Skip to main content

TULUNADU FOOD

Search This Blog

Posts

Chilli chicken using spring onion

on September 10, 2020

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

HOTEL NARAYANA ANJAL FISH FRY

on November 23, 2018

Anjal Fish Fry Hotel Narayana Special

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

CHICKEN PULIMUNCHI RECIPE

on August 31, 2016

Chicken Pulimunchi

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

TULUNADA MOONDI MAJJIGE HULI

on July 15, 2016

Majjige Huli Moondi Special

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

MANGALORE CHICKEN BIRIYANI

on July 12, 2016

Mangalore Chicken Biriyani

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

MANGALORE BUTTER CHICKEN

on July 12, 2016

Butter Chicken Mangalore Butter Chicken

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

METHI LEAVES DOSA

on June 18, 2016

Dosa Methi Leaves Dosa

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

MOONG DHAL DOSA

on June 18, 2016

Dosa Moong Dhal Moong Dhal Dosa

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Popular Posts

TULUNADU TIMARE CHUTNEY

TULUNADU FOOD -101 Published by http://tulunadufood.blogspot.com/ Ingredients: 1/2 cup grated Coconut 1 bunch of Brahmi leaves / Thimare Small piece of Ginger 1/2 Red Chilly 1/4 tsp Mustard seeds 3-4 Curry leaves 1 tsp Oil 1-2 Green Chillies Salt to taste Recipe: Put grated coconut, green chillies, tamarind and ginger in a mixer. Add enough water and grind it to smooth paste. Add Timare (brahmi) leaves and grind them together for about 90 Seconds. Pour the ground mixture in a vessel, add enough salt and water(If required). Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. Serve well with rice, Rava idli and dosas

HOTEL NARAYANA ANJAL FISH FRY

HOTEL NARAYAN ANJAL FRY IS FAMOUS IN MANGLORE. Many people visit from outside go for lunch/ Dinner to this hotel only to have the taste of ANJAL Fry. The Anjal Fish Fry made in this hotel is different from any other hotels. I tasted many hotel Anjal Fish fry, but none of other hotels have the crispy taste of Narayana Hotel Anjal Fry. For the First time i was visited this hotel with my colleague Dr. Chetan Kumar, when the servers brought the Meals with sabji and Fish curry, i was thinking that why this Doctor is coming to this hotel instead of going to a Star Hotels/ Luxury Hotels. When they brought the Fish Fry He took two pieces, i took one piece of Anjal Fry. When i started eating the Fish Fry i realised that why being a Doctor he is coming to this hotel to have lunch. The taste of ANJAL Fry prepared in this NARAYANA Hotel is so tasty. Not only Mangalorean, all should visit this once to differentiate the taste of ANJAL Fry. The fish served is always fresh here. The fish cost arou

CHICKEN PULIMUNCHI RECIPE

CHICKEN PULIMUNCHI is a well known recipe of Mangaoreans. Which is made without adding Coconut. Ingradients. The Method of preparing 1/2 Kg chicken pulimunchi is explained here with the list of Ingradients Chicken-Half kg roasted chillies-5 to 10 coriander seeds-1.5 to 2 tb spoon cumin seeds-1/2 tsp cinnamon-small piece fenugreek-1/2 tsp cloves-1 onion-2 to 4 Medium Sized garlic-3 to 4 cloves turmeric-1/2 tsp pepper-6-8 tamarind- Small ghee-2-3 tb spoon salt-as per taste Method of Making Tulunad Chicken Puli Munchi Take 1 table spoon of ghee in a pan. add garlic cloves, 2 sliced onions and fry for 2 to 3 min.now add cinnamon piece,pepper,cloves ,coriander seeds,cumin seeds,fenugreek and fry till the onion turns into golden brown in colour.now take the roasted chillies,tamarind,turmeric and the above said fried ingredients in a mixer and grind it into fine paste.

MANGALORE BUTTER CHICKEN

Mangalore Butter Chicken Mangalore Butter chicken is slightly sweet and sour. Mangalore style butter chicken has tomato and cashewnut based gravy garnished with butter and cream. Authentic butter chicken is a very high calorie dish yet very tasty. Ingredients: 300 gms Chicken breast boneless Marinate: 1 -2 tsp hung thick curd 1 tsp salt 1/2 tsp red chilli powder 1 tsp tandoori masala 1/4 tsp tandoori color Curry 1/2 tsp Cumin powder 1/2 tsp Red chilly powder

TULUNADA MOONDI MAJJIGE HULI

Ingredients: 4 cups chopped Moondigadde (Alocasia Root) 1.5 cup grated Coconut 1 - 2 Green Chillies Pinch of Turmeric powder Pinch of Chilly powder Salt to taste 3/4 - 1 cup Buttermilk / Yogurt / Curd 1 tsp Mustard seeds 2 broken Red Chillies 1 tsp Oil TULUNADA MOONDI MAJJIGE HULI PREPARATION: Put green chillies & grated coconut in a mixer. Add water and grind it to smooth paste. Pour this ground mixture to the vessel containing cooked Moondi Gadde/ Mundigadde (alocasia root) (Add salt, water as required) Let it to boil and mix well. Put oil, red chilly pieces, mustard seeds in a pan and heat. Once it starts spluttering, add it to Majjige Huli. Mix well before serving. It goes well with Rice/Dosas. The Ingredients and Preparation method is written as directed by Mrs. Sandhya Sathish

