½ chicken cut into +- 10 pieces
1 onion sliced
2 Tbsp ghee1 cinnamon stick
1 cardamom pod
2 cloves
½ tsp ginger garlic
1 tsp chilli powder
½ tsp coriander cumin powder
¼ tsp tumeric
Salt to taste
¼ cup water
1 Tbsp chana flour
1 ½ litres milk
2 cups of coconut milk
1 Tbsp chopped coriander leaves/ spring onion
1 Tbsp crushed chillies
1 box 250g spaghetti
Samoosa or spring roll pastry
Cut into thin pieces.
Fry onion, cinnamon, cardamom and cloves in ghee until onion gets soft.
Marinate chicken with the following:
Ginger garlic
chilli powder
coriander cumin powder
tumeric
Salt
Braise well, lower heat and cook until chicken is tender.
Mix chana flour and water and add to chicken. Braise for 1-2 minutes.
Stir in milk or coconut milk and simmer for 10 – 15 minutes.
Garnish with coriander leaves
Deep fry pastry strips until golden brown and crispy.
Roast the crushed chillies in a pan until brown in colour.
Serve in individual bowls:
Place spaghetti in bowl
Pour soup over
Garnish with fried crispy strips
8 comments:
r u gujrati?
No I am not but I love gujrati cuisine.
you did a post on chana puri which is not so common among Indians except gujratis!it came as a surprise!
I hope you like it.
Where are you from?
A gujrati from Pakistan!y don't u put pics along wid ur recipes?
Thank you for telling me. I will... soon.
Khowse is actually a Burmese dish that was experienced by Gujarati traders (from Surat) in Rangoon in the late 19th and early 20th centuries who then brought it back to Gujarat. It's now ate widely by Gujaratis across the world.
Thank you Ismaeel!
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