Southe kai Pachadi( Cucumber Chutney)

This is Mangalorean Cucumber(thovshen) Chutney. In Konkani we call KARAM. My mother was making this for the Nativity Feast(Mother Mary's feast) on 8th of September. I love this chutney very much. For this recipe I took Valleri (Mogem) coz we are not getting Mangalorean cucumber here and I made some changes like adding curd and boiling the valleri.
In my mom's recipe there is no curd, mustard seeds, coconut oil and curry leaves. Just grind all the ingredients except cucumber to fine paste. Peel the cucumber and cut into small pcs. and add it to the grind masala(chutney)
Ingredients:-
Southe Kai (cucumber) peeled,deseeded and cut into small dices - 1Kg
Green chillies slit - 3
Grated coconut - 1/2 cup
Beaten curd - 1 & 1/2 cups
Cumin seeds - 1/2 tsp
Onion - 1 small
Mustard seeds - 1/2 tsp
Red Chillies - 2
Curry leaves - a sprig
Coconut oil - 2 tbsp
Salt - to taste

Method:-
This is my recipe Add salt,green chillies and very little water(about 1- 2tsp) to the cucumber pieces.Cover it and cook in medium heat till the mixture is dry .Grind together grated coconut and cumin seeds, & onion. Add this ground mixture to the cucumber.Add beaten curd and mix well. Heat coconut oil in a pan,allow mustard seeds to splutter.Add red chillies and curry leaves and fry for a while.Pour the seasoning over the kichadi.Mix well and serve with rice.

Republic Day 26th January

Republic Day is the name of a public holiday in several countries to commemorate the day when they first became republics. Some of these are former Commonwealth realms, in which the British monarch was head of state until the change of status.
Countries:
January 26th in India
May 31st in South Africa (1961-1994)
September 24th in Trinidad and Tobago
October 5th in Portugal
October 10th in Republic of China
October 24th in Rhodesia (1970-1979)
October 25th in Kazakhstan
October 29th in Turkey
November 29th in former Yugoslavia (1945-1990)
December 13th in Malta
December 30th in Romania (1948-1989)
Guyana: February 23 (1970, also known as Mashramani)
Estonia: February 24 (1918)
Iran: April 1 Islamic Republic Day
The Gambia: April 24 (1970)
Lithuania: May 15 (1920, known as the Constituent Assembly Day)
Sierra Leone: April 27, (1961)
Armenia: May 28 (1918, see Democratic Republic of Armenia)
Azerbaijan: May 28 (1918, see Azerbaijan Democratic Republic)
Italy: June 2 (1946, see Birth of the Italian Republic.)
Ghana: July 1 (1960)
North Korea: September 9 (1948)
Brazil: November 15 (1889)
Pakistan: 23 March (1956)
Kenya: around December 12 (1963, see Jamhuri Day.)
Burkina Faso: December 11 (1958, Upper Volta became an autonomous republic in the French Community.)
Niger: December 18 (1958)

About Republic Day in India:
26th January 1950 is one of the most important days in Indian history as it was on this day the constitution of India came into force and India became a truly sovereign state. In this day India became a totally republican unit. The country finally realized the dream of Mahatma Gandhi and the numerous freedom fighters who, fought for and sacrificed their lives for the Independence of their country. So, the 26th of January was decreed a national holiday and has been recognized and celebrated as the Republic Day of India, ever since.

Today, the Republic Day is celebrated with much enthusiasm all over the country and especially in the capital, New Delhi where the celebrations start with the Presidential to the nation. The beginning of the occasion is always a solemn reminder of the sacrifice of the martyrs who died for the country in the freedom movement and the succeeding wars for the defense of sovereignty of their country. Then, the President comes forward to award the medals of bravery to the people from the armed forces for their exceptional courage in the field and also the civilians, who have distinguished themselves by their different acts of valour in different situations.

