Happy Cooking: Chicken flavored Soy Nuggets in Spinach....Indian Masala

A quick, healthy and easy to cook, with exotic oriental flavor. The consistency of this dish can be varied to make it compatable with various breads. If you wish to have, with Paranthas/ Phoolka/ Puri then make it dry, with a generous amounts of butter/desi ghee/cooking oil. To enjoy with buns or sliced bread, then let there be a thick gravy, like a stew.

This dish will require:

1. A bunch of Palak/Spinach, stemmed, washed & cut in to thin strips or blanched and ground to paste/pureed.

2. Soy nuggets, drowned in water: 12-15 pieces

3. Chicken stock or branded clear Chicken soup powder, cooked as per instructions printed: 03 Cups.

4. Single Cream: 30 ml

5. Onion diced fine: 01 Cup

6. Fresh green Chili diced : 02 tps

7. Black Pepper corns :06-08

8. Cinnamon stick: 1”

9. Cardamom green small, crushed : 03-05

10. Jeera : ½ tps

11. Cloves : 02-04

12. White Pepper powder : ½ tps

13. Ginger Garlic paste : ½ tps

14. Salt to taste

15. Water

Method

Remove Soy nuggets from water, squeeze to drain all water and keep aside drowned in Chicken stock.

In a wok, pour in 04 tps melted butter/desi ghee/cooking oil, on low flame. As it starts to heat, put in Ginger Garlic paste, green Chili, Onion, Cinnamon, Jeera, Cloves & Cardamom. Stir fry till, Onion turns light golden brown.

Add Spinach/stripped Palak, mix in black Pepper corn, white Pepper powder and Salt to taste.

Stir fry on medium flame, till all blend well and the Spinach / Palak begins to cook.

Uncover and evaporate/ adjust water till the required consistency is achieved

Garnish with Cream & serve hot.

Happy Cooking:DIL (SOY) POTATO....Indian Masala

This is a very simple & tasty dish, for such days when you are not very keen to cook a complete meal, yet the two of you cannot do away with lunch.

For this dish you will require:

• Potato-medium sized, boiled, peeled & quartered : 300 gm
• Onion- diced : 01 Cup
• Tomato- diced : ½ Cup
• Fresh Dil (Soy) destalked : ½ Bunch
• Fresh Green Chili –diced : 02 tps
• Fresh Ginger-diced : 02 tps
• Garlic-diced : 05 pods
• Dry Masala- : 01 tps each, Red chili powder

Turmeric powder

Coriander powder

Garam Masala

Jeera powder

• Salt to taste.
• Oil for frying & cooking
• Water

METHOD

In a wok/kadai pour in sufficient oil to deep fry the boiled potato, till very light brown. Remove and keep away.

Reduce the oil from the same wok to just 04 tps and put in the Ginger Garlic and fresh green Chilli. Lightly fry and add the Onion.

As the Onion become transparent put in all the dry Masala and salt to taste.

Fry on low flame for a minute and pour in 4-5 spoons of Water to blend. Reduce the Water to half.

Put in all the Dil (soy), stir fry, and mix in the Potato.

Blend the complete ensemble to cover all Potato.

Remove to platter and serve with light Paranthas accompanied with Pickle of choice.

Happy Cooking: Tandoori Masala Macchli(Fish)….Indian Masala

With winter, fish is selected as a favorite non-veg, by many. One preparation is fish baked in an earthen oven. But, for that one perforce has to visit an eatery. Normally, this is one dish which one covets to prepare at home, but due to the tandoor not being available this is not possible. Today, one has access to modern day gadgets which not only mimic the tandoor but also user friendly. The recipe, which I listed, the inventor was one Mr. Patel, a Gujarati Head cook in one the IAF Officers’ Mess. The aged Gentleman was a strict vegetarian, but he cooked one of finest non-vegetarian dishes, that I have had. He used to cook this recipe in a PATILA, as there was no tandoor in the OM kitchen.

To facilitate your cooking, I am going to tell you to use a GRILL oven. I’ll also mention the use of patila. However, the ingredients will be same.

For this dish you will require:

1.One full fish- 750 to 1000 gm (Surmai/Tuna, Any fish that is firm in flesh and has a single centre comb for skeleton) - cleaned and washed, with three slashes on either side & left as a whole.

