Maharashtrian style chichen kombdi recipe is a gravy made from of dry coconut grated and roasted gives an superb taste to the chicken. you can find detailed …
Maharashtrian style chichen kombdi recipe is a gravy made from of dry coconut grated and roasted gives an superb taste to the chicken. you can find detailed …
Saibal ChakrabartiDecember 31, 2013 at 5:51 am
Hello Sanjay! My name is swagata. I am ur big fan! Would u like to know
some bengali recipes? Plz let me know. Thank u!
Cecil D'SouzaDecember 31, 2013 at 6:30 am
You can get grated coconut in any Indian store. By the White packet which
is found in the freezer if you don’t grate fresh coconut. This is good
enough. But it is always better to roast it and blend it a little. Make
sure that you wash the blender nicely after that :-).
Cecil D'SouzaDecember 31, 2013 at 6:44 am
This depends on the type of chilly used for the chilly powder. There are
short dried red chillies, long dried red chillies and even long shrivelled
dried red chillies (Kashmiri chillies). The last one is not as spicy or hot
as the previous two but gives a nice red color. (In India, we call them
chillies and not peppers).
creedence111December 31, 2013 at 7:31 am
Thanks Sanjay. Great recipe. Your Konkani masala seems reddish yet your
recipe prescribes no red pepper for the masala…please advise
MaC KitchenDecember 31, 2013 at 7:43 am
Guys this Chef is helping lakhs of people with his videos. Pls respect him.
Debanjan ChattopadhyayDecember 31, 2013 at 8:18 am
Where is the recipe of Konkani Masala ??
Harshad SomanDecember 31, 2013 at 8:45 am
ROFL!!
Gladius314December 31, 2013 at 9:32 am
Would chicken breast work for this recipe? I’m wondering if it would
generate enough water.
cusa1979December 31, 2013 at 10:13 am
its too much spices! thats hurt the stomach (heartburn)
irenenergyDecember 31, 2013 at 10:36 am
3:34 best expression ever! LOL
gitfanDecember 31, 2013 at 10:57 am
You need to lightly brown the chicken breast in oil before adding it to the
sauce because otherwise it will turn dry. Also, add more water as it wont
release as much water as darker chicken meat.
Esunshine71December 31, 2013 at 11:38 am
i just ate my lunch but i am hungry again:)
Nilanka DilrukshiDecember 31, 2013 at 11:41 am
great job chef. .thank you very much and god bless you.
Fivestar dkDecember 31, 2013 at 11:54 am
wow that looks like like a good dish i must say
Sadiq SkDecember 31, 2013 at 12:24 pm
I would like to try this recipe, could you please post how to prepare the
konkani masala
RAJAN ADVANIDecember 31, 2013 at 12:27 pm
Konkoni Masala- cloves 1sp?? please let me know what is this measure?
TheLolthazunDecember 31, 2013 at 12:35 pm
I really want to make this tonight with a friend. Pity I don’t have any
chicken. Does pre-packaged dessicated coconut work just as well as freshly
dried coconut?
debudadaDecember 31, 2013 at 12:55 pm
Keep pressing that again and again and its sounds like he is singing
….ummmmm ummmm ummmm ummm ummm..lol
angrybird2801December 31, 2013 at 1:42 pm
What if I can’t get crushed coconut, can I use coconut powder instead??????
saaj mitxDecember 31, 2013 at 1:54 pm
whr d fuck is konkani masala recipe ???? grrr….
magician3026December 31, 2013 at 2:11 pm
pause the video at 4:41
MaC KitchenDecember 31, 2013 at 2:15 pm
Mr.Saaj, pls mind your language. Have some patience and watch the video
till the end for the Konkani masala recipe.
Daniel PeachDecember 31, 2013 at 2:49 pm
Dear chef. What type of chili powder do you use? It has such beautiful
color. Is it kashmiri mirch?
elwifofitoDecember 31, 2013 at 3:04 pm
i love how you have cut down considerably on salt/oil/masale from your old
videos. i prefer this cooking, chef! 🙂 thank you, we’re all very grateful
for your comeback!
magician3026December 31, 2013 at 3:20 pm
pause the video at 4:41