Pomfret Rawa Fry |पोम्फ्रेट रवा फ्राई |पापलेट रवा फ्राय

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Pomfret Rawa Fry |पोम्फ्रेट रवा फ्राई |पापलेट रवा फ्राय
Ingredients: सामग्री
2 medium Pomfret पोम्फ्रेट
1 tbsp Ginger Garlic Paste अदरक लहसुन का पेस्ट
½ tsp Turmeric Powder हल्दी पाउडर
2 tsp Red Chilly Powder लाल मिर्च पाउडर
1 tbsp Tamarind Pulp इमली का गूदा
¼ Cup Rawa [Semolina] सूजी
¼ Cup Rice Flour चावल का आटा
Salt as per Taste नमक स्वादानुसार
Oil for frying तलने के लिए तेल

Method:

Clean and wash the Pomfret. Make slits to the pomfret on both sides. Make a mixture of ginger garlic paste, turmeric powder, red chilly powder, tamarind pulp and salt as per taste. Apply the mixture evenly to both the pomfrets. Ensure that the masala is applied into the slits. Leave aside for 10 minutes to marinate. In a plate mix semolina, Rice flour and pinch of salt and keep aside. Heat oil in a non-stick pan. Roll and coat the marinated fish in semolina and Rice flour mixture and shallow fry till they are crisp and golden on both sides. Remove on tissue paper to remove excess oil. Serve hot with lemon wedges and Slice Onion.

Ukadiche Gulkand modak recipe | उकडीचे गुलकंद मोदक | Ganesh Chaturthi Special

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Ukadiche Gulkand Modak

Ingredients:

2 Cups Fresh Coconut (Scraped)
¾ Cup Jaggery (Grated)
½ tsp Cardamom Powder
¼ Cup Gulkand* (Optional)
1 Cup Rice Flour
1½ tsp Ghee (Clarified Butter)
1 Cup Water
Pinch of Salt

Method:

Heat 1 cups of water along with pinch of salt and ½ tsp Ghee. Once water starts boiling, turn the heat to low and add 1 cup of flour and stir vigorously with a good thick spatula. Then switch off the gas and cover and let the steam trap inside to cook the dough. After 15 minutes remove the warm dough from the pan and start kneading on a flat surface. Use greased hands to make soft pliable dough. Cover the dough with a damp cloth and keep aside. On a slow flame cook jaggery, coconut and cardamom powder in a non stick pan. Mix well and cook till all the moisture evaporates and the mixture thickens. Add gulkand and keep aside to cool. Take 1½ inch balls of the dough. Spread evenly with your hands and make a bowl. Hold it in your left hand, put 1 tbsp coconut mixture in the centre, Pinch 5 to 7 times on the edges by keeping equal distance. Pull them together and join to form a peak. Prepare the entire modaks and steam cook into a steamer or special modak steamer for 20 minutes. Serve hot with Ghee.

*Gulkand is a sweet preserve of rose petals.

Shevayachi Kheer/ Vermicelli Kheer

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Shevayachi Kheer/ Vermicelli Kheer

Ingredients:

1 litre Full Cream milk

2/3* Cup Roasted Shevaya /Roasted Vermicelli

2/3* Cup Sugar

1 tsp Ghee

10-12 Strands of Kesar(saffron) (Optional)

1 tsp Cardamom powder

¼ Cup Pistachios & Almonds (Finely Sliced)

*Measuring Cup

Method:

Soak kesar in 1 tbsp of hot milk. Take a heavy bottom pan to that add 1 tsp ghee and Shevaya (Vermicelli) and roast for 2-3 minutes on medium heat. Now add 1 litre Milk and Stir continuously to avoid scorching of milk till it boils. Now add kesar (Saffron) and dry fruits to the boiling milk. Cook for 7-8 minutes, now add sugar and cardamom powder and boil for another 7-8 minutes until it reaches thick consistency. Stir continuously. Now remove kheer from heat. Pour the kheer into serving bowls and garnish it with thinly sliced pistachios.

