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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Chicken Ghee Roast

November 1, 2011

Chicken Ghee Roast

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Well, so here we are in the month of November. It’s almost the end of the year. Ten full months have passed by and ‘time flies’ is an understatement! Well, wasn’t it just yesterday that we wished everyone a Happy New Year?! I am sure that as you read this your thoughts are wandering back to the beginning of this year and all the events that unfolded as the months rolled by. Have I accomplished anything significant this year? Have I kept up to the promises I made to myself? The New Year resolutions sometimes remain just resolutions. I am glad I don’t make any resolutions on Jan 1st anymore. Everyday is the 1st of January if you are serious about  getting something done. Anyway, before I make this sound like a speech usually made on 31st of December, let me tell you that I have achieved many a milestone as far as my blog is concerned. Apart from the page hits & growing list of followers, I have made some great blogger friends. It’s amazing how we make more friends sitting inside the confines of our home via the internet than we actually make outside our homes. Friends we have never met check on us out of genuine concern when we disappear for a few days from the blogosphere. Among the many I would like to mention two such co-bloggers who I have never met before. Radhika of Tickling Palates who hosts Blog Hop Wednesdays and Charishma Shetty of Cherie’s Stolen Recipes with whom I am paired with for today’s hop.
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Schedule 1 of Blog Hop Wednesdays has been a very good experience and today is the beginning of Schedule 2. I was more than happy to note that I was paired with Charishma (Cherie) for three reasons. 1.) I had already tried & loved recipes from her blog earlier (and posted them too on my blog!) 2) Cherie has an amazing collection of recipes with a focus on Bunt style recipes – one of my most favourite cuisines. 3) She’s a friend!

After having gone through her recipe index many times before, it wasn’t too difficult to select the recipe for today. In fact I selected two. A vegetarian & a non vegetarian recipe and I made both for our Sunday lunch which was well received by my family. For now I am posting the Chicken Ghee Roast recipe which I have tweaked in terms of the spice level to suit my taste. Will post the recipe of the Bhende Puli (Okra in Tamarind Gravy) soon
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Ghee Roast is a preparation that is native to coastal Karnataka and apparently originated in Kundapur (near Udupi). It is one of the famous dishes on most restaurant menus in Mangalore and I have loved it for as long as I can remember. The best tasting Chicken Ghee Roast that I remember eating was at ‘Cellar’ – the little restaurant on the road that leads to St. Aloysious College from Bishop’s House, Mangalore. When I got my first job in Mangalore, I along with a group of colleagues would plan to have our lunches in style – at restaurants that served some great Mangalorean food. I’ve had many a Ghee Roast at several places but the one at Cellar was undoubtedly the best. However, strangely, I never attempted to make it after I set up my own kitchen. Blog Hop was probably the perfect reason why I decided to make it today.

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Chicken Ghee Roast is a marvellous invention that tastes best when made with the generous dollops of ghee that the recipe calls for. Don’t skip the ghee & replace it with oil (like I tend to do for most recipes) – it will greatly alter the taste & it would be like killing the main ingredient. However, feel free to reduce it like I did. I am sure it will taste divine if you use home made ghee but store bought ghee works just fine. Ideally Mangalorean/Coastal food tastes the way it does because of the signature flavour rendered by local chillies namely Bedgi/Byadge (long dry red chillies) or Harekala (short dry red chillies) – you may try a blend of both. Since the recipe constitutes a large amount of chillies that give the required quantity for the masala, you may substitute the chillies mentioned above with Kashmiri chillies.

Try the Ghee Roast if you’ve never eaten it before – but it’s definitely not something you can eat everyday as it is extremely rich thanks to the ghee. A perfect accompaniment to Neer Dosa, Dosa, Boiled Rice or even Chapathis and a perfect party dish.

