Kacchi Haldi Chicken Malvani Style

 

1 kg Chicken 

2 Bayleaf 

2 Cardamom 

1 inch stick Cinnamon

4 Cloves 

1 tsp Cumin seeds 

2 medium onions finely chopped 

3 tbsp Ginger garlic green chill paste 

1 tbsp Raw turmeric grated or finely chopped 

2 tbsp Malvani masala 

1 tsp Red chilli powder 

 1/2 cup Coriander chopped

Onion coconut paste 

2 medium onions

2 tbsp dessicated coconut

Brown the onions and coconut and grind to fine paste with some water

Marinade

1 tbsp ginger garlic paste

1 tsp red chilli powder

1 tsp turmeric

2 tbsp Curds

2 tbsp Chopped coriander

1 tsp lemon juice

Salt to taste

Marinate chicken with above marinade for at least half an hour.

Heat oil in a pan. Add the whole spices and stir till fragrant. Add in the chopped onion. When onion turns translucent, add ginger garlic and green chilli paste. Cook till the raw smell goes away. Add the raw turmeric and cook for 8 to 10 mins. Add malvani masala and red chilli powder. Add the marinated chicken and a little water. Cover and cook till chicken is tender. Adjust the salt and garnish with coriander. Serve with vada or bhakri or chapati and enjoy.

Fish ghasshi Aamchi style

 Ingredients 

Fish 3/4 kg

Turmeric 1 tsp

Salt 2 tsp

Grated coconut 1 cup

Red chillies byadgi 6

Tamarind soaked 2 inch

Coriander seeds 1.5 tbsp

Garlic 4 cloves

Onion 1 small 

Green chillies 1

Ginger 1/2 inch

Method

Marinate fish  with salt and turmeric and keep aside for at least half an hour. Roast red chillies and coriander seeds separately. Grind together coconut, red chillies and tamarind. When blended, add coriander seeds and chopped garlic and blend to a smooth paste. Transfer the paste to a pan and add a little water. Add the marinated fish and bring to a boil. Adjust the salt to taste. When fish is almost cooked, add finely chopped onions, green chilli and ginger. Boil for 1 minute and garnish with 1 tsp coconut oil. Serve with steamed rice and enjoy.