A Mangalore recipe of mutton in a traditional coconut-based curry. One of the recipes I learnt from my grandmother.
I had this urge to eat some restaurant style food. Searched on the net and found this recipe. If you love restaurant style dishes, this is a must try.
A specialty of Mangalorean cuisine, it finds its place on special occasions.
Sambhar is a necessary accompaniment to south Indian dishes. Be it Idlis, Medu Vada or even Steamed Rice. This is the recipe I have often watched my grandmother make.
There is an abundance of coconut in the coastal regions of India where coconut is an essential ingredient for many preparations. This recipe uses coconut milk to deliver a delicious tasting curry.
Garam masala is a spice mix that is commonly used in many Indian preparations. Here is how to make it.
It is easy to make sambhar if you make and store the sambhar powder. This sambhar powder has its other uses. Many vegetables and Prawn sukha ( a Prawn dish with dry spices) can be cooked using this sambhar powder.
A regular preparation from Mangalore Spinach is a curry with Kudu (Horse gram). In another variation, dried shrimps are used in place of horse gram. There were some tiny shrimps in the fridge and I thought why not use them instead. The result was fabulous!