Amshey Godshey Moghem Curry (Sweet & Sour Yellow Cucumber Curry)

INGREDIENTS

1 kg Moghem (Yellow Cucumber)



3 tbsp sugar
1 1/2 tsp salt
6 big flakes of garlic finely chopped
5 tbsp oil

Masala for grinding

3 flakes of garlic
4 Kashmiri chillies
1/4 tsp black peppercorns
1/4 tsp turmeric powder
1 tsp cumin seeds
1 big onion chopped
1 big lemon sized tamarind

Grind the above ingredients in a grinder to a smooth paste with 2 cups of water.



Wash the grinder with another 2 cups of water and keep it aside.

Wash the Moghem, cut and remove the seeds.



Cut them into 2 inch squares and put 3-4 gashes as shown below.



In a deep pot add the ground masala water, with 1/2 tsp salt, 1 small sliced onion and the cut moghem peices. Boil it for 10 minutes on medium flame.

Now add the ground masala and let the moghem cook for another 10 minutes.



Add sugar, salt (adjust salt & sugar as per your taste)

Once the moghem is tender put off the flame.

In a small frying pan take 5 tbsp oil, heat it. Add the 6 big flakes of garlic finely chopped and fry it till golden brown.




Temper the curry with garlic infused oil.


Serve with plain rice and fried fish. I didn't have any fish so I made dry prawns chutney to go with it.



Recipe for chutney follows..

Enjoy. Do try and let me know if you enjoyed this yummy sweet & sour curry.

Mai's Special - Pathradey Curry with Mutton (Manglorean Delicacy)

Just can't stop remembering my loving grandmother (Mary Mai) who use to make these yummy treats for us while we were little. She always planned what she would cook for tomorrows Breakfast, Lunch, Evening snack & Dinner. Her menu would never repeat. She would never get tired and loved cooking for everyone. She always loved to share whatever she cooked specially with the neighbours. She could never eat without giving little for them to taste. Neighbours were very lucky I must say.

I have tried making this Pathradey first time and it has come out so yummy.

I'm dedicating this Yummy Pathradey dish to my darling Mai. I was feeling extremely happy that the steamed pathradeys were looking the same like Mai use to make it. Off course she would steam them in banana leaves and I steamed it in foil (modern technology). I love you MAI and would like to thank you for all the trouble and pains you took to give us the best and take good care of us. I always keep remembering you while I cook and I know for sure you have blessed me and passed on that magical cooking touch. You will always remain in my heart forever.



The aroma is awesome and I just cant wait to hog.

Ingredients :

1 kg Mutton (Wash, boil it with 1 cup of water with 1 tsp salt till tender) (optional)

For the Pathradey :

2 cups boiled rice
2 cups raw rice 1 cup urad dal 15 Colacasia leaves (Arvi leaves)Make sure to wear gloves or your hands will be itchy)





1 tsp turmeric powder 4 red dry chillies small ball of tamarind
2 tsp salt

Soak the rice & dal for 3-4 hours (overnight is better) .

Grind dal , rice, chillies, turmeric powder, tamarind & salt to a nice thick paste.

Wash & pat dry the leaves. Remove the stems and chop the leaves finely.


Mix it with rice paste.



Put little mixture in the foil and steam it for 1 hour in a steamer with water on slow flame.





Repeat and steam till you finish all the mixture.



Now cut it in small square pcs. Keep it aside.



For the Curry :

Masala for grinding :

8 Kashmiri chillies
2 tsp coriander seeds
1/2 tsp black pepper
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp mustard seeds
4 garlic flakes ( Chopped) Big marble size tamarind
4 cloves 1” pc of cinnamon stick 8 tsp desiccated coconut
2 big onion (Sliced)

Roast in a dry pan cumin seeds, coriander seeds, kashmiri chillies, black pepper, cinnamon, cloves on very slow flame ( Do not burn or your curry will become bitter).

Also roast the sliced onions , garlic & dessicated coconut.

Grind the above roasted ingredients along with tamarind to a smooth fine paste with 1 cup of water, add more water if you need.


For Coconut Milk : 1 ½ cup of luke warm water + add 10 tsp coconut milk powder). Mix it well till there are no lumps.

Process to make the Curry :


Take a deep pot add the ground masala, add the masala water around ½ cup), mutton with it stock (if using), add salt to taste.

If the gravy is thick add 1 more cup of water and let it boil for 5 minutes.



Check the salt. The gravy has to be thin so if you need add another 1/2 cup of water.

The pathradey will soak all the curry and it will thicken. So do not worry if the curry is thin.

Now add the steamed pathradey in the gravy and let it simmer on slow fire for another 10 minutes.



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Now add the coconut milk, stir. Put off the flame.

For Tempering :
Take 5 Tbsp of oil in a frying fan, add 1 thinly sliced onion. Brown the onion.



Temper the gravy with this browned onion.



Serve steaming hot yummy Pathradey.

Surmai Fish Curry (Manglorean Style)

1kg Fresh Surmai Fish pieces ( washed & strained)



















For grinding the Masala

6 dry red chillies
4 tbsp desiccated coconut
1/2 big onion chopped
4 cloves of garlic
1/2 tsp cumin seeds
3 tsp coriander seeds
5-6 black peppercorns
1 small ball of tamarind
8 tbsp coconut milk powder

Grind the above with water to a smooth fine paste. Keep it aside. Wash the grinder with little water and keep this water aside.



















For tempering the Curry

1/2 big onion sliced thinly
2 green chillies sliced
1 inch ginger piece chopped finely
2 tbsp oil
1 tbsp white vinegar
Salt to taste


















Heat oil in a deep pan, add the ginger brown it, add chillies & onions brown it lightly.

Add the ground masala fry for another 5 minutes on medium flame.

