Something 'fishy' & 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 1-½ tsp
Turmeric powder 1 tsp
Cumin powder  1 tsp
Coriander powder 1-½ tsp
Tamarind paste 2 tbsp
Rava 100 gm
White sesame seeds ½ tbsp
Raw peanuts ½ tbsp
Fresh grated coconut ½ tbsp
Dry red chilli 1 nos, Mustard seeds ½ tsp
Cumin seeds ½ 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

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 Beet cutlet

Udupi Beet 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.

A delicious journey through coastal Karnataka and Kerala awaits you this June at the Coastal Adventures Festival — traditional spices, family recipes and a generous sprinkling of innovation – that’s what makes up these Coastal Adventures. Set sail with a hungry belly touching parts of Udupi, packing in a punch with some fiery Mangalorean cuisine as well as flavours from coastal Kerala. The versions of coastal and regional delicacies in a fun avatar will make you want to drop anchor this season.

The Coastal Adventure festival is being held @ Monkey Bar from June 16 to June 30.