Mangalore’s Top 5 Chicken dishes you must try!!

Chicken Pulimunchi

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I would recommend this curry to all tangy nourishment darlings.. !!! !!! puli-meaning sour and munchi meaning chilly in tulu, is a dish that is tangy and also zesty. The curry is originally a more profound brownish red in color… .The colour primarily relies on upon the red chilli's and the tamarind included. Pulimunchi is likewise prepared with fish or prawns. Initially this curry is set up to have a thick sauce, and just when wanted to be eaten with rice is this made runny as a curry. You may ponder from the shade of the curry that most Indian curry's appear to be identical,  however trust me once you eat them they are very unique in relation to each other..

Chicken Sukka

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A standout amongst the most well known Mangalorean dishes is the Chicken Sukka. It is otherwise called Mangalorean culinary diamond. it is likely made by every mangalorean community in varied degrees of spiciness. The spiciest I suppose is made by the Bunt community, renowned for their flavorful zesty nourishment.

Kori-meaning chicken in Tulu and Sukka stands for a dry preparation which is accomplished by including a fair amount of coconut, which gives this preparation a particular coastal flavor.

Chicken Sukka turns out to be an equally satiating dish. And rightfully so, Mangalorean Chicken Sukka is loved immensely by the Mangalorean community. Chicken Sukka is a dry dish made using fresh chicken, masalas, grated fresh coconut and it is generously tempered using ghee as well as onions.

Mangalorean Chicken Sukka  ends up being a similarly satisfying dish. What's more, rightfully along these lines, Mangalorean Chicken Sukka is adored by vast Mangalorean group.

Sukka is a dry dish made utilising crisp chicken, masalas, grated fresh coconut and it is liberally tempered using ghee and also onions.

This chicken preparation can be or rather should I say must be relished with Neer Dosa. No other accompaniment or bread recipe would do justice to Kori Sukka as much as Neer Dosa. The combination is just unbeatable.

This chicken dish can be or rather should I say must be savoured with Neer Dosa. No other backup or bread recipe would do equity to Kori Sukka as much as Neer Dosa. The blend is quite phenomenal.

Somewhat spicy, Mangalorean Chicken Sukka would satisfy your taste buds

Chicken Kori Rotti

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Kori Rotti is one of Mangalore's sub cooking styles - Bunt food which is one of India's most alluring and delectable foods. All things considered, as you most likely are aware 'Kori Rotti' is a combo dish. Its a fiery chicken curry eaten with flat, crispy and slender rice crepes.

Customarily, these rice crepes used to be prepared by women in their own particular homes, however because of mechanisation and modernisation, they are manufactured and sold commercially. Since a pack of "Rotti" is accessible at a nominal cost in Mangalore.

And, it's one of a kind. Because unlike everything else which is either had with rice or chapatis, there's an extraordinary firm rice rotti that the curry is spooned over. It's untidy business. You take the rotti, crush it gently on your plate and after that pour all the curry over it. Give it a chance to sit for a moment (only if you can wait that long) till you have both crispy bits and wet bits and begin eating. With your hands.

Yeas!! WITH YOUR HANDS, NO Spoon's ALLOWED!

Chicken Ghee roast

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A Mangalorean delicacy, Chicken Ghee Roast, is an exemplary formula among South Indian chicken dishes. Its beginnings backpedal to a residential community, Kundapur, near Mangalore. You will locate this fascinating chicken dish on practically every Mangalore restaurant  menu. Fiery, tart and zesty with an unmistakable kind of ghee broiled flavors, this credible home style chicken dish is not for the weak hearted.

And keeping in mind that Mangalorean cooking utilises coconut liberally in their sustenance, the ghee roast is very one of a kind in that way. This one in a perfect world is not cooked in coconut oil, or uses coconut.

Attempt the Ghee Cook if you've never eaten it before- however it's unquestionably not something you can eat regularly as it is to a great degree rich on account of the ghee. An impeccable backup to Neer Dosa, Dosa, Boiledd Rice or even Chapatis and an immaculate party dish.

Chicken Green Masala

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This flavourful and fragrant hot green curry is another Mangalorean classic. It is utilised regularly in Mangalorean cuisine. It is so adaptable, it can be produced using Chicken, Lamb, Minced meat, Prepared Fish, Vegetable, Seared Meat Steaks....the choices are perpetual.

The awesome mix of crisp coriander leaves, mint leaves, green chillies and entire flavors adds such a great amount to the flavor.

