Laal Paneer

This was one of those special evenings when I cooked a Vegetarian Dish! I made "Palak Paneer" last year in September but that was made using Shan Masala Mix so not really consider as pure cooking!

I saw this recipe some days back on Sikandalous Cooking and the moment I saw that vibrant Fiery red colour of the gravy I fell in love and was determined to give it a shot!

So glad it came out so delicious and even without Curd or Tomatoes which acts as a curry's binding agent it came out pretty thick and fine! Yes it was Fiery both in terms of the colour and the flavour but had a refreshing taste!

The original recipe is that of Priya Balchand and she named it as "Hot Paneer in spicy red chilli paste!!" but I thought of giving it a unique name than just a generic name! and my selection was an obvious choice! Laal Paneer inspired by the Fiery Rajasthani Dish named Laal Maans which is one of my favourite Mutton Dishes! have wonderful memories of enjoying the most delicious Laal Maans during our December 2009 Bulls on Parade Boomerangs Bike Ride to Bikaner; more details about that ride here - http://cheguevaraontheroad.blogspot.com/2009/12/bop-bikaner-boomerangs.html

Enough of stories and history...straight to the recipe now....

Ingredients: 

Paneer - 400 grams
Mustard Seeds -  3 tsp
Urad Dal (white) -  4 tsp
Curry Leaves - 4 sprigs
Onion (finely chopped) - 1 medium
Coconut Milk - 2 cups
Cumin Powder - 2 tsp
Salt to taste
Red Chili Paste (Recipe given below)
Oil - 2 tbsp
Salt as per Taste

For Red Chili Paste:
Kashmiri Whole Red Chilies - 10 (deseeded)
Chopped Garlic -  2 tbsp
Water - 1/2 cup
Oil -  1 tbsp
Salt as per taste

Method:

1. Prepare the Red Chili paste first –
      * Boil some water and soak the de-seeded whole red chilies in it for 10-15 minutes.
      * Blend it into a paste.
      * Now heat oil in a small Tadka pan & add the chopped garlic and saute till it gets brown.
      * Now add the red chili paste and ½ cup of water. Mix well and bhunno until oil separates. Keep this              aside.

2. Take a kadhai and heat the oil; add the mustard seeds, let it crackle, add curry leaves and stir for a minute.

3. Add the urad dal and stir until the dal gets that light golden tinge and the wonderful aroma!.

4. Now the finely chopped onion goes in with the salt; stir till the onion is translucent.

5. Add the red chili paste, mix well and bhunno for 3-4 minutes till the oil separates and the colour gets even further brilliant!

6. Add the coconut milk and mix well. Bring it to a boil and simmer for 4-5 minutes or until the gravy is of the desired consistency.

7. In goes the cumin powder now, mix well and add the Paneer cubes and cook on medium flame for 3-4 minutes.

8. Adjust the seasoning and serve hot with hot tawa rotis and steamed plain rice.

9. 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!

Malabari Murgh Korma

Another weekend...another new region to be explored wrt cooking! And this time it was the acclaimed Malabari Cuisine! And another routine was followed too....Recipe Inspiration from Sikandalous Cuisine plus this time from the Page Owner himself - Atul Sikand!

He had adapted this recipe from Lathika George's The Suriani Kitchen; this recipe is a speciality of the Malabar Muslim community and it came out very delicious indeed! I made just one change from Atul's recipe; in absence of freshly grated coconut I used dessicated coconut. Else everything was the same!

It came out really well; the flavours of Coconut, Poppy Seeds, Cashew and Fennel combined amazingly well. The texture was smooth & creamy and the flavour was subtle & delightful!

And now the Recipe....

Ingredients:

1 Kg Chicken cut into small pieces

4 Tablespoon Oil
2 Onions Finely Chopped
2 Tomatoes - Pureed
2 Tablespoons Ginger Paste
2 Tablespoons Garlic Paste
1 Teaspoon haldi
Salt as per taste
1 Cup Coconut Milk

Coconut Paste :

1/2 cup Dessicated Coconut
1/2 Cup Cashew
1 Tablespoon Lightly Roasted Poppy Seeds
6 Green Chilies

Spice Powder - Lightly roast and dry grind :

8 Cloves
8 Green Cardamons
1" Cinnamon Stick
1 Tablespoon Fennel Seeds

Method:

1. Heat the oil in a non-stick pan and bhunno the onions until the get medium brown

2. Add the ginger & garlic pastes and cook covered on low for 4-5 minutes

3. Add the coconut paste , mix well and bhunno for 10 minutes on low flame while the fragrance of the coconut take you over

4. Add 1/2 cup water and cook covered another 5 minutes

5. Then add the tomato puree , spice powder mix , salt & haldi and cook covered till oil separates

6. Add the chicken pieces, mix well , on low heat continue to bhunno for 7-8 minutes

7. Add 1 more cup of water and allow the chicken to gently cook.

8. When the chicken is almost done  slowly keep adding the coconut milk while stirring and cook till chicken is done.

9. Enjoy it with hot tawa rotis and plain steamed rice.

10. Thank me Later (you can thank Atul Sikand too!)


So till the time we meet again...

