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Kundapura Kane (Lady Fish) and Kundapura chicken (recipe) taste will remember you the beautiful pearl of Karnataka Coastal “Kundapura”.

Rich cake


125 gms Butter
250 gms Sugar
7 - Egg yolk
3 Egg white
75 gms Semolina
75 gms Self raising flour
1 tsp mixed spices
2 tsp vanilla essence
3 tbsp honey
Drops of vanilla and rose essence
¼ tsp nutmeg
½ cup Rum
125 gms Raisins
125 gms sultanas
125 gms candied peel
50 gms cashewnuts
50 gms currants
50 gms cherries
50 gms pumkin preserve
50 gms ginger preserve
3 tbsp strawberry jam


Clean and wash and dry fruits. Add nuts, spices and rum and keep for 15-20 days.Cream butter and sugar, add egg yolks and beat very well. Stir in semolina and flour, nuts and fruits and continue beating well. Fold in the stiffly beaten egg whites. Heat the oven. On a greased baking tray pour the mixture and place in the oven and bake for 20 minutes. Reduce the temperature and continue baking for 1 hour.

Shankarpali (Thukddi):

1 cup milk
1 cup sugar
1 cup pure ghee
Maida sufficient to knead in this above mixture
Ghee for frying.


Warm the milk and cool it. Add melted ghee. Powder sugar and mix in the milk and ghee. Now add maida sufficient to knead in this liquid. Do not add more milk or ghee. Knead well. Keep aside for half an hour. Roll into a thick chapati and cut it into shankarpali shapes. Fry the shankarpalis in hot smoking ghee till red (not burnt). Cool and store.

Rava Laddu:


3 Cups Rava (semolina)
3 tbsp Coarse ground dry nuts(cashew nuts, pistas, almonds, and walnuts)
3 tsp Ghee (clarified butter)
3-4 tsp Milk
1 Cup sugar
2 tsp dessicated coconut
3 Saffron strands
A few Cardamoms (crushed)


Drop saffron strands in the cup of Milk and set aside. Heat rava with ghee in a heavy bottom pan, and stir fry till it changes colour. Mix in the nuts, coconut and cardamon. Continue stirring.
When aroma rises then add the sugar and stir for 3 to 10 mins. Now pour in the saffron flavored milk and remove from heat. After mixture cools down a little, grease palms with some oil and make small balls out of it. (put a dry nut in the middle if you like).

Optionally, you can decorate laddus with silver foil (vark).

Rice Chakli:


1 kg. raw rice
¼ kg. boiled rice
Coconut juice of 1 coconut
200 gms. urad dal
50 - 100 gms. roasted rice powder
Salt to taste
2 tbsp. til
Oil for frying


Soak rice for 2 - 3 hours and then grind with coconut juice. Roast urad dal and powder it. Knead the ground rice with urad dal and roasted rice powder. Add salt and til and mix well. Put in a chakli mould, make chaklis and fry till brown.

Recipes of Bangude

1) Masala Fry

a) 4 tbsp oil
b) 2 tbsp chilly powder
c) ½ tsp Coriander seed
d) ½ tsp Cumin Seeds
e) 4 Garlic pods
f) 2 tsp Vinegar
g) Salt to Taste
h) 7-8 Bangude

Method of Preparation
Firstly, thoroughly wash and clean properly the fish and Keep aside. Prepare a fine masala grinding together coriander seeds, Cumin seeds and garlic. In a shallow frying pan, add oil, chilly powder and fry a little. Then add the masala powder, vinegar and salt to taste. Fry a bit and place the fish in the pan. Add a little water and cover with the lid. Allow it to cook for about 10 minutes, till all the water has been absorbed. 

Pls. Note- The same dish can be prepared from Mangi, Kane and Visonu

Preparation Time: 20-25min
Serves: 4-5 people

Ginger - Onion Gashi

a) Grated Coconut - 2 tbsp
b) Fried Red Chillies - 6-8
c) Tamarind - Marble Size
d) Ginger - 1" Piece
e) Onion - 1 Small
f) Green Chilly - 2-3
g) Oil - 4 tbsp 
h) Salt as required 
i) Fish

Method of Preparation
Prepare a finely ground masala using grated coconut, Red Chillies, Tamarind and water. Transfer it to deep bottomed vessel, Add finely chopped ginger, Onion and green chilly pieces. Add sufficient water, salt, fish and bring to boil lastly add 4 tsp oil.

Preparation time: 30 Min
Serves: 5-6 Persons

Pls. Note- The same curry can also be prepared using Mangi & Kana.

