कोल्हापूर ची शान असलेला पांढरा रस्सा रेसिपी.
सर्वच Non Veg लव्हर साठी खास रेसिपी.
सर्वच Non Veg लव्हर साठी खास रेसिपी.
ABOUT PANDHARA RASSA(WHITE CHICKEN CURRY) RECIPE
This is a popular recipe from the Kolhapur district of Maharashtra made with mutton,(the meat of goat)and chicken . Kolhapur is known for its spicy red chilies and the dishes from Kolhapur are generally bright red in color. Pandhara Rassa an exception is a rich medium spicy dish which is pure white in color.
Important Tips
For 1 litre chiken /mutton stock.
- Use half litre coconut milk & 10-12 cashew, 1 tsp magaj.
- If you use extra amount of magaj bee. This spoil taste of rassa. So use small amount.
- Extra amount of coconut milk do not give real taste. So use half amount
- After adding coconut milk do not boil. Off gas.
६ वाटी रस्सा करण्यासाठी / 6 cup rassa
साहित्य
४ मटण/चिकन स्टाॅक, १चमचे गोडेतेल व तुप, १ नारळ(ओला) , ८-१० काजू, मगज बी half tsp, 2 चमचे खसखस,
२चमचे पांढरे तीळ, २ लवंगा, १ तुकडा दालचिनी, ५-६ काळेमिरी, ४ हिरवी वेलची, २ मसाला वेलची, तमालपत्र, चवीपुरते मीठ़
Ingredients
•chiken/mutton stock -4 cup
•coconut milk-2cup
•salt as per taste
•oil -1 tsp
•ghee -2 tsp
•cashew -8-10 (soaked)
•magaj bee -half tsp (soaked)
•poppy seed-2tsp(roasted)
•sesame-2tsp (roasted)
Tadka/fodni
•oil+ghee
•bay leaf
•cinnamon
•cardamom
•cloves
•black pepper
Recipe in detail -
- Soak Poppy seeds in a warm water for fifteen minutes.
- Dry roast sesame seeds in a pan.
- Boil sesame seeds and poppy seeds together in half a cup of water for five minutes and let it cool.
- Drain the mixture and grind with coconut to a fine paste, if required add a little water.
- Boil onion in one cup of water for minutes. Drain,cool and grind to a fine paste.
- Heat oil in a thick bottomed pan, add cinnamon, black cardamoms, green cardamoms, cloves and bay leaves.
- Saute for a minute.
- Add boiled onion mixture, cook on medium low heat for five minutes, stirring continuously.
- Add ginger garlic paste and cook on medium low heat.
- Add sesame,poppy and coconut paste and cook on medium heat for 5 minutes.
- Add mutton stock/chicken stock and bring it to a boil.
- Add salt, nutmeg and white pepper powder and mix well.
- Let it cook for 10 minutes.
- Garnish with coriander leaves and serve hot.
LETS COOK SOMETHING SPECIAL WITH SUPRIYA'S KITCHEN.
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