Kaane Fish Masala Fried

Mangalorean Bunt style cooking emphasises more on preparation of exotic seafood delicacies. Kaane fish or Lady fish is a pearly white fish that is abundantly found in the backwaters of coastal Karnataka. Kudapur is famous for the Kaane Masala fried a dish popularised by Shetty Lunch Home and then in Mangalore by Late Thejappa Shetty at his Hotel Anupama. Today Kaane Masala fried is a premium item that is prepared widely and even in Bangalore, Chennai and Maharastra where bunt people have settled since decades. Here is a simple method of preparing Kaane Masala fried without grinding any masala paste. This is authentic Kundapur Bunt style preparation using Kundapur Masala powder that can be used in other preparations like Kundapur Chicken, Chicken Curry, Ghee Roast and various other delicacies.

Ingredients:
1. Kaane fish medium or big(Cleaned and washed) - 6(Around 500Gms), preferably with skin peeled
2. Coconut oil - 20Ml
3. Garlic flakes - 6-8 peeled and chopped
4. Tamarind pulp - A lemon sized ball of tamarind in 20Ml water
5. Kundapur Masala powder - 4 Teaspoons
6. Salt to taste
7. Coriander leaves - A handful chopped(Optional)
8. Lemon wedges

Method:
If the Kaane fish is with skin, put some gashes on both side of the fish apply little salt and keep in the fridge for 30mins.
Mix Kundapur masala powder with tamarind pulp and little water if necessary to make a paste.
Heat oil in a shallow pan, fry the chopped garlic till golden. Add the masala paste and salt and fry till oil leaves the sides. 
Place the Kaane fish in a line in the pan, cover well with the roasted masala, cover the pan with lid and simmer for 3-5 mins. 
Open the lid, turn the fish carefully with a flat wooden or fibre ladle, sprinkle little water if necessary and cover again and cook for another 2 mins. 
Now open the lid, raise the fire to high and roast the fish well, sprinkilng little water from time to time and shaking the pan so that the fish is not burnt or stuck to the pan. 
Once the coated masala is thick, switch off the fire, transfer the fried fish to a serving platter and garnish with chopped coriander leaves and lemon wedges.

Goes well with traditional fish curry and rice or just as accompaniment with ghee rice.

Aamras Poori

Aamras Poori is a unique combo snack popular mainly in Gujarat and Maharastra. People from, many other states who had a taste of this delicacy modified the method s according to their liking. Today aamras poori is a prized dish at weddings and other functions. Aamras is traditionally made with Alfonso Mangoes but other varieties that are juicy and pulpy such as Raspuri or Badami also can be used. Fresh mangoes taste better than the tinned mango pulp but in off season one has to go resort to mango pulp. In the North they add milk to Aamras and sometimes garnish it with dry fruits. At the local level, we make it with just the mango pulp, sugar and a dash of cardamom powder. It is however, important to chill the mangoes and serve the aamras chilled with piping hot pooris!

Aamras Recipe:

Ingredients:
Ripe Chilled Alfonso, Badami or Raspuri Mangoes - 4(Around 500Gms) or 200Gms Mango Pulp
Powdered Sugar - According to taste
Cardamom seeds - A pinch powdered

Method:
Wash and peel the mangoes, chop them into bits and grind in a mixie. Pass through a sieve, mix in the powdered sugar and cardamom powder with the pulp and keep in the fridge for 1-2 hours to chill.
Serve with hot pooris.


Poori Recipe:

Ingredients:
Whole wheat Flour - 2 Cups
Water - QS
Salt - 1 Tsp
Oil - 1 Tsp for the dough and 2 cups For deep frying

Method:
Sift the flour and add salt and 1 Tsp oil. Go on adding water little by little as you knead the dough into a stiff firm consistency.
Keep covered for 15 mins. Make small balls and roll thin pooris of 4 inch diameter.
Heat oil in a deep frying pan. When the oil starts to fume, reduce the flame to medium and deep fry the pooris till fluffy and golden. Drain on kitchen paper and serve hot with chilled aamras.

