Post has attachment
BasaLe Soppina Koddel - http://www.monsoonspice.com/2017/06/basale-soppina-koddel-udupi-mangalorean.html

A kaleidoscope of images, people and colours flash in my mind as think of one dish that is very close to my heart. It is called BasaLe Soppina Kodhel or Kodhilu or Koddel, a simple coconut based curry of Malabar spinach cooked in a freshly roasted spice paste and tempered with generous amount of garlic fried in coconut oil.

With the gloomy and windy rains, it feels more like cold autumn days than beginning of summer season and this BasaLe Soppina Koddel is perfect thing to cook and serve piping hot with some crispy akki rotti or ragi rotti or with just a bowl of rosematta (Kerala red rice) or white rice with a generous spoonful of desi ghee and a side of papad. It also goes well with some hot chapatti or shavige (rice string hoppers). Did I tempt you enough? If yes head over to blog to check the recipe, food story and more photographs.

Add a comment...

Post has attachment
Sprouted HuruLi Saaru and Usli (Spicy horse gram sprouts soup and stir fry) - http://www.monsoonspice.com/2017/03/sprouted-huruli-saaru-and-usli-recipe.html

HuruLi Saaru is a very rustic curry made using sprouted horse gram cooked in a spicy coconut gravy and tempered with spices and generous amount of garlic! Usli is a simple stir fry of cooked horse gram sprouts with handful of spices and garnished with freshly grated coconut. It is one of the most flavourful and satisfying dish which tastes amazing when served with rice, dollop of ghee and few papads may be! It is one of those dishes that makes you smile and brings tears to eyes! Recipes that nourished and nurtured my body and soul…
Add a comment...

Post has attachment
Lime and Fresh Green Peppercorns Pickle - http://www.monsoonspice.com/2017/01/lime-and-fresh-green-peppercorn-pickle.html

Some food traditions are worth saving and one such food tradition I am talking about today is all about homemade pickles. Truth to be told, there is no comparison between the much superior homemade pickle where best quality ingredients are used and carefully cooked to that of store bought pickle which is bulk produced in factories. Homemade pickle tastes different and oh so much better they bring the essence of the person who has made it. A pickle is a reflection of the person who has made it as it requires the knowledge, experience, expertise, best ingredients and patience. And trust me, no store bought, bulk produced, machine made pickle can compete with the taste of homemade pickle that dots on your dinner plate which enhances the taste of every morsel you take! Because in the end you are not just preserving the fruits or vegetables, but preserving memories, family recipes and the taste of home!
Add a comment...

Post has attachment
Kashaya or Kashayam ~ Sweet and spicy herbal drink made using selected aromatic spices based on the ancient Indian health science of Ayurveda

http://www.monsoonspice.com/2013/03/kashaya-or-kashayam-recipe-herbal-or.html

Make this magic potion that can cure nagging cold, chesty coughs, lose of appetite, clear sinuses and nausea and also a wonderful and healthy substitute for caffeine loaded drinks.
Add a comment...

Post has attachment
Mangalore Buns ~ Mildly sweet deep fried whole wheat banana poori from Udupi-Mangalore

http://www.monsoonspice.com/2013/04/mangalore-buns-recipe-deep-fried-banana.html

Golden brown and perfectly puffed up sweet Mangalore Buns with a chewy and spongy texture and sweet flavour is something that is loved by people of all ages. Little sprinkling of cumin seeds and sometimes a generous spoonful of crushed black pepper seeds gave a nice twist to these sweet tasting buns. This is one of the kind recipes that you won’t find in any restaurants outside Udupi-Mangalore districts and don’t miss the chance of sampling of the delights of my native place if by any chance you get to taste them in small Udupi hotels.

But why wait until you plan your trip to Udupi-Mangalore? Mangalore Buns are not only simple and easy to make at home, but also the ingredients used in this recipe can be easily sourced in any part of the world. The hot beautifully puffed golden brown Mangalore Buns are treat on its own! You don’t even need any side dish to enjoy them and hence they were the best things to pack for any picnic lunch or long train travels. Traditionally they are served with just a piping hot Filter Kaapi (Filter Coffee), but I like mine dunked in hot and sweet Maggi Tomato Ketchup. You can also serve it with any spicy coconut chutney or even a spicy Indian curry if you want to make a meal out of it.
Add a comment...

