To make this traditional Mangalorean spicy coconut curry ( for chicken/mutton/ prawns) you will need: Ingredients: Pathrades/Pothrade: 2 cylinders cut into 1.5 inch pieces. I prefer the pathrade to be less chunkier. Tender Chicken/ Mutton: : 1 kg Large Prawns: 1/2 -3/4 kg For Grinding: Roast seperately Kashmiri/ Bedagi red chillies : 8-9 Peppercorns: 6 Turmeric: 1/4 tsp Cumin […]
This hot and spicy Lamb Chops/ Cutlet preparation is lip smacking good. Cook it over a coal barbeque or in a hot griddle pan and enjoy its juicy and wholesome flavour. To make it I marinated the Chops with some cayenne pepper, paprika, garlic powder, lemon juice and fresh thyme herb. Left it sitting for […]
This versatile hot and spicy mince meat preparation is a ‘no fuss one pot wonder’. Can be served as accompaniment with drinks, or at meal time along with soft warm chappatis/ jeera rice and a fresh salad. Can also be rolled up in a kathi roll for lunch box/ tea time snack. Ingredients: 1. Lamb […]
This traditional recipe is a family favourite especially during a feast, served with soft sannas or appams. Ingredients: Serves 8 Tender mutton/lamb- 1 kg Polov/ ash pumpkin- 3/4 kg ( if not available can substitute with potato) Onion chopped finely- 1 large Ginger- 1 inch Slit green chillies- 4nos Vegetable stew powder- 1/2tbsp ( i used […]
Anything that walks, swims, crawls, or flies can be eaten. It just takes an open mind and a willing stomach- Linda Stradley on What’s Cooking America. We have tasted this delicacy thanks to the friendly butcher at our Asian grocery store ‘Makkahs’ who stocks a variety of fresh, hallal meat. Hubby first noticed these round […]