Chicken Korma

Chicken Korma

Chicken korma is a heavenly gravy dish consisting of spices, nuts, coconut and meat. It has a delicious taste and goes very well with parathas, chapatis and rotis. Chicken Korma is that dish which is easy, quick and leaves you wanting for more.

Chicken Korma 

What you need:

…

• 3 onions (medium)
• 3 green chillies 
• 1 inch ginger
• 4 cloves (peeled)
• 2 cups fresh coriander leaves 

…

• 2 tsp coriander seeds
• 1/2 tsp cumin
• 2 inches cinnamon 
• 4 cloves
• 1 tsp pepper

…

• 5 cashew nuts
• 2 tsp raisins
• 2 tbsp coconut 

Fry the above three groups separately in just 1 tsp ghee each. Once it cools add 1/2 tsp turmeric powder and little tamarind. Grind to a fine paste.
…

• 1/2 kilo chicken (washed and boiled)
• 1/2 tsp turmeric power 
• 1/2 tsp tamarind

Recipe:

1. Heat a pan. Once the pan gets heated add 2 tsp ghee. Add the ground masala and fry it for about 10 min on low fire. Keep stirring in between.
2. When the masala is well cooked add water and salt. Let the gravy boil for about 3 minutes.
3.  Add the cooked chicken. Add salt if necessary.
4. Give a good boil and your chicken kurma is ready. Serve with paratha, roti or chapathi.

Chicken Korma 

Khara Pongal (Ven Pongal)

Khara Pongal (Ven Pongal)

Pongal is a very popular dish prepared with rice and moong dal. It’s very nutritious as it is protein packed. It’s considered to be a very good breakfast choice as it’s light and easily digestible. It tastes best when it is served hot with melted ghee.
Here is a very easy and quick way to prepare it.

What you need:

• 1 tsp ghee
• 1/2 tsp Cumin seeds
• 3 curry leaves
• 5  Cashew nuts
• 2 green chillies (slit)
• 1 inch ginger (chopped) 
• 1/2 cup moong dal
• 1/2 cup rice
• 1/2 cup coconut (optional)
• 4 cups water
• 1/2 tsp pepper (crushed)
• Salt to taste

Recipe:

1. Heat ghee in a pressure pan. Add cumin, curry leaves, cashews, green chillies, crushed pepper and ginger. Sauté for a minute. 
2.  Add the moong dal and fry on low fire till it gets aromatic. Add the rice and water. Add salt to taste. Close the cooker and cook for 5 whistles. Serve hot with melted ghee or sambhar. 

Egg Curry (Dhaba style)

Egg Curry (Dhaba style)

Egg curry

Mouth watering egg curry made in dhaba style. Easy to cook and extremely delicious, this egg curry will leave you craving for more. It can be served with roti, rice, paranthas and the list just goes on.

What you need:

• 1 bay leaf
• 1 inch cinnamon 
• 1 big cardamom
• 1 tsp cumin
• 2 tsp red chilli powder 
• 2 onion (medium)
• 1 tsp ginger garlic paste 
• 1/4th tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin power
• 1/2 tsp black pepper powder
• 2 green chillies (small)
• 2 tsp lime juice 
• 1 tsp garam masala power
• Tomato purée of 2 large tomatoes 
• 4 boiled eggs
• 2 tbsp oil
• Salt to taste

Method:

1. Heat 2 tbsp oil in a pan. Add bay leaf, cinnamon, cardamom and cumin. Fry for 1 minute.
2. Add chopped onions, fry till golden brown. Add the red chilli power and ginger garlic paste. Fry till oil separates.
3. Add the tomato purée along with other spice powders. Cook on low heat for 10-15 minutes till all the ingredients combine. Add 1/2 cup water in between.
4. Do not burn the paste. Add salt and boiled eggs and green chillies. Cook for 3 minutes.
5. Serve hot with rice, rotis.

Aloo Bhindi fry

Aloo Bhindi fry

Simple yet very delicious. Aloo Bhindi fry is a must try! This dish is served mainly with Indian flat bread. You can also serve this with some homemade dhal.. 

