Maharashtiran Zanzanit Chicken Thali

Instructions

For Chicken Rassa

For Cooking Chicken

Step 1: Heat up oil in a cooker and add onion. Fry onion a little.

Step 2: When onion is fried a little add ginger-garlic paste, turmeric powder and fry well for about a minute.

Step 3: Add chicken and mix well.

Step 4: Add water, salt and mix well.

Step 5: Close the lid and cook on low to medium heat for about 15-20 minutes. Make sure there is no whistle.

Step 6: Keep some of the cooked chicken aside for making alani chicken.

For Making Masala

Step 7: Heat up oil in a pan and add coconut.

Step 8: Fry well until coconut gets nice golden color and take it out into a dish.

Step 9: In the same oil add onion, garlic and fry well on medium heat until onion gets nice golden color for about 7-8 minutes.

Step 10: Turn off the gas and let onion cool down.

Step 11: Transfer the onion, coconut, coriander leaves into a blender jar and blend into paste. Masala or vatan is ready.

For Making Chicken Rassa

Step 12: Heat up oil in a pan and add blended masala. Keep 2-3 tsp masala aside for making sukka chicken.

Step 13: Fry the masala well for about 5-7 minutes.

Step 14: When masala begins to release oil add Sunday masala, red chili powder and mix well.

Step 15: Move the masala along the edge of the pan and add besan.

Step 16: Roast the besan a little and mix it with all the masala.

Step 17: Add the water from the cooked chicken first and then pieces.

Step 18: Add salt and mix well.

Step 19: Simmer rassa on medium heat for about 7-8 minutes. Chicken rassa is all ready.

For Chicken Sukka

Step 20: Heat up oil in a pan and add onion.

Step 21: Fry well until onion gets nice golden color.

Step 22: Add tomato and fry well for another 4-5 minutes.

Step 23: Add 1 tsp blended masala and mix well.

Step 24: Add malvani masala, red chili powder and mix well.

Step 25: Add salt and mix well.

Step 26: Take the cooked dal out and add salt.

Step 27: Add cooked chicken and mix well.

Step 28: Add coriander leaves and chicken sukka is all ready.

For Jawar Bhakri

Step 29: Take jawar flour, salt and mix well.

Step 30: Add a little hot water at a time and knead dough well for about 2-3 minutes.

Step 31: Take some of the dough and make it smooth and even.

Step 32: Sprinkle dry flour on rolling board and place the dough ball on it.

Step 33: Pat the dough well to roll thin bhakri.

Step 34: Heat up a skillet on medium heat and transfer the bhakri on it facing the upper side towards skillet. Side having dry flour should be upper side.

Step 35: After roasting bhakri for about a minute, spread water on upper side.

Step 36: Increase the heat and roast bhakri well from both sides.

Step 37: When bhakri is roasted well from both sides, take it off into a dish and jwarichi bhakri is all ready.

For Jeera Rice

Step 38: Heat up oil in a pan and add cumin seeds.

Step 39: When cumin seeds splutter add cloves, black peppercorns, cinnamon and mix well.

Step 40: Wash rice really good and soak it in enouth water for about 30 minutes.

Step 41: Drain all the water from the soaked rice and transfer it into the pan.

Step 42: Mix well and add water, salt.

Step 43: Mix well and bring it to boil on high heat.

Step 44: When rice begins to boil, cover and cook rice on medium heat.

Step 45: Jeera rice is all ready