Tuesday, September 19, 2017

Neer Dosa

Neer Dosa /Panpolo this doesn't need any intro it's one of the famous dosa in malnad /konkani cuisine and so easy to prepare and take it as well . It does need a little bit of practice and you can take out dosa in no time...Perfectly gorgeous when served with Paneer ghee roast or veg usal ....You can say it's finger licking combos ...The trick here is to get the consistency of the batter right the consistency is a very thin water like consistency for this .I have roughly given the eye ball measurements here ...Do try this and leave in your feedback :) 

Ingredients
2 cups Raw Rice 
3/4 cup grated coconut
salt to taste
2 tsp oil
2 and 1/2 cup water 

Method

  • Wash the raw rice twice and Soak it for 2 hours.  
  • Grind rice with coconut and salt with  1 cup water to a smooth batter.
  • Take out smooth batter in bowl and add enough water to make a thin batter (Around 1 and 1/2 cup (approx) .
  • Now mix in the batter properly with the ladle and then pour in the mix when the pan is piping hot drop in the the batter from the side of the pan and then fill in the center ...as you will notice holes appearing on the dosa the key is not to fill these holes with more batter allow it to cook for 2 mins the fold and serve.
  • Do not cook it upside down.
  • Serve it with vegetable usal/chutney.

Wednesday, September 13, 2017

Pepper Rasam

Rasam is my most comfort food serve it with papad, steaming hot rice and a spicy Raw Mango pickle this becomes one of the most delicious combo ....Perfect way to say it for me it's heaven in a bite :D.... I love the aroma of peppercorns and this piping hot rasam is perfect one especially when I am down with cold :) Do try this tasty Rasam it will be a perfect treat for your taste buds!

Ingredients 

1 tsp Peppercorn

1 tsp Jeera

1/4 tsp Methi 

1/4 cup Toordal 

2 Tomatoes

1/4 tsp haldi 

1 tbsp ghee + 2 tsp oil

1/4 tsp mustard seeds

4-5 crushed garlic with skin 

2 tbsp onion finely chopped

2 broken red chilli 

2 gren chilli (slit)

2 tbsp tamarind 

1 sprig of curry leaves

2 tbsp chopped coriander leaves 

salt to taste 

Method

  • Pressure cook toordal with 2 chopped tomatoes , haldi, 2 tsp oil , add water and pressure cook till done. Now mash it properly and keep aside.
  • In pan add a little ghee add in peppercorns, Jeera, methi fry well now grind to a fine powder and keep aside.
  • Boil tamarind in water and mash it well strain and keep aside.
  • In pan add oil + ghee when it gets hot add mustard seeds, crushed garlic (with skin) add in chopped onion fry well now add in red chillies, green chillies fry well now add in curry leaves and cooked toordal paste , 2 tbsp of ground powder, tamarind water, salt to taste .
  • Boil well now add in coriander leaves and serve with Steaming hot Rice and papad ...YUM !




Wednesday, September 6, 2017

Mooga Pathrado

Traditional dish which is absolute favourite in every konkani house is this Pathrado ....one of the most delicious preparation using arbi/ colocasia leaves and spice paste which is absolutely scrumptious , delicious when paired with our traditional dalitoi (Our traditional dal ) one of my hubby's fav combo . There are 2 ways you can prepare this spice paste one using Moong and other using Rice ....Today I am sharing Mooga pathrado which I learnt from my mom . These leaves are little itchy so it's pretty best to choose small or medium sized arbi leaves and this takes a pretty long time to steam cook  these spicy logs as these leaves must be thoroughly cooked . I will be sharing special tips what can you do to avoid itchiness from these leaves . So here is the traditional way I do pathrado :D


Ingredients

15- 20 Arbi / Colocasia leaves

lemon sized tamarind

For the masala

1 cup Green whole Moong

2 cups of grated coconut (half of the coconut)

4-5 Bimbul or 1-2 small whole Green raw mango (chopped) or Lemon sized Tamarind

pea size Solid Hing

2 tsp salt

15- 20 Roasted Red chillies

Method

For Masala


  • Soak Green moong overnight and next morning drain all the water and transfer this in mixer grinder add in coconut, bimbul / Tamarind / Green Mango along with the skin, salt, Red chillies to a fine paste adding little water ( it must be semi thick paste ) . I have shown the consistency of the paste below.



