Friday, December 26, 2008

Merry Christmas and Happy New Year

New Post will be coming soon!!!!!!!!!!!!!!!!!!

Tuesday, October 7, 2008

Moonga Ghassi (Sprouted Green Gram Curry)

Moonga (Green grams) Ghassi (curry) is yet another konkani dish prepared in most of the occassion.It is a little tedious process but then every effort putin while cooking this dish is worth the taste.


Sprouted Green Grams 1 cup
Coconut grated 1 cup
Red Chillies 3-4
Tamarind Paste 1/4th tspn
Curry Leaves 5-6
Rice 1 tbspn
Asefotida a pinch
mustard seeds 1/2 tspn
Oil 1 tbspn
Salt to taste

Preparation Method:

Soak green grams for 2 nights so it becomes easier to remove the skin from the gram, then add it in a pan with water to cook on medium heat.

Grind grated coconut , redchillies ., tamarind paste and wash and add that tbspn rice as well while grinding.Add boiled green grams a handful and grind again.

Add this paste to the cooked green grams along with salt and bring it to boil.

In another pan heat oil, add mustard seeds , curry leaves and asefotida.Once the seeds splutter add it to the curry and bring it to boil.

Tuesday, September 9, 2008

Thambali Variation 2 ( Curd and Onion Curry)

This is another variation for healthy oil free curry without using gas to cook....especially eaten in summer's.

2 Cup Curd
1 cup grated coconut
1 medium onion finely chopped
2-3 Green cjillies
1 inch Ginger chopped
1/4 tspn tamarind paste
Water as per desired consistency
Salt to taste


Make a fine paste of coconut, tamarind, green chillies and ginger.

Add this paste to curd and add onion, salt and water.

Stir it well and it's ready!!!!!!

Goes well with rice....

Monday, August 25, 2008

Grand Finale Cake....Wilton Course 2

Grand Finale Cake

These are some of the picture of the cake i made learning the techniques and trying my own new technique to put into practice....check the pictures and let me know what u think......

Friday, August 8, 2008

Sanna Pole (Cabbage dosa with Pulses)

This is a konkani dish that you may have never heard of before but many konkani people(people from karnataka-India) love is a batter where u prepare dosa(similar to pancakes) with cabbage and pulses.Try it i bet you will love it.


1/2 Cup split red lentils
1/4 cup rice
1/2 cup grated coconut
3-4 whole red chillies
1 cup cabbage shredded
1/2 cup onions chopped
1/4 tspn tamarind paste
1/2 inch ginger finely chopped
1/2 tspn turmeric powder
2 tbspn rice flour
A pinch of asefotida
Salt to taste
Oil for frying


Soak rice-redlentil pulses overnight or minimum of 5-6 hrs.

Wash and grind it in a fine paste.Dont use much water at once while grinding add little by little as much as required. Keep aside.

In a mixer take coconut, tamarind, red chillies, turmeric powder, asefotida and grind it.Take 1-2 scoops of above rice-lentil paste add it and grind it once more.Add this paste with the remaining rice-lentil paste.

Add chopped cabbage, onions, ginger , rice flour, salt to it and mix it well.

See the photo below for understanding the consistency of this batter.

Take a pan pour 1 tspn of oil at a time, pour a scoop of this batter and spread it on the pan.Pour little oil from side of the batter.Turn when it is brown from bottom and let it cook on the other side till brown.You may need to take guess when you want to add more oil from sides again.

See fried cabbage dosa pic above.

Remove it on paper towel to remove excess oil.

I make these dosa's small so it is easier to turn, you can also make small cutlets and fry if you wish.

Serve it with rice and curry or u can eat it as snack.....choice is your's to make.

Thursday, August 7, 2008

Thambali randhayya (Coconut and Curd curry with Garlic)

Thambali Randhayya is another konkani recipe that is prepared with curd which you would love in hot summer day.The best part of preparing this recipe is you dont even have to use a gas which means it is a very quick , easy recipe yet yummieeee.....try it and trust me you will love it.


2 Cup Curd Beaten
1 Cup Grated coconut
2-3 whole redchillies
6-7 Garlic pods
1/4 th tspn tamarind paste
Salt to taste.


Grind coconut, redchillies, garlic and tamarind to a fine paste.

Pour it in a vessel and add beaten curd and salt to it.

Add water if you want thinner consistency.

Keep it in fridge, remove it an hour befire serving it.

Goes well with hot rice.

