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


Mangalore Style Breakfast

In Mangalorean cuisine, Buns is a different form of Bun. Its not the plural form of Bun! It is 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...

Ripe bananas      - 5 to 6 nos

Sugar                   - 2 to 3 tbsp
Curd                     -1/2 cup
Baking soda         - 1/4 tsp
Oil or ghee           - 1tbsp
Maida                  - 3 Cups 
Oil or ghee           - 1 tbsp
Salt to Taste
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 ghee4.Keep aside for about 5 to 6 hrs for fermantion.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 and 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....

For Coconut chutney

1.Coconut grated       -1/2 cup

2.Green chillies          -3 to 4
3.Few Coriander leaves      
4.Salt to taste

Grind all these to fine paste and give tadka of mustard seeds and curry leaves

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!!!!!!!!