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.