Do not warm it anytime just remove an hour before serving.

There is another variation to this curry which will be posted soon.

Quick Mutton/Chicken Recipe..(Jhatpat Murg/Ghosht Saalan)

Quick Mutton recipe my mother had seen it or read about it somewhere,It has amazing taste and one of the quickest and easiest recipes.


1 pound Mutton/ Chicken

2 large Onion chopped

2 large Tomato chopped

1 tbspn Ginger-Garlic paste

2 tbspn oil

1 cup water( add more if you want)

1 tspn each Chilli, coriander-cummin powder

1/2 tspn Turmeric powder

Whole garam masala

Salt to taste

Handful of chopped coriander/cilantro for garnishing.

Green Masala Preparation:

1 bunch of coriander leaves

1/4 cup of mint leaves

5-6 Garlic pods

1 tspn Cummin Seeds


Wash mutton/ chicken and apply ginger/garlic & salt and keep it for 1 hour.

Grind green chillies, coriander leaves, mint leaves, garlic and cumin seeds to a paste.

Heat oil, put the marinated mutton / chicken and fry the for some time.

Then put cut onions (2), tomatoes(2), whole garam masala (cinnamon, cloves, tej patta, green cardamom, black cardamom & peppercorns), chilly powder, turmeric powder and coriander powder, green masala paste.. mix well and add 1 cup of water.

Cook until done and garnish with coriander leaves.

Serve it with Roti ,Bread or with hot rice.

Monday, August 4, 2008

Butter Cream Icing cake with Rose Spray.

One of my cake that i made in my course 1 whilst i was learning at wilton cake decorating looking forward to few more techniques and decorating tips in my course2....i am totally excited and looking forward for the class to begin.......

Tuesday, July 29, 2008

How to prepare Malvani masala powder.

I live in USA and finding masala like malvani is a great may getone if you are lucky in Indian grocery store but for those who can't find one, here is the recipe for it.


4-5 whole red chillies
3-4 Stone flower( known as dhaghad phool)
2-3 whole black peppercorns
2 inch Cinnamon
3-4 cloves
1 tspn saunf(fennel seeds)
1/2 tspn Mace powder(javitri)
1 Black Cardammon
1 tbspn oil
Pinch of salt.

Preparation Method:

Fry all this masala in oil.Keep aside for cooling, then make fine paste.

You can add this paste in either veg or non- veg recipes.

Tuesday, July 22, 2008

Sol Kadhi (Kokam with Coconut Milk)

This recipe is prepared by a fruit known as Kokam(Bhrinda Sol in Konkani).This fruit is mainly used in Summer for preparing cooling drinks in Konkan and Goa.It is also said this fruit helps in weight loss so one can remain slim and healthy.This is also one of the quickest recipe.


1 cup of Kokam fruit
1 Can of Coconut Milk
1 tspn Jeera (Cummin Seeds)
2-3 Green Chillies
4-5 Garlic Pods
1 inch Ginger
Salt to Taste
Coriander leaves handful chopped.

Preparation Method:

Soak kokam in a cup of luke warm water for 5 mins and then drain the liquid in another pan and keep aside throw away the kokam fruit.

Grind jeera, garlic, green chillies, ginger to a fine paste.Add this paste to coconut mik and grind it once moreand pour it in a pan

Add kokam water, salt to the coconut mixture and stir well.

Sprinkle coriander leaves and your Sol Kadhi is ready!!!!!!

This preparation can be eaten with Rice, it can also be served as beverage anytime of the day.

Hope you enjoy this recipe.....

Thursday, July 17, 2008

Malvani Chicken Curry..(Curry prepared in Konkan Region of India

This is a chicken recipe and usually prepared in Maharashtra.People who have lived in Maharshtra could not have missed enjoying this curry.

1 lb chicken
3 Onions chopped finely
1 cup grated coconut
4 tspn Malvani Masala (How to prepare this masala given in post above)
1 tspn Turmeric powder
1/2 tspn Garam masala
1 tbspn Ginger Garlic paste
2 Green chillies finely chopped
Chopped Cilantro for Garnishing.
Salt to taste
2 tbspn Oil
Water as needed. Preparation Method:

Clean Chicken and marinade it with ginger-garlic, turmeric, malvani and garam masala powder.Keep aside for an hour.

In a pan heat oil and fry onions till they are slightly brown keep half of the onions aside and add grated coconut to other half and fry till that is slightly brown too.Make a fine paste in mixer.

