Tokri/Basket Chaat

Ingredients (to make the bowl)
2 medium sized potatoes
2 tbsp corn starch
2 metal tea strainers
Oil for frying

Method
1. Peel the potatoes and grate thickly. Squeeze out the water from the grated potatoes.
2. Add the corn starch and mix it well in the potatoes.
3. Divide the potatoes in 5 equal portions.
4. Place one portion in a tea strainer (channi) and spread on all sides of the strainer.
5. Press on top with another strainer and if you have any metal string, tie them together from the handles.
6. Holding the strainers and pressing firmly deep-fry in hot oil, over a medium heat till the potato basket is golden brown. The strainers (channis) should be dipped completely and properly in oil.
7. Remove the strainers from the oil & tap the strainers softly to unmould the basket.
8. Repeat the steps to make all the baskets. Keep aside.

Now use the potato baskets as the bowls and fill it with the delicious potato, yogurt stuffing with chutneys.

Ingredients:

1. Papri - 5-6 pieces

2. Boiled Chick Peas- 1 Tbsp

3. Boiled and Diced Potatoes- 2 Tbsp

4. Yogurt (Beaten nicely)- 1/4th cup

5. Red Tamarind Chutney- 1 tbsp

6. Green Mint and Coriander Chutney- 1 tbsp

7. Salt- To taste

8. Red Chilli Powder- 1/4th tsp

9. Chaat Masala- 1/4th tsp

10. Thin Sev- 1/2 a tsp

Method:

Before starting, add Salt to the beaten Yogurt and mix it nicely.

1. Lay out the Papri on a plate. Crush them a little while laying out.

2. Add Potatoes and Chick Peas on the papri.

3. Then Put salted Yogurt over it. Add Red Chilli Powder.

4. Add Green and Red Chutneys onto it. Then sprinkle some Chaat Masala.

5. Sprinkle a little Sev on the top for Garnishing.

Sev Dahi Puri

Ingredients

• Puffed Puri / Pani Puri -Puri's - 1 packet(Available in indian grocery store)
• Mashed Potatoes
• Finely chopped Onion
• Masala Puri (Masala)
• Dahi / Yogurt / Curds
• Green Chutney Or Mint Chutney
• Sweet Tamarind Chutney
• Salt
• Chaat Masala
• Jeera powder
• Red Chilli powder
• Fine Sev
• Coriander / Cilantro, chopped

Method

• Take a puri's which have puffed
• Make a hole on one side with thumb finger
• Arrange the individual puris in the serving plate
• Fill in bit of mashed potatoes, masala puri's masala 2 tsp, onions
• Pour curds / dahi and sprinkle salt, chaat masala, red chilli powder, jeera powder, tamarind chutney, chilli chutney
• Garnish sev & coriander
• Serve immediately

Aloo Chaat

Ingredeints

Aloo / Potatoes Cubes - 2 cups (boiled)Bread Crumbs (optional)Onions - 1/2 cup, choppedCoriander + Mint + Green Chilli Chutney - 1 tspSweet Tamarind ChutneyGinger - Garlic Paste - 1/4 tspChaat Masala Red Chilli Powder Jeera / Cumin powderLemon JuiceYogurt / Curd - 2 tspBlack salt or Salt to tasteCoriander leaves, chopped & SevOil for Deep fryMethod
Boiled the potato cubes. Mix with Bread crumbs and deep fry till golden color. Remove & drained. keep asideTake a bowl add onions, ginger garlic paste and chutneys and sprinkle with chilli powder, jeera powder, chaat masalaSprinkle salt, lemon juice & curdGarnish with coriander leaves & Sev & Serve

kundapur chicken ....egg...mutton

Kundapur style Spicy Chicken

Serves: 3 - 4

You will need

500 g chicken, cut into medium size pieces
1 tablespoon oil
4 onions, medium size, finely sliced ( separate each layer )
1 - inch piece ginger, finely chopped
10 garlic cloves, finely chopped
2 springs dark green curry leaves
1 tomato ( 1 big or 2 medium size ), finely chopped
2 1/2 tablespoon Kundapur masala powder ( 2 - 3 tablespoon )
1/2 - 3/4 teaspoon salt ( or to taste )

Here’s the recipe Kundapur Masala Powder

Method

Wash and clean chicken pieces, drain out water completely and keep aside.