Royal Khichdi with Date Chutney

Recipe Courtesy: Anitha Mallya Prabhu

Khichdi is a healthy main course rice dish with the rich proteins available in the lentils that are cooked along with . Royal Khichdi is a step ahead and it not only provides nutrition but also tastes good and smells good with all those exotic spices that go into it. A full meal fit for the Mughals, this recipe was passed on to my ORKUT and FACEBOOK friend Anitha Mallya Prabhu. A sure winner in any home. We experimented this with the sweet and spicy Date Chutney that we use in chaat and the combo tasted heavenly!

Ingredients:
1. Basmati Rice – 1 Cup
2. Moong Daal(Optional: Masoor Daal or Toovar Daal) – 1 Cup
3. Onion – 1 Big chopped
4. Refined oil – 2 Tbsp
5. Ghee – 2 Tbsp
6. Mustard Seeds – 1 Tsp
7. Jeera – 1 Tsp
8. Curry Leaves – 1 Sprig
9. Green Chillies – 2-3 Slit lengthwise
10. Ginger garlic paste – 1 Tsp
11. Turmeric Powder – ½ Tsp
12. Red Chili powder – ½ Tsp
13. Coriander Powder – 1/2 Tsp
14. Tomato – 1 Finely chopped
15. Clove+Cinnamon+pepper powder – 1 Tbsp
16. Salt – To taste

Method:
Soak rice and moong daal for 10 mins. Drain and keep aside.
In oil+ghee put mustard seeds. When they splutter, add jeera, curry leaves, green chillies and fry.
Add chopped onions, ginger garlic paste and fry.
Add turmeric powder, red chilly powder and coriander powder. Add the tiomato and salt.
Fry till oil separates.
Now add the masala powder and fry.
Finally add rice and daal.
Add 4 cups of water.
Cover and cook till done.

Serve hot with raita, pickles, paapad and or with date chutney.

Date Chutney Recipe:

Ingredients:
1/2 cup tamarind paste or one lemon sized ball of tamarind soaked and pulp extracted in 60Ml water
1/2 cup dates, deseeded and soaked in little water for 1-2 hours
2 cups water
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon dry ginger powder
1 teaspoon salt
1/2 cup jaggery

Method:
Boil jaggery and soaked drained dates in 2 cups water at medium heat in a saucepan for about 30 mins
After the dates cook, blend in a mixer till smooth.
Strain and return to the saucepan.
Add the tamarind paste , salt, dry ginger powder, cumin powder and red chilly powder. Optionally you may add a dash of pepper powder.
Cook till the sauce becomes thick and sticky.

Cool and store in clean dry airtight bottles in the refrigerator.

Pomegranate Juice by Veena Bhaktha

Pomegranate has medicinal values for regulating stomach and its juice is a good source of Vitamin C, B5 and Potassium. Bottle gourd is a known coolant with antacid properties. Both combined with a hint of fresh  mint help further in rehydration and this juice has a distinct aroma. This natural drink is recommended for all age group of people and is a wonder restorative after a spell of stomach upset. All the ingredients are easily available in the market in most of the towns and cities.

Ingredients:
Pomegranate - 1
Bottle Gourd – A Small piece peeled and chopped(2 inches from the entire length used here)
Mint Leaves - 7-8
Sugar or Glucose Powder -  QS(Optional)

Method:
Peel the skin of pomegranate and put all the seeds (pips) along with chopped bottle gourd and mint leaves & add 1/4 glass of water into mixer and blend until all the seeds have been crushed......Filter and pour into a juice glass. Garnish with Mint Leaves. (The above ingredients yield one full glass of thick juice)

Veena Bhaktha

Veena Bhaktha is an expert in cooking health food and concocting healthy juices. She hails from the remote village of Hosmath in Dakshina Kannada District where she learnt using naturally available ingredients and has many healthy and traditional recipes to share with the viewers.

Welcome Veena Bhaktha to the exotic world of Kudpiraj’s Garam Tawa.
 
Veena is married to Manjeshwar Vivekananda Bhaktha an Aeronautic Engineer working for Air India. They have settled in the suburbs of Vasai and their only son Karthik is studying Engineering at Alva's Institute of Engineering & Technology Moodabidri. While Veena is indulging in cookery, floral arrangement and home making, Vivekanand goes around catching Veena’s  creativity and nature’s wonders in his camera.