To mark the importance of this occasion, every year a grand parade is held in the capital, from the Rajghat, along the Vijaypath. The different regiments of the army, the Navy and the Air force march past in all their finery and official decorations even the horses of the cavalry are attractively caparisoned to suit the occasion. The crème of N.C.C cadets, selected from all over the country consider it an honour to participate in this event, as do the school children from various schools in the capital. They spend many days preparing for the event and no expense is spared to see that every detail is taken care of, from their practice for the drills, the essential props and their uniforms.

The parade is followed by a pageant of spectacular displays from the different states of the country. These moving exhibits depict scenes of activities of people in those states and the music and songs of that particular state accompany each display. Each display brings out the diversity and richness of the culture of India and the whole show lends a festive air to the occasion. The parade and the ensuing pageantry is telecast by the National Television and is watched by millions of viewers in every corner of the country.

The patriotic fervor of the people on this day brings the whole country together even in her essential diversity. Every part of the country is represented in occasion, which makes the Republic Day the most popular of all the national holidays of India.

Wish you A Happy Republic Day 26-01-2007
From Wikipedia, the free encyclopedia & festivals.tajonline.com

Crab Masala

Crabs Curry is all time favorite, this is a mouth watering, finger licking, delicious and simple to make. My Mother In Law was making this everytime when we godown to Mulky,Mangalore (Karnataka). In mulky we get fresh fish and alive crabs. My MIL is to clean the alive crabs in Mulky and cook and serve her children.
I knew to cook Crabs. But I couldn't got the same taste. After so many attempts I got this taste.


Ingredients
Crabs 2 kg
Coconut gratings 1 cup
Onion 1 medium
Salt to taste
Oil 2 tbsp for seasoning

Make powder of :
Kashmiri Red chilli 10
Short Red Chilli 5
Pepper 1tsp.
Cumin Seeds 2tsp.
Turmeric Powder 1tsp.

Grind :
Tamarind marble size with above Masala Powder. Grind(coarsly) Seperately Coconut.

Heat Oil in a Cooking Vessel, add chopped onion and fry for sometime, add crabs and fry. after sometime add masala. when half done add coconut. Add extra water if needed. make it dry. serve hot with boiled rice.

Heart Attack

from Mag4u.com
As many as one in three people will be dead within 24 hours of having a heart attack. But most people who survive the first month will still be alive five years later. So prompt treatment is essential, as is prevention.
What causes a heart attack?
The heart is a large muscular pump. It beats 70 times a minute to push blood around the body. Like any busy muscle, the heart tissues need a good supply of blood from their blood vessels, which are called the coronary arteries.

Diseases that narrow the coronary arteries can cause a shortage of oxygen and essential nutrients in the heart muscle.

This triggers chest pain known as angina, especially when the heart is made to work extra hard, for example during exercise. If someone has angina, the more severe the narrowing of the arteries, the less they can do before they experience pain.
If the shortage is severe and prolonged, some of the heart muscle will die, resulting in permanent damage. This is a heart attack, more technically known as a myocardial infarction or MI.

Blocked coronary arteries:
The most common underlying disease for heart attacks is atherosclerosis, where fatty plaques build up on the lining of the coronary arteries. This is known as coronary artery disease, and is a gradual process that slowly limits the blood supply to the heart muscle.

How do heart attacks happen?
What usually happens in a heart attack is that one of the fatty plaques cracks and a blood clot forms on top of it. It is this clot that finally blocks the artery completely.

There are other, rarer causes of a heart attack, such as a dissection or splitting of the wall of the coronary artery.

How many people are affected?
The UK has one of the worst heart attack rates in the world. It's estimated that someone has a heart attack every two minutes in the UK. More than 1.4 million people have angina and each year about 275,000 people have a heart attack. Of these, more than 120,000 are fatal.

Heart attacks are responsible for one in four deaths in men and one in six deaths in women. They are more common among older people.

Risk factors:
The biggest single risk factor for heart attack is smoking. Other causes include high cholesterol, high blood pressure, diabetes and a family history of heart disease.

There are many steps you can take to change your lifestyle and reduce your risk.

