The Indian Food Trail

29 states, 1618 languages, 6400 castes, 6 religions , 6 ethnic groups, 29 major festivals & 1 country! Nothing quite like India.

India is one of the few countries in the world that can boast of people from different backgrounds and different religions living together and enjoying and celebrating festivals of each other with the same enthusiasm as they celebrate their own. These different religions provide India with a lot of different festivals that are celebrated all year long.   In fact India is a subcontinent of nationalities., with a wide variety of food that ranges from vegetarian to non- vegetarian.  It would take a lifetime to learn about the different cuisines in India.

Mangalore is the chief port city of the Indian state of Karnataka. It is located about 350 kilometres (220 mi) west of the state capital, Bangalore.   Mangalore lies between the Arabian Sea and the Western Ghat mountain ranges, and is the administrative headquarters of the Dakshina Kannada (formerly South Kanara) district in south western Karnataka.

Mangalore derives its name from the local Hindu Goddess Mangaladevi.  It developed as a port on the Arabian Sea—remaining, to this day, a major port of India. Lying on the backwaters of the Netravati and Gurupura rivers, Mangalore is often used as a staging point for sea traffic along the Malabar Coast. The city has a tropical climate and lies in the path of the Arabian Sea branch of the South-West monsoons. Mangalore's port handles 75 per cent of India's coffee exports and the bulk of the nation's cashew exports.

Mangalore was ruled by several major powers, including the Portuguese and diverse with several languages, including Tulu, Konkani, Kannada, and Beary bashe. And so we are blessed with a variety of mouth watering cuisines.

Kichdi is  a South Asian preparation made from rice and lentils (dal).  It  is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish kedgeree

1 cup basmati rice, wash 3 times or until water runs clear and drain.

1 onion sliced; ½ cup masoor dhal ( orange lentils)or green gram dhal wash and drain

1 onion sliced; 1 tsp pepper corns coarsely powdered; 1 tbsp ghee; salt to taste; 2 cups hot water, salt to taste.

Place all ingredients in rice cooker. Cook till done.

If using pressure cooker keep for 5 minutes after pressure. Remove, fluff and serve hot .

NB: (the advent of the pressure cooker and other devices made cooking dhal so much easier with or without salt).

Kadle or Chick Peas Curry

2 cups chick peas, wash and soak overnight in hot water to cover; 1 tbsp oil; salt to taste; 1 tsp jeera (cumin seeds); 1 medium onion, sliced fine; 4 cloves garlic, crushed; 1 inch piece ginger, crushed; 1 large tomato, diced; 1 tbsp Masala Powder; coriander leaves for garnishing.

Boil the chick peas in 1 litre water.  Lower flame and cover and cook till the water evaporates.  Takes about 45 minutes.  Rinse and drain.

Heat oil in a pan and add the jeera (cumin) seeds.  When they begin to spurt add the onions, lower flame and cook till glazed stirring all the while. Next add the ginger- garlic and stir fry on medium flame till you get a nice smell.  Add the tomatoes and cook till mushy.  Finally, add the chick peas, Masala Powder and salt to taste.  Gently mix and simmer for 5 to 10 minutes.  Stir in the coriander leaves and serve hot with kichdi.  If gravy is required, add ½ cup water while adding the salt.

Kundapur Kashew Kernels (A Traditional Mangalorean Recipe)

50 gms broken cashew nuts (or tender cashew nuts available during April/May); 1 large onion, sliced; 2 tbsp. grated coconut; ½ tsp. chilli powder; salt to taste; ¼ tsp. mustard; 1 sprig curry leaves; 100gms peas.

Soak cashew nuts overnight. Next day drain and keep aside. Heat 2 tbsp. oil in a deep frying pan and add the mustard. When it spurts add the curry leaves, followed by the onions. Fry to a dark golden brown. Add the chilli powder, peas and cashew nuts and stir fry a minute or till all the water evaporates. Add salt to taste. Stir in the grated coconut and mix well. Serve hot with rice or chappathis. Absolutely delicious.

Pineapple Pachdi

1 cup ripe  pineapple, diced; a few coriander leaves; 1 red chilli, sliced diagonally; 1 cup curds ( yogurt); salt to taste.

Whisk curds till smooth. Gently fold in the pineapple and salt to taste. Garnish with chilli and coriander leaves.

This dish cannot be stored overnight as it becomes bitter.  So ensure you finish eating it during the meal.

Ma’s Sago Payasa :  Payasa is a liquid pudding served after the Meal during special occasions.

Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems and is a very popular dessert in Mangalore.

¼ cup sago; sugar to taste; 50gms   cashew nuts and cardamom or cinnamon as desired; a pinch of salt; 1 cup evaporated milk.

Mangoes for garnish- Cube 2 ripe mangoes and keep in the refrigerator till required.

Soak the sago in 3 cups water for 2 hours.  This is to soften it. Drain, add 1  cup water and bring to the boil, lower flame for 5 minutes.  While cooking the sago will become transparent and may have a white spot in the middle.  This will become clear by the time the Payasa is served.  Add sugar to taste, cashew nuts, salt and spices.  Remove from fire, cover and cool for 20 minutes.  Stir in the evaporated milk and mix.  Serve hot or cold.

NB: When using Mangoes, leave out the raisins and nuts.

Pappadams- Lentil wafers

1 packet ready made pappadams available at any Indian store; ½ litre oil for frying.Heat oil till smoky.  Deep fry pappadams, one at a time till crisp and golden brown.  Takes less than 30 seconds.  Be quick to avoid burning.  Drain and serve with the meal.