COCONUT MASALA RECIPE
TO MAKE YOUR VEGEABLES DELICIOUS
- • Cook dish as you normally do.
- • Sprinkle 1-2 teaspoon around 2-3 minutes before taking the dish off the flame
रोज की सबजी स्वादिष्ट बनाये
- • खाने को समानिया तरीके से पकाये
- • आंच से उतरने के २ से ३ मिनट पहले १ या २ चम्मच मसाला मिलाए
COCONUT MASALA ( कोकोनट मसाला )
Blend of Spices for Coconut Masala.
1 kg chicken, washed and cut into medium sized pieces,1 large onion finely chopped,1 tbsp ginger-garlic paste,1 tbsp coriander powder,2-3 green chillis slit length wise,1 1/2 tsp Cascab Coconut Masala,fresh coriander leaves for garnish,salt to taste,1 1/2 tbsp-2 tbsp oil. Make a paste: 1 large onion,3-4 green chillis,1/2 cup fresh grated coconut,1 small bunch fresh coriander leaves,10-12 mint leaves,10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts.
A Perfect Bland mix of total-12 ingredients use this cascab Coconut Masala
Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts. Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside. Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent. Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while. Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water. Finally add the Cascab Coconut Masala powder, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves. Serve hot with white steamed rice, biryani or chapatis.