Different types of heart attack:
When someone goes into hospital with pain or other symptoms suggesting coronary heart disease, a diagnosis of acute coronary syndrome (ACS) is made.

The next step is to work out which part of the heart is affected, and how badly. This is done by studying an electrocardiogram (ECG) and other tests, in particular a blood test that measures levels of a chemical called troponin, which is released from damaged heart muscle cells.

There are several different types of heart attack. The area of the heart that's affected has important implications for what sort of complications there may be, how well the patient will recover and the treatment they should be given.

For example, if a heart attack affects the inferior (underneath) surface of the heart, which sits against the diaphragm, there is a greater risk of abnormal heart rhythms, because the electrical conducting system of the heart is disrupted.

If the heart attack affects the anterior (front wall) of the heart, there is more likely to be damage to the left ventricle, which is responsible for pumping blood around the body, leading to low blood pressure and heart failure.

Sometimes a heart attack doesn't affect the full thickness of the heart muscle and may not produce typical changes on an ECG. This sort of heart attack may require different treatment.

Rapid treatment saves lives:
About half of those who have a heart attack die within 28 days. Most people who survive the first month will still be alive five years later, but many are left with long-term heart problems.
One in three people dies within 24 hours. Most of these deaths are sudden, occurring within one hour of onset of symptoms and before reaching hospital, and are often due to dangerous heart rhythms.

Heart attacks must be recognised and treated as quickly as possible because once a coronary artery is blocked, the heart muscle will die within four to six hours. Rapid treatment reduces the risk of sudden death and prevents long-term complications. Don't wait to call for help - this could make treatment less effective.

If you suspect a heart attack, get medical help immediately

Everyone's experience is different but common symptoms include
chest pain, usually a central, crushing pain, which may travel into the left arm or up into the neck or jaw, and persists for more than a few minutes
sometimes the pain doesn't fit this pattern, or is confused with indigestion
some people having a heart attack don't have any pain
shortness of breath
nausea or vomiting
sweating
feeling light-headed or dizzy
palpitations or an abnormal heart rate

Treatment:
When a heart attack is suspected, drugs such as aspirin may be given immediately to improve blood flow through the coronary arteries. Pain relief, oxygen and other treatments may also be given.When a heart attack has been diagnosed, one of two methods may be used to try to reopen the blocked artery.

Drugs that dissolve the blood clots blocking the artery have greatly improved the treatment of heart attacks. These drugs, known as thrombolytics or 'clot busters', can restore blood flow in about 60 per cent of cases, although sometimes the artery blocks again later on.

These drugs aren't suitable for everyone and there is a risk of bleeding. As many as two per cent of those treated will have a dangerous brain haemorrhage as a result. Thrombolytics must be given as soon as possible after symptoms start and certainly within 12 hours.

The other method is an operation called percutaneous transluminal coronary angioplasty or PCI. It involves inserting a tube into the coronary arteries. The tube carries a deflated balloon that can be inflated in the blocked area to push against the artery walls and open the vessel. In general, PCI produces slightly better long-term results than thrombolytic drugs but it must be carried out in a specialised centre.

Recovering from a heart attack:
Not so long ago, a heart attack meant weeks of bed rest. Nowadays, people may spend just a few days in hospital, but a much longer process of rehabilitation is important to help the person recover fully, deal with common problems such as depression and reduce the risk of a second attack.

Rice Dumplings (mutli, Pundi)

Ingredients:
1 cup white Rice Powder
1 cup Red Rice Powder (Puttu Powder)
1 cup cooked Boiled Rice
Salt to taste

Filling:
2 Cups Coconut(as needed)
1 Cup Jaggery (as needed)

Method:
Make a paste of Cooked Rice. Mix Ground paste, salt to the Rice Flours and make a dough. Dough should be dry and soft. Make small balls. Inside the balls fill the coconut jaggery filling & cover it & steam it for about 15minutes.

