Marwai Sukka

Ingredients :

Shell fish (Marwai) 150-200

For Masala

1 No -Coconut grated
15 Nos - Red chillies
2 tbsp - Corainder seeds
1 tbsp - Cumin seeds
1 Tsp - Fenugreek seeds
8 Nos - Pepper corns
1 pinch - Ajwain
1/2 Tsp - Turmeric powder
10 Nos - Garlic pods
1 Tsp - Tamarind Paste
1 No - Onion chopped
Salt to taste

For seasoning

2 tbsp - Coconut oil
1 No - Onion chopped
8 Nos - Garlic,crushed
1 Tsp - Mustard seeds

Cooking Instructions :

- Wash the shell fish (Marwai) and break the shell fish into two and keep only the part with flesh in it.
- In a little coconut oil fry Red chillies, Corainder seeds, Cumin seeds, Fenugreek seeds, Pepper corns, Ajwain (oama), Turmeric powder
- To this add onions garlic and tamarind and grind to a fine paste.
- Saute the masala and add the cleaned shell-fish to it
- Grind coconut with jeera and garlic flakes to a rough paste.
- Add chopped onion and salt to the shell-fish and cook till done.
- Add the rough coconut paste and cook on slow fire till it becomes almost dry.
- Keep coconut oil in a vessel and add chopped onion and garlic flakes and fry. Add Mustard seeds. Then pour curry over seasoning.
- Cover and remove from fire. Serve as an accompaniment

Goli Baje

Ingredients :

2 cups - Maida
1½ tbsp - Besan (bengal gram flour)
4 Nos - Green chillies
1 tsp - Baking soda
1 No - small piece ginger
1½ tsp - Sugar
½ cup - Buttermilk
½ cup - Water
Salt to taste
Oil for deep frying

Cooking Instructions :

- Combine together the maida, besan,baking soda, sugar and salt using the buttermilk and water.
- The consistency of the batter should be in between thin and too thick.(dropping consistency)
- Set aside the batter for about 1-2 hrs.
- Add green chillies and ginger and mix well.
- Bring the cooking oil to smoking point.
- Drop 1 tsp of the batter into the hot oil and deep fry till crispy and golden brown.
- Repeat for the rest of the batter.
- Serve when hot with spicy chutney.

Kottige

Ingredients :

2 Cups - Black gram dhal (Urad dhal)
4 Cups - Raw rice
Salt to taste

Cooking Instructions :

- Soak Rice and black gram dhal (Uradh dhal) separately for 5-6 hours.
- Grind Black gram dhal finely.
- Grind rice to a fine paste.
- Mix both black gram dhal and rice paste.
- Add salt.
- Keep overnight for fermenting.
- Khottes will be normally available in the market especially during festivals like 'Krishna Ashtami' and 'Ganesh Chaturti'. If not it can prepared by fixing together four leaves of jackfruit tree from edge to edge.
- Fill these kottes with fermented batter and steam.

Mangalooru Fish Curry

Ingredients :

4 Nos - Fish : Sardines/Mackarels/Pomfrets
25 Nos - Dry Red Chillies
10 Nos - Pepper Corns
1/2 Tsp - Methi seeds
1 Tsp - Tamarind
2 Tsp - Full Coriander
5 Nos - Garlic
1 Tsp - Jeera
4 Tbsp - Grated Coconut
1 inch - Ginger (grated / fine chopped)
1/2 Tsp - Turmeric powder
1 No - Onion (fine chopped )
3 Nos - Green chillies
1 No - Lime
Salt to taste

Cooking Instructions :

- Cut and clean the 4 medium sized fish smear with salt to drain excess moisture
- Heat oil in pan, saute the red chillies, add coriander, pepper corns, methi and keep aside.
- Make a paste of fried chillies, roasted pepper, methi, coriander, jeera, garlic, coconut, tamarind and the turmeric powder
- Heat some oil add the chopped onions, green chillies, ginger and saute till brown.
- Add the paste and saute
- Rinse the fish in water to get the salt off and add that too.
- Add some salt, keep it covered and stir occasionally.
- Bring to a boil and simmer for 20 mins, mind not to cook the fish excessively
- Add lemon juice as a topping and serve with rice

Kori Sukka - Dry Chicken With Coconut

Ingredients :

1 no - Chicken
15 nos - Red chillies
2 tbsp - Coriander seeds
1 tsp - Cumin Seeds (Jeera)
1 tsp - Fenugreek seeds
¼ tsp - Oama (optional)
6 nos - Pepper corns
Oil or Ghee for frying
8 nos - Garlic
1/4 tsp - Turmeric powder
1/2 tsp - Tamarind paste
2 cups - Coconut, (grated)
2 nos - Garlic
1 tsp - Cumin Seeds (Jeera)
2 nos - Onions, chopped
1 tbsp - Butter
2 cups - Water
Salt to taste

Seasoning

2 tsp - Ghee (Clarified Butter)
1 no - Onion, chopped

Cooking Instructions :

- Heat ghee and saute, red chillies, peppercorns, fenugreek, cumin, oama, corriander seeds
- Grind with turmeric, tamarind and garlic to make a paste, keep aside. This is the masala.
- Grind together grated coconut, garlic flakes, jeera coarsely without water.
- Clean and cut the chicken, add finely ground masala, 2 onions chopped, butter, water, salt to taste and boil till cooked.
- Add the ground coconut and keep it on a slow fire till it becomes dry.
- Heat ghee and brown sliced onion, add the curry and bring to a boil.
- Serve with rice or dosa

Pork Sorpotel

Ingredients :

2 kgs - Fresh Pork Meat
½ kg - Liver
5 nos - Bay Leaves
5 gms - Sliced ginger
30 nos - Sliced garlic flakes
10 nos - Green chilies
10 nos - sliced onions
Vinegar to taste

Grind Together :

18 nos - Dry red chilies
1 piece - Ginger
1 tsp - Cumin seed
1 tsp - Coriander seeds
1 tsp - Poppy seeds
1 piece - Whole turmeric
1 tsp - Black peppercorns
2 nos - Cinnamon sticks
12 nos - Whole cloves
Salt to taste.

