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.

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.