Tag Archives: Pastes/Rubs/Marinades

Mangalore Bafat Powder

This is my Mom’s recipe for the Mangalore Bafat/ Baffat/ Baffad powder. She uses it to make her famous Pork Bafat which is very well appreciated, loved, and a BIG HIT at many parties!! This powder is so versatile, will help you dish up many a chicken, mutton, fish or vegetable curry in a jiffy without […]

Mangalore Green Masala Paste

This flavourful and aromatic spicy green paste is another Mangalorean Classic. It is used very often in Mangalorean cooking. It is so versatile, it can be used to make Chicken Green Curry, Mutton and Beef Curry, Minced meat dishes, Baked Fish, Chicken Biriyani, Crumb Fried Fish, Vegetable Curry, Fried Meat Steaks….the options are endless. (recipes coming […]

Chicken ghee roast

This is my ground version of the Chicken ghee roast. It is hot and spicy, a sure delight to the senses! For a no grind version use the marinade and spice paste mix in  simple prawn ghee roast recipe, only double the quantities used.    In todays recipe I have ground down the roasted whole spices to […]

Mangalorean Style- Masala Fried Squid/ Calamari.

This is one of my favourite Seafood. I remember as a child when I accompanied mom to the fish market in her home town, eating squid was unheard of… it was either thrown away, given for free or taken for cat food. Journeying to the present….it is a delicacy in most fish loving countries…hmmmm The piquant […]

Mangalore Stew Powder

Mangalore Stew Powder Used for making meat or vegetable stew curries. Can also be used spice up vegetable dry preparations by sprinkling a bit over the vegetables as they are cooking. Ingredients: Cumin seeds: 4 tbsps Pepper: 250gms Cloves: 10 Cinnamon: 8 inches Turmeric powder: 2 tsps Method: 1. Roast seperately each of the spices […]

Mangalore Masala Fried Fish

One of the tastiest way to have fish is by shallowing frying it with the Mangalorean Meet Mirsang paste. Ingredients: Fish: 2, any fish ( here Ive used Shathka) Meet Mirsang paste Oil to fry. To make simple Meet Mirsang/ Chilli paste: Kashmiri or Bedagi Chilli powder- 2 tsps Cumin Powder- 1tsp Tumeric powder- 1/4 tsp […]

Jamaican Jerk Seasoning- Dry Rub

Ingredients: makes about 5 portions All spice:  1/2 tsp Salt: 2-1/4 tsps Garlic powder: 1-1/2 tsp White sugar:  1-1/4 tsp Chipotle chile powder:  1/4 tsp Ground cloves:  1/8 tsp Dried thyme leaves:  1/8 tsp Ground black pepper:  1/2 tsp Cayenne pepper:  1-1/4 tsp Ground cinnamon:  1/4 tsp Method: 1. Place the allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon […]

Goan Chicken Cafreal

This hot and flavourful chicken preparation is very versatile and can be made in an oven, stove top or in a barbeque. Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent. It was introduced into the Goan cuisine by the Portuguese. Recipe to Make Goan Chicken Cafreal Serves:4 | Preparation time: […]

Oven Roasted Fish in a Spicy North African Chermoula Marinade

I first discovered the zesty chermoula marinade at a Speciality Fish restaurant in Poole, UK.  This flavoursome and herby North African marinade is one I have never tried before. I liked the flavours so much that despite the embarassment of hubby I requested the chef for the recipe. As expected the chef did not give […]

Mangalore style Pan- fried Quails in a Spicy pepper marinade

My first memory of the quail goes back to 2002 when a group of us friends went to the ‘Grand Taj’ restaurant in Shivajinagar, Bangalore for some good biriyani and kebabs. The special of the day happened to be a quail preparation we were all eager to try. As none of us had tried the […]