  • Wash colocasia leaves properly . Then In a big bowl add in water put tamarind  in it and squeeze it well . Now dip these washed leaves in water and keep it aside for 10 mins . This is main tip for removing itchiness from these leaves. After 10 mins remove these leaves and keep aside. 


  • Take a backside of leaf as shown select a big leaf first spread the prepared spice paste evenly . Then now select a slightly smaller leaf then the first one place the back side of the leaf facing you and spread paste evenly on that leaf now repeat till you selected and spread the spice paste evenly on 5 leaves .
  • Then when you have stacked all the 5 leaf one over the other like shown in the picture start rolling into a log fold both the side of the leaf and then started rolling it onto a log .
  • Repeat the same with all the leaves and make logs of 5 leaves and roll then cut the logs into 3 pieces and steam in a steamer make sure you have kept enough water I actually steam it on a lower flame for 35-40 mins till done. Drizzle with coconut oil (it's a must!!) and serve it steaming hot with rice and dalitoi .


Please Note ; The spice paste must be slightly salty as when you spread on a leaf and steam it will be perfect in salt .









Tuesday, September 5, 2017

Puri with Batate Usli

Puri with Batate bhaji...YUM.... my perfect Sunday brunch, I simply love it but usually I do prepare bhaji with onions and have relished it for years (will soon share that recipe too) . This recipe is perfect for vrat /fasting where I don't consume onion and garlic and was very delicious .....though simple it's one of the delicious recipe which was shared by my dear friend Shamala Bhat akka ...thanks for sharing such a lovely awesome recipe I have tried it so many times that I have lost count so whenever I feel like having puri and batate (potato ) bhaji on a fasting day this is one recipe I always follow....So dear friends and readers try it and hope you all enjoy as must as we did ...Do share your feedback if you did try :) 




Ingredients 

3-4 Potato Boiled and mashed roughly with hands

3 tbsp grated coconut

1/4 tsp cumin seeds /  Jeera

1/2 tsp hing / asafoetida 

2 tbsp coriander leaves (chopped)

1 ' ginger 

3-4 green chillies 

2 tsp lemon Juice

salt to taste

For tadka 

1/2 tsp mustard seeds 

1/4 tsp Jeera

2 tbsp oil 


Method
  • Pressure cook Potato into 2-3 whistles and  peel the skin and mash it roughly with the help of your hands.
  • Take a Mixer grinder grind green chilli, hing , little cumin seeds, ginger ,coriander leaves just give this one Whiz and make sure you don't add any water . Lastly add coconut and give it one final blitz. Then take this ground masala out and keep it aside.
  • Take  a kadai add oil add mustard seeds when it pops add jeera and curry leaves now add in ground masala and fry for 2-3 mins .
  • Add in salt and now add in crushed potato mix well then finally add in lemon juice and give it a final toss. Ready ! 
  • Serve with Chapathi / Poori 
  • Pure bliss ...I absolutely love it every time I prepare this :D

Saturday, August 26, 2017

Lapsi and Urad dal Dosa

Lapsi / Broken wheat has so many health benefits , I have already posted Lapsi upma earlier this is one more delicious dosa which I learnt from my mom , doesn't require any fermentation and comes out crispy too it does take a little bit of time to take out the dosa , but mark my words it 's tastes fab when paired with coriander chutney ....too good to taste ...so here is the quick and easy recipe for this dosa :)




Ingredients

1/2  cup lapsi /Broken wheat

1/2 cup urad dal

salt to taste

oil for taking out the dosa

For tempering

1/2 tsp mustard seeds

1 sprig of curry leaves ( finely chopped)

1 tbsp coriander leaves (finely chopped)

2-3 green chillies (finely chopped)

1 tsp ghee /oil

Method


  • Soak lapsi /broken wheat and urad dal together preferably overnight .
  • Next morning grind soaked urad dal and lapsi and grind to a smooth consistency.
  • Add in salt to taste.
  • Now let's prepare the tadka /tempering : Heat oil /ghee add in mustard seeds when it splutters add in curry leaves, green chillies, coriander leaves fry well and add this tadka to the batter . Mix well.
  • Heat a chapathi /Dosa pan when it is hot drizzle with oil and smear the pan evenly with oil with the help of the kitchen towel.
  • Add a ladle full of batter and then spread a little with the ladle and simmer the gas to a minimum heat Then when the base gets crisp drizzle with a little oil and cook on both the side. 
  • Serve with chutney of your choice.
  • Note : Simmer the gas and take out the dosa as this dosa does take a little time to cook as it doesn't have any crispy agent like rice . So always simmer the gas once you have spread the dosa so that it comes out nicely and crispy.
  • This Dosa doesn't need any fermentation so it's quick, easy and tasty too :)

