LAVI'S DELICACIES

Coorgi Pork Coorgi Pork is the iconic pork dish from Coorg region.  It's spicy, tangy, aromatic & so yummy! Here is the Youtube Video for this dish: This is the most loved and appreciated dish in my house. I usually serve this as a starter/ appetizer with drinks.  The main ingredient which gives authentic taste to this dish is the coorgi masala powder, which is mentioned in the recipe.  The bright blackish colour and the unique taste comes from the souring agent called " Kachampuli" which is a coorgi vinegar.  This semi dry dish goes well as a side dish with any meal or as an appetizer/starter. This authentic coorgi dish is served in almost every single restaurant in Coorg region with super delicious rice roties.  Recipe is easy & simple if the coorgi masala is prepared well in advance.  Try this delicious recipe.  Recipe: Ingredients: 1/2 kg pork 2 chopped onions 7-8 flakes of garlic ( chopped) 1/2" ginger ( chopped) 2 tsp kachampuli Salt, little coriander

This cake just melts in your mouth. Try this super moist cake which can be prepared easily with very few ingredients. Recipe Ingredients: 1cup all purpose flour(tea cup ) 1/2 cup sugar( powdered) as per your choice. I have used sulphur free sugar.  1/2 cup hung curds 1/2 cup ghee Pinch of salt 1/4 tsp baking powder Pinch of baking soda Method Combine sugar, curds & ghee to a fluffy , smooth texture with a help of whisk.( Electric or manually) Add a pinch of salt.  Seive all purpose flour & baking powder & baking soda. Add this to ghee- curd mixture & fold in gently.  Pour in a greased tray & bake in pre heated oven at 180℃ for 25- 30 minutes. Cool & cut into desired pieces.  Delicious, easy, tasty, super soft ghee cake just melts in your mouth.  Ghee cake Fresh from oven Ghee cake

I used bangde/ mackerel . Goes good with king fish & pomfret too.  Ingredients: 6-8 mackerels Ingredients for grinding: 1 cup coriander leaves ,  1/2 cup pudeena,  5-6 green chillies ( use as per ur choice) 1/4 " ginger,  8 flakes of garlic,  tamerind, little turmeric,  1/4tsp pepper ,  1/4 tsp geera.  4 cloves,  1/2" cinnamon,  1 star anis,  1/2tsp funnel seeds,  1 large onion.  Grind all the above ingredients to fine paste.  Method: Clean fish, put some slits, add ground masala, salt, little lemon juice, mix well & keep for 1 hr. Heat pan, add 2 tb sp oil, add this masala with fish. Cook on a medium flame for 10_12 mnts till it is dry & well coated to fish.  You can make it totally dry or with little gravy. Both tastes yummm😋😋 Fried Fish Fish masala with gravy

How many of you follow this trick?? ADDING COCONUT SHELL TO MEAT! Do you know, adding  a small piece of coconut shell can make meat tender faster & tastier too?  My grandmother & mom always used to do this for pork . They used to say , if skin is hard ( used to call it katti vob) , add one piece of katti( coconut shell)  Its  also added if the dish is too salty, to reduce the saltiness of the dish to certain extent.  I never used to follow this practice until my neighbour reminded me. Now i  practice  this trick for red meat especially for mutton , pork & country chicken. It cooks faster makes meat tender & tastier. Make sure you wash the coconut  shell well before adding & discard after boiling. Add slightly bigger piece ,so that its easy to locate.  Adding raw papaya paste to beef/ mutton will also help in tenderizing meat.  But i feel this is a quite easy trick.  Try , if you have not done.  Many have tried & given positive feedback. Before  

APPLE CIDER VINEGAR Do you know apple cider vinegar can be prepared  easily at home with  less cost?? Simple easy process which gives excellent result.  Apple cider vinegar has various healthful properties, including antimicrobial and antioxidant effects.  It  offers health benefits, such as aiding weight loss, reducing cholesterol, lowering blood sugar levels, and improving the symptoms of diabetes. Final Product First Day 21st day Recipe:  All you need is: Clean dry jar, Filtered water Apples, Sugar,  Cheesecloth,  Rubber band Method: Just chop apples with skin , place it in a clean glass jar. Pour filtered water to same level. You can add 1/2 cup extra water. Add sugar in the proportion of 1:1 ( 1 tsp per apple).  Sugar is very essential for fermentation purpose.  Mix well. Cover with cheesecloth & secure with rubber band, leave it for 3 weeks in cool dark area.  Stir daily once with clean dry wooden  spoon.   After 3 weeks strain the liquid &