Fish Fry

Recipe 1:
This a typical mangalorean Recipe:

Ingredients:

• Chilli Powder
• Turmeric Powder
• Salt

When you are done with cutting and cleaning, mix all the above mentioned ingredients into a coarse paste. Rub this masala all over the fish inside out. Let it absorb for 15-30 minutes. You can try out a deep fry or a thava fry. You can roll the marinated fishes in rava (bombay rava) to make a rava fry.

Note:
Let the mixture remain thick. Do not make it watery.
It's always a good practice to make horizontal slits on the surface of a fish, so that it absorbs masala.

Recipe 2:

My experiments with the above recipe as a base:
Ingredients:

• Fishes - 4 to 5
• Chilli Powder - 2 teaspoon
• Turmeric Powder - 1 teaspoon
• Salt - as per taste
• Ginger Garlic Paste - 1/4 teaspoon
• Coriander Powder - 1/2 teaspoon
• Black Pepper Powder - 1/4 teaspoon
• Vinegar - 2 drops

When you are done with cutting and cleaning, mix all the above mentioned ingredients into a coarse paste. Rub this masala all over the fish inside out. Let it absorb for 15-30 minutes. You can try out a deep fry or a thava fry. You can roll the marinated fishes in rava (bombay rava) to make a rava fry.

Neer Dosa(e)

Ingredients:
Dosa Rice (Normal cooking rice/sona masoori will also do) - 1 glass
Salt

Procedure:
Soak rice in water for 3-4 hours. You can soak it overnight too.
Grind rice; let the batter be fine. Add salt for taste. Add enough water. You can add 1.25 glasses of water to this batter. Ensure that salt is fine. Advantage of this dosa is that, you do not have to keep it for fermentation.

Heat the dosa pan (iron one). Pour the batter. Unlike normal dosa, you have to pour it from the outwards to inwards. Remember, the flame should be medium. Cover the pan with a lid. Remove the lid after 2 minutes and take out the dosa. You do not have to fry the other side.

Serve with chutney or any coconut gravy. Neer Dosa with chicken or fish curry is a well known breakfast item in Mangalore.

Munchi (Red chilli) Dose

This one comes from my mom-in-law. This dosa is tasty, easy to make and you don't need a chutney for this one. Ingredients:
Dosa Rice - 1.5 glass
Red chillies (Long) - 3
Coriander - 3 teaspoons
Cumin seeds (Jeera) - 1 teaspoon
Tamarind - Small piece
Salt - for taste

Procedure:
Soak the rice in water atleast for 4 hours. Grind rice with red chillies, coriander, cumin seeds (Jeera), tamarind and salt. Add water when you grind. When the ingredients are ground fine, add 2.5 cups of water.
The batter should be watery, almost similar to neer dosa batter. Use dosa pan to make your dosas. Apply oil on the surface every time before pouring the batter. Spread the dosa batter as you would for Neer dosa (start pouring from a end and ensure that the batter spreads throughout unlike normal dosa where you begin from the center). When the dosa is cooked, take it off from the pan. You do not have to fry the other side. Your dosas are ready for breakfast.

Have these dosas with a combination of ghee and sugar. It's tasty :)

Etti (Prawn) Sukka

This is one dish I always loved at home. But, never knew how my mom used to prepare. I tried this last week and it came out really well. There are two ways, you can cook this. First, let me post the easy way here. I need some more time to try out the other one and post it :D

Ingredients:
Prawns - 250 gms
Potato - 2 tiny potatoes or 1 big
Brinjal (optional) - 1/2 of 1 brinjal
Tomato - 1/2 of 1 tomato
Onion -  1/2 of 1 onion
Coriander leaves - 2 stems
Cinnamon - 1
Cloves - 2
Salt
Oil
Garam Masala Powder - 1 teaspoon
Chilly Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Pepper Powder - A pinch
Turmeric Powder - A pinch
Ginger Garlic Paste - 1/2 teaspoon
Grated coconut - little
Somp - optional


Procedure:
Steam the prawns in a thava after you clean it. Add little water, not much, as prawns will have water after cleansing. Sprinkle little salt and garam masala powder. Let it get cooked. - This is again optional. You can avoid this step.

Boil the chopped potatoes and brinjal. If you are using a pressure cooker, just two whistles is suffice.

When you know, its cooked, pour little oil in a thava. As it gets heated, add cinnamon, cloves, chopped onions and fry them. When onion turns golden, add chopped tomatoes. Mash the tomatoes as you fry them so that the water is all absorbed and tomato is cooked. Now add ginger garlic paste and keep frying. Let it fry, else you'll get the taste of this paste. When it is almost mixed with onions and tomatoes, add Garam Masala Powder, Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and fry the masala. Do not overheat and burn the masala. You can add some somp also (optional).

Add a cup of water. Add salt for taste.

Add prawns, potatoes, brinjal. If you haven't cooked prawns initially, it will take some time to cook here. Let it get cooked. Keep checking until the water is all absorbed. When it is done, sprinkle coriander leaves and grated coconut.

Serve with hot rice or chapathis.

Note:
Cook with the flame in SIM.
You can either cook the prawns in advance or cook them along with the masala.

Appa or Gullittu

I always thought breakfast items like idli, gullittu are troublesome. It takes a lot of time and effort to cook these. But, I was wrong. Recently, I realized these are far more easier from dosas as your daily breakfast.

Here is a recipe to prepare simple Gullittus:
(measurements for 2)

Ingredients:

• Idly Rice - 1 glass (bigger size)
• Udat dal -  1/2 glass

Soak them seperately for atleast 4 hours. Grind both together. Take the batter off when the ingredients are ground fine. Do not add too much of water, let it be little thick.

Add the batter to a vessel. Make sure the vessel is a little bigger in size (Else, the batter might overflow due to fermentation). Add some salt and mix the batter well. When you are done, cover the vessel and keep it for frementation. Usually, I soak the ingredients by 3:00 PM and grind it by 9:30 PM, keep the batter covered whole night for fermentation. (I keep it over the gas stove, someone had suggested this for better fermentation, not sure though if it's true, but everytime I have seen wonderful fermentation)

   Note:

• Do not keep this batter under refrigeration. Fermentation will not happen, if you keep it under refrigeration.
• The above measurement is suffice for 2-3.

Next morning, take the gullittu pan, apply oil on the surface. Keep the flame in SIM and let it get heated. Within 5 minutes, the pan gets heated. Pour the batter and cover it. In 2-3 minutes, as the gullittus get cooked, invert them. Let the other side get cooked. Do not keep it for long, else it'll get burnt and becomes hard.

Your soft, hot and mouth watering gullittus are ready. Take them off, apply oil to the surface and pour batter for next set of gullittus. Have these with thick and spicy red/green chutney.

You can use the same batter to prepare dosa or idlis.