Tuesday, 22 February 2011

chicken sukka

This is an important side dish in South Karnataka.   I  used to catch the  tasty odour of sukka from our neighbor Sumitra Aunty’s kitchen.  Whenever she prepared sukka she never forgot to keep my share of food.  I proudly say that I have made it popular in my home and neighbourhood in Calicut.


1 large chicken, cut into small pieces
1 onion, chopped finely
A sprig curry leaves
A small lemon sized ball of tamarind
3 tablespoon ghee(clarified butter)
Salt to taste

Roast the following and powder:

6 kashmiri chillies( or dry red chillies)
1 tsp coriander seeds
1/2 tsp methi(fenugreek) seeds
1 tsp cumin seeds
1/2 tsp mustard seeds
1 onion
4 cloves garlic
1 small piece ginger

Blend to a coarse paste:

4 tablespoon coconut, shredded
1/2 tsp methi(fenugreek) seeds
1/2 tsp cumin seeds
1 tsp turmeric powder
3 cloves garlic


Heat 2 tablespoons of the ghee in a non-stick pan and
fry the powdered masala for about 3 minutes.
Add the chicken pieces and fry on a high heat,
stirring continously.
The chicken will now be well coated with
the masala.
Add about 1 cup of water and salt to taste.
Mix well and cook on a low flame till the
chicken is completely done.
There should be no gravy left at this stage.
Extract juice from the tamarind, by immersing it
in hot water for about 10 minutes.
Add this tamarind water to the chicken and the blended
Mix well and fry the chicken and masala on a high
heat for about 5 minutes.
The water content reduces.
Now turn to a lower heat and simmer till all
moisture in the gravy is lost.
In a seperate pan, heat 1 tablespoon of ghee and
add the chopped onion and curry leaves.
When the onions brown, add them to the chicken.
Mix well.

Pomfret fish fry (maanji) konkani style fry

Pomfret fish fry (maanji) konkani style fry 

The konkani style of making fish fry is very different from the rest.. my friends get surprised to find out that we use hing’ in fish! Its very unusual to use hing in any non-veg dishes’.  

It   is quite easy to make. It can be served as a starter, or accompanied by curry and rice. This recipe can use in any fish. .mostly we deep fry the fish   if  u want u can shallow fry   the fish.
500gm   pomfret  fish
2tbsp    red chili powder
1  tsp   hing (Asafoetida')
tsp      pepper powder
2 to 3 tbsp  soji rava
Salt to taste
Cut  and clean the fish…take one  bowl   dissolve hing in little water. Mix the chilli powder, salt. pepper   powder  make a thick paste. Drain  water from the fish and add to the paste. Apply the paste to all the sides of the fish. Set aside for another  30 min
  Spread rava on the plate, take individual marinated   fish pieces roll   in rava and  Set aside for 5 minutes. By doing this the rava soaks in a little sticking to the fish and will not drop into the oil when frying.
Heat  oil in a kadai  for deep frying. Fry the fish on both the sides till deep red   You know it is done when the layer of rava starts to crack a little. Serve hot!                                                                                                                               

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Friday, 18 February 2011


In Mangalorean cuisine, Buns is different from Bun. Its not plural form of Bun! Simply

called as "Buns". It is a deep fried form of Sweet Banana Bread. Usually served for

Breakfast This is a wonderful recipe which is very famous in  konkani breakfast..

served with sambar or chutney as sides. I learnt this recipe from my grandmother ..

1/2 cup over riped mashed bananas
2 tbl spn sugar
 ½ CUP  yogurt
1/8 tea spn baking soda
2 cups flour traditionally
maida is used  ( If  u want u can use wheat flour to make this)
1tbsp oil or ghee
oil for deep frying
1.Take a clean Bowl,Mash the ripen banans into a smooth paste using your hand.
2.Now to this add all the dry ingredients and mix properly.
3.Add sour curds to the above so as to for a dough like chapati dough aply
1tbsp oil or ghee
4.Keep aside for about 3-4 hrs for it to set.
5.Now heat up the oil .
6.Roll out small balls of dough a bit thick say about 1.5 cms thick just like poori size aand they fry them till golden brown.
7.You can see the buns bloting into a round, brown buns.Then they are ready.
8.Remove them and place over a paper towel for excess of oil to drain off.
9.Serve hot or cold with sambar or chutney.Enjoy....
Coconut chutney
½ cup   grated coconut
3-4 green   chillies
2-3 garlic flakes
2 tsps   chopped coriander leaves
Salt to taste

Grind all these to fine paste

Thursday, 17 February 2011

surna nonche (yam pickle)


suran(yam)                  -   cut into small pieces  1 cup
tamarind                       -  lemon sized ball (pulp)
red chilies                    -   20  to 25 nos
coriander seed           -   1 tsp
methi dhana                -   1/4 tsp
 Hing                              -   1/2 tsp powder
coconut oil                   -   for frying
salt to taste
curry leaves


apply salt to yam, keep for 30 minutes, then deep fry till crisp.  
fry red chillies in little oil  and grind to paste with tamarind pulp
take 1 tsp of oil fry the methi dhana, mustard and coriander seeds
then add the mix of chillies and tamarind and smooth paste
boil the chilly paste in a vessel for 10 minutes and add fried yam pieces then season wtih oil, mustard and curry leaves
the yummy yummy surna nonche is ready to taste

You can have this with idlis & dosas.. Yes, its spicy, add a drop of coconut oil on top & its heavenly!! Or just simply enjoy it with curd rice.. its delicious!!!!!!!!