SAFFRON FLAVOURS MANGALORE

Chicken pieces marinated and stir fried with simple spices. The caramelized onion gives great taste to this dish.I recommend marinating the chicken for at least 30 minutes before you start cooking. You can reduce the amount of chilli added if you do not want too much heat in your dish. This is a dry roast recipe which is the best version, but you can also prepare it in a semi gravy form by adding some water while the chicken cooks.It is a perfect preparation to serve to guests along with rice or chapati.

Course : side dish
Cuisine: South Indian
Serving: 4

INGREDIENTS

Chicken -500gms

Ginger garlic paste -1 tbsp

Curry leaves- 2 strands

Onion - 3 medium sized (sliced)

Green chillies-4 no's slit

Coconut oil - 2 tbsp

MARINATION

Red chilli powder-2 tsp
Salt- to taste
Turmeric powder- 1/4tsp
Lemon juice-1tspn

METHOD

Marinate the chicken pieces with salt ,red chilli powder , turmeric powder and lemon juice and keep it aside for 30minutes.
Heat a kadai preferably iron kadai. Add coconut oil and curry leaves .
Now add the marinated chicken pieces an fry till till the chicken is half cooked. Add sliced onion, ginger garlic paste and slit green chillies.
Fry till the onion caramelized and the chicken is completely cooked and dry.
Garnish with curry leaves and serve hot with rice or chapati.

Bored of eating same old curry or fried fish try this recipe of fish thoran .Fishes are yummy. Life without fish is unimaginable. If they were bone less they would have been all the more desirable.
This is a classic fish preparation from Kerala. The boneless fish pieces cooked in an earthenware pot or iron pot . The interesting part of this dish is the slow mixing procedure along with the perfect blend of spices, coconut oil, and curry leaves; which gives the dish rich and aromatic flavour. It is simple to prepare and tastes so delicious. It pairs well with almost anything you can think of Flavored rice, Ghee rice, Kerala parotta, any Roti /Indian bread varities, biryani’s etc.
If you love Nadan style /Country style spicy recipes, this dish will definitely tingle your senses.

INGREDIENTS

3 large mackerels( ayala)
2 pieces of gambodge( kudam puli)
1/4 tsp turmeric powder
1/2 tsp chilli powder
Salt to taste

For the masala paste:
10 cloves of garlic
10 whole red chillies
5 shallots

For tempering:
1 medium sized onion, diced to small pieces
2 tbsp coconut oil
1/4 tsp chilli powder
1/4 tsp turmeric powder
1 or 2 dried red chillies
2 sprigs of curry leaves

PREPARATION

Clean and wash the mackerels well and drain.Cut them into big pieces and cook in a vessel adding turmeric powder, chilli powder, gambouge ,salt and adequate water. Remove the bones and it keep aside.

Pulse the second ingredients in a mixer until, coarse paste

Heat oil in a heavy bottomed pan earthenware and add curry leaves.Add the diced onion and saute until golden brown. Add turmeric and chilli powders to it and saute. Then add coarsely ground masala and saute for a few minutes. Finally add the cooked fish and mix every thing well. Adjust the salt and remove from heat. Serve hot with rice.

Chicken -500gms

Ginger garlic paste -1 tbsp

Curry leaves- 2 strands

Onion - 3 medium sized (sliced)

Green chillies-4 no's slit

Coconut oil - 2 tbsp

MARINATION

PREPARATION

Clean and wash the mackerels well and drain.Cut them into big pieces and cook in a vessel adding turmeric powder, chilli powder, gambouge ,salt and adequate water. Remove the bones and it keep aside.

Pulse the second ingredients in a mixer until, coarse paste

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CHICKEN ROAST

AYALA/INDIAN MACKERAL THORAN

MUTTON PEPPER FRY

Chicken -500gms Ginger garlic paste -1 tbsp Curry leaves- 2 strands Onion - 3 medium sized (sliced) Green chillies-4 no's slit Coconut oil - 2 tbsp

MARINATION

PREPARATION

Clean and wash the mackerels well and drain.Cut them into big pieces and cook in a vessel adding turmeric powder, chilli powder, gambouge ,salt and adequate water. Remove the bones and it keep aside.

Pulse the second ingredients in a mixer until, coarse paste

Chicken -500gms

Ginger garlic paste -1 tbsp

Curry leaves- 2 strands

Onion - 3 medium sized (sliced)

Green chillies-4 no's slit

Coconut oil - 2 tbsp