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Simple dish - thick gravy
Published On: 14 Apr 2006
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
for more details, click the name of the ingredient
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
Bengali: Laban / Noone
Heat enough oil to fry chicken in a vessel.
Lightly fry the chicken and add a little salt.
:- Do not fry too much. Just fry till chicken is cooked up and starts turning a little brownish.
Add the chopped tomatoes and saute, till they blend well.
Add coriander powder, cumin powder and pepper powder and salt if necessary as u have added it before.
Heat for 5 more mins and then remove the vessel from flame.
Garnish with finely chopped fresh ginger.
Plz dont post any more receipe`s. Kindly allow us to live :-)
What kind of dish is this? No chilly, no masala... I don`t think this is north indian ... its not indian.
this is sooooooooo yucks!!!!This is my first trial of cooking....and probably my last...This dish has discouraged me to try any more cooking experiments ever!Arent the receipes sent in here screened by the authorities before its posted up here??
not a good receipe................
not good at all
At last, where is the chicken ?
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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