MANGALORE GIRL.

TAWA FISH FRY Ingredients 1/2 kg fish, cleaned and cut into horizontal pieces 3-4 garlic pods 1 tbsp red chilli powder (you can add more according to taste) 1 tbsp tamarind paste 3-4 tbsp of Sooji (Bombay Rawa) 1 tbsp rice powder A pinch of turmeric Salt Method Make a paste of garlic pods, red chilli powder, a pinch of turmeric and salt according to taste. This paste can be stored in the refrigerator and used for about a week Marinate the  fish  in this paste. Apply cuts to the fish and then marinate if using whole fish. This can be left for 15-20 mins for the fish to marinate well. Heat a non stick pan. Take 3-4 tbsp of Sooji (Rawa) and 1 tbsp rice powder and mix well. Add a pinch of salt to this mixture.  Roll the marinated fish in it so that its entirely coated and keep aside for a few minutes. You can also use only Rice powder or Rice Rawa instead of Sooji. Add 1 tbsp oil on the tawa and then add the fish when the tawa i...

Seviyan (Vermicelli) Kheer Ingredients 1/2 cup sevia roasted and broken (vermicelli) available Indian grocery stores 7 cups milk 1/2 cup sugar 1/8 teaspoon cardamom powder (ilachi) Pinch nutmeg (jaiphel) About 10-12 saffron strings 2 tablespoons sliced or crushed almonds 1 tablespoons sliced or crushed pistachios for garnishing Method Use a nonstick or heavy bottom frying pan to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat. Add the milk and increase the heat to medium high. After milk comes to boil reduce the heat to medium. Let the milk boil for about 30 minutes, until the milk is creamy and reduced to almost half. Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the frying pan. Add the sugar, saffron, cardamom, nutmeg, and almonds. Let the seviyan kheer simmer over low heat for about 5 minutes. Turn off the heat. As seviyan kheer cools it will become thi...

Vegetable Manchow Soup Ingredients Cabbage chopped  1/4 small Carrot chopped  1 medium Button mushrooms  2-3 Chinese black mushrooms soaked  2-3 Green capsicum  1/2 medium Spring onion  1 Oil  2 tablespoons Ginger  1/2 inch piece Garlic chopped  2-3 cloves Bamboo shoots  2 inches Vegetable stock  4 cups Green chillies  2 Red chilli sauce  1/2 tablespoon Soy sauce  2 tablespoons Tofu  50 grams Cornflour/ corn starch  3 tablespoons Salt  to taste Noodles deep fried  1 cup Method Step 1 Slice spring onion. Heat oil in a non stick wok. Slice button mushrooms. Add spring onions to the oil in the wok along with ginger and garlic and toss. Step 2 Add carrot, cabbage and mushrooms. Chop Chinese mushrooms roughly and add to the wok. Step 3 Chop bamboo shoot into small pieces. Add 4 cups stock and green chilli...

Prawns fry 1 cup panko crumbs 2 eggs, beaten 1 teaspoon paprika 1 pound medium shrimp, peeled (tails left on) and deveined 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 quart vegetable oil for frying 1 cup all-purpose flour Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Happala Kismuri This is what you’ll need Happol (red chilli papad): 6-7 ( deep fried or roasted over flame) Onion: 1 (big) Coconut: 4tbsp Green chillies: 1 Lemon juice – ½ tsp Coconut oil 1 tsp Coriander leaves chopped – 1 tbsp Method: 1. Chop the onions and green chillies finely. 2. Mix the coconut, green chillies, onions lemon juice coriander leaves and salt in a bowl. 3. Crush the Happolu roughly with your hands and keep aside. 4. just before serving add coconut oil and crushed happolu and serve with dal and rice 

Batate Song Ingredients: 2 medium sized boiled potatoes 2 medium sized onions thinly sliced 1 teaspoon of coriander seeds 2 tablespoons of grated coconut 6 dried red chillies 1 tablespoon/1 lemon sized tamarind 3 tablespoons of oil Salt to taste Preparation Method: 1. Pressure cook potatoes with 1 cup of water and salt for 2-3 whistles. We want the potatoes well cooked & soft. 2. Once the pressure is off the cooker, peel the potatoes and break them down into small pieces using your hand into a bowl. Keep them aside. You can cube the potatoes but when they are roughly smashed using your hands and are broken down into small pieces, they blend well with the masala and gives the song/saung a nice, thick consistency. The starch in those tiny pieces of potatoes, will leach into the masala & help in bringing about a nice thick consistency. 2. Peel and slice onions. Keep them aside. 3....