Sunday, August 20, 2017

Kele Harshale

Harshale is a very simple dessert and is always the best tasting too , well atleast for me :)....  There is no heating involved in this dessert so u should consume it quickly as it wouldn't stay for more then 1 day so though it's my family favourite I always do it in a small quantity . This is one of the main sweet which we always prepare for Janmastami , it is said that Lord krishna loved Poha and this is a traditional dish which mom used to prepare on ashtami and I have followed this tradition too  ....So blogging this traditional recipe for my reader's reference :D




Ingredients 

1 cup coconut milk 

3 -4 tbsp grated Jaggery 

4-5 green cardamom seeds (crushed in a motor and pestle) 

1 banana (sliced , cut into quarters add a few and reserve a few to be added at the time of serving )

1/4 cup Paper thin Poha 

2-3 cashews (finely chopped) (opt)

Method 

  • Grind freshly grated coconut say about 1/2 cup add 1 cup warm  water and grind to a fine paste.Extract the thick coconut milk with the help of the strainer . Then again add 1/2 cup and grind again and extract  thin coconut  milk again and keep aside. Now mix the thick and thin milk and keep aside.
  • Now add in Jaggery to the coconut milk and mix well.
  • Now add in elaichi powder , cashews (opt) add a few banana pieces ( I just add 1/2 of it ).
  • Cover and leave it for 1 hr .
  •  Now at the time of serving ...serve with paper thin poha and serve with remaining banana pieces .
  • I always add a little poha as I offer this prasad to Lord Krishna ....( Serve poha and chopped banana only when your serving this sweet and relish it :)




Thursday, August 17, 2017

Garlic flavoured Arbi Saar Upkari (Alvamande losun phanna galnu upkari )

Alvamande / Arbi / Taro roots are my favourite there are very few upkaris and stir fry I prepare with this ....this is one of the most delicious and simple way to cook this curry , my mom used to even use aloo in place of arbi ...it's simply delicious food and when served with Rice can't stop myself from having a second helping :D ....the flavour of garlic and hing just hypes the taste so much oh simply yummy to even describe....Do try it dear friends and readers and enjoy it with your family as much as I did preparing it for so many years :D , Here goes the recipe for this dish 




Ingredients 

5-6 Arbi/Taro Root ( Pressure cook it and remove the skin , wash and keep aside ) 

2 tbsp Hing water (Prepared from fresh hing about the size of pea) or 1 tsp Hing powder

3-4 green chillies 

1 tbsp finely chopped coriander leaves

2 tbsp desiccated or fresh coconut 

salt to taste

For Tadka /Tempering 

1 tsp oil + 1/2 tbsp ghee

4-5 big flakes of garlic (finely chopped)

2 -3 Red chillies (broken)

Method

  • Pressure cook Arbi / Taro root then when it cools to a room temperature , Peel the skin , wash lightly and cut into cubes and keep it immersed in water (about 2 cups of water)
  • Now add green chillies , Hing (asafoetida ) water , coconut, coriander leaves and bring to a boil and simmer till it is reduced to half. You will also notice that as arbi as it is very starchy has made the water fairly thick . Add salt and simmer for 5 mins. Now let's prepare the tadka.
  • Now for the tadka : My mom used to crush the garlic with skin on I usually chop them . Take 1 tbsp oil and ghee when ghee has melted add in chopped garlic fry well add in red chilles and roast on a low flame till garlic turns golden brown and add this to the cooked Arbi .
Variation :  You can try and replace arbi with potato . It tastes equally delicious :) 

Tuesday, August 15, 2017

Layee pitta &Tila Undo ( Popped Rice and Til Ladoo)

Happy Krishna Janmashtami to all my readers this is one of our traditional ladoo which we prepare during Ashtami is Layee pitta and Tila undo ( Ladoo made with Popped Rice and Roasted Sesame seeds) with Chikki gud /Anta Gud (which is stickier then normal Jaggery ) mixed with roasted til makes it one of the most delicious sweet . This is usually offered to Lord Krishna and we as children have so many fond memories of  us waiting for my parents to do the pooja so that we can savour on these sweets it's got such a unique taste ...Yumm so today as I prepared this ladoo thought of posting it :)






