(washed, rubbed with salt and set aside)
2 slice of
gizzard of chicken
almonds (cashew nuts)
piece ginger chopped finely
in small cubes and brown in fat. In the same fat fry onion till light brown,
then add green Masala and ½ tsp. sugar, tomato, mint, the liver, gizzard and
heart cooked and minced. Now add the bread cubes and shopped bacon and the
cooked chopped vegetables and dry fruit. Add pepper ½ tsp. cinnamon spice, a
dash of lemon juice. Stir well. Add a tsp. of broth and cool. Then stuff bird
(not too much) and sew up. Brown well. Then add about 1 cup of hot water and
cook till tender or bake in oven for approx 1 ½ hour. Serve together with rest
1 chicken cut into pieces,
1 large onion,
15 gms tamarind,
200 gms peas,
1 sour lime.
Grind to paste:
3-4 red chillies,
1 tsp. coriander,
1 tsp. teel,
1/4 coconut scraped,
1 tsp. roasted gram,
3 tsps. Khus khus,
12 pepper corns,
2 bits cinnamon,
4 flakes garlic,
1 tsp monkey nuts.
Milk of 1/4 coconut.
Slice onion and fry in 2 tbsps. Ghee.
Add masala and fry.
Add chicken pieces, enough water to cook chicken.
When nearly done add the potatoes and peas.
When vegetables are done add tamarind and sour lime juice to taste.
Let it simmer for five minutes and when meat is quite done, add coconut milk.
Simmer for a few minutes and put off the fire.
Chicken (Mutton or Beef)
in pieces or scraped
tbsps. Ghee or oil, fry the ground Masala well, and then add approx. 1 tbsp. of
Bottle Masala. Add the cut (cubed) meat in pieces and fry. Add enough water and
salt to taste. When cooked, add potatoes if required and squeeze sour lime or
tamarind juice. If required add garam Masala for flavor.