Happy Cooking: Masala Chicken LollyPops....Indian Masala

Chicken Lolly-Pops

CHICKEN LOLLY-POPS: These are made using the wings of the chicken. These are also readily available in Stores all over the Country.

Normally these are packed & frozen as 'READY TO COOK'. Once brought to room tempertuare, are ready to be fried and prepared as per the recipe. Or, if Lolly Pops are prepared by you, then you may proceed as follows:

I. PREPARE LOLLY POPS:

Chicken wings (dressed) as available from the bird monger, with two joints. Remove the wing tip, from the joint ( may be used to prepare Chicken stock).

Now, you have the rest of the wing with a joint in the center. Hold the wing from the shoulder end, as removed from the rest of the Chicken, that is from the breast side. Disjoint the flesh and lightly scrape the flesh towards the center joint from all round the bone, ensuring that the flesh hangs but not fully removed.

Similarly do the same from the other section, in such a way that the flesh remains hanging bunched together with the flesh so scraped earlier. Carefully remove the exposed section of the bone from the tip side. Now, you have a lolly-pop on the bone from the shoulder.

For TWO servings you will require EIGHT Lolly-pops.

II MARINADE.

1. Beaten curd-------------01 cup
2. Ginger Garlic paste------01 Tps
3. Paste of -----------------02 green Chili, 02 Tps fresh Coriander
4. Tomato puree'-----------01 cup
5. Dry Masala Mix----------01 Tps each of Turmeric, Coriander powder, Chicken Masala(branded), Red Chili powder, Jeera, 04 Cloves, 06 green Coriander pods and Cinnamon powder.
6. Fine diced Onion----------01 cup
7. Cooking Oil---------------as required
8. Salt-----------------------as per taste

Mix the above in to a smooth semi thick paste. Put in all of the Lolly-pops and gently toss with spoon to cover all of the Chicken. Keep aside for at least 30 minutes to marinade.

III Initial frying of Lolly-pops.

• For dusting place 100 gm Maida in a flat plate.
• To deep fry place a wok on low flame with sufficient cooking Oil.
• Upon heating, Dust the Lolly-pops one at a time & gently fry till light brown. Remove and keep aside.

IV METHOD

a) Place a wok/kadai on medium flame, pour in 75 ml Oil and on heating put in the diced Onions to fry till golden brown.

b) Put in the remainder of the Marinade and mix well to fry ( you put in additional Oil/ Masala, as per your own taste). Add a little water to cook and make a smooth mixture. Cook till it starts to bubble.

c) Add the fried Lolly-pops, gently stir, adjust Salt and water for the Chicken to boil & cook. Cover.

When Chicken is cooked continue to boil till the required thickness of gravy is achieved. Remove and serve hot with Chapati/ tandoori Roti.

Happy Cooking: PANEER PASANDA....Indian Masala

Paneer / Cottage Cheese, liked by almost by all of all ages & prepared in various multiple cuisines by almost all communities in India & most South Eastern Countries. Paneer has been fried, made fritters, masala, masala Curry and even in variety of desserts.

Four servings will require the following:

1. Paneer / Cottage Cheese in cubes........200 gm
2. Onion sliced..............................................02 cups
3. Peppers / Capsicum cut in cubes..........01 medium
4. Tomato diced...........................................1/2 cup
5. Ginger + Garlic crushed..........................02 Tps
6. Fresh green Chili diced............................o1 tps
7. Fresh green Coriander leaves.................02 tps
8. Curry leaves..............................................06-08
9. Green Cardamom crushed......................04-06
10. Cloves.........................................................02-04
11. Cinnamon stick..........................................01"
12. Jeera / Cumin seed...................................01 tps
13. Shahi Paneer Masala (branded)..............01 Tps (Optional)
14. Coriander powder......................................02 tps
15. Red Chili powder........................................01 tps ( adjust as per taste)
16. Turmeric powder........................................01 tps
17. Salt................................................................. As per taste
18. Cooking Oil....................................................75 to 100 ml

STEP I

In a casserole put in all of the Paneer & sprinkle in 1/4th of ALL above LISTED DRY SPICES & LIGHTLY TOSS. Keep aside to marinate, for at least 15 minutes.

