Mangalore recipes

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

ingredients: 1.Carrot scrapes:1 cup 2.Bread powder:50 gms 3.Green chilli:4 4.Ginger:1 inch 5.Garam masala powder:1/2 tbsp 6.Salt:1/2 tbsp 7.Fresh coriander leaves:1/4 cup Method: Cut green chilli and ginger into very pieces,to this add carrot scrapes,bread powder,garam masala powder,salt,coriander leaves,little water if needed.mix all the ingredients and make small balls out of it.press each ball according to your desired shape and shallow fry it in oil till golden brown colour.This can be served with tomato sauce.

ingredients: 1.Maida:250 gms 2.Sour curd/yoghurt:1 cup 3.Green chilli:4 4.Sugar:2 tbsp 5.Salt:1 tbsp 6.Baking soda:1 pinch 7.Oil:to deep fry Method: Cut the green chilli into small pieces and mix all the ingredients except oil .keep this batter covered for 4 to 5 hours.The batter should not be too thick or too thin.keep oil on medium flame . With the help of spoon drop the batter one by one into the oil, deep fry till it is golden brown.This tastes good when served hot along with coconut chutney

ingredients: maida/plain flour:250 gms wheat flour:125 gms sugar:4 tbsp salt:1 tbsp curd/yoghurt:1/2 cup ripe banana:1 baking soda:1 pinch 0il :to deep fry method first smash the banana,then add all the ingredients except oil,if needed water can be added while mixing,the dough should be of chapathi dough consistency.keep this dough covered for 8 hours.now divide the dough into equal number of small balls(lemon size)and one by one roll the balls into a poori size,but don't roll it too thin.then deep fry in oil till golden brown colour.These buns can be stored for 4 to 5 days,without refrigeration.

ingriedients: coconut scraps/pieces-1 cup tamarind - 1 inch green chilli/red chilli-2 to 3 ginger- 1/4 inch garlic - 1 piece salt-1 tbsp for seasoning: oil -2 tbsp mustard -1 tbsp urad dal - 2 tbsp curry leaves-8 to 10 method: Put all the ingredients into mixi jar/grinder, add little water and make a fine paste.then give seasoning with oil,mustard,urad dal,curry leaves.This is a great combination with idli,dosa and even plain rice note:if you want chutney to green in colour then add coriander leaves

ingredients: 2 plaintains 200 grams besan flour 2 tbsp red chilli powder 1/4 tbsp saffron colour 1 tbsp rice flour salt to taste method: 1.remove the skin of plaintain 2.slice them into thin flat pieces.keep aside 3.put the besan flour,rice flour,chilli powder ,saffron colour,salt into the bowl,add water and make a thick smooth paste 4.heat oil in the frying pan,now dip the plaintain pieces well in the besan paste and deep fry in hot oil