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A picture is worth a thousand words, i have heard...
But this pic?? ... just two words - INFINITELY CUTE!! (Obviously... only the left half!! :-) )
My niece... Neha
(Unimportant:FYI, for those who don't know me personally... that's me on the right!)
DASI SPEAKS...
Chicken ‘Dasi’
Ingredients:
Chicken | 1 -1 ¼ kg |
Ginger Garlic Paste | 3 Tablespoons |
Onions | 4 large |
Tomatoes | 2 large |
Green chillies | 5 |
Garam masala powder | 2 tsp |
Coriander powder | 3 tsp |
Kasoori Methi | 5 tsp |
Curd (thick) | 1 cup |
Chilly powder | As a supplement, to your liking |
Ghee | ½ cup |
Coriander leaves | For garnishing |
Refined oil/ghee | For frying |
Salt | To taste |
Grated coconut | 1 ½ cups |
Pepper | 2 tsp |
Poppy seeds | 1 tsp |
Tamarind | About half the size of a TT ball |
Jeera | 2 tsp |
Method of preparation:
Cut the chicken into small-medium pieces, and clean it. Add the thick curd and ginger garlic paste to it. Mix it well and keep it aside for 1-2 hours.
Gravy - Heat the grated coconut, pepper, and jeera (be careful not to burn the jeera) (separately) lightly on an open pan. Add poppy seeds and tamarind and grind it with the appropriate amount of water.
Dish: Cut the onions (vertically) and fry it in refined oil/ghee till golden brown. Cut the tomatoes and green chillies to it and sauté for 5 minutes. Now add the chicken and sauté for another 5-8 minutes. Add garam masala, coriander and chilly powder (chilly powder is a variable quantity, and can be added to suit your taste) powders and sauté for 2 minutes.
Add the gravy, and appropriate amount of water. Keep stirring it for another 5 minutes. Add the Kasoori Methi, and close the lid of the vessel. Cook for 20 minutes (may vary, depending on the vessel used for cooking, and the degree to which you like your chicken cooked!). Add salt to taste, ghee, and garnish with coriander leaves. Goes best with rotis or as "kori rotti" (Coastal Karnataka style).
Surely, there cant be better ways of spending one hour of my time. I learnt as much in an hour, which would take me many months or years of my own experience to learn the same. I am looking forward to learning more from him.
Thank you very much,sir...
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Lemons | 25 large |
Salt (Crystalline – not table salt) | 150 – 200 grams |
Coriander | 3 tsp |
Jeera | 2 tsp |
Methi (mente) | 2 tsp |
Mustard | 50 grams |
Red chillies (deggi mirch) | 100 – 125 grams |
Pepper | 3 tsp |
Garlic | 4 full |
Asofodeita paste (hingu) | Little |
Sugar | 6 – 8 tsp |
Sesame oil (ellenne) | For frying |