Recipe of Kolhapuri Tambda Rassa:

Serves : 4 Plates

Preparation Time :  20 Mins.

Cooking Time: 40 Mins.

Ingredients:

1. 1 Kg. of Mutton2. 1 Tbsp Red Chilly Powder3. 1 Cup Oil4. 1 Tomato5. 4 Medium Size Onion6. Coriander Leaves7. 1" Ginger8. 8/10 Garlic Cloves9. 1/4 Tbsp Turmeric Powder10. 2 Tbsp Salt11. 2 Tbsp Sesame Seeds12. 4 Black Cardamom13. 2 Tbsp Fresh Coconut14. 2 Tbsp dry Coconut15. 1 Tbsp Coriander Powder 16. 1 Tbsp Cumin Powder17. 3/4 Black Pepper18. 3/4 Cinnamon Sticks19. 4/5 Cloves20. 1 Tbsp Poppy Seeds21. 2 Tbsp Sesame Seeds 22. 2 Tbsp Ghee23. 2 Tbsp Kolhapuri Masala

How To Make Kolhapuri Tambda Rassa:

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

2. Marinate Mutton & keep it aside for an hour.3. Heat oil in a Pan.4. Add 4-5 cloves, 3/4 Black Pepper, 3/4 Cinnamon Sticks, Onion cut lengthwise, 2

Tbsp Sesame Seeds & Dry Coconut.5. Fry it until the onion becomes light brown. After that  put this in a grinder &

make paste ( Use little water ).6. Now take oil in a big pan & Heat it. 7. Add bay leaves,cloves,cinnamon,pepper,poppy seeds,onion( finely chopped). Fry

till light brown & Add tomatoes.8. Now add mutton & salt ,stir it . Cover pan with a lid , keep water onto lid.9. When water on lid starts boiling,add the water into the pan. Close lid ,let it cook

for sometime.

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

11. Add 2 Tbsp of Ghee.12.  Close the lid & let it cook for around 20-25 minutes.13. Now switch off the gas , cover lid tightly for 15 mins.14. Garnish with freshly chopped cilantro. 15. Serve it with Chapati's / Bhakri's with Dahi  Kanda & Lemon Wedges.

Tips for Kolhapuri Tambda Rassa:

1. Traditionally it serves in 2 different bowls, first is full of Tambda Rassa &  second one is full of Mutton.

PANDHRA RASSA

sahitya: pandhra kanda lamb chirlela, ole khobre, kaju, khaskhas, narlache doodh - daat ani patal donhi, mire, lavang, tamalpatra, aala-lasoon paste, chi/mutton stock, meeth, hirvi mirchi (optional)

kruti: Eka vatit 8-10 kaju bhijat ghalavet. dusrya vatit chamchabhar khaskhas bhijat ghalavi. tasabharane donhi ekatra karun tyachi chan paste tayar karavi. thodya telavar kanda bhajun ghyava. Tyavarach khobra bhajun ghyava. khoop jast nahi bhajayche nahitar rasshyacha rang badalel. Kanda Khobra vatun tyachi agdi barik paste karaychi. Patelyat tel tapvun tyat mire, lavanga va tamalpatra takayche. Mag tyat kandyacha masala takun partayche. have aslyay eka mirchiche 2 tukde karun takayche. tel sutu lagle ki kaju khaskhas paste ghalun thoda vel partayche. Masala korda hot aala ki garam stock ghalun halvayche. Mag narlache patal doodh ghalun halvat rahayche. Tyanantar narlache daat doodh ghalayche. Ukli aanaychi nahi. Rassa phataychi shakyata aste.

Kolphapuri Pandhara Rassa:

Ingredients:

Chicken                          1 kgCoconut milk                 1 bowlDiced onion                 ½ small bowlBlack pepper                  7-8(according to taste)Dalchini                         1-2Cashew                        ½ small bowlPoppy seeds                  1 tbspWhite sesame  seeds       2 tbspOil                                1 tbspSaltWater

Method:White paste:Soak cashew in water for 3-4 hours or boil it to make soft.Make a fine paste of soft cashew, poppy seeds and seas am seeds.Coconut milk:Grind ½ coconut, 2-3 black pepper and little water. Put this paste into thin muslin cloth or strainer to strain the coconut milk. Grind this mixer for 2-3 times by adding little water and strain it to get 1 bowl of coconut milk.Chicken stock:Heat oil in a pan.Add diced onion and cook it for few minutes.Add chicken pieces, little salt and mix it well.Cook it for 10 mins.If required add little water so that we will get 1 bowl of chicken stock.Separate chicken stock from chicken pieces and keep it aside.This chicken you can use for chicken curries, etc.

Pandhara Rassa:Heat oil in pan.Add black pepper and dalchini.Once it starts crackling add white paste in it.Cook it for some time.Add chicken stock in it and mix it well.Add little salt.Cook it for 7-8 mins.Once it cooked properly, keep gas on very low flame and add coconut milk in it and mix it.Cook for 1-2 mins.Here Kolhapuri pandhara rassa is ready.Have it with kolhapuri chicken curry (tambda rassa).

**Tip**

While adding coconut milk gas should be on low flame to avoid curdling. Just add coconut milk and heat it for 1-2 mins, don't boil it.