Marinate this fish in the paste formed by-

a) ¼ cup Juice of fresh lime/lemon

b) 01 spoon each – white Pepper powder.

Cinnamon powder

06 Cloves powder

Salt to taste

Jeera powder

Coriander powder

c) 06 tps Gram flour (Besan)

Mix b) + c) all and form a paste with some of the Juice of lime.

Layer the insides of the Fish with this paste and leave some lying in the stomach region.

The remaining Juice of lime + a little Salt + 01 spoon Dry Mango Powder smear it all over the fish.

Keep it to marinade for 02 to 04 hrs.

METHOD

(In grill oven)

Place the fish in a fish Pan or in a pan that is big enough to hold the Fish. Place on the middle rack in a preheated oven and bake for 20-25 minutes on 180 degrees C.

CHECK AFTER 15 MINUTES AND ADJUST TIMINGS.

(In Patilla)

For cooking in the patilla, you would require burning coals. The coals are placed all round the patilla big enough to hold the fish in Pan. Cover the patilla and place hot coals over the lid. Check after 10-12 minutes and adjust timing for complete cooking.

Serve with Mint Chutney or Mayonnaise or Worcestershire sauce, depending on the type of bread accompanying.

Happy Cooking: BHINDI JEERA DO PYAZA....Indian Masala

Bhindi,Okara or Ladyfinger- a vegetable available almost around the world and during most part of the year. This vegetable, has no flavor whatsoever but when cooked in any recipe blends in well with the condiments/ spices used and all types of cooking.The vegetable it self does boasts of having medicinal property which serves well in the cure of Jaundice, provided it is cooked with a very little oil or ghee. The seeds offer useful assistance in motivating the movement of the bowels.

This recipe is not my original. I had picked useful tips from my late Aunt, who like my late Mother was a very good cook. This is essentially a Punjabi dish, that is usually served with 'Phoolka'.

To prepare for FOUR servings assemble the following:

Bhindi/Okara-washed, cleaned dried,Diced 3/4" long.......................500 gm

Onion, large- peeled quartered & leafed...........................................02

Tomato,large- pulp & seed removed, quartered................................01

Ginger & Garlic paste.........................................................................02 tps

Green Chili-diced...............................................................................03

Curry leaves (optional).......................................................................10

Jeera/Cumin- whole...........................................................................01 tps

Red Chili powder................................................................................01 tps

Turmeric powder................................................................................1/2 tps

Coriander powder...............................................................................02 tps

Garam Masala......................................................................................1/2 tps

Salt ...............................................................................AS PER TASTE.

Cooking Oil...................................ENOUGH TO DEEP FRY BHINDI.

METHOD

Place a wok/kadai on medium flame and pour enough Oil to deep fry the Bhindi. Stir fry till each Bhindi looks slightly shrivelled, bright green and the seeds has just begun to brown.

Switch off flame. Remove, keep aside to drain.

Empty out the wok, and again place on low flame. Pour in 02 tps of heated oil and put in the ginger & Garlic, green Chili, Jeera and fry.

As soon as the Green Chili begins to fry, put in the fried bhindi along with the Onion.

Increase the flame to medium, and stir fry for 02 minutes. Sprinkle in red Chili powder and Turmeric, adjust salt and cover to cook. Reduce the flame to low.

Soon the wok will give out rich aroma, uncover and put in half of the Tomato. Stir lightly and cover again to cook. After 02 minutes switch off the flame.

Before removing to serving plate add the remaining diced Tomato. Give final stir.

Dust the Garam Masala and serve with Phoolka

Happy Cooking: Chicken Nugget Creme.....Indian Masala

This recipe, is versatile, in that it can be a centre piece on a Continantal lay out, as well as it completes a typical Indian Mughalai spread. This will not only satisfy the palates of those who enjoy smart chili preparation, but also of those who prefer low spice fare. Hence, its in your hands to adjust the spices accordingly. The listing below is of a medium spiced dish.

