Monday, October 12, 2015

Chicken Ghee Roast

An exotic chicken dish from Mangalore.

1 kg chicken
juice of 1 lemon
1/2 cup yoghurt
1 tsp turmeric powder
8 whole red chillies
20 whole kashmiri chillies
1 tbsp coriander seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
2 tsp peppercorns
12- 16 garlic flakes
tamarind soaked in 3 tbsp water(cherry size) and juice should be extracted
ghee as required
2 tsp sugar
few curry leaves
2 Tbsp chopped coriander leaves

  • Marinate the chicken with yoghurt, salt, turmeric powder and lemon juice. Allow this to marinate in the refrigerator for atleast 4 hours.
  • Roast the whole chillies, coriander seeds, cumin seeds, peppercorns and fenugreek seeds until they darken slightly. Grind this along with the tamarind extract and garlic into a thick and fine paste. You can add little water to ease the grinding.
  • In a pan heat ghee, approximately 3-4 Tbsp. Add the marinated chicken and cook till the chicken is almost cooked. Transfer the chicken along with the gravy(i.e. the water that oozes out from the chicken during the cooking)into another bowl.
  • In the same pan heat some more ghee and add the grinded masala paste to it. Fry the paste in the ghee until the raw smell of the masala goes and oil starts to leave from the masala.
  • Add the cooked chicken along with the gravy into the fried masala. Check and adjust salt as required.Roast the chicken in the masala well until the masala dries up and the chicken is roasted well.
  • Add sugar and mix well. Add curry leaves and chopped coriander leaves. Serve hot.

Wednesday, October 07, 2015

Parippu Vada

200 gm parippu/toor dal (You can use chana dal too)
4 green chillies
1 small piece ginger
few curry leaves
20 small onion/shallots
Oil for deep frying

  • Soak the dal for one hour in water. Then drain the water and coarsely grind the dal along with the ginger, curry leaves, green chillies and half of the shallots.Do not add water while grinding.
  • Slice the remaining shallots very finely and add it to the grinded dal mixture. Add enough salt too and mix well.
  • Take little amount of the grinded mixture in your hands and shape into flat vadas.
  • Deep fry the vadas in hot oil until brown and crispy on both sides. Drain onto a paper napkin to absorb excess oil.
  • Serve hot parippu vadas with tea. Enjoy:))