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Chicken Ghee Roast
Serves 4 – 5

You Need:

  • 1 kg chicken
  • 1/2 cup ghee (clarified butter) * see notes
  • 2 tsp sugar
  • a few curry leaves
  • 2 tbsp chopped coriander

For the marinade

  • juice of 1 lime
  • 1/2 cup thick curds (yogurt)
  • 1 tsp turmeric powder
  • salt to taste

For the masala

  • 10 Kashmiri chillies * see notes before you proceed
  • 8 Kumti/Bedgi chillies * see notes before you proceed
  • 12 peppercorns (kali mirch) (adjust to taste)
  • 1 tbsp coriander (dhania)
  • 1/2 tsp cumin (jeera)
  • 1/4 tsp fenugreek (methi) *see notes
  • 12 garlic flakes with skin
  • 1/2 tsp tamarind paste or 1 marble size tamarind soaked in 2 tbsp water

Method:
1. Cut the chicken into medium size pieces, wash & drain on a colander. Marinate it with the ingredients mentioned under ‘For the marinade‘ and refrigerate for 4 hours or more (I marinated it for 1 hour)
2. Heat a tawa or non stick pan & dry roast the chillies, peppercorns, fenugreek, coriander & cumin seeds. Take care to see that the chillies don’t burn otherwise they will let out a bitter taste. Using a little water grind all these ingredients along with the garlic & tamarind to a fine paste. Retain the masala water from the mixie.
3. Heat 1/4 cup of ghee in a wide thick bottomed pan and add the marinated chicken pieces and cook over an open flame till the pieces are almost cooked. Transfer the pieces to a vessel and the liquid (gravy) to another bowl.
4. In the same pan add the remaining ghee and fry the ground masala for 5-6 minutes or till the raw smell vanishes and the oil leaves the sides of the pan.
5. Add the fried chicken pieces 1/2 cup of the reserved liquid & salt to taste (remember that the marinade already had salt – so go easy on the salt).  Cook on a medium high flame till the masala dries up (add the reserved masala water from the mixie only if you need more gravy and then boil it till it reduces a bit). Add the sugar & mix.6. Garnish with curry leaves & chopped coriander leaves & turn off the flame
7. Serve hot as an appetizer or as a side dish with rice

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Notes:
1. You can use upto 1 cup of ghee for this dish, however I have halved it for health reason
2. If you wish increase the Kashmiri chillies upto 30 chillies – note that Kashmiri chillies are great for their colour but are less spicy. You can use a blend of Bedgi (medium spicy) or Harekala (very spicy) for the desired level of spice. To tone down the spice I always de seed (remove the seeds) the chillies before roasting them. If I am serving this dish to people who have low tolerance to spice I use just7-8 Bedgi (spicier than Kashmiri chillies) chillies with the seeds removed for 1kg chicken.
3. Increase the Fenugreek seeds (Methi) upto 1/2 tsp if you prefer the chicken slightly more bitter.

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Filed Under: All Posts, Chicken, Mangalorean Recipes Tagged With: Bunt Cuisine, Chicken, Chicken Curry Without Coconut, Ghee Roast, Mangalorean Bunts Food, Mangalorean Specials

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Comments

  1. Radhika says

    November 1, 2011 at 6:36 pm

    Though being a vegetarian I just could not help staring at this preparation. What an eye catching color? I'm sure Arun, when he sees this is going to invite himself over to your home whether you like it or not. Clicks are so delicious Shireen.

    Reply
  2. julie says

    November 1, 2011 at 6:45 pm

    Delicious ghee roasted chicken..drooling over thse pictures!!

    Reply
  3. Sumee says

    November 1, 2011 at 6:48 pm

    I would be lying if I didn't say I drooled at your pics.. Oh, I so want to taste ghee roast.. They are attrociously yummy!

    Reply
  4. sangee vijay says

    November 1, 2011 at 7:36 pm

    wow..chicken ghee roast looks super yum m tempting…lovely pictures too!!!

    Reply
  5. Priya says

    November 1, 2011 at 7:43 pm

    Omg, seriously cant take my eyes from those clicks,super tempting chicken roast..

    Reply
  6. Hamaree Rasoi says

    November 2, 2011 at 1:56 am

    Delicious and inviting looking ghee chicken roast. Wonderfully prepared.

    Deepa
    Hamaree Rasoi

    Reply
  7. Rajani says

    November 2, 2011 at 3:02 am

    Beautiful pictures

    Reply
  8. Michelle Peters - Jones says

    November 2, 2011 at 3:07 am

    Ohmigod!!! I love chicken ghee roast, and what do you know, I happen to have a couple chicken pieces sitting in my freezer. This is going to be on my menu soon!

