Kori Rotti Chicken Curry | Mangalorean Style Chicken Curry

This is a typical Mangalorean delicacy of Bunt Community, with an excellent combination of a spicy coconut based chicken curry paired with crispy rice crepes. We rarely see anyone making these crepes at home as it needs to be prepared by people who specialize in this skill and is much time consuming. It is better to buy it rather than make it at home as they are too delicate to handle. As a Mangalorean I would like to treasure these traditional and valuable recipes and pass it on to the future generation.

The recipe for chicken curry is a traditional one. By 'traditional' I mean that the recipe remains the same and no changes are made to it, no matter what. You need to keep some crepes on the plate and pour a ladle full of curry over it. Within few seconds you will find the crepes are fully soaked in the curry making it taste heavenly. You can never find this kind of combination in any other food.

Ingredients:

• 1 kilo gram of Chicken (cut into small pieces)
• 1 cup coconut milk (fresh or made with powder)
• 1 medium onion sliced
• 1/4 cup fried onion (for garnish)
• 1 stick of cinnamon (1 inch)
• 2 cardamom
• 3 cloves
• 5 tbsp cooking oil
• For tempering: 5 curry leaves and 2 dry red chilies

 For Masala:

• 12 dry red chilies (medium spicy)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/4 tsp fenugreek (methi) seeds
• 1 tsp peppercorns
• 1 cup grated coconut
• 1/4 tsp turmeric
• 3 cloves of garlic (big size)
• 1 small onion roughly chopped
• 1 cup tamarind soaked water  (or 1 tbsp ready made tamarind pulp)   
• 2 tbsp oil 

To prepare the Masala:

1. Heat oil in a pan and roast coriander seeds, cumin seeds, fenugreek seeds, dry red chilies and peppercorns. Fry for 1 minute on slow flame or till they slightly change color.
2. Then add grated coconut, chopped onion, chopped garlic and turmeric powder. Again fry everything on low flame till aromatic. This will take another 2 minutes. Remove from heat and cool.
3. Transfer all the roasted ingredients into a grinding jar. Along with tamarind pulp grind to a smooth and fine paste.
4. Masala is now ready.

Method:

1. Heat oil in a saucepan and add cinnamon, cardamom and cloves. Add 1 medium sliced onion and fry till light brown.
2. Add chicken pieces and cook for 1 minute till all the juices are sealed in.
3. Now add the masala paste, salt and 3 cups of water. 
4. When the curry starts to boil, reduce the heat and cover and cook the chicken till it is fully done.
5. Finally add coconut milk and cook for another 5 minutes. Taste and check the salt. Add more water if the consistency is too thick, as we need a medium consistency curry for the crepes to get soaked. Once the curry is cooked, remove from heat.
6. Heat 1 tbsp ghee in a small pan and add curry leaves and dry red chilies. Pour this tempering over the curry, garnish with fried onion and serve hot with Kori Rotti.

Note: In case the Kori Rotti is not available at your place, this curry goes very well Ghee rice, Pathri, Roti and Idlis.

Paneer Kathi Roll | Cottage Cheese & Mint Chutney Wrap

Kathi Roll as we all know are yet another popular street food in India. What I like about these rolls is that they are so versatile that you can stuff any dry sauteed preparation combined with some crunchy salad and a complete meal is ready to devour.

Talking about its versatility, it can be a breakfast, lunch as well as a dinner. And not to forget, an ideal lunch box treat which I am sure everyone will like.

Another reason to make these full meal roll is that it can be made in a jiffy. As we all know paneer doesnt need much time to get cooked, except for all the chopping you need to do. To make things even more faster, you can use the store bought ready to eat tortillas or frozen parathas. To keep the recipe easy and quick, I always make it a point to make a mint chutney once in a week and store it in an air tight container. And trust me the chutney will not last for more than a week. Life becomes easier when you can make a quick sandwich, chat or just use it as a dip for you evening snacks.

You may like some of my recipes where I use this chutney very often.

