Sunday, 31 August 2014

DUDH PULI ( BENGALI DESSERT )



SWEETS and BENGALIS are synonymous you can say. I think one should visit our heritage city Kolkata to savour the wide variety of sweets available. I am sure you have to stay more than a fortnight to taste all varieties, while going back you are sure to carry few packets back home for your loved ones.
This particular dish today is a home made Bengali dessert. There are so many variety of home made desserts in Bengal using rice flour, refined flour, jaggery,shredded coconut, milk. All these reminds me of my childhood days. Winter vacation started and next day I was at my Maternal Grandparent's place, 100 km away fromthe city. Our morning started with freshest date juice from my grandfather's farmhouse and exotic  desserts made by my grandmom who singlehandedly managed everything including making the rice flour with a hand grinder. The dessert I prepared today is usually done in winters with date jaggery. Here in Singapore, we do not get date jaggery , so I used sugar.
Presenting this recipe to the world is a tribute to my 87 year old grandmom.

INGREDIENTS :( for the filling)
Shredded Coconut : 200 gm
Normal Jaggery : 100 gm
Water : 1 cup
INGREDIENTS : ( for the dumpling )
Hot Water : 11/2 cup
Rice flour :  1 cup

 INGREDIENTS : ( for the Kheer)
Milk : 1 litre
Sugar : 1 cup
Cardamom powder : 2 pinches.

PROCEDURE :
In a wok bring into boil the jaggery and water. The jaggery will melt , keep on stirring. When the jaggery starts getting sticky, add the shredded coconut. Stir continuously. Add the cardamom powder and fold in well. Put off the oven when the water dries and the thing looks sticky. Your filling is ready.

Put the rice flour in a medium size wide bowl. Pour in hot water and keep stirring. It should not be watery but form a mould. After it cools a bit,mix the dough with your palm.
Make small balls out of the rice flour, make hole,put in little filling,close. Shape them round, half moon or oval.
In a deep bottomed pan, pour in the milk, let it boil . Keep on stirring . When the milk is reduced to about 600 ml, put in the coconut filled dumplings . Let simmer for another 5- 7 minutes.
Now add the sugar. Stir carefully. When the milk turns creamy, put in the cardamom powder.Switch off after 1 minute.
Please note, if you are using date jaggery, do not use cardamom powder. Date jaggery has it's own unique flavour.
Serve warm or chilled as per your preference.

Saturday, 30 August 2014

BHUNA KHICHDI WITH DUM ALOO


Bhuna Khichdi is a richer version of our very own khichdi. Khichdi is cooked and served in so many ways in our subcontinent, but the main ingredients remain the same..... Rice and Lentil....at times with assorted vegetables and mild spices. You can have it any day at any meal. Whenever you are not in the mood to spend much time in the kitchen, Khichdi comes as a rescue.
     We Bengalis love to have it on a rainy day accompanied by Hilsa(fish) fry / fried eggplant / egg omelettes . Bhuna Khichdi is a bit drier than the regular khichdi which I love to serve with Dum Aloo.

INGREDIENTS : ( for Khichdi )
Rice : 1/2 Cup ( Gobindo Bhog/ Basmati)
Lentil : 1/2 Cup ( Moong.....split yellow dal )
Water : 3 cups
Cinnamon Stick : 1 inch size 2
Green Cardamom : 4
Cloves : 4
Cumin ( whole) : 2 pinches.
 Dry Red Chilli : 2
Bay Leaf : 1
Ginger Paste : 1 tsp
Turmeric powder : 1 tsp.
Salt : As per taste.
Sugar : 1 tsp
Cashews: 8-10 halved
Raisins : 8-10
Ghee ( clarified butter) : 4 tablespoon

INGREDIENTS :( for Dum Aloo)
Potatoes( medium size) : 8
Tomatoes : 2
Ginger Paste : 1 tsp.
Cumin Powder : 1/2 tsp.
Kashmiri Chilli Powder : 1/2 tsp.
Turmeric Powder : 1/2 tsp.
Salt : as per taste
Sugar : 1 tsp.
Water : 1 cup
Oil : 3 tablespoon
Cumin(whole): 1 pinch
Bay leaf: 1


