fatmanyash

hi all this recipe is for my friend the doe eyed tejashree from belgaum, its my take on chicken 65,something which is great chakna, and i used to eat off haat gaadis when in hyderabad.

1. chicken with no haddi- 500 gms
2. besan- 25 gms
3. corn flour- 20 gms
4. ginger and garlic paste- 10 gms
5. salt- to taste
6. red chilly powder- 10 gms
7. lime juice- 2nos

marinate the chicken cut into abt 20 gms bite size pieces and deep fry till lightly crispy.

then

1. beat 50 gms yoghurt/dahi with
2. 5 gms jeera pdr
3. 5 gms dhania pdr
4. pinch turmeric pdr

finally

take heavy bottomed pan, kadhai, something to cook in and

1. heat 10 gms oil
2. add 1 sprig kadhi patta
3. & 1 green chilli finely chopped , saute lightly, add the yoghurt mix, and the chicken pieces, and stir fry till dry.

then serve hot as chakna, for pre wedding snack , like i did for mine..

1. Lamb cubes preferably with bone-500gms
2. yoghurt plain-100gms
3. ginger garlic paste-10gms
4. garam masala-2gms
5. turmeric-pinch
6. red chilli powder-5gms
7. onions-200gms
8. tomatoes 250gms
9. ground coriander powder-10gms
10. jeera powder-5ms
11. curry leaves-1sprig
12. coconut-50gms grated
13. oil-25gms
14. cardamom-2-3 nos
15. cinnamon stick-1 small piece
16. cloves-2-3 nos

Method

• heat oil, add chopped onions and brown well,add the whole spicesand then tomato and finally the lamb.
• simmer till lamb is tender,and add the rest of ingredients.finally add chopped coriander and serve hot.
• Better if made a day before then eaten.

INGREDIENTS:

1. ½ kg mutton
2. 3 onions sliced
3. 1 tomato chopped
4. 1 tablespoon pepper powder
5. 5 green chillies
6. 1 teaspoon ground garlic
7. 1 teaspoon ground ginger
   
8. ½ teaspoon chilli powder ( opitonal )
9. 1 teaspoon turmeric powder
10. 1 ½ teaspoon salt
11. ½ teaspoon coriander powder
12. 2 tablespoon cooking oil
13. 250 ml water
14. 1 tablespoon juice of lemon
15. 2 tablespoon chopped coriander Leaves

METHOD:

Wash, clean and mix the mutton with salt and turmeric.
Cook the mutton and keep aside.
Add one after the other, stirring all the time: ginger-garlic
paste, sliced onion, green chillies and tomatoes.
Fry masala till golden brown.
Add rest of the ingredients and fry for 1-2 minutes
(except the lemon juice)
Add the mutton; stir fry for another 2 minutes.
Uncover and dry the masala till the oil leaves.
Add lime juice and garnish with coriander leave

INGREDIENTS:
½kg Pork ( preferably with bones) cut into medium size pieces, has to be fatty pork,no lean mean things allowed.
½ Teaspoon Kachampuli or 1 ½ tablespoon thick tamarind pulp
1-2 teaspoon salt
1 teaspoon red chilli powder.

Masala 1: Roast the following ingredients on a medium flame to a very dark colour and grind together. 1 teaspoon jeera ¼ teaspoon fenugreek 2 tablespoon black pepper 1 tablespoon coriander

Masala 2: To grind the following ingredients: 2 onions sliced 1 teaspoon ground ginger 1 teaspoon ground garlic 6-8 Green chillies 1 Small bunch coriander leaves (keep a little for garnishing)

METHOD:

Put the pork in a pressure cooker, mixing both the masalas.
Keep aside for ½ hour.
Add the turmeric, salt and chilli powder.
Add half cup water, cover and pressure cook till done.
Uncover lid, add the Kachampuli and cook for 2-3 minutes, till the
gravy becomes thick.
Garnish with coriander leaves.

