Wednesday, August 27, 2014

Tomato Peanut Chutney

  • Tomatoes – 6 ripe
  • Green chilies – 8
  • Dry red chilies – 2
  • Peanuts – 1/4 cup
  • Tamarind – 1-inch ball
  • Salt – to taste
  • Whole coriander seeds – 1 teaspoon
  • Fenugreek seeds/methi kuria – 1/2 teaspoon
  • Mustard seeds – 1 heaped teaspoon
  • Asafoetida powder – a pinch
  • Peanut oil – 1 tablespoon

  • Heat oil in a skillet. When hot, add mustard seeds and fenugreek seeds. After the mustard seeds have spluttered, add dry red chilies, coriander seeds, peanuts and asafoetida powder. When the peanuts turn brown (this should take a few seconds only on high heat), take the pan off the heat.
  • Set the tempering aside and allow it to cool.
  • Wash and chop tomatoes into large cubes. Snip the heads off green chilies.
  • Remove the tempering from the pan into a chutney grinder and grind it to paste. In the same pan, add a few more drops of oil and cook the tomatoes and green chilies together on high heat, stirring regularly. Pluck apart the tamarind ball into bits and add it to pan in which tomato-green chili is being cooked for 10 minutes.
  • Take the cooked tomato-green chilies off the heat and allow it to cool. When it reaches room temperature (we quickened this step by stirring it with all might under a full-speed fan), add the cooked tomato-green chilies to the ground tempering and pulse again.
  • Tomato peanut chutney is ready to serve.

Green Chutney

  • 1 big bunch of chopped coriander leaves (cilantro)
  • 5-6 green chopped chilies
  • 1 medium sized tomato
  • 2  tsp lemon juice
  • 1/2 inch ginger
  • 1 tsp cumin seeds
  • 1 1/2 tsp salt

  • Wash coriander leaves, green chili, tomato & ginger well.
  • Blend green chilies, tomato, cumin seeds, salt & ginger into a paste.
  •  Add coriander leaves, a little at a time & blend.
  •  If needed, add 2-3 tbsps of water. The water will help in blending.
  • Blend well & add lemon juice to taste.
  • Turn chutney into a bowl, mix well & serve.

Lauki ke kofte without onion and garlic

Ingredients for (Lauki Ke Kofte Recipe) Gourd Kofta Recipe

For Kofta
  • Gourd- 1/2 Kg
  • Besan- 150 Gms
  • Green Chilli- 2 to 3 (Cut into small pieces)
  • Ginger-1 inch in length
  • Greem coriander-1 table spoon (sliced)
  • Salt- (According to taste)
  • Oil- To fry.

For Gravy
  • Tomato- 4 (400 Gms)
  • Green Chilly- 2 to 3
  • Ginger-1 inch in length
  • Curd- 1 bowl
  • Oil- 1 tablespoon
  • asafetida- 1-2 pinch
  • Coriander Powder- 1/2 small spoon
  • Turmeric Powder- 1/2 small spoon
  • Coriander Powder- 1 small spoon
  • Garam masala- 1/4 small spoon
  • Red Chilli Powder- 1/4 small spoonv
  • Greem coriander-1 table spoon
  • Salt- (According to taste)

For Kofta
  • Grate the guard and sqeeze  excess water from it,  add  the green chilli, ginger, coriander, besan and salt in a bowl and mix them properly. Leave the masala for 5 minutes. The mixture for kofta is ready.

For Gravy
  • Put the oil in the frying pan and heat the pan. Take one tablespoon mixture and put it in the pan. Turnover and fry it well until it turns brown. Then take out it in a plate. Follow this method for preparation of rest of the koftas.
  • Grind the tomato, green chilli and ginger in a grinder finely.
  • Put the oil in a pan and heat the pan. Put the cumin seed and asafoetida into the pan. After the cumin seed is properly fried in the oil then put the turmeric powder, coriander powder and red chilli into it. Continue stirring with the stirring spoon and fry it well. Now put the tomato paste into the masala and cook it until the masala release the oil. Add the curd into the masala and continue stirring. When it starts boiling, pour one glass of water into the masala. Continue stirring till it boil again. Mix the salt and garam masala into the masala.
  • Now put the guard kofta into the tari which you prepared before. and boil the gravy for 2 to 3 minutes. Turn off the burner. The Loki Kofta Recipe is ready now.
  • Take out the Lauki Kofta Curry in a bowl and garnish it with the green coriander.