Ingredients:

Bhindi 300 gms
Potatoes  2 (medium in size)
Onion 1 (medium)
Ginger garlic paste- 1 tsp
Pepper powder- half tsp
Lemon juice- 1 tsp
Salt
Oil- 3 tsp

 Recipe: 

Chop the ladies finger and potatoes into small pieces. Slice the onions.

Heat one tsp oil, fry the chopped potatoes until they are crisp and well cooked. In the same pan add 1 tsp oil and fry the ladies finger till they are slightly brown. Add salt.

Now, heat 1 tsp oil, fry the sliced onion for 2 minutes, add ginger garlic paste and fry for a minute. Add ladies finger and potatoes. Mix well. Sprinkle pepper powder, lemon juice and salt. Cook for another 2 minutes and your dish is ready to serve. 

Enjoy! :)

Goli baje

Goli Baje

Goli baje is a very popular snack from the mangalorean cuisine. These are normally served as an evening snack along with chutney.

What you need:

• 1 and a 1/2 cup maida
• 1 cup buttermilk 
• 1/2 tsp chilli powder 
• 1/4 tsp baking powder 
• 1 pinch asafoetida 
• Salt to taste

Method:

1. Beat the buttermilk. Add the flour little by little and make a thick paste. Make sure you’re batter is thick and of dropping consistency.
2. Add the remaining ingredients. Set aside the batter for 10 minutes. 
3. Heat oil in a pan on medium heat. Once the oil turns hot, take small portions of the batter and drop it into the oil. 
4. Keep stirring it until it turns crisp and golden brown in colour.
5. Transfer the fried goli baje to a strainer to remove excess oil.
6. Serve hot with chutney. 

MANGO CURRY

Mango curry

Mango is one of the most popular of all tropical fruits. Ripe mango is considered to be invigorating and freshening. Who doesn’t love mangoes? Pair this delicious curry with steamed rice and experience the burst of flavours on your taste buds.

Serves 6

Ingredients:

• 6 ripe mangoes, peeled
• 1 tsp coriander seeds
• 1/4 tsp jeera
• 1/4 tsp methi seeds
• Curry leaves - 5
• Mustard 1 tsp
• Red long chillies - 3
• 1 tsp jaggery
• 3 tsp grated coconut 

Recipe:

1. Wash and peel the mangoes. 
2. Squeeze the remaining skin with water and add it to the mangoes. 
3. Cook them for five minutes by adding jaggery.
4. Heat one tsp oil, add red chillies, coriander, jeera, methi, mustard and curry leaves. Fry for one minute. Grind this along with coconut.
5. Add the masala to the cooked mangoes. Add salt as per requirement and boil. Season with coconut oil, mustard and crushed garlic. Serve piping hot with steamed rice. 

Beetroot Sambar

Beetroot Sambar

Beetroot Sambhar

Beetroot sambar is a very tangy and spicy sambar, having a very strong colour and filled with the goodness of beetroot. This sambar can be served hot with rice or roti. Good source of iron.

What you need: 

• 2 beetroots (chopped into small cubes)                                 
•  ¾ cup toor dal

       
For Masala: 

• 1/2 tbsp rice   
• 1/2 tbsp coriander
• 1/4 tsp turmeric powder           
• 4 tbsp grated coconut      
• 2 red chillies
• little tamarind

Method:

1. Pressure Cook dal with cut beetroots and curry leaves.
2. Masala: Heat little oil, fry rice, coriander seeds and chillies. 
3. When the rice turns whitish add coconut. Turn off the heat. Grind coarsely with tamarind.
4. When cooker is cooled down, add the masala, jaggery, salt. Add water to get the sambar consistency of your desire. Boil on a medium heat for 5-6 minutes. Turn off the heat. 
5. Season with hing and broken chilli. 
6. Serve hot with rice or roti. 

Mutton Sukka

This dish is special because of the amazingly spiced mutton with freshly ground spices. This dish tops the list of south indian cuisine and flavour in non- vegetarian category. The ingredients are easy to gather and simple to prepare.