For Two servings you would require:-

Chicken boneless, cut to twice the bite size...............300 gm

Onion (boiled) paste...................................................1/2 cup

Cream..........................................................................1/3 cup

Hung curd.....................................................................01 cup

Milk..............................................................................01 cup

Cooking Oil...................................................................03 Tps

Curry leaves..................................................................06

Fresh Green Chili...........................................................04 seeded, striped lengthwise

Ginger & Garlic paste.....................................................01 tps

Chicken Masala/ Garam Masala......................................01 Tps

White Pepper................................................................01 tps more, if you so desire.

Salt................................................................................As per taste

Cloves...........................................................................04

Cinnamom stick.............................................................02"

Whole Jeera / Cumin......................................................01 tps

Green Cardamum...........................................................06 crushed

Method

1. In a wok/kadai on medium flame, pour half of the cooking oil along with 01 tps of cream and on heating add the Ginger & Garlic paste and Jeera.

2. Fry, but dot not brown. Pour in all of the remaining Oil & cream. Put in the Chicken and stir fry on full flame. As the Chicken starts to get golden, put in half of the green chili, all of the Onion, a little Salt and fry. DO NOT LET THE OINON TO BROWN.

3. Add all of the dry masala, reduce the flame to low and half of the Green Cardmum. Put in the Curry leaves, remaining fresh Chili & blend. Stir in the hung curd, adjust Salt, toss to coat all of the Chicken and cover to cook. As and when the the mixture reduces keep adding milk.

4. Achieve a thickish near white gravy. Remove to shallow wide dish, sprinkle the remaining green Cardamum and serve, hot.

Happy Cooking: Baigan Sugandhi Bhartha....Indian Masala

You must be wondering why am I listing this dish which every mom had made, prepares every now & then and will always be making in days and years to come. Bhartha is traditionaly cooked by roasting the brinjal. This is not possible, when we don't have the traditional 'ANGITHI' OR 'CHOOLA'. I am also aware that the same effect can be achieved by roasting on the gas burner. But, gas now being so expensive, one would not waste it on a lowly baingan. So, we will have the bhartha cooked in a microwave oven.

So you will require the following:-

Baigan (Brinjal/Aubergine) round purple shinny big 01 (300gms-400gms)

Onion diced 01 cup

Fresh green peas 1/2 cup

Green chili diced 02 Tsp

Curry leaves 06

Tomato diced 1/2 cup

Cinnamon 1/2" 02 pc + 1" 01 pc

Cloves 04 pc

Green Cardamom 04 pc

Fresh Coriander leaves 01 tsp

Ginger Garlic paste 02 tsp

POWDERED SPICES

Red chili 01 tsp

Dry Coriander 01 tsp

Jeera 01 tsp

Turmeric 1/2 tsp

Garam Masala 01 tsp

SALT TO TASTE

COOKING MEDIUM Oil/Ghee

METHOD

Step One

De stalk and peel the baingan.

Wash and make tiny 03 deep slits at different places, with the kitchen knife. Insert in each slit two pieces each of Cinnamon, Cloves & green Cardamom.

Very lightly smear the baingan with oil. Place in the microwave oven and roast for 03 mts on 100% power.

Cool the Baingan and then smash it in the plate. Keep aside.

Step Two

On low flame, in a kadai/wok pour 1/2 tsp oil. Heat, put in the green Peas and gently fry. When Peas turn bright green, pour in water to drown the Peas and moment the water begins to boil on the peripheri, switch off the flame. Remove and keep aside. This will ensure the Peas will remain bright green.

In the same wok on medium flame pour in 75ml oil. Heat, put in the onion along with the green chili, curry leaves and stir fry.

When onion starts to turn transparent add Ginger Garlic paste and fry. when the Onion starts to turn golden, put in the smashed baingan and fry to lightly brown.

Sprinkle in all the dry spices, adjust salt to taste and fry. Add the tomato and stir fry on high flame, till the baingan browns.

Put in the green Peas, stir and remove to serving plate.

Garnish with fresh Coriander. Serve with Chapati/Paratha.

Happy Cooking: Mushroom Bouquet La Creme....Indian Masala

This is a mildly spiced, highly flavored, profusely fragrant vegetarian dish. Monsoon perforce does not make spiced dishes to be of appeal to the appetite. Serve this dish fresh, rather than cold.

