Pork ribs

This recipe was posted in Mangalorean.com. I have made slight variations to it. Trust me its superb and almost a must starter in every party at home!

Ingredients :
1 Pork Ribs
2 Sesame Oil
3 Vinegar
4 Bafat Powder (Chili powder will do)
5 Soya Sauce
6 Honey
7 Onions
8 Salt

Method :
Mix equal quantity of the above mentioned ingredients from 2 to 8 to the pork ribs and allow it to cook till meat becomes tender adding little water while cooking. Salt according to the taste / requirement.

This is a googled pic but turns out the same...

Grilled 'Fusion' Pork Chops

Ingredients

1/4 cup soy sauce
1/4 cup lime juice
1 tablespoon garlic paste
1 tablespoon ginger paste
4 (1-inch-thick) pork chops
1 tablespoon garam masala

Directions

In a bowl, stir together soy sauce, lime juice, garlic, and ginger.Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.Preheat an outdoor grill for direct heat and lightly oil grate.Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

Fish Fillets Italiano

Ingredients

2 tablespoons olive oil
1 onion thinly sliced
2 cloves garlic minced
1 (14.5 ounce) can diced tomatoes
1/2 cup black olives, pitted and sliced
1 tablespoon chopped fresh parsley
1/2 cup dry white wine
1 pound cod fillets

Directions

In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

Roast Turkey

Ingredients

1 (18 pound) whole turkey, neck and giblets removed

2 cups kosher salt

1/2 cup butter, melted

2 large onions, peeled and chopped

4 carrots, peeled and chopped

4 stalks celery, chopped

2 sprigs fresh thyme

1 bay leaf

1 cup dry white wine

Directions

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

MANGALOREAN CUISINE

Just came across this group on FB on the amazing Mangalorean Cuisine. Click here
Happy cooking! :)
Fiona xx

Prawn Ghee Roast

This recipe was posted by Rajanikanth Shenoy, Mangalore on www.mangalorean.com. I have tried it a couple of times and it tastes yummy. My family liked it too. Ofcourse I used less than half of the chillis mentioned and reduced the amount of oil and ghee too.

Not sure if its recommended for calorie conscious people :)

Ingredients:

1. Jumbo Prawns - 1 Kg shelled and de-veined
2. Lemon - 1 Squeezed
3. Curds - ½ Cup
4. White Pepper powder - 1 Tbsp
5. Turmeric powder - 1 Tsp
6. Salt - To taste
7. Red long chillies - 30 roasted
8. Red short chillies - 8 roasted
9. Coriander Seeds - 1 Tsp roasted
10. Cumin Seeds - ½ Tsp roasted
11. Fenugreek Seeds - ½ Tsp roasted
12. Garlic flakes - 12-16
13. Tamarind - Cherry size ball soaked in 2 tbsp water
14. Refined vegetable oil - 30 ml
15. Pure Desi Ghee - 30 ml
16. Chopped Coriander leaves - A handful
17. Lemon wedges - To garlish

Method:

1. Marinate prawns with ingredients 2 to 6. If you want the prawns to stay uncurled after cooking, pass a bamboo skewer or broom stick through the prawns (But don’t forget to remove the sticks from the cooked prawns before eating). Keep it marinated for 8-24 hrs in the refrigerator.
2. Grind ingredients 7 to 13 to a thick paste.
3. Heat oil in a shallow pan. Roast the marinated prawns till they cook. Drain and keep aside.
4. In the same oil, roast the ground masala till oil leaves the sides and raw smell disappears. Add salt to taste, the marinade and the cooked prawns. Mix well and keep for 2-3 mins on slow fire. Add ghee, mix and cover. When the masala gets thick, transfer to serving dish, garnish with chopped coriander leaves and serve hot with lemon wedges.

Same masala could be used for making Ghee Roast of 1.5kg Chicken.