when the flour is thoroughly wet start kneading with your hands adding more water to get the desired consistency(it should be thick and smooth). Then add 2 cups hot water to the flour mixing well with a long spoon. Sieve the flour, add sugar, salt, and cardamoms and mix well.
Optionally, at the end, add a few cashews and cook for another 3 minutes. The color of the broth will gradually deepen and turn brown as it cooks.Ħ. Cook uncovered until the chicken is tender, adding water if it gets too dry - be careful not to add too much water, as it dilutes the flavor. Now add the chili-coriander powder (mix II) and continue frying another 5 minutes, stirring often enough to prevent sticking or burning.Ĥ. Add garlic-ginger paste (mix I) and fry about 2-3 minutes.ģ.
When they crackle, add the sliced onions and fry until the onions turn a golden brown.Ģ. Heat oil in a heavy bottomed vessel add the mustard seeds. * 4-5 Tbs green coriander (originally 1-2 Tbs.)ġ. * salt to taste I - Grind together: * 12 garlic cloves (fewer, if really large) * 1 can coconut milk (or milk from one coconut - about 2-3 Cups.)
Goo badaga skin#
* 1 chicken, skin removed (as always, in India), cut into small pieces * 3 onions, medium, chopped or thinly sliced * ¾ tsp black mustard seeds (orig ½ tsp.) Brent’s notes and the original measures for the recipe appear in brackets. (by Brent Thompson says the recipe originally comes from Poultry Advisor (a magazine) published in Bangalore, in 1970. KOI UDAKA MAASU HUDI (Masala powder for chicken gravy) Anitha Gokul for accepting my request to write / give the recipe for the traditional BADAGA CHICKEN CURRY as well as the preparation of CURRY POWDR - the ’secret weapon’ of good Badaga Cooking) It is better to use a pan to cook the curry than a cooker as the flavour of masala and spices usually does get absorbed into the chicken when a cooker is used. Cook for 20 - 25 minutes or till chicken is done. Then add the marinated chicken and water (according to how thick you want the curry to be). Add the masala-ginger-garlic paste and saute. Heat oil in a pan, add mustard seeds, curry leaves and the onions. Mix the onion paste with the marinated chicken. Remove from fire, cool and then make it into a paste in a mixer. Keep stirring the onions so that they are uniformly and thoroughly fried. Peel the small onions, wash and cut the larger ones into 2-3 pieces and fry in a little oil on low fire. Grind them in a mixer along with ginger and garlic and keep aside. Warm the spices (cumin, saunf, kas-kas, cloves, cinnamon, and cardamom). Marinate the chicken in maasu hudi - curry powder, salt and turmeric. Water Clean and wash the chicken pieces well. Keywords for Bantu languages were assigned based on the language group classification of the New Updated Guthrie List (opens as pdf) compiled by Jouni Filip Maho.Koi uduka maasu hudi (masala powder) - 1/2 cup (or depending on how spicy you want it) This list is therefore not exhaustive nor does it differentiate or in any way evaluate the status, official or otherwise of such a name or the system it refers to. Please note that the following list includes (variant) names for languages, (sub)dialects and other such (sub)systems such as they occur or have occurred in publications and/or are or have been in use otherwise.
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