It gets the name green masala from the greenish colour that's obtained from the ingredients, i.e coriander and mint leaves which are used in abundance.

Barpe!!

P.S : Chicken Pulimunchi tastes best in Wine Gate, so does Sukka. you can also try Fish Joints like Machli, Bappamas and Girimanjas for both Pulimunchi & Sukka. Almost every mangalorean non veg restaurant serve them,

Kori Rotti is available in Hotel Kori Rotti, Wine Gate, Tandoor etc

Chicken Ghee Roast, as mentioned is available in almost all the Hotels around Mangalore. As per knowledge and taste matters, Hotel Maharaja and Abhiman in Mangalore city. not to forget Shetty's Hotel in Kundapura, is the best for this dish.

Green Masala, both in chicken Maya Inetrnational;, Maharaja, Abhiman, WineGate and many other places which I'm not recollecting at this point. will update soon

Top 5 Mangalorean breakfast bites you should not miss!

Neer Dosa; (Panpole)

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Who can resist  the one and only Panpole/Neer Dosa? The Panpole as its called in Konkani and 'Neer Dosa'  in Tulu/Kannada is everybody’s favourite. Neer Dosa got its name from the expression "Neeru" which signifies "Water" in the nearby dialects of Mangalore to be specific Kannada and Tulu. The watery steadiness of the mix is what's behind the name. Its the Neer Dosa's effortlessness and simplicity of planning that has ruled in each Mangalorean’s house and has picked up a ton of acceptence outside Mangalore as well.

The Neer Dosa  is eaten for breakfast alongside chutney or gravies, some take the opportunity to appreciate  it with extra curries or a side dish of vegetables. These dosas are versatile to the point that it can be likewise presented amid lunch times as a backup to meat,seafood dishes. It is also eaten  like a shawarma roll  with a sweet filling made of new coconut and sugar/jaggery. It is a feast for children to cherish it with a liberal sprinkle of honey,sugar or fruit jam. 

Sajjige Rotti

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Sajjige in Mangalorean dialect, is rava and is utilized to make not merely upma but rather a super flavoursome breakfast called Sajjige Rotti. This dish can be as plain or hot as you wish. There are some who include ground cucumber and some who include carrots, and some who add curd and onions to this and some who don’t. Whatever the adornament, the essential mixture is made with rava.

You can give your usual dosa / idli  a break and head out for an unusual and tasty breakfast item. It is eaten with a lump of homemade butter or just jaggery-ghee or even pickle. For an out of the world taste eat it with chutney pudi and you will never forget the lingering taste.

 Pundi/Undi

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Seasoned, steamed rice dumplings are called undi/oondi in Konkani. They are a popular Mangalore - Udupi breakfast. They are also called pundi gatti in Tulu. 

Undis turn up at least once a fortnight in most Konkani homes. Steamed rice balls with a tangy seasoning are yum in itself. They taste extraordinary when hot undis are presented with heaps of oil on top and with a fiery coconut chutney or pickle.

Undis are made in so many different ways, I have seen many versions myself. people grind the rice well into a paste and make undi,  My granny uses boiled rice along with white rice grains to make undi, others utilize coconut milk to cook the rice grains, a lot of them also  use readily available packaged idli rava/rice  rava to make undi/pundi and so on.. 

Moode

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Made out Idli batter poured into moulds made out of screw pine leaves(moode oli). Traditionally they are made at home by the Hindu community of Mangalore but nowadays most people prefer to purchase from the market and as such you may find vendors who sell just that.

Moode taste amazing with any vegetarian or non vegetarian curry of your choice. Traditionally it is eaten with Padhengi Ghassi (whole green gram sprouts cooked in a spicy coconut based gravy). You can try moode for breakfast with some coconut chutney or chicken curry with coconut milk. Oh scrumptiousness! My mouth waters even as I consider it! Cant wait to eat them once more. 

Masala Poha

A standout amongst the most well-known weekend breakfast alternatives at our place is the beaten rice. Beaten rice (also called as flattened rice) is known to have a low GI (Glycemic Index) which in straightforward terms means that it doesn't let your blood sugar levels take off  too high. In Mangalore, beaten rice has various names -'pou' in the Konkani spoken by Catholics,  'avalakki' in Kannada, 'bajil' in Tulu and 'phovu' in the Konkani spoken by GSBs. 

