Kolhapuri Tambada Rassa

Ingredients:

1 Kg of Mutton

1 Tbsp Red Chili Powder

1 Cup Oil

1 Tomato

4 Medium Size Onion

Coriander Leaves

1″ Ginger

8/10 Garlic Cloves

1/4 Tbsp Turmeric Powder

2 Tbsp Salt

2 Tbsp Sesame Seeds

4 Black Cardamom

2 Tbsp Fresh Coconut

2 Tbsp dry Coconut

1 Tbsp Coriander Powder 

1 Tbsp Cumin Powder

3/4 Black Pepper

3/4 Cinnamon Sticks

4/5 Cloves

1 Tbsp Poppy Seeds

2 Tbsp Sesame Seeds 

2 Tbsp Ghee

2 Tbsp Kolhapuri Masala

Method:

    1.     Wash mutton pieces,  mix them with turmeric powder, salt & ginger-garlic paste in a bowl.

1  2.    Marinate Mutton & keep it aside for an hour.

   3.    Heat oil in a Pan and Add 4-5 cloves, 3/4 Black Pepper, 3/4 Cinnamon Sticks, Onion cut lengthwise, 2 Tbsp Sesame Seeds & Dry Coconut.

    4.    Fry it until the onion becomes light brown. After that put this in a grinder & make paste (Use little water).

   5.    Now take oil in a big pan & Heat it. 

   6.    Add bay leaves, cloves, cinnamon, pepper, poppy seeds, onion-chopped. Fry till light brown & Add tomatoes.

   7.    Now add mutton & salt, stir it. Cover pan with a lid, keep water onto lid.

   8.    When water on lid starts boiling, add the water into the pan. Close lid, let it cook for some time.

   9.    When mutton is half cooked (10 min) add the grinded masala & Kolhapuri Masala. Mix it well.

   10. Add 2 Tbsp of Ghee.

   11.   Close the lid & let it cook for around 15-20 minutes.

   12. Now switch off the gas, cover lid tightly for 15 min.

   13. Garnish with freshly chopped cilantro.

Kolhapuri Pandhara Rassa

Kolhapur city is mostly famous for "Tambada-Pandhara rassa". The mostly liked recipe for kolhapur people is "Pandhara rassa". Pandhara rassa is a Non-vegitarian dish. It is made from chickan or motton also.

Ingredients:  

                    1kg Chicken
                    1 cup coconut milk

Grind to a paste:                   

                    1/4 cup chopped coriander leaves
                    2 Onions-sliced
                    4 green Chillies
                    1 cup coconut
                    2 tbsp coriander seeds
                    1 tbsp poppy seeds
                    1 tbsp sesame seeds
                    1 tbsp peppercorns
                    1/2 cup plain yogurt
                    salt to taste.

Method:  

Step 1: Grind all above ingredients and apply that paste to chicken. Refrigerator for at least 3                hours.

Step 2: Heat oil in pan. Fry above meat mixture. Add 1 cup water.

Step 3: Cover with a lid. Add Water on lid and gas low.

Step 4: Cook till chicken is soft. Keep adding water from the lid to pot and add more water to                  lid as time goes.

Step 5: When the chicken is cooked. Add 10 cups water. Bring to boil.

Step 6: Add coconut milk Simmer for 2 minutes. Switch off the gas.

Step 7: Garnish with chopped coriander.