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White Karahia with Indian Salsa
White Karahia with Indian Salsa

Before you jump to White Karahia with Indian Salsa recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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The kitchen alone provides you with many small ways by which energy and money can be saved. It is pretty straightforward to live green, all things considered. It’s about being sensible, more often than not.

We hope you got benefit from reading it, now let’s go back to white karahia with indian salsa recipe. You can cook white karahia with indian salsa using 19 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make White Karahia with Indian Salsa:
  1. You need chicken karahia
  2. Get yogourt
  3. Prepare capsicums
  4. You need of ginger
  5. You need salt and pepper to taste
  6. Take chicken, cut into small joints
  7. Get oil for deep frying chicken
  8. You need freshly roasted cumin seeds
  9. Prepare freshly roasted crushed coriander seeds
  10. You need cloves of garlic
  11. Provide chopped dhaniya leaves for garnishing
  12. Use Indian salsa
  13. Take or 4 ripe tomatoes
  14. Take oil
  15. Use crushed cumin seeds
  16. Use crushed coriander seeds
  17. Use crushed red chillies
  18. Prepare salt
  19. You need good pinch turmeric powder
Instructions to make White Karahia with Indian Salsa:
  1. Wash and pat the chicken to dry deep fry till light brown from all sides transferring the fried pieces into a saucepan with a lid
  2. Put over gentle flame to cook adding a little crushed garlic, the roasted seeds, salt and pepper to taste
  3. Let it be cooked slowly till any liquid is dry
  4. In a small saucepan cook yogourt, stirring constantly till it boils
  5. Add yogurt to chicken, cover again and simmer slowly till well done. Quarter the capsicums, cut quarters into twos, deep fry and add to chicken
  6. Serve garnished with julienned ginger and green coriander
  7. For Indian Salsa:
  8. For Indian salsa: put the tomatoes in a small saucepan covered and cook over medium flame till soft and the skin can be removed. Mash them well. Heat the salsa oil, add crushed garlic, ground cumin and coriander then add the tomatoes, red chillies and turmeric powder. Stir fry over high heat till most of Tue moisture evaporates and the oil separates. Serve with the chicken karahia and naan or any flatbread of choice.

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