Something fishy and more

Mandeli fried fish

Rava crusted fried fish filets served with baby onion salan puree, plantain chips and south inspired pickles.

Ingredients: Mandeli 20 nos Ginger-garlic paste 1 tbsp Baram masala 1 tsp, chilli powder 1- tsp Turmeric powder 1 tsp Cumin powder 1 tsp Coriander powder 1- tsp Tamarind paste 2 tbsp Rava 100 gm White sesame seeds tbsp Raw peanuts tbsp Fresh grated coconut tbsp Dry red chilli 1 nos, Mustard seeds tsp Cumin seeds tsp Fenugreek seeds a pinch Green chilli (slit) 1 nos Jaggery 1 tsp Onion (medium size) 4 nos, Salt and pepper to taste

Method: In a pan, dry roast peanuts, sesame and coconut. Make a paste adding little water, set aside. Take a fresh pan, add oil and once hot, add mustard seeds, splutter. Add red chilli, cumin, fenugreek seeds and slit green chilli.

Add half quantity turmeric, chili, cumin and coriander powder. Sauté for a minute and then add peanut, sesame and coconut paste. Cut onions into quarters, add to the gravy. Add little water and cook on a slow fire till the mixture is reduced to a thick gravy.

Garnish with chopped mint and coriander. Season and cool. Then blend to a fine puree. Make a slit along the belly of the fish, remove insides. In a bowl, add ginger garlic paste, garam masala, turmeric, chilli, cumin and coriander powder.

Add fish, let it marinate for 10-15 minutes. Dredge marinated fish in rava and deep fry till golden brown. Serve with the Salan puree and banana chips.

Kundapur wings Chicken wings tossed with Kundapur Ghee Roast Masala

Ingredients Chicken Wings 24 nos Lemon juice 1 tbsp Curd 40 gm Turmeric 1 tsp Salt to taste Kashmiri chilli 20 nos Bedgi chilki 16 nos Black peppercorns 2 tbsp, Coriander seeds 1 tbsp Cumin seeds 1/2 tsp Fenugreek seeds 1/4 tsp Garlic cloves 24 nos Tamarind paste 1 tsp Ghee 50 gm l Flour 150 gm

Method Dry roast spices to enhance flavours and powder them along with garlic. A little water can be added to help achieve a fine paste. In a skillet, add ghee and cook spices in ghee till the raw flavour of the spices is gone.

Add tamarind paste and season. Set aside to cool. In a large mixing bowl, put chicken wings, add curd, turmeric powder, lemon juice and salt. Add 1/3rd spice blend, mix well and refrigerate for four to six hours or even overnight.

Remove wings from marinade and toss in the flour, deep fry wings on moderately heated oil. Warm up remaining spice, blend and keep in a large bowl. Once wings have cooked, remove from oil, drain off excess oil and immediately add to bowl with a spice blend. Toss till all the wings have an even coating. Serve hot with salad.

Udupi bBeet cutlets An ode to Café Diana, rava crusted beet and potato cutlets, stuffed with green peas, served with Kerala Paratha

Ingredients Beetroot 400 gm l Potato 200 gm Mint leaves (chopped) a handful Green peas 50 gm Onion (chopped) 20 gm Chat masala 1 tsp Rava 100 gm Ghee 2 tbsp Salt and pepper to taste.

Method Peel the beets and potatoes and cut into dice shaped pieces. Boil beet and potato separately in salted water. The potatoes can be cooked into a mash consistency. In a bowl, add boiled beets and mashed potato and add bafat spice powder, chopped mint leaves and season with salt and pepper. Mix well.

In a skillet, add ghee and sauté onions, once golden brown, add green peas and cook. Add chat masala and chopped mint leaves.

Shape the beet mixture into tear drops with a spoon of the green peas mixture. Dredge in the rava and pan sear in ghee till both sides are golden brown. Serve with Kerala paratha and tamarind ketchup.