In pan heat oil and add marinated chicken and fried onions and green chillies and saute for 5-7 mins.Then add the coconut-onion paste and mix it well. Add salt and water as required and cover it with the lid to cook for 8-10 mins or until chicken cooked.

Add chopped cilantro for garnishing.

Chicken Malvani is ready to be served with hot bed of rice or Roti's.

Monday, July 7, 2008

Fish Fry mangalorean style...

This preparation mentions Red snapper fish but you can use any other fish of your choice.


1 fillet of Red Snapper fish cut into strips
6-7 galic flakes
1 inch ginger
1 tson powder of Red chilli, coriander-cummin and turmeric
1 tbspn vinegar
Salt to taste
Oil for frying


While frying fish you can coat fish in to dry rice flour, corn flour or readily available fish fry flour in grocery stores.


Peel 6-7 galic flakes and cut ginger. In a mortar and pestle put this together and crush it well.Remove the crushed ginger-garlic and add it in a bowl along with red chilli, coriander-cummin, turmeric powder.Add vinegar ,little salt and make it a fine paste. Add the fish fillet cut into strips into the paste.Make sure you cover all fish pieces with the masala.


Hot oil in a frying pan.Take each fish coat it in dry flour mentioned above and shallow fry.Make sure you turn fish every 2-3 mins so that they don't burn.Remove on paper towel to remove excess oil and seve hot.

Serve this fish fry with curry, rice or with prawn pulav...yummmm.

Aloo Mattar Sabji( Potatoes and Peas gravy)

This recipe tastes really good.You can also add cauliflower in this recipe as a variation.


1 1/2 Cup Greean Peas
1 Large potato cut into small cubes
1 medium sized onion
1 tomato chopped
1 tspn Cummin seeds
1 tspn mustard seeds
6-7 Curry leaves
1 tspn Red chilli powder
1 tspn coriander cumin powder
1/2 tspn Garam masala
1/2 tspn Turmeric powder
1 tbspn Oil
1 cup water
Salt to taste

Preparation Method:

Heat oil in a pan.Add mustard, curry leaves and cummin seeds,once they start crackling add onions and fry till they are transparent.Add all masala powder and little water so the masala doesn't get burned and fry for a 1-2 mins.Add tomatoes,green peas, potatoes and salt and mix it well with masala.Add water and cover it with a lid for 10-15 mins or till the potatoes are soft.

You can also add cauliflower with this recipe as a variation.

Serve it with roti or with dal and rice.

Sunday, June 29, 2008

Crab Curry (Kurle Ambatt)

This a typical mangalorean amchigele style konkani crab curry which i learnt from my mother.


1 no. of Crab
1 cup grated Coconut
3-4 whole redchillies
1 tspn Coriander seeds
1 large size Onion finely chopped
1/2 tsp Tamarind paste
2 Tbspn Oil
Salt to taste
1 cup Water

Preparation Method:
Step 1
Cut, clean and wash Crabs and keep aside

Step 2:
Take 1/2 tbspn oil in a pan and fry for 1-2 mins whole red chillies and coriander seeds.Grind fried whole red chillies, coriander seeds, tamarind paste and coconut into fine paste

Step 3:
In a pan put oil ,when hot add and fry 3/4 th of chopped onions till golden brown,then add masala and fry for 5-6 mins.Now add Crabs, salt and remaining chopped onions.

Step 4:
Add water as per the desired consistency and let it cook for 15 mins.

Goes well with hot steaming rice.

Friday, June 27, 2008

Egg Curry


6 Eggd boiled ( cut egg into half)
1 large sized Onion chopped
1 medium sized tomato chopped
1 tbspn ginger-garlic paste
1-2 green chillies chopped
1/2 bunch of coriander leaves chopped
Hanful of mint leaves chopped
1 tspn Chilli powder
1/2 tspn turmeric powder
1 tspn Coriander-cummin powdet
1/2 tspn fenugreek leaves
1 tspn Cummin seeds
Pinch of asefotida
2 tbspn Oil
1 cup water
Salt to taste

Preparation Method:

Grind coriander leaves,mint , green chillies and half of chopped onion in a fine paste and keep aside.

Keep some chopped coriander, greenchillies and mint leaves for adding it in curry later.

In a pan add oil then add cummin seeds, when they start spluttering add onions and green chillies.Saute onions till they are slight brown.Add ginger-garlic paste and mix,then add green masala paste which was prepared earlier and kept aside and tomatoes.Fry this masala for 10-12 mins.