    Reply
  9. Charishma says

    November 2, 2011 at 3:36 am

    ooooooooo that looks amazing….I can actually get the aroma of ghee and chillies…Shireen…only you can do this…bring justice to a dish as amzing as ghee roast.You know I actually had a slight hunch that you might choose this dish…its my most popular post right now..and ur ghee roast looks out of the world..just love it:))))))))
    cherie

    Reply
  10. Kalyani says

    November 2, 2011 at 4:19 am

    looks good !

    Kalyani
    Join me in GFF – a 100-day Global Food Festival here
    New event all this November: Flavours of China

    Reply
  11. Santosh Bangar says

    November 2, 2011 at 4:44 am

    wow eyecatching dish

    Reply
  12. Santosh Bangar says

    November 2, 2011 at 4:47 am

    eyecatching dish presentation is super

    Reply
  13. Sharmilee! :) says

    November 2, 2011 at 5:04 am

    OMG drooling here…looks that tempting and yummy

    Reply
  14. Rinku Naveen says

    November 2, 2011 at 9:58 am

    My my..this is just amazing Shir!!! Looooooved the roast and the clicks. Its just too good. The colour and presentation is THE BEST!
    Kudos to u gal..

    Reply
  15. veena krishnakumar says

    November 2, 2011 at 11:21 am

    awesome clicks!!!!!!!!!!!!!!!

    Reply
  16. soujanya says

    November 2, 2011 at 4:12 pm

    Roasted chicken looks excellent drooling over pics..

    Reply
  17. Gopika Ram says

    November 2, 2011 at 10:50 pm

    Gosh.. your pictures are so mouthwatering. I am sure they taste divine too 🙂

    Reply
  18. Amina says

    November 3, 2011 at 12:25 am

    first time here… chicken roast looks awesome… liked all your recipes… glad to follow you… do visit me if you find time…

    Reply
  19. nisha says

    November 3, 2011 at 2:55 am

    Never heard of this curry , loved the info on chillies.

    Reply
  20. Priya Sreeram says

    November 3, 2011 at 8:47 am

    the year has indeed run away shireen; wonderful presentation

    Reply
  21. May says

    November 18, 2011 at 7:26 pm

    Shireen, you have no idea how many recipes of yours have I book marked to prepare once my classes are over..:-)
    I did try the mackerel recipes, so also the spinach with black eyed peas gravy(when and as the latter was available). Both the dishes came out suuupeerrrr!!!!!

    Reply
  22. Manisha says

    December 1, 2011 at 8:41 am

    I tried this out. Came out very well. Delicious. Thank you. Please post new recipes

    Reply
  23. Shireen Sequeira says

    December 1, 2011 at 8:54 am

    Thanks everyone for your comments!! Thanks May!! Glad to hear about the Mackerel, do let me know when you've tried the other bookmarked ones 🙂
    @ Manisha: Thanks so much, pls keep watching this space for new recipes 🙂

    Reply
  24. Anonymous says

    January 8, 2012 at 4:13 am

    I tried this recipe with prawns and they came out good. My hubby really liked it. Thank you
    Priya

    Reply
  25. Ramona says

    January 23, 2012 at 2:41 pm

    My best-half had no idea I take recipes from here… well now he does and he wants to try this dish again! 🙂

    Reply
  26. Shireen Sequeira says

    January 23, 2012 at 2:47 pm

    Haha, thanks Ramona!! Did he get to know this site before, or did u? Either ways, doesn't matter – I wish ur hubby all the best! Lemme know the results!!

    @Priya: Thanks so much for the feedback! So glad you tried it with prawns n liked it too!

    Reply
  27. Soyuz S says

    April 21, 2012 at 4:25 am

    Tried it yesterday, and it's fantabulously 'Ruchik Randhap'!!

    Reply
  28. wendydsilva says

    June 14, 2012 at 12:44 pm

    Lovely Shireen.. This was my first attempt of making Chicken Ghee Roast.. It was lovely and all my guest literally licked their plates clean.. Hats off to you.. Thanks once again..

