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Index 1. De ng ida Kajepu 2. Canne Rawa Fry 3. Masa Ka je pu 4. Mangalore Chi cke n Cu rry 5. Pangi Da Masa 6. Kori Aj adina 7. Ban gud ae Pulimunchi 8. Kori Pundi 9. Masa Ajadina 10.Bangude Gasi 11.Masa Indal 12.Yetti Ajadina 13.Karwar Fried Prawns

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Index1. Dengida Kajepu2. Canne Rawa Fry3. Masa Kajepu4. Mangalore Chicken Curry

5. Pangi Da Masa6. Kori Ajadina7. Bangudae Pulimunchi8. Kori Pundi9. Masa Ajadina10.Bangude Gasi11.Masa Indal12.Yetti Ajadina13.Karwar Fried Prawns

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DENDIGA KAJEPU (Crab Curry)

(4 portions)

1 Long red chillies 20 gms

2 Coriander seeds 15 gms3 Methi seeds 5 gms4 Mustard seeds 5 gms5 Jeera 10 gms6 Pepper corns 10 gms7 Onion (medium size) 100 gms8 Curry leaves 1 sprig9 Garlic 2 pods

10 Turmeric 5 gms11 Coconut 1 no12 Tamarind 15 gms

13 Crab 8 nos.14 Oil 150 ml15 Salt to taste

Method:-1. Wash and clean crabs.2. Broil or sauté ingredients from 1 to 10 without oil.3. Add grated coconut and tamarind with above sautéed ingredients. Make

fine paste.4. Heat oil in a handi. Cook the masala. Add crab & cook.5. Correct the seasoning.

Note:-Optional: Garlic, jeera & curry leaves should be sautéed in coconut oil.

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CANNE RAWA FRY (Lady Finger Fish)

(4 portions)

1 Ginger garlic paste 10 gms

2 Chilly pwd 20 gms3 Turmeric pwd 5 gms4 Coriander pwd 5 gms5 Lemon juice(optional) or tamarind juice 25 ml6 Salt To taste7 Canne fish 8 nos8 Rawa For coating9 Oil For frying

Method: -1. Clean and slit fish at centre.

2. Make masala from ingredients 1 to 5.3. Marinate the fish with the above masala & salt.4. Keep aside for 30 – 40 minutes. Coat the fish with rawa.5. Heat oil in a Kadai.6. Deep fry the fish.

Note:-1. Same masala is used for BANGDARAWA FRY.2. This can be put in a greased tray and baked in an oven.

Accompaniments: - Cucumber & lime wedges.

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MASA KAJEPU (Mutton Curry)

(4 Portions)

1 Mutton 500 gms

2 Red chillies 20 gms3 Coriander seeds 15 gms4 Methi seeds 5 gms5 Pepper corns 10 gms6 Onion (cut into small pieces) 100 gms7 Garlic 2 pods8 Turmeric 5 gms9 Coconut 1 no

10 Jeera 10 gms11 Curry leaves 1 sprig12 Salt To taste

13 Oil 150 gms14 Onions (sliced) 100 gms

Method: -1. Clean mutton. Cut mutton into small pieces & boil. DO NOT STRAIN.2. Sauté ingredients from 2 to 11 and make paste.3. Keep aside water cleaned from grinder.4. Heal oil in handi. Add sliced onion & brown.5. Add ground masala. Cook. When masala is cooked add mutton & cook.6. Check the seasoning.

Garnish: - Curry LeavesAccompaniment: - Rice

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MANGALORE CHICKEN CURRY (Kori Gassi)

(4 portions)

1 Chicken curry cut 1 kg

2 Red chillies 20 gms3 Coriander seeds 15 gms4 Methi seeds 5 gms5 Jeera 10 gms6 Pepper corns 10 gms7 Onion (cut into small cubes) 100 gms8 Garlic 2 pods9 Curry leaves 1 sprig

10 Turmeric 5 gms11 Coconut 1 no12 Coconut oil 150 ml

13 Salt To taste14 Sliced onions 100 gms

Method: -1. Clean chicken & cut into 12 pieces.2. Roast ingredients 2 to 11 and make a fine paste.3. Heat oil in a handi. Fry the sliced onion to golden brown. Add ground

masala & cook.4. Add chicken & cook.5. Check the seasoning.

