cardamom powder.</span><br />
<span style="font-family: inherit; font-size: large;">Collect the mass together and transfer into the greased burfi mould.</span><br />
<span style="font-family: inherit; font-size: large;">Pat with the ladle to spread the dough evenly.</span><br />
<span style="font-family: inherit; font-size: large;">Smoothen with a spoon to get an even surface.</span><br />
<span style="font-family: inherit; font-size: large;">Burfi spread should be at least 1/3 inch thick.</span><br />
<span style="font-family: inherit; font-size: large;">Allow to cool down for 10-15 minutes at room temperature.</span><br />
<span style="font-family: inherit; font-size: large;">Score(Make crisscross gashes) on the surface at equal distance to design almost 1 inch squares.</span><br />
<span style="font-family: inherit; font-size: large;">Allow the burfi to cool down completely.</span><br />
<span style="font-family: inherit; font-size: large;">Cut along the scored markings to get perfect burfis.</span><br />
<span style="font-family: inherit; font-size: large;">Store in an airtight container to consume over the next 7 days or more.</span><br />
<span style="font-family: inherit; font-size: large;">If the burfis are soft, store them in the fridge after 3 days.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Hard Burfis that can be kept at room temperature for a week</span></td></tr>
</tbody></table>
</div>
Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com2tag:blogger.com,1999:blog-20717816.post-5195011659864073722016-05-22T16:35:00.003+05:302018-01-08T10:00:19.020+05:30Kundapur Fish Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;"><a href="http://kudpiraj.blogspot.in/2015/08/kundapur-masala-powder.html">Kundapur Masala Powder</a> is one of the best condiments invented by the expert home makers of Kundapur. It is widely used in veg, nonveg or seafood cooking. I have adapted it in many preparations, and latest one is Kundapur Fish Masala. This simple spicy and tangy fish curry/masala is sure to tickle your taste buds and take you almost on Cloud No.9! </span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Since Kundapur Masala has all the essential spices to make fish curry tasty, no need to add any other condiment while making the curry. I have specially mentioned applying salt to fish before adding to curry, because salt makes the fish dehydrate, and when the fish cooks in the gravy, it retains the firmness and also absorbs salt and spice content properly.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">I do not wish to waste words by writing a long story, but I must confess that this curry is formulated by me without refering to any online recipe or book. I also didn't adjust any ingredient while making this, and it came out perfect at its first edition! I was reminded of the awesome fish curry I had tasted in Kundapur style restaurants such as Shetty Lunch Home in Kundapur, Hotel Usha in Udupi and Anupama in Mangaluru. Surprisingly, this also resembles the fish curry at Hotel Narayana in Bunder Mangaluru to a great extent!</span><br />
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<b><span style="font-family: inherit; font-size: large;">Ingredients:</span></b><br />
<span style="font-family: inherit; font-size: large;">Any good fish (Such as Mackerel, Sardine, Pomfret, Seer Fish, Lactarius, Croaker, Lady Fish, Ravas) - 500 Gms</span><br />
<span style="font-family: inherit; font-size: large;">Coconut - 1 cup freshly grated </span><br />
<span style="font-family: inherit; font-size: large;">Tamarind - Cherry size ball</span><br />
<span style="font-family: inherit; font-size: large;">Garlic Cloves - 8</span><br />
<span style="font-family: inherit; font-size: large;">Kundapur Masala Powder - 4 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Green Chillies - 4 slit</span><br />
<span style="font-family: inherit; font-size: large;">Onion - 1 medium chopped</span><br />
<span style="font-family: inherit; font-size: large;">Tomato - 1 Medium chopped</span><br />
<span style="font-family: inherit; font-size: large;">Ginger - 1" chopped</span><br />
<span style="font-family: inherit; font-size: large;">Curry Leaves - 1 sprig</span><br />
<span style="font-family: inherit; font-size: large;">Coconut Oil - 25Ml</span><br />