To make for FOUR servings, you will require:

Fresh double cream ½ cup

Button Mushrooms sliced boiled 01 cup

Soy nuggets presoaked 01 cup

Cottage Cheese 1”diced 01 cup

French Beans threaded 1”diced 01 cup

Potato boiled diced ½ cup

Fresh green Peas boiled ½ cup

Baby Corn diced ¼ cup

Broccoli florets ½ cup

Lightly crushed mix nuts & resin 02 Tps

SPICES

POWDER THE FOLLOWING

Cinnamon 2” stick

Green Cardamom 06

Cloves 04

Cumin powder 01 Tps

ALSO ARRANGE----

Salt As per taste

White pepper powder As per taste

Fresh curry leaves 06

COOKING MEDIUM

Butter /Desi Ghee 02Tps

METHOD

1. In a wok, over low flame, pour the cooking medium and on heating put in the curry leaves, Soy nuggets, Broccoli florets & Baby Corn.
2. Fry till the curry leaves turn crisp. Sprinkle all the spices, adjust salt, stir to fry. Mix in half cup of water and cover to cook the Soy nuggets. Uncover and evaporate the excess water.
3. Add the rest of the vegetables and lightly toss to blend and fry on medium flame.
4. Pour half of the cream and blend. Cook for 05 minutes.
5. Remove to serving platter and garnish with the remaining cream.

Sprinkle the nuts & resin. Serve with lightly buttered Dinner rolls/Bread.

Happy Cooking: Cool Salad Divine....Indian Masala

The heat of the Summer is making us want to consume excessive cool liquids, to not only quench the thirst, but also to cool the body down, so to be able to combat the tremendous heat, surrounding us. I am listing a recipe, to go with our coolants like Panna (raw mango squash) or Thandai (a sorbet prepared of specially selected dry nuts etc).

The following will be required for FOUR servings.

The Cheese and all boiled items should be cooled and kept in refrigerator for an hour to achieve cooling.

Ø Paneer (Cottage Cheese ) 200 gm

Ø Boiled Potato peeled diced 01 cup

Ø Boiled fresh green Peas ½ cup

Ø Apple washed diced fine ½ cup

Ø Tomato skinned diced fine 01 cup

Ø Lettuce washed hand torn 01 pc

Ø French beans boiled diced 01 cup

Ø Ground nuts skinned roasted ¼ cup (non salted)

Ø Resins (kishmish) presoaked 03 Tps

Ø Almond Brocken each 04-06 pc 10 pc

Ø Cashew nuts =do= 10 pc

DRESSING:

v Olive oil 02 tps (substitute: Ground nut oil)

v Juice of Lemon /Lime 04 tps (adjust as per requirement)

v White Pepper 02 tps

v Cinnamon powder 02 tps

v Cardamom powder 01 tps (small elaichi)

v Sugar powder 02 tps

v Salt to taste

METHOD:- Dressing.

1. In a mixing bowl pour in the Juice of lime.

2. Add all the spices and sugar, salt to taste.

3. Whisk & keep adding the oil drop by drop.

4. Taste to check for adjustment of any ingredient.

METHOD: Salad

I. In a large mixing bowl, tear to bite size the Lettuce, and throw it in.

II. Pour in 1/3^rd dressing and cover the Lettuce completely.

III. Add all of the items except cottage cheese.

IV. Pour in half of the remaining dressing and toss to evenly cover the salad.

V. Finally, crumble the cottage Cheese and add. Pour over it the remaining dressing. Give a final toss & serve

NOTE: To skin the tomato-

Drown the tomato in boiling water for 02 minutes and immediate remove to ice cold water for 02 minutes. Peel away the tomato and keep aside to dice later.