Add the masala water, adjust the thickness of the curry, add salt & vinegar.

Let the curry boil now add the fish and leave it on slow flame uncovered for 5 minutes till the fish is cooked.

Relish this yummy curry with plain boiled rice & fried Fish.



































Next post of the Fried Fish... in few minutes.

Kualo (Kuvalo) Bafat (Ashgourd Curry) - Manglorean Special

1 Kg Ashgourd (Kualo) skin peeled & cut into thin long strips

Ingredients for grinding
2 tbsp coriander seeds
1 tsp mustard seeds
3/4 tsp cumin seeds
4-5 black pepper
2 cloves garlic
3 cloves
1 inch cinnamon stick
4 dry red chilies
½ onion sliced
5 tbsp fresh or desiccated coconut
Small ball of tamarind

Grind all the above in a grinder to a thin paste with little water. Keep the ground masala aside. Also wash the grinder and keep the masala water aside.
In a pot take the thinly sliced ash gourd, add ½ tsp salt, 4 bay leaves and little water. Boil the ash gourd till it is little translucent. Throw the water and keep it aside.

Take the ground masala water in a pot. To this add 3 green chillies slit, 2 thinly sliced onions, 1 inch ginger finely chopped, 8 flakes of garlic thinly sliced. Add ¼ tsp salt. Boil till the onions are translucent (takes about 5 minutes). To this now add the ground masala. Add the boiled ashourd and leave it to simmer for 5 minutes. Add 2 tsp vinegar, ½ tsp sugar and salt to adjust. Let the curry boil. Put off the flame. Take ½ cup of water, boil. To the boiling water add 7 tbsp coconut milk powder and stir it well to a smooth paste. Add this coconut milk to the curry and mix well.
Now temper the curry with 1 thinly sliced onion browned well in 3 tbsp oil.

Enjoy the curry with Pan Poley (Lacey Rice Pancakes) or steamed rice.


Variation : you can substitute ashgourd with lady fingers. Yummy..

Lacey Rice Pancakes recipe can be viewed here : http://gluttonyandgourmet.blogspot.com/2006/11/pan-poley-neer-dosa-rice-pancakes.html

Stuffed Rice Dumplings (Mutlins stuffed with coconut& jaggery)

3 cups of parboiled rice (soaked for 5-6 hours)
5 tbsp desiccated coconut
1 tsp salt

For the stuffing

1 cup of freshly grated coconut
1/2 cup of grated jaggery

Mix the above and keep the stuffing aside.



Grind the soaked rice mixed with grated desiccated coconut & salt in a food processor to a thick dough consitency. Takee a little dough flatten it in your palm giving a little cup shape, stuff it with 1 tsp of the filling and now close the dumpling making sure the stuffing is properly sealed with a little thumb print on top.

Take a steamer add 3 cups of water, arrange the dumplings on the steamer plate.

On high flame steam the dumplings for 25 minutes.

Enjoy this for breakfast.

If you do not want to stuff it just make plain dumplings, shape the dough into small/big dumplings with the thumb print on top..steam and enjoy.

Bottlegourd (dudhi/lauki) Curry (Manglorean recipe)

Bottlegourd is one of my favourites. I make it atleast once a week. I see sour faces at home whenever this is cooked. I like it the most when cooked with channa dal (split chick pea) but sabu enjoys the manglorean style curry, so to keep her happy today I'm going make it the authentic manglorean style. For variations in this curry add dry or fresh prawns.

1 Bottlegourd (dudhi/lauki)(1 Kg peel the skin and cut in big cubes)
2 cups of water.
1/2 tsp salt

Masala for Grinding

6-7 Red Kashmiri Chillies
1 tsp cummin seeds
2 tsp corainder seeds
4-5 black peppercorns
1 flake garlic
5 tbsp dessicated coconut
small lemon size ball of tamarind
5 Tbsp Coconut milk powder
1 & 1/2 cup of water

For Tempering

1 big onion
2 tbsp oil


Peel the bottlegourd and cut it into big peices.

In a deep casserole put 2 cups of water , cubed bottlegourd with 1/2 tsp salt and boil until soft.

Grind all the above masala to a fine smooth paste with 1 1/2 cup of water, add more if you need.

Add the ground masala to the cooked bottlegourd and on high fire give a quick boil.

Adjust the salt and the thickness of the curry> If you dont like it too thick you can add little more water.

Take a pan with 2 tbsp oil, once the oil is hot put onion slices and brown it .

Temper the curry with browned onions.

Enjoy this creamy curry with plain boiled rice.



Variations :
If you want to try with dry prawns ( clean the prawns & dry roast in a pan ) add it to the bottlegourd while boiling.

Similary if you are making with fresh prawns peel it, devein and boil it with the
bottlegourd.

Stuffed Brinjal (Manglorean Style)

10 - 12 small brinjal slit into 4 leaving the end intact

Masala for grinding & stuffing :

6 red kashmiri chillies

1 tsp Cumin seeds

4-5 whole black pepper corns

1/2 tsp mustard seeds

2 tsp corainder seeds

6 tbsp peanut

5 Tbsp dessicated coconut

1 small ball of tamarind

1' pc of cinnamon

5 cloves

1 clove of garlic

Grind all the above coarsely. Now stuff the masala into the slit brinjals and keep it aside. Take 2 big onions and slice them. Take 5-6 Tbsp oil once the oil is hot put the onion and brown the onions, now add the masala which was reamining after stuffing the brinjals anf fry for 5 minutes on high fire . Add 1 1/2 cup of water, let it boil. Add the stuffed brinjals into the boiling gravy, put salt as per taste and now let it cook on slow fire for 20 minutes on very slow fire. The gravy will thicken. Enjoy it with white rice or chappati....