Reshmi Kebab

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Reshmi Kabab

Ingredients:

250 gms Boneless Chicken

2 tbsp Fresh cream

3 tbsp Yogurt(Hung)

3 tbsp Cashew nut paste

1 tbsp Ginger garlic paste

1 tsp Green chilly paste

1 tsp Dry Fenugreek leaves powder

½ tsp White pepper powder

Salt to taste

Butter & Oil for basting

 Method:

Cut the chicken in 2 inch cubes. In a bowl add the chicken cubes, ginger garlic paste, cashew nut paste, yogurt, fresh cream, green chilly paste, fenugreek leaves powder, white pepper powder and salt as per taste and mix well. Marinate the chicken for 2- 3 hours in refrigerator. Pre heat the oven to 200 degrees Celsius. Arrange the marinated chicken pieces on skewer and bake the chicken in an oven at 180 degrees Celsius for 20- 25 minutes. Brush it with refined oil and cooking butter mixture and put back in oven till it gets light golden colour. Take out in a platter apply clarified butter and serve with slice onion and lemon wedges.

 

रेशमी कबाब

सामग्री:

250 ग्राम बोनलेस चिकन

2 बड़े चम्मच ताजा क्रीम

3 बड़े चम्मच दही (टंगा हुआ)

3 बड़े चम्मच काजू का पेस्ट

1 बड़ा चम्मच अदरक लहसुन का पेस्ट

1 छोटा चम्मच हरी मिर्च पेस्ट

1 चम्मच कसूरी मेथी पीसी हुई

½ चम्मच सफेद मिर्च पाउडर

स्वाद के अनुसार नमक

बास्टिंग के लिए मक्खन और तेल

विधि:

चिकन को दो इंच के टुकड़ों में काटें। एक कटोरी में चिकन के टुकड़े, अदरक लहसुन का पेस्ट, काजू पेस्ट, दही, ताजा क्रीम, हरी मिर्च का पेस्ट, कसूरी मेथी पीसी हुई, सफेद मिर्च पाउडर और नमक स्वादानुसार डालकर मिश्रण तैयार कर लें। फ्रिज में 2-3 घंटे के लिए चिकन को मैरिनेट करे। पहले से 200 डिग्री सेल्सियस पर ओवन गर्म करें। कबाब की सीख़ पर मैरिनेट की हुइ चिकन के टुकड़े लगायें और उन्हें 180 डिग्री सेल्सियस पर 20-25 मिनट के लिये ओवन में सेंक लेना। रिफाइंड तेल और मक्खन के मिश्रण से ब्रश करे और दुबारा इसे हल्के सुनहरे रंग का होने तक ओवन में वापस डालकर पकाये। एक थाली में कबाब को नीकाल कर मक्खन ब्रश करे और कटें हुये प्याज और नींबू के साथ गरमा गरम परोसे।

 

Narali Bhat / Sweet Coconut Rice

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Narali Bhat / Sweet Coconut Rice

Ingredients:

1 Cup Basmati Rice

2 Cup Fresh Coconut milk* (1st&2nd extract)

2 tbsp Ghee

1 Cup Jaggery [Gud]

5 Clove

5 Cardamom

1 tbsp Raisins

½ tsp Cardamom powder

7-8 threads Saffron dissolved in 2 tbsp of milk [kesar]

½ Cup warm Water

¼ Cup Nuts (Cashew & Almonds)

Pinch of Salt

 

Method:

Wash and strain the rice. Heat the ghee in a saucepan. Fry the cloves and the cardamom in the ghee until aromatic add nuts. Now add rice and fry lightly until all grains are coated with the ghee. Pour the coconut milk into the saucepan along with saffron milk, pinch of salt and cook for 10 minutes. You can adjust water if required, add ½ cup warm water and cover and cook. Cook till rice is 90% done. Now add Jaggery, raisins and cardamom powder and mix it well. Cover the rice and simmer for 10 -15 minutes on low heat. Check in between. Once the rice is cook switch off the heat Cover the rice and rest for 4-5 minutes. Transfer the Narali Bhat to a serving bowl.

*Can use Readymade Coconut Milk.

 

Chicken Do Pyaza

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Chicken Do Pyaza
Ingredients:
500 gms Chicken (curry cut)
2 tbsp Ghee
3 Onions, finely chopped
1 ½ tbsp Ginger Garlic paste
1 cup Tomato puree
½ cup Yogurt, beaten
½ tsp Turmeric powder
2 tsp Red chilli powder
1 tsp Garam masala powder
1 Green chillies, slit
1 cup Onion Petals
1 tbsp Kasuri Methi
Coriander leaves, for garnish
Salt to taste

 

Method:

Wash & clean the Chicken. In a bowl, marinade chicken pieces with 1 tbsp of ginger garlic paste and salt. Set aside for 15 mins. In a pan heat ghee and add chopped onions, Sauté over high heat until golden brown. Now add ½ tbsp ginger garlic paste and tomato puree and sauté over medium heat till the ghee separates. Now Add turmeric powder, red chilly powder and curd and sauté over medium heat for couple of minutes. Add the marinated chicken and stir everything together. Now add ½ cup water and add salt as per taste. Cover with lid and cook the chicken over medium heat, Once the chicken gets half cooked, add garam masala powder, onion petals, green chilly and mix again. Cover with lid and cook further until the chicken is cooked. Remove the lid and sprinkle Kasuri methi and stir well. Garnish with fresh coriander leaves and serve hot with Roti or Paratha.

