Dry Chicken

Ingredients:

2 Kg Chicken, washed thoroughly and cut into cubed- pieces

4 Onion (medium), chopped into small cubes

2 tbsp Tomato paste

2 tbsp Ginger & Garlic paste

5 tbsp Oil

1/2 tsp Black mustard seeds

1/2 tsp Fennel seeds

1 tsp Red chilly powder

2 tbsp Coriander powder

1 tbsp Garam masala

1/4 tsp Turmeric powder

1/4 tsp Pepper powder

Salt  to taste

Curry leaves

Coriander leaves for garnish

Method:

In a pan, heat some oil and add the chicken pieces. Wait till their water comes out off the chicken. Then take out the chicken from the pan and keep aside. Heat oil in another pan. Splutter black mustard seeds, fennel seed and curry leaves. Add onion and saute till golden brown. Add ginger/garlic paste and sauté for a minute. Add tomato paste and cook until soft. Turn heat to low heat and add red chilly powder, coriander powder, cumin powder, turmeric powder, pepper powder, garam masala and salt.  Saute thoroughly for at least 8 minutes in low heat for masalas to bring out the flavor and smell. Add the chicken pieces and sauté thoroughly over medium-high heat. Stir regularly so it doesn't stick to bottom . Cook chicken uncovered until well done.  Garnish with coriander leaves and split green chillies. Serve hot.

KOLHAPURI MUTTON (DRY)

Ingredients:

8 cloves

8 peppercorns

6 red chillies

4 large potatoes, peeled, halved

3 tomatoes

2 large onions, chopped

1/2 coconut, grated

1/2 kg mutton, cleaned, cubed

1 cup oil

1 cup coriander leaves

1 tbsp gingergarlic paste

1 tsp turmeric powder

1 tsp poppy seeds (khas khas)

1 tsp coriander seeds

1 tsp aniseeds (saunf)

Salt to taste

Method of preparation:

Wash and clean mutton. Cut it into 1.5 inch-sized pieces. Peel the onions and slice half of it, and finely chop the rest. Grate khopra (dry coconut) and dry roast on a hot tawa till it turns golden brown. Stir constantly and ensure it doesn't burn. Wash, clean and finely chop tomatoes. Heat oil in a kadai and deep fry sliced onions till it turns golden brown, too. Remove on a paper towel and cool. Grind fried onion and roasted khopra with a little warm water, till it becomes a paste. Rub salt and turmeric powder on the mutton pieces.

Method to Cook:

Pressure cook with two and half cups of water or boil with sufficient water till the mutton is almost cooked. Heat 3 tbsp oil in a thick-bottomed pan. Add chopped onions, cook till golden brown. Stir in the ginger and garlic pastes. Add chopped tomatoes and cook for 5 minutes.Add red chilli powder and khopra and the onion paste. Bhunno till the oil leaves the sides of the pan or starts appearing on the edges of the masala. Now add the boiled mutton and salt. Stir constantly and cook further for 10 minutes till the consistency of the gravy is thick and the mutton pieces are nicely coated with the masala. Flavour with green cardamom powder and garam masala powder.