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.