Kanda Bhaji (Onion Fritters)

 

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Kanda Bhaji/ Onion Fritters

Ingredients:

1 Cup Thinly Sliced Onions

1 Cup + 1Tbsp Besan / Bengal Gram flour

½ Tsp Red chilly powder

¼ Tsp turmeric powder

½ Tsp Coriander seeds

1 Green Chilly Finely Chopped

1 Tbsp Finely chopped Coriander leaves

Oil for Deep Frying

Salt to taste

Method:
In a bowl, take thinly sliced onion. Add chilly powder, turmeric powder, Coriander seeds, Chopped Green chilly, finely chopped fresh Coriander Leaves and salt. Mix well using your hand. Keep aside for 2 to 3 minutes. Now add gram flour and mix well. Heat oil in a kadai/Heavy bottom pan. When the oil is hot, carefully drop spoonful of onion mixture with your fingers into the hot oil. Cook about 3-4 bhajis at a time. Fry until they turn golden brown in colour. Remove and transfer on tissue paper to drain the excess oil. Serve hot with green chutney or Garlic Chutney.

Halwasan

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HALWASAN

Ingredients:

1 Ltrs Milk (Full Cream)

2 tbsp Rawa (Semolina)

2 tbsp Edible Gum

2 tbsp Ghee

2-3 tbsp Sour Curd

1 Cup Sugar

1 tsp Jaifal Powder (Nutmeg)

1 tbsp Magaj Seeds(Melon Seeds)

Sliced almonds (Optional)

Sliced pistachio (Optional)

Method:

In a big flat non-stick pan heat 1½ tbsp Ghee, Add edible gum and roast for 2 to 3 minutes until it puffs up really good. Keep aside the Puffed Gum. Now Add the remaining Ghee, to that add Semolina and roast till it turns pink. Remove and keep aside. In the same pan add sugar and caramelizes. Keep aside in the same pan. In another deep pan heat milk to boil, add sour curd to it and allow it to curdle. Now pour the Milk mixture to the Caramelized Sugar pan. To this add puffed Edible Gum and roasted Semolina. Stir continuously; till it thickens (water evaporates). Add nutmeg powder and Magaj seeds Mix well. Let it cool at room temperature. Make small balls from the mixture and garnish with sliced almond, pistachio.

Dal Vada / Masala Vada / Paruppu Vadai

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Dal Vada / Masala Vada / Paruppu Vadai

Ingredients:

1 Cup Chana Dal (Bengal Gram)

1 Onion Medium (Finely Chopped)

1 Green Chilli, (Finely Chopped)

½ Inch Ginger (Finely Chopped)

4-5 Curry Leaves, finely chopped

½ tsp Fennel Seeds

¼ tsp Carom Seeds

2-3 tbsp Coriander Leaves (Finely Chopped)

Salt to taste

Oil for Frying

Method:

In a large bowl soak 1 cup Chana dal for 2 hours. Drain off the water and rest for 20 minutes or until the dal drains of water completely. Transfer the soaked & drained Chana dal into mixer. blend to a coarse paste without adding any water. Now transfer the Chana dal paste to a large mixing bowl. Now add finely chopped Onion, Chopped Green Chillies, Chopped Ginger, Chopped Curry Leaves, Chopped Coriander, Fennel seeds, Carom seeds and Salt as per Taste. Mix well and keep aside. Grease your hand with oil and prepare small balls and flatten them with your palm to make vada. Now Deep fry the vadas in hot oil. Fry until the dal vadas turns golden and crisp. Serve hot with Garlic Chutney.