Bhindi Kadhi

For Bhindi
  • Bhindi - 10 (trim the head and tail and cut them into 1/2 inch pieces)
  • Oil - 2 tbsp (to fry the Bhindi pieces)

For Kadhi (Whisk or Mix the Following)
  •  4 tbsp's of Besan Flour
  • 2 Glass of Butter Milk
  • ½ cup curd
  • 1 tsp Chilli Powder
  • 1 Cup of water
  • and little salt to taste
  • 2 tsp ginger – chilli paste
  • 2 tsp sugar

Mix all the above Ingredients together and keep aside.
For Tempering
  • Oil - 1 tbsp
  • Mustard - 1 tsp
  • Fenugreek seeds - 1/4 tsp
  • 10 curry leaves
  • A pinch of hing

For Bhindi
  • Heat a skillet and add Oil. Add Chopped Bhindi pieces, when the Oil gets heated. fry the bhindi pieces in medium flame for about 4-5 minutes, till they are cooked. add very little salt, while frying. (Need not Deep Fry the Bhindi's)

For Kadhi
  • Now add the Whisked / Mixed  Butter Milk-Besan Flour mixture to the skillet and slow the flame. let the mixture come to boil in slow flame. it will take some 5-7 minutes. 
  • Now add the fried Bhindi's and let the Kadhi sit on slow flame for another 2-3 minutes.

For Tempering:
  • Heat oil, add all the tempering ingredients and pour it in the kadhi mixture.
  • Kadhi is ready to eat

Chana Masala without Onion and Garlic

For Potli
  • Tea- 1& 1/2 teaspoon
  • Cinamon Stick- 1
  • Black cardamom-2
  • Cloves-4

Spices to be ground to powder:
  • coriander seeds: 1 tablespoon
  • cumin seeds : 3 teaspoon
  • pepper corns: 1/2 teaspoon ajwain: 1 pinch
  • red chillies: 3-4
  • green cardamom-2
  • Cloves-4

Other Ingredients
  • Kale Chane - 200gms
  • bay leaves 3-4
  • garam masala powder: 1/2 teaspoon
  • kasoori methi: dry fenugreek leaves
  • 2 Tomatoes pureed
  • 2 tsp ginger chilli paste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 3 tsp chana masala
  • tamarind: 1 medium size ball ( soaked and puree extracted)
  • oil: 1 and 1/2 tablespoon

  • Soak kala chana overnight in plenty of water. wash them, combine all the ingredients of potli in a muslin cloth, tie it properly. Slightly crush the potli, so that the aroma of spices mix well with chole, if not using potli, use tea bags instead but then you have to manually discard the other spices after boiling chole, adding these spices while boiling gives a nice aroma to chole.
  • Add salt, potli, water and chole in a pressure cooker boil for 3-4 whistles on high flame and then reduce the flame and let them cook for another 5 to 6 minutes, as they are soaked overnight they will be cooked properly. Switch off the flame let it cool completely, check them whether they are tender else you have to cook till one more whistle.
  • Dry roast all the ingredients of masala powder on a low flame, let them cool completely and grind to fine powder.
  • Now heat oil in a heavy bottomed pan or kadhai , add bay leaves to it, now add spice powder roast , kasoori methi for a minute, add tomatoes and ginger green chilli paste, bhuno till oil separates.
  • Add turmeric powder, red chilli powder, coriander powder, cumin powder and chana masala powder.Bhuno for 1 minute.
  • Add black chana and mix it. Check salt if required add according to your taste, slightly mash some chana , it will help to thicken the gravy, add 1/2 cup of water from the boiled water in the cooker and bring it to boil, as it starts boiling, simmer the flame, cover the lid and cook for another 5-7 minutes finally add strained tamarind puree to it, boil it for 3-4 minutes,simmer the flame for 2 minutes and cover the lid so that oil seprates from chana
  • Add garam masala powder to it. Heat tawa, dry roast kasori methi on it and add it to chana.

