Manglorean Special - Ghee Roast!! (Veg and Non Veg recipe)

Making of a Ghee Roast is ‘Art Personified’.. The traditional Shetty recipe is not theirs alone now to relish.. It’s the pride of mangalorean cuisine!!

It requires patience, technique ,a generous amount of Ghee, and also a weighing scale that has no numbers on it!!

It takes very few ingredients from your pantry to make the perfect recipe; so why does it taste so royal and out of this world?? It’s not as much about WHAT goes into it; it is about WHEN it goes in..

You don’t need big equipment, you don’t need to buy anything that you may not already have in your pantry.. You just need the patience level of a Shaolin monk to become the ‘invincible warrior of the ghee roast world’..

So if you thought you’ve already had the best ghee roast in town, wait till you make it yourself with this simple recipe..

            **> THE MOTHER SAUCE (MASALA)**

• 100g Byadgi or Betki / Kashmiri Chillies
• 20g Peeled Garlic Cloves
• 100g Ghee
• 20g Cashews, Powdered
• Salt

YIELD : Approx. 300 gms

METHOD:

1. In a saucepan, add the chillies and garlic and top it up with enough water to cover all ingredients..

2. Put it on for a boil for around 20-30 minutes or until the chillies soften..

3. Turn off the heat and keep it covered until the mixture cools down..

4. Strain the water and discard..

5. Put the mixture into a mixer jar and grind to a fine paste WITHOUT ADDING EXTRA WATER..

6. In a thick bottomed vessel, add this paste.. Use only upto 50 gms of water to clean out the jar and add it to the vessel.. Turn on the heat on LOW..

7. Start cooking out the mixture.. Stir regularly..

8. Cook for 30 minutes, use a metal spoon to scrape anything that sticks to the bottom..

9. Add a pinch of salt.. Mix..

10. You will notice the mixture becoming dark red now..

11. After 5 minutes add the cashew powder and cook for another 5 minutes..

12. DO NOT INCREASE THE HEAT AT ANY POINT..

13. Start incorporating the Ghee 2-3 tbsp at a time.. Mix well between each interval and cook for 5-7 minutes before adding more.. Add another pinch of salt..

14. Repeat until all the ghee has been incorporated.. Turn off the heat..

15. Your Mother Sauce is now ready to use..

16. Allow to cool completely and store in a clean glass jar until required.. Your masala will last upto 7-10 days in the fridge!!

            **NOW LET’S MAKE SOME GHEE ROAST!!**
    

CHICKEN GHEE ROAST

• 700 gms chicken marinated only with Salt 100 gms Ghee..
• 200-250 gms Ghee Roast Masala..
• Jaggery - 10 gms..
• Salt - To Taste..

METHOD:

1. In a thick bottomed pan, add the masala & chicken.. Mix well, cover and cook on low heat for 15 minutes..
2. Take off the lid and continue to cook on low heat, mixing and scraping off the bits sticking to the bottom of the pan..
3. Add salt and start incorporating the ghee & salt at regular intervals.. (Save 1 tbsp ghee for the end)..
4. Cook like this for about 30 minutes..
5. Once the ghee roast thickens and the ghee starts leaving the sides of the masala, it’s ready..
6. Add the jaggery, season with salt and turn off the heat..
7. Add the remaining Ghee on top and cover the pan for 10-15 minutes before serving!!

MUSHROOM GHEE ROAST

• Button Mushroom - 1 packet..
• Ghee - 30g..
• Ghee Roast Masala- 50g..
• Salt - To Taste..

METHOD

• Same as Chicken Ghee Roast, Omit the jaggery and it will take 20-30 minute to cook..

YOU CAN USE THE FOLLOWING MEAT / VEGETABLES FOR GHEE ROAST:

NON VEG - Chicken - Mutton - Pork - Eggs

SEAFOOD - Prawns - Squid - Crab - Pomfret

VEGETARIAN - Mushroom - Sweet Potato - Carrot - Potato - Breadfruit - Jackfruit - Cauliflower- Baby Corn - Brinjal