DO PIAZA CHICKEN CURRY
[A Simple recipe for the ultimate Mughlai dish]
By
VIKRAM KARVE
If you want a first impression of the authenticity of a “Mughlai” Restaurant, the first dish you must order and taste is a “Do Piaza” and it will give you an idea of the standard and authenticity of Mughlai Cuisine you can expect there. Continue reading ‘DO PIAZA CHICKEN CURRY – Mughlai Style’ »
INGREDIENTS:
2-3 packs of smoked sausage
cut up into slices about ½ inch thick
1 large onion sliced thin
2 cloves minced garlic
2 sliced bell peppers (green, red, or yellow)
2 6oz can tomato paste
20 oz tomato juice
2 tsp sugar
meat seasoning (we use Tex-joy, but Tony’s or any other will work)
2 tsp of butter
Brown and season sausage slices and drain off excess grease.Leave sausage out of pot for next step. Scoop in 2 big table spoons of butter. Throw in sliced bell pepper, garlic, and onion. Simmer until onions and peppers are soft or clear. Add tomato paste, tomato sauce, sugar and stir. Add sausage and let cook on medium covered for around 45 minutes. If gravy is a little thick you can add water. Continue reading ‘How to make Sausage and red gravy, A southern Favorite!’ »