Heat oil in a wide pan. Add finely sliced onions and fry till golden color on a medium heat.

Add chopped ginger, garlic and curry leaves. Stir well for 5 minutes.

Add Kundapur masala powder and mix well.

Add chicken pieces, chopped tomato and salt to taste. Do not add water. Mix all the ingredients well and cook on a low to medium heat for 35 - 40 minutes ( stir occasionally ) or till done / gravy well coated on chicken pieces / gravy thickens / bright red color. Serve with Rice / Pulao / Roti / Idiyappam ....

Tip:

One can add 1/2 cup ( 50 - 75 ml ) of coconut milk to this preparation ( when it is done ) - which - not only reduces the spiciness / but also increases the taste. Need to adjust salt in this case. The down side is extra fat / calories.

Kundapur Style Egg Fry ( Spicy too !!! )

Serves: 2

You will need

3 boiled eggs, cut into desired shape
1 tablespoon oil
3 onions, finely sliced
1/2 - inch piece ginger, finely chopped
6 cloves garlic, finely chopped
1 spring dark green curry leaves
1/4 teaspoon turmeric powder
4 teaspoon ( 3 - 5 teaspoon ) Kundapur Masala powder( here’s the recipe )
3/4 teaspoon salt ( or to taste )

Method

Heat oil in a wide frying pan. Fry sliced onions on a medium heat till golden color and fragrant.

Add chopped garlic, ginger and curry leaves. Fry for 3 - 4 minutes until fragrant.

Add turmeric powder and fry for 2 minutes.

Add Kundapur masala powder and stir well for 2 minutes.

Add boiled egg pieces and salt to taste. Do not add water. Cover with a lid ( stir occasionally ) and cook on a low heat for 8 - 10 minutes until dries up.

Serve as a side dish with Rotis / Rice / Pulao 

Kundapur style Spicy Mutton

Serves: 3 - 4

You will need

300 g mutton ( lamb ), cut into medium size pieces or boneless mutton
2 tablespoon oil
4 onions, medium size, finely sliced ( separate each layer )
1 - inch piece ginger, finely chopped
12 garlic cloves, finely chopped
2 springs dark green curry leaves
2 tomatoes, finely chopped
2 tablespoon ( 6 teaspoons ) Kundapur masala powder
3/4 teaspoon salt ( or to taste )
2 tablespoon water

Method

Wash and clean chicken pieces, drain out water completely, marinate with Kundapur masala powder and salt. Keep aside for half an hour.

Heat oil in a wide pan. Add finely sliced onions and fry till golden color on a medium heat.

Add chopped ginger, garlic and curry leaves. Stir well for 5 minutes.

Add chopped tomatoes and stir well.

Add marinated mutton pieces and adjust salt to taste. Sprinkle 2 tablespoon water. Mix all the ingredients well and cook on a low to medium heat for 50 minutes - 1 hour ( stir occasionally ) or till done / gravy well coated on mutton pieces / gravy thickens / bright red color. Serve with Rice / Pulao / Roti / Idiyappam ....

Kundapur Masala Powder

Kundapur Masala Powder

Recipe credit - Saranya . S. Hegde ( Author -Mangalorean Cuisine )

Ingredients

250 g dried red chillies
125 g coriander seeds
1 1/2 teaspoon peppercorns
3/4 tablespoon methi seeds ( fenugreek seeds )
2 teaspoon turmeric powder
30 garlic flakes

Method

Heat an iron kadai. Dry roast all the above ingredients ( except garlic ) separately till golden color and fragrant on a medium heat.

Finally add garlic ( without peeling the skin ) and make a powder in a mixer.

Cool and store in an airtight container. Better to store in refrigerator for later use. This masala powder goes well with Vegetables, Chicken, Mutton and Egg dishes inMangalorean cuisine. Spicy too !!!