Kadhaai Murgh

Its been a really long time since I posted a recipe or any other thing,just because I was a bit busy,and under a writer's block, had many things to write about,but still could not find words to frame my thoughts, and very lazy to take pictures and write about it,I swear I was and still am feeling very lethargic,.Anyways, I saw some nice movies during these days, two of which are Ghajini and RNBDJ(rab ne bana di jodi),rnbdj is a timepass, I slept halfway through it,though I am a SRK fan,still these days his movies are becoming boring, no offense to anybody,on the other hand this movie Ghajini is bindaas,I loved it and also it's songs.Previously OSO disappointed me on the other hand Taare zamen par was really good, You know I was once a big SRK fan and hater of Amir Khan, but these days SRK is disappointing with same old type of movies..... I saw Ghajini in Tamil 2 years back,couldnt understand anything though,but that tamil actor was better than Amir.

Coming to the recipe part, the kadhaai chicken is a pakistani speciality,tastes much better than the Shan's kadhai gosh masala,and the only hard work in making this is according to me cutting and frying onions,thats it, other than that you will be done in about 15-25 mins.This recipe was given to me by Shehnaz aunty,who cooks really great pakistani food,I am bugging her to teach me some really nice things that she makes, will definitely post it,if I learn anything.This tastes exactly like the karhaai chicken of karachi darbar(pakistani restaurant chain in dubai),aaah I recently heard a very good news,that this karachi darbar is going to open right below our apartments,I am excited mainly because I can have fresh out of the tandoor, tandoor ki roti........yummmy!
A word of caution is that it uses up a lot of oil for bhoonofying, so a little tough choice for calorie conscious people,but I suppose pakistani food has lot of oil,what I did is,I drained the excess oil before serving, but for boonofying it should be there!


Ingredients:
1)Onion 4 medium,thinly sliced.
2)tomato 2 large,roughly chopped
3)salt
4)chilli powder-1tsp
5)turmeric-1/4 tsp
6)cilantro-a bunch
7)yoghurt-1/2 cup
8)garam masala-2 tsp
9)ginger garlic paste-2 tbsp
10)oil-for deep frying onions
11)chicken-1 whole
12)green chillies-4-5



Method:

--Heat oil in kadhaai,deep fry the sliced onions until golden brown colour,take out the onions from kadhaai and drain oil on a paper towel.
--In a blender,put fried onions,tomatoes,green chillies,cilantro,yoghurt ,blend it until a paste is formed.
--Heat oil in a large saucepan or large kadhaai, when it is warm,pt the ginger garlic paste and fry for sometime,then add the blended paste,fry for sometime ,then add red chilli powder,trmeric,salt and garam masala,mix and bhoonofy really well until the oil separates from the gravy.
--drop in the chicken peices into the gravy and add about half a cup of water,mix well and cover the vessel with a lid,and lower the flame,and let chicken cook on low flame for about half an hour or ntill the chicken is tender.
turn off the flame,and let it stand for about 15 mins before serving, serve warm with tandoor ki roti!

spicy chicken curry

Some days back Nabeela of Trial and error had posted the recipe of salmon coconut milk curry, I liked that recipe a lot, but I dont like fish a lot...I mean in curries and gravies..I just like fish fry..in different marinades...So I thought lets make a little deviation from what nabeela originally made,I used chicken instead of salmon ,also instead of chopping onion and tomatoes..I made a paste of both separately in mixer,to make it a little spicy I added about a couple tsp of achar gosht...anyways what turned out was a spicy ,tangy chicken curry....the preparation time is less, so this can made when u have lotta work and yet you have to cook something good, here is how you should start
Ingredients:
4 tbsp oil
1/2 Kg chicken(whole)
2 medium onions
2 tbsp tomato paste
2 tomatoes
14 oz coconut milk
1/2 cup chopped cilantro
2 tsp shan (or any) achar gosht masala
1 tsp salt
1 tsp chilly powder
1/8 tsp haldi
2 tsp ginger garlic paste
1 tsp zeera
2 pods cardamom
1 inch cinnamon stick
3-4 peppercorns

procedure:

--Chop the onions and tomatoes in large chunks, blend the onions and tomatoes separately in a blender to form a paste

--Heat oil in a saucepan, when its hot put zeera, after it starts spluttering,put cardamom, cinnamon,peppercorn ..and fry till it gets golden brown, then put the onion paste, fry for some time..about 3-5 mins, then put ginger garlic paste and fry for some time, then put salt, haldi chilly powder, fry for about 15 secs, then put achar gosh masala(this is optional,if u want less spicy you can skip the achar gosht masala).

