Sunday, 25 September 2011

Murg Masallam made on 25th September 2011

What did I use:
2  tablespoon(s) each poppy seeds and cashewnuts
1  teaspoon(s) each of cumin ans fenugreek (methi) seeds
1  large onion(s)
2  flakes of garlic
1  tablespoon(s) chopped ginger
4  tablespoon(s) oil
1  cinnamon stick(s) of 1"(each)
2  bay leaves
2  teaspoon(s) red chilli powder
1  teaspoon(s) hot spice mix (garam masala) powder
2  large tomatoes pureed
salt to taste
9  medium pieces (about 500 grams) of chicken
6  tablespoon(s) thick yoghurt beaten till smooth
finely chopped fresh coriander to garnish

How did I cook:

Roast the poppy seeds lightly and soak it along with cashewnuts in the warm water for about 1 hour. Grind to a fine paste with the water.
Roast the cumin and fenugreek seeds lightly. Dry grind to a fine powder.
Grind the onion, garlic and ginger to a fine paste.
Heat the oil in a heavy bottomed saucepan. Fry the cinnamon and bay leaves briefly till aromatic. Add the onion paste and fry for about 3  minutes or till rich golden brown.
Add the cumin-fenugreek powder, red chilli powder, hot spice mix (garam masala), pureed tomatoes and salt. Cover and cook on low heat for about 10  minutes.
Increase the heat and add the chicken pieces and fry well for about 10  minutes such that the spice flavors permeated through the chicken.
Reduce the heat and add the poppy seed-cashewnut paste stirring well. Fry for about 2  minute(s).
Reduce the heat and add the yoghurt stirring briskly to avoid curdling. Simmer for about 5  minutes (stir once mid-way) or till the chicken is tender, the gravy is thick and oil has separated.

Saturday, 10 September 2011

Bhetki Fish Curry (Boiled + Curried) - made on 11th September 2011

What did I use:

Boneless bhetki slice (75 g each) 5 pcs
Yellow mustard grains – 4 tbs
Turmeric powder – ½ tsp
Ginger ­­– 1 tbs
Ground Onion - 3
Salt – 1 tsp
Green Chillies (slit) – 3 pcs
Red chilli powder – 1 tbs
Kalunjee (kala jeera) – 1 tsp
Mustard oil – 300 g
How did I cook:

Marinate the fish in a little salt, turmeric and red chilli powder. And keep it in a bowl aside for 15 minutes.

After 15 minutes take some water in a big whole wok and boil it on high heat and then keep that bowl of Bhetki and steam for 15/20 minutes.
Make mustard paste in a blender with salt and turmeric. Add mustard oil, kalunjee, slit green chillies, sugar into the mustard paste and mix well.

Pour some mustard oil on a separate wok and fry ground onion till it gets brown and add mustard paste. Add some water if required. After that, add bhetki fish to this thik curry. And cook for few minutes.

You can serve with steamed rice.

Sunday, 4 September 2011

Nawabi Biriyani - made on 4th September 2011

What did I use:

Chicken – 6/7 pcs
Ginger- Garlic paste - 2 tsps
Salt to taste
Turmeric a pinch
Onions - 1 medium
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Cashew Nut paste - 10 nos
Oil - 2 tbsps
Basmati Rice – 3.5 cups (for 4 people)
Cloves - 3
Cinnamon - 1 inch
Green Cardamom - 2
Bay leaf - 1
Milk - 50 ml
Saffron - few strands
Salt to taste
Ghee - 1 tbsp
Water - 3 cups
Coriander leaves

 How did I cook:

Chop cleaned chicken into small pieces. Marinate the chicken pieces in ginger garlic paste along with salt and turmeric for 1/2 hour.

Clean Basmati rice in water once, max 2 times not more than that as it will break. Soak the rice for 15 mins, in the same water that you are going to use for cooking. This to make sure the minerals and vitamins are not lost.

Meanwhile make a paste of Cashew nut and chop the Onions, Coriander Leaves.

In a small cup, take warm milk and soak the Saffron, so that the colour comes out.

Once 15 mins is done, drain the rice from water, keep the water aside. Please don't throw away the water, remember we are going to use the same water for cooking.

Heat whatever pan you are going to use for cooking the rice.

Add Ghee and sauté the bay leaves, cloves, cinnamon, and cardamom.

Then add the basmati rice, making sure you don't break the rice grains by putting lot of pressure on the rice. Amma always tells me to treat Basmati with respect by stirring it delicately.

Add 3 cups of water and simmer it until the rice cooks. It takes about 15 mins to cook.
Once chicken pieces are marinated for 1/2 half, heat a pan with two tablespoon of oil.

Fry the chopped onion in oil till its brown in colour. Add chicken pieces. Stir well so that its coated well with Onions.

Add coriander powder and chilli powder. Keep it in high flame for 2 - 3 mins constantly stirring it. Please ensure that the curry does not stick to the pan.

Once the oil comes out, add the cashew paste. Sim for 20 min. stirring it frequently to ensure that it is well cooked.
When you have everything cooked and ready, take a thick bottom pan or cooker, coat the bottom with ghee.

Spread a layer of cooked rice, sprinkle saffron on top. Then put a layer of cooked chicken.

Add finely chopped coriander leaves over chicken gravy.Then repeat the process until you are done. Ensure the top layer is rice. so sprinkle Saffron milk again on top. Cover with lid and cook it on low flame for 30 mins.

Once 30 mins is over, remove to a casserole without mixing the rice with chicken gravy.
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