STEP II

• Place a nonstick wok/kadai on low flame and heat 02 Tps Oil. Fry till bright green all of the cut Capsicum/Peppers. Remove and keep aside.
• Increase, by pouring in 05 Tps Oil. Put in all of Jeera, Cloves, Ginger Garlic and green Chili. Fry till light brown.
• Put in all of Onions and stir fry till transparent. Add Curry leaves and marinated Paneer, stir fry ensuring the mixture does not burn or stick to the bottom by sprinkling spoons of water.
• Add all of the dry Masala and toss lightly to mix of all and stir fry gently. Again ensure the mixture does not burn or stick to the bottom by spoons of water. Adjust Salt.
• Put in all but 01 Tps of diced Tomato, raise the flame to medium and stir fry.
• When Tomato starts to wilt the dish is cooked.
• Remove to flat serving dish and garnish with fried Capsicum, remaining diced tomato & fresh Coriander leaves.

HAPPY COOKING: 'Laichi Murg....Indian Masala

This one is for the dinner following a 'spirited' evening. Enjoy the dish with the tandoori bread; NAN or thin rolled Paranthas. And, if the 'tandoor' is not available, relish the same with TAWA PHOOLKA.

a) I would suggest BONELESS CHICKEN, if not, a Chicken weighing just around 400 gms.

b) This being 'LAICHI MURG', it is paramount that we have 08 to 10 GREEN CARDAMOM, powdered.

c) 150 gms Onion, diced fine.

d)100 gms Tomato, pureed. 1/2 Tomato sliced for garnish.

e) Paste of 03Fresh green Chili, 03 Tps Fresh Green Coriander leaves, 08 Garlic and 1+1/2" Ginger, diced fine.

f) 03 Tps beaten Curd.

g) 02 tps Powdered red Chili. 02 tps Turmeric, 03 tps Jeera powder, 03 tps dry Coriander , and 02 tps Chicken Masala (branded). Salt.

h) Oil to cook. water.

Marinade:

Mix 1/4th of Curd plus all dry & wet masala including the powdered Elaichi. Sprinkle this on the Chicken in a deep vessel, cover well and keep aside for at least 01 hour.

Method:

1. Take a deep non-stick wok or kadai place it on low flame, pour 100 ml Oil and heat. Add green Chili, Ginger Garlic and all of remaining Jeera powder, mix and fry on medium flame.

2. On turning gentle brown, put in all of the Onion and fry till golden brown.

3. Put in the Chicken and all of the Masala toss and fry. Cook the Chicken by sprinkling water time to time. Put in the pureed Tomato, toss and fry to cover all of the mixture. Pour in 1/2 cup water, adjust Salt. Cover & cook for 3 to 5 minutes.

4. Check Chicken cooked, adjust consistency of gravvy. Remove to serving dish, garnish with fresh Coriander leaves and sliced Tomato.

Happy Cooking: Jeera-do-piyaza Bhindi....Indian Masala.

JEERA-DO-PIYAZA BHIND

I assure you this simple Bhindi (LADY FINGER) dish which is very different in taste. Cooking this is very simple.

To serve TWO we will require the following:

1. Bhindi, small & tender.......250 gms.

2. Onion, medium- cut in to thick slices...01.

3. Tomato, medium..........01.

4. Fresh green Chili, stem removed-whole.....02.

5. Curd (Yogurt) beaten.......01Tps.

6. Oil for cooking.

7. Ginger Garlic, diced or paste....01 Tps.

8. Jeera, Coriander Powder, Turmeric powder & Amchoor powder....01 tps each.

9. Salt.

10. Garam Masala powder (branded)....1/2 tps.

Method:

a) Process the Bhindi by removing the crown and the very end. Cut the Bhindi into pieces not less than 3/4" to 1" long.

b) Cut the Tomato into half and scoop out the inside, mash and keep aside. Dice the rest of the Tomato into 1/4" wedges.

c) Place the wok/kadai on LOW FLAME & pour in 05Tps of Oil. On heating, put in the thick sliced Onion, whole fresh green Chili and fry till it gets to be transparent. Remove half & fry the rest till it starts to be pink. Remove and keep aside.

d) Add more Oil enough to deep fry all of the Bhindi gently till it stars to light brown. Remove and keep aside.