Moong Dal ke Pakode

  • Split green gram skinless (dhuli moong dal) soaked in hot water 1 cup
  • Oil 2 teaspoon
  • Caraway seed (shahi jeera) powder 1/4 teaspoon
  • Asafoetida 1/2 teaspoon
  • Red chilli powder 1 tablespoon
  • Turmeric powder 1/2 teaspoon
  • Salt to taste
  • Fennel seed (saunf) powder 1/2 teaspoon
  • Dry mango powder (amchur) 1/2 teaspoon
  • Fresh coriander leaves 3 tablespoons
  • Bread crumbs 1/2 cup
  • Green chutney as required
  • Sweet and sour chutney as required


  • Heat oil 2 tbsps oil in a non stick pan. Add caraway seeds, asafoetida and green gram and stir. Add red chilli powder, turmeric powder, salt, roasted fennel powder and mix well. Step 2
  • Transfer the mixture into a mixer jar and grind coarsely without adding any water. Transfer the mixture into a bowl, add dried mango powder. Chop coriander leaves and add along with white bread crumbs and mix well. Heat sufficient oil in a kadai.
  • Grease your palms and shape the mixture to even sized vadas. Slide them into the oil, a few at a time, and deep fry till golden and crisp. Drain on absorbent paper. Serve hot with green chutney and sweet tamarind chutney.

Sunday, August 24, 2014

Chicken Biryani

Perfect Sunday Lunch with Pati Dev.

  • Basmati rice soaked 1  cup
  • Boneless chicken cut into 1½ inch pieces 300 grams
  • Yogurt 1/2 cup
  • Ginger paste 2 tablespoons
  • Garlic paste 2 tablespoons
  • Salt to taste
  • Oil 4 tablespoons
  • Cumin seeds 1 teaspoon
  • Clove 6-8
  •  Cinnamon 2 inch piece
  • Green cardamom 6-8
  •  Bay leaf 2
  • Onion sliced 2
  •  Tomato chopped 3
  • Red chilli powder 1 teaspoon
  • Chicken stock 2 cup


  • Marinate the chicken in a mixture of the yogurt, ginger paste, garlic paste and salt for one hour, preferably in a refrigerator.
  • Heat the oil in a pressure cooker; add the cumin seeds and sauté for ten seconds. Add the cloves, cinnamon, cardamoms and bay leaves. Sauté again for about ten seconds.
  • Add the onions and sauté till golden brown. Add the tomatoes and cook over high heat for three minutes, stirring continuously. Add the chilli powder and stir to mix.
  • Add the chicken with the marinade and sauté for two or three minutes. Pour in the chicken stock and bring to a boil. Stir in the rice and bring to a boil. Seal the cooker with the lid and cook over medium heat till the pressure releases twice (two whistles).
  • Remove the lid when the pressure has reduced completely and stir lightly to separate the rice grains. 

Chicken ChaaNp or Chaap-- Mughal dish from Bengal

Today I wanted to try Bengali Cooking. Read lot of recipes, Saw lot of videos and finally came up with my version of this dish.The dish actually is pretty easy to make. Do not get intimidated by the Steps under Prep. They are all very simple. So if you are all set for a Nawabi meal go ahead and indulge yourself. Serve this dish with some biriyani.

  • Make Garam Masala powder according to my recipe. My Garam masala has cardamom, clove, cinnamon, little javetri(mace) and dry red chillies. It is really aromatic and will add more flavor to the dish. We will use about 1 tbsp of this Garam Masala
  • 3 Onions Paste
  • 2 Tbsp Garlic Paste
  • 1 Tbsp Ginger Paste
  • 4 Green Chillis Paste
  • 1 Javitri – whole
  • 1 Nutmeg
  • 1/2 tbsp Garam Masala
  • 1 tsp Red Chilli Powder
  • 2 tsp Turmeric powder
  • 2 tbsp Melon Seeds
  • 2 tbsp Poppy Seeds
  • 10 Cashews
  • 1 cup Curd
  • few drops of Kewra water
  • few drops of Rose water
  • Saffron 5 strands in 1 tbsp warm milk
  • Cinnamon  : 2 inch stick
  • Tej pata : 2
  • Black Pepper Corns : 4
  • StarAnise: 2
  • 1 tsp sugar
  • Salt as per taste
  • Oil+Ghee for Cooking

