Masala Pav

Serves 3

Ingredients:
6 Pav (buns)
4 Tomatoes (medium sized)
2 Onion (medium sized)
1 tsp cumin-corriander powder
1 tsp chilly powder
1/2 tsp turmeric powder
1/2 tsp pav bhaji masala
1/2 cup Tomato puree (or tomato sauce)
lemon juice
1 tbsp butter
1/2 tsp sugar
chopped onions and corriander leaves for garnishing
salt to taste

Method:

1) Heat butter in a pan add 1 tsp of oil.
2) Add onion, once the onions are translucent add the tomatoes.
3) Let it cook well and add sugar.
4) Add in all the dry masala and keep stirring till the tomatoes turn soft.
5) Add Tomato puree and cook well.
6) When the mixture reaches a gravy like consistency add in the pav and ensure that each piece is well coated with the mixture.
7) Remove from flame, add the lemon juice and mix well.
8) Garnish with chopped onions and corriander leaves and serve hot.

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Mangalorean Beans Bhajji

Ingredients:

250 gms French Beans (Chopped in to 1/2 inch pieces)
1 small onion (chopped)
1 tomato (chopped)
1 green chilly (chopped)
1/2 tsp turmeric powder
2 tbsp freshly grated coconut
Salt to taste

For the tadka:
1 tbsp oil/ghee
1/2 tsp mustard seeds
1/2 tsp urad dal
1 red chilly (dry)
7-8 curry leaves

Method:

1) Heat oil in a pan.
2) Add the mustard seeds.
3) Once the mustard seeds pop, add the urad dal, red chilly and curry leaves.
4) As the urad dal changes colour add the chopped french beans, chopped tomato, turmeric powder, chilly, onion and salt. Mix well.
5) Add a little water and cover and cook, stirring occasionally till the beans are cooked.
6) Add the scrapped coconut and mix well.
7) Remove from the flame once the coconut is well cooked.
8) Serve as a side dish with rice and dal.

Mangalorean Chicken Sukka

Ingredients

200 gms boneless chicken
1 onion ( finely chopped)
2 tbsps ghee

For the red masala
6 dried chillies ( 3 madras and 3 bedgi/kashmir) (roasted)
1 tbsp coriander seeds (roasted)
tamrind paste ( as per taste)
1 tsp turmeric powder

For the white masala
1/2 coconut (scrapped)
6 pepper corns (roasted)
10-15 fenugreek seeds (roasted)
4 cloves of garlic
1 tsp of cumin seeds
1/2 small onion

Method:

1) Heat a little ghee in a pan and add the onion slices.

2) Once the onion has become translucent put in the scrapped coconut, keep tossing to ensure that it does not burn. When the coconut starts changing its colour remove and keep aside.

3) Put the ingredients for the red masala in a mixie, add some water and blitz it till it turns into a fine paste.

4) Clean and cut the chicken into small peices and marinate it in the red masala for about 15-20 minutes.

5) Heat the ghee in a thick bottomed pan, add the chopped onion, fry till it turns crisp and brown.

6) Add the marinated chicken, cover and let it cook on high for about five minutes.

7) Add salt and let it cook on simmer till nicely done.

8) For the white masala, grind the roasted coconut and onion, fenugreek seeds, pepper corn and garlic and cumin seeds and grinds coarsely. (Optional: add 1/2 an onion at this stage).

9) Add the white masala to the chicken and mix well.

10) Simmer and cook till done.

11) Serve with rice, sliced bread or chappati.

Lasoon Chutney (dry)

Ingredients

6 Bedgi Chillies (dry)
1 Pod garlic (medium size)
1/2 copra
1 small piece Jaggery
Tamarind
Salt to taste.

Method:

1) Dry Grid all the ingredients.
2) Store in air tight container.

Butter Garlic Pepper Crabs

This is a variation on my other crab recipe and the burnt garlic flavour goes very well with the crabs, try it for yourself.

Ingredients

10 small Crabs
10-15 large cloves of garlic (coarsley ground)
1 tablespoon pepper (freshly ground)
25 gms butter
1 tablespoon olive oil
1/2 lemon

Method:

1) Clean the crabs and keep aside.
2) Heat Pan and add the butter.
3) Add the olive oil.
4) Add the garlic paste and fry till the raw smell disappears, infact let it turn a little red in colour.
5) Add the pepper powder.
6) Add the crabs and a little water, keep spooning the pepper garlic mixture over the crabs.
7) Turn the crabs over and continue spooning the sauce over the crabs.
8) Now cover the vessel and let it cook in the steam for a while.
9) Add lemon juice, stir well and remove from flame.
10) Serve hot with Naan,chapatis or pav.