e) Remove enough Oil from the wok, to leave behind Just 02 Tps of hot Oil. Put in all of Jeera and fry. As it gets to be brown, put in Ginger Garlic and stir fry.

f) Soon as the Ginger Garlic begins to brown put in the pink fried Onion and the Bhindi and toss fry gently.

g) Quickly sprinkle in all of the dry masala, adjust Salt and raise the flame to MEDIUM. Gently toss to fry all, add the Tomato pulp and Curd and stir fry.

h) Now add the remaining Onion, switch off the flame but continue to stir fry the vegetable using the heat of the wok. Finally add the Tomato wedges and serve with PHOOLKA/ PARANTHA.

Happy Cooking: Murg Massalam....Indian Masala

I have for this dish selected Chicken Wings. There is a reason, this is a succulent part of the bird and it adds to the overall taste of the dish.

You may use other portions or if need be use the whole bird, for the dish. Remember you have to increase the other ingredients proportionally.

For the illustrated dish you will require the following for TWO servings:

1. Chicken Wings ........06 t0 08.

2. Onions, diced very fine.......02 cups.

3. Tomato diced fine................1/2 cup.

4. Fresh Green Chili, diced......o2.

5. Fresh Coriander...................02 Tps.

6. Ginger Garlic paste..............01 Tps.

7. Chicken Masala(branded)...01+ 1/2 tps.

8. Red Chili powder................01 tps or as reqd.

9. Turmeric..............................01 tps.

10. Dry Coriander powder.......01+1/2 tps.

11. Green Cardamom................03 crushed whole.

12. Cloves....................................01

13. Cinnamon..............................1"

14. Salt..................................as per taste.

15. Cooking Oil.....................as per requirement.

Marinate:

Sprinkle ( other than above) on the Chicken, 1/2 tps each of Ginger garlic paste, Chicken masala, red Chili powder, Coriander powder, Turmeric powder and a little Salt. Keep aside for at least 30 minutes.

Method:

a) Place a non stick wok /kadai on medium flame. On Heating, fry the marinated Chicken till slight brown. Remove, and keep aside.

b) Reduce the Oil to just 70 ml. Put in Jeera, Clove, Cinnamon, Crushed Cardamom and fry till light brown. Put in the Ginger Garlic paste and fry till the paste starts to brown.

c) Put in the diced Onion and stir fry to golden brown.

d) Put in all of the other masala except a spoon of Fresh Green Coriander & diced Tomato.

e) Stir fry the mixture sprinkling a little water to avoid burning. When the oils starts to separate, add the fried Chicken and stir fry on high flame till all is blend well and the Chicken is well covered with the masala. Add just enough water as per the required consistency and cover to cook for ONE MINUTE.

f) Remove to serving platter and garnish with Fresh Coriander & diced Tomato.

Serve with hot tawa Phoolka / tandoori Roti / Thin Parantha.

Happy Cooking: Punjabi- SURVI MACCHI....Indian Masala

Punjabi- SURVI MACCHI

Fish has been & will always be a delicacy in the Punjabi cuisine. Every now and then new recipes are always sought for to satisfy the Punjabi palate. Some very simple variations have been appropriated to give an absolute NEW flavor to an otherwise very well accepted dish. One such preparation is the one I have innovated to give a new variation.

THE MOST IMPORTANT INGREDIENT IS THE SELECTION OF THE FISH. CHOOSE ONE WHICH HAS FIRM FLESH WITH PREFERABLY HAVING A SINGLE COMB OR BE BONELESS.

For TWO servings we will require:

1. Fish carved by the fish monger not bigger than 1.5" pieces.........400 gms

2. Onions, diced..............................................300 gms

3. Fresh Coriander Leaves...........................03 Tps

4. Fresh Green Chili diced fine.....................03 tps

5. Ginger Garlic paste....................................02 Tps

6. Tomato diced fine for garnish..................1/4 cup

7. Garam Masala powder (branded.............01 tps

8. Coriander powder.......................................02 Tps

9. Red Chili powder.........................................01 tps ( 0r as per taste)

10. Turmeric powder......................................01 Tps

11. Cumin seeds (Jeera, whole).....................01 Tps

12 Carom seeds(Ajwain, whole)....................01 Tps

13. Salt.............................................................as per taste.

14. Cooking oil.................................................as per requirement to fry.

15.Water..........................................................sufficient.

