Ambat Tikhat Surmai

Sangameshwar Kombdi

Pivla rassa / Yellow Mutton Curry

Garam Masala

Pathare Prabhu Mutton Masala

Pathare Prabhu Masala

Pathare Prabhu Kombdi Masala

Pathare Prabhu Masala

Pathare Prabhu Kolambi Masala

Pathare Prabhu Masala

Papletchi Amti / Pomfret Curry

Spicy Coondapur Chicken

Rice Wada

Kolhapuri Kombdiche Lapchap

Ingredients

• 2 onions finely chopped
• 1 kg chicken curry cut (country prefered)
• 1/2 cup curd
• to taste salt

 

For the spice paste

• 10 chilies Dry kashmiri
• 1/2 tsp poppy seeds
• 1 tsp lichen biryani phool
• 1 tsp jeera
• 1 tbsp coriander seeds
• 1 tsp jeera Kala (nigella seeds)
• 1/2 tbsp Sesame seeds
• 1/2 fennel seeds tsbp
• 5 cloves
• 4 cardamom Green
• 1 bay leaves

 

For garnish

• coriander Fresh leaves

 

Instructions

1. Dry roast all the spice paste ingredients on a griddle till fragrant. Cool completely and grind using a little water if required to form a paste,
2. Heat the oil in a heavy bottom pan or kadhai, add the onions and saute till golden brown. Add the chicken and saute further for 2 minutes. Add the spice paste and cook till the oil separates. This will take around 7-8 minutes and I recommend you do this on low flame.
3. Add the youghurt, salt and 1 cup of water and cook till the chicken is cooked and the gravy thickens.
4. Serve hot with parantha or rice.

 

Pathare Prabhu Kolambi Masala

Pathare Prabhu Masala

Moriche Sukke

Moriche Ambat Tikhat

Mangalorean Chicken

Konkani Khekda Masala / Konkani Crab Curry

Kolhapuri Khekda Rassa / Kolhapuri Crab Curry

 

Kanda Lasun Masala 

Garam Masala 

Goda Masala 

Khulaa Rassa

Kanda Lasun Masala
Garam Masala
Hirwa Watan 

Kaala Vataanyachi Aamti

Kaala Rassa

Kanda Lasun Masala
Garam Masala 

Banga Rassa / Goat liver,kidney,heart curry