Kolhapuri Chicken कोल्हापूर चिकन کولھا پوری چکن

Kolhapur is a city of Southern State Maharashtra of India, popular for Kolhapuri Chappal and Spices. Kolhapuri Chicken is one of the most popular dish of Kolhapur. Fragrant, spicy, pungent and colourful dish with distinct taste. Kolhapuri Chappal also available in Karachi markets and many Kolhapuri people are living in Karachi.

Kolhapuri Chicken

Ingredients:

• Chicken normal cut  1 kg
• Oil 1 cup
• Yoghurt 3/4 cup
• Onion chopped 2
• Tomatoes chopped 3-4
• Garlic paste 1 teaspoon
• Ginger paste 1 teaspoon
• Lemon juice  1 tablespoon
• Fresh Coriander leaves  for garnish

Spices for Marination:

• Salt to taste
• Red Chillies 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Cumin powder 1 teaspoon

Dry Roasted Spices:

• Coconut slices   1 tablespoon
• Peanuts  1 tablespoon
• Sesame 1 teaspoon
• Poppy seeds 1 teaspoon

Whole Spices:

• Bay leave 1 
• Cardamom small 4
• Cardamom large 2
• Cloves 6
• Black pepper 10-15
• Red Chillies whole 4
• Mace  1 petal
• Cinnamon 2 sticks
• Caraway 1 teaspoon

Procedure:

• Dry roast coconut, peanuts, sesame and poppy seeds individually , cool and grind . Keep aside.
• Mix red chillies, haldi, salt , cumin powder, ginger paste, garlic paste and lemon juice in yoghurt . Mix well then apply over chicken pieces and keep in a cool place for marination (1 hour).
• Now fry onion in oil till golden. 
• Add whole spices fry for 1 minutes, then add roasted and grounded ingredients  and tomatoes.
• Fry for 3-4 minutes then add marinated chicken pieces and fry on high flame for 5 minutes.
• Lower the heat and continue to cook till chicken is done and oil separates out.
• Garnish with fresh coriander leaves.
• Delicious Kolhapuri Chicken is ready to serve.

Onion Bhajias /OnionBhajiya / Onion Bhaji प्याज भाजी

Onion Bhajias is a world popular Indian Snack. It is a tasty and delicious snack easy to prepare. This Ramadan you can make it at Iftar and enjoy.

Onion Bhajias

Onion Bhaji /Onion Bhajiya

Ingredients:

• Onion   finely sliced  3-4
• Oil for frying
• Besan (Chickpea flour)  1 cup
• Fresh coriander leaves chopped  1 tablespoon
• Fresh Mint leaves chopped 1 tablespoon
• Green Chillies chopped 3-4
• Kadi patta   6-8
• Salt to taste
• Red Chillies 1/2 teaspoon
• Haldi 1/4 teaspoon
• Black pepper powder 1/2 teaspoon
• Cumin whole 1 teaspoon
• Coriander whole 1 teaspoon
• Fennel whole 1/2 teaspoon
• Ajwain 1/4 teaspoon
• Mustard whole 1/2 teaspoon

Procedure:

• Mix all ingredients together except onion and oil.
• Add water gradually in portions to make a thick batter.
• Now add onion to this batter and coat well.
• Heat oil in a karahi, add  coated onion in small portions, and fry till golden brown on medium heat.
• Delicious Onion Bhajias are ready.
• Serve hot with Tamarind Chutney/Mint Chutney or raita or with Tomato Ketchup and a cup of hot Tea.

Batata Vada آلو وڑا બટાટા વડા आलू वड़ा

Batata Vada is a popular snack from Maharashtra state of India. The important cities of Maharshtra state are Mumbai(Bombay), Nagpure, Pune and Aurangabad. It is a very tasty and delicious and mouth watering snack. Make this snack at Iftar during this Ramadan and enjoy.

Batata Vada

Batata Vada just before dipping into batter and frying

Ingredients:

• Potatoes     3-4 

Tempering:

• Mustard  1/4 teaspoon
• Cumin seeds whole 1/2 teaspoon
• Kadi patta  4-6 (کڑی پتہ)  
• Hing 1 pinch
• Ginger paste 1/2 teaspoon
• Garlic paste 1/2 teaspoon
• Oil 1-2 tablespoon

Other Spices:

• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Haldi powder 1/4 teaspoon
• Coriander whole 1/2 teaspoon
• Lemon juice  1 tablespoon
• or Tamarind paste 2 teaspoon

Garnish:

• Fresh coriander leaves  1 tablespoon
• Green Chillies  finely chopped 3

Batter:

• Chickpea flour (Besan) 1 cup
• Water as needed
• Salt to taste (1/2 teaspoon)
• Red Chillies powder 1/2 teaspoon
• Haldi powder 1/4 teaspoon
• Black pepper powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Baking soda 1/4 teaspoon

Frying:

• Oil 

Procedure:

• Boil potatoes, peel and mash. Keep aside.
• Now heat 1-2 tablespoon oil in a frying pan.
• Add mustard to crackle, then add cumin seed whole, kadi patta, ginger garlic paste and hing. 
• Fry for 1-2 minutes, then pour over mashed potatoes.
• Now add other spices, lemon juice and garnish. Mix well.
• Make small balls or flatten patties from this mixture. Keep aside.
• Now make a thick batter from batter ingredients. Add spices to the besan , add water in portion to make a thick batter.
• Now heat oil in a karahi, dip potato balls or flatten patties in batter and deep fry till golden.
• Delicate Batata vada are ready.
• Serve with Mint chutney/ Coconut chutney/Tamarind chutney/Tomato ketchup.

Shrikhand شری کھنڈ श्रीखण्ड

Shrikhand is a traditional dessert from Maharashtra state of India. Gujarati peoples living in Karachi are fond of their traditional sweet dish.

Shrikhand

Ingredients:

• Yoghurt (full cream) 1 kg
• Icing sugar 200 gm (1 cup)
• Pistachio chopped 1 tablespoon
• Saffron few threads
• Cardamom green seed's powder 1/6 teaspoon
• Malmal cloth for hanging

Procedure:

• Put yoghurt in malmal and hang for 6-8 hours in a cool and dry place.
• Retain solid and destroy liquid. 
• Take the solid mass in a bowl, whisk well.
• Add icing sugar, cardamom green seed's powder and pistachio.
• Put saffron thread in 1 teaspoon of hot milk or water and mix to the above mixture.
• Delicious Shrikhand is ready. Refrigerate then serve.

• Fresh mango pulp or strawberry pulp can be replaced with saffron for another version of Shrikhand.