Baby Potatoes in Spicy Yoghurt Gravy

Baby potato preparations are very popular in North India, especially in Punjab and Kashmir. Kashmiri cuisine includes Dum Aaloo Kashmiri, a pure veg delight developed by the Kashmiri Pandits. This one is slightly different, prepared without using oil and is on the spicier side. Eat it with hot rotis and you will simply love this dish.

Recipe Courtesy: www.sanjeevkapoor.com

Preparation Time : 45 minutes
Cooking Time : 15-20 minutes
Servings : 4

Ingredients:
Baby potatoes , unpeeled - 20
Skimmed milk yogurt - 1/2 cup
Asafoetida - A pinch
Garlic paste - 2 teaspoons
Ginger paste - 2 teaspoons
Red chilli powder - 2 teaspoons
Turmeric powder - 1/2 teaspoon
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Garam masala powder - 1/2 teaspoon
Salt - To taste
Onions, chopped - 2 large
Fresh coriander leaves, chopped - 2 tablespoons


Method:
Parboil potatoes in sufficient water. Drain and set aside. Mix together yogurt, asafoetida, garlic paste, ginger paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt.
Pierce baby potatoes with fork, add to the marinade and marinate for about half an hour. Heat a non-stick pan and roast onions till lightly browned.
Add baby potatoes along with the marinade and mix. Once it comes to a boil, lower the heat and cook till the gravy thickens and coats the potatoes.
Garnish with chopped coriander leaves and serve hot with rotis.

Hotel Narayana - Mangalore's own Signature Restaurant for Authentic Seafood

Fish Curry rice in undivided South Kanara District is a phenomenal combo meal since ages. Traditional fish curry is cooked in earthen pots and rice is cooked in copper pots over charcoal or wooden fire.

This tradition is fast fading due to modernisation, but one man lived up to his conviction, he not only cooked and served fish curry rice the traditional way, but also started his inimitable tawa fried crumb fish in Bunder. Today, this landmark has become a signature restaurant in Mangalore for exclusive but simple fish meal!

A Malayali Billava Late Narayana started this venture as a family tradition within his home. He himself cooked the food and his family members helped him serve that. The dark and dingy kitchen with smoked walls where he started his restaurant still remains there in my memory to tell a story and take me back in time when I started visiting there in the late Eighties when I was working for a Bank in Bunder Mangalore.

Then, Narayana with his sons and his family used to cook the fish curry to perfection and piping hot brown boiled rice getting ready while thick chunks of Seer Fish, Pomfret and Mackerel used to sizzle over wood fire in a pool of coconut oil, and his young energetic sons used to serve the food at amazing speed to satiate the hunger of drivers and laborers toiling in Bunder area of Mangalore!

The old house where Narayana started his Hotel

Now that old glory is past and they shifted to a new premises annexe the old house. Narayana is no more but his sons manage the show and cooking is mostly done on gas fire. However, the recipes remain the same, coconut oil is as pure as when Narayana used to cook, and the slight tinge of peppery spicy touch within the Kerala Billava food leaves one craving for more and more!

The all new Hotel Narayana

The typical fish curry rice includes decent heap of brown rice, a fish curry with a tiny piece of fish, unlimited gravy, a vegetable thick curry that I don't mind asking for more, and a lemon or mango pickle that's spicy and tangy! This may cost little over Rs. 20/- per meal.

Typical Fish Curry Rice ready to be served

Unlimited Congi water(Boiled rice water) that they call THELI in local dialect is served along with the food in tall glasses. They also serve normal filtered water and have a stock of cold soft drinks and the tempting 'Masala Majjige' or spiced buttermilk to neutralise the effects of that deadly tawa fried crumb fish and the dry masala crumb that's served along with.

Fresh thick slices of Seer Fish ready for marination

The tawa fried fish is unique here. Rates vary according to season but the taste remains the same always! Thick heart shaped slices of Seer Fish, big mackerel, Black or white Pomfret, Mackerel or any seasonal fresh fish is marinated with a spicy tangy tongue tickling freshly ground red masala and shallow fried in a pool of pure coconut oil until crisp. Then the pieces are collected separately and the masala crumbs are heaped alongside in the tray. The fried fish is served with generous topping of masala crumbs. The sizzling hot fried fish tempts one to go for one or two pieces at a time! They neatly pack the fried fish in aluminum tray containers if you wish to carry them home.