Coconut Cookies

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Coconut Cookies

Ingredients:

1¼ Cup Flour (Maida)

½ Cup Vegetable Shortening (Ghee)

½ Cup Powdered Sugar (White)

½ Cup Brown Sugar

½ tsp Baking soda

1¼ Cup Desiccated Coconut

½ tsp Vanilla Essence

1 Egg

Pinch of Salt

Method:

Pre heat the oven to 175 degree C. Beat the Egg and keep aside. In a medium bowl cream Ghee, Brown Sugar and powdered sugar until smooth. Now add Maida, baking powder, salt and mix well. Now add desiccated coconut, Vanilla extract, beaten egg and knead lightly to form dough. If the dough is dry then sprinkle few drops of milk. Now drop the dough by teaspoon on a pre-greased tray. Keep a gap of 1½ inch in between the cookies. Bake the cookies for 10 to 15 minutes on175 degree C. Remove from baking tray and cool on wire rack.

Anjeer Cookies / Figs Cookies

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Anjeer Cookies

Figs Cookies

Ingredients:

1¼ Cup all-purpose Flour (Maida)

½ Cup Vegetable Shortening (Ghee)

¾ Cup Powdered Sugar

¼ Cup Fine Rawa (Semolina)

½ tsp Baking Powder

10-12 Dried Anjeer (Figs)

Method:

Soak the figs in warm water for 30 minutes. Strain and grind coarsely and keep aside. Pre heat the oven to 175 degree C. In a medium bowl cream the ghee and powdered sugar until smooth. Now add Maida, Rawa and baking powder and mix well. Now add coarsely ground figs and knead lightly to form dough. If the dough is dry then sprinkle few drops of milk. Roll the dough to ½ centimetre thickness. Cut rounds with a cookie cutter. Place the cut cookies on a pre-greased tray. Bake the cookies for 15 to 20 minutes on175 degree C. Cool and remove from baking tray.

Bombil Rawa Fry / Bombay Duck Fry

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Bombil Rawa Fry

(Bombay Duck Fry)

Ingredients:

5 Large Fresh Bombil (Bombay duck)

½ tsp Turmeric Powder

2 tsp Red Chilly Powder

1 tbsp Ginger Garlic Paste

2 tsp Tamarind Paste

¾ Cup Rawa (Semolina)

½ Cup Rice flour

Cooking Oil

Salt to Taste

Method:

Clean the Bombay duck and slit in between so it opens till the bone. Wash the fish and Pat dry with kitchen napkin. To remove excess moisture from the fish, arrange the fish between 2 kitchen cloth napkins and place heavy load. It will squeeze out the excess moisture. Leave the fish for 10-15 minutes in this position. Now in a bowl add Turmeric powder, Red Chilly powder, Tamarind Paste, Ginger Garlic paste and salt as per taste and mix. Apply this paste to Bombay duck on both sides and keep aside for 5 minutes. Mix Semolina and Rice flour and keep ready in a plate. Heat Oil in a heavy bottom shallow frying pan on medium heat. Take each Bombay duck and coat it with the Rice flour mixture and lace in the pan. Fry on both sides till golden brown. Repeat this process for remaining fish. Serve Hot.

Masala Scrambled Eggs/Anda Bhurji

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Masala Scrambled Eggs

Anda Bhurji

Ingredients:

4 Eggs

3 tbsp Butter

1½ Cup Onion (Finely Chopped)

½ Cup Tomato (Finely Chopped)

¼ tsp   Turmeric Powder

½ tsp Garam Masala

½ Kashmiri Red Chilly powder

1 Green Chilly

¼ Kasuri Methi

¼ Tsp Ginger (Finely Chopped)

1 tbsp Fresh Coriander leaves

Salt to taste

Method:

In a bowl whisk the eggs and keep aside. Heat a Heavy bottom pan over medium heat and once it’s hot, add butter. Now add chopped onion, green chilly and finely chopped ginger. Sauté for 6-8 minutes until Onion become golden in colour. Now add Turmeric powder, chilly powder and sauté for a minute. Add finely chopped tomatoes and sauté till Tomatoes soften. Add the lightly whisked eggs and salt to taste and cook on medium heat, Keep stirring continuously until cooked. Now add kasuri methi and Garam Masala. Scramble the eggs for 1 minutes and remove from heat and garnish with fresh coriander leaves and serve with pav.

Banana Cake

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Banana Cake

Ingredients:

2 Ripe Bananas

1 Cup flour (Measuring Cup)

1 Cup Powdered Sugar (Measuring Cup)

100 Grams Butter

3 Eggs

2 tbsp Rawa (Semolina)

1 tsp Baking powder

¼ tsp Baking Soda

Method:

Preheat oven to 350 degrees F (175 degrees C).Grease the mould and keep aside. Peel the bananas and mash with a fork and keep aside. Now Beat the eggs for 2 minutes and keep aside. In a separate bowl add flour, baking powder, baking soda and Rawa and mix well. In a large bowl add butter and powdered sugar and beat till light and fluffy, to this add the flour mixture, mashed banana and beaten eggs. Combine all using cut and fold method. (Do not overmix) Now pour the batter into pre greased mould and tap to release trapped air bubbles. bake for 30 to 35 minutes, until a knife inserted in the centre comes out clean. Cool the cake for 15 minutes, and  then remove on a wire rack.

