Friday, December 21, 2012

Pahadi Murg

  1. 1 kg Chicken ( cut into medium size pieces)
  2. 3tsp Chilly powder
  3. Turmeric powder
  4. Salt to taste
For Green Masala paste:
  1. 20 Garlic cloves ( crushed)
  2. 2tsp Ginger ( chopped)
  3. 1tsp Black pepper corns
  4. 6-7 Cloves
  5. 2 sticks Cinnamon
  6. 1tsp Fennel/saunf
  7. 2-3 bay leaves
  8. 1tbsp Coriander seeds
  9. 1 cup Spring onions,chopped
  10. 3tsp oil
For the main dish:-
  1. 3 Green cardamoms
  2. 2 Black cardamoms/badi elichi
  3. 2 pieces of cinnamon
  4. 2 Chopped onions
  5. 1 Tamarind ( lemon sized ball)
  6. 1tbsp ghee
  7. 1 cup Yoghurt
Cooking Directions
  • Marinate the chicken pieces with salt,red chilly powder and turmeric for at least 30 minutes.
  • Now make green masala paste by roasting  all the ingredients under masala paste* on low flame till onion turns to light brown.Let it cool down completely and then grind to smooth paste.
Method for the main dish:

  •  Heat oil in a pan add green cardamom,black cardamom,cinnamon,chopped onion and fry for few seconds.

  • Now add the green masala paste and saute till the oil comes on top.
  •  Take a heavy bottomed pan  and Shallow fry  few pieces of chicken at a time in oil and fry for 4-5 mins.Then add the remaining chicken pieces and fry again for 4-5 mins on high flame.
  • Now its time to add the roasted masala paste,tamarind pulp,curd and 2 cups of water and salt to taste,cover it with a lid and cook for 20 mins on low heat.
  • When the chicken is cooked well and oil comes to top switch off the flame .
  • Garnish with some chopped spring onion and coriander leaves.
  • Serve hot with rice or roti.

Minty Aloo paratas

Aloo Parathas are my all time remindes me of amma's ( mom)"Batata chapati " hot off the tava and I got to eat them right in the kitchen- now that is a nostalgic memory of amma's cooking.I just love the soft ,delicate and moist Aloo Parathas ,which goes well with anything or simple thick curd is my all time favorite combination.
Prep time: 20 mins
Cook time: 10 mins
Yield: 10
  • 3 Boiled potaoes
  • 1 cup Chopped mint leaves
  • 3 Green chillies
  • 1' Ginger
  • 7-8 Garlic cloves
  • 1/4tsp Ajwain
  • 1/2tsp Jeera/cumin
  • 3 cups Whole Wheat flour
  • Oil /Ghee 2tbsp
Cooking Directions

  1. In a bowl, add wheat flour, little salt and knead into a soft dough with water. Keep the dough covered for about 2 hours, minimum 30 minutes.
  2. For stuffing ,Grate or mash the boiled and peeled potatoes. Add salt, cumin, ajwain,chopped mint leaves,ginger,garlic and green chillies to the mashed potatoes and mix it well and to form a soft chapati dough ,make round balls of the stuffing.
  3. Now prepare same number and size of wheat dough balls.
  4. Roll each dough into 4 inches diameter circle to hold the stuffing.
  5. Place the stuffing in the centre and gather the edges into a round ball. Let the stuffed balls rest for a couple of minutes. Roll the stuffed balls dusting little flour slightly thicker than our usual roti/flat bread.
  6. Heat a tawa/griddle and roast rolled stuffed parathas both sides applying ghee or oil till you get that nice brown spots.
  7. Serve hot with plain curd or pickle.

Tip: Always use boiled and cooled potatoes for the stuffing or prepare stuffing 1 hour before.

Pyaz aur daniye ki chutney(onion-coriander chutney)

This is typical haryanvi chutney often prepared during winter when you get fresh coriander and chillies.The people of haryana love to have chutneys for breakfast,lunch and dinner.Most chutneys are prepared from seasonal vegetables and winter is the month when you really enjoy lots of green.I love to have with my sandwiches and cutlets or sometimes i use it as a dip for my grilled meat and veggies .
Prep time: 20 mins
Cook time: 0
  • 1cup Coriander leaves( chopped)
  • 5 Fresh Dark green chillies
  • 1 Lemon
  • 4 Spring onion (both green and white part)
  • 1 Onions,chopped
  • 6 Garlic cloves
Cooking Directions
  1. Wash and drain chillies, spring onion and coriander well.
  2. Now grind all the ingredients except salt and lemon to smooth paste.
  3. Just before serving add lemon juice and black salt to maintain that fresh green colour and your fresh pyaz aur daniye ki chutney is ready to serve.This really goes well with sandwiches and rotis.