PROCEDURE  :( for Bhuna Khichdi)
Dry roast the moong dal till light brown, wash and give for boil in a deep bottom pan , cover. After 10 minutes put in little salt and 1/2 tsp turmeric powder.Cover again. Wash the rice ,soak and keep
aside. When the dal is almost half done, drain the water. Heat 1/2 tsp. ghee in a wok and fry the rice well. Put the rice in the boiling dal, mix well and add 2 more  cups of water. Cover and let boil. Keep a watch. As the water dries, take the vessel away from the gas.
Put the wok on the gas. Heat the rest of the ghee. Temper with whole cumin, bay leaf,cinnamon,cardamom,cloves,whole dry red chillies. Fry the cashews,add the raisins . Put in the ginger paste, turmeric,salt , fry well. Now put in the rice and dal mix. Stir well. Add the sugar ,stir again and switch off.Its done.

PROCEDURE: ( for Dum Aloo )
Peel , wash and cut the potatoes into halves. Boil the potatoes. Make a paste of the tomatoes. Drain the water once the potatoes are boiled.Mix salt and 1/2 spoon turmeric to the potatoes.Heat oil in a wok. Fry the potatoes pieces in batches till golden brown. Temper the oil with a pinch of whole cumin and bay leaf. Put in the ginger paste, fry well. Now add the cumin powder, chilli powder, salt and turmeric powder,add little water and fry well.Add the tomato paste. Fry well. Add the fried potato pieces. Mix well with the spice mix, add water. Let boil till the gravy is thick. Add sugar. Mix well. Dum Aloo is ready. Transfer into a serving bowl.





Friday, 29 August 2014

SHAMI KEBAB



KEBABS......hold a very special place in our minds. Found in different variety and flavour, there are so many ways of preparing them. Originating in the Middle East, it was later adopted in Central Asia and then to the rest of the world. Today ,we really do not have to travel to Middle East to have kebabs...... Google it.....just like Alladin's Magic Lamp...... the recipe is there. Though the authenticity of recipe may get disturbed , but at the same time it opens up the scope for experimenting which should always be encouraged. Moderation should be done to be in line with our taste buds.
Kebabs are eaten as snacks, or as appetisers ,sometimes even at main course with Pita Bread. This time I have decided to serve before you mouthwatering SHAMI KEBABS. Weekend is here, so you have ample time to bring smile to your loved one's faces.

INGREDIENTS :
Mutton ( minced ) : 500 gm
Chana Dal (split bengal gram) : 1 small cup.
Onions : 2 big
Ginger : 2 inch piece
Garlic :  5 cloves.
Coriander leaves : 100 gm
Green Chillies : 3
Cinnamon : 1 inch stick one
Green Cardamom : 5
Cloves : 4
Black Pepper : 6
Salt : as per taste
Egg : 2
Ghee( clarified butter) : 3 tablespoon

PROCEDURE :
Soak the chana dal overnight. Next morning wash the minced mutton nicely , mix with some salt and keep aside for half an hour. Boil the minced meat with one bay leaf till tender. Once cool drain the water nicely ,throw away the bay leaf and grind it.

Chop the green chillies and coriander leaves, wash. Slice the onions thin....wash. Dry roast all the spices. Now pressure cook the chana dal with one cup water upto two whistle . Grind into paste the chana dal and the dry roasted spices ,ginger and garlic. Now mix well all the  ingredients except the ghee.

Make medium size balls and flatten with your palms. Refrigerate for two hours. Take out half an hour before frying.

In a frying pan heat the ghee. Swallow fry the kebabs. Transfer into a plate. Serve with homemade fresh mint chutney, onion rings and lemon juice.


