Kolhapuri Pandhara Rassa

Kolhapuri Pandhara Rassa:

Ingredients:

Chicken                          1 kg
Coconut milk                 1 bowl
Diced onion                 ½ small bowl
Black pepper                  7-8(according to taste)
Dalchini                         1-2
Cashew                        ½ small bowl
Poppy seeds                  1 tbsp
White sesame  seeds       2 tbsp
Oil                                1 tbsp
Salt
Water

Method:
White paste:
Soak cashew in water for 3-4 hours or boil it to make soft.
Make a fine paste of soft cashew, poppy seeds and seas am seeds.
Coconut milk:
Grind ½ coconut, 2-3 black pepper and little water. Put this paste into thin muslin cloth or strainer to strain the coconut milk. Grind this mixer for 2-3 times by adding little water and strain it to get 1 bowl of coconut milk.
Chicken stock:
Heat oil in a pan.
Add diced onion and cook it for few minutes.
Add chicken pieces, little salt and mix it well.
Cook it for 10 mins.
If required add little water so that we will get 1 bowl of chicken stock.
Separate chicken stock from chicken pieces and keep it aside.
This chicken you can use for chicken curries, etc.

Pandhara Rassa:
Heat oil in pan.
Add black pepper and dalchini.
Once it starts crackling add white paste in it.
Cook it for some time.
Add chicken stock in it and mix it well.
Add little salt.
Cook it for 7-8 mins.
Once it cooked properly, keep gas on very low flame and add coconut milk in it and mix it.
Cook for 1-2 mins.
Here Kolhapuri pandhara rassa is ready.
Have it with kolhapuri chicken curry (tambda rassa).

**Tip**

While adding coconut milk gas should be on low flame to avoid curdling. Just add coconut milk and heat it for 1-2 mins, don't boil it.