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.

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.

Rajma Chawal (Kidney bean- Rice)....Indian Masala

This is one dish which is relished, both by Young and Old.The rice is usually served steaming hot with Rajma. If you don't get it right,you are likely to loose 'face' and your cooking questioned. Rajma comes in a variety of shapes, color and flavour. I recommend, the normal 'chitra' variety i.e the kidney shaped bean which is deep pink in color having deep 'red etchings'. They are commonly available with the grocers all over.

This dish is a curried preparation.

-01 cup Chitra Rajma. Wash & drown it over night.
-01 cup Onion diced fine.
-01 cup Tomato diced fine.OR 1/2 cup Tomato puree.
-02 tps Ginger and Garlic paste each.
-01 tps each of Red chili powder, Jeera, Coriander powder & Garam Masala.
-01" Cinnamon & 04 cloves.
- Salt to taste.
-03 Tps fresh Coriander leaves. 02 fresh green Chili diced fine.
-1/2 tps Red food grade color.
-1/2 tps Turmeric powder.
-60 ml Cooking Oil.
- Water.


METHOD

Step One

Boil, the overnight wet Rajma, in a pressure cooker to which add a little salt, along with half of the ginger & garlic paste. Also, put in the Cinnamon and 02 Cloves. Remove and keep aside.


Step Two

In a deep vessel ( say a 'Patila') like a wok or kadai pour in the Oil and heat.

Put in the remaining Ginger & Garlic paste, diced green Chili and Jeera.

Fry, as it starts to turn light brown put in the Onion and fry.

Sprinkle in a little Salt when Onions turn transparent. Also, add 02 big spoonful of the boiled Rajma and mash the beans as you fry. You may put in spoonful of water to help make a paste.

Put in all the dry masala and fry till golden.

Add Tomato and fry the masala, adding little at a time, the Water in which the Rajma had been boiled.

Stir fry well to convert the masala to a near paste consistency.

Adjust the salt for the last time and dissolve in the edible red color. Stir.

Now, put in all of the boiled Rajma. Stir, cover to cook when the mixture begins to boil.

Cook covered on low flame. When achieved the desired consistency, switch off the flame.

Garnish with fresh green coriander and serve with steaming rice.

SUGANDHI GOBI (Fragrant Florets)....India Masala

There are times when one does not feel like having a heavy meal. Yet, one does wish to have a flavor able, light but delightful meal. In the season, when one is blessed with abundance of vegetable, Cauliflower stands out as a produce that is unique. It is easy to digest & healthy. It takes on flavors of spices used and can be cooked with least amount of oil or cooking medium.

This is a colorful dish for which you will require:

• Cauliflower florets—300 gms
• Large potato diced--- 01
• Tomato puree--- 03 Tps
• Fresh coriander leaves---02 tps
• Fresh green chili seeded cut into long strips---03-05
• Ginger diced fine---02 tps
• Jeera, cinnamon, powdered---01 tps each
• Red chili powder, Coriander powder---01 tps each
• Garam Masala---1/2 tps
• Green Cardamom powder---1/2 tps
• Salt to taste
• Cooking oil for deep frying---as per requirement
• Water

STEP ONE

1. Heat oil in a wok / kadai and deep fry the potato and florets separately till they attain light golden color.
2. Remove to drain and keep aside.
3. Deep fry the fresh green chili strips for a minute and remove. Keep it aside.

STEP TWO

1. Take a fresh wok / kadai, on low flame, put in 02 tps oil.
2. Put in the Ginger and allow it to fry. In the mean while spread all the dry Masala and salt to taste, around the dry area of the kadai and let it heat till the ginger starts to turn brown.
3. Immediately, stir all in the kadai and fry. Add the tomato puree and blend. Sprinkle in 02 Tps of water and blend all the Masala.
4. First put in the fried potato along with the green chili strips, and fry.
5. After a minute put in the florets and very gently stir and toss to cover all with the blended Masala. Cover for 01 minute to cook.
6. Sprinkle the fresh green cardamom powder and gently stir to blend.

Remove to serving platter, garnish with fresh coriander and enjoy it with Paratha.