  • In a large tray put the washed pieces of chicken.
  • Make slit in the chicken pieces and rub with salt and about 1/2 tbsp of Garam Masala powder.
  • In a grinder add poppy seeds, cashews, melon seeds with warm water and make a paste of it.
  • In another masala grinder add Javitri and Nutmeg and grind to powder
  • Make Marinade of Onion Paste, Ginger-Garlic Paste, Chilli Paste, Poppy Seeds-Cashew-Melon Seeds Paste, Curd, Garam Masala Powder, red Chilli, Tumeric Powder, Javitri-Nutmeg Powder, Salt, Kewra Water, Rose Water and Saffron Milk.
  • Next add half of the marinade to the chicken pieces and mix well. Leave it overnight for the flavor to seep into the chicken. If not overnight at least 3-4 hours is recommended. 
  • Start Cooking In a pan with a flat bottom heat  2 tbsp oil + 1 tsp ghee (Note: I try to cook most of my food low in oil and ghee and so my oil and ghee proportions are much less than what you might see in other recipes. I am perfectly ok with this as we are not too much into oily food. But if you want to make the dish richer do increase the ghee a little )
  • Temper the oil with a 2" stick of cinnamon, Tejpata, Star Anise, Black Peppercorn
  • Now add a tsp of sugar to the oil and brown the oil by swirling the pan.
  • Next lower the heat  .Shake off excess marinade from the chicken pieces and add them to the pan. Do not overcrowd them and the pieces should lie side by side. Cook/Fry the chicken pieces till their raw coloring is gone and they have taken on a light yellow coloring. Do not deep fry the chicken and they should not turn brown.
  • Now add remaining chicken marinade and some salt to taste. Gently mix and cook for 10 minutes.
  • Cover the pan now and at low-medium heat let the chicken cook. Usually the chicken will release water and will get cooked in its own juice. No need to add any extra water. However if it is getting too dry, add little water judiciously. It will take around 30-40 minutes for the chicken to get fully cooked.
  • Once the chicken is done and a thin layer of oil has surfaced, taste the gravy and adjust for seasonings. At this point if you wish, you can also dry off the gravy a little. Add few more drops of kewra water at this point if you wish.
  • Serve with Biriyani or Naan. I have seen the gravy and chicken tastes much better when had the next day. So give some time for the flavors to mingle before you serve. 

Friday, August 22, 2014

Egg, Bread, Bacon and Cheese Pudding

After a very Hectic Day at work something continental for Pati Dev.

  • 6 Dinner Rolls
  • 10 ounces Bacon bake until crispy & crumble
  • Olive Oil
  • 5 large Eggs, whisked
  • 3/4 cup 2% Milk
  • 1/4 cup Heavy Cream
  • 1 cup shredded Cheddar Cheese, divided
  • 1/4 teaspoon Smoked Paprika
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Salt
  • 1 teaspoon Salt
  • 3 sticks of Thyme
  • Parsley Flakes for topping

  • Pre heat oven to 400 degrees F with the rack in the middle.
  •  Line a microwave safe glass bowl with olive oil.
  • Slice dinner rolls into 1/2 inch pieces. Place bread cubes on a baking sheet & toss with some olive oil.
  •  Bake for about 6 minutes (toss half way,) until slightly brown & crispy. Remove rolls from the oven, let cool a few minutes.
  • Reduce oven heat to 350 degrees F.
  • In a bowl combine eggs, cream, milk, 1/2 cup of cheese, 3/4 of the bacon & the seasonings. Add the bread to the egg mixture. Coat the bread thoroughly. Let the bread soak for 15 minutes.
  • Transfer bread mixture to the microwave safe bowl. Top with the remainder of the cheddar cheese. Bake for about 25 minutes or until cheese is melted & slightly browned. Top with the remainder of the bacon crumbles & some parsley. Serve immediately.

