Potato Kappa

Submitted by SN Sangma on Mon, 08/29/2016 - 12:51

<p>Ah! Finally, I have added this recipe&hellip; I had been waiting to try this out&hellip; It was yum, I tell you&hellip;&nbsp; all my friends enjoyed&hellip; And obviously, I, the cook, was overjoyed over such a reaction&hellip; Lol&hellip;</p><p>Have a look at the recipe below&hellip; I hope I haven&rsquo;t missed out any steps in the Methods section&hellip; Lemme know if I have&hellip; Hehe&hellip;</p>

2 Servings
Preparation time
5 minutes
Cooking time
12 minutes
Total time
17 minutes

<ol><li>Gather all ingredients in a cooking pan except the water.</li><li>Add about 1/3rd cup of water.&nbsp;The water has to be added little by little.</li><li>Bring to boil in medium flame.&nbsp;</li><li>Do not cover the pan at this time.</li><li>Because of the cooking soda, foam will form and it will look as if about to spill.Whenever that happens, just lower the flame.</li><li>Boil for 5 minutes, then cover and cook on low flame for about 10 minutes, stirring occasionally.</li><li>Whenever, the water dries up, add a little more. Personally, I don&rsquo;t like a watery gravy and I like to keep it a little dry. So, I don&rsquo;t add too much water.</li><li>Cook till the chicken becomes soft and tender and till the water reduces to half.</li><li>Serve with a nice plate of hot,plain rice.&nbsp;</li></ol>


<p>Water as needed. Salt to taste.</p>


Tengchin Sangma - http://bit.ly/2bZhN6U