Ingredients 

1 & 1/2 cups popped Rice (Layee pitto)

1 cup Chikki Gud /Anta Gud 

1/2  cup Roasted til 

3 tbsp water 

10-12  Roasted cashews (broken) (roasted in 1 tbsp ghee)

1 tsp Elaichi powder ( seeds of 6-7 Green Cardamom Crushed and powdered)

2 tbsp ghee 

Method


  • Wash Black til and lightly pound them so that a little of the skin is removed then add in to a non stick pan and roast it on a low flame when it starts spluttering switch off the gas and store in an air tight container when cooled to room temperature.
  • Take a non stick pan add in Chikki Gud  little water then melt it on a medium heat allow it to bubble . Once the Jaggery is melted and it has began to bubble add in popped Rice, Roasted til , roasted cashews , elaichi powder  mix well.  ( Make sure you keep all the ingredients ready ).
  • Mix well then switch off the gas . (Take a small bowl add in little water and to test if the Jaggery is ready drop a small piece  in the water if it turns hard that means it is ready)
  • Grease the plate with ghee and pour the mixture ,  grease your hands with ghee and shape the mixture into ladoos and store in air tight container . 
NOTES

  • Make sure you don't leave in till mixture till room temperature to bind them into ladoos as they harden very easily
  • This can be prepared just with chikki gud and layee pitto is easily available in any Indian store.




Thursday, August 10, 2017

Cheppi Kheeri (Sugarless Pudding)

Cheppi kheeri is most auspicious sweet ...well I won't call it sweet as it is sugarless pudding which we prepare on special occasions like Nagarpanchami, Gowri Pooja this is a very simple traditional dish which is prepared of just 3 ingredients Rice, coconut milk , haldi leaves (Patholi paan) . There is no sugar added here the sweetness is from coconut milk which gives a tinge of sweetness to the pudding and the scent of patholi paan /Haldi leaves gives out such a delicate scent that you will simply love it . Here is the simple recipe for this preparation. Here I have shared one of special tip especially for those people who stay abroad like me and cannot get Patholi leaves . 



Ingredients 

1-2 Patholi Paan 

1/2 cup Rice ( I have used basmati Rice here )

1 cup Coconut milk 

1 and 1/2  - 2 cups of water to boil the Rice

Method 


  • Boil Patholi leaves in 2 cups water in a heavy bottomed vessel .



  • Add in Rice and let it come to a boil and when it starts cooking and water reduced to half add in coconut milk  both and cook till Rice gets mushy ( should get mashed up a bit).
  • When rice gets a bit mashed up switch off the gas and serve. I like it little watery some like it little thicker adjust the consistency as per your desire.
  • To prepare coconut milk : Grind 1/2 cup coconut with 1/2  cup hot water and grind to a fine paste . Now strain and extract the coconut milk reserve this residue left and grind it again with remaining hot water and grind to a fine paste strain it for the second time to reserve coconut milk .
Here is the tip 

Here is the picture of the patholi paan I had brought from India 1 Year back ...actually I had preserved a few just as an experiment to see if i could use for the next festive season . Here is the picture of the leaf which I am taking 1 yr later ....actually what I have done here is have washed and wiped the leaf properly when it's properly dried up then I have just wrapped in a news paper and kept in the refrigerator and tada there is the picture of these leaves believe me friends the scent of these leaves have doubled . Just put 2 of these leaves in the boiling water you will see after 2-3 mins these leaves will be very fresh and ready to use when you want :)....Hope this tip helps many like me who wants to prepare these traditional dishes but due to non availability of the leaves can't prepare this ...Happy me and happy family :D 




Friday, August 4, 2017

Mamidikaya Pappu ( Raw Mango Dal)

Dals  are so good and so high in protien, it's staple food of Indians especially southern part of India where our main meals include Rice and dal , main lentils that we use here is Toor dal / Masoor dal / Moong dal . It's my fav soul food too and I tend to bring in so many variations and I always blog the one which tastes amazing and is the true winner. This is one such recipe shared my by friend Sandhya Puranik Andhra style Mango dal....Oh it's so good the Raw Mango just compliments the dal so beautifully loved it :)....whole pot of dal was completed in no time...,,,this is sure to be in my to do list every time I get hold  of raw mangoes .....What more can I say about this Yummy dal can also request my readers to try this and relish it with your rice :)