Similarly it is prepared and eaten in a innumerable ways. Sweetened with sugar or jaggery and embellished with coconut or spiced up with green chillies, curry leaves and onions (Masala Pou or Theek Pou) - the combinations of ingredients are quite a few but they all end up in a delicious mixture to make a meagre yet satisfying meal. 

This snack tastes extremely scrumptious if you accidentally or intentionally spill some coffee into it. I am sure that many of you have eaten beaten rice like this. My friend and fellow Rider is an addict to another unique way of enjoying beaten rice, with a cup of curd!

Barpe!!

P.S ; Do check out the poha and curd addict’s blog on music,  if you want to know more about sound and music and its origins. It’s really an interesting blog which is called The Journey of Sound, please do check it out by clicking on the link https://journeyofsoundweb.wordpress.com/

Top 5 must try Fish cuisines of Mangalore

Mangalore which is the centre for seafood is sprawling with fish joints. And if you happen to be in Mangalore, here goes the must eat them fishes.

Anjal (King Fish)

 Starting the menu with Anjal would be ideal for all fish lovers and future fish lovers.  Anjal is all time favourite of fish fanatics.  Anjal is used in various curries and is most famous for its tava fry. This is a fish with a single bone in the centre, so for those you hate bones and face problem with it getting stuck in your throats you can try this because you can glutton this down with ease. 
Rava fry, Masala fry and Tava Roast are the delicacies that must reach your taste buds. Anjal is considered to be a pricy cuisine, a single piece of anjal tava fry would cost you anywhere from Rs 100 to Rs 250 depending upon the season, place as well as the size of the fish.

Bangude (Mackerel)

Bangude (mackerel) is the most popular fish around Mangalore and udupi districts. Bangude is used in preparing curry and fries. Bangude deep fry, Masala & Rava fry, bangude hinga udda & bangude panna upkari & bangude alle piyav (Konkani special), Bangude Pulimunchi is one of the best mangalorean dishes which all of you must savour.

Manji (Pomfret)

Pomfret is just as pricy as King fish with heavenly taste and it tastes the best when you eat the whole fish Masala fried. This fish which is known for its soft flesh compared to other fishes is used to make fish nuggets and it could be prepared by even a novice cook as this fish could be easily cut in wedges and by deep frying it is as good as tasty French fries.

 Other than this do opt for Manji Masala fry if you like spicy dishes, as manji is supposed to be bland fish, as claimed by many but I never found it bland, it gets tastier every time you eat them. Masala fry would give it the real meaning, as all the Masalaa would be sucked in during the slow roasted Masala fry.

Kane (Lady Fish)

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The sexy lady fish is thorny, but hell of a taste!! Even if you don’t like fishes with thorns it’s definitely worth one try for this fish as its taste, when deep fried is just about perfect.  Just like the above mentioned fishes, you also can try Masala and tava fries of this fish. Kane Gashi is also another finger licking good thick gravy made using coconut and spices.

Boothai (Sardines)

The juiciest fish you cannot miss if you are in Mangalore and you are a true fish lover. Sardines are a bit salty, thorny fish and are rich in Omega Acids. Sardines are available in any fish joint which is known as fish curry rice or Meen Oota, not to forget deep fries and Boothai Nippat which is so yummy my mouth’s watering and I am craving for them, and yes you need not worry about the thorns in deep fries, they just get crunchy (available in Hotel Maharaja). Boothai is cheaper than the rest of the fishes. Boothai Saru and Gasi, as said are common in both hotel and fish consuming houses.

Until next time

Barpe !!

Mangalore On My Plate

Mangalore, officially known as Mangaluru, is the chief port city of the Indian state of Karnataka. It is known as Kudla in Tulu, Maikāla in Beary, Kodial in Konkani and Mangaluru in Kannada. It is located about 352 kilometres (220 mi) west of the state capital, Bangalore between the Arabian Sea and the Western Ghat mountain ranges.

It developed as a port on the Arabian Sea—remaining, right up 'til today, a noteworthy port of India. Lying on the backwaters of the Netravati and Gurupura streams, Mangalore is frequently utilized as an arranging point for ocean movement along the Malabar Drift. The city has a tropical atmosphere and lies in the way of the Arabian Sea  branch of the South-West storms. Mangalore's port handles 75 per cent of India's coffee and cashew exports.