Add red chilli, turmeric,asefotida, salt ,coriander-cumin powder and fenugreek leaves .Mix it well and let it cook for another 10 mins Add water and when the curry starts boiling add chopped coriander and mint along with the eggs.

Let it cook for 5 more mins and your egg curry is ready!!!

Mutton Shank ( Payya ) Curry.

This is one of my favorite recipes which i have learnt from my dad who also cooks well...i hope you enjoy this curry as much as i always do.


2 Pounds Mutton or Lamb
4 Large size Onions chopped
3 Tomatoes chopped
2-3 Green chillies chopped
1 bunch of coriander/cilantro chopped
1 cup Mint leaves chopped
2 tbspn Ginger- Garlic paste
2-3 tbspn Oil
3-4 cups Water
Salt to taste

Whole Garam Masala:
2-3 Bay leaves
2 inch cinnamon stick
3-4 black peppercorns
3-4 cloves

Masala powder:
1 tspn Red chilli powder
1/2 tspn Turmeric powder
1/2 tspn Garam Masala powder
1 tspn Coriander-cummin powder
Mix these masala in 1 cup of water and keep it aside

Preparation Method:
Clean Mutton Payya or Lamb chops very well and keep aside.

In pressure cooker pour oil, once the oil is hot add whole garam masala.Add 3/4th of chopped onions and saute till brown.Add ginger-garlic paste,then add tomatoes and fry till they become soft.Add the Masala powder liquid and fry till you get nice aroma.Add coriander and mint leaves and fry.Now add paaya and mix it well in the gravy and leave it for 3-5 mins.Add remaining onions ,water and cover it with cooker lid.

You need to cook it atleast for 6-7 whistle, may take longer if meat is not tender.

Open the cooker lid and check the consistency of curry, if you want to add water let it cook on gas for 5 more mins otherwise your Mutton payya is ready to be served.

Goes well with hot rice, can drink it like soup too.

Mutton payya is considered to be very healthy.

Egg Bhurjee

One of my another quickest and easiest recipe....


4-5 Eggs well beaten
1 medium sized Onion finely chopped
1 medium sized Tomato finely chopped
1-2 Green chillies chopped
1/4th cup of chopped coriander leaves
1 tspn Red chilli powder
1/2 tspn Turmeric powder
1/2 tbspn Coriander-Cummin powder
1/2 tspn black pepper powder
1 tbspn Oil
Salt to taste

Preparation Method:

In a pan take 1 tbspn oil, add onion,green chillies and saute till onions are transparent.Then add all masala powder and fry for 2-3 mins. Add chopped tomatoes and mix well, when the tomatoes are soft add egg , chopped coriander leaves , salt and mix it again.

Once the egg bhurjee is semi-dry turn off the gas.

Serve it with bread, goes really well.

Thursday, June 26, 2008

Masaledar Bhindi (Spicy Okra) Sabji

This is one of the fastest and easiest yet yummy recipe.


1/2 pound Bhindi(Okra)
1 medium sized Onion
1 large size tomato
1 tspn Ginger Garlic paste
1 tspn Red Chilli powder
1 tspn dhani-jeera powder
1/2 tspn Turmeric powder
1/2 tspn Garam Masala
1/4 tspn Amchur powder
1 tspn Cummin seeds
2 tbspn Oil
Salt to taste
1/4 cup water

Preparation Method:

Wash Bhindi, wipe with paper towel and cut them into pieces.Chop onion and tomato.

In a pan put cooking oil once hot add Cumin seeds.When cumin seeds start crackling add onion and salt and fry till goden brown.Add Ginger-Garlic paste and all other masala powder and fry for 2-3 minutes.Add tomotoes and bhindi and mix it well with the masala.

Add water and cook on medium heat till the bhindi is cooked.

Bhindi Sabji is ready to be served with hot rice and dal.....Enjoy.

Also if you dont have amchur and garam masala powder you can substitute it with sabji masala readily available in Indian Grocery stores.

Wednesday, June 25, 2008

Raita: Side dish prepared with Curd.


1 Cup Curd beaten

1/4 cup chopped Onions, tomatoes

2 Green chillies chopped

1 tspn Chat masala

Pinch of pepper powder(optional)

Handful of chopped coriander and mint leaves

Salt to taste


Mix all the above ingredients well.
Garnish it with chopped Coriander and mint leaves.
Refrigerate the raita if you want.

