Canara Restaurant, Dubai, UAE- for Awesome Mangalorean Food

A lot was told to me about this Manglorean rather Canara restaurant and highly recommended too. During my trip to Dubai and on the last day out, a dozen of us made it for lunch. Some of our friends were already seated prior to our arrival but let me assure you that you will have to wait some time as the place was full and noisy with Manglorean and Goan diners. Lot of clattering of dishes going on with people jabbering away to glory. This is simple place with no décor to boast off but the food makes up for everything you don’t need.

Food was already ordered and for starters there were the Crispy Rawa fried Kaane / Mudoshiyo or Lady Fish, some rawa fried prawns, Kubey Mutli which is a Manglorean speciality. The sorpotel came in earlier than expected and was generously dumped by me with the starters…. I didn’t care cos I just loved the sorpotel. We had some paanpoleys / neer dosas again a Manglaorean speciality to go with the above. Stop drooling.

Everything we ate was good. Although the fish was coated with a thick layer of rawa, it was fresh, huge, soft and fleshy. The prawns were pretty good sized and delicious. The Kubey Mutli looked good and had all the goodness I have had before but it is not my favourite, but everyone was raving about it so I guess it was pretty good. I don’t fancy most Manglorean dishes but I can tell you that they are equally good as we are mixed breed family of Goans & Mangloreans. My favourite was the sorpotel which was expected but it was a Manglorean style sorpotel which simply means that it did not have the sourness which identifies Goan sorpotel and which I adore. However this was for me again the star dish and I dunked it in with some neer dosas.

For our main course we had the Prawn  and bhenda curry  and some hot plain rice to go with it. We also ordered fried Lepos/Sole fish and some Kingfish Masala.  The prawns curry was a bit too creamy but excellent however the bhendas were a bit oldish and had a thready texture, however the curry went well with the rice. The fried lepos were excellent too. The Kingfish masala was ok. Not too exciting or probably had lost its zing from the fact that we had eaten such wonderful food earlier.

During my wife’s previous visit, she had the opportunity to try the Sannas, Pothrade, Channa Sukka , Anchovy Chutney, Bombil fry and Bangda Puli Munchi which were all super. It was a takeout service so some pictures were available of those dishes.

A great place to dine and for all those special Mangalorean delicacies.

Ballimaran Dilli, Dubai UAE

Away from Dubai’s fancy and high end restaurants, you will find a few restaurants dishing out hardcore Indian and Pakistani foods like a Mutton Nihari, Bheja Masala, Payas amongst other spicy flavourful dishes.

We were recommended to try out Ballimaran Dilli specializing in Indian Lucknowi cuisine, in Dubai’s Karama area and which was pretty difficult to find at first. Its located on 6A street but better to call and take directions, tel.no. is 04-3972224.

We were eager to try out the Sheermal and the Lucknowi Galouti Kebabs and that was the main reason for our trip. The waiter who attended on us was an old chap with pretty good experience of the stuff available and recommended we go for the Mutton Nihari and with it some Kulchas plus our choice, which was Sheermal topped with Galouti Kebabs and a Lucknowi Dumwala Mutton Biryani.

We were absolutely disappointed with the Sheermal Bread topped with the Galouti kebabs as the Sheermal was a very flat tasteless bread with a kind off rubbery texture without any flavour. The kebab was soft, smooth and mildly spiced but the texture was too soft and pasty for our liking.

However the star of the show was the Kulchas which was one of the best breads I have ever eaten. It had a golden brown crispy crusty top with buttery soft layers of goodness. The Nihari was excellent and nicely spiced and the kulchas were absolutely divine when dipped in the Nihari. 

This was the saving grace of our lunch outing as the Lucknowi Dum Biryani was disappointing as it lacked any flavour and as is the case, biryanis made in restaurants rarely qualify to make the list of recommendations.

We didn’t have space for anything more to experiment but I would definitely recommend the Kulchas and Nihari.

Freej Soweileh – Lamb/Mutton Machbous - Kuwaiti Comfort food

I've always been wanting to write about this dish for a long time but probably haven't had the best words to describe it. This is one of our favourite dishes from many years in Kuwait and here's my take on it.