Tawa fried fish sizzling in hot pure coconut oil

Some people like to go raving mad over that masala powder from the pan and mix that with the rice to get a unique taste and flavor. I normally settle for one slice of Seer fish and one Mackerel. I personally feel their vegetable side dish is too good!

Hot Tawa Fried Fish with dry masala powder

Do visit there with your family if you like traditional sea food. It is near Badriya College Circle on Azizuddin Road near Sriram Sanitary. You may notice many high class people from corporate sector invading that place and getting clean bowled by the exotic food that you may not find elsewhere!

Their Phone Numbers are: 2440891(Landline) and 94482555025(Cell).

Aloo Paneer Kofta Curry Lajawaab

Recipe courtesy: Chef Snigdha, http://www.ifood.tv/recipe/aloo_paneer_kofta_curry

Ingredients For the Koftas:
Golden Potatoes - 3 medium sized
Fresh/Frozen cottage cheese - 500 gms
Corn Flour - 1/4rth cup for binding
Egg (optional) - 1 (if you want to get a fluffy texture)
Dhania (Coriander) powder - 1/2 tsp
Black Pepper powder - 1/4 tsp
Juice of lime - 2 tbs
Salt - to taste

Ingredients For the Curry:
Tomatoes - 3 medium sized
Onions - 1/4 cup
Green Peas (optional) - a handful
Mint - 5 sprigs
Coriander leaves - A handful for grinding and a sprig for garnishing
Ginger garlic paste - 1/2 tsp
Dhania powder - 1/2 tsp
Garam Masala powder - 1/4 tsp
Curd - 3 tbs
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Turmeric powder - 2 pinches
Salt & Chilly powder - to taste
Fresh Cream(Optional) - 1/2 cup

Koftas - Method:
Boil potatoes, peel them and mash while still hot. Mash the paneer & mix well with the mashed potatoes.Add dhania powder, black pepper powder, juice of lime, salt & egg (optional). Mix well.
Add cornflour, mix & make small balls of the batter. Each kofta (ball) should be the size of a big lemon.
Deep fry the koftas in oil until they turn brownish. Place on absorbing sheet/paper towel to remove excess oil. Arrange the kofta's in a dish.

Curry - Method:
Grind tomatoes, yogurt, mint & coriander leaves together in a blender to make a puree.
Heat 3 tbs oil in a skillet. Add mustard seeds & allow them to splutter. Add cumin seeds, onions, ginger garlic paste, turmeric powder & saute until onions fry well.
Add the pureed tomato mixture, green peas, dhania powder & garam masala powder. Mix well. Cook until the gravy thickens or reaches consistency of your choice.
Pour the gravy over the kofta's (arranged in a dish).Garnish with fresh cream and chopped coriander leaves
Let it set for at least 5 minutes.

Serve with Jeera Rice / Rotis.

Mangalore Buns

Mangalore buns are very popular and I have seen people in many cities in the South and in Mumbai craving for buns. They are filling and are good to have as breakfast or evening snack. Buns go well with chutney, sambhar, daalithove or saung. Many GSB households make phovachutney with more chutney and less phova as accompaniment with buns.

Here is the authentic recipe for making the perfect Mangalore Buns.

Recipe courtesy: Sumathi Bhandarkar

Buns with Phovachutney and Filter Coffee

Ingredients:
1. Maida - 4 Cups
2. Buttermilk - 1/2 Cup
3. Cooking Soda - 1 Tsp
4. Salt - 1 Tsp
5. Sugar - 8 Tsp
6. Mysore(Salem) Banana - 2-3 small
7. Butter - 2 Tsp

Mangalore Buns with Bombay Sev Mixture and Phovachutney

Method:
Dissolve cooking soda, salt and sugar in buttermilk. Add Maida and mashed bananas. Fold in to make a sticky and soft dough. Add little water if necessary. Add butter and mix well. Don't knead hard like poori or chapathi dough. This dough should not be too watery or too dry. Must be like chewing gum and should be easily rolled with minimum pressure of the rolling pin. Cover the dough in a moist cloth and allow to raise for 6-8 hours at warm room temperature.