Cheers to life...

Till then ride safe and have safe sex...

Hasta la Victoria Siempre...

Jai BoP!

Murgh Poshto

In my tryst of exploring all the Indian Cuisines in our Kitchen one very important element was missing and that is Bengali Cuisine so the moment I saw Rajeev Nandagopal's recipe on Sikandalous Cuisine I knew this was going to be the first Bengali Dish I would give a shot at! Rajeev is a master when it comes to cooking and I have followed a lot of his recipes already!

This recipe came out very well indeed; we were a little worried after the marination that it might get too spicy but fortunately it didn't! It was very flavourful, high on spices and mighty delicious!

Ingredients:

1500 grams Chicken (cut into bite-sized pieces)
100 ml Mustard Oil
5 medium sized Onions pureed
6 tbsp Ginger garlic Paste (equal portions)
12 Red Chillies (this can change due to personal capacity!)
Salt

For the Marinade:

2 tbsp Shahi Zeera
2 tbsp Coriander Seeds
2" stick Cinnamon
12 Green Cardamoms
12 Cloves
3 tbsp Poppy seeds
2 tbsp lemon juice
Salt
Dry roast these and make a powder.

Add 10 green chillies crushed in a pestle to this powder.

Method: 

1. Marinate the chicken with the spice mix and 2 tbsp mustard oil overnight.

2. Heat the remaining Mustard oil,add the onion puree and fry till the colour changes to a mild brown.Then add the Ginger-Garlic Paste and Bhunno for another 5-7 minutes to get that perfect Brown colour!

3. Add the marinated chicken with the marinade and red chillies and seal on high for 7-8 minutes.

4. Cook this on low heat for 15-20 minutes.

5. Add water depending on the gravy consistency you desire.

6. Cook till the chicken is thoroughly cooked.

7. Enjoy it with hot tawa rotis and steamed white rice!

8. 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!

July Chicken Curry

This one is subtle & mellow, a little sweet, a little tangy, a perfect blend of spices and delightfully delicious! Do give it a shot!

I could not come up with any other name for this dish so thought of "July Chicken Curry"!

Another Recipe inspired by Shivajee Chandrabhushan of Sikandalous Cuisine!

Ingredients:

To Marinate:
Chicken - 1 kg, cut in small pieces
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Vinegar - 1.5 tbsp
Salt as per taste

Other ingredients:

Oil - 4 tbsp
Cumin seeds - 1 tsp
Onion - 2 large (finely chopped)
Curry leaves - 10-12
Sugar – 1 tbsp
Tomatoes - 2
Ginger Garlic Paste - 2 tblsp
Coriander powder - 1 tblsp
Water – 1 cup
Salt as per taste (Remember you had put it in marination too)


Dry Roast, Grind and make a paste:

Kashmiri Dry Red Chillies – 6 (deseeded)
Fennel seeds - 2 tsp
Cumin seeds - 1 tsp
Poppy seeds - 1 tsp (I used Melon Seeds)
Cinnamon - 1'' long
Cloves - 6
Green Cardamom - 4

Method:

1. Clean and wash the chicken pieces. Add turmeric powder, chilli powder, vinegar, and required salt. Mix well, keep aside overnight. (if you don't have this much time then 2-3 hours marination should suffice)

2. Puree the tomatoes and keep them aside.

3. Dry roast and grind red chillies, fennel, cumin, poppy, cinnamon, cloves, green cardamom into fine powder. Add few spoons of water to make a paste and keep it aside.

4. In a non-stick pan, heat oil. Add sugar and let the oil get a shade darker.

5. Add cumin seeds, curry leaves and fry for a minute. Then add the finely chopped onions and fry till the onions caramelize and the colour changes to a brilliant golden shade!

6. Then add ginger garlic paste. Fry for 3-4 minutes. Then add the pureed tomatoes, and fry well for another 5-7 minutes.

7. Add the masala paste, fry till oil separates and the aroma envelops you and the kitchen.

8. Then add the marinated chicken, coriander powder and mix well and cook for another 5 minutes.

9. Then add a cup of water and adjust the salt as required. Mix well. Cover and cook for atleast 15 minutes in medium flame.

10. Check the consistency of the gravy and let it simmer in low flame till the oil starts separating.

11. Serve with fresh tawa rotis and rice.

12. 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!

