red meat

Kori Rotti, also known as Kori gassi, is an aromatic and flavorful Mangalorean, Udupi, or Tulu Nadu style chicken recipe where the spicy chicken curry is served with crispy rice wafers.Kori means Chicken in Tulu, and Rotti means Rice crisps or wafers.

KORI ROTTI RECIPE | MANGALOREAN SPICY CHICKEN CURRY | KORI GASSI

tbsp Oil

onions,

Garlic cloves, finely chopped

Tamarind, small ball

Black peppercorns

Coriander seeds

Cumin seeds

Fenugreek seeds

Dry red chilies

Curry leaves

Coconut,

Coconut, grated

Chicken thighs

Green chilies, slit

Salt,

tbsp Garam masala powder

In a pan on medium heat, add 2 tbsp oil. To this, add onion and garlic with a pinch of salt and saute on a medium flame for 6 to 8 minutes until light golden in color.

Use 2/3 portion of this mixture while grinding the masala, and we will use the remaining 1/3 portion directly in the gravy.

Step I

In another pan on medium heat, add black peppercorns, coriander seeds, cumin seeds, fenugreek seeds, and saute ion medium flame for 2 minutes.

To this, add tamarind, red chilies, curry leaves, chopped coconut, and saute until the coconut becomes golden in color.

In a blender, add the roasted spices and 2/3 portion of sauteed onion mixture reserved in step 1, coconut, and 1 cup of water and grind it to a thick, smooth paste. Keep this aside. Check out the video here

Step II

In a large pan on medium flame, heat 1 tbsp of oil. To this, add marinated chicken in a single layer. After 2 to 3 minutes, flip and cook on another side.

Add ground masala, green chilies, salt to taste, 1/3 portion of onion mixture from step I, 2 to 4 cups of water for the desired consistency—cover and cook for 20 minutes on medium flame.

Give the gassi a good stir about halfway through the cooking time, around the 10-minute mark. Continue cooking for another 10 minutes.

Finally, add garam masala powder and mix. Cook uncovered for 1 minute and switch off the flame.

Finger licking kori gassi is ready. Serve hot and enjoy.

https://www.youtube.com/watch?v=QdAq0uDkIpo

Kori Rotti or Kori gassi is an aromatic and flavorful Mangalorean Udupi or Tulu Nadu style chicken recipe where the spicy chicken curry is served with crispy rice wafers.

Kori means Chicken in Tulu and Rotti means Rice crisps or wafers.

The recipe steps below are not the traditional way of doing kori rotti but a shortcut method that we prefer whenever we have cravings for a delicious homemade kori rotti dinner.

#chickenrecipe #chickencurry #villagestyle

Full recipe https://www.cookwithkushi.com/kori-rotti-recipe/

00:00 - Kori Gassi or Kori Rotti
00:08 - How to serve Chicken curry?
01:33 - Dry roasting spices and making masala paste for chicken curry or gravy
03:24 - Making of Mangalorean Kori Gassi

KORI ROTTI | MANGALOREAN UDUPI STYLE SPICY CHICKEN CURRY | KORI GASSI | SHORTCUT DINNER RECIPE

Step III

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Beef Burger with Deep- Fried Bacon and Thousand Island Dressing

Buttermilk/Milk

Flour, all-purpose

Knorr Aromat Original

Pepper

Streaky bacon

Hellmann's Original Mayonnaise 3.57 kg

White Onions (Finely Chopped)

Fine Foods Tomato Sauce

Gherkins/cornichons

Fresh Garlic(Finely Chopped)

Fresh Chillies (Finely Chopped)

0.0 1.50kg Beef Chuck (Minced)

0.0 10 Slices Cheddar Cheese

0.0 10 Brioche Or Milk Buns(Halved)

Cos Lettuce

Tomatoes (Sliced)

Large Pickles (Sliced Lengthways)

French Fries

Deep- Fried Bacon:

    Place the buttermilk in a bowl. In a separate bowl combine the flour and Knorr Aromat, and season with pepper. Coat a slice of bacon in the flour mixture, and then in the buttermilk, then in the flour again. Deep-fry until crispy.

