Recipe

PS: Please note, the instructions on amount of spice to be used is basis what we use in our kitchen, if you don’t eat spicy food please reduce the spice instructions by half or less than to make it palatable for you and your family.

Recipe 01: Chicken Ghee Roast Masala
Prep time: 40 minutes                  Cooking time: 20-25 minutes                     Serves: 3-4

No trip to Mangalore is ever complete without gorging on some wholesome Ghee Roast Masala. Here are a few simple variations in chicken, mutton/meat and seafood

Ingredients:

500 gms chicken (boneless/with bone); 1-2 tbsp Lily Aunty’s Mangalore Ghee Roast Masala; 2-3 tbsp ghee; 1-2 tsp Lily Aunty’s Mangalorean Bafat Masala; 2 tbsp ginger-garlic paste; 1 cup beaten-up yogurt; 1 sprig curry leaves; ½ tsp mustard seeds; ½ tsp turmeric powder; 2 green slit chillies; 2 medium sized onions made into a paste; salt to taste
Method:
Wash the chicken thoroughly. Drain all water and marinate chicken with turmeric powder, Mangalorean Bafat Masala; 1 tbsp ginger-garlic paste, yogurt and set aside for 30-40 minutes. In a deep sauce pan, heat 2 tbsp ghee and add onion paste and mix well till it thickens. Add remaining ginger-garlic paste and mix well. Add Lily Aunty’s Mangalore Ghee Roast Masala and cook till oil separates from the mixture. Add the marinated chicken with some water and cook on low heat for 20 minutes. In a small pan, heat remaining ghee and add mustard seeds till they pop and the sprig of curry leaves and slit red chillies till they cackle. Pour this tadka on top of the cooked chicken and serve piping hot with neer dosa, sannas or rotis.

Recipe 02: Mutton/Meat Mangalorean Ghee Roast
Prep time: 40 minutes                  Cooking time: 50 minutes             Serves: 3-4

Ingredients:
500 gms mutton/meat (use undercut if using beef); 1-3 tbsp Lily Aunty’s Mangalore Ghee Roast Masala (depends on your tolerance of spice); 3-4 tbsp ghee; 1-3 tsp Lily Aunty’s Mangalorean Bafat Masala; 2 tbsp ginger-garlic paste; 1 cup beaten-up yogurt; 1 sprig curry leaves; ½ tsp mustard seeds; ½ tsp turmeric powder; 2 green slit chillies; 2 medium sized onions made into a paste; salt to taste
Method:
Wash the mutton/meat thoroughly. Drain all water and marinate it with turmeric powder, Mangalorean Bafat Masala; 1 tbsp ginger-garlic paste, yogurt and set aside for 30-40 minutes.
For Meat/Beef:
In a deep sauce pan, heat 2 tbsp ghee and add onion paste and mix well till it thickens. Add remaining ginger-garlic paste and mix well. Add Lily Aunty’s Mangalore Ghee Roast Masala and cook till oil separates from the mixture. Add the marinated meat with some water bring the mixture to a boil and cook the meat on slow to medium flame for 40-50 minutes. In a small pan, heat remaining ghee and add mustard seeds till they pop and the sprig of curry leaves and slit red chillies till they cackle. Pour this tadka on top of the cooked meat and serve piping hot with neer dosa, sannas or rotis.
For Mutton:
In a pressure cooker, heat 2 tbsp ghee and add onion paste and mix well till it thickens. Add remaining ginger-garlic paste and mix well. Add Lily Aunty’s Mangalore Ghee Roast Masala and cook till oil separates from the mixture. Add the marinated mutton with some water bring the mixture to a boil and cook the meat upto 5 whistles on medium flame, reduce the flame after 5^th whistle and let it cook for 5-7 mins. In a small pan, heat remaining ghee and add mustard seeds till they pop and the sprig of curry leaves and slit red chillies till they cackle. Pour this tadka on top of the cooked mutton and serve piping hot with neer dosa, sannas or rotis.

Recipe 03: Seafood Ghee Roast Masala
Prep time: 20 minutes                  Cooking time: 15 minutes             Serves: 3-4

Ingredients:

500 gms prawns or squid deshelled and deveined; 1-2 tbsp Lily Aunty’s Mangalore Ghee Roast Masala; 2-3 tbsp ghee; 2 tsp Lily Aunty’s Mangalorean Bafat Masala; 2 tbsp ginger-garlic paste; 2 tsp lemon juice; 1 sprig curry leaves; ½ tsp mustard seeds; ½ tsp turmeric powder; 2 green slit chillies; 2 medium sized onions made into a paste; salt to taste
Method:
Wash the chicken thoroughly. Drain all water and marinate chicken with turmeric powder, Mangalorean Bafat Masala; 1 tbsp ginger-garlic paste, lemon juice and set aside for 20 minutes. In a deep sauce pan, heat 2 tbsp ghee and add onion paste and mix well till it thickens. Add remaining ginger-garlic paste and mix well. Add Lily Aunty’s Mangalore Ghee Roast Masala and cook till oil separates from the mixture. Add the marinated seafood with some water and cook on low heat for not more than 15 minutes else seafood overcooks and becomes chewy. In a small pan, heat remaining ghee and add mustard seeds till they pop and the sprig of curry leaves and slit red chillies till they cackle. Pour this tadka on top of the cooked seafood and serve piping hot with neer dosa, sannas or rotis.