Ingredients

1 Raw Mango (cut into cubes)

1 cup Toor dal

1/2 tsp Haldi Powder

1 onion (finely chopped)

3-4 Green chillies (slit)

For tadka /Tempering  

1/2 tsp Jeera /Cumin seeds

1/2 tsp mustard seeds

1 sprig of curry leaves 

1 tsp Red chilli powder

2-3 Red chillies (broken)

4-5 garlic flakes (crushed)

salt to taste 

1 tbsp oil + 1tbsp ghee for tadka

Method


  • Chop Raw Mango pieces. Pressure cook toor dal mash it well. Then add in mango pieces, haldi powder , chopped onion, slit green chillies and again pressure cook for 1 whistle .Keep it aside.
  • Add salt and bring it to a boil.

For tadka :


  • In a pan add in oil and ghee when it melts and is sizzling hot add in cumin seeds,  mustard seeds, crushed garlic and fry well till gralic becomes slightly brown . Now add in red chilli powder, fry for 1-2 mins then add in curry leaves and add in to the dal .
  • Cook again for 2-3 mins. Serve hot with Rice and papad......actually I can even relish it just like that :) 




Monday, July 31, 2017

Ghee Roast Chicken




I love Ghee roast chicken whenever travel to India this is a sure one be ordered by my family in my fav restaurants in Bangalore, I never have attempted to try this until I stumbled upon this recipe here ...have changed the recipe a little bit , tried it , loved it and found it finger licking good comes close to the authentic ghee roast chicken typically served in restaurants. ......Hmmm just loved the meal ...my family was in full compliments :D.....Do try this you will def fall in love with this royal dish  :D

Ingredients

1/2 kg chicken ( washed and cut into pieces )

1/4 cup curd /Yogurt

1/2 tsp haldi

juice of lemon

For Spice paste

10 - 12 Red chillies ( Mix of Kashmiri  chillies and the normal one)

1 tsp Black peppercorn

10-12 methi seeds

1 tbsp coriander seeds

1/2 tsp Jeera

1 tbsp oil  + 1 tbsp ghee to fry these spices

6- 8 big flakes of garlic

2 tsp tamarind paste

2 tbsp oil + 2tbsp ghee to cook chicken

2 tbsp coriander leaves (chopped)

1/4 tsp sugar (opt)

1 sprig of curry leaves

salt to taste

Method


  • Marinate chicken with curd, haldi /turmeric powder , salt and lemon juice . Keep it aside for 2-3 hrs.
  • In a pan add in 1 tsp oil, 1/2 tsp ghee, red chillies, peppercorn, whole coriander seeds, Jeera, methi, fry these spices till you start getting nice aroma and make sure you do it on a low flame.
  • Then add in garlic , and fry for another 2-3 mins then switch off the flame and grind this with tamarind to a fine paste.
  • In a non stick pan add in 2 tbsp oil + 2 tbsp ghee and when it becomes hot add in curry leaves, masala paste and fry well till the masala leaves oil , Sprinkle a little sugar (opt) once it gets cooked well add in marinated chicken and cover and cook on the low flame till all the masala well incorporated with the chicken and it leaves out oil and you get a semi dry gravy . Check and add salt if needed.
  • Garnish with coriander leaves and toss well . serve with Ghee Rice / Paratha ....it's awesome to taste


Wednesday, July 26, 2017

Special Beetroot Upkari

Love beetroot this vegetable can be used in so many different ways this is one special way to use it which I learnt it from my sister Soumya ...simple stir fry it tastes so good you can have this healthy stir fry just like that without even Rice....very healthy and very tasty too ...Do try this simple stir fry you will love the taste that is for sure !


Ingredients 

2 med sized beetroot (peeled and grated thickly)

1/2 tsp Jeera (Whole Cumin seeds)

3 green chillies (slit cut into 2)

3-4 garlic flakes (finely chopped)

2 tbsp coriander leaves

2 onion (finely chopped)

1 sprig of curry leaves 

1/4 tsp Red chilli powder

1/4 cup scraped coconut 

salt to taste 

2 tbsp oil 

Method


  • Grate beetroot  and keep aside. In pan add oil  Jeera /Cumin seeds when it splutters add in garlic and green chillies and fry well . Now add  in onion, curry leaves and fry well for 4-5 mins. 
  • Now add in coriander leaves,  little red chilli powder and grated beetroot and fry well for couple of mins ( No need of adding water as you have grated beetroot it will cook fast.
  • Now add in salt to taste.  Garnish with freshly grated coconut and give in a good mix. Done ....so simple yet fab !





