2 states

In "Each kitchen has its own story", today we bring to you a kitchen where the 2 states meet, Gujarat and Mangalore, bringing out diverse flavours, cuisine and unbelievable taste!
Its the story of Akshata and Ridhi - Akshata, the daughter of this south Indian family and Ridhi - the Gujarati daughter-in-law.

Akshata is a strict non-vegetarian and Ridhi is a strict brahmin vegetarian. They cook in the same kitchen together weaving their own recipes, fusing their cuisines at times, sharing their lives and laughter.

It was so interesting to know that Akshata's daughter prefers vegetarian all the time..and Ridhi's daughter is a strict non-vegetarian and its always aunt and niece sitting and eating together!

I was lucky to have lunch with them recently,
and was bowled over by the taste and the flavours. Akshata prepared all non-vegetarian dishes, which my family vouched for (am a vegetarian) and Ridhi brought in the Gujarati vegetarian twist which was just lovely!

From chapatis to dosa, from south Indian bhindi, to Gujarati kadhi, my plate had it all. It was a day so well spent, being a part of their lives, listening to their stories and having some awesome food!


Here's for you one of the choicest recipe from their kitchen:


Kori (chicken) Rassa

Ingredients


For  Curry

1 coconut
25 chilies (Bedki and Kashmiri red chilly)
Water to grind

Spice mix

2 tsp coriander powder
1 tsp jeera
1 spoon methi
1 pinch ajwain
5-6 Garlic cloves
1 onion

Seasoning

1 onion (chopped)
methi powder (a pinch)

Main ingredients

1 Kg chicken
3 onions
coconut oil for frying
salt to taste


Method:


1. For curry, shred the coconut, add chillies and grind with some water
2. For the spice mix, fry each ingredient separately in coconut oil and grind them well together
3. In a pan, add 3 chopped onions, saute well, add boiled chicken and spice mix and cook well for a few minutes to ensure the spices are absorbed
4. Now add curry and salt to taste, mix and cook for a few minutes
4. In another pan, saute 1 chopped onion and a pinch of methi powder (for vagara) and add this to the chicken curry and mix well!

Your Kori rassa is ready -  Serve hot with Dhoklas and enjoy the Gujarati twist with south Indian spices!