TULUNADU GOLIBAJE SPECIAL

TULUNADU GOLIBAJE Published by http://tulunadufood.blogspot.com Ingredients: Maida /All purpose flour - 1 cup Rice flour / Cornflour - 1 tbsp (optional,gives crispiness) Gram Flour / Besan - little less than 1/4 cup Sour curd / buttermilk- 1/2 cup Green chilli - 2 -3; very finely chopped Ginger - 1 tsp; grated or finely chopped Coconut pieces - 1/2 tbsp (optional) Baking soda - 1/4 tsp Curry leaves - few ; finely chopped hing - a pinch Salt - as required Oil for deep frying Method: Add maida,gramflour and rice flour in a mixing bowl.Add sour curd or buttermilk to form a thick batter. Keep aside the batter for fermentation preferably 2-5 hours. Once the setting time is over, add chopped green chilli,ginger,curry leaves, coconut pieces ,hing and baking soda. Heat oil in a vessel. Before dropping the batter into oil,check the consistency . The batter should be that thick that it should fall slowly from spoon. Once the oil is ready for frying ,wet your fingers; take

MANGALORE CHICKEN BIRIYANI

Mangalore Chicken Biryani The Special Mangalore Chicken Biriyani is prepared by Mrs. Sandhya, The preparation of Mangalore Chicken Biriyani is explained here as prepared by Sandhya. Ingredients: 2.5 cups Basmati Rice 3/4 kg Chicken Pieces 1 cup beaten Yogurt (curd) 3 sliced onion 1 medium Tomato chopped 1/2 cup Tomato Puree 1/2 tsp Green Cardamom Powder 2 tsp Red Chilli Powder 1 tsp Turmeric Powder 1 tsp Roasted cumin powder

METHI LEAVES DOSA

The following are the details of preperation of Methi Leaves Dosa (Mette Soppina Dose) Ingredients Dosa rice- 1 cup Split black gram lentil(urad dal)- 1 tsp Fenugreek seeds- 1/2 tsp Grated coconut- 1/2 cup Coriander seeds- 6 tsp Cumin seeds- 3 tsp Red chillies(byadagi)- 5 no.s Powdered jaggery- 4 tsp Salt- 3/4 tsp or to taste Tamarind- Gooseberry sized Methi(fenugreek) leaves- 1 bunch Cooking oil-6 tsp Preparation: Soak dosa rice along with fenugreek seeds and urad dal at least for 2 to 3 hours or overnight. Wash and clean methi leaves with ample amount of water. Discarding stem chop the leaves finely and set aside till use. Soak tamarind in water for about 10 minutes. Extract thick juice and discard residue. Method:

MOONG DHAL DOSA

Moong Dhal Dosa is a tasty and Healthy Dosa prepared by Mangaloreans. Mrs SAndhya Explained the Preparation of dosa as follows Ingredients for Moong Dhal Dosa Yellow Moong Dhal- 1 cup Fenugreek seeds- 1/2 tsp Grated coconut- 1/2 cup Coriander seeds- 6 tsp Cumin seeds- 3 tsp Red chillies(byadagi)- 5 no.s Powdered jaggery- 4 tsp Salt- 3/4 tsp or to taste Kokum- Gooseberry sized Methi(fenugreek) leaves- 1 bunch Cooking oil-6 tsp Preparation: Soak Moong Dhal along with fenugreek seeds at least for 2 to 3 hours . Wash and clean methi leaves with ample amount of water. Discarding stem chop the leaves finely and set aside till use. Soak tamarind in water for about 10 minutes. Extract thick juice and discard residue. Method: In a mixer add grated coconut, coriander seeds, cumin seeds, red chillies, kokum (wet), jaggery and salt. Grind it finely adding water as needed. Once it's done, include soaked ingredients also and grind them finely together. The consisten

Chilli chicken using spring onion

Chilli chicken using spring onion -Tulunad Special Published by http://tulunadufood.blogspot.com I like to have spring onion in chicken recipes. So i tried first time and had a better taste to chicken. The following are the methods of making Chilli chicken using Spring Onion. Many Mangaloreans like to have spring onion chilli chicken. Even chefs working abroad also serve tulunadu foods and they add this recipe. Spring Onion Chilly chicken making explained below and Go through the required ingredients and get it ready before starting cooking. Ingradients: 1/2kg Chicken 1 teaspoon salt 1 teaspoon pepper 1 egg, beaten ¾ cup flour (100 g) Tomato Sauce Chilli Sauce Ginger 1/2" Capsicum Onion - Big 2 3 cloves garlic cloves, crushed 2 red chilli, chopped 4 tablespoons soy sauce 3tablespoons tomato puree 1 cup water (200 mL) Spring Onion 50gm How to Make Chilli chicken using spring onion Clean the chicken and cut the chicken into thin strips then coat in

Archive

2020 1
- September 1
  - Chilli chicken using spring onion

2018 1
- November 1
2016 6
- August 1
- July 3
- June 2
2015 2
- November 2

Show more Show less

Labels

Anjal Fish Fry
Butter Chicken
Chicken Pulimunchi
Chilli Chicken
Dosa
Golibaje
Hotel Narayana Special
Majjige Huli
Mangalore Butter Chicken
Mangalore Chicken Biriyani

Methi Leaves Dosa
Moondi Special
Moong Dhal
Moong Dhal Dosa
Timare Chutney
Tulunadu Golibaje

Show more Show less

Powered by Blogger