Hello folks,我又回到了另一道诱人的曼加罗尔菜——印度曼加罗尔亚菜系之一的Kori Rotti——小圆面包菜系，这是印度最受欢迎、最美味的菜系之一。好，如你所知，“kori rotti”是一道组合菜。它是一种辛辣的咖喱鸡，吃的时候吃的很平，脆薄的米饼。Traditionally,these rice crepes used to be prepared by ladies in their own homes,however due to mechanization and modernization,they are manufactured and sold commercially.Since a pack of ‘Rotti' is available at a nominal price in Mangalore,最近人们开始使用商店买的东西。
You may be wondering why I have kept this particular recipe under wraps for so long. Although I have eaten and tried making the curry for Kori Rotti at home several times I never got around posting it on the blog. I think it happened for a reason.When Sailaja of Sailu's Kitchencontacted me and requested me to write a guest post on for her lovely blog,I was more than delighted and decided that it was time to bring out the Kori Rotti recipe out of the closet and put it on a pedestal along with other traditional Mangalorean 徳赢电竞投注recipes.
Sailaja is a very passionate food blogger with a blog that is par excellence,a blog that has been around since 2005.Besides Andhra 徳赢电竞投注recipes which are from her home turf,she records some of her classic tried & tested North Indian,儿童友好和国际食谱，从素食到非素食菜品，徳赢电竞投注饮料，salads and desserts.Simple and clear cut 徳赢电竞投注recipes accompanied with beautiful pictures makes for a delightful reading & visual experience.我亲自试过她的菜谱，很喜欢，徳赢电竞投注所以当我被邀请作为她的一部分展示传统的曼加洛美食时，我感到非常荣幸。 Indian Food Trail series where she explores the different cuisines of India and aims to showcase many traditional & forgotten 徳赢电竞投注recipes.It was a wonderful experience to share a similar interest – to bring traditional cuisines to the forefront.
So I thank Sailaja from the bottom of my heart for giving me the opportunity to showcase traditional & popular Mangalorean cuisine with a special focus on Catholic style food.
Dear Readers,我希望你喜欢我的客座帖子，就像我喜欢把它放在一起一样。Stay tuned for more on Mangalorean cuisine which I will bring to you in a 3 part series!！
Join me on脸谱网–不要错过任何一个岗位！！！
Prep time: 20-25mins | Cooking time : 20mins | Serves 4
- 1 kg chicken on the bone
- 1 medium sized onion finely sliced
- 1 coconut to extract 2 cups thin milk and 1 cup thick milk * see note#1 for substitute
- 1 cardamom slightly bruised
- 2 cloves
- salt to taste
For the masala
- 5 short red chillies * see note#2
- 10 long red chillies * see note#2
- 1-1/2 tbsp coriander seeds
- 1/2 tsp peppercorns * see note#2
- 1/4 tsp fenugreek seeds / methi
- 1 tsp cumin seeds/jeera
- 1/8th tsp turmeric powder
- 8-9 flakes of (Indian) garlic with skin
- 1 medium sized onion sliced
- 1/2 lime sized ball of tamarind
- 2 tbsp ghee or oil
For the seasoning
- 1 medium sized onion finely sliced
1.Cut the chicken into medium sized pieces,wash and allow to drain on a colander.
2.In a heavy bottomed pan/kadhai heat 2 tbsp ghee or oil and roast the red chillies,胡荽籽，胡椒，fenugreek seeds & cumin seeds one by one.每一个都应该在慢火上烤几秒钟，直到你有一个好的香味*见注释3
3.Next fry the onion and garlic and remove and add the coconut,turmeric powder and tamarind to the same pan,roast and remove.
5。在同一个锅里加入磨碎的马萨拉和洋葱片。Mix and add the thin coconut milk.Leave the pan uncovered & bring the curry to a boil,add the chicken pieces and salt to taste.Cover the pan now and cook the chicken till tender on a medium flame.When the chicken is cooked,用文火煮，加入浓椰奶，煮几秒钟。Turn off the flame.
6.In a smaller pan,把酥油加热调味，加入肉桂。cloves,豆蔻荚和洋葱片，fry till golden brown and add this to the curry.Cover the pan immediately to trap the aroma of the seasoning.
7.Serve hot with crispy rice Rotti – let the curry soak up the rotti a bit before you eat it.Alternatively,you can serve the curry with rice,pan polay (neer dosa),appams,sanna,mutlim (rice dumplings),polay (dosa) or chapathi
1.一个大椰子可以产出大约2杯稀牛奶和1杯浓牛奶。Here's how to do it & the substitute for it.If you do not wish to use coconut milk in your curry just use 1-1/4 cups of grated coconut instead of 1/2 cup and skip the coconut milk altogether.But you may need to adjust the spice a bit here.
Extracting fresh coconut milk
磨碎一个椰子的果肉，然后将其转移到搅拌机中。Add about 1/2 cup of warm water and pulse the mixer grinder for a few seconds.
Line a bowl with cheese/muslin cloth and transfer the ground coconut into it.把布裹成一捆，挤压以榨出浓牛奶。留住
Add a little water (depending on how much thin milk you desire) and repeat process.这是稀牛奶。
Preparing coconut milk from coconut milk powder (I use Maggi)
To make approx 1 cup thick milk – Dissolve 6 tbsp coconut milk powder in 3/4th cup warm water
2.Mangaloreans,特别是小圆面包用的是短的红辣椒，也被称为哈雷卡拉辣椒——它们很辣。The long dry chillies that are used are called the Byadge/Bedgi chillies. Click to see pictures.你可以两者结合使用，或者只使用贝吉品种。To reduce the spice adjust the quantity of peppercorns and use the chillies partially deseeded.For a mildly spicy curry you can use Kashmiri chillies.The original recipe asked for 22 chillies & 1 tsp peppercorns.I reduced them to 15 chillies and 1/2 tsp peppercorns which yielded a medium spicy curry.A lot of the spice gets balanced out when the coconut milk is added,so please use your judgement here.
3.While roasting the spices take care to ensure that they don't burn or turn black – this will lend a bitter taste to the curry which is avoidable.Ensure that roasting is done in a good quality heavy pan.Recipe adapted from The Mangalore Ladies Club Cookbook