Fried Mackerals (first appeared in

Fried Mackerals (first appeared in


Pan fried mackerals

Pan fried mackerals

Pan-fried mackerel coated with masala is one of my specialities and I can prepare it in no time. If you are craving for homemade seafood after a long and tiring day at work, this dish will be your saving grace. It might help to make the masala in advance and store it in the fridge. So, let’s begin with the masala in quantities that are good enough to fry roughly 10 mackerels.

Once done you can serve the mackerals with a plate of steamed rice and dal.


For the masala:


25-30 red chillies (a mix of kashmiri and bydagi)
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fenugreek seeds (methi)
2 tsp pepper corn powder
2 tsp turmeric powder
6-8 cloves of garlic

Fry all of the above and keep aside.
Mix with tamarind water and salt to taste and preserve in the fridge.

Other ingredients:

3 mackerals, cleaned and make horizontals slits on the fish
10 green chillies
1 inch piece of ginger
1 full pod of crushed garlic
4 tsp coconut oil


1. Take the refrigerated masala and thaw. Add a little water to make it pasty.
2. Chop green chillies, ginger and garlic. Add this to the ground masala.
3. Fill the masala in the slits and coat the fish as well.
4. Fry the mackerels in a flat greased pan till they are dry.
5. Serve with sliced onions, tomatoes and lemon wedge

Chicken Ghee Roast (First appeared in

Ghee Roast Chicken

Ghee Roast Chicken

Chicken Ghee Roast (First appeared in

Since chicken is the choice of meat for many, we have discovered various ways to enjoy this staple. Chicken ghee roast involves a bundle of spices that add a tinge of Indianess to this otherwise westernised dish. The recipe uses traditional signature Mangalorean spices. It is popular at weddings in Mangalore.

This dish is nothing like the westernised roast that is low on spice. My uncle made this roast at a family function and I enjoyed it so much that I couldn’t help but take down the recipe. Here’s the easy recipe of chicken ghee roast that makes for a succulent and tasty dish.   


Ingredients: (Serves 4-5)

1 kg chicken (cut into medium pieces)
1 tsp turmeric powder
25-30 Kashmiri red chillies
8 spicy Byadagi chillies
1 tsp coriander seeds
½ tsp cumin seeds
10-12 peppercorns
½ tsp fenugreek (methi) seeds
12 garlic cloves
Tamarind water (as per taste)
Curry leaves for tempering (4-5)
Sprigs of coriander leaves (for garnishing)
1 lemon juice
½ cup of curd
¼ cup of homemade ghee




1. Marinate the chicken in curds with salt, turmeric powder and lemon juice for about three to four hours.

2.  Roast the chillies, coriander seeds, cumin seeds, peppercorn, fenugreek seeds. Grind all this with tamarind water and garlic to make a thick paste.

3. In a large pan, heated on medium flame, add the ghee. To this add the marinated chicken and cook well. Transfer the chicken to a vessel while retaining the liquid released by the chicken in a separate bowl.

4. Add the remaining ghee to the hot pan and fry the masala till the rawness disappears and themasala releases oil.

5. Add the chicken, salt and ½ cup of the reserved liquid and fry till the masala dries up.

6. Temper the chicken with curry leaves (add curry leaves to warm oil and pour on the cooked chicken).

7. Garnish with coriander leaves.

8. Serve with rice or as an appetiser.

Pork Indad (first appeared in

Pork Indad (first appeared in

When you want to eat pork bur run short of ideas and patience to make the Goan Vindaloo, why not try the Mangalorean Pork Indad? 

This is a sweet and spicy dish that my father makes and reminds me of summer vacations in Mangalore. Every summer Sunday would be full of exotic dishes whipped by my father. And Pork Indad featured on the menu more than any other pork dish.

What is different about pork indad is that it has a distinct mint flavouring which is an unusual ingredient for a pork dish. The pork is salted to the point of preservation and that gives the meat its distinct salty yet succulent nature. This is also the only pork dish I know which has sugar in it. So here’s the recipe of Mangalorean Pork Indad that you can relish with bread, brown rice or sannas. Try it out.