Garnish: - Fried onions & fried curry leaves.Accompaniments: -

i. Plain riceii. Rice roti

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PANGI DA MASA (Pork Curry)

(4 portions)

1 Pork meat 500 gms

2 Red chilly whole 25 gms3 Dates 100 gms4 Coriander seeds 10 gms5 Mustard seeds 5 gms6 Brown onions 100 gms7 Turmeric pwd 5 gms8 Ginger 10 gms9 Garlic 2 pods

10 Curry leaves 1 sprig11 Tamarind 10 gms12 Coriander leaves 1 bunch

13 Jeera 10 gms14 Poppy seeds 10 gms15 Cardamom, Cinnamon, Bay leaf 5 gms16 Oil 100 ml17 Salt To taste

Method: -1. Clean pork & cut into small pieces.2. Make masala by grinding together ingredients from 2 -16.3. Heat oil in a handi. Cook the masala.4. Add pork. Cook till tender adding water whenever necessary.

5. Check the seasoning.

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KORI AJANDINA (Dry Chicken)

(4 portions)

1 Chicken 1kg2 Whole red chilly 25 gms

3 Coriander seeds 10 gms4 Mustard seeds 5 gms5 Methi seeds 3 gms6 Pepper corns 10 gms7 Garlic 2 pods8 Jeera 10 gms9 Tamarind 10 gms

10 Turmeric pwd 5 gms11 Ajwain (optional) 5 gms12 Sliced onion 150 gms

13 Coconut oil 100 ml14 Grated coconut 1 no15 Curry leaves 1 sprig16 Salt To taste

Method: -1. Clean & cut chicken into 12 pieces.2. Sauté ingredients from 2 – 10 on a little coconut oil and grind along with

curry leaves.3. Heat remaining coconut oil in a handi and cook the masala.4. Add chicken & cook till tender.

5. Heat coconut oil in a pan, add sliced onions & brown. Add gratedcoconut and make it golden brown mix with chicken and temper withcurry leaves.

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BANGUDAE PULIMUNCHI (Mackerel in Dry Spices)

(4 portions)

1 Mackerel fish (medium) 8 nos

2 Whole red chilly 30 gms3 Coriander seeds 10 gms4 Jeera 5 gms5 Methi seeds 5 gms6 Tamarind 20 gms7 Turmeric pwd 5 gms8 Pepper corns 10 gms9 Garlic 1 pod

10 Oil 50 ml11 Salt To taste

Method: -1. Clean & slit the fish in centre.2. Make ground masala from ingredients 2 – 9.3. Marinate the fish in above ground masala.4. Keep aside for an hour.5. Arranged the fish in a greased tray. Sprinkle oil on top and keep in an

oven or a salamander covered with a lid for 12 – 15 minutes at a lowtemperature (150ºF to 180ºF).

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KORI PUNDI (CHICKEN CURRY DUMPLINGS)

(4 portions)1 Chicken 1 kg

2 Whole Red chillies 20 gms3 Coriander seeds 15 gms4 Methi seeds 05 gms

5 Jeera 10 gms6 Pepper corns 10 gms7 Onion (cut into small cubes) 100 gms8 Garlic 2 pods9 Curry leaves 1 sprig

10 Turmeric 5 gms11 Grated coconut ½ no12 Coconut mil 1 no

13 Sliced onions 100 gms14 Salt to taste15 Lime juice 2 nos16 Coconut oil 150 ml

Method: -1. Clean, cut the chicken into 12 pieces, soak in lime juice.2. Make a fine paste from ingredients 2 to 11 (roast ingredients before

grinding).3. Heat oil in a handi. Fry sliced onions to golden brown. Add ground

masala & cook. Add chicken and cook till tender. Correct the seasoning.Finish with coconut milk.

FOR PUNDI:-1 Boiled rice flour 100 gms2 Jeera 10 gms3 Grated coconut ½ no4 Coconut milk ½ no5 Salt to taste

Method:-

1. Make a fine mixture with above ingredients.2. Cook on a slow fire. Cool.3. Make small balls (like jackfruit nuts).4. Steam till cooked.5. Add it to chicken curry.

