Mangalorean Cuisine
Food is a passion. Food is love.
Thursday, July 30, 2009
Zebra Cake!!!
Wednesday, July 29, 2009
Chicken Ghassi (Kori Ghassi)
Chicken ghassi is a mangalorean delicacy! Mostly hindus (Tulu people) prepare this!!! I adapted this recipe from Sanjeev Kapoor’s Konkan Cookbook. The ghassi was fingerlicking good. You can serve this ghassi along with rice or it goes well with the panpole ( click here for recipe of panpole )
Here is the recipe
Chicken 1 kg (cut into 1 inch pieces)
1 ½ tbs lemon juice
1½ tbs ginger-garlic paste
1/2 tsp turmeric powder
salt to taste
1½ cups fresh coconut (scraped)
1½ tbs coriander seeds
15 peppercorns
½ tsp Fenugreek seeds (methi)
1½ tsp cumin seeds (jeera)
10 red chillies whole
3 tbsps oil
3 medium sized onions (finely chopped)
½ tsp mustard seeds
10 curry leaves
6-8 garlic (finely chopped)
1½ tbsp tamrind pulp
¾ cup coconut milk
Method:
1. Marinate chicken with lemon juice, ginger-garlic paste, tumeric powder and salt for an hour (I kept it for half an hour).
2. Dry roast scraped coconut to light brown color. Lightly saute corinader seeds, peppercorns, fenugreek seeds, cumin seeds and whole red chillies in two teaspoons of oil. Grind these along with roasted scraped coconut and half the chopped onions to a fine paste using little water if required.
3. Heat remaining oil in a pan. Add mustard seeds and curry leaves. When the seeds crackle, add chopped garlic and onion, saute for five minutes on low heat.
4. Add ground masala and saute for 5 minutes till a nice aroma is give out.
5. Add marinated chicken. stir well and add one cup of water and adjust salt. Stir, cover and cook for ten minutes.
6. Add tamarind pulp and stir well. Add coconut milk and remove from heat just when it comes to a boil.
7. Serve hot.
Sending this across to Sia who is hosting this month's RCI-Udupi Manglorean Cuisine an event originally started by Lakshmi.
Thursday, August 28, 2008
Tomato Vegetable!
Fresh/Frozen grated coconut (Add later)
Sunday, August 17, 2008
Appam
Ingredients
2 cups of rice
1 cup cooked rice
1/4 tsp dry yeast
1 tbs sugar
salt to taste
1 tin coconut milk.
Method:
Soak the rice for 3-4 hours. Grind the rice along with cooked rice and sugar. Let the consistency be little thicker than dosa batter. Mix dry yeast with little warm water. Mix it to the dosa batter. Keep this mixture to ferment overnight. Next morning add coconut milk and salt to taste. Mix nicely and keep aside for one hour. Make appam's using appam pan. Serve them with chutney of your choice. I normally make tomato vegetable (recipe to follow) to accompany these appams.
Thursday, August 14, 2008
Happy Independence Day!
This entry goes to the event Independence Day 2008 by Pooja (click here)
Monday, July 21, 2008
Beef Sukka!
Saturday, July 19, 2008
Pathrode
Ingredients:
8 Nos. Colocasia Leaves or 2 bunches of palak
little tamarind
1 tsp chilli powder
1 tsp Jeera
Salt
1/4 Kg boiled rice soak for 2-3 hours
Method:
Grind the rice along with tamarind, salt, chilli powder and little water to a fine batter. Clean and chop the leaves finely and mix it to the rice batter. Steam this mixture in the thondor for 45 min.
For Grinding Masala
3 tsp coriander
4 peppercorns
6-8 chillies
1/2 tsp turmeric powder
3 cloves garlic
1 big onion
1 tsp mustard
1 tsp jeera
1/2 coconut grated
whole garam masala
Method:
Roast all the above ingredients seperately on tawa and grind together.
Chop two large onions and fry with ghee or oil. Add the above ground masala and fry for 5 mins. Add water of ground masala, 1 tin coconut milk or extracted milk of 1/2 coconut. Let it simmer for sometime. (keep the gravy thin, it becomes thick later).
Cut the pieces of steamed pathrado and add it to the gravy. Let it cook for 15 mins.
You can add cleaned prawns or mutton to the gravy which will give it a nice taste!