PRAWNS MASALA

Ingredients

500 grams Prawns (cleaned and marinated with 1/2 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp salt and 1 tbsp vinegar for 30 minutes)

Masala:

3 Onions Chopped

6 Cloves Garlic Crushed

1 inch ginger chopped

1 Sprig Curry Leaves

1 bunch chopped coriander leaves

3 chopped tomatoes

1 heaped tsp of Chilli Powder

1 heaped tsp of Coriander Powder

1/2 tsp of turmeric powder

2 heaped tsp of Coconut oil

1.5 lemon sized tamarind immersed in warm water (to obtain tamarind water)

Method:

Place a pan on stove and add the coconut oil. When the coconut oil is hot add the crushed garlic. Fry till the garlic becomes slightly brown, then add curry leaves and fry for 30 seconds. Then add the chopped onions and ginger. Fry for a minute and add the chopped tomatoes and powders.

Mix and cook on slow flame for 10 minutes. Now add the marinated prawns, tamarind water and 1/2 tsp salt. Mix well and cook on slow flame for another 10 minutes. Sprinkle chopped coriander leaves and mix well. Remove from flame.

SHARK FISH CURRY

Ingredients

900 grams of Shark (skin removed, with bones) cut into small pieces

Masala:

1 Onion

10 Pepper corns

1/2 tsp Cumin Seeds

1/2 Tsp Mustard Seeds

1/2 tsp of Turmeric Powder

12 Kashmiri Chilles

10 cloves garlic

Grind add two tablespoon vinegar and water to a paste. Reserve the masala water.

Seasoning:

3 tablespoons Oil

4 cloves crushed garlic

Method:

Heat a pan and add 3 tablespoons of oil. Add crushed garlic. Fry for 45 seconds and add the masala paste. Close and fry on slow flame for 10 minutes. Add masala water. 3/4 tsp Salt and 3 tablespoons vinegar. Bring to Boil and add the fish pieces and let it cook for 5 minutes. Remove from flame.

SARDINES OR TARLE OR BOTHAI FRY MANGALOREAN STYLE

Ingredients

13 Medium Sardines cleaned and washed

Marinade:

1 tsp Salt

2 tsp Chilli Powder

1 tsp Turmeric Powder

4 tblsp Vinegar.

5 tblsp oil for frying

Method:

Make the salt and chilli paste by mixing the powders, salt and vinegar. Apply to fish and leave for 30 minutes. Heat a pan and add oil. When hot add the sardines to pan and shallow fry them. About 5 minutes on one side and 3 minutes on other. The sardines will be nice and crisp. You can eat it whole with head and bones.

Serve with salad of onion, green chilli and vinegar.

SAJJIGE BAJJIL OR UPMA AND POHA COMBO

Ingredients

Sajjige or Upma

1 Cup Semolina or Soji or Rava

2 Tablespoons Cashewnuts (optional)

1 tsp mustard seeds

1 tsp of urid dhal

1 medium onion

1 inch ginger chopped

2 green chillies chopped

1 tsp salt

1/2 tsp sugar

2 tblsp scraped coconut

small bunch chopped coriander leaves

3 tablespoons coconut oil or any oil or ghee

Method:

Roast the Rava slightly in a pan

Boil two cups of water. Heat a pan and add oil or Ghee. Fry the cashewnuts lightly and remove. Add mustard seeds, Urid Dhal, Chopped onion, ginger, chillies and fry for a minute. Add roasted rava and fry for two minutes. Add 1 tsp salt, 1/2 tsp sugar and mix well. Add the boiled water and allow to cook. Add the cashewnuts, scraped coconut and coriander leaves. Remove

Bajjil or Poha:

2 cups of thin beaten rice or poha

1 cup of scraped coconut.

1 tsp mustard seeds

1 tsp urid dhal

2 broken red chillies

1 spring curry leaves

1 medium onion chopped.

1 tsp coriander powder

1 tsp cumin seed powder

3/4 tsp red chilli powder

1/2 tsp salt

1 tsp sugar

2 tablespoons coconut oil or any oil.

Method:

Heat a pan and add oil. Add 1 mustard seeds, Urid dhal, chillies, curry leaves. Fry for 30 seconds. Add chopped onion and fry for 2 minutes. Add coriander powder, cumin seed powder, chilli powder and fry.

in a mixing bowl add the thin poha and coconut and mix well. Add add salt and sugar. Add the fried mixture to this and mix well. You have Bajjil or poha.

Serving:

Take a small round bowl or idli or sanna container, fill it with Upma (Sajjige) and drop onto a plate. Take required amount of Poha (Bajjil) and drop onto plate next to Upma. You have Sajjige Bajjil.

RICE PANCAKES OR NEER DOSA WITH COCONUT AND JAGGERY FILLING, PORTHA POLE

Ingredients

2 Cups of Idli Rice, Wash and soak it for 8 hours or overnight

Half Scraped Coconut

200 grams and to taste scraped jaggery

1/2 tsp cardamom powder.

Method:

Grind the rice adding water and little salt. It should be of watery consistency. Make the mixture of Coconut, Jaggery and Cardamom Powder. (add scraped jaggery, and cardamom powder to scraped coconut and mix well)

Heat a Dosa Pan. Take a small piece on onion and prick with fork. Dip the onion in oil and apply to pan all round. Take a ladle of batter and pour onto the pan and turn the pan all round. Close the lid for a minute and then remove the fried pancake (the edges will start leaving the pan) and place it on a plate with the bottom side facing up.

