Recipes from the misty Western Ghats

Soak rice for 2 hours in a container with water.

Grind the rice with cooked rice, jeera, asafoetida and salt.

Pour water and make the batter as thin as possible.

Pour the batter on the dosa thava and add a little oil or ghee.

Serve hot with chutney or vegetable saagu.

Blend all ingredients (except oil) together in a bowl.

Clean the fish, cut the head and slit open in the centre.

Apply the mixture on both sides and marinate in the refrigerator for a day.

Fry the fish in a pan with oil the next day and serve hot.

Grind jack fruit in the mixer.

Add rice flour and salt, then roll into shapes.

Heat oil in the pan and drop the shaped mixture in.

Fry until lightly browned.

Serve with tea or coffee.

Soak the rice in water for 1 hour.

Grind with jack fruit in the mixer (do not add water while grinding).

Make a tube-shaped banana leaf, pour the blended mix in and close the leaf.

Steam for 1½ hours and serve hot.

Wash the pork thoroughly and marinate for 10–15 minutes with salt, red chilli powder and turmeric.

Blend the onions, green chillies, ginger and a little cumin seeds.

Fry the cumin powder until almost black (careful not to burn), then add mustard and the rest of the cumin seeds and fry a few minutes more.

Cook the marinated pork in a pan until the excess water has dried.

Add the onion-chilli-ginger mixture and continue cooking, stirring to avoid burning.

Once the pork is cooked, add the fried cumin powder and cook for 5 more minutes on low flame. Add vinegar and serve hot.

Pour water in the container and add salt.

When the water starts boiling, add rice flour.

Stir continuously until cooked. Leave for 5 minutes, stir once more, then pour to a plate.

Take a small portion of the cooked flour and roll into a round shape.

Press into chapathi shape and cook on the thava until ready.

Pour water to the dish and boil for a few minutes, then add rice rava and salt and stir well until cooked.

Continue stirring until it turns to a dough.

Pour the dough onto a big plate and let it cool.

Once cool, take small quantities and roll into round shapes.

Steam in the cooker for 20 minutes and the kadabu is ready.

Make a paste of coconut and jaggery (do not add much water).

Add water and maida flour to a container and cook on low flame until the water boils.

The maida dough has to be prepared 5 hours prior to all other steps.

Roll maida into a small ball and press flat like a small chapathi.

Place coconut-jaggery in the centre, roll again, and press to the size of a chapathi.

Cook the holige on the thava and serve hot.

Pour ghee into the pan, fry raisins and cashew thoroughly and keep aside.

Boil milk in a container.

Mix rice flour with milk and add sugar.

Add raisins and cashew. Serve hot.

Pour ghee into the pan, fry raisins and cashew thoroughly and keep aside.

In another pan, pour milk and shevige. Boil and wait until completely cooked.

Add sugar, fried cashew, fried raisins and milkmaid (for richer taste) and serve hot.