Mangalore recipes

Ingriedients: Coconut scrapes-3 to 4 cups Raw rice(soaked for 2 hours)-1 cup Powdered Jaggery-1 cup Elaichi powder-1 spn Ghee-2 spn Dry fruits Method: Make a fine paste of rice and keep it asideAdd a glass of water to coconut scrapes, bring it to boil. cool this and grind ,filter this to get coconut milk.Now boil this coconut milk along with jaggery,elaichi powder,dry fruits and rice paste.Mix this continously till it boils and tends to leave the vessel.pour this mixture on a ghee smeared plate and cut into desired shapes.

Ingredients: Urad dal-1 cup Idli rava-2 cup Method: Soak urad dal for 3 hours,then grind it into fine paste.to this add idli rava and keep this batter for 8 hours to ferment.lastly add little salt.so idli batter is ready.pressure cook this batter in idli plates and soft round idlis are ready to serveidli is usualy served with sambhar and coconut chutney.

Ingredients: Raw Tomato pieces-2cup Toor dal-1/4 cup Garlic -2 to 3 Chopped Onion-1 Curry leaves-10 to 15 Oil-2 spoon Mustard - 1 spoon Slit Green chilli-2 to 3 Rasam/sambhar powder -3 spoon Coriander leaves Method Cook dal along with tomato pieces and garlic.once it is cooked cool it and put it in a mixi jar and make a paste .now heat oil in a pan,one by one add mustard,onion,green chilli,curry leaves,tomato dal paste,little water,salt,turmeric powder,rasam/sambhar powder.let this boil for 2 to 3 minutes. lastly add coriander leaves and garnish.Along with steaming hot rice tomato saru is a great combination.

Huli/vegetable sambhar ingredients: Boiled Toor dal-2 cup Boiled potato-1/2 cup Boiled beans-1/2 cup Boiled cauliflower-1/2 cup Tomato pieces - 1 cup Chopped Onion-1 cup Sambhar powder-3 spn Coconut scrapes-1/2 cup curry leaves-15 Mustard-1 tbsp Jeera-1 tbsp Asafoetida-1 tbsp Urad dal-1 tbsp Method: Heat 2 tbsp of oil/ghee in a pan and add mustard,jeera,urad dal,asafoetida,chopped onion,curry leaves,sambhar powder and lastly coconut scrapes.Now allow this to cool and then grind them into fine masale paste. Now boil toor dal to this add water,little turmeric powder,boiled vegetables,grinded masale paste,tomato pieces,little jaggery.let this boil for 4 to 5 minutes and vegetable sambhar is ready.

ingredients: Ripe smashed banana:2 Rava or Sooji or Semolina:1 cup Sugar:2 cup Ghee or oil:3 spn Milk:3 cups Food colour:optional Method: Roast the rava with a spoon of ghee till it is light brown in colour.Now take a thick bottomed vessel and boil the milk to this add smashed banana and roasted rava,sugar lastly ghee(food colour). Keep stirring it.when the halva starts leaving the vessel pour it into a ghee smeared plate.when it is hot only cut into desired shape

Ingredients: Fish:3 to 4 pieces Red chilli powder:4 spoon Turmeric powder:1/2 tbsp Salt:1 tbsp(adjust according to your taste) Rava or Sooji:50 gms lemon juice:1 tbsp Method: Marinate the fish with all the ingredients by adding little water except rava.leave this for 30 mins.Now apply a thin coating of rava and place this fish pieces on preheated tava with 1 or 2 tbsp of oil.The flame or heat should be kept low.Fry the fish on both the sides

ingredients: Raw rice:500gms Salt:according to your taste oil or ghee Method: Soak the rice overnight.Grind the rice along with little water and salt.The batter should not be thick as regular dosa batter,instead it should be very thin.Now heat the tava,apply little oil or ghee then spread the batter evenly all over the tava or you can tilt the tava itself for even distribution. When the dosa is bit crispy takeout the dosa from tava.Now neer dosa is ready to serve.Coconut chutney or kori sukka is the best combination for neer dosa