Silver Fish Gashi


a) Grated Coconut - 4 tbsp
b) Fried Red Chilly - 5- 6 
c) Tamarind - marble sized
d) Onion - 2
e) Salt as per taste
f) Oil - 2 tbsp
g) Fish

Method of Preparation
Prepare a masala using grated coconut, red Chilly, tamarind and water in a mixie. Transfer it into a vessel, add onion pieces, slat and bring to boil. Then add fish and boil lastly for the seasoning , add 2 tbsp oil and the remaining onion pieces. Fry till golden yellow. Add to the dish

Preparation Time: 30 min
Serves: 4-5 Persons

Pls. Note: This dish can also be prepared using Crabs and motiyale 

Recipe of Dosa

Popularly known in the Western Countries, as the "Indian Pancakes" the dosas have become very popular not only among the Indians but also amongst the westerners. Ready-to-use dosa mixes are now available in almost all the European Countries too. But nothing equals our homemade dosas roasted in special "Kaili" (Pans) using pure Coconut oil. More popular in South Indian, especially Tamil Nadu and Karnataka the dosas have gained a permanent place on the breakfast table. A different variety of lip smacking, mouth watering dosas are prepared among the Konkanis also. Listed below are some of the typical Konkani Dosas.

Urad (Dehusked Black Gram) and Rice Dosa


a) Urad dhal - 1 Cup
b) Rice - 2 Cups
c) Salt as per taste
d) Oil

Method of Preparation:
Soak Urad dhal and rice in water separately for about 3-4 hrs. Then grind Urad dhal in a grinder for about 20 min using water. The batter should be very finely ground and smooth. Then after removing it add rice and grind finely for about 10 min. Add Sufficient water so that the batter is not thick. Add about 2 tbsp salt mix properly. Let the batter ferment for about 8-10 hrs. Usually the ingredients are soaked in the afternoon. Ground at night and dosas prepared in the morning for breakfast. Before removing the dosas, mix properly the batter, heat the flat pan (Kaili), smear it with oil, pour 1 ladle full of batter and spread evenly and roundly to cover the entire pan. Cover with a lid. After about ½ min, turn the dosa on the other side, pour about 1tsp oil on the side and let it roast equally on the both the sides. It is served hot with Coconut Chutney.

Preparation Time: 40 Min (plus soaking time)
Serves: 8-10 Persons

Pls. Note: The Method of removing dosas is similar for all types of dosas. Only the batter differs for different types of dosas

Urad & Rawa Dosa

a) Urad Dhal - 1 Cup
b) Semolina (Rawa) - 2 Cups
c) Asafoetida Water - 2tbsp
d) Salt as per taste
e) Oil

Method of Preparation:

Soak Urad dhal for about 3 hrs and grind to a fine smooth batter. Add 2 cups of Rawa, salt and Asafoetida water. Mix Properly. Urad Dhal batter should be left for fermentation for about 8hrs and then the Rawa is mixed while removing the dosas. Heat the pan and pour a ladle full of batter. Spread it evenly. These dosas are usually a bit thick and roasted well on both the sides with Coconut Oil.

Preparation Time: 30 Min
Serves: 7-8 Persons.

Urad & Maida Dosas

a) Urad Dhal - 1 Cup
b) Refined White flour (Maida) - 2 ½ Cups
c) Salt as per taste
d) Oil/Ghee

Method of Preparation
Soak Urad dhal for about 3 hrs. Grind it to a fine smooth batter. Let it ferment for about 7-8 hrs. Then prepare a batter separately using Maida and sufficient water. It should be smooth without granules. Mix this to Urad batter. Add salt and mix properly. The batter should be thin and of flowing consistently. Remove thin dosas, which are roasted well on both the sides. If the ghee is used, the same dosa is properly called as "Tuppadosa" (Ghee Dosa)

Preparation Time: 30 Min
Serves: 10 Persons

Urad and Green Gram Dhal (Moong dhal) Dosa

a) Urad Dhal - 1 Cup
b) Moong dhal - 1 ¼ Cup
c) Salt
d) Oil

Method of Preparation:
Soak Urad dhal and Moong dhal for about 3 hrs and grind together both the dhals to a fine smooth batter. Add about 2 tbsp salt and mix properly. This dosa batter does not require fermentation. It is prepared freshly. Comparatively thick dosas are removed which are roasted on both the sides with oil. 

Preparation time: 30 min
Serves: 6-8 Persons

Pls Note: Green Chilly and Ginger which is coarsely ground may be added to the batter. Instead of moong dhal, Channadhal(Bengal gram Dhal) may be used.

