Thursday 18 August 2011

Alambe Phanna Upkari (Mushroom Curry)

There are so many health benefits of mushrooms that it's difficult to believe these tiny power packed fungi taste good too. Mushrooms contain multiple nutrients, vitamins and minerals as well as have antioxidant and anti biotic qualities. There are many different types of edible and medicinal mushrooms but they all have one thing in common. They are Saprophytes. This means they have no chlorophyll to make their own food so they live off the nutrients found in decaying plant and animal matter.The health benefits of mushroom include relief from high cholesterol levels, breast cancer, prostrate cancer, and diabetes . It also helps in weight loss, increasing immunity.


Mushroom --   1 cup chopped
Big Onion   --  1/2 cup 1/2" square pieces
finely chopped onion -- 1 tbsp
Tamarind pulp  --  1 tbsp
chilly powder    --  1  to 1 1/2 tbsp
salt to taste


Boil mushrooms with salt for 10 minutes.  Keep aside.  Heat oil in a pan add finely chopped onions fry till golden brown. Then add big onion pieces fry till pink.  Then add chilly powder fry for 2-3 minutes.  add tamarind pulp again fry for 2 minutes, add boiled mushroom  cook till done.

cabbage idli

Cabbage idly is my hubby's favourite side dish.  He like to eat it for breakfast and with lunch.  Actually this cabbage idli is eaten as a side dish for lunch. 


1 1/2 cup of grated coconut
1 cup of white rice
1 cup of chopped cabbage
1 big onion
10-15 red chillies depending upon requirement
salt to taste

Soak white rice for 2 hours and wash the rice and keep aside.  Grind grated coconut and red chillies roughly then add rice and grind with little water (like uppma rava) to thick paste.  Then add chopped cabbage, chopped onion and salt.  

Grease the Idli mould with oil  and put the mixture into it and steam for 30 minutes.  Cabbage idli is ready to eat.  This can be served with little coconut oil on top of it or with Piyava Ghashi. 

Pathorode (chembila Ada)

Pathrode is one amongst many of my favorite Mangalorean dishes and enjoying cooking it. The Calocasia plant or the Pathrode plant is a common sight in the backyard of most Mangalorean houses and also easily available in the markets. Some   of   these   leaves,   if not properly chosen may cause some itchiness inside the mouth and throat even after cooked


White rice…1 cup
Toor dal......1/4Cup
Coconut   grated …1/2 cup
 Red chillies…..15 to 20   (   fried  in little oil)
Tamarind (Puli)….lime size ball
Hing powder…1tsp
Salt to taste
5 colocasia leaves (pathrode leaves)  (chemb  ila)


Soak   rice and dal  for 1 - 2  hour.. then  wash it..

Grind rice , dal- with coconut, red   chillies,   tamarind and asafoetida (hing)to a smooth paste with little water (if the masala is too watery, it will leak out of the leaves). Add salt to this masala

On a clean surface, place the largest leaf upside down, spread the paste allover the leaf, place another leaf on top. Continue stacking up to 7-8 leaves.      

Fold the edges along the length, spread the paste on the sides.

Roll the leaves. Tuck in the top corner to make the roll look perfect. Spread the paste between every folds.
Steam cook for 45 minutes. Better overcook then undercook. Actually they don't get overcooked easily. You can check by inserting a toothpick and it should pierce easily without the hardness of the leaves and should come out clean without any raw batter sticking. Let it cool down before you slice them into rounds.
Ways of Serving Pathrode
1. Quick and most adored way is to cut the patrode into rounds, pour a spoonful of fresh coconut oil.
2.pathrode can also be eaten with Onion curry (piyava Ghashi)
To prepare Onion Curry:-
            ½ cup of grated coconut
            6-8  fried red chillies

            Chopped onion—1

Grind it into fine paste.  Add 2 cups of water and boil it for 10 minutes.  Heat oil in pan, fry the chopped onions till golden brown, pour into boiled masala.  Add salt for taste.  Piyava Ghashi  is ready to serve with hot pathrode.
Yummy Yummy!!!!!!!!!!!!!!