Thousand Island Dressing:

    Combine the Hellmanns Original Mayonnaise, onions, tomato sauce, gherkins, garlic and chillies.

Burger:

    Season the mince well and form into 10 patties using a mould.    Grill the patties until medium rare, placing the cheese on top to melt for 1 minute.    Grill the buns, then place the lettuce, tomato, meat patty, pickles and deep-fried bacon on the bottom of the bun. Top with the bun and serve with French fries.

Master the art of cooking the perfect sirloin steak for truly tender meat and you'll never look back. Serve with chunky chips and salad for a weekend treat

Simple sirloin steak

sirloin steaks, each

sunflower oil

butter

garlic clove, left whole but bashed once

thyme or rosemary (optional)

Remove the steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.

When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.

With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

An easy recipe that you can use with left over roast. This recipe uses a 26 cm pie dish

Pepper Steak Pie

Onion1 medium, chopped

Garlic, crushed

Thyme (fresh)

Robertsons Black Pepper

Mustard, English (Coleman's)

Knorr Professional Brown Sauce Gravy Base, 1 kg

Water

Green peppers

Beef (cubed), leftover roast beef

Worcestershire sauce

Puff pastry

1.0pc Eggs (beaten), egg-wash

Preparation:

     In a saucepan, sauté the onions, garlic and the thyme. Add the Robertsons Black Pepper, mustard, gravy and bring all the ingredients to a boil.     Add the green pepper and the cubed beef and heat through. Finish off with the Worcestershire sauce. Adjust seasoning to taste preference.     Roll out the ready-made puff pastry and cut with a cutter ring mould (one size bigger than the foil casing). Poke small holes in the bottom of the foil to ensure even cooking.     Spray the foil with spray and cook and press in the pastry then fill with pie mixture.     Cut another piece of pastry and close the pie, brushing to top with the egg-wash. Press the rim of the pie with a fork and cut off the excess pastry.     Bake in the oven at 180C for 10 - 15 minutes or until the pastry is cooked through and golden brown 

A hearty dish enhanced with a select blend of spices and finished off with sugar and butter beans.

Curried Cow Heels

2.5kg Cow Heels

Knorr Beef Stock Granules | Knorr

Sunflower oil

Onions (finely chopped)

Robertsons Medium Rajah

Ginger Paste

4.0pc Cinnamon stick

Coriander (ground)

Cumin (ground)

Knorr Aromat Original 5kg

4.0whole Curry leaves

Sugar beans (boiled)

White butter beans (boiled)

Knorr Professional Tomato Pronto

Fresh coriander (chopped

Method:

In a pot, bring cow heels and Knorr Professional Beef Stock Granules to the boil. Cook until cow heels are soft.In a pot, add oil and fry onions over medium heat until soft and translucent. Add ginger paste and sauté for a minute.Add cinnamon sticks and remaining dry spices and cook for 3 minutes.Add cooked beans, Knorr Professional Tomato Pronto and cow heels with cooking liquid. Bring to a boil, then let it simmer for 15 minutes stirring continuously.Garnish with fresh coriander.

Chef's Tips:

Serve with pap. Protein option: Cow heels can be substituted with pork trottersor chicken walkies.

This perfectly cooked, restaurant-quality slow cooker beef brisket is appetizingly spiced, succulent, and melt-in-the-mouth tender, smothered in a flavor-packed homemade BBQ sauce. A crowd-pleasing protein for your next family dinner!

The Perfect Slow Cooker Beef Brisket

beef brisket

oz ketchup (1.5 cups)

brown sugar (1/3 cup)

white wine vinegar (or white vinegar)

2.15 oz honey (3 Tbsp)

1.1 oz molasses (2 Tbsp)

Tbsp smoked paprika

tsp mustard seed powder

tsp black pepper

Tbsp vegetable oil

Tbsp brown sugar

Tbsp paprika

onion powder

garlic powder

salt

cumin powder

tsp coriander seeds

oregano

Use paper towels to pat the beef dry.