Take about two to three spoons of the coconut and jaggery mixture and place it in a straight line about 1/3 way of the pancake. Close two sides of the pancake . Now start rolling the pancake from the second side to the fourth side to form an roll with the filling in the middle.

Similarly form the other pancake rolls.

JACKFRUIT SEEDS (BIKNA) AND SPINACH CURRY

Ingredients

1 bunch of Spinach Leaves, chopped

1 cup of Jackfruit Seeds (boil in little water and remove covering, cut into bits). Boil for 30 minutes

Masala:

10 red chillies dry roasted

1.5 spoon coriander seeds dry roasted

1 tsp of cumin seed or jeera dry roasted

1 tsp of mustard seeds dry roasted

1 cup of scraped coconut, roasted slightly

1/2 tsp turmeric powder

little tamarind

half onion

3 cloves garlic

Grind the above ingredients in little water to make a paste

Method:

Heat a pan and add two spoons oil. When hot add 1 tsp mustard seeds. Add half chopped onion and 1 sprig curry leaves. Fry for a minute and add ground masala. Add Spinach, Jackfruit seeds and 1 tsp salt. Mix well and cook for 5 minutes. Ready.

JACKFRUIT SEEDS (BIKNA) CURRY

Ingredients:

1 Cups of Jackfruit Seeds (remove the white covering, cut into bits and boil in little water for 30 minutes)

3 tablespoon Channa Dhal or Bengal Gram (dry roast until slightly brown). Grind in blender and add two tomatoes and grind it.

3 tablespoons of scraped coconut, dry roast till you get a aroma and then add to blender and grind it.

Heat a pan and add two tbls of oil. Add 1 tsp mustard seeds and 1.5 tsp of cumin seeds or jeera. Add 1 sprig curry leaves, 2 cinnamon sticks, 1 star anise. Fry for a minute and add 1.5 chopped onion. Fry till onions are slightly fried and add two sliced green chillies, 2 tsps ginger garlic paste. Mix it and fry. Add 1/3 tsp red chilli powder, 1 tsp of garam masala powder, 1/2 tsp of turmeric powder, 1/2 tsp salt, add the ground masala. Fry for two minutes and add jackfruit seeds, add little water and tamarind water (half cup hot water with tamarind immersed in it). Cook for a few minutes and take off flame.

PRAWNS BALCHAO ( MANGALOREAN OR GOAN)

Ingredients

1 Kg Prawns (used Tiger Prawns) peeled, deveined and washed. I cut them into three bits as they are too big. You can use shrimps and need not cut

1/2 inch Ginger

6 cloves Garlic

Dry Roast the below items

10 Red chillies

1 inch stick of Cinnamon

2 tsps of Pepper Corns

1 Spoon of Mustard Seeds

1 Spoon of Cumin Seeds or Jeera

8 cloves

Grind the roasted items along with ginger, garlic and vinegar to a paste.

Marinate the prawns with turmeric powder, salt and vinegar

Keep a pan on the stove and add 2 tbsps and when hot fry the marinated prawns slightly and remove, if required in batches.

Add 2 tblsps of oil and add 2.5 large chopped onions and fry for about 5 minutes. Add 2 sprigs curry leaves and fry for a minute. Add a can of chopped tomatoes about 400 gms or 3 to 4 tomatoes, continue frying for 5 minutes. Mix and fry. Add the masala and masala water and mix well and fry till oil separates. Add the fried prawns and mix well and fry for another five minutes. Check for salt and vinegar and continue frying. Remove from flame

sannas (Urid Dhal)

Ingredients

3 cups of Idli Rice

1 Cup of Ponni Parboiled Rice or Basmati Rice

1/2 Cup of Urid Dhal

Method:

Wash and soak each of the above separately for about 6 hours or overnight. Later grind them separately with water, Urid Dhal, Ponni Rice and Idli Rice. Mix them and add 1.5 tsp salt, 2 tsp sugar and Active Yeast.

Active Yeast: In a bowl add about 5 table spoons warm water (not hot), 1 tsp Active Yeast and 1 tsp sugar. When the yeast starts rising in a minute or so, add to the batter and mix well.

The batter should not be too thin. Keep it for around six hours until it starts rising. The Containers : apply little oil and then pour batter into them, about half the container. Now start steaming the Sannas in a Steamer or Tondor. Add water to the bottom section of the steamer and when it is hot, place the Sannas Containers in which the batter has been poured in the top section of the steamer and steam them for 20 minutes.

Prepare a tray adding cold water and ice. After the Sannas are steamed, place the containers in the cold water for it to cool down. Now remove them and place them on a clean cloth with the bottom of the containers facing up. Now place a wet cloth on top of it and let it cool down.

You can now remove the Sannas from the containers. You can do so by either tapping them on your palm, they will come off easily. If not use a butter knife and turn the knife along the edges of the containers to loose the Sannas and then remove them.

Salt and chilli paste (meet mirsang)

Ingredients

60 grams of Kashmiri Chillies

40 grams of Red Chillies

1 Pod Garlic

3 Spoons Salt

1 Spoon Cumin Seed or Jeera

Half Cup White Vinegar diluted with another half cup of water

All the above to be ground fine in diluted vinegar. When done, remove and bottle it for future use.

Used in curries, frying fish, for vegetables, frying baja’s or pakoras