Kori Gassi/ Kori Rotti (Mangalorean Chicken Curry) Recipe

I thought kori gassi and kori rotti were two different recipes until we visited mangalore and got to taste it. Kori Gassi is chicken gravy and kori rotti is rice roti served along with the gravy. 

I absolutely loved the blend of spices used in mangalorean cuisine the masalas paste recipes magalorean's prepare are versatile can be used in gravies or stir fries. Kori Gassi can be served with naan, rotti's or dosa. 

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Ingredients:

1 Kilo Chicken Curry Cut

1 Large Onion Chopped

4 Green Chilies Slit

2 Sprigs Curry Leaves

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder 

1/2 Tsp Turmeric 

1 Cup Coconut Milk

6 Tbsp Chicken Ghee Roast Masala Paste

2 Tbsp Oil

1 Tbsp Ghee

1 Packet Kori Rotti 

Salt as per taste

Kori Rotti is available across India and Abroad its premade rotti which is like papad here is the link to the online store which sells them http://www.ooruda.com if you still cannot find these rotti you can serve the gravy with layer paratha, rawa rotti or akki roti...

How to prepare Rawa rotti video...

How to Prepare Layer Parrotta Video...

How to prepare Akki Rotti Video...

Ghee and Gravy Roast Masala Paste:

10 Kashmiri Chilies

10 Guntur Chilies

1 Inch Stick Cinnamon

1 Tbsp Pepper corns

1/2 Tsp Mustard seeds

1/2 Tsp Fenugreek Seeds

1 Tbsp Fennel Seeds

1 Tsp Cumin Seeds

2 Strands Mace

6 Cloves

4 Pods Cardamom

1 Onion

Small Lime Size Tamarind

Method: Stored in a sealed jar refrigerated, masala paste will stay fresh for up to a months time. Add all the ingredients given in the masala list to 2 cups boiling water cook until the water has evaporated and the chilies swell up to double the size. Add to a mixer jar and a splash of water to grind masala into a smooth paste..

Wash the chicken thoroughly drain the excess water using a colander reserve.

Heat a heavy bottom pot on medium flame add ghee and oil.

Once the oil and ghee is hot add curry leaves, chopped onion and slit green chilies fry until the onion turn light pink in color.

Add chilly powder, coriander powder an turmeric powder to the onion and fry till raw flavor has gone.

 Add the chicken to the onion masala fry a bit.

Add a dash of salt and 1/2 cup water to the chicken stir and cook the chicken for 5 minutes or until its half done...

Once the chicken is half done add 6 tbsp of masala paste stir and add 2 1/2 cup water check for salt add if needed cover and cook the chicken until well done.

Add coconut milk to the chicken gravy check for salt again add if needed bring to a boil allow to boil until the raw flavor from coconut milk has gone stir garnish with chopped coriander and lime juice serve hot alon with rotti...

Crumble hand full of rotti in a plate top with piping hot gravy eat along with chicken...Enjoy...:)

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Mutton Ghee Roast Recipe Link

Chicken Ghee Roast Recipe Link

Prawn Ghee Roast Recipe Link

Chilli Garlic Cauliflower Gratin Recipe

Chilly Garlic Gratin is my own concoction. I like the flavor of garlic in all my dishes, cauliflower being a very bland tasteless vegetable can dramatically change just by adding a hint of garlic and chilly...Just these two ingredients gives a lot of flavor and dimension to this dish...

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Ingredients:

500 Grams Cauliflower

2 Tbsp Butter

2 Cups Milk

1 Onion (Finely chopped)

4 Pods Garlic (Finely Chopped)

3 Chilies (Finely Chopped)

2 Tbsp All Purpose Flour (Maida)

1/4 Tsp Pepper Powder

Pinch Nutmeg

1 Cup Bread Crumbs (if available use panko)

1 Cup Cheddar Cheese

1 Tsp Basil

Salt as per taste...

Please watch the video how to clean cauliflower...

Method:

• Wash and clean the cauliflower florets as per the video reserve.
• Heat a heavy bottom pot on medium flame add butter and melt.
• Add garlic and chilies fry a bit add onion and fry till transparent.
• Add maida to the onion and fry till the lumps disappear...
• Add milk and keep stirring constantly till there are no lumps form a think gravy add the cauliflower, salt as per taste, pepper and nutmeg powder stir and remove from flame.
• Transfer the gravy to a baking dish top with cheese and bread crumbs sprinkle pizza or basil this step is optional.
• Bake at 450 degree for 20 minutes until the top layer forms a crust...remove from oven serve hot with bread toast...enjoy...:) 

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TANTALISING Kababs @THE KABAB STUDIO-Bengaluru

The Kabab Studio is located just off race course road and offers a great view of the race course. The restaurant offers a buffet spread with live grill and gueridon on table. Unlimited mouthwatering kababs and grilled starters keep coming to the table until you say stop. 