Mangalorean Sardines Curry

Ingredients:
8-10 Big fatty sardines

Masala for Grinding:
12 Long Red chillies(dry roast)
8 short red chillies (dry roast)
½ cup grated fresh coconut
1 ½ tbsp coriander seeds (dry roast)
1 tsp turmeric powder
½ tsp fenugreek seeds(dry roast)
1 tsp cumin seeds(dry roast)
½ tsp mustard seeds(dry roast)
1 Small onion
2 cloves of garlic
1 small lime size tamarind
Water for grinding

To Be Added For The Gravy:
1 medium size onion chopped
4 green chillies slit
¼ inch ginger chopped
Few curry leaves(optional)
Salt to taste

Method:
Clean the fish and marinate in salt and haldi for sometime. Grind fine all the above ingredients coconut, red chillies, turmeric,coriander seeds with a little water. When it is ¾ ground then you add the tamarind, fenugreek, cumin and mustard seeds, onion, garlic and grind till fine paste. Add very small piece of ginger just before the masala is removed from the mixie. (it will give nice taste)

In a vessel add the chopped onions, slit green chillis, chopped ginger, curry leaves and the ground masala which has be diluted with water, (keep the gravy little thick) add salt to taste and boil it for about 5 minutes on high. When boiling add the cleaned fish and cook the fish for another 5-8 minutes. Check the salt and sourness. Add more if needed. serve hot with boiled rice.

Here is my contribution to VKN’s you can cook for FAHC’s campign

Pomfret Fish Curry

Ingredients
Fish: 4 med. size
Dry Red Chillies 20-25
Pepper Corns 10
Methi seeds 1/2 tsp
Tamarind 1 lemon sized ball
Full Coriander 2 tsp
Garlic 5 pods
Jeera 1 tsp
Grated Coconut 3-4 tbsp
Ginger 1 1/2 in. piece (fine chopped)
Turmeric powder 1/2 tsp
Onion 1 large fine chopped
Green chillies 2-3 cut along the length into quarters
Lime 1 small

Method:
Cut and clean the 4 medium sized fish. Mix it with salt (2 tblsp) and Turmerci powder keep aside until it's ready to go into the curry. Dry roast red chillies and keep aside. In the same pan roast the coriander, pepper corns, methi and keep aside.
Grind all roasted ingredients with garlic, coconut, tamarind and the turmeric powder till a fine paste. Take a vessel put fine ground masala also clean the mixie in some water and pour all that into the vessel. Use around 2-3 cups of water to clean the mixie. Turn on the gas, then add the chopped onions, green chillies, grated ginger. Rinse the fish in water. and add it to the curry. Add some salt (according to taste) and let the curry cook. Keep it covered and stir occasionally. Cook on a low-medium flame, once it comes to a boil. Finally you can squeeze the juice of a lime all over the curry. Serve with boiled rice.

GoliBaje (Mangalorean Snack)

Ingredients:
Allpurpose flour(Maida) - 2 cups
Gram flour (besan) - 1 1/2 tbsp
Green chillies - 4 nos(thin round slices)
Baking soda - 1 tsp
Ginger - A small piece(chopped fine)
Sugar - 2 tsp or as per taste
Buttermilk - 1/2 cup
Water - 1/2 cup
Salt - 1 tsp
Ripe banana - 1 no
Cumin seeds(Jeera) - 3 pinch
Oil for deep frying

Method:
Make a paste of banana. Combine it together with maida, besan, baking soda, sugar and salt, using the buttermilk and water. The consistency of the batter should be in between thin and too thick.(dropping consistency). Set aside the batter for about 3to 4hrs. Add green chillies, ginger and cumin seeds and mix well. Bring the cooking oil to smoking point. Drop 1/2 tsp of the batter into the hot oil and deep fry till crispy and golden brown. Repeat for the rest of the batter. Serve hot with green coconut chutney.