Wednesday, 27 August 2014

EGGLESS SPONGE CAKE


Before I start writing anything today , let me make an honest confession. I am not so good at baking, rather at dressing to be precise. I feel desserts are an integral part of a meal. I started to love and explore through desserts more after I was diagnosed with diabetes. As they say, whatever is forbidden, attracts the most.
I thought of posting a vegetarian recipe today before my vegetarian friends pounce on me. So here goes an eggless sponge cake.

INGREDIENTS
Refined flour : 1 cup
Sugar : 1 cup
Baking Powder : 1 tsp
Baking Soda : 1/2 tsp
Vanilla Essence : 1 tsp
Milk : 1 cup
Unsalted Butter : 1/2 cup + 2 tablespoon.

A pinch of salt

TOPPINGS
I used chilled Banana Custard and slices of strawberries and black grapes.

PROCEDURE
Sieve together the flour, baking powder,baking soda, salt nicely. Keep aside. Place the butter in a microwave safe bowl and microwave at low for 20 seconds. Let it cool. Put the butter and sugar in a blender.Blend till smooth and light. Pour in the milk and vanilla essence. Blend well. Now put in the flour in the blender slowly, 2 tablespoon at a time. Blend well each time. Finally, the mixture should be creamy and fluffy.
Grease a round cake tin with oil and dust some refined flour. This helps the cake to come out smoothly without breaking. Pour in the cake mix. Preheat the oven at 180 degree centigrade. Set the oven at convection mode. Bake first 20 minutes at 180 degree centigrade and then at 150 degree centigrade for another 20 minutes. Insert a fork in the middle of the cake to check whether it's done or not. If done the fork will come out clean. After it's done let it stand for few minutes. Then take out and let cool completely. Put the cake tin upside down on a plate, it will come out smoothly.
For topping I poured in chilled banana custard and sliced strawberries and grapes. At my home too much of icing sugar is not entertained. Throughout the internet, you are spoilt for choices of toppings. Take the liberty to choose as you wish.
Here I stop today with the promise of coming up with some Bengali desserts in due course. Meanwhile, bake your cake and enjoy !

Monday, 25 August 2014

SHORSHE RUI (BUFFALO CARP IN MUSTARD PASTE)



Rohu, Rui, Buffalo Carp......whatever you call, what's in a name? It brings back a lot of childhood memories. Long long back when my forefathers migrated from East Bengal, nowBangladesh , they left behind everything ....their home,dreams.....in a word.....their motherland. But one thing they brought with them......their love for fresh water fish and the expertise of cooking it in innumerable ways, from simplest to complex ones, at times as simple as using only chilli paste. I remember when I was as young as 6 or 8 years old, my grandfather used to come back from the market, take out the fish from the bag, and oh.....how I enjoyed watching the fish jumping . Separating the fish from the bones at every meal was a thing of Joy. Today when my son asks for boneless fish, I feel I am facing identity crisis. I am too firm on having predominance of simple but authentic Bengali home cooked food at my home, my burger/pizza loving son likes it or not.

       Before I start to bore you with history and origin of fish and it's importance in a Bengali household, I have to go with the recipe now. This recipe of Mustard Rohu requires very little spices and labour. So you can really go with it while watching a movie. Let us do it together.

INGREDIENTS :
Rohu ( Buffalo Carp ) : 8 pieces (cut from a standard size....over 3 kg weighing fish )
Black Mustard Seeds : 1 1/2 tablespoon.
Green Chillies : 6 to 7 ( be generous please, hahaha)
Mustard Oil : 4 tablespoon.
Salt : As per taste
Turmeric : 1/2 tsp.

PROCEDURE :

 Wash the fish pieces and mix with salt and turmeric. Keep aside for atleast 15 minutes.

Wash themustard seeds in a strainer. In a grinder put together the black mustard seeds, green chillies, little salt,little water and get a paste out of it. Be careful about the amount of water, the spice mix should not be watery but creamy. Do not forget to add the salt before grinding ,otherwise the mustard paste will turn bitter.