--Now put the tomato paste, both the one you have blended and the ready made tomato paste, I have used the ready made paste to impart the red color, that will not be much conspicuous with only the fresh tomato paste. Fry till the oil separates, then put the chicken pieces, fry for some time.

--Now put the coconut milk, and mix well,put a cup of water if required, cover the saucepan and cook on low heat for about 40 mins, stir occasionally.

--Garnish with the chopped cilantro.

--Serve hot with rice, I made pea pulao, while frying the peas I added a cube of maggie chicken stock instead of salt, it tasted really great!

fried rice and chicken munchurian

You know what nutritionists say, they say that in the bowl or plate that you eat you should have at least 5 colors, to make the food apeal to the eye....fried rice is one of those foods, instantly apealing to the eyes!

Fried rice coupled with chicken munchurian is an ideal indo chinese food, though I miss the chinese restaurant I used to go , when I was in hyderabad..and especially the Basket noodles, I plan to make it someday,alas one day will come when I will try out that recipe, but seriously I love the crispy noodles, .nearly 8-9 mnths back when I was pregnant, I had cravings for chinese chopsouey,every now and then I used to bug my husband to take me to all the chinese restaurants, one day we were grocery shopping in Carrefour, my husband found a frozen chopsouey vegetables, he`also took the noodles, next day it was my day off in the kitchen, my husband cooked the chopsouey, but so much that I had to eat that the following night,next day for lunch and then for dinner, now nomore I crave for that:-D.

Lets get back to fried rice,.It is a comon recipe, but every person has their own version of it, so lets try it out!!
Fried rice::


Rice 3 cups, cooked(long grain rice would be good)
beans:250gm chopped
carrot : 1.5 chopped
springonions : 1/2 bunch chopped
eggs :2
chicken : 100 gms cut in cubes
soyasouce
ajinomoto
oil
salt
ginger garlic paste: 1/8th ts(I know we dont use in actual recipe,but i love the flavor of ginger garlic)

proceedure:



-->After cooking the rice, spread it on a tray so that the rice grains dont stick
-->mix the chopped vegetables (beans,carrot spring onion) in a saucepan, and boil in water for about 3 mins.
-->boil the boneless chicken cubes in about 1 cup water with salt, pepper and a pimch of ginger garlic paste.
-->in a bowl break the eggs, put a pinch of salt and a pinch of pepper and beat it well
-->In a wok heat oil put the,beaten egg,fry till it is scrambled,then put the boiled chicken, fry for 2 mins then, put the chopped vegetables,fry for 2 mins, put the ginger garlic paste,soya sauce,ajinomoto,salt, pepper, fry for around 2 mins then put the rice and fry till the vegetables and rice are properly mixed.

-->Ta Da your fried rice is ready

Chicken munchurian::

250 gms chicken breast pieces cut in strips
2 capsicum also cut in strips

1 onion sliced

5 flakes garlic chopped

4 green chillies slitted

3 tbsp tomato sauce

2tbsp hot sauce

1 tsp vinegar

1 tsp ginger garlic paste'

2 tbsp corn flour

1 egg

ajinomoto

soyasauce

oil

proceedure:

-->Mix `the chicken strips,soyasauce,ginger garlic paste,ajinomoto,salt, 1 tbsp hot sauce,vinegar....mix well and let ot marinate for about 1-2 hour.

-->make batter of 1 egg and corn flour,heat oil in sautepan, dip each chicken strip in the egg batter and soft fry each strip drain i on a paper towel and keep aside

-->now in a wok heat oil, put the sliced onion,fry till the onion is transparent, the put the chopped garlic and slitted green chillies, fry for 30 secs, then put the capsicum fry till it gets soft,then put salt, remaining 1 tbsp hot sauce, tomato sauce,,mix well .

-->Then put the soft fried chicken in the wok and mix till the masala is nicely coated on all the chicken pieces

--> Serve Hot with fried rice

-->