Food: Mangalorean Anjal Fry, also known as Kingfish Masala Tawa Fry, is a popular coastal seafood dish known for its spicy, tangy and aromatic masala. Thick slices of fresh kingfish are marinated, coated with a red chilli paste and shallow-fried on a tawa until perfectly cooked.

The dish gets its distinctive flavour from Byadgi chillies, tamarind, garlic, ginger and traditional spices. Coconut oil and curry leaves add an authentic coastal touch to the preparation.

Ingredients

For the fish, you need 3 to 4 thick slices of Anjal (kingfish), coconut oil and a few curry leaves.

For the first marination, use ½ teaspoon turmeric powder, salt and 1 tablespoon lemon juice.

For the masala paste, take 15 to 20 soaked Byadgi chillies, 1 tablespoon coriander seeds, ½ to 1 teaspoon cumin seeds, ½ to 1 teaspoon black peppercorns, 7 to 10 garlic cloves, a 1-inch piece of ginger, ¼ teaspoon turmeric powder, a small lemon-sized piece of tamarind and salt.

Preparation

First, clean the fish slices and pat them dry. Apply salt, turmeric powder and lemon juice evenly on both sides. Allow the fish to rest for about 10 minutes.

Meanwhile, prepare the masala by grinding the soaked Byadgi chillies, coriander seeds, cumin seeds, peppercorns, garlic, ginger, turmeric, tamarind and salt. Add a little chilli-soaking water and grind everything into a thick, smooth paste.

Next, coat the marinated fish slices well with the prepared masala.

Heat a tawa and add some coconut oil along with a few curry leaves. Place the fish on the hot tawa and shallow-fry it for about 2 to 3 minutes on each side over medium heat. Remove the fish and keep it aside.

Add a little more coconut oil to the same pan. Put about two tablespoons of the remaining masala into the pan along with any leftover masala water. Cook it on low heat until the oil separates and the masala starts bubbling.

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Place the partially fried fish back onto the masala. Spoon the spicy paste over the fish and cook it on low heat for another 1 to 2 minutes on each side.

Once the fish is fully cooked and the edges turn slightly crisp, remove it from the tawa. Serve the hot Anjal Fry with steamed rice, neer dosa or as a delicious seafood side dish.

Food: Mirchi bajji is a popular South Indian street-style snack enjoyed by people of all ages. It is made with large green chillies coated in a spiced gram flour batter and deep-fried until golden and crispy.

The snack is simple to prepare and is especially popular as an evening tea-time dish. It can also be served with chutney, tea or coffee.

Ingredients

To prepare mirchi bajji, you need 6 to 8 large green chillies, one cup of gram flour and two tablespoons of rice flour. Add half a teaspoon of ajwain, half a teaspoon of red chilli powder, a pinch of turmeric and salt as required. A small pinch of baking soda is also used to make the bajji light and crispy.

Oil is needed for deep frying. For the optional stuffing, use one finely chopped onion, two tablespoons of coriander leaves, lemon juice, chaat masala, red chilli powder and salt.

Preparation

First, wash the green chillies and wipe them completely dry. Make a long slit on each chilli and remove most of the seeds. Some seeds can be retained for those who prefer a spicier taste.

Next, prepare the batter by mixing gram flour, rice flour, ajwain, red chilli powder, turmeric and salt in a bowl. Add water slowly and mix well to make a smooth, thick batter. The batter should coat the chillies evenly without being too watery.

Add a small pinch of baking soda just before frying and mix it gently.

Heat oil in a deep pan over a medium flame. Dip each green chilli into the batter and ensure it is fully coated. Carefully place the coated chillies into the hot oil.

Fry two or three bajjis at a time, depending on the size of the pan. Turn them occasionally and cook until they become golden brown and crispy. Remove them from the oil and place them on paper towels to remove excess oil.

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Optional Onion Stuffing

For the stuffing, mix chopped onion, coriander leaves, red chilli powder, chaat masala, salt and lemon juice in a bowl.

Make a deeper slit in the fried bajji while it is still warm. Fill it with the prepared onion mixture. Sprinkle some extra chaat masala on top for added flavour.

Hot mirchi bajji can be served immediately with tea or coffee. Its crispy outer layer, spicy chilli and tangy onion stuffing make it a favourite street-style snack.

Food: Spicy Orange Chaat, also known as Masala Orange, is a simple and refreshing snack that has become popular online. It combines juicy orange segments with Indian spices for a mix of sweet, spicy and tangy flavours.

Ingredients

2 to 3 fresh sweet oranges

¼ to 1 teaspoon red chilli powder or Kashmiri chilli powder

A pinch of chilli flakes

¼ teaspoon salt or black salt

½ teaspoon chaat masala

1 tablespoon sugar or honey

A splash of fresh lemon or lime juice

¼ teaspoon roasted cumin powder

A pinch of black pepper powder

Fresh coriander leaves for garnish

Method                             

1. Prepare the oranges:

Peel the oranges and remove as much of the white pith as possible. Separate the fruit into individual segments. Chill the segments for a few minutes if you prefer them cold.

2. Add the spices:

Place the orange pieces in a bowl. Sprinkle red chilli powder, chilli flakes, salt, chaat masala, cumin powder and black pepper over them.

3. Add sweetness and tang:

Add sugar or honey according to your taste. Squeeze some fresh lemon or lime juice over the oranges.

4. Mix gently:

Toss the ingredients carefully so that the orange pieces do not break. Make sure the spices coat the fruit evenly.

5. Let the flavours blend:

Allow the chaat to rest for about 5 to 10 minutes. This gives the spices and citrus juices time to blend.

6. Serve:

Garnish with freshly chopped coriander leaves. Serve immediately and enjoy the refreshing combination of sweet, spicy and tangy flavours.

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Tip

You can adjust the chilli, salt and sweetness to suit your taste. For a stronger flavour, add a little extra chaat masala or roasted cumin powder.