/sanjeev-kapoor/media/media_files/2025/05/14/OKbEgilNvLGtViis4OPT.jpg)
/sanjeev-kapoor/media/media_files/2025/04/07/KSx8HHpnSQyqKqCXvhh4.jpg)
Chicken Ghassi
Sunday brunch option sorted. This fiery Mangalorean chicken cooked in coconut-based gravy and served with neer dosas make for a satiated and blissful meal.
/sanjeev-kapoor/media/media_files/2025/01/08/qw9dmfMcVEoVtg0IFOnZ.jpg)
Masala Undi
A simple, flavourful and protein rich breakfast recipe of steamed rice dumplings from Mangalore. Serve them with green chutney and tamarind chutney or drizzle them with ghee and enjoy the homely taste.
/sanjeev-kapoor/media/media_files/bMr5ACgnjA6RbwVPc98H.JPG)
Bafat Chicken
Bafat masala is a traditional spice blend from the coastal regions of Goa and Mangalore. It is a powder of mixed spice which does not contain cloves and cinnamon. It can be used in fish and vegetarian recipes which do not need any garam masala. Here we have used it make this flavourful chicken gravy.
/sanjeev-kapoor/media/media_files/a80NVzXv4iFus6yZxpIv.JPG)
Neer Dosa
Soft and light dosas or lacy crepe are a popular Mangalorean snack that can be had for breakfast, lunch or dinner. Made from ground rice they are vegan and gluten-free and have beautiful texture. Just get the batter ready and you are set to create some mouthwatering neer dosas.
/sanjeev-kapoor/media/media_files/bFG0MCYeiYbV4FEgNgEQ.JPG)
Bafat Masala
Bafat is a traditional Mangalorean blend of spices, commonly made with a mixture of dried red chillies, coriander seeds, cumin seeds, black peppercorn, cinnamon, turmeric powder and bay leaves. The Mangaloreans make this every year in bulk and store through the year as it keeps well. Used extensively in Mangalorean Catholic cuisine for both vegetarian and non-vegetarian dishes
/sanjeev-kapoor/media/media_files/V5UA8Hexo5vUklXzLC8r.JPG)
Mutton Polov
This traditional Mangalorean mutton dish is mostly prepared during weddings. Bafat, the signature masala powder of this state adds a wonderful flavour to this dish. The surprise addition is ash gourd pieces. Serve it with boiled rice or pan polay (neer dosa) or sannas and enjoy with your loved ones.
/sanjeev-kapoor/media/media_files/nnNkDkhnMNc1lFsUxMrO.JPG)
Tendli Chana
In Mangalorean cuisine you will find unique combinations of vegetables, lentils or pulses which when cooked together give delicious results. This recipe is one such combination where ivy gourd or tendli or tindora is cooked with brown chana. Cooked with sambhar masala, onion, garlic and fresh coconut this dish is irresistible.
/sanjeev-kapoor/media/post_banners/6a417c8bb7308f43a6ed80f3f6a9aab11d5880f8cb8ee6397adec2c8b42984be.jpg)
/sanjeev-kapoor/media/post_banners/7683e682c8bce5efae048ff579b0a8bd6050d8d0440731298d01c522b7e461a2.jpg)
