Kandhe Khas Khas

We  all have  that one  traditional dish, passed on generations after generations.  No matter however trendy the food gets, you always yearn for that delicious dish. Khande Khas Khas is one of them.  'Khande' meaning onions and 'Khas Khas' meaning poppy seeds, this dish is made of chana dal cooked with cubed onions and poppy seeds paste.  This recipe may differ from one family to another. My mother follows this, while my Mother-in-law avoids poppy seeds paste and cooks chana dal with onions.  But, I guarantee you will love this dish and make them quite often.  Combine them with roti or dosa, though they taste best with roti.

Please note that it is a spicy dish.  I have prepared them lightly spiced because my kid doesn't like too much of spice.  If you are preparing for your family, I suggest you add more chilly powder, accordingly.  

Paneer masala

Hi all, this paneer masala is from '100 vagai side-dish' book by Archana Natarajan.  Thanks to Srivalli for an awesome CCC because I am utilizing all my cookbooks now, which otherwise would have been an dusky showcase material  :P  Never thought paneer masala would have been this much delecious that too without adding dense cashew paste or cream.  Recipe calls for an simple ingredients, yet awesome output.  Isn't it great??

This gorgeously looking paneer masala is too creamy and tasty that anybody can hardly resist :)  And they save a lot of time too :P  Comes in handy, especially if you have any sudden guests coming over also for an week-end treat!  Hubby loved it with roti/chapathi, though this would be guarentely an hit with pulao/rice :)

Chungdi jhola

Chungdi jhola is a spicy gravy based on prawns with different flavour of spices.  This, being an oriyan dish is known for its dark red colour (which comes because of dominant presence of tomato and garlic) and is flavoured with garam masalas.  So moving to recipe

Ingredients required

For the gravy base

• 3-4 tomatos, finely chopped
• 10-15 garlic pods
• 2 bay leaves, crushed
• 2-inch piece of cinnamon, crushed
• 1 tsp of red chilli powder
• 1 tsp dhanya powder
• 1 tsp salt

other

• 1/2 kg prawns, cleaned, deshelled and deveined
• 8-10 tsp of mustard oil
• 2 tsp of Everest garam masala

Method

In a kadaai, saute all ingredients for gravy base, without adding oil.  Saute till tomato gets completely mushy, which will take around fifteen minutes in simmer flame. Cool for sometime and blend into puree.

In separate pan, heat mustard oil and shallow fry prawns for fifteen minutes

After sometime, add garam masala and stir-fry the prawns

Add in pureed gravy base and cook till prawns are done.  Serve hot with parathas

Kolhapuri Taambda Rassa Recipe | Authentic Maharashtrian Red Chicken Curry

If you love bold and spicy Indian curries, then this authentic Kolhapuri Taambda Rassa is a must-try recipe from the vibrant cuisine of Maharashtra. Originating from the famous city of Kolhapur — also known for its fiery Misal Pav and flavourful spice blends — this traditional red chicken curry is deeply aromatic, rich, and packed with authentic Kolhapuri flavours.

The word “Taambda” means red in Marathi, and this curry gets its signature vibrant red colour from the famous Kolhapuri Masala and Degi Mirch. This spicy curry is traditionally prepared with chicken or mutton, but the same masala base can also be used for vegetarian gravies.

I used homemade Kolhapuri Masala for this recipe, which can be prepared in bulk and stored in an airtight container for future use. The combination of roasted spices, dry coconut, sesame seeds, and chillies gives this curry its authentic taste and irresistible aroma.

This spicy Kolhapuri chicken curry pairs beautifully with bhakri, steamed rice, chapati, dosa, or appam.

---

Preparation Details

• Preparation Time: 10 minutes
• Marination Time: 2–3 hours
• Cooking Time: 35 minutes
• Serves: 4

---

Ingredients for Kolhapuri Taambda Rassa

For Marination

• 500 gm chicken
• 1 tbsp Kolhapuri masala

For Tempering

• 4 tbsp oil
• 1 bay leaf, crushed
• 1-inch cinnamon stick
• 3–4 cloves
• 2 black cardamoms
• 1 tbsp finely chopped garlic

Other Ingredients

• 1 cup finely chopped onions
• 1 tsp ginger garlic paste
• 1 cup tomato puree
• 1 tsp Degi Mirch powder
• 1 tbsp coriander powder (dhanya powder)
• Salt to taste

---

How to Make Authentic Kolhapuri Taambda Rassa

Wash the chicken pieces thoroughly and pat them dry. Marinate the chicken with Kolhapuri masala for at least 2–3 hours to absorb all the flavours.

Heat oil in a kadai or deep pan. Add bay leaf, cinnamon, cloves, black cardamom, and chopped garlic. Sauté until aromatic.

Add finely chopped onions and cook until they turn light golden brown.

Now add ginger garlic paste and sauté until the raw smell disappears.

Add the marinated chicken pieces and cook on low flame for about 10 minutes in its own juices.

Next, add tomato puree, Degi Mirch powder, coriander powder, and salt. Mix everything well and check the seasoning.

Cover and cook until the chicken becomes tender and the curry develops a rich red colour with aromatic spicy flavours.

Serve hot garnished with coriander leaves if desired.

---

Serving Suggestions

This spicy Kolhapuri red chicken curry tastes amazing with:

• Jowar Bhakri
• Steamed rice
• Chapati
• Dosa
• Appam