This traditional Mangalorean mutton dish is mostly prepared during weddings. Bafat, the signature masala powder of this state adds a wonderful flavour to this dish. The surprise addition is ash gourd pieces. Serve it with boiled rice or pan polay (neer dosa) or sannas and enjoy with your loved ones.
In Mangalorean cuisine you will find unique combinations of vegetables, lentils or pulses which when cooked together give delicious results. This recipe is one such combination where ivy gourd or tendli or tindora is cooked with brown chana. Cooked with sambhar masala, onion, garlic and fresh coconut this dish is irresistible.
A quick and easy side dish made with carrots and beans and garnished with scraped coconut. This is a popular South-Indian preparation generally served alongside rasam or dal rice.
Paal kozhukattai is a festival dish, traditionally made during Ganesh Chathurthi in Tamil Nadu. Rice flour and scraped fresh coconut dough made with boiling water is shaped into small balls and cooked in a mixture of coconut milk and milk and then sweetened with jaggery syrup. For a healthier version you can use ragi flour in place of rice flour.
/sanjeev-kapoor/media/media_files/kpUWjc0083Ny9HbRX974.JPG)
/sanjeev-kapoor/media/media_files/V5UA8Hexo5vUklXzLC8r.JPG)
/sanjeev-kapoor/media/media_files/nnNkDkhnMNc1lFsUxMrO.JPG)
/sanjeev-kapoor/media/media_files/uUtFri1V299Xn5idvbh5.JPG)
/sanjeev-kapoor/media/media_files/nF2lvXOB5fvBXxKvKE8e.JPG)
/sanjeev-kapoor/media/media_files/T9XoOaNpt5DKKaKnNAaZ.jpg)
/sanjeev-kapoor/media/media_files/o7MsCy40KMPLmjQRiHeg.jpg)
