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White Karahia with Indian Salsa
White Karahia with Indian Salsa

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There are all sorts of activities that you can do to get wholesome. Not all of them demand fancy gym memberships or limited diets. You can do little things each day to improve upon your health and lose weight. Being smart about the selections you make each day is a start. Getting as much exercise as possible is another factor. Don’t forget that health isn’t only about just how much you weigh. You need to help make your body as strong you can make it.

We hope you got insight from reading it, now let’s go back to white karahia with indian salsa recipe. To make white karahia with indian salsa you need 19 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook White Karahia with Indian Salsa:
  1. Get chicken karahia
  2. Use yogourt
  3. Provide capsicums
  4. Take of ginger
  5. Take salt and pepper to taste
  6. Get chicken, cut into small joints
  7. Provide oil for deep frying chicken
  8. Provide freshly roasted cumin seeds
  9. Use freshly roasted crushed coriander seeds
  10. Take cloves of garlic
  11. Take chopped dhaniya leaves for garnishing
  12. Get Indian salsa
  13. Get or 4 ripe tomatoes
  14. Use oil
  15. Get crushed cumin seeds
  16. You need crushed coriander seeds
  17. Use crushed red chillies
  18. Prepare salt
  19. Use good pinch turmeric powder
Instructions to make White Karahia with Indian Salsa:
  1. Wash and pat the chicken to dry deep fry till light brown from all sides transferring the fried pieces into a saucepan with a lid
  2. Put over gentle flame to cook adding a little crushed garlic, the roasted seeds, salt and pepper to taste
  3. Let it be cooked slowly till any liquid is dry
  4. In a small saucepan cook yogourt, stirring constantly till it boils
  5. Add yogurt to chicken, cover again and simmer slowly till well done. Quarter the capsicums, cut quarters into twos, deep fry and add to chicken
  6. Serve garnished with julienned ginger and green coriander
  7. For Indian Salsa:
  8. For Indian salsa: put the tomatoes in a small saucepan covered and cook over medium flame till soft and the skin can be removed. Mash them well. Heat the salsa oil, add crushed garlic, ground cumin and coriander then add the tomatoes, red chillies and turmeric powder. Stir fry over high heat till most of Tue moisture evaporates and the oil separates. Serve with the chicken karahia and naan or any flatbread of choice.

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