About Mangalore City

Tulu Nadu consists of two districts i.e. Dakshina Kannada ( D.K.) and Udupi district. Once upon a time dakshina kannada was vast district with eight taluks. From August 1997 this was bifurcated into D.K. and Udupi districts. D.K. presently consists of five taluks viz. Mangalore, Bantwal, Puttur, Sullia, Belthangady taluks where as Udupi district consists of three taluks viz. Udupi, Kundapur and Karkal. These two districts together are called as Tulunadu, since the most popular language in these regions is TULU.
At one time, Mangalore was a port of great significance and the major seaport and ship building centre of Hyder Ali's Kingdom. It has been considered as one of the beautiful cities in India and is extensive as her suburbs are perched on the sides of hills and valleys. It is perhaps the breathtaking natural scene with which Mangalore welcomes it's people with, that makes it a lovely place to be in. The city has developed at the confluence of the two legendary river's, the Nethravathi and the Gurupura river. Mangalore or Mangaluruhas had it's name originated from the Mnagla Devi Temple. The District is characterized by a harmonious co-existence of different religions and cultures, like Hinduism, Jainism, Islam and Christianity. Mangalore though small in size still contributes to a lot of business activity. Tulunadu is one of the most enchanting place to travel. Though known for its religious places of worship, the place is blessed with green fields, water falls, beautiful beaches and with rich variety of flora and fauna. Even today it is a major centre for the export of coffee and cashew nuts.
The modern port 10 km north of the town, is now India’s ninth largest cargo handling port. Mangalore's economy is dominated by agricultural processing and port-related activities. Imports include tropical timber from south-east Asia for furniture making, a necessity since India places major restrictions on its own teak felling. The port handles 75% of India’s coffee exports and the bulk of it cashew nuts. The latter are brought from many coastal areas (notably from Kerala, where 90% of India’s cashews are grown); the National Cashew research centre is near by at Puttur.
It has several famous pilgrim centres. The district is a leader in more than one way in banking, private entrepreneur-ship and in general awareness amongst people. The city of Mangalore has given birth to four nationalised banks apart from general insurance companies. Critics call it the Cradle of Banking Industry. It has an airport and an all-weather port and is well connected with other parts of the country. Industrialisation has crept in, in the form of the Mangalore Chemicals and Fertilizers Limited, Kudremukh Iron Ore Company Limited, Mangalore Refinery and Petrochemicals Limited, National Thermal Power Corporation Limited, Infosys Ltd. and a host of other projects proposed for the district, such as the power plants of Jaiprakash Industries and NTPC, downstream units of MRPL, etc.
The places of sight seeing in and around Mangalore include the following. The tile, coffee and cashewnut factories are a unique sight limited to the whereabouts of this coastal town.

ALBUQUERQUE TILE FACTORY
Mangalore is synonymous with its roof tiles, which is very famous in and out of the country. They are known for their quality, utility, and perfect finish. It is also the largest tile factory in the country and their main area of production is building materials. They began exporting tiles and decorative items in the early 1950?s to countries as far as Australia, Malaysia, Ceylon, and East Africa. Presently they export their products mainly to the Middle East Countries.

THE SOUZA CASHEW FACTORY
The Souza cashew factory was begun around 15 years ago by the industrious Souza family. Just as Mangalore is synonymous with its roof tiles, so is it with cashew. Situated in Kulshekar, on the Karkala highway, this factory provides employment to 325 people. This unit mainly deals with the processing of cashew nuts. In the process of production, cashew kernels, cashew shells, cashew husk and cashew rejection are obtained. Oil is then produced at the oil mills out of the cashew shells, which are in turn used by the paint industry. It is exported mainly to countries like U.S.A., Germany etc.

The ST. ALOYSIUS CHAPEL with its 100 years old paintings:
This century old edifice houses breathtaking paintings and frescoes adorning the walls and ceilings of the chapel. The famous Chapel is situated a kilometer away from the main city - Hampankatta. It was in the year 1880 that the Jesuit order from Rome arrived on the banks of the river Nethravathi. A year later saw the foundation of the St. Aloysius College in a private home in Kodialbail at first and then to the lofty buildings on Light House Hill that presently houses the College. The walls of the Chapel have sprawling paintings of the artist Antony Moshani of Italy. Its open from 0830-1000 hrs, 1230-1400 and 1530-1800 hrs.

