Babycorn Manchurian

Ingredients:

1. Baby-corn-1 packet
2. Capsicum- 2 Big
3. Onion- 1 Big
4. Spring onion- 4 to 5
5. Garlic- 1 pod
6. Ketchup- tsp
7. Soya sauce- 2 Tsp
8. White vinegar- 3 Tsp
9. Chilly garlic sauce- 2 Tsp
10. Pinch of sugar
11. All purpose flour & corn flour- 1:1
12. Ginger garlic paste- 1 Tsp
13. Chilly powder- 2 Tsp
14. Pinch of cooking soda
15. Salt
16. Oil.

Procedure:

Cut the baby corns to medium thick round pieces wash and dry on kitchen towel.
In a bowl mix the all purpose flour, corn flour, chilli powder, ginger garlic paste, salt, soda with little water and coat the baby corns and fry them until crisp.

In a pan add little oil add the finely chopped garlics on high flame till they change the color. Add the chopped onion and capsicum continue to fry on high flame for 5-7 mins. Add the fried baby-corns, ketchup, vinegar, soya sauce, chilli garlic sauce, salt and fry on high flame for 10 mins. Finally add the spring onions.

Brined Jackfruit (Salla Upkari)

One of the authentic Mangalorean dish....

Ingredients:

1. Brined Jackfruit- 2 cups
2. Mustard- 1 Tsp
3. Chilli powder- 1/2 Tsp
4. Fried red chilli- 2

Method:

Properly wash the brined jackfruit twice and soak in fresh water for half an hour.
Discard the water, Slice the jackfruit to thin long stripes (1 inch).
Add the chilli powder and mix the jack fruits. Let it sit for 10 mins.
In the saucepan add oil, mustards and allow it to crackle then add the red chilli, jack fruit and stir for few seconds. Sprinkle little water  then cover and cook for 10 to 15 mins.

Tomato Soup

Tomato soup is one of the most commonly and preferred soup. This is one of the low fat content soup which can be included for dinner.

Ingredients

1. Tomato- 4 Big
2. Carrot- 2 small
3. Spring onions / onion- 4 strings / 1 small
4. Bay Leaf- 1
5. Garlic- 2 bulbs
6. Pepper
7. Salt
8. Olive oil

Procedure:

In a wok add little olive oil and fry the finely chopped onion .Boil the tomato and carrots and allow it to cool down.
Blend the fried onions, boiled tomato, carrots and 2 bulbs of garlic and run into the blender to a smooth puree.
In a wok add the blended puree, bay leaf and add water to adjust the consistency. Bring it to boil for 10 minutes and then add salt and pepper and let it simmer for couple of minutes. Tastes well with garlic bread / bread croutons.

Procedure for Garlic bread:

Get the Sandwich bread, brush a little olive oil and add salt, Italian seasoning and lot of finely chopped garlic. Grill the bread for 2 minutes.

Maralwa paanha podi (Colocasia leaves fritters)

Nice to eat hot and spicy during monsoon....

Ingredients:

1. Maralwa leaves- 30
2. Red chilli (Kashmiri)-  15 to 20
3. Raw rice- 1 cup
4. White lentil (Urad dal- 1/2 cup
5. Tamarind paste- 4Tsp
6. Grated coconut- 2 Tsp
7. Rice flour- Just to coat and fry

Procedure:

Dry roast Red chilli and urad dal and soak in water for 1 to 2 hrs.
Grind all the above ingredients (2 to 6) to a smooth paste (Keep the mixture dry). Now layer the leaves and apply the ground paste, and repeat the process for another 5 leaves over lapping each one. Start folding the leaves as shown in the picture and slice it into oval shapes.
Roll the sliced pieces in rice flour and deep fry.

Phagila Podi

Ingredients:

1. Phagil - 5
2. Red chilli powder-4 Tsp
3. Rice flour- 4 Tsp
4. Salt

Procedure:

Clean the Phagil properly. Lengthwise chop the Phagil.  Now marinate it with all the above ingredients except rice flour and refrigerate for 1 to 2 hrs. Then roll the Phagil in the rice flour and deep fry till it is crisp.

Tips:

You can also do this without Marination. Just apply the necessary ingredients and deep fry it.