Kadumanga/kannimanga

Ingredients:-Tender mango with small stems-1 Kg, cleansed sea salt 1/2 kg, Red chilly powder 400 gms, mustard powder-250gm, gingelly oil 300ml, asafoetida -25gm, Water – boiled and chilled. Utensils and other items : China bowl with lid, clean white cloth, shell of 4 or 5 raw cashew.big steel vessel enough to mix, wooden spatula, 1 glass or steel bowl extra. Preparation: Remove stems and wash mangoes. Wipe out water. Layer mango and salt in the china bowl. Close and keep for 10 days.(water will ooze out automatically and mangoes will shrink) Heat oil in a pan and add asafoetida. Fry slowly till it gets dark brown (almost burned look). Remove the asafoetida and cool the oil. Keep aside. Now take out the bowl and separate mango and water. Mix chilly powder and mustard powder in the separated water. While mixing see the consistency is not too thin. So add water slowly. Now add the mangoes. Mix well and transfer to the bowl again. Never touch with hands. The filled mixture should be almost full in the bowl. Cut a piece of cloth and put on the top,covering the mixture completely. Pour the oil. Place the cashew shells above it and close the lid. Cover again with two or three layers of cloth and tie it tightly. Keep in a cool dark place. Do not refrigerate. This will be ready by 3 months and if not opened will remain for more than 3 years. Note:while choosing mangoes see the tender mangoes are of size not exceeding that of a date and are very sour& sappy. Chillies should be dried removing stems and seeds.

Coconut coated chicken Fry

Chicken breast thinly sliced-8 pcs,Ginger garlic paste-1 ts,salt-to taste,Soya sauce-1 ts,pepper powder-1 spoon,finely chopped coriander-1 spoon,coconut coarsely powdered-1 cup(required),soochi/bread crumbs-1 tbl spoon,Oil-for frying Pat dry the chicken pcs and apply ginger garlic paste, salt, soy sauce, pepper powder and corainder leaves on both sides and refrigerate for 1 hour. Remove from fridge and wait till it comes to room temperature. Now take one piece and coat coconut mixture by pressing the pieces in the mixture on both sides. Keep aside. Thus apply to all pieces. Heat oil in a pan and shallow fry in slow fry turning the sides till golden brown. Serve hot with tomato sauce