MANGALORE GIRL.

Seviyan (Vermicelli) Kheer Ingredients 1/2 cup sevia roasted and broken (vermicelli) available Indian grocery stores 7 cups milk 1/2 cup sugar 1/8 teaspoon cardamom powder (ilachi) Pinch nutmeg (jaiphel) About 10-12 saffron strings 2 tablespoons sliced or crushed almonds 1 tablespoons sliced or crushed pistachios for garnishing Method Use a nonstick or heavy bottom frying pan to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat. Add the milk and increase the heat to medium high. After milk comes to boil reduce the heat to medium. Let the milk boil for about 30 minutes, until the milk is creamy and reduced to almost half. Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the frying pan. Add the sugar, saffron, cardamom, nutmeg, and almonds. Let the seviyan kheer simmer over low heat for about 5 minutes. Turn off the heat. As seviyan kheer cools it will become thi...

Vegetable Manchow Soup Ingredients Cabbage chopped  1/4 small Carrot chopped  1 medium Button mushrooms  2-3 Chinese black mushrooms soaked  2-3 Green capsicum  1/2 medium Spring onion  1 Oil  2 tablespoons Ginger  1/2 inch piece Garlic chopped  2-3 cloves Bamboo shoots  2 inches Vegetable stock  4 cups Green chillies  2 Red chilli sauce  1/2 tablespoon Soy sauce  2 tablespoons Tofu  50 grams Cornflour/ corn starch  3 tablespoons Salt  to taste Noodles deep fried  1 cup Method Step 1 Slice spring onion. Heat oil in a non stick wok. Slice button mushrooms. Add spring onions to the oil in the wok along with ginger and garlic and toss. Step 2 Add carrot, cabbage and mushrooms. Chop Chinese mushrooms roughly and add to the wok. Step 3 Chop bamboo shoot into small pieces. Add 4 cups stock and green chilli...

Prawns fry 1 cup panko crumbs 2 eggs, beaten 1 teaspoon paprika 1 pound medium shrimp, peeled (tails left on) and deveined 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 quart vegetable oil for frying 1 cup all-purpose flour Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Happala Kismuri This is what you’ll need Happol (red chilli papad): 6-7 ( deep fried or roasted over flame) Onion: 1 (big) Coconut: 4tbsp Green chillies: 1 Lemon juice – ½ tsp Coconut oil 1 tsp Coriander leaves chopped – 1 tbsp Method: 1. Chop the onions and green chillies finely. 2. Mix the coconut, green chillies, onions lemon juice coriander leaves and salt in a bowl. 3. Crush the Happolu roughly with your hands and keep aside. 4. just before serving add coconut oil and crushed happolu and serve with dal and rice 

Batate Song Ingredients: 2 medium sized boiled potatoes 2 medium sized onions thinly sliced 1 teaspoon of coriander seeds 2 tablespoons of grated coconut 6 dried red chillies 1 tablespoon/1 lemon sized tamarind 3 tablespoons of oil Salt to taste Preparation Method: 1. Pressure cook potatoes with 1 cup of water and salt for 2-3 whistles. We want the potatoes well cooked & soft. 2. Once the pressure is off the cooker, peel the potatoes and break them down into small pieces using your hand into a bowl. Keep them aside. You can cube the potatoes but when they are roughly smashed using your hands and are broken down into small pieces, they blend well with the masala and gives the song/saung a nice, thick consistency. The starch in those tiny pieces of potatoes, will leach into the masala & help in bringing about a nice thick consistency. 2. Peel and slice onions. Keep them aside. 3....

Amba Sasam  Ingredients Ripe mangoes 1-inch cubes of peeled  2 cups Fresh coconut scraped  2 cups Bedgi whole dry chillies  2 Mustard seeds  ½ teaspoon Tamarind pulp  1 teaspoon Jaggery (gur) grated  2 tablespoons Salt  to taste Method Step 1 Grind together coconut, red chillies, mustard seeds, tamarind pulp and enough water into a coarse paste. Add jaggery and grind again. Step 2 Place the mango cubes in a deep bowl, add ground paste and salt and mix well. Step 3 Chill and serve.