Last Week's recipe
Steamed chicken and potaoes with salt, pepper, ginger, garlic, cummin, green chillies and chopped corainder.
Dipped in a cornflour-water batter and rolled in home-made bread crumbs
Pan fried in vegetable oil.
Served with a fresh mint-coriander chutney.
Coriander Mint Chutney
2 cups of loosely packed fresh Spearmint leaves, roughly chopped
1 and 1/2 Cups of fresh coriander, roughly chopped
2 hot green chillies or more according to heat level
1/2 tsp whole dried coriander seeds, lightly crushed
1/4 tsp cummin seeds
1/4 tsp saunf
4 cloves garlic, chopped
1 tbsp ginger, chopped
1 tbps of black tamarind paste
Salt for seasoning
Lightly powder the whole coriander, cummin, green chillies and saunf. Keep aside.
Grind the mint, coriander, ginger and garlic into a smooth paste adding water accordingly.
Add the tamarind paste, coriander, cummin and saunf and process for 10 seconds.
Add salt and mix well.