Kolhapur, India is a food paradise. Kolhapuri food is world famous for its taste & traditional delicacies. Also known for non-vegetarian meal. Here goes the straight from home’s kitchen  one of the finest mouth-watering Kholhapuri gourmet, “Chicken Rassa with Jowar Bhakri and Khushka Rice”

Kolhapuri Chicken Rassa Recipe
800 grams chicken
1 small onion finely chopped
1 tablespoon ginger garlic paste
5 tablespoon oil
1 teaspoon turmeric
1 teaspoon red chilli Powder
2 tablespoon onion garlic masala
Salt according to taste
For Rassa Paste
2 cups Onion
2 tablespoon Ginger Garlic paste
Dry Coconut grated/ sliced
2 Tablespoon Coriander seeds
4 pieces of Dry Red Chilis
Cumin seeds
Dry roast all the mentioned ingredients and grind into fine paste by adding 4 tablespoon water. Heat 1 tablespoon oil in pressure cooker and add chopped onion and garlic paste. Fry for 2 mins. Add chicken and fry for 2 mins. Add salt and 4 cups of water. Cook for 2 mins and keep aside.
Heat oil in pan and add chopped coriander. Add raasa paste and fry until oil gets separated. Add red chilli powder, turmeric and onion garlic masala. Fry for 2 mins .
Then add cooked chicken and 3 cups of stock from presure cooker (1 cup left will be used to cook khushka rice chicken flavoured). Cook for 10 mins on low flame. Add salt according to taste.

Khushka Rice Recipe
1 cup cooked basmati rice washed
4 paper corn
3 cardamom
1 bayleaf
1 teaspoon cumin seeds
1 tablespoon ghee
1 cup chicken stock remained from cooked chicken
Heat ghee in pressure cooker and add dry spices and fry for a min. Add rice and fry for 2 mins. Add chicken stock and boil and put the lid on. Cook for 2 mins and switch off the gas. Rassa rice is ready.

Jwarichi Bhakri (Jowar ki Roti / Sorghum Flatbread)
Sorghum flour – 1 and ½ cups (enough to make 3 big sized flatbreads)
Water as needed. Sift Sorghum (jowar) flour. Take out some flour to use later for dusting. Start kneading the dough by adding little water at a time. As the flour is very finely grounded, regular tap water is used for kneading, otherwise pour hot water and mix it with a spoon and then knead it to form soft dough.
Take small portion of dough and sprinkle little water. Knead again nicely to form soft dough. Make a big sized ball and flatten it little bit using your palms. Dust the surface with some sifted sorghum flour and start patting to form a circle.Keep the thickness as per your liking. The roti shown here is pretty thin. Place bhakri on a preheated tawa / griddle and spread water all over it.
Once the water starts to evaporate, flip it and cook from other side. Cook for a minute or two until it gets some brown dots and cooks completely. Now put it directly on a gas flame and allow it to puff. Bhakri is ready.

Serve Chicken Rassa with deliciously hot Khuska rice and Jowar Bhakri 🙂 🙂