Now arrange the fish pieces nicely in an oven proof dish. Pour in the mustard paste and the oil. Coat the fish pieces  very well. Remember no water is required in this recipe. Cover with aluminium foil. Keep standing for 1 to 1 1/2 hours.

Preheat the oven. Place the low tool inside, over it the dish. Put the oven in convection mode. Cook at 160 degree centigrade for 40 to 45 minutes. Let it stand inside for 10- 15 minutes after it's done.
   
Isn't it that easy? This recipe I am posting for my fish loving non-Bengali friends. Enjoy with steamed rice.


Sunday, 24 August 2014

FISH IN THAI CHILLI SAUCE



Thai/Chinese Cuisine have something unique in them I believe, so they appeal so much to the world. They are quite flexible, and can be fusioned according to the taste buds of different countries or regions. It was after coming to Singapore, I realised what we call Chinese food in India is actually Indo-Chinese. I feel,so far a dish is tasty enough..... tampering with its originality is not much of a crime.
The other day two of my friends were saying how fussy kids are about food nowadays.I said present some colourful food before them.... and variety of. At my home, the senior and junior are so much of rice haters I constantly have to think bringing variety in their food. I had some grouper fillets, green chillies, red Kashmiri chillies and half a bottle of Thai chilli sauce. I thought let's start of, how much
authenticity it had I don't know, only an expert can say. The product was colourful and the men's plates were clean in minutes. And I was all smiles.

INGREDIENTS :
Fish Fillets : 400 gm
Onion : 1 big
Green Chillies : 2-3
Capsicum : 1/2
Red Bell Pepper : 1/2
Garlic : 1tbsp[minced]
Ginger : 1tsp[minced]
Corn flour : 3 tablespoon
Thai Chilli Sauce : 3 table spoon.
Vinegar : 2 tablespoon
Oil : 4 table spoon
Salt : As per taste
White Sesame Seeds : 1 tsp to garnish.

Wash and cut the fish fillets into small pieces. Marinate with vinegar and little salt, keep aside for 2 hours. Meanwhile mince the ginger and garlic and wash them. Slit the green chillies.

Cut the bell pepper, capsicum and onion into cubes, wash and apply little salt.

Now drain the marinade from the fish and mix well with the corn flour.

Heat oil in a pan. Fry the fish pieces in small batches on medium heat. After frying if you see there is lot of oil, keep aside leaving 1tbsp in the wok.

Now the rest of the cooking in high heat. Put in the minced garlic and ginger. Stir till fragrant, put in the onions. Sauté till it turns pink. Put in the red and green bell peppers. Add the sauce. Stir continuously for 1 minute.

Add the fried fish pieces. Mix well. Switch off the oven, transfer to a serving bowl. Garnish with white sesame seeds.

Can be had as an appetiser or can be served with noodles or Thai jasmine rice in the main course.














Saturday, 23 August 2014

DOI MACCH ( YOGURT FISH)



Fish and Yogurt are  friendly I feel, they quite gel with each other.When used together , they create something of immense pleasure. It is a cuisine from Eastern India, of the Bengalis to be precise. I have not done much research on its origin, so it is not wise enough to talk much about it. It is not an every day light curry, we prepare this on special occasions or if guests are at home or when you get bored with everyday light curries and wish to spice it up.Its perfect for your Sunday lunch menu with nothing else but steamed rice.
INGREDIENTS ( for the marination) :
Fish ( preferably Katla..... Indian Carp): 500gm (portions cut from a big  fish,weighing more than 5 to 6 kgs,has to be oily.)
Plain Yogurt(sugarless ) : 250 gm
Salt : As per taste.

