Mangalorean Recipes

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Welcome to Mangalorean Recipes

Spicy Chicken

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Ingredients

Quantity Measure Ingredients Description
1/2 Kilogram Chicken Boneless Cleaned, and Washed. Cut in pieces.
1 Tablespoon Vinegar For Marinade:
1 Tablespoon Chilly Powder, Red For Marinade:
1/4 Teaspoon Turmeric Powder For Marinade:
1/2 Teaspoon Salt For Marinade:
4 Nos. Cloves (Lavang) Pound to a powder
1 Sticks Cinnamon (Dalchini) Pound to a powder
2 Tablespoon Cooking Oil For Tempering
1 Teaspoon Mustard Seed (Sarson) For Tempering
1 Large Onion Sliced, For Tempering
1 Teaspoon Coriander Powder For Tempering
1/2 Teaspoon Jeera Powder For Tempering
1/2 Tablespoon Ginger Paste For Tempering
1/2 Tablespoon Garlic Paste For Tempering

Method

Cut the chicken into pieces and apply ingredients set aside for marinade for ahour.

In the meantime, powder in a mortar and pestle, or a dry grinder, the cinnamon ancloves.  Keep aside.

Start tempering, by heating oil in a deep vessel, and first put the mustard seeds, anwhen they stop to splutter, add the other ingrents, set aside for tempering.   First fry thsliced onions, and then the masala powders.   Add the ginger garlic paste and fry.

Add the marinated chicken pieces, and fry and let the same get cooked, and adany marinade masala that is left in the dish, and wash it with a little water and add ththe chicken dish.

When the chicken is sufficiently cooked, taste it and if vinegar and salt is less, addaccording to your taste.    Let it simmer on low flame, and cook for some more time, and if the gravy is less, you may add some  hot water to get a decent curry consistency.

You may serve the chicken with some fried potatoes, in slices or potato sticks with someketchup.

Last Updated on Saturday, 03 December 2016 20:06
 

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Last Updated on Sunday, 04 December 2016 22:11
 

Pork Vindaloo - East Indian Way

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Ingredients

Quantity Measure Ingredients Description:
1 Kilogram Pork cut it into large pieces
1 Tablespoon Salt add sufficient salt
3 Tablespoon Vinegar Grind in vinegar
1 Teaspoon Garlic (Lason, Losun) add and grind
1 Tablespoon Chilly Paste, Red add and grind
1 Teaspoon Jeera (Cumin Seeds) add and grind
1 Teaspoon Turmeric Powder add and grind
4 Teacup Vinegar For preservative
5 Bits Cinnamon (Dalchini) mix
5 units Cloves (Lavang) mix
Half Teaspoon Turmeric Powder mix
10 Medium Chillies Red Dry mix - cut in bits

Method

Take pork, cut it into large pieces add sufficient salt, then add garlic, turmeric and ground red chillies and keep it thus for twenty four hours.  At the end, of this period, place in cold water, and keep it there for almost two hours.  After removing it from the water, rinse well.  

Then grind the following spices with vinegar: red chillies, turmeric, garlic, and cumin.  Mix the spices into the meat and place in an earthen vessel ("buiao" is a glazed jar, in which pickles and foods to be stored are kept) containing sufficient vinegar and spices:cinnamon and cloves, such that the meat is well immersed in the vinegar.  A wineglass of rum or brandy may also be added, which preserves it for a long time.  When it is to be served, cook some pieces of meat with a little of its gravy.

Last Updated on Saturday, 03 December 2016 20:18
 

Fatless Sponge Cake

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Ingredients

Quantity: Measure: Ingredients: Description:
90 Grammes Flour, Maida - (Refined) Make batter with little water
3 Nos Eggs For beating with sugar
60 Grammes Sugar For beating with eggs
400 Grammes Sugar, Icing For butter icing
200 Grammes Butter For butter icing
2 Tablespoon Cocoa Powder For butter icing
1 Teaspoon Vanilla Essence any essence, as desired

Method
1. Sieve the flour.  Set aside
2, Beat the eggs and sugar, till light and fluffy.
3. Fold in the flour with a little water.   Pour the batter in a greased and lined  cake tin.
4. Bake at 200 degrees centigrade, for 15 to 20 minutes.
5. Cut the cake in  layers, after it is cooled.
6. Wet the layer with a light sugar syrup, and then spread butter cream.

Butter Cream

For chocolate butter cream, use cocoa powder.

Butter Cream:

1. Cream together, icing sugar and butter, till light and fluffy.
2. Then add the desired essence and flavoring.

Colors:
i. Vanilla cream: is vanilla essence + white butter cream.
ii. Strawberry cream: is pink color, strawberry essence and white butter cream.
iii. Orange: is orange color + orange essence + white butter cream.
iv. Pineapple:  lemon color + pineapple essence + white butter cream.
v. Chocolate: cocoa powder + white butter cream.

Last Updated on Saturday, 03 December 2016 20:20
 


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