    Reply
  29. Shireen Sequeira says

    June 16, 2012 at 2:58 am

    Thanks a ton Wendy!! Sounds great! So glad your guests liked it..'licking the plate' is the biggest compliment!!

    Reply
  30. Poornima Janakiraman says

    July 3, 2012 at 5:12 pm

    Shireen – I was wondering if the garlic is ground with the skin, won't the skin be an issue while eating? Or does it disintegrate when cooked? Please let me know.

    I love this dish and it looks absolutely delish! 🙂

    Reply
  31. Shireen Sequeira says

    July 4, 2012 at 2:26 am

    Poornima: The garlic skins disintegrate while grinding and since they impart a flavour of their own, we leave them on instead of peeling them. Do try this dish & lemme know how u liked it 🙂

    Reply
  32. Tanya says

    August 3, 2012 at 10:45 am

    Hi Shireen, though I left a comment on pinterest, thought it better be here! The chicken turned out fab and my young sons & husband absolutely loved it.
    Will be trying out many more of your recipes and will keep you posted

    Reply
  33. Shireen Sequeira says

    August 3, 2012 at 2:05 pm

    Hi Tanya, thanks a ton for your feedback :)) I love to hear success stories and I am very glad that the chicken was liked by all at home, take care & will wait for your feedback on my other recipes as well!

    Reply
  34. Uma says

    August 17, 2012 at 6:15 pm

    I tried your recipe and my family loved this chicken roast.. Thank you -:)
    Your pics are too good.

    Reply
  35. Shireen Sequeira says

    August 18, 2012 at 3:41 am

    Thats great Uma!! So happy to hear that, thanks for the feedback :-))

    Reply
  36. Sonia says

    August 28, 2012 at 5:20 pm

    This looks absolutely fabulous! Enjoy your blog. Keep posting:)

    Reply
  37. Anonymous says

    October 28, 2012 at 9:11 pm

    shireen pls can you tell me half cup curds is how much?? i want to try chicken ghee roast receipe b'coz the chicken is 1300gm. Anu

    Reply
  38. Shireen Sequeira says

    October 29, 2012 at 3:44 am

    Thanks Sonia!! Glad u enjoy the blog!!

    Anu: Half cup curds is 4 tbsp. I use standard US cup measure of 1 cup=237ml for all my recipes. For 1300gm chicken you can use about 5-6 tbsp curd

    Reply
  39. Anonymous says

    October 30, 2012 at 5:02 pm

    shireen i always appreciate yr quick reply thank you soooo much definetly i'm going to try yr receipe & get you posted.

    Reply
  40. Anonymous says

    November 18, 2012 at 9:35 am

    Hi shireen, I tried your recipe today and it was absolutely delicious! Me and my family loved it. It was lip-smacking.! Will definitely try it again. Thanks a ton for this wonderful recipe.

    Reply
  41. Shireen Sequeira says

    November 18, 2012 at 12:41 pm

    @ Anonymous: Thanks a ton for your feedback! So good to know that you enjoyed the ghee roast 🙂

    Reply
  42. Judy Goldin says

    September 1, 2013 at 8:25 pm

    OMG. This looks delicious. I wouldn't know how to make it. I do make curries but very easy ones and mainly a chicken curry more or less made up.

    Reply
  43. Shireen Sequeira says

    September 3, 2013 at 4:49 am

    @ Judy: Thanks so much! Pls email me on [email protected] if you need more help with it.

    Reply
  44. Shilpa Shirur says

    November 16, 2013 at 7:27 pm

    Yum! Hi Shireen, I love your recipes thanks for making them so simple. I tried writing a blog once but I know how much time goes into it so stopped midway. Thank you for keeping your blog updated! 🙂

    Reply
  45. shirley says

    March 9, 2014 at 7:27 pm

    Hey shireen. Tried this recipe. Was wonderful. I had guests over whoto do njoyed it as well. Had a small question. The gravy was less. I would like to have more gravy. What can I add more to that?