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MASA ANJANDINA (DRY MUTTON)

(4 portions)1 Mutton 500 gms

2 Oil 25 gms3 Whole red chilly 30 gms4 Coriander seeds 10 gms5 Methi seeds 05 gms6 Jeera 10 gms7 Pepper corns 10 gms8 Garlic 01 pod9 Poppy seeds 10 gms

10 Cinnamon 05 gms11 Tamarind 05 gms

12 Grated coconut ½ no13 Oil (coconut) 100 ml14 Sliced onions 100 gms15 Grated coconut ½ no16 Salt to taste17 Curry leaves 01 sprig

Method:-1. Clean & cut mutton into small cubes. Boil and keep stock aside.2. Heat 25 gms oil in a Kadai and roast ingredients 3 to 12 and make a fine

paste.

3. Heat coconut oil in a Kadai, add sliced onions and brown. Add gratedcoconut and curry leaves and brown. Add ground masala & cook.

4. Add boiled mutton with masala and cook.5. Correct the seasoning (if necessary add stock and dry it).

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BANGUDE GASI (MACKEREL CURRY)

(4 portions)1 Mackerel 8 nos2 Lime juice 1 no

3 Grated coconut 1 no4 Red chilly whole 15 gms5 Coriander seed 10 gms6 Turmeric powder 5 gms7 Pepper corns 5 gms8 Garlic 1 pod9 Jeera 5 gms

10 Methi seeds 3 gms11 Oil 100 gms12 Ginger juliennes 5 gms

13 Slit green chillies 5 gms14 Mustard 3 gms15 Sliced onions 100 gms16 Salt to taste17 Curry leaves 1 sprig

Method:-1. Clean and slit fish in the centre. Marinate with lime juice. Keep aside.2. Make a fine paste out of ingredients 3 to 10. Keep cleaned water from

the grinder.3. Heat oil in a handi. Crack the mustard seeds.

4. Add ginger juliennes, green chillies, sliced inions and curry leaves andbrown it. Add the masala and cook.

5. Add fish, cook and correct the seasoning.

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MASALA (INDAL)

(4 portions)1 Mutton 500 gms2 Whole red chillies 25 gms

3 Coriander seeds 100 gms4 Dates (seedless) 100 gms5 Brown onions 100 gms6 Mustard 5 gms7 Ginger 10 gms8 Garlic 2 pods9 Curry leaves 1 sprig

10 Tamarind 10 gms11 Coriander leaves 1 bunch12 Jeera 10 gms

13 Poppy seeds 50 gms14 Oil 50 gms15 Cardamom, Cinnamon, Bay leaves 5 gms16 Salt to taste

Method:-1. Clean and cut mutton into small pieces. Boil till tender, keep stock

aside.2. Make ground masala from ingredients 2 to 13.3. Heat oil in a handi. Add whole garam masala, add ground masala and

cook. Add mutton and cook. If necessary add stock while cooking,

correct the seasoning.

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YETTI AJANDINA (DRY PRAWN MASALA)

(4 portions)1 Prawns 250 gms2 Whole red chillies 25 gms

3 Coriander seeds 10 gms4 Jeera 10 gms5 Pepper corn 5 gms6 Garlic 1 pod7 Turmeric 5 gms8 Tamarind 10 gms9 Methi seeds 3 gms

10 Oil 25 ml11 Coconut oil 50 gms12 Onion sliced 100 gms

13 Grated coconut ½ no14 Curry leaves 1 sprig15 Salt to tatse

Method:-1. Clean and de-vein prawns.2. Heat oil in Kadai and sauté ingredients from 2 to 9 and make ground

masala.3. Heat coconut oil in a handi, add sliced onions, brown, add grated

coconut and curry leaves, add masala and cook. Add prawns and cook.

Optional: - Ajwain (5 gms) may be added if desired.

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KARWAR FRIED PRAWNS

(4 portions)1 Medium sized prawns 12 nos2 Tamarind pulp 25 gms

3 Jeera powder 10 gms4 Chilli powder 10 gms5 Coriander powder 10 gms6 Turmeric powder 5 gms7 Ginger/garlic paste 10 gms8 Salt to taste9 Eggs 2 nos

10 Semolina for cating11 Oil for frying

Method: -1. Clean and de-vein prawns. Slit in centre and flatten.2. Make masala by mixing ingredients 2 – 8.3. Marinade prawns in masala fog an hour.4. Coat prawns in egg and coat with semolina.5. Shallow fry.

Garnish: - Cucumber, lime wedge