Chicken Ghee Roast

Chicken Ghee Roast  -  Preethi Baliga

Recipe for Chicken Ghee Roast: 

1. Marinate 1Kg cleaned chicken with 2 tbsp thick curds, little turmeric powder, pepper powder and salt for 2-3 hrs. 

2. Heat 10Ml refined vegetable oil. Fry the marinated chicken till tender and dry. Remove and keep aside. 

3. To the same pan, add 20 ml oil and fry 1 tsp garlic paste, 6 Tsp of Kundapur masala mixed with 20Ml extract of one lemon sized ball of tamarind in water. Add salt to taste.

Add little Kashmiri chilli powder or red chilli powder if necessary. Fry till oil leaves the sides. 

Add the fried chicken, mix well and then add 1Tbsp ghee. Allow to sizzle for 3-5 mins on slow fire. 

Mix well, transfer to serving bowl, garnish with a handful of chopped coriander leaves and serve with lemon wedges. 

Kundapur Masala Powder Recipe Courtesy: Saranya S Hegde's 'Mangalorean Cuisine' Ingredients: 

1. 500Gm Red Chillies dry(Byadgi) 

2. 250Gm Coriander Seeds 

3. 3Tablespoon Peppercorns 

4. 1 1/2 Tablespoon Methi Seeds 

5. 4 Teaspoon Haldi Powder 

6. A handful of Garlic Flakes(Optional) 

Method: Roast and pound all the ingredients except Garlic which has to be added last without peeling the skin. Cool and store in an air tight container.

Prawn Ghee Roast With Kundapur Masala Powder

Prawn Ghee Roast With Kundapur Masala Powder  -  Priya r Shenoy

Recipe:

You can also make Chicken Ghee Roast/masala fried fish/egg with that powder. Kundapur masala powder can be prepared at home and stored in air tight container in a fridge. 

Recipe for Ghee Roast: 

1. Marinate 1Kg cleaned jumbo prawns with 2 tbsp thick curds, little turmeric powder, pepper powder and salt for 2-3 hrs. 

2. Heat 10Ml refined vegetable oil. Fry the marinated prawns till tender and dry. Remove and keep aside. 

3. To the same pan, add 20 ml oil and fry 1 tsp garlic paste, 6 Tsp of Kundapur masala mixed with 20Ml extract of one lemon sized ball of tamarind in water. Add salt to taste. 

Add little Kashmiri chilli powder or red chilli powder if necessary. Fry till oil leaves the sides. 

Add the fried prawns, mix well and then add 1Tbsp ghee. Allow to sizzle for 3-5 mins on slow fire. Mix well, transfer to serving bowl, garnish with a handful of chopped coriander leaves and serve with lemon wedges. 

Kundapur Masala Powder Recipe Courtesy: Saranya S Hegde's 'Mangalorean Cuisine' 

Ingredients: 

1. 500Gm Red Chillies dry(Byadgi) 

2. 250Gm Coriander Seeds 

3. 3Tablespoon Peppercorns 

4. 1 1/2 Tablespoon Methi Seeds 

5. 4 Teaspoon Haldi Powder 

6. A handful of Garlic Flakes(Optional) 

Method: Roast and pound all the ingredients except Garlic which has to be added last without peeling the skin. Cool and store in an air tight container. 

Recipe:Kudpiraj's Garam Tawa

Mori Upkari N Fry

Mori Upkari N Fry  -  Priya R Shenoy

Recipe:

Ingredients:

Red Chillies

Tamarind

Hing

Salt to taste

Coconut Oil

Method:

(we call this as khola upkari)...... 
Grind fried red chillies and tamarind to a smooth paste..add this to the cooked mori pieces and then add in thick hing paste and coconut oil....dats all..make it nicely spicy...bit tangy and with loads of hing flavor and with the pure touch of coconut oil.

Mango Semolina Cake

Mango Semolina Cake - Laxmi Bhandary

Ingredients: 1 and 1/2 cup dry roast semolina, 1 cup mango pulp, 1 cup yogurt, 1 cup sugar, 1/2 cup clarified butter, 1/2 tsp cardamom powder, 1/4 tsp baking soda, 1/2 tsp baking powder, strands of saffron and pinch of salt

Method; Mix yogurt, sugar until sugar dissolves. Add mango pulp,baking soda and baking powder, butter and mix well. Add semolina and salt and keep for half an hour. If the mixture is hard add a little milk. Grease baking dish with ghee or butter and pour the batter in to it. Bake at 180 degree C for 35 to 40 minutes. Check by inserting a knife at the center of the cake. If it comes out clean, it means cake is ready.

Strawberry Jam

Strawberry Jam - Roopa Suraj

Ingredients
Original recipe makes 5 cups2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

DirectionsIn a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.