SHRI MANGALADEVI TEMPLE
The name Mangalore has originated from the Mangaladevi temple built in memory of a famous princess of Kerala by the same name. The sculpture of Goddess Mangaladevi is perhaps the earliest of the Durga sculpturesin the district, this temple was later rebuilt by one of the Ikkeri Nayaka (Bidanoor). The pious people even today believe that worship of Mangaladevi brings them prosperity and happiness. The Goddess is worshipped as "Shakti" The temple has a special significanec for the maidens. It is believed that maidens who observe Mangala Parvati Vrata will have their wish of having a suitable match fulfilled. Those who celebrate their wedding in this holy place will have a happy married life.

Seemanthi Bai Government Museum: It is situated in Bejai 4 Km. away from Nehru Maidan city Bus Stand. One can see the idols, materials of historical importance here. To get there take the City Bus No. 19.

Kadri Park :
It is situated 5 Km. away from main City Bus Stand. Snakes & Animals Zoo, Toy Train and the beautiful garden are the tourist attractions here. To get there take the City Bus No. 19, 14.

Pilikula Nisarga Dhama:
Nearly 10Km away from Mangalore highway road at Moodushedde the Pilikula Nisarga Dhama is situated. This offers a panoramic view for the nature lovers. It is a very significant place with Botanical gardens, Horticultural gardens, Musical fountains, deer park, swimming-lake with boating facilities, tiger safari and children train. It extends to an area of 350 acres land along the tropical jungle on the bank of the Gurpur river.

Kudroli Gokarnath Temple:
It is situated 3 Km. away from main Nehru Maidan Bus Stand. Recently this temple has been renovated and now it is one of the tourist attraction places in Mangalore.
To get there take the City Bus No. 7, 7A, 13, 13A, 16, 16A.

Sultan Battery:
It is situated in Boloor 6 Km. away from Mangalore City Bus Stand. It was built in Black Stones by Tippu Sulthan to prevent warships to enter Gurpur river. Now the remaining part of the fort is called as Tippu's Well. It is today a deserted spot but its construction is bafflingly exquisite. Although it is a watchtower, it gives the impression of a miniature fortress with its arrangements for mounting cannons all-round. To get there take the City Bus No. 16, 16A.


Kadri Manjunath Temple:
Kadri is another ancient historic spot in Mangalore. The Kadri Temple dating back to about 1068 A.D. with its nine tanks, its square temple, nestling at thefoot of the highest hill, draws to Mangalore hundreds of visitors annually.The Lokeshwara bronze statue of the Kadri Manjunatha Temple is tipped to be the best bronze statue in India. On top of the hill King Kundavarma Bupendra built a mutt which came to be called 'Jogimutt'. There are some stone caves on top of the hill which are known as the caves of the Pandavas
It is situated 4 Km. away from Nehru Maidan Bus Stand. The idol of Lord Manjunathaswamy of the temple is called as oldest of the South Indian Temples. The seven sacred ponds, Jogi Mutt and caves of Pandavas are the pilgrim attractions here. To get there take the City Bus No. 3, 3A, 4, 4C, 6A, 6B, 6C, 14, 14A, 14B, 21, 22, 30A, 30B, 48.

Beedi Factories, historical temples, historical forts, Saib Mosque and Music Gallery is worth watching.

A trip to Mangalore is incomplete without watching the Classic Yakshagana - an elaborate dance - drama performance unique to Karnataka. A night-long event, with people adorned vibrantly, and dancing to the beat of drums, Yakshagana performance attracts thousands of people.
Hulivesha (Tiger dance) is a unique form of folk dance in Dakshina kannada that fascinates the young and the old alike. Since tiger is considered as the favored carrier of Goddess Sharada (the deity in whose honor Dussera is celebrated), this dance is performed during the Dussera celebration. It is also performed during other festivals like Krishna Janmasthami.

