Ghee Roast Powder can be used to make the following recipes:
Paneer Ghee Roast
Ingredients
400 grams paneer
1 large onion
4 tbsp of ghee
Few curry leaves
1 tbsp ginger garlic paste
½ cup curds
3 tbsp of Mangalorean ghee roast masala powder
1 tsp of tamarind pulp
Salt as per taste
Method
In a mixing bowl, add curds and ghee roast masala powder. Whisk well and keep aside.
Heat 1 tablespoon of ghee in a pan. Add paneer cubes and saute for 4 to 5 minutes. Keep aside the paneer. Now, add the remaining ghee to the same pan. Add curry leaves, ginger garlic paste and saute for a few seconds. Add chopped onions to the pan. Saute the masala until the onions turn translucent. Then, stir in the curds and ghee roast masala powder mixture. Cook on slow flame till the masala is well roasted. Add the tamarind pulp, salt, and cook for few more minutes. Lastly add in the paneer cubes to the ghee roast masala. Mix gently. Allow it to cook for few minutes on low flame. Serve hot!
Prawns Ghee Roast
Ingredients
For marination
300 grams prawns, washed and deveined
1 tbsp mangalorean ghee roast powder
1 tsp lemon juice
salt as per taste
Other ingredients
1/2 cup curds
3 tbsp Mangalorean ghee roast powder
1 tbsp ginger garlic paste
salt as per taste
4 tbsp ghee
1 tbsp tamarind pulp
few curry leaves
a pinch of sugar
Method
Marinate the prawns with salt, lemon juice and 1 tbsp ghee roast masala. Keep aside for 30 minutes. In a mixing bowl, add curds and 3 tbsp ghee roast powder. Whisk well and keep aside.
Heat 1 tablespoon of ghee in a pan. Add marinated prawns and saute for 5 to 8 minutes. Once cooked, keep aside the prawns. Now, add the remaining ghee to the same pan. Add curry leaves, ginger garlic paste and saute for a few seconds. Then, stir in the curds and ghee roast masala powder mixture. Cook on slow flame for 3 to 4 minutes. Add the tamarind pulp, salt, sugar and cook for few more minutes. Lastly add in the cooked prawns to the ghee roast masala. Mix well. Allow it to cook for few minutes on low flame. Serve hot.
Chicken Ghee Roast
Ingredients
1 kg chicken
For the marinade
1 cup curds
1 tbsp ghee roast powder
1 tbsp ginger garlic paste
2 tbsp lemon juice
Salt as per taste
Other ingredients
1 tbsp chopped garlic
4 tbsp ghee roast powder
2 tbsp tamarind pulp
2 tsp jaggery powder or grated jaggery
7 to 8 tbsp ghee
few curry Leaves
chopped coriander leaves for garnishing
Method:
- Wash and cut chicken into medium sized pieces and marinate it in curds, ginger – garlic paste, 1 tbsp ghee roast powder, lemon juice and salt. Keep aside for 30 minutes to 1 hour.
- In a pan heat 1 tbsp ghee. Add marinated chicken along with the marinade.
- Cover and cook till the chicken is cooked.
- In another pan, heat the remaining ghee, add curry leaves, chopped garlic and saute for 1 to 2 minutes. Add the remaining ghee roast powder, tamarind pulp, jaggery and mix well. Let the masala get fried well.
- When you see ghee floating on top of the masala, the masala is properly done.
- Mix cooked chicken with the fried masala and continue frying for about 10 minutes.
- Garnish with chopped coriander leaves and serve hot.
Egg Ghee Roast
Egg Ghee Roast – Method 1
Ingredients
3 boiled eggs
4 tbsp curds
3 tsp Mangalorean ghee roast powder
1 onion, finely chopped
few curry leaves
3 tsp ghee
1 tsp ginger garlic paste
1 tsp tamarind pulp
salt as per taste
1 tbsp coriander leaves, chopped
Method
Make few cuts on the boiled eggs and keep aside. In a mixing bowl, mix the curds and ghee roast powder and keep aside. Heat ghee in a pan. Add curry leaves and chopped onions. Saute till the onions turn translucent. Add ginger garlic paste and saute. Add the curds mixture and salt. Cook on a low flame till the mixture becomes thick. Add tamarind pulp and give a mix. Add boiled eggs. Mix and cook for few minutes. Garnish with chopped coriander leaves.
Egg Ghee Roast – method 2
3 boiled eggs
3 tsp Mangalorean ghee roast powder
few curry leaves
3 tsp ghee
1 tsp ginger garlic paste
1 tsp tamarind pulp
salt as per taste
1 tbsp coriander leaves, chopped
Method
Make few cuts on the boiled eggs and keep aside. Heat ghee in a pan. Add curry leaves and ginger garlic paste. Saute for few seconds. Now, add ghee roast powder and saute. Add tamarind pulp, salt and give a mix. Add boiled eggs. Mix and cook for few minutes. Garnish with chopped coriander leaves.