Hariyali Kebab / Pahadi Kebab

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Hariyali Chicken Kebab

Pahadi Kebab

Ingredients:

500 gms Boneless Chicken

2 tsp Ginger garlic paste

1 tsp Green chilly paste

1 tbsp Onion paste

3 tbsp Curd (Hung)

1 Small Bunch of Coriander Leaves

1 Small Bunch of Mint leaves

5-6 Spinach Leaves

1 tbsp Mustard Oil

1 tsp Garam masala

1 tsp Chaat Masala

Salt to taste

Butter & Oil for basting

Method:

Grind Coriander leaves, Mint leaves and spinach leaves to a fine paste. Keep the green paste aside. Cut the chicken in 2 inch cubes. In a bowl add the chicken cubes, ginger garlic paste, green chilly paste, onion paste, yogurt, mustard oil, garam masala, green paste and salt as per taste and mix well. Marinate the chicken for 2- 3 hours in refrigerator. Pre heat the oven to 200 degrees Celsius. Arrange the marinated chicken pieces on skewer and bake the chicken in an oven at 180 degrees Celsius for 20- 25 minutes. Brush it with refined oil and cooking butter mixture and put back in oven till it gets light golden colour. Take out in a platter  apply clarified butter and sprinkle chaat masala on top and serve with coriander mint chutney, slice onion and lemon wedges.

Mango Phirni / Aam Phirni

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Mango Phirni

Ingredients:

1 litre Full Cream milk

1 Cup Alphonso Mango Pulp

¼ Cup Basmati Rice

½ Cup Sugar

10-12 Strands of Kesar(saffron)

¼ tsp Cardamom powder (Optional)

2 tbsp Pistachios & Almonds (Finely Sliced)

Method:

Wash and soak rice for 30 minutes. Drain the water and grind it coarsely. Now in a heavy bottom pan, bring the milk to a boil. Now add coarse ground rice and allow it to cook on low flame. Add Kesar and Simmer it till the milk reduces to 3/4th of its volume and the rice gets completely cooked. Stir continuously to avoid scorching of milk and formation of lumps. Now, add sugar and keep stirring continuously. Cook for another 5-6 minutes. Allow the phirni to simmer until it reaches thick consistency.Now add cardamom powder and give it a quick stir. Take the phirni off the heat and allow it to cool completely at room temperature. Now, add mango pulp and mix well. Pour the mango phirni into earthen clay pots or regular serving bowls and garnish it with almonds and pistachios. Chill for few hours before serving.

Murgh Makhani / Butter Chicken

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Butter Chicken

Murgh Makhani

Ingredients:

1 *Tandoori Chicken

6 Big Tomatoes (Diced)

1 Onions (Sliced)

2½ Tbsp Butter

1 Tsp Ginger Garlic Paste

1 Tsp Kasuri Methi

1 Tsp Garam Masala

7-8 Cashew Nuts

2 tsp Red chilli powder

1 tsp Ginger (finely chopped)

1 Green chilli (finely chopped)

1 Tsp Fresh Coriander Leaves

¼ tsp Turmeric

2½ Tbsp Fresh cream

¼ tsp Sugar

1 Tbsp Oil

Salt to taste

Method:

Soak the Cashew nuts in a cup of warm water for half an hour. Drain them and grind them into a smooth paste using required quantity of water. In a saucepan heat oil and add tomatoes and sliced onion. Sauté till the tomatoes become soft and onion turns translucent. Remove from heat and keep aside to cool. Blend the mixture to make a fine puree. Heat butter in a heavy bottom pan, add chopped ginger, green chillies, ginger garlic paste and sauté for few seconds. Now add turmeric and red chilly powder and tomato onion puree. Cover and cook for 10 -15 minutes on low heat. Now add cashew paste, garam masala powder, Salt and sugar. Stir and cook for 2 -3 minute. Now add the shredded boneless pieces of tandoori Chicken and kasuri methi. Give a nice stir and cook for a minute. Remove from heat and add fresh cream and finely chopped fresh coriander leaves. Serve Hot.