Milagrese Church:
The Church of Our Lady of Miracles, Milagres, better known as Milagres church, was built by Bishop Thomas de Castro, a Theatine priest of Salsette in 1680. It is thus more that 300 years old.
Attached to the Church is the Chapel of St. Monica, the Patroness of the Catholic Mother’s Sodality, the first of its kind in the Diocese when it was started in 1887 by Fr. Torri, S.J. He built the Chapel probably the same year. It contains a magnificent altar with a French painting of St. Monica and her son St. Augustine which is a rare piece of art.The Church is probably one of the many artistic houses of prayer in the District.The main altar with the life-like statue of Our Lady contains the superscription "Altare Previlegiatum".
The Church contains the miraculous shrine of st. Antony of Padua, the great Wonder Worker. It was founded by Fr. (later Msgr) M. P. Colaco in 1898. The Altar was conferred the privileged status on 22-1-1902 by Pope Leo XIII. The Shrine has attained an all-India fame and attracts on enormous congragation every Tuesday at the weekly devotions and the two feasts of the Saint on 4 February and 13 June and the Triduums preceding them. It is known for its record of votive offerings as also for its model Charity Institutes sprawling over an area of 50 acres in Jeppoo and catering to the neds of all kinds of humaniy, suffering or otherwise, children, youth, the halt, the infirm and sich, numbering in all about 500.



From various sources

Pal (milk) Kozhukattai (Rice Balls in Milk)

Ingredients:
White Rice flour- 2cups
Sugar-1 cup( as per taste)
Milk-5 cups full cream milk
Water-1cup
Grated coconut-1/2cup
cardamom pdr - 1/2tsp

Method:
Mix flour, 1/4 cup sugar, coconut and some water in a bowl and bring it to a soft dough. Shape them out to round balls (cherry Size). Bring the milk to boil along with water, cardamom pdr. and remaining sugar. When the milk starts boiling well, slowly place these rice balls one by one take care not to break them. Allow the contents to be boiled for about 5-10 minutes in low flame till the rice balls are cooked.Stir the contents now and then when only the mixture remains in a gravy state .

Kuswar Recipes

Hi everybody, these sweets we are making at christmas..i am posting it now..i am really sorry.. i have added one new recipe i.e. ponasa thonalu i was browsing blog i got it from http://krishnaarjuna.blogspot.com/2006/10/vijaya-dasami-treats.html this sweet is very nice..i have not put this in sugar syrup.
Nevryo (Sweet Puffs)
Ingredients:
1 kg Maida (All purpose flour)
100gms. Cahew Nuts
½ cup Gingelly ( Til )
100gms. Almonds
100gms. raisins
100gms. Pistas
3 cups coconut (dessicated)
½ tbsp cardamom powder
¼ tsp. nutmeg powder
1 ½ cup sugar (powdered)
3 tbsp. butter
A pinch of salt for taste
(Nuts to be cut very fine)

Method:
Heat the butter in a pan. Fry til and raisins and the rest of the nuts till golden brown. Then keep them aside. Roast the coconut without any oil, keep aside. Mix all the nuts, coconut, powdered sugar, cardamom powder, nutmeg powder and salt and mix well and keep aside.

For the Chapaties: Mix the flour with a pinch of salt and water, knead it thoroughly to a stiff dough. Roll out the dough into thin chapaties, cut into equal rounds. Add a tbsp of the filling in the centre of each chapatti round. Moisten edges with water, fold and press edges over if you are using the mould. If not, cut with a cutter and deep fry in oil

Kidyo(Kulkuls)
Ingredients
4 cups all purpose flour (maida)
Coconut Milk - to knead the dough
2 eggs
2 tbsp ghee
1 Cup sugar (powdered)
salt to taste
1tsp baking powder
Oil to fry the kulkuls

Method:
Mix all the ingredients and knead well. Keep aside for half and hour. Make small balls of this dough and role each ball spreading on a clean comb. Fry in hot oil till golden brown.

