Over the weekend, we had invited some of our friends for lunch. I also wanted to take some food to a friend. I had to decide what to make for lunch very quickly. While searching for recipes, I found this recipe, which I had copied down from aayi’s notebook. I gave it a try and loved the taste of it. I served it dry, but this can also be served as a gravy by adding some water and thinning the sauce down.
Ingredients: 2 lb chicken (I used boneless tender breast pieces) 1 tea spn coriander seeds 1 cup onion 5-6 green chillies 6-7 cloves 1″ cinnamon 2-3 cardamom 1 tea spn shah jeera 1/2 cup coconut (I used desiccated coconut) 4-5 peppers 1 cup coriander leaves 1 tea spn ginger-garlic paste 1/4 cup tomatoes Oil Salt
Method: Heat oil and add 1/2 cup onion, green chillies for few minutes. Add cloves, cinnamon, cardamom, coriander seeds, shah jeera, coconut, pepper and fry till a nice aroma comes out. Grind all with coriander leaves. Add the paste to chicken pieces and keep aside for 15-20mins. Heat a little oil and fry remaining onion, ginger-garlic paste till onions become slightly brownish. Add tomatoes, salt fry for a min. Add chicken along with all the paste. Cook till done.
Serves : 4-5 Preparation time : 40mins
Pictorial:
We find drumstick tree in garden of almost each and every house in our area. They provide full iron and so used by everybody especially women to supliment their need of nutritional iron. This is drumstick season. We use the flowers and leaves in konkani cooking along with drumsticks.
Drumstick flowers are used to prepare cutlets. My kids used to love these. Many of our neighbors and relatives used to give us these flowers, freshly plucked from the tree.
Also check cabbage vada .
Ingredients: 1 cup drumstick flowers 1 cup Shredded coconut (fresh/frozen) 1/2 cup toor dal 2 tea spn rice (uncooked) 1 tea spn coriander seeds 2 tea spn urad dal 1/4 tea spn asafoetida 1/2 tea spn tamarind extract 4-5 Red chillies 2 tea spn jaggery Salt Oil Rava (sooji)
Method: Soak toor dal and rice in water for about thirty minutes. Heat a little oil and fry coriander seeds, urad dal, asafoetida and red chillies. Grind coconut, jaggery, tamarind and above fried items. Continue grinding with soaked dal and salt using minimum water. Mix this masala with drumstick flowers. Make small balls and press with the palm to flatten them. Roll these in rava and shallow fry them on both sides. Serve hot.
Serves: 3-4 Preparation time : 30mins
Pictorial:
