for family meals :
is one of the recipes that has been provided by Vandana
who is very much a keen cook of Indian dishes. Hopefully
there will be more to come!
asked Vandana for a little background information:
live in Pune, India. I am a South Indian so many of
my recipes are from that area. I enjoy cooking and my
family and friends do say that it is appetizing! By
profession I am a Relocation Consultant and the India
head of an International Charity. I hope that covers
gm Chicken cut into medium sized pieces
2 large onions chopped
1 cup gated fresh coconut
2 cinnamon sticks
2 dry red chilies
1/2 tsp turmeric powder
2 tbsp poppy seeds
1 tsp carom seeds
1 tsp cumin seeds
8 - 10 black peppercorns
4 star anise
1 tbsp coriander seeds
1 tsp fennel seeds
4 cloves garlic
4 tbsp vegetable oil
salt to taste
1 tbsp tamarind pulp / vinegar
a little oil and roast coconut until light brown.
Keep to one side.
roast cinnamon, cloves, red chilies, poppy seeds,
carom seeds, cumin, peppercorns, fennel, star anise
and coriander seeds until there is a nice aroma.
to a paste with garlic, turmeric, tamarind / vinegar
the remaining oil in a large pan and sauté chopped
onion until golden brown.
the ground paste and cook until the oil separates.
the chicken pieces and sauté for some time.
two cups of water and salt and bring it to the boil.
Reduce the heat and cook covered until the chicken
pieces are tender.
hot with steamed rice.