Amba Sasam  Ingredients Ripe mangoes 1-inch cubes of peeled  2 cups Fresh coconut scraped  2 cups Bedgi whole dry chillies  2 Mustard seeds  ½ teaspoon Tamarind pulp  1 teaspoon Jaggery (gur) grated  2 tablespoons Salt  to taste Method Step 1 Grind together coconut, red chillies, mustard seeds, tamarind pulp and enough water into a coarse paste. Add jaggery and grind again. Step 2 Place the mango cubes in a deep bowl, add ground paste and salt and mix well. Step 3 Chill and serve.

Lagan Nu Custard  Ingredients Milk  3 cups Eggs  1/2 cup Sugar  3 tablespoons Green cardamom powder  1/4 teaspoon Nutmeg powder  a pinch Eggs  5 Vanilla essence  1 teaspoon Charoli/chironji  2 tablespoons Almonds,slivered  10 Raisins  1 tablespoon Method Step 1 Heat milk in a thick-bottomed pan and bring to a boil. Reduce heat, add condensed milk and sugar and simmer for fifteen to twenty minutes till milk is thick and creamy, stirring continuously. Step 2 Add green cardamom powder and nutmeg powder and mix. Take it off the heat, transfer into a bowl and set aside to cool a bit. Preheat oven to 200ºC. Put some water in the baking tray. Step 3 Break the eggs into another bowl, add vanilla essence and whisk. Add charoli, almonds and raisins to the milk and mix. Add the eggs and mix well. Pour into individual bowls or ramekins. Cover them with lids or aluminium ...

DANSAK   Ingredients (Serves 6-8) 6 tbsp vegetable oil 1 medium-large onion, peeled, halved and finely sliced Salt to taste 2 medium-large tomatoes, puréed 800g chicken, skinned and joined 200g red lentils, rinsed, soaked and drained 4 small aubergines, halved length ways (optional) 450g butternut squash, peeled and cut into large chunks (optional) 1 tsp tamarind paste, or to taste 1 tsp garam masala 1 tsp sugar Handful of fresh coriander, chopped For the paste 6 large cloves garlic, peeled 15g/ 1/2 oz ginger, peeled 2 tsp cumin seeds 1 tbsp coriander seeds 2.5cm/1in piece of cinnamon stick 1/4 tsp fenugreek seeds, ground 1/2 tsp black mustard seeds 1/4 tsp black peppercorns 1 tsp fennel seeds 1/2 tsp red chilli powder, or to taste Method To make the paste, whizz all the paste ingredients with a little water in a blender until smooth. Fry the onion in oil in a non-stick pan for about 8 minutes, until well browned. Stir in the paste and salt a...

Mangalorean Kori Rotti Ing redients  1 1/2 coconuts 2 cups hot water 1/2 small coconut, grated 15-20 red chillies 2 level tbsp. coriander seeds 1 level tsp. jeera 6 seeds peppercorns 2 tsp ghee for frying 1kg chicken, cleaned and cut 1/2 an onion, chopped 1/4 tsp Turmeric powder 10 flakes garlic 1 tbsp Butter Salt to taste Juice of 1 lemon Directions Grate 1½ coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk. Roast ½ grated coconut till light brown. Fry ingredients from 4 to 8 in a little ghee. Fry the ½ chopped onion till light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till very fine. Remove the masala, wash the stone with 2 to 3 cups of water and mix it with the masala, remaining thin coconut milk, cleaned and cut chicken. 1 chopped onion, 1 tbsp. Butter, salt to...

Palak Dal  Ingredients 30g ghee 1 onion, chopped 1 teaspoon ground cumin 1 teaspoon mustard seed 1 teaspoon garam masala 125ml coconut milk 300g masoor dal (red lentils) 825ml water 1/2 teaspoon salt 1/2 teaspoon ground turmeric 1/2 teaspoon chilli powder 500g spinach, rinsed and chopped Directions Rinse dal and soak for 20 minutes. In a large pan, bring water to the boil and stir in salt, dal, turmeric and  chilli powder. Cover and return to the boil, then reduce heat to low and simmer for  15 minutes. Stir in the spinach and cook 5 minutes, or until dal is soft. Add more  water if necessary. In a small pan over medium heat, melt ghee and stir fry onions with cumin  and mustard seeds,  stirring often. Cook until onions are transparent, and then combine with dal.  Stir in garam masala and cook until heated through. Note: Can add coconut milk with garam masala for a variation.

macaroni &cheese 8 ounces elbow macaroni 1⁄4 cup butter 1⁄4 cup flour 1⁄2 teaspoon salt 1 dash black pepper 2 cups milk 2 cups shredded cheddar cheese or 8 ounces cheddar cheese Cook macaroni according to the package directions. Drain. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to  make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.