Heat mutton stock in a
deep non-stick pan till it comes to a boil.
Take coconut milk in a
bowl, add black pepper powder, poppy seeds paste and cashewnut paste and add to the stock and mix well. Bring the mixture to a boil. Add salt and mix.
Fresh coriander
leaves, chopped 1 tbsp for garnishing
How to Make Pandhra Rassa (Stepwise Photos)
Method
Heat mutton stock in a
deep non-stick pan till it comes to a boil.
Take coconut milk in a
bowl, add black pepper powder, poppy seeds paste and cashewnut paste and add to the stock and mix well. Bring the mixture to a boil. Add salt and mix.
Transfer into a serving
bowl, garnish with coriander leaves and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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