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Recipe of White Karahia with Indian Salsa Favorite

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Go up the stairs. Instead of picking the elevator, ascend the stairs to your floor. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if your office or home is on one of the highest floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. Most people will decide to be sluggish and take an elevator instead of choosing exercise on the stairs. Even just a single flight of stairs, when walked up or down a few times a day–can be a great boost to your system.

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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 it.

The ingredients needed to prepare White Karahia with Indian Salsa:

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

Steps 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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