Serve it along with Biryani and Pulav.

Chicken prepared in India with Chicken and Rice

This chicken biryani prepartion is what i use and my family and friends love the way it taste.Hope you like it too...Happy Cooking.

Ingredients :

2 pound Boneless Chicken
2 Cup Rice
1 cup Curd
2 Medium size onions ( Cut in to thin long strips)
1/2 tbsp lemon Juice
1 tbspn ginger-garlic paste
Salt to taste
3 tbspn Oil

Dry Masala Powder:
1 tspn Chilli, coriander and Cumin powder
1/2 tspn turmeric powder
1 tspn Chicken Biryani masala(optional)

Whole Gram Masala:
1 black Cardamom
4-5 Green cardamom
4-5 Bay leaves
1 inch piece of Cinnamon
3-4 Cloves
3-4 black peppercorns
1 tbspn ginger-garlic paste

Green masala:
7-8 Mint leaves
2 Green Chillies
1/2 bunch of Coriander Leaves

Marination for chicken:

Grind green chillies, mint , coriander leaves to a fine paste.

Cut, clean and wash chicken, apply the above green masala paste along with ginger garlic paste.Add red chilli, turmeric, coriander-cumin and chicken biryani masala powder.Add curd and lemon juice with 1 tspn oil.Mix it well with chicken and marinade for atleast 2 hrs.

Remove it from refrigerator 1/2 hour before preparing the curry.

Preparation Method of rice:

2 Cup Rice (soaked in luke warm water for 45 mins before preparing ,drain out the water after 45 mins and let the rice dry).

In a pan boil atleast 4 cups of water adding 1 tspn oil, green cardamons, 1-2 cloves,bayleaf and pinch of salt.When the water is boiled add the previously soaked rice.

Keep checking regularly and drain water and when the rice is 95% done drain water and spread it out in a tray.

Preparation method for Curry:

In a pan fry Onions till they turn golden brown,keep aside half of fried onions for garnishing.

In another pan add remaining oil, add other half of fried onions, reamining whole garam masala and fry for 2-3 mins.Then add the marinated chicken and mix well.Add 1 cup of water,cover and let it cook for 5-10 mins.Remove the lid and now let it cook for 5-10 mins.Make sure the chicken is cooked and the gravy is not too watery.

Now take cooker /pan with a tight lid and start to do layering by spreading out rice and then chicken,again rice and chicken on top.Add the fried onions kept aside previously.

Keep it on gas for 5-6 mins (dont use whistle if using cooker).

Chicken Biryani is then ready to be served.

Goes well with Raita.(Recipe of raita is posted above).

Tuesday, June 24, 2008

Panna- Refreshing summer drink

Panna a beverage of (Kacche Aam ) raw mango prepared in North especially in summer .


1 raw mango
1/2 tspn Kala namak or Black salt
1/2 tspn Black Pepper powder
7-8 Mint Leaves
Sugar to taste
Water 3 cups

Preparation Method:

In a pan place mango and water and cover it to boil for 15 mins or until you can eaily cut the mango through knife.

Remove the Mango from water and let it cool off . Peel the mango and scrap out the pulp in a bowl.

Add all the ingredients to the mango pulp except mint and grind it.

Add the mint leaves to the mango juice and grind it again.

Transfer the Juice in a jar and chill it in refrigerator.

Serve chilled drink.

Rabdi- North Indian Dessert.

Rabdi is prepared in Northern India as Dessert.
I feel it is a ideal dessert for any occasion.You can use rabdi preparation for making Ras malai and Shahi tukra too. I will be posting very soon how to make rasmalai and shahi tukra.


750 ml Whole Milk
1 Can of condensed Milk
1/2 Cup sugar
3-4 Strands of Saffron
4-5 Pistachios cut into thin slices
4-5 Almonds cut into thin slices
1/2 tspn Cardamom Powder

Preparation Method:

Pour whole milk , condensed milk and sugar in a heavy bottom.
Keep stirring frequently on medium heat(make sure it does not stick at the bottom of pan).
Add Saffron strands , cardamon powder and stir well .
The milk should thicken or reduce to half before you turn gas off.
Add pistachio and almonds.
Chill rabdi in refrigerator for 2-3 hrs before serving.

Clams Curry

This is a Manglorean Style Clam Curry ....