    Reply
  46. shirley says

    March 9, 2014 at 8:03 pm

    I tried n loved it. Would like to know how to make the quantity of gravy more…. was a lil less this time

    Reply
  47. Shireen Sequeira says

    March 10, 2014 at 3:12 am

    Hi Shirley,

    Glad to hear that! Well, you won't be able to get a lot of gravy in this recipe but maybe you can add some more unsour curds and maybe extra skins of chillies (use kashmiri chillies without seeds – that way it will help you increase the gravy a bit without increasing the spice). Hope it helps!

    Reply
  48. reshma says

    March 25, 2014 at 3:18 am

    Hi Shireen!I love all your recipes.I wish you were on you tube….would love to see you cook .

    reshma

    Reply
  49. Shireen Sequeira says

    April 9, 2014 at 6:20 am

    Hi Reshma, thanks so much for your lovely feedback 🙂 Hopefully I will be on youtube soon 🙂

    Reply
  50. eeepppeee says

    May 21, 2014 at 8:59 pm

    This is one on the nicest blog in the blogsphere!!!! Your details in giving a recipe no one can beat. Seriously start a youtube series….DD

    Reply
  51. Shireen Sequeira says

    May 28, 2014 at 11:16 am

    @ DD: Thanks sooooo much for the nice compliments as always 🙂 Muaah n hugs to u….planning on starting the youtube series, but for now Z is taking up all my free time…so maybe next year…

    Reply
  52. roopa rajendra says

    July 27, 2014 at 9:32 am

    beautiful photography and they look so delicious Shireen..yummy
    Roopa Rajendra

    Reply
  53. Shireen Sequeira says

    August 4, 2014 at 12:29 pm

    @ Roopa: Thanks a ton darling! I do hope you try this recipe and enjoy it too!

    Reply
  54. Samidha Rege says

    January 16, 2015 at 5:39 am

    Hi Shireen,

    I hv been a lurker on your site for a long tie and abs adore your blog…
    i generally dont follow recipes to tee…bt your chicken recipes certainly inspire my kitchen experiments.
    Bt I completely followed your ghee roast recipe…and glad I did. its a huge hit at home and even with all the guests.
    i made it for my parents when I visited them and now its their fav chicken dish…it also y to go dish when i dont want to exprient or am skeptical of the guests choices and this dish ever fails to please.
    thanks a tonnn
    keep posting such wonderful recipes and droolworthy pics…
    Happy new year

    Samidha

    Reply
  55. Shireen Sequeira says

    January 29, 2015 at 3:52 am

    @ Samidha: Thanks so much for the great feedback! I loved reading your comment 🙂 Thrilled to know that this recipe was a hit and everyone enjoyed it! Pls do keep coming back for more, I will keep posting many easy and delicious recipes for you to try! Thanks again for your appreciation and encouragement 🙂

    Reply
  56. Reenal d'souza says

    June 27, 2015 at 9:42 am

    Hi Shireen

    I love your blog…

    I am Basically a mangalorean recently married girl who loves cooking but doesn't know how to cook much…… . So you understand helpful your blog is …

    All my recipes are from your blog…They are simply awesome.. Delicious n easy to prepare …:) I am going to try this one right away…. Thankyou so much.. Keep posting

    🙂

    Reply
  57. Shireen Sequeira says

    July 16, 2015 at 5:50 am

    @ Reenal: Thanks so much! I am happy to know that my blog is helping you! Do let me know if you liked this recipe as well 🙂

    Reply
  58. astha yadav says

    July 5, 2016 at 4:33 pm

    I discovered ghee roast when I came to Mangalore for college. It was always a comfort food. And i have been missing it so much ever since I came home. Finally I decided to give it a try. Ur recipe helped me get the flavours really well. Thanks so much. My family loved it too.

    Reply
  59. Shireen says

    August 1, 2016 at 12:54 pm

    @ Astha: So glad to know that the recipe worked for you and you were able to reminisce the old times in Mlore!

    Reply
  60. Miranda says

    October 16, 2016 at 12:05 pm

    Hi Shireen, I have used quite a few chicken recipes from your blog and they have always been so flavourful. Just made the ghee roast today and as usual….it was gorgeous.
    Besides actually following your recipes, I enjoy reading your writing and your recipes make me smile as they bring back memories of long summers spent in Mangalore.