I’m sure most of you in Kuwait have visited this restaurant, but if you haven’t, then this is a must do. Freej Soweileh is an authentic Kuwaiti restaurant serving Kuwaiti food in addition to other Arabic dishes. However the star dish of this restaurant is the Lahamb Machbous or Lamb/mutton Machbous. Kuwait's own amalgamation of rice and meat flavours combined.

Now this is what you would call comfort food. We prefer to get a mega serving of this dish in the comfort of our home, sit in our comfy clothes and gorge on this dish.

I haven’t had anything like this anywhere. The quality of meat is so tender that it melts in your mouth. The long grains of rice slowly passing down your throat, giving you that satisfaction, that magic feeling, making you content. This dish has been cooked by someone who is an expert and has been conjured with some magical ingredients with a method that I have found that no one can replicate. Ofcourse if you have eaten this at Kuwaiti homes, only then you will find superior flavours. However, with no such options any more, Freej Soweileh is our only such source and a great one indeed. I had the priviliege of tasting this dish in my early years when I was employed with a Kuwaiti army man and who would have food coming everyday from his home. Partly one of the reasons for me being so chubby. I have tried many restaurants who tried to replicate this dish, but till date have not found any who could match the same taste. The flavour is so distinct that those who have tasted it will know how I feel. Every time we eat this dish, it has the same taste and consistency.

Other than the Lamb Machbous, they also serve Chicken machbous which for some reason can never match the taste of the Lamb flavours. The fish (Pomfret) Machbous is also pretty good but somehow the quality of the fish is not upto the mark simply because the fish used is frozen. Fresh Pomfrets cost a bomb and I doubt it will be feasible at the price they charge. However it is a very good dish. The machbous is served along with a dish of Dakous which is a tomato based gravy. This may be added to your rice which gives you that free flow down your throat..... Ummm yummmm.. I’m drooling. Also served are condiments like a roughly ground fresh green chilly in oil, a red chilli mix and a garlic and carrot pickle which is sour and delicious.

The other noteworthy dishes are the lamb Kebabs and the Kibbeh which are both stunning. However, we keep off the appetizers as we go only to enjoy the machbous. You can have some soup which is served in a bread bowl and some baba ghanouj which is served in a deep fried crisp dough dish.

I guess this dish may happen again on the weekend. You guys who haven’t tried must if you are in Kuwait.

A sweet desset called Luqaimat is also served along with arabic coffee

A short quick glimpse of the Kitchen

Amir Al Khaleej Aiysh Bukhary Restaurant, Kuwait

At the recommendation of a friend and a very enticing picture on facebook, I decided to check out this restaurant located at Khaitan, for Afghan food. The above picture was taken at the time of Dine-in/ 

As we had a very tiring day, the idea was to get the food home and relax and enjoy the meal. Got a bit confused finding the location as the name of the restaurant was in Arabic and we missed the spot. However to make it easy and for those who know Khaitan, its just the free right of the 50 before the stadium and about a 100 meters thereafter and before Abou Tareq Koshairy restaurant. Had a long chat with one of the waiters there and he explained that the Aiysh or the Rice is cooked in the stock of chicken or lamb in one pot and called Bukhary by the Afghans.

We ordered our takeaway which was a dish of Rice with Grilled Chicken and some kebabs to go with it. We ordered three portions, but the quantity was easily sufficient for 5. It was a massive dish. The rice was served half and half in two different flavours. One was a orange coloured rice and the other was white and both had its own distinctive flavours. The char grilled chicken gave an additional flavor to the rice and made it all the more delicious. It was served with a sauce mixture of raw garlic, chillies and tomatoes which the ladies of the house enjoyed. I however felt that an added gravy item would make it really fantastic. When I mentioned it to my friend who had recommended the restaurant, he recommended to try the Channa masala gravy which is a killer. So next time perhaps.