Monday, July 17, 2017

Tingloro & Bimbul Kotna /Haricot Beans Curry

I love simple curries which doesn't call for any masala yet is so tasty to have that the taste though simple leaves it lingering in your mouth. Here is one such curry which is my childhood favourite which I learnt from my mom , oh it's so good to taste that I absolutely love it with Rice ....my style of comfort food apart from curd rice and pickle... Do try this dear friends it's yummy !



Ingredients

1 cup Haricot beans / Tingalora ( konkani name)

4-5 Bimbul /Bimbli  (sour fruit )  (cut into 1'  Roundels)

3-4 Green chillies (cut into bits)

2 tbsp coriander leaves (chopped)

2 Potatoes (cut into Medium sized cubes)

3 tbsp freshly grated coconut

Hing water Made from fresh hing or 1/2 tsp Hing powder

For Tempering/ Tadka 

1 tbsp oil  + 1 tbsp ghee 

1/2 tsp mustard seeds

1/4 tsp hing powder

 1-2 Red chillies  (broken into bits)

Method

  • Soak Haricot beans overnight for around 10-12 hrs. 
  • Next day Pressure cook this haricot /Tingaloro and cook for 1-2 whistles.
  • Now add in diced Potato, Green chillies, salt, 1 tbsp coriander leaves, hing water, grated coconut , Bimbul Cut into roundels . Pressure cook for 1 more whistle. when the Pressure releases add in salt and cook for 2-3 mins.
  • Now let's Prepare the tempering : Heat oil  add ghee when it is hot add in mustard seeds,  hing powder, when it splutters add in Red chilli and pour on the cooked haricot beans. Garnish with Coriander leaves and Tadaaa it's ready to serve with Rice ...wasn't it quick ?... Do try this Gorgeous curry and do leave in your feedback !



Saturday, July 1, 2017

Fried Onion Chicken Masala

Friday menus are always special .....as it's a weekend around try to make either chicken  or egg curry today so I tend to try out so many dishes ...this was one particular dish where all the flavours turned out perfect and suited our taste buds perfectly....simply Yumm ...the key is the fried onion paste giving this whole dish such a lovely flavour !!...Do try this lovely chicken dish for your family ..hope they too love it as much as we did ....Do drop in a feedback if you try would love to hear from all my readers :D





Ingredients 

1/2 kg chicken ( washed and cut in pieces )

2  Big onion Sliced and fried in oil ( see the method for the details)

To be made into paste 

1 tbsp Khus khus / poppy seeds

8-10 cashews

For Marination 

1/2 tsp haldi 

3 tbsp curd / Plain Yogurt  

1 tbsp ginger garlic paste 

salt to taste 

2 tsp red chilli powder (kashmiri)

1/2 tsp Dhania / Coriander powder

1/2 tsp garam masala

For the curry 

2 cloves

1 ' Dalchini 

2 Green cardamom / elaichi 

1 Bay leaf

2 tbsp coriander leaves

2 tbsp oil / ghee for curry + 2 tbsp oil  for frying onion 

Method

For Making the Paste 


  • Soak khus khus and cashews in hot water for 15 -20 mins. After 20 mins drain out all water and keep aside and grind it to a fine paste. Keep it aside.

  • Take a non stick pan put 2 tbsp oil fry onion till it turns brown and well roasted and keep half the fried onion separately. Remaining half  after it cools down grind it to a fine paste. keep it aside. 
For Marinating the chicken 

  • In  a mixing bowl take out chicken, add haldi, yogurt, ginger garlic paste, salt, Red chilli powder, Dhania powder, garam masala, ground fried onion paste mix well and keep aside for 20  mins .
Making the curry 

  • Heat pan add oil + ghee when hot add in the whole spices when it sizzles  add in the marinated chicken and fry well till chicken gets cooked and leaves out oil add in the fried onion , cashew paste and cover and cook till it leaves the sides of the pan add in little water, salt to taste and cook till done.
  • Garnish with coriander leaves . Done it's delicious and finger licking good with paired with Jeera rice / Parathas !