1 kg pork cut it large chunks
1 tsp salt
2 tbsp vegetable oil
2 large onions coarsely chopped
1 inch ginger
12 cloves of garlic crushed
1 tsp tamarind water
1 tbsp vinegar (red)
1 green chilli
Fresh mint leaves chopped
1 cup of water
Salt and sugar to taste


For grinding:


10 kashmiri chillies 
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp black pepper
1 inch cinnamon stick
½ tsp cloves (or about 10 pieces)




1. Salt the pork and keep aside for half hour.

2. Fry the onions till they turn transparent, add ginger garlic paste and fry for some more time.

3. Grind the onions and ginger-garlic paste with green chilli, tamarind water, vinegar and mint leaves to a fine paste. Add the ground spices to this and blend well with additional water. You can warm the water a little to make the paste smoother.

4. Heat the oil, add the salted pork, till the fat start to melt a little and the meat fries a bit. Transfer the meat to a plate and leave behind the melted fat in the pan.

5. Add the masala paste to the pan, sauté and fry the masala for about 15 minutes. Add some salt to this. Add water to the pan and allow the gravy to thicken.

6. Add the fried pork to the gravy and bring the gravy to a boil. Poke a fork in the meat to see if the meat is cooked. The meat will cook when the gravy begins to thicken further.

7. Add salt and sugar to taste.

8. Pork dishes always taste better when stored for the next day. Store in the fridge and reheat this before you serve it.

9. Serve with brown rice, bread or sannas.

Pork Indad

Pork Indad

Fish cutlets (first appeared in

Fish cutlets (first appeared in

Fish Cutlets

Fish Cutlets

Sometimes experiments with food give birth to excellent dishes that soon become new favourites. This fish cutlet recipe prepared by my aunt Helen is one such successful result of the amalgamation of a few ingredients. On her recommendation, I tried these too. They taste fantastic and are super simple to prepare, just like all the easy dishes my Masterchef aunt prepares.

But, you need to keep in mind that the fish you choose has taut flesh and not loose or watery, like that of the bombil. Some fishes you can opt for are mackerals (bangda), kingfish (surmai)or a certain variety of fish which is called sandhale in Konkani.

Here’s the recipe of some yummilicious fish cutlets, courtesy aunt Helen.

Fish cutlets – serves 4


Fresh fish
1 tsp turmeric
Salt to taste
2 medium onions, finely chopped
Fresh coriander leaves (a medium-sized bunch)
1 inch ginger
4 cloves of garlic
2 medium-sized chilies
1 tbsp oil
2 eggs (beaten)


1. Boil the fish in turmeric, salt and water till it cooks.

2. Debone the fish carefully. Even the smallest bone needs to be extracted.

3. Make a fine paste of ginger, garlic, chilies and coriander. Fry this using the oil.

4. When the rawness of the paste reduces add the fish and one beaten egg to bind the mixture.

5. Mix well. Take off the flame. When the mixture is warm make medium-sized cutlets.

6. Fry on a shallow flame.

6. Serve hot with tomato sauce or tartar sauce.

Gavin’s Beef Chilly Fry Recipe (First Appeared in

Gavin’s Beef Chilly Fry Recipe (First Appeared in

Beef Chilly Fry

Preparing beef for that perfectly tender texture is an art that every meat-loving chef tries to master. This rough and stringy meat, although very popular, can be hard to digest. Therefore, one needs an elaborate process to soften the meat. But, some recipes work like magic to make even the toughest of ingredients palatable. This step-by-step guide to make beef chilly, arms you with the trick to tenderise the meat and make it succulent. Savour it as an appetiser or pack it for lunch with some rotis to make a full-fledged meal.

Sometimes, my husband lovingly prepares the only beef dish I really enjoy. It is a special dish he whips up during the holidays or when we have guests, because he finds it very hard to make it in small quantities. Here’s the recipe of beef chilly fry that is sure to make you lick your fingers and smack your lips.


Beef Chilly Fry: Serves 4



½ kilo of undercut beef
4 medium-sized onion, sliced
1 medium-sized tomato, finely chopped
3 medium-sized potatoes, chopped into medium pieces
2 green chillies slit
2 tsp chilli powder
2 tsp of garam masala
1 tsp of turmeric
2 tsp of coriander seeds
2 tsp of cumin seeds
1 tbsp of ginger garlic paste
2 sprigs of coriander leaves
2 tbsp oil
Salt to taste


For marination:

1. Wash thoroughly and cut the beef into bite-sized pieces.

2. Marinate the beef with ginger garlic paste, chilli powder, coriander powder and jeera powder for about four hours.



1. Pressure cook the marinated beef with coriander seeds, jeera and salt. Leave it to cook for 35 minutes till the beef is tender.

