Chayote Squash (Seeme Badane Kai) recipe

Ingredients:

Chayote Squash - 2 

Coriander leaves 

Turmeric 

Salt

Oil

Mixture:

Coconut - 6 teaspoons

Ginger - Small piece

Green Chillies - 4

Garnish:

Mustard Seeds

Urad Dal

Asofoetida

Curry leaves

Procedure:

Peel off the outer skin of Chayote Squash, cut into smaller cubes and pressure cook for 2-3 whistles (add little bit of salt). 

Meanwhile, grind the ingredients listed under Mixture. 

Next heat some oil in a pan, add mustard seeds. When it starts popping, add urad dal, asofoetida, and curry leaves. Saute for a minute. Now, add the ground mixture, little turmeric and salt. Add pressure cooked vegetable cubes, and add little water (preferably the remaining water after pressure cooking the vegetable). Mix well and add coriander leaves. 
This can be served with chapathi or rice. 

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.
You can also add maida /corn flour to the mixture to make it thick and a drop of vinegar.
Marinate and leave it for an hour or more. Thus, it absorbs the masala and gives you a better taste. 

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.




Review:
I tried several fish fry masalas earlier, but was not very happy, as they took away the real taste of the fish. These masalas were more like manchurian masalas. This time, I decided to try Aachi Fish Fry Masala. It turned out to be good, like a typical fish fry masala. In the instructions, they have mentioned that you can add lemon juice. Instead, I added a drop of vinegar and added water to make a masala. Marinate fish slices and leave it for hours. The more the number of hours of marination, the better the taste. Everyone in the family liked the taste.So, a big Yes for Aachi.
http://www.aachigroup.com/fish-fry-masala/

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).  Below is a picture of the neer dosa pan. Spread oil over the surface. 

Pour the batter. Unlike normal dosa, you have to pour it from outwards to inwards. Take very little amount of batter in the ladle as shown below and pour it towards the center from the outer edge.

Remember, the flame should be in medium. Cover the pan with a lid as soon as you pour the batter. 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.