*Please refer Tandoori Chicken Recipe

Tandoori Chicken

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Tandoori Chicken

Ingredients:

1 Chicken Skinless

1 cup Curd (Hung Curd)

¾ Tbsp Ginger Garlic Paste

1½ Tsp Garam Masala

2 Tsp Red Chilly Powder

¼ Tsp Pepper Powder

1½ Tsp Coriander Powder (dhaniya powder)

1 Tsp Jeera Powder (Cumin Powder)

1½ Tsp Chaat Masala                             

½ Tsp Turmeric (Haldi)

1 Tbsp Lemon Juice

2½ Tbsp Oil (preferably Mustard Oil)

¼ Tsp Tandoori Colour (Optional)

Salt to Taste

Method :

In a mixing bowl, add curd, ginger garlic paste, garam masala, red chilly powder, salt, turmeric,Jeera Powder,Chaat Masala, pepper powder, coriander powder and Colour. Add 1½  Tbsp Oil and lemon juice. Mix well. Consistency of the marinade should be thick, taste the marinade and adjust the salt and chilly powder as per your taste. Using a sharp knife, cut shallow incisions in the chicken pieces at about ½ -inch intervals. Apply the marinade to the chicken and Cover and set aside for at least 6 hours.

Preheat oven to 180C/350F. Line a tray with foil and place a wire rack on the tray. Remove chicken from the Marinade, shaking off excess Marinade, and place on the rack. Bake for 20 minutes, then slather on remaining Marinade (very generously), turn the chicken and slather Marinade on the other side. Bake for another 15 minutes. In between baste the chicken with Oil. Ones the chicken is cooked pierce a knife into the chicken to check if it is well-done. Restaurant style tandoori chicken is ready. Serve with onion and lemon wedges.

Paan Ladoo

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Paan Ladoo

Ingredients:

1 Cup condensed milk

½ Cup of desiccated coconut

a pinch of green cardamom (elaichi) powder

1 tsp Aniseeds

8 – 10 beetel leaves (paan)

a pinch of edible green colour

1 cup desiccated coconut for rolling

2 tbsp gulkand

1 tsp ghee for greasing

2 tbsp chopped dry fruits (cashew , pistachios , almonds)

Method :

In a pan, add Gulkand and the dry fruits and cook on slow flame till it binds together. Switch off the gas and keep it aside to cool. Roll the paan leaves together and finely chop them.Pour the condensed milk in heavy bottom pan. Add desiccated coconut to it and mix well. Cook the condensed milk and coconut mixture in the heavy bottom pan, on medium low flame. Stir the mixture continuously to avoid burning. Add the chopped paan leaves and a pinch of green food color and cardamom powder to it. Within 2 to 3 minutes, the mixture will start leaving the sides and come together as dough. Switch off the gas and let rest for 5 to 6 minutes. Grease your palms with ghee. Pinch a small portion of the mixture and make a depression with your thumb on it and place a bit of Gulkand and dryfruits mixture inside and roll between your hands into balls like ladoos. Roll the ladoos in desiccated coconut and keep aside.

Chicken Ghee Roast ( Kundapur Style)

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CHICKEN GHEE ROAST (KUNDAPUR STYLE)

Ingredients

For Marinate:

½ kg chicken (Curry Cut)

¼ cup Curd

½ tsp Turmeric powder

½ Lemon juice

¼ tsp Jaggery

8-10 Curry Leaves

3 tbsp Ghee

5-6 Red Chillies (Bedgi)

5-6 Black Pepper Corns

2-3 Cloves

¼ tsp Fenugreek Seeds

1 tbsp Coriander Seeds

½ tsp cumin Seeds

4-5 Garlic Pods

1 inch Tamarind Ball

1 tbsp Coriander Leaves (Finely chopped)

Salt to taste

Method:

Wash & clean the Chicken, marinate chicken in curd, salt, turmeric powder and lemon juice. Marinate for ½ hour .Meanwhile dry roast red chillies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds for 1-2 minutes. When cool grind along with tamarind and garlic to thick and fine paste. Add little water if required. Heat heavy bottom pan on medium heat and add 1 tbsp ghee, when ghee is hot add all the marinated chicken and cook till half done. Transfer the chicken to another vessel. To the same pan add remaining ghee and add the ground masala paste, fry for 5 to 7 minutes till the raw smell disappears and oil leaves the side of the masala. Now add the chicken & jaggery to the masala and cook till it’s well done.(add little water if required) Now add curry leaves and coriander leaves. Take off from heat and serve hot.