Murg Peshawari

Murg Peshawari

A Dish enjoyed best with PHOOLKA.

This is an extremely rich in flavour & tasty dish. 

It's best to compose the Chicken dish with a drumstick leg piece and 100gms boneless flesh per head of consumers. The boneless be medium size curry cut pieces. 

The entire Chicken be cleaned, washed and kept aside under cover to retain the moisture. 

The other ingreidients be as follows:-

1. medium sized Onions....02

2. Green Chillies... 03

3. Fresh Corriander leaves... 02 cups

4. Ginger Garlic paste... 02 Tps

5. Tomato puree... 01 cup

6. Beaten Curd...200gms

7. Green Cardamom crushed... 10pcs

8. Full cream beaten... 100ml

9. Butter... 50gms

10. Chilly powder... 01tps

11. Turmeric powder... 3/4 tps

12. Red chilly powder (degy mirch)... 01Tps.

13. Chicken Masala powder... 01 tps

14. Garam Masala... 1/2 tps. 

15. Corriander powder... 02Tps

16. Salt to taste

17. Cooking refined Oil... 100 ml

COOKING PROCEEDURE :-

Grind to paste the fresh Corriander along with the green chillies and the Onions. 

Place the cooking pot/vessel on the medium flame stove and pour in the oil to heat. Put in all of ginger garlic paste and stir fry. After a minute or so put in all of the fresh corriander/onion paste. Stir fry till the whole stuff begins to cook. Add all of the Chicken and continue to stir fry. As the Chicken begin to cook sprinkle in the green Cardamoms. Keep stirring gently and if need be sprinkle in water to save the cooking from catching the bottom.  As the Chicken shows being fried, sprinkle in all of the dry Masala while gently stir frying.  Now pour in the Tomato Puree. Mix well and cover for a minute or so.  Sprinkle water to help stirring.  Now pour in the beaten Curd and adjust Salt. Remember, the butter has salt in it too. Cover for two minutes or so. Ensure the Dish does not catch the bottom. Now add the fresh cream and stir. By now the Chicken will give all indications of being cooked. Add butter, stir and if need be sprinkle water. Lower the flame to slow, cover and cook for a minute. Give final gentle stir, sprinkle water, cover and raise the flame to medium for 30secs and switch off the flame. DO NOT OPEN THE COVER TILL READY TO TRANSFER TO TABLE. 

ENJOY THIS PISHORI DISH. 

Peri Peri Paneer

 PANEER or Cottage Cheese, best when fresh.

This recipe of this dish is best enjoyed with fresh ROTI / NAN.

The presentation is a 'thickish' curried product.

For Five portions we will require :

1. Paneer... 400 gms.

2. Tomatoes... Puree 2 LARGE. 

3. Onion... 1 medium size. Grill to paste. 

4. Fresh Corriander... 3 sprigs + 2 green chillies, chop small seperately. 4 green cardamon... reduce to powder. 

5. Ginger Garlic paste... 2 Tps. 

6. Garam Masala... 1 tps. 

7. Turmeric powder... 1tps + Cummin...1tps whole n 1tps powder +Corriander powder... 2tps. Red Chilly powder... To taste. Deghi Mirch powder... 2tps. 

8. 6 to8 Whole wet Cashew nuts, reduced to paste. 

Salt to taste. 

9. Cooking Oil... As per requirement. 

Step ONE-- Cut the Paneer not bigger than 1 inch cubes. In a bowl dust the Paneer with 2+Tps  Cornflour powder, a little salt, a little of Deghi Mirch powder, Cummin powder & mix well without water. 

Deep fry in enough Oil the Paneer just enough to cook the crust light golden. Keep aside to drain. 

Step TWO--In a deep frying pan  add 3Tps Oil heat on medium flame. Add all of whole Cummin, half of Ginger Garlic &  stir fry. Add all of Onion paste and Continue to stir fry till transparent. Stir in the fresh green chilly, half of the fresh Corrianddr leaves for a minute or two. Add half of all dry Masala, except Deghi Mirch. Stir fry & mix well the masala. Add the fried Paneer alongwith the Cashew paste. Stir in Salt as per taste. Fry for a minute more. Sprinkle in all of the remaking dry masal and Deghi Mirch. Stir fry softly and pour in the Tomato puree. Stir well with soft hands and add water to drown the Paneer. Reduce the flame to low after it starts to bubble. Cover and cook  for 5 minutes. Thereafter, uncover to check the required consistency of the gravy required.. Cover & switch off the flame. Keep closed for at least 10 to 15 minutes. Garnish with Corriander leaves and serve. 

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.