Steamed Pelakai gatti/Jackfruit Dumplings

This is a very famous Mangalorean cuisine. The color of gatti is usually bright yellow, the color depends on the leaf used to steam the gatti. 

Ingredients:
3 cups finely chopped Jackfruit flesh
1 cup jaggery/brown sugar
¼ cup water
1 tsp cardamom powder
1 tsp cumin seeds(crushed)
1 tbsp ghee (clarified butter)
1 cup rice flour
½ cup grated coconut
1½ cup Jack fruit jam
a pinch salt
water
few bay Leaves or banana leaf

Method:
1) Melt jaggery in water(remove the impurities if any) and keep it aside.
2) Now make  a smooth paste of finely chopped jack-fruit by using a blender. 
3) Add Jack-fruit paste along with jaggery syrup, grated coconut, cumin seeds, cardamon powder and mix it nicely.
4) Add rice flour little by little to the above made mixture and make a smooth dough.
5) Sprinkle some water if needed to make a soft dough.
6) Make a cone with bay/banana leaf and fill it with the rice mixture.
7) Fold the top and pin it with a tooth pick. If using banana leaf fold a piece of the leaf like a triangle. Steam it in a pan using a steaming plate or bamboo steamer.
8) Cook for 20 minutes and check with a tooth pick to see how dumpling is cooked. If the dumpling is raw in the middle, continue cooking.
9) After cooking the dumplings to perfection remove them from the pan. Open the leaf and enjoy the aroma and flavour of Jack-fruit dumpling.

Bangude Pulimunchi(spicy sour silver/grey mackerels)

  It is a popular dish in Mangalore and its adjacent places. It is commonly prepared at every household. The gravy is super spicy and tangy and adds amazing flavor to the fish. In Tulu, 'Puli' means 'tamarind' and Munchi means 'chilli'. Mackerel is a very healthy fish and its consumption is very good for overall health.

Ingredients:
1. 7 long red chillies
2. 1 big onion
3. 2-3 flakes garlic
4. lemon sized tamarind.
5. Turmeric Powder
6. Salt as per taste
7. Cumin seeds - half spoon
8. Pepper - half spoon
9. Green chillies -2
10. small piece ginger
11. Half chopped onion for seasoning.

Method:
1) Clean the fish and make around 3 pieces of each fish and keep aside.
2) Now grind the first 8 items to fine paste and make the masala little thick .
3) Heat oil in a pan, add few mustard seeds and when it clutters add chopped onion, ginger and green chilies, fry for a minute.
4) Now add the masala to it and 1 cup of water and boil it for 2 minutes .
5) Add the pieces of fish to the gravy and let it cook for 5 minutes.

Tip:
Serve it hot with Boiled(Brown) Rice.

Kori Rotti

It is a popular spicy Coastal Karnataka dish, a combination of red-chili based chicken curry and crisp dry wafers made from boiled rice. Traditionally, these rice wafers were used to be prepared by female members of the family in their own homes, however due to modernization one can find these rice wafers in a commercial store. A pack of 'Rotti' is available at a nominal price in Mangalore stores and can be easily bought.

Serves: 4

Ingredients:
   1)  1½ coconuts
   2)  2 cups hot water
   3)  1/2 small coconut, grated
   4)  15-20 red chillies
   5)  2 tbsp. coriander seeds
   6)  1 tbsp. jeera
   7)  6 seeds peppercorns
   8)  2 tbsp ghee for frying
   9)  1kg chicken, cleaned and cut
  10)  1/2 an onion, chopped
  11)  1/4 tbsp Turmeric powder
  12)  10 flakes garlic
  13)  1 tbsp Butter
  14)  Salt to taste
  15)  Juice of 1 lemon
  16)  1 packet rotti

Directions:
Prep: 20min  ›  Cook:1hr

• First grate 1½ coconuts and grind it finely with 2 cups of hot water. Squeeze out thick coconut milk and keep aside. 
• Roast ½ grated coconut till it becomes light brown. Fry ingredients from 4 to 8 in a little ghee. Now, add the ½ chopped onion till it becomes light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till you get a fine paste out of it.
• Remove the masala, wash the grinder with 2 to 3 cups of water and mix it with the masala, remaining thin coconut milk and cut chicken. 
• Take the above mixture and add 1 chopped onion, 1 tbsp of Butter, salt to taste and boil in a cooker for 5 minutes under pressure. Remove and add thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes.
• Take 2 tbsp of ghee in a flat heating vessel on fire. Add chopped onion and fry till it gets a nice brownish color. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the seasoning, cover and remove from fire and serve it hot with Rotti.  

Tips:
Serve it hot.