<span style="font-family: inherit; font-size: large;">Sea Salt - 1 Tsp(or table salt to taste)</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<b><span style="font-family: inherit; font-size: large;">Method:</span></b><br />
<span style="font-family: inherit; font-size: large;">Clean and cut fish into medium size pieces if bigger variety, and retain full fish if smaller variety.</span><br />
<span style="font-family: inherit; font-size: large;">Wash, drain and apply salt to fish pieces.</span><br />
<span style="font-family: inherit; font-size: large;">Grind grated cuconut along with tamarind, garlic and Kundapur masala into a smooth paste, adding very little water.</span><br />
<span style="font-family: inherit; font-size: large;">Heat oil in a thick bottom vessel, fry curry leaves, add chopped onion and fry until transparent, add slit green chillies, chopped ginger, tomato and fry for 3 mins.</span><br />
<span style="font-family: inherit; font-size: large;">Add the ground masala and fry for 2 mins, add 300ml water and boil for 5 mins, drop the fish along with applied salt, cover and simmer for 3-5 mins.</span><br />
<span style="font-family: inherit; font-size: large;">Check for salt and serve with boiled red rice and choice of fried fish or vegetable fry.</span><br />
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com1tag:blogger.com,1999:blog-20717816.post-87761528976769300802016-05-17T00:30:00.003+05:302016-05-18T19:18:23.131+05:30Indra Bhavan Changes Premises, Keeps Promises<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">There was a time when restaurants in undivided South Kanara
District in general, and Mangaluru in particular used to cook and serve food
just like home made. I have not only heard stories from my late father about
how the snacks tasted in Mangalurian restaurants during his hey days, but I
also remember my own times in the Sixties and the Seventies when many
restaurants made lovely snacks and maintained quality and quantity at very
reasonable prices. The people who founded those restaurants cared more for the
satisfaction of those who patronized them, and also earned goodwill by word of
mouth and reputation beyond the seven seas! Such restaurants are very few today,
and Indra Bhavan is one.<br />
<br />
When Late Raghurama Udupa hailing from Kinnigoli took over Indra Bhavan from
one Babu Shetty in 1952, he not only cared for good food and good service, but
he also was compassionate about poor students who came there for mid day meal.
I remember my classmate from high school to PUC, a brilliant student Gopalakrishna
Bhat hailing from a very poor Brahmin family who came walking all the way from
Kulur to St Aloysius College to study, and he used to carry monthly lunch
coupons issued by Indra Bhavan on concessional rates those days. He also used
to tell me that plated meals at Indra Bhavan were homely, just like his mother
cooked! Unfortunately Gopalakrishna Bhat is no more, but the reputation Indra
Bhavan has earned by caring for such poor students, is copious. Today they
don’t serve plated meals but they serve snacks with same standards and
reasonable pricing. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/--i7ThyKZAEg/VzoHBEmih4I/AAAAAAAAT28/dmAA4MV7ZT0Tlzs-r8O7BWWlhUEC8YCKQCLcB/s1600/02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: large;"><img border="0" height="400" src="https://4.bp.blogspot.com/--i7ThyKZAEg/VzoHBEmih4I/AAAAAAAAT28/dmAA4MV7ZT0Tlzs-r8O7BWWlhUEC8YCKQCLcB/s400/02.jpg" width="250" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Late Raghurama Udupa - Founder</span></td></tr>
</tbody></table>
<span style="font-family: inherit; font-size: large;">Then when I started to frequent restaurants
during my college days, some of my friends recommended Goli Baje and Buns at
Indra Bhavan, acclaiming them as the best in Mangaluru. I was living in north
Mangaluru those days and it was a bit out of the way for me to visit Indra
Bhavan. Then couple of my friends said “Vishwa Bhavan in Hampankatta is also managed
by the owners of Indra Bhavan. You can get the same stuff there!” So I started
to visit Vishwa Bhavan regularly and I still recall those days when I used to
relish idli, vada, ambade, dosa, podi, golibaje, buns, chattambade, sajjige,
avalakki, sheera and such snacks there at very reasonable prices. When I moved
my home to Attavar in 1990, I started visiting Indra Bhavan and also started to
get snacks packed for home. Their special dosas were also very crisp and tasty.
