DOI MURGI & PUDINA PARATHA

Its weekend, time to set loose and indulge ourselves quite generously. Whether we dine outside or at home, the food has to be a bit colourful, a bit different from the rest of the days..... why not? We get more time to experiment in the kitchen. The countdown begins from the Friday evening. My hidden wings spread with 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 above song, she believes 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 jewels!.... The mean self 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! Coming to the man & the son; cooking a DOI MURGI & PUDINA PARATHA for them is a pleasure; they love their bread & meat platter!

Anyway, from her Utopia, she does come back to reality gazing at the rising sun, walks up to her kitchen, does the necessary works required and settles on the simplistic DOI MURGI for that day. To see that smile on her men's face, she decided to serve it with MINT / PUDINA PARATHA.

INGREDIENTS : [for the doi murgi]

Chicken : 1 kg
Plain Yogurt : 400-500 gm
Garlic Paste : 2 tbsp

Ginger Paste : 2 tsp

Green Chilli Paste : 1 tbsp
Sliced Onion : 1 medium tea cup
White Pepper Corn : 1 tsp
Black Pepper Corn : 8-10
Bayleaf : 1

Dried Red Chilli : 3-4
Turmeric Powder : 1/2 tsp

Salt : As Required
Oil : 3-4 tbsp

INGREDIENTS : [for the pudina paratha]
All Purpose Flour : 1 1/2 coffee mug
Whole Wheat Flour : 1/4 coffee mug
Fresh Mint Leaves : 1 coffee mug
Carom Seed : 1/2 tsp
Salt : 1/4 tsp
Oil : 2 tbsp + 1 tsp for frying each paratha

Let us cook the doi murgi / yogurt chicken at first!

Wash and marinate the chicken with a spice mix blending together yogurt, white pepper corns, green chillies, salt, turmeric, ginger & garlic pastes! Keep covered for 2 hours. 

Peel, wash and slice the onions.

Heat oil in a wok. Temper oil with  the bayleaves, dry red chillies and the black pepper corns. Add the sliced onions. Fry until brown & crisp!

Add the marinated chicken with all the marinade. Fry at medium to high heat for 3-5 minutes stirring continuously. Now lower the heat to minimal and cover. We have to uncover and stir every 4-5 minutes to avoid sticking.

After about half an hour of cooking, the yogurt will release water, so you may not require to add water. I did add I coffee mug of water, slitted green chillies, cooked for another 10 minutes at low heat, without a cover!

Now, we would cook the pudina paratha / fresh mint flatbread!

Take both the flours in a bowl. Add 2 tbsp oil, salt, the carom seeds and mix well. Rub for 2 minutes.

Wash the mint leaves and add to the flours.I felt hand crushed mint leaves emanates more of flavour!

Prepare a smooth dough adding water & oil as required. This may take 8-9 minutes!

Keep the dough covered for half an hour, remove cover & knead again for 2-3 minutes!

Prepare balls tearing portions and shape into round parathas!

Heat a pan and place each paratha at a time. Roast each side well. Then add 1tsp oil and fry each side well.

Serve the mint flatbread / pudina paratha hot with the yogurt chicken curry / doi murgi!