Rice Laddoos
Ingredients:
Red rice powder ½ kg
Jaggery 250 gms or as per taste
Coconut, grated ½
Ghee ¼ cup
Cashewnuts, chopped a handful
Raisins a handful
Cardamom 3-4, powdered

Method:
Grind grated coconut and jaggery coarsely. Mix rice powder, coconut-jaggery mixture, ghee, dry fruits and cardamom powder. Make ladoos of desired size.

Gulliyo (rice Marbles)
Ingredients
2 cups red rice powder
2cups white rice powder
1 can coconut milk
1 cup scraped jaggery
Cardamom powder
Pinch of salt
Oil for frying

Method
Knead rice powders in coconut milk, add the jaggery, cardamom powder and salt. Keep the batter thick and dry enough to roll small marbles. Prepare small marbles and keep aside. Heat oil and fry the marbles until golden brown.

Shankarpali (Thukddi)
Ingredients:
1 cup milk
1 cup sugar
1 cup pure ghee(melted)
1/2tsp. baking powder (optional)
Maida sufficient to knead in this above mixture
Ghee/oil for frying.

Method:
Warm the milk and cool it. Add melted ghee. Powder sugar and mix in the milk and ghee. Now add maida sufficient to knead in this liquid. Do not add more milk or ghee. Knead well. Keep aside for half an hour. Roll into a thick chapati and cut it into shankarpali shapes. Fry the shankarpalis in hot smoking ghee/oil till red (not burnt). Cool and store.

Beans Upkari

Here I am posting Beans Upkari. In Mangalore it go along with fish fry, boiled rice and daal as a side dish. This is a very simple recipe

Ingredients:
Beans - 1/2kg
Mustard seeds - 1/2tsp
Sugar - 1/2tsp.
Green chillies - 4-5 (slit)
Curry leaves - 1sprig
Asafoetida a pinch
Oil
Coconut - 1 tbl spn
Turmeric - a pinch
Salt

Method:
Heat oil and add mustard seeds. When they start spluttering, add asafoetida, turmeric, curry leaves and green chilli slits. Fry for sometime, add beans and 1/2cup water and close the lid. Add Sugar, salt and mix well. Cook for 5minutes. Garnish with coconut and mix well. Serve as a side dish with rice, fish fry and daal.

You can also see www.aayisrecipes.com of this dish.

Prawns Biryani

I am always trying new new recipes for special occasions.. this time I tried this new recipe Prawns Biriyani and turned out so good, thought of sharing with all of you.

Ingredients:

40 Medium Sized fresh Prawns
2 Cup Basmati Rice(soak for 30 mts.)
2 cup Water
4 Big garlic flakes
2” Ginger
2 Large Tomatos finely chopped
3 Onions large Finely chopped
2 green chillies
1½ Tsp each Chilli powder and coriander powder
1½ Tsp Anise seeds
1” cinnamon stick
1/4tsp. turmeric powder
5 cloves
25 mint leaves and ½ bunch of coriander leaves
1/4tsp. garam masala
Ghee as required
Salt to taste.

Method:
Clean and de-vein prawns. Make paste of Ginger, Garlic and anise seeds. Heat Ghee in a Vessel add cinnamon stick, cloves and fry for a minute. Add ginger garlic, anise seed paste, mint leaves, coriander leaves, onion and tomato and fry it well till tomato are well cooked. Add the prawns and fry it for a while, add turmeric powder, chilli powder, water, salt and rice and Stir well. Close the lid and turn the fire to medium and cook.. if u need more water to cook rice then u can add little water
Garnish with coriander leaves and Mint leaves and serve hot. Tastes very good with Raita.

Happy New Year 2007!

Let's pray for peace in the world and try our best to love each other a little more and judge each other a little less. Let's make a resolution to be more forgiving and less angry. Let's focus on our goals and try to be the best we can be. And let's never lose faith in what we can accomplish. Happy New Year! May the New Year bring you and yours much happiness and success