Friday, 27 September 2013

KORI GASI

CHEF BB
KORI GASSI
INGREDIENTS
Coconut oil                    1 tsp
Coriander powder                   3tsp
Fenugreek seeds           a pinch
Fennel seeds                 1/2tsp
Pepper corn                  8 pieces
Mustard seeds              1tsp
Cumin seeds                 2tsp
Red chilies                     15 no
Grated coconut             1 no
Onions sliced                2 no
Garlic                            6-8 pieces
Stock                                       as required
Coconut oil                    2 tbsp
Onions sliced                2 no
Curry leaves                  08 – 10 nos
Tomatoes chopped       02 no
Salt                                to taste
Tamarind paste             2 tbsp
Coconut milk                 100 ml
METHOD OF PREPARATION
Masala preparation

1.   Heat oil in pan. Add coriander powder, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds and red chilies and dry roast them.
2.   Now add grated coconut, onions and garlic. Sauté till the onion turn light brown.
3.   Then add water and grind them together. The masala is ready.
Kori gasi preparation
1.   Heat oil in pan. Add sliced onions, curry leaves and sauté the onions till it looses color.
2.   Then add chopped tomatoes, curry cut chicken, prepared masala, salt, tamarind paste and coconut milk. Mix it well.
3.   Cover the pan and cook for about 10 minutes.

4.   Garnish with curry and coriander leaves and serve hot.

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