ANJAL (POMFRET) MASALA FRY MANGLORE STYLE

M

MANJI/pomfret/aavoli                                     --   10 slices

Red chilly powder                                           --   5 to 6 tsp

Pepper powder                                               --   ½ tsp

Tamarind                                                          --   1 lemon size ball

Curry leaves                                                     --   2 hand ful

Coriander seeds                                              --   1 tsp

Coconut oil/any oil                                         --   4 to 5 tbsp

Salt to taste

Method

Add little warm water to tamarind and make thick pulp and keep aside. 

Add little oil and fry coriander seeds for 1 or 2 minutes. 

Then grind coriander seeds, tamarind pulp and chilli powder into thick paste.

Take a shallow frying pan add oil.  When it heats add 1 handful of curry leaves.  Fry for 1 or 2 minutes.  Add pepper powder again fry for 1 or 2 minutes then add  red chilli paste & few  curry leaves, salt  fry till oil separates.

Check the salt then slowly keep all fish slices in the masala and coat evenly while cooking then close the lid and shallow fry them till it gets cooked evenly

Ps:-  This is a very spicy dish, if you need less spicy you use ½  Kashmiri chilly powder and ½ normal red chilly powder.  You can use any oil, but to get authentic Manglorean taste you have to use coconut oil for frying.

Bangude Pulimunchi (Mackerel in hot and tangy gravy)

This is a very popular dish among the “Bunts” community in Mangalore.  Mackerel is known as Bangude in Mangalore.  Puli in Tulu language means sour and Munchi means chilly.   

Ingredients

Bangude/Ayala/Mackerel        -   2 big

Red chillies                                   -   10 to 15

Green chilly                                  -    1 or 2

Coriander seeds                          -    ¼ tsp

Jeera                                              -    ¼ tsp

Methi (uluva)                               -    ¼ tsp

Onion  sliced                                -    2 medium sized

Pepper corns                                -    ¼ tsp

Turmeric powder                        -     ¼ tsp           

Ginger                                            -     1” finely chopped

Garlic                                             -     3 flakes finely chopped

Tamarind                                      -     1 small lemon sized

Oil                                                  -     2 to 3 tsp

Curry leaves   optional

Method

Cut and clean the bangude (ayala/mackerel), add pinch of turmeric powder and salt and keep aside.

Take tamarind in a bowl, add warm water then keep aside for 5 to 10 minutes then prepare thick puree.

Dry roast the red chillies, coriander seeds, methi seeds, jeera, pepper corns and turmeric powder for a few minutes till nice aroma comes (in a low flame).   Let it cool for sometime then grind it to fine paste.

 

Heat mudpot/vessel/pan, add oil, add finely chopped garlic, add chopped ginger fry for a minute then add sliced onion and green chilly fry till the onion colour turns light brown.  Then add grinded chilly paste, salt ,tamarind puree and water according to consistency (generally this is  medium thick gravy) let it boil for 5 to 10 minutes.  Then add fish pieces slowly mix so that the gravy gets coated on the pieces properly. 

Cover the pan and cook in medium heat for 5 to 10 minutes.

Enjoy Bangude Pulimunchi with steamed rice or akki roti.

Note :--  This tastes better if prepared in earthen pot, and tastes even better if kept for next day. 

                       

TOMATO PHANNA UPKARI

This is the easiest and quickest  tomato curry which goes well with all dosa, rotis etc..   This can be used with rice for meals also.  Phanna upkari is a Konkani traditional dish in which we generally use red chillies and tamarind then season with onion.  (refer different types of Fish phanna upkari in blog).  I learnt this from Sudha pachi (aunty).   She introduced this dish into our family.  The taste of this phanna upkari is very nostalgic and takes me to my childhood days.  Even though she was a working woman she always found time to prepare this for us, even after coming back from work.   Today is mother’s day and My aunt is very much like mother and I still miss your tomato phanna upkari.

Ingredients

Tomatoes                           --  5 to 6

Onion                                  --  2 medium size

Red chilly powder            --   2 tsp (as per your spice level)

Oil                                        --   1 tbsp

Salt to taste

Method

Finely chop onions and tomatoes and keep separately.  Take a deep frying pan, add oil when heats add finely chopped onions fry till golden brown then add chilly powder fry slightly for 2-4 seconds.   Quickly add tomatoes and salt and fry for 2 seconds then add little water just boil it for 5 to 10 minutes.   Tomato phanna upkari is ready to serve.

Instant oats dosa

This is a very quick, healthy and tasty recipe for those people who don’t like to eat oats as porridge. This is a balanced diet and makes you feel full for a long time.  I learnt this from Paddu’s kitchen.

Ingredients

Oats                                     -     1 cup

Rice flour                            -      2 tbsp

Rawa  (semolina)              -      2 tbsp

Butter milk                         -      ¼ cup

Green chilly                        -      2 finely chopped

Coriander leaves               -      1 tbsp finely chopped

Jeera/cumin                       -       1  tsp

Salt to taste

Oil for making dosa

Method

Slightly fry the oats for few seconds then make powder.  Take one bowl, add oats powder, rice flour, rawa, salt, butter milk, coriander leaves and green chilly mix with little water to make dosa batter consistency.  Keep aside for 15 minutes.  Heat non stick tawa pour a ladle of batter spread it lightly like a normal dosa.  Sprinkle 1 tsp oil around the dosa keep it on medium flame and cook it till it gets cooked completely.  When its cooked flip it over the other side and roast both sides properly (this dosa is very soft ).

MOLAGAI PODI

This is a dry chutney powder which can be stored for about one month and can be eaten with dosa, idly etc after mixing with Oil or Ghee.

Ingredients

Red chillies                    -- 10 to 15

Urad dal                         --  1 cup

Hing powder                 --  ¼ tsp

Salt to taste                 

Method

Dry roast red chillies for a few minutes and keep aside.  Dry roast urad dal till light brown, then add hing powder and fry for another 2 minutes.   Switch off the gas and let it cool for sometime.  Crush red chillies to smooth powder in a mixie jar then add urad dal and salt and make a little coarse powder.  (please do not make fine powder because taste varies).  Store it an air tight container and serve accordingly.

Lady’s finger sambar (Benda Kolombo)

(This is my mom’s recipe)

 Ingredients

Lady’s finger                              --  ¼ kg

Tuvar dal                                    --   ½ cup

Onion                                          --   1 medium sized

Grated coconut                         --   2 tbsp

Tomato                                       --   1 or 2

 

For Masala

Grated coconut                         --  2 tbsp

Coriander seeds                        --  2 tsp

Methi   seeds/uluva                 --  ¼ tsp

Jeera/cumin                              --  ½ tsp

Pepper corns                             --  ¼ tsp

Red chillies                                 --  10 to 12

Urad dal                                      --   1 tsp

Turmeric powder                      --   ¼  tsp

Mustard seeds                           --  ½ tsp

Curry leaves     few

Hing                                             --  ¼ tsp

Salt to taste

Oil for cooking

 

Method

Wash the lady’s finger and dry them with dry cloth cut into 1 or 2 inch pieces.  Slice the tomato and keep aside.  Slice the onion and pressure cook with the tuvar dal and let it cool for some time.  After it cools down add sliced tomato, lady’s finger and little turmeric powder and cook till done.  

Add 1 or 2 tsp of oil in kadai, add coriander seeds, jeera, methi, pepper corn, urad dal, red chilly, hing  and grated coconut and fry till dark brown in medium flame.  Grind this into fine paste, add this paste to cooked lady’s finger add salt and boil it for  5 to 10 minutes.  Season with mustard and curry leaves.    Serve with hot steaming rice and pappad.