 Aloo Chana Chaat

 Grilled Paneer Sandwich

How to make plain wraps

Ingredients:

• 3 cups plain flour (Maida) *you can also use whole wheat flour
• 3 tbsp cooking oil
• 1 tsp salt
• Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)

Method

1. Combine flour, oil and salt in a large mixing bowl. 
2. Add water and make a smooth and soft dough.
3. Keep the dough covered for 30 minutes.
4. Divide the dough into small lemon size balls.
5. Flatten the balls and roll into medium size rotis.
6. Heat a non stick pan and cook the rotis on both sides.

Mint Chutney

For mint chutney: (grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chillies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup green coriander
• 1 slice of bread soaked in water

How to make Paneer Masala

Ingredients:

• 300 gms Paneer cut into cubes
• 1 tsp ginger & garlic paste (or grated ginger & garlic)
• 1 medium size onion chopped
• 2 green chilies finely chopped
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves
• Salt
• 4 tbsp cooking oil / butter

Method:

1. Heat oil in a pan. Add 1 tsp cumin seeds and when they change color add chopped onion.
2. Saute till onion turns soft and pink.
3. Add 1 tsp ginger & garlic paste, green chilies, 1 tsp red chili powder, 1 tsp coriander powder and1/4 tsp garam masala powder. Fry on low flame for 2 to 3 minutes or till all the spices are well cooked and raw smell disappears. Add few drops of water if needed.
4. Now add lemon juice, garam masala powder, salt and cook for one more minute.
5. Finally add paneer pieces and stir gently so as to coat it well with all the spices.
6. Place the lid and cook for 2 minutes on low flame.
7. Remove from heat and set aside, but keep warm.

To make Kathi Roll

Take a wrap/roti/tortilla, place a big spoonful of cooked paneer masala, any of your choice chopped raw vegetables (capsicum, tomato, cabbage, grated carrot etc...) and finally mint chutney. Roll it and serve warm or cold.

Chicken Naan | Chicken Stuffed naan

Serving Size: 5

Ingredients for the chicken stuffing:

•       1 cup boiled and shredded chicken
•       1 onion sliced
•       1 tbsp. chopped garlic
•       1 green chili finely chopped
•       5 curry leaves finely chopped
•       1 tsp whole cumin
•       2 tsp red chili powder
•       ¼ tsp turmeric powder
•       1 tsp cumin powder
•       1 tsp coriander powder
•       ½ cup chopped coriander leaves
•       1 tbsp. lemon juice
•       Salt
•       3 to 4 tbsp. cooking oil

Ingredients for the dough:

• 3 cup of all-purpose flour (Maida)
• 1 cup warm milk
• 1 tbsp. dry yeast
• 1 tsp salt
• 1 tsp sugar
• 3 tbsp. vegetable oil 

Method:

1. Mix yeast, warm milk and sugar in large mixing bowl. Leave it for 10 minutes until the froth forms in the yeast and milk mixture.
2. Then add salt and oil and mix everything together till well combined. Add flour little by little to make a soft dough. You may need ¼ cup more or less of flour while kneading the dough.
3. Keep the dough covered in a warm place to rise and double in size.
4. To make the chicken stuffing:  Heat oil in a sauce pan and add 1 tsp whole cumin. When it changes colour, add sliced onion and garlic, and sauté till soft. 
5. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed)
6. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed). 
7. Now add cooked chicken, lemon juice, salt and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.
8. Divide the dough into small lemon size balls.
9. Roll out each part into a small disc and keep the chicken filling in the center.
10. Bring the sides together and cover the chicken filling completely. Roll out into a normal size roti.
11. Heat a pan and roast the naan with some ghee or cooking oil on both sides till cooked and golden.  
12. Serve hot.

To see the technique of stuffing and rolling a stuffed Paratha see : Aloo Paratha

Weekly Menu Plan 2

Breakfast: Rava Toast

Lunch Box: Bread Paneer Roll

Maincourse: Mutton Curry, Potato & Capsicum Curry & Ghee Rice

Others: Redvelvet Cutlet, Chocolate & Ice cream Smoothie 

For recipes, click on the name of the dish.

Breakfast: Banana Bread

Lunch Box: Shami Kabab Roll

Maincourse: Prawn Pulao, Raitha

Others: Meat & Cheese Puff, Mushroom Soup

For recipes, click on the name of the dish. 

Breakfast: Coconut Egg Bhurji

Lunch Box: Baked Cheese Toast

Maincourse: Chicken 65, Tawa Pulao

Others: Chicken Pancake Squares, Carrot Milk

For recipes, click on the name of the dish.

 Breakfast: Chicken Vermicelli/ Veg Vermicelli

Lunch Box: Chicken Sandwich

Maincourse: Dal Makhani, Kerela Paratha

Others: Steamed Rice & Chicken Dumplings

For recipes, click on the name of the dish.

 Breakfast & Lunch Box: Chicken Paratha 

Maincourse: Fish Biryani, Pineapple Salad

Others: Corn Chat, Gadbad Fruit Dessert

For recipes, click on the name of the dish.

 Weekend Breakfast: English Breakfast

Maincourse: Fried Rice, Chicken in Garlic Sauce

Others: Sweetcorn Chicken Soup, Peri Peri Chicken

For recipes, click on the name of the dish.

Chawal Ki Kheer ~ Rice Dessert

For recipes, click on the name of the dish.

Steamed Rice & Chicken Dumplings

This recipe post was actually prepared as a guest post for my fellow blogger Lubna Karim.

I would like to thank Lubna who blogs at Kitchenflavors for inviting me to her wonderful space as a guest writer for her Ramadan Event. She truly has an amazing collection of classic recipes and intricate style of food photography.

Rice & chicken dumplings also known as Chicken Mutli or Chicken mutkule is a traditional Mangalorean recipe. This recipe is a short cut and easy method of preparing it. Normally for rice dumplings, the rice is first soaked, ground to a smooth batter and then cooked to form a dough. By using Idli rava, it cuts down the time taken to soak and grind the rice and makes the whole process easy and quick. It can be a complete meal on its own, perfect dish for iftar and can also be enjoyed as an evening snack. 

Serving Size: 5

Total Cooking Time: 1 hour (approx)  

For Chicken Stuffing

Ingredients

• 1 cup boiled and shredded chicken
• 1 onion sliced
• 1 green chili finely chopped
• 5 curry leaves finely chopped
• 1 tsp whole cumin
• 2 tsp red chili powder
• ¼ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt
• 3 to 4 tbsp cooking oil

Method:

1. Heat oil in a sauce pan and add 1 tsp whole cumin. When it changes colour, add sliced onion and sauté till soft.
2. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed)
3. Now add cooked chicken, lemon juice, salt and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.

For Rice Dumplings

Ingredients

• 1 cup Idli Rava*
• 2 and 1/4 cup water
• 1/2 cup freshly grated coconut (for batter)
• 1/4 cup cooked rice
• Salt

*What is Idli Rava?
Idli Rava is not semolina or rice flour. It is a coarse rice powder available in any Indian stores. It is normally used for making idlis.

Method:

1. Heat a non-stick sauce pan and boil 2 and 1/4 cup water and salt.
2. Add 1 cup idli rava to the boiling water and stir well. (Before adding rava reduce the flame)
3. After stirring for few seconds, add 1/2 cup freshly grated coconut and 1/4 cup cooked rice.
4. Keep stirring on low flame till the mixture gets thicker and starts to leave the sides.
5. While cooking, the water starts to dry up and batter starts looking like a very soft dough.
6. Remove from heat and cool for 2 minutes.
7. When the dough is still hot, dip your hands in water and give them a shape of a small lime size ball and then make it into a hollow cup so that you can place stuffing inside.
8. Stuff each dumpling with the 1 tbsp of chicken mixture or as needed.                                    

To make the steamed dumplings

1. Heat a steamer with enough of water.
2. Place the stuffed dumplings in the steamer and steam cook for about 10 minutes.
3. Let the dumplings cool down completely before handling them. If you try to remove hot dumplings, they might break or crumble as they are very delicate when hot.
4. Serve warm.

Step by step pictures

 Chicken Stuffing

Rice Dumplings

Dhaba Style Chicken Curry

Serves: 4

Total Cooking Time: 1 hour + 30 minutes

Ingredients

For Marinade:

• 1 kilogram Chicken (cut into medium pieces)
• 2 tbsp. ginger & garlic paste
• 2 tbsp. lemon juice
• Salt

For Gravy:

• 4 medium size onion chopped
• 1 tbsp. chopped garlic
• 1 tbsp. chopped ginger
• 4 green chilies chopped
• 2 tsp whole cumin
• Whole Spices: 2 bay leaves, small piece cinnamon stick, 4 cardamom, 1 tsp peppercorns, 4 cloves
• 4 medium size tomato chopped
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 2 tbsp. coriander powder
• 1 tsp garam masala powder
• Salt to taste
• 5 tbsp. cooking oil

For tempering:

1 tbsp. ghee

2 green chilies cut lengthwise

1 inch piece ginger julienned

Chopped coriander leaves 

Method:

1. Marinate the chicken with 2 tbsp. lemon juice, 2 tbsp. ginger & garlic paste and salt for 1 hour.
2. For Gravy: Make a fine paste by grinding together chopped onion, chopped ginger, chopped garlic and green chilies.
3. Heat oil in a saucepan and add cumin seeds and all the whole spices. Once they start to splutter, add the ground onion paste. Cook till the paste turns light brown and starts to separate from the oil.
4. Now add chopped tomatoes, turmeric powder, red chili powder and coriander powder. Cook till the tomatoes are soft and everything looks well combined.
5. Add marinated chicken pieces, garam masala powder, salt and 1 cup water. Stir well and add salt if needed. Cook on medium to low heat for 20 minutes or till the chicken is fully cooked. Remove from heat.
6. For tempering: Heat another small pan with ghee. Add green chilies and ginger piece and cook for few seconds till they turn crispy.
7. Pour this tempering over the gravy and quickly cover it. Let the curry be covered for 15 minutes before serving.
8. Serve hot rice or roti.

Weekly Menu Plan 1

Breakfast: Aloo Paratha

Lunch Box: Tomato & Cheese Sandwich

Main course: Chili Mutton, Hyderabadi Khatti Dal, Beans Sukka with steamed rice

Others: Pasta Salad, Dates & Almonds Drink

For recipes, click on the name of the dish.

Breakfast: Chili Chicken Quesadilla

Lunch Box: Mini Vegetable Burgers

Main course: Drumstick & Prawn Curry, Fish 65 dry, Pineapple Salad with steamed rice

Others: Lentil Soup, Orange Iced Tea

For recipes, click on the name of the dish.

Breakfast & Lunch Box: Grilled Paneer Sandwich

Main course: Chicken Pulao & Tikka, Raita

Others: Pav Bhaji, Avocado Milkshake

For recipes, click on the name of the dish.

Breakfast: Cashewnut Veg Upma

Lunch Box: Egg Salad Sandwich

Main course: Rajma Chawal, Chicken Lollypop

Others: Ragda Pattice, Berry & Banana Smoothie 

For recipes, click on the name of the dish.

Breakfast: Poha

Lunch Box: Potato & Chutney Sandwich

Main course: Bhatkali Biryani, Baingan Mirchi Ka Salan

Others: Baked Sweet Potato Sticks, Ragi & Almond Drink

For recipes, click on the name of the dish.

Breakfast: Idli Sambar & Chutney

Main course: Meat Lasagne, Apple & Corn Salad

Others: Street Style Masala Noodles, Strawberry Cream

For recipes, click on the name of the dish.

Dessert: Banoffee Pie