The restaurant has a live cold stone ice cream counter for guests to savor the freshly prepared ice creams. The buffet spread is vast, ranging from North Indian, Continental to Chinese cuisines along with savory desserts and not to forget innovative drink presentations. 

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 We enjoyed the delightful ambience and the good food here must try drinks here are Last Tea a molecular fusion and the restaurants take on the usual Long Island Ice Tea. Must try mains biryani curries and noodles not to forget desserts...The Kabab Studio is sure to leave an ever lasting first impression on its customers. 

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Here is what I got to taste at the kabab studio...

Starters: Sesame Paneer Tikka, Kesari Aloo, Kumbh Chatpate, Grilled Fruit Chaat, Cottage Cheese Croquette, Multani Murgh Tikka, Palak Ki Murgh Chooza, Mutton Seekh Kabab, Yamini Jhinga, Pesto Fried Fish.

Salads: Green salad, Veg in pesto salad, Waldorf salad, Mix veg salad, Cheese potato in Mushroom salad and Chicken salad.

Soups: Pineapple Dhaniya Shorba and Hot n Sour Chicken Soup.

Main Course: Paneer Tikka Masala, Tawa Bhindi, Lahori Kofta, Dal Makhani, Penne Arabiata, Veg ball Manchurain, Amristari chole, Steamed rice, Shanghai Fried rice in Vegetarian and Murgh Donne Briyani, Bengali Fish Curry, Murgh Methi Chaman, Nilgiri Gosht, Prawn in sweet and sour sauce. 

Desserts: Each and every dessert was well done in perfect texture, flavor and aroma. We had Gajar Halwa, Fruit Rabdri, Blue Berry Pastry, Fresh Cut Fruits, Litchi Ki Tehri, Lava Cake Mud Pie, Mint cheese cake. 

BUFFET DETAILS
Lunch Buffet (Fri & Sat) @ Rs 675+Taxes =Rs 843 All Inclusive
Lunch Buffet (Mon to Thu) @ Rs 575+Taxes = Rs.718 All Inclusive
Dinner Buffet (Fri & Sat) @ Rs 855+Taxes = Rs.1068 All Inclusive
Dinner Buffet (Sun to Thu) @ Rs 749+Taxes = 936 All Inclusive
Sunday Brunch with unlimited mocktails @ Rs 1499 + taxes= 1873 All Inclusive
Sunday Brunch @ Rs.990+Taxes = Rs.1233 All Inclusive

The Kabab Studio › Goldfinch Hotel, 32/3, Crescent Road, Off Race Course Road, Near Shivananda Circle, Seshadripuram, Bangalore

http://www.goldfinchhotels.com/Bengaluru/

 

Mutton Ghee Roast Recipe

Mutton, Chicken or Fish ghee roast is a popular side dish in mangalore its one of those dishes locals keep coming back for more at all shetty restaurants located across mangalore. No doubt its greasy but the flavor from ghee is amazing in this dish. This ghee roast is served with neer dosa or akki kadubbu (rice dumplings).

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Butter Dumplings (Kadubbu) Recipe Link Click Here


Paper Dosa Recipe Link Click Here

Links to other two variations of ghee roast recipes that I created using chicken and prawns...

Prawn Ghee Roast Recipe Link Click Here

Chicken Ghee Roast Recipe Link Click Here

Ingredients:

1 Kilo Mutton (Lamb meat)

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

Ginger and Garlic Paste

1 Tbsp Oil and 6 Tbsp Ghee 

For Masala Paste:

10 Kashmiri Chilies

10 Guntur Chilies

1 Inch Stick Cinnamon

1 Tbsp Pepper corns

1/2 Tsp Mustard seeds

1/2 Tsp Fenugreek Seeds

1 Tbsp Fennel Seeds

1 Tsp Cumin Seeds

2 Strands Mace

6 Cloves

4 Pods Cardamom

1 Onion

Small Lime Size Tamarind


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Stored in a sealed jar refrigerated, masala paste will stay fresh for up to a months time. Add all the ingredients given in the masala list to 2 cups boiling water cook until the water has evaporated and the chilies swell up to double the size. Add to a mixer jar and a splash of water to grind masala into a smooth paste..

Method: 

• Wash the meat thoroughly drain the excess water using a colander.
•  Heat oil and 1 tbsp ghee in a pressure cooker on low flame.
• Add the meat to the pressure cooker add ginger and garlic paste, coriander, chilly and turmeric powder along with salt as per taste fry on low flame until meat releases its own juices allow the excess moisture to reduce and keep frying on low flame. 
• Once all the moisture has reduced from the meat add 3 cups water cover and cook for 3 to 4 whistles on high flame or until the meat cooks till fork tender..
• Drain the broth and separate the meat. Broth can be used for curry or soup.
• Transfer the meat in a wok or in the same pressure pan place it on medium flame.
• Add 3 tbsp ghee to the meat.
• Add the masala paste to the meat also adjust the salt as per taste.
• Stir and fry until the meat is coated with the masala just before serving top with couple tbsp of ghee and serve hot with dosa...Enjoy...:)