Make big lemon sized balls and roll out thick pooris with enough maida to dust the pooris. Deep fry in hot ghee or oil till fluffy and golden brown.

Cruise Food - A Gastronomic Delight by Giridhara Mallya

Cruise is supposed make it a holiday of a life time. They pamper you all the time, luxurious cabins, lavish entertainment, sports, recreation, health, Spa....and Food is an integral part of cruising.

Salads

 After a recent cruise on board "Norwegian Sun" in the Baltic Seas, I kept wondering whether some people go on cruise just to feast on the ossum food. Probably cruise companies too are happy since Norwegian Cruise Lines who operated this ship have what is called as Free Dining...which means that you can have food at any time of the day or the night 24x7.

Sea Food

Pizza

During dining hours the two Main dining rooms are open(which is free) along with specialty restaurants (like Italian, Sushi, Mexican etc.) which attract some charges.  Rest of the time one of the coffee shops, pool side cafes or a barbecue is open. The choice of food is unlimited in breakfast, lunch or dinner or even for high tea and snacks. The sheer variety of the items available is mind boggling. Additionally, there is unlimited juice, ice cream and hot drinks.

Non Vegetarian

Main Course

Dessert

No wonder they say that for each day of the cruise you gain a pound weight. Cruisers seem to be happy hogging all day along...I dont blame them since the choices available are plenty as u can see in the pictures.

Gulab Jamuns

Cdr(Retd) Giridhara P Mallya

I personally know Giridhara Mallya since last Two years through Facebook. I had the opportunity to meet him and his wife earlier this year at a small get together where he had released the Radio Play 'Dolyaan Khelu' written by my late father Kudpi Vasudeva Shenoy, acted by my Facebook friends and edited-directed by myself. Giridhara is a connoisseur when it comes to quality dining and is a globe trotter par excellence. He has many good things to share with us in the coming days.

A hearty welcome to Giridhara Mallya into the Team of Culinary experts of Kudpiraj's Garam Tawa. 

Commander(retd.) Giridhara P Mallya,  hails from Kinnigoli, an alumni of St. Mary’s Higher Primary School, Kinnigoli, Pompeii Junior College Talipady, National Institute of Engineering Mysore and Pune University. He has a Bachelors in Engineering degree from Mysore University and a Masters in Engineering from Pune University.

After completing his PUC from Pompeii Jr. College and graduation in mechanical engineering from Mysore University, he joined the Indian Navy in 1985 as a Marine Engineering Officer and has served in various capacities prior to taking up  premature retirement in the rank of Commander in 2007. Since then he is working as a General Manager in Samsung Heavy Industries, Geoje Shipyard in South Korea.

He is married for over 23 years and stays with his wife Geeta in South Korea with his lone son a Computer Science M.S. student in University of Illinois, Urbana Champaign (UIUC) near Chicago. He regularly visits Kinnigoli during the vacations and has published his travelogues in many Mangalorean web portals. He is passionate about traveling (with over 32 countries visited), writing and  Quiz on General Knowledge.

Hot Noodles on Nepal Trekking Route

We were on a trekking expedition in the Kali Gandaki route in Nepal in October 1997. The 98Kms trek starts from Beni and ends at Jomsom. Jomsom has an airport well connected by flights to Pokhara daily.

On the trekking route, we passed through many villages where bed and food are available. Some villages even have electricity and there are lodges with microwave ovens! However, it is fun to eat in the primitive Nepali restaurants attached to homes run by women who cook Daal Bhaat(The staple meal for Nepalis), momos, noodles and some other preparations. It was our initial try to have our lunch at Baag Khola, a village few Kms away from Beni. We reached a small thatched roof house which had a board that read ‘Hotel Deepak’. Unloaded our ruck sacks on the platform in front of the house and waited for hot instant noodles and ‘Chia’(Tea).

Womenfolk were busy cutting vegetables for making side dish for daal bhaat. A lady patiently cooked the noodles, added the flavouring and served that in bowls. Unlike Maggi noodles, these were curry soup style and tasted yummy since we were hungry and tired. Slight smoky flavor from the wood fire gave that extra aroma for the dish! We finished off the noodles before they became cold and sipped the hot sweet chia to invigorate our spirits.