Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Thiruvananthapuram
Visakhapatnam
Coastal delicacies
|
The coastal town is famed for its exquisite dishes soaked in the goodness of coconut and spices
|
MANGLORE IS a quaint blend of old world charm and modern sophistication. Situated as it is on the west coast, it is a land of coconut fronds and salty air. Manglorean dishes include rice, fish, spices, coconut and coconut milk in plenty. Here are a few coastal delights you can try out.
Kodbale
Ingredients
Raw rice (washed, ground to paste): 1 kg
Milk: 1/2 litre
Table salt: to taste
Oil: for frying
Butter: 100 gms
Method: Using the rice paste, prepare fairly stiff dough by adding milk, salt and butter. Take small portions of the dough, and roll them like wicks (about 2"x1/4" size) on a wooden board, using fingers. Bring both ends together and join to form kodbalas. Press the ends together. Deep fry gently in oil, kept at smoking point, on a low flame, turning over now and then, till they become golden brown and crisp.
Lasagna (stuffed potato bajji)
Ingredients
Bengal gram flour: 200 gms
Turmeric powder: 5 gms
Red chilli powder: 1 tsp
Dhania powder: 1 tsp
Salt: to taste
Cooking soda: 5 gms
Oil: for deep frying
Small potatoes (boiled, peeled): 1/4 kg
For stuffing:
Grind together the following
Garlic: 10 gms
Red chilli powder: 3 tsp
Cumin seeds: 3 tsp
Salt: 1-1/2 tsp
Method: Slit potatoes from top to 3/4th of its depth and stuff with the ground paste. Mix gram flour, turmeric powder, soda, salt, dhania powder and chilli powder with water to make a batter of dropping consistency. Dip potatoes in this batter and deep fry in hot oil. Serve hot with ketchup.
Mangalore bonda
Ingredients
Refined flour: 500 gms
Bengal gram flour: 2 tbsps
Buttermilk: 100 ml
Sugar: 2 tsp
Baking soda: 1 tsp
Green chillies (chopped): 10 gms
Ginger (chopped): 10 gms
Water: 100 ml
Salt: to taste
Oil: for frying
Method: Make a batter with maida, Bengal gram flour, buttermilk, water, sugar, salt and baking soda. Add chopped green chillies and ginger. Mix well and keep aside for an hour. Heat oil in a frying pan and drop the bonda mix gently (1 tsp per bonda) in hot oil. Deep fry 7-8 bondas at a time till golden brown, turning over once or twice. Serve with tomato ketchup.
Brinjal gashi
Ingredients
Brinjals (diced): 200 gms
Water: 1 litre
Coconut grating: 100 gms
Red chillies: 20 gms
Garlic (crushed): 10 gms
Coriander seeds: 2 tsp
Turmeric powder: 1 tsp
Tamarind: 10 gms
Salt: to taste
Oil: 1 tbsp
Ghee: 1 tbsp
Method: Fry the red chillies and coriander seeds in a pan and grind them together with coconut, tamarind and turmeric powder. Cook this mixture with brinjals over a medium flame till the brinjals are cooked. Make a tempering of garlic with ghee and pour it over the prepared gravy. Serve hot with rice.
O.P. KHANTWAL
(The writer is executive chef, ITC Kakatiya Sheraton and Towers)
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Thiruvananthapuram
Visakhapatnam
|
