About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Monday, May 11, 2020

Avalakki happaLa

Soak 1 cup poha overnight. I use thick poha. Next morning, squeeze all the water out of the poha and transfer to a mixing bowl.set aside. Pulse 1 cup dry thick poha, without any water, to make dry powder. Add this to the damp poha and mix well. Add salt, cumin, hing, ginger/green chili paste and other spices according to taste. Mix and knead really well to make a dough. It should be slightly firmer than chapati dough.make small balls and press into poori like circles us ing the tortilla press. Arrange on parchment paper/ aluminum foil/ plastic sheets and let dry for about 24 hours. Note: 1.in the first step if all the water is not squeezed out of the poha, you might need more dry poha powder to get the desired consistency. 2. Kneading is the most important part. Take time a knead well for best results. You can even use a food processor for kneading if you are making in larger quantities. 3. Observe that we do not use any oil for this recipe.... Adding oil might give a strange smell when you store. 4. This recipe does not ask for drying in too much heat. I just dried my papads indoor by a window. If there is lot of humidity in the air, its better to dry it outside in the sun. If not, indoors is fine too 5. My papads started cupping and changing shape as they dried.... It might be a good idea to flip them over in-between drying so that they can reverse-cup and stay flat as much as possible 😬.... I don't know if that's really a thing, but definitely no harm in trying

Monday, January 10, 2011

Mosaranna/Curd Rice

          

No South Indian meal is complete without some curd rice at the end. In its simplest form, it is just some rice mixed with a little yogurt and served with some pickle. However, let your imagination flow…. Add whatever you think would taste good – fresh fruits, dry fruits, nuts… anything! Here is how I usually make it.

Ingredients:

1 cup White rice – I like mine to be mushy and well cooked

1 cup Yogurt/Curds

¼ cup Red onions, finely chopped

¼ cup Cucumber, finely chopped

½ cup chopped fresh grapes + pomegranate

3-4 strands Cilantro, finely chopped

Salt as per taste

For Tempering:

2 tsp Oil

1 tsp Mustard

3-4 Curry leaves

1 tsp Chana dal

1 tsp Urad dal

2-3 nos Chilies , Dry red or Green ones- chopped into pieces

1 tsp Ghee

1-2 tbsp raisins + cashews

Method:

  1. Mix all the ingredients in a large mixing bowl; Add water to get the desired consistency; adjust ingredients according to taste.
  2. Heat ghee in a pan and roast raisins and cashews for a minute or until they turn lightly golden in color; add to the curd rice mixture and mix well.
  3. Temper with the mustard, chana dal, ural dal, curry leaves and chilies; Serve chilled towards the end of the meal

Prep Time: About 15-20 mins;

Serves: About 2-3 people;

Friday, January 7, 2011

Heerekai Dose/ Dosas with Chinese Okra

          

New Year Wishes to all Mane Adige readers!!! I hope the new year brings along a lot of joy, happiness and prosperity to everyone....

Okay, so today's recipe is a little unconventional and yet very traditional! This, out of the box dosa recipe is a Mangalorean speciality dish.....Like I've always said, give us Mangaloreans any vegetable and we'll make a dosa out of it! :) Though this dish is called dosa, it is more of shallow fried pakoras. Decide for yourself what you want to call them, after having gone through the recipe!

Ingredients:

Batter ingredients same as Uppu Huli Dosa

1 Chinese okra, heerekai

2-3 tsp Oil

Method:

  1. Make batter as explained in the method for Uppu Huli Dosa; Only difference being that, the batter should be a little thicker (like that of regular besan batter for pakoras)  and not as watery as Uppu Huli Dosa. Keep aside.
  2. Roughly peel the chinese okra to remove the sharp and prickly skin; Chop them into circular rings.
  3. Heat a pan and smear a few drops of oil on it; Dip the chinese okra rings in the dosa batter and arrange them on the tava adjacent to each other, in the shape of a dosa.
  4. Pour a few drops of oil on it and cook covered on both sides on low-medium heat.
  5. Remove from stove and relish hot with a blob of ghee/butter.
Note:
  • While arranging the chinese okra on the pan, make sure that the pieces touch each other, so that they stick as they get cooked.
  • After arranging the Chinese okra pieces on the pan, you could pour some batter to fill the gaps in between the pieces; This way, it would look more like traditional dosas :)

Prep Time: About 15-20 mins(excluding soaking time);

Makes: About 3-4 medium sized dosas;