Peel outer skin of bread fruit and discard the white
portionin the centre then cut into
small pieces.Take one vessel, add
little water and boil it itshalfcooked.Then add chilly powder, tamarind pulp, hing and salt.Gravy should be little thick not watery.Boil it till done, switch off the gas add one
or two tsp of coconut oil and mix well.Serve hot with rice, dosa, idly
This is one of my favourite vegetable.Bread fruit is used in many Konkani
dishes.In Konkani its called “jeeve
Kadgi”, in Malayalam “kadachakka/seemachakka”.We generally prepare number of dishes using jeeve kadgi.We had a huge tree in our neighbourhood plot
which was owned by my hubby’s friends.They were not at all aware the use of that fruit till one day they
tasted the jeeve kadgi podi from my home,they liked it very much and took the raw kadgi home and prepared from
there taking recipe from me.Surely you
all will like it.
Breadfruit slices-10 to 15
Chilly powder-2 to 3 tsp
to 3 tbsp
Salt to taste
Oil for deep frying
Peel the outer skin of the jeev kadgi (breadfruit) and remove
the centre core.(Do not throw away its
skin we can prepare tasty stir fry from it).
Make slices from it. Take one bowl add chilly powder, salt, hing
and little water and make thick paste. Then add sliced breadfruit mix well so
masalagets coated evenly then keep
aside for 10 to 15 min.
Then coat marinated slices in rice flour both sides. Slowly
tap it so that excess flour is removed and keep aside.
Heat oil in deep frying pan and fry both sides until brown
Remove from oil and serve hot as snack with tea, coffee or as
a side dish with rice.
Rice, dalithoy with jeev kadgi podi makes awesome combo.
Mangalore Buns is a very popular breakfast item in almost all
the hotels, restaurants and coffee shops in Mangalore.They serve this with sambar and chutney.It can be had without any side dish
also.I love Buns its a nostalgic breakfast
for me because my Mamamma (Grand mother ) used to prepare this.This was my favourite breakfast and when I
used to stay with Mamamma’s home during my college days she used to prepare
this once in a week.Originally its
prepared from maida but since we have stopped using maida long back I had not
prepared it for long but my hubby and son loved this item I tried with wheat
flour, surprisingly it gave better taste than maida but colour wise little
different.And it is safe and healthy
Wheat flour-½ kg
Ripe bananas-4 to 5
Sugar -8 to 10 tbsp
Salt to taste
Baking soda-½ tsp
Curd -½ cup
Oil -2 tbsp
Oil for deep frying
Extra flour for dusting
Peel and slice the banana and smash them then add sugar, baking
soda, curd and salt mix it well.Heat 2
tbsp of oil and pour it on the curd mix. (if you do like this you get fluffier
buns).Then add flour to the mixture
little by little and knead it well and prepare sticky dough.(do not prepare hard dough, we need wet and
rubbery dough for preparing buns).Cove the
bowl and allow it to rest in room temperature for 7-8 hours for fermentation.
After fermentation knead it well and prepare small balls,
dust it in plane flour and roll into
thick poories.Heat oil in a deep frying
pan lower the flame to medium heat.As soon
as you drop the poories into oil it puffs up, turnover, fry both sides till
golden brown, remove the Buns form oil.Serve hot with chutney or sambar.It tastes while it is hot, but it can be stored for one or two days in
Add little warm water to tamarind and make thick pulp and
Add little oil and fry coriander seeds for 1 or 2
Then grind coriander seeds, tamarind pulp and chilli powder
into thick paste.
a shallow frying pan add oil.When it
heats add 1 handful of curry leaves.Fry
for 1 or 2 minutes.Add pepper powder
again fry for 1 or 2 minutes then add red chilli paste & few curry leaves, saltfry till oil separates.
the salt then slowly keep all fish slices in the masala and coat evenly while
cooking then close the lid and shallow fry them till it gets cooked evenly
Ps:-This is a very
spicy dish, if you need less spicy you use ½Kashmiri chilly powder and ½ normal red chilly powder.You can use any oil, but to get authentic
Manglorean taste you have to use coconut oil for frying.