Few years ago, Vishwa Bhavan moved from its original premises to opposite side
in a new complex but they continued to serve the same awesome snacks.<br />
<br />
Navanitha B Shetty, a food blogger basically from Mangaluru, now based in Pune
fondly remembers Late Raghurama Udupa and says, “When my grandfather Late
Subbayya Naik who owned Hotel Woodside and Vishwa Bhavan wanted someone to run
the veg restaurants in Woodside and Vishwa Bhavan, he could not find anyone
better than Late Raghurama Udupa. Udupa was very hard working, honest and
efficient. Woodside veg section was managed by the Udupas for a few decades
before someone else took over, and Vishwa Bhavan restaurant, until it was
shifted. Now the Udupas own Vishwa Bhavan restaurant in its new premises”.</span><br />
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Today continuing the tradition of Late Raghurama Udupa in hospitality, his son Prakash
Udupa, Prakash’s wife Bhagyalakshmi Udupa and his two sons Vishnu Prasad Udupa
and Vishwajith Udupa manage Indra Bhavan and Vishwa Bhavan. Prakash’s mother
Sarojini Udupa is the guiding force. Indra Bhavan has become an iconic
restaurant in Mangaluru, and a black and white picture of this restaurant
dating back to the early days of its functioning in <st1:street w:st="on">Balmatta Circle</st1:street>, is viral on the
internet. I can see that picture being shared by hundreds of my friends on
social networking sites and also via email. Indra Bhavan to Mangaluru is as
important as other traditional south Indian style restaurants. Sadly, some have
closed shutters due to labour problem, lethargy of the younger generation to
continue family business or forced eviction, leading to increasing operational costs.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Old Pic courtesy: http://www.thehindu.com/</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ruchir Agarwal trying his hand at making Rava Dosa</span></td></tr>
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<span style="font-family: inherit; font-size: large;">Yet, the Udupas managed a smile and continued to serve
Mangalurians with delicacies mentioned above, some of which are not found in
many places, at least with good quality at affordable prices. I must say, the
Udupas have earned the goodwill because of the daily customers from all walks
of life. They maybe high class doctors, engineers, businessmen, industrialists,
accountants, lawyers, professors or from middle class salaried public and
private sector employees, autorickshaw and taxi drivers, garage mechanics or
labourers. Indra Bhavan serves them all with equal zeal and regard. They all
sit in the common hall and relish the hot snacks and beverages, if not some
traditional sweet meat or cool pick me ups. Some of the servers and kitchen
staff have been serving here for over Three or Four decades. PG Balakrishna the
cashier has 53 years of service here! A senior waiter who posed for a pic by
the sign board at the entrance proudly says that he is the senior most among
the waiters here. I can very well remember the senior man at the parcel
counter, who was there when I first visited Indra Bhavan in the early Nineties
for food parcel.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><br /></span></div>
<span style="font-family: inherit; font-size: large;">
In an expected move, some builder purchased the property housing Indra Bhavan
in its old premises and it was inevitable for Udupas to move into some nearby
premises. They tried for many months, but things didn’t move in their favour
until they found an ideal location behind the petrol pump on <st1:street w:st="on">Arya Samaj Road</st1:street> which the owner agreed to
let out. They took possession of that premises and renovated it with a blend of
old and modern look, giving a feeling for the regulars that Indra Bhavan spells
not only good food, but also homely ambiance. They vacated the old premises on
April 30<sup>th</sup> this year and relocated to the new premises on May 9<sup>th</sup>.
Throughout the process, one man who is an avid fan of Indra Bhavan, one who has
been a daily visitor there for over the last three decades was concerned about
them, and he is my friend Ruchir Agarwal, who owns Agarwal Agencies in the same
building Dwaraka Complex where Indra Bhavan has relocated. Mr. Agarwal is
direct neighbour to Indra Bhavan now, and he seems obviously happy to have his
daily snacks and coffee just next door! Mr. Agarwal is also the reason for me
to narrate this story and showcase some pictures of last days of Indra Bhavan
in its old premises and continued service in their new premises. </span><br />
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<span style="font-family: inherit; font-size: large;">
Ruchir Agarwal says “My day is never complete without snacks and coffee at
Indra Bhavan. My most favourite snacks here are buns sambar, sheera, rava dosa
and golibaje. I also like other snacks here and they are very tasty and
hygienic. Buns they make here has the perfect formula, the dough fermentation
is consistent giving the right taste and flavour, crisp outer crust and soft
spongy inner core are truly amazing! I never had any health issues like Delhi
Belly as long as I ate here. When I first got the news about them being asked
by the new owners to vacate the old premises, I was worried about losing my
favourite hangout. When they closed down for almost 10 days for relocating, I
had to depend on other restaurants and invariably developed stomach upset! I am
extremely happy to have my most favourite hotel Indra Bhavan next door”.<br />
<br />
<span style="background: white; color: #1d2129;">Blany fernandes of Khazana
Boutique</span> says that he frequently comes here for snacks and tea. “Taste
is the same as when I used to come here since I was a small boy”, he says. He
adds that though Mangaluru has many modern restaurants with a/c ambiance,
nothing beats the homeliness and heritage within Indra Bhavan and its
employees.<br />
<br />
Vasantha Bangera who runs his two wheeler garage Ganesh Auto Works smiles and
says, Indra Bhavan is part of my life, and I have grown with it. You can’t find
any food stuff here which can have negative remarks. Taste, cost, quality and
quantity remain consistent. We don’t have match for Indra Bhavan in our area.</span><br />
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><br />
Another regular customer, the famous Yakshagana exponent and scholar Dr.
