Friday, April 29, 2011

kori ghassi (original)

I have already posted kori ghassi recipe beforekori ghassi in a jiffy,but that was the short cut version,This is the original version, this is how my mom makes kori ghassi.Every one has their own way of making it,but this is the one I have been having for a very long time and haven't liked kori ghassi any other way.
I would like to thank my mom (who I think is the best cook)for helping me in this recipe and for sharing it with others.
In this picture kori ghassi is served with pundi

ingredients
  • 1 kg  chicken medium size pieces
  • 1 onion thinly sliced
  • 2 onion chopped
  • 1tsp poppy seeds (khuskhus)optional
  • 3 cloves
  • 1inch  cinnamon
  • 2 cups scraped coconut
  • 8 long red chillies,roasted (for color)
  • 6 small red chillies,roasted (for spice)
  • 1/2 tsp turmeric
  • 3 tsp coriander seeds(roasted)
  • 1/4 tsp cumin seeds (roasted)
  • 15 peppercorns (roasted)
  • 1/2tsp fenugreek seeds (roasted)
  • 5 cloves of garlic ,with skin(Indian small garlic)
  • marble sized tamarind
  • 5 tbsp ghee
  • 2 tomatoes finely chopped
  • 2 cups coconut milk(optional) can use water instead
  • salt to taste
method
  1. Place a thick bottom pan on medium flame,add 2 tbsp ghee,then add in 1 sliced onion, poppy seeds,cloves and cinnamon.Fry till onion turns golden brown.Now add the coconut, fry for 3 minutes,now add turmeric powder and fry till the coconut looks little dry and slightly red,around 8 minutes. Add in the red chillies long and small, coriander seeds, cumin seeds, peppercorns, fenugreek seeds,garlic and tamarind and roast for 3 more minutes. it will look like this picture

2. grind the above with water into a very fine and thick paste like consistency. keep this aside
3. Place a vessel on medium heat, add 2 tbsp ghee when hot add 1 chopped onion fry till slight golden brown,now add chopped tomatoes fry till the tomato melts,now add the chicken and 4 tbsp of the ground masala paste and salt,mix well.Cover and cook.
4. When the chicken is cooked half way add the remaining masala paste and mix well. Now, if you want the gravy to be rich add coconut milk or you can add 2 cups of water and adjust the consistency of the gravy.
5.Bring the gravy to a boil and cook till the chicken is done. Adjust salt.
6. Seasoning: In a small pan, add 1 tbsp ghee, when hot add 1 chopped onion and fry till dark brown. Pour this over the chicken gravy.
serve with pundi or rotti.

14 comments:

  1. ofcourse!!! shakila aunty is the beessstestestest cook ... aunty should go fr master chef ;)

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  2. akka can u post tomato rasam recipe please !!!!!

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  3. Hi, I like your blog very much. Pictures are so tempting & recipes are very good. Can you please publish recipes of Bunt's style fish Curry, fish masala & raw jack fruit sukka.

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  4. hi anonymous:) thank you for visiting my blog, i will be putting up bangude ghassi(mackerel fish curry) recipe next week and raw jackfruit sukka with kadla is one of my favs,if i get raw jackfruit will definetly put up the recipe.

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  5. Mmm this looks delicious! So glad to be your newest follower! :)
    http://cookskinny.blogspot.com/

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  6. hey kelly thanks for following me,iam following you too in foodbuzz:)

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  7. Following the same method can we prepare mutton Ghashi????

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  8. yes you can follow the same recipe,mutton will take longer to cook
    thank you for visiting
    charishma

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  9. Hi please post traditional chicken sukka recipe......

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  10. Hai mam,your recipes are good,thank u for posting authentic manglorean dishes,its really usefull for youngsters to learn,can u please post authentic kundapur chicken dish if possible...........

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  11. wow love ur blog ...came across it yesterday and totally hooked to it ......thankfully it is a sunday have the full day to brouse thru....will try out ur recipes soon thank you

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  12. Hi,
    I tried this..it was too good.Thanks:))

    p.s: I am a Mangalorean
    Vini

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  13. what abt kori rotti

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