RSS

Monthly Archives: September 2018

SHETTY’S SPECIAL BANGDA GASHI

We come across so many types of fish curries but of all i love Shetty’s recipes, I believe they make the best fish or chicken curry… They are very particular about their recipes, you can taste them in any Mangalore- Udupi -Kundapur region Resturants or small hotels there….

Here is a household recipe shared by my friend Raksha who is a bunt (Shetty),and a very good cook, even though she makes few recipes her curries or chicken recipes tastes best just like famous restaurant in Mangalore or Udupi… She says their curries tastes yum because they use roasted ingredients, they keep all ingredients like coriander seeds, cumin, Methi all ready dry fried and store as soon as they get it from the market, so it becomes easy to cook as and when desired and she says to follow step by step process in making any curry without making hurry 😊..

They are very famous in making kori ghashi, Neer dosa, chicken sukka, Pulimunchi, fish fries and the list is on…

Here Mackerel/Sardine fish is cooked in spicy coconut masala and to add more flavour a seasoning is added which takes the curry to the next level😋😋😋..now let’s see how to make this Gashi or fish curry

INGREDIENTS

•4 Banguda/Mackerel Fish (cut into 2 or 3 pieces each)

•4 greenchilles slit

•1/2″ ginger chopped

•1 onion chopped

•1 Tomato chopped

•few strands of coriander leaves

•1 string curry leaves

For Grinding

•1/2 coconut grated

•18/15 red chilles (roasted in a tsp oil)

•2 nd 1/2 tsp coriander seeds(dry roast)

•1 tsp Cumin/Jeera(dry roast)

•10 peppers corns(dry roast)

•6 garlic cloves

•Tamrind (2 gooseberry sized)

•1 tsp turmeric

•1/2 onion( raw)

For Tempering

•coconut oil

•1/2 medium onion chopped finely

•few curry leaves(break with hands)

METHOD

•Grind a fine masala using above ingredients mentioned for grinding using water.

•Now in a mud pot or cooking pan add masala, 2 cups water (or as req), ginger, green chilles, boil well, fish add tomatoes, boil for 5 minutes add curry leaves ,coriander leaves, salt boil 3 more mins and remove from heat

•Now in a tadka pan add oil, when hot add onions fry till red, turnoff flame and add curry leaves.

•Enjoy with Neer dosa or Matta(red rice/boiled rice/Kerala rice)..

NOTE

*I prefer to fry ingredients just before making

*5 seeds of methi or fenugreek seeds can be added to make masala

*The recipe can be used with Sardines or Anjal /king fish.

*Best served with boiled rice/matta rice or Neer dosa

Advertisements
 
Leave a comment

Posted by on September 26, 2018 in Uncategorized

 

PATRANI MACCHI

Patrani Macchi a Parsi speciality dish where fish is cooked in green chutney and wrapped in banana leaves tastes awesome ..There are two methods of making it one is by steaming the wrapped fish or by cooking it in a pan closed as I have adopted here in making patrani Macchi , tastes absolutely delicious😋..

This fish tastes wonderful with influence of spicy green coconut masala, which traditionally made with a paste of coconut, coriander leaves, garlic, ginger, greenchilles, turmeric, cumin and lime juice but today I have come up with a more tastier version of it 😊

I have used Mackerel fish here , the recipe recipes tastes heavenly with pomfret fish too.
Homemade is Happiness❤️❤️❤️

INGREDIENTS

•3 Mackerel fish(washed and cleaned)

•3 Banana leaves (as much required to wrap the fish)

•A tsp oil

•1 /2 tsp Turmeric

•Salt

•2-3 tblsp Lime juice

GREEN MASALA( to be Pan fried in a tsp oil then made into paste)

•1 cup coriander leaves

•2 tblsp coconut

•5 green chilles

•2 tblsp mint leaves

•5 pepper corns

•6-8 flakes garlic

•A small piece ginger

•1 small piece cinnamon

•2 cloves

•1 tsp cumin(or little more)

•1/2 onion

METHOD

•clean, wash fish and marinate with turmeric, little salt and 2 tsp lemon juice for 5 minutes

•Now again marinate it with the green masala,add salt(as req for masala) and remaining lime juice and refrigerate for an hour

•Cut banana leaf into required pieces, place the marinated fish in the middle and wrap it from both the ends and seal it with a toothpick

•Heat pan add a tsp oil and place the wrapped fish and cook closed for 5 minutes, flip and cook again for 5 more minutes and your patrani Macchi is ready to serve

•The other method is steaming, place them in a steamer or cooker and steam cook for 5-10 minutes

NOTE

*Give slit to fish so that fish gets well marinated.

*frying the ingredients and use of cinnamon,cloves, black pepper corns and onions can be omitted as the original recipe doesn’t say but adding this gives extra wow taste 😊

 
Leave a comment

Posted by on September 25, 2018 in FISH, NON VEG STARTERS, Uncategorized

 

Tags:

EGG KORMA

Korma is our family favourite recipe either made with eggs or chicken😋
Korma which is also known as kormaa, qorma, khorma, kurma in different regions ..Different recipes are followed for making this gravy some use yoghurt , coconut milk, cream etc ☺️.. I make using coconut and with goodness of many other spices in it..
A great accompaniment to Parotta or Ghee rice, or to any other Indian flat breads…. but for me it’s absolute delight with Ghee rice…😋😋😋
Homemade is Happiness❤️❤️❤️
Check recipe here for chicken korma
http://wp.me/p5M7RU-lo

INGREDIENTS

•5 to 6 boiled Eggs(give slits or prick it with fork)
•1 medium onion finely chopped
•1 tblsp ghee
•1 tblsp oil
•1 bay leaf
•1 tsp coriander leaves
• Salt as needed

▪For grinding masala
(You can fry this spices or use raw I usually fry)
•3/4 cup grated fresh coconut
•1 inch ginger
•7-8 garlic flakes peeled
•4-5 greenchilles (adjust more or less to your taste)
•1 inch cinnamon
•5 cloves
•2 cardamom pod
•1 tsp kus kus
•1/2 tsp fennel seeds
•1 tblsp roasted gram dal/putani/daliya dal(or 5 cashewnut)
•1/4 cup pudina leaves
•1/4 cup coriander leaves
•1/2 onion chopped
•1 tomato chopped
•1/4tsp turmeric

METHOD

▪ Grind all ingredients mentioned above to smooth paste using water
▪Now heat a wide wok add oil +ghee (you can reduce the qty of oil and ghee)
▪Add tej patta, onion fry them till pinkish
▪Add ground masala, water as needed(don’t add to much water,let the consistency be thick)
▪cook well till oil starts to float on top or till good aroma add boiled eggs
▪check salt , add if necessary
▪garnish with coriander leaves and turnoff the flame ur korma is ready to serve

NOTE
* keep gravy thick for wonderful results.
*Same recipe can be adopted for potatoes, soya chunks, chicken, mixed veggies, mushrooms, ..
*Ground Masala paste can be used to make vegetable or egg pulao tastes very delicious
*Check recipe here for chicken korma
http://wp.me/p5M7RU-lo

 
Leave a comment

Posted by on September 25, 2018 in dosa, EGG, Uncategorized

 

Tags: