Egg Butter Roast (Mangalorean Fusion Recipe)

 

            Egg Butter Roast is a take on the very popular Mangalorean special Chicken Ghee Roast. However, in this recipe, I replaced ghee with butter. This style of dish is very spicy with the addition of dry red chilies. You can tone it down by adding Kashmiri red chilies, like I did.  However, it is toned down further to some extent with the addition of tamarind and jaggery. You may adjust the spiciness according to your preference. 

           This dish is a great party recipe where it can be served as an appetizer. It can also be relished as a side dish with dosa, appam, idiyappam, rice or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare this delicacy. 

         The origin of the original recipe goes back to the town of Kundapur. So at times, it is also called Kundapur style Ghee Roast. It is very spicy and full of flavors coming from the ghee and a medley of various spices. You can use Kashmiri red chilies instead, for less of heat. 

          There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. The whole spices are freshly dry roasted and ground to make this dish more flavorful. 

Ingredients - 

• 3-4 eggs, boiled & scored 
• 4 tbsp. butter
• 1 tsp. salt or to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 2 sprigs curry leaves
• 1 tbsp. coriander leaves, chopped

Dry roast & grind - 

• 8-10 Kashmiri red chilies
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. turmeric powder
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

          Dry roast the Kashmiri red chilies, coriander seeds, cumin seeds, fennel seeds and fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. 

          Then grind along with the garlic, ginger, turmeric powder, jaggery and tamarind into a smooth paste. Keep aside. 

         Heat 1 tbsp. butter in a pan & add a pinch of salt, turmeric powder and red chili powder. Give it a stir.

         Then add the boiled eggs and sauté till they are lightly browned. Keep aside. 

         Heat the remaining butter and fry one sprig curry leaves till they turn crisp. Keep aside for garnishing. 

          In the same butter, sauté the onion and remaining curry leaves till light brown. 

          Now add the ground paste and salt to taste. Mix everything well and sauté till the oil separates. 

          Add the fried eggs and stir fry for 1-2 minutes till the eggs are well coated with the masala. 

          When done, garnish with chopped coriander leaves. 

          Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

                      Eggs are boiled & scored.

Dry roast the Kashmiri red chilies, coriander seeds, cumin seeds, fennel seeds & fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. Then grind along with the garlic, ginger, turmeric powder, jaggery & tamarind into a smooth paste. Keep aside. 

Heat 1 tbsp. butter in a pan & add a pinch of salt, turmeric powder & red chili powder. Give it a stir.

Then add the boiled eggs & sauté till they are lightly browned. Keep aside. 

Heat remaining butter & fry one sprig curry leaves till they turn crisp. Keep aside for garnishing. 

In the same butter, sauté the onion & remaining curry leaves till light brown. 

Now add the ground paste & salt to taste. Mix well & sauté till the oil separates. 

                   Add the fried eggs. 

 Stir fry for 1-2 minutes till the eggs are well coated with the masala. 

             When done, garnish with chopped coriander leaves. 

Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

Paneer Ghee Roast

 

           Paneer Ghee Roast is a vegetarian version of the very popular Mangalorean special Chicken Ghee Roast. This style of dish is very spicy with the addition of dry red chilies and peppercorns. However, it is toned down to some extent with the addition of tamarind, yoghurt and jaggery. You may adjust the spiciness according to your preference. 

           This dish is cooked in ghee and is a great party recipe where it can be served as an appetizer. It can also be relished as a side dish with dosa, appam, idiyappam or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare this delicacy. 

          The origin of the original recipe goes back to the town of Kundapur. So at times, it is also called Kundapur style Ghee Roast. It is very spicy and full of flavors coming from the ghee and a medley of various spices. You can use Kashmiri red chilies instead, for less of heat. 

          There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. The whole spices are freshly dry roasted and ground to make the dish more flavorful. 

• 250 gms. paneer, cut into desired shapes
• 1 tsp. salt or to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 1/3 cup yoghurt, well beaten
• 2 sprigs curry leaves
• 4 tbsp. ghee
• 1 tbsp. coriander leaves, chopped

Dry roast & grind - 

• 8-10 Kashmiri red chilies
• 3-4 red chilies
• 1/2 tsp. black peppercorns
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/4 tsp. fenugreek seeds
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

         Dry roast all the spices from Kashmiri red chilies to fenugreek for 1-2 minutes or till you get a nice aroma. Keep aside to cool. 

          Now grind along with the garlic, ginger, jaggery and tamarind into a smooth paste. 

         Heat 1 tbsp. ghee in a pan & add a pinch of salt, turmeric powder and red chili powder. Give it a stir.

         Then add the paneer and sauté till they are lightly browned. Keep aside. 

         Heat 2 tbsp. ghee and sauté the onion and curry leaves till light brown. 

          Now add the ground paste, yoghurt, turmeric powder and salt to taste. Mix everything well and sauté till the oil separates. 

          Add the fried paneer and a sprinkle of some water. Stir fry for 1-2 minutes till the paneer is well coated with the masala. 

          When done, drizzle remaining ghee and garnish with chopped coriander leaves. 

          Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

Dry roast all the spices from Kashmiri red chilies to fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. 

Grind along with garlic, ginger, jaggery & tamarind into a smooth paste. 

Heat 1 tbsp. ghee & add a pinch of salt, turmeric powder and red chili powder. Give it a stir.

               Add the paneer and sauté till they are lightly browned. 

Heat 2 tbsp. ghee & sauté the onion & curry leaves till light brown. 

              Add the ground paste, yoghurt, turmeric powder ....

and salt to taste. Mix everything well & sauté till the oil separates. 

Add the fried paneer & a sprinkle of some water. Stir fry for 1-2 minutes till the paneer is well coated with the masala. 

When done, drizzle remaining ghee & garnish with coriander leaves. 

Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

Chicken Ghee Roast - Mangalorean Style

 

          Chicken Ghee Roast is a very delicious local Mangalorean delicacy. It's origin goes back to the town of Kundapur. So at times, it is also called Kundapur style Chicken Ghee Roast. It is very spicy and full of flavours coming from the ghee and a medley of various spices. There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. 

          This is a great party recipe. Traditionally it is served with neer dosa. However, it also goes well with  steamed rice, dosa, appam, idiyappam, plain biryani or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare it. 

• 500 gms. chicken, cut into medium size
• salt to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 1/3 cup yoghurt
• 2 sprigs curry leaves
• 5 tbsp. ghee

Masala Paste - 

• 8-10 Kashmiri red chilies
• 3-4 red chilies
• 1/2 tsp. black peppercorns
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/2 tsp. fenugreek seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

          Marinate the chicken with salt, pinch of turmeric powder & a pinch of red chili powder for an hour.

         Dry roast all the spices from Kashmiri red chilies to cloves for a minute or till you get a nice aroma. Keep aside to cool. Now grind along with the garlic, ginger, jaggery and tamarind into a smooth paste. 

         Heat 2 tbsp. ghee and fry the chicken till they are lightly browned. Keep aside. 

         Heat 2 tbsp. ghee and sauté the onion till light brown. Now add the ground paste and yoghurt. Mix everything well and continue to sauté till the oil separates. 

          Add the fried chicken and a sprinkle of some water. Cover and cook till the chicken is tender and done. 

         Now add the curry leaves and give it a stir. Cook for 1-2 minutes and when done, drizzle remaining ghee. 

          Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

                       Marinate the chicken with salt, pinch of turmeric powder & a pinch of 

                       red chili powder for an hour.

                       Dry roast all the spices from Kashmiri red chilies to cloves for a minute

                       or till you get a nice aroma. Keep aside to cool. Now grind along with the 

                       garlic, ginger, jaggery and tamarind into a smooth paste. 

                             Heat 2 tbsp. ghee & fry the chicken till they are lightly browned. 

                                 Heat 2 tbsp. ghee & sauté the onion till light brown. 

                    Add the ground paste & yoghurt. Mix well & sauté till the oil separates. 

                     Add the fried chicken & a sprinkle of some water. Cover and cook till the

                    chicken is tender and done.

                                  Add the curry leaves & give it a stir. Cook for 1-2 minutes.

                                  When done, drizzle remaining ghee. 

                      Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani 

                      or chapatti for a sumptuous meal. 

                    

Prawn Ghassi - Mangalorian Special

          This is a traditional and a very popular Mangalorean style Prawn curry prepared with some freshly ground spices. It is also known as Yeti Gassi in the local lingo, that translates to Prawn Curry. It is spicy, tangy and a well balanced coconut based gravy. It is slightly on the thicker side and is a perfect party recipe for your loved ones.

          It is very flavourful and goes well with hot steamed rice, any type of indian bread, appam, dosa or idiyappam for a soulful experience.  So check the step by step pictorial recipe to prepare this yummy coastal delicacy.

• 250 gms. prawns
• 1 pinch of salt, turmeric powder & red chili powder to marinate the prawns
• 2-3 tbsp. oil 
• 2 onions, chopped
• 1-2 sprig curry leaves
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 4-5 dry red chilies
• 10-12 whole peppercorns
• 1/2 cup fresh grated coconut 
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1 tsp. tamarind paste
• 1/2 tsp. turmeric powder
• salt to taste 
• 1 tbsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10 minutes. 

          Heat 1 tsp. oil in a pan and dry roast the coriander seeds, cumin seeds, fenugreek seeds, dry red chilies and peppercorns. 

          Grind along with the coconut, 1 onion, ginger, garlic and tamarind to a smooth paste. Keep aside.

           Heat remaining oil and sauté the remaining onion and curry leaves till light brown. Now add the ground paste and turmeric powder. Sauté till the oil separates.

          Add 1 cup water and salt. Bring it to a boil and add the marinated prawns. Cover and simmer for 3-4 minutes.

          When done, switch off the flame and garnish with coriander leaves, Serve with plain steamed rice, pulao, plain biryani or any type of Indian bread. It also goes well with dosa, appam and idiyappam. 

                  Marinate prawns with a pinch of salt, turmeric powder & red chili powder. 

                      Heat 1 tsp. oil & dry roast coriander seeds, cumin seeds, fenugreek 
                      seeds, dry red chilies & peppercorns. 

                      Grind along with coconut, 1 onion, ginger, garlic & tamarind to a paste.

                   The prepared paste.

                      Heat remaining oil & sauté remaining onion & curry leaves till light 
                      brown. 

                    Add ground paste & turmeric powder. Sauté till oil separates.

                   Add 1 cup water & salt. Bring to a boil.

                   Add marinated prawns. Cover & simmer for 3-4 minutes.

                   When done, switch off flame & garnish with coriander leaves, 

                 Serve with steamed rice, pulao, plain biryani or any type of Indian bread.
                  It also goes well with dosa, appam and idiyappam.