What you need:

• 1/2 kg mutton

• 3 long red chillies 

• 2 short red chillies 

• 1 tbsp coriander seeds

• 1 & 1/2 tsp cumin seeds

• 1/4 tsp mustard

• 1/4 tsp pepper 

• 1/2 tsp turmeric 

• 4 cloves

• 1” cinnamon 

• 2 tsp tamarind extract 

• Salt to taste

• 2 cups coconut 

• 1 small onion (sliced)

• 2 tsp ghee

• 5 garlic seeds (crushed)

• 8-10 curry leaves 

Method:

• Wash the mutton. Cut it into small pieces and pressure cook it for 10 to 12 minutes with half cup of water. Grind all the spices to form a fine paste in a mixer jar. Keep it aside.

• In the same mixer jar,, add the coconut and just ran the mixer for one minute. Keep it aside.

• Heat ghee in a Kadai, add the crushed garlic and sliced onions. Fry till brown. Add the curry leaves, masala and coconut. Stirfry for three minutes. Add in the cooked meat and tamarind extract. Mix well check the salt and cook till it becomes dry.

Chicken Green Masala Curry

 This delicious curry is a household favourite. Consisting of easily available ingredients, this dish is super easy to make. 

What you need:

• 1 kg chicken

• 6 green chillies 

• 2 long red chillies

• 2 tbsp ginger garlic paste

• 1/2 tsp jeera

• 1” ginger

• 1 bunch of coriander leaves 

• 2 tbsp coconut 

• 4 cloves

• 1” cinnamon 

• 1 tsp poppy seeds

• 1/2 tsp turmeric 

• 1 tsp tamarind 

• 1/2 tsp pepper

• 2 tbsp ghee 

• 1/2 tsp sugar

• Salt to taste

Method:

• Cut the stems of coriander leaves, and wash them along with green chilies and ginger. Grind all the ingredients from green chilies to pepper to form a fine paste. Wash the chicken, drain and cook with little salt. 

• Heat 2 tablespoon of ghee in a pan. Add the ground paste and fry on medium flame for about 15 to 20 minutes. When the masala is dry and well roasted, add the cooked chicken and chicken broth. Add salt, sugar and more water if necessary. 

• Boil and serve hot with rice, Springhoppers , pancakes or idly. 

Mutton Green Masala Chops

 

What you need:

• 500 gms mutton

• 2 tbsp ghee

For masala:

• 4 green chillies 

• 1” ginger

• 5 seeds garlic (peeled)

• 1 small onion

• 10 pepper corns

• 1” cinnamon 

• 2 cardamoms 

• 2 cloves

• 1 bunch coriander leaves

Method:

• Combine all the masala ingredients and grind to form a fine paste. Cut the mutton in large pieces and clean it. Squeeze out all the excess water.

• Heat ghee in a pressure pan. Add the masala and fry on low frame for 10 to 15 minutes, till the ghee separates. Add the meat and fry for five minutes or till it is dry. Add salt. Add just 3 tablespoon of water and cook till it’s done.

Bhindi/Ladyfingers Sambhar

 

This sambhar is just perfect for an afternoon meal on a rainy day. Made with easily available ingredients, this dish is delicious and easy to prepare!

What you need:

• 12 ladyfingers (chopped to 1 & 1/2 inches pieces)

• 1 tsp urad dal

• 3 red long chillies 

• 1/2 cup coconut 

• 1 tsp tamarind paste

• 1 tsp jaggery

• Salt to taste

For seasoning:

• 1 tbsp oil

• 1/2 tsp mustard

• Few curry leaves 

Method:

• Heat 1/2 tsp oil in a pan. Fry the urad dal and red chillies till they give out an aroma. Grind finely along with coconut to form a fine paste. 

• Meanwhile in 2 cups of water, add the chopped ladyfingers, tamarind paste, jaggery and salt. Cook the vegetables until it turns soft.

• Take a pan and heat the remaining oil. Add mustard and curry leaves. Add the masala paste. Stir for 2-3 minutes. Pour it over the cooked vegetable mixture. Check the salt. Mix well.

• Serve hot with rice and pickle.