Index 1. Dengida Kajepu 2. Canne Rawa Fry 3. Masa Kajepu 4. Mangalore Chicken Curry 5. Pangi Da Masa 6.

Kori Ajadina 7. Bangudae Pulimunchi 8. Kori Pundi 9. Masa Ajadina 10.Bangude Gasi 11.Masa Indal 12.Yetti Ajadina 13.Karwar Fried Prawns

DENDIGA KAJEPU (Crab Curry)

(4 portions)

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Long red chillies Coriander seeds Methi seeds Mustard seeds Jeera Pepper corns Onion (medium size) Curry leaves Garlic Turmeric Coconut Tamarind Crab Oil Salt

20 gms 15 gms 5 gms 5 gms 10 gms 10 gms 100 gms 1 sprig 2 pods 5 gms 1 no 15 gms 8 nos. 150 ml to taste

Method:1. Wash and clean crabs. 2. Broil or saut ingredients from 1 to 10 without oil. 3. Add grated coconut and tamarind with above sauted ingredients. Make fine paste. 4. Heat oil in a handi. Cook the masala. Add crab & cook. 5. Correct the seasoning. Note:Optional: Garlic, jeera & curry leaves should be sauted in coconut oil.

CANNE RAWA FRY (Lady Finger Fish)

(4 portions)

1 2 3 4 5 6 7 8 9

Ginger garlic paste 10 gms Chilly pwd 20 gms Turmeric pwd 5 gms Coriander pwd 5 gms Lemon juice(optional) or tamarind juice 25 ml Salt To taste Canne fish 8 nos Rawa For coating Oil For frying

Method: 1. Clean and slit fish at centre. 2. Make masala from ingredients 1 to 5. 3. Marinate the fish with the above masala & salt. 4. Keep aside for 30 40 minutes. Coat the fish with rawa. 5. Heat oil in a Kadai. 6. Deep fry the fish. Note:1. Same masala is used for BANGDARAWA FRY. 2. This can be put in a greased tray and baked in an oven. Accompaniments: - Cucumber & lime wedges.

MASA KAJEPU (Mutton Curry)

(4 Portions)

1 2 3 4 5 6 7 8 9 10 11 12 13 14

Mutton Red chillies Coriander seeds Methi seeds Pepper corns Onion (cut into small pieces) Garlic Turmeric Coconut Jeera Curry leaves Salt Oil Onions (sliced)

500 gms 20 gms 15 gms 5 gms 10 gms 100 gms 2 pods 5 gms 1 no 10 gms 1 sprig To taste 150 gms 100 gms

Method: 1. Clean mutton. Cut mutton into small pieces & boil. DO NOT STRAIN. 2. Saut ingredients from 2 to 11 and make paste. 3. Keep aside water cleaned from grinder. 4. Heal oil in handi. Add sliced onion & brown. 5. Add ground masala. Cook. When masala is cooked add mutton & cook. 6. Check the seasoning. Garnish: - Curry Leaves Accompaniment: - Rice

MANGALORE CHICKEN CURRY (Kori Gassi)

(4 portions)

1 2 3 4 5 6 7 8 9 10 11 12 13 14

Chicken curry cut Red chillies Coriander seeds Methi seeds Jeera Pepper corns Onion (cut into small cubes) Garlic Curry leaves Turmeric Coconut Coconut oil Salt Sliced onions

1 kg 20 gms 15 gms 5 gms 10 gms 10 gms 100 gms 2 pods 1 sprig 5 gms 1 no 150 ml To taste 100 gms

Method: 1. Clean chicken & cut into 12 pieces. 2. Roast ingredients 2 to 11 and make a fine paste. 3. Heat oil in a handi. Fry the sliced onion to golden brown. Add ground masala & cook. 4. Add chicken & cook. 5. Check the seasoning. Garnish: - Fried onions & fried curry leaves. Accompaniments: i. Plain rice ii. Rice roti

PANGI DA MASA (Pork Curry)

(4 portions)

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

Pork meat Red chilly whole Dates Coriander seeds Mustard seeds Brown onions Turmeric pwd Ginger Garlic Curry leaves Tamarind Coriander leaves Jeera Poppy seeds Cardamom, Cinnamon, Bay leaf Oil Salt

500 gms 25 gms 100 gms 10 gms 5 gms 100 gms 5 gms 10 gms 2 pods 1 sprig 10 gms 1 bunch 10 gms 10 gms 5 gms 100 ml To taste

Method: 1. Clean pork & cut into small pieces. 2. Make masala by grinding together ingredients from 2 -16. 3. Heat oil in a handi. Cook the masala. 4. Add pork. Cook till tender adding water whenever necessary. 5. Check the seasoning.

