CHICKEN COCONUT RASAM
A south indian tangy chicken soup.

Preparation Time :15 minutes

Cooking Time :40 minutes

Servings :4

CHICKEN COCONUT

Ingredients

Chicken bones 500 grams
Boneless chicken 200 grams
Tamarind 1 lemon sized ball
Coconut, scraped 1/2 cup
Tomatoes, chopped 2 medium
Salt to taste
Rasam powder 1 teaspoon
Asafoetida a pinch
Curry leaves 20 leaves
Fresh coriander leaves, chopped 1/4 cup
Pure ghee 2 tablespoons
Mustard seeds 1 teaspoon
Whole dry red chillies, broken 2
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500 gram(s) sear fish or any firm flesh white fish cleaned and cut into pieces

andhra fish curry

1 tablespoon(s) garlic paste

1 tablespoon(s) tamarind paste

1 sprig curry leaves

1 tablespoon(s) lemon juice

2 tablespoon(s) ghee (clarified butter)

salt to taste › Continue reading…

500 grams slices of any white fish cleaned

maharashtrian fish gravy

2 tablespoon(s) tamarind paste

2 teaspoon(s) garlic paste › Continue reading…

Ingredients:
basmathi rice – 2 cups
mutton – 1 pound
water – 3 cups
onion – 1 large
tomatoes – 2 big
green chillies – 8 to 10, cut length wise
turmeric powder – 1/4 teaspoon
mint leaves – 1 small bunch
cilantro – 1 big bunch
ginger – 3 inch piece
garlic – 15 flakes
fennel seeds – 1 tsp
bay leaf – 1 leaf
cloves – 3
cardamom – 1
cinnamon – 4 (1″stick)
almonds – 10
vegetable oil
juice of one lemon
butter or ghee little
salt to taste
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