Mangalorean chicken curry, popularly known as ‘Kori Gassi’, is a speciality chicken dish among the Tulu speaking Bunt community. It is an extremely flavorful chicken gravy that has a quite a few spices going into its making. The ingredient list might appear daunting but don’t let it deter you from giving this authentic Mangalore chicken curry a try.
Today I tried my hand at cooking a traditional Andhra fish gravy recipe, Chepa Pulusu, which is ammas speciality dish. Chepa Pulusu is fresh fish cooked in a tangy tamarind sauce with freshly ground spices. This particular dish tastes best the next day (after the fish pieces are soaked in the tamarind and spice juices) served with hot steamed white rice and sliced onions.
One of my favorite iceberg lettuce and chicken salad recipe. I usually pair this protein rich salad with fresh fruit juice which makes for a filling complete meal. I created it on a whim one day and it has been a regular ever since. Easy to make, rich in texture and flavor.
Lettuce, cucumber, tomato, onion are essential along with chicken OR paneer OR tofu for today’s colorful and flavorful salad.
Mangalorean Catholic cuisine is often synonymous with Dukra Maas (Pork) and Sanna (Fluffy idlis with yeasted batter). Pork is cooked in a variety of ways ranging from Bafat, Indad (Vindaloo), Sorpotel or Kaleez Ankiti (pork offal cooked in spices). Mangalorean Catholic cuisine also includes many dishes using mutton (goat meat), beef and a whole range of seafood (fresh catch or dried fish). We particularly love our coconut based fish curries.
I have a simple chicken curry for you today. The traditional Andhra Kodi Kura aka chicken curry has numerous versions. Each region within Andhra be it Konaseema, Telanagana, Coastal Andhra or Rayalaseema have their own version of chicken curry based on the cultural influence and available seasonal ingredients.
If you want to experience the ‘kaaram’ (spicy hot) ruchi that Andhra food is known for, then you should taste the non-vegetarian fare which is sure to get taste buds tingling and set your tongue on fire. The fiery hot flavor is there and not in the vegetarian food which is definitely not spicy rather ‘mildly spiced’.
Traditional chicken curry cooked in most Andhra homes is very simple. Button onions (sambar onions or shallots) are generally used in cooking non-vegetarian dishes which are better tasting than the normal onions and have a mild sweet flavor. You can use the normal onions too. This chicken recipe is a basic chicken curry. Simple, easy and tasty!
We had a guest for lunch today. He is extremely fond of kheema curry that I prepare and had requested for it. This kheema curry that I am featuring today is a standard one but what makes a huge difference in flavor is the home ground masala powder that goes into its making. It amazes me how a simple combination of basic,
The prawn was pretty small in size but packed with flavor as my friend rightly pointed out. I got down to making an Andhra style prawn fry. I like prawn and can eat as often as possible without getting tried of it. Usually I cook the prawn in a dry saute style or biryani. Tried a slightly different version of prawn fry this time around and am pleased with the end result.