Dahi Dhania Murgh

There was no 2014 FIFA World Cup match tonight The top 8 Teams have been decided and the QFs start 2 days later... so something had to be done to kill the lull!  and what better than cooking a new dish! and that's what I did! and am so glad that the results came out exceedingly well...

Thanks to Shivajee Chandrabhushan of Sikandalous Cuisine for the Original Recipe.

This is a delightful mix of subtle flavours with a host of spices and wonderfully delicious! The recipe looks complicated but it is quite straight-forward infact! do give it a shot...

The Fried Onions & Kashmiri Lal Mirch provide the brilliant colour to the gravy, The Fennel Seeds adds a twist, The Saffron builds up the Aroma and Fresh Green Coriander tops this delicious dish....

Ingredients:

Chicken – 1 kg (Washed and cut in small pieces)
Juice of Lemon – 1/2
Green Cardamoms – 8 (Coarsely crushed)
Cloves – 6 (Coarsely crushed)
Green Cardamoms – 4
Cloves – 6
Cinnamon - 1 small piece
Bay Leaves - 3-4 small sized
Turmeric Powder – 1 tsp
Chilli Flakes - 1 tsp
Saffron – A pinch (Soaked in warm water for 5 minutes)
Hing – ½ tsp
Kashmiri Red Chilli Powder – 2 tsp
Coriander Powder – 2 tbsp
Cumin Powder – 1 tsp
Black Pepper Powder – 1 tsp
Fennel Seeds – 1 tsp
Ground Garlic of – 6 pods
Sliced Onion – 1/2 cup
Onion-pureed of – 2 onions
Yogurt – 1 cup
Green Coriander – ½ cup
Salt to taste
Oil

Method:

1. Rub turmeric powder on Chicken pieces and marinate in fresh lemon juice, Coarsely crushed green cardamoms & cloves and little salt for 2 hours after covering the bowl with cling wrap.

2. Boil water in a pressure cooker with whole cardamom. cinnamon, cloves and bay leaves. Add the chicken pieces and let them whistle 3-4 times. Take out the chicken pieces and keep the stock aside.

3. Lightly fry the chicken pieces to give color. Keep aside.

4. In the same pan fry the sliced onion. Brown it and keep aside after removing the excess oil.

5. Add the onion puree and ground garlic. Fry till oil separates and they get browned.

6. Add powders of Hing, Red Chilli, Coriander, Cumin, and Fennel in the yoghurt. Mix well. Add this to pan.

7. Add the browned onion slices. Mix well and cook until the oil separates from the mixture.

8. Add  the chicken pieces.

9. Add the stock according to the gravy consistency you desire.

10. Check salt for taste.

11. Add the saffron water & chopped fresh green coriander and stir.

12. Garnish with chopped coriander leaves.

13. Enjoy this dish with Hot & Fresh Tawa Rotis, sliced onions and Boiled Plain Rice

14. 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!

Kasuri Methi Murgh

Kasuri Methi as an ingredient has always been amongst my top favourite spices be it in Allo Sabzi, Paranthas or Pooris! and when I saw this recipe on Sikandalous Cuisine (https://www.facebook.com/groups/sikandalous/)  posted by none other than Dr. Rajeev Nandagopal I just could not resist!

This sounded and looked like a very straight-forward, easy to make and mighty delicious dish! so here it begins...

Ingredients:

1,250 gms Fresh Chicken cut into small pieces
5 tbsp Hung Curd
2 tbsp Lemon Juice
2 tsp Cumin Powder
2 tbsp coriander powder
1 tsp Turmeric Powder
6 tbsp Kasuri Methi warmed and powdered by hand
75 gms Ginger
6-8 Garlic pods
1 medium sized onion
3 tsp Red chilli Powder
2 Green chillies
Salt
Mustard Oil
Water

Method:

1. Make a fine paste of the Onion, Garlic Pods and Ginger

2. Add all the spices and curd with this paste

3. Marinate chicken in this mix overnight after covering it with a cling wrap

4. Heat the Mustard Oil in a non-stick pan and let the smoky aroma fill your kitchen and eyes & nose

5. Bhunno the chickken with the Marinade on high flame for 10 minutes and see the colours of your life, I mean the chicken change!

6. Add water (basis the gravy consistency you prefer), cover the lid of the pan and let it simmer on low heat for 20-30 minutes

7. Cook covered till it is almost done

8. Add the green chillies after slitting them and simmer for 5-10 more minutes.

9. Adjust the seasoning as per your choice

10. Lose yourself in the aroma of this delicious dish

11. Before you get lost completely enjoy this dish with Hot tawa rotis and plain steamed rice.

12. Thank Dr. Rajeev first and then 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!

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!

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!