Prabhakar Joshi says “Indra Bhavan means so many things for a Mangalurian with a
taste for traditional snacks. It has memories, it has history, it has culture
and it has amity. You can indulge in social networking without modern technology
or electronic media, at Indra Bhavan! You can suddenly bump into an old friend parted
long ago, settled in a distant country, eating goli baje and buns here. You can
just sit aloof, sip a cup of coffee and reminisce over the Fifties and the
Sixties Mangaluru. You can talk to the waiters and feel nostalgic! Indra Bhavan
has that magic, which modern swanky restaurants lack. For contemporaries like me,
it is nothing less than a temple!”<br />
<br />
I met senior Advocate Kedla Shivarama Rao at the new premises and he looked
very happy about Indra Bhavan still continuing to serve in a new premises. “Starting
from my college days, I was regular at Vishwa Bhavan, especially from 1975 to
1979. Then when I started my profession in 1980, I changed over to Indra Bhavan
and ever since, a regular here. Their tasty and inexpensive traditional treats
keep me fit and fine, always cheerful. I am an old fashioned man still
traveling by city bus in spite of owning good cars, eating out at old hotels
like Indra Bhavan in spite of affording food in Star comfort! Happiness is
being associated with common people, simple living and high thinking. Indra
Bhavan provides me food for the mind and body, both.”<br />
<br />
I agree with all of them, for I have experienced it all during my visits to
Indra Bhavan over the last 26 years. People who come here for breakfast or
evening tea are mostly friendly, and perhaps the food here makes them all
equally amicable!</span></div>
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<span style="font-family: inherit; font-size: large;">I have tried to compare new setup with old one in the pictures above, to show
that nothing has changed much except premises and interiors for Indra Bhavan. Clean
vitrified flooring and strong moulded seats with same white marble top tables
and granite benches at the entrance for waiting customers, airy bright
interiors with ethnic old style windows, and pleasant colour scheme of exterior
and interior walls spell comfort. Two kitchens, one for making dosa and hot
beverages on the ground floor level and the other in basement level for making
other snacks look slightly smaller compared to the old setup but the cooks render
their service without much sweat even in the scorching summer heat, thanks to
good planning and ventilation. Same experienced staff with an addition of few
young faces continue to serve customers, regular well wishers, more new
customers visit here for definitely the best, gentle goli baje, bouncy buns and
other fried stuff, if not delectable dosas, awesome avalakki, superb sheera and
ultimate uppittu! Except a few snacks, prices for all the snacks continue to be
same as before, although operational costs are much higher in new premises. They
have invested in energy conservation with alternative fuel like cashew shell husk
for cooking. I didn’t forget to consume a cup of hot coffee and take a parcel
consisting of 3 plates of goli baje, 4 buns, 3 sajjige(uppittu) and 3 kesari
bhaat(sheera) for home, which cost just Rs. 200/- including an environmentally
friendly carry bag. The Udupas thus believe in social justice or in Sanskrit
‘Sarve Janaah Sukhino Bhavantu’.<br />
<br />
Indra Bhavan has changed premises, but kept promises. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Making Goli Baje at the old premises</span></td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Making Masala Dosa</span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Expert Coffee Maker</span></b></td></tr>
</tbody></table>
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com5tag:blogger.com,1999:blog-20717816.post-80477670956280079032016-04-25T23:20:00.000+05:302016-04-27T15:37:36.032+05:30Jackfruit Muffin - Ponsa Mulik Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-GA1-FPgVHf8/Vx5XaWBYXWI/AAAAAAAATz8/7UCuTfwuZFwUouq7XU8LZCpuEqIcmJYuwCLcB/s1600/00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="212" src="https://3.bp.blogspot.com/-GA1-FPgVHf8/Vx5XaWBYXWI/AAAAAAAATz8/7UCuTfwuZFwUouq7XU8LZCpuEqIcmJYuwCLcB/s320/00.jpg" width="320" /></span></a></div>
<span style="font-family: inherit; font-size: large;">Like the popular phrase goes "When life gives you lemons make lemonade", I say, "When life gives you jackfruit make mulik". </span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Not just mulik, but a healthier version of it, mulik cake or jackfruit muffin!</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Yes. Like many other innovations based on traditional dishes/ingredients such as Dumrote Cake, Kashi Halwa Cake, Neyappa Cake, Cucumber Cake and Raw Papaya Cake with semolina, I have also come out with this wonderful baked dish. </span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">I am fond of jackfruit and its preparations, especially mulik or fried fritters/dumplings. Brahmins have perfected the art of making mulik or as they call it, Mulka. I thought, why not make something more healthy and better looking based on the mulik recipe. So, I formulated this recipe based on my Dumrote Cake recipe and each attempt in making this was a thumping success. Then I thought, why not make muffins that look even better, stay more firm and also can be kept unspoilt more more time at room temperature. Thus born Jackfruit Muffins in my kitchen.