Taste the Tradition
In This article Explained traditional Tulunadu-style Chicken Kadhai Dum Biryani, specifically designed for small families, accompanied by a flavorful Chicken Sherva (gravy). 1. Preparation of Chicken Base The process begins with preparing the chicken in a kadhai (wok) to ensure deep flavor infusion. Sautéing Aromatics: Start by heating sunflower oil in a non-stick kadhai. Add … Read more
This recipe uses a single green masala base to create two delicious dishes. 1. The Green Masala Base Ingredients: Ghee: 40g Coriander Seeds: 3 tbsp Cumin Seeds: 1 tbsp Cashew Nuts: 2 tbsp (broken) Green Chillies: 30 (adjust for heat) Cilantro (Coriander): 1 bunch Mint Leaves: 1/2 bunch Yogurt: 150g Preparation: Roast coriander seeds, cumin, … Read more
This recipe features a spicy, tangy, and aromatic masala paste used to coat Mackerel (Bangude) before pan-frying to perfection. 1. Ingredients Main: Mackerel (Bangude): 3-4 large fish, cleaned and scored (make deep cuts on the sides). For the Masala Paste: Dry Red Chillies: 10-12 (Adjust for spice; a mix of Byadgi and Guntur is ideal). … Read more
In This article Explained the preparation of Kadle Balyar Sukka, a traditional Tuluva dish featuring black chickpeas (Kadle) and Dried Mackerel (Balyar/Nungel Tatte). Kadle Balyar Sukka is a flavorful, dry coconut-based curry popular in the coastal regions of Karnataka. It combines the earthiness of protein-rich black chickpeas with the intense umami of dried seafood. Ingredients … Read more
This recipe is a traditional mangalorean-style preparation for Marwai (Clams), known for its spicy and aromatic coconut-based masala. Ingredients Main Clams (Marwai): Thoroughly cleaned and shells opened. Coconut: 1 cup freshly grated. For the Masala Roast Dry Red Chillies: 10-12 (mix of Byadagi for color and Guntur for heat). Coriander Seeds: 2 tbsp. Cumin Seeds … Read more
In This article Explained how to prepare restaurant-style crispy chicken lollipops at home with a traditional mangalorean touch. Ingredients Main Chicken Lollipops: 10-12 pieces (cleaned and prepared from wings) Oil: For deep frying For the Marinade Ginger-Garlic Paste: 1-2 tbsp Green Chili Paste: According to spice preference Soy Sauce: 1 tbsp Apple Cider Vinegar: 1 … Read more
This recipe is a traditional spicy and tangy dish from the Tulunadu region, known for its bold flavors of tamarind (Puli) and chili (Munchi). Ingredients Main Prawns: 500g – 750g (cleaned and deveined) Turmeric Powder: 1 tsp Salt: Approx. 2.5 tsp (adjust to taste) Coconut Oil: 80ml (for authentic flavor) For Roasting & Grinding (Masala) … Read more
In This article provides a traditional recipe for Jenji Gassi (Mangalore-style Crab Curry), a popular coastal delicacy. The recipe focuses on a rich, coconut-based masala that perfectly complements the flavor of fresh crabs. Ingredients Overview Main: Freshly cleaned crabs (Jenji). Masala Base: Fresh grated coconut, dried red chilies, coriander seeds, cumin seeds, black pepper, and … Read more
In This article Explained a traditional Mangalore/Udupi style combo featuring a vibrant green twist on the classic Neer Dosa paired with a spicy Green Chicken Sukka. 1. Green Chicken Sukka Ingredients Chicken: 1kg, cleaned and cut into medium pieces. Green Masala Paste: Fresh coriander leaves, green chilies (adjust for spice), ginger, garlic, and a small … Read more
In This article provides a detailed information on preparing a combo of three popular South Indian and fusion egg dishes: Egg Chilly, Egg Urval, and Egg Ghotala. 1. Egg Chilly (Indo-Chinese) A spicy, Indo-Chinese style dish where boiled eggs are fried and tossed in sauces. Ingredients: For the Batter: Corn flour, Maida (all-purpose flour), Soy … Read more