Tuesday, 8 January 2013

PANDHRA RASSA - A typical Maharashtrian Recipe


Ingredients:

Chicken – 1 kg skinned and cut into pieces
Medium sized Onion – 2 (Finely Chopped)
Garlic Paste - 1 ½ tsp
Ginger Paste - 1 tsp
Dry Coconut - 1/2 grated
Cloves - 15
Cinnamon – 2 inch long piece
Black Cumin Seed - 1 ½  tblsp
Dried Red Chilli  - 4 to 5
Poppy seeds – 1 ½ tsp
Salt - To taste
Red Chilli seeds – 1 ½ tsp
Coriander Seeds – 1 ½ tsp
Coconut Milk – 1 cup
Stirred Plain Yogurt – ½ cup
1 Raisins – 1 tbsp
Cashew Nuts – 1 tbsp
Ghee / Vegetable Oil – As required

Method:

  1. Wash the skinned pieces of chicken properly and apply the ginger - garlic paste on them thoroughly, set aside.
  2. Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chilli seeds, cardamom seeds and 10 cloves, adding a little water and keep aside.
  3. Heat 1 tbsp oil in a heavy bottomed pan and add cinnamon, red chilli pieces, cashew nuts, raisins and remaining cloves.
  4. Stir fry till cashew nuts turn golden.
  5. Now add chicken pieces to it and fry well.
  6. Lower the flame and cover the pan.
  7. Put a little water on the lid and cook till almost done.
  8. Heat the remaining oil in a large pan and add onion.
  9. Fry till it becomes translucent.
  10. Add the grinded paste and stir fry and add curd and stir for two minutes.
  11. Add the cooked chicken and ½ cup of water, and bring to boil.
  12. Add coconut milk and stir well.
  13. Boil only once to avoid curdling
  14. Serve hot with rice, pooris or roti



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