Wednesday, August 20, 2014

Microwave Bhindi

On popular demand from my bachelor friends as they believe in Microwave Cooking a lot ;)

  • Grind  4 cloves of garlic , 2 onions & 1 tomato together .
  • 2 tbsp for cooking on gas.
  • 1 tsp cumin seeds
  • Hing 1 tsp
  • 500 gm bhindi slit - each piece into four.
  • Roasted peanut, about 1/2 cup, grind it to a smooth powder
  • 1 tsp salt
  • 1tsp red chilli powder
  • 1 tsp aamchur (dried mango powder)
  • 1/3 tsp haldi
  • 1 tsp jeera powder (dry roast)
  • 1 tsp dhania powder(dry roast)
  • 1 tsp sugar
  • 2 tbsp oil.

  • Mix the slit bhindi with masalas and then add oil and mix well. Microwave on high for 10-12 minutes. Do stir it a couple of times in between.
  • In a pan heat 2 tbsp oil. Add cumin seeds and hing for tadka.
  • Add the onion, garlic and tomatoes mixture. Bhuno for 5 minutes or till tomatoes leave oil.
  • Add little salt for taste (don’t add too much as there is already salt in bhindi), sugar (1 tsp). Put the micro waved bhindi in this mixture and place the whole mixed masala and bhindi mixture again in the microwave safe bowl.
  • Microwave for 5 minutes more or till bhindi is well dehydrated and cooked.
  • Serve Hot.

Tuesday, August 19, 2014

Pickled Brinjal

Pickled Brinjal - this dish is a delicious combination of achari spices, gur (for a tinge of sweetness), tamarind (for sourness) cooked with dices of brinjal. After travelling for so many days I am back to my cooking :)

  • Brinjal 1 Large
  • Gur Syrup (melt gur) 1tbsp – adjust as per taste
  • Tamarind pulp 1tbsp (adjust the sweetness and sourness as per taste)
  • Hing a pinch
  • Mustard Seeds 1 tsp
  • Cumin Seeds 1 tsp
  • Saunf 1 tsp
  • Methi seeds 1/2 tsp
  • Kalonji 1 tsp
  • Coriander Powder 2 tsp
  • Red Chili powder 1-2 tsp
  • Tumeric Powder 1 tsp 
  • Cumin Powder 1 tsp
  • Amchur as required
  • Garam Masala (optional) ½ tsp
  • Salt to taste

  • I have tried to pen down the measurement as per how I made but adjustments in the sweetness and sourness might be required as per taste.
  • Take a pan – heat mustard oil to smoking point – let the oil cool a bit. 
  • Now add hing, mustard seeds, cumin seeds, methi seeds, kalonji and saunf – let it crackle and stir it. As soon as it changes a little colour, add the brinjal cut in dices. 
  • Mix well and stir for a couple of minutes. 
  • Now add the dry spice powders along with salt except for amchur and garam masala. Cook for a while until the brinjals are almost 90% done.
  •  Now add the gur syrup, tamarind and amchur and cook for another 3-4 minutes on low to medium heat. Adjust the seasoning and also sweetness and sourness as per taste. Serve hot.

Wednesday, August 6, 2014

Chicken and Mushroom Risotto

This recipe is very special as my husband cooked this dish for me ... My guidance was surely there ;) :P .
So from Udayan's Kitchen his favourite Rissoto :).

  •  2 tablespoons butter
  • ½ pound mushrooms, cut into thin slices
  • 2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
  • 1 teaspoon salt
  • ¼ teaspoon fresh-ground black pepper
  • 5 ½ cups canned low-sodium chicken broth or homemade stock, more if needed
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 ½ cups arborio rice
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley

  • In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
  • In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
  • Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
  • Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.