Happy Cooking:Yogurt Chicken Divine....Indian Masala

Its summer, its’ very warm and one does wish to burden the stomach. Yet, one has to eat to live.For the pure vegetarians, replace the Chicken with crumpled Paneer (Cottage Cheese) For a nice cool dish for two you will require the following:

§ Hung curd 02 cups

§ Boneless Chicken 200 gms

§ Cucumber Diced 01 cup

§ Boiled Potato Diced 01 cup

§ Boiled fresh Green Peas ½ cup

§ Fresh Coriander leaf 02 tps

§ Icing Sugar 01 Tps (or more as per requirement)

§ White Pepper powder ¾ tps

§ Juice of lime 01 lime

§ Fresh Pomegranate 02 Tps

§ Salt As per requirement

METHOD

a) Take chilled Curd and sprinkle in the icing sugar and stir lightly.

b) In a muslin cloth hang the Curd to drip away the whey (water )

c) Boil the Chicken with a little white Pepper& Salt. On cooling, remove from the stock, and shred it. Keep stock for use, in some other dish.

d) Chill a glass mixing bowl (or any serving bowl) and put in all the above ingredients except the Pomegranate

e) Season with Salt, Pepper& lime juice. Toss, with half of the fresh Coriander.

f) Prior to serving, garnish with Pomegranate and fresh Coriander.

Best enjoyed with, soft buttered buns or plain Dinner rolls.

Happy Cooking:WHOLESOME BOWL OF RICE....Indian Masala

There would be times when (you are alone and) perforce have to cook only for self and you are not inclined enough to go through the motions of doing a variety of things to present yourself a lunch or dinner. May be, you have only cooked rice (left over, perhaps) and have to cook Dal (lentil) or a gravy dish to complete the meal. I have for you, a recipe that is simple, tasty and fun to prepare as the finished product is unique and healthy. The quantum of spice is essentially as per your personal taste, I’ll list out for a medium flavor.

IF YOU BE A VEGETARIAN JUST SUBSTITUTE Chicken for Paneer (Cottage Cheese)

Accompaniment to this dish could be, Pickle and/or Curd and/or Onion & Tomato Rhetta.

One serving will require:-

v Cooked Rice 03 cups

v Onions Diced 01 cup

v Boneless Chicken bite size 01 cup

v Tomato Diced 03 tps

v Green Peppers Diced 01 cup

v Potato Diced 01 cup

v Green Peas 04 tps

v Green Chili Diced fine 02 tps

v Fresh green Coriander 01 tps

v Cinnamon powder 01 tps

v Cardamom Powder ½ tps

v Jeera Powder 01 tps

v Coriander Powder 01 tps

v Red Chili Powder 01 tps

v Javitri flower Petals 01 tps

v Salt to taste

v Cooking Medium Oil / Butter / Desi Ghee

v Water

METHOD

I. Marinate the chicken in 01 tps of ginger garlic paste, a little salt. (Paneer does not require marinate)

II.

1) Cook the Rice, if not previously cooked. Ensure the grains are separate.

2) In a deep wok pour some oil enough to deep fry the potato to light brown and the chicken to light brown. Remove and keep aside.

3) Fry Peppers and green Peas for a minute remove and keep aside.

4) Fry, in 04 tps of Oil, to golden brown the Onion, lower the flame, add the spices and the tomato.

5) Toss & blend for a few minutes.

6) Now add to the mixture,previously fried Potato,Peppers,Peas and the precooked rice. Pour in 03 tps of Oil and toss the Rice and Chicken on high flame, till the complete ensemble is well blended and effuses the sweet fragrance of the spices.

Garnish with fresh green Coriander leaves and Cardamom powder. Serve yourself & enjoy.

Happy Cooking:WHOLESOME BOWL OF RICE....Indian Masala

There would be times when (you are alone and) perforce have to cook only for self and you are not inclined enough to go through the motions of doing a variety of things to present yourself a lunch or dinner. May be, you have only cooked rice (left over, perhaps) and have to cook Dal (lentil) or a gravy dish to complete the meal. I have for you, a recipe that is simple, tasty and fun to prepare as the finished product is unique and healthy. The quantum of spice is essentially as per your personal taste, I’ll list out for a medium flavor.

IF YOU BE A VEGETARIAN JUST SUBSTITUTE Chicken for Paneer (Cottage Cheese)

Accompaniment to this dish could be, Pickle and/or Curd and/or Onion & Tomato Rhetta.