INGREDIENTS: ( for the curry)
Ginger Paste : 1 tablespoon
Garlic Paste: 1 tsp
Green Chilli Paste : 1 tsp.
Turmeric : Very little
Salt : As per taste
Onions: 2 medium thinly sliced.
Kashmiri Mirch Powder : 1/2 tsp .
Oil : 4 tablespoon.
Bay leaf: 1
Cinnamon stick : two 1 inch size
Green Cardamom : 4
Cloves : 2
Sugar : 1/2 tsp( optional)
Wash the fish pieces. Beat the yogurt and salt in a cup and pour into the fish .Mix well.Keep refrigerated for atleast 4 to 5 hours in a covered container. Take out 1 hour before cooking. Mix all the spices except the salt and Kashmiri mirch in a small bowl. Heat oil in a wok. Temper with bay
leaf, cinnamon sticks ,cardamom,cloves .As they give out a nice aroma, give the onion slices. Fry them till brown. They should not burn. Now put in the spice mix and fry till the spices separate from the oil. At this stage give the Kashmiri mirch powder and salt. Stir well. Put the oven at lowest.
 Now arrange the fish pieces over the spices. Pour in the marination. Slightly  stir from the bottom, so that  the spices are not concentrated in one place, but get mixed with the yogurt. Cover. After 3 to 4 minutes turn the fish pieces very carefully, otherwise there is a possibility of breaking. Cover again. After 3 minutes open the cover, Pour in 1 cup water. Stir from the bottom slowly to get the water mix well. Add the sugar. Cover n cook for another 5 minutes. Garnish with green chillies.
Have it only n only with steamed rice. I am pretty sure you will not be disappointed  if you love spice in your  life..... I mean food..... Enjoy.








Friday, 22 August 2014

PANEER WITH BELL PEPPERS




Paneer....... Cottage Cheese......we can really do wonders with it......from exotic starters to everyday comfort curry to creamy shahi paneer or  paneer korma to chilli paneer. I wonder if ever the Mughal Badshas had it or not..... Neither did I see something like chilli paneer at any Chinese restaurant or in food courts .....here in Singapore....... that doesnot mean they are anything less in taste......or we stop experimenting with it in future. Being too much of a favourite with me and my son..... I keep it handy in my refrigerator..... A very dear friend was asking for some simple everyday recipes for Paneer...... so I may quite bore the World with paneer....... a pain for those who are not paneer maniacs. My friend is a busy professional, heading a NGO , she doesnot really have time to spend much time at the kitchen. So to her honour this simple recipe.

I quite really like the Indianised version of Chinese food. This dish of Paneer with Bell Peppers we have tasted in different restaurants back home. We need different coloured bell peppers, onion and paneer [Indian Cottage Cheese] to do this, made aromatic with minced ginger and garlic. Let us do this easy vegetarian starter dish together.

INGREDIENTS :
Paneer : 200 gm
Bell Peppers ( red,yellow,green) : 1 each. ( cubed)
Green Chilli : 3 to 4 (slitted)
Ginger ( minced) : 5 gm
Garlic.  ( minced) : 5 gm
Soya Sauce ( light): 4 tablespoon
Salt  : little( as per your requirement )
Cornflour : 1 + 1/2 tsp.
Onions : 1 big.( cubed)
Oil : 1 tablespoon


METHOD :
At first soak the paneer pieces in warm water. If they are fresh for one hour, if frozen for atleast two hours.

Take half of each of the bell peppers and cut into small squares. Wash and keep aside.

Mix the cornflour in half cup water and keep aside.

Heat oil in  a frying pan. Drain the water from Paneer and apply little salt and 1tsp cornflour on them. Mix well. Add them to oil, lightly fry and take off. Place on a tissue paper.

Add the washed minced garlic and ginger....stir  quickly. When they release aroma, add in the onion pieces. Saute well ,till they turn pink.

Add the washed bell peppers and slit green chillies. Add a pinch of baking powder as they help to retain the original colour. Stir for two minutes, now add the fried paneer pieces. Saute for another two minutes.

The paneer and vegetables should not turn brown and the veggies should remain crunchy. At this stage add the soya sauce and salt. Stir. Add the cornflour mixed water. Stir for one minute. Garnish.

We should always have it hot.



