(The Onions should be completely sub-merged in the oil. Use Olive Oil or Soya Bean Oil if you are that concerned about your health.)
2.Add the following once the onions are light brown:
◦Washed Chicken Pieces
◦Chopped or Grinded Tomatoes
◦Combination of both Masalas (At least double the amount of what you would put normally)
◦Salt (We will be putting double amount of salt as well)
◦Potatoes
3.Keep on heating on a medium flame until you are certain that the chicken & potatoes are cooked properly. (This will normally be done within 20 minutes or little longer)
4.Once the chicken and potatoes are cooked properly, take a clean dish and take out both of them from the Shorwa. The Shorwa will now undergo a kind of "thinning process". We take out both the chicken and potatoes because if we cook them much longer, they will fall apart in the broth and hence the aim of "thinning" the shorwa will not be achieved. If the shorwa is not thin enough, it won't be absorbed easily by the Paastis.
5.Add water to what's left behind after taking out both the chicken and potatoes. (Note: Lets suppose you have 1 litre of Shorwa, then add 1 1/2 litre (1.5 lt.) of extra water to it.)
6.Keep on cooking till the layer of oil is evident on the surface of the broth. Preparing the Tarhka:
•Once the Shorwa is prepared, you will see that there is a lot of oil on the surface of the Shorwa. If there isn't, that means you didn't put enough Oil in it.
•Separate the oil from the Shorwa with the help of a cup or large spoon; gradually collecting the oil from its surface.
•Take a frying pan and put this oil into it. Add the chopped onions that you had set aside previously.
•Fry these onions until they are dark brown.
•Turn off the fire and set this Tarhka aside. Preparing the Chutney:
•Grind the Coriander leaves and Green Chillies
•Add them both to yogurt
•Add salt and Squeezed Lemon to taste
Preparing the Penda:
•As stated earlier, the Paasti are quite big in size. They will be broken into pieces such that they are neither big nor small. If they are too big, that would mean they are difficult to swallow. If they are too small, they would absorb the Shorwa too quickly and turn into an un-appetizing mess within 10 minutes. A good yardstick is to break them into sizes as big as your hand (roughly 10x5 cm).
•There is no need to warm up the pasti's. Once you put the hot shorwa on it, it will get warm automatically.
•Level the broken pieces of Pasti in the Thaal.
•Pour the Shorwa to the sides of the Thaal and on top of the Pasti's. Instead pour it in a slow manner such that the base of the Thaal is filled. There is also no need to mix the pieces of Pasti in the Shorwa with hand or other utensil. The Pastis will itself absorb the "Thin Shorwa". (That is if you followed our procedure and made it thin)
•Put the Chicken Pieces and Potatoes on the middle of the Penda Thaal. That's it ... Enjoy
