Bhel Puri

Ingredients :

1 1/2 cup Puffed rice
2 tbsp nylon sev
1 boiled potatoes (mashed)
6-7 papdi (crushed)
1 chopped onion
1/2 cup chopped tomatoes
1 tbsp coriander leaves
1  tsp chaat masala
1 tbsp lemon juice
1 tsp raw mangoes (optional)
1 tbsp sweet chutney
1 tbsp green chutney
1/2 tsp red chilly pd
1 tbsp chivda (for garnish)

Method :

Take a big bowl. Add all the above ingredients except coriander leaves,  nylon sev, puffed rice and papdi.

Mix well and then add the crushed papdi and puffed rice.

The chutney recipes are already posted earlier.

Garnish with coriander leaves, sev and chivda. Serve immediately with papdi or else it will become soggy.

Stuffed Chilli (Bharwa Mirchi)

Ingredients :

5-6 long and thick chillies
1 tbsp Oil 

Stuffing :

1/2 cup grated coconut
1 tbsp gram flour (besan)
1/2 roasted peanut (coarsely crushed)
1 tbsp ginger - garlic paste
1 tsp green chilli paste
1 tsp red chilly pd
1 tsp cumin pd
1 tsp corriander pd
1 tbsp corriander leaves
1/2 tsp asafoetida (hing)
1/2 tsp turmeric pd
1 tsp lemon juice
1 tsp carom seeds (ajwain)
Salt to taste

Method :

Slit the chilies in between and remove the seeds.
Roast grated coconut and besan in a pan. Keep aside to cool.
Grind all the above ingredients except besan, peanut, corriander leaves, lemon juice and carom seeds by adding little water to a thick batter.
Remove the batter in a bowl and add crushed peanut, besan, corriander leaves, lemon juice and carom seeds. Add salt and mix well.
Stuff the above mixture into the chilli and shallow fry.

Serve hot.

Mutton Kolhapuri Rassa

Ingredients :

500 gms mutton
3-4 chopped onion
2 chopped tomatoes
3-4 cloves
1/2 tsp black pepper
1 inch cinnamon stick
1 big cardamom (black)
2-3 green cardamom
1 tsp cumin seeds
1 tbsp poppy seeds
1 tbsp corriander seed
1 tsp fennel seed
1 bay leaf
1 cup grated coconut
5-6 garlic cloves
1 inch ginger
7-8 red chillies
1/2 bunch corriander leaves
1 tsp red chilly pd
1 tsp turmeric pd
Salt to taste
Oil

Method :

Marinate mutton with salt, red chilly pd and turmeric pd for 2 hrs or more.

Heat a pan. Add 1 tsp of oil. Add corriander seed, poppy seed, fennel seed, dried red chillies, cumin seeds, black pepper, cloves, cinnamon stick, cardamom (black and green), garlic and ginger, 2 chopped onion and grated coconut. Roast it and grind to a fine paste by adding 1 tbsp corriander leaves and water.

Heat Pressure cooker and add 1 tbsp of oil. Add bay leaf and the remaining chopped onion. Saute it till translucent. Add tomatoes and stir till it melts. Add the marinated mutton pieces and let it cook for 15 mins. Cover the lid. 

Remove the lid and add the ground masalas and little water. Mix well. Let it simmer well. 

Cover the lid and cook for 6-7 whistles.

Garnish with coriander leaves and serve hot with Roti or Bhakri.

Kori Puli Munchi (Chicken Hot n Sour Curry)

Ingredients :

500 gms Chicken
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper corns
10-12 dried red chillies (big and small)
1 lemon sized tamarind ball
2 cups finely chopped onion 
1/4 tsp methi seeds
2 - 3 garlic cloves
1 inch cinnamon stick
2 cloves
1 1/2 cup coconut milk (thick and thin)
1/2 cup chopped tomatoes
1 tsp red chilly pd
1 tsp turmeric pd
Salt to taste
Oil

Method :

Marinate chicken with turmeric pd, red chilly pd and salt. Keep it aside for 2 or more hrs.

Heat 1 tsp of oil. Add the dried red chilies  coriander seeds, cumin seeds, methi seeds, cloves, cinnamon stick, 1 cup onion, garlic cloves and pepper corns. 

Blend it to a fine paste by adding turmeric pd, tamarind and the roasted ingredients adding little water.

Heat another pan with a oil. Add the remaining cup of chopped onion and saute till translucent. Add tomatoes and saute for few minutes. Add the marinated chicken and mix well. Cover the lid for 5-10 min till chicken is done. 

Then add the above ground paste and let it boil. Finally add coconut milk and simmer on a low flame. 

Kori Puli Munchi is ready to serve.

Manjol Eeretha Ghatti - Rice dumplings in turmeric leaves

This is a dish that is not only typical to Mangalore but a must during Gowri and Ganesha Festival as well as Nagapanchami.

The key ingredient in making " Manjol Eeretha Ghatti "  ( Rice dumplings in turmeric leaves) have a very pleasant, unique aromatic smell rich in flavour. Turmeric leaves are used as a herb in cooking, as it gives a distinctive flavor to food.

Ingredients :

10-12 Turmeric leaves
2 cups brown rice
2 cups grated coconut
1 cup grated jaggery
1 tsp cardamom pd
Salt to taste

Method :

Wash and soak rice for 5 hrs. Grind coarsely to a paste by adding salt and water. 

For the stuffings :

Heat a pan. Add jaggery and grated coconut to it and mix well. When it combines together add cardamom pd and mix it till you get a moist filling. Keep aside.

Wipe the turmeric leaves with a dry cloth. 

Apply the dough on the surface of the turmeric leaves. Flatten it and add the fillings on it and fold the leaves. Repeat the same with the other leaves.

Steam this in a idli steamer for 40-45 mins. 

Serve hot.

Green chutney and Tamarind chutney

Ingredients :

Green chutney :

1 cup Coriander leaves
1 cup Mint leaves
2-3 green chillies
3-4 garlic cloves
1 inch ginger
1/4 tsp sugar
Salt to taste

Blend all the above ingredients to a fine paste by adding water.


Tamarind Chutney 

1 cup tamarind pulp
1/2 cup dates
1/2 cup Jaggery
1 tsp red chilly pd
1/2 tsp roasted cumin pd
Salt to taste

Blend all the above ingredients to a fine paste by adding water.

Can be served with snacks.

Bolangir Ghassi (Silver fish curry)

Ingredients :

1 bowl bolangir fish / Silver fish
1 tbsp coriander seeds
1 cup grated coconut
1 tsp cumin seeds
1/2 chopped onion
1/4 tsp fenugreek seed
1 pinch carom seeds (ajwain)
1/2 tsp turmeric pd
4-5 dried red chillies
1/2 tsp peppercorns
2-3 garlic cloves
1 small marble sized tamarind
Salt
Oil

For Tempering :

1/2 chopped onion
1/4 tsp fenugreek seeds

Method :

Clean the fish and keep aside.

Dry roast coriander, cumin, red chillies, peppercorns, fenugreek seeds and ajwain.

Blend all the roasted ingredients along with coconut, garlic, onion, turmeric pd, tamarind and water to a very fine paste.

Heat a pan. Add the ground paste and bring it to boil. Add the cleaned fish to it and add water to required consistency. Mix well and simmer.

Heat a small pan. Add 1 tsp of oil. Add chopped onion and fenugreek seeds and fry till it turns brown. Add this to the above gravy and cover the lid.

Serve hot with Steamed Rice.