1 pound Clams
3-4 Red chillies
7-8 Garlic pods
1 medium size Onion
1/2 tsp tamarind paste
1 tsp Coriander seeds
1 Cup coconut
2 tbsp oil
Salt to taste
Prepartion Method:

Step 1:
Boil clams in hot water,once they open up you can discard one part of the shell.

Don't throw the stock as it can be used while preparing curry.

Step 2:Make Paste
Grind dry red chilli, coriander seeds, tamarind paste, coconut

Step 3:
In a pan put oil ,when hot add garlic when they turn golden brown add clams and then add chopped onion, above masala and little salt.

Step 4:Add 1 cup of clam stock and boil the curry till you get desired consistency.

Goes well with hot rice.

Clams Green Curry....(Khubbe Sukhae)

This is an amazing dish prepared in North Karnataka with Clams in Green paste.....

1 pound Clams
1 Onion Medium size chopped
1 bunch Corianderleaves chopped
3-4 Green chillies chopped
3-4 Garlic pods chopped
1 inch ginger finely chopped
Salt to taste
1 tbsp mustard seed
2 tbsp Oil
2 tbsp Coconut to garnish

Preparation Method:
Step 1:
Boil clams in hot water,once they open up you can discard one part of the shell.

Don't throw the stock as it can be used while preparing curry.

Step 2:
Make a paste of green masala: garlic, ginger, greeen chillies,coriander

Step 3:
In a frying pan hot oil and add mustard seeds, once they crackle then add chopped onions and fry them till they become transparent,then add the above green paste.
Add clams and little salt(as clams are salty) and mix it well.

Step 4:
Add 1/4 th cup of clam stock and let it simmer for 5-10 mins.

Step 5:
Garnish it with coconut and chopped green coriander.

Goes well as side dish with hot rice and curry or with Chappati(Bread).

Puri Bhaji...Potato Sabji Variation

Potato Sabji Variation :

2 Potatoes boiled and Mashed
1 Onion cut into thin slices
1 tspn Ginger paste
2-3 Green chillies
1 tspn. Red Chilli powder
1/2 Tspn turmeric powder
Pinch of asefotida
1 tbspn Oil
Salt to taste
1/2 cup water

For Tempering:
1 tspn Mustard Seeds
1/2 tspn Urad Dal

Preparation Method:
In a pan add oil, once the oils is hot add mustard seeds and urad dal.Then add onions and fry till they turn golden brown.Add green chillies ,ginger paste, red chilli pwdr, turmeric powder, asefotida and salt ,then add mashed potatoes and mix it well and fry for 2-3 mins.Add water and cook for another 2-3 mins.

Serve it with Puri's.

Friday, June 20, 2008

Batata Song (Potato Onion Sabji)


3 number Onions
2 number Potato
1 tsp Chilli powder
2 tsp Coriander-Cumin Powder
1 cup Oil
1 tbsp Tamarind Paste
Salt to taste

Cooking Method :

2 potato(90% boiled and cut into desired size)

2 mediun size onion cut in thin long slices and fried till they become transparent..Keep them aside. Now in a pan take 2 tbspn oil and fry the 1  finely chopped onion till they turn brown.Now add red chilli powder,coriander-cumin powder and tamarind pulp and salt and fry for 2-3 mins.

Add potatoes and fry for 5-6 mins then add the earlier fried onions( the long thin slices kept aside). Fry and Cover it for 5-10 mins.....its ready to eat.

Goes well with hot rice and dal as side dish or with Chappati(Bread).

Chicken Sukha- dish prepared with chicken cooked in lot of spices.


2 lbs Chicken
1 number Cocounut-Shredded
4 number Black Pepper
1 piece Cinnamon
4 piece Cloves
1 cup Coriander leaves
1 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Fenugreek seeds
5-6 piece Garlic
1/2 tsp Khus Khus
3 number Onions
5 number Red chillies
Salt to taste
Small pinch of Asefoetida

Cooking Method:

Step 1: Take a pan and roast coconut until it turns light brown....keep it aside

Step 2: In another pan take 1 tbsp oil and fry all other ingredients except onions.

Step 3: Grind coconut and these fried ingredients with water.

Step 4: Now take a pan and add oil,onions and a pinch of asefoetida(saute onions till they are slightly brown),then add chicken pieces and cover it with lid and let the chicken cook in steam.Once the chicken is half done add the masala...cook it till chicken is soft and ready.

Step 5: Sprinkle coriander leaves and serve.

Goes well with hot rice or Chappati(Bread).


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I am not a certified nutritionist.All recipes are tried by me at home.

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