Post has attachment
Potato and Peas Kurma ~ Potato and green peas cooked in creamy and mildly spiced coconut gravy

http://www.monsoonspice.com/2013/04/potato-and-peas-kurma-recipe-how-to.html

Today I am sharing my Amma’s signature recipe of Potato and Peas Kurma which is very close to my heart! For a very long time I kept this treasured family recipe locked in my heart and at last have decided to share it with you all! There are many variations of this Potato and Peas Curry as every region and every home has their own signature recipes made using different ingredients, spice combinations and cooking techniques. But for me my Amma’s Potato and Peas Kurma will remain the very best Kurma dish. From the use of selected aromatic spices to the unique cooking technique, this Potato and Peas Kurma has won many hearts over the years by everyone who had a chance to taste.
Add a comment...

Post has attachment
Chattambade or Masala Dal Vada ~ Spicy split chickpeas/Bengal gram or chana dal fritters

http://www.monsoonspice.com/2013/09/chattambade-or-spicy-chana-dal-vada.html

Today I am sharing you one of our favourite family recipe from my native, Udupi-Mangalore. It is called Chattambade or simply Spicy Chana Dal Vada. Soaked split chickpeas or Bengal gram is ground to rough paste with few spices and deep fried to get golden brown fritters. Recipe for making Chattambade or Spicy Chana Dal Vada is quite simple and straightforward. The ingredients used are very few, easily available one and cooking technique is as simple as it can get. The crispy vada with crunch from few whole lentils and the aroma of fresh herbs and spices used make this Chattambade a rather special treat with hot cup of coffee or tea. Without further delay shall we make some hot and delicious Chattambade or Masala Dal Vada?!
Add a comment...

Post has attachment
Gujje Podi/Tender Jackfruit Fritter ~ Vegan and Gluten-Free Tender Jackfruit Pakoda/Podi

http://www.monsoonspice.com/2014/03/gujje-podi-recipe-vegan-tender.html

Unlike the usual Podi/Pakoda where gram flour or chickpea flour is used in making the fritters, here the base for spicy batter is made by grinding the soaked rice with other ingredients. If you have someone to help you in cleaning and preparing the tender jackfruit for cooking, then this recipe of Gujje Podi or Tender Jackfruit Fritter is one of the most simple and best tasting Pakodas you would ever have tasted!
Add a comment...

Post has attachment
KaaTu Mavina Hannina Saaru/Gojju ~ Sweet, spicy and tangy wild mango soup/curry from Udupi-Mangalore

http://www.monsoonspice.com/2014/05/kaatu-mavina-hannina-saarugojju-recipe.html

Unlike the popular mangoes from India like Alphanso or Kesar, these tiny wild mangoes are fibrous and are usually quite sour with a hint of sweetness in them. They are mostly used in cooking many delicacies in my hometown and one such delicacy is KaaTu Mavina Hannina Saaru/Gojju.

KaaTu Mavina Hannina Saaru/Gojju is probably one of simplest and easiest recipes as it uses just a handful of ingredients. But don’t go by the simple ingredient list as the taste and flavour of this unique Saaru/Gojju will blow your mind! To make this KaaTu Mavina Hannina Saaru/Gojju, you start by peeling the wild mango peels and then little water is added to the juice is extracted from the green mango peels. Then they are cooked along with a lot of jaggary (unrefined sugar made from sugarcane juice), slit green chillies and salt and finally an aromatic tadka of mustard and curry leaves finishes this whole dish! This KaaTu Mavina Hannina Saaru/Gojju is served with rice and in my case, I like to drink it in a tall glass as a refreshing summer drink! :) Do give this recipe a try if you can get hold of some wild mangoes and it is sure to delight and surprise your taste buds!
Add a comment...

Post has attachment
Add a comment...
Wait while more posts are being loaded