RICE ROTIS (OTTI)

INGREDIENTS:
250gms raw rice
750ml water
½ teaspoon salt
250gms rice flour

METHOD:

Cook rice in the water with salt.
Spread the cooked rice on a kneading plate or thali.
Knead the rice with the rice flour, adding little at a time.
Make into dough.
Roll on a little flour to prevent sticking.
Make small balls and flatten in a chapatti press between
two plastic sheets wiped with a little oil to prevent sticking.
Remove the roti, put it on a hot tawa for about a minute.
Turn the roti over and keep for little longer.
Turn it over again, remove and place the roti on
direct heat/flame.
The roti will puff out well. Careful not to burn.
Approximately 12-14 rotis
Rice rotis go well with all curries, especially bamboo shoot curry.

What is special about Kodava/Coorg cuisine is the way in which the various masalas are blended. The Kodava way of preparation is different from that of the other South Indian dishes. Certain dishes are very unique to the Kodavas or Coorgs. Some of the typical Kodava dishes are the Pandhi Curry (Pork Curry), Bamboo Shoot Curry, Jungle Mango Curry and Rice Roti or Otti as they are known in the local Kodava dialect. The usage of a black vinegar made out of a wild black fruit called Kachampuli, provides a distinct taste to the Pandhi Curry and other meat dishes like mutton. It is also interesting to note the process which goes into the curing/seasoning of the bamboo shoot prior to the actual preparation of the Bamboo Shoot Curry.

Day 1: The shoots are sliced very thin and soaked in water over night.

Day 2: The shoots are rinsed thoroughly, the old water discarded. Then the shoots are put into another vessel with just enough water to cover the shoots. Cover the vessel with a muslin cloth and keep in a warm place.

Day 3: Taste the water, it should have turned sour with a distinct tang. If you fail to get the necessary tang keep the shoots for a few hours longer. Then cook the bamboo shoots in the same water with salt and turmeric. It is now ready for use.

INGREDIENTS:
½ Kg bamboo shoot sliced
2 tablespoon rice flour
2 onions sliced
6-8 garlic flakes cut up
1 tablespoon coriander powder
½ teaspoon jeera powder
2-3 tablespoon ground coconut
2 red chillies
¼ teaspoon mustard seed
3-4 curry leaves
2-3 tablespoon cooking oil

METHOD:

Heat oil in deep pan.
Put mustard seeds and curry leaves to splutter in hot oil.
Add garlic and red chillies.
Add onions and keep frying.
Put the rice powder and mix with the rest of the masala in oil.
Fry the masala for a little longer on medium heat before
adding the bamboo shoots.
Add the ground coconut and mix well.
Add 1-2 glasses of water, mix and cover for few minutes.
Remove the cover and cook for little longer, till gravy is slightly
thick. Check for salt and pungency.

½ kg jungle mangoes (small and slightly ripened)

Masala 1:
Roast to a dark colour the following ingredients and
grind fine:
1 tablespoon jeera powder
½ teaspoon mustard seeds
¼ teaspoon fenugreek seeds

Masala 2:
2 tablespoon cooking oil
½ teaspoon mustard seeds
4-5 curry leaves
4-5 garlic chopped
1 teaspoon chilli powder
1 ½ teaspoon salt
4 tablespoon jaggery syrup

METHOD:

Skin the mango keep the skin in another bowl and add 200ml water.
Squeeze the skin of all the juices, keep liquid, throw out the
skin. Set aside.
The whole mango with seed, salt and chilli powder, put into a vessel
and cook on low flame.
Take a small shallow frying pan and heat the oil.
Season with mustard seeds, curry leaves and garlic.
Add the sliced onions and the ground masala, stir fry.
Add this to the mangoes in the vessel.
Now increase the flame to medium heat and cook for
1-2 minutes, adding the jaggery syrup.

Mix well and serve.

Mango curry goes well with white rice.