KORI AJANDINA (Dry Chicken)

(4 portions)

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

Chicken Whole red chilly Coriander seeds Mustard seeds Methi seeds Pepper corns Garlic Jeera Tamarind Turmeric pwd Ajwain (optional) Sliced onion Coconut oil Grated coconut Curry leaves Salt

1kg 25 gms 10 gms 5 gms 3 gms 10 gms 2 pods 10 gms 10 gms 5 gms 5 gms 150 gms 100 ml 1 no 1 sprig To taste

Method: 1. Clean & cut chicken into 12 pieces. 2. Saut ingredients from 2 10 on a little coconut oil and grind along with curry leaves. 3. Heat remaining coconut oil in a handi and cook the masala. 4. Add chicken & cook till tender. 5. Heat coconut oil in a pan, add sliced onions & brown. Add grated coconut and make it golden brown mix with chicken and temper with curry leaves.

BANGUDAE PULIMUNCHI (Mackerel in Dry Spices)

(4 portions)

1 2 3 4 5 6 7 8 9 10 11

Mackerel fish (medium) Whole red chilly Coriander seeds Jeera Methi seeds Tamarind Turmeric pwd Pepper corns Garlic Oil Salt

8 nos 30 gms 10 gms 5 gms 5 gms 20 gms 5 gms 10 gms 1 pod 50 ml To taste

Method: 1. Clean & slit the fish in centre. 2. Make ground masala from ingredients 2 9. 3. Marinate the fish in above ground masala. 4. Keep aside for an hour. 5. Arranged the fish in a greased tray. Sprinkle oil on top and keep in an oven or a salamander covered with a lid for 12 15 minutes at a low temperature (150F to 180F).

KORI PUNDI (CHICKEN CURRY DUMPLINGS)

(4 portions) 1 Chicken 2 Whole Red chillies 3 Coriander seeds 4 Methi seeds 5 Jeera 6 Pepper corns 7 Onion (cut into small cubes) 8 Garlic 9 Curry leaves 10 Turmeric 11 Grated coconut 12 Coconut mil 13 Sliced onions 14 Salt 15 Lime juice 16 Coconut oil 1 kg 20 gms 15 gms 05 gms 10 gms 10 gms 100 gms 2 pods 1 sprig 5 gms no 1 no 100 gms to taste 2 nos 150 ml

Method: 1. Clean, cut the chicken into 12 pieces, soak in lime juice. 2. Make a fine paste from ingredients 2 to 11 (roast ingredients before grinding). 3. Heat oil in a handi. Fry sliced onions to golden brown. Add ground masala & cook. Add chicken and cook till tender. Correct the seasoning. Finish with coconut milk. FOR 1 2 3 4 5 PUNDI:Boiled rice flour Jeera Grated coconut Coconut milk Salt 100 gms 10 gms no no to taste

Method:1. Make a fine mixture with above ingredients. 2. Cook on a slow fire. Cool. 3. Make small balls (like jackfruit nuts). 4. Steam till cooked. 5. Add it to chicken curry.

