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Fish Pulimunichi (Fish Hot & Sour)
Ingredients: ½ kg fish (Sardine, Mackerel, Sole) 2 tbsp Mangalore Masala Chilly Paste 2 tbsp coconut oil Salt as per taste. 1 big onion 2 green chillies 3 garlic 1 sprig of curry leaves 1 tbsp vinegar (Optional depending on taste) Method: Slice onions, chop garlic and green chilies. Clean and cut fish and keep aside. Heat oil in a pan, when hot add onion, green chili, garlic and saute it. Add in Mangalore Masala Chilly Paste and curry leaves and fry well. Add in required amount of water and cook till the gravy starts bubbling. Add in fish and adjust salt ,vinegar and cook till the fish is done. Note: Mangalore Masala Chilly paste can be increased or decreased depending on the spice constrain.
Vegetable Curry
Ingredients: 2 cups of boiled vegetables of choice To be ground: ½ coconut scraped 3 tbsp Mangalore Masala Vegetable Powder 3 garlic cloves ½ lemon sized tamarind 1 onion (fried in ½ tsp oil till golden brown) Seasoning: 2 tbsp coconut oil 3-4 crushed garlic ½ tsp mustard 1 sprig of curry leaves Method: Grind the ingredients to be ground to a fine paste adding required amount of water. Add the ground paste to cooked vegetables, add in water , salt and cook till the gravy comes to a rolling point. Heat oil in a pan, when hot add in crushed garlic and let it fry till slightly brown in color. Add in mustard and let it splutter. Add in curry leaves mix well. Pour the seasoning into the vegetable gravy Note: Vegetable Powder can be increased or decreased depending on the spice constrain.
Veg Sukka
Ingredients: ½ kg Vegetable To be ground ½ coconut scraped 2 tbsp Mangalore Masala Vegetable Powder 2 garlic cloves ½ lemon sized tamarind 1 onion (fried in ½ tsp oil till golden brown) Seasoning: 1 tbsp coconut oil 1 tsp mustard 1 sprig curry leaves Method: Chop vegetable and then cook it with half onion till done. Grind garlic, Mangalore Masala Vegetable Powder, tamarind and fried onion with little water. add in scrapped coconut and then just churn the mixer once so that coconut mixes with the ground masala. Take oil in a pan when hot add in mustard when it splutters add in curry leaves and then ground masala and fry till coconut mixture is fragrant. Add in cooked vegetable and mix well so that the coconut mixture mixes well with vegetables. Note: Vegetable Powder can be increased or decreased depending on the spice constrain.
Chicken Ghee Roast
Ingredients: 1kg chicken 2 Table spoon Manglore Masala Ghee Roast paste 4 Table spoon ghee 2 sprigs of curry leaves Salt as per taste. Method: Cut chicken into medium size. Heat ghee in a pan and when hot add curry leaves and the Manglore Masala Ghee Roast paste and fry for 5 minutes and then add the chicken and let the chicken cook in its own gravy, A little water can be added if required. add in salt as per taste and cook till the gravy Becomes thick and the chicken is cooked. Note: Ghee roast paste can be increase or decreased depending on the spice constrain.
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