</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Every ingredient that goes into this healthy tasty cake is natural, except the baking soda and baking powder. I have tried making this at least 10 times before presenting this ultimate version. In earlier versions I have tried making it with regular jaggery, palm jaggery and sometimes with added caramel. This time I used organic honey jaggery(Jenu Bella) from my relative Dr Arun Isloor's farm Sahyadri Greens and achieved the best results. You can add normal jaggery, demerara sugar or even white sugar, but if you add white sugar, you need to add some caramel/orange yellow food colouring for that golden hue. A good Jackfruit Muffin has crisp upper crust, well browned side and bottom and not spongy but soft firm inner. </span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">These will be liked by modern day kids for sure, as kids love muffins. Seniors maybe remain speechless, and they may just nod their heads in approval!</span><br />
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<b><span style="font-family: inherit; font-size: large;">Ingredients:</span></b><br />
<span style="font-family: inherit; font-size: large;">Bombay Rava(Semolina) - 2 Cups</span><br />
<span style="font-family: inherit; font-size: large;">Salt - 1/2 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Baking Powder - 1/2 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Baking Soda - 1/2 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Cardamom Powder - 1/2 Tsp</span><br />
<span style="font-family: inherit; font-size: large;">Ghee - 30 Ml</span><br />
<span style="font-family: inherit; font-size: large;">Plain Yogurt - 1/2 Cup</span><br />
<span style="font-family: inherit; font-size: large;">Oil - 2 Tbsp(I used coconut oil)</span><br />
<span style="font-family: inherit; font-size: large;">Powdered Jaggery/Demerara Sugar - 250 Gms</span><br />
<span style="font-family: inherit; font-size: large;">Jack Fruit - 1 Cup coarsely ground/mashed</span><br />
<span style="font-family: inherit; font-size: large;">Tender Coconut Malai - 1/2 cup minced</span><br />
<span style="font-family: inherit; font-size: large;">Honey(Optional) - 1 Tbsp</span><br />
<span style="font-family: inherit; font-size: large;">Raisins(Optional) - 25 Gms chopped/coarsely ground</span><br />
<span style="font-family: inherit; font-size: large;">Cashewnut Bits - 25 Gms preferably roasted with little ghee</span><br />
<span style="font-family: inherit; font-size: large;">White Sesame Seeds - 2 Tsp</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<b><span style="font-family: inherit; font-size: large;">Method:</span></b><br />
<span style="font-family: inherit; font-size: large;">Preheat oven to 200 C.</span><br />
<span style="font-family: inherit; font-size: large;">Grease 12 muffin moulds or line with muffin paper and keep ready.</span><br />
<span style="font-family: inherit; font-size: large;">Mix semolina with salt, baking powder, baking soda, cardamom powder, ghee and cashewnut bits.</span><br />
<span style="font-family: inherit; font-size: large;">In a mixing bowl, take yogurt and powdered jaggery/demerara sugar.</span><br />
<span style="font-family: inherit; font-size: large;">Beat well until jaggery/sugar melts.<br />If you have jaggery syrup, skip this step and directly mix all the wet ingredients.</span><br />
<span style="font-family: inherit; font-size: large;">Add mashed jack fruit, optional honey, oil, optional raisins, mix well.</span><br />
<span style="font-family: inherit; font-size: large;">Now gently fold in semolina ghee mixture, 1/3 portion at a time.</span><br />
<span style="font-family: inherit; font-size: large;">Fill the cake batter into muffin moulds to the brim.</span><br />
<span style="font-family: inherit; font-size: large;">Sprinkle sesame seeds generously over the top.</span><br />
<span style="font-family: inherit; font-size: large;">Bake at 200 C for 10 minutes, then reduce the temperature to 170 C, continue to bake for another 20-25 mins, or until a bamboo skewer or a toothpick inserted in the center comes out clean.</span><br />
<span style="font-family: inherit; font-size: large;">Allow to cool on the rack at least for 1 hour.</span><br />
<span style="font-family: inherit; font-size: large;">Loosen the muffins and remove from the moulds.</span><br />
<span style="font-family: inherit; font-size: large;">Once completely cool, store them in a cake box.</span><br />
<span style="font-family: inherit; font-size: large;">These muffins remain good at room temperature for 3 days.</span><br />
<span style="font-family: inherit; font-size: large;">After 3 days transfer into a fridge.</span><br />
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Rajanikanth Shenoy, Kudpihttp://www.blogger.com/profile/16537223168024640007noreply@blogger.com4