Mangalore is the biggest city in Dakshina Kannada locale and is a standout amongst the most cosmopolitan non-metro urban communities of India. It is additionally the biggest city in the Beach front and Malnad districts of Karnataka, other than being a business, mechanical, instructive and medicinal services center point on the West Drift. Mangalore city urban agglomeration stretches out from Ullal in the south to Mulki in the north, covering a separation of more than 40 km. The city's scene is portrayed by moving slopes, coconut palms, freshwater streams and hard red-earth tiled-rooftop structures.

Mangalore is the heart of an unmistakable multilinguistic—social locale: South Canara, the country of the Tulu-talking individuals. Numerous traditional forms and folk art are drilled in the city. The Yakshagana, a night-long move and dramatization execution, is held in Mangalore, while Pilivesha (actually, tiger move), a folk dance unique to the city, is performed amid Dasara and Krishna Janmashtami. Karadi Vesha (bear move) is another notable dance performed amid Dasara. Paddanas (Number like sagas went on through eras by overhearing people's conversations) are sung by a group of impersonators in Tulu and are normally joined by the musical drum beats.

 The Evkaristik Purshanv (Konkani: Eucharistic parade) is a yearly Catholic religious parade drove on the main Sunday of each New Year. The Bearys' special customs are reflected in such society tunes as kolkai (sung amid kolata, a valor people move amid which sticks utilized as props), unjal pat (conventional children's song), moilanji pat, and oppana pat (sung at weddings). The Shreemanti Bai Dedication Government Gallery in Bejai is the main historical center of Mangalore.

The greater part of the well known Indian celebrations are celebrated in the city, the most imperative being Diwali, Dasara, Christmas, Easter, Ganesh Chaturthi and Eid. Kodial Theru, otherwise called Mangaluru Rathotsava (Mangalore Car Festiival) is a celebration one of a kind to the Goud Saraswat Brahmin community, and is praised at the Sri Venkatramana Sanctuary. The Mangalorean Catholics community's interesting celebrations incorporate Monti Fest (Mother Mary's feast), which praises the Nativity devour and the gift of new reaps. The Jain Milan, a board of trustees including Jain groups of Mangalore, arranges the Jain food celebration yearly, while celebrations such as , Mosaru Kudike, which is a part of Krishna Janmashtami celebration, is highly praised by the entire group. Aati, a celebration worshiping Kalanja, a benefactor soul of the city, happens amid the Aashaadha month of Hindu date-book.

 Celebrations, for example, Karavali Utsav and Kudlotsava are highlighted by national and state-level exhibitions in dance, dramatization and music. Bhuta Kola (spirit worship), is normally performed by the Tuluva people group around evening time. Nagaradhane (snake worship) is performed in the city in acclaim of Naga Devatha (the serpent lord), who is said to be the defender of all snakes. An antiquated custom related with the "daivasthanams" (sanctuaries) in provincial zones, Hindu kori katta, a religious and otherworldly cockfight, is held at the sanctuaries and furthermore permitted if composed as a major aspect of religious or social occasions.

Mangalorean food is to a great extent affected by the South Indian cooking, with a few cooking styles being extraordinary to the differing groups of the locale. Coconut and curry leaves are basic fixings to most Mangalorean curry, as are ginger, garlic and chilli. Mangalorean Fish Curry is mainstream dish in Karnataka. Well-known Tuluva dishes incorporate Neer Dosa,Masala Dosa,"Chicken Ghee Roast","Chicken Sukka", Kori Rotti (dry rice pieces dunked in gravy), Bangude Pulimunchi (zesty sharp silver-dark mackerels), Beeja-Manoli Upkari, Neer dosa (silky rice-crêpes), Boothai Gasi and Kadubu. 

 The Konkani people group's specialities incorporate Daali thoy, bibbe-upkari (cashew based), val val, Kadgi chakko, avnas ambe sasam, paagila podi, chane gashi and Patrode.

 Vegan cooking in Mangalore, otherwise called Udupi food, is known and enjoyed all through the state and locale. 

Since Mangalore is a waterfront town, fish shapes the staple eating routine of the vast majority. 

Mangalorean Catholics' Sanna-Dukra Maas (Sanna – idli lightened with flavor or yeast; Dukra Maas – Pork), Pork Bafat, Sorpotel and the Mutton Biryani of the Muslims are notable dishes. Pickles, for example, happala, sandige and puli munchi are special to Mangalore. Khali (toddy), a country alcohol arranged from coconut blossom sap, is prevalent.

Here, I would try to bring you Mangalorean cuisine, must eat joints, fishes and much more. 

Stay tuned.

Barpe