2. In a separate pan, add two tbsp oil. Fry the onions till golden brown on a low flame. To this add the ginger garlic paste and tomatoes. Add the green chillies, one tsp of chilli powder, one tsp garam masala and one tsp of turmeric.

3. To this add the potatoes. Fry the masalas in the pan till water escapes from the tomatoes. Add a cup of beef stock from the pressure cooker.

4. When the potatoes are cooked and the water reduces, add the beef from the pressure cooker to this mixture.

5. Allow the mixture to boil till the water dries up completely in the pan. Stir occasionally so that the meat doesn’t stick to the pan

6. Garnish the beef with fresh cut coriander leaves

7. Serve hot with bread or chapattis.


Clams Sukkha (first appeared on

Clams Sukkha (first appeared on

Clams Sukkha

Clams Sukkha

Seafood lovers will vouch for that fact that clams, a shell fish variety, makes for a delicious dish when seasoned with spices and herbs. A heat-y food just like chicken, clams too need to be cooked in ghee. Clams are best when bought after a full moon when they are fleshy. Open them up and scoop out all the meat into one half of the shell to enjoy its delicious flesh.

Shell fish are my favourite and among shells I love clams that are popularly known as tisrya in the fish markets in Mumbai andmarwai in Mangalore.

How do you buy clams? I go for the medium-sized, smooth-shelled ones because they are safer, fuller in meat and you have lesser bad clams in the heap. Ask the fisherwoman to clean them for you if you have difficulty with that.

You can also buy them and freeze for a couple of hours. This opens up the good clams so you can separate the shells easily. The bad clams don’t open and can be easily discarded. Look for spoilt clams even among the good set, just to be on the safe side.

Just a note and pretty much a ground rule among fish eaters, try not to buy clams in the rainy season. You don’t get the best and cleanest catch during that season.

Here’s a simple recipe for clams that my mom makes when clams are aplenty in the fish markets.

Ingredients: Serves 4

50 clams, cleaned as mentioned above. Keep soaked till ready to use.
Finely diced onions
Tamarind water
1½ tsp chilly powder
1 tsp roasted and ground coriander powder
1 tsp roasted and ground cumin powder
½ medium-sized grated coconut
Salt to taste
1 tbsp ghee
Coriander leaves finely chopped to garnish


1. Fry the onions in ghee till they turn transparent.

2. To this, add the chilly powder, coriander and cumin powders.

3. Add the grated coconut and fry well.

4. Add the clams along with the water that was used for soaking.

5. To this, add the tamarind water and allow the clams to cook.

6. Taste one of the cooked clams for salt. Clams are already salty so you might want to check before adding some more salt as per your taste.

7. Allow some of the water to dry to ensure all the clams are cooked.

8. Serve the clams sukkha after garnishing with coriander leaves, and enjoy with plain white rice.

Spiced Kheema in a jiffy (first appeared in

Spiced Kheema in a jiffy (first appeared in

Kheema in a jiffy

Kheema in a jiffy

Are you caught up between your desire to lay a few more minutes on the bed and the inclination to cook up an elaborate lunch? Well, here is a meal which you can prepare in a jiffy and can be called a ‘good lunch’.  This is one dish that can be made when you have mutton mince ready at home and basicingredients stocked up in your spice cupboard.

Just ensure you have thawed the mince in advance and then you will need just half an hour to prepare this delectable dish.

Spiced mutton mince: Serves 4


½ kg mutton mince
3 medium-sized onions
2 tomatoes
3 green chillies
1 inch ginger
3 tsp chilli powder
¼ tsp turmeric powder
¼ tsp garam masala
2 medium-sized potatoes
2 tbsp oil
A handful of fresh green peas
Juice from one small lemon
Salt to taste
Coriander leaves to garnish



1. Heat oil in a non stick vessel . Add finely cut onions and fry till they become transparent.

2. Add the washed mutton mince and cooked it.

3. Add chilli powder, turmeric and garam masala and stir well till it mixes well into the meat.

4. Now add chopped potatoes, green peas, chillies and minced ginger.

5. Add salt as per taste and stir well.

6. Cook till the peas and potatoes are done. Stir regularly to prevent the mince from sticking or burning, since we do not add water to this.

7. Add lemon juice and garnish with finely cut coriander.

8. Serve with hot chapattis.

Tip: Any leftovers can be kept for making some amazing kheema cutlets. Just add some bread crumbs to this. Make medium-sized balls, dip them in a beaten egg and shallow fry the flattened cutlets.