Easiest Way to Prepare Perfect White Karahia with Indian Salsa

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A lot of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

The kitchen alone gives you many small methods by which energy and money can be saved. It is reasonably straightforward to live green, all things considered. A lot of it is basically making use of common sense.

We hope you got benefit from reading it, now let’s go back to white karahia with indian salsa recipe. You can cook white karahia with indian salsa using 19 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook White Karahia with Indian Salsa:

1. Get of chicken karahia.
2. Use of yogourt.
3. You need of capsicums.
4. Provide of of ginger.
5. Provide of salt and pepper to taste.
6. Get of chicken, cut into small joints.
7. Use of oil for deep frying chicken.
8. Take of freshly roasted cumin seeds.
9. Provide of freshly roasted crushed coriander seeds.
10. Take of cloves of garlic.
11. Take of chopped dhaniya leaves for garnishing.
12. Take of Indian salsa.
13. Use of or 4 ripe tomatoes.
14. Take of oil.
15. Provide of crushed cumin seeds.
16. Prepare of crushed coriander seeds.
17. Take of crushed red chillies.
18. Take of salt.
19. Prepare of 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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