Combine all the meat rub ingredients in a small bowl and mix well. Then, use your hands to rub it liberally all over the meat.

Season the Brisket

Combine all the ingredients in a small or medium saucepan and heat over low heat, stirring occasionally, until the sugar completely dissolves.Taste and adjust any of the ingredients to your liking.

Prepare the BBQ Sauce

Spread a thin layer of the BBQ sauce across the bottom of the slow cooker and add the seasoned meat. Pour the remaining sauce over it.

Cook for 8-10 hours on LOW (or 4 1/2-6 hours on HIGH).When the meat is ready, it should be fork tender, easily twisting in the meat, and no longer pink. If you have a thermometer, the internal temperature should be  195-215ºF/90-102ºC.The BBQ sauce should thicken during the cooking process. If it’s still too thin and you don’t plan to caramelize the meat, return the sauce to a saucepan for a few minutes to thicken and reduce.

Slow Cook the Brisket

If you want more of a browned, crisp, caramelized top, remove it from the slow cooker (without the sauce) to a large baking dish, brush it with oil, and bake in the oven at 390ºF/200ºC for 15 minutes or until brown spots start appearing.

Generously baste with the BBQ sauce and return to the oven for 5 minutes. Repeat that step and bake for a final 5-10 minutes until caramelized (refer to the image on the post for how it should look).

For Caramelised Brisket (Optional)

Leave the brisket to rest for at least 10 minutes to allow the juices to settle and distribute.

Use a long sharp knife to slice the meat against the grain into thin slices. Alternatively, you can use two forks to shred the meat.

Slice the Brisket

Flank Steak with Potatoes & Green Beans

oz Flank steak

Shallot

Green beans (fresh)

Dab Butter (unsalted)

lb Baby potatoes

Wash the baby potatoes. Add them to a pot of salted boiling water. Cook for 10 min, or until fork-tender. Remove the potatoes with a slotted spoon. Keep the pot over heat.

Wash & trim the green beans. Add the green beans to the same pot of water. Cook for 2-3 min.

Melt a dab of butter in a pan over medium heat. Add the shallots. Cook, stirring for 2 min.

Add another dab of butter & the steak to the pan. Cook the steak for 3 min on each side, basting it with the shallot butter.

When the steak is cooked to your liking, remove it from the pan. Add a splash of water to the pan to deglaze it & stir. 

Serve the steak alongside the green beans & potatoes. Season with salt & pepper. Pour the shallot-butter sauce over all! Enjoy!

https://static.jow.fr/recipes/R8pRkM0bHE390g_high.mp4

Put together the perfect party tray of hearty Mini Chili Dogs, loaded with tasty homemade chili and served on Sister Schubert’s® Parker House Style Yeast Rolls.


Mini Chili Dogs

olive oil

beef

white onion, chopped

garlic,

tomatoes

tomato sauce

chili powder

cumin

Kosher salt and black pepper

Sister Schubert’s® Parker House Style Yeast Rolls, thawed

fully-cooked cocktail franks

cheddar cheese, shredded

Step&nbsp;1:

Preheat oven to 350°F. Heat oil in medium pot over medium heat. Add ground beef and cook until browned. Add onion and garlic, and cook until onion is translucent, about 5 minutes.


Step&nbsp;2:

Add diced tomatoes, tomato sauce, chili powder, and cumin. Turn heat to low and simmer until thickened, about 30 minutes. Season with salt and pepper, to taste.


Step&nbsp;3:

While chili is simmering, prepare rolls and cocktail franks. Cover pan of rolls loosely with aluminum foil and bake on middle rack for 15 to 20 minutes, until tops of rolls are golden brown. Remove from oven and set aside until cool enough to handle.


Step&nbsp;4:

Heat cocktail franks according to package directions. When rolls are cool enough to handle, slice center of each roll 3/4 of the way through.


Step&nbsp;5:

Place cocktail franks in rolls, and top with chili and shredded cheese. Serve warm.


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