Thursday, May 29, 2014

Ghee Roast Chicken Chaanp



The day I saw this recipe on Sikandalous Cuisine I fell in love! the "love at first sight" kinds! and I knew I had to make this...the colours were so inviting! and it gave me an opportunity of following a recipe of the Master "Atul Sikand" himself!

Without further adieu...

Ingredients:

2 Chicken Chops - about 200 grams each.

Marinade :
2 Green Chiles.
2 Dried Red Chilies.
1 Teaspoon Jeera.
1 Teaspoon Black Pepper Corn.
4 Cloves Garlic.
20 grams Ginger
4 Cloves / laung.
1 Teaspoon Turmeric
1 Tablespoon Oil
Salt.

Paste:
200 ml Hot Water
2 Tablespoons Tomato Paste/Puree
Salt (to adjust the seasoning)

Method:

1. Coarsely ground the above Marinade ingredients without adding any water in a Mortar using a pestle.



2. Generously apply all over the chops after placing them in a bowl.




3. Cover the bowl with a cling wrap and let them marinate overnight in the fridge.

4. In the morning take the chops out of the fridge to bring back to room temperature.

5. Add 2 tablespoons ghee to a heavy bottom pan, seal the chops 3 minutes on each side , then tightly cover and allow them to cook over minimum heat for 30 minutes , turning once , Add no water.




6. When the chops are done remove them and allow them to rest while you make the gravy/sauce. Don't wash the pan !



7. Take 200 ml hot water , add to the same unwashed pan , there will be some masala stuck at the bottom , gently scrape that and allow the water to simmer in the residue.

8. Add 2 tablespoons tomato puree/paste (I used KDD Tomato Paste available here as it gives an awesome red tinge to curries).Cook 2 minutes covered over low heat , adjust flavors and spoon over the chops.



9. Enjoy them piping hot Tawa Rotis and get lost in the flavours...

10. Thank me Later.


So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!

Tuesday, May 20, 2014

Goan Chicken Vindaloo



 I have a strong connection with Goa as most of you know! I did my MBA from Goa Institute of Management and enjoyed 2 years of Sea, Sun and Sands from 2001 to 2003! and yeah studied a bit too!

Always enjoyed the local Goan delicacies when I was there and also during my 3 subsequent trips after finishing my MBA...during my September 2013 India Trip I visited the famous Goan Restaurant "Bernando's" in Gurgaon with my family and the food was very amazing! Recently a Goan restaurant opened here in Kuwait with the most clich├ęd name of all time "Viva Goa" and the food there is disappointing to say the least!

So the desire to enjoy a Goan dish wasn't fulfilled so I decided to give it a shot myself! and that's how this recipe was tried and thankfully it came out really well!

I found out a very easy recipe on Sailu's Food Blog and decided that would follow it...my past experience of recipes from this blog has always been wonderful so it was definitely a safe bet!

Here is the original recipe post: http://www.sailusfood.com/2009/11/19/goan-chicken-vindaloo/

Here you go with the details...

Ingredients:

1 kg Chicken, washed and cut into small pieces
2 large onions - sliced
2 tbsp ginger-garlic paste
2 tsp mustard seeds
2 tbsp coriander powder
1/2 tsp turmeric pwd
4 tbsps vinegar + 2 tbsp grated jaggery (let it sit for 15 mts)
Salt to taste
2 tbsps oil

Make a paste: 
1 tbsp roasted fenugreek seeds
2 tsp roasted cumin seeds/jeera
1 tbsp roasted pepper corns
6 dry red chillis, lightly roasted
1 roasted cinnamon stick
2 green elaichi
Water






Method:

1. Wash the Chicken Pieces.



Onions to be Caramelized by lightly roasting them in a tbsp of oil till caramalized, cool and make a paste
This was the first time I was doing this so followed this link: http://www.simplyrecipes.com/recipes/how_to_caramelize_onions/







2. Heat oil in a cooking vessel, add mustard seeds and as they sizzle, add ginger garlic paste and fry for 4-5 minutes.

3. Add the coriander powder, turmeric powder and salt and stir for 2-3 minutes.

4. Add the chicken pieces and fry till they are slightly browned for 10-15 minutes.

5. Remove the chicken pieces and keep aside.



6. In the same vessel, drizzle some more oil, if required, add the browned onion paste and ground masala paste and saute for 5 minutes



7. Add the vinegar-jaggery mixture and combine.

8. Add 2 cups of water and the browned chicken pieces and cook till the chicken turns soft and it forms a thick gravy

9. Add more water depending on the kind of gravy consistency you desire.

10. Serve it piping hot with Rotis/Pao/Paranthas.

11. Thank me Later


So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!


Friday, May 2, 2014

Chicken Ghee Roast



It has always been my endeavour to keep exploring new Indian recipes each time I venture into the kitchen and this was another glorious attempt which came out so successfully in the end!

Saw this recipe first on Sikandalous Cuisine FB Page where it was posted by Dr. Rajeev Nandagopal and in turn who had picked it up from the Sailu's Food Blog (http://www.sailusfood.com/2012/12/27/chicken-ghee-roast-mangalore-recipe/)

The look and the feel of this dish was more than inviting and the colours simply invigorating! so it had to be made without any further delay!

Just for the record, this is a Manglorean recipe...you can get more details in the link from Sailu's Food Link I have posted above!

The subtle mix of Red Chillies, all the other spices, Jaggery and Tamarind combine together to give a surreal flavour to this dish and one which I had never sampled before!

Here you go...

Ingredients:

850 gms chicken
150 gms curd
Juice of 1 medium lemon
Turmeric powder - 1 tsp
Jaggery - 2 tbsps
Ghee - 4 tbsps
Dry Whole Red chillies - 15 (the real spicy ones)
Black Pepper corns - 1 tbsp
Cloves - 8
Garlic - 20 slivers
Fenugreek seeds - 1 tsp
Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Tamarind paste - 2 tbsp
Curry leaves - lots & lots
Salt to taste

Method:

1. Dry Roast the chillies in a non-stick pan and let them cool.



2. In the same pan heat some ghee and roast the peppercorns,cloves,Fenugreek,Cumin and Coriander seeds.



3. Make a fine paste from both of the above, the garlic, Tamarind paste and a little water. (And believe me the aroma & the colour is so awesome that it hits you like nothing else, smell it to enjoy the magic)



4. Whip the curd, add lemon juice, salt, turmeric powder and the paste and marinate the chicken in this mix overnight (I marinated it almost for 24 hours)

5. Heat the ghee,add few curry leaves and then put the Chicken with the entire marinade and cook on high heat for 10-15 minutes. And let the aroma overtake you!



6. Reduce the flame and let the chicken cook for 35-40 minutes and don't forget to close the lid.



7. Add the Jaggery mixed in some water (depending on the curry consistency you want) and simmer till almost done.

8. Take a bunch of curry leaves and rub them in the palms of your hand, add them to the chicken and simmer for 5-10 minutes.

9. Revel in the colours of the gravy and the delightful fragrance to build up your appetite!

10. Enjoy the CGR with Paranthas/Rotis/Steamed Rice.

11. Thank me Later


So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!