MARINADE:

All ingredients not from above list.

Wash the fish, pat dry with tissue paper. Place in a deep bowl and pour in 01 Tps Vinegar, a little salt, 1/2 tps each of Red Chili powder, Coriander powder, Garam Masala, Turmeric powder, Ginger Garlic paste and 02 Tps Beasun ( Gram Floor). Sprinkle a little water and mix all. Keep aside for at least an hour.

METHOD:

a) Place a wok on medium flame, pour in sufficient Oil to deep fry the marinated fish. Remove fried fish to absorbing paper and let it cool.

b) Place a non-stick wok/kadai on LOW flame, pour in 100 ml Oil to heat. Put in Jeera, carum seeds and fry. Immediately put in all of Ginger garlic paste and stir fry till slight brown. Put in the diced Onion.

c) Fry Onion, on MEDIUM flame till pink & transparent. Add all the Masala except 1/3 of Fresh Coriander leaves and the diced Tomato. Fry till all the Onions get golden brown. Sprinkle salt as required. Stir fry sparingly showering water to cook the mixture but leaving the mixture dry.

d) Switch off flame, remove from wok all the mixture and keep aside. In the same wok, form a bed of the diced Tomato, using all except 1/3rd. Place the fried fish gently on the bed of Tomato and cover all of the Fish with the fried Masala. Cover to nearly seal the Fish and place the wok on LOW flame. Heat till you start to hear the fish to simmer in the wok. Switch off the flame.

e) Remove to serving dish, garnish with remainder of Tomato and Fresh Coriander.

Serve hot with Tava Phoolka or thin Parantha.

Happy Cooking: BOTI MURG-ka-SALAN....Indian Masala

Happy Cooking: BOTI MURG-ka-SALAN....Indian Masala

Spicy boneless Chicken, cooked  to produce a 'POT ROAST' to be relished with hot, soft TAVA PHOOLKA. As accompaniment, we may have MINT(Pudhina) Chatney.

To make a serving each for TWO, we will require:

CHICKEN bonless (breast portions).......400 gms, diced to not less than 1" cubes.

Onions ...................................................300 gms, sliced.

Fresh Corriander leaves...........................03 Tps.

Fresh Green Chili diced fine......................02 Tps.

Ginger diced fine.......................................02 Tps.

Garlic diced..............................................08 pods.

Tomato diced fine.....................................3/4 cup.

Chicken Masala (branded)........................01 Tps.

Red Chile powder..................................... As per requirement.

Turmeric powder.......................................01 tps.

Corriander powder....................................02 Tps.

Cumin........................................................01 Tps.

Salt............................................................As per requirement.

Water.........................................................01 cup.

Cooking Oil................................................150 ml.

      Marinati

Place the chicken in a deep bowl. Sprinkle in, other than the above mentioned spices, 01 tps each of , Chicken Masala, Red Chili powder, Salt & Corriander powder. If you so desire, put a few dregs of edible RED color. Mix the Chicken to coat well. Moist the marinated Chicken with 02 tps of oil and keep aside for   AT LEAST 30 MINUTES. The longer you keep under marination the better will be the taste. If keeping for longer period place it the fridge and remove 15 minutes prior to commencement of preparation.

METHOD

1. Place wok on low flame & pour in 100 ml Oil. On heating  stir  fry the marinated Chicken till it looks fried and golden brown. Drain & remove from the wok and keep aside.

2.  Increase the fame to medium, put in Cumin to fry till golden. Add Ginger, Garlic & Fresh Chili and stir fry. Put in sliced Onions and stir fry till golden brown,

3. Put in the fried Chicken and sprinkle in all the dry Masala and stir fry. Sprinkle in enough water to moist and blend the Chiken. Adjust Salt & add the tomato, keeping 1/3 for garnish. Also  add the the Fresh Corriander keeping aside 1/2 for later use. Stir fry, need be add a few spoons of water to cook the Chicken to tender as per requirement.

4. Remove, transfer to serving dish/bowl garnish with remainder tomato and fresh corriander leaves. Serve with MINT Chutney & hot soft  Tava Phoolka.