FISH CURRY (GRAVY)

Preparation:
grate 1 full coconut

Method:
wet grind....................
1 full grated coconut
+4-5 red dry chili (roasted)
+3 spoons of coriander seeds (roasted)
+1 spoon jeera seeds (roasted)
+1/2 cup chopped onions
+a small piece of tamarind
+1/2 spoon of turmeric powder
+3-4 garlic pods
+water...................make a thick masala

Take a vessel,  pour the masala
+fish pieces............give it a boil, until fish is done
+chopped garlic(2 inch), 2 spoons of chopped onions and  chopped 4-5 green chilies
season it again with 3 spoons of oil and chopped onion, fry the onions till dark brown.
Serve it hot with boiled rice

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VEGETABLE GRAVY

Preparation:
grate 1 full coconut

Method:
wet grind.............cococnut,
+4-5 red dry chili (roasted)
+3 spoons of coriander seeds (roasted)
+1 spoon jeera seeds (roasted)
+1/2 cup chopped onions
+1/2 spoon of turmeric powder
+a small piece of tamarind
+3-4 garlic pods
+water...................make a thick masala

Boil vegetables of your choice in a separate vessel
+the above made masala.........give it a boil for 10 minutes
+a small piece of jaggery
Season it with 3 spoons of oil, 1/2 spoon mustard seeds and curry leaves

Serve it hot with boiled rice

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FISH FRY

Preparation:
make a paste of
3 spoons of red chili powder
1 spoon of turmeric powder
2 spoons of lime juice
salt
2 spoons of tamarind pulp...............make a thick paste

Method:
spread the above chili masala on the fish pieces thoroughly.........keep it aside for 30 minutes
roll the fish pieces on the rava ( thin sooji) and shallow fry the fish pieces

Garnish the fish pieces with onion and lemon rings

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CHICKEN SUKKA

Preparation:
grate 1 full coconut
chop 2 onions
wet grind........grated coconut, 4-5 red chilli, 4-5 pepper pods, 2 spoons of coriander seeds, 1/2 spoon of menthe seeds, 1 spoon of jeera (all roasted in 3-4 spoons of oil), 1 packet of  whole garam masala, 3-4 garlic pods, 1/2 spoon turmeric powder

Method:
Heat 5-6 spoons of ghee in a vessel
+2 cups of chopped onions .......................fry until golden brown
+chicken pieces
+the ground wet masala
+salt
+1/2 cup water...............allow it to boil until chicken is done.

Season it with 5-6 spoons of ghee, lots of curry leaves and 3 spoons of onion.

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MANGALORE ALOO BONDA

Preparation:
boil and smash 1/2 kg potatoes

Method:
take smashed potatoes in a vessel
+3 chopped green chillies
+few chopped curry leaves
+2 spoon of grated coconut
+few drops of asafoetida water
+2 spoons of lime juice
+salt............mix all the ingredients well and make small balls

Meanwhile............
take 1 cup of besan
+1 cup water
+salt
+few drops of asafoetida water
+1 spoon of chilli powder
+1/2 spoon of turmeric water.......mix it well, make a drip consistency batter

Heat oil in the frying pan
take the potatoes balls , dip into the batter and deep fry

Serve for evening tea

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PEAS KURMA

Preparation:
Boil 1 cup of green peas
Boil 2-3 potatoes

Method:
wet grind....................1 cup grated coconut
+6 green chillies
+2 spoons of coriander seeds
+3 spoons of onion (fried in oil)
+1/2 spoon turmeric powder
+3 garlic pods
+2 red dry chillies.........keep the masala aside

Heat  a vessel, pour the masala
+ boiled peas and potatoes..........give it a boil for 20 minutes
season it with 2 spoons of oil, 1/2 spoon of mustard seeds and curry leaves

Serve it hot with rice or puri

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