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.

Happy Cooking:Aromatic Fried Rice....Indian Masala

• Now, it isn’t everyday when you want to cater to very special person(s) on a very special occasion. When you plan an Indian layout, Rice occupies a center spot on an exquisite table. The dish, should look good to tempt, the flavor should be so aromatic that one is drawn to it. While cooking, don’t forget the ‘calorie conscience’ guests. Oil/Ghee/butter has to be restricted, but not eliminated.
  
  Prepare this recipe and get all the kudos you can, and very deservingly.
  
  For a serving a party of SIX you will need the following:
  
  04 cups long grain Rice. Boil, ensuring that each cooked grain is separate.
  01 cup sliced Onion.
  01 cup fresh green Peas
  01 cup diced Potato. Fried light brown.
  01 cup medium cubed fresh Paneer (Cottage Cheese). Fried light brown
  150 gms French beans. Threaded, diced fine, keep away drowned in water
  100 gms Carrots. Diced fine, keep away drowned in water.
  200 gms cauliflower florets, keep away drowned in water.
  10-12 Curry leaves.
  
  NOTE: Cut the veges in matching shape and size. It will help cooking evenly.
  
  50 gms Resins (Kishmish)
  100 gms split Cashew nuts. Fried light brown.
  02 tps Soya sauce’
  02 tps Jeera.
  2” Cinnamon stick
  06 Cloves & 01 pc Star Anise.
  02 tps black Peppercorn.
  10 gms Javitri (Dried Flower of the Mace nut)
  02 tps green Cardamom powder.
  Salt to taste.
  125 ml Oil/Ghee/Butter
  
  
  METHOD
  
  1. In a wok / any non stick deep kadai, over low flame, heat 100ml Oil.
  2. Put in the sliced onion and fry till very light brown.
  3. Throw in Jeera, Cinnamon, Cloves, Star Anise, Peppercorn and Javitri. Fry.
  4. When Onion acquires light brown color add Curry leaves and vegetables. Stir fry, sprinkle a little salt and ½ cup water to cook veggies.
  5. Add the Potato, Resins, Cashew nuts and the boiled rice along with a little Oil. Stir the entire ensemble.
  6. Pour in the Soya sauce, adjust the salt and raise the flame to medium. Stir fry to evenly cover the rice.
  7. Put in the fried Paneer. ½ of Cardamom powder. Stir fry well. Sprinkle 4-5 spoons of water, cover to cook on high flame for 05 mts.
  8. Switch the flame off. Uncover, break up the Pillaf. Dust the remaining Cardamom powder. Cover.
  9. Serve Hot on the Table.
  
  The Aroma is the Garnish of this fried rice.
  
  (For NON –VEG version replace Paneer with bite size fried boneless Chicken nuggets)
  
  
  

SUBZ (Veg) DIL PASAND,,,,Indian Masala

Dear Friend,
There are times you find at home a little of many vegetables which by itself may not be sufficient to make a dish. But, mix & match and you have a quantity to make a dish. In order to make it tasty and presentable we can innovate a recipe, different and acceptable.

To begin get together, say some potato, onion, green peas, beans, cauliflower and any such like vegetables.

Assemble the following to make serving for FOUR:

• 03 cups diced mix vegetables
• 01 cup diced onion
• 01 cup diced tomato
• 03 tps fresh green coriander
• 03 fresh green chili-diced fine
• 02 tps Ginger & Garlic paste
• 1/2 cup fresh single cream
• 1/4 cup khoya (optional)
• 01 tps each of red chili powder, coriander powder,Jeera, Turmeric powder & Garam Masala.
• 04 Cloves, 1" stick of Cinnamon and 05 green Cardamom-crushed
• Salt to taste
• 75 ml cooking Oil/Butter/Desi Ghee
• Water

Method

1. Wash the vegetables and keep aside.
2. In a Kadai/wok over slow flame put in the cooking oil and heat. Add to it jeera,Cinnamon stir fry and mix in the ginger garlic paste.
3. Fry till light brown and put in the diced onion, fresh green chili and 1/2 of fresh coriander. Fry till onion turn pink. Put in Khoya( if using)
4. Sprinkle in all the dry masala along with crushed cardamom. Fry, add the tomato and fry well. As the masala blends pour in half of the cream and fry.
5. Put in the vegetable and stir fry so that all the veg has the fried masala clinging on to it.
6. Adjust salt, sprinkle a little water, cover to cook for 06 to 09 minutes.
7. Uncover, check veges cooked. If not, add some more water and cover to cook.
8. The final dish is without curry, but moist.

Remove to serve on platter, after garnishing with fresh coriander and the remainder cream.

Best with Tandoori roti/Paratha.