Discover the cook in you!

Mangalore city, now called Mangaluru, on the west coast of Karnataka, gets its name from the Mangala Devi temple, situated 3 kms from the center of the city. The Temple was built by the sage Kundavarma as per the advice of two Nepalese sages during the 10th century.

Pearls are rare and lustrous and found on the coast. The ‘Ocean Pearl Hotel’ is one such in the heart of Mangaluru; it is known for its luxurious accommodation and fine dining, which many a tourist and local have enjoyed. Here Chef Dewabrat Mandal of the Ocean Pearl shares his secrets with our readers.
Discover the cook in you!-1Try out these recipes at home and discover the cook in you!

Kolkata Chicken Kathi Roll

Ingredients:

For paratha

1 1/2 cups Refined  flour
3 tbsp Oil
1 tsp Salt
Water to knead the dough

To make the filling:-

400 gms Chicken Boneless cut into small pieces
2 tbsp Chicken Tandoori Masala
2 tbsp hung Curd
3 tsp Ginger-Garlic paste
Salt to taste

mix everything well and keep this aside for 2 hours

4 eggs, lightly beaten
2 medium size Onions, thinly slice
1 Cucumber, chopped
2 Green chilies, finely chopped
2tbsTomato ketchup
1/4 cup Coriander leaves
Lemon juice as required                                                                                                                         
Salt to taste
White Oil
Chaat masala (optional)
Discover the cook in you!-2
Method:

Add flour to a large bowl and sprinkle some salt. Now make a well in the center, add 2 tbsp oil and add water little by little. Mix well to make a soft dough ball. Cover with dough and let it sit for 10-15 minutes.

Take the marinated chicken and sauté in a pan with 3 tbsp oil on low flame. Add in some onion rings. You can skip this if you want. Stir the chicken pieces till cooked. Keep aside.   

Divide the dough into 4 equal parts and shape into round balls. Using a rolling pin, roll into thin chapattis (approx 6 inch).  In a bowl, whisk one egg at a time and salt as per taste. Keep aside.

Heat a flat pan, place a chapatti and cook on the griddle for 30 seconds then flip it.

Pour 1 tsp oil on one side of the paratha and cook for a minute. Then remove the paratha from the griddle and pour 2 tsp oil on pan. Pour beaten egg, tilt and rotate slightly to spread and place that paratha's no-oil side back on the egg mixture so that it sticks to the paratha.

Add onion, slice cucumber on one end of the paratha arrange the chicken pieces from the previously cooked stuffing on them, sprinkle some chopped coriander leaves with green chilli& tomato ketchup. Squeeze little lemon juice on top. Now wrap the roll with the stuffing along with butter pepper and tuck it in at the bottom to seal neatly.


Dudhiya Seekh kebab

Ingredients
I kg grated & deseeded bottle gourd
2tbsp ginger garlic paste
1 tbsp green cardamom powder
100 gm grated cottage cheese
150gm grated potato
½ tbsp cumin powder
½ tbsp coriander powder
½ tbsp black pepper powder
1tbsp green chilli chop
2 tbsp coriander & mint leave chop
1tbsp garam masala powder
2tbsp Ghee
50gm fresh bread crumb
Discover the cook in you!-3Method

1. Marinate the grated bottle gourd with little salt, then squeeze it .
2. Sauté ginger garlic paste with ghee add grated bottle gourd, potato &cottage cheese along with all spices. Cook for some time till dry.
3. Add coriander mint leaves& salt, mix it well.
3. Then add bread crumb for binding.
4. Put the tandoor in seekh
5 Keep it inside the tandoor for 6 to 8 mint. Served hot with mint chutney & onion rings.


WATERMELON, FETA AND BLACK OLIVE SALAD

Ingredients
•1 small red onion
•1 lemon
•1½ kilograms watermelon (sweet and ripe)
•250 grams feta cheese
•1 bunch fresh dill leave
•1 bunch fresh mint (chopped)
•4 tablespoons extra virgin olive oil
•100 grams pitted black olives
•black pepper

Discover the cook in you!-4
METHOD
1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp.

2. Remove the rind and pips from the watermelon, and cut into approximately 4cm / 1½ inch triangular chunks. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of dill leave so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

3. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.


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