 

The Lamb Kebas in my opinion was OK but the ladies loved it. I will definitely recommend it as it is very cheap and tasty. However, for those of my friends who are looking for an alternative to the Machbous from Freej Soweileh, please don’t confuse yourself. There is no better place for Machbous than Freej Soweileh and you cant compare the two. It’s a different flavor altogether. So for those who would like to try Afghan food, then this probably is one of the few places where you can get good Afghan food. So if you make it, do let me know. Cheers

Vermicelli Rice

2 cups Country Basmati Rice
1 cup of vermicelli

2 Veg. Maggi Cubes
5-6 pods of cardamom
4 cups of water
6 tbsp Oil

Wash the rice 5-6 times . Soak it in Luke warm water for 1 hour.

In a big pot pour oil. Once hot add the vermicelli & fry till light brown.

Now add water, cubes , cardamom. Let the water boil.

Now add the rice, stir.



Cover the pot with a foil to seal it. Then put the lid on.

Let the rice cook on extremely slow flame for 15 minutes till it’s nice and fluffy.

Fish Majboos (Kuwaiti Cuisine)

Everyday morning big question mark??? WHAT TO COOK TODAY????? Either to please your husband, daughter/son, Motherinlaw, Fatherinlaw (My f-i-l- no worries, he will never complain even if there is more salt/less salt or no salt. The thing that matters is the food to fill his stomach) I'm sure this is the biggest problem for all the housewives or whoever is cooking daily.

Well got up this morning removed a packet of Sole fish (leppo), another packet of 2 silver pompfrets thinking will make Leppo Curry, rice & Pompfret fry. Sabu hates fish so it was a BIG NO. Adrian was not very happy with the menu, gave me a suggestion why don't you make Fish Majboos (Kuwaiti Cuisine) & some Dakkous (tomato sauce-Kuwaiti style). It was a great suggestion, Sabu loves Majboos & so does Adrian. So that is it the menu for today's meal was fixed. Here goes the recipe for Fish Majboos & Dakkous - Kuwaiti Ishtyle.


Ingredients :
2 medium size silver pompfrets

Removes the scales. Trim the sides. Put 6 to 7 gashes on the fish. Pull all the dirt out without damaging & keep the fish whole. Remove the gills. Wash it with ample cold water. Strain the water & keep it aside.

Take a bowl, add 3/4 tsp salt, 1/2 tsp turmeric powder, 1 tsp red chilly powder, 1/2 tsp black pepper powder, 2 tbsp vinegar. Mix it well. Now add the silver pompfrets in the marinade. Leave it aside till you finish making the rice. Once the rice is ready & garnished. Shallow fry the fish till crisp.

4 cups of Basmati Rice
1 big onion thinly sliced
4-5 green cardamom pods
1" cinnamon stick
4 Knorr veg. stock cubes
6 cups of boiling water
2 big lemons (squeeze the juice)
4 tbsp oil

Wash & clean the rice well. soak it in lukewarm water for 1 hour.
Take a Pot put it on high flame. Add oil, once hot add the cardamom, cinnamon stick.
Add the sliced onion and fry till it slighlty browns. Add the boiling water, veg. stock cubes, lemon juice. After one boil add the rice stir it once. Close the lid tightly and leave it on very very slow flames for 15 minutes. After 15 minutes open the lid & lightly loosen the rice with a fork. Keep it aside.


For the Rice topping :
1 big onion thinly sliced
1 tbsp sumac
1/2 tsp cardamom powder
1/4 tsp pepper powder
1/4 tsp cummin powder
2 tbsp oil

Put a frying pan on high flame. Once hot add oil, now add sliced onion and fry till it lightly browns, now add the remaining spices. stir & put off the flame.

To Assemble the Majboos :
Take a big bowl or plate. Spoon the rice in the bowl.
Garnish it with the rice topping. Now place the fried fish on top & serve it piping hot with dakkous.

To make Dakkous :
4 med tomatoes
5-6 big cloves of garlic minced
1 med onion minced
1 green chilli , cut it into 4-5 pieces
4 tbsp tomatoe paste
1/2 cup of water

Blanch the tomatoes in boiling water for 5-6 minutes untill the skin starts peeling.
Peel off the skin & once cooled puree it.
Take a pot, put it on high flame. Add 1 tbsp oil. Upon heating the oil add minced garlic & after a minute or two add the minced onion. Now add the green chilly, tomato paste, tomato puree. Add 1/2 cup of water, salt to taste. Leave it on slow flame for 10 minutes. Dakkous is ready to be served.