One serving will require:-

v Cooked Rice 03 cups

v Onions Diced 01 cup

v Boneless Chicken bite size 01 cup

v Tomato Diced 03 tps

v Green Peppers Diced 01 cup

v Potato Diced 01 cup

v Green Peas 04 tps

v Green Chili Diced fine 02 tps

v Fresh green Coriander 01 tps

v Cinnamon powder 01 tps

v Cardamom Powder ½ tps

v Jeera Powder 01 tps

v Coriander Powder 01 tps

v Red Chili Powder 01 tps

v Javitri flower Petals 01 tps

v Salt to taste

v Cooking Medium Oil / Butter / Desi Ghee

v Water

METHOD

I. Marinate the chicken in 01 tps of ginger garlic paste, a little salt. (Paneer does not require marinate)

II.

1) Cook the Rice, if not previously cooked. Ensure the grains are separate.

2) In a deep wok pour some oil enough to deep fry the potato to light brown and the chicken to light brown. Remove and keep aside.

3) Fry Peppers and green Peas for a minute remove and keep aside.

4) Fry, in 04 tps of Oil, to golden brown the Onion, lower the flame, add the spices and the tomato.

5) Toss & blend for a few minutes.

6) Now add to the mixture,previously fried Potato,Peppers,Peas and the precooked rice. Pour in 03 tps of Oil and toss the Rice and Chicken on high flame, till the complete ensemble is well blended and effuses the sweet fragrance of the spices.

Garnish with fresh green Coriander leaves and Cardamom powder. Serve yourself & enjoy.

CHICKEN: Murg Sugandh Masala....Indian Masala

Murg, Murga, Kombadi, Kukad etc are the names used in some of the languages and sections of the People of India. But, what is common is the fact it’s the most liked dish amongst the non-vegetarian gourmet.

The Indian pallet is so vast and varied that there is always a possibility of getting to taste a new flavored preparation, every single day of the year. Its’ my endeavor to acquaint you and help you to enjoy a variety that I am sure has been missed till date. Gather the following ingredients and have a good meal with Tawa Phoolka or Tandoori Roti. Salad of raw onion and cucumber will be an appropriate accompaniment.

You will require:

· Chicken whole (dressed wt not more than 500gm) -01 cut into 08 pcs.

· Hung Curd – 1/2 cup

· Onion diced – 01 cup

· Ginger – 30gm

· Garlic – 08 pods

· Cinnamon powder – 01tps

· Green Cardamom powder – 01tps

· Coriander powder – 01tps

· Red Chili powder – 01tps

· Cloves – 06pcs

· Chicken Masala (branded) – 01+1/2tps

· Jeera powder – 01tps

· Salt to Taste

· Fresh Coriander leaf – 02tps

· Juice of ONE Lime

· Desi Ghee – 06tps

METHOD

A. Except Desi Ghee, Juice of lime and chicken, put all in a blender with a little salt and blend enough to form a paste.

B. In a bowl put all of the chicken and the blended mixture and cover the chicken.

C. Melt the Desi Ghee and add to the bowl.

D. Adjust Salt. Now mix to cover all of the chicken and keep it in a cool place or fridge to marinate for an hour or a little more.

1. Place a flat deep non-stick frying pan on medium flame

2. Smear with a little Desi Ghee and arrange all of the chicken in a single layer to fry.

3. Every 03 minutes or so turn the chicken to roast all sides to cook evenly.

4. When well cooked, the chicken will be golden brown.

5. Remove to serving platter, garnish with fresh coriander & serve as suggested.

Happy Cooking: FRONTIER CHICKEN....Indian Masala

In the days gone by, whenever a body of men moved from one place to another, the kitchen travelled along. Be it, the Army or Caravan of traders, one of the easy & tasty dishes to cook is often the chicken, from amongst the meats that one could carry or purchase at wayside village market. Ladies seldom accompanied the men folk; hence, the origination of this dish is best credited to male chef. The designated chef would carry along the essential condiments. He would keep adding to his store from the herb and fauna of the land available.

