Poori (Deep fried puffed Indian bread)
A pivotal part of the Indian dining experience, poori bread is a lip-smacking variety of steaming hot pockets of golden deep-fried whole wheat puffs. Serve with vegetable kurma/korma as a luxurious breakfast, brunch, lunch or dinner. Also double as an all-day snack.
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Poha/Fov/Flattened Rice Recipe
Poha is the local Indian name for Flattened Rice. It is also known as "Fov" in Konkani. Poha is a very delicious and extremely healthy breakfast or tea time snack. From the healthy lot, this happens to be my favourite breakfast/tea time snack! It not only excites my taste buds, but also keeps me fuller for a longer period of time 🙂 My love for Poha goes way back to my childhood days wherein all the children of my area would go to a Garden in South Mumbai to play during evening time and before leaving for home after winding up, our parents used to treat us at a humble 'garden canteen' also knows as "Zhunka Baakar" runned by women. All of us as kids used to wait for our turn to enjoy our evening snacks after play. I dedicate this post to all my childhood friends who enjoyed eating at "Japanese Garden" Sharing with you all, my version of Poha/Fov/Flattened Rice. Hope You Enjoy It 🙂
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Recipe for Upma/Upit
I have a love hate relationship with Upma. So, along with the Upma if there is Sheera then I love to eat it but if I have to eat it plain, Blaaaaah!! I'm not really a fan. Also, If Upma isn't sweet, I am no fan! I love my Upma a bit sweetish. Also, If Upma has veggies in it, that's a BIG NO! Faaaaaiiiineeee! I am very fussy about my Upma! So why depend on anyone else's upma right??? I can just make it the way I like to eat and chupp chaap eat na 🙂 🙂 I have beautiful Childhood Memories of enjoying a good plate of Sheera and Upma at the Marathi Mahila Mandal Canteen at Elephant Garden where we used to go to play. A group of Women ran a canteen and used to sell many snacks and we used to become like hungry wolves after playing and these garma garam snacks were the bestttttt 🙂 Also, The Sheera Upma that is served in the Bombay to Goa Trains is something that My Family and I always look forward to! MEMORIES 🙂 Here's the recipe of an Upma just the way I love it 🙂 Hope you like it too!
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Masala Coffee|Spiced Coffee
A complex drink that is so beautiful on the palate, this Masala Coffee is a reminder that café society is live, well and living at home. Prepared with familiar ingredients true to my roots, this café style coffee is creamy made with milk and no water. Served garnished with a layer of foam, cinnamon and cocoa for that exotic finishing taste.
View RecipeMangalorean Pomfret Fish Curry with Coconut Milk
Plenty of love and care has gone into preparing this traditional Mangalorean Pomfret fish curry with coconut milk. This is a signature Coelho style fish curry that totally pampers my tastebuds. In this basic recipe, the carefully selected ingredients are blended into a fine paste for that unmistakable smooth texture, colour and flavour. I cook it the way my mother would, and I am proud to bring a true taste of Mangalore into your kitchen. Serve hot on a bed of steamed rice or any variety of Indian breads such as neer dosa or sannas.
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Chicken Indad Curry
Indad is a traditional Mangalorean curry, made with chicken or pork, often served alongside Indian rice breads – Sannas, neer dosa or appams. Served during Christmas season or special family celebrations, this luxurious chicken curry is the most indulgent of chicken curries. It is rich, sweet, spicy and tangy all in one bowl, and is loved by even those who claim not to like a curry. It’s a dish that never gets old and a dish that you can never buy anywhere!
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Turmeric Leaves Patholi
A plant based Mangalorean/Goan snack 'Patholi' celebrates summer and makes the most of fresh turmeric leaves. These steamed parcels fill the house with distinctive floral scents. Made up of freshly ground rice with an aromatic filling of jaggery, coconut and cardamom. They make a stunning breakfast, snack or afternoon tea.
View RecipeMangalorean Prawn Chilly Fry (Shrimp)
A simply delicious Mangalorean Prawn Chilli Fry, where the King Prawns are first marinated with a simple home-style chilli spice marinade and delicately fried until just tender. The prawns are then given an oomph by tossing them in an aromatic garnish of sauteed onions, ginger, green chilli and curry leaves. No hunting down hard to find ingredients in this must try Prawn Chilli Fry!
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Chicken Spatchcock|Poussin Curry
Delicious yet flavoursome, this Chicken Spatchcock|Poussin Curry is one of the best ever traditional Mangalorean young chicken curries, given to post-natal women. The earthy taste comes from a freshly blended curry paste of browned onions and pantry friendly spices. This coconut free curry makes a lean addition to your weekly diet, year-round. Serve over basmati, white, brown, jasmine or Low GI white Doongara Clever Rice. Also pairs well with panpolay or neer dosa. You may want to save this one as a favourite because you will come back to it!
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Ginger Chutney
A flavourful Ginger Chutney that pairs well with South Indian snacks such as Biscuit Ambades, Idli or Dosa. Served on the side as a condiment, this chutney is a blended mixture of coconut, ginger, onion, green chillies, tamarind and garlic. It is simple, quick and can also be enjoyed as an accompaniment with any Indian vegetarian meal. Enjoyed without any tempering, its my mum's answer to a tasty weekday chutney.
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