Saturday, 18 April 2015


Its weekend, time to set loose and indulge ourselves quite generously. Whether we dine outside or at home, the food has to be a little colourful, a little more different from the rest of the days..... and why not? We get lot more time to do some experiment in the kitchen. The countdown begins from Friday evening. My hidden wings spread in some kind of a joy..... Though I am an early riser, it feels good to think I have no compulsion to wake up early next morning. This weird lady gets up at the wake of dawn, she loves watching the calm view outside, its dawn, its still dark.... and the koyal coos. She gets lost somewhere and sings.... Koyal boli duniya doli...samjho dil ki boli... Like in the song she believes that the sky above and the earth below is the worthiest home an awesome twosome can have.... she believed and still believe for the right cause and the right person, one can denounce anything in life. She thinks she can, or could...then in between comes the thought of her sarees and costume jewelries!.... The mean me confronts generosity... Recently, I developed a love for silver jewelry... it has to have a matt finish and of tribal design..... if anyone gifts me  platinum... I am right there... The husband will not neither anyone else... the "fairer people" are not so silly to invest on someone like me! Coming to the husband, why do I cook a DOI MURGI & PUDINA PARATHA for him?

Anyway, from her Utopia, she does come back to reality gazing at the rising sun, walks up to her kitchen, takes her yogurt marinated chicken box out of the refrigerator and settles on the simplistic DOI MURGI for that day. To see that smile of satisfaction on her men's face, she decided to serve it with some MINT / PUDINA PARATHA.

INGREDIENTS :[for the chicken curry]
Chicken : 1 kg[medium cut]
Plain Yogurt : 250 gm
Onion : 2 medium
Garlic Paste : 2 tbsp
Ginger Paste : 1 tbsp
Coriander Powder : 1 tsp
Dry Red Chilli Powder : 1 tsp
Kashmiri Red Chilli Powder : 1 tsp
Salt : As required
Turmeric Powder : 1 tsp
Bayleaf : 1
Green Cardamom : 2
Cinnamon : 1 one inch
Clove : 2-3
Oil : 3 tbsp

INGREDIENTS : [for the pudina paratha]
All Purpose Flour : 1 coffee mug
Whole Wheat Flour : 1 coffee mug
Mint Leaves : 1 big cup
Coriander Leaves : 1 small cup
Onion : 1 medium
Green Chilli : 2
Salt : 1/4 tsp
Oil or Ghee : 2 tsp + as much required for frying each paratha

METHOD :[ for the DOI MURGI / Yogurt chicken curry]

Wash and cut the chicken into medium pieces. Beat the yogurt and pour onto the chicken. Add salt and turmeric as required. Mix well and refrigerate in an air tight container. Keep marinated for 2-3 hours. Take out 1 hour before cooking.

Peel, wash and slice the onions. Heat oil in a wok and temper with the bay leaf, cinnamon, green cardamoms and cloves. Add the sliced onions. Fry till golden brown.

Add the ginger garlic paste. Fry till the spices separate from the oil. Add the remaining turmeric powder, salt as required, coriander powder, the chilli powders. Stir for 1/2 minute.

Add the marinated chicken along with the marinade. Stir well n cover. Cover cook at medium to low heat for about 30-35 minutes stirring every 3-4 minutes.

No need to add water as enough water will release from the yogurt. Once done transfer to a bowl.

METHOD : [for the pudina paratha]

Take both the flour in a bowl.

Peel, wash and slice the onion. Wash and chop both the leaves and the green chillies. Add to the flours.

Add 1 tbsp oil or ghee, salt and mix very well. Rub for 2 minutes.

Prepare a smooth dough adding water as required. This may take 15 minutes.

Prepare balls, dust with flour and shape into round parathas with help of a rolling pin and base.

Heat a pan and place each paratha at a time. Cook each side for 1 minute. Then add oil or ghee and fry each side well.

Serve hot with the DOI MURGI / Yogurt chicken curry.