This is my uncle’s
experiment.One day he sent me the
picture of Mint chicken and we got tempted.Immediately I askedhim and he sent
the recipe thru whatsapp.I prepared the
dish on the very same day andI like
tothank my uncle JayBappa for this
or 3 tsp
Green chilly4 to 5
Coriander powder2 tsp
Garam masala1 tsp
Turmeric powder¼ tsp
Cloves4 to 5
Onion finely chopped2
Ginger garlic paste2 or 3 tsp
Cut and clean chicken and
Take one bowl add curd,
red chilly powder,salt and turmeric
powder and mix well.Beat till it
becomes thick paste.
Then add chicken pieces
into it mix well keep aside for at least 30 min.
Finely chop onions, green
chilliesand tomatoand keep aside.
Heat oil in kadai add bay
leaves, cinnamon,cloves, and black cardamom sauté till nice
Add chopped onions sauté
till translucent. Add ginger garlic paste fry till onion turn into brown.Then add coriander powder fryfor a min.Addchoppedtomato, mint leaves and green chill fry till
smashy then add little water to get thick paste add marinated chicken mix
well.Do notadd much water, gravy should be thick. When chicken half
cooked add garam masala powder mix well check salt and spice level.If u need more spice then add some more
chilly powder and cook till done.
Tasty mint chicken ready
to serve with parartha,chapathi or
My Page Geethas Rasoi’s 2nd Birthday.My page mainly focuses on traditional and
authentic Konkani dishes.Onthis veryoccation I want to present a dish called “Hindori/Indori” which my
hubby’s Grand Mother usedto prepare
well.I learnt this from my Mother
–in-law.This has two variants, one is
Boiled Rice Kana Hindoriand the other
one is Beaten Rice Hindori.Here Iprepared the Beaten Rice Hindori and I
dedicate this very dish to my hubby’s Grand Mom and mypagefollowers.
¼ cup water in kadaiaddjaggeryboil it till it melts. Then add grated coconut and mix well.Cook till thejaggery syrup one or 2 thread consistency.(Take little syrup on finger tip when pressing
itone or 2 threads should be seen.)Then add ½ tsp ghee mix well.Let
it cool for 2 min.
add cardamom powder and fried beaten rice flakes powder mix well.
small bowl with little ghee add this mix and tap well.Thenunmold it on greased plate.(Do
not allow this mix to cool, if it cools
this mix will get hardu won’t be able prepare indori from it.Prepare it when mix is hot)
it cool for sometimes. Then store in air tight container.
the squid and cut in to 2 inch pieces and put cuts or slits on each piece.
a bowl put chilly powder, garam masala, pepper powder, salt, turmeric and add
one tsp of oil and mix well.Then
marinate this paste to cleaned squid and keep aside for 10 to 15 minutes.
heat oil in kadai, addchopped onions
fry till light pink, then add crushed garlic fry till light brown.Then add marinated squid, curry leaves, green
chilly slicesand little chopped coriander
leaves.Sprinkle little water, mix well
and cook in medium flame till done.
with coriander leaves and serve hot.Add or increase pepper and chilly according to your spice level.
I am a big fan of chutneys.So I always try whichever chutney recipes I
get.I got recipe from my blogger friend
Usha Bhat Akka yesterday andthought of
preparing it at once.Roasting the
coconut and seasoning makes this different and flavourful.
chillies--7 to 8
flakes--5 to 6
dal-- ½ tsp
Jeera-- ¼ tsp
roast the coconut, garlic and red chillies till nice aroma comes.
this with small piece of tamarind into fine paste.
oil in seasoning pan add mustard seeds, jeera, methi seeds when it splutter add
urad dal fry till brown then add curry leaves.
this on the ground paste and mix well.Madurai style garlic chutney is ready to serve with dosa, idly etc..