MASA ANJANDINA (DRY MUTTON)

(4 portions) 1 Mutton 2 Oil 3 Whole red chilly 4 Coriander seeds 5 Methi seeds 6 Jeera 7 Pepper corns 8 Garlic 9 Poppy seeds 10 Cinnamon 11 Tamarind 12 Grated coconut 13 Oil (coconut) 14 Sliced onions 15 Grated coconut 16 Salt 17 Curry leaves 500 gms 25 gms 30 gms 10 gms 05 gms 10 gms 10 gms 01 pod 10 gms 05 gms 05 gms no 100 ml 100 gms no to taste 01 sprig

Method:1. Clean & cut mutton into small cubes. Boil and keep stock aside. 2. Heat 25 gms oil in a Kadai and roast ingredients 3 to 12 and make a fine paste. 3. Heat coconut oil in a Kadai, add sliced onions and brown. Add grated coconut and curry leaves and brown. Add ground masala & cook. 4. Add boiled mutton with masala and cook. 5. Correct the seasoning (if necessary add stock and dry it).

BANGUDE GASI (MACKEREL CURRY)

(4 portions) 1 Mackerel 2 Lime juice 3 Grated coconut 4 Red chilly whole 5 Coriander seed 6 Turmeric powder 7 Pepper corns 8 Garlic 9 Jeera 10 Methi seeds 11 Oil 12 Ginger juliennes 13 Slit green chillies 14 Mustard 15 Sliced onions 16 Salt 17 Curry leaves 8 nos 1 no 1 no 15 gms 10 gms 5 gms 5 gms 1 pod 5 gms 3 gms 100 gms 5 gms 5 gms 3 gms 100 gms to taste 1 sprig

Method:1. Clean and slit fish in the centre. Marinate with lime juice. Keep aside. 2. Make a fine paste out of ingredients 3 to 10. Keep cleaned water from the grinder. 3. Heat oil in a handi. Crack the mustard seeds. 4. Add ginger juliennes, green chillies, sliced inions and curry leaves and brown it. Add the masala and cook. 5. Add fish, cook and correct the seasoning.

MASALA (INDAL)
(4 portions) 1 Mutton 2 Whole red chillies 3 Coriander seeds 4 Dates (seedless) 5 Brown onions 6 Mustard 7 Ginger 8 Garlic 9 Curry leaves 10 Tamarind 11 Coriander leaves 12 Jeera 13 Poppy seeds 14 Oil 15 Cardamom, Cinnamon, Bay leaves 16 Salt 500 gms 25 gms 100 gms 100 gms 100 gms 5 gms 10 gms 2 pods 1 sprig 10 gms 1 bunch 10 gms 50 gms 50 gms 5 gms to taste

Method:1. Clean and cut mutton into small pieces. Boil till tender, keep stock aside. 2. Make ground masala from ingredients 2 to 13. 3. Heat oil in a handi. Add whole garam masala, add ground masala and cook. Add mutton and cook. If necessary add stock while cooking, correct the seasoning.

YETTI AJANDINA (DRY PRAWN MASALA)

(4 portions) 1 Prawns 2 Whole red chillies 3 Coriander seeds 4 Jeera 5 Pepper corn 6 Garlic 7 Turmeric 8 Tamarind 9 Methi seeds 10 Oil 11 Coconut oil 12 Onion sliced 13 Grated coconut 14 Curry leaves 15 Salt 250 gms 25 gms 10 gms 10 gms 5 gms 1 pod 5 gms 10 gms 3 gms 25 ml 50 gms 100 gms no 1 sprig to tatse

Method:1. Clean and de-vein prawns. 2. Heat oil in Kadai and saut ingredients from 2 to 9 and make ground masala. 3. Heat coconut oil in a handi, add sliced onions, brown, add grated coconut and curry leaves, add masala and cook. Add prawns and cook. Optional: - Ajwain (5 gms) may be added if desired.

KARWAR FRIED PRAWNS

(4 portions) 1 Medium sized prawns 2 Tamarind pulp 3 Jeera powder 4 Chilli powder 5 Coriander powder 6 Turmeric powder 7 Ginger/garlic paste 8 Salt 9 Eggs 10 Semolina 11 Oil Method: 1. Clean and de-vein prawns. Slit in centre and flatten. 2. Make masala by mixing ingredients 2 8. 3. Marinade prawns in masala fog an hour. 4. Coat prawns in egg and coat with semolina. 5. Shallow fry. Garnish: - Cucumber, lime wedge 12 nos 25 gms 10 gms 10 gms 10 gms 5 gms 10 gms to taste 2 nos for cating for frying