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!

Sindhi Murgh Biryani

Mehran Spice Mixes have always been my top favourites amongst the Top 3 Paki brands available here; Shaan and National being the other two. And all these spice mixes are available in Delhi too so Delhites can definitely give it a shot!

I have tried many dishes using Mehran - Mutton Quorma, Achari Murgh, Bombay style Biryani, Kadhai Murgh and Achari Gosht....and this time it was Sindhi Murgh Biryani which I was gonna try...

And it came out expectedly very well - Mildly Spiced, Subtle Flavours and very delicious!

Here is the recipe:

Ingredients:

Chicken: 750 Grams; washed and cut into small bite-sized pieces
Basmati Rice: 250-300 Grams: washed and soaked for 30 minutes
Onions: 3 Medium sized; finely sliced
Tomatoes: 3 Medium sized; finely sliced
Yoghurt: 1 Cup; whipped
Ginger-Garlic Paste; 3 tablespoons; freshly made
Ginger: 1 tablespoon; julienned
Green Chilis: 6-8; slit
Green Coriander: 1/2 cup; finely chopped
Mint Leaves; 1/2 cup; finely chopped
Lemon Juice: of 1 Lemon
Oil/Ghee: 3-4 tablespoons
Mehran Sindhi Biryani Mix: 1 Packet

Method:

1. Heat the Oil/Ghee and fry the Onions till golden brown on low flame.

2. Add the ginger-garlic paste and the Chicken pieces; Bhunno on medium flame for 10 minutes

3. Mix the Yoghurt and the spice mix well and then put this into the Chicken

4. Add 1 glass of water, cover and cook until the meat gets tender and almost 1.5 cups of gravy remain in the Pan

5. In a large pan spread some oil/ghee and some sliced tomatoes. Shift the prepared chicken, spread the remaining tomatoes over it and Bhunno for 5-6 minutes on low flame

6. In another pan add 10 glasses of water plus 2 tablespoons of salt and give it a BOIL. Add the soaked rice and when they are half cooked remove and strain the excess water.

7. Spread the rice on the prepared Chicken. Cover and cook on high heat for 3-4 minutes. Lower the heat and cook for another 6-8 minutes.

8. Once the Biryani is ready mix before serving and enjoy it with Salad or Raita.

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!

Baked Potatoes ||| Desi & Videshi Style!

Bandita loved the variety of Baked Potatoes we had during our Cyprus Trip so I tried to try my hands too! there were a lot of recipes available online; I was spoilt for choice and yet wanted to try something different than what we had in Cyprus...

After a lot of deliberations chose 2 types of Baked Potatoes...Desi and Videshi to have an equal mix of flavours! 

Here you go with the recipes...

Pre-Heat the Oven at 200 Degrees Celsius...

                                                                      Desi Style! 

Ingredients:

1 Medium Sized Potato

8 tbsp Whipped Yoghurt

2 tbsp Spice Mix (I used Mehran Kadhai Chicken Mix)

1 tbsp Lemon Juice

Process:

1. Peel the potato and make small pieces

2. Mix the Yoghurt, Lemon and the Spice mix in a bowl; Marinate the potatoes for 30 minutes

3. Put the Mix into a baking dish and bake for 50 minutes. Time may vary depending on size of potato and oven.

                                                                     Videshi Style! 

Ingredients:

1 Medium Sized Potato

2 tsp Olive Oil

1 tbsp Black Pepper Powder

Salt to Taste

Process:

1. Using a sharp kitchen knife, carefully start making a series of vertical cuts width-wise through the potato, making sure not to cut all the way through - cuts should only be 3/4 of the way through the potato. 

2. Place the sliced potato on an baking sheet slices up, then drizzle top with olive oil, salt and pepper; fill the insides with the pepper to get maximum taste

3. Bake for 50 minutes. Time may vary depending on size of potato and oven.

We baked both the potatoes side by side in one baking dish as there were only 2 potatoes...

The results were pretty decent for the first try and I was pleasantly surprised myself with the flavours! when the baking process was on the aroma filled up our home & I was expecting some good things! 

Do give this a try if you want...am sure you won't be disappointed!

Till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!