Mangaluru/mangalore recipes for u..

MANGALORE RECIPES
FISH CURRY (GRAVY)
Preparation: grate 1 full coconut
Method: wet grind.................... 1 full grated coconut +4-5 red dry chili (roasted) +3 spoons of coriander seeds (roasted) +1 spoon jeera seeds (roasted) +1/2 cup chopped onions +a small piece of tamarind +1/2 spoon of turmeric powder +3-4 garlic pods +water...................make a thick masala
Take a vessel, pour the masala +fish pieces............give it a boil, until fish is done +chopped garlic(2 inch), 2 spoons of chopped onions and chopped 4-5 green chilies season it again with 3 spoons of oil and chopped onion, fry the onions till dark brown. Serve it hot with boiled rice
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VEGETABLE GRAVY
Preparation: grate 1 full coconut
Method: wet grind.............cococnut, +4-5 red dry chili (roasted) +3 spoons of coriander seeds (roasted) +1 spoon jeera seeds (roasted) +1/2 cup chopped onions +1/2 spoon of turmeric powder +a small piece of tamarind +3-4 garlic pods +water...................make a thick masala
Boil vegetables of your choice in a separate vessel +the above made masala.........give it a boil for 10 minutes +a small piece of jaggery Season it with 3 spoons of oil, 1/2 spoon mustard seeds and curry leaves
Serve it hot with boiled rice
******************************************************************** FISH FRY
Preparation: make a paste of 3 spoons of red chili powder 1 spoon of turmeric powder 2 spoons of lime juice salt 2 spoons of tamarind pulp...............make a thick paste
Method: spread the above chili masala on the fish pieces thoroughly.........keep it aside for 30 minutes roll the fish pieces on the rava ( thin sooji) and shallow fry the fish pieces
Garnish the fish pieces with onion and lemon rings
******************************************************************************************** CHICKEN SUKKA
Preparation: grate 1 full coconut chop 2 onions wet grind........grated coconut, 4-5 red chilli, 4-5 pepper pods, 2 spoons of coriander seeds, 1/2 spoon of menthe seeds, 1 spoon of jeera (all roasted in 3-4 spoons of oil), 1 packet of whole garam masala, 3-4 garlic pods, 1/2 spoon turmeric powder
Method: Heat 5-6 spoons of ghee in a vessel +2 cups of chopped onions .......................fry until golden brown +chicken pieces +the ground wet masala +salt +1/2 cup water...............allow it to boil until chicken is done.
Season it with 5-6 spoons of ghee, lots of curry leaves and 3 spoons of onion.
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MANGALORE ALOO BONDA
Preparation: boil and smash 1/2 kg potatoes
Method: take smashed potatoes in a vessel +3 chopped green chillies +few chopped curry leaves +2 spoon of grated coconut +few drops of asafoetida water +2 spoons of lime juice +salt............mix all the ingredients well and make small balls
Meanwhile............ take 1 cup of besan +1 cup water +salt +few drops of asafoetida water +1 spoon of chilli powder +1/2 spoon of turmeric water.......mix it well, make a drip consistency batter
Heat oil in the frying pan take the potatoes balls , dip into the batter and deep fry
Serve for evening tea
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PEAS KURMA
Preparation: Boil 1 cup of green peas Boil 2-3 potatoes
Method: wet grind....................1 cup grated coconut +6 green chillies +2 spoons of coriander seeds +3 spoons of onion (fried in oil) +1/2 spoon turmeric powder +3 garlic pods +2 red dry chillies.........keep the masala aside
Heat a vessel, pour the masala + boiled peas and potatoes..........give it a boil for 20 minutes season it with 2 spoons of oil, 1/2 spoon of mustard seeds and curry leaves
Serve it hot with rice or puri
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