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 the introduction".
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.
roast cinnamon, cloves, red chilies, poppy seeds,
carom seeds, cumin, peppercorns, fennel, star
anise and coriander seeds until there is a nice
to a paste with garlic, turmeric, tamarind /
vinegar and coconut.
the remaining oil in a large pan and sauté chopped
onion until golden brown.
the ground paste and cook until oil separates.
the chicken pieces and sauté for some time.
two cups of water and salt and bring it boil.
Reduce the heat and cook covered until the chicken
pieces are tender.
hot with steamed rice.