recipes — Mangalorean RSS

Serves You’ll need: 175 gms chicken thigh without bones 2 onions, medium, sliced 1 tbsp ginger-garlic paste, freshly pound 4 sprigs curry leaves 1/2 tsp turmeric powder 1 tsp tamarind paste 3 tbsp coconut oil 1 1/2 tbsp njh Mothership’s Meat/Seafood/Veg mix 1 tsp Hot Travelling Chillies  Method: Take the oil in a pan. Once it heats up, add the onions. Add the turmeric and the curry leaves, followed by the ginger-garlic paste and tamarind. Add salt to taste Mix well and cook on high heat. Once it comes together, add the chicken and cook. You could add freshly grated coconut for ajadina. Adding coconut milk gives you quick Gassi aka gravy.

Serves You’ll need: 500 gms free range chicken with skin For the gravy: 150 gms coconut, freshly grated 3 tbsp njh Mothership’s Meat/Seafood/ Veg mix 1 1/2 tsp njh Hot Travelling Chillies 1/2 onion, chopped 9 pods of garlic 1/2 tsp turmeric Water to grind For the seasoning: 6 tbsp coconut oil 3 onions, thinly sliced 1 1/2 tsp turmeric 1 tbsp Rock salt ( adjust to your taste)  Method: Grind all the items mentioned to be used for the gravy into a fine paste.  Take a clay pot. Add the coconut oil and let it heat up. Add the onions followed by the turmeric. Roast nicely but don’t let it turn golden brown. Add the chicken and roast with...

Serves You’ll need: 620 gms Jackfruit seed cover 320 gms Jackfruit seeds 220 gms coconut, freshly grated 4 heaped tbsp njh Mothership’s Meat/Seafood/Veg Mix 1 onion, sliced 1 tsp turmeric 2 tbsp jaggery, powdered  For tempering: 3 tbsp coconut oil 1 tsp mustard seeds 2 sprigs curry leaves 1/2 onion, diced Method: Cook the jackfruit seeds in 4 cups of water and 1 tbsp of salt in a pressure cooker for 5 whistles. Grind the coconut with njh Mothership’s Meat/Seafood/Veg Mix and onions. Add water to grind to a fine paste. Take a clay pot with the cooked seeds and water. Add the seed cover. Once it cooks slightly add the ground gravy with water. Season with rock salt, to...

A simple and quick to put together egg dish, this is all kinds of yum. You could eat it with hot rice and ghee or make a chapathi roll with it. Traditionally Bunt folks would love to eat this with their drinks.