Mangalorean Recipes

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Welcome to Mangalorean Recipes

East Indian Vindaloo Paste

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Quantity Measure Ingredients
4 Tablespoon Vinegar
24 Nos. Chillies Red Dry
2 Inch Turmeric/Haldi
4 Teaspoon Jeera (Cumin Seeds)
2 Pods (whole) Garlic (Lason, Losun)
3 Teaspoon Salt


Make the Vindaloo Paste, by grinding the ingredients in the vinegar.

Can be used with meats.  Fry the paste with the seasoning, and add the recipe base and fry, then add vegetables etc, and make a curry or dry dish.

Last Updated on Saturday, 15 October 2016 09:53

Meat Balls Curry

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Quantity Measure Ingredients Description
1/2 Kilogram Mutton - Mince Fat Free
1 Slices White Bread Soaked in 1 tablesppn of milk
1 Tablespoon Ginger Paste Add
1/2 Tablespoon Garlic Paste Add
2 Medium Chillies Green Finely Chopped
1 Nos. Onion Finely minced
1 Tablespoon Coriander Leaves (Kothmeer) Finely chopped
  As Required Salt as per taste
1 Teaspoon Garam-Masala Add
8-10 Tablespoon Cooking Oil For Frying meat balls and curry masalas
4 Large Potatoes Cut in fours - Keep aside
1 Medium Onion Finely Sliced
2 Tablespoon Onion Paste
1 Tablespoon Turmeric Paste Fry
1 Teaspoon Chilly Paste, Red Fry
1 Tablespoon Ginger Paste Fry
  As Required Salt to taste
  As Required Sugar, Table to taste


To make the Meat Balls/Koftas
Wash the minced meat well and remove any ligaments present. Grind the minced meat in a food

Squeeze milk from the bread and add it to the minced meat and mix well.
 Add the ginger and garlic pastes, green chillies, minced onion and coriander leaves.

Finally add salt and the powdered garam masala. Mix thoroughly. Kneathe mince for a few minutes. Divide it2 into 12 to 16 balls equal portions and form  into balls. Heat oil in a pan and fry the
mince balls till golden rown. Remove from pan and keep aside.

To make the curry:
In the same pan in the remaining oil, fry the potatoes till light brown. Remove and keep aside.

Remove the excess oil and leaving about 2  table spoons  of oil in the pan. When very hot, fry the sliced onion until brown. Add the onion paste, thturmeric, chilli and ginger pastes. Fry for
5-7 minutes, sprinkling water if necessary.

When the masalas are well fried, add salt and a little sugar to taste. Add two cups hot water and bring to boil. Boil for five minus.

 Add the potatoes and after ten minutes, add the fried  meat ball.

Simmer over medium heat only until  potatoes are done and the gravy is reduc  half.

 Remove from fire.

Last Updated on Saturday, 15 October 2016 17:50

Andhra Chicken Curry

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Quantity Measure Ingredients Description
2 Tablespoon Cooking Oil For frying
2 Large Onions Finely Chopped for frying
1 Tablespoon Ginger Garlic Paste Fry
1 Kilogram Chicken Washed, Cut and drained
3/4 Tablespoon Chilly Powder, Red Add to fried chicken
1/2 Teaspoon Turmeric Paste Add to fried chicken
1/2 Tablespoon Coriander Powder Add to fried chicken
1/4 Teaspoon Jeera Powder Add to fried chicken - roasted
1/2 Teaspoon Fenugreek Leaves-(Kasoori Methi) Add to fried chicken
1/4 Teacup Tomato Puree Add to fried chicken
8-10 Nos. Cashew Nuts Soaked in milk and ground to paste
1/4 Teaspoon Garam-Masala Add to fried chicken - powdered
1 Sprigs/Twigs Curry Leaves (Kadi patta) Add to fried chicken
  As Required Salt to taste


Heat 2 tablespoons of  cooking oil in a  deep vessel, large enough to contain the ingredients  and  add the chopped onions and sauté for 4 mts.    When done, add ginger garlic paste and sauté for 2 mts.

Add the washed and drained chicken and cook on high heat for about four minutes and then reduce the flame and cook the chicken for some more time.

Add red chili powder, turmeric powder, coriander powder, cumin powder and kasuri methi and mix. Place lid and cook on low to medium flame for about eight minutes.

 Pour the  tomato puree and mix it with the cashew nut paste.   Cook for a few minutes and then add 2 cups water and salt and covering the vessel, cook on medium flame till the meat is cooked.

 Add garam masala powder, and curry leaves and mix and cook without lid till you achieve the desired curry consistency.

 Turn off heat and remove to a serving bowl.

Last Updated on Saturday, 08 October 2016 17:06

Cocktail Sausages Damaka

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Quantity Measure Ingredients Description:
200 Grams Potatoes Pare and cut
200 Grams Cocktail Sausages Cut in 1 cm bits
2 Tablespoon Cooking Oil For frying in a Wok, or kadai
1 Medium Onion Slice and Fry in oil
4 Flakes/Cloves Garlic (Lason, Losun) Chop and Fry with browned onions
4 Medium Chillies Green Mince and fry.
1 Inch Ginger (Adhrak) Mince and fry
200 Grams Tomatoes Cut in cubes and fry with potatoes
2 Salt-Spoon Sugar, Table Add for taste
1 Salt-Spoon Salt Add for taste
1 Teaspoon Vinegar Add for taste



Pare the potatoes and cut them in small cubes.  Wash them and keep aside.  Cut cocktail sausages, in 1 cm bits, and keep aside.

In the Wok, put the cooking oil, heat it, and fry the sliced onion, till it turns golden brown, then brown the chopped garlic in the oil, and then fry the sliced masala of green chillies and ginger.

Then add the cubed potatoes and cook them in the masala, with a little hot water, and then add the tomato pieces, and fryl.  When the potatoes are cooked, I.e. if pierced with a fork, it penetrates easily, add the sausage bits, and simmer, till the sausages absorb the masala.

Add salt, sugar, and vinegar to personal taste.


Last Updated on Saturday, 15 October 2016 09:57


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