    Reply
  61. Unknown says

    October 26, 2016 at 11:46 pm

    Hi Shireen – your food blog is to die for! I mean I did die and go to heaven 😀 I was reading this post and was wondering if you were going to post the "bhende puli" recipe anytime soon! Please do! That dish looks divine! And thank you for all the work you put behind! 🙂

    Reply
  62. Shireen says

    December 4, 2016 at 6:01 am

    @ Unknown: I will surely post the recipe of bhende puli soon 🙂 thanks for your lovely comment!

    Reply
  63. Unknown says

    February 3, 2017 at 6:52 pm

    It came out well but too spicy..Anyways to reduce the spiciness..Will adding roasted coconut help..

    Reply
  64. Shireen says

    February 5, 2017 at 7:33 am

    @ Unknown: Sorry to hear that. I had mentioned in Note#2 about how one can tone down the spice. You can add a paste of coconut milk powder or use coconut milk to reduce the spice. However, doing so will alter the taste.

    Reply
  65. Radhika says

    February 27, 2019 at 10:06 pm

    Hey Shireen. I tried cooking chicken for the first time today , and landed up on this post that was made 7 years ago. It tasted amazing. I cannot beleive I made it XD thankyou for giving me this confidence. The simplicity which you put into the blog makes the recipe very easy to follow. Kudos on that. This 20 year is gonna cook a lot more now :)))

    Reply
    • Shireen Sequeira says

      March 8, 2019 at 7:35 pm

      Hi Radhika!

      Yours is perhaps one of the best comments I have ever received! Thanks so much for making my day! I am so glad that you enjoyed this recipe so much!!

      Reply
  66. Esther Chandy says

    December 10, 2019 at 7:23 am

    Hi Shireen…I stumbled upon your site by mistake and I’m already a fan…
    Cannot believe there could be a recipe for chicken that does not call for onions!
    Onion rates have spiralled insanely all over India and I’m sure if you reposted this recipe lots and lots of cooks would be grateful.
    Making this for lunch today.
    Going by your tempting photos this is surely going to be a family hit.

    Reply
    • Shireen Sequeira says

      December 10, 2019 at 10:00 pm

      Hi Esther,

      Thank you so much for your kind words! Yes, the chicken ghee roast is a brilliant dish invented by someone who probably didn’t have any onions 🙂 Just kidding! I don’t know the story behind the creation of this dish. I will definitely re-share it on all my social media so that people can benefit from it!
      I hope you enjoyed it too!

      Reply
  67. Vinod says

    December 14, 2019 at 1:37 pm

    Thanks for the recipe. In a way, it truly was a taste of home – Cellar was effectively my second home. Used to be an inmate of St Aloysius’ Hostel next door, so Cellar used to be where we’d go for a drink and dinner. When we had money, of course. So, the prawns really brought back memories.

    Reply
    • Shireen Sequeira says

      December 14, 2019 at 5:28 pm

      Thanks for sharing Vinod! So nice to see that someone else has similar memories!

      Reply
  68. Renita Fernandes says

    May 24, 2020 at 10:12 am

    Hi shireen.. Thank you so much for the recipe. I would like to know when to add the retained masala water from the mixer

    Reply
    • Shireen Sequeira says

      May 26, 2020 at 11:10 am

      Hi Renita,

      Thanks for letting me know. I have updated point#5 now 🙂

      Reply
  69. Renita Fernandes says

    May 24, 2020 at 12:14 pm

    Hi Shireen. Thank you for the recipe. My family absolutely loved it. But theres one question I need to ask. When shall I add the retained masala water from the mixer?

    Reply
    • Shireen Sequeira says

      May 26, 2020 at 11:10 am

      Hi Renita,

      Thanks for letting me know. I have updated point#5 now 🙂

      Reply
  70. Trev says

    July 24, 2020 at 7:51 pm

    the best ghee roast ever.. I’ve made it so many times..its a family favourite. Thank you for such precise recipes that are always a success

    Reply
    • Shireen Sequeira says

      July 30, 2020 at 3:48 pm

      Thank you so much Trevs for the great feedback! So happy to hear that!

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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