Mangalorean Prawns pepper fry (Sungta masala)

Sea food lovers, i am sure you will  like this recipe. 

Ingredients:

prawns - 1/2 kg
oil - 2tbsp
salt for taste
onions - 3 small thin sliced
green chillies - 2 
red chilli powder - 1/2 tsp
pepper powder - 2tsp
ginger - 1 inch finely chopped
garlic - 15 cloves - chopped 
turmeric - 1 tsp
coriander leaves for garnishing
curry leaves 
soy sause - 1 tsp
lime juice - half lime

Preparation Method:

Marinate the prawns with salt, soy sause and turmeric for half an hour. 

In  a pan add oil heat few minutes, add curry leaves, onions, ginger and garlic. Fry until onions are red brown. Now, add prawns cook for 5 minutes, add turmeric, green chillip powder and fry  for 5 minutes. At last add, pepper powder cook for 10 minutes (you need more spicy then add more quantity of pepper).

Garnish with coriander leaves and lime juice.

Mangalorean Sambar Recipe | Vegetables Sambar

I usually cook lentils(yellow toor daal) and vegetables separately. I wont pressure cook the daal, since i dont like mashed daal.  

I use small brinjals, potatoes and carrots. you can add any vegetables of your choice.

Ingredients:

  Toor daal - 1 cup 
  cleaned and chopped vegetables - 1.5 cups
  salt for taste
  marble sized tamarind  - half cup of thick water
  haldi powder - 1 tsp
  hing powder - 1/2 tsp
  Sambar powder - 2 tsp
  red chilli powder - 1/2 tsp
  
Seasoning:
  Oil - 2 tsp
  mustard seeds - 1/2 tsp
  garlic - 3 cloves
  ginger - 1/2 inch finely chopped
  dry red chillies -  2 to 3 
  curry leaves (optional) - few leaves
  methi seeds (optional) - 1/2 tsp
  
Method:

  Soak tamarind in water for 15 minutes. wash the daal in the water and boil daal with salt, haldi and water until its done. 
Add all the chopped vegetables to a kadai, add pinch of salt, water and boil till vegetables are cooked.  mix cooked daal and vegetables in a big vessel.

Now, add oil to a seasoning kadai, add mustard seeds. When mustard seeds starts spluttering add chopped ginger, garlic, red chillies and methi seeds fry for few minutes. add onions and wait till they are golden brown. Now add chopped tomatoes, red chilli, hing powder  and sambar powder. when oil starts leaving the mixture add tamarind paste and cook for few minutes.  pour the whole tempering mixture to hot smabar. Serve the hot sambar with steamed rice, idli, dosa.

Chicken Curry Recipe (How to make chicken without coconut)

We usually use lot of coconut in the gravies. I Learnt to make simple chicken curry with gravy using basic ingredients. It tastes delicious, chicken turns out soft, tender and juicy.  We can prepare this curry very quickly, less than 30 minutes

Ingredients:

Chicken - 1 kg (medium cut pieces)
Chicken Curry Recipe without coconutOnions - 2 large finely chopped
Ginger and garlic paste - 1 tbsp
Cloves - 5 
Bay leaf - one small
Cinnamon stick - 2 inches long 
tomatoes -  2 large 
Green chilies - 1 slit 
Salt for taste
Turmeric powder - 1 tsp
Red Chill powder - 2tsp
Coriander Powder - 1tbsp
Garam masala powder - 1/2 tsp
Curd - half cup (nicely beaten by adding few drops of water)
Coriander leaves - handful finely chopped for garnishing 

Method:


Heat oil in a kadai or heavy bottom vessel, when oil is heated add bay leaf, cinnamon stick, cloves. Fry them until nice aroma comes out.

add onions (or you can add onion paste) fry them until onions are dark brown.
add salt, turmeric powder, green chilies, ginger and garlic paste, fry for few minutes. Add tomatoes, fry until tomatoes are mashed.

Now, add all the masala's red chilli powder, coriander powder, garam masala powder keep sauting in  a low frame until oil starts leaving the gravy.

add chicken to the gravy, cook for few minutes. Now add one cup of hot water, cook until chicken is half done. Then add beaten curd to the gravy. cover until chicken is done.

Taste the gravy and adjust the salt. When gravy reaches desired consistency switch off the gas.

home made Grape wine

I love wine from my childhood. Its commonly served in Mangaloreans wedding with cake. It supposed to be consumed after toastmaster wishes good heath for bride and groom.

We had recently visited vineyards in Doddaballapur Bangalore. They are taking wine from specialized species of grape and store in these barrels while maintaining the temperature. I have prepared wine with below ingredients.

home made grape wine
Ingredients:

5 kg of Red or Black Grapes
3 kg of Sugar
2 beaten eggs
2 tbspn of east seeds
1/2 kg of rice

Preparation Method:

In a big vessel heat water until its boils. When boiled water half cooled add Grapes.  Add grapes and keep it aside for half an hour. when water is completely cooled, mash the Grapes, then add sugar, eggs, eats and stir it until sugar dissolves completely. Finally add the rice.

Stir it daily once for 18  days.

Chinese Chicken Chilli

In Indian Chinese food is very popular(after local). Chinese food here is not authentic, because its adapted to suit local taste of the region. This recipe is the Mangalorean version of Chinese Chicken Chilli, which I learnt from my friend.

This is one of my favorite recipe, which I have adapted from past 6 plus years.
its so delicious and kind of addictive, I have tried so many variety of Chilli Chicken and this is the best one.

Hope you will give this a try and let me know how its turns out for you.

chinese chicken chilliIngredients:

Chicken - 1 kg 
Capsicum / Bell pepper - 2 sliced
Soy sauce - 2tsp
Pepper - 1tsp
green chilies - 3 slit
Ginger (1.5inch long) - sliced
Garlic (6 cloves) - sliced
Oil for frying
Tomato Ketchup - 3 tbspn
Green Chilli sauce - 2 tbspn
Vinegar (Apple Cidar) - 2tsp
Black pepper powder - 2 tsp
Spring onion handful finely chopped
Salt for taste
Sugar 1tsp
Cornflour / Cornstarch - 1/2 cup

 Method:

Spring Take Chicken in a bowl, marinate the chicken for 1 hour by adding little soy sauce, salt and pepper.

Heat some oil in a pan, add in ginger and garlic and fry till golden. 
Now, add in capsicum, spring onions, green chillies and fry till oil start leaving from capsicum.
Add salt, marinated chicken, little water.  When chicken is half done,
add in soy sauce, tomato ketchup and green chilli sauce. Cook till oil separates from the gravy. When chicken is almost done, mix vinegar and sugar in a bowl and add to the gravy  (If you need the gravy thick, you can cornstarch to the bowl).

Serve hot.