Methi Malai Mutter

  • Green peas - 1/2cup
  • Fenugreek leaves - 1cup
  • 2 onions finely chopped
  • Milk - 1/2cup
  • Cream - 1tsp
  • Salt - as per your taste
  • Sugar - 1/2tsp
  • Butter - 1tsp
  • Cumin seeds - 1/2tsp
  • Garam masala - 1/2tsp

To grind:  
  • Garlic Cloves: 5-6
  • Cinnamon - 1/2inch
  • Onion – 1 (boiled for 3 minutes)
  • Green chillies - 2
  • Ginger - 1/2inch
  • Cashews – 20 soaked in water for 15 minutes

  • Wash methi leaves & chop them roughly. Boil them in salt water for 2 minutes . Squueze excess water and keep aside
  • Add cloves, cinnamon, green chillies, ginger, boiled onion & cashews in a mixer. Grind it to a fine paste.
  • Heat butter in a pan & temper with cumin seeds. Add chopped onions, sauté till translucent.
  • Add the ground paste & saute it on medium flame for 2mins.
  • Then add in fenugreek leaves & peas. Fry until they are cooked.
  • Add salt and sugar. Mix them again. Add milk & mix well. Cook them in low flame for 2-3mins.
  • Lastly add the cream & give a quick stir & then switch off the flame. Top up with garam masala.
  • Serve with roti,naan & even with milk pulav. Yummy & delicious Methi mutter malai is ready.

  • Adjust the green chillies as according to your taste.
  • Cashews can be replaced with almonds. Do not avoid it as it gives binding to the gravy.
  • After adding milk, do not boil in high flame.
  • Today I have used frozen peas. If you are using dried peas then soak overnight & then pressure cook it for 2 – 3 whistles & then make this gravy

Authentic Sali Boti

This unique dish is a true Parsi Cuisine classic, using cubes (boti) of any meat of choice and Persian touches like apricot, apple cider vinegar and sugar along with a blend of mouth-watering Indian spices and aromatics. It’s best served topped with crisp ‘Salli’ or shoestring potatoes (although a handful of crushed potato chips work well too.)

  • 750 grams of mutton/lamb cut in 1 inch cubes ( I used raan of mutton so got 3-4 nice bone pieces which gives very nice flavour).
  • 2 tablespoon ginger garlic paste (1 whole garlic & 1 inch ginger, minced together)
  • ½ teaspoon each, salt & cracked black pepper
  • 2 tablespoons  oil
  • 1 tablespoon Ghee
  • 2 cups finely chopped onion ( 3 big onions)
  • ½ teaspoon ground red chili or Cayenne pepper
  • ¾ teaspoon ground turmeric
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • 1 teaspoon cinnamon powder
  • ½ teaspoon Garam Masala
  • 1 ½ teaspoon sugar or 1 teaspoon jaggery
  • 1 and ½ cup Tomato Puree
  • 3 cups chicken broth or water
  • 5 dried apricots (seeds removed and minced with 1 tbsp warm water)
  • ½ teaspoon salt (to taste)
  • 2 tablespoon apple cider vinegar
  • 2 tablespoons chopped corriander
  • Salli or shoestring potatoes or crushed potato chips, as a topping

  • In a bowl, bring the cubes of  meat together with grated ginger and garlic (ginger garlic paste) and salt/pepper. Let the meat marinade refrigerated for at least 2 hours or even overnight, especially if using mutton or lamb.
  • Heat oil and ghee together  in a large pan and add the chopped onions. Fry to a light brown on a medium flame.
  • Mix the marinated meat into the onions, sauté together till meat is coated with the aromatics (in mom's words: ‘let your nose guide you’.)
  • Next, sprinkle the dry spices and jaggery or sugar and sauté for 5-7 minutes. If you feel the spices sticking to the bottom of the pan, add a few tablespoons of broth/water to help it cook.
  • Add the tomato puree, apricot puree, salt and 2 cups of chicken broth (you can adjust the broth to the desired consistency of the gravy.) Bring this mixture to a boil and cook covered on medium heat for  1 hour till the broth is absorbed, and the meat and tomatoes are cooked through.
  • Taste for salt and add cider vinegar, chopped cilantro to the preparation, simmer for another 3-4 minutes for the flavors to blend together.
  • Serve Jardaloo Salli Boti hot, topped with Salli or shoestring potatoes (a handful of crushed potatoes chips will work as a substitute) alongside warm Indian bread like roti-chapati, naan or steaming basmati rice.
  • For the Sali: 5 large potatoes, peeled and cut into matchsticks or julienned. Soak Potato Matchsticks in Ice Chill water with 1 tsp of salt for 10 minutes. Remove from water Pat Dry and Let it dry for 10 minutes under fan. Deep Fry it when it’s dry. Salli is ready.