INGREDIENTS FOR MINCE
- 2–3 tbsp oil
- 1 bay leaf
- ½ tsp fennel seeds
- 1 small cinnamon stick
- 2 cloves
- 2 cups onions, finely chopped
- 2 tsp ginger-garlic paste
- 1 tsp Shilpas Masala Mill Everyday Masala
- 1 tsp Shilpas Masala Mill Kashmiri Chilli Powder
- 1 tsp Shilpas Masala Mill Chicken-Mutton Masala
- 1 tsp Shilpas Masala Mill Tandoori Masala
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ¼ tsp cumin powder
- ¼ tsp fennel powder
- 1 tomato, puréed
- ½ kg mince (chicken & mushroom, mutton, or beef)
- 1–2 tsp curd
- Salt to taste
- Coriander leaves, chopped (for garnish)
INSTRUCTIONS
- Heat oil in a pan.
- Add the bay leaf, fennel seeds, cinnamon, cloves, and onions.
- Fry for a few minutes until the onions soften.
- Add the ginger-garlic paste and sauté well.
- Add all the powdered spices along with the tomato purée.
- Cook until the masala is well roasted.
- Add the mince and fry well with the masala.
- Add salt and curry powder.
- Add the curd and cook well.
- Add a little water, cover, and cook until the mince is tender.
- Finish with chopped coriander leaves.
- Cook until the oil separates and the mince becomes fairly dry.
LET’S MAKE KARI DOSA
INGREDIENTS
- Dosa batter
- 1–2 eggs, lightly beaten
- Prepared mince curry
- Oil, ghee, or butter
INSTRUCTIONS
- Heat a tawa.
- Pour the dosa batter and spread it like an uttapam.
- When bubbles begin to appear, pour a little beaten egg in the center.
- Spread the prepared mince evenly over the center of the dosa.
- Drizzle ghee, butter, or oil around the edges.
- Flip carefully and cook the other side until golden.
- Your delicious Kari Dosa is ready.
- Serve this Madurai Special Kari Dosa with Curry Leaf Chutney.
- Enjoy hot.
SPICE LEVEL
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