Business baron Vijay Mallaya’s fovourite Mangalorean cuisine

Vijay Mallaya loves to dine and wine and a big party animal.Chairman of the United Beverages UB Group and Kingfisher Airline; Rajya Sabha M.P. He is famous for living his life king size. He loves coastal food.His favourite is Mangalorean cuisine.

Vijay Mallaya has varied interests and has habit of playing and winning. He has won trophies in professional car racing circuits and is a keen yachtsman and aviator. He has also won numerous trophies in horse racing including several prestigious Derbies. His penchant for fast cars, castles, horses, jets, yachts, islands, game lodges and bling is well familiar to all of us.  There is lot more about this stylish and flashy celebrity and one can write whole book on lifestyle  but coming back to his taste of food, he often likes to have Kane rava, (Kane fish in rava batter), Kori gasi (Chicken curry), appams and sannas. His favourite wine is Ferrari Carano and his favourite cigar is cafe creme blue.So, in today’s section I have the recipe of Kori gasi (Chiken curry) for you.
Mangalorean style kori gasi (Chicken curry) with coconut milkIngredients for Mangalorean style kori gasi          

Take 1 Chicken (about 1 kg. in weight), cleaned and cut, 1 1/2 coconuts for milk, 1/2 small coconut, grated, 15-20 red chillies, 2 level tbsp. coriander seeds, 1 level tsp. jeera, 10 seeds methi, 1 tsp. peppercorns, ghee for frying 1/2 onion, chopped, 1/4 tsp. turmeric powder, 10 flakes garlic, 1onion, chopped 1 tbsp. butter, salt to taste, juice of 1 lemon for seasoning.           Take 2 tsp. ghee, 1 onion, chopped, tsp. garam masala (elaichi, dalchini, lavang). Grate 1 1/2 coconuts and grind finely with 2 cups hot water.  Method of making Mangalorean style kori gasi 1-Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the  residue and take out thin milk. 2-Roast 1/2 grated coconut till light brown. Fry ingredients from 4 to 8 in a little ghee.     Fry the 1/2 chopped onion till light brown in ghee. 3-Grind all these together with turmeric powder and garlic flakes with a little of the thin   coconut milk till very fine. 4-Remove the masala, wash the stone with 2 to 3 cups of water and mix it with  the   masala, remaining thin coconut milk, cleaned and cut chicken, 1 chopped onion, 1   tbsp. butter, salt to taste and boil in a cooker for 5 minutes under pressure. 5-Remove an add thick coconut milk, lemon juice and bring to a boil, then simmer for 
 a few minutes. Keep 2 tsp. ghee in a flat vessel on the fire. Add chopped onion and   fry till brown.

Posted By: Surabhi Yadav