Mangaluru: Badam halwa is a delicious and rich sweet that can be easily prepared at home with simple ingredients. Made with almonds, ghee, sugar and saffron, the sweet is a popular choice for festive occasions such as Navratri.

To prepare the halwa, soak half a cup of almonds in hot water for about 15 to 20 minutes. Peel off the skins and grind the almonds into a thick, slightly coarse paste using a little water or milk.

In a heavy-bottomed pan, add half a cup of sugar and one cup of water. Cook on low heat until the sugar dissolves completely.

Add the almond paste to the sugar mixture and stir well to prevent lumps. Add a small pinch of cardamom powder along with saffron soaked in warm milk. Continue cooking the mixture on a low flame while stirring continuously.

READ MORE:Thief Allegedly Steal iPhone, Later Messages Family for Passcode

Gradually add four tablespoons of ghee and keep mixing until the halwa becomes thick. Cook until the mixture starts leaving the sides of the pan and comes together as a soft, rich mass.

The fragrant badam halwa can be served warm during Navratri celebrations. Its creamy texture, saffron aroma and rich taste make it a simple yet festive homemade dessert.

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.

READ MORE:Lovlina Borgohain Wins Gold in Boxing, Takes India’s Gold Medal Tally

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.

READ MORE:KSRTC Announces Special Package Tours for Dasara in Mangaluru

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.