LAVI'S DELICACIES

Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2

BAJRA DOSA/PEARL MILLET DOSA Include this super healthy, crispy bajra dosa in your diet . I have used organic bajra/ pearl millet. Bajra is rich in magnesium, which helps to keep the heart healthy. It has potassium, which dilates blood vessels, allowing blood to flow more easily. This helps reduce overall blood pressure. Bajra also has fibre that helps reduce LDL, or bad, cholestrol  This gluten-free grain is low in calories but packed with healthy nutrients that may contribute to weight loss, improved blood sugar levels, and other health benefits. Recipe: Ingredients: 1 cup( 100 ml)organic bajra(pearl millet) 1/2 cup moong dal 1/2 cup udad dal 1/2 tsp methi/ Fenugreek seeds Salt to taste Ghee for frying. Method: Step 1: Wash and rinse the bajra & dals a couple of times & soak for minimum 5 hours. ( Millets need more time for soaking) Step 2: Grind the soaked ingredients along with methi/Fenugreek to a fine paste.  Step 3:

Egg curry with roasted spices/ಸಾಂಬಾರ್ ಬಜೂನ್ ತಾಂತ್ಯಾ  ಕಡಿ The aroma of this curry takes me back to  my childhood days when we used to come home during lunch break drenched in rain.  Mom used to prepare this especially during monsoon season as fish was not easily available. I used to call this " pawsachi kadi"/Rainy day curry.😁 Egg curry can be prepared in many ways. We can prepare it with normal Chicken or mutton masala too with less spices. But this curry has its own unique flavour & taste.  Recipe: For 8 eggs Ingredients: For roasting: A. 3 red long chillies 2 short red chillies 1 tbsp coriander seeds 1/2 tsp Jeera 1/2 tsp pepper 5 garlic cloves 2 tsp coconut 2 medium onions Other ingredients: B. 1 cup grated coconut Tamarind Turmeric Salt to taste ( Use vegetables as per your choice) For seasoning: Ghee 1 medium sliced onion 1 egg Method: Step 1: Roast all the ingredients under A one by one.  Meanwhile boil eggs, cool, peel shell & keep aside. Step 2:

CUCUMBER MANDAS  Mandas is a konkani word for a sweet dish prepared with rice , cucumber & jaggery.  This is usually steamed in a steaming vessel or can be baked in oven too.  This time I tried baking it in  an air fryer & the result was just amazing.  The golden crispy outer crust & soft delicious inner part reminded me my childhood days when mom used to prepare this on wood fire, with fire on top & bottom. This is called voir ponda uzo ghaln Mandas.  This dish tasted exactly like mandas prepared on wood fire.  RECIPE: Ingredients : (Cup measurement used = 150 ml cup) 1 cup dosa rice soaked for 2 hours 1 cup coconut 1/2 cup cooked rice 3/4th cup jaggery( as per your choice) 3 cardamoms Salt to taste 1 medium size cucumber Method: Step 1: Grind all the ingredients mentioned above to smooth paste.  Step 2 Pre-heat the air fryer .  Step 3: Pour the ground batter in a greased baking tin.  I have used steel bowl. You can use any oven safe

CORN MIXTURE This sweet & spicy crispy corn mixture is loved by most of us especially the kids. It's one of my sons most favourite evening snack. It can be served in snack box or enjoyed during tea time. You can add any extra dry fruits of your choice to make it more tastier.  This can be prepared easily & quickly if all the ingredients are readily available. RECIPE: Ingredients: 200 gms of maize flakes Handful of peanuts Handful of almonds Handful of cashewnuts Handful of roasted chickpeas Handful of coconut pieces Handful of raisins Little curry leaves 50gm sugar powder Salt to taste ( add very little salt as chat masala contains salt) 2-3 tsp chat masala Oil for frying ( Use ingredients as per your choice. You can add little chilly powder too) Method: Step 1 Keep all the ingredients ready. Step 2: Heat 1/2 ltr oil in a deep pan &  deep fry maize flakes little at a time.  They fry well within 30 seconds. Remove on an absorbent paper. Continue s

 WHITE CHICKEN KORMA  This is a very tasty Chicken gravy , highly aromatic & loaded with flavours. This gravy is prepared using curds, cashew paste & garam masala spices.  Goes very well with appams or panpole/ neeru dosa.  I just love this white gravy but you can add any spices of your choice to suit your taste.  Recipe: Ingredients for marination: 1/2 kg chicken 1 cup hung curds Salt to taste 1 tsp Ginger garlic paste Ingredients for grinding: 1 cup coconut 2tsp poppy seeds 5 cashewnuts Little tamarind Other ingredients: 1 chopped onion 4 green chillies 1tbsp chopped ginger & garlic Whole garam masala spices 2-3 tsp white pepper powder Little garam masala powder Kasoori methi Diced potatoes & carrot Method: Step 1: Marinate chicken with ingredients under marination & keep for atleast 1 hour.  Step 2: (1 cup coconut+ 2 tsp soaked poppy seeds, 5 cashewnuts) grind to paste. Add tamarind & grind to paste.  Step 3: In

TENDER COCONUT APPAMS This is my own recipe but most loved by my mom. I am glad that i could feed her this  many times during her last days with light chicken soup. Missing her badly but i am sure her blessings are there with me forever. Watch my Youtube video recipe below: Recipe: Ingredients: Parboiled rice/ mutambo rice 2 cups Thick flesh of tender coconut 1cup, Salt to taste,  sugar 1tb sp,  yeast 1/4 tsp Method: Step 1: Select tender coconut with thick flesh. Remove flesh & keep aside.  Step 2: Soak rice  for 2-3 hours & grind with tender coconut to fine paste. Keep the batter to dosa batter consistency. Add salt, sugar & yeast & keep for abt 3-5 hours(depending on your climatic conditions) for fermentation.  Fermented batter Aftr fermenting please keep the batter in fridge if you are not using immediately. (In this case don't add sugar & salt). Step 3: Heat appam pan. Pour a ladle full of batter i