Maida Dosa

a) Grated Coconut - 1 Cup
b) Green Chilly - 3-4
c) Ginger - 1" Piece
d) Sugar - 2tbsp
e) Salt - as per taste
f) Oil / Ghee
g) Mustard Seeds - 1 tbsp
h) Curry Leaves - 6-7 
i) Maida - 3 Cups

Method of Preparation
Grind to a coarse mixture coconut, green chillies, Ginger, Salt, sugar and water. Add refined white flour to this mixture. Add sufficient water to make a smooth dosa batter without any granules. These finally season it with oil, Mustard seeds and curry leaves. Remove thin dosas roasted on both the sides with oil or ghee 

Preparation Time: 20-25 min
Serves: 5-6 Persons

Rawa Bhakri


a) Rawa (Semolina) - 2 Cups
b) Green Chilly - 5-6
c) Ginger - 1" Piece
d) Sugar - 1 Tbsp
e) Grated Coconut - ½ Cup 
f) Maida - ¼ cup
g) Salt - as per taste
h) Oil/ Ghee

Method of Preparation:
Prepare a Coarsely ground mixture of grated coconut, green chillies, ginger, Sugar, Salt and water. Add Rawa and Maida to this mixture. Add sufficient water to make a thick batter. Remove comparatively thick dosas roasted well on both the sides with ghee

Preparation time: 30 Min
Serves: 5-6 Persons

Pls. Note: Instead of sugar, 2" Piece of jaggery may be added. Finely chopped onion pieces may also be added to the batter

Rawa Dosa

a) Maida - 1 Cup
b) Rice flour - 1 Cup
c) Bombay Rawa (fine) - ½ Cup
d) Cumin Seeds - 2 tbsp
e) Onion - 1
f) Green chilly - 3-4
g) Salt as per taste
h) Oil / Ghee

Method of Preparation
Prepare a dosa batter combining maida, rice flour, rawa and sufficient water. Add finely chopped onion Pieces and green chilly pieces. And season it with oil and cumin seeds fried till golden yellow. Add about 2 tbsp salt. The batter should be watery and flowing consistency. The dosa removed should be very thin and papery and roasted on a single side with ghee & folded to have while serving

Preparation Time: 20-25 min
Serves: 7-8 Persons


Kundapura Koli Saaru


For the Kundapura paste
6-7 cloves
1 tsp pepper corn
1 tsp cumin seeds
4-5 cinnamon sticks
2 tsp coriander whole
4-5 red chillies
½ grated coconut
1 cup of water

For the main preparation
4 tbsp coconut oil
½ tsp cumin seeds
10-15 curry leaves
4 tbsp chopped onions
4 tbsp chopped tomatoes
½ kg curry-cut chicken
6 tbsp kundapura paste
2 tsp salt
1 cup of water

For the paste, add cloves, pepper corn, cumin seeds, cinnamon, coriander whole, red chillies and grated coconut to a pan and dry roast them. Then put them aside to cool.

Now add water and grind them together. Kundapura paste is ready

For the main preparation, heat coconut oil in pan. Add cumin seeds, curry leaves chopped onions and chopped tomatoes. Sauté the onions till they turn light brown. Now add chicken, kundapura paste, salt and water and mix it well.

Cover the pan and cook the preparation for 15 minutes. Kundapura koli saaru is ready to eat. Serve hot with rice

Korri Gassi


For the masala
1 tsp coconut oil
3 tsp coriander powder
1 pinch of fenugreek seeds
½ tsp fennel seeds
8 pieces of pepper corn
1 tsp mustard seeds
2tsp cumin seeds
15 red chillies
1 grated coconut
2 sliced onions
8 pieces of garlic
100 ml water

For the main preparation
2 tbsp coconut oil 2 sliced onions
10 curry leaves
2 chopped tomatoes
800 gm curry-cut chicken
prepared masala
1 tsp salt
2 tbsp tamarind paste
100 ml coconut milk

For the masala, heat oil in pan. Add coriander powder, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds and red chillies and dry roast them. Now add grated coconut, onions and garlic. Sauté till the onion turn light brown. Then add water and grind them together. The masala is ready.

For the main preparation, heat oil in pan. Add sliced onions, curry leaves and sauté the onions till it looses colour. Then add chopped tomatoes, curry cut chicken, prepared masala, salt, tamarind paste and coconut milk. Mix it well

Cover the pan and cook for about 10 minutes. Korri Gassi is ready to eat.
Garnish with curry and coriander leaves and serve hot with traditional Mangalore rice roti.

Kane Rava Fry


For the chilli paste
100 gm red chilli
2 tsp ginger garlic paste
1 tsp salt
2 tbsp lime juice
1 egg
1 tbsp corn flour

For the main preparation
2 lady fish
red chilli paste
a plate of semolina
refined oil

For the chilli paste, boil red chillies in water. Strain the chillies and grind them to a thick paste. Now add gingers garlic paste, salt, lime juice, egg, and corn flour. Chilli paste is ready.

For the main preparation, clean the fish. Apply red chilli paste on the inside and the outside of the fish.

Keep the fish aside for marination for about half an hour. Then cote the marinated fish with semolina and deep fry till done. Kane Rava Fry is ready to eat. Serve hot.