Enjoy the yummy Zubaidi Majboos with dakkous.

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.

Khubbey Mutlin - Manglorean Delicacy (Mini rice dumplings with cockles)

Thank you Mai (my grandmother) for your great love and care. She was an excellent cook who not only loved to cook but eat and share with everyone. She never missed any occasion whether it was a birthday, engagement, anniversary, wedding, roce or portopon. She would happily go 2-3 days in advance and cook some of her authentic manglorean delicacies like Indaad, Sarpatel, Pathradey, Kualo bafat, Mutton Polov, Beef Roast, Chicken Sukka, Sannas. Khubey Mutlin & Pathradey are my favourite. Mai, I’m dedicating this recipe remembering you and relishing every bit of it. I love you MAI.

Mutlin Ingredients :
½ Kg boiled rice ¾ tsp salt























Process to Make the Mutlin : Soak the boiled rice for 3-4 hours (Remove the starch, cleaning it with water for 4-5 times). Grind it in a food processor with salt to a thick dry paste. Make small dumplings by taking little dry batter in your hand, shape them into tiny balls and with your finger make a small thumb print in the centre. Steam these little mutlins in a steamer for 15-20 minutes. Cool , separate them (as they will stick while cooking). Keep it aside.


Cockles (khubey) : 1 Kg (leave it overnight in lots of cool water to release the sand from the shells, if any.)

Put the cockles in a pot and let it steam for 5-10 minutes. Cockles will open leaving all the juices in the pot. Cool, open the cockles separating the flesh to one side of the shell.

Masala to grind for the Gravy :
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) 1 marble size tamarind
4 cloves 1” pc of cinnamon stick 10 tsp of desiccated coconut
2 medium sized onions (Sliced)

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

Dry roast in a pan all the above ingredients except the tamarind lightly on slow fire (do not burn them or else your gravy will taste bitter). Now grind the masala with 1 cup of water to a fine paste. Add more water if you need to grind it finer.

Process to make the Curry :
Take a vessel add the ground masala, add the cleaned cockles with its juices. Add little salt as per taste. If the gravy is thick add another cup of water and let it boil for 5 minutes. Now add the steamed dumplings in the gravy and let it simmer on slow fire for another 10 minutes. 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. Khubey Mutlin is ready to be served. YUM YUM ….ENJOY the hot Khubey Mutlin……..

Yakhni Pulao

Ingredients

1 Kg Mutton
4 cups Basmati Rice
3 Medium Onions
1 Pod Garlic
2 inch of Cinnamon Sticks
5-6 Cloves
2 tsp of Saunf
2 tbsp Coriander Seeds
3 tsp salt
8-10 Peppercorns
5 whole green chillies
3 tbsp lemon juice

Wash the Mutton, add 1 sliced onion, 1 full pod of peeled garlic, cinnamon sticks, cloves, saunf, coriander seeds, peppercorns and 2 tsp of salt. Add water till the meat is covered and one inch above. Boil till the meat is cooked. Now remove the meat pieces aside and strain the yakhni (stock) and keep it aside.

Take a Vessel put 5-6 tbsp of oil , put the flame on high. Add 2 sliced onions fry until brown (remove some aside for garnishing) . Now add 8-9 peppercorns, 2-3 green cardamoms, 2 bay leaves . Add the boiled meat, soaked & strained rice. Add 6 cups of yakhni (stock), whole green chillies and 1 tsp salt and 3 tbsp of lemon juice. If you need more salt you can add as per you taste. Mix and keep it on high flame until the water starts boiling. Stir it once and close the cover and on very slow flame cook the rice for 15 minutes without opening the lid.

The rice is very aromatic., you may garnish it with browned onions and serve it just like that. Children will enjoy this Pullao coz it is not spicy and very delicious.