For seasoning: Heat oil in a small pan. Add urad dal and fry for a few minutes till it turns light golden in color. Add to it mustard seeds and let these splutter.
Add curry leaves and fry. Set aside.
Add shredded coconut in a blender and grind it with chopped green chilies and tamarind pulp. In case you do not have the shredded coconut readily available, you can add small pieces of coconut too. The number of chillies to be added can vary based on one’s preference for spiciness.
Add some water, as required to obtain a fine paste. Add water with caution to avoid runny chutney. Transfer this to a serving bowl. Add the seasoning to it and mix well.
Boneless Chicken – 500 gm All Purpose Flour – 4 tbsp Cornflour – 4 tbsp Salt to taste Black Pepper Powder – 1 tsp Soy Sauce – 1 tsp Ginger Garlic Paste – 1 tbsp Water as needed Oil for Deep Frying
For the Gravy –
Oil – 2 tbsp Ginger – 1 tsp chopped finely Garlic – 1 tbsp Chopped Finely Onion – 1 medium size chopped finely Garlic – 10 cloves pureed Tomato Ketchup – 2 tbsp Soy Sauce – 1.5 tsp Green Chilli Sauce – 2 tbsp Vinegar – 1 tsp Salt to taste Sugar – 1 tsp Ajinomoto – a pinch (optional, i didn’t use) Black Pepper Powder – 2 tsp Cornflour / Cornstarch – 1 tsp Spring Onion a handful finely chopped Water as needed for gravy
Take chicken and other ingredients except oil in a bowl and mix really well. Heat oil for deep frying, fry chicken in hot oil till golden brown, drain and set aside. Now heat oil in a pan. Add in chopped ginger and garlic. Saute for a minute Add in onions, garlic puree and fry till raw smell leaves. Add in all the sauces and mix well.Add in salt and sugar as well. Add in water and bring this to a boil. Now add the fried chicken pieces and simmer for 3 to 4 mins. Mix cornflour with some water and pour that in to thicken the gravy. Add in pepper and spring onion, give one final stir. Serve with rice or noodles.
60 g mustard oil ¼ tsp kaalo jeere (nigella seeds) 2 pcs dried red chillies 25 g onions 500 g potatoes 50 g posto (poppy seeds) 4 pcs green chillies 12 g salt 8 g sugar
Soak the posto in water for 2 hours Dice the potatoes into 1 cm cubes Strain the water from the posto and grind it in a mixer with 2 green chillies and 75 ml water and make a fine paste Slice the onion thinly Heat the oil in a wok and fry the onions till brown Drain on absorbent paper and set aside In the same oil, add dry red chillies and nigella seeds. Stir and add potatoes Fry on medium heat for 5 minutes Take care so that the potatoes do not become brown Add poppy seeds paste, salt and sugar Fry on low heat for 4 minutes till the raw smell goes away When it dries out, add a splash of hot water and continue cooking Cover and cook on low heat for 5 minutes Stir frequently When the potatoes are soft, add 2 slit green chillies Drizzle 1 tsp mustard oil Add the fried onions and serve