Thursday, 21 August 2014

GRILLED SALMON


After indulging and torturing ourselves too much over the weekends, we should give our stomach some respite on Mondays and Tuesdays. What better than grilled and baked stuffs?? While I take a tour of amazing grilled recipes ,thanks to Google, I wonder there are so many ways and ingredients of marination. They are easily available at home or at the nearest store. Like your dresses, you can really mix and match the ingredients. Experiments brings innovation.
Here is a simple recipe of  grilled salmon which actually takes one hour or so to prepare.

INGREDIENTS:
Salmon : 4 pieces of 11/2 inches thickness( any variety of fish fillet will do)
Juice of 1 big lime.
Minced Garlic( 3 pods)
Oregano : 1/2 tsp(I used dried)
Thyme : 1/2 tsp( dried)
Melted Butter : 2 tablespoon
Salt : 1/4 th tsp or as per your taste
Coarsly crushed black pepper : 1/2 tsp.
Fresh Parsley , Sliced tomato and cucumber for garnish.
Wash and cut the Salmon pieces. They should be thick and not too small. Marinate the fish fillets with all the ingredients. Keep standing for one hour. Place them in a microwave safe glass plate. I used Microwave+ Grill option for this. Place the plate on the high tool.Grill for 6 minutes at 600 power,take out,turn over, Grill for another 3 minutes.Each microwave differs, cooking time may vary. So we need to check. We learn through trial n error. Garnish. Serve with rice and assorted vegetables lightly sautéed in butter and freshly made salad.

Wednesday, 20 August 2014

A RUSTIC PRAWN CURRY



FISH.......the very word brings ripple in any Bengali's mind. It will not be an exaggeration to say that we think, dream n live for fish. We love adding fish in vegetables and curries wherever possible. It's like add a little fish here,add a little fish there. I remember back in my hometown every morning how everyone rushes to the local market as early as possible to get the freshest one. Me too was one of them. Here in Singapore too I religiously follow that though on a weekly basis. We have to have fish at every meal,every day,in any form....fried,sautéed ,curries. Ohh....how I miss the crowd,buzz,the stinking smell of the fish market of my hometown.
Prawn though not a fish, we consider it as a celebrity fish.Yesterday, a dear colleague requested for a simple prawn curry,so here I go with it. Done with few chopped tomatoes and dry spices it goes very well with steamed rice.

INGREDIENTS :(for the marination)

Prawns(medium size) : 500 gm
Salt  : 1/4 th tsp
Turmeric : Half tsp.

INGREDIENTS : (for the Curry)

Coriander Powder: 1/2 tsp
Cumin powder :1/2 tsp
Salt.   : 1/4 th
Turmeric : 1/2 tsp
Kashmiri Mirch powder : 1/2 tsp
Dry Red Chilli  : 3 to 4
Nigella seeds[Kalonji] : 2 pinches
Tomato : 2[washed,cut n deseeded].
Oil( preferably Mustard) : 4 tablespoon


METHOD :

Devein the prawns with the help of a knife. Wash them, marinate with salt and turmeric. Keep aside for at least 15 minutes. Wash and roughly chop the tomatoes.

Heat oil in a pan and temper with nigella seeds and halved dry red chillies. As they release an aroma, add the chopped tomatoes. Stir till they melt.

Add the turmeric powder, Kashmiri chilli powder, cumin and coriander powder. Stir for a minute. Add the prawn discarding the marinade.

Stir for 2-3 minutes. Add a small cup water. Cover cook for 2-3 minutes. Transfer to a bowl.

Serve fresh and hot with steamed rice.

This recipe does not go well with frozen or tined prawns.







Tuesday, 19 August 2014

HOME MADE BASIC SANDESH



Honestly I do not know much about blogging,neither am I a great cook.....just love cooking. My grandmom and mom being great cooks,I have a natural inclination towards it. Today is Janmashtami,  Lord Krishna's birthday.....a very auspicious day. Today is the day Lord Krishna is royally treated with a variety of home made sweets.Celebration at my home too, in my small way. I was trying my hands on SANDESH, a Bengali sweet. It comes in a wide variety.

