Ingredients:
1 ½ kg. 1x 16 cut chicken
20 red chilies
1 tbsp. coriander seeds
¼ tsp. cumin seeds
¼ tsp. fenugreek seeds
1 sliced onion
2 gms. tamarind
¼ tsp. turmeric powder
3 flakes garlic
2 tbsp. ghee
2 chopped onions
1 coconut - Grated and roasted

Method:
Roast separately coriander seeds, cumin seeds, fenugreek seeds and sliced onion.  Grind the chilies along with the coriander and cumin seeds first.  Add the fenugreek seeds and tamarind later on.  Add turmeric powder and sliced and roasted onion.  Grind to a paste and add the garlic flakes at the end.  Remove this smooth masala and keep aside.  Grind the roasted coconut coarsely in the same blender and remove.  Reserve the water in which the blender has been washed.  In a large pan heat ghee and fry the chopped onions till golden brown, add the chicken pieces and salt and cover for a while on a slow flame.  Add the masala paste and water kept aside.  Cook the chicken till done.  Now add the coarsely ground coconut and cook covered till the water evaporates. Add salt to taste.
Serve hot with Panpolle (Neer Dosas).

Panpolle

Ingredients:
250 gms. raw rice
Water
Salt

Method:
Soak rice for about two hours and grind to smooth with water.  Add salt to taste and enough water to make a thin batter.  Fry a spoonful of batter on a greased non-stick pan to obtain paper thin dosas.  Fold into four and serve hot.

(Chef Dilraj Sequeira, a Resident of Bandra, Mumbai is a graduate from Dadar Catering College & then further trained at the Johnson & Wales University, U.S., has traveled around the world.  Presently he is a Sous Chef with Carnival Cruise lines, U.S., the most popular cruise line in the world.  He is also an active member of the ‘American Culinary Federation’, U.S., and a proud member of ‘Les Chaine des Rotisseurs’, Paris, the word’s oldest & most prestigious gastronomic society.  Incidentally he is also the only son of the famous Konkani poet J. B. Sequeira.)

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