Mangalorean Recipes

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Welcome to Mangalorean Recipes

Bengali Chilli Chicken

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Quantity Measure Ingredients Description
500 Grams Chicken Boneless Cut in small pieces
  Little China Salt Monosodium Glutamate - optional
  As Required Salt to taste
1 Teaspoon Vinegar for marinade
1 Teaspoon Soya Sauce for marinade
1/2 Teacup Corn Flour Blend with eggss
2 Nos. Eggs Blend with eggss
1 Teacup Cooking Oil For frying
5 Large Chillies Green Grated
200 Grams Onions Grated
10 Grams Ginger (Adhrak) Grated
1 Small Capsicums - Green (Simla Mirch) Sliced
2 Teaspoon Tomato Ketchup For pouring on chicken pieces
1 Tablespoon Soya Sauce For pouring on chicken pieces
  As Required Coriander Leaves (Kothmeer) For garnish
  As Required Chillies Green For garnish


Marinate the boneless chicken cut in small pieces  with salt, china salt, (monosodium glutamate) 1 teaspoon vinegar and 1 tea spoon Soya sauce. Leave it to marinate for an hour.

Mix the the corn flour and egg in a bowl with and put in little water and salt to it.

Heat the oil in a deep frying pan. Fry the marinated chicken pieces in it.

Add the graated green chillies  in the heated oil for chilli flavour and fry grated onions, slices of capsicum and ginger until it becomes reddish brown and allow the aroma to  come out.

Now pour the chilli  and  tomato sauce to it.
Mix all with the fried chicken and pour some water to boil up.

Add salt according to taste and  simmer for 5 minutes on a lower flame.

Garnish with green chilli and sprinkle grated coriander all over it. Now the delicious chilli chicken is prepared and ready to be served

Last Updated on Tuesday, 20 September 2016 08:00

Panjiri like Randho

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Quantity Measure Ingredients Description
1 Kilogram Flour, Wheat - (Atta)  
1 Kilogram Ghee  
1/2 Kilogram Sugar, Powdered  
250 Grams Gum Chrystals finely ground edible gum crystals (gondh)
25 Grams Ginger (Dry) Powder  
100 Grams Lotus Root (Kamal Kakdi) Lotus seeds
100 Grams Musk Melon-Watermelon-Pumpkin seeds  
50 Grams Ajwain, (Vovom)(Thymol,Carom) powdered
200 Grams Almonds (Badam) powdered
200 Grams Cashew Nuts powdered
400 Grams Coconut Copra scraped
100 Grams Walnut (Akhrot) powdered
50 Grams Pista unsaled
50 Grams Raisins kishmis


Heat half the ghee in a heavy bottomed kadai. Fry all the dry fruits one by one till they turn golden brown - first almonds, then cashew nuts followed by walnuts, pistachio nuts and lastly the seeds. Keep them aside on a paper towel to drain the excess oil.

In the same ghee, fry the kamarkas, remove and keep it aside as well. Next roast the grated coconut and keep it aside.

Now, coarsely grind all the fried dry fruits, except the seeds. Mix the dry fruits, roasted coconut and seeds together in a large pan and keep aside. Grind the kamarkas into fine powder and keep aside in a separate bowl.

Heat the remaining ghee and add in the flour. Roast on medium heat till the colour of the flour changes to golden brown and the ghee separates. Turn down the flame and sprinkle in powdered gum crystals. Keep stirring the mixture until the crystals puff up and the spluttering stops.

Add the powdered saunth and ajwain to the roasted flour and stir the entire mixture a few times to blend in all ingredients. Turn off the flame. Keep on stirring the mixture for another 5 minutes.

Next add the dry fruits, magaz, sugar and kamarkas to the roasted flour and mix again. Transfer the mixture in a large utensil or tray, top it with raisins and let the panjiri cool. Transfer to an air-tight container and enjoy a small bowl everyday.

Tip: The recipe can also be made with sooji instead of whole wheat flour. For a quick halwa, cook two tablespoons of panjiri in cup of water or milk till it thickens.

Last Updated on Thursday, 15 September 2016 16:30

Harira aka Randho

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Quantity Measure          Ingredients Description
2 Tablespoon Ghee  
1 Teaspoon Almonds (Badam) grated
1 Teaspoon Pista grated
1 Teaspoon Walnut (Akhrot) grated
1 Teaspoon Cashew Nuts grated``
1/4 Teaspoon Ajwain, (Vovom)(Thymol,Carom)  
1/4 Teaspoon Turmeric Leaves  
1/4 Teacup Sugar, Powdered  
1 Teaspoon Gum Chrystals  
1/4 Teacup Musk Melon-Watermelon-Pumpkin seeds Musk Melon, pumpkin seeds, and watermelon eeds
1/2 Teaspoon Cardamom Powder  
1 Teacup Water Filtered


Heat the ghee in a pan and add the carom seeds. When the seeds start spluttering add all the dry fruits and seeds (magaz). Stir until the nuts and seeds turn light brown.

Next, sprinkle the powdered gum crystals into the pan and keep stirring until the crystals puff up and the spluttering stops.

Add turmeric powder to the mixture and stir well. Add in water and sugar (or grated jaggery), and bring the mixture to a boil.

Let the mixture cook on a low flame for a few minutes until the ghee starts separating. At this point the mixture should look like a thick syrup. Remove from the flame and pour into a bowl and garnish it with cardamom powder. Serve warm.

Note: The recipe may vary a bit from region to region. Some may add additional ingredients like black pepper (kali mirch), white pepper (dakhni gol mirch), nutmeg (jaiphal) or ginger powder (saunth).You can modify the recipe as per your choice.

Last Updated on Thursday, 15 September 2016 16:31


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Indian Nationql Congress (new)

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O THOU WHO THROUGH CREATION  a Eucharistic Hymn composed in 1938 for the Indian Eucharistic Congrfess    Link:

Beneath the Outward Form of Bread, an old hymn to the Eucharist we sang as children.  Link:

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