Malnad Cuisine Recipe

Ingredients:

  • Rice - 1 glass.
  • Cooked Rice - 1 Cup.
  • Jeera - 1 Tea Spoon.
  • Asefoedita - 1 pinch
  • Salt to taste

Preparation Methods:

1. Soak rice for 2 hours in a container with water.
2. Grind the rice with cooked rice, Jeera, Asefoedita and salt.
3. Pour water and make the batter as thin as possible.
4. Pour the batter on the dosa thava and put little oil or ghee to prepare Neer Dosa.
5. Serve hot with Chutney or vegetable saagu.

Ingredients:

  • Bangade Meennu (Mackerel) - 1 Kg
  • Red Chilli Powder - 4 Tea Spoon
  • Coriander Powder - 1 Tea Spoon
  • Ground Mustard, Fenugreek Seeds (menthe) - 1/4 Tea Spoon
  • Turmeric - 1/2 Tea Spoon
  • Lemon Juice - 1-1/2 Tea Spoon
  • Salt for taste and oil to fry

Preparation Methods:

1. Blend all the ingredients except oil by mixing in a bowl.
2. Clean the fish and cut its head and slit open in the centre.
3. Apply the mixture from the bowl on the fish's both sides and leave in the refrigerator to marinate for a day.
4. Fry the fish in a pan with oil next day and serve hot.

Ingredients:

  • Jack Fruit - 1 Cup
  • Rice flour
  • Salt for taste

Preparation Methods:

1. Grind jack fruit in the mixer.
2. Add rice flour and salt and roll it to shapes. 
3. Boil the oil in the pan and drop the shapes of the mixture in the oil.
4. Fry it till it turned to a tinge of brown.
5. Serve with tea/coffee.

Ingredients:

  • Jack Fruit - 1 Kg
  • Rice - 1/2Kg
  • Salt for taste

Preparation Methods:

1. Soak the rice in the water for 1 hour.
2. After 1 hour grind it in the mixer with jack fruit (don't add water while grinding).
3. Make a tube shaped banana leaf and pours the blended rice and jackfruit mix and close the leaf.
4. Cook the mixture in steam for 1 ½ hours and jack fruit kadabu is ready to serve hot.

Ingredients:

  • Pork - 1 Kg
  • Chilli powder - 1 table spoon
  • Turmeric powder - 1 tea spoon
  • Cumin Seeds (Jeera) - 1 tea spoon
  • Onions - 2 big
  • Garlic - 10-15 cloves
  • Green Chills - 3 or 4
  • Mustard seeds - 1/2 tea spoon
  • Cumin Powder - 2 table spoon
  • Vinegar or Kachampuli
  • Roasted peppercorns and coriander
  • Salt for taste

Preparation Methods:

1. Thoroughly wash the pork and marinate pork for 10-15 minutes with salt, red chilli powder and turmeric.
2. Blend the Onions, Green Chilles,Ginger and a little Cummin seeds.
3. Fry the Cumin Power until it turns almost black (but be careful not to burn it), add the mustard and the rest of the cumin seeds and fry for few minutes more.
4. Pour the pork which was kept for marinating in a pan and let it cook till the excess water is dried.
5. Add the mixture of Onions, Green Chills, ginger and Cummin seed and let it cook. Stir to avoid burning. 
6. After the pork is cooked, add the fried cumin powder and cook for 5 minutes on low flame. Add the Vinegar and Coorg Pork is ready to serve hot.

Ingredients:

  • Rice flour - 2 Cups
  • Wate - 4 Cups
  • Salt for taste

Preparation Methods:

1. Pour water in the container and add salt.
2. When the water starts boiling add rice flour. 
3. Stir continuously till the rice flour is cooked well. Leave for 5 mins and stir once and pour to a plate.
4. Take a small portion of the cooked flour and roll it to round shape.
5. Press the round rice flour balls to the shape of Chapathi and cook it on the Thava. Rice rotti will be ready to eat.

Ingredients:

  • 3 cup rice rava
  • 8 cup water
  • Salt to taste

Preparation Methods:

1. Pour water to the dish and boil for few minutes, then add rice rava and salt and stir well till it's cooked.
2. Stirring should be continued till it's turned to dough.
3. Pour the dough to a big plate and let it to cool. 
4. After the rava is cool take small quantity in hand and role to make round shapes. 
5. Cook the round shaped rava for 20 minutes in the cooker and Kadabu is ready.

Ingredients:

  • Jaggery - 1-1/2 to 2
  • Coconut - 1
  • Maida flour as per quantity

Preparation Methods:

1. Make a paste of Coconut and Jaggery (don't add much water).
2. Pour water and maida flour to the container and cook on a low flame till the water boils. 
3. Maida flour dough has to be made 5 hours prior to all other preparation. 
4. Role Maida to small size and press it like (bread) small chapathi.
5. Take the coconut jaggery and role to small size and keep at the center of Maida bread role it again and press to the size of Chapathis. 
6. Cook the Holige on thava and serve hot.

Ingredients:

  • 1/2 Litre Milk
  • Rice flour - 1.5 Table Spoon
  • Raisins and cashew
  • Sugar

Preparation Methods:

  1. Pour ghee to the pan and pour raisins and cashew and keep aside after it is thoroughly fried.
  2. Boil milk in a container.
  3. Mix rice flour with milk and add sugar to it.
  4. Add raisins and cashew. Serve Hot.

Ingredients:

  • 1/2 Litre Milk
  • Raisins (Dry grapes) & Cashew - as per choice
  • Shevige - 2 Table Spoon
  • Sugar for Taste
  • Ghee

Preparation Methods:

  1. Pour ghee to the pan and pour raisins and cashew and keep aside after it is thoroughly fried.
  2. Take another pan, pour milk and shevige. Boil and wait till it's completely cooked.
  3. After cooking add sugar, cashew (fried), raisins (fried) and milk maid (for more taste) and serve hot.

Recipe by
Sharadhi Sunil

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