Shenga -Garlic Chutney

Ingredients:
1 cup grated coconut
2 garlic pods
1" ginger piece
1/2 cup ground nuts (pea nuts)
1/4 cup dhalia (kadle in kannada)
4 red chillies
1/2 tea sp tamarind paste
1/2 bunch coriander leaves (cilantro)
Salt to taste

Seasoning:
Mustard seeds
Kki patta
Hing

Fry everything in the ingredients section except the tamarind paste until the coconut turns little brownish and you get nice aroma. Grid to fine paste with little water with the tamarind paste. Season and serve with Dosa or idli.

Fish Fry

Ingredients:
Pomphret (cut into thin slices),
salt,
chilli powder,
hing.

Mix the powders and marinate the fish. Keep it in the fridge for 1/2 day or in the freezer for a couple of days. Thaw the fish (either in fridge or in microwave). Roll each piece in rice flour and deep fry.
Typical mangalorean fish fry is ready to be served with rice and daal.

Konkani style mangalorean prawn curry

Ingredients:
Shrimp 1lb,
Coconut 1/2 cup,
Red Chillies (fried)-4 or 5,
Tamarind paste 3/4 tsp.
Hing (asafoetida) powder - 1 pinch,
Coconut oil-2 tsp,
salt to taste.

Grind coconut, red chillies and tamarind paste to smooth paste. Boil the ground masala with water for about 10 minuts. Add cleaned and deveined shrimp to the boiling masala. Cook until shrimp is cooked.Take it off from the stove and add the hing and coconut oil. Serve hot with rice.

(Ummm....My mouth is watering...)

Goli Bajo

Goli Bajo

Typical Mangalorean evening snack:

Ingredients:
Maida 1 cup,
Curds (yogurt) 1/2 cup,
Green chillies-2 or 3,
Ginger 1/2 inch,
Cooking soda 1/2 tsp.
Sugar 1/2 tsp.
Salt to taste.
Grind together green chillies, ginger and salt. Mix this with soda, sugar, maida and curds. Add water to get thick consistency. Keep aside for 10-15 minutes. Deep fry small balls in hot oil. Serve with ketchup and tea.

Pineapple Gojju

Pineapple gojju: (its a typical kannadiga recipe-I tried this last weekend and all my friends loved it)

Ingredients:
1 small pineapple, peeled and cut into small pieces-boiled in water with sugar and cooled
1 tsp. tamarind juice
1 tbsp. jaggery
1 long spring curry leaves
2 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
Salt to taste

Masala:
1/2 cup grated, coconut
4-6 red chillies
1 tbsp. bengal gram (Channa daal)
1 tsp. black gram (Urad daal)
1 tsp. cumin seeds (Jeera)
1/2 tsp. fenugreek seeds (Methi)
1 tsp. sesame seeds (Yellu in Kannada)
1/2 tsp. asafoetida (Hing)
1 tsp. oil

Preparation:
Heat the oil in a pan fry all masala ingredients (except the coconut) until lightly browned. Grind the fried masala with coconut and little water to a fine paste. Heat the oil in a sauce pan, add mustard seeds, when it pops add cooked pineapple, turmeric, curry leaves and fry for 5-8 minutes. Add salt, tamarind juice, jaggery, ground paste. Bring it to boil. Simmer for 10-15 minutes until the gojju thickens.