To make two servings you will require the following:

· One full Breast of chicken-diced

· 02 cups Onion- diced fine

· ½ cup tps beaten Curd

· 25 gms Ginger- diced fine

· 06 pods of Garlic-crushed and diced

· ½ cup fresh Coriander leaves(optional)

· 03 fresh green Chili-diced fine

· 06 green Cardamom- crushed & covering retained

· 04 Cloves

· ½ tps branded Chicken Masala OR Garam Masala

· Mixture, as per requirement, of Red Chili powder, turmeric powder, Jeera powder, dry Coriander powder and Cinnamon powder-Make paste in sufficient beaten Curd (other than the curd suggested above)

· Salt to taste

· Oil/desi ghee

METHOD

1. Apply half of the curd masala mixture to the chicken and keep aside to marinate.

2. In a wok pour in 50ml oil and upon heating over medium flame, put in the Ginger & Garlic and Cloves. Fry, along with the green Cardamom coverings.

3. When light golden add the Onion fry till light golden. Mix in the remaining mixture masala and fry. A little salt & blend in ½ of the beaten curd. Stir fry and make a homogeneous paste. Pour in a little water at a time to ensure proper result: a thick semi fluid paste.

4. Now, blend in the chicken, by constantly stirring lightly and fry till the chicken is almost done.

5. Pour in a little water along with the remainder of the curd, cover and cook till the blended masala covers all of the chicken.

6. Before serving sprinkle the crushed Green Cardamom powder.

MURG-GULBADAN KOFTEY
In the land, as diverse as our Country, it is to expect that our culinary range is vast. Every raider had left behind, a repertoire of good lip-smacking recipe, both in the vegetarian and non-vegetarian layout. At home, our household were the domain of our women folk and they ever so ready to please the family, produced some remarkable dishes that are simple to cook, very tasty and excellent accompaniment to the family dinning spread.

The desi ‘murga’ in different regions was cooked under given conditions and flavored by the local produced Masala and herbs. This recipe, originated in the Northern plains, has under gone a sea of change, and if at all has only helped to improve, than otherwise.

Flavor is of essence in the preparation of this dish. To prepare a serving for two, you would require:-

• Mince of chicken -300 gms
• Onion diced fine – 02 cups
• Tomato diced fine -01 cup
• Fresh single cream -02 tbps
• MASALA in powder form -02 tps each of-
1. Jeera
2. Dalchini (Cinnamon)
3. Choti Elaichi (Green Cardamum)
4. Dhania (Coriander)
5. Red chili
6. Turmeric
7. Branded Chicken Masala
• Cloves -05
• Salt to taste
• Fresh curry leaves -10
• Garlic press & dice fine -06 pods
• Ginger diced fine – 25 gms
• White of one egg - beaten
• Corn floor -01 tps
• Cooking Oil – as per requirement
• Water

METHOD


Step one


1. In a bowl, sprinkle the mince with a little salt, 01 spoon of elaichi powder, 1/4 Dalchini and 01 tps Chicken Masala.
2. Mix, and add enough egg white and Corn floor. Blend with hand to form dough to make balls of 1” diameter.
3. Keep in fridge for 30mts.
4 In boiling water gently, one by one, put in the balls and boil for 04-05 mts.
5 Remove, and set aside the balls to drain.
6 After the balls have drained, make + incision deep enough, but not lower than half of the kofta
7 After the balls are sufficiently dry, gently fry them on low flame till golden. Each ball will open up like a flower.

Keep aside for later use.


Step two

1 In a wok / Kadai put in 75ml Oil on medium flame, when hot put in the Onion and fry along with cloves, ginger and garlic.
2 When the onion is transparent sprinkle a little salt and fry.
3 As the Onion start to brown, put in all of the dry Masala. But retain half of the Elaichi powder. Stir, add the Tomato, blend and stir fry.
4 Sprinkle water time to time, to help blend and to avoid the mixture from sticking to the bottom of the pan.
5 Take one of the fried kofta, smash it and put it in to fry along with the Onion. Stir fry and watch for the oil to separate from the Masala.
6 Put in the curry leaves, fry. Adjust salt and pour in a little over 1&1/2 cup water. Bring to boil.
7 Put in the fried kofta boil for 03 mts and remove them without the gravy to serving dish.
8 Continue to boil the curry on low flame in covered vessel for few minutes or till the curry gets to semi thick state.
9 Remove from fire, pour the Masala over all the kofta in the dish. Garnish the dish with the single cream and finally spread the Elaichi powder over the dish and serve.