Cooking Instructions :

- Wash and boil the Pork Meat and Liver with Bay leaves, salt and cut into small pieces
- Soak the tamarind in water and remove the pulp.
- Heat oil, Fry the sliced ingredients, add the ground masala.
- Add the Pork meat & liver, stir, add vinegar and Cook for 45 minutes.
- Add water and boil for another 15 minutes. Add Salt to taste.
- Remove when done and set aside, can be preserved for about 7 Days.

Fish Ambot Theek curry

Ingredients :

1 No - Fish (Pompfret, seer)
2 Nos - Onions
10 Nos - Red chillies.
3 Nos - Cloves
6 Nos - Peppercorns
1 tsp - Jeera
1 pod - Cardamom
1 tsp - Mustard Seeds
1 nch Ginger
6 flakes - Garlic
1 No - Green Chilly
Vinegar
Oil
Salt to taste

Cooking Instructions :

- Grind for masala all ingredients except onions green chillies and fish. Make a fine paste of it.
- Cut 2 onions into slices saute in oil. Wait till brown
- Add the ground masala and saute. Once the masala is cooked add 2 cups of water to the Masala.
- Add green chillies, 1 spoon vinegar and tamarind water.
- Bring it to a boil and add sliced fish, boil till it cooked.
- Add salt to taste.
- Serve with rice

Mangalorean Chicken curry

Ingredients :

1 kg - Chicken (cut into medium pieces)
4 nos - Cloves
3 nos - Cinnamon sticks
3 tsp - Ghee
1 No - Onion (thinly sliced)
3 Nos - Tomatoes
2 Nos - Potatoes

For Paste

4 Nos - Onions
6 Nos - Red Chilies
2 tsp - Coriander seeds
2 tsp - Jeera
1 tsp - Turmeric powder
3 tsp - Coriander Leaves (chopped)
3 Nos - Garlic Cloves
1 inch - Ginger
6 Nos - Pepper corns
1 Tbsp -Tamarind Paste
Salt to taste

Cooking Instructions :

- Make a paste of onions,red chillies, corriander seeds, jeera, turmeric powder, Corriander leaves, garlic, ginger, peppercorns, Tamarind
- Boil the Chicken and potatoes, with cloves, Cinnamon, Salt and keep aside.
- Take ghee in a pan and fry one onion till golden brown, then add tomatoes fry
- Add the masala and fry thoroughly for about 15 minutes.
- Add the cooked chicken along with stock and if required also add water and bring it to boil.
- Garnish with coriander leaves.

Coconut Appam

For making the coconut milk:

Ingredients :

1 cup freshly scraped coconut
1 cup of water



Cooking Instructions :

Grind the coconut scrapings with water in a mixer and squeeze as much milk out of this mixture. Store this in a seperate bowl.
Coconut milk can also be prepared after making the batter.


For the Appam batter:

Ingredients :

Boiled Rice - 2 cups
Raw Rice - 2 cups
Urad Dhal - 1/2 cup
Salt to taste

Cooking Instructions :


Soak all ingredients overnight in water for about 5 - 7 hours.
Grind to a fine batter after this.
Next morning, pour the prepared coconut milk into the batter.
Add salt and mix the batter thoroughly.
Pour the batter into the pan (A curved deep iron / non-stick pan) and spread like in a dosa.
Do this carefully as all the batter might settle into the center of the pan.
Let it heat for a while and the serve hot with Coconut Chutney.

Neeru Dose

Ingredients:
4 Cups raw rice
1 pinch salt

Cooking Instructions :

1. Soak rice in water for about 4 or 4 hrs.
2. Grind the soaked rice into fine paste with lots of water. The batter should be very liquid amlost water consistency. Add salt and mix properly.
3.Heat a griddle or a flat pan to a high temp.
4.Take one ladleful of mixture pour the mixture on the pan and tilt the pan into all direction. Pour 1tsp of oil over the dosa.
5.When done on one side, filp and cook another side for 1 minute.
6. Fold in half and then into quarter. This is how neeru dosa is served.

Kori Rotti (Chicken Rotti)

Ingredients :

• 1 chicken (about 1 kg. In weight), cleaned and cut


• 1½ coconuts for milk


• ½ small coconut, grated


• 15-20 red chillies


• 2 level tbsp. Coriander seeds


• 1 level tsp. Jeeraseeds


• peppercorns - 6


• Ghee for frying


• ½ onion, chopped


• ¼ tsp. Turmeric powder


• 10 flakes garlic


• 1 onion chopped


• 1 tbsp. Butter


• Salt to taste


• Juice of 1 lemon


• Seasoning


• 2 tsp. Ghee


• 1 onion chopped


• ½ tsp. Garam masala (elaichi, dalchini, lavang)

Cooking Instructions :

1. 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.


2. oast 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.


3. 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 taste and boil in a cooker for 5 minutes under pressure. Remove and add thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes.


4. Keep 2 tsp. Ghee in a flat vessel on the fire. Add chopped onion and fry till brown. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the seasoning, cover and remove from fire. Serve with Roti, Idli, Neer Dosa, apam or Dosa Rice.


5. Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store, in any big city of India or abroad. Roti is a traditional dish of the Bunts served at every wedding and party. It should be soaked in curry and eaten.