I had chosen the simplest one. I did prepare the paneer on oven. Then made a smooth dough with all the ingredients and shaped into sandesh. 

Ingredients(for the cheese)

  • Milk: 2 litres
  • Vinegar: 2 tbsp


Ingredients(for Sandesh)

  • Home made Cheese(Chena) : 500 gm
  • Sugar.  : 11/2 cup(powdered)
  • Green Cardamom: 3-/4(powdered)
  • Rice flour: 50 gms
  • Milk Powder: 100 gms
  • Pistachio s: 25 gm(cut into small pieces)


Pour the milk in a heavy bottomed pan.Bring to boil.At this point pour in the vinegar. Let cool.

Powder the sugar and green cardamoms together.

Now with help of a clean white cloth drain the water. Hang the cheese for about 45 minutes so that there is no water left. Take the cheese, sugar, milk powder, rice flour and half of the cut pistachios in a bowl.

Keep rubbing till all ingredients are nicely mixed and a smooth dough is formed. Make into shapes of your choice....round / flat. Garnish with pistachios.

You can decor with rose petals/silver foils too.



METHIWALI CHICKEN


           
                                                         
Cooking is something which should not be bound to a particular region.Its so very heart filling to explore through cuisines of different regions,countries.Its like exploring cultures.A foodie myself, I like restaurant hopping and at times go to the extent of  asking the expert chef about a particular dish. As we all know there is no end to learning.

Being regular to North Indian joints, I love their various Chicken and Cottage Cheese recipes.In all regions of India....rather in the Indian SubContinent, there is predominance of flavours.We have to have flavours in our curries and tongue tickling use of spices. Life needs to be spicy enough,there should be days when "Health Is Wealth" phrase is better forgotten.

Today let's spice up with Methiwali Chicken.Chicken is a staple at my home as my son almost worships it. So I have to explore through various chicken recipes,so that before he gets bored, I do not get bored of cooking.Authentically this recipe is done with driedfenugreek leaves(kasuri methi). Since at my home it is not a favourite, I use fenugreek powder for the marination without compromising with the flavour.


Ingredients (for marination)
  • Chicken: 500 gm
  • Plain Yogurt : 250 gm
  • Salt :11/2 tsp
  • Chilli Powder : 1 tsp
  • Turmeric : 1/2 tsp.
  •  Fenugreek Powder :1/4 tsp.

Ingredients (for the Curry)


  • Onions(sliced): 2 big
  • Garlic Paste: 2 tablespoon
  • Ginger Paste: 1 tablespoon.
  • Chilli Powder: 1 tsp.
  •  Oil: 3 tablespoon.
  • Salt : 1 tsp.
  • Chopped Coriander leaves and slitted Green Chillies for Garnish. (50gm of coriander leaves and 2-3 green chillies)

     
Wash and pat dry 500 gms chicken. I used boneless but chicken with bones can be used.The yogurt has to be beaten before mixing.

Mix the chicken very well with the marination ingredients and keep refrigerated in a covered container for 2-3 hours.

Be very careful about the amount of fenugreek powder, if more the gravy may turn bitter.

Heat oil in a wok. Add one bay leaf. Add the onion slices, fry till brown.

Add the garlic paste and fry, when half done add in the ginger paste, fry very well.

At this stage put in salt n chilli powder. Stir well and pour in the marinated chicken. Stir n cover, lower heat. Stir every five minutes.

After about 1/2 an hour add a small cup of water, stir and cover again. Switch off gas after five minutes.

Transfer into a glass bowl and garnish with slitted green chillies and coriander leaves. Enjoy with steamed rice or Jeera rice or chapattis with a generous serving of green salad.

Please note we do not need to add garam masala because the predominant flavour should be of the fenugreek,which is amazing. The more popular and generic recipe is to do it with fresh methi leaves, I have done as I have seen my mother doing it.