Chicken Sukka Mangalore style

Mangalore style chicken sukka is a dry chicken dish with Southern spices & grated fresh coconut

Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. 

Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chili.
 The main Ingredient to prepare this chicken sukka is its spice mix "sukka powder"

Ingredients for Sukka powder

Red chilies(Byadgi/Kashmiri): 8
Coriender powder: 2Teaspoon
Jeera: 1 teaspoon
Fennel seeds: 1tsp
Methi(Fenugreek seeds): 1tsp

Dry roast all the above and cool down
Add to small blender jar and make dry powder
(You can even double the quantity of all the items & keep half of the powder in air tight container)

This Chicken Sukka can be relished with Sanna Idli or Neer dosa

Ingredients for Chicken Sukka 
Chicken: 300grms boneless
Onion: 2
Garlic: 8-10flakes
Oil: 4sps
Curry leaves: 8-10
Tamrind paste: 1/2 cup
Sukka powder: 1/2 cup
Coconut grated: 1 cup
salt to taste

Procedure:
Clean & wash boneless chicken pieces which are cut to bite size & keep aside
Heat a deep Pan add Oil & once heated add curry leves
Then add crushed garlic flakes & fry nicely
before it changes color add the finely chopped Onion

Fry till onions are translucent then add the chicken pieces & fry it 
Then add tamrind paste & sukka powder & salt to taste
Mix everything & cook with lid for 10min(add little water if required)

Lastly add freshly grated coconut mix and cook till it dries
about 5 min then switch off

Serve this spicy chicken sukka with Rice or Sanna Idli or string hoppers

Tandoori Chicken

Tandoori Chicken grilled in oven try this healthy Recipe for perfect Grilled chicken

Chicken pieces cleaned: 300grms

2 tsp chili powder

1 tsp coriander powder

1 tsp roasted cumin powder

¼ tsp turmeric powder (optional)

1 tbsp ginger-garlic paste

1 lemon juice

¼ cup thick curd

Procedure

Clean chicken and cut into medium piece

Add  ginger-garlic paste & lemon leave for 5 min

Add chili powder, turmeric powder, coriander powder, cumin powder and required amount of salt.

Rub these Masalas and salt on chicken really well. Add thick curd, mix well and keep it for marinating for at-least ½ hr to 1hr

Once the chicken is marinated well  Arrange these in Oven tray which is greased with Oil & drizzle some oil on the chicken, Keep it in Oven for ½ an hr @180*

After 20 min if it has left water remove the tray & slowly take out water

After ½ an hr check turn it & keep for 10min to roast

Tandoori Grilled chicken is ready

Butter Chicken

Creamy gravy of butter chicken which has perfectly cooked boneless chicken tikkas in tomato based gravy

Grilling the tikkas & adding to gravy is best as the chicken will turn very juicy & this way its oil free

Make this Chicken gravy without Cashew or cream & enjoy the same Butter chicken taste for a light version of the same & indulge without counting calories

Ingredients for Chicken tikka

200grms chicken pieces cleaned(Boneless)

2 tsp chili powder

1 tsp coriander powder

1 tsp roasted cumin powder

¼ tsp turmeric powder (optional)

1 tbsp ginger-garlic paste

1 lemon juice

¼ cup thick curd

For the chicken tikka

Clean chicken and cut into medium piece.(Pref boneless)

Add  ginger-garlic paste & lemon leave for 5 min

Add chili powder, turmeric powder, coriander powder, cumin powder and required amount of salt.

Rub these Masalas and salt on chicken really well. Add thick curd, mix well and keep it for marinating for at-least ½ hr to 1hr

Once the chicken is marinated well  Arrange these in Oven tray which is greased with Oil, Keep it in Oven for ½ an hr @180*

After ½ an hr remove and let it cool down cut the desired boneless pieces & use for butter chicken

For butter Chicken gravy:

Ingredients:

Onion: 2

Tomatoes:2

Bay leaf:1

Cloves: 4-5

Cinamon:1/2 inch

Ghee/butter :2sps

Red chilli powder: 2 sps

Coriender powder: 1sp

Kasuri methi: 2sps

(Cashew paste:1/2 cup optional)

Milk/ cream for garnishing: 2sps

Procedure to follow:

In a pan add Oil & sauté Onions till transparent, then add tomatoes & cook till its mushy

Add little chilli powder to the tomatoes this way it will cook soon, switch off the heat

Once its cooled blend it with little water to form a paste this is the base of gravy

Heat Ghee  in a thick bottomed pan and add whole spices Bay leaf, Cloves, Cinamon

Then add the above paste of onions & tomatoes & cook for 5-6 min

Add rest of chilli powder & coriander powder mix now add the chicken Tikka pieces

Add salt to taste & Cook for 5 min 

Lastly add(Cashew paste optional) & Milk or cream & sprinkle Kasuri methi

Mix well,  remove from heat & serve with Naan or Roti, creamy Butter chicken gravy is ready

Note: I have not used cashew paste & cream, just used little milk

Sweet Pongal with Daal Vada

Easy sweet with daal and rice this pongal is easy to prepare & is healthy as it is protein rich.
Also known as Paal Pongal this sweet is prepared on Sankranti festival, which is the festival of harvest

I have combined this with Daal vada which is a savoury daal fritters best side dish with Pongal: click here for  Daal Vada recipe

Ingredients for Sweet Pongal

Rice:2 cups

Moong daal(Yellow lentil): 1cup

Jaggery: 1+1/2cups

Milk: 4cups

Cashew & Raisins: ½ cup

Ghee: ¼ ^th cup

Cardmom Powder: ½ sp

Procedure is very simple:

You can Soak Daal & Rice separately for ½ an hr to make it cook soon

Heat a pressure cooker add 2sps ghee, add drained moong daal & fry

Then add drained Rice & fry it as well. Add 6 cups water & cook till soft(Pref 3-4 visels)

In a pan add ghee & fry the cashew & raisins

Meanwhile grate or pound  the Jaggery & keep it ready

Once the Rice & daal is cooked add Jaggery & mix cook for 5-10min till jaggery dissolves

Then add the milk and cook for 5 min, add Cardmom powder, Cashew & Raisins along with the ghee

Mix nicely. Sweet pongal is ready to be served.